Lettuce Soup

Lettuce Soup - Seriously Soupy

With the temperatures almost reaching 80 degrees today I was really excited to try out a lighter soup recipe - that was both easy to prepare and quick. Not quite ready for chilled soups, I decided to make a crisp Lettuce Soup after reading various recipes on Epicurious.com, The Nourishing Gourmet, and in this months issue of Everyday with Rachael Ray. For my variation, I used a simple combination of onions, garlic, leeks, celery, peas, rosemary, thyme, lemon, and of course a thick head of lettuce to complete this earthy soup. A soup I never tried before, I was pleasantly surprised by its interesting flavors that I found really worked with the subtle use of thyme and rosemary and tart from the lemon. This soup can also easily be varied to include various types of lettuce leaves and herbs as well as the addition of cream or potatoes - depending on your preferences. For With the warmer days ahead, I am definitely inspired to test out and enjoy more soups like this!

Lettuce Soup

Ingredients:
3 cups vegetable stock
1 yellow onion, chopped
3 garlic cloves, minced and chopped
1/2 cup of frozen peas
2 celery ribs, chopped
3 tablespoons olive oil
2 leeks, chopped - white part only
1/2 head of lettuce, cut into slices
Bunch of fresh rosemary - about 2-3 sprigs
Bunch of fresh thyme - about 2-3 sprigs
3 cups vegetable stock
1/2 lemon, squeezed into the soup
salt and pepper 

Directions:
Drizzle the olive oil into a medium-sized pot. Cut up the leeks, garlic, and onion and let saute. Add the vegetable stock (or water) and let boil. Add the peas, celery, rosemary and thyme and cover. Let cook for 15 minutes. Break apart the lettuce leaves and add them to the pot. Let cook for another 10 minutes. Season with salt and pepper and blend. Drizzle with some lemon juice and top with some lettuce leaves for a garnish. Enjoy!

How do you make your lettuce soup?
Seriously Soupy Serena

Homemade Meat Stock Recipe

Straining the stock

Storing the stock

Leftover meaty goodness for another soup

Last year I made a Chicken Stock and a Vegetable Stock and I loved how easy it was - not to mention how they naturally seasoned my recipes. I really want to try to make a Fish Stock, a Duck Stock, a Pork Stock, a BBQ Beef Stock, and a Roasted Vegetable Stock (among many others). Another stock I wanted to test out was a Homemade Meat Stock. 

Before I actually made the stock, I researched several recipes such as Cantaloupe Alone's Baked Bone Stock, a stock recipe from Straight Into Bed Cakefree and Dried, and a meat broth recipe from the book The Classic Italian Cookbook. All very different, Cantaloupe Alone's and Straight Into Bed's focuses on oven baking the meat bones to extract the flavors while the recipe from The Classic Cookbook involves a boiling method. Having a basic idea of what ingredients I wanted to use, I decided to boil my stock (mainly because my oven is not reliable and is also very old). For my stock, I used fresh beef parts, along with some fresh parsley, thyme, leeks, bay leaves, celery, carrots, onions and a potato. The whole process took about three hours to cook and some salt was added during the end to taste the stock. A simple recipe, I loved how flavorful this homemade stock was and how many new soups are going to come out of this easy and rich stock.

Homemade Meat Stock Recipe

Ingredients:
1 pound of beef (with bones)
12 cups of water, approximately
1 yellow onion, cut up
1 leek, cut up - use white part only
1 parsnip, cut up
1 white potato, cut up (with the skin)
1 large carrot, cut up
2 celery ribs, cut up
2 bay leaves
2 tablespoons of thyme
1 sprig of parsley, cut up
salt, to taste

Directions:
Add water to a large soup pot and let boil. Cut up the onion, carrot, potato, leek, parsnip, and celery and add them to the pot, along with the bay leaves, thyme, and parsley. Wash the meat and add them to the pot. Lower flame, cover, and let cook for approximately 3 hours - checking on it periodically. During the last hour, add some salt and taste. Turn off the flame and strain the meat and vegetables. Let cool and freeze or use your stock and meat for another soup! Enjoy.

Tip: When freezing, keep the fat in the stock in order to seal the flavors. This layer will be easy to remove when you defrost your stock.


How do you make your meat stock?
Seriously Soupy Serena

White Bean Chicken Chili

White Bean Chicken Chili - Seriously Soupy

This past weekend turned out to be the weekend of minor injuries. A changing table fell on my foot (ouch!), a blade cut my finger as I was making icing for my daughter's b-day (double ouch!) and then the worst one of them all: I rubbed my eyes after cutting a HOT Jalapeño pepper - causing the worst burning sensation (mental note: when cutting peppers don't rub your eyes immediately after!). Once the water washed the pepper out of my eyes and I stopped cursing the soup I was ready to continue and make this white chili. Obviously you know that I added hot peppers, but I also added some red pepper flakes, green peppers, zucchini, chicken breasts and some flavorings (dill, bay leaves, rosemary, etc) for a light, but tasty alternative to a traditional chili. When it was all said and done, the soup actually needed more spice – but I wouldn’t have been able to tell by the way it burned by eyes. Enjoy, but prepare with caution!

