No corned beef. No cabbage. But. Have brussel sprouts. Carrots. And. Ham. So. Soup.
In a large saucepan, heat 1 large box low-salt chicken broth. Add trimmed, halved brussel sprouts, sliced carrots, sliced onion optional, and diced ham steak. Season with generous amount of crushed black pepper, not salt with ham. But taste it to see. Bring to boil and then simmer until vegetables are tender but not mushy. Sláinte
Chop the following into medium-sized chunks: 1 large purple carrot, 1 large red carrot, 2 medium white carrots, 1 medium orange carrot, a few stalks of celery, 1/2 medium red onion. Cut half a small cabbage into shreds. Drain a can of black or white beans. Open a small can tomato paste. 2 boxes Pacific chicken broth.
In a large stock pot, brown the carrots, celery and onions in a little olive oil. In the middle of the pot, brown a small can of tomato paste. Stir into the vegetables. Add 2 boxes chicken broth plus water to cover. Season with garlic, ground black pepper, celery salt to taste. Add the black beans and cabbage. Bring to boil. Cover and simmer for 30 minutes until all vegetables are cooked through and tender.
Garnish with shredded jack cheese and serve with hard crust bread.
It’s that time of year again. Chilled sipping soups.
Watermelon and cucumbers balance the acid for this twist on a classic.
Serves 4.
6-8 pickle cukes, peeled and coarsely chopped
6 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
Celery salt, ground black pepper to taste
Soak the bread in water and wring dry.
Put equal parts bread and above ingredients in stages into a blender and pulse so consistency is smooth.
Stir and taste for seasoning, vinegar balance. Adjust as needed.
Pour each stage into a pitcher.
Pour into bowls with chunks of veggies, onions and parsley to garnish.
These soups are rich and fragrant, meant for sipping from a small glass.
Potato Turnip Leek Soup
Peel and cut into small chunks:
4 medium Yukon Gold potatoes
1 medium turnip
Put into large saucepan, cover with water and season with cracked black pepper. Bring to boil and then simmer until tender. Drain in a colander and bring to room temperature.
Meanwhile, preheat oven to 400 degrees. Trim and clean 3 leeks. Cut lengthwise and put on cookie sheet, cut side down. Drizzle with olive oil, sprinkle with sea salt, garlic powder and roast for 20 minutes. Remove from oven. Let cool to room temperature. Chop into small pieces.
When everything is cool, put half the potatoes, turnips, leeks into a blender with 1 cup chicken or vegetable broth and 1 teaspoon horseradish. Pulse until smooth.
Pour into a refrigerator container.
Blend the other half of the potatoes, turnips, another cup broth and teaspoon horseradish until smooth. Pour into same container. Add the other half of the leeks (not blended, just chopped) and stir. Refrigerate until ready to heat and eat. Garnish with chives.
Red Cabbage Apple Soup
Shred one medium red cabbage with tender pieces only. Chop one sweet yellow onion. Julienne one small orange bell pepper.
In a stock pot, heat 1 tbs. each canola oil and butter and add the chopped onion. Cook until translucent. Season with 1/2 teaspoon cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1 1/2 teaspoon cinnamon, 1/2 teaspoon cayenne, 2 tbs. sesame seeds, 1 tbs. garlic powder. Stir and blend.
Add the shredded cabbage and bell pepper and cook until cabbage is wilted, tender. Season with salt to taste and add 1 tbs. maple syrup. Stir. Add 4 cups water. Bring to boil. Cover. Simmer 30 minutes.
After 30 minutes, peel, core and slice 4 tart apples. Add to the stock. Bring to boil. Cover and simmer for 30 minutes. Uncover for 15 minutes or longer to thicken. Remove from heat and cool. Stir in 1 cup non-fat plain yogurt.
I add watermelon to balance the acid. Not as a dominant taste.
Serves 4.
4-6 pickle cukes, peeled and coarsely chopped
6-8 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
celery salt, ground black pepper to taste
Soak the bread in water and wring dry.
Add the ingredients in equal proportions in stages in a blender.
Pulse so consistency is smooth with a few chunky bits.
Stir and taste for seasoning, vinegar balance.
Put each batch into a container until all is blended.
Chill and serve cold with chopped garden veggie garnishes.
If you like thick creamy chowder, this isn’t it. It’s a light yet hearty savory soup. Serves 4.
Peel and cut 3 small potatoes into bite-sized chunks. Finely dice the tender inside end of a small leek, keep half for later.
In a large saucepan, cover potatoes and half the diced leek with vegetable or chicken broth, ground black pepper, and bring to boil. Turn to medium heat and cook uncovered until potatoes are cooked through, but still firm.
Add 3/4 lb. cod, and continue to boil until fish flakes. Add kernels of one cooked cob of corn. Cover and simmer on low heat for 15 minutes.
Remove soup to a large bowl. In the same saucepan, brown the remaining diced leek in 1/4 stick butter. Add the soup back into the saucepan and stir. Bring to boil again, then turn off heat.
When soup is still hot, but no longer boiling, add 2 cups skim milk. Stir. Serve topped with a little paprika and dried chives.
Any fresh firm white fish or clams can be used as well.
Recipe Detours 