Category Archives: Soup

Soup

Cream of Fennel Soup with Basil & Parmigiano

This soup is one of my favorite ways to enjoy fennel: creamy in texture, gentle in flavor, and delicately colored, it owes its surprising depth to the enriching action of the Parmigiano rind that simmers along with the fennel. If you don’t have a Parmigiano rind on hand, add a splash of heavy cream after pureeing the soup.

Serves 2

  • 1 large head fennel
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup water
  • 1 cup whole or 2% milk
  • 1 Parmigiano rind
  • 6 basil leaves, cut into fine strips

Trim the fennel. Cut the fennel into 4 wedges, discard the tough core from each wedge, and slice very thinly. Reserve about 1 tablespoon of the leafy, wispy fronds for the garnish.

Place the olive oil in a heavy saucepan and add the shallot, garlic, and fennel seeds. Set over medium-low heat; cover. Cook until the shallot is lightly caramelized, about 5 minutes, stirring once in a while. Add the thinly sliced fennel, season with the salt and pepper, and cover again.

Cook 15 minutes, or until the fennel is soft, stirring once in a while. Add the water and milk, and drop in the Parmigiano rind, making sure the rind is fully submerged in the liquid. Bring to a gentle boil and lower the heat to a simmer; cook, covered, 30 minutes, or until the flavors have melded and the fennel is very tender. Watch that the soup does not boil, or the milk will curdle. Discard the rind.

Transfer carefully to a food processor and puree until perfectly smooth. Return to the pot and warm to just below a boil. Cook, uncovered, until thickened enough to coat the back of a spoon; if the soup is too thick, add a little more milk or water as needed. Adjust the seasoning and serve hot, garnished with the basil and the fennel fronds.

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Soup

Roasted & Spiced Butternut Squash Soup

Spring is almost here—and while I am thrilled about the weather warming up, the longer days, and the return of birds and squirrels and chipmunks, I’m not quite ready to stop enjoying hearty, comforting winter fare quite yet. So today I made this soothing soup with roasted butternut squash, a hint of ginger and nutmeg, and a swirl of sour cream. The flavors are rich and deep, but the soup itself very low in fat and calories, and quite filling.

Be careful with the amount of ginger you use, as it really lends the soup an unmistakable spicy note; too much will take the soup from soothing to jarring!!


Serves 2

For the squash:

  • ½ pound peeled butternut squash, cut into ½-inch cubes
  • 1 large shallot, chopped
  • 1 teaspoon extra-virgin olive oil
  • 3/4 cup water, plus extra as needed
  • 1/8 teaspoon freshly grated nutmeg
  • ½ teaspoon minced ginger
  • 2 sage leaves, chopped
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

To serve:

  • 2 cups chicken broth
  • ½ cup 2% milk, plus extra as needed
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons sour cream

Make the squash: Preheat the oven to 350° (preferably set on convection bake). Toss all the ingredients for the squash on a rimmed baking sheet lined with parchment paper. Roast in the preheated oven until the squash is tender, about 30 minutes, stirring once in a while. Add a bit of water if the squash is drying out or browning too much before becoming tender.

When the squash is tender, puree the squash, shallot, and ginger (along with any liquid on the baking sheet) until very smooth using a blender or food processor. Slowly pour in the broth and milk. Season with the salt and pepper and puree again.

Transfer to a pot and heat over a medium flame until the soup thickens to the consistency you like and the flavors are blended, about 5 minutes. Taste and adjust the seasoning as needed.

To serve: Ladle the soup into 2 bowls. Garnish each with dollops of sour cream and drag a toothpick through each sour cream dollop to swirl a pretty pattern through it. Serve immediately.

butternut-squash-soup

Soup

Escarole and Egg Soup with Pesto and Crispy Pancetta

Soup: comfort in a bowl. In the winter, we eat soup at least once a day. Most of the time, we crave vegetable soups, full of chunky bits of goodness, with something to thicken the broth up: it can be a crushed potato, beans, or a roux. The soup below, thickened with beaten eggs, is a play on the spinach soup my husband grew up eating at home: his father Attilio cooked down spinach in broth until silky soft, then stirred in plenty of Parmigiano and beaten eggs just before serving. Here we use escarole instead of spinach, top it with crispy Pancetta for texture and meaty depth, add a squeeze of lemon juice to the eggs to lighten the flavor, and stir in pesto at the very end to brighten things up. Serve this soup with bread and salad, and you have a memorable meal fit for a chilly day indoors.

