A comforting soup story for Coastal Living. Back in July, right in the middle of summer, I styled and photograph a soup story for the November issue of Coastal Living magazine. Comforting and cozy soups (some not gluten-free, which I ended up adapting for myself) that I knew I would come back to once colder months arrived. And I did. Salmon chowder, chicken and vegetable soup with herb dumplings, spicy shrimp boil, five onion soup, and a favorite…. … creamy celery root and apple soup with smoked trout and hazelnuts. The recipes, which came from the Coastal Living test kitchen except the salmon chowder which is from Chef Christine Keff of Flying Fish in Seattle, were a hit with my friends who took plenty of leftovers home. I made the celery root and apple soup again this week and plan to incorporate it into my holiday menu. Jon and Miren loved it with cheese toasties. I really enjoy the contrast of sweet & smoky and creamy & crunchy.
The November issue of Coastal Living is on newsstands now and you can find all the recipes there. Green Heirloom Tomato and Celeriac Soup. You might be wondering why in the world I am blogging about heirloom tomatoes in the middle of winter. While most of you are covered in snow and wearing layer upon layer of clothing, it is tomato season here in Florida. Yes, and it is beautiful. It is the season of tomatoes, strawberries, zucchini, peppers… all the things that most of you enjoy during the summer we have them now. On Sundays, we get up early, get a quick bite to eat and we load up the kids in the car to go to our local farmers market. The last couple of weeks, the tomatoes at one of my favorites farm stands have been beautiful and we have been eating them in salads about every single day.
Everyday, when J. comes home from school, he requests the same thing. Last week, I made this green heirloom tomato and celery root soup for him and he loved it. Green Heirloom Tomato and Celeriac Soup Garnishcherry tomato confitcelery root fried in olive oilcelery saltfresh thyme To blanch the tomatoes, bring water to a boil. Asparagus Soup. This soup is very green. Like sci-fi, alien green. Like, totally-good-for-you green. Like, I thought about calling it Green Machine Soup but feared a suit from the Naked Juice company. Because I’m sure they all read my blog…. I’m sure of it. Asparagus is probably my second favorite vegetable right now (Brussels Sprouts takes first place, obvs). Plus, soup is my favorite way to eat vegetables in the winter. Asparagus Soup, makes 3-4 servings.
Needed: 2-3 tablespoons olive oil, 1/2 a yellow onion, 2 tablespoons minced garlic, 2 lbs asparagus, 1 can vegetable stock (low sodium), 1/2 cup cream, 1 lemon, salt and pepper. In a large pot or dutch oven heat the olive oil over low/medium heat. Now use an Immersion blender to carefully liquefy everything. Enjoy! Butternut Apple Soup. I recently acquired a Hand Blender and I have been itching to use it more. I’ve been absolutely dying to get my soup on. If you know what I mean. And I realized the other day I had never really made anything with butternut squash before. (Gasp!) Oh-and I don’t know if I got a really tough butternut squash or it this is just something that no one ever tells you but… I thought it was REALLY difficult to chop up. Butternut Apple Soup, serves 3-4, recipe adapted from Bon Appetit.
Needed: 1/2 chopped onion, 1 tablespoon olive oil, 1/2 teaspoon nutmeg, 2 lbs cubed butternut squash, 1 can (about 2 cups) low-sodium vegetable broth, 1 gala appple (peeled, cored, and cubed), 1/4 cup apple juice. In a medium/large size pot or dutch oven, over medium heat saute the onions in the oil and nutmeg until they begin to soften (3-4 minutes).
To puree the soup, you could also do this in a blender or food processor by working in batches. Xo. Roasted Tomato Basil Soup Recipe | Tomato Soup Recipe. Roasted Tomato Basil Soup We are still adjusting to our new lives as parents. We are loving every minute, life is just “different.” I used to be very organized and tried to stick to a schedule, but now I just “go with the flow.” Our little pea has an agenda of his own and I am just trying to keep up. I do miss baking and cooking every day. Roasted Tomato Basil Soup is one of my all time favorites. Josh made grilled cheese sandwiches to go with the soup. Roasted Tomato Basil Soup Ingredients:2 1/2 pounds Roma tomatoes, cut in half lengthwise 4 tablespoons olive oil, divided Salt and pepper, to taste, for seasoning tomatoes 1 medium onion, chopped 4 cloves of garlic, minced Dash of red pepper flakes 1 cup freshly chopped basil 1 (15 ounce) can diced tomatoes 4 cups vegetable broth (you can use chicken broth) Salt and pepper, to tasteDirections:1.
