Apple, Carrot, and Parsnip Soup

The Soup Sister Cookbook, p31 Nettie Cronish Makes about 6 servings

Ingredients:

• 2 leeks, white and pale green parts only, washed and sliced
• 2 cloves garlic, minced or finely chopped
• 2 Tbsp (30 mL) olive oil
• 4 parsnips, peeled and diced
• 1 Granny Smith apple, peeled, cored, and diced
• 6 cups (1.5L) vegetable stock
• ¼ tsp (1 mL) grated nutmeg
• 1 cup (250 mL) whipping cream (35% MNF)
• ½ cup (125 mL) diced, smoked chicken
• Salt and pepper to taste

Directions:

1. Heat oil in a large pot or Dutch oven over medium heat. Sauté leeks and garlic for 3 to 5 minutes, or until softened.
2. Add parsnips, carrots, and apple and cook, stirring constantly, for 1 minute.
3. Add stock and nutmeg to pot and bring to a boil over high heat, stirring constantly.
4. Cover, reduce heat, and simmer, stirring often, for 30 minutes.
5. Purée in batches in a food processor, transferring purée to a bowl until all vegetables from the cooking pot have been processed. Return puréed soup to pot and heat over medium heat.
6. Stir in salt and pepper. Whisk in cream and heat through.
7. Add the smoked heat through over medium heat.

Author Notes:

Look for firm medium-sized parsnips with smooth surfaces. Avoid the large parsnips if you can because they are often split and taste bitter, and their inner cores have a woody texture. Parsnips remind me of cream-coloured carrots you sometimes find at farmers’ markets, but sweeter and more buttery. Carrots and apples round out their flavour, and add a fresh taste to this soup.

The smoked chicken lends a “smoked chowder” note to the sweetness of the apple and root vegetables. If you can’t find smoked chicken, dice up some ham.

Blogger Notes:

The “Soup Sisiers” (my sister, daughter, nieces, and other family members) gathered on October 9, 2021 to make this fall soup. I chose this recipe intrigued by the combination of apple and parsnip. I don’t know if I have ever cooked with parsnips before. The parsnips I found at the store were quite large. I ate a raw slice while cooking and found it rather bitter – similar to a turnip. I was worried the soup might be bitter, but it wasn’t.

I was unable to find leek at two different grocery stores so I substituted several large shallots – I think I had 12.

I used a quart of vegetable stock and added 2 cups of chicken stock. Since I wanted to eat the soup as the main course for dinner I added at least 2 cups of chopped smoked chicken. My husband had smoked the chicken a couple days earlier for us. He smoked two chickens that day – one we ate for dinner, the other was saved for the soup.

I did not have a nutmeg to grate, so I used jarred nutmeg. My sister though did have a whole nutmeg and used her microplane. She reports the aroma was quite delightful. I look forward to using fresh nutmeg myself in the future.

I am a big fan of my immersion blender. SO much easier than blending hot soup in batches. It took at least three or four minutes of the immersion blender to get the soup extra creamy. The end result was a very lovely color.

Taste test is a big thumbs up. I loved the texture and am glad I added the extra chicken. I made cornbread muffins to go with the soup for our dinner.

I am looking forward to our next gathering in January. Meanwhile, with cooler weather upon us I am planning to ask my husband to make us Ham and Bean Soup.

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Chili-Lime Black Bean Soup

The Soup Sisters Cookbook
pg 149
Susan Sampson
Blogger, thefarelady.com

Ingredients:

1 tbsp (30 mL) extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, chopped
3 cups (750 mL) low-sodium vegetable stock
2 cans black beans (each 19 oz/540 mL), drained, rinsed
2 tsp (10 mL) chili powder
2 tbsp (30 mL) lime juice
Kosher salt + freshly ground black pepper to taste
Hot sauce to taste
3/4 cup (175 mL) sour cream
1/3 cup (75 mL) tomato salsa
1/4 cup (60 mL) chopped cilantro

Directions:

In medium pan, heat oil on medium heat until shimmery. Add onion and garlic. Cook, stirring, 2 minutes, or until softened. Add stock, beans and chili powder. Heat on high. When stock comes to simmer, reduce heat to medium-low. Simmer 15 minutes, or until onion and beans are soft.