Serves 2
For the pesto:

  • 1/2 cup packed basil leaves (about 1/2 large bunch)
  • 1 garlic clove
  • 1 ounce (1/4 cup) freshly grated Parmigiano-Reggiano
  • 1/4 teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil

For the soup:

  • 1 ounce Pancetta, defatted and cut into 1/4-inch dice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 medium yellow onion, minced
  • 2 garlic cloves, minced
  • water as needed
  • 1 head escarole (about 1 pound), washed thoroughly and chopped
  • 2 cups chicken broth
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 teaspoon lemon juice

Make the pesto: Place all the ingredients in a food processor and process to a fine paste; there may be some little basil strands here and there, because there is very little oil in this pesto, but that is fine. The purpose of this pesto is to lend flavor to the soup, not to make the soup creamy in texture, so a semi-chunky texture is fine. Remove to a bowl and lay plastic wrap directly on top of the pesto to prevent darkening. This can be done up to 2 hours before serving. Hold at room temperature until needed.

Make the soup: Place the Pancetta in a 2-quart pot. Set over medium heat and cook until the Pancetta is crispy and lightly golden, about 3 minutes; remove with a slotted spoon to a bowl.

Place the olive oil, onion, and garlic in the same pot in which you cooked the Pancetta. Set over medium heat and cover. Cook for 5 minutes, stirring often and adding a bit of water if needed to prevent scorching, until the onion becomes translucent. Add the escarole and cover the pot with a tight-fitting lid. Cook, stirring often, until wilted and collapsed, about 8 minutes. Add the broth, season with 3/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and bring to a boil. Lower the heat to medium-low and cook, covered, for 15 minutes, or until the escarole is silky and the soup smells rich and deep. The soup can be made up to this point 2 hours before serving and held at room temperature. Reheat when needed to the boiling point.

When you are ready to serve, beat the eggs with the lemon juice, the remaining 1/4 teaspoon of salt, and the remaining 1/8 teaspoon of pepper. Return the soup to a boil. Pour in the eggs and let sit, undisturbed, until the eggs set, about 1 to 2 minutes. Stir gently once or twice, being careful to leave the eggs in large fluffy clouds, swirl in the pesto, and adjust the seasoning as needed. Serve hot, topped with the crispy Pancetta.

escarole-soup

Soup

Jerusalem Artichoke Soup with Roasted Shiitake & Speck

We love Jerusalem artichokes. With a flavor reminiscent of truffles and aged cheese, they lend themselves to all manner of preparations. One of our favorite ways to enjoy their distinct aroma is in soup, and the recipe below, a recent creation, is especially soothing on a chilly day.

Serves 2

For the soup:

  • 1 teaspoon unsalted butter
  • 1/2 medium onion, minced
  • 1/2 pound Jerusalem artichokes, peeled and cut into 1/2-inch cubes
  • 1/4 cup frozen artichoke hearts, thawed and chopped
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons unbleached all-purpose flour
  • 3 cups chicken broth
  • 1/4 cup half-and-half

For the shiitake:

  • 1/2 pound fresh shiitake mushrooms, stems removed, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

To serve:

  • 2 thin slices Speck, cut into fine slivers

Make the soup: Melt the butter in a heavy-bottomed 2-quart pot. Add the onion and cook 5 minutes over medium heat, or until soft, stirring often and adding a splash of water if needed to prevent sticking. Stir in the Jerusalem artichokes and artichokes, season with the salt and pepper, cover, and cook 10 minutes, stirring once in a while and adding a splash of water as needed if the vegetables stick.

Stir in the flour and cook, stirring constantly, for 3 minutes, or until the vegetables are thoroughly coated in flour and the raw flour smell has dissipated. Add the broth, still stirring, and bring to a gentle boil. Cover and cook over medium-low heat for 30 minutes, or until the vegetables are very soft and the soup is thick.

Meanwhile, make the shiitake: Preheat the oven to 325 degrees (preferably set on convection). Line a baking sheet with parchment paper and toss the shiitake with the olive oil, salt, and pepper on the parchment paper-lined baking sheet. Roast in the preheated oven 20 minutes, or until lightly browned and somewhat shriveled, stirring once or twice for even browning. Set aside.

Being careful not to burn or splash yourself, puree the soup in a blender in several batches. Return to the pan. Stir in the half-and-half, adjust the seasoning, and serve hot, garnishing each portion with the shiitake and Speck.

jerusalem-artichoke-soup-bl

Soup

Chilled Beet Soup with Buttermilk & Dill

Our friend Grazina brought us a container of this shockingly pink soup two weeks ago, on a particularly hot day. It looked like nothing I had ever eaten before, and at first my husband and I could not quite figure out what was in it, other than beets and dairy and dill.

