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re: Post your favorite soup recipe
Posted on 9/29/14 at 12:18 pm to bdevill
Posted on 9/29/14 at 12:18 pm to bdevill
Made the below over the weekend. It was quite good.
Cream of Artichoke Soup from Duarte’s with my changes.
SERVES 6
INGREDIENTS
2 tbsp. butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I simmered it a bit and it reduced)
*1 bundle of fresh thyme-about 10 stems (my addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper, to taste (used white pepper)
Lemon wedges, for serving (added the juice of 1 lemon during the last simmer just before serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition
INSTRUCTIONS
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those and some grated parmesan cheese.
Made this a day ahead.
Cream of Artichoke Soup from Duarte’s with my changes.
SERVES 6
INGREDIENTS
2 tbsp. butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I simmered it a bit and it reduced)
*1 bundle of fresh thyme-about 10 stems (my addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper, to taste (used white pepper)
Lemon wedges, for serving (added the juice of 1 lemon during the last simmer just before serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition
INSTRUCTIONS
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those and some grated parmesan cheese.
Made this a day ahead.
1
Posted on 9/29/14 at 6:56 pm to Gris Gris
This is one you can likely knock out with stuff already in your pantry. I'm not a big tarragon fan, so I usually just add a little of dried.
White Bean and Tarragon Soup
Serves 2
Scaled down and modified version of recipe found in The Kitchen Diaries by Nigel Slater.
Ingredients
1 can Cento cannellini beans, drained and rinsed
1 bay leaf
1 tablespoon butter
3 tablespoon olive oil
5 green onions (scallions), sliced
1/4 cup diced onion
1 carrot, peeled and diced
1 clove of garlic, minced
1 can (about 2 cups) chicken or vegetable stock
1 tablespoon (maybe 2) fresh tarragon, roughly chopped
Procedure
1. In a heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the onions and carrot, and saute for 3 or 4 minutes, then add the green onions and garlic. Cook about 1 minute.
2. Add the beans and stock and bring to a boil. Add the bay leaves and tarragon, and turn down to a simmer. Cook for 15-20 minutes until the beans are falling apart. Remove bay leaf. Blend soup with a stick blender or simply mash (with bottom of a can, potato masher, or such) to desired consistency.
3. Taste and add salt and pepper as needed. Good toppings: more chopped tarragon, green onions, a drizzle of olive oil, or fresh black pepper.
White Bean and Tarragon Soup
Serves 2
Scaled down and modified version of recipe found in The Kitchen Diaries by Nigel Slater.
Ingredients
1 can Cento cannellini beans, drained and rinsed
1 bay leaf
1 tablespoon butter
3 tablespoon olive oil
5 green onions (scallions), sliced
1/4 cup diced onion
1 carrot, peeled and diced
1 clove of garlic, minced
1 can (about 2 cups) chicken or vegetable stock
1 tablespoon (maybe 2) fresh tarragon, roughly chopped
Procedure
1. In a heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the onions and carrot, and saute for 3 or 4 minutes, then add the green onions and garlic. Cook about 1 minute.
2. Add the beans and stock and bring to a boil. Add the bay leaves and tarragon, and turn down to a simmer. Cook for 15-20 minutes until the beans are falling apart. Remove bay leaf. Blend soup with a stick blender or simply mash (with bottom of a can, potato masher, or such) to desired consistency.
3. Taste and add salt and pepper as needed. Good toppings: more chopped tarragon, green onions, a drizzle of olive oil, or fresh black pepper.
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