Tag: soup

Chicken, Soups and Stews

Chicken Tortilla Soup

by Lynda Balslev10 Comments on 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.

Appetizers, Autumn, Fall, gluten-free, holiday, Soups and Stews, Vegetables and Salads

Spicy Butternut Squash (or Pumpkin) Soup

by Lynda Balslev11 Comments on Spicy Butternut Squash (or Pumpkin) Soup
Spicy Butternut Squash (or Pumpkin) 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. Pumpkin may be substituted for the squash – I prefer hokkaido pumpkins.

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.

Autumn, Fall, Fish and Shellfish, Main Course, Soups and Stews

Clam Chowder

by Lynda Balslev19 Comments on Clam Chowder
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 5 minutes.  Add milk, cream, stock, bay leaf and thyme. Bring to a boil then simmer until the vegetables are tender, 10 to 15 minutes. Add the 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.

Appetizers, Breads, Pasta, Rice, Grains, one-pot, Soups and Stews

Harvest Vegetable Soup

by Lynda Balslev18 Comments on Harvest Vegetable Soup

Finely fall has arrived in California! When I am not doing my happy dance, then I am making hearty soups and stews exuding warmth and spice – just like this:

Harvest Vegetable Soup
Serves 4 to 6

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 medium fennel bulb, fronds trimmed, halved lengthwise, thinly sliced
2 cups peeled and cubed butternut squash
1 15-ounce can Italian plum tomatoes with juice
6 cups chicken stock
1/2 cup bulgur or farro
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried oregano
2-inch chunk of Parmigiano or Pecorino Romano rind
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups coarsely chopped kale leaves, tough ribs removed
Grated Parmigiano or Pecorino Romano cheese for garnish

Heat oil in a large pot over medium heat. Add onion and saute until softened, 2 minutes. Add fennel and butternut squash. Saute 2 minutes. Add tomatoes, stock, bulgur, bay leaf, thyme, oregano and cheese. Bring to a boil, then reduce heat to a simmer. Simmer, covered, until vegetables and grains are tender, about 20 minutes. Add salt and pepper. Taste for seasoning. Stir in the kale and simmer briefly until brightened in color and wilted, 3 to 5 minutes. Ladle into bowls. Serve garnished with grated cheese.

If you like this, you might enjoy these warming recipes from TasteFood:
Lentil Soup
Minestrone
Black Bean, Sausage, Butternut Squash Chili

Appetizers, Fish and Shellfish, Main Course, Soups and Stews

Smoky Salmon and Fennel Chowder

by Lynda Balslev18 Comments on Smoky Salmon and Fennel Chowder

~ Smoky Salmon and Fennel Chowder ~

While most of the country suffers through a heat wave, San Francisco is enjoying a typical Bay area summer, blanketed in misty fog which keeps the temperatures chilly. The skies brighten by mid-day, but the air remains fresh with wind blowing in from the Pacific. I call this chowder weather, and turn to my favorite recipe. I like to make chowder with a variety of thick-fleshed fish, but always include a portion of smoked salmon to add an extra layer of warmth in flavor. In this recipe, smoky rich salmon swims in a creamy broth infused with the delicate whiff of anise from fennel. Its warm, salty, and smoky, transporting me to the seaside. All that’s missing are the cries of seagulls and the distant sound of clanging bouys.

Smoky Salmon and Fennel Chowder
Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped, about 1 cup
1 medium fennel bulb, fronds removed and reserved, halved lengthwise, thinly sliced
Salt
2 tablespoons all-purpose flour
4 cups water
1/2 pound russet or yukon potatoes, cut in 1/2 inch pieces
1 1/2 pounds salmon filet, cut in 1/2-inch pieces
1/2 pound warm smoked salmon, flaked
1 cup heavy cream
1 teaspoon freshly ground black pepper

Heat oil and butter in a deep skillet or soup pot. Add onion, fennel and 1 teaspoon salt. Saute until the onion and fennel soften, 2 to 3 minutes. Add flour and cook, stirring, 1 minute. Add water and potatoes. Bring to a boil, then reduce heat and cover. Simmer until potatoes are tender but not too soft, 15 minutes. Stir in salmon, cream and black pepper. Simmer until salmon is cooked through and chowder is hot, 8 to 10 minutes.
Taste for salt – depending on how salty the salmon is,  you may need more. Serve hot, garnished with chopped fennel sprigs and extra pepper.

