Mixed Vegetable and Farro Soup Recipe - Mario Batali. Sunchoke and Cauliflower Soup Recipe - Ian Schnoebelen. Winter Squash Soup with Red Chile and Mint. Despite the inclusion of red chile, this is not a hot and spicy soup, unless, of course, you use a lot of it.
The sweetness of squash naturally tempers the heat of the chile, as do the cinnamon and mint. I prefer to puree this soup, but you can leave it chunky. Either way, it is not taxing to make and it can be prepared the day before you plan to serve it -- or even an hour before. Be sure you use pure ground red chile (molido), not the compound chili powder that contains other seasonings. Most supermarkets have a a section of Mexican or Latin American herbs and spices that will stock ground chile. If you don't have a squash that's easy to peel and chop, bake or steam 2 pounds squash until soft, about 35 minutes at 375°F or slightly less time in a steamer. Peel the squash and cut the flesh into cubes; you should have about 2 cups.
Heat the oil in a soup pot over medium heat. At this point you can serve the squash chunky with the cream and slivered mint in each bowl. Pastinakensuppe (Parsnip soup with blood orange, cucumber and dill) Recipe. Miso Soup with Turmeric and Tofu Recipe - Jane Grigson's Celery Soup by Genius Recipes - Recipe Print View. Foodandwine. Butternut Squash and Garlic Soup Recipe. With a foot of fresh powder on the ground and snowdrifts that would give the Great Sand Dunes a run for their money, winter is still bearing down hard on in the northern latitudes.
While I’ve got the gear to venture out and restock my pantry, I certainly don’t have the motivation. That’s why I always like to keep a butternut squash handy during winter. They last for months in a cool dry place, and are good for a hearty side or a luscious soup when mother nature decides to turn your neighborhood into a giant snow cone. I know some of you are going to look at the ingredients and wonder why I’d used plain old water instead of stock, but trust me, it doesn’t need it. By roasting the squash and garlic until nearly burnt, the Maillard reaction does its job in turning these humble vegetables into meaty umami bombs that will have vegan dinner guests accusing you of adding pork stock to the soup. Ingredients Directions Preheat the oven to 390F Peel the butternut squash using a vegetable peeler. Indian Spiced Lentil Soup Recipe. Toasted Spelt Soup with Escarole and White Beans Recipe.
Photo by Ditte Isager yield Makes 8 servings This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew.
Unlike macaroni, the grains stay nice and chewy, even when reheated days later. Preparation Pulse onion in a food processor until finely chopped. Heat 2 tablespoons oil in a large pot. Lemony Egg Soup With Escarole - Recipes. Hearty White Bean and Spinach Soup with Rosemary and Garlic (Vegan) Cream of Fennel Soup Cream of Fennel Soup. Enlarge Credit: Vanessa Rees Ingredients 1 tsp. coriander seeds2 star anise2 cardamom pods, crushed1 whole clove¼ cup canola oil4 large bulbs (about 5 lbs.) fennel, trimmed and roughly chopped1 large leek, white and pale green parts trimmed and roughly chopped (about 10 oz.)1 large yellow onion, roughly chopped1 cup dry white wine6 cups vegetable or chicken stock¼ cup Pernod½ cup heavy creamKosher salt and freshly ground white pepper, to tastecrusty bread, for serving Instructions Heat coriander, star anise, cardamom, and clove in an 8-qt. saucepan over medium-high heat; cook until seeds begin to pop, 2–3 minutes.
Transfer spices to a piece of cheesecloth and tie into a tight package; set aside. Broccoli-Cheese Soup. Broccoli-cheese soup is my life.
There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember. Never mind. Broccoli soup. Vegetable Soup with Fennel, Herbs and Parmesan Broth Recipe - Viana La Place. Mulligatawny Soup. Hearty Vegetable Stock (Vegan) Joanne Chang's Hot and Sour Soup recipe on Food52.com. Two-Mushroom Velouté Recipe - Joël Robuchon. Potato Soup with Spicy Shrimp Recipe - Scott Conant. Truffle-Infused French Onion Soup Recipe - Michael Mina.
