Tag Archives: soup

Dandelion Green & Potato Soup

It happens to everyone—You get a little too busy too cook after buying a bunch of fresh produce, or you lose a bunch of wonderful greens in the back of the crisper drawer, and by the time you find them, they are not of salad quality. We’re usually pretty good about not letting food get past its prime in our home, but with our ridiculous schedules the past few weeks, we found a couple of items went over the hill. One of the things I was pretty bummed to find wilted in the fridge was a big bunch of dandelion greens that I had been psyched to try. I never had dandelion greens before, although I always wanted to try them (and dandelion wine—Maybe I’ll find a pesticide-free field of blooms soon!). So, I was reluctant to throw the bunch of not-so-pretty greens away. They weren’t slimy or moldy, just a little wilted. In my mind, those are the veggies that are perfect for soup, so I set to work making a soup that used the last of my winter potatoes with the bunch of dandelion greens. The result was delightful! Dandelion greens turn out to be incredibly tasty (not to mention how good for you and inexpensive they are). This soup recipe would also work with any other dark, leafy green, like kale, chard, or spinach.

Dandelion Green & Potato Soup

Ingredients:

Ingredients

Ingredients

  • 1 T. olive oil
  • 2 cloves garlic
  • 4 scallions
  • 2 medium potatoes
  • 2 c. stock or broth (I used smoked turkey stock)
  • 1 bunch dandelion greens
  • black pepper, to taste

Directions:

  1. Mince garlic and chop scallions.
  2. Heat olive oil in large soup pot or dutch oven and sauté garlic and scallion for 2-3 minutes.

    Garlic & Scallion

    Garlic & Scallion

  3. Meanwhile, cube potatoes.
  4. Add potatoes to garlic & onion mixture.

    Potatoes

    A hearty yellow potato pairs well in this soup.

  5. Add stock or broth, then add water until liquid covers potatoes by 1-2 inches.

    Simmering Potatoes

    Simmering Potatoes

  6. Bring liquid to boil, then reduce heat and cover, simmering for 20 minutes, or until potatoes are fork tender.
  7. Meanwhile, roughly chop dandelion greens.
  8. After potatoes are tender, add greens and black pepper to pot. Cover, simmer for an additional 10 minutes.

    Dandelion Greens

    Dandelion Greens

  9. Serve hot with crusty bread.
Dandelion Green & Potato Soup

Dandelion Green & Potato Soup

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Radish Green & Potato Soup

It’s radish season! Raw radishes in salads, grilled with butter & salt, or sautéed with mint and onions—radishes take on completely different personalities depending on how you prepare them. The greens offer a whole different culinary perspective that is often overlooked. We had to adopt out our bunny for the sake of Kevin’s lungs (allergy-induced asthma), which has left us trying to find new ways to use up plant parts we used to feed to the bunny. Radish greens are one thing I am glad I learned how to cook with! They are so delicious, and have tons of nutrients. You can sautée them like you would other greens, or, you can make them into this crazy simple soup. It is simultaneously earthy, fresh and zesty.

Radish Green & Potato Soup

Ingredients:

Ingredients

Ingredients. (Not pictured: Hot Sauce,

  • 2 T. olive oil
  • 1 shallot
  • 1 clove garlic
  • 1 large bunch radish greens
  • 2 large potatoes
  • 2-3 c. water (or broth) (enough to cover potatoes in pan)
  • 2 T. parsley
  • salt & pepper, to taste
  • hot sauce, to taste
  • chives, parsley, mint, sprouts, etc. for topping

Directions:

  1. Chop shallot, parsley, & garlic
  2. Heat olive oil in large pot over medium heat. Add shallot & garlic. Sauté, stirring frequently, until shallots are translucent.

    Sautéeing

    Sautéeing shallots, garlic & parsley.

  3. Chop radish greens and add to pot. Sautée until wilted.

    Radish Greens

    Wilting radish greens

  4. Wash & dice potatoes. (You can peel them if using russets, but I used yellow potatoes with pretty thin skin & left it on. No need to peel red ones, either.)
  5. Add potatoes to pot and add water or broth to just cover top of potatoes.

    Simmering potatoes

    Potatoes in the pot

  6. Bring to boil; reduce heat and simmer for about 10-15 minutes, or until potatoes are tender.
  7. Season with salt and pepper.
  8. Remove from heat; purée with an immersion blender or in batches in the blender.
  9. Ladle into bowls. Top each bowl with a few dashes of hot sauce.
  10. Finely chop remaining herbs and place on top of soup.
Radish Green & Potato Soup

It may look like something from a swamp, but it is seriously good eating.


