Tag: Soup

  • Mischievous Squid Rice (arroz de lulas malandrinho)

    Mischievous Squid Rice (arroz de lulas malandrinho)

    A Portuguese rice dish that’s tasty and simple. I can’t explain why it’s considered mischievous though, it’s just delicious!”

  • Salmorejo (cold Spanish tomato soup)

    Salmorejo (cold Spanish tomato soup)

    An alternative to gazpacho, this traditional cold soup captures the intense flavor of ripe tomatoes perfectly. You can make this in a blender, food processor or with an immersion blender. I get the best results using a traditional blender, but if you’re not as fixated on getting a smooth, seed-free soup as I am, any one of these will work well enough.

  • Potato Soup

    Combine in a large saucepan or small stock pot 4 large or 6 medium potatoes, peeled and diced 1 large onion, peeled and pierced in several places with a knife 1 carrot, peeled and diced 2 teaspoons salt Cover with water, a couple of inches above the level of the other ingredients. Bring it to […]

  • Cullen Skink

    In a shallow broad (frying) pan, place 16 ounces smoked haddock fillets 1 bay leaf 3 cups milk and heat until it’s steaming but don’t let it boil. Cook for 2-3 minutes until the fish is fully cooked. Turn off the heat, remove the fish to a cutting board, and reserve the milk and bay […]

  • Curried Cauliflower & Potato Soup

    Preheat oven to 450ºF. In a small bowl, combine 2 tsp coriander 2 tsp cumin 1½ cinnamon 1¼ tsp turmeric 1¼ tsp salt ¾ tsp pepper pinch cayenne pepper In a large bowl, toss 1 head of cauliflower, cut into small florets (about 6 cups) 1 TBL olive oil Sprinkle with 1 TBL of the […]

  • Autumn Soup

    Saute 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand in a glug of olive oil When tender, add 4 cups (18 ounces)  peeled pumpkin (or butternut squash), cut into ½-inch dice 1½ cups (8 ounces) turnip, peeled and cut into dize 1 cup (8 ounces) potato, peeled and cut into dice […]

  • Cold Borscht

    Cold Borscht

    Peel and cut into largish dice (⅜- to ½-inch on a side) 2 bunches of beets Measure the volume (about 6 cups in my case) and place in a soup pot. Note: the beets in this batch weighed about 800g after peeling. Add 1 medium onion (150g), minced finely 6 cups water (actually, it should match […]

  • Italian Clam Soup

    Scrub 3 dozen littleneck clams At some point, make the croutons, at bottom of this recipe. Heat in 2-3 quart soup pot ¼ cup olive oil Add, keeping heat low enough it does not brown: 2 TBL finely minced garlic Cook briefly and  add 6 anchovy fillets Cook until the anchovies break down into a […]

  • Cold Pea Soup

    1 pound frozen peas (3 cups) 3 cups chicken or vegetable stock ¼ cup sour cream (or more to taste) Parsley, for garnish In a saucepan, combine 1 pound frozen peas (3 cups) 3 cups chicken or vegetable stock Bring to a boil and reduce to a simmer. Cook until peas are bright green and […]

  • Roasted Chicken Stock

    Place parts for soup (necks, backs or sometimes you can buy the bones left over from boneless chicken breasts) on an oven-proof tray with sides. Make sure the parts are in a single layer or use additional trays. My most recent batch was about 40 chicken necks – just to give you an idea of […]

  • Turkey Soup

    I love gathering up turkey carcasses that family and friends want to throw out at Thanksgiving dinner. Sometimes they are loaded with meat, but even if well trimmed, they yield a delicious soup. Soak overnight in separate bowls 1 cup barley and 2 cups dried lima beans. I soak them separately. Preheat the oven to […]

  • Winter Squash Soup

    Chop, clean and saute 1 large leek in some olive oil. While it softens, trim 4 cups of winter squash into 1- to 2-inch cubes. Add to pot and add a mixture of water and chicken stock to cover. Add 1 tsp salt, ¼ tsp cayenne and either ½ tsp cumin or ¼ tsp pimenton. […]

  • Root Soup

    This started out as potato soup originally, and it’s morphed into a much more interesting dish. Peel and cut up 2-4 potatoes, 4-5 parsley roots, 3 carrots and 2 leeks. place in pot and cover with water. Add 2 tsp salt and bring to a boil; reduce to a strong simmer. Skim any starchy foam […]

  • Fennel-Mussel Soup

    Wash off and debeard 2 pounds of mussels, discarding any dead ones. While wet, put them in a covered pot and cook on medium-high heat until they have opened; discard any that remain closed. Remove meat from all but 12 of the mussels, reserving the meat and the 12 fully-intact mussels. Strain liquid through a […]

  • Clam Soup

    Heat some oil in a large pot. Add 2 TBL finely minced garlic. Cook briefly, add 6 anchovies, mashing them as they cook. Add 1 cup white wine, 4 cups canned tomatoes with paste/pulp, 2 tsp dried oregano, 1 tsp dried basil, ½ cup chopped parsley (fresh), 1 tsp dried red pepper flakes. Taste it […]