July 30, 2014
Cucumber Soup
Florence
Course Soup
Cuisine American
- 4 lbs seedless cucumbers
- dash or two of dried red pepper flakes
- dash sea salt to taste
- 3 limes juiced
- 1 Tbsp chopped fresh mint leaves
Peel and Puree the cucumbers.
Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
Cover bowl and refrigerate for 30 minutes before serving.
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July 29, 2014
Curried Carrot Soup
Florence
Cook Time 20 minutes mins
Total Time 20 minutes mins
Course Soup
Cuisine American
- 2 medium carrots chopped
- 1 small onion chopped
- 1 small potato chopped
- 1 clove garlic crushed
- 2 tablespoons orange juice
- 1 tablespoon tomato puree
- 1 tablespoon fresh parsley chopped
- 1 cup skim milk
- 2 cups water
- salt to taste
- 1 teaspoon curry powder
- 1/2 teaspoon butter
Simmer vegetables covered until tender.
Add orange juice, curry powder, tomato puree,skim milk and salt to taste
Cool to room temperature
Blend in food processor till smooth
Add parsley and heat without bringing to boil
Serve warm.
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July 23, 2014
Cod Tortilla Soup
Florence
Course Seafood
Cuisine American
- 1/2 cup onions -- chopped
- 1 garlic clove -- minced
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes -- or to taste
- 1 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
In large skillet, saute onions and garlic until tender.
Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
Add corn kernels
Set cod fillets on top of broth and spoon liquid over cod
Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
Garnish each bowl with tortilla strips
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July 22, 2014
Fast and Simple Soup
Florence
Course Soup
Cuisine American
- 3 medium size carrots
- 3 medium size parsnips
- 6 cups vegetable broth
- kosher salt and black pepper to taste
- 1/2 lemon juiced
- 1/4 tsp marjoram or 1/4 tsp thyme
Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
Cool.
Place mixture in blender and puree until smooth, using only enough broth to your liking.
Return the puree to a soup pot, stir in the lemon juice and herbs.
Heat over low heat and bring back up to temperature and serve hot.
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July 18, 2014
Tangy Heirloom Tomato Soup
Florence
Course Soup
Cuisine American
- 1 1/2 lbs ripe heirloom tomatoes cored and diced - do not remove skins
- 1/2 cup good tomato paste
- 1/4 cup chopped celery leaves
- dash chili powder
- 2 Tbsp white wine vinegar
- 3 Tbsp good olive oil
- 6 to 10 fresh basil leaves - to your taste
- 1 1/2 cups to 2 cups water - depending on thickness desired
- sea salt and black pepper as needed
Add all ingredients in to blender and puree until smooth.
Add desired amount of water and puree to mix.
Add salt and pepper to taste.
Refrigerate soup overnight so the ingredients meld together.
Sprinkle chopped fresh basil leaves.
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July 17, 2014
Vegetable Stew
Florence
Course Soup
Cuisine American
- 1 sweet potato
- 1 white potato
- 1 small rutabaga
- 2 onions
- 3 parsnips
- 4 regular carrots
- 6 cups vegetable broth
- kosher salt and black pepper to taste
Peel and dice all the vegetables.
Place all vegetables in stock pot.
Bring to boil and then reduce heat to low and simmer until vegetables are tender.
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Tomato Zucchini Stew
Florence
Course Soup
Cuisine American
- 3 Tbsp cooking oil
- 1 large onion diced
- 2 stalks of celery diced
- 3 small zucchini shredded
- 2 lbs tomatoes diced small
- 1 cup good tomato paste
- chives for garnish
In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
Combine tomatoes and tomato paste into mixture.
Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
Serve hot with a sprinkle of chives on top of each bowl.
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July 15, 2014
Meatball Soup
Florence
Course Soup
Cuisine American
- 1 lb frozen meatballs thawed
- 2 Tbsp olive oil
- 4 cups chicken broth or stock
- 1 can 14 oz diced tomatoes w/ green chilies
- 6 cups fresh kale - chopped
- sea salt and black pepper to taste
- shredded Parmesan cheese
In large stock pot, add in defrosted meatballs and olive oil.
Over medium-high heat cook meatballs until browned.
Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
Add salt and pepper to taste.
Sprinkle with Parmesan cheese before serving.
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July 14, 2014
Zucchini And More Stew
Florence
Course Soup
Cuisine American
- 2 Tbsp cooking oil
- 2 medium onions diced
- 4 large tomatoes diced
- 1 tsp salt
- 1/2 lb green beans trimmed and cut small
- 5 cups water or broth
- 6 small young zucchini, chopped
- 4 yellow squash chopped
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Dill
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Rosemary
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Basil
Put oil in large stock pot over medium heat, cook onion until tender.
Add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.
Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.
Season with salt and pepper.
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July 13, 2014
Turkey Cabbage Soup
Florence
Course Soup
Cuisine American
- 1 Tbsp cooking oil
- 1 lb ground turkey
- 2 celery stalks diced small
- 1 medium size yellow onion diced
- 1 can 15 oz petite diced tomatoes
- 4 cups chicken or vegetable broth
- 1 medium head cabbage shredded fine
Put oil and turkey in a large stock pot over medium-high heat.
Cook turkey completely, making sure turkey is in small pieces.
Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
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July 12, 2014
Refreshing Red Bell Pepper Soup
Florence
Course Soup
Cuisine American
- 4 red bell peppers diced
- 1 small sweet onion diced
- 1 cup tomato juice
- 3 cups vegetable broth
- 1/4 cup chopped fresh herbs - oregano basil, thyme, rosemary, or any blend you like
- kosher salt and black pepper to taste
In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
Stir again before serving, taste and adjust seasoning.
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July 11, 2014
Classic Gazpacho
Florence
Course Salad
Cuisine American
- 2 ripe tomatoes diced small (capture the juice)
- 2 young fresh cucumbers seedless or seeds removed, peeled, diced small
- 2 green spring onions finely chopped
- 1/2 cup tomato-vegetable juice
- sea salt and black pepper to taste
- drizzle olive oil
- drizzle white wine vinegar
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