Category Archives: Soup

Mushroom Barley Soup

13 Sunday Mar 2011

Posted by in Dinner, Lunch, Meal, Recipe, Soup, Vegan, Vegetarian

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This hearty vegan soup is fabulous comfort food for a cold winter day. It’s packed with flavor and texture. If you’re not vegan, don’t worry…you’ll fall in love with this soup! Eat this for dinner, or for lunch. It reheats well and stays good for a week in the fridge.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion or 2 medium leeks, diced or chopped
  • 1 lb. baby bella mushrooms, washed and thinly sliced
  • 1 medium celery root (also known as celeriac)
  • 2 large carrots, diced
  • 1 very small cabbage, or 1/2 medium cabbage, finely shredded and chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp tomato paste
  • 4 cups vegetable broth (use organic chicken broth if you aren’t vegan or vegetarian)
  • 2 cups water
  • 1/2 cup white wine
  • 1 cup organic pearled barley
  • 1 tbsp balsamic vinegar
  • 1 tbsp cream white balsamic vinegar
  • salt and pepper to taste

DIRECTIONS

  1. In a large stockpot, heat oil over medium-hight heat. Add onions and cook until brown, about 10 minutes. Add mushrooms and cook for another 5-10 minutes, until they are tender.
  2. Add celery root through wine. Bring to boil. Add barley. Return to a boil, and reduce heat. Simmer, covered for 45 minutes to 1 hour, stirring occasionally.
  3. Stir in both vinegars and season with salt and pepper to taste.
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Southwest Gazpacho

07 Wednesday Jul 2010

Posted by in Recipe, Soup, Vegan, Vegetarian

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Don’t know what to do with all those cucumbers and tomatoes? Just throw them in a blender along with some herbs, onions, and other seasonings for a delicious and refreshing summer soup. (*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Licking Creek Bend Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 3 cups organic tomato juice
  • 1/2 cup finely minced onion*
  • 1 medium clove garlic, minced*
  • 1 medium cucumber, peeled and coarsely sliced*
  • 3 scallions, coarsely chopped**
  • 2 medium tomatoes, coarsely chopped**
  • 1/2 cup fresh cilantro, coarsely chopped
  • 1/2 tsp ground cumin
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste

DIRECTIONS

  1. Combine all ingredients in a blender (reserving 2 tbsp minced scallions and 2 tbsp minced cucumber). Puree until smooth.
  2. Before serving, top with 1/2 tbsp reserved scallions and cucumber.

Creamy Roasted Butternut Squash Soup

27 Saturday Mar 2010

Posted by in Dinner, Lunch, Recipe, Soup, Vegetarian

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This is probably one of the best butternut squash soups I’ve ever had. It’s creamy, subtly sweet, and extremely savory. The combination of roasted butternut squash and thyme and rosemary make for a delicious soup that can be devoured for dinner or lunch. It reheats very well, so makes a perfect lunch or light dinner with a side salad. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 (4 lb) butternut squash*, peeled and cut into 1/2 inch cubes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 large onion, chopped*
  • 3 cloves garlic, minced*
  • 3 tbsp extra virgin olive oil, divided
  • 3 cups organic, free-range chicken broth (or organic vegetable broth)
  • 1 cup water
  • 1 cup organic skim milk
  • 3 tbsp organic half and half
  • 1 tbsp balsamic cream vinegar

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Combine 1 tbsp oil with cubed butternut squash, thyme and rosemary in a 9×13″ baking dish. Bake uncovered for 45 minutes, stirring every 15 minutes, or until golden brown.
  3. Meanwhile, in a large stockpot saute onions and garlic in 2 tbsp oil over medium-high heat. If the garlic begins to stick, add 1/4 cup chicken (or vegetable) broth. Continue to cook for about 10 minutes, until onions are translucent and evenly browned. Set aside.
  4. When the butternut squash is done, add roasted butternut squash to onion mixture in stock pot. Add remaining chicken (or vegetable) broth and water. Bring to a boil, and simmer for about 10 minutes. Add skim milk and half-and-half. Stir well. Then add balsamic cream vinegar. Remove from heat.
  5. Using a food processor or blender, blend in batches until smooth. Season with freshly ground salt and pepper.

Greek Dinner Menu

21 Monday Dec 2009

Posted by in Dessert, Dinner, Entree, Menu, Recipe, Sauce, Side, Soup

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This past Friday, before snowpocalypse 2k9, Greg and I had Kim, Rex, John and Sutton over for our monthly dinner party.  After making lamb meatballs and tzatsiki as an appetizer for our christmas cocktail the week prior, I had Greek food on the brain, and devised the following menu:

Chilled and Dilled Avgolemono Soup
Simple Greek Salad
Grilled Lamb Skewers
Tzatsiki
Orzo with Feta, Tomatoes, and Dill
Roasted Garbanzo Beans with Garlic and Swiss Chard
Semolina and Ground Almond Cake

I was able to use a lot of the items from our final CSA box that Kim and Rex picked up for us last week.  Red wine and good conversation flowed, and before we knew it, there was a few inches of snow on the ground.

Chilled and Dilled Avgolemono Soup

21 Monday Dec 2009

Posted by in Recipe, Soup

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This recipe comes straight from Gourmet.  I was skeptical at first, but it is actually a light, creamy soup that made a nice starter.  I added a bit more lemon juice than it called for because I thought it needed some brightening.  This would probably be very refreshing in the summer, though I don’t think it will enter my heavy rotation.

