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Armenian Lentil Soup

Artichoke Sourdough Bisque

Butternut Squash White Bean Purée

Creamy Mushroom Soup

Creamy Zucchini Soup

Chicken Noodle Soup

Chicken Vegetable Soup

Crab Cioppino

Gazpacho

Lentil Vegetable Soup

Roasted Tomatillo Soup with Shrimp

> Scroll down for all recipes


Chicken Vegetable Soup

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Time: 2 hours (Day 1), 1 hour (Day 2)

Serves: 15-20 cups

Inspired by: It’s winter. Everyone I know is sick this month. I wanted to create a soup with similar flavors to my delicious and hearty lentil vegetable soup, but with healing, homemade chicken stock and chicken, instead of the lentils. Experiment successful!

Ingredients for Broth:

  • 1 chicken, 3.5 – 5 pounds, with skin, cut up, remove innards
  • 3 stalks celery, with leaves, cut into chunks
  • 2 large carrots, cut into chunks
  • 2 yellow onions, peeled and quartered
  • 1-2 dozen sprigs parsley
  • 1-2 dozen black peppercorns
  • 3 bay leaves
  • 2 teaspoons kosher salt, more to taste

Ingredients for Soup:

  • 1/4 cup olive oil
  • 2  medium yellow onions, diced
  • 3-4 large cloves garlic, minced
  • 1 teaspoon salt (+ add additional at the end to your desired taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 ½ teaspoons freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 2-3 carrots, chopped
  • 4-5 stalks celery with leaves chopped
  • 2-3 quarts chicken broth (made from above ingredient list)
  • 2, 28oz cans fire-roasted tomatoes, diced
  • 1 bunch collard greens with tough ribs removed, chopped
  • Juice of one Meyer lemon

Preparation Day 1:

  • Place broth ingredients (chicken, celery, carrots, onions, parsley, peppercorns, bay leaves and salt) into large soup pot and cover with water by 1-2 inches. Add a bit more for a more brothy soup.
  • Bring to a boil over high heat and reduce to a very low simmer. Cover and boil for 1 hour. Uncover and boil for another 30 minutes, until chicken is tender and falling off the bone.
  • When cool enough to handle, use tongs to transfer chicken from the pot to a container. Strain broth through a fine sieve (or colander lined with cheesecloth), into a separate container. Discard all solids from the strainer.
  • Refrigerate chicken and broth separately for at least 8 hours or until fat has risen to the top of the broth.

Preparation Day 2:

  • Remove fat from the top of the broth, and separate chicken meat from the bones and skin. Discard bones and skin. Use forks to shred or fingers to separate chicken into small pieces.
  • In large soup pot, heat olive oil. Sauté garlic for 1-2 minutes. Add onions, salt, pepper, cumin, thyme, and optional red pepper flakes. Sauté for another 5-8 minutes until soft and translucent.
  • Add the celery and carrots and sauté for another 10 minutes.
  • Add chicken broth and tomatoes with their juices.
  • Cover and bring to boil.
  • If you’d like the carrots and celery to stay a bit firm, turn off the heat. If you prefer them soft, boil for another 10 minutes and then turn off heat.
  • Add greens and let sit for 5-10 minutes until they  have softened.
  • Add the juice of one lemon and mix well.
  • Taste and add salt if necessary. For more than two quarts of broth, you may also want to add a bit more cumin, pepper and thyme.

Notes: This is a large batch, but it freezes well.


Lentil Vegetable Soup

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Time: 90 minutes

Serves: 20 cups

Ingredients:

  • 1 pound French green lentils (3-4 cups)
  • 3 medium yellow onions, chopped (3-5 cups)
  • 2 leeks (white part only), chopped (2-4 cups)
  • 3-4 cloves garlic, minced (1 tablespoon)
  • 1/4 cup olive oil
  • 1 teaspoon salt (+ add additional at the end to your desired taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 ½ teaspoons freshly ground black pepper
  • ½ – 1 teaspoon red pepper flakes (optional – adds a bit of a kick)
  • 2 carrots, chopped (1 – 1.5 cups)
  • 4-5 stalks celery with leaves chopped (3-4 cups)
  • 3 quart chicken broth
  • 2, 28oz cans fire-roasted tomatoes, diced
  • 1 bunch collard greens with tough ribs removed (or Kale), chopped (3-5 cups)
  • Juice of one Meyer lemon

