Soup on Dan Tasse dot com

Khoresh-e-Fesenjan

Sat, 26 Apr 2025 22:29:00 +0000

2 large onions, diced

1 tbsp flour

600g walnuts, finely ground in food processor

8 bone-in skinless chicken thighs

salt and pepper

5 cups cold water

3 tbsp sugar

2 cups pomegranate molasses

seeds from 1 pomegranate, to serve

Fry onions in oil.

In another pan, toast flour until beige, add ground walnuts and cook through.

Once the onions are browned, season chicken with salt and pepper, increase the heat on the onion pan, and add the chicken to it and sear both sides.

Add water to the walnut pan, stir, cover, and simmer for 1 hour over low-medium heat.

Add sugar and pomegranate molasses to the walnuts, stir 1 minute, then add the chicken and onions to the walnut-pomegranate mixture, cover, and cook for 2 hours, stirring occasionally.

Serve with pomegranate seeds.

Source: Persiana by Sabrina Ghayour

Khoresh-e-Gheymeh

Sat, 26 Apr 2025 19:54:00 +0000

Dried lime, lamb, and split pea stew

3 tbsp olive oil

3 small or 2 large onions, roughly diced

1kg boneless lamb neck fillets, sliced into 1" pieces (or lamb stew meat

2 tsp turmeric

2 pinches saffron threads

1 tsp cinnamon

150g tomato paste

salt and pepper

8 Persian dried limes (aka black limes) or preserved lemons

1 cup/200g yellow split peas

Cook onions on medium until translucent. Increase to high, fry lamb about 5 minutes. Stir in turmeric, saffron, and cinnamon to coat the meat, then add tomato paste, salt, and pepper, cook 1 minute.

Prick limes with a fork, add them, add just enough cold water to cover the pan, then slow cook for 1.5 hours.

Add split peas, cook 1 hour more.

Serve with basmati rice.

Source: Persiana by Sabrina Ghayour

Ash-e Anar

Sat, 26 Apr 2025 19:38:00 +0000

Pomegranate soup with meatballs

Olive oil

3 large onions, 2 roughly diced and 1 ground in a food processor

4 fat garlic cloves, peeled and crushed

3/4 cup dried yellow split peas

2 liters water

1 tsp sea salt flakes

1/2 tsp black pepper

1 tsp turmeric

1 bunch parsley, roughly chopped

1 bunch cilantro, roughly chopped

1 bunch mint, roughly chopped

3 small bunches chives, roughly chopped

1 lb ground lamb or beef

3/4 cup basmati rice

400ml pomegranate juice (or reconstitute from 80-100ml pomegranate molasses + water)

3 tbsp pomegranate molasses

1/4 cup sugar, or less

Make meatballs: combine meat with ground onion, season with salt and pepper, roll into 1.5" meatballs, set aside.

Saute the roughly diced onions, add garlic. Add split peas, water, boil, simmer 30 min.

Add salt, pepper, turmeric, herbs, saute 20 min.

Add meatballs and rice, simmer 30 min.

Add pomegranate juice, molasses, and sugar, simmer 30 min.

Source: Persiana by Sabrina Ghayour

Ash Reshteh

Fri, 18 Apr 2025 16:12:00 +0000

6 tablespoons olive oil
2 onions yellow or Vidalia, large, thinly sliced
5 cloves garlic grated
1 teaspoon turmeric
2 tablespoons dried mint
1 1/2 cup dried beans (chickpeas, kidney, and navy) soaked overnight, or 2 cans beans
6 cups water or lamb/beef stock, adjust as needed
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt adjust as needed
1/2 cup green lentils
2 cups spinach chopped
1 1/2 cups cilantro chopped
1 1/2 cups parsley chopped
1 cup green onions or leeks, chopped
1/2 cup fenugreek leaves chopped or 2 tablespoons dried fenugreek leaves
1/2 cup dill chopped
1 tablespoon all purpose flour
90 grams reshteh or linguini noodles
1 cup kashk sour cream, crème fraiche or 1/4 cup vinegar
2 tablespoons lemon juice adjust as needed

Saute onions and then garlic until golden brown. Turn off heat, stir in turmeric. Set aside 1/3 of this; add the dried mint and save it for a garnish.
If using dried beans, add beans, water, salt and pepper, boil, simmer 45-60 minutes. (if using canned beans, skip this step)
Add lentils, cook 15 minutes.
Add herbs and greens, simmer 30-45 minutes. (If using canned beans, add them after 15-30)
Mix a little soup with flour in a small bowl, then add to the soup to thicken.
Add the reshteh or linguini noodles and cook for about 10 to 15 minutes until the noodles are all but done (al dente). Stir lemon juice into the soup as per taste.
Adjust the consistency, salt, lemon juice and other seasonings to taste. Stir some of the kashk or sour cream and the caramelized onion-mint oil mixture into the soup, saving most of it for garnish.
Ladle the Persian noodle soup into bowls and top with dollops of kashk or sour cream and the onion-mint oil mixture.
You may serve some additional lemon slices/vinegar/kashk or sour cream on the side.

