Tag: soup

MINESTRONE SOUP: GIMME SOME FRESH, PLEASE

Minestrone, A Dominating Soup

 

Minestrone troubles getting you down? Stuck on the yocky-dock way of making it? Well, brace yourself for impact! The storm surge is here. The surge of veggies, beans, and pasta that is. And it’s only beginning. So, as summer arrives full force add a variety of the edible goodies to your melting pot of flavor. Then, gimme some!

Minestrone Shopping List

Bacon: 2 strips cut into pieces
Leek: 1 washed & chopped
Onion: 1 small chopped fine
Tomatoes: 2 cups (dice the night before and add 2T lime juice and 3T fresh cilantro)

Squash: 1 cup diced summer
Carrots: ½ cup diced
Parsnips: 1 cup diced
Turnip: 1 cup diced
Celery: ½ cup chopped

*Add any fresh vegetables you prefer

*Meatballs: 8 prepared (optional)

Beans: 1 can drained any kind
Pasta: 1 cup any kind (but try a vegetable or bean for a change)
Chicken Broth: 1 large box. Add water as needed.

Garlic: 3 cloves minced
Salt & Pepper: to taste
Olive Oil: 1 T
Bay leaf: 1

Preparation

In a large pot/ Dutch oven cook bacon over medium heat until crisp and brown; then remove and cool.

Next add the onion and garlic; cook 3 minutes. Stir in tomatoes, broth, bay leaf, salt and pepper (to taste); simmer on medium, partly covered 10 minutes.
Meanwhile, in large skillet heat olive oil and add squash, carrots, parsnips, leek and celery. Then sauté for 3 minutes.

Next add vegetables to soup pot and simmer on medium for 15 minutes. Then add bacon, pasta, *meatballs and beans; simmer additional 20 minutes or until pasta is tender. Finally, let the soup rest for 3 hours. Last but not least, reheat soup slowly and serve.

Minestrone Soup...the more the better
Minestrone…throw it all in

Serve in large bowls with garlic bread. 

Minestrone Notes

The farmer market…where farmers fantasize and chefs love to shop. There at our disposal too. While offering an array of farm-tastic-snacks. The star of your soup will be your fresh haul of edibles. So, do it. Then chew it. And minestrone on…

Because there are literally thousands of vegetables that you can use. Also, pastas and beans. Especially nice, the idea that vegetables provide a variety of flavor, color, shape, and texture to any meal.

In fact, cooking with vegetables has long been a staple in many countries. Most notably they appear around the tables of the world as the main meal. And now were discovering their value as more than a garnish to meats. To be sure, we’re becoming happy eating more of them at every meal. Including breakfast.

A NEW SENSE OF AWE…

MAKE IT SNAPPY or MIX & MATCH

TOMATO SOUP: Arousing Italian Style

Tomato Soup:Arousing it Italian Style

Arousing Tomato Soup
Don’t Hold Back On The Soup

Tomato soup shopping list. Fresh is best. Whether your buying the ingredients at a local farmers market or grocers, be picky. Otherwise this soup may never ride again.

Garlic: 3 cloves crushed
Tomatoes: 4-6 very ripe, peeled, seeded, and diced
White Onion: diced
Chicken Broth/Stock: 3 cups
Olive Oil: 3 T
Bay Leaf: 1

Oregano, Basil, Cilantro: ¼ tsp/ fresh 3 T
Cayenne Pepper: 1/8 tsp
Salt & Pepper: to taste
Crusty Bread: sliced
Cheese: Provolone, Mozzarella, Parmesan

Preparation/4 Servings Tomato soup

In a pot/ Dutch oven heat oil over medium heat. Then add onion and garlic; cook until fragrant. Add tomatoes and ½ cup water. Then cook 5 minutes.

Then slowly add chicken broth, bay leaf, cayenne, oregano, basil, cilantro, salt and pepper. Bring to a boil then reduce heat to simmer. Cover for 40 minutes. Then remove from heat. And let rest for 25 minutes.

