Pot Roast, the ultimate comfort food, when leftover, makes a delicious pot pie. Here is the link to my pot roast recipe. Chicken is a favorite with me, so I have lots of quick and easy ways to fix it. Take advantage of all the fall vegetables in season and add them to your recipes whenever you can. I tried to do that in the recipes below.
Beef Pot Pie
2 servings
Ingredients
1 box of refrigerated (2) pie crusts, at room temperature
Filling
1 cup leftover pot roast gravy
1/2 cup leftover green beans, cut into one inch pieces or use frozen (defrosted)
1/2 cup sliced mushrooms
1/2 cup diced onions
1/2 cup diced celery
1 cup diced leftover pot roast
½ teaspoon dried thyme
Directions
Heat the oven to 425°F.
Combine all the filling ingredients in a mixing bowl. Divide the mixture between two individual baking dishes.
Unroll the pastry on a cutting board.
Cut a circle from the center of the pastry sheet to cover one of the individual baking dishes with a one inch overhang.
Place the circle on the baking dish. Repeat with the second baking dish and pastry.
Use the leftover pastry for decorations on top of the beef pie or to make cinnamon sugar rolls.
Seal the pastry to the edges of the baking dishes and flute. Cut slits in several places in the crust to allow steam to escape.
Cover a sheet pan with foil and place the baking dishes on top.
Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Chicken Cacciatore Over Spaghetti Squash
Ingredients
2 – 4 chicken cutlets (depending on how many servings you want), about 5 oz each
1 tablespoon olive oil
1 cup cremini mushrooms, sliced
1/2 cup diced onions
1 cup diced red bell peppers
1 stalk celery, diced
2 cloves garlic, minced
2 cups homemade or store-bought marinara sauce
1/4 teaspoon red pepper flakes
1 bay leaf
1/2 teaspoon dried oregano
1/4 cup chopped fresh basil
Sea salt and freshly ground black pepper to taste
For the squash
1 spaghetti squash,about 2 lbs, halved lengthwise and seeds removed
1 tablespoon olive oil
Directions
For the squash:
Preheat the oven to 400°F. Coat a baking dish that is big enough to hold the squash halves with olive oil.
Place the squash, cut side down in the prepared dish. Bake for 30 minutes, or until tender when pierced with a sharp knife.
With a fork, scrape the squash strands into a large platter.
For the chicken:
Heat the olive oil in a large, deep saute pan and brown the cutlets for 1-2 minutes per side to brown slightly. Remove to a plate and set aside.
For the sauce:
Add the mushrooms to the saute pan and cook for about 2-3 minutes per side, or until golden brown.
Add the sliced onions, peppers and celery to the pan and cook until soft; about 10 minutes.
Add the garlic and cook for an additional minute or two.
Reduce the heat and add the marinara sauce, seasonings and herbs to the pan. Cook for about 2 minutes.
Add the chicken cutlets. Simmer the cacciatore for about 10-15 minutes or until the chicken is cooked through. Remove the bay leaf.
Warm the spaghetti squash in the microwave. Serve the chicken and sauce over the cooked spaghetti squash strands.
Stir Fried Cabbage With Smoked Sausages
Cornbread goes very well with this dish.
4 servings
Ingredients
2 tablespoons butter
½ cup diced onion
1 large clove garlic, minced
8 oz natural fully cooked smoked sausage, hot dogs or kielbasa, thinly sliced on a bias
1 small head green cabbage
1/2 teaspoon paprika
Sea salt and pepper, to taste
¼ cup fresh Italian flat leaf parsley, minced
Directions
Bring a large pot of water to a boil. Core the cabbage, then immerse the whole head in the boiling water until the outer leaves begin to loosen.
Remove cabbage from the water and carefully peel away as many outer leaves as will come off easily, usually 8 to 12 leaves are large enough for stuffing. Reserve those leaves for stuffing. Thinly slice the remaining cabbage.
In a large skillet over medium, heat the butter. Add the onion and garlic to the pan. Sauté until onion is soft.
Add the cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
Cover the pan and cook the mixture until the cabbage is tender.
Add sliced sausage to the pan, cover the pan and cook over low heat until the sausage is hot and the cabbage becomes creamy.
Top with fresh parsley before serving.