Using blender, purée in batches until smooth and silky. Stir in lime juice, salt, pepper and hot sauce.

For party appetizers, ladle into tiny glasses or cups. Or ladle into small soup bowls. Top each 1/4 cup (60 mL) serving with about 2 tsp (10 mL) sour cream, 1 tsp (5 mL) salsa and sprinkling of cilantro. Give party glass or cup a light swish before drinking, or stir in toppings before eating from bowl.

Makes 5 cups (1.25 L) about 4 servings

Use standard chili con carne powder, or a varietal chili powder, such as ancho. If using the latter, omit the hot sauce.

Recipe modification notes:

I added a bottle of Dos Equis with the broth. This time around we used Pace Chunky Salsa as the topping option but if I were to make this for company I would definitely prefer to have pico de Gallo instead. We also had citrus grilled chicken as an additional topping option.

Thai-Inspired Chicken Meatball Soup

We are back! The Soup Sisters have been on a hiatus for a while (more than 4 years, according to this blog), but have finally been resurrected in the midst of what is hopefully the winding-down of the COVID-19 pandemic.

We met on March 28th via Zoom. Five kitchens participated, and another one popped in to say hello. The soup, a New York Times recipe written by Ali Slagle, was a success. I picked it from a few I floated back in August when we last tried to start this up again. It fits into everyone’s diet preferences, mainly that it is easily made low-carb and it doesn’t include red meat or pork. Several chefs said they wouldn’t have picked it out on their own but were pleased with the results. I think that’s a great review on it’s own — trying something new is part of the fun of this interactive project.

In our house, we didn’t make the rice to keep it lower carb, but others did. And although we included the jalapeño, Kevin and I didn’t find it too spicy (we prefer no more than medium-spicy, usually). Everyone decided the meatballs should be smaller, to make them easier to eat in a soup. Fish sauce was the one ingredient that gave some people trouble. It is generally not too difficult to find in the Asian aisle of grocery stores, but as it isn’t a familiar ingredient, it can be confusing to know which one to buy. Any work, but we prefer Red Boat, which is recommended by our favorite recipe creator and chef, J. Kenji Lopez-Alt.

INGREDIENTS

• 1 (4-inch) piece fresh ginger, peeled
• 6 garlic cloves, peeled
• 1 jalapeño
• 2 pounds ground chicken
• 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
• 3 tablespoons fish sauce
• Kosher salt
• 2 tablespoons vegetable or coconut oil, plus more as needed
• 2 cups chicken broth
• 1 (14-ounce) can full-fat coconut milk
• ½ teaspoon granulated sugar
• 5 ounces baby spinach
• 1 tablespoon lime juice, plus lime wedges for serving
• Steamed white or brown rice, for serving

PREPARATION

1. Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
2. Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
3. Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
4. Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

We’re on the calendar for another Soup Sisters cooking event on Sunday, May 23rd. Nancy is picking the recipe — we’re looking forward to it!

Photos provided by Christicat:

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A Note from Sewsie:

Dan and I had a wonderful time cooking with the other Soup Sister participants during our recent gathering. I definitely give this recipe a great big thumb’s up! It was pretty easy to make, unique, and very delicious. I was afraid it might be too spicy, but it was not at all – despite including a whole jalapeño pepper (although I admit I carefully removed the seeds and membrane.) Something new for us in our kitchen was using canned coconut milk. We had not cooked with it before, and I think it could be a useful addition to our pantry. We used a cookie scoop to form the meatballs. That really worked wonderfully, although I do agree that I would prefer smaller meatballs. Perhaps that gives me a good excuse to get a smaller cookie scoop! For serving, we microwaved some frozen riced cauliflower as a rice substitute. Then we ladled the soup over it. That worked perfectly! Yum!

A Note from HoosierRoots:

This Soupster joined in the fun from Indiana. I used our 2″ cookie scoop to make the meatballs. Next time I would use a smaller scoop. I had only used coconut milk once before. I was surprised it was solid at the top, but it all mixed in. We made a slightly bigger batch, which gave us dinner for a second night. As often happens with soups, it was even better as a leftover.

