Tag Archives: soup

…then Mediterranean fish soup on Sunday

14 Wednesday Aug 2013

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Mediteranean Fish Soup1

After a long hiatus I am finally, FINALLY back- and here to stay! Thank you, dear readers, for your patience, comments and encouragement to keep writing and sharing and posting. I will fill you in on my absence in the next post and am looking forward to catching up with you all. Although I have been away, there has been much to share! In the meantime, here is what B and I did with the rest of those delicious mussels…

Mediterranean Fish Soup

The fish:

2 ½ lbs mixed fish of your choice. You can also add prawns, mussels, clams, scallops, squid, etc. for color and texture.

The soup base:

4 tablespoons olive oil

1 large onion, chopped

1 carrot, sliced

2 leeks, white part only, sliced

2 stalks fennel

3 tomatoes, peeled, seeded and chopped

1 potato, diced

3 cloves garlic

6 cups water

1 cup dry white wine

1 teaspoon saffron threads

Strip of orange peel

2 tablespoons tomato paste

Sea salt

Pepper

 The garnish:

Croutons of baguette fried in olive oil the rubbed with garlic.

Instructions:

Wash and chop the fish into 1-inch cubes.

In a large saucepan, heat the olive oil and sauté the onion, carrot, leeks and fennel slowly until softened. Add the tomatoes, potato and garlic and cook gently for 14 minutes. Add the water and wine, saffron threads, orange peel and tomato paste. Bring to a boil and simmer for 30 minutes, seasoning with salt and pepper.

Serve the soup in individual bowls with a couple of croutons in each. You can also top the soup with freshly grated Gruyere cheese.

Mediteranean Fish Soup

Resource:

Holuigue, D. (1993). Classic Cuisine of Provence. Berkeley, CA: Ten Speed Press.

fish chowder for a cold winter’s evening

25 Sunday Nov 2012

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After an hour of shoveling and sweeping snow in sub-zero temperatures, there’s nothing better than coming in to the warm cabin, the air humid and fragrant with a stew or chowder simmering on the stove and freshly baked bread… I love the balance of garden potato and cod in this recipe.

Fish Chowder

1 pound cod fillets (or any firm white fish), washed and cut into 1-inch cubes

1 dozen mussels, washed and de-bearded (Note: I didn’t have these on hand this time around but they are lovely in this chowder)

1 pound red potatoes, diced with skins left on

2 cups heavy cream

2 cups milk (I use almond milk)

1 can clam nectar or clam juice

1 bay leaf

2 tablespoons butter

2 onions, thinly sliced

very small pinch saffron

1 teaspoon dried thyme

sea salt and freshly ground pepper

In a pot of boiling salted water, boil the potatoes until just tender, about 8-10 minutes. Rinse and drain the water.

In a small bowl, add the saffron the 1 tablespoon of milk and set aside.

In a large soup pot, put cream, milk, clam nectar, thyme and bay leaf. Allow to warm on low heat.

Meanwhile, in a saucepan, melt butter and saute onions on medium heat until translucent. Add cooked onions and potatoes to the soup pot and bring to a boil. Add the fish and mussels and the saffron. Cover and let simmer for 6-8 minutes, or until mussels are open and fish is firm to the touch. Discard the bay leaf. Add salt and pepper to taste. Serve immediately with fresh bread.

 

Asian chicken broth

03 Tuesday Apr 2012

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I prefer to make my own flavorful stocks (broths) using organic ingredients and freeze them for soups and sauces. This recipe is one of my favorites, found in a Martha Stewart Living magazine over 16 years ago. This particular stock is particularly good for Asia soups. Just add your favorite Asian noodles and vegetables (cook the noodles separately). I like to add fried tofu, beef and fish balls (both found in your local Chinese grocery store), suey choy or bok choy and daikon. I rarely make the recipe as written. Instead, I use it as a guide and just use whatever I currently have in the fridge and pantry, or whatever happens to be fresh in the garden.

Asian Chicken Stock

2 lbs chicken necks and back

1 chicken (about 3 ½ lbs)

2 large leeks, white and green parts only

½ ounce dried Chinese mushrooms

2 tablespoons olive oil

2 cups Japanese sake or white wine

3 celery stalks, chopped

2 large onions, peeled and quartered

1 sweet potato, peeled and diced

2 parsnips, scrubbed and coarsely chopped

1 head garlic, cut in half widthwise

½ acorn squash, peeled and diced

½ lb shitake mushrooms, stems attached, cut in half

4 ounces fresh ginger, thinly sliced

1 stalk fresh lemongrass, thinly sliced

3 large carrots, scrubbed and chopped

For the Bouquet Garni:

1o pieces flat-leafed parsley

10 sprigs fresh cilantro, including stem and roots

10 whole black peppercorns

10 whole Szechuan peppercorns

1 whole coriander seeds

2 whole star anise

Remove excess fat from the chicken. Cut the chicken into quarters and rinse with cold water.

Cut the leeks in half lengthwise and slice into 1-inch lengths. Place the leeks in a bowl and fill with cold water. Allow to soak for 5-10 minutes to rid them of dirt and sand. Lift them out of the water and set aside.

