Tuesday, February 3, 2009

More Soups

I was hiking Fryman Canyon the other morning and wind was blowing and the overcast fog was peaking around the mountain. It finally feels like winter! Here are some really great soup recipes that are not only tasty, but also really quick and easy! Take out a big stockpot and serve for dinner and the freeze the leftovers in individual serving containers for the time when the winter days get cold and crazy.

Thai Chicken and Coconut Soup
2 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small jalapeno, finely chopped
1 lemongrass stock, bruised
Juice of 3 limes
4 cups chicken stock
2 cups Coconut milk
1 pound boneless chicken breast, thinly sliced
Fresh cilantro for garnish

In a large soup pot sauté the onions, garlic, cumin and jalapeno for 10 minutes. Add the stock, limejuice coconut milk and lemon grass stalk and bring to a boil. Stir in the chicken and simmer uncovered for about 10 minutes until the chicken is tender. Serve at once with a cilantro garnish.

Pumpkin Soup
4 Tbsp unsalted butter

2 medium yellow onions, chopped

2 teaspoons minced garlic

1/8 to 1/4 teaspoon crushed red pepper

2 teaspoons curry powder

1/2-teaspoon ground coriander

Pinch ground cayenne pepper
3 (15 oz) cans 100 percent pumpkin or
6 cups of chopped roasted pumpkin

6 cups of chicken sock
2 cups of milk

1/2 cup brown sugar

1/2-cup heavy cream
Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste.

Avgolemono (Greek Lemon Soup)
4 eggs

1 cup orzo pasta
8 cups chicken stock
2 cups chicken breasts, cooked and chopped

1 c Fresh lemon juice
6 sprigs parsley, chopped
Zest of one lemon

Salt and pepper to taste

 Bring the stock to boil in a 4 qt. soup pot and add the orzo. Cook, covered, until the orzo is tender, about 15 minutes. Whisk together the eggs and lemon juice. Remove the soup form heat and add the egg mixture. Continue to cook for a moment until all thickens. Remove from the heat again and add chopped parsley, lemon zest lemon juice and chicken. Serve when it is all heated through.

Curried Red Pepper Soup

4 large red bell peppers, chopped
2 medium onion, chopped

4 tablespoons butter

6 cups vegetable stock

2 cups sour cream

1 teaspoon curry powder
Pepper to taste
Sauté onion and pepper in butter over medium heat 
When peppers are soft, add the curry powder and stock and cover 
Once the peppers are soft, add cream, and puree 
Return to low heat and simmer uncovered until a rich soupy consistency is attained 
Add freshly ground black pepper to taste.

Spicy Red Lentil Soup
1 tbsp olive oil

2 medium onions, chopped

3 cloves garlic, crushed

2 tsp ground cumin

2 tsp curry powder

¼- cup tomato paste

2 (15 ounce Can) crushed tomatoes

6 cups vegetable stock

½- cup red lentils

Heat oil in large pan, add onions, garlic and cook over medium heat, stirring, until onions are soft Add the rest of the ingredients and cook, uncovered, about 20 minutes or until lentils are tender.

Fisherman’s Soup
1 (2-21/2 pound) fish (red snapper or sea bass)
2 onions, sliced
1/3-cup olive oil
2 bay leaves
2 parsley sprigs
1 thyme sprig
1-teaspoon peppercorns
4 tomatoes, peeled and coarsely chopped
16 jumbo shrimp, raw
16 mussels, cleaned
Juice of one lemon
Chopped parsley for garnish
Skin and filet fish. In a soup pot put fish bones, onions olive oil, bay leaves, parsley, thyme, tomotes, peppercorns and a pinch of salt. Add 8 cups water and bring to a boil. Reduce heat and simmer for 45 minutes. Press through a strainer into a clean pot. Cut fish into 1-inch pieces. Bring stock to a simmer and add fish and shrimp. Simmer 5 minutes until fish and shrimp are nearly cooked. Do not over cook. Add mussels and cook for 1 minute more until they open. Add lemon juice. Garnish with parsley and serve with crusty bread.

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