Italian Bean Soup

I have been getting a lot of requests for a “bean” soup.  My mom used to make a wonderful bean soup around New Years and I have decided the re-create it with some lovely chard we found at the Farmers Market this week. 

Italian Bean Soup:

1 Bunch Swiss Chard, sliced in ¼ inch pieces

2 T Olive Oil

1 Leek, sliced white part only
1 Shallot, diced 

2 Cloves of Garlic

6 C Chicken Stock

4 Whole Tomatoes, peeled, seeded and diced
1 T Tomato Paste

1/2 C Carrots, sliced
1/8 t Ground Pepper

1 T Fresh Rosemary

2 C Cannellini Beans, cooked

1/4 C Orzo Pasta

1/4 C Fresh Parsley, chopped

Parmesan Cheese, grated
Salt to taste

Directions:

1.  Slice the chard and keep the leafy tops aside.

2.  Heat olive oil in a soup pot.  Add a little salt, shallots, leek and garlic, saute for 3-5 minutes; until translucent.

3.  Add chard stocks, chicken stock, tomatoes, tomato paste, carrots, pepper and rosemary.

4.  Bring to a boil and reduce heat to simmer for 15 minutes.

5.  Add beans, orzo, parsley and chard tops.  Simmer for 10 more minutes.

6.  Serve with fresh grated Parmesan on the top.  Salt to taste.

Serves 6-8

Tip:  Cannellini beans are often referred to as white kidney beans.  They have the same basic taste.

Winter Root Vegetable Soup

I got to use my Christmas present for the first time today; my immersion blender.  What a wonderful tool and it makes this soup so easy to puree.

Winter Root Vegetable Soup:

3 Leeks, white part only; cut into strips
1/4 C Unsalted Butter
2 T Olive Oil
3 Fresh Springs of Thyme
2 Sprigs of Fresh Parsley
2 Bay Leaves
4 Whole Parsnips, peeled and cut into 1/4 cubes
2 Small Celery Roots, peeled and cut into 1/4 inch cubes
2 Pounds Potatoes (about 4 large), peeled and cut into 1/4 inch cubes
2 Cloves of Garlic
8 C Vegetable Stock
3/4 C Heavy Cream
Salt
Garnish:
White Truffle Oil
1 T Olive Oil
8 Mushrooms, sliced

Directions:

1. In soup pot, heat butter, 2 T olive oil and a pinch of salt.  Saute leeks until translucent; about 5 minutes.
2. Stir in thyme, parsley and bay leaves. Saute for 3 more minutes.
3. Stir in potatoes, parsnips, celery root, garlic and stock. Add a pinch salt.
4. Bring to a boil and turn down heat to low and simmer for 45 minutes.
5. Add cream and simmer for 10 more minutes.
6. Remove thyme, parsley and bay leaves.
7. Puree soup in a blender or with an immersion blender.

8. Pour soup through a mesh strainer/chinois and salt to taste.
9. In a fry pan, heat the olive oil and saute the mushrooms for 3-5 minutes.
10. Pour soup in bowls, drizzle with truffle oil and add 3 sauteed mushrooms per bowl.

Serves 6-8

Tip: If truffles are in season, this soup is great with a shaving of black truffle too.

Parsnip

Red Lentil and Mint Soup

I decided to make a lentil soup for the New Year.  Eating lentils on New Year's often is associated with good luck and dates back to the Romans.  I used red lentils, which are more common in the Mediterranean and added fresh mint for more flavor. 

Red Lentil and Mint Soup:

2 C Red Lentils, rinsed
3 Q Vegetable Stock
1 Large Onion, finely chopped
2 T Olive oil
1 C Bulgur, medium (#3 or #4), rinsed
4 T Unsalted Butter
1 T Tomato Paste diluted in 1/3 C warm water
3 Tomatoes, peeled, seeded and finely chopped
1 t Smoked Paprika
1/8 t Cayenne
4 T Fresh Mint
Juice of lemon (optional)
Salt

Directions:
1.  In soup pot, saute onions in olive oil and 1 T butter until translucent. 
2.  Add the stock, lentils, bulgur, remaining butter, tomato paste, tomatoes and salt. 

3.  Bring to a boil for about 5 minutes.
4.  Reduce heat and simmer for about an hour and a half.
5.  Stir in paprika, cayenne and mint.  Cook for 5 more minutes.
6.  Salt to taste.  Serve and add lemon if desired.

Serves 6-8

Tip:  You can find red lentils in the dried bean section.  You always need to rinse and pick through them for any "odd" lentils.

Christmas Chestnut Soup

I had never really thought of a nut soup until this one; a Chestnut soup.   It reminds me of Christmas time; my favorite time of the year.

Christmas Chestnut Soup:

2 lbs of Fresh Chestnuts; roasted and peeled
1 Small Onion; chopped
2 Celery Stalks; chopped
1/4 t. Nutmeg
8 C Vegetable stock
3 Cloves
2 Bay Leaves
3 T Fresh Parsley
2 T Fresh Thyme
1 t Dry Parsley
1/4 C Cream
Salt

Directions: 
1.  In a soup pot, add onions, celery and pinch of salt.  Saute for 5 minutes; until translucent.
2.  Add the roasted chestnuts and saute for 5 more minutes.
3.  In a cheese cloth, add the cloves, bay leaves, parsley and thyme.  Tie up.
4.  Add the vegetable stock, nutmeg and the cheese cloth to the soup pot. 
5.  Bring to a boil and turn down heat.  Simmer for 40 minutes.
6.  Remove the cheese cloth and its contents.
7.  Puree soup in a food processor and put back into soup pot. 
8.  Reheat for 15 minutes and add dry parsley. 
9.  Run through a chinois and put back on low heat.
10.  Add cream and salt to taste.