White Bean Chicken Chili
Ingredients:
3-4 cups of water
4 chicken breasts, washed and cut into quarters
2 cups of dry white beans
1 zucchini, cut up
1 yellow onion, peeled and cut up
3 cloves of garlic, peeled and minced
3-4 bay leaves
Bunch of fresh sage
1/4 teaspoon of dill1/4 teaspoon of rosemary1/4 teaspoon of chili powder
1/2 Jalapeño pepper
1 green pepper, cut up
salt and pepper

Directions:
Soak white beans for 2-3 hour or until soft. Add water to a pot on a low heat. Cut up the onions and garlic and add them to the pot, along with the chili powder, sage, dill, rosemary and bay leaves. Cover and let boil. Add the white beans and cover, cooking for about an hour and a half or so. Add the zucchini, chicken breasts, Jalapeño pepper, green pepper and cover. Let cook for another 30 minutes. Taste with salt and pepper and serve.

How have you made your white chicken chili?
Seriously Soupy Serena

Brazilian Shrimp Soup

Brazilian Shrimp Soup - Seriously Soupy

I first learned about this quick soup recipe from my run-down about National Soup Month. I loved how easy it seemed - but also how it packed a punch of flavors from the creamy coconut milk and the spicy red-pepper flakes. I didn't have any rice, so that part was omitted but I still found it to be a hearty and satisfying soup that did fine without the starch. The recipe can also include okra - as a traditional addition to the soup. Enjoy!

Brazilian Shrimp Soup

Recipe from Food and Wine

Ingredients:
2 tablespoons cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro


Directions:
    1.    In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
    2.    Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
    3.    Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes:
Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.


What soups from Brazil have you made?
 Seriously Soupy Serena

Sweet Potato and Split Pea Soup

Sweet Potato and Split Pea Soup - Seriously Soupy

This winter I have been saying use what you have at home to make soups since virtually any combination of ingredients can be made into a tasty brothy delight. Without wanting to spend money on this weeks soup, I decided to use some yellow split peas I had in my cupboard and two sweet potatoes. I also added in some carrots, onions, garlic and some flavorings (bay leaves, sage, and dill) for a creamy and delicious winter soup. This soup can also be easily modified to use lentils or green split peas instead of the yellow ones or regular potatoes instead of sweet potatoes. Or you might just want to create a simple yellow split pea soup where you don't have to blend the ingredients - whatever combination of ingredients you have, try it out. You'll be amazed at your own Soupy creations.

Sweet Potato and Split Pea Soup

Ingredients:
3-5 cups of water, approximately
2 sweet potatoes, peeled and cut
2 cups of dry split peas, soaked for 2 hours
1/2 yellow onion, peeled and chopped
2 cloves of garlic, peeled and minced
2-3 stalks of carrots, chopped up
2-3 bay leaves
 handful of fresh sage
1/4 teaspoon of dill

Directions:
Soak the beans for 2 hours or until tender. Add 3 cups of water to a pot on a low flame. Cut up the garlic and onions and add them to the pot. Let boil and add the split peas, bay leaves, sage and dill. Cover and let cook for 30 minutes. Cut up the potatoes and the carrots and add them to the pot. Add some salt and pepper and cover for another 30 minutes. Check on the soup periodically, stirring and tasting as you go. After about 45 minutes (or when peas are completely tender), let cook and then turn off the flame. Use a hand blender or place into a blender and puree the soup. Enjoy!


Enjoy!


What soup are you making this weekend?

Seriously Soupy Serena

Soups from National Soup Month

Image Credit: Keshia Pace (http://www.coroflot.com/)

Not only is it the last day of January but today marks the last day of National Soup Month - a fun way to celebrate this beloved and comforting dish. Hopefully you had a chance to try a new recipe or at least enjoy a bowl or two this month. I loved celebrating by teaching a class at the Brooklyn Cookery,  holding a Soup Cook-Off and contributing soup recipes to Food 2 and Mom in the City. I also enjoyed making the Creamless Asparagus and Leek Soup and Italian Wedding Soup for the first time as well as sharing Deja Vu Cook's top picks for the month. Even though this exciting month has come to an end, you can always find soup recipes on this site and hopefully some of these recipes will inspire you to continue the celebration all year.

