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Category Archives: Soup

Creamy Kale and Lentil Soup

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Creamy Kale and Lentil SoupI still had some kale left over from my colcannon waffles the other day so I decided to make pot of soup and have done with it.  This is a hearty and rich version of a green lentil soup that will yield four approximately 2 cup servings.  I found this really filling, so I just had it with a little salad, but I would imagine it would be just as good with a biscuit or maybe a half sandwich.

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Kale and Yellow Eye Bean Soup

CreamyKaleandYellowEyeBeanSoup_zps7d686ecbIt has been raining here for days and the temps have taken a noticeable dive, so that means comfort food.  I am so not ready for the colder weather, but I am always ready for a tasty bowl of soup.  For this recipe I used my garlic and kale from Wysmykal Farm as well as yellow eye beans from Webster Farms.  Paired with a gooey grilled cheese (with a hint of hot honey horseradish mustard from LaHave Bakery), it made for a heart-warming dinner on a chilly evening.

This is pretty quick to whip up if you have cooked beans on hand.  If you are looking for a further shortcut, you can also use any white canned bean, just drain and rinse. Read the rest of this entry

Lima Bean, Potato and Cabbage Chowder

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Does anyone else love lima beans as much as I do?  I love them fresh, frozen and especially the extra large dry variety that are used in this soup.  When cooked, they transform into such a creamy texture and they are wonderful in soups.  This hearty chowder uses them, along with some typical Irish ingredients for a meal fit for St. Patrick’s day, or any day of the year.  Serve them with some biscuits, substituting some Irish cheddar in the mix.

LimaBeanPotatoCabbageChowder_zps8ea5345d Read the rest of this entry

Spanish Roasted Garlic and Parsnip Soup

A few years ago while visiting my niece in Montreal, we had a delicious meal at Casa Tapas that included an almond soup that was to die for.  I don’t know if it was the chilly weather or the wine, but that soup was one of the tastiest things I’ve ever had, and I craved it for a long time after.  I found a few similar recipes, but never got around to making them.

This recipe doesn’t replace that, but is a bit of a nod to some of the same ingredients.  It also was a way to finally enjoy one of my least favorite vegetables, parsnips.  Now I’ve never met a vegetable I couldn’t eat, I enjoy most, and some that I was kind of meh over have grown on me, like how heirloom tomatoes made me realize how delicious tomatoes really were.  I grew up with boiled parsnips, and never liked them much at all until I had them roasted with other root vegetables in a buttery sweet sauce.

I got two pounds of parsnips in last week’s CSA (still getting this in December, woot!) and was determined to make something tasty out of them.  This soup was the result !

parsnip soup Read the rest of this entry

Mexican Cream of Green Tomato Soup

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This past week, a wonderful coworker gifted me with some hot peppers and a big bag of green tomatoes, and I was at a bit of a loss as to what I was going to do with them.  I was leaning towards soup, then I was thinking “something with pumpkin seeds”, and this dish, based very loosely on a sauce known as “Pipian Verde”, was born.  The soup is (lacto) vegetarian, as long as you use vegetable stock.  Read the rest of this entry

Cream of Cabbage Soup

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This really should be called “cream” of cabbage soup, as there’s no cream to be found in this recipe.  The base gets its creaminess from pureeing a mixture of chick peas and vegetables, and from the addition of a little 2% milk.  The already vegetarian soup can be easily made vegan by swapping the milk for almond or coconut milk.  This is a soup you can feel good about eating !  And, depending on how big of a bowl of soup you like to eat, this will make at least 6 hearty servings, several of which are also destined for the freezer.  Read the rest of this entry

Stout and Cheddar Soup

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Happy St. Patrick’s Day everyone !  Here is a sample of the big pot of soup I cooked up today that is destined for a themed potluck tomorrow.  I took my inspiration from some similar recipes out there, and wanted both a large batch (around 10 servings) , this is the result.  I was originally going to use Guinness, but decided to go with a local stout from Garrison Brewery.  I plan to serve this along with an Irish potato bread that I also made today. Read the rest of this entry