Category Archives: soups

Cold Cucumber and Buttermilk Soup

Cool and refreshing, this simple cold soup uses only four ingredients. Don’t let the simplicity deceive your perception of this recipe, the taste is delicious!  This is definitely one of my favorite soups to enjoy over and over again this summer. I use whatever cucumbers I have around and it’s especially a good way to use cucumbers that are a few days old and not at peak.

From by the bay, wishing you cool and refreshing food memories!

Maryann

 

Cold Cucumber and Buttermilk Soup

Serves 4

Ingredients

  • 1 pound cucumbers, peeled, halved and seeded
  • 2 teaspoons jalapeno pepper, seeded and chopped
  • 2 cups buttermilk ( whole if available)
  • 2 teaspoons fine sea salt
  • optional: diced cucumber to garnish and coarse sea salt such as Maldon

Directions

Coarsely chop the cucumbers. Place cucumber along with the remaining ingredients in a food processor. Blend until smooth, about 1 minute. Place in a container and refrigerate for 2 to 3 hours before serving.  To serve, garnish with diced cucumber and a little coarse sea salt.

Chilled Zucchini Soup with Mint

Zucchini – one of the favorite staples of the summer harvest is showing up in farmer’s markets and grocery stores. If you are lucky like me it shows up at your door courtesy of a generous neighbor with a fabulous vegetable garden. No matter how you get that zucchini into your kitchen you must try this recipe for chilled zucchini soup. Super simple to make this is a refreshing treat to enjoy for lunch or dinner. Try drinking this cup of summer freshness!

From by the bay, wishing you chill food memories!

Maryann

 

Chilled Zucchini Soup with Mint

Serves 6

  • 4-5 medium zucchini sliced in rounds approximately 2 pounds
  • 2 tablespoons olive oil
  • 1 small white onion, chopped
  • 4 cups chicken broth
  • 1 cup buttermilk
  • 1 cup parmesan cheese
  • 2 tablespoons toasted pine nuts, plus extra for garnish
  • 1 tablespoon lemon juice
  • ½ cup fresh mint chopped
  • 1 ½ teaspoons fine sea salt
  • ½ teaspoon black pepper
  • additional coarse sea salt to finishing

Directions

In a large pot heat olive oil and sauté the white onion until softened about 5 minutes. Add the zucchini, salt and pepper stirring occasionally until the zucchini is softened, about 5 more minutes. Add the broth to the pot, bring to a boil and then reduce heat and simmer until the zucchini is tender, about 5 more minutes. Remove from heat and let cool. Using a food processor puree the zucchini mixture along with the parmesan cheese, pine nuts, mint and lemon juice. Pour into a bowl adding the buttermilk and blend. Cover and place in the refrigerator to cool for at least 3 hours. Adjust seasoning with coarse sea salt. Serve chilled and garnish with toasted pine nuts and a drizzle of olive oil.

Tomato and Freekeh Soup with Chorizo and Kale

As I continue my discovery and education regarding ancient grains, I stumbled on freekeh, actually cracked freekeh. It seems that freekeh ,serving for serving, actually has more protein and twice as much fiber as quinoa. Please note that if you need to eat gluten free, freekeh would not be the ancient grain for you. Cooked cracked freekeh tastes much like rice. Tomato and Rice soup was my initial inspiration for the recipe. This soup is hearty and can be served as a meal. The taste of chorizo is enhanced by the smoky paprika.  Using chicken chorizo lowers the fat in the recipe. The combination of smoky, sweet and nutty is delicious! Enjoy!

From by the bay wishing you smoky food memories!

Maryann

free-keh

noun

  1. is a type of ancient wheat grain. The wheat is harvested young and green. This wheat is roasted over an open fire, the straw and chaff are burned and rubbed off. The grain on the inside is too young and moist to burn, so what you’re left with is a firm, slightly chewy grain with a distinct flavor that’s earthy, nutty, and slightly smoky.

Freekeh has several health benefits. Freekeh is low in fat and high in protein and fiber. Freekeh is high in iron, calcium, and zinc, and acts like a prebiotic, promoting the growth of good bacteria in your digestive system.