This soup, known in Grazina’s Lithuanian family as “Pink Soup”, is a chilled borscht of sorts. I grew up eating borscht (my Romanian Jewish grandmother made it often) and never really liked it. This soup tasted nothing like the borscht I knew. It is brightly flavored, herbal, and so refreshing. While the ingredient list looks daunting, the actual process is quick and easy: roast some beets; boil some eggs and beet greens (though Grazina uses spinach, and you can too); crush scallions with dill and salt; toss all of the above with buttermilk, sour cream, lemon juice, cucumbers; and enjoy the next day, after the flavors have had a chance to mingle and develop fully.

Serves 4

For the beets:

  • ½ pound beets( 2 medium or 3 small), scrubbed
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

For the soup:

  • 2 large eggs
  • 3 packed cups finely chopped fresh beet greens or spinach
  • 2 large or 3 medium scallions, white and green parts, very thinly sliced
  • ¼ cup fresh dill leaves, coarsely chopped
  • 1 and ½ teaspoons sea salt, plus extra to taste
  • 1 large or 2 small Kirby cucumbers, peeled and cut into ¼-inch dice
  • 2 teaspoons lemon juice, plus extra to taste
  • 2 cups buttermilk
  • ¾ cup light sour cream

beetsroasted

Make the beets: Preheat the oven to 325 degrees. Place the beets on a roasting pan and toss with the salt and pepper. Roast in the preheated oven until tender when pierced with a knife, about 2 hours. Larger beets may take longer. Cool to room temperature, then peel and cut into ¼-inch dice.

Make the soup: Place the eggs in a small pot. Add cool water to cover. Bring to a boil and shut off the heat. Cover with a tight-fitting lid. Let rest 13 minutes to cook through, then drain and cool. Shell and cut into ¼-inch dice.

Place 2 cups of water in the same (empty) pot. Return to a boil. Add the beet greens and boil 3 minutes, or until tender and silky. Drain and rinse under cool water to stop the cooking. Squeeze gently dry.

In a mortar, place the scallions, dill, and salt. Crush with a pestle until the scallions and dill release their juice; they will still be chunky, not pasty.

Place the scallion mixture in a large container. Add the cucumbers, lemon juice, buttermilk, sour cream, cooked beet greens, roasted beets, and hard-boiled eggs. Mix well. Taste for seasoning and adjust as needed. Cover the container and chill overnight.

Adjust the seasoning if needed and serve very cold. The flavor should be slightly tart and sweet, and quite savory; if the soup tastes flat, add a drop more lemon juice and some salt until the flavors brighten.

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Soup

Tuscan Cannellini Bean Soup with Spinach and Potatoes

This recipe takes me back to Lucca, a medieval walled city in Tuscany where my husband and I always stop to eat a lunch of thick, hearty soups. I say soups because frankly we skip the main course and order three soups instead: a farro soup; a lentil or bean soup such as this one; and a vegetable soup. Last week, craving the flavors of the soups we have savored in Lucca over the years, I came up with this simple, soothing recipe for lunch. A drizzle of raw olive oil just before serving and a sprinkling of freshly ground black pepper bring all the flavors in perfect balance.

You can use dried cannellini beans if you prefer, but in that case, you will need to allow for overnight soaking and longer cooking. Use 1/4 cup dried cannellini beans, soak overnight in cool water to cover, drain, and cook in fresh water to cover until tender, then proceed with the recipe below.

To make this soup the starter to a perfect meal, serve with thick slices of garlic-rubbed grilled bread for dipping. Follow the soup with a simple salad of greens tossed with grated carrots, lemon juice, olive oil, salt, and pepper, and the crazy delicious wild rice fritters above.

Serves 2

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, minced
  • 1 small carrot, minced
  • 1 small celery stalk, minced
  • 1 medium Yukon Gold potato, peel on, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 2 cups water or chicken broth, plus extra as needed
  • 1 cup canned cannellini beans, drained and rinsed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, plus extra for serving
  • 1/2 pound fresh spinach leaves, washed and dried

cannellinisoupingredients

In a heavy-bottomed 2-quart pot, place 1 tablespoon of the olive oil, the onion, carrot, celery, potato, and garlic. Set over medium-low heat and cover with a tight-fitting lid. Cook about 10 minutes, stirring once in a while and adding a tablespoon or so of water as needed to prevent scorching, until the vegetables are starting to soften and the potato has lost its raw look.

Add the drained beans and season with the salt and pepper. Pour in the water or broth and cover again. Bring to a gentle boil and cook until the potato is completely tender and the beans have started to break down a bit, about 15 minutes. Using a fork, crush some of the beans against the side of the pot to thicken the soup.