Mixed Vegetable and Farro Soup Recipe - Mario Batali. Sweet Potato & Lima Bean Soup Recipes from The Kitchn. In this harried, indulgent time of year what I actually crave most is food that's simple and nourishing, something that doesn't take a lot of time or fuss to eat but provides warmth and balance.
In other words, a big pot of soup. This sweet potato lima bean soup is thick, buttery, and comforting (and also completely vegan). I dare say it might even convert the lima beans haters into lovers. Although I have always liked lima beans, they haven't exactly been top of my comfort food list. That is, until one evening last week when I ducked into an old-school deli in order to escape the cold. Quick Black Bean Soup with Spicy Cilantro Paste recipe on Food52.com. Creamy Garlic Soup. Enlarge Credit: Vanessa Rees Ingredients 2 tbsp. olive oil16 cloves garlic, roughly chopped4 shallots, sliced6¾ cup chicken stock6¾ cup heavy creamKosher salt and freshly ground black pepper, to taste Instructions Heat oil in a 6-qt. saucepan; add garlic and shallots and cook until soft, 10 minutes.
Add cream and stock; bring to a boil. Pureed Parsnip and Cardamom Soup with Caramelized Shallots recipe on Food52.com. Parsnip and Carrot Soup With Tarragon. Cream of Fennel Soup Cream of Fennel Soup. Açorda à Alentejana (Bread and Garlic Soup with Cilantro) Enlarge Credit: Todd Coleman Ingredients 4 cups roughly chopped cilantro leaves and stems7 cloves garlic, peeled1 large green bell pepper, stemmed, seeded, and roughly chopped1 serrano pepper, stemmed, seeded, and roughly choppedKosher salt and freshly ground black pepper, to taste½ cup olive oil½ lb.
Portuguese pão bread, or 2 kaiser rolls, cut into 1" cubes and toasted8 cups chicken stock4 eggs, lightly beaten Instructions 1. 2. Clam Chowder With Spinach and Dill - Recipes. Chowder. Chestnut and Chickpea Soup. Every Tuesday, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home.
Today: A velvety, rustic soup from central Italy -- in fifteen minutes flat. Chestnuts have long been a staple of Italy's Apennine and Alpine regions, where they appear in numerous peasant dishes, from stuffing to polenta to dessert. Pureed Butternut Squash Soup Recipe. Elizabeth Minchilli in Rome: grains + beans {soup} I know my mother is going to comment on this post.
And say something like “I guess you would call this clean out the jar of beans soup”. And make herself laugh. (she loves her own jokes) For some reason ‘clean out the anything’ recipes have become her signature dish over the years. Roasted Cauliflower Soup with Chimichurri and Poblano Creme Fraiche recipe from Food52. Lemon-Chicken & Pepe Soup recipe from Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Lentil soup with sausage, chard and garlic. Every year around this time — well into the winter season, but long after we found it charmingly brisk, as it is when you do googly-eyed things like ice skating around a sparkling tree at the holidays — we get some sort of brittle cold snap in the weather that catches me by surprise. Even though we live in New York, a place where a cold snap or two a January is as predictable as being hosed by some unspeakably awful puddle of street juice slush by a car spinning through an intersection; even though I’ve lived in this exact climate for every one of my thirty-I-don’t-want-to-talk-about-it years; and even though I have the audacity to look forward to winter every sticky concrete-steaming summer, when I walk outside on that first 20-degree day and the wind gusts into my face and renders it hard to exhale, the very first thing I do is audibly holler in rage and disbelief, “WHAT THE WHAT?”
One P.S. Serves 6 Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. Barbara Lynch's Spicy Tomato Soup. Every week -- often with your help -- FOOD52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The genius answer to January's doldrums. In the midst of winter, we don't expect loud colors in our diet, or food that makes our blood run hot -- we're supposed to wrap ourselves in butternut squash and wait till the sun comes out again. We also tend to hunker down for long stretches in the kitchen -- to cook meats till they fall apart, and crockpot things -- and that's fine, for much of the barren season.
Let's work those braisers and roasting pans while we can. But it doesn't have to be like that, not every night.