Source: https://www.thedeliciouscrescent.com/persian-noodle-soup-with-beans-and-herbs/

Wild Mushroom and Leek Soup

Wed, 16 Apr 2025 02:22:00 +0000

2 leeks, white and pale green parts, chopped

2 tbsp butter, room temperature

600g wild mushrooms, roughly chopped

5c vegetable stock

2 cloves garlic, chopped

1 tbsp flour

3 tbsp milk

1 tbsp dill, chopped

1 tbsp mint, chopped

Saute leek in 1 tbsp butter for 10 minutes. Add mushrooms, cook 5 min. Add stock and garlic, boil, simmer, 20 min. Blend until smooth, return to heat. Blend 1 tbsp butter and 1 tbsp flour into a paste, add slowly to soup. Add milk, herbs, salt and pepper, simmer 10 min.

Source: Serbian Culinary Art by Jasmina Masala

Dill pickle soup

Tue, 07 Jan 2025 18:48:00 +0000

Ogórkowa

3-4 russet potatoes (300g), peeled and chopped
1/4 cup butter
2 garlic cloves, thinly sliced
3 bay leaves
8oz kosher dill pickles
4 cups vegetable broth
3 tbsp chopped fresh dill
1/3 cup heavy cream (optional)

Boil potatoes in salted water with 2 tbsp butter. Cook 20 min or until softened. Drain, saving 1 cup of cooking water.
Heat 2 tbsp butter, cook garlic and bay leaves 30 seconds, add pickles and cook 15 minutes or until they soften. Add broth, potatoes, potato water, and dill. Simmer, season with pepper, add cream if desired.

Source: Fresh from Poland by Michał Korkosz

Tomato-apple soup with poured noodles

Tue, 07 Jan 2025 18:48:00 +0000

Pomidorówka z lanymi kluskami

2 tbsp butter
2 garlic cloves, peeled
1 tbsp dried marjoram
1 15oz can crushed tomatoes
1 medium gala apple, peeled, cored, and chopped
2 cups vegetable broth
1 tbsp tomato paste
3 tbsp sour cream
salt and pepper

For noodles:
2 large eggs
2 tbsp sour cream
salt
6-8 tbsp flour

Heat butter, add garlic and marjoram, cook 1 minute. Add everything else but the sour cream, cook 10-15 minutes until apple softens, puree with immersion blender.
Combine 1/4 cup hot soup with sour cream, then add back to pot.
Make the noodles: whisk together eggs, sour cream, and salt, then whisk in the flour a little at a time.
Boil water, add a spoonful of batter to the water, then pull it out with a slotted spoon when it rises to the top of the water. Repeat until you use all the batter.

Source: Fresh from Poland by Michał Korkosz

Chilled Beet Soup

Tue, 07 Jan 2025 18:47:00 +0000

Chłodnik Litewski

1 1/2 lb beets with greens
1 tsp sugar
3 medium Kirby cucumbers (or 6 little ones)
5 radishes, chopped into 1/2 inch pieces
2 cups buttermilk or kefir
1 1/4 cups sour cream
3 tbsp chopped fresh dill
3 tbsp chopped fresh chives
2 garlic cloves, minced
4 medium-boiled eggs, halved (optional)
5 medium yukon gold potatoes, cooked and chopped (optional)

Chop beet greens, set aside. Peel beets and cut into 1/4 inch chunks.
Boil water with sugar and 1/2 tsp salt. Cook beets 20 minutes or until tender. Add greens and stems for the last 5 minutes to lightly wilt, then drain, saving 1 cup.
Combine the beets, greens, and stems with half the cucumbers and radishes, buttermilk, sour cream, 2 tbsp dill, 2 tbsp chives, garlic, and reserved cooking water. Season with salt and a lot of pepper. Chill at least 2 hours.
Top with all the remaining ingredients, serve with eggs and potatoes.

Source: Fresh from Poland by Michał Korkosz

Pasulj

Mon, 27 Mar 2023 19:09:00 +0000

Pasulj - white bean soup

1 lb dried white beans (cannellini/great northern/white kidney ideally) (I wrote down 28oz, but that is a lot of dried beans! I think I've made it with 1lb and it's been plenty.)

3-4 onions, chopped

1 head garlic

4oz/5 strips bacon

2 tbsp flour

1 tbsp paprika, salt, pepper

Soak beans with salt overnight or in boiling water for an hour, drain. Add beans, 1 onion, garlic, and bacon to the pot. Boil then simmer for 1.5 hrs.

Cook the rest of the onions in plenty of olive oil, add salt pepper and flour, stir quickly so it doesn't get chunky. Add paprika, mix well, add to big pot, stir. Deglaze pan with a little water and add to big pot. Simmer 5-10 min.

Source: Gordana Vlahovic

Broiled Vegetable Soup

Mon, 13 Jun 2022 05:43:00 +0000

3 eggplants

2 red bell peppers

3 medium tomatoes.

2 red onions, finely diced

olive oil

3/4 cup basil leaves, torn

4 oregano sprigs, leaves picked

10 garlic cloves, peeled

1 quart vegetable stock

4 cups freshly cooked or canned lima beans

Prick eggplants with a knife, broil 30 minutes.

Put bell peppers in another pan, turn eggplants over, broil 15 min more.

Put tomatoes in a third pan, broil all for 15 min, remove. Cover peppers with foil, let them all cool.

Saute onions about 20 minutes until soft and golden.

