3-Onion Soup

You might think this soup is another feeble attempt for me to profess my love for the mandoline, and while I couldn't go through this post with out at least mentioning it, I swear I'll keep the mandoline-obsession-talk to a minimum. In reality, my love of onion soup runs deep, holding the torch as my favorite soup for 20+ years running.

These days, it is rarely enjoyed outside my home (as with most soups, which are usually not vegetarian-friendly). Which perhaps making it even more of a treat with each bowl. Hours after meal time, my tongue is still tingling with a bit of pain, from a taste or two I couldn't resist sneaking from the pot. But the punishment is so worth it.

3-Onion Soup
serves 4

4 medium onions, sliced thin
4 large shallots, sliced thin
3 T butter
1 T olive oil
1 c red wine
1 T sherry
1 T flour
4 c water (or vegetable broth)
1/2 t pepper
1-2 t salt
4 one-inch slices Ciabatta bread
1 oz Gruyere cheese, cut into thin slices
2 T chopped chives

In a large pan, heat butter and olive oil over low heat. Add onions and shallots and cook 45-50 minutes, stirring occasionally, until brown and caramelized. Pour in red wine and sherry, scraping brown pits off bottom of the pan. Whisk in flour, until smooth. Add water, pepper and salt, to taste (add less salt if using vegetable broth). Increase heat to medium-low and allow to simmer 10 minutes.

Arrange bread slices on a baking sheet. Top with Gruyere and broil, 2 minutes, until golden brown and toasted. Divide soup among four serving bowls. Top each with a slice of bread. Sprinkle with chives and serve immediately.

Vegetarian Chicken & Dumplings

As a vegetarian, you come to terms with the fact that there are just some dishes you will never eat again. Your grandma’s chicken marsala. A Thanksgiving turkey. Bacon. But sometimes, it is not the food you are craving, but the feeling. Because food is more than taste—it is emotional. A great meal involves all your senses, and can conjure up amazing memories.

Such is the case with Lisa, a very sweet reader, who’s vegetarian husband longs for his mother’s Chicken & Dumplings. She wished to re-create the dish for their anniversary today. Did I have a recipe she asked? I did not. Which of course led me to dream about dumplings ALL DAY LONG. I too was longing for her mother-in-law’s homemade dish. I can just imagine her humming while chopping the vegetables, smiling down at her son while the butter melts, thoughtfully mixing together the dumpling batter.

So I researched. Pulled apart various recipes. And somewhere along the way came to realize that it is not the chicken that makes this dish. It is the hearty broth, made with flour and butter, the fluffy dumplings, mixed with care, and the big steaming bowl, served with love.

Happy Anniversary Lisa!

Vegetarian Chicken & Dumplings
serves 4-6

4 T unsalted butter
1 large onion, chopped
6 T all-purpose flour
3 T sherry cooking wine
6 c vegetable broth
1/2 c lowfat milk
2 t salt
1/2 t pepper
2 bay leaves
1 t fresh thyme leaves
3 c chopped mushrooms (10 oz)
2 c chopped celery (6 stalks)
1 c chopped carrots
1 c frozen peas
2 T minced fresh chives

Dumplings
2 c all-purpose flour
2 t baking powder
3/4 t salt
1/4 c minced fresh herb (I used chives, thyme & sage)
2 T unsalted butter, melted
3/4 c lowfat milk

In a large skillet, heat butter over medium-high heat. Add onion, and sauté until onion begin to brown, about 8-10 minutes. Whisk in the flour and sherry, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, pepper, bay leaves and thyme. Bring to a boil, and add mushrooms, celery, carrots, peas and chives. Reduce heat, and simmer 20 minutes, until vegetables are tender. Season to taste.

In a large bowl, stir together flour, baking powder, salt and herbs. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).

Drop dumpling batter into the simmering stew by heaping teaspoonfuls (about 15 total). Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape).