Tomato and Freekeh Soup with Chorizo and Kale

Serves 8

Ingredients

  • 4 chicken Chorizo sausages, approx. 12 ounces, sliced into 1/4 inch thick rounds
  • 2 tablespoons extra-virgin olive oil
  • 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
  • 2 medium cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 13 ounces canned tomatoes puree
  • 14 ounces cherry tomatoes
  • 10 cups low-sodium chicken broth
  • 1 cup cracked freekeh
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 4 cups lacinato/tuscan kale, stemmed and chopped
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground pepper

Directions

In a stock pot heat 1 tablespoon of oil and saute the sliced chorizo over medium-low heat, stirring occasionally, until the pieces start to brown, about 5 minutes. Set aside in a bowl. Add remaining tablespoon of oil to the pot. Add leeks and cook, stirring frequently, until just soft approximately 4 minutes. Add garlic, cumin and freekeh. Cook for 1 minute. Add tomatoes and cook, stirring frequently, for 2 minutes. Add broth and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes, until freekeh is cooked.  Add kale, salt, pepper and the reserved chorizo; cook, stirring, until the kale is wilted about 5 minutes. Adjust salt and pepper for seasoning. Serve warm.

Watermelon Gazpacho

One Monday after a weekend of entertaining I eyed in my fridge some leftover Greek salad I had made using some watermelon along with the traditional tomato and feta cheese. I decided to just blitz the leftovers in the blender resulting in a wonderful combination of flavors. It was a perfect marriage of flavors. I decided to continue to play with the ingredients adding the cucumber and jalapeno as I would in any gazpacho I would make. The cucumbers also help balance the soup from tasting too sweet. You’ll love this recipe. If you are in a rush you can save alot of time by buying your watermelon already cut and ready to go. This is a refreshing dinner for a hot summer evening!

From by the bay, wishing you cool watermelon food memories!

Maryann

blog watermelon gazpacho

Watermelon Gazpacho

Ingredients

1 large tomato, seeded and coarsely chopped

3 cups watermelon, cubed and seeded

1 english or hot house cucumber, peeled, seeded and cubed

1 tablespoon jalapeno pepper, seeded and chopped

2 tablespoons red onion chopped

2 teaspoons red wine vinegar

1 teaspoon fine sea salt

1/2 teaspoon black pepper

To serve:

1/4 cup crumbled feta cheese

fresh dill

olive oil to drizzle

flake sea salt such as Maldon

optional: additional cucumber and tomato cut into 1/4 inch cubes for garnish

Directions

In a food processor or blender puree tomato, watermelon and jalapeno. Add remaining ingredients ( onion, vinegar, salt and pepper) and blend until smooth. Chill and serve by drizzling the top with olive oil. Add crumbled feta cheese and optional additional chopped cucumber and tomato. Sprinkle lightly with dill and sea salt. Enjoy!

 

 

 

Wild Mushroom Soup

To warm up on a fall chilly evening, you’ll love the light yet earthy taste of this wild mushroom soup! I love to use a mix of mushrooms depending on what’s available along with some dried porcini or chanterelle’s, a staple in my pantry. This is a soup you can prepare quickly. The earthy mushroom taste is brightened with some lemon zest and juice and there is a hint of heat from the red chili flakes. This dish is very versatile, whether you make it for a quick weeknight dinner or serve as a first course for a special dinner party. Enjoy!

From by the bay, wishing you earthy food memories!

Maryann

blog mush soup

Wild Mushroom Soup

Ingredients

2 ounces dried porcini and/or chanterelles
4 tablespoons unsalted butter
8 ounces mixed fresh wild mushrooms , clean and sliced
1/4 teaspoon red chili flakes
2  shallots , peeled and finely chopped about 1/2 cup
1 handful fresh thyme , leaves picked
sea salt
freshly ground black pepper
32 ounces organic low sodium chicken or vegetable stock
1/4 cup fresh flat-leaf parsley , leaves picked and roughly chopped
1 cup half and half
1 lemon (1/2 teaspoon zest and 1 teaspoon of juice)
Directions

Place the dried mushrooms in a small dish, add boiling water just to cover, and leave to soak. Heat a large stock pot pan, then add olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add chili flakes, shallots and thyme and a small amount of seasoning. Saute a minute add half of your porcini/chanterelles chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Cook for about 20 minutes until most of the moisture disappears. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. Remove half the soup from the pan and purée  in a food processor then pour it back in stock pot. Add  the parsley, cream, lemon zest and juice. Adjust salt and pepper to taste and serve warm.