If you like this Roasted Tomato Basil Soup, you might also like: Easy Chicken and Rice Soup Recipe. Easy Chicken and Rice Soup Recipe Most of my family lives in Illinois where I grew up, but my sister and her family live here in Utah. I am lucky I get to see my niece and nephew on a regular basis. They have been dealing with some health issues/sickness, so “Aunt Ria” came to the rescue. I made them a big pot of chicken rice soup. Soup is supposed to make everything better, right? Plus, I knew my niece would love this soup, chicken is her favorite. The soup is full of vegetables, chicken, and rice. My sister’s family really enjoyed the soup…and so did Josh-I saved him a bowl:) If you are feeling under the weather or know someone who is, make this soup. If you like this recipe, you might also enjoy: Chicken Noodle Soup from Two Peas and Their PodHearty Tomato Soup from Two Peas and Their PodThai Chicken Soup from Kalyn’s KitchenItalian Chicken and Escarole Soup from Food BloggaCreamy Chicken and Wild Rice Soup from My Kitchen Cafe.
Slow Roasted Tomato and Roasted Red Pepper Soup. I don’t like the cold, but I do like warming up with a steaming bowl of homemade soup. A few of my favorites are butternut squash , black bean , and tortellini vegetable . I recently created a new favorite though, Slow Roasted Tomato and Roasted Red Pepper Soup. It is the perfect “warm you up” recipe. Gaby posted a hearty chicken chili recipe today that will also keep you warm this winter. Over the summer when the tomatoes were flourishing I made a large pan of slow roasted tomatoes and put some of them in the freezer. I used my immersion blender to puree the soup. This soup is full of flavor and will warm you up in an instant.
Have a great weekend everyone! 1 T olive oil 1 small yellow onion, chopped 3 cloves garlic, minced Dash of red pepper flakes Slow roasted tomatoes-about 1 cup Roasted red pepper-1 pepper (you can use store bought if you wish) 2 cans diced tomatoes, I used low sodium 1 can vegetable broth, I used low sodium 1/2 cup fresh basil, chopped Salt and pepper to taste 1. 2. 3. 4. Filled with possibility. In the woods I can see from my window, the ground looks patchwork brown and white; an Appaloosa's coat imposed onto the landscape. Much of the snow remains, but in those places where it has gone, it's revealed the rock and earth beneath.
I am enough of a realist to accept that this most likely won't be the last of the snow, that the earth might soon again be covered, and that spring is still a ways away for us. For today, that glimpse is enough. Right now I'm content to think of sweaters and wool blankets. But soon, quite soon I think, I'll be longing for the day the snow melts for good. Anxious and fidgety for a trod through that wood in the time of almost spring. Before the shoots begin, when all is brown and filled with possibility. A walk where each step of rubber-clad foot is followed by the echoed squelch of the mud beneath. In my mind's eye I see broad-checked flannel and tins of pretty cookies for later. It has an aroma dense with notes of growth and loam. Recipe. In good company. I must admit, I’m feeling a bit burnt out. Since the aforementioned conference ended Saturday afternoon, I’ve been in a waking-comatose state. It seems a few days of information-laden presentations, politicking, and incessant schedules, all topped off by being away from one’s own bed, takes a toll.
Truthfully, it made me a tad bit batty. In all seriousness, since my return I’ve done nothing of note. I’ve pottered around the house, did a bit of cooking, some cleaning and organizing, but no major projects, nothing truly productive, and I couldn’t be happier. Being away made me realize how much I love my home and my city. Chubby Hubby has been asking the foods we’d travel the world for – and I could immediately volunteer a list of dishes. With so much great food writing around, there is also an ever-lengthening list of places I would travel to try the food – places I’ve never been, and those to be revisited, with the hopes of following up on the fabulous food recommendations I read daily. Leads to something better. I am hoping that Aran won't mind me taking that liberty, as it was her that made me think of it in the first place. Throughout Small Plates and Sweet Treats she mentions substitutions, and links recipes to others, in a chatty way that shows how her recipes are not meant to stand alone.
As you spend time any time with the book, Aran's overarching skill with flavour combinations is obvious, and what's more is that it is harmonious. The chapters and dishes flow together seamlessly, making it easy to pick and choose based on whim, or interest, or fickle weather. Small Plates and Sweet Treats is a gem. Hers is an inspiring voice, and one that I'm happy to have for company. Thanks for all the conversations, friend. xo From the book Small Plates and Sweet Treats: My family's journey to gluten-free cooking (Little Brown and Company, 2012) by Aran Goyaga.
This soup is aromatic, supple, and mild in a way that is soothing — not at all bland. Serves 4 to 6 For the pea shoot and almond pesto Notes: Market Day Soup | kiss my spatula. What our tiny Island farmers’ market may lack in quantity, it makes up for in quality. Over half of the farmers are local to the Island, which means they travel, on average, only five miles or less from their farms to the market. This makes my heart swell.