Broccoli-Cheddar Soup

I have embarked on the most ridiculous project—and all by accident. It started when I returned home from Alaska and was confronted with friends and family asking “How was your trip? Do you have photos?” Do I have photos? Ha! I have over 850 photos that needed to be sorted, cropped and corrected. And they will not be released in to the world until they are perfect. Perfect. But there was this nagging voice inside my head telling me that I need to get to previous photos before I even attempt these. I tried to quiet it, but nagging voices aren’t that easy to silence. Well, at least mine is not. So I looked back to see when I last printed out photos. And as it turns out, it was 2004. As in FIVE years ago. Oh lord.

So to compensate, I am keeping my cooking projects simple. And hearty. I have had this soup bookmarked for some time, but made one significant change to the recipe. I substituted tofu for cream. I wanted to mimic the texture of a thick creamy soup, and the tofu adds protein and significantly lowers the fat. It’s fuel for long nights buried in Photoshop.

Broccoli-Cheddar Soup
adapted from Gourmet . serves 4

1 medium head broccoli, cut into small florets
2 T olive oil
1 large potato, peeled and cut into 1/2" cubes
1 red bell pepper, chopped
1 medium onion, chopped
1 large garlic clove, minced
1 t cumin
1 t salt
1/4 t black pepper
1/2 t ground mustard
2 T flour
1 c soy milk (or skim)
2 c coarsely grated sharp Cheddar cheese
6-7oz firm tofu (apx 1/2 block)

Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.

In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c water, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add soy milk and Cheddar, stirring to melt.

Transfer 3 c soup to a blender, and add tofu (this may need to be done in 2 batches). Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper (I added about 1 t more salt).

Tomatillo Soup

I love coming across new, interesting produce. Tomatillos, or husk cherries, have been on my radar for some time now. I was patiently waiting for their season to come, and was excited to see a row growing at my CSA this year. Unlike many CSAs where boxes are delivered or available for pick up once a week, we are invited to go directly to the fields and pick some of the produce, such as beans or tomatoes. I have a love hate relationship with this. On one hand, it is satisfying to know I had a hand in harvesting. Yet, since it is an organic farm, no matter how much bug spray I spray myself with, it is inevitable that my arms and legs will be covered with bites when I arrive home.

This past week, when the blackboard directed us to the tomatillos, I could not contain my excitement. I guess I am a bit crazy, since the highlight of my week is tomatillos, but I have accepted my fate. I was planning this tangy, Mexican-inspired soup for months, so the last step was getting my hand on some fresh tomatillos. Hand-picked by me, this soup was even more special. And, oh yes, it was worth the bug bites.



Tomatillo Soup
serves 4

2 T olive oil
1 medium onion, chopped
2 large garlic cloves, minced
2 ears fresh corn, husked
2 jalapenos, seeded and minced
10-15 medium tomatillos, husked and chopped
2 c water
juice of 2 limes
1 t honey or agave nectar
2 t salt
1 t cumin
1/2 c chopped cilantro
1 c cooked rice (I used basmati)
1 avocado, peeled, pitted and cut into slices

In a large sauté pan, heat oil over medium-high heat. Add onion and garlic, stirring, and sauté 5 minutes, until onion is translucent. With a serrated knife, cut kernels from the ears of corn, directly into pan. Stirring, add jalapenos and sauté 2 minutes. Add tomatillos, water, lime juice, honey, salt, cumin and cilantro. Bring to a boil, then reduce heat, and simmer 10 minutes. Stir in cooked rice, and simmer, 5 minutes. Season to taste. Remove from heat and ladle into soup bowls. Top with avocado slices.

Note: I also topped the soup with sliced wheat tortillas, drizzled with olive oil, sprinkled with salt, and broiled until golden brown. mmm.

Market Basket: End-of-Summer Peach Soup

This Saturday is week two of the Harvard Farmers’ Market, and I am certain there is no better way to usher out summer than with a recipe featuring sweet, juicy peaches. While fall may be beckoning with its brisk mornings, the afternoon heat is still calling for simple, no-cook food. This chilled peach soup is not only refreshing, but better yet, it can be whipped together in 10 minutes with NO cooking time. Which gives me just enough time to enjoy sunset on the porch.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav. If you are in the Boston-area, stop by the Harvard Farmers Market this Saturday, for peaches and plenty other delicious produce, produce, breads, cheese, meats and handmade goodies.

