Tag Archives: soup

The Beet Goes On

Until I moved to our vegetable farm I absolutely hated beets and avoided them at all costs.  Yet here I am staring out at the drifted snow and frozen lake with a bowl of borscht in my hand.  The smell alone is enough to make you swoon.  I feel a sense of gratitude for learning to love the darn things.  Our farm is committed to growing vegetables without chemicals (which can significantly alter their flavor) so when I tried them again I was surprised by their inherent sweetness.  What was I thinking?  They are one the best things you can eat; full of essential vitamins and minerals.  They are low in calories and sodium along with assisting in the reduction of inflammation in the body.  They also support heart, digestion and brain function.  So what’s not to like?  There’s nothing like a bowl of warm goodness to set you straight.

INGREDIENTS:

  • 2 tablespoon extra-virgin olive oil
  • 1 medium leek, cleaned and sliced thinly (make sure you use the light green part as well)
  • 2 garlic cloves, finely minced
  • 1 medium red onion, peeled and chopped
  • 4-6 carrots, peeled and grated on the large holes of a box grater
  • 1 large sweet potato, peeled and cut into bite size chunks
  • 6 small or 3 large beets, peeled and cut into bite size chunks
  • 3 cups of thinly sliced red cabbage
  • 1/4 cup minced fresh dill
  • 8 cups organic vegetable stock (or homemade of course)
  • 1/4 cup red wine vinegar
  • Greek yogurt to serve (optional)

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INSTRUCTIONS:

  1.  Heat the olive oil in a soup kettle or Dutch oven on medium high heat.
  2. Add leek, garlic and red onion.  Saute until soft and translucent.
  3. Add sweet potato, beets and grated carrot.  Cook for 5 minutes stirring frequently.
  4. Add red cabbage, dill and vegetable stock.  Bring to a boil and reduce heat to medium.  Simmer for 30 minutes or until beets are soft when a paring knife is inserted.
  5. Add red wine vinegar off heat.  Serve in bowls topped with a dollop of yogurt if using and sprinkle additional fresh chopped dill on top.

Serves 6-8

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“Soup fills us, nurtures and comforts us.  Soup is the song of the heart and the home.”

Many Shades of Green

After working in the heat and humidity today, we decided it was high time to remove the storm windows in our screened-in porch.  It’s really our “family room” during the summer.  Our dining room table is temporarily retired and we open the french doors.  It is here that we have our morning coffee, our evening cocktail, eat our meals and play endless games of domino’s. Overlooking the lake, surrounded by trees and our flower gardens, it is our sanctuary at the end of a hectic farm day.

After a shower and Bloody Mary, I wanted to make something in contrast to the heavy humidity of the past several days.  Remembering I had purchased beautiful English cucumbers from Real Food at the farmer’s market on Saturday; it was time to turn them into a refreshing chilled soup.  This is super easy and just right for those night’s when your tired but want something quick and healthy.  The olive oil gives this soup a creamy texture.

Tangy Cucumber Soup:

  • 3 Persian or English cucumbers, ends trimmed and coarsely chopped
  • 1/2 cup Greek yogurt
  • 1/4 cup buttermilk
  • 3 cloves garlic, pressed
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh chives, chopped
  • 3 Tbsp. fresh dill or cilantro, chopped
  • 1/2 cup extra-virgin olive oil (omit if you choose to drink this as a smoothie)
  • Kosher salt and freshly ground black pepper to taste

Place all ingredients except the olive oil in a blender.  Puree until smooth.  With the blender still running, gradually add the olive oil until incorporated.  Transfer to a bowl and chill for at least an hour.  Ladle into bowls and garnish with additional dill or cilantro.

Serves 4

Chilled soup or smoothie, you be the judge

Chilled soup or smoothie, you be the judge

 

“Live within your harvest.”  —Persian Proverb

Cream Of The Crop

Spring seems to be dragging its feet around here.  One day it’s warm, the next day it’s cool, while the night’s plunge into the low 40’s and occasionally the 30’s.  It looks like our tomato planting is put off another week. Those 2600 little darlings will just have to wait it out in the hoop house until the night temperatures warm up.

The good news is that the rain and warm daytime temperatures are wonderful for glorious spring asparagus!  Do I see a pattern here?  Wasn’t I just making a pronouncement last week that it’s one of the few vegetables I will only use fresh?  Well, that was last week.  We bought 10 pounds to put up, taking full advantage of fresh Michigan asparagus while it’s plentiful now; and boy is it ever!  Nearly every stall at the farmer’s market is overflowing with the stuff.  I know that we will be reminded of our favorite veggie in this wonderful cream soup long after the season is over.

There are many approaches to asparagus soup, but typically the essentials involve asparagus, onions or leeks and chicken stock.  With spring leeks available, that choice was a no-brainer.  However the addition of garlic, fresh spring tarragon and vermouth kick it up a notch.  And of course there’s the cream.  Honestly, it’s decadence is worth the calories!