To serve bring back to slow boil. Meanwhile prepare bread with cheese. Toast in oven or pan. Place cheese toast in bottom of bowls and ladle with hot soup.

Instead of your bread floating atop let it rest nicely on the bottom.

That’s where the line crosses between the French and Italians.

Then Garnish with a pinch of cheese.

Soup Notes: TOMATOES

Tomato soups are easy peasy to make. While providing wonderful health benefits. Their red color signals the presence of lycopene a carotene that is positive for cancer prevention. And that’s a start to a perfect first course. One which no body should ignore!

In truth, the tomato is a fruit of the earth. Going from flowering vines to luscious edibles. Enjoying a better taste when you pick-em fresh. Since you can, take a new look at some striking good options.

Tomatoes also come in many shapes, colors, sizes, and tastes. Raw or cooked they have lots of uses in cookery. In addition, they’re one of the most popular plants in the home garden or patio pot. With so many varieties available they’re worth growing on your own for better flavor and texture than store-bought.

In fact, many species now have a built-in resistance to disease. So, what could be more enjoyable than preparing a tomato soup with your own vine ripen fruit.

Hone your soupy skills with—tomatoes.

And Bon Appetit

 

 

Celery Soup: Wily And Wild Health Boosting Benefits

Celery Soup: Wily and Wild

Celery. When you think of it, do you think peanut butter or cream cheese? Humus or salsa?

Either or, please.

And of course, all are good. But celery’s edge is adding delicious flavor to every meal on earth. Because it’s actually more than just a pretty green.

Stir-fry w/ mushrooms, leeks, and celery
Stir-Fry w/ mushrooms, leeks, and celery

In fact, simply braising the stalks with fried onions is a delicious side dish on its own. But a quick stir-fry. Now that’s doubly good.

Celery is amazing. Whether you eat it raw or cooked. Yet, equally good are its tender leaves. Passing for parsley in a pinch.

The green stalks have an interesting past in addition to being a tasty treat. Grown primarily as a tonic during the 17th century in Europe from a wild white flowering herb. Try saying that 5 times.

But before that, Greek athletes vied for crowns made of celery with the same zeal as a gold medal. And in the same realm Romans and Egyptians also celebrated celery’s victories. Much later it got high marks for health boosting properties. Next the tonic found fame as a great nerve builder. Too an awe-struck public, of course.

So, whether you know it. Or you don’t. Modern celery is the handy work of an Italian gardener. Who turned a bitter weed into a succulent treat. And now that stalk remains a year-round harvest.

Because as the seasons change, so do its growing locations.

And then of course came the celery craze. In fact, everything from sodas to soups to elixirs were part of the hoopla. And gum sellers couldn’t wait to introduce the bright green gum to consumers.

Soon after that came claims of celery juice soothing the digestive tract and liver. Next claims of kidney flushing, fueling muscles, and lowering stress. All of which gave a green light to this super juice. Of course, adding to it’s benefits, help for bones, skin, and even weight loss.

bright green stalks for max speed.

Yet despite it’s abundance at the market, it’s most often over looked as helpful. But like all healing foods it’s about taste. Celery is no exception. Since eating greens you enjoy is a worth-while habit.

In the end, is it just a claim or known benefit?

Perhaps planning, cooking and learning is its magic.

Stenna-Ask The Expert
Sipping Soup

NATURALLY BEAUTIFUL SOUPS

GREEN AIN’T SO MEAN

Celery Soup
Wily Wild Celery Soup
Simple Celery Soup

Shopping List

Celery: 1 package coarsely chopped
Yellow Onion: 1 medium chopped
Garlic: 4 cloves minced
Butter: 1-2 T
Pink Salt: 3 pinches
Carrot Juice: ¼ C*optional
Thyme: fresh 2 sprigs or ½ tsp dry
Jasmine Rice: 5 T
Chicken or Vegetable Stock or Broth: 4 C
Curry Powder: 1/8-1/4 tsp
Pepper:1/8 tsp
Heavy Cream: ½ C*optional

Preparation: 4-6 servings
1. In a pot/Dutch oven add butter and melt on high. Then add celery, onion, garlic, and salt. Sauté 4 minutes.
2. Next add thyme, curry, pepper, rice, *½ cup carrot juice. Then cook 1 minute more.
3. Reduce to simmer. Then add broth and cook covered 15 minutes until tender.
4. Lastly remove from heat and let rest with lid ajar.
5. Then reheat slowly to serve. *add ½ cup cream if using.
*Plan to serve with a crusty bread or pita chips.

