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Meg Himmel’s Lentil Soup
• 2 Tbsp olive oil
• 1 yellow onion, finely chopped
• 1 celery stalk, thinly sliced
• 1 carrot, peeled and thinly sliced
• 1 clove garlic, minced
• 1 bay leaf
• 2 Tsp curry powder
• 1 cup (6 oz/185 grams) canned diced plum (Roma) tomatoes with juice
• 1 1/2 cups (10 oz/330 grams) dried brown or pink lentils, picked over, rinsed , and drained
• 6 cups (48 oz/1.5 litres) chicken, beef or vegetable broth
• 1 lemon, sliced • 1 cup coarsely chopped fresh spinach (or kale or chard)
• Salt and freshly ground pepper to taste
In a large saucepan over medium-high heat, warm the oil. Add the onion, celery, carrot, garlic and bay leaf and sauté until the vegetables are softened, about 5 minutes. Stir in the curry powder and cook until fragrant, about 1 minute. Add the tomatoes and their juice, lentils, stock, and lemon slices. Bring to a simmer over the medium-high heat. Reduce the heat to medium-low, cover partially and cook, stirring occasionally, until the lentils are tender, about 30 minutes. Discard the lemon slices and bay leaf. Just before serving, stir in the spinach, reduce the heat to low and simmer until the spinach (kale or chard) is wilted but still bright green. Season to taste with salt and pepper. Serve warm.
Smoky Tomato Bacon Soup
• 1 Tbs. olive oil
• 3 thick strips bacon (about 3 oz.), thinly sliced
• 1 large yellow onion, diced (about 11/2 cups)
• Kosher Salt
• 5 TBS. unbleached all-purpose flour
• 1 Tbs. chopped fresh thyme
• 1/2 tsp. sweet or hot pimentón (smoked paprika)
• 1 28-oz. can whole tomatoes and their juices (3 cups) – preferably San Marzano
• 2 cups homemade or lower-salt chicken broth
• 2 Tbs. heavy cream
• Freshly ground pepper
Put the oil in a large saucepan, add the bacon, and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels; let drain and cool, and then coarsely chop. Add the onion and ½ tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Stir in the four, 2 tsp. of the thyme, and the pimentón, and cook, stirring, for 1 minute. Add the tomatoes and chicken broth, and bring to a boil. Reduce to a simmer, cover with the lid slightly ajar, and cook, stirring occasionally, until the mixture thickens and the flavors meld, about 20 minutes. Using an immersion blender or working in batches in a regular blender, purée the soup. Return the soup to the pan, stir in the cream, and bring to a boil. Taste and season with salt and pepper if needed, ladle the soup into serving bowls and serve sprinkled with the bacon pieces and the remaining 1 tsp. thyme.
Dr. Floyd’s Split Pea Soup with Carrots and Onions
• 1 lb. yellow or green split peas
• 2 qts. chicken stock (College Inn Light & Fat Free, Low Salt; 1 48 oz. can and 1 14.5 oz. can = 2 qts.)
• 3 uncooked strips of Harrington’s Corn Cob Smoked Bacon
• 1 bag frozen or 7 fresh carrots, unpeeled, sliced
• 1 large onion (any type, Spanish is fine), chopped
• 1 tsp. thyme • Salt and pepper to taste (optional; I do not use)
Wash and drain peas. Place peas, bacon, sliced carrots, chopped onion, chicken stock and thyme in a large saucepan and bring to a boil with a cover on. Lower heat and simmer for 2 hours. Remove bacon. Let cool (I let it sit and “season” overnight in a cold garage.) Store in refrigerator or freeze in containers (washed milk cartons do well) or warm up and served next day. Makes 3 quarts.
Comments from Dick Floyd: This recipe was created Dec. 21, 1994 and revised Dec. 24, 2000. It is a smooth, delicious, hearty and healthy soup that can be served as lunch or main entrée. Good with any type of gourmet bread, bagel, or muffin. It is very simple to make with preparation time less than 30 minutes. I have been giving this as Christmas gifts and office and hospital gifts for years.