Get the flesh out of the eggplants, chop. Peel the peppers, I guess.

Add everything except the beans and half the basil, simmer 15 minutes, then puree with an immersion or regular blender. Add beans and the other half of the basil.

Serve with lemon slices or Greek yogurt.

Source: Plenty by Yotam Ottolenghi

Tuscan bean and kale soup

Mon, 03 May 2021 01:26:00 +0000

Olive oil

Optional: 2oz pancetta or bacon, diced

1 medium yellow onion, diced

2 celery stalks, diced

3 carrots, diced

2 bay leaves

2 garlic cloves, thinly sliced

2 cups crushed canned or fresh tomatoes

3 cups cook beans, from about 1 cup raw (or canned)

1 oz grated parmesan

parmesan rind

3-4 cups stock or water

2 bunches kale, thinly sliced

1/2 small head green or savoy cabbage, core removed, thinly sliced

Heat oil and pancetta until starts to brown. Add onion, celery, carrots, bay leaves, salt, pepper. Cook 15 min. Add a little more olive oil in the center and garlic, then tomatoes, cook about 8 min. Add beans, parmesan and rind, and stock or water to cover. Add about 1/4 cup olive oil, simmer. Add cabbage and kale, simmer again. Cook about 20 min.

Source: Salt Fat Acid Heat by Samin Nosrat

Squash and eggplant sambhar

Wed, 13 Jan 2021 01:49:00 +0000

1 1/4 cups lentils

4 tbsp oil

1/4 tsp fenugreek

2 tsp coriander seeds

1 1/2 tsp cumin seeds

3/4 tsp mustard seeds

12-15 curry leaves

4 big shallots, thinly sliced

1/2 butternut squash, chopped into 1 inch cubes

1 medium eggplant, chopped into 1 inch cubes

4 ripe tomatoes, chopped, or 1 can diced tomatoes

2 tsp salt

1 1/2 tsp sugar

2 tsp tamarind paste

1 1/2 tsp red chile

1/2 lb green beans, trimmed and cut to 1-2 inch lengths

Wash lentils and simmer with 3x the amount of water for ~25 minutes.

Toast fenugreek, coriander, and cumin in 1 tbsp oil, then grind with mortar and pestle.

In a big pot, heat oil. Fry mustard seeds and curry leaves, then shallots. Cook about 10 minutes or until golden.

Add squash and a little water, cover, cook 5 minutes.

Add eggplant and a little water, cook 5 minutes.

Add tomatoes; the toasted and ground fenugreek, coriander, and cumin; salt, sugar, tamarind, red chile; cover, cook 5 minutes, until tomatoes have broken down and squash is tender.

Add lentils, then green beans and water to the texture you want, cook 5 minutes. Adjust salt, sugar, and tamarind to taste.

Source: Fresh India by Meera Sodha

Vegetarian chili from J Kenji Lopez-Alt

Thu, 02 Mar 2017 01:52:00 +0000

3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 quart water
2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
2 (14-ounce) cans chickpeas
1 (28-ounce) can whole tomatoes packed in juice, mashed up with your hands. Or diced tomatoes.
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, grated on a microplane grater
1 1/2 tablespoons cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
1 teaspoon marmite or vegemite
2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
2 tablespoons vodka or bourbon
Kosher salt
2 to 3 tablespoons masa

1. Toast the dried chiles in a big pot, until slightly darkened, 2-5 minutes but not smoking. Add the chipotles and 1 qt water, blend until smooth.
2. Drain chickpeas (save water), pulse in a blender a little bit.
3. Add tomatoes to chickpea water.
4. Saute onions until softened but not browned, about 4 minutes. Add garlic, cumin, oregano, cook 30 seconds. Add pureed chilies, soy sauce, marmite, cook 30 seconds. Add chickpea water and tomatoes, chickpeas and kidney beans, stir.
5. Simmer 1 1/2 hours. Add kidney bean liquid as necessary to keep it from drying out.
6. Add vodka or bourbon, salt to taste, and whisk in the masa in a steady stream. Cool, serve with cilantro, onions, scallions, avocados, lime, tortillas, whatever.

Source: http://www.seriouseats.com/2012/01/best-vegetarian-bean-chili.html (there is plenty more info there.)

Tom Yum 2

Thu, 30 Dec 2010 17:05:00 +0000

2 cups water or so

2 kaffir lime leaves

2 slices galangal

2 half-inch pieces of lemongrass

chopped carrot, onion, tomato, fried/boiled tofu, and vegetables

2 tbsp soy sauce

1 tsp brown sugar

1 tbsp green onions and/or cilantro

1 tsp lime juice

1 tsp Tom Yum paste

1 tbsp coconut milk

chili, garlic, and basil (optional)

Boil water. Add kaffir lime leaves, galangal, and lemongrass. Add all the vegetables and tofu. Wait 4 minutes, then add soy sauce and brown sugar. Simmer until vegetables are tender, but before all water is gone. Add everything else.

