Archive for Soup – Page 2

Creamy Corn Soup


By Leslie · Comments (2) · October 26th, 2011

I love this time of year because there are so many beautiful vegetables at the market!  Today there was the most gorgeous corn; naturally I had to get it. :)  And I can't stop eating vegetable puree soups… so of course the result is this creamy corn soup!

IMG_7383-webCreamy Corn Soup

Serves 8

What you'll need:

1 medium onion, diced

1 red or yellow bell pepper, diced

1 lb. of corn, zipped (set the amount of one ear aside)

2 cups of vegetable stock

4 cups (or more) water

1/4-1/2 tsp. paprika

a dash or more of cayenne pepper

a handful of cilantro, chopped (optional)

1 scallion (or chives), chopped

salt and pepper to taste

What you'll do:

In a large soup pot over medium heat saute the onion in a little olive oil.  When they start to get soft, add in the pepper, spices, and all the corn, but about one ear.  Saute another minute then add in the broth and water.  Allow the soup to simmer for 10-15 minutes.  Add more water if too much evaporates.  Using an immersion blender or blender, puree the soup and return to the pot.  Add in the last ear of corn and cilantro.  Season to taste.

Serve warm garnishing with the scallions.

Enjoy!

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Lesliesarnasig

Comments (2)
Categories : Soup, Vegetables: Corn

Parsnip Soup


By Leslie · Comments (3) · October 10th, 2011

I love parsnips!  If you are not sure what they are, they are those things in the vegetable section that look like giant white carrots.  They taste like a combo of carrots, parsley, and celery to me and I think they are super yummy!  

I've also kinda been obsessed with white food right now.  So clean and pretty :)

IMG_7283-webParsnip Soup

Serves 4

What you'll need:

1/2 stick of butter (real or vegan)

1 medium onion, diced

1 lb. parsnips, peeled and sliced

3 medium size red potatoes, peeled and diced

5-6 cups of water

Salt to taste

What you'll do:

Melt the butter in a large pot and add in the diced onions and a pinch of salt.  Saute until the onions get pretty soft.  Add in the sliced parsnips and saute until they get a little soft.  This takes about 10 minutes.  Next add in the potatoes, toss together and add in 5 cups of water.  Bring to a simmer and let simmer for about 30 minute or until the potatoes are fork tender.  

Working in batches, blend the soup in the blender until smooth.  Return to the pot and season more with salt and add more water if you need to thin it out.  I finish the soup with a drizzle of tasty olive oil and some pan fried shallots.

Lesliesarnasig

Comments (3)
Categories : Soup

Italian Tricolore Soup


By Leslie · Comments (2) · August 8th, 2011

The idea of doing gourmet wholesome food on a budget is something that's been on my mind lately.  After lots of thinking I decided: yes, it's a challenge, but is it impossible? no it's not.  I thought I'd start off easy on this journey by making some soup.  So for this delicious Italian inspired soup that feeds 8, I spent a whopping $7.37!  If you are feeding less than 8 people, don't stress, soup freezes really easily!

I decided to name this soup Italian Tricolore Soup because I was inspired by the tricolore salad.  Tricolore means 3 colors which consist of red, green and white (to match the Italian flag) lettuces in salad.  So, why can't I make a red, green and white soup?  PS it was great!  Bonus: it is vegan and really good for you!

0soup1Italian Tricolore Soup

Serves 8

What you'll need:

1 medium onion, halved and sliced

1 leek, trimmed and sliced

5 garlic cloves, chopped

4 oz. crimini mushrooms, sliced

1 22 oz. can of diced tomatoes

1 cup of vegetable stock

a spash of red wine

2-3 big handfuls of fresh spinach, chopped

1 can of white cannellini beans, drained and rinsed

What you'll do:

In a large stock pot, drizzle a little olive oil in the bottom and turn on medium low heat.  Add in the onion, leek, and garlic.  Saute just until soft.  Add in the mushrooms, toss together and add in a splash of red wine.  Add the can of diced tomatoes, vegetable stock and 2-3 cups water.  Cover the pot and let the soup come to a soft boil.  Reduce heat to low and let cook for about 1 hour.  Stir occasionally and add more water is it starts evaporating.  Before you serve, stir in the beans and spinach.  Serve warm and enjoy!  This would be great with a piece of super crusty bread!

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Lesliesarnasig

Comments (2)
Categories : Soup

Carrot Soup


By Leslie · Comments (7) · March 3rd, 2011

Everyone knows I LOVE carrot soup!  It's one of my favorite things and I can eat it by the potful.  I always eat it at Champs Elysees in Beverly Hills.  They make it so delicious!  I was a little intimidated to try and make it myself, but I have to say, it's one of my favorite things I've ever made.  I like my carrot soup to taste like carrots.  So many people try to cover that delicious carrot flavor by piling on herbs, spices and adding lots of ingredients.  I decided to try to make mine really simple.  The rich flavor from the butter, a great base from the onions, the creaminess of the potatoes really let the carrots shine.