Ingredients

  • 4 cups chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
  • 1/4 cup medium-or long-grain white rice
  • 2 large eggs
  • 3 tablespoons fresh lemon juice
  • 1 scallion green, thinly sliced
  • 2 tablespoons chopped dill

Instructions

Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.

Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.

Roasted Tomato Bean Soup

22 Sunday Nov 2009

Posted by in Farmers' Market, Recipe, Soup, Vegan, Vegetarian

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This is a super easy and quick recipe that tastes delicious. During tomato season, try using CSA or farmers’ market tomatoes in place of the canned tomatoes. (*Indicates farmers’ market vegetable.)

Recipe adapted from the Moosewood Restaurant Celebrates cookbook.

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 3 1/2 cups chopped red onions (about 2 large onions)*
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups organic, free-range chicken broth
  • 2 (15.5 oz) cans white beans (such as great northern or cannellini)
  • 3 (14.5 oz) cans Muir Glen organic fire roasted tomatoes
  • 1 tbsp balsamic vinegar
  • 3 tbsp freshly grated parmesan cheese (optional)

DIRECTIONS

  1. Warm oil in a large stockpot. Add the onions and saute on medium-high heat for about 10 minutes, stirring frequently, until they begin to brown. Stir in oregano and basil and add chicken broth. Bring just to a boil; then cover and simmer for 5 minutes, until the onions are very soft.
  2. In batches in a blender, puree the onion mixture with 2 cups of beans and 3 cups of tomatoes. Pour the pureed mixture back into the stockpot. Stir in the remaining beans and tomatoes and cook on medium heat for 10 minutes, stirring often. Add the balsamic vinegar and pepper to taste.
  3. Serve hot, topped with parmesan cheese.

Carrot Ginger Soup

11 Sunday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Soup, Vegetarian

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Carrot Ginger Soup

Michael, the farmer from our CSA, offered beautiful, large carrots for us to take in addition to our weekly pickup.  While picking through the basket, another member and I both suggested carrot soup.  She noted that she would be spicing hers with caraway seed, while I offered that ginger makes for a delicious soup.  This recipe also uses one of the apples from our bounty (which adds a nice, tart brightness to the soup), and a cup of the fresh apple cider, which brings out the natural sweetness of the carrots.

INGREDIENTS

  • 3 large carrots, diced (about 4 cups)
  • 1 Medium apple, diced
  • 1 cup apple cider
  • 4 cups (1 quart) vegetable stock
  • 1/2 cup whole milk
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp ground ginger (or to taste)

DIRECTIONS

  1. Place chopped carrots and apples in a large pot and cover with cooking liquid.   Bring to a boil, then cover and reduce to a simmer.  Cook until carrots and apples are fork-tender.
  2. Ladle carrots, apples and cooking liquid into a blender, and process until smooth (this may take more than one batch, depending on the size of your blender).
  3. Return the soup to the pot and heat gently.  Stir in milk, salt and ginger.  Thin the soup with additional stock or cider, if desired.
  4. Top with croutons or caramelized onions.

Makes 4-6 servings.

Carrot Ginger Soup

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Side, Soup, Vegetarian

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John inspired me to try a carrot ginger soup recipe. I ended up finding one on epicurious.com. After reading the reviews, I modified it quite a bit. I served a cup of it along side the Roasted Autumn Vegetables and Grilled Pork Chops with Chimichurri Sauce. Here’s my version of the recipe:

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 2 tbsp minced peeled fresh ginger (way too much, only add about 2 tbsp)
  • 3-4 cups chicken stock or vegetable stock
  • 4 cups sliced peeled carrots (about 1 1/2 pounds)
  • 3/4 cups orange juice
  • 1/4 cup half and half (1/4 cup)
  • 1-1.5 cups apple cider
  • ½ tsp kosher salt
  • freshly grated pepper

Directions

1.     Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken or vegetable stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

2.     Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half and cider. Cook over low heat 5 minutes.  Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls.

Butternut Squash, Corn & Coconut Soup

30 Wednesday Sep 2009

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Soup, Vegan, Vegetarian

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This is a wonderfully tasty soup and a great way to use late summer/early fall CSA vegetables.

Adapted from Gourmet. Original recipe available at epicurious.com.

INGREDIENTS

Soup

  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 1/4 cup finely chopped fresh cilantro stems
  • 2 garlic cloves, coarsely chopped
  • 1 (2 1/4-pound) butternut squash and cut into 1/2-inch pieces (6 cups)
  • 4 cups water
  • 1 1/4 cups well-stirred canned unsweetened FULL-FAT coconut milk (12 ounces)
  • 3 ears of FRESH corn from the farmers’ market or CSA, kernels cut off and reserved for relish (below) and cobs halved crosswise
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne

Corn Relish

  • 4 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Generous pinch of sugar
  • 2 tablespoons olive oil
  • 2 cups corn kernels (see above)
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/4 cup finely chopped shallot

DIRECTIONS

  1. Make soup: Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
  2. Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined. Combine dressing, raw corn kernels (if using fresh farmers’ market or CSA corn), cilantro, and shallots, and toss well to coat. [Note: if using grocery store fresh corn, cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.]
  3. Finish soup: Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
  4. Divide soup among bowls and gently stir 1/4 cup corn relish into each.