To make Tom Kha instead, reduce the water and add more coconut milk.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Tom Yum

Mon, 27 Dec 2010 04:16:00 +0000

Tom yum

75 g. prawn, chicken, seafood, or oyster mushroom
30 g. straw mushroom or oyster mushroom
2 c. water
3 chilies
1/2 onion, sliced
1/2 tomato, sliced
3 kaffir lime leaves
1 lemongrass, sliced diagonally
2 sliced galangal
3 tbsp. lime juice
3 tbsp. fish sauce or soy sauce
1 tsp. sugar
1 tsp. roasted Tom Yum chili paste
1 coriander
1 sliced green onion

Heat water with kaffir lime, galangal, lemongrass. Add chicken, boil until cooked. Add mushroom, onion, tomato, and add everything else.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Miso soup

Sat, 21 Nov 2009 05:24:00 +0000

Miso-shiru

3 1/3 c. dashi or sardine stock
1/2 c. nameko or shiitake mushrooms, sliced
1/3 cake tofu
4 tbsp. red miso
4 stalks trefoil
ground sansho pepper

Soften the miso in a bowl with 2 tbsp tepid stock, whisk. Ladle the miso into the stock, simmering over medium heat. Add the solid ingredients. Do not boil. You can really use all sorts of ingredients instead of these, this is just a starter.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 156-157

Chicken Soup

Sun, 24 May 2009 21:05:00 +0000

3 bone-in chicken breasts
a bunch of stock- 2qts? If you don’t have any, make some, just boil the odds and ends from the celery, carrots, and onion in water for a while, then remove.
1 big onion, peeled, uncut
4 sprigs celery
6 carrots, or to taste, sliced
parsley, to taste
ginger (optional), about 1tbsp fresh grated
noodles (Polish Kluski or whatever you like)

Get a large pot. I don’t know how big yours is, but mine is 8 qts. Fill up to less than 2 inches from the top, with stock/water. Boil chicken, skim off the junk that floats to the top until most of it has stopped rising.
Keep simmering and add the onion and celery (to be removed later).
Simmer for 3 hours with lid on, but slightly ajar.
During the final 1/2 hour add carrots, parsley, ginger, salt and pepper to taste. Add noodles whenever so that they’ll be done when they’re done.
After 3 hours turn off heat, remove celery, onion and discard. Remove chicken and hopefully all the bones. When cool enough remove the chicken from the bones and put back into the broth.

Source: the Danseys

Cheddar Cheese Chowder

Mon, 24 Nov 2008 06:40:00 +0000

Serves 8-10?

3 cups broth
4 medium potatoes, peeled and cubed into bite sized pieces
1 medium onion, finely chopped
1 cup sliced carrots, or more to taste
1/2 cup diced green pepper

1/3 cup butter
1/3 cup flour
3 1/2 cups milk
3 cups grated sharp cheddar cheese
1/4 tsp hot sauce, optional

Simmer vegetables in broth until tender. Turn heat off.
Make a roux by heating butter and flour on low. Cook 1-2 minutes. Gradually add milk and cheese, stirring until smooth & melted.
Pour cheese sauce into veggie soup mixture. Serve immediately. Do not boil.

Source: Sally Dansey

Summer Vegetable Cianfotta

Thu, 18 Sep 2008 05:26:00 +0000

Summer Vegetable Cianfotta Recipe

Fiorelli are the flower buds that eventually grow into squash blossoms - if you can’t find them don’t let it stump you, just leave them out or use squash blossoms which are more readily available. Shelley recommends pairing this stew with Frappato/Nero d’Avola Blend (Sicily). The also include instruction for making this stew with a prosciutto broth, but I opted for the vegetarian version.

1 globe eggplant, trimmed and diced (about 4 cups)
4 summer zucchini or squashes, trimmed and diced (about 4 cups)
Kosher salt
1 fennel bulb
2 cups extra virgin olive oil
5 cloves garlic, smashed with the side of a knife
4 sprigs (fresh) marjoram
1 bay leaf
3 Yukon Gold potatoes, cubed (about 2 cups)
2 cups water
1 cup fiorelli or thinly sliced squash blossoms
1 cup cherry tomatoes, stemmed and halved
Block of aged pecorino for shaving

Preheat the oven to 300˚F.

Evenly distribute the eggplant and zucchini on a rimmed baking sheet and sprinkle with about 1 teaspoon salt. Let stand for 20 minutes.

Meanwhile, cut off the stalks and feathery tops (reserve for another use) from the fennel bulb, halve lengthwise, and then cut away the core. Cut the halves lengthwise into 1⁄4-inch-thick slices. You should have about 2 cups.

In a 6- to 8-quart heavy-bottomed pot, combine the olive oil, garlic, marjoram, and bay leaf over medium heat and sweat, stirring occasionally, for about 3 minutes, or until the garlic begins to soften. Stir in the fennel and 1 teaspoon salt, and cook gently for about 2 minutes, or until the fennel begins to soften. Stir in the potatoes and cook, stirring occasionally, for a few minutes more.

Pat the zucchini and eggplant pieces dry and add them to the pot. Stir the vegetables to ensure they are coated evenly and generously with the oil. Cover the pot, place in the oven, and cook, stirring gently every 10 to 15 minutes, for about 40 minutes, or until the vegetables are tender but not falling apart.

Remove from the oven and drain off most of the olive oil from the vegetables (you can reserve the oil in the refrigerator for a future batch of cianfotta). Add the water to the vegetables, place over medium-high heat, bring to a simmer, and cook for 5 minutes. Add the fiorelli and tomatoes and simmer for a minute or two more. Check for seasoning and season.

