Tag Archives: soup

Salmon and Spinach Chowder

It’s the time of year for bowl-food. When the weather is grey, wintry and cold, there’s nothing more satisfying then a big bowl of dinner. Steaming hot and full of hearty healthy flavors and ingredients, it’s meant to be eaten with big spoons and napkins to catch the dribbles.

I love to eat chowders year round, especially in the winter when creamy dishes hit the spot. I often add a number of ingredients to my chowder in addition to the requisite fish. While most firm fleshed fish work in chowders, my favorite is salmon. Its buttery oil-rich flesh shines in a creamy stock and is a perfect accompaniment to earthy vegetables, crucifers and greens.

We don’t usually have left-over salmon in our house, since it’s often gobbled up the moment it hits our dinner plates. In the rare occurrence when there is some filets left, I’ll often add them to the next day’s chowder. While this recipe starts with the premise of using raw fish, pre-cooked leftovers work just as well. Considering how expensive salmon can be, this is a great way to get two fabulous meals from one purchase. You just need to be lucky enough to have the leftovers.

Salmon and Spinach Chowder

Feel free to improvise with your greens. Kale or chard may be substituted for the spinach. If you are cauliflower-averse, you can omit it and add extra spinach.

Serves 4

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons all-purpose flour
4 cups water
2 medium yukon gold potatoes, about 3/4 pound, cut into 1/2-inch dice
1 1/2 cups bite-sized cauliflower florets
1 teaspoon paprika
1 teaspoon Tabasco
1 cup heavy cream
1 to 1 1/4 pounds salmon filet, skin and pin-bones removed, cut in 3/4-inch chunks
1 bunch fresh spinach leaves, stems removed, torn into large pieces
Salt
Freshly ground black pepper
Fresh chopped dill

Heat the oil and melt the butter in a large pot over medium heat. Add the onion and sauté until softened, about 2 minutes. Add the flour and cook, stirring, 1 to 2 minutes. Add the water and whisk to blend the flour. Add the potatoes and cauliflower. There should be enough water to cover the vegetables. If not, add more water to cover. Simmer, partially covered, until vegetables are tender, 15 to 20 minutes. Stir in the paprika, Tabasco, and cream. Bring to a simmer. Add the salmon and simmer until cooked (or heated) through. Stir in the spinach and briefly cook until bright green in color and wilted, about 1 minute. Season to taste with salt and pepper. Ladle into soup bowls. Garnish with fresh dill and serve immediately.

Parsnip and Celery Root Soup

root soup tastefood
Parsnip and Celery Root Soup

White root vegetables do the talking in this rich and velvety soup that will leave you guessing it’s laden with cream. Well, guess again. This humble soup is light and healthy, thickened by parsnips and celery root with a good splash of milk. The sweet and nutty root vegetables are tempered by garlic and thyme for a well rounded and slurp-worthy bowl of goodness that promises to keep you warm in the cold weather.

root soup viewWhite Roots

Parsnip and Celery Root Soup

Feel free to change the ratio of veggies and/or add Jerusalem artichokes to the mix. Just be sure to keep the total weight at 2 pounds. Serves 4 to 6.

1 tablespoon extra-virgin olive oil
1 medium onion, chopped, about 1 cup
1 pound parnsips, peeled, cut into 3/4-inch chunks
1 pound celery root, peeled, cut into 3/4-inch chunks
3 cloves garlic, chopped
4 cups chicken stock
2 sprigs thyme
1/2 cup whole milk plus more to taste
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper

Heat the oil in a soup pot over medium heat. Add the onion and sauté until translucent without coloring, about 3 minutes. Add the parsnips, celery root, and garlic. Sauté until the vegetables begin to soften, 2 to3 minutes. Add the chicken stock and thyme. Bring to a boil, then reduce heat to low. Cover and simmer until the vegetables are very soft, 25 to 30 minutes. Remove the thyme sprigs. Carefully transfer the soup to a food processor (or use an immersion blender) and purée until smooth. Return to the soup pot. Add the milk, salt and pepper.  If too thick, add more milk to your desired consistency and taste for seasoning. Serve warm.

