Category: Soup

Categories
Scallops Soup

Jalapeño Corn Soup with Seared Scallops

  • 9 ears of corn, kernels removed and 4 cobs reserved
  • 1 onion, diced
  • 2 jalapeños, seeded and diced
  • 3 cloves of garlic, peeled and minced
  • 4 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Salt and pepper

Seared Scallops

  • 12 large sea scallops, preferably fresh and/or dry-packed
  • 1 tablespoon butter
  • 1 tablespoon neutral oil, like canola or grapeseed
  • Salt and pepper

Notes: This takes at least an hour to make. You need to cook the corn thoroughly or it will be chewy. I used a blender to try to make it smooth and then strained it.

  1. Melt the butter over medium heat in a large heavy pot or dutch oven. Add in the onion and jalapeño and cook for 5 to 7 minutes, or until soft but not brown. Add in the garlic and the corn kernels and cook for another minute or until fragrant, making sure that the garlic doesn’t burn.
  2. Pour in the chicken stock and cream and add the corn cobs. Season with a few large pinches of salt and pepper. Bring soup to a boil, lower to a simmer, and cook for about 45 minutes.
  3. Discard the cobs and blend the soup until smooth. Check for seasoning and add more salt and pepper if needed.
  4. Ladle the soup into a shallow bowl and top with seared scallops. Soup can also be cooled and refrigerated for a few days or frozen for a couple months.

  1. Seared Scallops-Melt the butter and oil together in a large heavy skillet until very hot, but not smoking.
  2. Rinse the scallops, pat very dry, and season generously with salt and pepper.
  3. Add the scallops to the pan and cook for 2 to 3 minutes per side, or until caramelized on the outside and just slightly translucent in the center.
Categories
Fish Soup

Brothy Seafood Chowder

  • 1small onion, unpeeled, quartered
  • 2stalks celery, chopped
  • 1leek, dark green parts chopped, rinsed, white parts cut into ¼” rounds, rinsed, reserved for stew
  • 12 c fish stock
  • ½ tsp. crushed red pepper flakes
  • 1garlic clove, smashed
  • 6thyme sprigs
  • 2bay leaves (optional)
  • ½cup dry white wine or sake
  • 1lb. small Yukon Gold potatoes, quartered
  • Kosher salt
  • 1fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving
  • 1 ½lb. boneless, skinless white fish (such as cod), cut into 1″ pieces
  • 2cups Sun Gold tomatoes
  • Extra-virgin olive oil (for drizzling)
  • Freshly ground black pepper

Heat oil in a large pot over medium. Add onion, celery, dark green leek pieces, chile, garlic, thyme, and bay leaves (if using). Cook, stirring occasionally and scraping bottom of pot to make sure nothing is sticking, until onion is golden brown, 4–6 minutes. Add wine and cook, stirring occasionally, until reduced by about half, about 1 minute.

Add fennel seeds and 12 cups cold water to onion mixture and bring to boil. Reduce heat to medium-low, bring to a simmer, and cook, skimming off any foam that rises to the top, until stock is nicely flavored 40–50 minutes. Let cool 30 minutes. Strain through a fine-mesh sieve into another large pot or bowl; discard solids.

Place potatoes in fish stock in a large pot, season with salt, and bring to a boil. Reduce heat to medium, bring to a simmer, and cook, stirring occasionally, until potatoes are almost tender, 10–14 minutes. Add sliced fennel and white leek parts and cook, stirring occasionally, until vegetables are barely tender, 4–6 minutes. Add fish and cook, stirring occasionally, until fish is opaque, about 4 minutes. Remove from heat and stir in tomatoes; taste and adjust seasoning.

Ladle chowder among bowls and top with fennel fronds. Drizzle with oil; season with pepper.

Categories
Soup Vegetarian

Cauliflower Soup with Mustard Croutons

INGREDIENTS

  • 2 tbsp olive oil 
  • 10g unsalted butter
  • 5g thyme sprigs
  • 20g parsley
  • Shaved skin of 1 lemon, plus grated zest of ½ lemon
  • 1 large onion, peeled and thinly sliced 
  • 2 large celery sticks, cut into 3cm pieces
  • 2 bay leaves
  • 1 tsp caraway seeds
  • Salt and white pepper
  • 1 large cauliflower, broken into small florets
  • 1 large potato, peeled and cut into 2cm dice
  • 1.4 litres vegetable stock (or chicken stock for non-vegetarians)
  • 2 tbsp chopped chives
  • For the mustard croutons:
  • 90g unsalted butter
  • 3 tbsp Dijon mustard
  • 3 tsp picked thyme leaves
  • 3 tsp finely chopped parsley
  • 150g crustless ciabatta, torn into 1cm pieces
  1. First make the croutons. Heat the oven to 180C/350F/gas mark 4. Put the butter in a medium saucepan on a medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove from the oven and set aside to cool. (Any you don’t use for this dish, store in an airtight container.)
  2. For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.
  3. Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute..
Categories
Soup Vegetarian

French Onion Soup

  • 10 Tbsp. unsalted butter, plus more to butter bread.
  • 4 large yellow onions (33/4 lb.), peeled, halved lengthwise, and sliced ½-inch-thick (11 cups)
  • 1 tsp. sugar (optional)
  • Kosher salt and freshly ground black pepper
  • 1 fresh baguette, cut into twelve ½-inch slices
  • 2 garlic cloves, peeled and halved
  • 6 cups coarsely grated Gruyère cheese
  • 2 cups coarsely grated Parmesan cheese
  • 1 cup dry white wine
  • ¼ cup dry sherry
  • 8 cups of stock

