Archive | Soup

Photo by Mary Oswald

Sausage and Potato Soup

Photo by Mary Oswald

Yield: 8 servings

4 cups peeled, uniformly diced white or gold potatoes
4 cups chicken or vegetable stock
1 pound Italian sausage, ground or links, cut into bite-size pieces
1 medium red onion, diced
½ cup diced celery
½ cup shredded carrots
2 cloves crushed garlic
1 cup half-and-half
1 cup shredded Parmesan or other hard cheese
Salt and pepper, to taste

Add diced potatoes and stock to a large stockpot and place over medium-high heat. Bring to a boil, then lower the heat to medium-low and simmer for 20 minutes or until the potatoes are fork tender.

While the potatoes are simmering, cook the sausage in a large skillet over medium-high heat. Remove sausage from pan to plate and discard all fat but 1 tablespoon from pan. Add onion, celery, carrots and garlic to skillet and sauté until onions are translucent. Add sausage back into skillet and stir to combine. Remove any excess fat from the mixture.

Transfer the cooked sausage and vegetables to the stockpot with the stock and potatoes. Add half-and-half and cheese, stirring until all ingredients are combined and warmed through.

Optional ideas to sauté with vegetables: 1 cup either chopped kale, … Read More

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Photo by Janelle Shank

Creamy White Bean Soup

Photo by Janelle Shank

Recipes developed for Edible Omaha by Julie Kolpin and Mary Oswald

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 small yellow onion, diced
2 tablespoons chopped fresh rosemary, divided
5 cloves garlic, minced
¼ teaspoon kosher salt
½ teaspoon fresh-cracked black pepper
1 pound or 3 cups dry white beans, soaked and cooked per package instructions (may substitute 6 cups of canned cannellini or other white beans)
5 cups chicken broth, divided
⅔ cup heavy whipping cream
Additional salt and pepper

In a large saucepan over medium heat, add olive oil and butter. Melt the butter before adding the onion. Cook for 5 minutes or until translucent, stirring frequently.

Gently stir in 1 tablespoon rosemary and all of the garlic, salt, pepper and beans. After garlic is fragrant, about 4 to 5 minutes, add 4 cups broth. Just before the mixture boils, reduce heat to medium-low and simmer, uncovered, for 20 minutes.

Remove from heat and let sit for 10 minutes. Puree mixture with an immersion blender or by carefully transferring the hot soup into a blender in small batches. Add remaining 1 cup broth to thin soup, if necessary.

Once soup is pureed, return … Read More

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Photo by Trisha Hughes

White Bean and Ham Soup

Photo by Trisha Hughes

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Yield: 6 servings

Cooked meat from 3 ham hocks or ham bones, cleaned off bone and chopped (approximately 4 cups)
1 cup reserved ham stock
1 cup sweet onion, diced
1 cup celery, diced
1 cup carrot, diced
2 cups dry white beans* (about ¾ pound), rinsed and soaked in 6 cups water for 8 hours at room temperature, then rinsed again
3 garlic cloves, minced
2 bay leaves
1 tablespoon black pepper
Salt, to taste
5 cups water
2 tablespoons chopped fresh parsley

*may substitute 4 cups of canned cannellini or other white beans

Combine all ingredients except parsley in a pressure cooker, slow cooker or large soup pan. Add water. In a pressure cooker, set to 15# pressure and cook over medium heat for 30 minutes. If using a slow cooker, set to high and let cook 4 to 6 hours until beans are soft. On the stove, bring to a boil, reduce heat, cover and let simmer for about 3 hours, until the beans are tender.

Remove from heat and add parsley, roughly stir and carefully ladle into bowls.

 

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Photo by Mary Oswald

Gazpacho-Filled Cucumber Cups

Photo by Mary Oswald

 

Gazpacho-Filled Cucumber Cups

Yield: Serving 6

Ingredients

  • Cucumber Cups
  • 3 medium cucumbers, washed
  • Peel the cucumbers lengthwise, leaving thin stripes of the green skin as a jaunty decorative touch. Cut the cucumbers horizontally into two or three sections (depending on length), and then cut off the ends so the sections will stand up. Carefully scoop out the seeds from the upper ⅔ of each section to form a cup. Fill with gazpacho and serve immediately.
  • Gazpacho
  • 4 medium tomatoes, chopped
  • 1 large cucumber, peeled, seeded and roughly chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 tablespoon sherry vinegar
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • Purée all ingredients except olive oil in blender or food processor until smooth.
  • Ladle gazpacho into bowls or spoon into cucumber cups. Drizzle with oil.

