15 posts tagged “soup”

April is such a fickle month, isn’t it?  I mean sheesh!  A couple of weeks ago, temps were soaring into the 90’sF/30’sC, and this week we are back to cool and windy.  I was all set to buy a pool for the kids to hang out in on the weekends, and now, we’re back to soup and jackets.  I don’t mind the soup part (being a self professed soup junkie and all), but jackets?  I want summer dangit!  Since summer has taken another run for the hills, at least for now, I must console us with soups to warm the heart and soul.  That’s the part I like! lol  One of my best friends in the whole world, (and bratty girl) Lizzie shared her recipe for Drunken Mushroom Soup a few years ago.  It is such a great soup….and of course has my main pre-req’s for most of the recipes prepared in this house…quick, easy, and out of this world delicious.   All of Lizzie’s recipes are so elegant, and generally are light on the workload, but heavy on taste and heavy on ”wow” factor.  This recipe is exactly that…quick, easy, elegant, and WOW! that’s good!  Perfect for company or for everyday (you know I don’t save special foods for special occasions), this little bowl of goodness can be made ahead and simply reheated when needed.  Which for me is right now. lol  Since making this for the first time, I have gradually altered the ingredients and technique just a bit, which is why I’ve changed the name…I prepare this almost as if it were a French Onion Soup, with the addition of a couple of extras and a substitution or two for others. 

Recipe is here: http://canarygirl.com/?p=167

Wine recommendation: The original recipe calls for Vermouth, so I'm going to go with a red Vermouth for this one. 

 

So, it’s definitely winter here in Canaryville…you might laugh at me for my idea of winter after having lived in the Minnesota tundra, but even so…winter it is…short grey days, blustery winds and rain.  The temps aren’t overly chilly, but it *feels* freezing…partly because of the humidity, partly because of the structural elements of the house…marble floors and concrete walls don’t lend well to warmth. lol  Here in the city of Las Palmas especially, it’s rare that people have central heating installed, so chilly days really are chilly…even inside!  I generally provide improvisational heat by baking, and making bubbly things on the stove.  I think it’s almost like aromatherapy heat…psychologically, comforting smells warm the soul and therefore, the body. :) 

 

Lentils have to be one of my favorite things ever….I like them in just about anything, but in soup or stew they really appeal to my soup/stew addicted senses.  Rich in iron, protein, B vitamins, potassium and calcium, lentils really pack a nutritional punch too.  Spanish chorizo (from Asturias) really deepens the flavor of this stew…it, along with the bacon add a wonderful smokiness that makes this one of my winter favorites. (Don’t be alarmed at the long list of ingredients, the recipe is actually very easy, just chop and throw everything into the pot.)

Recipe is here:  http://canarygirl.com/?p=140

For the gang at:  It's all about food & wine , I'd suggest Paternina Banda Azul... 

 

 

 

So there’s this train of recipes just patiently waiting to be posted on my site…but the thing is, is that I’ve been busy with the aftermath of the kids being home.  Yes, I am *still* finding remnants of those twisty tie things they so abundantly fasten kids’ toys with today in the strangest of corners.  The aftermath of the holiday vacation has been keeping me busy…everything seems to be out of place.  Like, why on Earth is that sock hanging from the door handle?  Why are *all* of the dvd’s out of their cases?  And OH!  Watch out!  Remote control car on the loose!   So.  My sweet little recipes are all waiting patiently in line at Flickr.  Asking which one gets to be first….”Pick me!  Pick me!” they say.  Hopefully I will be able to post them all over the next week (supposing that I can keep up with the newer things I plan to make, and not perpetuate the queue! haha).  This recipe comes to us from my Mom, Carla.  She made a similar one over the holidays and sent me the recipe.  It sounded SO good!  And dang…it sure was!  It makes a huge batch, though, so if you’re not feeding a large family or an army, you might want to scale it back a bit.  I sort of took the “idea” of her recipe and ran with it, I looked at the ingredient list added some stuff, subtracted some stuff, and winged it.  This is one of those soups that is a whole meal in itself, hearty, satisfying and oh, so good.  I hope you like it as much as we did!

For the folks at It's all about food & wine, I'm going to suggest a rosé for this...something not too dry, not too fruity, with just a hint of a bubble, but not quite.  El Coto Rosado is my choice...