Instructions

  1. Make the soup: In a large pot or deep skillet over medium heat, add 10 tablespoons butter.
  2. When the foam begins to subside, add onions and sugar (if using), and season lightly with salt and black pepper. Cook, stirring frequently, until the onions have entirely wilted (8–10 minutes), then lower the heat to medium-low and cook, stirring frequently, until they turn soft and golden brown but have not yet completely broken down, 60–70 minutes.
  3. Turn off the heat, then cover to keep the onions warm as you finish the soup.
  4. Spread butter on both sides of the baguette slices. In a heavy skillet over medium-high heat, toast the bread on both sides until crispy and browned, 8–10 minutes. Rub each slice all over with the cut side of a garlic clove, then set the toast aside.
  5. In a large bowl, combine the cheeses and set aside.
  6. Preheat the broiler and place an oven rack directly below it. Meanwhile, wash out the stockpot and return it to medium-high heat. Add the 8 cups stock, bring to a boil, then add the white wine and sherry. Lower the heat to maintain a simmer, and cook just until you can no longer smell the alcohol, 5–7 minutes. Season to taste with additional salt and black pepper.
  7. Line a large rimmed baking sheet with aluminum foil, and place 6 ovenproof soup bowls on it. Divide the onions between the bowls (about ⅓ cup in each), then ladle the hot broth into each bowl to cover the onions. Cover each bowl with two slices of toast, then pile them generously with the reserved cheese. Carefully transfer the bowls to the broiler and cook until the cheese is melted, bubbly, and browned in places, 5–10 minutes. Serve immediately.
Categories
Fish Soup

Classic Norwegian Fish Soup

  • 200g haddock fillet
  • 2 leeks-sliced in half and cut into thin rings
  • 1 small sweet onion – diced
  • 2 cloves garlic – diced
  • 5 cups broth
  • 1/2 cauliflower broken into florets
  • cayenne pepper
  • 1/2 c heavy cream
  • Potatoes cut into small chunks
  • lemon juice
  • chives or dill, fresh

  1. First, heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes.
  2. Then, add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to the blender; reserve.
  3. Next, add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot. 
  4. Add the fish and potatoes. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice.
  5. Last, garnish fish soup with fresh dill or chives. Serve by itself or with a hard-crusted bread.
Categories
Soup Vegetarian

Creamy Potato Parsnip soup

  •  lb Parsnips
  • 1 lb Potatoes
  • 2 Shallots, sliced
  • A couple Sage Leaves, minced
  • 3 Garlic Cloves, minced
  • ½ cup Heavy Cream or Coconut Cream
  • Vegetable Broth or Water
  • 2 Tbsp Olive Oil
  • ¼ tsp dried Thyme
  • Salt and Pepper

Peel parsnips and potatoes and cut into medium size cubes. Heat olive oil in a large soup pot. Add shallots, sage and garlic and sauté until they begin to brown. Add potatoes and parsnips and stir everything together. Pour enough vegetable broth or water to cover vegetables. Bring to a simmer and cook until potatoes and parsnips are very tender. Using an immersion blender, blend everything until smooth. Add more water if consistency is too thick. Stir in cream and season with thyme and salt and pepper, to taste.

Categories
Soup Vegetarian

Vegan red lentil coconut soup

INGREDIENTS

  • 2 cups red split lentils, uncooked
  • 1 onion, finely chopped
  • 1 red bell pepper cut into ½ inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds
  • 1 tablespoon fresh peeled and minced ginger
  • 2 garlic cloves, finely chopped
  • 1 tablespoon curry powder or 1 tablespoon thai curry paste
  • ½ teaspoon cinnamon
  • 2 teaspoons salt
  • ⅓ cup tomato paste
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 2 tablespoons freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

INSTRUCTIONS

  1. Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
  2. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
  3. Add the water, coconut milk, lentils and chickpeas, bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
  4. Taste and adjust with more salt or more lime juice if desired.
  5. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.
Categories
Soup Vegetarian

Pumpkin Ginger Soup

  •  kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime
  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Categories
Soup Vegetarian

Cream of tomato soup

Ingredients

  • 1 thick cut filet of smoked salmon, finely chopped
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 tbsp. tomato paste
  • 1 tbsp. flour
  • 4 cups stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1⁄4 cup heavy cream
  • 1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, croutons, and finely chopped chives, to garnish

Instructions

  1. Cooked smoked salmon until crisp, about 15 minutes.
  2. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.
  3. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
  4. Add flour, and cook, stirring until smooth, about 2 minutes more.
  5. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
  6. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.
Categories
Shrimp Soup

Thai Coconut Soup with Shrimp

  • oil
  • 1 shallot minced
  • 1/3 cup red bell peppers finely diced (about a half of a medium sized pepper)
  • 1 1/2 cups sliced mushrooms about 5 ounces
  • 2 Tablespoon red curry paste
  • 1 Tablespoon ginger peeled, grated
  • 1 quart  broth
  • 1 Tablespoon brown sugar
  • 2 Tablespoons fish sauce
  • 1 can coconut milk 13.5 ounces
  • 1 pound large shrimp peeled and deveined* (21-25 per pound)
  • 1/2 cup green onions thinly sliced (about 2)
  • 2 Tablespoons basil thinly sliced,
  • 2 Tablespoon fresh lime juice

Instructions

  1. In a large saucepan, heat one tablespoon of oil over medium heat. Add shallots, and stir, cooking just until fragrant. About 1-2 minutes.
  2. Add bell peppers, mushrooms, curry paste, ginger, broth, brown sugar, and fish sauce and bring to a boil. Reduce to simmer. Cover and cook until hot and bubbly, about 8 minutes.
  3. Add coconut milk and return to a simmer. Add shrimp and cook just until pink and cooked through, about 3-5 minutes.
  4. Remove from heat and add sliced green onions, lime juice and fresh basil.