End-of-Summer Peach Soup
serves 4

6 large peaches, peeled and pitted
1/2 c fat-free plain yogurt
1 T honey, plus more for garnish
juice and zest of 1 lemon
1/8 t cloves

In a blender, combine all ingredients, and blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours. Pour soup into bowls and garnish with a drizzle of honey.

Roasted Tomato & Carrot Soup

I realize that (for a lot of us) it is summer and not exactly soup season. But this soup is fabulous, and should be enjoyed with farm-fresh vegis and herbs. I recommend adding it to your list for this tomato season, even if you have to eat it sitting next to your air conditioner.

Roasted Tomato & Carrot Soup
adapted from Bon Appétit . serves 4

1 large onion, thinly sliced
5-6 tomatoes
1 lb carrots, peeled if outer skins are tough
5 garlic cloves, unpeeled
1 T olive oil
1/2 c chopped fresh basil
2 c water
1 c fat-free milk
2 t salt
1 t black pepper

Preheat oven to 400F. Arrange onion, tomatoes, carrots and garlic cloves on non-stick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast vegetables, 55 minutes, until tender and brown.

Peel garlic cloves. In a blender, add half of the roasted vegetables, half of the basil and 1 c water. Puree until smooth. Transfer to a saucepan. Add the additional vegetables, basil and water to the blender, puree, and transfer to the saucepan. Add milk, salt and pepper, and bring to a simmer, over medium-low heat. Ladle into soup bowls and top with a drizzle of olive oil, basil or black pepper.

Curried Red Lentil, Swiss Chard & Chickpea Soup

Dear Mother Nature, Apparently you did not get the memo that it is June. JUNE! Because its rainy and cold. And according to the all-knowing Al Roker, we will not see the sun again for a week! A WEEK! It’s 60 degrees. Not 80 degrees like I have ever-so-patiently been waiting for since last September. Through ice storms and piles and piles of snow. You are lucky I have the perfect soup recipe for my swiss chard. And an electric blanket. Please get your act together. I’m not gonna deal with this crap come July.

Curried Red Lentil, Swiss Chard & Chickpea Soup
adapted from Bon Appétit . serves 4

3 T olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large bunch Swiss chard, chopped, stems and leaves separated
5 t curry powder
1/2 t cayenne pepper
2 t salt
1 c baby carrots, coarsely chopped
4 c vegetable broth
2 1/2 c water
1 1/2 c red lentils
15-oz can chickpeas, drained and rinsed
plain yogurt

In large saucepan, heat oil over medium-high heat. Add onion, garlic and swiss chard stems, sauté until golden brown, about 10 minutes. Stir in curry, cayenne and salt. Add swiss chard leaves, carrots, broth and water, stir, and bring to a boil. Add lentils and chickpeas. Reduce heat to low, cover, and simmer until lentils are tender, about 12 minutes. Season to taste with salt and pepper. To serve, ladle into soup bowls and top with yogurt.

Simple Tortellini & Spinach Soup

This is my new favorite soup for nights when I am feeling tired, uninspired or lazy. So, you know, about once a week. It combines fresh vegis with frozen tortellini in just a few simple steps. While I usually stop making soups in the warmer weather, this soup takes under 10 minutes on the stove. Perfect for the days your AC is cranking! As the season’s change, try various greens such as kale or swiss chard in place of the spinach.

Simple Tortellini & Spinach Soup
adapted from Gourmet . serves 4

2 T olive oil
4 large garlic cloves, minced
4 c vegetable broth
2 c water
1/2 t salt
1/2 t pepper
1/3 c grated parmesan cheese (plus more for garnish)
1 handful fresh basil leaves, chopped
2 c coarsely chopped fresh baby spinach
2 bags frozen cheese tortellini (apx 25 oz)

In a large pot, heat oil on medium-high and add garlic. Stir 2 minutes until golden brown. Add vegetable broth, water, salt and pepper and bring to a boil. Stir in parmesan cheese, basil, spinach and tortellini. Cook 5-8 minutes, until tortellini is tender. Season to taste with salt and pepper and transfer to individual serving bowls. Top with a drizzle of olive oil and grated parmesan cheese.