Sunchoke? Jerusalem Article? Huh?

When we received sunchokes (or Jerusalem artichokes, as they are also known) in an all-local bin from Pure Sprouts, I wasn’t quite sure what to with them. I had never heard of them before, and I can’t say they looked like anything particularly special. They looked a bit like ginger root, with a slightly pink hue. To learn a little more about it, I pulled out my go-to veggie guide From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. (If you ever plan on cooking a vegetable, buy this book. It tells you the background, how to grow, storage, cooking tips, flavor profile, and recipes for pretty much anything)

This is a tidbit of what I learned:

  • A Jerusalem Artichoke has nothing to do with Jerusalem or artichokes.
  • It is the root tuber of a wild sunflower and is native to North America.
  • Harvest begins in late fall and lasts through light frost.
  • The flavor is very adaptable and is mild, sweet and nutlike.
  • They are great sources of iron and niacin and actually lower blood sugar, so they are recommended for diabetics.
  • Sunchokes can be eaten raw or cooked, peeled or not.
  • You can sauté, stir fry, steam, simmer, bake or boil them. (Mash them for a change from mashed potatoes!)
  • Store them in a plastic bag in the fridge for up to 2 weeks. For long term storage, bury them in sand in a cold but not freezing environment.

After reading up on the sunchoke, I decided to turn my stock of them into a soup, combined with carrots and rutabagas. To “hearty up” the soup for Kevin, I made some smoked turkey croquettes to serve in the soup. It was a great addition, but this soup is fantastic on its own, too!

P.S. This soup is very inexpensive to make!

Sunchoke Soup with Smoked Turkey Croquettes

Sunchoke Soup with Smoked Turkey Croquettes

Sunchoke, Carrot & Rutabaga Soup (with optional Smoked Turkey Croquettes)

Soup Ingredients:

Soup Ingredients

Soup Ingredients

  • 1 onion (Jett’s Natural Produce)
  • drizzle olive oil
  • 2 tsp thyme (my garden)
  • 1 beer (someone had left this Amstel at our house—It worked well in this soup!)
  • 2 medium rutabagas (Pure Sprouts)
  • 7 sunchokes/Jerusalem artichokes (mine were each about 3 inches long by 1.5-2 inches thick) (Pure Sprouts)
  • 7 small-medium carrots (Pure Sprouts)
  • 2 c. stock or broth (we used homemade smoked turkey stock)
  • Smoked Turkey Croquettes, optional (recipe follows)

Soup Directions:

  1. Slice onion and cook in a drizzle of olive oil in a large pot over medium-high heat until starting to soften.
  2. Add thyme and cook until fragrant.
  3. Reduce heat to medium-low and add 1/3 of the beer. Cook and stir until beer is almost gone. Continue adding beer a third at a time, cooking and stirring, until onions are caramelized.
  4. Peel and dice rutabagas, sunchokes and carrots, and add them to the pot.
  5. Add another drizzle of olive oil and sauté for a few minutes, until edges of root vegetables are just starting to turn golden.

    Veggies Sautéeing

    Veggies Sautéeing

  6. Add stock or broth and bring to a boil.

    Simmering

    Simmering

  7. Simmer 20-30 minutes, or until vegetables are soft and falling apart.
  8. Use an immersion blender, or work in batches in a regular blender, to purée the soup.
  9. If adding smoked turkey croquettes (recipe follows), place a few in center of bowl. Ladle soup around croquettes.

Smoked Turkey Croquettes

Croquette Ingredients:

Croquette Ingredients

Croquette Ingredients

Croquette Directions:

  1. Preheat oven to 450.
  2. Mince onion in food processor.
  3. Add smoked turkey and pulse until finely ground.

    Chopped Turkey & Onion

    Chopped Turkey & Onion

  4. Add sweet potato and thyme and process until smooth.
  5. Form turkey and potato mixture into slightly flattened patties about 2 inches wide by about 1 inch thick.

