Posts Tagged ‘soup’

March 20, 2011 4

lentil soup with ras el hanout

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cilantro and lentils

Cory’s brother Casey moved back to the Midwest a couple weeks ago. On his last night in San Francisco, we invited Casey over dinner. It was a gym night, which meant dinner consisted partly of leftovers, prepared Trader Joe’s food (sweet potato gnocchi!), and a quick salad I made from whatever we had on hand. It had been an exhausting and busy week for the both of Cory and I. I checked out early that night, promptly falling asleep soon after dinner. I didn’t even have the chance to say goodbye to Casey, but he and Cory got to hear me snort in my sleep (the joys of living in a studio apartment!). Casey cleared out his pantry and fridge before coming to our apartment and brought us a bunch of goodies – 18 eggs, 4 pounds of red lentils, vegetable broth, canned olives, canned mushrooms, and more frozen okra than I’ll ever know what to do with.

ras el hanout

The first meal I made with Caseyfood was soup, of course. Making a soup from the lentils and vegetable broth was the easiest choice, since I could happily eat lentils everyday. I used a mixture of red and brown lentils, since red lentils tend to get mushy and brown lentils stay firmer so long as they’re not overcooked. I flavored the soup with ras el hanout, a North African spice blend, that means “the grocer’s head” – a mixture of the best spices the seller has to offer. Ras el hanout blends vary, but generally include cinnamon, dried chili peppers, ginger, nutmeg, turmeric, and clove. Some mixtures include harder to find ingredients like dried rosebuds, golden green Spanish fly, grains of paradise, and cubebs. I made a mixture myself with what I had on hand, but ras el hanout blends with exotic spices can be found at Middle Eastern and gourmet groceries. And just a small warning: this makes a very large batch of soup!

lentil soup with ras el hanout

Lentil Soup with Ras el Hanout
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2 tablespoons cooking oil of your choice
1 onion, diced
1-3 garlic cloves, minced
6 cups broth (chicken or vegetable) or water (I used 4 cups vegetable broth and 2 cups water)
1 28-oz can crushed tomatoes
1 1/2 cups red lentils
1/2 cup brown lentils (I ended up using a little more than 2 cups total, I measured 500ml on accident)
ras el hanout (see recipe below)
salt, to taste
1 cup cilantro, chopped

In a large stockpot, heat oil over medium heat. When hot, add the onions and cook until translucent, or 5-7 minutes. Add finely chopped garlic and stir for another 30 seconds, or until fragrant.

Add the tomatoes, broth or water and lentils to the pot. Add salt and ras el hanout and stir. Bring to a gentle boil and simmer for 20 minutes, or until the lentils become tender. Stir in the cilantro and add more salt to taste, if needed. Ladle into bowls and serve. Enjoy!

Ras el Hanout
(from the epicentre)

1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne (I recommend a half teaspoon, but it really depends on how much heat you like)
1/2 teaspoon ground black pepper
1/3 teaspoon coriander
1/4 teaspoon all spice
1/4 teaspoon nutmeg
1/8 teaspoon clove

Mix all the spices until combined, add the spice blend to the soup.

Serves 8-10

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December 24, 2010 2

broccoli, potato, and leek soup

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I don’t need much of an excuse to eat broccoli.  Even as a notoriously picky kid, I still loved broccoli (and it really upset me when I saw an episode of Tiny Toons that declared real kids don’t eat broccoli).  But sometimes I buy more broccoli than I know what to do with. A couple weeks ago, when the weather was chilly and rainy, there was an abundance of broccoli in the fridge waiting to be gobbled up.  I decided the best way to use a bunch of broccoli was to put it all in a soup.  The soup was comforting and filling, perfect for a rainy day.  It was surprisingly rich and creamy, even though I only added a 1/4 cup of milk.  If you’re looking to make something even richer, I suggest using butter instead of cooking oil.