Recipe is here: http://canarygirl.com/?p=135

 

Minestrone is such a great soup for winter, isn’t it?  It has a little bit of everything in it, and is so versatile.  The ingredients can be changed up to fit anyone’s tastes, whether you like it with bits of ham or bacon, with cheesy tortellini (as I’ve done here), or easily made vegan as well.  This is a great recipe if you have a bunch of odds and ends in the refrigerator that  you’re looking for ways to use, too.  Don’t be frightened by the long list of ingredients, this is one of the easiest things in the world to make, and not only that, it’s hearty, delicious, and warming for those icky cold winter blahs.

Recipe is here: http://canarygirl.com/?p=134

For the folks at It's all about food & wine, I'd suggest a chianti, a nice red to compliment the acidity of the tomatoes in the soup.

 

Winter is upon us, and with the cold temps and gloomy days, soup is always a great way to warm up your insides, and comfort the soul.  You may already know that I’m a soup junkie…and have been known to eat it for breakfast, lunch and dinner. So?  You got a problem with that?  I didn’t think so.   lmao ;)  This one is my daughter Ellie’s favorite.  “Soup with cheese,” she calls it.  I know immediately what she wants when she asks for “Soup with cheese,” even though it sounds vague….that’s bein’ a mom for ya.  This one pays frequent visits to our table, not only because it’s delicious, but because it is a fabulous way to pack the veggies into your kids without them even realizing it. LOL  I could put one of every veggie in this soup and the kids would gobble it up.   One thing I need to mention…the fried bread?  You must add it.  It’s not optional.  No sirree.   You will be SO glad you took the time to make it, because man…those crispy little bits contrasting with the silky soup?  There’s just nuthin’ like it.

Recipe is here: http://canarygirl.com/?p=130

 

Hello?  *tap tap*  Is this thing on?  Hi everybody!  After being out of commission for a few days I’m finally back to post something new….thanks in grand part to the recipe you are about to see.  ;)  I realize that summer isn’t exactly soup weather, but hey…I can’t be the only one that gets sick during the summer months, right?  Besides, in the Southern Hemisphere it’s winter right now.  The dumplings in this soup are reminiscent of spaetzle…and can be altered to make them as dense or as light as you prefer, simply by changing up the flour to egg ratio.  This is one of the most comforting soothing foods for chilly weather, or for sore throats, and general corporal malady.  Yes…I do claim that my soup is magic.  Just look at me….I was horribly sick, unable to take antibiotics (due to allergies), and after just a few days of eating soup…I’m feeling almost normal again! :D  See?  Magic.

For the recipe, pease visit: http://canarygirl.com/?p=85

 

Apart from paella, I think that gazpacho has got to be one of the most quintessential Spanish foods.  The region of Andalucía is best known for this cool and refreshing warm weather treat, though there are as many variations of gazpacho as there are chefs…I give you the basic recipe, as taught to me by a friend’s mother, originally from Jaén (also known for their wonderful olive oil).  The “salpicón” or vegetable relish can include bread cubes or croutons and/or chopped boiled egg.  (This recipe can easily be made gluten free by either substituting gluten free bread, or omitting the bread and adding less water.)

For the recipe, please visit: http://canarygirl.com.

 

I don't really know where to start with this post...I've been cooking Middle Eastern a lot lately, but some of the recipes were already posted, some not...so this is sort of a hodgepodge of what's been on our table of late.  I've got to tell you, it may not be soup weather for some of you anymore (a concept that I can't quite grasp, since I am a soup addict. Case in point?  I had soup for breakfast this morning.  And soup for dinner last night.  And probably will again tonight. lol)....but definitely save it for later or a rainy day.  The recipe is something I've recreated from a restaurant I used to go to in Minneapolis; Christo's on Nicollet Avenue...I notice that it's no longer on the menu, but it should be!  The Shirazi salad and stuffed grape leaves are recipes that I've tried to recreate from an Iranian restaurant we go to very frequently here in Las Palmas; Tehran on Bernardo de la Torre...side note...the next time we go, I'm going to bring my camera and shoot some pics of the beautiful, delicious food they serve, so watch for that! :)  Anyway, I'm rambling here, I suppose I should get to the food! lol

 

 Curried Pumpkin Soup

 

Ingredients:

1 pound fresh pumpkin, peeled and roughly chopped

1 onion, minced

2-3 cloves garlic, minced

1-2 stalks celery, chopped

1 carrot, peeled and chopped

1 sweet potato, peeled and roughly chopped

3 potatoes, peeled and roughly chopped

2 tablespoons butter

1 beef double boullion cube (Knorr)

3 tablespoons curry, or more to taste

water to cover vegetables

salt and pepper to taste

cream and chopped cilantro for garnish

Preparation:

In a large soup pot, melt butter over medium heat.

