Lentil soup with chard and garlic

Adapted from smitten kitchen and Ricetta Idea

Ingredients:

  • glug of olive
  • oil
  • 1 onion
  • 1 stalk celery
  • 1 carrot
  • 4 cloves garlic, sliced (reserve half for later)
  • a pinch of crushed red pepper flakes
  • 240 g farro or brown lentils, sorted and rinsed
  • 2 bay leaves
  • 240 g crushed tomatoes, canned, or 2 tomatoes
  • 6 cups water
  • Freshly ground black pepper, salt
  • some Kale, frozen
  • Grated Pecorino Romano cheese to taste
  • 200 g of bacon/prosciutto (optional)

Directions:

  1. Chop celery, carrot, onion and tomatoes.
  2. Rinse farro and add to olive oil and the vegetables in the pan (where if you browned bacon); then add a generous amount of water.
  3. Cook for about 45 minutes over medium heat.
  4. Finish with abundant grated pecorino, salt and a sprinkling of pepper.

~Jessica

Tuscan (chard and) white bean stew

Adapted from smitten kitchen

500 g greens, e.g. spinach, swiss chard, kale (I used frozen)
glug of olive oil and pat of butter
1 large carrot, finely chopped
1 large stalk celery, finely chopped (didn’t have any)
4 medium chopped shallots
2 garlic cloves, finely chopped
250 mL dry white wine
250 g canned white beans, rinsed and drained
400 mL (or more to taste) vegetable broth + 300 mL water
350 g pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs (I only had dried)
1 bay leaf
splash of sherry vinegar
Pinch of red pepper flakes
Salt and freshly ground black pepper

Serve with toasted, garlic-rubbed bread, drizzled with extra virgin olive oil.

~Jessica

Rapunzel’s hazelnut soup

Rapunzel’s favorite dish that Mother Gothel makes. Here is the Disney version :

Disney-version Ingredients:

  • 2 lb butternut squash, seeded and cut into 6 sections
  • 1 lb parsnips, peeled and roughly chopped
  • 1 green apple, peeled, cored, and quartered
  • 1 medium brown onion, thinly sliced
  • 4 cups of chicken stock, divided
  • 2 tablespoons olive oil, divided
  • 1/2 cup heavy cream
  • 1/2 teaspoon cumin
  • 3-4 sprigs fresh thyme
  • Salt and white pepper to taste
  • 1 cup raw hazelnuts (for topping)

but… The version I prefer (I do not do fruit in my soup, thank you very much) is this: Creamy hazelnut soup

Ingredients:

  • some hazelnuts
  • 50 g butter
  • 1 clove garlic, pressed or minced
  • 2 shallots, thinly sliced
  • 1 medium leek, white only, chopped
  • 1 parsnip, peeled and chopped
  • 3 small russet potatoes, chopped (optional)
  • 1 spoon flour
  • 1 L vegetable stock
  • 220 g crème fraîche
  • Salt, to taste
  • Pepper, to taste
  • 1/2 teaspoon cumin
  • 3-4 sprigs fresh thyme
  • handful of chopped hazelnuts, roasted

Directions:

  1. In a large pot, melt butter over medium high heat. Once butter is melted and hot, add the sliced leeks and thyme. Cook, stirring occasionally, until the leeks are soft.
  2. Add the garlic, parsnips, and potatoes and cook for about five minutes, stirring often. Make sure your parsnips and potato pieces are about the same size and not too big. Add a few sprinkles of salt and pepper to the veggies as you stir.
  3. Add 3/4 cup of the peeled hazelnuts to the pot and stir for a minute or so.
  4. Add the veggie broth and creme fraiche and bring to a boil. Turn down to a simmer and let it cook for about 20 minutes, at least until the parsnips and potatoes are soft.
  5. Remove the thyme sprigs and use an immersion hand blender.
  6. To Roast Hazelnuts: Preheat oven to 275° F. Place 1 cup of raw hazelnuts on a parchment lined baking sheet. Bake for 25 – 30 minutes, or until the hazelnut skins burst. Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.
  7.  Serve soup in bowls, and top with the crushed roasted hazelnuts.

~Jessica

Curried turkey soup

Adapted from Simply Recipes, for all those T-day leftovers!

30 g butter
2  chopped red onions
2 ribs chopped celery
20 g garam masala + turmeric + chili powder
400 mL chicken or turkey stock + 400 mL water
mixed wild rice (and jasmine)
pinch of salt (may add more to taste)
1 bay leaf
pinch of black pepper
chopped leftover turkey meat
a spoonful of coconut oil
a few spoonfuls of mascarpone

 

~Jessica

Mushroom farro (barley) soup

Adapted from Smitten Kitchen

Ingredients:

  • some dried mushrooms, mixed
  • 30 g oil/butter
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • white part of 1 leek, diced
  • part of 1 celery root
  • 2 cloves garlic, minced
  • ~250 g pearled barley
  • 400 mL broth or stock (vegetable, mushroom, etc.)
  • splash of balsamic vinegar
  • pinch of rosemary
  • Salt and pepper to taste
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Next time I would stick with the 1 cup of barley, so it’s more soupy in consistency. I used duck stock because it was on sale and lying around, but love wild mushroom broth. Don’t know how different balsamic is from sherry vinegar in taste!

~Jessica