 

Pumpkin Soup: Yes, You Can Make It Creamy Yummy.

You Can Make A Lot Of Things With Pumpkin But, Nothing Like This Creamy Yummy Thick & Hearty Soup.

Do We Love Pumpkin or What?

Pumpkin, like squash by far seem to get a bad rap. Most of us either use them for carving or decor. Not realizing how “ah inspiring” or “arousing” these amber, golden, tawny and copper fruits can be. Yeah, their considered fruit by plant guys. However, whether they be fruit or veggie, chew-over the idea of eating more of them.

Besides being full of nutrients that ward off “nasty bad guys” like heart & chronic diseases, bowel, and lung problems. These “good girl” fruits gobble-up fats, radicals, and crush cancer cells.

Claims may be mixed, but I’m taking my chances on their ability to defeat illness and boost immunity. Wow! Even spices like paprika and cayenne contain beta-carotene.

Also found in a variety of colors, shapes, sizes, and tastes; load up on these beauties year-round. Crops from the vine also include dark green lovelies too. Like zucchini which have edible skins and are easy to grow.

Likewise, most young squash like buttercups, dumplings, and acorns harvest green, but will turn brilliant colors as they ripen. Hence, a beautiful center-piece. Then, after the holiday is done, simply peel and eat them.

Not A Scary Pumpkin, But It'll Do
Pumpkin, Pumpkin, Who’s Got A Pumpkin

Remember the golden rule, heavier fruit have more edible flesh inside. Because of the hard shell, they keep longer in a cool dark pantry. If you’re not baking them, just peel, dice, and cook them the same as any other veggie.

But, don’t ditch either the squash bowl or seeds. Serve your meal in the shell for an easy clean up. Toast seeds for a topping on soup, salad, or snack. Most of all, add the golden beauties to any dish for a long and healthy life.

Next time your surfing the produce isle-GO ORANGE! Whether you bake’em, soup’em, or stir-fry’em eat’em up Yum. All while kicking butt on sickness.
Creamy Yummy Pumpkin Soup
Time to Get Healthy
Pumpkin Soup & All The Fixings
Pumpkin Soup & Happy Harvest
Creamy Yummy Pumpkin Soup
Fiercely Wild Pumpkin Soup

Shopping List

small pumpkin
1 box chicken broth
small leek or white onion: chopped
2 tbsp. butter
½ package cream cheese
6 jalapeno rings
4-6 pieces of bacon cooked/crumbled
½ cup corn or potato cooked/cubed: optional

1. Bake pumpkin 350 in ¼ cup water; until tender/scoop out flesh. Set aside to cool.
2. In a blender add pumpkin, broth, leek/onion, 4 jalapeno rings, cream cheese; in small batches until creamy.
3. Large pot melt butter on low; add ¾ of your bacon, corn, potatoes and 2 jalapeno rings.
4. Add blended ingredients to pot. Stir occasionally. Cook slowly until heated through.
5. Serve hot.
6. Garnish with bacon and jalapeno. Serve along with a crust dipping bread. Yum!

Chef Notes

You can use any leftover corn, potatoes, or even can pumpkin. Also substitute acorn, butternut, buttercup, or dumpling squash. Enjoy year.

I like mine with a kick so, I use extra jalapeno and a bit of juice to soup base. It’s a fun, easy, and healthy soup.

Maybe not as sexy sounding as mine, but look for EatingWell.com/SoupBook  for more delicious soups.

Because, soups, sauces, chili, and stews served a day late are definitely worth the wait!