Preparation:

  • Rinse and drain lentils.
  • In large soup pot, heat olive oil. Sauté leeks and garlic for 2 minutes. Add onions, salt, pepper, cumin, thyme, and optional red pepper flakes. Saute for another 5-8 minutes until soft and translucent.
  • Add the celery and carrots and sauté for another 10 minutes.
  • Add chicken broth, tomatoes with their juices, and lentils.
  • Cover and bring to boil. Then uncover and simmer for 1 hour, until lentils are cooked (French green lentils will still hold their shape and firm texture even when cooked through).
  • Add greens and simmer for another 5 minutes or so until they have softened.
  • Add the juice of one lemon and mix well.
  • Taste and add salt if necessary. If you are using a broth that already has the appropriate seasoning, you may need very little salt. But if you are using low to no sodium chicken broth you’ll likely want to add more salt.

Notes: This is a large batch, but it freezes well. The recipe is modified from one published by Ina Garten in the Barefoot Contessa Cookbook 1999.


Roasted Tomatillo Soup with Shrimp

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Time: 60 minutes

Serves: 6

Ingredients:

  • 5 – 6 tomatillos
  • 1 large Anaheim pepper
  • 1 very small Jalapeño pepper
  • 1 onion, chopped
  • 1 leek (white part only), halved lengthwise and sliced
  • 2 garlic cloves, minced
  • 1-2 tablespoons olive oil
  • 4 cups chicken stock
  • 1 teaspoon cumin
  • 1 pound shrimp, cleaned with shells removed – you can leave tails (or substitute black beans, white beans or shredded chicken)
  • Cilantro or another green for garnish (I’m not a fan of Cilantro, but had some arugula)

Preparation:

  • Roast the tomatillos and peppers at 375 degrees F for approximately 30 minutes. Turn half way through roasting. They will be done when soft, lightly browned, and oozing liquid.
  • Meanwhile, sauté leek and onion in olive oil for 2-3 minutes. Add the garlic and continue to sauté until they are well cooked, but not browned. Add approximately ¼ teaspoon of salt while cooking.
  • Put all of the above ingredients into a blender and purée. Return to soup pot. Add the chicken stock and cumin and bring to a boil. Simmer for 10-20 minutes covered.
  • Add the shrimp 2-3 minutes before serving (if the soup is boiling, medium-sized shrimps will take approximately 2 minutes to cook). Rock shrimp or other small shrimp will likely cook in a minute. Previously cooked shrimp, beans or chicken will heat through in 2-3 minutes. If chicken is your protein of choice, you can add a chicken breast when the soup comes to a boil. It should get cooked through in about 20 minutes. You can remove it, shred it with a fork, and put it back into the soup.

Notes: This will likely be relatively spicy with the roasted peppers and pairs well with an off-dry or dry riesling. It should also pair well with any white wine with nice acid – either light and crisp or full and round. It went really well tonight with a beautiful Chassagne-Montrachet.


Butternut Squash White Bean Purée

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Time: After soaking the beans in water overnight, the soup preparation takes approximately 1 hour and 30 minutes (45 minutes to cook the beans; at the same time you can clean and cut the squash and onions, and sauté the onions; then an additional 45 minutes to cook and purée the soup.)

Serves: 14-16 as a first course.

Inspired by: I saw this recipe in Alice Waters’ “The Art of Simple Food”. It sounded good, hearty and healthy, and although she doesn’t purée the soup, I’ve been curious about how white beans would work as a thickening agent for a soup that was puréed. It worked perfectly! I look forward to trying this concept with other vegetables… carrot and fresh ginger, broccoli, zucchini, mushroom… perhaps roasted red pepper. I like that it adds protein and that it’s creamy without any butter or cream. Potato can be a nice thickener for veggie soups, but the white beans make it much creamer and healthier.  This version is doubled from the original Alice Waters recipe.

