Tag: vegetable soup

Broccoli Cheddar Soup

Broccoli Cheddar Soup

Broccoli Cheddar Soup is made with a roux: flour, butter and milk as a thickener. I often find that too much roux is used and the soup is pasty. So unappealing. Another problem these days is finding broccoli with full stalks. Stores are cutting them off and repurposing them for their deli or salad bar with broccoli slaws. This is a problem for me, because I only use stalks in my soup. I don’t care for the texture of the florets in the soup.

Broccoli Cheddar Soup

Broccoli stalks can be a tad woody and it’s important to trim the ends and pare the outer layer to remove the tough skin.

The recipe calls for a minimal amount of salt. Saltiness of cheese and stock varies and it’s best to have all the ingredients incorporated first and then adjust the salt at the end.

Broccoli Cheddar Soup

This broccoli Cheddar soup has a silky texture and delicate flavor. It freezes well, so make up a batch or two for future use. I like to use two-cup Mason jars; the perfect serving for one.

NOTE: I have since made the soup again and with the difficulty these days of finding whole broccoli I used the florets as well. Purée until completely smooth.

Watch the Broccoli Cheddar Soup Video Here.

 

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Broccoli Cheddar Soup

Broccoli Cheddar Soup

This broccoli Cheddar soup is super delicious, has a silky texture that hits the spot on any day. Use extra-sharp cheddar for best flavor!

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Soup
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Ingredients

8 cups broccoli, chopped – be sure to trim and pare the woody ends of the stalks
1 medium onion, sliced
2 large stalks celery, sliced
5 cloves garlic, coarsely chopped
½ teaspoon coarse salt
6 cups vegetable stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
8 ounces shredded sharp Cheddar cheese
several dashes of hot sauce, such as Franks or Tabasco

Garnish

Small broccoli florets, steamed, optional

Instructions

Place broccoli, onion, celery, garlic, salt and stock/water in a large saucepan.

Bring to a boil, lower the heat to a gentle boil and cook for 40 minutes or until the broccoli is very soft, timing varies depending on the size of the pieces.

Purée the soups in batches in a blender or food processor or in the saucepan with an immersion blender until smooth. Do this in batches and fill the container halfway with a mix of solids and liquid.

Pour the puéed soup into another pourable container and wipe out the saucepan.

Melt the butter in the saucepan over medium heat. Sprinkle the flour over the butter and whisk until smooth.

Slowly pour in the warm soup, whisking constantly to prevent lumps. Bring to a gentle simmer and cook another 2-3 minutes to eliminate the raw flour taste.

Add the cheese and stir until completely melted.

Shake in the hot sauce to taste; this gives the soup a boost, it doesn’t necessarily need to be spicy hot, but the sauce gives the soup piquancy.

Soup freezes well.

Keywords: thickened soup, soup, broccoli soup, cheddar soup, vegetarian soup,

 

Lemony Chickpea & Spinach Soup

soup

This Lemony Chickpea and Spinach Soup is chockful of vegetables: onions, carrots, celery, red bell pepper, jalapeno, garlic, and spinach. The chickpeas offer a little heartiness and the lemon a light, refreshing finish.

We’ve come to the end of Lesson 1 and you’ve learned how to mince and dice lots of vegetables. If you’ve been actively following along, you now have the ingredients needed to make our delicious
Lemony Chickpea & Spinach Soup!

Vegetarian, Gluten-Free Soup

Watch the soup ideo!

 

 

Vegetarian, Gluten-Free Soup

The soup is gluten free and dairy free (just skip the cheese garnish). This is a great soup to send the kids off to school with and don’t forget to take a thermos along to the office!