Butternut and Acorn Squash Soup
This soup has a rich, creamy texture that belies its actual calorie count. Feel free to use only one type of squash or to replace the squash with pumpkin. For a richer soup, whip a little heavy cream to soft peaks, fold in an equal amount of sour cream, and add grated fresh ginger to taste. Place a dollop of this ginger-scented cream on top of each portion. Makes 8 servings.
• 1 Tbs. butter
• 1 1/4 c. diced onion
• 1/3 c. diced carrot
• 1/2 c. diced celery
• 1 Tbs. minced fresh ginger
• 1 clove garlic, minced
• 3-5 c. chicken broth
• 2 c. cubed butternut squash
• 1 c. cubed acorn squash
• 1/2 c. sliced yellow or white potatoes
• 1/4 tsp. salt (or to taste)
• 1/4 tsp. ground white pepper (or to taste)
• 1 tsp. grated orange zest
Heat butter in a soup pot over medium heat. Add onion, carrot, celery, ginger, and garlic. Cook, stirring frequently, until onion is tender and translucent, 5-6 minutes. Add the broth, squashes, and potato. Bring the broth to a simmer over medium-low heat and cook until the squashes are tender enough to mash easily with a fork, about 20 minutes. Purée the soup (small batches in a regular blender or use an immersion blender in the pot) and return it to the soup pot. Return the soup to a simmer over medium-low heat. Season the soup to taste with salt, pepper, and orange zest. Serve the soup in heated bowls.
Squash and White Bean Soup (from Lynn Taff and Real Simple Magazine)
Saute in a soup pot:
1 tablespoon olive oil 1 onion, chopped – Saute in oil for 5-6 min.
Add:
1 can of diced tomatoes & juice (14.5 oz.) – continue to saute for 3 more minutes
Stir in…….and bring to a boil:
5 cups of water
1 pkg cut-up butternut squash (about 4 cups)
1 tablespoon fresh thyme
1 1/2 teaspoon salt
1/4 teaspoon pepper
Reduce heat and simmer until squash is tender (15 minutes)
Stir in:
2 cans of cannellini beans (15 oz. each can) rinsed
Bunch of spinach (thick stems removed) – or zucchini – just before serving so it doesn’t overcook
Sprinkle with parmesan cheese when serving
Barbara Coburn's Roasted Red Pepper Soup (Makes 4-6 servings)
• 1 jar of roasted red peppers, chopped into pieces
• 1 large can of diced tomatoes
• 2 cups of chicken or vegetable broth (or water)
• 1 onion, chopped
• 1 clove of garlic, minced
• 1 large carrot, chopped
• 2 stalks of celery, chopped
• ½ cup of dried cannolini beans
• ½ cup dried black beans
• Season with salt, pepper and dried basil.
Coat the bottom of the soup pot with canola or olive oil. Heat oil and sauté the onion, garlic, carrots and celery until vegetables are soft. Add remaining ingredients and bring just to a boil. Reduce heat to maintain a simmer. Simmer until beans are soft. You may want to add additional water while simmering to get desired consistency. Correct seasonings, if desired.
If you like, you can add sausage to the soup to increase the protein. Or, made with vegetable stock, this soup is vegetarian.
Jean O'Connor's Beef Barley with Vegetables (Makes 8 servings)
• 3 Tbsp olive oil
• 1 ½ pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced
• ¾ pound of onions, chopped
• 2 celery stalks, chopped
• 4 large garlic cloves, chopped
• 3 ½ pounds center-cut beef shank slices (about ¾ to 1 inch thick) or beef flap meat
• 8 cups canned beef broth
• 7 cups water
• 1 ¼ pounds of red bell peppers, chopped
• 1 pound parsnips, peeled and cut into ½-inch pieces
• ½ pound carrots, peeled and cut into 1/2 –inch pieces
• 1 ¾ cups pearl barley (about 9 ounces)
• 1 ½ cups crushed tomatoes with puree
• 2 ¾ ounce packages of dried porcini mushrooms*
• 2 Tbsp dried marjoram
• 1 Tbsp dried thyme
• Salt and pepper to taste
*To rehydrate the dried porcini mushrooms cover them with hot water and let them sit for 30 minutes. Use rehydrated mushrooms and their liquid in the soup.
