Tuscan Bean Kale Soup
April 4, 2020
Samin Nosrat 2018, 5C ~ 4 servings
A. Sautée 15 minutes:
- 1 small onion chopped
- 1 stalk celery diced (1/3 C)
- 1 C carrots diced
- 1 Bay leaf
B. Hole in middle of pot, add & sautée 30 sec.
- 1 TB oil
- 1 garlic clove
C. Add tomatoes and cook until jammy (8 mins):
- 1 C canned crushed tomatoes
D. Add beans & liquid & half of parmesan, 2 splashes olive oil (~¼ C) & simmer
- 1 ½ C cooked cannellini beans (keep ½ C liquid)
- 2 C chicken stock
- ¼ ounce parmesan
E. Add Kale & cabbage simmer 20 min then Remove Bay leaf before serving.
- Thin slice 3 C kale
- 1 ½ C savoy or Napa cabbage
Black eyed peas New Year’s Day
January 5, 2019
2018 Cam Davidson Family, in memory of Joe. New Year’s Day Tradition. 8 svgs QED
Bon Appetite
INGREDIENTS
- 8 C water
- 2 TB olive oil
- 4-8 oz slab bacon cut into 1/2 inch pieces
- 1 med onion finely chopped
- 5 sprigs thyme
- 4 garlic cloves , smashed
- 2 C dry black eyed peas, soaked overnight, drained
- salt & pepper
DIRECTIONS
- Use saucepan/pot. Heat olive oil over medium heat. Add bacon, cook until bacon becomes shiny, 5 min.
- Add onions, golden & tender, 5 min.
- add thyme, garlic, soaked peas (drained) and 8 C water.
- reduce heat to med-low simmer until peas tender, 35-45 min. skim foam from surface during cooking. Discard thyme.
Roasted Potato Fennel Soup
January 7, 2018
Ina Garten 2017 4-6 svgs
- 2 LBs potatoes (red or yukon) unpeeled & quartered
- olive oil (2 TB roasting & 2 TB sauté onions)
- 2 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
- 2 C (2 yellow onions chopped)
- 2 C (~ 2 LBs fennel chopped) remove & save tops, slice in half, remove tough core, slice & chop.
- 6 C chicken broth (1.5 Quarts)
- 1/2 C heavy cream
A, Roast quartered potatoes, toss with 2 Tb oil, s&p, garlic. spread on baking sheet. Bake in 400° Oven 30 mins.
B. In stock pot: Sauté chopped onions, & fennel in 2 TBs olive oil. med heat until translucent, 10 mins.
C. Add roasted potatoes (include scrapings from baking sheet) & chicken broth to B stock pot (onions & fennel). Cover, bring to boil, then simmer 1 hour.
D. Add 1/2 C cream & let soup cool. Pass through food mill (removes skins) or chop coarsely in food processor or hand held blender.
Top each soup bowl with a few fennel fronds, drizzle with cream.
Hearty tomato onion poached egg soup
July 8, 2017
make soup stew ahead, then heat to poach eggs. Use Country rye bread toasted (Odesssa rye or new york rye). Cook in Dutch oven (cast iron or steel).
INGREDIENTS: 4 medium onions thinly sliced, 1 stalk celery finely chopped, ½ C white wine, 28 ounce can whole tomatoes, 1 fresh red chili finely choppedor dried chili flakes (optional), 2 C broth, 4 eggs, 4 toasted slices country bread, ½ C parmesan or pecorino.chopped parsley .
DIRECTIONS:
- Heat oil in Dutch oven, add thinly sliced onions & celery. cook until tender ~ 15 min.
- Increase heat to medium, ad ½ C white wine, simmer ~ 4 min. Add canned tomatoes and juice – use hands or spoon to crush whole tomatoes, add chilis, 2 C broth . Simmer uncovered 45 min to reduce.
- Crack eggs gently one at a time to poach until whites cooked but yolk runny. 3-6 min.
- Place toasted slice of bread in each bowl, spoon poached egg on top, add soup. Sprinkle with grated cheese and parsley.
Chickpea soup
April 24, 2017
serves 4
INGEDIENTS
- 1 large onion sliced thin
- 1 medium fennel sliced
- olive oil
- 1 large carrot, cut lengthwise and sliced
- 3 celery stalks sliced
- 1 TBs tomato paste
- 1 C white wine
- one 14 oz can Italian plum tomatoes (or 24 oz marazano tomatoes – reduce broth to ~ 3½ C)
- 1 TB chopped oregano
- 2 TB chopped parsley
- 1 TB thyme
- 2 bay leaves
- 4 ½ C broth
- 2½C cooked chickpeas (canned or fresh cooked)
- 4 TBs pesto
- optional: fresh basil leaves; 2 large slices stale sourdough bread broken into pieces, drizzle olive oil, bake 10 min)
DIRECTIONS
- In large pot on medium heat, sauté sliced onion & fennel in 3 TBs oil 4 mins. Add sliced carrots & celery cook 4 min more. Stir in 1 TB tomato paste, add 1C white wine and cook 1-2 min.