Roasted Butternut Squash Soup

Butternut Squash Soup tastefoodButternut Squash, Apples, Cider, Spice 

There is something magical about roasted butternut squash. Its orange flesh softens into a sweet and nutty squidginess, which is easily transformed into a puree. It’s hard to believe something so rich and sugary can be loaded with nutrients and betacarotene, but so it is. One cup of butternut squash provides a glutton’s worth of Vitamins A, B, and C, as well as potassium, fiber and manganese. When roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor – simply delicious with a pinch of salt. In this recipe, roasted butternut mingles with its fall buddies – apples, cider and loads of warm spices – yielding an essential autumn soup.

Spicy Butternut Squash Soup

Serve as a starter to any meal, including Thanksgiving dinner. If you are entertaining a crowd, consider small servings in little cups or demi-tasse as a light hors d’oeuvre.

Serves 4 to 6 in bowls or 8 to 12 in small cups.

1 medium butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, cut in 1/2-inch dice
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken stock
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
Chopped fresh cilantro leaves for garnish

Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.

Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne.  Cook until fragrant, about 1 minute, stirring constantly. Add the squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover). Bring to a boil, then reduce heat, cover and simmer until the apples are very soft, about 20 minutes.

Carefully puree the soup in batches in a food processor (or with an immersion blender). Return to the pot. The soup should be thick. Thin it to your desired consistency with the apple cider. Stir in the brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with fresh cilantro leaves.

Mushroom Barley Kale Soup

barley kale soup

~ Mushroom, Barley and Kale Soup with Miso ~

We are entering the indulgent time of year with parties and holidays stretching into the months ahead. As fun as that may be, it’s important to have a few simple and restorative recipes up our sleeve for nourishing dining. This soup may be prepared within 30 minutes, and it’s brimming with health and good flavor. Quick cooked carrots and kale hold their shape, color and nutrients, humble barley adds fiber and minerals, and umami-rich mushrooms and miso promise second helpings.  If you are looking to indulge, this is one meal where you won’t feel any guilt.

Mushroom, Barley and Kale Soup

Serves 4

1 tablespoon olive oil
1 large yellow onion, chopped
2 medium carrots, sliced 1/4-inch thick
8 ounces sliced assorted wild mushrooms, such shitake, cremini, cepes
1 cup barley
2 teaspoons fresh thyme or 1 teaspoon dried
6 cups chicken stock
1 bay leaf
3 teaspoons fresh thyme, or 1 teaspoon dried
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 bunch kale (lacinato or curly) tough stems removed, leaves torn in bite size pieces, about 4 cups
1 tablespoon red miso paste

Heat the oil in a medium sized stock pot over medium heat. Add the onion and saute until softened without coloring, about 3 minutes. Add the carrots mushrooms and carrots and saute until carrots are bright in color and crisp tender and the mushrooms just begin to release their juices, about 3 minutes. Add barley and stir to coat. Add the stock, bay leaf, thyme, salt, and black pepper. Bring to boil, then reduce heat and simmer, partially covered, until barley is tender, about 30 minutes. Stir in kale. Simmer until kale turns bright green and wilts, 1 to 2 minutes. Remove from heat and stir in miso. Taste to check for seasoning. Serve garnished with fresh thyme.

Sunday Soup: Italian Minestrone

Minestrone Soup TasteFood

~ Italian Minestrone Soup ~

Sometimes, all that’s needed is a bowl of soup…to feed your family, to clean your vegetable bin, to warm and to nourish. Minestrone is an Italian vegetable soup that combines any number of vegetables, including tomatoes, leafy greens and potatoes. Beans are also often in the mix – or little pasta tubes called ditalini. I make this soup because I know it tastes great and will handily use up any odds and ends in my refrigerator. While some of the vegetables vary, I always include a hunk of Parmigiano rind in the simmering stock, which will slowly break down and give body and flavor the soup.