Divide the soup among warmed bowls. Using a vegetable peeler, shave a few pecorino curls over the top of each serving. Serve immediately.

Serves 8 as a first course, or 4 to 6 as a main course.

Reprinted with permission from A16: Food + Wine by Nate Appleman and Shelley Lindgren, copyright © 2008. Published by Ten Speed Press.
Source: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html

Orzo soup

Mon, 30 Jun 2008 16:48:00 +0000

Orzo Soup Recipe

For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)….more or less depending on how spicy you like your food.

7 cups vegetable broth
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
2 cups chard or spinach, chopped
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes.
good quality extra virgin olive oil
3 egg whites
fine grain sea salt

some grated Parmesan cheese (to finish)

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.

In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.

Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.

Makes 4-6 servings.

Source: http://www.101cookbooks.com/archives/orzo-soup-recipe.html

Pan-Roasted Asparagus Soup With Tarragon

Thu, 22 May 2008 17:06:00 +0000

Pan-Roasted Asparagus Soup With Tarragon
http://bitten.blogs.nytimes.com/2008/05/12/recipe-of-the-day-pan-roasted-asparagus-soup-with-tarragon/
Mark Bittman

Be extremely careful when puréeing hot soup. If time allows, it is safest to cool the soup before puréeing it. (Resting the cooking pan in a larger one filled with ice water is the most efficient way.) To reduce the chance of spattering, pulse the blender on and off a couple of times before leaving it on, and hold the top down.

Ingredients

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

Method
1. Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
1. Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
1. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
  
  Source: The New York Times
  http://bitten.blogs.nytimes.com/2008/05/12/recipe-of-the-day-pan-roasted-asparagus-soup-with-tarragon/#more-273
  
  Dan’s notes: pretty basic, good appetizer soup, I used fennel seeds instead of tarragon, and I guess they didn’t hurt, but it’d probably be better if you could actually get tarragon. I mean, it wasn’t really that good, it tasted very strongly like asparagus.

Rich Summer Fennel Soup

Thu, 22 May 2008 16:49:00 +0000

Rich Summer Fennel Soup

From Farmer John’s Cookbook by John Peterson

Bouquet Garni:
1 sprig parsley, stem only
1 bay leaf
1 sprig thyme

Soup:
2 tbsp butter
2 tbsp vegetable oil
1 onion, sliced
1-2 cloves garlic
1 medium or large fennel bulb, roughly chopped
1 large carrot, chopped
1 potato, peeled, cubed
2 tomatoes, peeled, seeded, chopped
3 cups vegetable/chicken stock
2 tbsp Pernod (optional)
1/4 cup heavy cream or silken tofu
salt, white pepper, parsley

1. Heat butter and oil, saute the onion and garlic for a couple minutes.
2. Add the fennel, carrot, and potato; cook for 5 minutes. Add tomatoes, stock, and bouquet garni. Boil, then simmer, covered, about 30 minutes or until fennel is soft.
3. Discard bouquet garni. Cool slightly, puree in blender (or food processor). If you’re using tofu, add it to the blender.
4. Return soup to the pot, stir in Pernod and cream (if using cream). Heat over medium low until it’s hot, but not boiling. Season with salt and white pepper and parsley.

Dan’s note: good, licoricey; not memorable, but pretty good.

Prosciutto Soup

Thu, 22 May 2008 16:48:00 +0000

Prosciutto Soup
By Mark Bittman

This soup, though delicious, is very basic: a small piece of meat, some common vegetables, a little pasta. But you can make it as elaborate as you like and even convert it to a stew by doubling the amount of solids.

This soup is fair game for whatever you have around, and almost every ingredient can be swapped for something else.
Ingredients

* 3 tablespoons extra virgin olive oil
* 1/4 pound prosciutto, in one chunk or slice
* 4 cloves garlic
* 1 medium onion
* 1/2 pound greens, like spinach or kale
* 3/4 cup small pasta like orzo or small shells
* Salt and freshly ground black pepper to taste

Method

* 1. Set 6 cups of water to boil to save time later. Put 2 tablespoons of the olive oil in the bottom of a medium saucepan, and turn the heat to medium. Chop the prosciutto (remove the fat if you must, but remember that it has flavor) into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion and greens.
* 2. Peel the garlic, and chop it roughly or leave it whole. Peel and chop onion. Wash and chop greens into bite-size pieces.
* 3. When the prosciutto is browned, add the garlic, and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onions, and cook, stirring occasionally, until they become translucent, 2 or 3 minutes. Add the greens, and stir; then, add the 6 cups of boiling water. Stir in the pasta and a good sprinkling of salt and pepper; adjust heat so the mixture simmers.
* 4. When the pasta is done, taste, and add more salt and pepper if necessary. Drizzle with the remaining olive oil and serve.

Variations

* Add more vegetables: thin-sliced carrots or chopped celery are obvious additions, but diced potatoes or turnips are also good.
* Vary the greens: shredded cabbage, collard, mustard or turnip greens are all appropriate.
* Swap starch for the pasta: try rice or barley, which may take a little longer to cook.
* Use tomatoes, either fresh, canned or paste. To use tomato paste, stir a couple of tablespoons into the sauteing vegetables before adding the water. Add tomatoes with the onions.
* Don’t forget leftovers: this is a perfect place for a bit of chopped chicken or some vegetables.
* Try the chopped-up rind of hard cheese like Parmesan, which will soften during cooking and add great flavor.