Oh, and Merry Christmas to you all!  Cory and I will be staying warm in our cozy apartment with several pounds of ham… and videogames, of course.

broccoli potato and leek soup

Broccoli, Potato, and Leek Soup
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2 tablespoons cooking oil
2 leeks, thinly sliced (white and pale green parts)
2 cloves garlic, minced
1 quart chicken or vegetable stock or water (you may need a cup or so more depending on the size of the broccoli crowns)
1 pound potatoes, cut into quarters (leave the skins on if you like, I did)
4 medium sized crowns of broccoli, chopped into florets
1/4 cup grated extra sharp cheddar cheese, plus extra for garnish
1/4 cup half & half or milk
a pinch of freshly grated nutmeg
salt & pepper, to taste
croutons or oyster crackers, for serving (optional)

Heat oil in a large stockpot over medium heat. When hot, add leeks and saute until fragrant and softened, about 5-7 minutes. Add garlic and cook for an additional 30 seconds. Add the stock or water, along with the potato and bring to a gentle boil. Continue boiling the potatoes for 10 minutes, then add the broccoli florets and boil for an additional 10 minutes, or until the potatoes are done.

Working in batches, puree the soup in a food processor or blender. Return the soup to the stockpot and stir in the cheese and half. Add the nutmeg, salt, and pepper. Season to taste and serve with more cheese and croutons, if desired.

Serves 6-8

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December 17, 2010 4

lentil and tomato soup

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On gym nights, I have about an hour and a half between work and meeting Cory at the gym. Unless there are already leftovers in the fridge, I whip up a quick meal before leaving. Sometimes it’s something as simple as honey mustard chicken with vegetables to roast when we arrive home, but usually it’s a soup. Whenever I make meatless soups, I always find myself drawn to lentils. They make for filling and satisfying meals. This soup includes a couple of my current favorite ingredients – kale and carrots, and is topped off with a little red wine vinegar and crumbled feta cheese for a slightly sour and salty touch.

Lentil and Tomato Soup

Lentil and Tomato Soup
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2 tablespoons cooking oil
1 onion, slices
2-3 garlic cloves, finely chopped
2 carrots, chopped
1 28-oz can diced tomatoes
1 quart vegetable or chicken stock, or water
2 cups brown lentils
salt & pepper, to taste
1/2 teaspoon dried thyme
red pepper flakes
1 bunch kale, torn into small pieces
2 teaspoons red wine vinegar
crumbled feta, for serving (a tablespoon or 2 per serving)

In a large stockpot, heat oil over medium heat. When hot, add the onions and cook until translucent, or 5-7 minutes. Add finely chopped garlic and stir for another 30 seconds, or until fragrant.

Add the tomatoes, stock or water, and lentils to the pot. Add salt, pepper, thyme, and red pepper flakes. Bring to a gentle boil and simmer for roughly 30 minutes, or until the lentils become tender. Stir in the kale, red wine vinegar, and adjust the seasonings, if necessary. Ladle into bowls and serve with crumbled feta cheese.

Serves 6

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December 9, 2010 0

restorative chicken noodle soup with greens

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‘Tis the season for sniffles and sneezing. I like to think I’m immune to all illness because I ride San Francisco public transit everyday. But when Cory got sick last week, it was only a matter of time before I succumbed to illness. I probably could have avoided getting sick, had I not insisted on kissing and cuddling with him despite all his coughing and fluids coming out of his nose (humans are gross!). Oh wait. I want you to make this soup, maybe I should stop with the bodily fluid talk.

We only seem to get sick about once a year or so, and when we do come down with the sniffles we always make chicken noodle soup. My version of chicken noodle soup doesn’t deviate too much from the classic chicken noodle soup, but I do add lots of chopped herbs and greens – preferably the king of greens, kale. Because really, you can never have too much kale. I also tend to make chicken noodle soup in large batches, so we can spend more time recovering back to health and less time cooking.

