Tag Archives: vegetable

Chicken Vegetable Soup with Green Garlic

green garlic veg soup

In this in-between time of winter and spring, a chicken vegetable soup is appropriately light and soothing. In this recipe, the comfort of chicken stock is enriched with carrots, fennel, and green garlic.  Green garlic is unique to spring. Resembling a thick scallion, the green stalk and bulb of young garlic is harvested before the plant matures and the bulb divides into cloves. In its raw state green garlic has a pungent aroma, yet when cooked it grows tame, providing a mild, sweet and herbaceous backdrop to the chicken stock.

Chicken Vegetable Soup with Green Garlic

Serves 4 to 6

1 tablespoon olive oil
1 cup chopped green garlic, white and pale green parts
Salt
2 large carrots, thinly sliced
1 medium fennel bulb, fronds trimmed, halved lengthwise and thinly sliced crosswise
4 cups chicken stock, preferably homemade
1 cup orzo
2 heaping teaspoons fresh thyme
1 1/2 cups shredded cooked chicken meat
1/4 cup chopped flat leaf parsley

Heat the oil in a soup pot over medium heat. Add the green garlic and 1/2 teaspoon salt. Sauté until the garlic softens and its aroma loses its pungency, about 5 minutes. Add the carrots and fennel and continue to sauté until the carrots brighten in color and the vegetables begin to soften, 2 to 3 minutes. Add the stock, orzo, thyme, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until the orzo is cooked through and the vegetables are tender, about 20 minutes. Taste for seasoning and add more salt if desired. Stir in the chicken and parsley and continue to cook until the chicken is warmed through.

Chilled Pea Soup with Crème Fraîche and Tarragon

This chilled soup is light and luscious. Each billowy spoonful is a harbinger of spring in both its simplicity and presentation. A sweet blend of English peas is balanced by the brightness of lemon and the tang of crème fraîche. The licorice notes of tarragon and slivers of peppery radish finish the soup, adding freshness and texture, not to mention a beautiful swath of pink to the emerald purée.

Chilled Pea Soup with Crème Fraîche, Lemon and Tarragon

I prefer the savory flavor of the chicken stock in this recipe, but vegetable stock may also be used. Serves 4.

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 1/2 cups chicken stock
Salt
Freshly ground black pepper
2 cups shelled English peas, about 2 pounds in the pod
1/2 cup crème fraiche
1 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

Melt the butter in a small saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the broth, ½ teaspoon salt, and ½ teaspoon black pepper and simmer 2 minutes. Remove from the heat and cool to room temperature.
While the stock is cooling, bring a large pot of salted water to a boil. Add the peas and cook until vibrant and tender, 2 to 3 minutes. Drain and rinse under cold water or shock in ice water to prevent further cooking.
Combine half of the cooled stock and the peas in the bowl of a food processor and process until very smooth. Add additional stock a little at a time and process to achieve desired consistency. (The soup should be a little thick and not too runny). Transfer to a bowl, and season with salt and pepper.
Whisk the crème fraiche and lemon zest in a small bowl. Gently swirl the cream into the peas, leaving light traces of the cream visible. Carefully divide among serving bowls. Garnish with snipped tarragon leaves and sliced radishes.

Winter Vegetable Soup with Greens and Grains

winter vegetable soup tf

I make a version of this soup throughout the fall and winter. The recipe is easy and delicious, following a simple template which I switch up with different seasonal vegetables, often a grain, and sometimes beans. The basic stock is chicken, to which I add a can of Italian plum tomatoes for fruity acidity, plus a hunk of Parmesan rind which breaks down while cooking, adding a little oomph (aka umami) to the broth. From there I embellish, adding a grain, such as farro or barley, and chunks of sturdy vegetables, such as fennel, butternut squash, and carrot. If I crave more substance (think one-pot dinner), I’ll dump a can of cannellini beans or chickpeas into the mix. Finally, I stir in chopped hearty greens, such as kale, mustard, or spinach, and simmer until they just wilt but remain bright and fresh. You can do this too – use the following recipe as your template, and mix and match the veggies and grains to your taste.