Interesting Recipes from National Soup Month:

Texas Penicillin - Soup is said to cure all and heal the soul and Ginnie Bivona, a chef from Texas, also said that about her Texas Penicillin - except for a cure of a broken heart. A variation of chicken noodle soup, this recipe includes a Southwestern twist with chili powder, green onions, corn, red pepper and cilantro. The soup is an also an award-winning recipe and won the Best of Show and First Prize at an Ohio State University Chili Cook-off!

Garlicky Tortellini Soup -  As a staple in most soups, garlic has a way of making any soup better. This soup, created by Mignardise, uses the delicious flavoring in question, as well as spinach, tomatoes and tortellini - creating a soup simple that also uses ingredients you may have lying around the house.

White Lentil Soup with (or without) Spicy Sausage - I'm a big fan of lentil soups, so I was really excited to see this variation on the classic using white lentils ("black lentils with the outer skins split and removed.") Not something you will find in your standard grocery store, Soup Chick says that you can find white lentils in a gourmet or Indian market or if you can't locate them red lentils also work. This interesting recipe also uses Turkish urfa biber pepper, kale, some hickory-smoked barbecue sauce and the option to add turkey sausage. If I could locate white lentils, I know what recipe I am going to try.

Pear/Coconut Soup - Another amazing thing about soup is that it is packed with tons nutritional properties to help the digestive system, skin or the lungs and kidneys such as with this light and summery soup. Created by Five Flavors Kitchen, this pear and coconut soup uses simple ingredients such as pears, coconut water, cinnamon, lemons, salt, and honey that is sure to inspire thoughts of chilled and lighter soups for the warmer months ahead.

Brazilian Shrimp Soup - Featured on FoodandWine.com, this delicious soup uses coconut milk, tomatoes, shrimp, and rice that the writer says "will keep you coming back for more." With its unique combination of flavors and easy preparation, I think I know what soup I am going to try next week.

What soups did you try this month?


Seriously Soupy Serena

Garbanzo Bean and Roasted Tomato Soup

Garbanzo Bean and Roasted Tomato Soup - Seriously Soupy

I recently had the pleasure to share this garbanzo bean and roasted tomato soup with the readers of Food 2. One of my favorites, hummus soup, was the inspiration for this hearty and delicious winter soup. Using roasted tomatoes, fresh herbs (dill, rosemary, basil, cumin and tumeric) as well as tahini, this soup is great with some pita and lemon juice for a healthy mini-meal.

Garbanzo Bean and Roasted Tomato Soup
Serves 4
Prep Time: 15 mins
Cook Time: 60 mins
Difficulty: Easy

Ingredients:
3-5 cups of water – may need to add more as you go
1 12.5-ounce can of garbanzo beans, drained
3-4 tablespoons of sesame tahini
1 clove of garlic, minced and divided
1/2 yellow onion, peeled and chopped
2-3 heirloom tomatoes, roughly chopped
Drizzle of olive oil, enough to coat the tomatoes
2 bay leaves
Juice of 1 lemon
*Bunch of fresh dill, chopped (about a handful)
*Bunch of fresh rosemary, chopped (about a handful)
*Bunch of fresh basil, chopped (about a handful)
Pinch of curry powder
Pinch of cumin
Pinch of turmeric
1 teaspoon sea salt
1 teaspoon black pepper
* Can also use dried herbs: about 1 teaspoon dried for each tablespoon of fresh
Serving suggestion: Side of Pita Bread

Directions:
1. Pre-heat oven to 350 degrees. Add the water to a medium-sized soup pot or Dutch oven and bring to a boil. Add onions and half of the garlic to the pot and reduce to a simmer.
2. Place tomatoes on a baking sheet. Drizzle with some olive oil and sprinkle with the remaining garlic. Cover with aluminum foil and cook for 30 minutes.
3. Add garbanzo beans to the soup pot, along with the tahini, bay leaves, rosemary, basil, dill, cumin and turmeric, lemon juice, sea salt and pepper. Cover and let cook for 10-15 minutes.
4. Add the tomatoes to the pot and let simmer for another 20 minutes. Remove from heat and, using an immersion or standard blender, blend until smooth. Taste, adding more salt and/or pepper if needed, and serve.

Creamless Leek and Asparagus Soup with Celeriac Root and Kefir

Leek and Asparagus Soup with Celeriac Root and Kefir - Seriously Soupy

I recently had the opportunity to learn more cooking at an event called the Cooking Experience, a culinary mash-up where participants learned about various products and brands (Lifeway, LG, Welch's, SoyJoy and Nature's Path, to name a few) as well as and how to prepare recipes in a creative, yet healthy way. Part meet 'n'greet, interactive cooking lesson, and food sampling, the evenings dinner menu was created by Registered Dietitian and Chef Diane Henderiks. Her delicious and mouth-watering dishes focused on nutritionally-rich food and various out-of-the-box flavor combinations that highlighted the various products such as an amazing pecan crusted barramundi that we had for our main course and a velvety leek and asparagus soup with parmesan-panko crips. Instead of using heaving cream, the soup used Lifeway kefir, a probiotic beverage made from fermented milk and kefir cultures that made it rich and velvety without being heavy. I decided to try a variation of this recipe at home that included leeks, asparagus and potatoes and my own additions - celeric root and dill. Try this at home, and trust me you won't miss the cream either.