Heat oil in a large, heavy-bottomed pan. Add fresh mushrooms and onions and sauté until onions are translucent. Add garlic and sauté 1 more minute. Add beef shank slices and all remaining ingredients. Bring to a boil, then reduce to a simmer. Simmer for about 1 ½ hours or until meat is tender. Remove from the heat. Using tongs, remove meat from pot. Cool meat slightly. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to the soup. Season soup with salt and pepper to taste.
Kathy Rousseau's Onion Soup
(adaptation of Julia Child recipe for French Onion Soup)
• 5 cups of thinly chopped onions
• 3 Tbsp. butter
• 1 Tbsp. vegetable oil
• 1 Tsp. salt
• ½ Tsp. sugar
• 3 Tbsp. flour
• 2 qts. Beef stock/broth
• ½ cup dry white wine or vermouth
• 3 Tbsp. cognac
• Salt and pepper to taste
Serves 8 Slowly cook onions in a combination of butter and oil for 15 minutes. Add salt and sugar and cook at moderate heat for 30-40 minutes until onions are an even brown. Sprinkle in flour and cook for 5 minutes. Add broth/stock and wine and heat. Sir in cognac at the end.
Italian Wedding Soup (submitted by Georgia Foote; Gourmet Today by Ruth Reichl, 2009)
Makes about 20 cups
For Stock:
3 ½ Chicken, rinsed, patted dry, and cut into 8 pieces
2 Celery ribs, cut into 2 in. pcs.
2 carrots, quartered
1 large onion, left unpeeled, trimmed & halved
2 garlic cloves
6 fresh parsley stems (without leaves)
1 Turkish bay leaf or ½ Calif. Bay leaf
½ tsp. black peppercorns
4 qts. Cold water
1 ½ tsp. salt
For Meatballs:
1 c. ¼ in. pieces Italian bread
1 c. whole milk
1# meatloaf mix (equal parts grd beef,pork,veal)
2 garlic cloves, minced
2 large eggs, lightly beaten
¾ c. finely grated pecorino Romano
¼ c. finely chopped fresh flat-leaf parsley
¾ tsp. salt
½ tsp. freshly grd.
Black pepper
About 2 c. vegetable oil
For Soup:
5 c. water
1 large onion, cut into ¼ in. pieces
3 medium carrots, halved lengthwise and thinly sliced
2 celery ribs, halved lengthwise and thinly sliced
1 (3 x 2 in.) piece pecorino Romano rind (about 1/3 in. thick)
1 medium head escarole, tough stems discarded, leaves chopped ( I substituted kale)
Salt & pepper
Accompaniment: finely grated pecorino Romano
Make the Stock:
Combine all ingredients in an 8 to 10 qt. stock pot and bring to boil; skim froth. Reduce heat and simmer gently, uncovered, skimming froth occasionally, for 2 hours. Remove from heat. Meanwhile, form and fry the meatballs: stir together bread and milk in a large bowl and let stand for 10 minutes. Add meat, garlic, eggs, cheese, parsley, salt & Pepper, and blend with your hands just until well combined (do not overmix). Form scant tablespoons into meatballs: you will have about 60 meatballs, and they will be very moist) Heat 1 inch of oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking. Cook meatballs in 3 batches (do not overcrowd) turning occasionally, until well browned and cooked through, about 6 minutes per batch. Transfer to paper towels to drain.