Dan’s note: do not overcook the prosciutto, it gets dry and tasteless. Be especially careful if the prosciutto comes in thin slices. Orzo is nice though. Tastes better the second day.

Mushroom Soup for Vilia

Thu, 22 May 2008 16:46:00 +0000

Mushroom Soup for Vilia by Sally Dansey

4 cups of vegetable broth, store bought will do or you can see recipe at end of this.
3/4 pound fresh mushrooms, portabello, chopped finely
1 medium onion, finely chopped
1 cup water
3 small cans chicken broth, 14 oz can (or equivalent. you can continue to use vegetable broth if you want to go all vegetarian)
1-2 tsp dried dill weed
1/2 stick (1/4 cup) butter
1/2 cup flour
1 cup sour cream

Cook above 4 ingredients 8-10 minutes or until onions are very soft.

Add the 4 cups of vegetable broth, another 14 oz can of chicken broth, 1-2 teaspoons dried dill weed and cook 30 minutes on a low simmer, covered.

In the meantime make a Roux: melt 1/2 stick butter in a pan. Whisk in about 1/2 cup flour. Do not burn these, just cook for about 4 minutes. This removes the flour-y taste. Add 1- 14 oz can soup and mix with a whisk over low heat until smooth and thickened. Don’t add too much flour- it should still be liquidy, but like a very thick liquid.

Add roux to the large pot, use whisk. Cook another 5 minutes and then turn off the heat.

In a bowl, put 1 cup sour cream and add 2 ladles of the hot soup, slowly, to heat up the sour cream and not curdle it. Once it has warmed up, pour all of the soup/cream mixture back into the large soup pot. Do not reheat
at this time or the sour cream most likely will curdle.

Vegetable Broth Recipe:
2 carrots, peeled and halved
1 bunch parsley, coarsley chopped
2 stalks celery, halved
1 medium onion, coarsely sliced
1 teaspoon salt
4 cups water

Put all in a pot, cover and cook for 25 minutes, first boil then simmer. Strain out solids and keep liquid.

Olla Gitana

Thu, 22 May 2008 16:46:00 +0000

Olla Gitana (Gypsy Pot)

Serves: 4-6
Source: slightly adapted from The New Spanish Table by Anya von Bremzen

2 14-oz (400g) cans chickpeas, drained
1 fat carrot, peeled and thickly sliced
8 cups (2 l) rich chicken or vegetable stock
1 lb. (450g) pumpkin or butternut squash, peeled and cut into 1-inch (2.5-cm) chunks
10 oz. (280g) green beans, trimmed and cut into 1-inch (2.5-cm) lengths
2 medium slightly underripe pears, peeled, cored and cut into 1-inch (2.5-cm) chunks
coarse salt and freshly ground pepper
3 tablespoons olive oil
3 large garlic cloves, chopped
a handful of blanched almonds
1 medium onion, chopped
1 teaspoon sweet paprika (not smoked)
2 medium ripe tomatoes, finely chopped
1 pinch saffron threads, crumbled
2 teaspoons red wine vinegar, or more to taste
2 tablespoons slivered fresh mint

Combine the chickpeas, carrots and enough stock to come about 1 1/2 inches above the top in a large heavy pot and bring to a boil over medium heat. Add the pumpkin, green beans and pears and season with salt to taste. Bring to a simmer and cook uncovered until the vegetables have softened, about 15-20 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the almonds and garlic and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer to a bowl, leaving behind as much oil as possible, and set aside. Add the onion to the skillet and cook until softened, about 5 minutes. Add the paprika and stir for a few seconds, add the tomatoes and a few tablespoons of the cooking liquid and cook until the tomatoes soften and reduce, about 7 minutes. Gently stir the tomato mixture and the saffron into the pot with the chickpeas.

Continue cooking until all the vegetables are very soft and the pumpkin is almost falling apart, 5-7 minutes longer, adding more broth if the stew seems too thick. Meanwhile place the fried garlic and almonds in a food processor or coffee grinder and grind until finely ground (you can also use a mortar and pestle). Stir in the vinegar, and add this to the pot with the chickpeas. Taste for seasoning, adding more salt, pepper and/or vinegar if necessary. Let the stew cool for about 10 minutes. Garnish with the mint and serve with lots of crusty bread.

Dan’s note: good, sweet, kind of summery vegetable soup. I used more paprika and vinegar.

Lentil Sausage Soup

Thu, 22 May 2008 16:43:00 +0000

Lentil Sausage Soup

1 lb French green lentils such as du Puy (or any lentils -Dan)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions
4 cups chopped leeks, white and light green parts only
1 tbsp minced garlic (2 large cloves)
1 tbsp kosher salt
1 1/2 tsp pepper
1 tbsp minced fresh thyme
1 tsp cumin
3 cups diced celery (8 stalks)
3 cups diced carrots (4-6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
1 lb kielbasa, cut in half and sliced 1/3 inch thick
2 tbsp dry red wine or red wine vinegar
freshly grated parmesan, for serving

Cover lentils with boiling water, let site 15 min, drain
Saute onions, leeks, garlic, salt, pepper, thyme, cumin for 20 min in olive oil, or until vegetables are translucent and tender. Add celery and carrots, saute 10 more minutes. Add stock, tomato paste, lentils, cover and boil, reduce to simmer, simmer for 1 hr or until lentils are tender. Season to taste. Add kielbasa and red wine, simmer until kielbasa is hot. Serve drizzled with olive oil and sprinkle with grated parmesan.

