Grilled Corn Chowder — Three Many Cooks. Mom and I made this soup for the first time a few weekends ago, late on a Sunday morning.
We were at Mom and Dad’s house in Pennsylvania and, after a lovely long weekend, were about to start our trek back home. As we packed the refrigerator into insulated bags, we were simultaneously on the hunt for what might become lunch. The most obvious candidate was several ears of leftover grilled corn. Jack Monroe’s red bean soup with dumplings. Regular readers will know that I am near-fanatical about the humble kidney bean, a throwback to the days when a can was 17p on the bottom shelves of the supermarket (now nearly twice the price two years later).
I mashed them into burgers, padded out chillis, plumped up a goulash – my love for the little red bean knows no bounds. One afternoon, sitting in the pub with my friend Chris, I found a kindred kidney bean spirit. “Red pea soup,” he announced, before enthusiastically recounting holidays in Jamaica. Soup? Out of kidney beans? Food - Recipes : Chestnut, roasted butternut squash and Bramley apple soup. How to make the perfect pea and ham soup. This is comfort food of the old school – the very old school, in fact.
Peas have been grown in this country since Anglo-Saxon times, and pease pottage was a staple of the medieval table. Both rich and poor were partial to a mess of pottage, whether made with white wine and spices for the rich, or, according to food historian Colin Spencer, peasant-style with salt and garlic or raw onion, “so thick it could be eaten with the fingers”. Instructions for the appetising-sounding “old peas with bacon”, included in a 1790 collection of Receipts in Ancient Cookery, sounds very similar to what we know today as London particular, a thick pea and ham soup named after the thick, greenish fogs that choked the capital until the 1950s.
Not a terribly auspicious omen, perhaps, but trust me, this is one dish that won’t choke you or your wallet. Tomato & Peanut Soup with Sweet Potato, Kale & Chickpeas - Dinner With Julie Dinner With Julie Tomato & Peanut Soup with Sweet Potato, Kale & Chickpeas - Dinner With Julie. On this day in 2011, I saved a recipe for African tomato and peanut soup with chickpeas, and it has been among the 400 or so others in my drafts folder ever since.
This morning, I saved another recipe for African peanut soup with chickpeas. Cycles, anyone? I think I may be becoming predictable – requiring thick, spicy soup in early January as a physical and psychological ballast against the chocolate high that was December. Tomato & Peanut Soup with Sweet Potato, Kale & Chickpeas - Dinner With Julie Dinner With Julie Tomato & Peanut Soup with Sweet Potato, Kale & Chickpeas - Dinner With Julie. Food - Recipes : Pumpkin soup with pumpkin seed bread. Chorizo & Butternut Squash Soup Recipe. So, autumn officially starts in 4 days.
Although in my Sierra Leonean bones and Suffolk kitchen it pretty much started in mid August. Logs gathered and split, fires lit and the recipe ideas book filled with a gazillion soup recipe ideas for the coming colder months. Plus all the testing out too. Food blogging fun. If you go through my soup ideas list, you would be able to tell that I have a serious orange vegetable obsession because the first 5 soups all have butternut squash or pumpkin with notes about sweet potato substitutions. This has got everything that you need for a hearty soup, creamy butternut squash balanced by a little tartness from the tomatoes, warming spices from the chorizo, cinnamon and smoky paprika and some protein bulk from the black eyed beans. It is also the sort of soup that tastes better a few days later.
Below are other soup recipes you might like. Holiday Soup For The Soul. Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other.
Two of our favourites are: ‘Pinky’ and ‘The Brain’. Remember that show? Depending on the day, we fight over who is Pinky and who is The Brain. 2) When we are trying to decide what to do at night or on the weekends you can often hear us say to one another, ‘Gee Brain, what do you want to do tonight?’ 3) We also have a special voice just for Sketchie. Eric said (in Sketchie’s squeaky voice), ‘Not impressed’. We are totally normal.