Tip: If you prefer a soup that’s more on the brothy side, add two more cups of chicken stock or water.

restorative chicken noodle soup with greens

Restorative Chicken Noodle Soup with Greens
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2 tablespoons cooking oil or butter
1 onion, sliced
4 cloves garlic, minced
2 cups celery, chopped
2 cups carrots, chopped
8 cups chicken stock
4 cups cooked chicken meat (I usually use chicken breast, but you can use the meat from a whole chicken, if you’d like)
2 bay leaves
8 ounces egg noodles
salt & pepper, to taste
1 bunch of kale (or spinach), rinsed and torn into small pieces
1/4 cup fresh herbs (any of the following: parsley, mint, cilantro, thyme)

In a large stock pot over medium heat, add oil or butter. When hot (or melted), add the onion and cook for 5-7 minutes, or until translucent. Add the minced garlic and cook for another addition 30 seconds. Saute the celery and carrots for another 5 minutes.

Pour the stock and chicken into the pot and toss in the bay leaves. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes. Add the egg noodles and continue cooking until the noodles have softened, about another 10 minutes. Once the noodles have softened, stir in the kale (or spinach) and freshly chopped herbs and cook for another minute or two. Add salt and pepper to taste and season to taste.

Serves 10-12

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November 19, 2010 1

turnip and potato soup with herbs and cheese

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We are leftover eaters. Every Sunday, Cory and I spend the evenings preparing lunch that will last us through the rest of the week. It’s true that eating the same thing for lunch everyday can get old fast, so we try to choose recipes carefully. We most often opt for soups and stews, which are easy to store and improve in flavor over the span of a couple days.  Though the soup is fancied up a little bit with the addition of herbs and cheese, it is a simple, easy to make, and incredibly budget-friendly “Old Country Peasant Style” kind of soup.  Unless you’re a big fan of turnips, I don’t recommend adding more turnips than what’s listed in the recipe.  I think the soup had just the right amount of turnips without at all overpowering the dish.  Also, a small confession: this recipe is nearly identical to the potato and turnip soup I posted back in February, but without the copious amount of herbs and cheese.  I don’t want to get into the habit of recycling old recipes, but it was one of the first recipes I ever shared on this blog – back when my readership exceeded no more than five (my parents and a few friends).  It’s such a good soup, I just had to share it again.

turnip and potato soup with herbs and cheese

Turnip and Potato Soup With Herbs and Cheese
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1 bulb of roasted garlic, roasted and mashed into a paste
3 tablespoons butter or cooking oil of your choice
2 onions, chopped
3 large russet potatoes, peeled and cut into large pieces
2 medium turnips, peeled and cut into large pieces
4 cups stock (chicken or vegetable) or water
salt & pepper, to taste
1/2 teaspoon dried thyme
1/2 cup chopped herbs (any or a combination of the following: basil, parsley, mint)
1/4 cup grated parmiggiano reggiano, plus more for garnish

Preheat oven to 350F. Slice the top of the garlic bulb open, revealing the tips of the cloves. Place the garlic on a sheet of aluminum foil and drizzle a teaspoon of oil over it. Wrap the bulb in the foil, place on a baking sheet, and roast for 35 minutes.

Heat a large stockpot over medium heat and add butter. Once melted, add onion and cook until translucent, or about 5 minutes. Add potatoes, turnips, and a bit of salt and stir to coat with butter. Add stock and once it begins to boil, reduce to a simmer and cook until vegetables are tender, about 20-25 minutes.

By now, the garlic should be ready. Open up the foil and let the garlic cool until easy enough to handle with your hands. Pop the cloves out of the bulb into a small bowl. Take a fork and smash the garlic until formed into a paste. Add the garlic paste to the pot. Puree the soup in a blender or food processor until smooth, in batches if necessary. Return the soup to the pot and add salt, pepper, and thyme. In the last few minutes of cooking, stir in the herbs and cheese. Ladle into bowls and serve.

Serves 4-6

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