Winter Vegetable Soup with Greens and Grains
Serves 6

1 tablespoon olive oil
1 medium onion, chopped
1 large carrot, thinly sliced (or 1 1/2 cups cubed butternut squash)
1 small fennel bulb, fonds and end trimmed, halved and thinly sliced
1 cup uncooked barley or farro
1 (15-ounce) can Italian plum tomatoes, with juice
6 cups chicken stock, or more as needed
1 (2 to 3 inch) Parmesan rind
1 bay leaf
1 teaspoon dried thyme
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can cannellini beans, drained (optional)
2 cups coarsely chopped kale (or spinach)
Grated Parmesan for garnish

Heat the oil over medium heat in a soup pot. Add the onion and sauté until it begins to soften, about 3 minutes. Add the carrot or squash and the fennel. Saute until brightened in color, about 2 minutes. Add the barley and stir to coat, then add the tomatoes, chicken stock, cheese rind, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to medium-low, cover and simmer until the vegetables are tender and the barley is tender, about 30 minutes, stirring occasionally and breaking up the tomatoes with a spoon. If the soup becomes too thick, add more stock as necessary. Add the beans, if using, and bring to a boil, then add the greens and simmer until bright green in color and just wilted. Taste for seasoning. Serve hot with grated cheese.

Like the bowl? Many thanks to Terrestra for lending me this lovely bowl created by Jars Provence.

Cauliflower Gratin

cauliflower au gratin

Just as we like to wrap ourselves in warming layers in the fall, we can do the same with our vegetables. Cloak your favorite hardy veggies in béchamel and cheese, and your simple summer staples will morph into a warm and comforting side dish. I found yellow cauliflower at the market the other day and mixed it with white cauliflower in this gratin. Don’t just experiment with color. Get creative with other veggies, such as  broccoli florets, chunks of celeriac or diced rutabaga for variety and flavor. As long as there is a blanket of cheese and bechamel, this gratin is a winner.

Cauliflower Gratins
Serves 6 as a side dish

1 large head of cauliflower, broken into bite-size florets
3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
4 ounces Gruyere (or sharp Cheddar) cheese, grated
1/4 cup finely grated Parmesan cheese
2 tablespoons panko breadcrumbs, lightly toasted

Preheat oven to 375 F. (190 C.)  Butter 6 individual ramekins (or a gratin dish).
Steam the cauliflower until crisp tender. Transfer to a large bowl. Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook until light golden, about 2 minutes, stirring constantly. Add the milk in a steady stream, whisking constantly, the continue to cook, stirring, until the bechamel thickens. Remove from the heat and whisk in the mustard, salt, pepper, and nutmeg. Add  the Gruyere cheese, whisking until smooth. Pour the bechamel over the cauliflower and stir to thoroughly coat. Spoon into the ramekins. Combine the Parmesan and panko in a small bowl. Sprinkle over the tops of the gratins. Bake until golden on top and bubbling, about 30 minutes.

Chicken and Farro Soup with Carrots and Shiitakes

Posted by Lynda Balslev

This is a Sunday soup, a perfect antidote to a social weekend with big meals and late evenings. Restorative, healthy, and nourishing, it’s a perfect time-out meal to enjoy on a relaxed and peaceful day, with no reservations and no make-up on the agenda. I used leftover chicken from a roast, but you can easily use a rotisserie chicken from your local store or farmer’s market.

Chicken and Farro Soup with Carrots and Shiitakes

Don’t leave out the shiitakes – they impart a luscious umami flavor to the stock. Barley may be substituted for the farro. Serves 4.

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, sliced 1/4 inch thick
6 ounces shiitake mushrooms, trimmed, halved if large
5 cups chicken stock
1/2 cup farro or pearl barley
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 cups shredded cooked chicken breast
1/4 cup chopped Italian flat leaf parsley

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and sauté until it softens without coloring, about 3 minutes. Add the carrots and mushrooms. Sauté until the carrots brighten in color and the mushrooms begin to release their juices, about 3  minutes. Add the stock, farro, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the farro is tender, about 25 minutes. Stir in the chicken and top off with additional stock if needed. Simmer until the chicken is heated through. Ladle into bowls. Serve hot, garnished with parsley.

Hearty Chicken Tortilla Soup

tortilla soup tastefoodPosted by Lynda Balslev

My inspiration for making soup is often a convergence of too many vegetables in the refrigerator with homemade stock and leftovers from a roast chicken. This recipe is not an authentic tortilla soup, as I managed to empty most of the contents of my veggie drawer into it. It’s chock-a-block full of corn, zucchini and peppers, purchased at the farmers market, along with the requisite garlic and onion. 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.