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Spiced Carrots and Winter Squash

The Soup Sisters have declared this the “Year of the Vegetable.” We would like to add more great vegetable recipes to our repertoire.

While browsing through a cookbook from my local library – Taste of Home’s Skinny Slow Cooker – I came across this recipe. I like the idea of using a slow cooker for the vegetable dish, so it can be prepared ahead and be all ready when it is time to eat.  I plan to give it a try soon.

Makes 6 servings.   16 carb grams per serving.

Ingredients

• 6 large carrots, cut into 1/2-inch pieces (about 3 cups)
• 2 cups cubed peeled winter squash (1-inch pieces)
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder

Directions

Place carrots and squash in a 3-quart slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4 to 5 hours or until vegetables are tender. Gently stir before serving.

Braised Red Potatoes with Rosemary and Garlic

It has been a few years since I have added recipes here. With 2017 upon us I am hoping to get reinspired in my cooking. Trying to make my goals realistic, I aim to try a new vegetable recipe every month this year. My first one is from America’s Test Kitchen Slow Cooker Revolution – Volume 2. (Thanks to my sister for suggesting that vegetables can be made in a slow cooker.) I plan on m making this for my father’s 92nd birthday next weekend.

Serves 4-8

• 2 pounds small (1-2 inch) red potatoes
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 sprig fresh rosemary

1. Combine potatoes, oil, garlic, salt, and pepper in slow cooker.
2. Cover and cook until potatoes are tender, 4-5 hours on low or 3-4 hours on high.
3. Stir in rosemary; cook on high until fragrant, about 10 minutes. Discard rosemary.
4. Season with additional salt and pepper to taste.

*Potatoes can be held on warm for up to 2 hours

*Recipe can be doubled; increase time by one hour.

Chowder Musings

I had some very good clam chowder last night at the Golden Corral restaurant. It wasn’t nearly as good, though, as what my brother-in-law makes. It is always a special treat to be served a bowl at his house. But I think the best clam chowder I’ve ever eaten was handed to me in a bread bowl at Fisherman’s Wharf in San Francisco. Perhaps it was just the fabulous setting – right there on the California coast – but as I remember, the soup was thick and creamy and loaded with clams… and delicious! Perhaps the Soup Sisters should try making clam chowder sometime.

When and where, dear reader, did you find the best bowl of clam chowder you’ve ever eaten?

Gather ‘Round the Soup Pot

This past weekend the Soup Sisters talked to several of our cousins and invited them to join in on one of our future soup cook-alongs. So… cousins, if you’re checking out the SoupSisters blog, WELCOME! We’re glad you’ve come.

August 26th: Polynesian Peanut Soup

This soup comes from A Beautiful Bowl of Soup, a cookbook given to us by Aunt Debbie. I almost chose a chilled soup, as she did in July, but I love all things peanut-related and felt this was appropriate, as we live in Polynesia.

Polynesian Peanut Soup

This distinctive rich and creamy soup was inspired by a favorite peanut sauce. A friend shared the recipe with my over lunch on a South Pacific cruise. Just making it conjures up fond memories of a sunny deck, sensuous breezes, and the bright blue sea.

(makes 4 cups, 4 to 6 servings)

• 1/4 cup sweetened flaked coconut
• 1 Tablespoon canola oil
• 1 cup finely chopped yellow onion
• 1/4 cup finely chopped fresh ginger
• 4 cloves garlic, minced
• 1 14-ounce can light coconut milk
• 3/4 cup vegetable stock, or as needed
• 3/4 cup smooth natural peanut butter*
• 1/4 cup mango chutney**
• 1 Tablespoon minced fresh jalapeño chili, or to taste
• Salt to taste
• 1/4 cup finely chopped green onions (green parts only)
• 2 Tablespoons minced fresh cilantro
• Asian sesame oil, for garnish***

*Buy natural peanut butter with oil on the top; stir in the oil before using. Many processed peanut butters are hydrogenated to prevent separation and have sugars, salt, and stabilizers added.

**Chutney is a mixture of fruit and/or vegetables, often cooked with vinegar, sugar, and spices. Usually made with mango, chutney is found in most supermarkets; look for it shelved with either the condiments or dressings.