Stir in the spinach, cover again, and cook 10 more minutes, or until the spinach is very silky. Taste for salt and adjust as needed. Serve hot, drizzled with the remaining tablespoon of olive oil and sprinkled with freshly ground black pepper.

Cannellini-soup

Soup

Barley and Swiss Chard Soup

It’s supposed to be spring already, but today was a drizzly day after a long and snowy winter… soup was in order. I craved the silky texture of flash-cooked Swiss chard and the toothsome texture of barley, so here is the soup I came up with.  If you have escarole or spinach in the refrigerator, they work well in place of the chard.

Variation: To make this soup creamy in texture and a bit spicy, whisk together 2/3 cup plain low-fat Greek yogurt, 1 grated garlic clove, 1/4 teaspoon salt, 1/4 teaspoon Aleppo pepper, and 1 teaspoon crumbled dried mint, then stir into the soup just before serving.

Serves 2

  • 1 teaspoon plus 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, minced
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1/3 cup pearl barley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • leaves from 1 large bunch rainbow Swiss chard, thinly sliced (4 cups packed)

Place 1 teaspoon of the olive oil in a saucepan and add the onion and garlic. Cover with a tight-fitting lid and cook over medium-low heat until the onion is soft and barely golden, about 8 minutes, stirring once in a while to prevent the garlic from burning.

Add the broth, and bring to a gentle boil. Drop in the barley and season with the salt and pepper. Cook, covered, stirring once in a while, until the barley is fully cooked but not mushy, about 30 minutes.

When you are ready to serve, stir in the chard leaves, and cook until they are soft and wilted, about 3 minutes. Taste for salt and pepper and adjust as needed.  Serve hot, drizzled with the remaining tablespoon of olive oil. For extra richness, sprinkle with freshly grated Parmigiano-Reggiano.

swiss-chard-and-barley-soup

 

Soup

Creamy Cauliflower Soup with White Truffle Oil & Crispy Bacon

This amazing soup takes little active work, is very low in fat and calories, but delivers incredible depth of flavor. The trick: sweating the vegetables in a covered pot slowly, then adding just a bit of flour to thicken up the base for a velvety mouth-feel. While an immersion blender may be easier to use than a blender, I prefer the latter to obtain a rich, creamy texture.

Feel free to omit the bacon for a completely vegetarian dish;  garnish with a few roasted cauliflower florets instead in this case, to provide visual contrast.

Serves 4

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, minced
  • 1 celery stalk, minced
  • 4 garlic cloves, minced
  • 1 tablespoon thyme leaves
  • 4 cups (1 medium head) cauliflower florets, tough stems removed
  • 2 tablespoons unbleached all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, plus extra to serve
  • 3 cups 2% or whole milk
  • 1 cup water, plus extra as needed
  • 2 slices bacon, cut into tiny dice
  • 2 tablespoons white truffle oil

Place the olive oil, onion, celery, garlic, and thyme in a 3-quart pot with a tight-fitting lid. Cover and set over medium-low heat. Cook until the vegetables soften, about 10 minutes, stirring once in a while as needed to prevent scorching.

Uncover, add the cauliflower, stir well, and cover again. Cook until the cauliflower softens, about 10 minutes, stirring once in a while and adding water if needed to prevent scorching.

Uncover, stir in the flour, and cook for 3 minutes, stirring often; the flour should lose its raw smell and the cauliflower and vegetables should become coated with the flour. It is fine if the cauliflower and vegetables take on a little color; this will only deepen the flavor of the soup.

Season with the salt and pepper. Pour in the milk, stirring to avoid lumps forming. Add the water and cover. Bring to a gentle boil. Simmer for 30 minutes, or until the cauliflower is very soft (it should fall apart when poked with a spoon) and the flavors have melded. Be sure not to cook the soup over too high a flame, as the milk may curdle (even if it does, the soup will be blended later, so it is fine).

Transfer to a blender, being careful as the soup is quite hot. Cover the blender lid with a towel to prevent splashing and puree the soup  until thick and smooth, about 2 minutes. If the soup is too thick for your taste, add as much water as needed to dilute to a consistency you like; the soup should be thick enough to coat the back of a spoon.

Return to the pot and keep warm. Adjust the seasoning as needed.

When you are ready to serve, place the diced bacon in a skillet and cook over medium heat until golden and crispy. Drain on paper towels.

Serve the soup hot, drizzled with the truffle oil, garnished with the crispy bacon, and sprinkled with freshly ground black pepper.