Cream of Asparagus Soup:

  • 2 lbs. fresh asparagus
  • 4 Tbsp. unsalted butter
  • 4 small leeks, using white and light green parts only, thinly sliced
  • 3 garlic cloves, minced
  • 1/4 cup dry vermouth
  • 4 cups chicken stock
  • 1 Tbsp. fresh tarragon, minced
  • 1 Tbsp. fresh lemon juice
  • 3/4 cup heavy cream

Directions:

Snap off the tough stem ends from the asparagus spears.  Cut the tips off a dozen or so and set aside for garnish. Chop the remaining asparagus into 1 inch pieces.

In a small saucepan, blanch the asparagus tips for 2 minutes, then plunge into ice water.  Let drain on paper towels.  Reserve for later.

In a heavy soup pot over medium heat, melt the butter.  Add the leeks and garlic and saute until tender and translucent, about 3-4 minutes.

Fragrant leeks and garlic

Fragrant leeks and garlic

Getting better all the time

Getting better all the time

Add the asparagus and 4 cups of chicken stock.  Season with salt and freshly ground black pepper.  Bring to a simmer, then reduce the heat to medium-low.  Add the chopped tarragon.  Cover and cook for about 20 minutes.

Using an immersion blender, puree the soup until smooth, about 2 minutes. Alternately, you can puree the soup in batches in a blender, then return to the pot.  Add lemon juice and heavy cream.  Reheat the soup to serving temperature.  Ladle in shallow bowls and garnish with reserved asparagus tips.

Tip:  This soup is also great cold, so pack it for your next lunch if you’re luck enough to have leftovers.

Serves: 4

Spring never tasted so decadent.

Spring never tasted so decadent.

“Worries go down better with soup.”

Liquid Gold

It’s March 1st and winter still has us in her clutches, with no sign of letting go anytime soon.  I tell myself “no problem” and head into our basement to see what vegetables are still holding up.  I find both white and orange sweet potatoes and carrots still in good condition.  I dig around the freezer and find a quart of homemade chicken stock.  I grab some onions and garlic and head back upstairs.

Whenever I want to make soup using root vegetables, I find I like to roast them first.  It always gives the soup much more depth, not to mention those warming smells in the kitchen.  As I’ve mentioned both in my previous blog Basics With A Twist, and this one, I always lean toward the savory,  I enjoy herbs and spices and love what they do to food.  It’s really ethnic cooking at its finest.

With this soup I’ll roast the sweet potatoes and carrots to make a puree for the base.  While they’re in the oven I will toast cumin and coriander seeds.  Toasting whole seeds releases a flavor far superior to purchased ground spices; you’ll find the scents exotic and sensual.  Although you can grind them in a spice mill, I prefer to use a granite mortar and pestle. I also use shallots, rather than onion, and brown them slightly.  I like how the sweetness of the root vegetables pairs with the intensity of the spices.  Puree it altogether with a bit of apple cider vinegar and it really comes alive.  I enjoy topping it with toasted pepitas (pumpkin seeds) and chopped cilantro.

Roasted Sweet Potato and Carrot Soup:

  • 6 cups sweet potato, peeled and cubed
  • 4 cups carrot, peeled and sliced into 2 inch sections
  • 4 Tbsp olive oil
  • 1/2 tsp salt
  • 4 cups homemade chicken stock
  • 3/4 tsp cumin seed, toasted and ground
  • 1/2 tsp coriander seed, toasted and ground
  • 1 1/2  cups shallots, thinly sliced
  • 2 garlic cloves, pressed
  • 2 Tbsp ghee
  • 2 Tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2  tsp ground cayenne
  • 1 14oz can full-fate coconut milk
  • 1 Tbsp apple cider vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup roasted pepitas (pumpkin seeds)
Perfectly roasted veggies

Perfectly roasted veggies

Toasted cumin and coriander seeds

Toasted cumin and coriander seeds

  1. Preheat oven to 400 degrees.  Peel and cut sweet potatoes and carrots; place in a large bowl.  Drizzle with olive oil and sprinkle salt.  Toss until well coated; place on large sheet pan lined with parchment paper.  Place in oven for 40 minutes or until soft; turning vegetables halfway through. Cool.
  2. While vegetables are roasting, place cumin and coriander seeds in small dry skillet over medium heat and toast until lightly brown.  Grind in mortar and pestle or in spice grinder.  Set aside.
  3. After vegetables are cool, place half of them in a blender with some of the chicken stock and puree until smooth;  pour into large bowl and set aside; repeat with remaining vegetables and stock.
  4. Melt ghee and olive oil in large pot.  Add sliced shallots and pressed garlic.  Saute on medium until soft.  Add ground cumin, coriander, salt and ginger.  Stir for 1 minute.  Add cinnamon and cayenne.
  5. Pour half of vegetable puree into pot with shallots and blend with stick blender until smooth.  Add remaining puree and coconut milk.  Heat on low until warmed through.  Add apple cider vinegar and mix well.
  6. Ladle into bowls, topping with a few pepitas and chopped cilantro.

Serves: 6-8

Liquid Gold

Liquid Gold

“Soup is a lot like a family.  Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”  —-Marge Kennedy