***Buy dark, amber-colored Asian sesame oil, made from toasted sesame seeds, rather than light-colored sesame oil, which is extracted from raw sesame seeds and lacks the distinctive strong aroma and nutty flavor. Purchase toasted sesame oil in the Asian section of supermarkets or in Asian markets. After opening, store it in the refrigerator, where it will keep for up to 6 months.

1. Toast the coconut in a small dry skillet over medium heat, stirring constantly, until lightly browned, about 5 minutes. Transfer to a plate and set aside to cool.
2. Heat the oil in a Dutch oven over medium heat. Add the onion, ginger, and garlic; cook, stirring occasionally, until the onion and ginger are very tender, about 10 minutes.
3. Transfer the onion mixture to a blender. Add the coconut milk, vegetable stock, peanut butter, cutney, and jalapeno; puree until smooth. (It may be necessary to add more vegetable stock if the peanut butter is very thick.)
4. Transfer the soup to the Dutch oven and stir occasionally over medium heat until heated through. Season to taste.
5. Meanwhile, toss together the coconut, green onions, and cilantro. Drizzle each serving of soup with sesame oil and top with a mound of the coconut mixture.

Refrigerate this soup and the toasted coconut in separate covered containers for up to 3 days. When reheating the soup, stir in water to thin as desired.

Chilled Roasted Pepper-Mango Soup

I thought with the HOT HOT HOT summer in Indiana, a chilled soup would be perfect. In honor of the Hawaii crew, mango seemed like a good way to go. I found several choices, but liked this one as it has a twist from the other. From Coastal Living

 

• 3 large yellow bell peppers, seeded and quartered
• 2 large mangoes, peeled and cut into chunks (about 2 1/2 cups)
• 1 cup mango nectar
• 1/2 cup vegetable broth
• 2 tablespoons fresh lime juice
• 1 tablespoon grated fresh ginger
• 1 to 2 teaspoons hot sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt
• Sour cream
• Garnish: Fresh mint

Preparation

1. Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered. Place bell peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins.
2. Process peppers and mango in a blender or food processor until smooth. Add mango nectar and next 6 ingredients; process until smooth*. Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint, if desired.
3. *Note: If desired, press mango mixture through a wire-mesh strainer, using back of a spoon to squeeze out liquid. Discard pulp and solids. Straining and discarding solids yields less volume but makes a very smooth soup.

We will gather on Sunday, July 15, at 4:00 pm Indianaplis / Florida time. If my math is right that makes it 1:00 pm in California, and 10:00 in Hawaii.

Borscht

Twice I have had borscht, a traditional Russian soup – once from a fine restaurant in Chicago and then at a crowded deli in New York City. Both times I enjoyed it immensely. The Soup Sisters will be making borscht at their web cook-along this weekend using the recipe here. We’ll let you know how it turns out.

From Food Network Kitchens

Ingredients

• 2 bunches red beets, tops trimmed and scrubbed (about 2 pounds)
• 1 large red onion, peeled and cut into eighths (about 8 ounces)
• 4 medium carrots, halved crosswise (about 10 ounces)
• 2 ribs celery, halved crosswise
• 2 cloves garlic, smashed and peeled
• 2 tablespoons olive oil
• 4 teaspoons kosher salt
• 2 sprigs rosemary
• 6 cups chicken broth, homemade or low-sodium canned
• Freshly ground black pepper
• 1 cup light buttermilk
• 4 dashes Worcestershire sauce (a bit more than 1/4 teaspoon)
• 3 tablespoons chopped fresh dill

Makes 8 servings (about 1 1/4 cups per serving)

Directions

Preheat oven to 450 degrees F.

Put the vegetables and garlic on a large piece of heavy-duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, and season with 1 teaspoon salt. Add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1.5 hours. When the beets are cool enough to handle, peel them—the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick.

Put half of the vegetables in a food processor with half of the broth and purée. Transfer the purée to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 3 teaspoons salt, season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from heat and stir in the buttermilk and Worcestershire sauce.

Ladle borscht into bowls and garnish with dill. This soup is also delicious served chilled.