Category: Soups


Split Pea and Carrot Soup

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Directions:

2 1/4 cups dried split peas  (rinsed)
8 cups water
1 large onion, chopped (about 1 cup)
2 medium celery stalks, finely chopped
1/4 tsp. black pepper and spindled sea salt (to your taste)
1 ham bone *optional
3 medium carrots, cut into 1/4-inch slices

Directions:

1 Heat peas and water to boiling in 4-quart pot. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2 Stir in onion, celery, sea salt and black pepper. Add ham bone. Heat to a boil and then reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
3 Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. (*ham bone is optional)
4 Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

*Put a dollop of sour cream on top.

*You can make split pea soup without the ham bone.

Shrimp and Lentil Soup With Spinach

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Ingredients:

1 lb. small shrimp (cleaned and boiled)
1 cup dry lentils
2 medium sized carrots (diced)
2 medium sized celery stalks (diced)
1 medium size onion (diced)
3/4 lb. small red potatoes (cut into 1/2 in. pieces)
1 garlic clove (minced)
1 16 oz. can of Italian Style Stewed Tomatoes
8 cups chicken broth
1 tsp. sea salt
1 tsp. pepper
2 cups fresh spinach
3 cups water
olive oil
Directions:

1.   Boil shrimp for 5 minutes. Drain well and set to the side.
2.. In a 5 quart pot, add 3 tbs. of olive oil. Over a medium heat, warm oil and add carrots, celery and onion. Cook until tender and stir occasionally. Add garlic and stir until garlic browns. Add salt and pepper.
2. Stir in stewed tomatoes (with the liquid), lentils, chicken broth, potatoes, and water. Stir with spoon. Heat to a boil. Reduce heat and cover. Simmer for 50 minutes. While soup is simmering (about 25 minutes in) add boiled shrimp. Stir in spinach 3 minutes before done. Add a pinch of extra sea salt if needed.
Serve hot. Serves 4-6 people

White Tuscan Bean Soup

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Ingredients:
2 (10 oz.) cans white cannellini beans (rinsed and drained)
2 scallions (chopped)
2 garlic cloves (finely chopped)
2 large carrots (diced)
1 cup of spinach (washed and chopped)
5 cups of vegetable stock
sea salt and pepper to taste
1 small lemon (juice squeezed)
3 tbs. of olive oil
Directions:
1. In a deep pot, put olive oil, scallions, carrots and garlic. Let cook for 2 minutes and add beans. Stir beans gently. Add a pinch of salt and pepper. Add vegetable stock. Let cook on a medium heat for about 15 minutes.
2. After 15 minutes, add lemon juice and spinach. Stir gently. Reduce to a low heat for 5 minutes and serve. Sprinkle with your favorite grated cheese. (optional)

Cooking With Mr. C.’s Lentil Soup

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Ingredients:

1 cup dry lentils

2 medium sized carrots (diced)

2 medium sized celery stalks (diced)

1 medium size onion (diced)

3/4 lb. small red potatoes (cut into 1/2 in. pieces)

1 garlic clove (minced)

1 16 oz. can of Italian Style Stewed Tomatoes

8 cups chicken broth

1 tsp. salt

1 tsp. pepper

1 small head escarole ( about 1 lb.) (thinly sliced)

3 cups water

olive oil

Directions:

1. In a 5 quart pot, add 3 tbs. of olive oil. Over a medium heat, warm oil and add carrots, celery and onion. Cook until tender and stir occasionally. Add garlic and stir until garlic browns. Add salt and pepper.

2. Stir in stewed tomatoes (with the liquid), lentils, chicken broth, potatoes, and water. Stir with spoon. Heat to a boil. Reduce heat and cover. Simmer for 50 minutes. While soup is simmering (about 20 minutes in) add the shredded escarole. Stir escarole and continue to simmer. Add a pinch of salt if needed. You can serve with some grated cheese on top.

Serve hot. Serves 4-6 people

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Creamy Cauliflower Soup With Greens

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Ingredients:

1 tbs. olive oil
1 medium onion (chopped)
4 cloves garlic, chopped
1 medium head cauliflower (Cut into small pieces) (about 8 cups)
4 1/2 cups water
1/4 cup chopped fresh dill
5 large kale leaves  (chopped)
sea salt and black pepper

Directions:

1. Heat oil in a large pot over medium heat; cook onion until soft. Add garlic and a pinch of sea salt.  Cook for 2 minutes.