    Unbreaded Croquettes

    Unbreaded Croquettes

  6. Crush pretzels into medium crumbs and spread on a plate.
  7. Press croquettes into pretzel crumbs.
  8. Place on greased cookie sheet.
  9. Bake for 15 minutes, flipping halfway through.
  10. Serve with sunchoke soup!
Sunchoke Soup with Smoked Turkey Croquettes

Sunchoke Soup with Smoked Turkey Croquettes


Weekend Hodgepodge

Ah, a weekend without a single cookie booth sale! Don’t get me wrong, I love everything I do with Girl Scouts, but it felt great to not have any chunk of time this weekend dedicated to standing at a table in the cold. Instead, my weekend revolved around food, graphic design and recreation. A light coating of snow from Friday night into Saturday morning decorated the landscape without making hazards on the road, so I was able to enjoy the winter scenery, too!

Burger

Friday night began with a thick burger, topped with raw milk Swiss, mushrooms and BBQ sauce, paired with homemade pasta & a spicy-sweet sauce and served with a tall beer. Good start to a weekend!

Keepsake Bambi

Saturday morning began with a trip to Keepsake farm for some milk. Farmer John's mom was working in the shop and was kind enough to show me the back of the new facility! I got to see the new milking parlor, which accommodates up to six cows at a time- Smaller than the previous parlor, but very nice for the cows! I also got to meet Bambi, here, who was enjoying the shelter of the new barn. In the new barn, the cows are not confined to stalls and can come and go to the pasture as they please.

Keepsake Cheese Room

From the main store at the new Keepsake Farm location, you can peek through a large window into the cheese making room.

Snow Geese

On the way home, as the snow from the morning was just ending, I saw an extra haze of white in the sky. It turns out, a huge flock of snow geese was coming in for a landing! I never saw snow geese this closely before, so I pulled over to have a look as they gathered in the field.

Padula Potatoes

Another quick errand for Saturday morning was a stop for potatoes at Padula's on the way back from the dairy. I love this place. In a small, dark cellar, mounds of red, white, yellow, and purple potatoes are watched over by an elderly couple who has been working the fields for quite some time. You absolutely cannot beat the prices for these tasty tubers- just a couple dollars for 10 lbs of potatoes!

 

Tober Water

Kevin and I sat down to enjoy some quiche and tomato soup from Jumbars for lunch, and Tober decided to join us and pretend he was human enough to use a pint glass.

Blueberry Ginger Snap Ice Cream

After an afternoon spent meeting with other foodies and designers, working diligently on designing the logo for the Bethlehem Food Co-Op, I hurried home to put our fresh milk to use in our first ever batch of homemade ice cream! We used our Kitchenaid to concoct this blueberry-ginger snap ice cream. Look for the recipe soon!

Pierogi Casserole

For dinner, I whipped up this PA Dutch/eastern European inspired casserole of kielbasa, red cabbage, pierogies and Swiss cheese. Really simple, inexpensive and tasty! This recipe will be posted soon too.

Tober Scrabble

Kevin and I settled into a Saturday night of board games, playing chess, Boggle, and Scrabble ... until Tober decided our game was over.

 

Hello Burrito Soup & Wrap

Sunday was freezing cold, so I was exeptionally happy to not have a booth sale! We had Jumbars breakfast, then I spent the rest of the morning preparing awards to distribute at an upcoming Brownie Girl Scout ceremony. At noon, I headed off to Hello Burrito with a friend & colleague to go over what I'd be teaching when I sub for Intro to Design this week. This black bean & salsa soup with a brown rice & black bean wrap was great for fighting the chill outside.

Vagina Monologues

After lunch, I picked up Kevin, and we headed off to Moravian College for a V-Day performance of the Vagina Monologues. I was happily surprised to see the number of men in attendance! The cast did a great job reading the monologues.

Potato Soup

Finally, we capped off the weekend with some Anthony Bourdain, Franklin Hill wine and a pot of hearty potato soup with carrots & rosemary. It was the perfect meal for the cold night.


Superfood Soup & Turkey Paninis

I normally don’t post on the weekends, but with the snow in the Lehigh Valley today, I thought a soup recipe might be necessary. I’ll be headed out shortly to chaperone some cookie booth sales all day, but for those of you who are happily snowed in (or if you live elsewhere without snow and just want something delicious and healthy to warm you up today), give this soup a try! Also, if you can get there, the SteelStacks winter market will have many of these ingredients from 12-4 today. The veggies in this soup are all known “super foods” so it’s also jam packed with healthy nutrients and amazing flavor. Of course, one of the best things about soup is that you can’t really mess it up, so if you can’t get to the grocery store and are missing some ingredients, substitute as you see fit!

