Potage Crème d'Epinards (Cream of Spinach)

Recipe from Child, Bertholle and Beck's Mastering the Art of French Cooking

Justin and I are part of the University of British Columbia's farm CSA share. CSA stands for Community Supported Agriculture, a wonderful set up where you pay the farm a sum of money up front and each week you receive a box of fresh farm foods (CSAs are farm specific so the specifics are different for all). Our fridge is FULL of fresh produce right now since we took a few days off from cooking like we normally do. What better way to use a large amount of something than to put in a soup? I used the variation version of Julia Child's Cream of Water-cress Soup for our Cream of Spinach. The result make us late for a friend's choir performance...we could not stop spooning more into our bowls.


1/3 cup minced green onions, or yellow onions
3 Tbsp butter
3-4 packed cups of fresh spinach cut into chiffonade (thin slices)
1/2 tsp salt
3 Tbsp flour (I used 5 Tbsp total for a thicker soup, your preference)
5 1/2 cups boiling white stock or chicken broth (see note #1 below)
2 eggs yolks
1/2 cup whipping cream
1-2 Tbsp butter

1. Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.

2. Stir in spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.

3. Sprinkle in the flour and stir over moderate heat for 3 minutes.

4. Off heat, beat in the boiling stock. Simmer for 5 minutes. *If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.

5. Blend the yolks and cream in the mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. (see note#2 below) Return soup to saucepan and stir over moderate heat for a minute or two to peach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.

For 6 servings

My notes:

1. The white stock in Mastering the Art of French Cooking is a veal stock. For the sake of time and money I used vegetable bullion cubes. I imagine this soup using a white stock would be quite decadent, but it was still delicious with the bullion.

2. I very slowly added in the hot soup to the bowl of yolks and cream. I added maybe two cups of liquid and then slowly poured that into the soup pot. A bit less messy than swapping the entire soup around so many times.

3. Don't you absolutely adore the sound of "enrichment butter"?

4. I think the recent film Julie and Julia Hollywood-ified Julia Child and her cookbook just a bit. Apparently bookstores could not keep Mastering the Art of French Cooking on their shelves. I wonder how many people actually went home and have cooked from it? Though some recipes do look quite intimidating, there are many very simple dishes just like this one.

Oliver's Tomato Soup

This past week Justin and I moved into a new house. Everyone knows how the process of moving goes. Boxes, boxes, boxes, a few bruises, exhaustion, and a ton of take out. I was determined that this time we would not burn a small fortune on take out (as yummy as it is in our new neighborhood). Cooking while moving is usually quite difficult, hence the takeout. The kitchen is the hub of the home, at least that is how I see it. Therefore that is the most difficult place to unpack and organize because it has to be perfect. There is nothing worse than a kitchen that does not flow well. This week, my solution to the cooking in the middle of moving was to do something simple that makes a lot as to eliminate the need to cook more than once. Our friend soup is clearly the key. Easy to make and serve.

I will forgo writing the recipe here as you can easily click on the link below. The recipe says there are only 4 servings...we have already eaten 5 bowls and there is plenty left. I served our soup with grilled cheese, the classic tomato soup companion.

http://www.jamieoliver.com/recipes/vegetarian-recipes/tomato-soup

As Autumn draws near....

I know down south may not be this way yet, but here in Vancouver the weather is starting to have those lively moments of crispness. I have even spotted a few golden leaves and my cravings are starting to involve pumpkin, root veggies and cider. That means Fall time will soon be here! (Ok, it's a month away...technicalities) To me, the chilly season of Autumn followed by the down right cold Winter screams soups, stews, bisques and gumbos. Our new house has a kitchen with a much better set-up than the last, so cooking will not be as much a challenge. And it is right down the street from the second best-voted bakery in Vancouver, which means we have access to delicious soup sopping breads! Tis' the season for soup!

Smokey and Spiced Dutch Split Pea Soup

A really yummy and different version of split pea soup from The Splendid Table's How To Eat Supper.

Excerpt:
"What chicken soup is to us, pea soup is to the Dutch-an everlasting standby and cure-all. But as this recipe proves, it was far sexier in the 1600's. Spices are the tipping point of the dish. Holland reigned as one of Europe's prime spice traders in the seventeenth century, and this recipe was no doubt a family show-off piece, proving they could afford its ginger, allspice, and cloves."