Harvest Chicken Tortilla Soup

This soup is meant to be thick. More chicken stock may be added for a soupier consistency. Serves 4 to 6.

1 tablespoon olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed and seeded, diced
1 sweet red pepper, stemmed and seeded, diced
1 jalapeno pepper, stemmed and seeded, finely chopped
3 garlic cloves, minced
1 small zucchini, cut into 1/2 inch dice
4 cups chicken stock
1 (28-ounce) can Italian plum tomatoes, with juice
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1/4 teaspoon cloves
3/4 pound shredded cooked chicken
1 cup fresh corn kernels
1 cup cooked black beans
1/4 cup cilantro leaves, chopped

Tortilla chips, broken in pieces

Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the peppers and sauté until crisp tender, about 2 minutes. Stir in the garlic and zucchini and sauté briefly, 1 minute. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, coriander, salt, pepper, cayenne, and cloves. Bring to a boil, then reduce the heat and simmer, partially covered, 20 minutes. Stir in the chicken, corn, and beans. Partially cover and simmer until thoroughly heated through. Taste for seasoning. Stir in the cilantro leaves and serve warm, garnished with the tortilla chips.

Slow Roasted Tomato and Red Pepper Soup with Sweet Corn

corn pepper tomato soup

Posted by Lynda Balslev

The end of summer delivers bushels of vegetables, namely sweet peppers, corn, and tomatoes to my kitchen. At the same time, the wisp of fall in the air brings a craving for healthy and comforting soups layered with flavor, perfumed with smoke and char. This soup has a little of all of that. I roasted peppers and tomatoes in the oven, slowly to coax out their flavor and natural sweetness, then blitzed them with stock and aromatics. For a vegetarian version, substitute veggie stock or water for the chicken stock, and adjust seasonings accordingly. And don’t be shy about using the grill for slow roasting if you wish to keep the heat out of the kitchen. Simply grill the veggies in a grill pan over indirect high heat to achieve the same slow roasted results.

Slow Roasted Tomato and Red Pepper Soup with Sweet Corn

For a winter shortcut, one [16-ounce] can Italian plum tomatoes with juice may be substituted for the plum tomatoes; again, be sure to taste for seasoning and adjust accordingly. Serves 4.

6 ripe medium plum tomatoes, halved lengthwise
2 large red bell peppers, seeded, quartered lengthwise
1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or to taste
2 to 3 cups chicken stock
Corn kernels from 1 ear of corn, 1/4 cup reserved as garnish
4 tablespoons chopped cilantro

Heat the oven to 450°F. Arrange the tomatoes and peppers, cut-sides down in an oiled baking dish. Roast until the vegetables are softened and slightly charred, about 30 minutes. Transfer the peppers to a bowl and cover. Let cool 15 minutes, then peel away the skin and coarsely chop. Peel the skin away from the tomatoes and coarsely chop.

Heat the olive oil in a medium pot over medium heat. Add the onion and sauté until translucent without coloring, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes, peppers, cumin, paprika, salt, black pepper, and cayenne. Saute until fragrant, about 1 minute. Add 2 cups stock. There should be enough to cover the vegetables. If not, add more as needed. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, 15 minutes.

Carefully transfer soup to a food processor (or use an immersion blender). Puree the soup until smooth and return to the pot. Stir in the corn and simmer 5 minutes. Ladle into bowls. Serve garnished with the reserved 1/4 cup corn and cilantro.

 

Fregola Sarda with Asparagus, Pecorino and Lemon

fregola tastefood

Have you ever tried Fregola Sarda? You should. Fregola is a semolina pasta hailing from Sardinia, Italy. What distinguishes fregola is its shape and flavor. The pasta are rolled balls which are sun-dried and toasted, similar to pearl or Israeli couscous. Their unique shape and texture lend well to soups and salads. I find their nuttiness so addictive and satisfying, I like to keep my preparations simple to allow their toasty flavor to shine through. This dish is light and bright, inspired by the fresh asparagus and lemons in season now at the farmers markets.