Place the dried mushroom in a small bowl and add 1 cup of very hot water. Let sit until the mushrooms soften, about 20 minutes. Lift the mushrooms out of the liquid and set aside in a bowl. Reserve the liquid.

Make a bouquet garni by arranging the ingredients in the center of a piece of cheesecloth and tying with cotton kitchen string. Set aside.

Heat olive oil in a 12-quart pot over medium low heat. Add all vegetables except the ginger and lemongrass. Cook until the vegetables begin to soften, stirring frequently, about 10 minutes. Increase heat to high, add the sake and reduce by half, about 3 minutes. Add the chicken parts, reserved mushroom liquid and the bouquet garni. Cover with 4 quarts of cold water. Bring to a boil, skim and reduce the heat to low. Simmer for 2 hours, 15 minutes. Add ginger and lemongrass and simmer for 45 more minutes. Remove pot from heat and allow to cool for 20 minutes. Strain through a fine sieve. Store in refrigerator for up to 3 days or in the freezer for up to 3 months.

celery soup with walnuts and blue cheese

14 Wednesday Mar 2012

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I love this vegetable soup with its unexpected crunch of toasted nuts and salty kick of blue cheese!

Celery Soup with Walnuts and Blue Cheese

1 tablespoon olive oil or butter

1 onion, chopped

5 large stalks of celery, sliced

3 potatoes,  peeled and diced

4 cups (1 liter) organic chicken or vegetable stock or water

1 teaspoon fresh thyme, chopped (or a pinch of dried thyme)

1 teaspoon salt

½ teaspoon pepper

½ cup freshly toasted walnuts, chopped (or pine nuts)

½ cup mild blue cheese, crumbled (rind removed)

Heat oil in a large pot on medium heat. Add onion and cook until tender, about 8 minutes.

Add the celery and cook for 5 minutes. Add the potatoes, stock, thyme, salt and pepper. Bring to a boil then reduce heat and simmer for 30 minutes.

Puree the soup. If soup is too thick, add a little more stock or water. Taste and add more salt and pepper if desired.

Ladle soup into bowls. Sprinkle each bowl with walnuts and cheese. Enjoy!

Resource:

Stern, B. (2003). Bonnie Stern’s Essentials of Home Cooking. Toronto, ON: Random House, Canada.

clear fish soup

12 Monday Mar 2012

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This light, refreshing and ‘brothy’ soup is tangy with lemon, capers and olive. Served with crusty brown bread it is a nice light meal. I have been making this soup for over 20 years and it has always remained a favorite!

Clear Fish Soup

1 cup coarsely chopped onions

1 bay leaf

2 sprigs parsley

3 teaspoons salt

2-1/2 lbs sturgeon, halibut, salmon or haddock steaks, cut 1-inch thick

4 tablespoons butter

2 cups thinly sliced onions

1 medium cucumber, peeled, halved, seeded and diced

2 tomatoes, peeled, seeded and diced (to peel, soak in boiling water for 2-3 minutes and the skins will peel off easily)

1/8 teaspoon white pepper

4 teaspoons capers

1 lemon, thinly sliced and seeds removed

2 tablespoons parsely, finely chopped

12 black olives

In a 3-4 quart pot, combine 6-1/2 cups water, the chopped onions, bay leaf, parsley and 1 teaspoon of the salt. Bring to a boil over high heat then add the fish. Lower the heat and simmer, uncovered, for 6 minutes, until the fish is firm to the touch. Remove the fish and break it into 1-inch pieces. Strain the stock through  a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them.

Rinse out the pot, then use it to melt the butter over high heat. Add the sliced onions and cook for 6 to 8 minutes until the onions are soft but not brown. Stir in the cucumber and tomatoes and simmer for 10 minutes. Pour in the strained fish stock and season with the remaining 2 teaspoons of salt and white pepper. Drop in the fish and simmer gently for a few minutes, until the soup and fish are heated through. Off the heat, stir in the capers, lemon, parsley and olives. Taste for seasoning and serve. Enjoy!

cauliflower soup with pan-seared mushrooms

10 Friday Feb 2012

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I remember the first time I tasted cauliflower. It was in grade three at school and as I was walking down the hallway by myself, a few older girls were coming out of their Home Economics cooking class. They asked me if I wanted to try some cauliflower? I held out my hand and they gave me a single cauliflower floret. I studied this pale, brain-like vegetable doubtfully. Then I tasted it. Crunchy and raw, it reminded me of mild cabbage. I liked it! Even better is this delicious buttery cauliflower soup topped with a slice of pan-seared mushroom. A tasty nourishing soup for these winter months!

Cauliflower Soup with Pan-Seared Mushrooms

2 tablespoons butter

3 medium onions, chopped

2 heads cauliflower, separated into florets and coarsely chopped

4 cups organic vegetable or chicken broth (or water)

¼ cup heavy cream (optional)

salt and pepper

2 Matsutake or portabella mushrooms, stemmed

2 tablespoons olive oil

Melt the butter in a large pot. Add the onions and cook over medium-low heat until onions are soft and translucent but not browned, about 15 minutes.