Vegetarian, Gluten-Free Soup

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Lemony Chickpea & Spinach Soup

Vegetarian, Gluten-Free Soup

This Lemony Chickpea and Spinach Soup is chockful of vegetables: onions, carrots, celery, red bell pepper, jalapeno, garlic, and spinach. The chickpeas offer a little heartiness and the lemon a light, refreshing finish.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: about 2 quarts 1x
  • Category: Vegan/Vegetarian
  • Method: Soup
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Ingredients

  • 2 tablespoons olive oil
  • 2 cups minced onion (1 large onion)
  • 1 cup minced carrots (4 carrots)
  • 1 cup minced celery (4 stalks)
  • red bell pepper, diced
  • 1 large jalapeno, minced
  • 1 tablespoon minced cloves of garlic (about 2 large cloves)
  • 2 teaspoons kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 6 cups vegetable stock
  • 2 cans (x ounces each) chickpeas, rinsed and drained
  • 2 ten-ounce packages frozen chopped spinach
  • Garnish
  • freshly grated Parmesan cheese, optional

Instructions

  1. Heat the oil in a large heavy-bottomed saucepan or Dutch oven pan over medium heat.
  2. Stir in the onions, carrots, celery, pepper, salt and pepper flakes. Cover and sweat for 3-4 minutes, stirring occasionally; if the onions are browning, lower the heat a bit.
  3. Stir in the garlic and jalapeno and cook until the garlic is fragrant, about 30 seconds.
  4. Add the stock, chickpeas and spinach, bring to a boil, lower the heat to a simmer and cook for 30 minutes.
  5. Remove from heat and stir in the lemon juice and zest.
  6. Garnish each bowl with a little freshly grated Parmesan cheese, optional.

Notes

Don’t add the lemon juice during cooking – the flavor cooks away.

 

 

Carrot Dill Soup

I’m starting the New Year with a recipe for Carrot Dill Soup. It’s light, gluten free and vegan if you substitute oil for butter.

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I prefer fresh carrots with the stems still attached as opposed to bagged carrots. They have a sweeter taste than the whole carrots in a bag, The mini carrots, I don’t care for at all. I don’t find them to test carroty; I keep them on hand  and those little mini carrots I use or dog treats, which she loves!

The ingredients are simple, oil or butter, onions, garlic, carrots, stock, salt, pepper, and dill. Use either fresh or dried dill, I’ve provided measurements for both. If you use dried dill, add with the carrots and stock. Fresh dill add after pureeing.

The soup is great for lunch in a mug or as a simple starter for dinner. It whips up in no time and freezes well.

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The holidays are over and it’s been hectic from Thanksgiving through this week with the shopping, cooking, wrapping presents, cooking, decorating the house, cooking and more cooking and finally pulling everything back together again. It was our first Christmas with my parent’s staying home in Rochester. We managed better (emotionally) than I expected, but we missed them.

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The decorations always come down right after Christmas. I follow my mother’s rule – never bring in the New Year with last year’s Christmas tree. We used to have a contest years ago with our neighbors across the street. The first one who got the tree down on 12/26 threw it on the other’s lawn. One year my next door neighbor asked if there was a problem between us, she had seen Eric throw our tree on the Babbitt’s lawn!

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Company is gone, laundry is caught up and I’ve begun to get ready for 2016. I cleared out all the 2015 financial files and set them up for 2016 and did the 2016 budget. The tax file is set up and awaiting all those forms and schedules that will arrive in the mail shortly. Ugh!!!

This is the time of year I like to tackle the kitchen cupboards. I managed to get them all emptied out, washed and in some cases rearranged. Strange things happen, though and I can’t find some tools. In particular, my bench scraper and that little flat rubber for opening jars are missing. I know they’re not here, because I’ve been through every cupboard and drawer! A trip to Bed Bath and Beyond is in order, along with a trip to K-Mart to stock up on paper goods and cleaning supplies – another Ugh!!!

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Even the miscellaneous/junk drawer looks good!

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Things are organized and I’m ready to get back to my normal routine. Claire came back up again this week for a few days . She starts a new job Tuesday and will get busy again, so it was lovely to have that one-on-one time with her – just Mom and her oldest baby hanging together!

Wishing everyone a healthy, happy and prosperous New Year – Happy 2016!