Creamless Leek and Asparagus Soup with Celeriac Root and Kefir

Based off of Diane Henderiks' Velvet Asparagus and Leek Soup
1 tablespoon of olive oil
1 medium leek (white and pale green parts only); cleaned and thinly sliced
2-3 cloves of garlic, peeled and minced
1 1/2 pounds asparagus; trimmed and coarsely chopped
1 celeriac root, peeled and chopped
2 medium potatoes; peeled and quartered
1 yellow onion, peeled and chopped
1/4 cup Lifeway Lowfat Plain Kefir
2 cups of water
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of celery salt
1 tablespoon of dried dill


Directions:
1. In a medium soup pot, saute the onions, leeks and garlic in oil until tender
2. Add the water, celeriac root, potatoes, asparagus, dill and celery salt. Bring to a boil and simmer until the potatoes are tender, 30-40 minutes.
3. Puree the soup in a blender. 
4. Add in Lifeway Kefir, salt and pepper and Enjoy!


What other alternatives have used instead of cream?
Seriously Soupy Serena

Italian Wedding Soup

Italian Wedding Soup - Seriously Soupy

I recently saw this Italian Wedding Soup recipe on The Kitchn and instantly knew this was my next Soupy experiment. Since I never tried or prepared this soup, I was excited to test out what was described as being "simple to prepare, but has enough flourishes." I also learned that a variation of this Italian-American soup was also wildly prepared in Spain with a variety of meats that are boiled and shredded.

I used the recipe as a base - especially as I attempted a new technique (cooking an egg into the soup) and a fun way to prepare meatballs (adding cheese to the meat then cooking it). This really enhanced the flavors of the stock and of course the meat itself. The recipe also used hearty kale (can also use with spinach, endive, escarole, etc) and the delicious flavorings of oregano, basil and thyme - that made for the perfect winter soup.

Italian Wedding Soup

Recipe from The Kitchn
Serves 6-8
3/4 pound ground organic meat (chicken, turkey, pork or beef)
1/2 cup dry bread crumbs
3 large eggs
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups chicken stock
1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups)

Directions:
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.

In large skillet, heat 2 tablespoons oil over medium high heat. Add the meatballs in batches, and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry, they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.

In a 4 to 6 quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until onions are tender and garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.

Meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slow pour the egg mixture into hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and black pepper, maybe even a squirt of lemon juice, and serve immediately in a low bowl if possible so the meatballs are visible.

To re-heat, simmer gently over low heat.

Happy National Soup Month

Guest Blogger: Kathleen of Deja Vu Cook 

I was making a list of the top ten favorite recipes from the readers on my website and at the same time I saw that it was National Soup Month (January).  During the first year of trying to document family, friends and my recipes I was fortunate to meet @SeriouslySoupy (Twitter).  She has wonderful ideas, recipes, classes and events in New York all about soup.  She invited me to guest post on her site Seriously Soupy a few times and we share recipes.  This list was great for me to review of my own soups that I make and people would like.  The biggest surprise was the interest in chilled soups.  Living in Florida it is normal for chilled soups, but three out of ten was not only great but an inspiration to create more chilled soups for 2011.  Enjoy!


Corn Chowder with Bacon

Soupe a l’Oignon Gratinee

Split Pea and Ham Soup (and a lot of Carrots) 

Potage Crecy (French Carrot Soup)

Saint Lioba Beer and Mushroom Soup
 
Tanzanian Coconut Bean Soup

Chilled Pea and Mint Soup

Cuban Black Bean Soup

Chilled Zucchini Soup

Chilled Cucumber and Dill Soup

To read more recipes by Kathleen, be sure to check out her blog, "Deja Vu" Cook. 

2010: The Soups That Were and More to Come!

Happy New Year! - Image Credit: brainz.org

2010 was an exciting time for soup! I made some simple recipes like ribollita that I never created before and interesting soups like Russian beef and cabbage soup using stock from Brooklyn Bouillon that I never thought I would make. There were also a lot of interesting opportunities - getting to interview Rachel Ray, making a soup video with Amy Cao of Amy Blogs Chow, writing for A Child Grows in Brooklyn, Mom Trends, Young Urban Moms, What's The Soup, Food2 and Top Ten Dishes and having a soup party where I was finally able to have people test out my soup other than Mr. Soupy and my fam. I participated in the FoodBuzz Project Food Blog Challenge, the Foodie Link's Fall Recipe Event, the Iron Foodie Challenge, the First Annual Souperama and the Prospect Park Farm Soup Cook-Off. With all of these exciting prospects, 2011 is already looking like it is going to be an exciting and unexpected new year - starting off by teaching a soup class at the Brooklyn Cookery on January 9th and sponsoring a soup contest with FoodieLink at Jimmy's No. 43. Talks of selling the soup are in the works as well as a soup tour of NYC!