1 large leek
4 tablespoons butter
1 large carrot, fine chopped
3 medium onions, chopped into 1/4 -inch dice
meat cut from 2 large smoked ham hocks (2 to 2 1/2 pounds)
salt and fresh-ground pepper
3 medium red-skin potatoes, peeled and cut into 1/4-inch dice
1 1/2 cups dried split peas (yellow ones are preferred in Holland)
3 whole cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
3/4 teaspoon dried thyme
1 large garlic clove, minced
Two (14 ounce) cans vegetable or chicken broth
3 to 4 cups water

Finish
2 tablespoons butter
1/4 teaspoon ground allspice

1. Prepare the leek by cutting away the green top and the root. You'll use only the white portion. Slice the white stalk down its length and rinse it under cold running water to wash away any sand. Pat the leek dry with paper towels and slice thin.

2. In a 6-quart pot, melt the 4 tablespoons butter over medium-high heat. Stir in leeks, carrots, onions, meat, and salt and pepper to taste. Saute until the onions begin to brown. Then stir in the potatoes, split peas, cloves, 1 teaspoon allspice, the ginger, thyme, garlic, broth, and water. There should be enough liquid to cover the peas and vegetables by an inch. Add more water if necessary.

3. Simmer the soup, partially covered, for 30 minutes, or until the split peas are almost dissolved and the potatoes are tender. Taste the soup for seasoning, and just before serving it, swirl in the 2 tablespoons butter. Finish the soup by stirring in the last 1/4 teaspoon allspice.

Serves 3 to 4

About our Blog

Because we seem to have found a few followers over the last several weeks (!), I thought it would be a good idea to explain our project, the blog. Our Soup Bowl began as a way for Trish (my future Mother-in-Law) and I to compile our favorite soup recipes. We both love to make soup, eat soup and talk about soup. While sitting in the Ritchie's kitchen one day discussing a particularly yummy slow cooker corn and potato chowder, we thought about how fun it would be to gather up out favorite soup recipes to share with each other. Trish brilliantly decided that a blog would be a great way for us to go about doing this and here we are! After all, why not share out favorite soup recipes with everybody? Feel free to leave comments, suggestions and your favorite soup recipes for us to try! Bon appetit!

Split-Pea Soup

a Martha Stewart recipe

8 black peppercorns, cracked
3 sprigs thyme, plus more, chopped for garnish
2 sprigs flat leaf parsley, plus more, chopped for garnish
1 dried bay leaf
2 tablespoons safflower oil
2 medium carrots, cut into 1/2- inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 large onion
2 tablespoons minced garlic (6 cloves)
1 ham steak (7 ounces), cut into 1/2-inch pieces
1 1/2 teaspoons course salt
1 pound split peas
8 cups water, plus more if needed

1. Wrap peppercorns, thyme, parsley, and bay leaf in a piece of cheesecloth, then tied with kitchen twine.
2. Heat oil in a large pot over medium heat. Add carrots, celery, and onion, and cook, sitting occasionally, until onion is translucent, about 9 minutes. Add garlic, ham, and 1 teaspoons salt, and cook for 3 minutes. Add bouquet garni, split peas, and water.
3. Bring soup to a boil. Reduce heat, and simmer, stirring occasionally, until peas are completely tender and begin to fall apart, 50 to 55 minutes. Discard bouquet garni. Season with remaining 1/2 teaspoons salt, and garnish with fresh herbs. (Soup will keep, covered and refrigerated, for up to 3 days. Warm over low heat, and this with water to desired consistency if necessary.)

Serves 6

Corn and Potato Chowder

A yummy and very easy corn and potato chowder that I found on FoodNetwork.com. I love the use of a roux and the addition of carrots. It would be fine to leave off the bacon if you are in a bind, though I adore bacon so I cannot see that ever happening to me :)

Recipe courtesy of Dinosaur Bar-B-Que

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Sling the butter into a soup kettle and melt over medium-heat. Add the bacon and cook until crisp. Scoop out the bacon and drain on paper towels. Save for later-don't nibble too much!

Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or until the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

Stir in the half-and-half. Season with thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. GIve it one last stir, and then ladle it up piping hot.

Serves 6 to 8

*Note from me: I use Tony's or Slap Ya Mama (cajun seasoning) instead of salt, pepper and cayenne. It takes care of all three!

Taco Soup

Tacos have been a long-standing tradition in our family. I usually like most anything with taco in the title. I first tried this soup at a potluck. It makes an easy crockpot meal and is good served with tortilla chips.

1 1/2 pounds ground beef
1 small onion
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can whole kernel corn
1 package dry ranch dressing
1 package dry taco seasoning
1 can rotell tomatoes with green chili peppers
1 can diced tomatoes

Cook ground beef with onions until done. Drain. Mix with remaining ingredients and cook on stovetop or in crockpot.