Pumpkin Corn Bisque

blog pumpkin green

This week is unique in that the first half of the week is summer and the second half is fall. The local farm stands look the same way, one side is the last corn of the summer and on the other side you the start of fall, filled with pumpkins and winter squash. This soup does the same thing by mixing the flavors of summer corn and fall pumpkin. It’s a perfect combination that you can celebrate this time of year.

From by the bay, wishing you pumpkin corn filled food memories!

Maryann

blog pump bisque

Pumpkin Corn Bisque

Serves 4

Ingredients

2 tablespoons unsalted butter
3 cups fresh corn kernels ( approx. three ears), or thawed frozen corn
1 small chopped onion
1(15-oz.) can organic pumpkin puree
2 cups unsalted chicken broth
1/2 teaspoon coriander
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
1 cup half and half

Optional : pinch of cayenne along with other spices

Optional : garnish shelled, roasted and salted pumpkin seeds, chopped chives

Directions

In a dutch oven or stock pot  melt butter, add onions and saute until softened, add corn and saute another minute. Add remaining ingredients, except the half and half.  ( include the cayenne).  Bring to a boil, then reduce heat and simmer for about 20 minutes. Let cool, then puree in a food processor. This can be made head and refrigerate.  When ready to serve heat, once heated add half and half. Stir and serve. Garnish with pumpkin seeds and chopped chives.

 

Split Pea Soup with Beer and Bacon

Beat the cold with this wonderful split pea soup. This recipe is from Roberta’s in Brooklyn. The cookbook was a wonderful holiday gift to myself. This soup has the perfect combination of tastes and it’s very easy to make. Although Benton’s bacon is recommended, I’ve tried it with other good quality bacon so don’t let this ingredient get in your way of enjoying this delicious soup!

From by the bay, wishing you split pea food memories!

Maryann

blog split pea soup

Split Pea Soup with Beer & Bacon

Adapted from the Roberta’s Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock. (Clarkson Potter, Oct 2013)

Serves 6

340 grams (1⅔ cups) green split peas
6 slices (about 240 grams/ 8 ounces) Benton’s bacon, diced
1 large carrot, finely chopped
1 medium onion, finely chopped
1 (12-ounce) can Miller High Life or any lager
Kosher salt
Freshly ground black pepper

Put the split peas in a strainer and rinse them very thoroughly with cold water. Set a large heavy-bottomed pot over medium-low heat and add the bacon. Sweat the bacon slowly until it begins to soften, 5 to 10 minutes. Add the carrot and onion to the pot and cook until they soften and the onion is translucent, 5 to 7 minutes.

Add the split peas and water to cover (about 2½ cups). Add the beer to the pot along with a couple of pinches of salt and a few grindings of black pepper. Bring to a simmer, cover, and let cook on a very gentle simmer for 2 hours, stirring regularly and adding water as needed to keep the peas covered. The consistency should be like a thick puree. If it’s not, continue cooking and stirring. It’s not possible to overcook this soup. When it’s done, check the seasoning and serve.

Curried Butternut Squash Soup

There is nothing like a warming soup during the first cool days of autumn especially one that captures the vibrant colors of fall – like this curried butternut squash soup. It’s so easy to prepare and rich in flavor – with the subtle heat of curry balanced with the smooth, slightly sweet taste of coconut milk. It’s a perfect combination.