Make the soup:
Remove chicken from pot and pour stock through a fine mesh sieve into a large bowl: discard solids. If using stock immediately, skim off and discard fat. If not, cool stock completely, uncovered, then refrigerate, covered, until cold, remove congealed fat from chilled stock. You should have about 3 qts. Stock; if you have less, add enough water to make 3 qts. When chicken is cool enough to handle, discard skin and bones and coarsely shred enough chicken into bite-sized pieces to measure about 3 cups (reserve remaining chicken for another use). Return stock to cleaned pot and add 5 cups of water. Add onion, carrots, celery, and cheese rind and bring to a boil, then reduce heat and simmer, covered until vegetables are crisp tender, about 15 min. Stir in escarole (or kale), cover and bring to a boilo. Add meatballs and simmer, uncovered until escarole is very tender and meatballs are heated through, about 10 min. Discard cheese rind, stir in shredded chicken, season with salt & pepper. Serve with grated cheese.
Notes:
– Cooled stock can be refrigerated, covered for up to 3 days or frozen for up to 1 month.
– Soup can be made up to 4 days ahead. Cool uncovered, then refrigerate covered. The soup can be frozen up to 1 month (meatballs will swell slightly).
– Will need extra stock if serving small cup quantities- a good store-bought chicken stock is fine.
– If you cannot find pecorino cheese rind to thicken the soup, use 1/3 c. finely grated cheese
Curried Red Lentil Soup with Dried Cherries and Cilantro (submitted by Georgia Foote; Martha Stewart Living Magazine, March 2012)
Makes 4 ½ cups
2 tsp. vegetable or canola oil
3 T. finely chopped peeled ginger (from a 2 in. piece)
6 garlic cloves, finely chopped, about 2 T.
1 large shallot, finely chopped, about
4 T.
2 carrots, finely diced, about 1 cup
2 tsp. curry powder Coarse salt
¾ c. unsweetened coconut milk
1 c. red lentils
1/3 c. chopped dried cherries
3 T. finely chopped cilantro stems, plus 3 T. cilantro leaves for garnish
4 c. water
Heat oil in medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots, and cook, stirring often, until softened, about 7 minutes. Add curry powder, and cook stirring until fragrant, about 1 minute. Add 1 ¼ tsp. salt, ½ c. coconut milk, 4 c. water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 c. of soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. (This procedure can be made easy with a wand blender to use directly in the pot!) Reheat after blending. Stir in reserved solids. Reserving some for garnish, stir cherries and cilantro stems into soup, and ladle into bowls. Swirl in remaining ¼ c. coconut milk (recommend warming a little so you do not cool down soup) and garnish with cherries and cilantro leaves.
Hungarian Lentil Soup
This lentil soup recipe is based on a traditional Hungarian recipe which uses paprika for flavor. Friends from our Partner Church in Torda, Romania eat it on New Year’s day to symbolize good financial fortune for the coming year. Serves: 8
Prep: 30min › Cook: 1hr 30min › Ready in: 2 hr
Ingredients:
2 tablespoons olive oil
2 large onions, diced
1 clove garlic, minced
1/2 teaspoon paprika
2 stalks celery, diced
3 carrots, diced
1 (700g) jar passata (tomato paste)
1.5L (2 1/2 pints) chicken stock
275g (10 oz) lentils - soaked, rinsed and drained
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
175ml (6 fl oz) white wine
small handful chopped fresh parsley
50g (2 oz) grated Parmesan cheese (optional)
Method:
In a large stockpot, sauté the onions in oil until translucent. Stir in garlic, paprika, celery, and carrots, and sauté for 10 minutes. Stir in passata, chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring the mixture to the boil. Cook for 1 hour on low to medium heat, or until the lentils are tender. Sprinkle the soup with parsley and Parmesan cheese before serving.
Note:
Parmesan cheese is not truly vegan, as it contains animal rennet. To make this dish 100% vegan, omit the cheese or find a suitable vegetarian substitute made without animal rennet.
Hungarian Mushroom Soup
Sent to us by Lajos Jozsa, minister of our Partner Church in Torda, Romania
Prep: 15 min Cook: 35 min Ready In 50 min
Ingredients:
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Directions:
1. Melt the butter in a large pot over medium heat. Saute onions in the butter for 5 minutes. Add mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2. In a separate small bowl, whisk milk and flour together. Pour into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
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