Italian Minestrone
Serves 4 to 6

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, cut in 1/4 inch pieces
1 medium yellow potato, peeled, cut in 1/4 inch dice
1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice
1 small zucchini, cut in 1/4 inch dice
6 cups chicken stock
1 15-ounce can chopped tomatoes with juice
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt, plus extra to taste
1 teaspoon freshly ground black pepper
1 2-inch chunk of rind from Parmigiano or Pecorino Romano cheese
1 15-ounce can cannellini or northern beans, drained
3 large kale leaves, ribs and stems removed, coarsely chopped
Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish

Heat oil in a soup pot over medium heat. Add onion and sauté until beginning to soften, 2 minutes. Add carrots, rutabaga, fennel and zucchini. Sauté until vegetables brighten in color and soften slightly, 3 minutes. Add stock, tomatoes, bay leaf, oregano, thyme, salt and pepper. If soup is too chunky, add more stock to desired consistency. Bring to a boil; reduce heat to a simmer and submerge cheese in soup. Cover and simmer until vegetables are tender, 2o minutes. Add beans and simmer an additional 10 minutes. Taste for seasoning. Add chard and simmer until  chard is wilted, 2 minutes. Ladle into warm bowls. Garnish with grated cheese and parsley.

If you like this, you might enjoy these recipes:
Kale and Farro Soup from TasteFood
Spring Onion Soup from Sippity Sup
Matzoh Ball Soup from Elana’s Pantry
Lentil Soup from TasteFood
Roasted Tomato and Vegetable Soup from Kayotic Kitchen

Kale and Farro Soup

kale squash farro tastefoodxx

 ~ Kale and Farro Soup ~

I don’t usually make New Years resolutions, but if I did, it would be to get my kids to eat more kale. Do you think they’ll notice the kale in this stew?

January is not only bowl-month in our home, it’s kale month. Bowls of nourishing soups and stews are perfect for the cold weather and a comforting alternative to the highfalutin presentations of Christmas past. And kale is everywhere right now, flamboyantly in season touting deeply colored emphatically shaped leaves, towering in piles on market shelves and tables. Good timing is all I have to say. Kale is a superfood, packed with nutrients and anti-oxidants, and an excellent way to jump start the new year in good health. And why hold back with just one nutritious ingredient? Kale teams up with farro, a nutty ancient grain packed with protein and fiber and chunks of  vitamin-rich butternut squash in this healthy, hearty soup.

Kale and Farro Soup

Either curly green or lacinato kale may be used for the soup. Remove tough ribs from leaves before chopping.

Serves 4 to 6

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 cup farro
6 cups chicken stock, plus additional stock as necessary
2 cups butternut squash, cut in 1/2 inch cubes
1  (15-ounce) can Italian plum tomatoes with juice
1  (2-inch) chunk of rind of Parmigiano cheese
1 bay leaf
2 teaspoons dried thyme or 1 tablespoon fresh thyme
1-2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
2 to 3 cups coarsely chopped green kale
Grated Parmigiano cheese

Heat oil in a soup pot over medium heat. Add onion and saute until softened, 2 to 3 minutes. Add garlic and saute until fragrant, 1 minute. Add farro and stir to coat. Add chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt and pepper. Bring to a boil, breaking up tomatoes with a wooden spoon. Reduce heat, partially cover and simmer until squash is tender and farro is cooked, about 30 minutes. (Add more stock to desired consistency if soup is too thick.) Taste for seasoning. Stir in kale leaves; simmer until kale brightens in color and just wilts, about one minute. Discard Parmigiano rind. Ladle into bowls and grate cheese over the soup. Serve immediately.

More bowl food? Try these recipes:
Lentil Soup from TasteFood
White Bean, Chicken, Sausage Stew from the Kitchn
Chicken, Farro, Shiitake Soup from TasteFood
Roasted Root Vegetable Bisque from Eat Live Run
Black Bean, Sausage, Butternut Squash Chili from TasteFood

 

Cheesy Cauliflower Potato Soup

Cauliflower Potato Soup TasteFood

~Cheesy Cauliflower Potato Soup ~

Making purée, er, soup doesn’t get simpler than this. It began as a purée. I made a light and fluffy Cauliflower and Potato purée to accompany a stew this week.  However there was so much purée left over, I thinned the remainder with extra chicken stock and renamed it soup. It’s clearly all about the cauliflower, thickened with potato and spiked with a little garlic and piquant Pecorino cheese. Add just a little stock and you’ll have a light and airy side dish. Add more stock and you’ll have a satisfying winter soup. And since it’s the holidays I fancified both purée and soup with a generous pinch of gifted truffle salt sprinkled over the top.

