Posts Tagged ‘soup’

Sweet Corn Chowder with Shrimp

Monday, September 10th, 2012

With fall on the way, I had the idea of a fresh corn chowder teeming with local sweet corn before it disappears from the markets. I kept it as simple as possible to really let the corn shine. To make a meal out of it, I sauteed some wild Key West shrimp in garlic, finished with a splash of white wine, and served those on top of the chowder for the husband and I. The kids don’t like their foods to mix….so they had their shrimp on the side. If you have less finicky eaters, you could even stir the shrimp into the chowder for the final minutes of cooking. But I’ll give you the chowder recipe straight up and leave those tough decisions up to you.

sweet corn chowder with shrimp

Recipe: Sweet Corn Chowder
Makes 4 servings

Ingredients:

  • 1 tablespoon olive oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon kosher salt
  • pinch black pepper
  • 1/4 teaspoon fresh thyme
  • 1 large russet potato, peeled and chopped small
  • 4 ears corn, kernels cut from cob
  • 2 cups chicken or vegetable stock*
  • 2 cups half and half (or whole milk)
  • optional: 1/2 pound cooked shrimp, smoked paprika to garnish

Instructions:

1. Heat olive oil in soup pan over medium heat. Cook onion and garlic just until soft and translucent, about 4 minutes. Add salt, pepper, thyme and potato, and cook, stirring, another minute.

2. Add stock and raise heat to medium high until it begins to boil. Reduce heat, stir in half and half or milk, and let simmer for 10 minutes, until potatoes are tender when pierced with a fork.

3. Remove from heat and serve, topping with cooked shrimp if desired, and a dash of smoked paprika.

*If you want to really let the corn flavors shine, check out my friend One Hungry Mama’s corncob stock — brilliant!

Slow Cooker Black Bean Soup

Monday, March 5th, 2012

When she heard I was finally conquering my slow cooker phobia, my friend Jill was quick to share her favorite black bean soup recipe. I made a few substitutions, starting with vegetable broth instead of chicken to make it Meatless Monday-friendly. Instead of the spicy serrano pepper I used a canned chipotle pepper with a bit of the adobo sauce, which gave it just a subtle flavor kick. (In fact, I may serve it with some sliced jalapeños for the adults, next time.) And as Jill noted in her instructions to me, don’t skimp on the lime juice, which really brightens the flavors of this soup.

slow cooker black bean soup

Tofu-fearing- and bean-adverse-husband wasn’t wild about it (“needs bacon,” he suggested), but both kids devoured their bowls — which counts as a definite win in my book. We were out of tortilla chips so I toasted some corn tortillas to serve on the side.

Recipe: Slow Cooker Black Bean Soup
Adapted from Cooking Light, March 2009

Ingredients:

  • 1 pound dried black beans
  • 4 cups (32 ounces) vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup water
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 1 chipotle pepper and 1 tablespoon adobo sauce (chipotle canned in adobo sauce)
  • juice of one lime
  • 1 teaspoon kosher salt
  • sour cream
  • fresh cilantro, chopped (optional)

Instructions:

Rinse beans, place in a large bowl and cover with cold water. Let soak overnight, then drain.

Combine beans, broth, onion, garlic, water, cumin, bay leaves, chipotle pepper and adobo sauce in slow cooker. Cover and cook on low 10 hours.

Discard bay leaves. Add lime juice and salt, then serve. Top with sour cream and chopped cilantro.

~

This post is shared with SoupaPaloozaCome join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

Meatless Monday: Carrot Lentil Stew

Monday, January 30th, 2012

February is almost here and we’ve had just a couple of brief flirtations with snow thus far this winter, much to my kindergartener’s dismay. I keep reminding him that we tend to get our biggest snow storms in February, so there’s no need to completely give up hope just yet. In the meantime, we’re enjoying the unexpected bounty of sunny days, running around in the backyard and to the playground. And so quick and warming dinners are still very much in demand, like this hearty lentil stew. I’m sure Rachael Ray would classify this as “stoup,” thicker than soup but not quite a real stew. It hits the spot just fine on a chilly Meatless Monday, whatever you choose to call it.
carrot lentil soup