Usually when I start working on creating a recipe, it takes a few tries to get it right, but I have to say first time out of the gate and I'm not changing a thing!  The ingredients are simple and the flavor is delish!  I hope you enjoy as much as I do : )

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Carrot Soup

Serves 4

What you'll need:

1 stick of butter (real or vegan)

1 medium onion, diced

1 lb. carrots, peeled and sliced

3 medium size red potatoes, peeled and diced

5-6 cups of water

Salt to taste

What you'll do:

Melt the butter in a large pot and add in the diced onions and a pinch of salt.  Saute until the onions get pretty soft.  Add in the sliced carrots and saute until they get a little soft.  Took about 10 minutes.  Next add in the potatoes, toss together and add in 5 cups of water.  Bring to a simmer and let simmer for about 30 minute or until the potatoes are fork tender.  

Working in batches, blend the soup in the blender until smooth.  Return to the pot and season more with salt and add more water if you need to thin it out.

Enjoy with a nice warm baguette and butter : )

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1111soup2 Lesliesarnasig

Comments (7)
Categories : Soup, Vegetables: Carrots

Roasted Tomato Soup


By Leslie · Comments (2) · December 13th, 2010

Mmmm Mmmm Mmmm!  I made this recently in these adorable mini pots for my sisters baby shower {yup, another one.  More on that later this week}, but this soup is wonderful on any occasion!  Roasting the tomatoes first makes this soup packed full of flavor!  Need a tutorial on roasting tomatoes?  You’re lucky I posted one last week : )

Enjoy this soup with a garlic bread, grilled cheese, or just by itself is enough.

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Roasted Tomato Soup

Serves 4-6

What you’ll need:

about 4 pounds tomatoes {I used a mix of sugar plum, roma and campari}, quarter the larger ones and leave the small ones whole

10-15 cloves of garlic {no that’s not a typo, don’t worry it’s not strong!}

olive oil, for roasting

a drizzle of balsamic vinegar

kosher or sea salt

1 medium to large yellow onion, diced

1 cup vegetable broth

a pinch of cayenne pepper

1 cup water or 1 15 oz. can of diced tomatoes {if you like it chunky}

1/4 cup heavy cream {if you like it creamy}

a few basil leaves shredded to garnish with

What you’ll do:

First you have to roast the tomatoes and garlic.  Preheat the oven to 350 degrees.  Line a cookies sheet with parchment paper or foil.  Toss the halved or quartered tomatoes and the peeled garlic in some olive oil, a splash of balsamic vinegar and a big pinch of salt.  Lay on the cookie sheet and bake for 30-45 minutes or until they just start to brown. {the entire house will smell incredible when they are ready}

While your tomatoes are doing their thing, heat a large pot on medium low on the stove.  Pour in a few rounds of olive oil and the diced onions.  Then cook them till translucent.  There is a phrase for this in Italian.  It’s “devi uccidere la cipolla”  It means “You must kill the onion”.  The theory is you have to cook is so much you literally have pulled all the life out of it.

When your onion is “dead” and your tomatoes are roasted, pour the tomatoes, garlic and all the juice from the pan into the pot.  Stir and cook for about 5-10 minutes.  Now you need to transfer the tomatoes and onions into a blender and blend till smooth.  This works best if you do it in batches.  Then run the liquid through a strainer and back into the pot.  Add the broth and water.  Season to taste with a pinch of cayenne pepper and salt.

If you’d like your soup more chunky, add the can of diced tomatoes and if you like it creamier add some heavy cream gradually till you get the consistency that you like.

Enjoy!

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Lesliesarnasig

 

 

Comments (2)
Categories : gluten free, Soup, Valentines Day Ideas, Vegetables: Tomato

Creamy Butternut Squash and Corn Soup


By Leslie · Comments (5) · October 28th, 2010

I mean seriously, I could eat butternut squash and pumpkin everyday in the fall!  I'm always looking and thinking of new ways to make it yummy.  Today I thought of making butternut squash soup with corn to thicken it instead of using so much cream.  Of course my waistline thanks me for that : )

And of course who wants to eat soup alone?  So I invited over my good girlfriend Ashley, from my favorite Coco Rose Events

SoupButternut Squash and Corn Soup

Serves 4

What you'll need:

1 medium onion, diced

2 cloves of garlic, chopped

1 large butternut squash (about 1 lb.), peeled and diced

4 cobs of corn, kernels removed

4 cups vegetable broth

2 tbsp. heavy cream (optional)

1 tsp. cinnamon

1/4 tsp. cayenne pepper (or more if you like the heat)

Salt and Pepper to taste

1/2 cup creme fraiche

What you'll do:

Drizzle about 1/4 cup olive oil in a large pot and set heat on medium.  Add in the onions and toss.  When they get soft after a couple minutes, add in the squash and garlic and a big pinch of salt and pepper.  Stir and let sit while you take the kernels off the corn.  Add the corn from 3 of the cobs to the pot along with the broth.  Let simmer for 20-30 minutes or until the squash is tender.  