Chicken Cutlets In Mushroom Sauce
2 Servings
Ingredients
1 large chicken breast, about 8 oz cut in half lengthwise
1 large clove garlic, minced
2 tablespoons butter, divided
4 oz cremini mushrooms, sliced
One quarter of a medium onion, sliced thin
1/4 cup chicken stock
1/2 cup heavy cream
1/2 teaspoon Italian Seasoning
1/4 teaspoon crushed red pepper flakes
Sea salt and black pepper, to taste
2 tablespoons Parmesan cheese, grated
Directions
Season the chicken breasts with sea salt and black pepper on both sides.
In a large sauté pan, over medium-high heat, pan-sear the chicken breasts in 1 tablespoon butter.
Sear the chicken breasts on both sides until they are a golden brown, about 2 minutes on each side.
Remove the chicken from the pan to a plate.
Using the same pan, reduce the heat to medium and add the remaining butter and the minced garlic. Cook for 1 minute.
Add the sliced onion and mushrooms. Saute for 3-4 minutes.
Deglaze the pan with chicken stock. Using a rubber spatula, scrape up any brown bits in the pan. Add Italian seasoning and red pepper flakes.
Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2-3 minutes.
Add heavy cream and allow to simmer 5-10 minutes to allow sauce to thicken. Mix in Parmesan cheese, sea salt and black pepper to taste.
Add the chicken back to the pan. Finish cooking the chicken in the sauce over low heat, for about 10 minutes.
Roasted Pumpkin Soup
Ingredients
1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish
Directions
Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.
Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells half way with water and place on the prepared baking sheet.
Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,
Pour the olive oil into a Dutch Oven and heat over medium-high heat.
Add leeks, celery and garlic; cook and stir until the vegetables are tender, stirring occasionally.
Stir in the pumpkin, broth, pepper, salt and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.
Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to saucepan.
Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.
Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.
Glazed Ham
Don’t forget to save the bone for soup.
Ingredients
6 lb ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end
1/2 cup apricot preserves
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Dijon country whole seed mustard
Directions
Heat the oven to 325° F.
Place the ham, fat side up, in a roasting pan.
Bake the ham for about 20 minutes per pound, about 2 hours for a 6 lb ham, or until an instant read meat thermometer registers at least 140° F (60° C), the safe minimum temperature for a fully cooked ham.
In a medium bowl whisk together the apricot preserves, brown sugar, apple cider, mustard and thyme.
About 30 minutes before the ham is done, spoon the glaze over the entire ham.
Cover the ham loosely with foil and let it stand for 15 minutes before carving and serving.
Rutabaga Gratin
You can also put this dish in the oven with the ham at the lower temperature to cook the two dishes at the same time. Put the gratin in the oven when the ham has an hour and a half of cooking time remaining.
Servings: 6-8
ingredients
2 pound rutabaga (peeled, thinly sliced)
1 cup heavy cream
½ teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper
2 cups shredded cheddar cheese
2 tablespoons unsalted butter, cut into small pieces
Directions
Coat a 7×11 or an 8×12 baking dish with cooking spray. Preheat the oven to 350 degrees F.
Place the sliced rutabaga in a saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil.
Cook for 3 minutes in the boiling water, drain and set aside.
Combine the cream, garlic powder, thyme, ¼ teaspoon salt and ¼ teaspoon pepper with a whisk.
Pour one-third of the cream into the bottom of the baking dish.
Place a layer of rutabaga slices on top, followed by one-third of the cheese. Dot with one-third of the butter.
Continue to layer ending with a layer of cheese.
Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 30-40 minutes.
Remove from the oven and cover loosely with foil to rest for 10-15 minutes before serving.
Sautéed Green Cabbage Steaks
Ingredients
1 small head green cabbage
2 tablespoons unsalted butter
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Celery seed for garnish
Directions
Bring a large pot of water to a boil. Immerse the whole head of cabbage in the boiling water until the outer leaves begin to loosen.
Remove the cabbage from the water and drain. Cut the stem end off and carefully peel away as many outer leaves as will come off easily, usually 8 to 12 leaves will be large enough for stuffing. Reserve those leaves for another use.
Cut the remaining cabbage in half and cut two half-inch thick slices from the cabbage halves.
Melt the butter in a saute pan over medium-high heat. Add the cabbage steaks, sprinkle with half the salt and pepper. Cook for 10 minutes.
Turn the cabbage steaks over with a wide spatula, sprinkle with the remaining salt and pepper and cook for 10 minutes more.
Sprinkle lightly with celery seed and serve.