Recipe: Carrot Lentil Stew
Serves 4

Ingredients:

  • 2 cups red lentils, rinsed
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 4 carrots, chopped
  • 1/2 teaspoon cumin
  • 4 cups water
  • salt and pepper

Instructions:

1. Soak lentils in cold water for 30 minutes. Drain, set aside.
2. Heat olive oil in soup pot over medium heat. Cook onion several minutes, until translucent. Add cumin and cook 1 minute. Add carrots, lentils and water, stir, and bring to a boil on medium high. Reduce heat to medium low, cover and simmer 30-40 minutes, until lentils are falling apart. Season with salt and black pepper to taste.

Note: Red lentils, sadly, lose their color when cooked. So the carrots add an important element of color to what would otherwise be a bit dreary looking. You could swap in cubed, pre-cooked squash or sweet potatoes if you prefer.

At Market: Chilled Asparagus Pea Soup

Thursday, June 3rd, 2010

What comes after asparagus and strawberries? Fresh peas! I bought both English peas (for shelling) and sugar snap peas this past weekend at the Falls Church Farmers Market. The English peas joined some Black Rock Orchard asparagus in a cold soup for a hot and steamy evening.

While the boy’s favorite vegetable is actually peas, he generally prefers them frozen. And though I couldn’t coax him into helping me shell, he did snatch a handful of fresh shelled peas out of my bowl. (He even tried a sugar snap pea with its pod last night, rather than slurping out the peas as though it was edamame in his usual manner.)

Recipe: Chilled Asparagus Pea Soup

Ingredients:

  • 1 pound asparagus, cut into 1-inch pieces
  • 1 cup shelled fresh peas (or frozen if that’s all you have)
  • 1 small yellow onion
  • 2 tablespoons olive oil
  • 2 cups chicken or vegetable broth
  • 6 leaves fresh mint
  • 1/2 cup half and half (or cream)
  • salt and pepper

Instructions: Warm olive oil in a soup pot over medium heat. Add onion and cook until it becomes translucent, about 5 minutes. Add asparagus, a pinch of salt and pepper, and broth. Increase heat to high and bring to a boil; then reduce to a simmer and cook for 7 minutes. Add peas and cook for an additional 3 minutes. Asparagus should be just tender when pricked with a fork. Remove from heat and let cool a little. Add mint (torn into small pieces).  Process in small batches in a blender until smooth. Stir in half and half.  Pour into a bowl and chill in the refrigerator for at least one hour. (You can also accelerate the cooling by setting the bowl into a larger bowl with ice and water.) Garnish with additional mint leaves. Serves 4. Enjoy!

Note: Make this with vegetable broth for Meatless Monday.

Meatless Monday: Curried Sweet Potato and Squash Soup

Monday, February 22nd, 2010

This twist on the classic winter soup is one of those happy accidents that happens when you don’t have quite enough of one ingredient — or in this case, a very petite butternut squash. I supplemented with two sweet potatoes and loved the richer flavor it gave the soup. It’s light on the curry, for the boy’s sake — and the husband and I just supplemented the spice with a dash of smoked paprika on top. Easy and tasty. Enjoy with grilled cheese sandwiches, or a side salad and rolls for an easy weeknight dinner.

Recipe: Curried Sweet Potato and Squash Soup
Adapted from MarthaStewart.com

Ingredients:

  • 1 smaller butternut squash, peeled, seeded and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 small yellow onion, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon sea salt
  • 2 cups vegetable broth
  • 15 ounces coconut milk
  • smoked paprika, to garnish

Instructions: Heat olive oil in soup pot over medium heat. Add onion and garlic and cook until softened and translucent, about 4 minutes. Add curry powder, ginger and salt and sauté another minute. Add squash, sweet potatoes and broth and bring to a boil over high heat. Lower the heat to medium low and simmer for 20 minutes. Stir in the coconut milk and simmer another 10 minutes. Remove from heat and puree with an immersion blender or in a blender. Serve, with a pinch of smoked paprika (and swirl of reserved coconut milk), if desired. Makes 4-6 servings. Enjoy!