Notes

Recipe adapted from Vegetarian Times

http://edibleomaha.com/recipes/gazpacho-filled-cucumber-cups/

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Vegetable Barley Soup

Vegetable Barley Soup

Ingredients

  • 1 onion, diced
  • 2 celery stalks and leaves, chopped
  • 2 tablespoons olive oil
  • 2½ quarts vegetable broth or water
  • 1 cup barley
  • 1 bay leaf, dried
  • 2 medium potatoes, scrubbed and
  • chopped
  • 2 carrots, scrubbed and chopped
  • 1 30-ounce can whole tomatoes, coarsely
  • chopped, with juice
  • 1½ cups seasonal greens such as kale,
  • chard or collards, coarsely chopped
  • 1 teaspoon dried basil
  • Salt to taste

Instructions

  1. In a 4-quart Dutch oven or large soup pot, sauté the onion and celery in oil until tender and starting to brown, about 5 minutes.
  2. Add broth or water and bring to a boil.
  3. Rinse barley under running water.
  4. Add barley and bay leaf to boiling soup stock; simmer 1 hour or until barley is tender.
  5. Add potatoes, carrots and tomatoes to soup.
  6. Simmer 1 hour or until vegetables are soft. Add more water if soup is too
  7. thick.
  8. Approximately 5 minutes before serving, add greens and basil, cooking until greens are just-tender.
  9. Add salt to taste; stir and serve.
  10. Note: Pairs well with a lettuce salad and a whole wheat baguette or winter squash dinner rolls.
  11. —From Annie B. Bond, Care2.com
http://edibleomaha.com/recipes/vegetable-barley-soup/

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French Onion Soup

French Onion Soup

Ingredients

  • Serving: 4
  • 2 large yellow onions, halved and cut into
  • thin slices
  • 1 tablespoon unsalted butter
  • 2 tablespoons white wine or cooking sherry
  • 1 teaspoon dried thyme
  • ½ teaspoon ground or fresh cracked black
  • pepper
  • ½ teaspoon salt
  • 1 quart beef stock
  • Whole wheat baguette, sliced into four
  • ½-inch rounds
  • 4 slices Gruyere or Swiss cheese

Instructions

  1. Add sliced onions to a bowl and cover with ice water.
  2. Let stand for 10 minutes, rinse and pat dry. Set aside.
  3. Melt butter in a large saucepan over medium heat.
  4. Add onions to saucepan, reduce heat to medium-low and cook for 10 minutes.
  5. When the onions start to turn brown, deglaze by adding 2 tablespoons of water, and scrape the bottom of the pan with a wooden spoon or spatula.
  6. Cook for 5 more minutes, and use wine or sherry to deglaze the pan a second time, making sure to scrape the browned bits from the bottom of the pan. Continue to cook onions until dark-golden, approximately 5–10 more minutes (20–25 minutes total).
  7. Once onions are dark-golden brown, add thyme, pepper, salt and beef stock to the pan.
  8. Bring just to a boil, and immediately reduce heat
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SPRING ASPARAGUS VELOUTÉ SOUP

Serving: 4–5

6 cups water

1 pound asparagus (about 1 bunch), washed and trimmed

2 cloves garlic, chopped

¾ stick unsalted butter

¾ cup all-purpose flour

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Kosher salt and fresh cracked black pepper

This recipe is by Sara DeMars Cerasoli, who wanted to create a recipe that represented her cooking style and pays homage to her alma mater, The French Culinary Institute.

In medium soup pot, bring the water and 2 tablespoons of kosher salt to a boil. Once the water boils, add the garlic and the asparagus and simmer for 1 minute. Remove the asparagus from the water and place in a bowl of ice water to cool quickly. Do not discard asparagus cooking liquid.

In a small saucepan, melt butter. Blend in flour, continuing to stir and cook slowly until completely incorporated. While stirring, cook for another 2 minutes without browning the mixture. Turn off heat. This mixture is now called roux.

Bring asparagus cooking liquid back to a simmer and slowly whisk the roux into the cooking liquid. Both roux and cooking liquid must be hot. Whisk quickly until everything is incorporated and smooth. Once completely incorporated, continue … Read More

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