Category: Soup

miso egg thread soup w/ asparagus

11/1/2013

8 cups chicken broth
1/2 cup pastina, or other tiny pasta
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
4 eggs
1/2 tsp lemon juice
1/4 tsp salt
2 tbsp miso paste
soy sauce

bring broth to a boil in a pot. stir in pasta. cook, uncovered, over medium-high heat, until pasta is just tender, about 5 minutes. stir in asparagus, miso paste, soy sauce to taste; cook for 2 minutes. reduce heat to medium.
break eggs into a cup and whisk. add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. remove from heat and stir in lemon juice. taste, adding salt if desired.

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cauliflower soup shooter with crispy bacon and chives

5/18/2013

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1 head cauliflower
1/2 white onion, coarsely chopped
2 sprigs thyme
1 1/2 quarts whole milk
salt & white pepper
bacon
1 tbsp finely chopped chives
1/2 cup chicken stock
vegeta (or adobo seasoning)
splash of soy sauce for taste

place the cauliflower florets in a large pot with the onion, thyme and milk. bring to a boil over medium-high heat. season with salt, cover and simmer for 25 to 30 minutes, until the cauliflower is soft. puree until completely smooth. taste and season with remaining spices.
to serve, ladle the soup into small shot glasses and garnish with the fried bacon strip and sprinkle with the chives.

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ogorkowa

12/27/2012

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1 tbsp butter
1 whole leek, chopped
1 carrot, chopped
1 parsnip, chopped
1/2 celery root, peeled and chopped
5 cups chicken stock
3 potatoes, chopped
1 32oz jar of polish dill pickles
salt and pepper
1/4 cup heavy cream
2 tbsp dill

in a soup pot, melt the butter and add the leek, carrot, parsnip and celery root and cook to slightly tenderize.
pour in the stock and bring to a boil. cover, lower heat and simmer about 30 min. use an immersion blender to puree.
to the puree, add the chopped potatoes, grated pickles and their brine. cook until the potatoes are soft.
season with salt and pepper. add in the heavy cream and dill.

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saffron tomato soup

10/22/2012

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3 tbsp evoo
2 onions, chopped
3 cloves garlic, minced
4 cups chicken stock
1 28-oz can crushed tomatoes
pinch of saffron
salt & pepper
1/2 cup orzo
1/2 cup heavy cream

heat the evoo in a pot over medium low heat. add the onions and cook for 15 minutes, stirring occasionally. add the garlic, and cook for another minute.
stir in the chicken stock, tomatoes, saffron, 1 tbsp salt, and 1 tsp pepper. bring to a boil, then lower the heat and simmer for 15 minutes.
meanwhile, cook the orzo in a separate pan for 7 minutes. drain, and add to the soup - it will finish off cooking in the soup.
next stir in the cream, and simmer for 10 more minutes.
serve with gruyere grilled cheese croutons.

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tomato soup (a la cosi)

8/28/2012

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evoo
4 cloves garlic, minced
1/2 6oz can tomato paste
1 28oz can crushed tomatoes
2 cups chicken stock
1 1/2 cups heavy cream
bunch of basil, chiffonade
1/4 tsp white pepper
salt

heat oil and throw in garlic, cook until fragrant about 30 seconds. add tomato paste, and cook for another 30 seconds.
add crushed tomatoes and then the broth. cover and simmer about 15 min.
remove from heat, and slowly drizzle and stir in heavy cream; then the basil and seasoning.

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chicken curry soup

8/20/2012

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1 tbsp canola oil
1 large onion, chopped
4-5 cloves garlic, crushed
3 slices fresh ginger, peeled and lightly crushed
3 tbsp curry powder
1/2 cup white rice
2 bone-in chicken breasts, (about 1 lb)
4 cups chicken broth
3 cups water
1 tomato, chopped
salt & pepper, to taste
lemon juice, to taste
chopped cilantro, for garnish

heat oil in a soup pot over low heat. add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 6 minutes. add curry powder and rice; cook for 5 minutes longer.
add chicken, broth and water. Bring to a boil, then lower heat to medium. simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. transfer the chicken to a plate to cool.
puree soup with a food processor until smooth, adding water as needed for a creamy texture. return soup to cleaned pot and heat again to a simmer.
shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. season with salt and pepper. before serving, stir in lemon juice. garnish with cilantro or chives.

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asparagus potato soup

3/27/2012

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2 tbsp butter
2 tbsp evoo
1 onion, chopped
1/2 tsp salt
1/2 tsp curry powder
1/4 tsp ground ginger
zest and juice of 1 lemon, divided
2 cups diced peeled red potatoes
3 cups chicken broth
1 cup coconut milk
2 cups 1/2-inch pieces of asparagus, (1 bunch)
pepper
1/4 cup crème fraîche
1/4 cup chopped chives

1. melt butter and oil in a large saucepan over medium heat. add onion and 1/4 teaspoon salt and cook, until golden, about 5 minutes. stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. stir in broth, coconut milk and asparagus. bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.

2. puree the soup with an immersion blender until smooth. season with the remaining 1/4 teaspoon salt and pepper.

3. whisk crème fraîche, lemon juice and scallions in a small bowl and garnish with a swirl of it.

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bisia's bites: broccoli cheddar soup with bacon

2/26/2012

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starving for lunch, taking a look in my fridge i saw a bunch of broccoli - so why not broccoli soup? it was my first time making it, and im obsessed, it came out soooo amazing. i was eye balling the recipe as i went along, so see my steps below.

2-3 tbsp butter
1/2 white onion, chopped
2 cloves garlic
1 tbsp flour
3/4 cup milk
1 cup chicken broth
1 head broccoli florets
bacon (as much as you like)
1/2 cup shredded cheddar
2 tbsp parmasean
bay leaf
nutmeg
salt & pepper

melt the butter and add chopped onion and minced garlic, sautee until golden, about 5 minutes.
stir in the flour, until it is thickened, let sautee for one minute so the starch cooks out. next slowly stir in the milk, then add the bay leaf, healthy pinch of ground nutmeg, and salt and pepper to taste. stir until the mixture will thicken.
add the chicken stock, and once all has come to a boil add one head of chopped broccoli florets. let boil until the broccoli is soft, 6 minutes or so.
take the pot off the heat and remove the bay leaf. use a wand to puree the soup until very smooth.
put over a small heat again and add cheddar cheese until all melted through as well as the parmasean for taste. add some fried chopped bacon into the soup.
plate, garnish with more cheese and bacon -- enjoy!

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miso egg thread soup w/ asparagus

cauliflower soup shooter with crispy bacon and chives

ogorkowa

saffron tomato soup

tomato soup (a la cosi)

chicken curry soup

asparagus potato soup

bisia's bites: broccoli cheddar soup with bacon

bisia's bites

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