Of course, 2010 would be nothing without the recipes from my amazing soupy contributors. Thanks to the delicious contributions from Jessica Hulett of Blind Cavefish; Emily Mak of Eating with EMak; Brenda Abdelall of Eau de Spice; Kathleen of Deja Vu Cook; Sanura Weathers of My Life Runs on Food; Dari Litchman of Papi's Mami and Joan Gioe of The Panini Press Blog, the recipes on Soupy included more variety and added a diverse perspective to the site. For that, I am eternally grateful and hope they could be a part of Soupy 2011 as well as other fans of soup that have recipes they would love to share. 

As we start this new year, I also wanted to take the time to reflect on some of my favorite soup recipes from 2010 and share with you a list of my soupy resolutions for 2011. Happy New Year!

Soup Recipes from 2010:

Roasted Root Vegetable and Turkey Soup

1. Roasted Root Vegetable and Turkey Soup - I originally created this soup for my one-year anniversary party in October. This sweet and savory soup used a combination of seasonal vegetables (leeks, turnips, spaghetti squash, carrots, sweet potatoes, etc) that are marinated in olive oil, salt and pepper. This easy recipe also uses fresh herbs and organic turkey that turned out as a healthy variation to a standard chili.

Hummus Soup

2. Hummus Soup - An unlikely favorite, hummus soup is not only a water-down version of hummus but a delicious garbanzo bean soup that can also be varied. Later in the year, I made a turkey and chickpea soup and a roasted red pepper and hummus soup in the post hummus, three ways. It is also interesting making three different versions of a soup - how many new flavors develop after only altering a few ingredients. 

Borscht

3. Borscht Recipe - A classic soup that I actually never tried before. I learned that it can be served hot or cold and is a traditional soup from Central and Eastern Europe. I combined elements of two soup recipes that resulted in a delicious and sweet beet soup.

Tomato Basil and Carrot Soup

4. Tomato Basil and Carrot Soup with Gnocchi - I'm a big fan of tomato soup but I was looking to vary the classic recipe. I used some simple ingredients that I had at home (carrots, gnocchi, basil) to switch up the flavors that resulted in a chunky and filing new tomato soup.

Malaysian Mutton Soup

5. Malaysian Mutton Soup - The first lamb soup that I ever made on Soupy, this mutton soup was created for Project Food Blog's second challenge. We were asked to create a recipe out of our comfort zone as well as from another country. I decided on using lamb and found an amazing recipe that also used spices I have never used (cardamon pods and fenugreek) and methods of preparation (not in a traditional pot) that made the challenge even more interesting. Part of 2010 was about trying something new and this unfamiliar soup certainly lived up to that mantra.

Vegetable Wonton Soup

6. Vegetable Wonton Soup - One of my favorite soups to eat out, I made my own wonton soup using mushrooms, carrots, spinach, bok choy and bamboo shoots, wonton wrappers, and a base of cabbage. After some fumbling - and some broken wontons - I finally ended up with a hearty bowl of soup.

7. Russian Beef and Cabbage Soup - As I mentioned above, I created this soup recipe using Brooklyn Bouillon, a cage-free, locally-sourced and produced bouillon created by Rachael Mamane. I had the pleasure to meet Rachael after she won a soup contest on the site. Using her recipe, I also created this recipe for the anniversary soup party that also ended up being the second favorite recipe of the night. Using grass-fed beef, cabbage, tomatoes, demi-glace and various vegetables, this rich soup was also enhanced thanks to the vibrant flavors from the bouillon. To learn more about Rachael, please visit Brooklyn Bouillon. 

Chestnut, Celery and Apple Soup

8. Chestnut, Celery and Apple Soup - Emily of Brooklyn Cookery shared this Daniel Boulud soup recipe with me, which I also decided to make for Thanksgiving. Using celery instead of celeriac root, Fiji apples, crushed chestnuts and cream, this velvety and luxurious soup is definitely one to try out this winter.

Roasted Eggplant and White Bean Soup

9. Roasted Eggplant and White Bean Soup - Created for the 'First Annual Souperama' at Jimmy's No. 43, this low-fat and healthy soup is essentially eggplant and white beans with basil, mint, broth and some onions. Other than the cooking time involved to roast the eggplants, this soup is also an easy recipe to try out. 

