Posts tagged soup
Posts tagged soup
Next time I have the brilliant idea of cooking my way through a preset list of other people’s recipes, please smack me upside the head before I commit.
Leek Soup with toasted Almonds and Gruyere
For all my complaining, this one was actually pretty decent. It was everything you would imagine a leek soup to be—very leek-ey. The toasted almonds really break up the texture and gruyere, well what isn’t it good on?
I omitted the dill oil from the original recipe because she soup had plenty of flavor without it and I thought it might funk up the taste.
Leek Soup with Toasted Almonds —adapted from 101 Cookbooks
Okay, only 4 more days. We can do this.
Tomato Soup—classic, simple, delicious.
All the best photographers catch themselves in spoon reflections. Look it up.
Throughout this soup series, I’ve tried to stay somewhat true to the original recipe. That did not happen here. I love Ina Garten and I’m positive that her soup was phenomenal—but I was in the mood for a simple soup with just a few fresh ingredients. Sorry Ina, it’s nothing personally (you’re still Contessa over my heart). I like quickly cooking things on a high heat rather than slowly cooking over a long period of time. I think that flavors are heightened without being turned into a slow-cooked, bland, nutrient-reduced mush. I call it blitzcooking. Okay, no I don’t really. But it sounds cool, right?
Simple Tomato Soup
Gimme a second. I have to muster enthusiasm for more soup. Okay, we’re good.
White Bean Soup=pretty tasty.
It’s sort of like eating a big bowl of white gravy, which is great if you like eating copious amounts of faux gravy. Apparently my boyfriend does, but his palette isn’t the most discerning.
Gravy Soup — adapted from Kitchen Confidante
*You could canned, OR you could be classy and use dried. It’s better for you and cheaper in the long run. Just soak dried beans overnight and simmer for 20 minutes or so the next day. Voila. (Roughly 2/3 cup dried=2 cups cooked).
Tomato Soup Coming Soon!
Greek Lentil Soup puts us at the halfway marker.
Tired of soup yet?
I never thought I could have such mixed feelings about a soup. Do you ever eat something, find it unpleasant, and then immediately crave another bite? That’s kind of how I feel about this soup. All of the flavors seem like they’re locked in an intense battle playing out on your tongue. It’s all at odds with itself—but somehow I still like it.
Greek Lentil Soup—adapted from healthygreenkitchen
*Roasting your own peppers is super easy—don’t buy something canned or jarred that you can make fresh in minutes. Cut bell peppers into 3-4 sections and either broil or char over a gas burning stovetop. Once the skin is blackened, put in a ziploc bag and let it steam itself for a minute or two. The skins should slip off. Voila.
Look out for Soup #7, Roasted tomato basil coming soon
Coconut Black Eyed Pea Soup has officially supplanted the Cauliflower Green Tea Soup as my favorite (cauliflowers the world over are weeping).
Like all of the soups thus far and to come, this was super easy. Unlike some of its
beet soup brethren, this was delicious to the last sip/bite.
Confession: I know black eyed peas are sort of integral to the dish, but I subbed in navy beans because I realized too late that I was out of black eyed peas and didn’t want to go back to the market. Laziness you say? That’s harsh. Let’s call it efficient time management.
Yeah, that’s milk in a mason jar hanging out back there. That’s how it’s done.
Coconut Black Eyed Pea Soup—adapted from Boulder Locavore
*You could canned, OR you could be classy and use dried. It’s better for you and cheaper in the long run. Just soak dried peas/beans overnight and simmer for 20 minutes or so the next day. Voila. (Roughly 2/3 cup dried=2 cups cooked).
**I used canned because I didn’t think to buy a coconut, but if you’re a better planner than me (not a high bar), I would recommend making your own coconut milk. Peegaw gives a great tutorial on making coconut milk and cream from scratch.
Soup #6, Greek Lentil, coming soon.
Carrot and Parsnip Soup with Parsnip Crisps* = considerably tastier than the dread
Pirate Roberts beet soup.
*Just ‘cause it sounds cooler than chips.
The parsnip is the carrot’s spicy albino cousin. It almost has a really subtle cinnamon/nutmeg flavor (imo). Plus, it has more vitamins and minerals than the carrot (which is odd, because I usually go by the rule of thumb of the darker the better).
This soup is definitely hearty and packs a lot of flavor but something about it feels off. I would love to make it again but would tweak it for round 2. For me, the chips totally upstaged the soup itself. So, if nothing else, make them.
Carrot-Parsnip Soup With Parsnip “Crisps” —(adapted from the NY Times)
*My scarred hands might recommend splurging on an expensive, safe one that doesn’t occasionally eat your skin. However, I’m a clutz and would probably injure myself either way.
Soup #4, Cauliflower Green Tea, coming soon.
Soup 2 of my 12 Days of Soup is Beet and Fennel with Kefir.
Apparently kefir is pronounced kuh-feer, not kee-fur. That revelation put an end to all my Sutherland puns. Not cool.
(Sun glare—hipster Soup)
Lemme just say that I like beets. I really do, honestly. But this soup…ehhh. I choked it down for its nutritional value but it’s definitely not a fav. I’ve never had a similar soup for comparison, so I’m just going to assume that I hate all beet soups rather than blame the recipe.
In case you want to give it a whirl yourself:
Beet and Fennel Soup with Kefir (Adapted from Bon Appétit)
Soup #3, Parsnip and Carrot, coming soon.
So let’s pretend that I’m really clever and actually planned this to parallel the 12 days following Christmas. Just mentally shift this post back a week and a half so that I can imagine myself as witty.
I was tumbling (correct usage?) and happened upon an amazing list of 12 healthy soups over at Hello Brit’s blog. The compilation of nutrient-dense, 4-word-titled, seasonal soups had me drooling. I knew what had to be done.
Meet soup #1, Roasted Garlic Broccoli (only three words, but we’ll let it slide on account of it’s delectability).
Lemme give the disclaimer that this is not the best soup ever. However, it is pretty damn good for being almost entirely broccoli. Will it knock your socks off? Maybe… Will it be surprisingly tasty for how incredibly nutritious it is? You betcha. My vegetable-hating, fast-food addict bf even ate his whole bowl full. Best praise possible.
The only changes I made to the original recipe were to decrease the amount of stock and add a little bit of asiago cheese—there’s a paucity of things that don’t improve with a nice helping of cheese, cream, or butter (life motto).
Served 4 of us perfectly
*A note on broccoli: Once peeled, THE STEM IS EDIBLE. So eat it. Use the whole buffalo, buddy.
Soup #2, Beet And Fennel With Kefir, coming soon.