I’ve also included a ridiculously simple recipe for smoked turkey paninis that pair really well with this soup. So, curl up under a blanket, put on a good movie, and cozy up with this soup and sandwich duo. (It’s also a relatively quick meal to make on a weeknight!)

Superfood Soup

Ingredients:

Ingredients

kale, leftover sweet potato, garlic, onion, leftover brussel sprouts, smoked turkey broth, olive oil

Directions:

  1. Chop onions and mince garlic, then sauté in olive oil in large dutch oven.
  2. Roughly chop Brussels sprouts and add to onion mixture.

    Brussels Sprouts, Onion, Garlic

    Veggies Sautéing

  3. Separate thick stems from kale, chop, and add to veggies in pan, saving leaves for later.
  4. Sauté veggies over medium-high heat until sprouts are just turning golden and onions are translucent.
  5. Add stock or broth to pan. Bring to boil over medium-high heat, then reduce heat and simmer 10 minutes.
  6. Chop sweet potato and kale leaves and add to soup. Simmer 5 minutes.
  7. Serve hot with paninis!

Turkey Paninis with Kale & Mozzerella

Ingredients:
To make 2 paninis.

Ingredients

seeded sourdough bread, mozzerella cheese, kale, smoked turkey breast

  • good, crusty bread (we used seeded sourdough from Apple Ridge Farm)
  • fresh mozzarella (Klein Farms)
  • 4 kale leaves (use the thick stems in the soup)(Jett’s Produce)
  • 4 slices turkey breast (I used leftover smoked turkey)

Directions:

  1. Cut bread into four 1/2″ slices.
  2. Arrange kale leaves on 2 slices of bread.
  3. Arrange turkey on top of kale.
  4. Slice mozzarella and place on top of turkey.
  5. Add top piece of bread and grill on preheated panini press or tabletop grill for 3-5 minutes, or until bread is toasted and cheese is melted.
  6. Serve with soup!
Soup and sandwich

The perfect combination for a snowy day.

 


Midweek Menu: Zuppa Toscana

When we used to be more likely to frequent chain restaurants, one of my husband’s favorites was always the Olive Garden (I am fairly certain he still craves their alfredo). My staple when we had a meal there was Zuppa Toscana soup. I liked that it was creamy, but not too heavy, and zesty. The balance of sausage, kale, potatoes and spicy red pepper worked for me, and I’ve always wanted to try making it at home, but I had kind of forgotten about it. Then, last week at the farmer’s market, I stumbled across some Toscana Kale, and the name reminded me of the soup! So, I headed home to try making a batch of this restaurant favorite. The results were successful (and less salty!), except for the absence of those processed, frozen, yet addictive, breadsticks.

Zuppa Toscana

Ingredients:

Ingredients

Perfectly in season ingredients!

  • 1/2 lb. spicy Italian sausage, bulk or casing removed (I had sweet from Valley View Farms, so I added red pepper flakes when I cooked the sausage)
  • 1 onion (Jett’s Natural Produce)
  • 3 cloves garlic (Apple Ridge Farm)
  • 1/3 c. white wine
  • 2 medium potatoes (Heritage Farms CSA)
  • 1 bunch kale (to make 2 c. chopped, from Jett’s Natural Produce)
  • 2 c. chicken stock (homemade from Valley View Farms chicken bones)
  • 2 c. water
  • 1 c. milk (Keepsake Farm)

Directions:

  1. Crumble sausage and cook in dutch oven, then remove with slotted spoon to set aside.
  2. Meanwhile, dice onion and mince garlic.
  3. Add onion and garlic to sausage drippings and cook and stir over medium heat until onions are translucent.
  4. Meanwhile, dice potatoes and chop kale.
  5. Add wine to pan, scraping up browned bits from bottom.
  6. Add potatoes, kale, broth and water to dutch oven.
  7. Bring pot to boil, then cover, reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
  8. Return sausage to dutch oven.

    Simmering

    Just after adding sausage back to soup.

  9. Add milk and stir.
  10. Serve hot with fresh ground black pepper and crusty bread.
Zuppa!

Zuppa!


Butternut Apple Soup

If you buy a big butternut squash and roast it on the weekend, you’ll have squash to use as a base for meals all week long without spending tons of time cooking. Of course, my obsession with soup is showing again, as I present you with a quick soup recipe that will leave you feeling warm and satisfied.