Chicken and White Bean Chili

This chili uses a surprising ingredient, beer. It is hearty, yet lowfat, since it uses chicken instead of beef. I found it in Ray Overton's Dutch Oven Cooking. To serve, I top it with cheese, sour cream and black olives.

2 tablespoons olive oil
4 onions, chopped
6 garlic cloves, chopped
4 (4 oz.) cans chopped mild green chilies, drained
1 (12 oz.) bottle of regular (not dark) beer
2 cups chicken stock
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper
6 boneless, skinless chicken thighs, cut into 1 inch cubes (you can use chicken breast instead)
2 (15 1/2 oz) cans white northern beans rinsed and drained
1 (15 1/2 oz) can cream-style corn
1/4 cup chopped fresh cilantro
1/4 cup lime juice

Lightly coat a 5 1/2 quart Dutch oven with nonstick cooking spray. Over medium-high heat, add the olive oil, onions, and garlic and cook until soft, about 7 minutes. Add the chopped green chilies, beer, chicken stock, chili powder, cumin, red pepper flakes, and salt and pepper to taste. Stir in the chicken. Reduce the heat to low and simmer, covered, for about 45 minutes, or until the mixture is nicely thickened and the chicken is cooked.

Stir in the northern beans and creamed corn. Simmer, uncovered, for 20 minutes stirring often to prevent sticking. Stir in the chopped cilantro and lime joice and mix very well. Makes 8 - 10 servings.

Sweet Corn Soup

A very yummy soup from Alice Waters' The Art of Simple Food.

Melt in a heavy-bottomed pot over medium heat:
4 tablespoons (1/2 stick) butter
Add:
1 onion, diced
Cook until soft, without browning, about 15 minutes. Season with:
salt
Meanwhile, shuck:
5 ears of corn
Cut kernels from the cobs. Add the kernels to the cooked onions and cook for 2 to 3 minutes. Cover with:
1 quart water
Bring to a boil. Immediately lower the heat to a simmer and cook until the corn is just done, about 5 minutes. Remove from the heat and purée in small batches in a blender. (Be careful when blending hot soup in a jug blender and always make sure there is an air vent to allow the steam to escape.) Strain the soup through a medium-mesh strainer to remove any tough skins. Taste and adjust for salt as needed.

Makes 1 1/2 quarts; 4 servings

Variations:

• Garnish with creme fraîche seasoned with chopped savory, salt and pepper.
• Garnish with chopped nasturtium petals or nasturtium butter (chopped nasturtium petals worked into soft butter seasoned with salt and pepper)
• Garnish with a purée of roasted sweet or chile pepper enriched with butter or creme
  

Simple Garden-In-A-Pot Soup

Excerpt from The Splendid Table's How to Eat Supper:
"A sip of this soup s like a tight three-part harmony; no single flavor stands out. The idea of slow-cooking vegetables and seasonings until they practically melt together is very simple but often overlooked...As Sally says every time she makes it, 'This is about the bottom of the crisper drawer and those vegetables that last forever'." -Lynne Rossetto Kasper

Good tasting extra-virgin olive oil
2 medium onions, thin sliced
2 medium carrots, thin sliced
Top third of 2 celery stalks with their leaves, thin sliced
6 large garlic cloves, thin sliced
Salt and freshly ground pepper
2 tablespoons tomato paste
2 generous teaspoons dried basil
2 generous teaspoons sweet paprika
2 small zucchini, thin sliced
A handful of fresh spinach leaves, chopped
1 portobello mushroom, washed a rough chopped
1/4 large head green cabbage, chopped
6 to 8 cups Cheater's Homemade Broth (see previous post) or canned chicken broth or vegetable broth
1 1/2 cups (6 ounces) shredded Asiago, Fontinella or sharp cheddar cheese (optional)

1. Film the bottom of a heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-ow heat for 15 minutes, or until the vegetables are wilted and aromatic. Stir often, and don't let anything burn.
2. Uncover, raise the heat to medium high, and stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often. Then add the zucchini, spinach, mushrooms, cabbage, and broth. Bring the soup to a simmer, partially cover pot, and cook for 30 minutes, or until the vegetables are very tender and the soup tastes of deep, satisfying flavors. If it tastes weak, uncover the pot and simmer for 5 minutes or more to boil off some of the liquid and concentrate the soup's character.
3. Serve the soup in deep bowls. If you'd like, sprinkle each portion with some of the cheese.

*Note from me: can add any variation of veggies
*Note from Lynne: Slice everything in the food processor. Each time you reheat the soup, you can transform it into something new by adding yet another ingredient-pasta, a teaspoon of India's garam masala blend of spices, hot sauce, or a can of black beans, chick peas, or pintos.