Very carefully, transfer the soup to a blender and in batches puree and return to the pot.  If you like your soup more creamy, add a couple tablespoons of heavy cream.  Season with the cinnamon and cayenne.  Taste and season as necessary.  Keep the soup on low heat.

For the cream swirl, in a food processor or blender, combine the creme fraiche and kernels from the last corn cob.  Puree until smooth.

To plate, ladle the soup into a bowl and with a tablespoon, swirl the cream on top.  Don't worry, if you mess up, take a toothpick and just swirl it around to look good ; )

Soup2
Enjoy warm!

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Tools I used:

Vita Mix Blender

Wusthof Santoku Knife (the best knife to get through thick vegetables!)

Le Creuset Pot (the only pot I ever need)

Laddle

Peeler

Lesliesarnasig
PS for other great butternut squash and pumpkin recipes check out those sections on the right ->

 

Comments (5)
Categories : Soup, Vegetables: Butternut Squash

Scallion Soup


By Leslie · Comments (3) · August 4th, 2010

So call me crazy, but sometimes on a hot day, I enjoy a bowl of warm soup!  I know!  It's nutty, but I do! 

I decided to make scallion soup today because I ended up with a bunch and I mean a BUNCH of scallions.  This soup uses a lot so it's a natural fit.  I particularly love this soup cause it has a very earthy and fresh taste.  

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Scallion Soup

Serves 6

What you'll need:

5-7 bunches of scallions, thinly sliced

4 tbsp. of butter

1 potato, diced into small pieces

6 cups vegetable stock (or chicken if you are into that)

Salt and Pepper 

What you'll do:

Place the butter and sliced scallion, minus about a 1/4 cup for garnishing, in a large pot on low.  Saute for about 5 minutes, just till they are soft.  Add the potato and mix.  Add in all the stock and bring to a boil, then reduce down to a simmer.  Cover and let cook for about 30-45 minutes, stirring occasionally.

Let the soup cool down for few minutes.  Working in batches, transfer the soup to a blender and blend until smooth.  Add salt and pepper to taste.  Now for a creamier soup, you could add some heavy cream at this point.  About 1/2 cup would be right.

Serve warm with olive oil drizzled on top, scallions sprinkled in the middle and a pinch of salt.

Enjoy!!

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I will say, my favorite blender in the world is the Vita Mix.  It's not inexpensive, but it is probably one of my favorite things in the kitchen.  I use it all the time.

Lesliesarnasig

Comments (3)
Categories : Soup

Tomato Soup


By Leslie · Comments (2) · March 3rd, 2010

  Tomato Soup

tomato_soup

Who needs Campbells??  Homemade tomato soup is so delicious you will never buy a can again!!! 

What you'll need:

 1 tablespoon olive oil 

 2 tablespoons butter 

 1 medium onion, finely chopped 

 2 pounds ripe Italian plum tomatoes, roughly chopped

 1 garlic clove, roughly chopped 

 3 cups vegetable stock 

 ½ cup dry white wine 

 2 tablespoons sun-dried tomato paste (or regular if you can't find it)

 2 tablespoons fresh basil, shredded 

 2/3 cup heavy cream 

 salt and freshly ground pepper 

 What you'll do: 

Heat oil and butter in large saucepan.  Add the onion and cook gently until onions are soft.  Stir in the chopped tomatoes and garlic, then add the stock, white wine, and sun-dried tomato paste, with salt and pepper to taste.  Bring to a boil, then lower the heat, half-cover the pan and simmer for 20 minutes.  Stirring occasionally.  Blend the soup with the basil in a blender or food processor, then press through a sifter into a clean pan.  Add the cream and heat through, stirring.  Do not boil.  Serve warm. 

** This soup is so good!!  Try it with grilled cheese or freshly baked bread!!  Sooooo Yummmmmy!!!

Lesliesarnasig

Comments (2)
Categories : Soup

Easy Vegetable Soup


By Leslie · Comments (1) · February 5th, 2010

Girls night!  (with some of the girls)  Carolina hosted, Autumn supplied some fabulous greens from her garden, and I threw all the ingredients in a pot.  Vegetable soup is really easy!  Basically, as long as you have a nice base, you can add any veggies you like.  Here is what we had on hand to make our soup:

Vegsoup  

What you'll need:

1 large onion, diced

1 sweet potato, diced

a handful of carrots, diced

a few stocks of celery, sliced

1 ear of corn, kernels removed

1 can of diced tomatoes 

2 32 oz. containers of vegetarian vegetable stock

a few cloves of garlic, minced (use as much or as little as you prefer, I use a lot!)

a couple handfuls of fresh greens, roughly chopped (we had beautiful spinach and swiss chard thanks to the lovely miss Autumns garden!) 

a large handful of parsley, chopped

olive oil

What you'll do:

When making soup, the most important thing is to add the ingredients in order from cooking longest to shortest, so all your vegetables are evenly cooked.  Another tip is never cook soup on high heat!  It will over cook or burn your veggies.  You will get a lot more flavor out of them by cooking a medium low heat.