Butternut Apple Soup

Ingredients:

Ingredients

Ingredients

  • 1 large apple (Heritage Farms CSA)
  • 2 cloves garlic (Apple Ridge Farm)
  • 1 onion (Jett’s Natural Produce)
  • 2 T. olive oil
  • 2 c. chicken or vegetable stock (I used homemade chicken stock)
  • 1/2 c. white wine (left over from a work event)
  • 1.5-2 c. roasted butternut squash (Heritage Farms CSA)
  • 8-10 sage leaves (my garden)
  • 3 tsp. garam masala or yellow curry

Directions:

  1. Dice apple (no need to peel—keep those nutrients!) and onion. Chop garlic and half the sage leaves.
  2. Heat olive oil over medium heat in large pot and add apple, onion, garlic and sage, cooking and stirring until onion is translucent.
  3. Add wine and stir, scraping any browned bits from bottom of pan.

    Apple Mixture

    Apple Mixture

  4. Add stock and wine to cover apple mixture. Bring to a boil, then reduce heat to low and simmer until apples are tender, about 10-15 minutes.
  5. Add butternut squash and garam masala. Continue to cook over low heat until mixture is heated through.
  6. Using an immersion blender, or working in batches with a regular blender, purée the soup.
  7. Ladle hot soup into bowls.
  8. Chiffonade the remaining sage leaves and sprinkle on top.

    Luxorious Soup

    Luxorious Soup. If you have toasted squash seeds sitting around, sprinkle them on your soup, too, for a little crunch texture.


A Hug On the Inside

I love soup. Love it. As in, I am pretty sure I would be content eating soup and good bread every day from October through March. It’s like a big hug on the inside. However, my husband is not quite as much of a soup fanatic. Sure, he likes a good bowl of soup, as long as it is served along side a huge sandwich or as a first course of a meal. He doesn’t consider it a meal unto itself, so I have to work extra hard to make a soup meal appeal to him. The main requirement is that it must be hearty and served with excellent bread. So, here is a recipe for a hearty yet healthy soup and some amazing scones to compliment it.

Broccoli Soup

Ingredients:

Ingredients

Simple Ingredients

  • 1 onion (Jett’s Natural Produce)
  • 2 T. olive oil
  • 2 small potatoes (Heritage Farms CSA)
  • 1 head broccoli (Heritage Farms CSA)
  • 2 c. low-sodium chicken or vegetable stock (mine is homemade chicken stock)
  • 1 c. whole milk, cream or half and half (Klein Farms)
  • 4 oz. soft flavored cheese (I used bacon, chive & onion, but you could use garlic herb cream cheese, etc.) (Klein Farms)

Directions:

  1. Peel and chop potatoes. Cut off broccoli florets, saving the stalks to use in stir fry another night.
  2. Chop onion and sauté in large pot until translucent.
  3. Add potatoes, broccoli and stock to pot.
  4. Bring to boil and simmer for 15-20 minutes, or until potatoes are tender.
  5. Remove from heat and puree soup either by transferring it to a blender in batches or by using an immersion blender (which is one of the greatest kitchen gadgets for a soup lover).
  6. Add milk and cheese to soup in pan. Cook over low heat until cheese is melted and smooth and soup is hot.
  7. Serve with crusty bread, or the scones below.

    Creamy Broccoli Soup

    Creamy Broccoli Soup

Sage and Stinky Cheese Scones (or maybe they are biscuits?)
adapted from Cooking Light (I need help with baking measurements!)

Ingredients:

Ingredients

Ingredients

  • 1 c. all purpose flour
  • 1 c. coarse ground cornmeal
  • 2 tsp. baking powder
  • salt & pepper to taste
  • 1/2 c. stinky cheese, crumbled or grated (I used Keepsake Ferale from Keepsake Farms)
  • few sprigs thyme (my garden)
  • about 20 sage leaves, 12 set aside to keep whole (my garden)
  • 1 c. milk (Klein Farms)

Directions:

  1. Preheat oven to 400°.
  2. Combine flour, cornmeal, baking powder, salt and pepper in large bowl.
  3. Chop 8 sage leaves and thyme. Make sure to reserve 12 whole sage leaves!
  4. Add cheese and herbs, stir.
  5. Add milk, stir until just combined.
  6. Drop dough in 2 inch lumps on greased cookie sheet, leaving space in between.
  7. Press one whole sage into the top of each scone.
  8. Bake for 20 minutes. Serve warm with butter and soup. (We managed to find some REAL butter at Flint Hill Farm!)

    Sage Cornmeal Scones

    Sage Cornmeal Scones


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