Category Archives: Soup

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Miso-Mushroom Barley Soup

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Ingredients:

2 tablespoons olive oil

1½ pounds cremini mushrooms, trimmed and quartered

one 8oz package shiitake mushrooms

Kosher salt and freshly ground black pepper

1 bunch scallions, trimmed, light green and white parts thinly sliced

4 cloves garlic, minced

¼ to ½ teaspoon crushed red pepper, depending on heat preference

8 cups low-sodium vegetable broth

2 cups pearl barley

1 tablespoon plus 1 teaspoon white miso

1 tablespoon soy sauce (or more as needed)

5 ounces baby spinach (about 5 packed cups)

1 package baby bok choy

1 lime (optional), halved

 

Instructions:

Step 1

In a large pot, heat the oil over medium-high until shimmering. Add the mushrooms and season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms shrink down and release their juices, 6 to 7 minutes.

Step 2

Stir in the scallions, garlic, and crushed red pepper and cook until softened, about 2 minutes.

Step 3

Pour in the vegetable broth and the barley. Raise the heat to bring the liquid to a boil, then lower it to maintain a simmer. Cook, stirring occasionally, until the barley is tender, about 30 minutes.

Step 4

During the last 5 minutes of cooking, stir in the miso and soy sauce. (Use a rubber spatula or wooden spoon to seek out any miso clumps, flattening them against the side of the pot to help dissolve.) Add in the bok choy as well, so that the thicker parts will tenderize.

Step 5

Add the spinach in batches, adding a handful and stirring in until wilted. Taste and season with more soy sauce or salt as needed. Squeeze in half a lime, if using, and cut the rest into wedges for serving. Finish with some black pepper and serve.

 

Yields 8 servings.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Lemony Carrot and Cauliflower Soup

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Ingredients:

  • 1 Tablespoon coriander seeds
  • 2 Tablespoons extra-virgin olive oil, more for serving
  • 1 large white onion, peeled and diced (2 cups)
  • 2 large garlic cloves, finely chopped
  • 5 medium carrots (1 pound), peeled and cut into ½-inch pieces (2 cups)
  • 1½ teaspoons kosher salt, more as needed
  • 3 Tablespoons white miso
  • 1 small (or half of a large) head cauliflower, trimmed and cut into florets
  • ½ teaspoon lemon zest
  • 2 Tablespoons lemon juice, more to taste
  • Smoky chile powder, for serving
  • Coarse sea salt, for serving
  • Cilantro leaves, for serving
  • if desired, one additional roasted head of cauliflower for garnish

 

Instructions:

  1. In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
  2. Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
  3. Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
  4. Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Servings: 4

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Youvarlakia Avgolemono (Lemony Greek Meatball Soup)

0 comments Dinner, Lunch, Soup

Recipe by Melissa Clark.

Ingredients:

1 lb ground chicken (or ground turkey or beef), very cold

¾ cup chopped fresh dill or parsley, plus more for garnish

½ cup grated yellow onion (from about 1 small onion)

¼ cup grated carrot (from about 1 carrot)

¼ cup uncooked long-grain rice, such as basmati or Carolina, well rinsed and drained

1 garlic clove, finely grated, pushed through a garlic press, or minced

1 tsp fine sea salt, plus more as needed

½ tsp freshly ground black pepper, plus more as needed

½ tsp finely grated lemon zest

6 cups chicken stock

2 large eggs, at room temperature

⅓ cup fresh lemon juice (from about 2 lemons)

Instructions:

Step 1

In a large mixing bowl, combine ground chicken, ¼ cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.

Step 2

Gently form the mixture into 24 meatballs, each about 1¼ inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.

Step 3

In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about ½ inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn’t boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.

Step 4

In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to the egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.

Step 5

Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don’t break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don’t let the pot boil.) The broth should be silky. Remove from heat, stir in remaining ½ cup of dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

Yield: 4 servings
TIme: 1 hour

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Chicken & Rice Soup

0 comments Dinner, Lunch, Soup

This is the perfect time of year for great soup recipes! This chicken and rice soup by Ali Slagle I found in the New York Times cooking app is delicious!

I added some red pepper chili flakes for a great kick! With or without the butter this soup is a perfect meal on a cozy winter night!

Please try it and let me know what you think.

Ingredients:

8 cups chicken broth

1 lb boneless, skinless chicken thighs

4 stalks celery, leaves reserved and stalks thinly sliced

3/4 cup jasmine rice (unrinsed)

Kosher salt

1/2 cup fresh parsley leaves

1 tsp fresh lemon zest plus up to 1/2 cup of lemon juice (from 2 to 3 lemons)

1 small garlic clove

1 tbsp unsalted butter (optional)

Instructions:

Step 1

Ina large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape. 20-30 minutes.

Step 2

Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.

Step 3

Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with the salt. Stir in the lemon juice a little at a time until the soup is bright, but still tastes like chicken. (You may not use the full 1/2 cup juice.)

Step 4

Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated  for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when re-heating. Add the lemon juice and fresh herb garnish just before serving.)

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Creamy Cauliflower Soup With Tahini

0 comments Dinner, Lunch, Soup, Vegan , , ,

I don’t know about you but I love Cauliflower! I also love Tahini and this
combination is beyond delicious! The recipe also calls for crispy cauliflower on top which just puts it over the edge. It is so easy to prepare and another recipe that can be made ahead and used for a few days! The original recipe came from a magazine called Clean Eating and has become part of my regular winter repertoire. As usual, I have altered slightly to suit my taste but I think you will love it. Check it out and do let me know what you think.

Ingredients:

Crispy Cauliflower Topping:

1 head cauliflower cut into small florets
(1/2 – 3/4-inch florets)

1 Tablespoon Extra Virgin Olive Oil

sea salt and ground black pepper to taste

Soup:

2 tbsp extra-virgin olive oil
1 yellow onion, chopped
8 cloves garlic, chopped
2 tsp ground sumac
1 tsp smoked paprika
pinch of cayenne pepper (gives the soup a nice kick, but is optional)
1 large head cauliflower cut into medium florets
1 medium yukon gold potato cut into 1 inch pieces
6 cups low sodium vegetable broth
1tsp sea salt+ additional to taste
1/2 cup tahini paste
3 tablespoons fresh lemon juice
1/3 cup fresh dill, chopped

Instructions:

Prepare topping. Preheat oven to 425F. Line a large baking sheet with parchment paper. In a large mixing bowl toss the florets with olive oil, salt and pepper and once all is coated spread the florets out on the baking sheet and roast for approximately 20 minutes or until the florets get nice and brown and crispy. (I like them almost burnt, but you definitely want them crispy if not burnt)

Meanwhile, in a large pot on medium, heat olive oil. Add onion and sauté until softened and translucent. Then add the garlic, sumac, paprika and cayenne and cook for 1 to 2 minutes, until fragrant, stirring constantly.

Add medium florets, potato, broth and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook, partially covered, until potatoes and cauliflower are tender, about 20 minutes. Stir in tahini and lemon juice and simmer for 2 minutes more.

Using an immersion blender, puree soup. Season with additional salt as needed. Divide the soup between the bowls and top with fresh dill and crispy cauliflower.

I like the soup on the thicker side, if you prefer a thinner consistency use slightly less tahini paste.