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.
Tuesday, August 31, 2010
Sunday, August 29, 2010
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
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!
Tuesday, February 23, 2010
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
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
Friday, February 5, 2010
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!
Monday, February 1, 2010
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
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
Sunday, January 31, 2010
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!
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!
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