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.

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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. 1 TB butter, 1 Tb olive oil
  2. 1 onion thin sliced
  3. 1 LB white carrots, thin sliced
  4. salt
  5. ½ tsp sugar (optional)
  6. 1 sprig thyme
  7. 4 C chicken broth
  8. 3 TBs diced colored carrot
  9. fresh ground pepper
  10. 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