Appetizers, Beverages, side dish, Vegetables and Salads, Vegetarian

Bloody Mary Gazpacho

by Lynda Balslev22 Comments on Bloody Mary Gazpacho

I’ll have a splash of vodka with my soup, please.

If heat could speak, then it was shouting this weekend. Summer arrived with a bang, and the temperature soared to triple digits. When it’s that hot, appetites wane and thirst dominates. Food takes on a cool and liquid quality. It’s time for Gazpacho.

Gazpacho is a raw tomato-based soup blended with a vegetable bowl of produce. It’s perfect when the weather is stifling. No cooking is required, the spiced tomato juice quenches thirst, and a confetti of chopped vegetables refresh and nourish. I prefer to keep my gazpacho chunky, taking pleasure in each slurpy mouthful of crunchy vegetables mingling with cool juice. In this recipe, I’ve taken the variation one step further by adding celery, Worcestershire sauce and a generous squirt of Tabasco, thus evoking a Bloody Mary. Why stop there? If you’re in the mood and appropriately mature, serve the soup in a glass and add a shot of vodka for a wondrous beverage/soup/salad in a glass – a perfect antidote for a hot and shouty day.

Bloody Mary Gazpacho

Serves 6

4 cups tomato juice
2 vine-ripened tomato, stemmed and seeded, finely diced
2 celery stalks, finely diced
1/2 English cucumber (or 2 Persian cucumbers), seeds removed, finely diced
1 small jalapeño pepper, stemmed and seeded, minced
1 large garlic clove, minced
1/2 medium red onion, finely chopped
2 tablespoons fresh lime juice
2 teaspoons Worcestershire sauce, or to taste
1 tablespoon extra-virgin olive oil
2 teaspoons prepared horseradish
1 teaspoon kosher salt
1 teaspoon Tabasco™ sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped Italian parsley leaves
Vodka
Parsley sprigs for garnish
Lime wedges

Combine all the ingredients in a large bowl. Stir to blend and taste for seasoning. Cover and refrigerate for at least 4 hours to chill and allow the flavors develop. Before serving, stir in the vodka if using. For each 1 cup (8 ounces) of gazpacho, add ½ ounce vodka (or to taste). Serve garnished with parsley sprigs and lime wedges for squeezing.

Appetizers, gluten-free, Soups and Stews, Vegetables and Salads

Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon

by Lynda Balslev20 Comments on Chilled Pea Soup with Crème Fraiche, Lemon and Tarragon


If it’s possible for a soup to evoke a dessert, then this chilled pea soup does just that. I blame the crème fraiche and lemon. When paired together they are sublime, one degree of sweet separation from the makings of an ethereal dessert. The sugar in the peas completes this imagery, and while this soup is decidedly savory with the sharp and licorice notes of radish and tarragon, one can’t help but feel just a little naughty with each billowy spoonful of luscious soup.

Chilled Pea Soup with Crème Fraîche, Lemon and Tarragon
Makes about 2 1/2 cups

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 cup chicken stock
3 cups shelled English peas
1 cup chicken stock (or water)
1 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crème fraîche (or plain Greek yogurt)
1/2 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the peas and sauté until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt, and pepper and simmer until the peas are very tender, about 4 minutes.
2. Carefully transfer to a food processor and process until smooth. Add the 1 cup water, ¼ cup at a time, until you reach your desired consistency. The soup should be a little thick and not too runny. Transfer to a bowl to cool and taste for seasoning.
3. Whisk the crème fraîche and lemon zest in a small bowl.
4. Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish with snipped tarragon leaves and sliced radishes.

 

Appetizers, gluten-free, Soups and Stews, Vegetables and Salads

Packing Carrots

by Lynda Balslev5 Comments on Packing Carrots
Packing Carrots

Moving is complicated when you have a garden. Just how much dirt should be transported from one abode to another can lead to a spirited debate in our house. My attitude is to keep the labor to a minimum, and harvest, harvest, harvest. Suffice to say, we have been eating a good deal of carrots lately. And there is a threshold where one crosses from eating just enough to too many fresh carrots. So, I made a soup with the extras. A lot of soup.