Add cauliflower and broth to the pot and bring to a boil. Reduce heat, cover and simmer on low heat until cauliflower is very sift, about 30 minutes. Let cool slightly.

In small batches, puree the soup in a blender or food processor. Return the soup to the pot and stir in cream (if desired). Season with salt and pepper. If necessary, add a few tablespoons to water or broth to thin the soup.

Heat a large skillet. Brush the mushrooms with the oil, season with salt and pepper and add them to the skillet. Sear over moderately high heat, turning once, until tender, about 6-8 minutes. Remove from heat and thinly slice the mushrooms.

Ladle soup into warm bowls. Garnish with the sliced mushrooms and serve. Enjoy!

creamy carrot soup

03 Friday Feb 2012

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I love winter soups! These colorful root vegetable soups make it easy to eat in harmony with the seasons. Carrots are high in vitamin A and are a good source of fiber, antioxidants and minerals. Also, the absence of onions and garlic in this particular recipe make it easier to digest for those with IBS (Irritable Bowel Syndrome).

Creamy Carrot Soup

2 tablespoons butter

3 stalks celery

1 bay leaf

3-1/2 cups organic vegetable broth (or organic chicken broth)

1 teaspoon sugar (or natural sweetener of your choice)

1/2 teaspoon salt

1/2 teaspoon turmeric

2-1/2 lbs. carrots, peeled and coarsely chopped

3 potatoes, peeled and diced

1- 1/2 cups milk

2 tablespoons vegetable or chicken broth

In a large pot, melt butter over medium heat then add celery and saute for about 8 minutes, until tender.

Stir in bay leaf, 3-1/2 cups of the broth, sugar, salt and turmeric until combined. Add carrots and potatoes; increase heat and bring to a boil. Reduce heat to low and let simmer for 30 minutes, or until carrots and potatoes are very tender.

Remove from heat. Discard bay leaf. Allow to cool for 5 to 10 minutes.

Transfer to blender in small batches. Puree until smooth and return to pot. Stir in milk and the 2 tablespoons of broth. Cook over medium heat, stirring constantly, until heated through. Ladle into warmed serving bowls. Enjoy!

Resource:

Raman, M., Sirounis, A., & Shrubsole, J. (2011). The Complete IBS Health & Diet Guide.    Toronto, ON: Robert Rose.

 

spiced green lentil soup with spinach and lemon

25 Wednesday Jan 2012

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I love this soup and make it often. The addition of lentils make this soup a hearty meal -especially when served with a wedge of homemade crusty brown bread.  Lentils are high in protein, fiber and iron. They are also an excellent source of essential B vitamins.

Spiced Green Lentil Soup with Spinach and Lemon

2 tablespoons extra virgin olive oil

1 onion, finely chopped

4 garlic cloves, minced

3 celery stalks, diced

2 medium potatoes, diced (note: I used yams today)

1 teaspoon ground cumin

1 cup green lentils

6 cups organic vegetable (or chicken) stock

1 lb spinach or swiss chard

2 tablespoons freshly squeezed lemon juice

salt and freshly ground pepper, to taste

Heat the oil in a large, heavy-based pot. Add the onion, garlic, celery, potato and cumin and cook, stirring frequently, over medium low heat until the potato is tender, about 10 minutes.

Increase the heat to medium. Add the lentils and stock and bring to a boil. Adjust the heat, partially cover and simmer gently until the lentils are tender, about 20-30 minutes.

Add the spinach or chard and cook until wilted but still bright green, about 3 minutes. Add the lemon juice and salt and pepper to taste. Ladle into warm bowls and serve hot. Enjoy!

Variation: Hearty Green Lentil Soup with Bacon and Red Wine Vinegar

Omit the ground cumin. Add 4 chopped bacon slices with the onion, celery and potato to the pot. Cook as directed. Replace the lemon juice with 1 tablespoon of red wine vinegar.

Resource:

Elliott, R., & Trueille, E. (2001). Organic Cookbook: Naturally Good Food. New York: Dorling Kinderley.

delicious everyday dal

31 Saturday Dec 2011

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While using up the last of the Christmas roast chicken leftovers in chicken salad sandwiches, I needed a soup idea that was both quick and delicious.  This Dal recipe is from Curries Without Worries, a cookbook I’ve been using for over 18 years. You can imagine how delighted I was to discover that author Sudha Koul has a blog of her own. Click here to visit her site and discover more of her wonderful Indian recipes.

Delicious Everyday DAL

1 cup lentils

6 cups water

salt to taste

3 ripe medium tomatoes, chopped

1 large onion, finely chopped

2 garlic cloves, minced

2 tablespoons fresh ginger, finely chopped

4 tablespoons GHEE

1 teaspoon ground tumeric

1 teaspoon whole cumin seeds

2 dry red hot peppers

1/2 cup fresh coriander, chopped

Bring all ingredients, EXCEPT fresh coriander, to a boil on high heat. Reduce heat to low and cook until the DAL is tender. This should take 20-30 minutes, depending on which DAL you use.

When DAL is done, sprinkle coriander on top, stir and serve hot.

Enjoy!