foodertoire:

Spicy Peanut Eggplant And Shallot Stew

Spicy Peanut Eggplant And Shallot Stew

Chilled Watermelon Blackberry Soup

Ingredients:

6 cups watermelon , diced and seeded
1 -2 teaspoon lemon juice or 1 -2 teaspoon lime juice
1 pinch salt
2 cups blackberries
1 tablespoon honey (optional)
1 -2 teaspoon rose water or 1 -2 teaspoon orange flower water
1 lb red watermelon
1 lb yellow watermelon
1/4 cup pomegranate seeds
mint sprig , for garnish

Directions:

1

Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
2

Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
3

Seed the red and yellow watermelon and cut into bite-size pieces.
4

Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
5

Garnish with the mint and serve.

(Source: food.com)

Creamy Potato Zucchini Soup

olive oil

1 large onion, finely diced

3 cloves garlic, minced

4-5 potatoes, peeled and diced

1 1/2 cups stock

2 cups milk**

2 zucchini, grated

salt and pepper to taste

Saute onion in some oil until soft. Add garlic and cook 2 minutes. Add potato and stock, bring to a boil. Reduce heat and simmer 25-30 min or until potatoes are cooked. Add milk and zucchini. Cook on low for 10 minutes.

Remove from heat and let stand for ten minutes. Puree soup in the pot with a hand held blender. Season with salt and pepper. Garnish with cheese and croutons.

**For vegan friendly simply sub with a milk alternative

(Source: happytaters.blogspot.com)

Carrot Vichyssiose

Ingredients

yield: 4

2 tablespoons olive oil
3 large leeks (1 1/2 pounds), white and light green parts coarsly chopped
1 medium clove garlic, minced
4 small Yukon Gold potatoes (1 1/2 pounds), peeled
5 carrots (9 ounces), peeled
2 1/2 cups vegetable stock or low-sodium vegetable broth
1 1/2 teaspoons salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
2 cups whole milk (Subsitute with your choice of non-dairy ‘milks’ I think coconut milk might pair well with this)
3 tablespoons snipped fresh chives

Directions:

Divide the carrots and potatoes. Cut half the potatoes into small chunks and half the carrots into 1/4-inch thick rounds. Reserve the remaining potatoes and carrots.
In a dutch oven or stock pot, heat the oil over medium heat until shimmering. Add the leeks and garlic, cover, and cook, stirring occasionally, until wilted, about 10 minutes. Add the cubed potatoes, sliced carrots, stock, salt, pepper, and two cups of water. Bring to a boil, then simmer until vegetables are tender, about 20 minutes.
Remove from heat and stir in the milk, then transfer to a blender to puree until smooth. Season to taste with salt and pepper. If desired, chill in the refrigerator, or return to the heat to warm through.
In the meantime, bring a saucepan of salted water to boil. Cut the remaining potatoes and carrots into fine matchsticks and blanch them in the water until just tender, 2-3 minutes. Drain and, if serving the soup cold, shock them in cold water. Otherwise, add them to the soup.
Serve the soup in shallow bowls with the vegetable matchsticks and snipped chives.

(Source: seriouseats.com)

Chilled Peach Soup

Ingredients

1 cup dry white wine
1 cup peach schnapps
1/2 cup sugar
1 teaspoon chopped fresh mint leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups half-and-half cream**
10 fresh peaches, sliced

Directions

Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.\

**Vegan substitute: White Wave - Silk Creamer

Radish Top Soup

Ingredients

2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups vegetable broth
1/3 cup heavy cream
5 radishes, sliced
Directions
1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in vegetable broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

(Source: allrecipes.com)

Bay Leaf Beet Soup

Ingredients

4 large red beets, trimmed
2 tablespoons extra virgin olive oil
1 red onion, chopped
2 tablespoons chopped leek
4 cloves garlic, chopped
4 cups vegetable broth
5 bay leaves, broken in half
1 pinch ground cinnamon
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch dried tarragon
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.
2. Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.
3. Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.
4. Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.

Turnip Potato Soup

Turnip Potato Soup Recipe

The older the turnip, the longer it takes to cook and the more strongly flavored and bitter it is. Look for small, young turnips, they’ll be only slightly bitter and actually quite sweet.

INGREDIENTS

6 Tbsp unsalted butter
4 medium onions, thinly sliced
3 pounds fresh, young turnips, peeled and thinly sliced
1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced
Salt
6 Cups of chicken stock*
1/4 teaspoon freshly grated nutmeg
2 Tbsp chopped fresh parsley for garnish

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

METHOD

1 In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes. Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.

2 Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.

3 Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.

Easy French Onion Soup

Ingredients:

3 tablespoons butter
4 cups thinly sliced onions, about 4 to 5 medium onions
4 cans condensed vegetable broth (10 1/2 ounces each)*
4 slices French bread, 1 inch thick
4 tablespoons shredded Gruyere cheese
2 tablespoons grated Parmesan cheese

Preparation:

Directions for easy French onion soup
In a large skillet over medium low heat, melt butter. Saute onion until golden in color, about 8 minutes. In a medium saucepan, combine broth and sautéed onion; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Meanwhile, toast French bread on both sides under broiler; sprinkle each slice evenly with cheeses; broil just until cheese is bubbly. Pour French onion soup into 4 individual soup bowls; float a slice of toasted French bread, cheese side up, on each bowl of French onion soup.**

French onion soup serves 4.

*Original recipe called for beef broth, as will most French Onion soups, this is simple substitution

**Again presentation is optional

(Source: southernfood.about.com)

saraeats:

Perfect Hearty (Yet Light) Winter Soup
vegan, serves 4-8

What You Need
☑ 1 can (14.5 ounces) beans (navy, red, black- your choice!)
☑ 1 small onion, chopped
☑ 1 lb (1 can) button mushrooms
☑ 10 ounces baby spinach
☑ 4 small red potatoes cut into 1/2 inch
☑ 2 servings of udon (two small packages) optional
☑ 1/4 tsp thyme
☑ 1 Tbsp vegetarian oyster sauce (made from mushrooms)
☑ 1 Tbsp olive oil
☑ 1 1/2 cups water
☑ red cooking wine
☑ sea salt

What You Do
1. Cook your udon according to package directions! You can add whatever noodles you like here, but I love the big fat udon noodles so that’s what we went with. Udon comes in small packages at the average grocery store, but at an Asian grocer it can come in large bundles. If you’re using the small packages, grab two, and if you’re using the bundle, just separate out two servings (if they aren’t already separated for you!) Udon doesn’t take that long to cook, so strain it and set it aside when it’s done.

2. While your udon is cooking, heat your olive oil in a large pot over medium heat and add your onion and potatoes and cook until the onion is slightly brown (5 min or so) before adding a pinch (or three, if you’re like me) of salt, mushrooms and thyme for another few minutes until the mushrooms are tender (if you’re using fresh).

3. Add 1 1/2 cups water, a splash of red cooking wine, your cooked and drained noodles, 1 tbsp of vegetarian oyster sauce, and the spinach to the pot, stir, cover with a lid, and let it cook for 8-10 minutes (or until your potatoes are tender).

Serve hot and enjoy!