Serves 4 as main dish; 6 to 8 as a first course. Soup will hold for 4 days in the refrigerator and up to 3 months in the freezer

Cheater's Homemade Broth

Lynne Rossetto Kasper (from NPR's The Splendid Table) created this great recipe in order to have more of a homemade broth without actually making one. It is a great way to spruce up store bought broth to make a tastier soup. I make this even if I only have a few of the ingredients on hand. I figure it can only make the broth taste better!

1/2 cup dry white wine
2 large garlic cloves, crushed (leave unpeeled if organic)
2 whole cloves
1 canned tomato
1 bay leaf, broken
1/2 teaspoon dried basil, crumbled
Three 14-ounce cans chicken or vegetable broth
1 medium to large onion, course chop (if organic, trim away root but leave skin)
1/2 large celery stalk with leaves, course chopped
1/2 medium carrot, course chopped (leave unpeeled if organic)

In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover,, and cook for 30 minutes. Strain the broth into a bowl or a storage container. either use it right away, refrigerate it, or freeze it.

Makes 4 cups; doubles and triples easily. Keeps for 4 days refrigerated and 6 months frozen.

Provencal Vegetable Soup

From Ina Garten's Barefoot in Paris, this is a very pleasant version of vegetable soup.

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2- inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricot verts (green beans), ends removed and cut in half
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Heat olive oil in a large stockpot, add the onions and saute over low heat for 10 minutes or until the onions are translucent. Add the leeks, potatoes, carrots , salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grates Parmesan cheese and more pistou.

Serves: 6 to 8

Pistou:

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pout the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup

Creamy Chicken Noodle Soup

I discovered this Sandra Lee recipe when trying to find a new chicken soup recipe to make for Kevin while he was sick. He ended up never touching it, but Justin and I inhaled it. It's a quick and simple crock pot soup with delicious results.

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrots
Four 14 ounce cans low-sodium chicken broth
Two 10.75 ounce cans condensed cream of mushroom soup with roasted garlic
2 teaspoons fine herbs (Blend of chervil, chives, parsley and tarragon. Found in spice section of some stores.)
Salt and pepper or Tony's
2 cups egg noodles, cooked

Remove the skin from the chicken and de-bone. Put cut up chicken meat into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and fine herbs. Season. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

8 servings

Chili

I love making this chili on a cold day. It works just as well in the crock pot or stove top. I use my tomatoes each summer to can my own V-8 juice to use in this recipe. Serve it with the broccoli cornbread for a hearty winter meal.

2 pounds ground beef
1/2 cup chopped onion
1 can (15 1/2 oz) kidney beans rinsed and drained
1 can (15 1/2 oz) mild chili beans, undrained
1/2 cup chopped green pepper
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin seed
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cups V-8 juice

Cook beef and onion until meat is browned; drain. Add all the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer for at least one hour or put in crock pot.


Broccoli Cornbread

2 boxes Jiffy cornbread mix
1 box frozen chopped broccoli
12 oz. cottage cheese
1 med. onion
4 oz. sour cream
5 eggs
1 stick butter

Melt 1/2 to 1 stick butter or margarine in 9 x 13 inch loaf pan. Mix all ingredients. Pour into pan with melted butter. Bake at 400 degrees for 35-45 minutes.

Spaghetti Soup

3 Tblsp. olive oil
2/3 cup broken thin spahetti (1 inch pieces)
1/2 medium onion chopped
2 garlic cloves, minced
1 can (16 oz) chick peas
1 can (15 oz) stewed tomatoes
1 pkg. (10 oz) frozen mixed veggies
1 can (14 1/2 oz) chicken or vegetable broth
2 cups wter
2 teasp.Italian herb seasoning
salt and pepper to taste
Parmesan cheese to taste

Heat oil in a large saucepan over medium high heat, add spaghetti and onion to pan and saute 2-3 mins; add garlic. Reduce heat to medium and cook until onion is translucent. Add remaining ingredients except parmesan cheese. Bring to a boil. Reduce to low and simmer 10 mins. Sprinkle with cheese and serve.

Salmon Chowder

1 (16 oz.) can salmon
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 clove minced garlic
3 Tbsp butter
1 1/2 cup diced potato
1 cup diced carrots
2 cups chicken broth
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dill seed
1 (13 oz.) can evaporated milk
1 (17 oz.) can cream style corn

Saute onion, celery, green pepper, and garlic in butter. Add potatoes, carrots, chicken broth and seasonings. Cover with lid and simmer for 20 minutes. After ingredients have simmered add flaked salmon with liquid, milk, and corn; heat thoroughly. Makes 6 servings.