Green Tea-Infused Melon Soup

10.  Green Tea-Infused Melon Soup - Prior to starting Soupy, I was never a fan of chilled soup, or really, I never really gave it a try. I liked gazpacho but other than that I would stick to eating traditional soups. Since I create soups every week throughout the year, I'm not always excited about making a hot soup when it's 100 degrees outside. This year I made the traditional chilled favorite - gazpacho - but also experimented with fruit soups like the watermelon and lime soup and using a cantaloupe and making three different soups from it. An unexpected favorite was the green-tea infused melon soup that infused apricots, green tea, honey, lemon and ginger with the cantaloupe. A simple way to enhance cantaloupe and mix-up the smoothie/salad routine of the summer.

10 Soups to Try in 2011:

Some people are shocked that I can have a blog that is dedicated solely to soup making. I've heard comments like "Are there really enough soups to cover a soup a week." Well, with books dedicated to soup recipes like 500 soups and blogs like Soup Chick that solely focus on soup making, I think I have only just begun. Not only are there so many variations of a given recipe but there are regional soups, seasonal soups, International soups and new creations to make up. To get me started or at least a little focused, I devised New Years Resolutions soup list that I want to try this year - hopefully they will make their way on the site sooner rather than later.


1. Goulash, traditional Hungarian soup
2. Clam Chowder - both Manhattan and New England
3. Pho Bang, national soup of Vietnam
4. Avgolemono
5. Pickle Soup
6. Bisque - Lobster and/or Shrimp
7. Pappa al Pomodoro Soup (Bread and Tomato Soup)
8. Coconut and Shrimp Curry Soup
9. Stocks - Beef, Fish, Mushroom
10. Pork and Mushroom Noodle Soup
11. Potage
12. Moroccan Lamb and Couscous Soup
13. Gumbo
14. Beer and Cheese Soup
15. Beef and Barley Soup
16. Czarnina, Polish Duck Soup
17. Chilled Pea Soup
18. Crab Soup
19. Caldo Verde, a Portugeuse soup
20. Kimchi stew

What soups do you want to try in the new year?

Happy New Year!

Seriously Soupy Serena

Red Lentil and Kale Soup with a Poached Egg

Red Lentil and Kale Soup with a Poached Egg - Seriously Soupy

I recently tried a version of this soup at The Farm on Adderley, a farm-to-table restaurant in my neighborhood. I love lentil soup and was really excited to try their version that also included braised kale, parmesan cheese and a poached egg. Instead of using regular lentils, I added red lentils along with some onions, garlic, rosemary, pepper, kale and the egg - which made a creamy and rich soup that wasn't quite the same as the Farm's but was still a delicious take on their recipe. Making this soup also allowed me to poach an egg, a basic cooking technique that I never tried before. I followed the step-by-step instructions on Serious Eats and like many of the soup recipes that I have tried on this site, I realized how easy it was. With our without an egg, this soup is an easy variation on the classic soup recipe thanks to the hearty kale and the creamy parmesan.

Red Lentil and Kale Soup with a Poached Egg

Ingredients:

6 cups of water
2 cups of dry red lentils
Bunch of kale, about 3-4 leaves
3 cloves of garlic, minced
1/2 yellow onion, peeled and chopped
1/4 cup of grated parmesan cheese
Bunch of fresh rosemary
5 dried bay leaves
sea salt
black pepper
1 tablespoon of dried thyme
1 egg, poached


Directions:
Add water to a pot and start boiling. Cut up the onions and garlic and add them to the pot, along with the lentils. Add the parmesan, rosemary, thyme, bay leaves, salt and pepper and let cook for 20-30 minutes, checking on the soup periodically and adding water (if needed). Add the kale and let cook for another 10 minutes. Taste and turn off the flame. Set aside while the egg is poached. Read this article on how to poach an egg. Top the soup with some parmesan cheese and the egg. Enjoy!

How do you make your lentil soup?

Seriously Soupy Serena

Tomato Soup with Chickpeas and Spinach

Tomato Soup with Chickpeas and Spinach - Seriously Soupy

Sometimes it takes a little inspiration to create a new soup. I was perusing through "Great Tastes Soup" by Bay Books and discovered a delicious-looking chickpea, potato and spinach soup and an interesting tomato soup that included celery stalks and carrots. I decided to combine aspects of the two to create this creamy tomato soup with chickpeas and spinach by adding some simple flavors like rosemary and thyme and omitting the potatoes, sugar, and bay leaves. A classic recipe that can continuously be altered - and that is the beauty of soups.

