Cream of Mushroom Soup – Pure Liquid Moon-Soaked Earth. I can't believe I haven't posted a video recipe for cream of mushroom soup!
It's such a classic cool weather staple, and quite simple to make – as long as you have a few hours to spare. The secret to this deep rich potage is a long slow caramelization, the key to unlocking the mushroom's magic. Oh, and by the way, I mean that literally. Mushrooms are by far the most mysterious and magical things we eat. Scientists still don't really understand how and why they grow like they do. This is a very minimalist formula, and meant to transform the browned bits of fungus into pure earthy essence of mushroom.
Cream of Green Garlic and Potato Soup – The Young and the Cloveless. I use so much regular garlic that to see the plant in its premature form always fills me with wonder and excitement.
To think that these tender, scallion-like bulbs will eventually divide themselves into all those neat, paper-wrapped cloves fascinates me every time. Yes, I’m easily fascinated. Green garlic, as I’ve come to learn relatively late in life, makes one hell of a good soup. Its flavor, once simmered slowly with potatoes and a bit of pork, is somewhere right in the middle between raw garlic and sweet caramelized onions. The role of pork in this soup is being played by chopped-up prosciutto scraps, who you may remember from such productions as Roasted Asparagus with Prosciutto and Poached Egg.
There are no secret tips or tricks here; this is about as simple a soup as you could ask for. We still have more than a few chilly spring days ahead, so head out to the farmers market, or better produce markets, and grab some green garlic, so you can enjoy this fine soup. Ingredients: Curried Squash and Pear Soup Recipe. Curried Squash Soup Recipe. Method 1 Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat.
Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. 2 Heat another tablespoon of olive oil in the pot, on medium heat. 3 Return the butternut squash to the pot. Serve in individual bowls with a dollop of sour cream and some chopped cilantro.
Creamy Sweet Potato Soup Recipe. Cream of Spinach Soup Recipe. Chipotle Pumpkin Soup Recipe. If canned chipotle in adobo is not available, you can use chipotle powder, start with one teaspoon and increase to taste.
If chipotle powder is not available, use 1/2 teaspoon of regular chili powder, increasing to taste, and a dash of liquid smoke. Note that fresh pumpkins vary in their moisture content, so you may need to add more liquid, either water or stock, to get to the consistency you want, depending on how thick or thin you would like your soup to be. Ingredients Garnishes: Toasted, shelled pumpkin seeds (pepitas)CilantroCreme fresca, creme fraiche or sour cream thinned with a little water so that it's runny *To cook fresh pumpkin, use a good cooking pumpkin (i.e. sugar pumpkin, fairytale pumpkin, hubbard, or kabocha pumpkin), cut in half, scoop out the seeds, place the pumpkin cut side down on a foil-lined, rimmed baking sheet.
Method 1 Heat oil in a large pot (8-quart) on medium high heat. Butternut Squash Apple Soup Recipe. Note that the smaller you chop your vegetables, the faster they will cook.
We like to finely dice the onion. celery and carrot, and cut the squash and apple into 1/2-inch chunks. For a variation add a couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat). Ingredients 1 medium yellow onion, chopped1 rib of celery, chopped1 carrot, chopped2 Tbsp butter1 butternut squash, peeled, seeds removed, chopped1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)3 cups chicken broth (or vegetable broth if vegetarian)*1 cup waterPinches of nutmeg, cinnamon, cayenne, salt and pepper *If cooking gluten-free, use gluten-free broth. Method 1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Artichoke Soup Recipe. The recipe can easily be cut in half.
We do not recommend using frozen artichoke hearts for this soup, as frozen hearts are treated in an acidic solution, changing the flavor of the soup. Method 1 Prepare the artichoke hearts. Peel off the leaves from around the artichokes until you get to the thistly choke in the center. (Note, we save most of the leaves to steam separately and eat dipped in melted butter or mayonnaise. 2 Melt the butter in a large, thick-bottomed pot on medium heat. 3 After an hour, remove and discard the herbs. Roasted Eggplant and Tomato Soup Recipe. Roasted Red Pepper Potato Soup Recipe.