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Comfort Food. Roasted Pumpkin-Apple Soup -EW. Jammin’ Jambalaya. Recipes for Kids. Fresh Corn Chowder. I watched Mark Bittman prepare this corn chowder on the Today Show one morning and with all the fabulous corn at the farmer’s market right now, I couldn’t wait to try it.

Fresh Corn Chowder

One unique step that he does that adds tons of flavor to the broth, is boil the corn cobs in the water. My corn was very sweet, so I added some cheyenne pepper to balance out the sweetness of the corn. I also wanted to make it more filling, so I added some diced potatoes and bacon. Carrot Ginger Soup with Cashew Cream. This is another recipe from Rebecca Katz, author, One Bite at a Time, (Celestial Arts, 2004) I made it exactly as she wrote it out except that I used a hand blender and did the blending right in the pot instead of transferring to a blender.

Carrot Ginger Soup with Cashew Cream

It was so yummy. We are big carrot eaters in our house so I was pretty sure it would be a hit with all of us and it was. Carrot Ginger Soup with Cashew Cream. Curried Carrot Soup with Coconut & Cashews « Je Mange la Ville. Carrot Ginger Soup with Chestnut Cream. From our Featured Expert: Rebecca Katz This versatile soup can be prepared either with the Magic Mineral Broth or suing the carrot cooking liquid as your stock.

Carrot Ginger Soup with Chestnut Cream

The ginger adds an agreeable pep but the real showstopper is the cashew cream. Your taste buds will thank you. Carrot and Cashew Soup Recipe. There was a post on Slashfood a few weeks ago which kick-started my Moosewood Cookbook phase.

Carrot and Cashew Soup Recipe

It was extolling the virtues of the Carrot Soup recipe from the first printing of the cookbook. When my organic box showed up this week with a 2lb bag of cooking carrots and several potatoes it was like it was meant to be. Plus, it seems as though our summer has been curbed a wee bit early so a bowl of soup seemed like the perfect thing. This recipe does improve the next day. I have transcribed the recipe as I made it but there were lots of variations available and suggestions on the Slashfood post.

[print_this]Carrot and Cashew Soup (serves 4) 2 lbs. carrots, peeled and roughly chopped 4 cups stock or water 1 ½ teaspoon salt 1 medium potato, scrubbed and roughly chopped 3-4 tablespoons butter 1 cup onion, chopped 1-2 cloves garlic, crushed 1 teaspoon ginger, grated ⅓ cup cashews, chopped ¾ cup sour cream. Care2 Healthy & Green Living. This spring-season comfort soup is loaded with distinctive flavors and antioxidant-rich ingredients.

Care2 Healthy & Green Living

The blended cashews add a creamy dimension to this soup, along with muscle-fueling protein and heart-healthy oils. 1 1/2 pounds carrots, raw (peeled and washed) 2 tablespoons olive oil or butter 1 medium yellow onion, chopped 1/4 cup gingerroot, finely chopped 3 cloves garlic, minced 7 cups vegetable broth 1 cup dry white wine (optional) 1 1/2 cups cashew nuts, unsalted and either raw or dry-roasted 2 tablespoons lemon juice (orange juice may be substituted) Curry and/or coriander powder, one pinch or to taste Salt and pepper, to taste Fresh chives or parsley for garnish 1.

Peel and cut carrots into half-inch pieces. Place oil or butter in large stock pot over medium heat. 2. Serves 6 Natural Solutions: Vibrant Health, Balanced Living offers its readers the latest news on health conditions, herbs and supplements, natural beauty products, healing foods and conscious living. Savory & Sweet: Ginger Carrot Soup with Cashews. I love to find a recipe that I would never have come up with myself.

Savory & Sweet: Ginger Carrot Soup with Cashews

This is a perfect example. I found this in the new printing of the original cookbook from the Moosewood Restaurant in Ithaca, NY. French onion soup. Hey guys, sorry I haven't posted much.

french onion soup

So much for promising to post more. Just Carrot Soup « Onions and Chocolate. Soups are simple.

Just Carrot Soup « Onions and Chocolate

Actually…soups can get very complicated…but most of the time it is unnecessary. Soups are a peasant food…made with leftovers and bones and carcasses and bits and pieces. Soups are what you make when you have a few things and you cook them up in a pot of water and add whatever aromatics you might have around. Lastly, soups are perfect for fall…even California fall. We had an abundance of carrots. Start with carrots.

I start almost all of my soups with a basic mirepoix of the holy trinity – onions, celery and carrots. Check the vegetables for doneness, and now it is time to purée. Use your hand-blender or your counter-top blender (purée in batches), to blend the soup. A lot of the fun you can have with soups is what you put in them or on them once they’re in your bowl. Serve immediately. Ribollita Soup Recipe @ Delicieux. Ribollita is a Tuscan style soup that more closely resembles a stew than a soup.

Ribollita Soup Recipe @ Delicieux

It was peasant food, and due to it’s nature was made from the left overs of other dishes, which is how it got it’s name as Ribollita literally means “reboiled”. Traditionally, Ribollita soup uses Tuscan cabbage (Cavolo Nero), cannellini beans, and stale bread. While you can often find brothy versions of Ribollita soup, in my mind they aren’t traditional and don’t really get to the heart of what this type of cooking was about. Peasant cooking was all about extending the life of dishes and making them as filling as possible. 50 Easy Soups (1 - 10) : Recipes and Cooking. Lightened Loaded Potato Soup. The Family Kitchen. The first time I heard of pumpkin chili last year, my first thought was that it didn’t sound right.

The Family Kitchen

It took me a year to try it, and I am so glad I did because it is amazing. The flavor of the pumpkin is so very subtle in the chili. The pumpkin puree’s main addition to the chili is creating a wonderfully creamy, silky texture. This would be a perfect recipe to have on Halloween, especially if you’ll be staying in and greeting the little trick or treaters. Just leave this simmering away on the stove, and your home will smell wonderful and inviting. French Onion Soup. FRENCH ONION IS a soup, for crying out loud, in a When Harry Met Sally sort of way. At Bellevue’s new Artisanal Brasserie (11111 NE Eighth St, Bellevue, 425-372-2200; artisanalwa.com), it hits its peak: Bubbly, breakable cheese leather gives way to a vat of what is essentially hot liquid onion jam.

Makes: 4 servingsActive Time: 40 minutesTotal Time: 2 hours Ingredients: Eight ¼-inch slices French baguette ¼ cup canola oil 2½ pounds large yellow onions, thinly sliced 1½ pounds red onions, thinly sliced 2 large shallots (7 ounces), thinly sliced 1 medium leek (7 ounces), white and light-green part only, well rinsed, diced 1 cup dry white wine ¼ cup sherry 4 cups dark-brown beef stock Herb sachet: 4 sprigs thyme, 3 bay leaves, 1 tsp crushed black peppercorns, and 3 crushed garlic cloves tied in a cheesecloth bundle Kosher salt Freshly ground black pepper 2½ ounces each, grated: Gruyere, Beaufort, Emmental, Parmigiano-Reggiano Directions:

Pacific Natural Foods » Our Foods » Creamy Soups » Cashew Carrot Ginger.