Category: Soups (Page 6 of 8)

Summer Garden Vichyssoise

July 15, 2015 / Jenny / 4 Comments

This light and refreshing soup is a delicious way to use summer vegetables. Packed with nutrients from all the greens and protein from the Greek yogurt, it’s a healthy soup too. Vichyssoise is a French word, and though some sources say this type of soup originated in France, some say it began in the United States. In any case, Vichyssoise is usually served cold, though it can also be served warm. It typically consists of potatoes, leeks or some type of onions, and some kind of creamy ingredient, such as milk, cream, or yogurt. There are countless variations, and it’s fun to experiment with it.

The recipe I am sharing below is based on one I found in my latest (and ever-evolving) cookbook obsession, Cranbrook Reflections: A Culinary Collection. It features potatoes, green onions, and cucumbers. However, I substituted garden-fresh spinach and Swiss chard for the lettuce, and Greek yogurt for sour cream. Chilled and blended to a creamy smoothness, it is truly delicious and energizing. With the muggy weather we have been having here, it feels good to have a cold soup packed with rejuvenating greens. It keeps in the refrigerator for a few days, and I know I will be enjoying it for the next couple of lunches.

Today, I believe we will finally have a reprieve from the mosquitoes. The air feels less humid, there is a fresh breeze, and the sun is bright. It has been quite a couple of weeks for mosquitoes here. Maybe this afternoon we can pick our black raspberries and work in the garden, without being attacked! The fresh breeze and warm sun of today make me think of one of my favorite Emily Dickinson excerpts: “Inebriate of Air–am I–/And Debauchee of Dew–/Reeling through endless summer days–/From inns of Molten Blue.” Hope you all have a nice end of the week and weekend!

Summer Garden Vichyssoise

Servings: 6
Time: approximately 25 minutes
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Ingredients:

2 tablespoons extra-virgin olive oil
1/2 to 1 cup chopped green onions
1 cup unpeeled potato, thinly sliced
1 large cucumber, peeled and diced
2 cups shredded greens, such as spinach and Swiss chard
3/4 teaspoon fresh dill, finely chopped (leaves only)
3 and 1/2 cups chicken broth (you can use vegetable broth if want to make it vegetarian)
1 teaspoon of salt, or salt to taste
dash of freshly ground black pepper, to taste
1 cup plain Greek yogurt (or sour cream if you prefer)

Directions:

Heat the oil in a large soup pot. Add the potato and green onion and cook, stirring frequently, over medium heat for about 5 minutes, or until the onion is softened. Add the cucumber, greens, dill, broth, salt, and pepper. Bring to a boil, reduce heat, and cover. Simmer for about 15 minutes, until vegetables are tender, stirring occasionally. Remove from heat and allow the soup to cool. Stir in the Greek yogurt. Puree the mixture in a blender in batches until smooth. Refrigerate the soup until cold, or you may serve it warm if desired. Garnish with fresh herbs such as dill, parsley, or chives. Enjoy!

Potato Soup with White Beans

May 8, 2015 / Jenny / 4 Comments

Spring never arrives smoothly here in Michigan, and the weather swings back and forth like a pendulum. Some days are as warm and sunny as a dream (like today), with flowers and buds popping out everywhere, while some days are bone-chillingly cold, wet, and windy (like 3 days ago). It was a cold, wet, and windy spring day when I put this soup together in my warm, cozy kitchen. This recipe is a great way to use some staples in your pantry and make that grocery budget stretch a little further. And it is healthy, hearty, and really tastes delicious too. My husband and son are big fans of this soup.

Potatoes, great northern beans, onions, and carrots all keep really well and can be easily eaten at any time of the year. I used golden carrots this time, and brightened up the soup with chopped fresh parsley from the plant on our windowsill. As spring produce comes in, I can imagine serving it with a side of asparagus or fresh new greens. The tablespoon of tomato sauce adds body and flavor to the soup, but it is optional. We almost always have a jar of tomato sauce in the refrigerator for one thing or another, so it was easy to grab a tablespoon of it to add to the simmering pot.

This soup is very easy, and does not take more than thirty minutes to make. I am on a continuing quest to make meals from as many whole foods as possible, while keeping an eye on both the time involved and the grocery bill. I feel that this soup recipe fits in with my ongoing quest. Of course it is nice to splurge sometimes, both with time and money. And it’s not realistic for us to eat healthy, whole foods one hundred percent of the time. But with a little planning, it doesn’t always have to be expensive and time-consuming to eat in ways that are good for our bodies and good for our planet. And truly, foods that are good for our bodies and the planet taste really, really delicious!