- Add canned tomatoes with juice, herbs, broth & salt & pepper. Bring to boil, reduce heat to simmer, cover, cook 30 min.
- 10 min before serve soup, crush some of chickpeas, add to soup, simmer 5 min. Add toasted bread, cook 5 min more.
- Ladle soup into bowls, spoon pesto in center & drizzle with olive oil.
Escarole Soup
December 3, 2015
Farmer’s market & Giada 2015, serves 4-6
- (onion optional) Slice sweet onion & sauté, add and Saute 2 garlic cloves in 2 Tb olive oil in large pot, med heat 15 seconds.
- Add 1 LB chopped escarole (about 1 head) & statue until wilted, 2-4 minutes.
- Add 4 cups chicken broth
- Add 2 cups cannellini beans
- Cover and simmer until beans heated, about 5 mins.
- Season with Salt & Pepper. Ladle into soup bowls, sprinkle parmesan cheese & drizzle olive oil in each bowl.
Caldo Verde Portuguese soup
October 27, 2015
From Williams Sonoma 1998 , 6 servings.
- ½ LB chorizo, linguiça or kielbasa sausage (ore mix half chorizo/linguiça). Boil in water about 5 min, prick skins, save water (you can add to soup base). Remove sausage and slice on cutting board.
- ¾ LB Kale or collard greens (or dark green cabbage leaves from Portugal), removed from stems, stack and roll like a cigar, cut into thin strips.
- ¼ C olive oil
- 2 large yellow onions chopped.
- 3 or 4 dutch gold potatoes (1¼LB) peeled -optional- thinly sliced.
- 3 or 4 garlic cloves minced
- 6 to 7 C water or chicken broth
In large soup pot, warm olive oil, sauté onions until translucent about 10 mins.
Increase heat to med-hi, add potatoes and garlic until slightly softened. (5 mins)
Add water, reduce heat to low, cover & simmer about 20 minutes until potatoes are soft.
Scoop out 2 C potatoes and mash, return to pot.
Add sliced sausages, simmer until sausages cooked through (about 5 mins)
Add greens, simmer uncovered 3 to 5 mins. Greens should be bright, slightly crunchy.
Ladle soup into bowls, drizzle each with extra virgin olive oil.
White carrot soup
August 17, 2015
- 1 TB butter, 1 Tb olive oil
- 1 onion thin sliced
- 1 LB white carrots, thin sliced
- salt
- ½ tsp sugar (optional)
- 1 sprig thyme
- 4 C chicken broth
- 3 TBs diced colored carrot
- fresh ground pepper
- 1 TB minced carrot tops
Directions
- Warm oil& butter, add carrots, onion, salt, pepper, thyme. Cook on med heat a few minutes.
- Add 1 C broth, boil.
- Heat the remaining 3 C, when hot, add to pot with carrots, simmer 20 min.
- Cool, remove thyme sprig & puree.
- Separately cooked diced carrot in salted water 3 min, drain.
Serve: top bowls with chopped carrots & minced tops.
Cream Mushroom soup
August 17, 2015
From Alissar Chehab white wine
Ingredients
- garlic clove
- shallot
- 8 cups chopped white mushrooms
- ½ C white wine
- 1 C water
- fresh ginger grated – to taste
- cream or half&half
cooking
- saute garlic & shallots until golden, add 8 cups chopped mushrooms, sauté 5 min.
- Add white wine, reduce.
- Add 1 cup water , better to be thick, can thin soup later. Boil 10 min.
- Add salt & pepper, cover, cook 5-10 min.
- Cool, liquify with processor.
- Add cream to taste.
- garnish with fresh gingeror cilantro
Green Minestrone Soup
June 16, 2015
Allt om Matt 2015, serves 4.
- 1 LB romanesco broken into small florets.
- 1 leek rinsed, thin sliced (shred)
- 1 LB new potatoes cut into bite size pieces.
Mix potatoes, leek & romanesco in 2 TBS olive oil in a pot.
- 6 C vegetable broth
Add vegetable broth. Boil covered about 10 minutes.
- Add 8 oz edamame beans (peas). Cook 2 minutes.
- Add to pot: 4 diced tomatoes,
- Shredded basil, (tear or thin sliced)
Garnish with 2 to 3 oz shaved or thin sliced parmesan.
Olsson Recipes 