Source: Barefoot in Paris by Ina Garten
Dan’s note: great soup, hearty. I used ground Italian sausage, that worked too. Dad liked it.

Leek, Celeriac, and Beet Soup

Thu, 22 May 2008 16:42:00 +0000

Leek, Celeriac, and Beet Soup

From Farmer John’s Cookbook by John Peterson

3-4 beets
1 tbsp olive oil
2-3 leeks, chopped
1/2 bulb celeriac, peeled, chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
1 1/2 tsp lemon juice, or 1 lemon’s worth
salt and pepper
sour cream

1. Boil the beets, half-covered in water, for about 20-40 minutes, until tender.
2. Drain and cool beets, chop, and puree in food processor.
3. Heat oil, saute leeks, celeriac, and garlic, about 20 minutes or until tender.
4. Combine leek mixture and beets in a soup pot. Add stock, lemon juice, salt, and pepper. Simmer, partially covered, until it’s as thick as you want, 15-30 minutes. Garnish each bowl with some sour cream.

Dan’s note: Beej loved this, I liked it.

Lentil & Escarole Soup

Thu, 22 May 2008 16:42:00 +0000

Lentil & Escarole Soup

1/4 C extra-virgin olive oil, plus more for drizzling over bowls of soup
1 med. Carrot, diced
1 med. Onion, diced small
1 med. Celery rib, diced small
6 med. Garlic cloves, sliced thin
2 TBSP minced fresh parsley leaves
Salt
1 (14 1/2 ounce) can diced tomatoes
8 oz brown lentils, sorted and rinsed
4 C homemade chicken stock or canned low sodium chicken broth
2 bay leaves
1 parmesan cheese rind, about 4 x 2
1 head escarole (about 8 oz), cut into 1/2 inch wide strips
Ground black pepper
Freshly grated Parmesan cheese for garnish

Combine the oil, carrot, onion, celery, garlic, parsley, and 3/4 tsp salt in a heavy bottomed 6-quart pot over medium heat. Cook, stirring occasionally until the vegetables are soft, dramatically reduced in volume, and very lightly browned, 17-20 minutes. Increase the heat to medium-high and add the tomatoes, lentils, stock, 3 cups water, the bay leaves, and the Parmesan rind and bring to a boil. Once boiling, reduce the heat to low, partially cover and simmer until the lentils are soft, 1 to 1 ¼ hours.

Stir in the escarole and cook until wilted, about 5 minutes. Season with the salt and pepper to taste and serve immediately in warmed bowls, drizzled with olive oil and sprinkled with Parmesan cheese.
Source: Aunt Jill and Uncle Marc

Kale and White Bean Soup with Sun-dried tomatoes and Saffron

Thu, 22 May 2008 16:41:00 +0000

Kale and White Bean Soup with Sun-dried tomatoes and Saffron

from Farmer John’s Cookbook by John Peterson

3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground fennel seeds
1 1/2 cups chopped onion
1 medium potato, diced
1 small carrot, chopped
1 small parsnip, chopped
1 1/2 cups peeled, chopped fresh tomatoes or canned tomatoes (Dan’s note: I didn’t peel them and it turned out okay)
6 cups vegetable or chicken stock
2 bay leaves
1 tbsp fresh oregano or 1 tsp dried oregano
6-7 large leaves kale, chopped (3-4 cups)
3/4 cups rinsed, drained white beans
1/2 cup sun-dried tomatoes, chopped, drained
pinch saffron
salt and pepper

1. Heat olive oil in a large pot on medium-high. Add garlic and fennel seeds, cook 1 minute. Add onion, cook 2 minutes. Add potato, carrot, and parsnip, cook for 5 more minutes. You should be stirring constantly this whole time.
2. Add tomatoes, stock, bay leaves, oregano, and boil, then reduce to a simmer.
3. Add kale, beans, sun-dried tomatoes, simmer until tender, 15-20 minutes. Remove from heat, add saffron, salt, and pepper.

Dan’s note: I liked it a lot; it might be a little tasteless. Add the kale as soon as possible, it takes a while to cook.

Gumbo Z'herbes

Thu, 22 May 2008 16:39:00 +0000

Gumbo Z’herbes
CHOW
http://www.chow.com/recipes/10906

TIME/SERVINGS

Total: 1 hr 40 mins

Active: 45 mins

Makes: 8 to 10 servings

By Regan Burns

Gumbo z’herbes, a smothered greens dish, is traditionally served on Good Friday during Lent. It’s a great way to use up vegetable greens such as beet or carrot tops, though feel free to experiment with different combinations—original versions contained seven different cooking greens for good luck. The roux base adds so much depth, you won’t miss the meat. In fact, this gumbo was the most popular among our kitchen staff, beating out shrimp and tasso and chicken and andouille versions.

Level of difficulty: Intermediate.