Fregola Sarda with Asparagus, Pecorino and Lemon
Serves 4

1 pound fregola
Extra-virgin olive oil
1 teaspoon finely grated lemon zest
Salt
1/2 pound thin asparagus
1 medium shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1/4 cup chicken stock
1/4 cup finely grated Pecorino cheese
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a rolling boil. Add the fregola and cook until al dente, about 10 minutes or per package instructions. Drain and transfer to a large bowl. Add 1 tablespoon olive oil, the lemon zest and 1/2 teaspoon salt and toss to coat.
Cut the stalks of the asparagus into 1/2-inch pieces while keeping the tips intact. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and saute until softened, about 2 minutes.  Add the garlic and chili flakes and saute until fragrant, about 30 seconds. Add the asparagus stalks and tips. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Saute until asparagus brightens in color, about 2 minutes. Add the chicken stock and continue to cook, stirring occasionally, until asparagus are crisp tender and most of the liquid has evaporated. Remove from heat and add to the fregola. Add the Pecorino and toss to combine. If the fregola are too sticky, add 1 tablespoon olive oil. Serve warm with additional black pepper.

Baked Root Vegetable Fries

root veg fries tastefood

You can have your fries and still feel virtuous with these colorful roots. Give the russet potato a well-deserved break, and substitute carrots, parsnips, rutabaga, or sweet potato for the ubiquitous spud. As their name implies, root veggies are the roots of growing plants, which means that they are storehouses of energy and nutrients. Not only that, they are jammed with pent up flavor and natural sugars, which translates to sweet, earthy, nuttiness on the plate.

Mix and match your favorite roots and spice to your taste. Simple salt and pepper is always a winner, or spice them up with a zesty mixture of cumin, paprika, and cayenne. And yes, you can have your dipping sauce too without tipping the scales. Try a cool and creamy Greek yogurt sauce infused with garlic and chipotle for a smoky, low fat and highly addictive sauce. Alternatively, ditch the sauce and ramp up the garlic notes with a zesty lemon, garlic and parsley gremolata.

Baked Root Vegetable Fries 
Serves 4 to 6

1 large parsnip
1 large carrot
1 medium sweet potato
1 medium rutabaga
2 tablespoons olive oil
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Chipotle Sauce:
3/4 cup Greek whole milk yogurt
1 chipotle in adobo, minced
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon sugar

Lemon Gremolata:
1 to 2 garlic cloves, minced
1 tablespoon finely chopped Italian parsley leaves
2 teaspoons finely grated lemon zest

Heat the oven to 425°F. Cut the root vegetables in 2-inch batons, about 3/8-inch thick. Place in a large bowl. Add the oil,  salt and pepper and toss to coat. Spread in one layer on a large rimmed baking sheet. Bake on the lowest rack of the oven until browned on the bottom, 20 to 25 minutes. Move the baking sheet to the top rack of the oven and bake until golden brown on top, about 20 minutes.

While the vegetables are roasting, whisk the chipotle sauce ingredients in a small bowl if using. Serve the fries with the sauce for dipping.

Alternatively, remove fries from oven and toss with the gremolata ingredients.

Simple Sides: Balsamic Roasted Carrots

carrots roasted tastefood

baby carrots, balsamic vinegar, olive oil, thyme sprigs, kale flowers, sea salt 

I bought a sack of tiny carrots today at the farmers market just because of how they looked. They were not your average stick straight roots, but funny finger sized squiggles with knuckles, knobs and twists – think samba dancing semicolons.  New and sweet, these little babies were the first of Spring, demanding the simplest of preparation. I decided to match their sweetness with a sprinkle of sugar, salt and splash of balsamic vinegar. A quick roast in the oven, softened them to crisp tenderness, shellacking the vinegar in a shiny caramelized coat. What you see is a mere half of my bounty, since I couldn’t stop nibbling the rest while taking the picture.

Balsamic Roasted Carrots
Try to select organic carrots, which will save you the fussy step of peeling.

Serves 4 to 6.

2 pounds organic skinny carrots, washed
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
Small bunch of fresh thyme sprigs
2 tablespoons balsamic vinegar
1 teaspoon sugar
Sea salt flakes

Heat oven to 400° F.  Trim the ends of the carrots. Place in a large bowl. Add oil, salt and pepper. Toss to coat. Pour onto a rimmed baking sheet. Scatter the thyme sprigs over the carrots. Roast on the middle rack of oven until carrots are crisp tender, 8 to 12 minutes, depending on thickness of carrots.

Remove carrots from oven. Turn on the broiler. Drizzle the carrots with balsamic vinegar and sprinkle with sugar, and jiggle the carrots around to coat. Return to top rack in  oven. Broil until slightly caramelized and golden, 1 to 2 minutes, shaking pan once or twice. Serve warm sprinkled with sea salt flakes.