Fall vegetables are starting to appear in the markets – lots of different types of squash, beets, cauliflower and cabbage are typical at this time. Hot Dogs or Franks say fall and hot dogs can fit into a healthy diet, if you read the label to make sure you are getting the right type. Check for high sodium and sugar levels in the nutrient list. Ideally, one hot dog should have less than 100 calories, no more than 6 grams of fat (and no more than one-third of that as saturated fat), and no more than 300-400 grams of sodium.
I like to purchase Applegate Farms Uncured Organic Beef Hot Dogs. They contain beef, spices and that’s about it. These hot dogs are free of nitrates and have only 70 calories, 6 grams of fat and 330 mg of sodium. Yes, they taste good and yes, they taste like a hot dog. So when the hot dog craving happens choose wisely. I like to skip the bun and prefer the way they taste cooked in sauerkraut.
Cauliflower fritters are a great way to use up any leftover cauliflower. This recipe makes a delicious side dish.
Franks and Sauerkraut Saute
Serve with your favorite pumpernickel or rye bread.
2 servings
Ingredients
4 uncured (nitrate free), natural/organic all beef hot dogs
1 tablespoon butter
1 cup chopped red or white onion
½ cup chopped green bell pepper
1 clove garlic, minced
1 teaspoon paprika
2 cups sauerkraut, rinsed and drained
Directions
Heat a deep skillet with a cover over medium heat.
Melt the butter, add the onion, bell pepper, garlic, and paprika, cook until the onion is soft, about 5 minutes.
Add the sauerkraut and caraway, simmer, covered, 15 minutes.
Add the hot dogs and bring to a low boil, reduce heat, cover and simmer for 15 minutes more.
Serve immediately.
Cauliflower Fritters
2-3 servings
Ingredients
2 cups cooked cauliflower florets
1 egg, beaten
1/4 cup green onions or shallots, minced
3 tablespoons shredded cheddar cheese
1 tablespoon all-purpose flour or almond flour
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley
Olive oil
Sour cream for serving
Directions
In a shallow mixing bowl mash or finely chop the cooked cauliflower. Squeeze out any moisture. Add egg, flour, cheese and spices.
Place a skillet over medium heat. When hot, add 1 tablespoon of oil. Place four 1/4 cup fritter mixture in the pan and cook 3 minutes per side.
Don’t turn the fritters until the bottoms are well cooked. Drain on paper towels.
Repeat with the remaining fritters and add more oil if needed. Serve with a little sour cream on top of each fritter.
Old Fashioned Baked Beans
I make a big pot of these beans and freeze them in 1 to 2 cup containers, so they are handy for a quick meal. Of course, you can use canned beans but homemade tastes so much better.
Serves 8-10
Ingredients
1 pound navy beans
1 large yellow onion, diced
3 medium cloves garlic, minced
1 cup ketchup
1 tablespoon dry mustard
3 pieces thick bacon
1 teaspoon freshly cracked pepper
1/4 cup brown sugar
1/4 cup dark molasses
1/4 cup honey
1 bay leaf
1/4 cup real maple syrup
1/4 cup Dijon country mustard
3/4 teaspoon kosher salt
Directions
Rinse beans in a colander under water to remove any stones or impurities.
Place the rinsed beans in a large pot or bowl and fill with water to completely cover the beans.
Set aside, loosely covered, on the kitchen counter, overnight.
Preheat the oven to 300 degrees F.
Cook the bacon in an ovenproof Dutch Oven. When crisp, remove to a paper towel to cool and, then, cut into small pieces.
Drain the beans and place in the Dutch Oven with the onions and the garlic. Mix well.
Add all the remaining ingredients, including the chopped bacon and stir until all contents are well mixed.
Add enough water to cover the beans, about 3 cups, depending on the size of your pot.
Cover the pot and place in the oven. Cook for 4-5 hours – stirring several times during the baking period.
Remove the lid after 3 hours and continue baking for the next hour – to allow the liquid to evaporate into a thick sauce.
Add the kosher salt. Taste the beans and add more salt, if needed.
As the weather cools, there’s nothing better than filling, warming soups loaded with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of squash, potatoes and strips of hearty greens in a broth infused with herbs and spices. Here are a few easy, to make soup recipes, using seasonal ingredients for you to try. What is your favorite fall soup?