Spicy Fava Bean Soup with Cilantro

It is unusual that twice in the past month I have prepared a puréed soup, when I normally enjoy soup with a little substance. I think it has to do with the freshness of spring vegis and how just one main ingredient can carry the entire dish. Here it is fava beans. This soup is light and works great with other dishes, so it is a perfect starter soup for Spring.

Spicy Fava Bean Soup with Cilantro
serves 6

2 T olive oil
1 medium onion, chopped
1 leek, white and green parts only, chopped & washed
4 garlic cloves, minced
2 c fresh fava beans, washed (1-1 1/2 lbs)
2 large tomatoes, chopped
1/8 c cilantro leaves
2 c water
2 c vegetable broth
2 t salt
1 t red pepper flakes
olive oil, cilantro and red pepper flakes for garnish

Heat olive oil over medium-high in a large pot and add onion. Cook, stirring, 5 minutes, and add garlic. Stir 1 minute and add fava beans, tomato, cilantro, water, vegetable broth, salt and red pepper flakes. Bring to a boil, then reduce the heat, cover and simmer 45 minutes, until the beans are tender. With an immersion blender, purée the soup (can also be done with a blender in 2 batches). Season to taste with salt. Transfer to serving bowls and top with a drizzle of olive oil, slivered cilantro leaves and red pepper flakes.

Spring Pea Soup

So here's a little shopping tip for you when making this soup...apparently those huge pea pods that spring peas come in, only house 8-10 small peas. Ya, I know, news to me. So when you are buying the peas and you fill up a bag thinking, "oh this is definitely enough", it's not. Grab another huge handful, and then head over to the freezer section and get a bag of frozen peas (yes, I said FROZEN) just to be sure. Trust me, you won't be sorry. This soup is super-simple, delicious and a fabulous way to enjoy spring peas during their short season (just look at that color!). So don't miss out by your lack of judgement—those peas can be deceiving!

Spring Pea Soup
serves 4 as an appetizer

2 T olive oil
1 medium onion, chopped
4 c vegetable broth
2 c fresh green peas (or frozen)
4 carrots, peeled and chopped
4 celery stocks, chopped
1 1/2 t salt
1/2 t pepper
1 T fresh mint leaves
2 T cilantro leaves

In a large pan, heat olive oil and add onion. Sauté 5 minutes, until onion has softened and begins to brown. Add vegetable broth, peas, carrots and celery, and bring to a boil. Reduce heat to a simmer, and add salt, pepper, mint and cilantro. Cook 5 minutes, until heated through. With a hand blender, blend until combined but slightly chunky (this can also be done in two batches with a regular blender). Ladle soup into bowls and top with a drizzle of olive oil and a bit of black pepper. Homemade croutons, broiled with olive oil, salt and pepper, provide an excellent crunch.

Lemon-Rice Soup

I previously worked with a Greek woman who made this fabulous lemon-rice soup. She would make a large batch and bring it in to work for everyone to enjoy (it was a small company!). Upon my first taste, I feel in love with the simple, lemony soup. I found myself craving this soup the other day, but fast forward 4 years, a new job and one big move later and I have long since lost the recipe. But, recreating an old favorite for my palette is half the fun. I stuck with the essentials—fresh squeezed lemon, creamy Arborio rice and a light vegetable broth. Replaced the egg with silken tofu for a healthier vegan alternative. And topped it off with lemon zest and fresh cracked black pepper. Served with a crusty French bread drizzled with olive oil, it could not be more satisfying.

Lemon-Rice Soup
serves 4

6 c vegetable broth
1 c Arborio rice
1/2 c fresh squeezed lemon juice
1/2 lb silken tofu
the zest of 1 lemon
fresh cracked black pepper

In a large stockpot, bring vegetable broth to a boil. Add Arborio rice, reduce heat, cover and simmer 15-20 minutes or until rice is cooked. Blend the lemon juice and tofu until well combined. Add to the stockpot, stir and continue to simmer five minutes. To serve, ladle into soup bowls and top with lemon zest and black pepper.