Lentil soup with chard and garlic

Adapted from smitten kitchen and Ricetta Idea

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)

Chop celery, carrot, onion and tomatoes. 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. Cook for about 45 minutes over medium heat. Finish with abundant grated pecorino, salt and a sprinkling of pepper.

~Jessica

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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 :

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 (no, I do not do fruit in my soup, thank you very much) is this: Creamy hazelnut soup

some ground hazelnuts
50 g butter
2 shallots, thinly sliced
1 medium leek, white only, chopped
1 parsnip, peeled and chopped
1 spoon flour
1 L vegetable stock
220 g crème fraîche
Salt, to taste
Pepper, to taste
handful of chopped hazelnuts, roasted

 

~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 soup

Adapted from Smitten Kitchen

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