Serves 4-6

Tips: For roasting the chestnuts, Preheat oven to 400 degrees F.   Wipe your chestnuts off with a damp towel.  Place an X on the rounded side of the chestnut and place in a single layer in a roasting pan X side up.  Roast for 15 minutes.  Peel while still warm. 

You can use canned chestnuts; if you don't have access to fresh ones. Use 2 10 oz cans.

Roasted Tomato Basil Soup

I have a new found love for tomatoes since we grew all sorts this year.   They matured pretty late in the season but once they did we had tons.   I made this soup and everyone loved it; the texture is perfect when you run it through the chinois.

Roasted Tomato Basil Soup:
3 Pounds Tomatoes, cut in quarters
2 T Olive oil
Salt
2 T Unsalted Butter
2 T Olive oil
1 Small Onion, diced
3 Cloves of Garlic, minced
2 T Tomato Paste
14.5 Oz Can Diced Tomatoes
8 C Chicken Stock
1 C Fresh Basil
1 t. Dried Thyme
2 T Sugar
1/4 C Cream or Milk

Directions:
1.  Preheat oven to 400 degrees F.  Mix the tomatoes, 2 T olive oil and salt.  Spread in a single layer on a baking sheet.  Roast for 45 minutes. 

2.  In a soup pot, add 2 T butter and 2 T olive oil.  Saute the onions and garlic until translucent.
3.  Add the chicken stock, tomato paste, diced tomatoes, basil, thyme and sugar.
4.  Add the roasted tomatoes from the oven; everything including the juices.
5.  Bring to a boil; reduce heat and simmer for 45 minutes.
6.  Puree the soup in a food processor and run through a chinois.
7.  Reheat and add cream or milk. 
8.  Salt to taste.

Serves 4-6

Tip:   A roasted tomato will give your soup more flavor but feel free to fire roast them on the barbecue or just boil the tomatoes in the stock.

Mama Bakso Soup

Bakso soup is made in different parts and assembled in each soup bowl.  It is centered around a meatball that is made with chicken, pork or any combination of meats.  I like my meatballs with ground chicken.

Mama Bakso Soup:

Meatballs:
3/4 lb Ground Chicken
1 Clove of Garlic
2 T Shallot, diced
1 T Vegetable Oil
1 Egg 
1/4 C Bread crumbs
Salt

Soup:
16 C Chicken Stock
10 oz Egg Noodles
2 Small Heads of Bok Choy, cut in 1/2 inch chunks
3 Cloves of Garlic, minced
1 T Fresh Ginger, ground
3 T Vegetable Oil
2 Boneless Skinless Chicken Breast, cut in thin strips
3 T Soy Sauce
Salt
2 T Celery, chopped
4 Hard Boiled Eggs, chopped
Sambal

Directions:
1.  To make the meatballs, saute the garlic and shallot until golden. Cool.
2.  Add the shallot mixture, ground chicken, bread crumbs, egg and salt.
3.  Place in refrigerator for 15-20 minutes.
4.  In soup pot, heat chicken broth.
5. Add meatballs and cook through.  About 10-12 minutes.
6.  Pull meatballs out and set aside, keep broth warm.
7.  Heat another pot of water and cook egg noodles al dente.  Set aside.
8.  In another sauce pan, heat salted water and blanch the bok choy about 1 minute. 
9.  Pull bok choy out and set aside.
10.  Using a mortar and pestle, add garlic and ginger.  Mash into a paste. 

11.  In a skillet, heat oil; add garlic ginger mixture, soy sauce and chicken strips; saute until cooked.   About 2-3 minutes.
12.  Place a meatball in the middle of the bowl.  Divide the noodles into each bowl, add bok choy and sauteed chicken. 
13.  Garnish with celery, hard boiled egg and sambal, if desired.

Serves 8-10

Tip:  Sambal is a thin paste made from ground chilies and vinegar.  It is used to flavor the soup and can usually be purchased in the ethnic aisle.

Chinese Crab and Corn Soup

My first Chinese Corn soup.  It is one of my favorites but I have never attempted it.  It turned out wonderful. 

Chinese Crab and Corn Soup:

6 C Corn Kernels, fresh or frozen
12 C Chicken Stock
2 t Ginger, peeled and grated
1/4 C Rice Wine
1/4 C Soy Sauce
1/2 Pound Crab Meat
3 Whole eggs, lightly beaten
1/3 C Scallions, sliced
Salt

Directions:
1.  Puree 1 C corn and 1 C chicken stock, coarsely.

2.  In soup pot, bring the remaining 11 Cups of chicken stock, rice wine and soy sauce to a boil.  Add grated ginger and salt.

3.  Add the whole corn kernels and bring to a boil.  Reduce heat and simmer for 5 minutes.

4.  Increase the heat and add the pureed corn.   Bring to a boil and cook for about 3 minutes, constantly stirring.

5.  Add the crab meat and return to a boil.

6.  Pour a thin stream of egg into the soup in a ribbon, stirring well.   Turn heat off. 

7.  Sprinkle with scallions.  Salt to taste.

Serves 8-10

Tip:  Buy live crabs and cook them yourself.  You can usually find them at the Asian markets.  They should be put in salt water with a bay leaf and brought to a boil for 7 minutes.