Cherry gazpacho. Vegetable Stock. How's everybody's weekend going so far? Ours has been quite relaxing, although I do end up going back to work today (I've had the last 3 days off work, and they were definitely needed!). A good stock, whether it be chicken, beef, or vegetable, can be the basis for many great dishes and sauces. I actually prefer a vegetable stock over the animal-based because 1) it's the easiest, 2) it's the quickest, and 3) it's the cheapest! You can definitely use a variety of vegetable combinations, but don't think that more is always better.
Sometimes you can even just use a handful of vegetables and it will turn out great. If you try to incorporate too many vegetables though, you'll end up with something that's not versatile enough for you to use with everyday dishes. Vegetables that I'd avoid using for vegetable stock would be asparagus, broccoli, spinach, and bitter greens. I like the following formula because it has everyday vegetables that I usually have in my crisper drawer. Spring Bliss: Sugar Snap Pea, Avocado, Tomato, Mint - Los Angeles Blog Posts - Foodbuzz. Chilled Sugar Snap Pea & Mint Soup Mashed Avocado with Lime, Tomato Concassé with Shallot Fresh Mint, Chili Oil & Creme Fraiche Garnish A vendor at the Farmers’ Market was handing out samples of fresh-from-the-vine sugar snap peas. Telling people just to eat them as is, no cooking necessary. They were sweet & exploding with flavor, crunchy, the color of spring. Few of us could pass up buying a basket or two.
Once home, I turned to my favorite vegetable cookbook Charlie Trotter’s Vegetables for inspiration: Sugar Snap Pea Soup. A simple and refreshing chilled soup. With avocado for richness, tomato for sweet acidity, mint for brightness. Chilled Sugar Snap Pea & Mint Soup Recipe Start with about 2 c. fresh sugar snap peas. Peel, seed, and chop two tomatoes. Mash one large avocado with lime juice, salt and pepper. Place blanched peas around the ring mold. Lift up the ring mold. Mix creme fraiche (or fat free sour cream) with a squeeze of fresh lime juice and pinch of salt. Chipotle Chicken Tortilla Soup - Recipe. Broccoli Cheese Soup. Chestnut and Sherry Soup with Truffle Garnish Recipe at Epicurious. Roast chestnuts: Preheat oven to 350°F. Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat.
Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Make soup: In large stock pot over moderately high heat, heat butter until melted. Make truffle garnish: In heavy 2-quart pot over moderately high heat, bring truffle juice to boil, then lower heat and reduce by 1/4, about 5 minutes. To serve: Divide soup evenly among 10 shallow soup bowls. Kale and White Bean Soup Recipe at Epicurious.
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse. Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain. Stir carrots into soup and simmer 5 minutes. Cooks'notes: •Soup is best if made 1 or 2 days ahead. •Lacinato is available at farm stands, specialty produce markets, and natural foods stores. Cauliflower Soup with Chive Oil and Rye Crostini Recipe at Epicurious. Photo by William Abranowicz yield Makes 8 servings Slow-roasted cauliflower gives this creamy, elegant soup its incredible depth of flavor.
Chive oil and crostini: 2 1-ounce bunches chives Kosher salt 3/4 cup plus 1 tablespoon olive oil 8 thin slices cut from Finnish rye bread (for crostini) or 4 slices pumpernickel bread, cut into 1/3" cubes (for croutons) 2 sprigs rosemary Soup: 1 large head of cauliflower (about 2 pounds), leaves discarded 12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided Kosher salt 1 large onion, minced 1/4 cup heavy cream Preparation For chive oil and crostini: Set a coffee filter in a glass; set aside. Preheat oven to 400°F. For soup: Preheat oven to 350°F. Melt 2 tablespoons butter in a large saucepan over medium-low heat.
Return soup to pot and bring to a simmer, adding more water if too thick. Wine Suggestion: Pair this soup with a spicy white like Elk Cove Willamette Valley 2009 Pinot Gris ($19). Cannellini Beans with Kale Recipe at Epicurious. Kale and Cannellini Soup Recipe at Epicurious. Creamy Fennel and Greens Soup Recipe at Epicurious.
Photo by Romulo Yanes yield Makes 6 servings active time 20 min total time 1 hr Soup is a great way to use up leftover greens, especially the leafy tops of beets or turnips, which too often get tossed in the compost pile. Preparation Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Cooks' note: Soup can be made 2 days ahead and chilled (covered once cool).
Calories153 Carbohydrates11 g (4%) Fat12 g (18%) Protein3 g (7%) Saturated Fat6 g (31%) Sodium71 mg (3%) Polyunsaturated Fat1 g Fiber5 g (19%) Monounsaturated Fat4 g Cholesterol32 mg (11%) Reviews write your own review Great way together youngsters to eat their green veggies! More Recipes from Bon Appétit. Curried Lentil Soup Recipe at Epicurious. Photo by Elinor Carucci yield Makes 6 servings active time 35 minutes total time 1 hour Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste. Preparation Heat 1 tablespoon olive oil in heavy large pot over medium heat. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea puree and butter to lentil soup.
Divide soup among bowls. Chicken and Black Bean Chili. Fast fish recipes: Pancetta Salmon Kebabs with Parsley Vinaigrette < Fast fish recipes.