First drizzle about 1/4 cup olive oil in your pot.  Turn heat to medium low and add the onions and sweet potatoes.  Add a large pinch of salt.  Stir and let these get a little happy.  The onions should start to caramelize and the sweet potatoes should start getting tender (not fully cooked!)

Next add in carrots and about 2 inches of broth.  Let come to a soft boil.  Then add in the garlic, tomatoes, the rest of the stock and a sprinkle of dried oregano.  Stir and let come back to a soft boil. (a soft boil is just when small bubbles begin to come up)

After about 3-4 minutes, add in the corn and celery.  Taste the soup and see what it needs, salt? pepper? etc.  Add accordingly and add the greens and after another 2-3 minutes, your soup is done!  Turn off the heat and stir in some fresh parsley (always add a the end so it doesn't over cook and get mushy) and serve.

I always top my soup off with a drizzle of olive oil, a pinch more of fresh parsley and a pinch of salt.

From our girls night to yours, enjoy!

Girls
 

Comments (1)
Categories : Soup

13. Making Soup from Scratch


By Leslie · Comments (3) · October 13th, 2009

It's getting cold here in Los Angeles and it's a rainy today, so it's the perfect time for soup!!  So warm and comforting!!  I love making soup!  So easy and delicious!!  Stay inside, grab a great movie and enjoy some soup! 

 
Italian Wedding Soup


What you'll need: 

 Soup: 

 2 quarts chicken broth 

 2 cups water 

 ½ cup pastina (small pasta) 

 1 tsp. fresh parsley, chopped 

 1 carrot, sliced thin 

 ½ pound spinach (just leafy part, julienne cut) 

 Meatball Mixture: 

 ½ pound ground beef 

 1 egg

 2 tsp. Italian bread crumbs 

 1 tsp. grated parmesan cheese

 2 tsp. fresh parsley, chopped 

 1 small onion, minced 

 2 beaten eggs

 Parmesan cheese 

 What you'll do: 

In a soup pot, combine soup ingredients and bring to a low boil.  Mix meat ingredients in a bowl, make tiny meatballs, and drop into boiling broth mixture.
In a small bowl, beat 2 eggs.  With a wooden spoon, stir soup as you slowly drop in the beaten eggs, stirring constantly.  Remove from heat.  Cover and allow to stand for 2 minutes.
Top with grated parmesan cheese.
This recipe has been in my family forever!  Always reminds me of home. 

**You can make this recipe vegetarian by using vegetable broth, soy meatballs, and omitting the egg.

 
Butternut Squash and Apple Soup


What you'll need: 

 
2 tablespoons unsalted butter 

 
2 tablespoons good olive oil 

 
3 large yellow onions, chopped 

 
1 tablespoons mild curry powder 

 
2 large butternut squash 

 
4 sweet apples, such as McIntosh or Fuji

  2 teaspoons kosher salt 

 
1/2 teaspoon freshly ground black pepper 

 
A dash of cinnamon 

  2 cups water 

 
2 cups apple cider or juice 

 
What you'll do:

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot so it doesn't stick.

Peel the squash, cut it in half, and remove the seeds.  Cut the squash into chunks. Peel, quarter, and core the apples.  Cut into chunks.

Add the squash, apples, salt, pepper, cinnamon, and 2 cups of water to the pot.  Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.  Blend with an immersion blender or transfer to a blender and blend.

Pour the soup back into the pot.  Add the apple cider or juice and enough water to make the soup the consistency you like.  It should be slightly sweet and quite thick.  Add salt and pepper to taste.  Serve warm.

This recipe just screams fall to me!  It's so good!!  Give it a try!

**Did you make too much?  Soup is really easy to freeze!  Just let the soup cool completely and pour into plastic tupperware and freeze!  When you defrost, place it in the fridge overnight.
This is an immersion blender and it makes life so much easier!

 
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These are excellent for blending warm soups or sauces.  Instead of transferring soup to a blender in batches then eventually back to the pot.  Simply stick this blender right into your pot.  Makes life so much easier!!  I have this one by cuisinart and they are around $50.  Definitely add it to your Christmas list!

Comments (3)
Categories : 29 Things to Know in Your Kitchen, Soup
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