Many have followed in the footsteps of parents, grandparents and great-grandparents who paved the way for local agriculture, and now, organic farming and sustainable farming practices. Our market proudly displays small, family farmers with big community spirit, talented artists, musicians, and even, a lovable little pony for the kiddies (and adults). Strolling through the market this time of year means only one thing: Potatoes. And more potatoes. My heart swells some more. MARKET DAY POTATO AND LEEK SOUP, yields 4-6 servings You want leftovers of this soup. Music Pairing: Nick Drake, Place To Be Ingredients Method Halve the white portions of the leeks lengthwise and rinse under cold running water. Remove the bouquet garni.
Green garbanzo & leek soup. We really should have called this site The Basil Blog. I just realized that the last 7 of 8 savory recipes I’ve posted all include basil. And even as I was reflecting on that, the most prominent thought that came to mind was wondering how delicious a basil brownie might be. (strawberry basil sauce – yes?)
So I make no apologies… it’s one of my favorite things, especially when my basil plant is flourishing like it is. This is my attempt at contributing to The Food Matters project today. Serves 2 as a main, or 4 as a side yogurt sauce (optional):1/4 cup yogurt (of your choice, icelandic, greek, soy…) splash of agave splash of olive oil squeeze of lemon pinch of salt METHOD:soup:In a medium to large saucepan heat oil and add leeks, shallots, and garlic and a few pinches of salt. Remove from heat and let cool to room temperature. In a blender, puree the cooled soup mixture. Chill soup in the fridge for 30 minutes or up to a day. Eatsy: Spring Pea Soup With Fromage Blanc Cream.
I went through my entire childhood being a pea-hater. My poor mother put peas in all sorts of dishes, only to be met with me sitting in my corner, picking every single one out. I was sending a very clear message to her (and anyone else that would notice) about my pea-intolerence. Even as I became a more adventurous eater, I steered clear of peas. It wasn’t until a few springs ago when I warmed up to the idea of them being on my plate. I mean, they’re so adorable in their little pods. This soup celebrates the sweet and deliciousness of peas. Spring Pea Soup With Fromage Blanc CreamServes 4 1 shallot, peeled 1 spring onion bulb 3 tablespoon unsalted butter, divided 1 pound peas (fresh or frozen) 2 cups water 1 1/4 teaspoons fine-grain sea salt 4 ounces fromage blanc 1/2 cup whipping cream 1. 2. 3.
All photos by Adrianna Adarme. Adrianna Adarme is a recipe blogger and content producer living in Los Angeles. Creamy Carrot Soup. It’s a shame the Soup Nazi went out of business because he would have had a real hit with this Creamy Carrot Soup. I have no doubt, he would have charged $5 for a slice of my garlic bread and only exceptional customers who made absolutely no sounds got two slices. If Kramer was around, he’d probably add a dollop of parsley oil on top of his soup; they were tight like that. I love the creamy/sweet/savory combination of this carrot soup. It’s both hearty & llight and the addition of parsley oil helps round out the flavor. Soup for me, soup for you, SOUP FOR EVERYONE! Man, I miss Seinfeld and my friend James who gave me this sweet little recipe!
And we’re off! Ingredients lined up! Cornstarch & herbs! Carrots and onions get chopped. Garlic gets chopped too. Onions get sweated in a large pot with oil & butter. Now it’s stock, herb & carrot time! Simmer DOWN! Mix the cornstarch with some water. Add that in the soup with the heavy cream. Parsley oil enters the picture. Get your soup in a bowl. Vegetable Minestrone. Hubby with cold+ Fridge full of veggies+Fresh beans from neighbor=Veggie Minestrone!! So now that we’ve figured out that equation, here’s what I am eating for lunch today: Here are the veggies to chop: Watch it simmer in the pot: I am enjoying a bowl of it while my baby naps!
The best part about this soup is that it is easy adaptable. Enjoy with a crusty piece of bread! -1 large onion chopped -1 14.5 oz can diced tomatoes -32 oz. container chicken stock -3 zucchini chopped -1 1/2 cup shredded carrots (that’s what I had on hand- you can chop up like 2 carrots or so) -1 16oz. can cannellini beans -1 cup chopped green beans -3 large cloves garlic smashed -1/2 cup macaroni (short elbows) -1 tablespoon olive oil -1 tablespoon curry powder -1 dash of cayenne pepper -salt & pepper to taste -a quick glug of red wine vinegar Saute onion & garlic in the olive oil in a large soup pot until translucent on medium high heat.
Enjoy! Courgette soup. Hearty Minestrone Soup & Your Christmas Shopping Survival Guide! Carrot Leek Soup. Winter Vegetable Soup.