Foodbuzz

Posts Tagged ‘soup’

Pumpkin Lentil Soup

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Pumpkin Lentil Soup

Squash is SOOOOO useful!

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In Australia, the word pumpkin is used much more generally than it is in the USA. Almost any squash is called a pumpkin. Butternut squash was what I used in this recipe. This is a very simple recipe with minimal ingredients. It is vegan if you don’t top with a dollop of some dairy product.

Moosewood Vegetarian Lentil Soup

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Moosewood Lentil Soup Recipe

The Moosewood Lentil soup recipe has been a family favorite …

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After a fiddly recipe like the Hong Bao I owe you a basic easy staple. Nothing fancy, just solid delicious nutrition for your family. Since I happened to make this family favorite last night I just fired up the old camera, found the recipe online, and voila, another blog post almost for free.

Vegetarian Zuppa di Fagioli

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Zuppa di Fagioli

Another Tuscan traditional recipe that doesn't have refined white …

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A splash of cooking sherry adds just the right sweetness to this delicious, creamy and robust soup. I starch mine up with whole grain barley (a substitute for the traditional Roman farro, which is hard to find these days). A little Parmesan cheese is a great topping for non vegans, and I also fried up some Italian sausage as a toss-in for those in my family who think they must have meat.

Zuppa di Porcini

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Zuppa di Porcini

My trip to Italy (specifically Tuscany) inspired this vegetarian version …

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I spent Spring Break 2009 in Italy, so I couldn’t let that go by without blogging about it. Pizza, pancetta, gelato, white bread, and white flour pasta are abundant in Italy. All those items are either vorbuten or strictly limited from my personal diet, although I have to admit, barring the meats, I did sample them. Processed white wheat flour, according to my son who spent a term in Siena, is about the only food basic that’s still cheap, so of course there’s a lot of it. We found the prices of food to be exceptionally high in Italy at the exchange rates in effect during our trip. For the equivalent of $10 US you can get approximately one small a-la-carte side dish in most places. I went looking for the simple hearty peasant fare in Tuscany, and during the search I did find simple arrugula salads and soups that were both delicious and satisfying. On arriving home, I was fired up about duplicating or at least approximating some of those Italian dishes, and this soup based on boletus edulus (in Italy known as porcini) is one effort.

I had some frozen roasted chestnuts left over from Thanksgiving. I perked them up with a few minutes in the oven. I recommend chestnuts as a topping if you have any. I also had some sun dried tomatoes that I preserved way last summer. As promised, they gave this soup a nice summery zing that is lacking from the store tomatoes one buys at this time of year. I also threw a little chopped parsley on it.

Next time I make this soup I’ll increase the rosemary or augment with dried. Usually rosemary is overpowering, but the fresh rosemary that I purchased was underwhelming. I tossed some more on the soup and saved it, after realizing that the amount in the recipe was inadequate. Please note with rosemary that your mileage may vary.
This soup is suitable for both vegans and vegetarians.

Butternut Squash Bisque

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Delicious Butternut Squash Bisque

Lovely in autumn, winter, or early spring. Ideal for people …

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A beautiful and tasty soup suitable for someone like me who is restricted to a liquid/soft foods diet following colon surgery

Ayurvedic Kichari

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Ayurvedic kichari

Delicious and nutritious ayurvedic counterpart to mom's chicken soup …

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<!– This is a great dish to eat in the middle of winter. It has strength giving burdock and parsnips, cleansing daikon, bulking and nutrient rich kale, and warming turmeric and cayenne. It is a good thing to eat after a night of indulging in rich bad-for-you food, or when you have not been feeling well, especially when you have a cold or flu.

Pozole — Festive Mexican Chicken Hominy Soup


Yields:
6 servings

  • 2 C Senora Camacho’s mole (separate recipe)
  • 15 oz. chicken broth
  • water to top off
  • 15 oz. white hominy
  • 1/2 C green onions
  • 8 oz. cooked chicken, shredded
  • 2 limes
  • 1/4 C chopped cilantro
  • 1 avocado cut in chunks.

Mix mole with chicken broth and water and heat. Add chicken, hominy, and green onions. Cook until chicken has absorbed flavors. Add avocado. Garnish with cilantro and lime juice.
Mexicans know how to make a little meat go a long way, not because they necessarily prefer to, but because the high cost of meat forces them to. And that, I think, is appropriate use of meat: as a condiment. For this pozole you don’t have to use primo chicken breast. Cook up a scrawny little fryer. I’m surprised more Mexican restaurants don’t serve pozole. The base of this soup is mole. See the previous post for the mole recipe.

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Gazpacho du jour

When I make gazpacho, I usually vary the ingredients and proportions depending what I have on hand. The one pictured is heavy on the cukes. We had a killer frost and I had to bring the rest of them in. I based it on someone else’s recipe just to make sure I didn’t forget anything critical.

Tomato Basil Soup

Miso soup that tastes good

I always wondered why the miso soup in restaurants tasted so good and mine was just barely edible. One day I observed that the miso soup at my favorite Japanese restaurant (Aomatsu) was lighter colored than the stuff that I made at home. Next time I shopped for miso I got mild white miso instead of the darker Hacho stuff I had been using. Read the rest of this entry »

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