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Carrot Dill Soup

carrot dill soup in a bowl

This is a light soup that’s gluten-free and dairy-free (use oil). It whips up in no time and freezes well.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 quart 1x
  • Category: Soup
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Ingredients

2 tablespoons unsalted butter
1 pound onions, roughly chopped
2 garlic cloves, crushed
2 pounds peeled carrots, roughly chopped
1 quart vegetable stock or water
2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped fresh dill or 2 tablespoons dried dill

Instructions

Melt the butter in a large saucepan over medium heat. Stir in the onions and garlic; cover and sweet for 5 minutes.

Add the carrots, stock/water, salt and pepper. Bring to a boil and then lower the heat a bit to a gentle boil. Continue cooking until vegetables are very soft, about 30 minutes; the smaller the pieces the shorter the cooking time.

Let the soup cool a bit; then puree in a food processor fitted with the blade attachment, a blender or with an immersion blender until smooth.

Stir in the dill and adjust seasoning as needed.

Freezes well.

Keywords: soup, vegetable soup, dairy-free soup, gluten-free soup, vegan soup, carrots, dill, quick and easy recipe

 

 

Celery Root and Leek Soup

This quick and easy recipe for Celery Root and Leek Soup is velvety smooth and tasty.

Leeks are in the same family as garlic, onions, shallots, and scallions and look like a giant scallion. The root portion is white with the middle a light green then very dark green up to the top. This is a tightly layered vegetable, cut it in half widthwise and it looks like tree rings. These rings hide the sandy dirt in which leeks are grown and a thorough soak and rinse, or two, are necessary.

I didn’t use the dark green tops, which tend to turn a pale soup green. The cooked leek has a subtle flavor and aroma. The flavor of the leek pairs well with the earthy celery root and for a little contrast a chopped up Honeycrisp apple adds nice balance to the soup. Some heavy cream finishes the soup. Save a few celery leaves for a garnish.

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Melt the butter over medium heat in a covered 7-quart Dutch oven or large saucepan. Once the butter foams, stir in the leeks, onion, celery, apple, garlic, salt and pepper. Reduce the heat to low, cover, and sweat for 5 minutes, stirring once. Lower the heat if the vegetables are browning.

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Add in the celery root and water or stock and bring to a boil.

Lower the heat to a gentle boil, cover and continue cooking, stirring occasionally. The soup is done when the vegetables are easily crushed against the side of the pan with a wooden spoon, about 30 minutes. The timing on this will vary depending on the size of the vegetables.

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Puree the soup in a blender, food processor, or with an immersion blender. Please proceed carefully; the soup is hot. Don’t fill processor or blender to capacity; the soup will overflow from the motion of the blade. See our post on how to blend hot ingredients safely.

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Return soup to the pot.

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Stir in the cream and adjust seasonings. Soup freezes well.

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Celery Root and Leek Soup

The celery root and leeks are sweet and the apple provides a little tartness. Apples and celery go well together, think Waldorf salad. A final dollop of cream rounds out the soup nicely.

  • Prep Time: 30 mins
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 quarts 1x
  • Category: Soup
Scale

Ingredients

  • 2 tablespoons unsalted butter
  • 4 cups cleaned and thinly sliced leeks, no dark green
  • 1 1/2 cups thinly sliced onion
  • 1 cup thinly sliced celery
  • 1 pared and thinly sliced apple, such as Honeycrisp
  • 1 teaspoon mince clove of garlic
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 6 cups pared and cubed celery root
  • 4 cups water or stock
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter over medium heat in a covered 7-quart Dutch oven or large saucepan. Once the butter foams, stir in the leeks, onion, celery, apple, garlic, salt and pepper. Reduce the heat to low, cover, and sweat for ten minutes, stirring once.
  2. Add in the celery root and water or stock, bring to a boil, reduce to a gentle boil, cover and continue cooking, stirring occasionally until vegetables are easily crushed against the side of the pan with a wooden spoon, a least 30 minutes. The timing on this will vary depending on the size of the vegetables.
  3. Puree the soup in a blender, food processor, or with an immersion blender. Please proceed carefully; the soup is hot. Don’t fill processor or blender to capacity; the soup will overflow from the motion of the blade.
  4. Return soup to the pot. Stir in the cream and adjust seasonings.
  5. Soup freezes well.