Last night, Eric said I could be ‘The Brain’ because I whipped up this amazing soup. I turned Eric, a former non-soup lover, into a soup lover in just over 10 years. Never say never… ;) Holiday Soup For The Soul Print this post! This is hands down one of my all time favourite soups! Inspired by Fat Free Vegan Kitchen. Ingredients: Directions: Heat the oil in a large soup pot. Place your bouillon cube into a medium sized bowl. Sweet potato and sausage soup. Because I am, in all likelihood, about seven years old on the inside but old enough on the outside to know that this might never change, I’m just going to admit from the start that the concept of sausage soup makes me giggle.
It also sounds kind of gross, don’t you think? Sausage soup.Hee hee. Jack Monroe's chilled pea, coriander and chilli soup recipe. Chilled pea and mint soup is everywhere at the moment – I'm a fan of pea and coriander.
It's lovely served warm, but I like mine cool and refreshing, with a little hot chilli surprise. (Serves 2) 87p each1 tbsp groundnut or sunflower oil, 20p4 spring onions, sliced, 40p1 smallish potato, diced, 15p1 small red chilli, sliced, or chilli flakes, 9p1 fat clove of garlic, crushed, 3p500ml vegetable or chicken stock, 2p250g peas, 51pFistful of coriander, 13p1 tsp sugar, 1p1 tbsp lime juice, 3p200g yoghurt, 18p Warm the oil in a saucepan and add the potato, spring onions, chilli and garlic (reserve some onion and chilli to garnish). Cook for five minutes on a medium heat, stirring occasionally. Pour over the stock, bring to the boil and simmer for 15 minutes until the potato is very tender. Bread soup, with Neapolitan tomato and Parmesan-bread crisps.
2 cloves of garlic, crushed 1 litre of chicken or vegetable stock 1 x 450g can borlotti beans, drained for the Parmesan-bread crisps 120g grated fresh Parmesan 120g fresh breadcrumbs Preheat the oven to 120C/gas mark 4 and place the torn bread on a baking tray.
Put the tomato mixture back in the pan with the stock, add the beans and heat until the soup simmers. To make the Parmesan crisps, preheat the oven to 180C/gas mark 4 and mix the cheese and crumbs together in a bowl. Peruvian chicken soup recipe. Food - Recipes : Mulligatawny soup. Harvest Vegetable and Chicken Soup with Quinoa and Bacon. Harvest Vegetable and Chicken Soup with Quinoa and Bacon It’s fall!
Actually, where I live we’re a little confused since it snowed in the mountains this past weekend! We had a bit of a cold front come in, and it snowed above 7,000 feet (I’m at 6,000 feet where we got rain instead). I’m hoping that means we’re going to have a fantastic ski season. And I’m guessing that means that the gargantuan snowblower we just bought is going to come in handy. I used a soup recipe from the current Cooking Light and switched up a few things. Isn’t it beautiful? Food - Recipes : Irish fish chowder with soda bread.
Italian wedding soup. Italian wedding soupmeatballs 1 lb lean ground beef (local & organic) 1 T fennel seeds, crushed 1 t Old Bay seasoning 1/4 cayenne pepper 1/2 t freshly ground pepper 1 t worchestershire sauce 2 cloves garlic, minced 1/4 t kosher salt 1 egg 1/4 c bread crumbs 1 T olive oil 1 large onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 large carrot, diced 1 t dried chili flakes pinch of salt fresh ground pepper 1 bunch kale, cut into 1 inch ribbons (tough ribs removed) & cut crosswise 6 c chicken stock Parmesan rinds (optional) 1 c short or small pasta Preheat oven to 375F. Urgette and mint soup. This fresh soup works equally well warm or cold. I love it chilled on a hot afternoon. Use those courgettes at the bottom of your fridge that are getting a bit soft. Serves 3-4 4 tbsp olive oilGenerous knob of butter1 small onion, chopped2 small courgettes, thinly slicedPinch of salt300g frozen peas500ml vegetable stock (top up with water to cover if necessary)Handful of mint, tornHandful of watercress, torn50g spreadable goat's cheese8 small pieces of toasted sourdough bread Put half the oil and all the butter into a pan on a medium heat.
BBC Food blog: Chowder power.