Tomato Soup with Chickpeas and Spinach

Ingredients: 

5-6 heirloom tomatoes, cut up
3 cups of water, approximately
1 yellow onion, peeled and cut up
2 green onions, finely chopped
2-3 garlic, minced
2-3 stalks of celery, cut up
2-3 carrots, cut up
1 can of tomato paste
Pinch of rosemary
Pinch of Thyme
1 can of garbanzo beans (chickpeas) 
1/4 cup of light cream
Bunch of fresh spinach
Sea salt and pepper to taste
Sprinkle of Parmesan cheese
Drizzle of olive oil

Directions:
Cut up the onions - both yellow and green - and place them in a medium-sized pot, along with the garlic and olive oil. Cover and let cook for 10 minutes as you cut up the tomatoes, celery, and carrots. Add them to the pot, along with the paste, rosemary, thyme, salt, pepper and some water (use your discretion). Cover and let cook for 30-40 minutes. When the vegetables are soft, turn off the flame and mix the ingredients together in a blender with the cream. Return to the pot and add the spinach and chickpeas. Let cook for another 5 minutes. Taste with salt and pepper and top with Parmesan cheese. Enjoy!

What are your favorite recipes for tomato soup?

Seriously Soupy Serena

Soup and Wine Pairings

A perfect pairing - wine and soup. Image Credit: Slash Foods

Guest Blogger: Becky Tyner of Small Wine Lots
 

Last month, I was asked by a well known chef to make a soup, pair it with wine, and then tweet about it. At first I thought it would be a difficult feat. But after thinking about it I realized that pairing soup with wine is like pairing any other meal with wine. Let’s take a steak dinner.  On the plate are some veggies, mashed potatoes, and then the steak. When picking out the wine for that plate we mainly focus on the wine though we do take into consideration the side dishes.  Soup is similar to this. It’s basically a plate of food in liquid form. So, when pairing the most important thing is to focus on the main flavors. Chicken, spice, mushrooms, whatever it is..and figure out which wine will go with those flavors. Of course the best pairing is that you drink wine you like with food that you like!
 

Here are some of my recommendations for wine and soups:

1. Roasted Butternut Squash - Pair with Spann Vineyards Chardonnay -

A naturally sweet soup, butternut squash works well with this Spann Vineyards Chardonnay - a crisp, refreshing and food-friendly wine.

2. Beef and Barley Soup- Pair with Clark Claudon Cab
ernet -

Containing black fruit aromas such as black cherry, plum and cassis with hints of pomegranate, this Cabernet works well with the rich and hearty beef in this soup. The wine is also described as being "full on the palate" whose complex tastes include "cured meats, floral notes and shaved dark chocolate leading to a long cedar, black fruit and mocha finish."

3. Turkey and Vegetable Soup - Pair with a light D’Argenzio Tocai Fruilano 
-

A delicious addition to mix up a typical Turkey Soup, this seasonal delicacy pairs well with the fruity notes in this wine.

4. French Onion Soup - Pair with Mount Rose of Syrah -

A pungent soup generally made from beef stock, French Onion Soup and its rich gruyere cheese is a classic that pairs well with wine from New Zealand. Described as having a "deep, rich color with a concentration of flavors." This wine works well with the rich flavors of this soup.

5. Potato and Leek Soup - Pair with Spelletich Chardonnay (non ML)
 - 

A creamy and velvety soup, Potato and Leek Soup pairs well with Spelletich Chardonnay, a wine from Napa Valley. Described as containing "hints of lavender and caramelized apricots lead into a perfectly balanced mouth feel with a tantalizing soft hint of cream" this complex blend balances well with this earthy and flavorful soup.

6. Chicken Noodle Soup - Pair with Broman Sauvignon Blanc - 

A classic soup recipe that is not only a hearty meal but mom's choice as a natural cold elixir.  Broman Cellars' Savingnon Blanc is the perfect pairing with this soup that features a vibrant blend of citrus fruits (grapefruit, lemongrass and lime zest) and some white peach and apricot.


7. Manhattan Clam Chowder - Pair with Tool Box Pinot Grigio
 - 

The tomato sauce version, Manhattan Clam Chowder combines the perfect blend of fresh clams, celery, onions, pepper, and potatoes. The Tool Box Pinot is balanced with fresh green apple, bright citrus and clean mineral flavors" that provides a crisp and satisfying finish when paired with a fish-based soup.

8. Minestrone Soup - Pair with Spotted Owl Alexandria’s Cuvee
 - 

A hearty vegetable soup with red beans, macaroni pasta, carrots, tomatoes, zucchini and much more is an easy and quick soup recipe that pairs well with Spotted Owl Alexandria’s cuvee, a wine that is not produced every year. This unique varietal is reminiscent of a Syrah as well as aromas of dark cherry, blackberry, mulberry, and spice.

9. Pork Wonton Soup - Pair with a Halleck Dry Gewurztraminer
 - 

A traditional Chinese dish, pork wonton soup is a delicious combination of vegetables and pork broth that pairs well with a Halleck Dry Gewurztraminer, a wine from the Russian River Valley. Containing "deep lychee, pineapple, rose petals and magnolia," this complex wine is said to leave a "long cleansing finish." 

