Soup Recipes

Roasted Potato Leek and Garlic Soup

by Anne Maxfield on November 13, 2014

Accidental Locavore Roasted Leek and Potato SoupAfter a few wonderful bowls of soup at this year’s Soup-a-Bowl (the annual benefit for the Poughkeepsie Farm Project), the Accidental Locavore’s husband was heard muttering about how he’d like some of that potato leek soup with the roasted garlic. And when he came back from the farm with leeks and potatoes, I knew he was serious! This is mostly from a recipe of Ina Garten’s I found. Serves 6.

 

  • 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
  • 3 leeks, white and light green parts, cleaned, cut in half lengthwise and then in ½” slices
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/2 cup dry white wine, plus extra for serving
  • 6 to 7 cups chicken stock, preferably homemade
  • 3/4 cup heavy cream
  • 8 ounces crème fraîche
  • 1-2 heads roasted garlic (see below)

Accidental Locavore Leeks and PotatoesPreheat the oven to 400°.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper, and toss to coat. Roast for 40 to 45 minutes, turning them with a spatula a few times, until very tender and lightly golden.

Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of chicken stock and cook over low heat, scraping up any roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor or blender, adding the pan liquid and about 5 cups of the chicken stock in batches and purée. As you finish a batch, pour it into a large pot or Dutch oven. When it’s all in the pot, add the remaining 1- 2 cups of stock to make a thick soup. Add the cream, crème fraîche, and salt and pepper as needed. Heat over medium-low heat until heated through. Serve and enjoy!

Accidental Locavore Roasted Potatoes and LeeksMy verdict: I’ve never made vichyssoise with crème fraîche before and if there wasn’t some in the fridge, I probably wouldn’t have used it this time either – which would have been a big mistake! It gave this very rich soup a nice depth of flavor that’s sometimes missing. Roasting the potatoes and leeks was a great idea and the next time I do it, I’d just toss some garlic cloves in the mix. If you were doing this in the summer and didn’t want to heat up your oven, grilling them would most likely be great! If you like a finer purée, use a blender, for a chunkier version the food processor is fine.

Accidental Locavore Roasted GarlicIn preparation for this I roasted 4 heads of garlic separately (cut 1/2″ off the tops, put in an oven-proof dish, sprinkle a little olive oil, cover with foil and roast at 400 degrees for an hour), not knowing how many I’d need (about 1 1/2 heads) to flavor but not overwhelm the leeks. Frank was wondering about adding bacon which would be fine, but not necessary – maybe as a garnish? This is great hot or cold, so depending on the season…

 

Print, Share and Enjoy:
  • Print
  • email
  • Facebook
  • Twitter
  • LinkedIn
  • Google Bookmarks
  • del.icio.us
  • Digg
  • Kirtsy
  • StumbleUpon
  • Reddit
  • FriendFeed

{ 0 comments }

Gazpacho, As if You Needed a Recipe

by Anne Maxfield on August 28, 2014

Accidental Locavore Gazpacho With CroutonsWhile it may not seem possible to have too many tomatoes, there are times (like now) when you might be facing a pile of very ripe tomatoes that would be a shame to waste. The Accidental Locavore ended up with five pounds from the CSA this week and knew there were a few more than I could (or should) comfortably use for salads. This being August, recipes for gazpacho are a dime a dozen, from Mark Bittman’s spread for the Times to an interesting one from Food & Wine that my friend Mary adapted for her blog. But gazpacho, like its summer cousin, pesto, really doesn’t need a recipe. It does need a blender or food processor and some great tomatoes (although there’s a hack for that too – see below). This is what I tossed together this morning:

  • 2 pounds tomatoes, cut into big chunks
  • 1 garlic clove (size depending on your love for garlic)
  • 2 slices of bread
  • ½ cucumber peeled and cut into chunks
  • ½ jalapeno, seeded
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt & pepper

Put the tomatoes, garlic, cucumber and jalapeno in the food processor and pulse until well chopped. Add the bread, olive oil and vinegar. Process until it’s just shy of your desired consistency. Taste and add salt and pepper as needed. Process to your desired consistency and chill for at least 30 minutes. Drizzle with olive oil and top with your favorite garnishes, serve and enjoy!

My verdict: I always loved the gazpacho at City Bakery, mostly because you could mix in a whole host of garnishes: cilantro, croutons, chopped tomatillos, etc. It also allowed you to control the consistency, making it as smooth (fewer garnishes) or as chunky as you like. When you make it yourself, you can do that with or without the toppings. If you use a blender, you will get a finer blend; with the food processor it will always have a little more texture. I’m not a fan of green peppers, so I leave them out and really only added the jalapeno because it was left over from a batch of salsa (that may garnish the soup). Other great garnishes or add-ins could be avocado, bacon, some toasted pine nuts.

The hack for not-so-good tomatoes, I learned from Carla Hall. If you have pallid tomatoes, use more of whatever you have that’s tastier. So, if you have some good peppers or a nice cucumber, add more of them and just adjust the taste to suit yourself.

