Posts Tagged ‘soup’

Celery Root Bisque

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I love this soup so much that I use it as dip for chips and spread on sandwiches.  I went crazy this time and made a HUGE pot of it.  Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store.  Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!


  • 3-4 tablespoons olive oil
  • 1 cup chopped celery
  • ½ or more onion, diced (or use shallots)
  • 2 or more cloves of garlic, chopped
  • 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
  • 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
  • Chopped carrots for color and aroma
  • 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
  • 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
  • fresh coarsely ground pepper
  • salt to taste
  • Dash or two of jalapeno sauce, sriracha, or Tabasco
  • Sour cream to taste (optional)
  • More chopped cilantro

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What To Do:

  • Sauté onion & celery in olive oil for several minutes until tender
  • Add roots, broth and cilantro
  • Bring to a boil, then cover and simmer until very tender
  • When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
  • Top with some sour cream and extra cilantro if you want

Spicy Gravenstein Chowder with Crumbled Bacon

Okay, you HAVE to make this.  It’s not a request, it’s a requirement.  M and I ate two big bowls full each.  EACH.  We left maybe a cup and a half in the pot.  That’s ridiculous.  I can barely move.

I found the original recipe today in the local newspaper, but I didn’t have about half the ingredients.  So I’m going to copy & paste the original and add notes to what I substituted.  And make no mistake:  my version is GOOD.
Spicy Gravenstein Chowder with Crumbled Bacon

Makes 4 to 6 servings

3 to 4 bacon slices (I used turkey bacon)

  • 1 shallot, minced (I used a small Walla Walla onion and one garlic clove)
  • 5 large Gravenstein apples, peeled, cored and diced
  • 2 medium potatoes, peeled and diced
  • Kosher salt
  • Black pepper in a mill
  • 3/4 teaspoon chipotle pepper (I used 1 teaspoon smoked paprika)
  • 4 cups smoked poultry or meat stock, see Note below (I didn’t have smoked stock)
  • 4 ounces naturally-smoked cheddar or smoked goat cheese, grated (I just used regular ol’ cheddar, and M had his dairy-soy-free cheese-like-stuff)
  • 6 tablespoons creme fraiche, stirred until smooth (I had low fat sour cream)
  • 2 tablespoons snipped chives or minced Italian parsley (I had garlic chives from my garden)

Fry the bacon in a medium pot, such as a Dutch oven, until it is fully crisp. Transfer the bacon to absorbent paper and pour off all but about 3 tablespoons of the bacon fat.

Return the pan to medium low heat, add the shallot and cook until soft and fragrant, about 6 to 7 minutes; do not let it brown. Add the apples and potatoes and saute for 4 to 5 minutes, until they just begin to soften and take on a bit of color. Season generously with salt and pepper and add the chipotle powder.

Pour in the stock, increase the heat to high and when the stock boils, reduce the heat so that the mixture simmers gently. Cook until the apples and potatoes are completely tender, about 15 to 20 minutes. Remove from the heat, let cool slightly and puree with an immersion blender. If you do not have an immersion blender, pass the soup through a food mill fitted with the small blade.

Return the soup to very low heat. If it is too thick, thin with a water until the desired consistency is reached and heat through. Add the cheese and stir until it is incorporated into the soup. Taste and correct for salt and pepper.

Chop or crumbled the bacon.

To serve, ladle into soup plates and top each portion with a spoonful of creme fraiche. Sprinkle chives or parsley on top, followed by crumbled bacon. Serve immediately.


  • DO NOT SKIP THE CHEESE!  Even if you have to find the dairy-soy-free cheese-like-stuff.  It’s necessary.
  • It was a little on the runny side.  I like my blended soups to be thick.  Next time I’m going to add another small potato and another apple.


I-Don’t-Want-A-Cold Soup

I really, really don’t want to be coming down with a cold.  I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.



  • 1 celery stalk, finely sliced
  • 1 fennel stalk, finely sliced
  • 1 medium carrot, finely sliced
  • 1/3 medium onion
  • 2 garlic cloves, minced
  • 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
  • 1/4 cup red quinoa
  • 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
  • 1 1/2 teaspoons fresh grated ginger
  • 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
  • 1 teaspoon sea lettuce flakes

To Do:

Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes.  Add everything else and bring to a boil.  Turn down the heat and simmer for 20 minutes.

Mmm… it’s good and it FEELS good!

Tuscan Tomato-Basil Soup

It’s finally tomato time!  A long rainy season and a cold summer have put off our tomato crop by about a month, but the wait was worth it.  I plucked two pounds of beautiful romas from my garden today and am lucky enough to have potatoes and basil from past CSA boxes.