Read more about gumbo.
INGREDIENTS
For the greens:

* 5 bunches greens, such as collard greens, chicory, dandelion greens, mustard greens, spinach, parsley, beet tops, carrot tops, or turnip tops (enough to equal about 3 pounds)
* 3 cups water

For the gumbo base:

* 2/3 cup vegetable oil
* 2/3 cup all-purpose flour
* 1 medium yellow onion, medium dice
* 1 bunch scallions, white and light green parts thinly sliced, green tops reserved for garnish
* 1 large green bell pepper, medium dice
* 4 stalks celery, medium dice
* 1 large garlic clove, minced (about 2 teaspoons)
* 2 cups water or low-sodium vegetable broth
* 2 teaspoons kosher salt
* 2 tablespoons Cajun seasoning (either purchased or homemade)
* 2 whole cloves
* 3 allspice berries
* 2 dried bay leaves
* 1 tablespoon minced marjoram leaves
* Green Tabasco

INSTRUCTIONS
For the greens:

Rinse and trim greens, removing any dried-out parts or tough stems that don’t break easily. If you are using collards, remove the tough inner rib that runs up the center of each leaf.
Fill the sink with cold water and submerge all greens. Leave undisturbed for about 5 minutes, then lift from the water and place in a colander. (Don’t drain the sink with the greens still in it: Soaking the greens allows all the sand and grit to settle to the bottom of the sink—if you drain it, your greens are left sitting in the silty stuff.) If necessary, repeat this process.
Chop or tear greens into large pieces and place in a large saucepan or pot with a tightfitting lid. Add water to greens and season generously with salt; place over medium-high heat. When the water in the pot begins to simmer, tightly cover and reduce heat to medium low. Cook greens, occasionally turning with a pair of tongs, until they are very soft and wilted, about 15 to 20 minutes.
Strain greens, being sure to reserve the cooking liquid. (You should have about 3 1/2 cups.) Allow greens to cool slightly, then chop into 1/2-inch pieces. Take about 1/2 of the chopped greens and purée them in a food processor or blender (if greens will not blend, add a little of the reserved cooking liquid to help them along).
For the gumbo base:
In a large, heavy pot or Dutch oven, heat vegetable oil over medium heat. When it is hot, slowly sprinkle in flour, stirring constantly with a wire whisk to prevent any lumps from forming. Reduce heat to medium low and cook roux, stirring constantly (and taking care to scrape out the corners of the pan), until it is a nutty brown color (the color of peanut butter) and emits a toasted aroma, about 10 to 15 minutes.
Use a wooden spoon to stir onion, scallions, bell pepper, celery, and garlic into the pot. Season with a pinch of salt and freshly ground black pepper. Cook, stirring often, until vegetables are softened and garlic is no longer raw-smelling, about 5 minutes.
Add reserved cooking liquid along with vegetable broth or water, stirring well to incorporate. Increase heat to medium high and bring mixture to a simmer. Stir in salt, Cajun seasoning, cloves, allspice, and bay leaves and simmer, stirring often, until gumbo base is soupy and thick and vegetables are tender, about 15 minutes.
Stir in chopped and puréed greens and marjoram; cover the pot and simmer 10 minutes. Add Tabasco to taste and serve over cooked white rice, garnished with thinly sliced scallion tops.

Dan’s note: it’s good. Less oil or more flour for the roux.

Erwtensoep

Thu, 22 May 2008 16:06:00 +0000

ERWTENSOEP

INGREDIENTS:

2 cups split green peas
3 quarts cold water
1 pig’s foot (or ham bones)
4 slices thick-cut bacon, cut into squares
4 frankfurters (use your favorite sausage)
1 pound potatoes
1 celeriac, diced
1 cup celery, chopped
2 leeks, well washed and chopped
2 onions

INSTRUCTIONS:

Wash the peas, soak them for 12 hours (unless you use quick cooking peas),
and boil gently in the water they were soaked in for at least 2 hours.
Cook in this liquid the pig’s foot, and bacon for at least 1 hour.
Add the sliced potatoes, salt, celeriac, leeks and celery; cook until everything tests done and the soup is smooth and thick. Add the sausage during the last 10 minutes. The longer the soup simmers, the better the flavor. Three hours is usual. The soup thickens -so much it can almost be cut - as it cools.

Smaakelijk eten!!!!!

Dan’s notes: this makes a lot of soup. Make sure the bottom doesn’t burn.

Cold creamy beet soup

Thu, 22 May 2008 15:48:00 +0000

Cold creamy beet soup

From Farmer John’s Cookbook by John Peterson

3 beets, scrubbed
5 scallions, finely chopped
3 hard-boiled eggs, diced
1 medium cucumber, seeded, diced
4 cups buttermilk
4 cups whole milk
1 tbsp fresh dill, chopped, plus more for garnish
salt and pepper

1. Preheat oven to 400. Put beets in a pan with some water, cover with foil, bake for 45 minutes or so, until easily pierced with a sharp knife. Cool, run under cool water, remove skins.

2. Grate beets into a large pot. Add everything else. Mix.

Dan’s note: I used 2% milk. It says you can warm it over low heat, and maybe you can, but when I microwaved it, it curdled. You really taste the buttermilk and dill, the beets just make it a little sweet I guess.