A simple and tasty soup from my friend, Ev. Very healthy when made with yogurt instead of cream.
Green Pea Soup
Ingredients:
1 lb fresh or frozen peas
6 oz pearl onions
1/2 cup heavy cream (or plain yogurt)
Chervil or mint
1 lettuce heart
1 oz butter
Melt butter.
Add onions and lettuce which has been quartered. Saute 5 to 7 minutes stirring occasionally.
Add the peas, cover pot and cook over medium heat for 10 minutes,
Add 1 1/2 quarts of water and salt to taste.
Simmer until peas are tender.
Put soup through blender, adjust seasonings.
Add cream (yogurt) and chervil or mint at time of serving.
Tuesday, January 8, 2008
Tuesday, January 1, 2008
Kale and White Bean Soup
This recipe comes from the awesome epicurious.com website. If you haven't already, check out this website for an incredible number of recipes.
I have modified the recipe from the one on the Epicurious website. If made following that recipe, the dish is thick and more like a stew or ragout rather than a soup, but equally delicious. I call this Kale and White Bean Soup rather than the original Kale and Cannellini Ragout as I usually use great northern white beans. And using one can of fire roasted tomatoes adds a delicious kick!
Kale and White Bean Soup
Croutons
Thick slices of Italian bread cut into quarters.
Put on cookie sheet, brush with olive oil , sprinkle with a bit of thyme and put in 325* oven for approximately 10 minutes until crisp.
Put aside until soup is finished.
Soup
Ingredients
4 tablespoons extra-virgin olive oil
3 large garlic cloves, finely chopped
a pinch of red pepper flakes
5 cups thinly sliced kale (about 1 large bunch; remove coarse stems)
2 14 1/2 ounce cans of vegetable broth
1 14 1/2 ounce cans of diced tomatoes
1 14 1/2 ounce diced fire roasted tomatoes
1 15 ounce can white beans (cannellini or great northern white beans) drained and rinsed
Add 4 tablespoons oil, garlic, and crushed red pepper to pot
Sauté over medium heat for 30 seconds.
Add kale and vegetable broth and bring to boil.
Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes.
Add tomatoes with juice, beans, and 1 tablespoon thyme.
Cover and simmer 15 minutes.
Season with salt and pepper.
Ladle soup into shallow bowls. Top with croutons and serve.
I have modified the recipe from the one on the Epicurious website. If made following that recipe, the dish is thick and more like a stew or ragout rather than a soup, but equally delicious. I call this Kale and White Bean Soup rather than the original Kale and Cannellini Ragout as I usually use great northern white beans. And using one can of fire roasted tomatoes adds a delicious kick!
Kale and White Bean Soup
Croutons
Thick slices of Italian bread cut into quarters.
Put on cookie sheet, brush with olive oil , sprinkle with a bit of thyme and put in 325* oven for approximately 10 minutes until crisp.
Put aside until soup is finished.
Soup
Ingredients
4 tablespoons extra-virgin olive oil
3 large garlic cloves, finely chopped
a pinch of red pepper flakes
5 cups thinly sliced kale (about 1 large bunch; remove coarse stems)
2 14 1/2 ounce cans of vegetable broth
1 14 1/2 ounce cans of diced tomatoes
1 14 1/2 ounce diced fire roasted tomatoes
1 15 ounce can white beans (cannellini or great northern white beans) drained and rinsed
Add 4 tablespoons oil, garlic, and crushed red pepper to pot
Sauté over medium heat for 30 seconds.
Add kale and vegetable broth and bring to boil.
Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes.
Add tomatoes with juice, beans, and 1 tablespoon thyme.
Cover and simmer 15 minutes.
Season with salt and pepper.
Ladle soup into shallow bowls. Top with croutons and serve.
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