Cheesy Cauliflower Potato Soup
Serves 6

2 yukon gold potatoes, about 1 pound
1 medium head cauliflower
4 garlic cloves
3 tablespoons unsalted butter
1/2 cup finely grated Pecorino Romano cheese
1 quart chicken stock
Salt and freshly ground black pepper to taste
Fresh thyme leaves
Truffle salt (optional)

Peel the potatoes and cut in 1-inch chunks. Cut the cauliflower florets and core in 1-inch pieces. Peel garlic. Smash 3 of the cloves and mince 1 clove. Place potatoes, cauliflower and smashed garlic cloves in a large pot. Cover with water. Add 1 tablespoon salt. Bring to a boil, then reduce heat, cover and simmer until the vegetables are very tender, about 25  minutes. Drain. Transfer half of the vegetables and butter to the bowl of a food processor. Puree until smooth. Add remaining vegetables. Puree again. Return vegetables to soup pot. Add minced garlic. Add chicken enough chicken broth to achieve desired consistency (the soup should not be too thick). Bring to a simmer and add cheese, stirring to incorporate. Season to taste with salt and pepper. Serve with additional cheese and fresh thyme as a garnish. Optional: Sprinkle with truffle salt.

If you like this, you might enjoy these recipes:
Cauliflower and Celery Root Soup with Crispy Kale from TasteFood
Cream of Mushroom Soup from Simply Recipes
Carrot Soup with Coriander from TasteFood
Cream of Broccoli Soup with Coconut Milk from Gluten-Free Goddess

Chicken Tortilla Soup

chicken tortilla

~ Chicken Tortilla Soup ~

This soup is all about leftovers. We roasted a whole chicken for dinner the other night, and ended up with a lot of meat. When this happens I’ll use the leftovers in a soup or stew, prepared with a homemade stock from the carcass.  The vegetables are inspired by the odds and ends in my vegetable drawer (fennel and carrots) matched with a few must-haves (onion and garlic) and pantry staples (canned Italian plum tomatoes and black beans). I spiced up the stock with warming southwestern spices in defiance of the dreary drizzle outside, and finished the soup with a shower of shattered tortilla chips, which happened to be leftover in the bottom of their bag – too small for swiping through a bowl of salsa.

Chicken Tortilla view

Chicken Tortilla Soup

Season and spice the soup to your taste. Ideally it should have a little heat, but since our family is divided on what constitutes “spicy”, I pass a bottle of hot sauce around the table so everyone can fire up the soup to their taste. Serves 4 to 6.

1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 carrots, sliced 1/4-inch thick
1 large fennel bulb, fronds and bottom removed, sliced
2 garlic cloves, chopped
1 jalapeño pepper, stemmed, seeded, chopped
2 teaspoons ground cumin
2 teaspoons pasilla chile powder
1 teaspoon paprika
1 teaspoon ground coriander
1 (28 ounce) can chopped Italian plum tomatoes with juice
3 cups chicken stock
3 sprigs thyme
1 bay leaf
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon sugar, or to taste
2 cups shredded cooked chicken
1 (15 ounce) can black beans, drained and rinsed

Tortilla chips
Diced avocado, optional
Hot sauce

Heat oil in a large pot. Add onion and sauté until softened, 2 minutes. Add carrots, fennel and garlic. Sauté 3 minutes. Add jalapeño, cumin, chile powder, paprika and coriander. Cook, stirring, until the spices are fragrant, 1 minute. Add tomatoes, stock, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat and partially cover. Simmer 20 minutes. Taste for seasoning and add sugar if necessary. Stir in the chicken and black beans. Continue to cook until heated through. Ladle into bowls. Garnish with tortilla chips and avocado, if using. Pass the hot sauce.

If you like this, you might enjoy these TasteFood recipes:
Spicy Butternut Squash Soup
Sausage, Kale and Tomato Ragout with a Poached Egg
Clam Chowder

Spicy Butternut Squash Soup

~ Spicy Butternut Squash Soup ~

One of my favorite ways to eat butternut squash is roasted then pureed in a soup. When the squash roasts, its flesh morphs into a squidgy paste, intensifying its nutty flavor and coaxing out its natural sugars. I pair it with fall fruit such as apple, pear or quince and balance the sweetness with a savory stock and a kick of spice and heat. While the soup is thick, it’s light in ingredients with no added cream, relying on the squash for body. This recipe includes apples and chicken stock, and for spice I’ve added a little southwestern flair with cumin, cayenne and cilantro. It’s a vibrant start to any meal, including Thanksgiving dinner. If you are entertaining a crowd, consider small servings in little cups or demi-tasse as an hors d’oeuvre.