Print, Share and Enjoy:
  • Print
  • email
  • Facebook
  • Twitter
  • LinkedIn
  • Google Bookmarks
  • del.icio.us
  • Digg
  • Kirtsy
  • StumbleUpon
  • Reddit
  • FriendFeed

{ 0 comments }

Broccoli and Parmesan Soup

by Anne Maxfield on February 20, 2014

Accidental Locavore Broccoli SoupThe Accidental Locavore saw this recipe on Food 52 recently and happened to have a nice bunch of broccoli on hand so this became lunch. You need a little over an hour to make this but most of it is for cooking the broccoli. Serves 4 to 6

  • 2 pounds broccoli, trimmed and cut into florets
  • 1/4 cup olive oil
  • 2 fat cloves garlic, peeled and smashed
  • Salt and pepper
  • 4 cups chicken stock
  • 3/4 cups grated Parmesan
  • Juice of 1 lemon
  • Croutons (optional) for garnishing

In a covered microwave-safe dish, steam the broccoli in the microwave for 3 minutes.

Heat a large pot over medium heat. Add the olive oil and garlic. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well. Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little during this process — this is a good thing).

Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.

Accidental Locavore BroccoliCarefully puree half the soup in a blender or food processor. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve and enjoy!

My verdict: Delicious! Everyone really liked this soup. It was a nice change from the usual thick, gloppy broccoli and cheese soup. Fresh and light tasting. My only regret with it was that I didn’t have much broccoli (and we were in the middle of yet another blizzard) so only made half the recipe, which was gone in a heartbeat. Maybe because I wasn’t cooking so much broccoli, mine was nice and soft in 30 minutes. If you want a vegetarian version, just use vegetable broth in place of the chicken stock. This would probably work with zucchini, cauliflower, broccoli rabe, etc. I did pop a few croutons in which gave it a nice crunch. Toasted pine nuts would also be a nice garnish. I’ve already gone out and gotten more broccoli to make another batch!

 

 

Print, Share and Enjoy:
  • Print
  • email
  • Facebook
  • Twitter
  • LinkedIn
  • Google Bookmarks
  • del.icio.us
  • Digg
  • Kirtsy
  • StumbleUpon
  • Reddit
  • FriendFeed

{ 2 comments }

Corn Chowder With Bacon and Potatoes

by Anne Maxfield on February 6, 2014

Accidental Locavore Corn and Bacon ChowderLooking for a warm and comforting bowl of soup for a cold day? After all this snow, the Accidental Locavore definitely was! Here’s a recipe for a great creamy corn chowder put together in less than 45 minutes, with corn I froze from the overload this summer and my own bacon. Serves 4.

  • 4 strips bacon cut into 1/2″ lardons (strips)
  • 2 cups corn kernels (from 4 ears of corn if you have fresh)
  • 2 tablespoons butter (could be less if your bacon renders a lot of fat)
  • 2 teaspoons fresh thyme, finely chopped
  • 2 cloves garlic, finely diced
  • 1 small onion finely chopped
  • 1 bay leaf
  • 3 cups milk
  • 2-3 medium new potatoes peeled and cut into 1/2″ cubes
  • Salt and pepper
  • 1 small jalapeno pepper (optional), seeded and finely diced

Heat the bacon in a large pot over medium heat, stirring occasionally until crisp. Reserve 2 tablespoons for garnish, leaving the rest of it (and the rendered fat) in the pot. Add the butter, thyme, garlic, onions, and bay leaf. Cover the pot and cook, stirring occasionally over medium heat, until the onions are soft, about 6 minutes. Add the corn, milk (jalapenos, if using) and potatoes. Bring to a boil, cover and reduce to low. Simmer until the potatoes are tender, about 25 minutes.

Accidental Locavore Multi-Color PotatoesDiscard the bay leaf. Partially puree the chowder either with an immersion (stick) blender, or by taking about a cup of the chowder and pureeing it in a blender or food processor until smooth. Add it back to the rest of the soup, and stir to combine. Season with salt and pepper to taste. Serve with the bacon garnish, and enjoy.

My verdict: Since I decided at the last minute that this was what I needed for lunch, both the corn and jalapeno were frozen. Instead of dicing the jalapeno, I just dumped it in whole and removed it before pureeing the soup. It wasn’t spicy enough for my taste, so the whole thing went in the blender (and now it’s probably a little too spicy). I’ve made a vegetarian version of this, substituting a small chipotle in adobo and some of it’s sauce for the bacon (leave out the jalapeno unless you like it super-hot). If you’re clever enough to save corn cobs, cut them in half and toss them in, it adds flavor to the stock. I also added a piece of smoked pork rind that I had from making the bacon just to add some more flavor (and removed it before pureeing).

Print, Share and Enjoy:
  • Print
  • email
  • Facebook
  • Twitter
  • LinkedIn
  • Google Bookmarks
  • del.icio.us
  • Digg
  • Kirtsy
  • StumbleUpon
  • Reddit
  • FriendFeed

{ 2 comments }