Carrot and Coriander Soup
Serves 4

1 tablespoon olive oil
1 large onion, chopped
1 pound carrots, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne
4 cups chicken stock
1/2 cup cilantro sprigs, plus extra for garnish
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oil in a large pot over medium heat. Add onion and sauté until translucent, 3 minutes. Add carrots, ground coriander, cumin and cayenne. Cook, stirring, 1 minute. Add stock. Bring to a boil, reduce heat and simmer, partially covered, until carrots are very soft, about 45 minutes. Carefully transfer soup to bowl of food processor or blender. Add cilantro sprigs. Purée until smooth. Return soup to pot. Stir in brown sugar, salt and pepper. Gently rewarm over medium heat. Serve soup warm garnished with fresh cilantro sprigs.

If you like this, you might enjoy these TasteFood recipes:
Spiced Carrot Croquettes with Yogurt Sriracha Sauce
Kale and Carrot Salad with Pecans and Cranberries
Spring Chicken and Vegetable Soup

Soups and Stews

Lentil Soup

by Lynda Balslev19 Comments on Lentil Soup
Lentil Soup

With all of the business surrounding a house move, it’s easy to forget to eat, let alone cook. If there’s any cooking it involves using up items stored in the pantry or defrosted from the freezer, simply so they won’t be packed. The first time around it’s kind of fun – almost like a pantry food show: Here’s what you have, show us what you’ve got. I made this lentil soup for dinner one night before our move and deliberately froze extras for another meal once we settled in. It’s an extremely simple soup to make with minimal ingredients, yet consistently rewarding in comfort, flavor and heartiness – just the thing to fill up on before unpacking a mountain of moving boxes.

Lentil Soup

The brown sugar and Madeira add extra richness and depth to the soup. Serve with baguette slices and any cheese you may need to empty from the refrigerator. Serves 4.

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped, about 1 cup
2 garlic cloves, minced
2 large carrots, cut in 1/4-inch dice
1 1/2 cups brown lentils, rinsed and sorted through
6 cups chicken stock
1 bay leaf
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon thyme
1 tablespoon brown sugar
1 tablespoon Madeira or Port wine

Heat oil in a large pot over medium heat. Add onion and sauté until translucent, 2-3 minutes. Add garlic and carrots; sauté 2 minutes. Add stock, lentils, bay leaf, salt, pepper and thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook until lentils are tender, 30 to 40 minutes. Add sugar and port wine. Simmer another 5 minutes. Taste for seasoning. Ladle into bowls and serve hot.

Breads, Pasta, Rice, Grains, Chicken, Soups and Stews

Chicken and Farro Soup with Shiitake Mushrooms

by Lynda Balslev15 Comments on Chicken and Farro Soup with Shiitake Mushrooms
Chicken and Farro Soup with Shiitake Mushrooms

Simple Sunday dinner:
Chicken and Farro Soup with Shiitake Mushrooms

Following a busy, social weekend with big meals and late evenings, Sunday is nicely relaxed and peaceful with no reservations, no make-up and no agenda. Dinner will reflect simplicity and balance with fresh and light ingredients and minimal fuss. It’s a perfect moment for this restorative chicken soup, using leftover meat and homemade stock from last week’s roast. Carrots, shiitakes, and fresh snipped parsley from our terrace pots brighten and flavor the soup, while farro adds a little nutritional heft to this easy one-dish meal.

Chicken and Farro Soup with Carrots and Shiitakes
Serves 4

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 large carrots, sliced 1/4 inch thick
1/2 pound shiitake mushrooms, trimmed, halved if large
6 cups chicken stock
1/2 cup farro
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 cooked chicken breasts, 12 to 16 ounces, shredded in large pieces
1/4 cup chopped Italian flat leaf parsley

Heat oil in a soup pot or Dutch oven over medium heat. Add onion and sauté until it softens without coloring, 2 minutes. Add carrots and mushrooms. Sauté until carrots brighten in color and mushrooms begin to release their juices, 2 to 3  minutes. Add stock, farro, bay leaf, thyme, salt and pepper. Bring to a boil, then reduce heat. Cover and simmer until farro is tender, about 25 minutes. Stir in chicken and top off with additional stock if needed. Taste for seasoning. Simmer until chicken is heated through. Ladle into bowls. Serve hot, garnished with parsley.