Tuscan Tomato-Basil Soup  (from the CSA email, edited on 10/1/12 with my own additions.)

serves 4


  • 3 tbsp. olive oil
  • 2 C chopped onions
  • 1 chopped celery stalk
  • 3 or 4 small potatoes (about 14 oz.), cut into 1-inch pieces
  • 2 lbs. tomatoes, seeded and chopped
  • 3 cloves garlic, minced or pressed
  • 3 C (or more) water
  • 1 C (loosely packed) fresh basil leaves
  • 2-3 teaspoons sea salt (to taste)
  • 4 tsp. chopped fresh basil

What to do:

  • Heat oil in a large heavy pot over medium heat.
  • Add onions & celery and sauté until golden, about 15 minutes.
  • Add potato and sauté until light brown, about 10 minutes.
  • Add tomatoes & garlic and stir until juices form, about 5 minutes.
  • Add 3 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
  • Working in batches, puree soup in a blender until smooth.
  • Return soup to pot.
  • Add salt to taste.
  • Thin with additional water, if desired.
  • Stir in the cup of whole basil leaves.
  • Simmer uncovered for 5 minutes.
  • Ladle soup into 4 bowls and sprinkle each with a teaspoon of chopped fresh basil.

Ecuadorian Quinoa & Vegetable Soup

This is ridiculously delicious.  It’s like a bowl of summer (and since we’ve been having very cool summer evenings here in California, a hot bowl of soup is definitely welcome).

Ecuadorian Quinoa & Vegetable Soup

from Moosewood Daily Special

serves 4 – 6


  • 1/2 C raw quinoa (see note)
  • 2 tbsp. olive oil
  • 2 C chopped onion
  • 1 tsp. salt (I used a teaspoon of sea lettuce instead.  Veggie broth already has tons of salt.)
  • 1 C diced potatoes
  • 1 C chopped red or green bell peppers (green ones from my garden!)
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 3 C water or vegetable stock
  • 1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
  • 1 C diced zucchini or yellow squash* **
  • 1 tbsp. fresh lemon juice **

chopped scallions, fresh cilantro, crumbled tortilla chips and/or grated Cheddar or Monterey Jack cheese (optional, for garnish)

Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 – 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.

Note: Quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. It is available in many health/organic food stores such as Whole Foods (in the bulk bins section).

Potato Leek Soup

Potato Leek Soup does not have to involve cream to be tasty.  In fact, this recipe is gluten-free, dairy-free, and meat-free.  And I totally would have made it this way if I hadn’t run out of vegetable broth.  Whoops.


  • 1 large or 2 small leeks
  • 3 medium potatoes
  • 2 medium carrots
  • 1 tablespoon olive oil
  • salt/pepper/seasoning to taste
  • 4 cups vegetable broth or stock

What I did:

  • Cut off the dark green portion of the leek, then slice in half lengthwise.  Run some water over it to remove any grit, then slice it into arches about 1/4 of an inch thick.
  • Clean and cube the potatoes.
  • Clean and thinly slice the carrots.
  • Allow olive oil to warm up in a medium sized pot over medium heat.
  • Add veggies, season (I used 1/2 teaspoon of Trader Joe’s 21 Seasoning Salute).
  • Stir and allow to cook for 3 minutes.  At this point if the scent isn’t making you drool, you should probably consult a physician.
  • Add broth, cover, cook for 30-40 minutes.  You want it to all be very soft.  Test the carrots.
  • Mash with a potato masher, or allow to cool and pour it in a blender.  This is another reason I want an immersible wand blender.

I like to serve mine with crumbled cooked turkey bacon.  That totally un-veganises it, of course.

Winter Squash Bisque

“Bisque” traditionally means a creamy soup made with pureed crustaceans, but it can also be applied to pureed vegetable  soups.

This is another recipe from A Year of Slow Cooking.  It is pretty much perfection.  I only have one modification to it myself, and I highly suggest that you try this out as is before making any changes.


  • One large butternut squash (I used Aunt Themla’s Sweet Potato Squash, it’s not as creamy, but still delicious)
  • 2 tablespoons olive oil
  • 2 small diced yellow onions, or 2 tablespoons onion flakes
  • 4 cups chicken or vegetable broth
  • 2 small apples, peeled, cored, and cubed
  • 1 1/2 teaspoons salt (you can cut down the salt if using sea salt)
  • 1/8 teaspoon black pepper (I often just omit this)
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon cloves

What I Did:

  • Put the squash in the microwave for 2 minutes and allow to cool.  This will help soften the flesh a little.  Cut it into about four pieces, scoop out the seeds & strings, peel and cube it.  It might take you a while to do this.  It always leaves my right thumb rather sore.
  • Or, you can brush the olive oil on the four sections of squash, put it on a baking dish and bake it in the oven at 400F for about 15 minutes.  The peel will be easier to remove.
  • Add everything to a 5 or 6 quart slow cooker, and cook on low for 6 to 8 hours, high for about 4 hours.
  • Blend in a blender or with an immersible wand blender until smooth.

A very warm and comforting soup!