Have a great weekend! Spring is a time of great promise and new life, and lots of labor to bring our seeds to fruition. Our cherry trees are in full blossom and some vegetable seeds are coming up. This quote seems fitting for this time of year: “Happiness held is the seed; Happiness shared is the flower.” –John Harrigan

Potato Soup with White Beans and Carrots

Servings: 4-6
Time: approximately 30 minutes
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Ingredients:

2 tablespoon of extra-virgin olive oil
1 cup of onion, chopped
2 carrots, peeled and chopped into small disks
3 cups of potato, scrubbed and chopped into small cubes
15 ounces of cooked white beans (I used great northern beans), drained and rinsed
6 cups of chicken or vegetable broth
salt and pepper to taste
1 tablespoon of tomato sauce

Directions:

Wash and chop the vegetables. Heat the olive oil over medium heat in a large pot. Swirl the oil around to coat the bottom of the pot. Sautee the onions and carrots for about 5-7 minutes, until soft, stirring frequently. Add the broth and potatoes, and bring to a boil. Reduce the heat, and simmer at medium-low heat for about 12 minutes, until the potatoes are fork-tender. Add the beans, and cook over low heat until heated through. Then add the tablespoon of tomato sauce and salt and pepper to taste, depending on how much salt is in your broth. Serve with a salad, sandwiches, or cheese and crackers. Enjoy!

Green Infusion Soup with Potatoes and Miso

February 6, 2015 / Dragonfly Home Recipes / 9 Comments

I was at the grocery store several times this week, and I noticed something: I kept gravitating toward green things–deep, dark green spinach, Swiss chard and kale, crunchy celery, bright, leafy parsley, even pistachios. I took this as a sign that my body is craving the many nutrients found in green foods. Though I love green smoothies, I was also craving something warm and cozy. In the last week, we have gotten at least 18 inches of snow and endured very cold temperatures, so soup sounded comforting. I have always loved putting leafy greens in soups, but yesterday, I decided to focus most of the soup on green foods. I also had some miso paste in the refrigerator that has been calling out to be used, so I decided to create a soup with the green vegetables and the miso paste, and add some potatoes to make the soup more filling, therefore hopefully satisfying my eaters who have hearty appetites. Miso is made from fermented soybeans (and in the paste I have, it also contains brown rice), and is often used in Japanese cooking. I love the tangy, rich flavor of miso, in addition to all the health benefits. Miso is full of minerals, protein, and antioxidants, and because it is a fermented food, it also has probiotics, which are good for our digestion. I probably don’t need to go into the health benefits of green foods–we all know they are loaded with nutrients. If you are not a big potato fan, you could also substitute soba or some other kind of thin noodle for the potatoes and sill reap the benefits of this tasty and nutrient-infusing soup. I am going to bring a bowl of this healthy and delicious stuff to Angie’s Fiesta Friday potluck at the Novice Gardener, hosted by Sonal from Simply Vegetarian 777 and Josette from The Brook Cook. I hope you all have a wonderful weekend!

Green Infusion Soup with Potatoes and Miso

Servings: 4-6
Time: about 15 minutes preparation, about 25 minutes cooking time
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Ingredients:

4 medium-sized potatoes, scrubbed and chopped into small cubes
2 stalks of celery, finely chopped
6 cups of vegetable broth
2 teaspoons of chives, finely chopped
3 cups of dark, leafy greens (spinach, Swiss chard, and/or kale)
4-5 tablespoons dark miso paste
about 1 cup flat-leaf parsley, chopped (more if desired)
about 1/3 cup shelled pistachios (optional)

Directions:

Wash and chop the potatoes, celery, chives, and parsley. In a large pot, bring the 6 cups of vegetable broth to a boil. Gently tip in the potatoes and celery. Reduce the heat to a simmer, and simmer the potatoes and celery for about 15-20 minutes, or until they are fork-tender. Add the chives. Gradually add the miso paste, one tablespoon at a time, stirring to dissolve the paste in the broth after each addition. Go by your own tastes–you may want more or less miso, but 4-5 tablespoons is a good estimate. Then add the greens, cooking until they just begin to wilt. After you add the miso and greens, do not bring the soup back to a boil; just gently heat. Ladle the soup into bowls, and add the parsley and optional pistachios to garnish. Enjoy!