Add garlic and lightly brown, then add onion and celery and sautee until just tender.

Add in remaining vegetables and give it a good stir.

Add seasonings and water--just enough to cover the vegetables...you want a nice thick soup after pureeing.

Bring to a boil, then cover and reduce heat to low.

Simmer 30 minutes or until vegetables are tender.

Puree soup with an immersion blender, or in batches in a blender or food processor (in the latter case, it's best to allow the soup to cool a bit to avoid burning yourself).

Garnish with cream and cilantro and serve hot or cold.

Shirazi Salad 

 

Ingredients:

1 cucumber, diced

2-3 ripe tomatoes, diced (or a bunch of quartered cherry tomatoes, like I've done here)

1/2 red onion, minced

1 smaller bunch mint, chopped

juice of 1 lemon

2-3 tablespoons olive oil

salt and freshly cracked black pepper to taste.

Preparation:

Toss together all ingredients and refrigerate 30 minutes to allow flavors to meld.

Serve garnished with a sprig of mint.

Stuffed Grape Leaves 

 

Ingredients:

10 grape leaves

1/2 pound ground beef or lamb, or a mixture of the two

1 1/2 cups cooked white rice

1/2 small onion, minced

1/4 teaspoon cinnamon

1/4 teaspoon cumin

salt, pepper, garlic powder to taste

1 tablespoon tamarind paste

2 cups water

Preparation:

In a medium sized bowl, mix together meat, rice, onion, and seasonings.

Rinse grape leaves and pat dry.

Fill each leaf with a couple of tablespoons of meat filling.

Roll up leaves like you would a burrito or egg roll, folding in first the sides, then rolling from the bottom up.

Reserve on a plate.

Meanwhile, dissolve tamarind paste in water in a saucepan over medium heat.

Carefully place stuffed grape leaves in the tamarind sauce, try to pack them fairly tightly, to avoid them opening while cooking.

Cover and cook over low heat for about 20 minutes or until meat is cooked through.

Serve with tamarind sauce.

And what the heck....I'm going to throw in a bonus pic of Alvaro and me at Tehran...it's a little old...taken a year and a half ago....if you look closely, you can see Sam (my youngest) peeking out from behind the table. hehehe

 

 

Earlier this week I was feeling rather under the weather with a stomach bug...I actually think it may have been a case of food poisoning, since I was better within a couple of days.  When I finally worked up the courage to eat something, of course I had to make the Canary Island Cure All soup....Caldo de Papas (literally translated, Potato broth).  This soup is famed to cure stomach illnesses, colds and even hangovers. haha  I can tell you, whatever it's medicinal qualities may be, it's delicious, whether you're sick or not. :)  One of the main flavors of the soup is cilantro.  Most people either love cilantro or hate it.  I am a lover.  HUGE fan.  And it's used fairly extensively in Canary cooking, so I guess that's a good thing for me. :)  If you are a hater, please step away from the recipe.  This one's not for you. haha

 

Whenever I make this, I just wing it, so the ingredient amounts are approximate, but the soup is very forgiving, so just go with what you have on hand.

Ingredients:

2 tablespoons olive oil

1 large onion, minced

2-3 cloves garlic, minced

2 very ripe tomatoes, seeded and peeled (I didn't even peel them this time, just buzzed them up in the food processor)

5-6 potatoes, peeled and roughly chopped

2 tablespoons smokey paprika

salt to taste

1 Knorr double boullion cube (I used beef flavor)

1 green pepper (divided)

1 bunch cilantro (fairly large, some reserved for garnish), tied with kitchen string--the whole stalks

water to cover all vegetables plus another quart or so

1/2 cup rice (short grain)

Preparation:

Heat oil in a large stock pot, and sautee garlic, onion and tomato until onions are translucent.

Add potatoes, paprika and season with salt.

Stir around over medium high heat for a few minutes, then add water, boullion, 1/2 of the green pepper and cilantro.

Bring to a rolling boil, then cover and reduce heat to low.

Cook for about 30 minutes on low, then add rice and cook another 30-45 minutes.

Remove the half green pepper and cilantro stalks.

Adjust salt.

Garnish soup with chopped green pepper and cilantro leaves.

I'm so annoyed....I just typed out the entire recipe, and it disappeared. :X  So I'll type it out again later or tomorrow when I'm not so peeved.  Sorry! :(