2. Add cauliflower, and pour in water until it reaches just below the top of the cauliflower.

3. Bring to a boil. Add 2 tablespoons of dill. Reduce heat to low, and simmer until cauliflower is  tender. (about 10 minutes)

4. Add in kale, and simmer for 3 minutes. Let cool for 5 minutes.

5.  Puree soup in batches in a blender until very smooth, adding more water (about 1/3 cup) if it’s too thick.

6. Return to pot, and reheat. Season with sea salt and  black pepper.

*When serving you can drizzle on drop of olive oil on top of each individual bowl of soup.

Pumpkin Soup

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Ingredients:

6 cups chicken stock

4 cups pumpkin puree

1 tsp. sea salt

1/2 tsp. black pepper

3/4 cup chopped onion

1 tbs. chopped parsley

1 clove of garlic (chopped)

1 cup heavy cream

Directions:

1. In a large pot, warm chicken stock. Add pumpkin, onion, garlic, salt and pepper. Bring to a boil. Reduce heat to a low heat for 30 minutes.

2. In a blender, puree the soup. Return soup to the pot. Add heavy cream. Stir well and simmer for an additional 10 minutes. Garnish with parsley. Serve hot.

Tomato Bisque Soup

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Ingredients:

4 tbs. unsalted butter

1 Spanish onion, chopped

1 carrot, chopped

4 cloves garlic  (minced)

5 tbs. all-purpose flour

5 cups chicken broth ( low-sodium if canned, homemade preferred)

1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

3 tsp. fresh parsley 

1 tsp. fresh thyme

1 cup heavy cream

1 1/2  tsp.  sea salt

1 tsp. black pepper

Directions:

1. Heat butter in a large soup pot over medium heat.

2.  Add the onion, carrots and garlic. Stir occasionally, until soft. (about 6-7 minutes)

3. Stir in the flour and cook, stirring, for 3 minutes.

4. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Add parsley and thyme. Stir.  Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

5. After about 30 minutes, working soup in batches. Transfer the mixture to a blender and puree until smooth.

6. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

7. Whisk the heavy cream, sea salt and pepper into the soup. 

Serve hot. 

Minestrone Soup

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Ingredients:

2 tbs. extra-virgin olive oil

1 large onion  (diced)

4 cloves garlic, (minced)

1 (10 oz. can) peas (drained well)

2 stalks celery  (diced)

2 large carrots (diced)

1 tsp. dried basil

1 tsp. dried oregano

sea salt and black pepper

1 (28-ounce can)  diced tomatoes

1 (14-ounce can) crushed tomatoes

6 cups low-sodium chicken broth

1 (12-ounce can) red kidney beans (rinsed and drained)

1 cup pasta of your choice ( a small pasta is best) *elbow pasta is a good choice

grated parmesan cheese

Directions:

1. In a large pot, heat oil.  Add the onion and cook until translucent.

2. Add the garlic and cook 30 seconds. Add the celery and carrots and cook until they begin to soften. (about 3-4 minutes)

3. Add in the dried oregano, dried basil, 1 teaspoon sea salt, and pepper to taste. Stir and cook for 2 minutes.
4. Add the diced and crushed tomatoes and the chicken broth.  Bring to a boil.

5. Reduce the heat to medium low and simmer 10 minutes.

6. Raise heat a little. Add in the kidney beans, peas and pasta and cook until the pasta and vegetables are tender.  (About 10 minutes) *Taste to see if pasta is cooked.

7. Season with salt. 

*Top individual soup bowls with parmesan cheese.

Roasted Cauliflower Soup

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Ingredients:

2 heads cauliflower, broken into florets

1/4 cup olive oil plus 2 tbs.

1 large onion (chopped)

4 cloves garlic  (chopped)

6 cups water

1/2 cup heavy cream

sea salt

black pepper

Directions:

1. Place the cauliflower florets into a large bowl of lightly salted water. allow to stand for 30 minutes.  Drain cauliflower well.

2. Preheat oven to 400 degrees.

3. On a greased baking pan (2 tbs. olive oil) put cauliflower. Drizzle a little olive oil over cauliflower.  Sprinkle with sea salt and pepper.

4. Bake in oven for about 25-30 minutes, until cauliflower is tender. Remove from oven. Set aside.

5. In a large soup pot, heat olive oil.  Cook the onion until translucent.  Add in the garlic and roasted cauliflower. Stir.

6. Pour in the water and season with a little sea salt and black pepper.

7. Simmer for about 15 minutes. After 15 minutes, add heavy cream. Stir.

8. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

9. You can put soup in a blender, if you don’t have a hand blender.  Then reheat for an additional 3 minutes.