From by the bay wishing you squash food memories!

blog curried butternut sq soup

Curried Butternut Squash Soup

Serves 4 – 6 

Ingredients

  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 32 ounces butternut squash 1″inch cubes ( peeled and seeded)
  • 3 cloves garlic, crushed
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken or vegetable stock
  • 1 (15 ounce) can unsweetened coconut milk
  • 1/4 cup toasted pumpkin seeds
  • chopped chives to garnish

Directions

In a large stock pot melt butter and cook onion and garlic for about 5 minutes. Stir in the curry, salt, and pepper and cook for 5 minutes until onion is soft. Add the stock, coconut milk and butternut squash, bring to a simmer, and cook uncovered for 20 minutes or until squash is tender. Use an immersion blender or food processor to puree. Season with salt and pepper. Serve the soup hot, garnishing each serving with pumpkin seeds and chives.

Carrot Dill Soup

While planning a menu for my Easter brunch by the Bay, I was looking for a clever way to serve carrots with a nod to our small bunny friends. I decided on this delicious and easy carrot soup. The color is a wonderful vibrant orange. The soup is a feast for the eyes and mouth, with the slightest under note of heat to contrast the slightly sweet taste of the carrots.  This soup is great served warm with a dollop of creme fraiche which just melts into the soup or cold with a drizzle of olive oil. Sprinkle fresh chopped dill on top for either version. You can serve the soup in bowls or  in little shot glasses. The bottom line is this soup is great no matter how you eat it! Enjoy this springtime soup!

From by the bay wishing you – springtime food memories!

Maryann

blog carrot dill soup

Carrot Dill Soup

Serves 6


Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

1 leek, cleaned, chopped and using the white part

2 cups carrots peeled and sliced

1/4 teaspoon red chili flakes

4 cups chicken broth

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

4 tablespoons heavy cream

1 tablespoon fresh lemon juice

2 tablespoons chopped dill

Dill chopped and olive oil  or creme fraiche to garnish

Directions 

In a large soup pot heat butter and oil, add leeks and sauté until soft about 5 minutes. Add chili flakes and carrots, sauté for another minute. Slowly add the chicken broth, salt and pepper. Bring to a boil and then simmer for 30 minutes uncovered until the carrots soft. Puree in food processor until very smooth. Stir in lemon juice, dill and heavy cream. Serve soup either hot or cold. Garnish with chopped dill and a drizzle of olive oil or a dollop of creme fraiche.

 

Lentil soup

We continue to be fighting cold weather and the flu here on the east coast. So my call to action is comfort food for strength. I think a hearty soup is the perfect answer.  I used the ham bone I had in the freezer from Christmas , I embarked on making a lentil soup that uses some of my favorite flavors, such as rosemary, thyme, red chili flakes, garlic and some dry sherry. It’s my mother’s lentil soup kicked up a few times for more flavor. I love adding just a touch of heat to the soup with the red chili flakes, and the sherry is purely for medicinal purposes! Lentils are considered a power food, it helps lower cholesterol, helps lower the risk of heart disease and it’s filled with antioxidants. So fortify your family with this delicious and warming soup.

From by the bay wishing you nourishing food memories!
Maryann

blog lentil soup

Lentil Soup

Serves 4-6


Ingredients

2 tablespoons olive oil

2 cups sweet onions finely chopped

2 tablespoons garlic, chopped

1 tablespoon minced fresh rosemary

1 teaspoon fresh thyme leaves

2 bay leaves

1/2 teaspoon red chili flakes

2 quarts chicken stock

1 ham bone with some meat on bone

1 pound umbrian lentils 

2 teaspoons fine sea salt

1 teaspoon fresh ground black pepper

1/4 cup dry sherry


Directions

In a stock pot heat 2 tablespoons olive oil. Sauté the onions until soften. Add garlic and red chili flakes and saute another minute. Add rosemary, thyme, and bay leaves. Sauté until fragrant about one minute. Add the stock and ham bone.  Bring to a boil, then lower heat , cover and simmer for approximately 1 hour. Remove the ham bone, chop the meat from the bone and add back into the soup along with the lentils, salt and pepper and simmer covered another hour. Add sherry and simmer another ten minutes. Remove from heat and serve. 

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