Supplies: Large soup pot and a sturdy vegetable peeler.

Ingredients:

  • 2 cups dried white beans (such as cannellini, haricot blanc, or navy beans)
  • 6 cups chicken broth (or try vegetable broth to keep it vegetarian)
  • 8 cups water
  • 4 tablespoons olive oil
  • 4 small onions (sliced thin)
  • 6-8 sage leaves (or 4-6 teaspoons dried sage)
  • 2 bay leaves
  • 2 medium butternut squash, approximately 3 pounds each (peel with a vegetable peeler, scrape clean of strings and seeds, and dice into ½ inch pieces)
  • Fresh ground pepper and salt to taste

Preparation:

  • Soak 2 cups of beans overnight in 8 cups of water.
  • Drain and put in large pot with 6 cups chicken broth and 8 cups water. Bring to a boil and cook until beans are tender (about 45 min). Season to taste when cooked.
  • While the beans are cooking, in large heavy bottomed pot combine 4 tablespoons olive oil, 4 onions sliced thin, 3-8 sage leaves and 2 bay leaves. Cook over medium heat until tender (about 15 min).
  • Stir in the cubed butternut squash and some salt to taste. Cook for about 5 minutes, and then drain the beans (keeping the liquid) and add 12 cups of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to get tender. Add the beans and keep cooking into the squash is very soft.
  • Purée several cups of the mixture at a time – adding salt and pepper to taste in each batch – and then pouring into a large serving bowl. For a slightly thicker soup, remove approximately 2 cups of the liquid before you purée. You can always add it back in if you want to thin it out a bit.

Wine Suggestions: Contrast with a crisp, high-acid white such as Champagne, Chablis or White Burgundy  or compliment with a creamy white such as a barrel fermented (rich, buttery) California Chardonnay.


Artichoke Sourdough Bisque

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Time: approximately 90 minutes (20 minutes to prepare the artichokes, 20 minutes to chop the other vegetables, 20 minutes to saute, 20 minutes to simmer, 10 to simmer with the bread and then puree the mixure).

Serves: 8

Inspired by: I love artichoke soup. One of my favorites is from Duartes Tavern in Pescadero, CA. For years I’ve wanted to learn to make it, but most are full of cream and not very healthy. Then I saw Chef Tony Baker of Montrio Bistro in Monterey, California demonstrate this soup on a cooking show and it has no cream or butter – just a bit of olive oil and sourdough bread to thicken it.

Ingredients:

  • 4 extra large artichokes
  • ½ cup virgin olive oil
  • 1 medium sized yellow onion
  • 1 leek
  • 1 celery stalk
  • 5 garlic cloves
  • 2 cups chopped sourdough bread
  • 4 fresh sage leaves
  • 1 fresh sprig of thyme
  • 6 cups chicken stock (or substitute with vegetable stock) – lower sodium is best so you can season it yourself
  • Salt and pepper to taste

Preparation:

  • Using a sharp serrated knife, trim the artichoke all the way down to the heart (keep the stem). Use a spoon to scrape away the fuzzy part and discard.  Peel the stem and use that in the soup as well, since the stem is an extension of the heart.  After the artichokes are clean, roughly slice.
  • Wash and roughly chop all of the vegetables and garlic.
  • Heat the oil in a large thick-bottomed pan.
  • Sweat (sauté without color) the artichokes, onion, leek, garlic, celery and thyme, until tender.
  • Add the chicken stock. I used Sheltons all natural chicken broth with salt and spices but if you might prefer low sodium so you can  add your own in at the end.
  • Gently simmer the soup for 20 minutes.
  • Add the roughly chopped sourdough bread and sage and simmer for another 5 minutes.
  • In small batches, puree the soup using either a blender, food processor or immersion blender. A conventional blender should produce a nice smooth creamy soup.
  • Place all of the soup into a clean saucepan, reheat, and check the seasoning.
  • Season with salt and pepper. (I added in another 1/2 – 1 teaspoon of both salt and 1/2 teaspoon of pepper).

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