Spicy Butternut Squash Soup

Roasting the squash coaxes out its natural sugars and gives the best flavor to the soup. Serves 4 to 6.

1 small butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne, or to taste
3 cups chicken stock
1 cup apple cider
2 teaspoons brown sugar
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
Fresh chopped cilantro or parsley leaves for garnish.

Preheat oven to 375 F. Cut squash in half, lengthwise. Scoop out seeds. Lightly brush the exposed flesh with olive oil. Place, cut-side-down, on a rimmed baking sheet. Bake until squash is fork tender, about 50 minutes. Remove from oven. When cool enough to handle, scoop out the flesh and set aside.

Heat 1 tablespoon oil in a large pot over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add apple, cumin, coriander and cayenne.  Cook, stirring until fragrant, 1 minute. Add squash and chicken stock. (There should be just enough stock to cover the squash and apples. Add additional stock as necessary). Simmer, covered, until apples are very soft, about 20 minutes. Carefully puree soup in batches in a food processor (or with an immersion blender). Return to pot. The soup should be thick. Thin it to desired consistency with apple cider. Stir in brown sugar, salt and pepper. Heat over medium-low heat and taste for seasoning. Serve warm with fresh cilantro leaves.

More holiday appetizer recipes from TasteFood:
Pear, Blue Cheese and Arugula Bruschetta
Pork Rillettes and Apple Plum Chutney
Prosciutto Wrapped Figs with Goat Cheese and Rosemary

Clam Chowder

~ Clam Chowder with Root Vegetables and Thyme ~

I happened to have some left over clams this week. While you scratch your heads and think, who and why would anyone have left over clams, – I’ll just say that they were the delicious vestiges of the next round of the Lambs and Clams Contest, sponsored by the Charleston Food and Wine Festival. For more details on that, you will have to tune in next week for my official post and submission. Until then, let’s talk leftovers. More specifically, let’s talk chowder.

I don’t know about you but when the weather chills down, I can’t think of anything more comforting than a bowl of piping hot, creamy chowder – blame it on my New England roots. So, this week, as the temperatures dropped and we had a deluge of rain, I found myself in the possession of some lovely clams,  and I made this chowder. Use the smallest clams you can get your hands on, such as little necks, middle necks, or, if you are on the U.S. west coast, manila clams. Typically, onions and potatoes accompany clams in a chowder. In this soup, I’ve also added leeks, celery root and turnips, which add flavor to the creamy broth, while maintaining a nice white color theme.

Clam Chowder
Serves 4 to 6

1 tablespoon extra-virgin olive oil
2 slices bacon, cut in 1/2-inch pieces
1 medium yellow onion, coarsely chopped
1 large leek, white part only, thinly sliced
2 large black radishes or 1 medium white turnip, peeled, cut in 1/2-inch dice
1/2 small celery root, peeled, cut in 1/2-inch dice
1/2 pound small fingerling potatoes, cut in 1/4-inch coins
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup chicken stock
1 bay leaf
3 sprigs fresh thyme
12 manila or middle neck clams or 24 little neck clams
Salt and freshly ground black pepper

Heat oil in a large pot over medium heat. Add bacon and fry until fat is nearly rendered (it will continue to render as the vegetables cook). Add onion and leek and sauté until softened, about 2 minutes. Add turnip, celery root and potatoes. Sauté until vegetables soften, about 3 minutes.  Add milk, cream, stock, bay leaf and thyme. Bring to a boil. Add clams. Reduce heat to medium-low, cover and cook until clams open, stirring occasionally, 8 to 10 minutes. Discard any unopened clam shells. Season to taste with salt and pepper. Serve hot garnished with fresh thyme sprigs.

If you like this, you might enjoy these recipes:
Smoky Salmon and Fennel Chowder from TasteFood
Corn Chowder from Leite’s Culinaria
French Onion Soup from TasteFood
Red Chile Seafood Chowder from Homesick Texan
Celery Root and Parsnip Soup from TasteFood