10. Kale, White Bean and Sausage Soup - Pair with Moshin Vineyards Bowman Zin (2007
) -

A wine that contains notes of white pepper, spice, vanilla and blueberry that complements the smoky flavors of the sausage (or chirzo), hearty beans and rich flavors in the kale. 

11. Lentil Soup - Pair with Renard Roussanne (2007) - 

One of my favorites, Lentil Soup is classic comfort food that also happens to be healthy. This Renard Roussanne, a chardonny from Santa Barbara, is a complex blend featuring "almond blossom, nectarine, apricot and honeycomb as well as accents of melon and mint. Said to have a "lasting finish," this wine can enhance the flavors in the lentils and make for a luxurious meal. 

Small Wine Lots is a boutique company that focuses on smaller lost wineries in order to connect the wine enthusiast to a winery and to make sure they have fun while doing so. Small Wine Lots hosts wine events, provides tours to wineries, hosts dinners with their Sommelier and has a wine club. To learn more about Small Wine Lots, please call (707) 501-7954, email info@smalllotsbigwines.com or visit their website: Small Wine Lots.

Post-Thanksgiving Day Leftover Ideas: Cranberry Turkey Soup

Cranberry Turkey Soup - Seriously Soupy

I hope everyone had a fun and delicious Thanksgiving but now that the feasting is done there is always the question of what to do with all of that turkey. You could make turkey sandwiches or a turkey pot pie but I think soup is the easier way to go. I used leftover turkey, cranberries, carrots, sweet potatoes, potatoes and dill for a very simple/sweet and savory post-Thanksgiving Day soup that could easily be varied to use whatever ingredients that you have left or as an easy soup over the winter. Enjoy!

Cranberry Turkey Soup

Ingredients:
Serves: 2 
3-4 cups of water 
1 cup carrots, cut up
1 red potato, cut up with skins
1 sweet potato, cut up with skins
Bunch of fresh dill
1 cup of fresh cranberries
4-5 pieces of turkey or chicken
salt
pepper
1/4 teaspoon of fresh rosemary


Directions:
Pour water in a pot and let boil. Add the sweet potatoes, potatoes, carrots and cranberries. Let the soup boil and add the turkey, dill, rosemary, salt and pepper and cover. Let cook for 30-40 minutes.


Seriously Soupy Serena

Holiday Soup Ideas: Chestnut, Celery and Apple Soup with Roasted Chestnuts

Holiday Soup Ideas: Chestnut, Celery and Apple Soup with Roasted Chestnuts

It's been a few weeks since I was 'Seriously Soupy' - a combination of non-blogging priorities and sheer exhaustion have kept me away. But, I was recently inspired to return to my soup pot thanks to Emily (of Brooklyn Cookery) who told me about this delicious root vegetable soup recipe by Daniel Boulud. I didn't have the celeriac root so I substituted for celery and used Fiji apples instead of McIntosh. Emily made this soup before me and noted that she used less stock then the recipe asked for. She also added more heavy cream and some butter. I also wanted a thicker soup and used two cups of stock (instead of 4 quarts). I also roasted some chestnuts as a garnish, that when mixed into the soup, made the soup a very rich with a nice crunch. This is definitely one to try out over the holidays and one that is easy enough to vary depending on what ingredients you have at home.

Chestnut, Celery and Apple Soup, Adapted from Daniel Boulud's Recipe
From Daniel Boulud’s Café Boulud Cookbook, Daniel Boulud and Dorie Greenspan, Scribner 1999.
Makes 4 servings 

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, peeled, trimmed and thinly sliced
1 medium leek, white part only, trimmed, thinly sliced, washed and dried
2 McIntosh apples, peeled, cored and cut into ½-inch cubes
*4 celery ribs, cut up or from Daniel Boulud's recipe -10 ounces celery root, peeled and cut into ½-inch cubes
1 bay leaf
1 sprig thyme
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
*Pinch of celery salt
3/4 pound peeled fresh chestnuts from 1 ¼ pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
1/2 cup heavy cream

*Changes to the original recipe

Directions:
1) Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then discard the bay leaf and thyme.

2) Purée the soup until smooth using a blender, food processor or hand-held immersion blender, then pass it through a fine-mesh strainer. At this point, you should have about 2 quarts of soup. If you have more, or if you think the soup is too thin – the soup should have the consistency of a velouté or light cream soup – simmer it over medium heat until thickened. Taste and, if necessary, adjust the seasoning. (The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.)

* 3) Place a few chestnuts in a pan and let cook on a medium heat. Add some soup (about 2 tablespoons) and let the mixture cook with the chestnuts (about 5 minutes). Top the soup with the chestnuts and enjoy!u 

To serve: Reheat the soup, if necessary – the soup really needs to be hot – and ladle it into warm bowls.

What soups will you be making over the holidays?