Autumn Chowder
Serves: 4
- 1 tablespoon extra-virgin olive oil
- 2 celery stalks, thinly sliced
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons flour
- 3 ears corn
- 3 cups low-sodium vegetable broth
- 1 cup whole milk
- 3/4 tsp ground coriander
- 1/4 tsp dried thyme
- 1 1/2 cups peeled and diced sweet potato
- 1/2 cup half-and-half
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Directions
In a large pot on medium, heat oil. Add celery, onion and bell pepper and sauté until onion is tender, about 5 minutes. Add minced garlic and sauté until fragrant, 30 seconds. Sprinkle flour over vegetables and stir until coated and thickened, about 45 seconds.
Cut corn kernels off the cobs, reserving cobs. Add corn cobs, broth, milk, coriander and thyme to the pot. Cover, reduce heat to low and cook for 15 minutes, stirring occasionally. Remove the cobs.
Add corn kernels and sweet potato. Continue to cook until sweet potato is tender, 10 to 15 minutes. Stir in half-and-half, salt and pepper and cook until heated through, about 5 minutes.
Hearty Greens and Pasta Soup
Serves 6-8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic , chopped
- 1 medium yellow onion , chopped
- 1 bay leaf
- Salt and pepper to taste
- 4 plum tomatoes, cored and chopped
- 2 carrots , chopped
- 1 bunch Swiss chard (about 3/4 pound) , roughly chopped
- 1/2 bunch escarole (about 1/2 pound) , stemmed and roughly chopped
- 1/2 pound dried bow tie (farfalle) pasta
- 1 (3-inch) Parmigiano-Reggiano rind , plus grated Parmigiano-Reggiano for garnish
- 1/4 pound baby spinach
Directions
Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.
Stir in chard, escarole, pasta and Parmigiano-Reggiano rind. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.
Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.
Creamy Pumpkin Soup
6 servings
Ingredients
- Nonstick cooking spray
- 1 tablespoon olive oil
- 3/4 cup chopped leeks
- 2 cloves garlic, minced
- 3 cups peeled and cubed pumpkin
- 3 cups reduced-sodium chicken broth
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- 1 cup milk
- 1 cup water
- 2 teaspoons honey
- 3 tablespoons pumpkin seeds or pine nuts, toasted
Directions
Lightly coat an unheated large saucepan with nonstick cooking spray. Add olive oil; heat over medium-high heat. Add leeks and garlic; cook and stir until leeks start to brown, stirring occasionally.
Stir in pumpkin, broth, pepper and cloves. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until pumpkin is tender. Remove from heat; cool slightly.
Transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. (Or use an immersion blender directly in the saucepan.) Return all of the pureed mixture to saucepan.
Stir in the milk, water and honey; heat through, but do not boil. Serve warm garnished with toasted pumpkin seeds or pine nuts.
Brown Rice Chicken Soup
Serves 8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 3 medium carrots , chopped
- 2 stalks celery , chopped
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 cup long-grain brown rice
- 1 whole boneless chicken breast , cut into 1/2-inch cubes
- 1 bay leaf
- 1 bunch of your favorite greens (spinach, kale, Swiss chard, collards) thick stems removed and leaves thinly sliced
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Directions
In a large pot over medium-high heat, heat oil and add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.
Add broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 45-50 minutes or until rice is tender.
Remove bay leaf and stir in greens and continue cooking until wilted and tender, 3 to 5 minutes. Add parsley, salt and pepper.
Butternut Squash and Carrot Soup
6 servings
Ingredients
- 3 cups peeled, diced butternut squash
- 2 cups thinly sliced carrots (about 4 )
- 1 cup thinly sliced leek or chopped onion
- 1 teaspoon fresh thyme leaves
- 1 tablespoon butter
- Two 14 1/2 ounce cans reduced-sodium chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup half-and-half or light cream
- Sour cream
Directions
In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth and thyme. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Or use an immersion hand blender.
Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with sour cream.
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Autumn officially arrived on Tuesday. What better way to welcome the season than making a delicious soup using ingredients that are hitting the farmers markets now? Soup is perfect in any season, but Autumn is especially a perfect time to make soup. When the temperatures drop and the days get shorter, nothing hits the spot like a bowl of warm soup. Store-bought varieties are convenient, but they can be salty and taste overcooked. Homemade is better.
The fall season aligns well with some interesting seasonal ingredients. For example you can add any of the fall ingredients to your standard soup recipes:
Squash, acorn, delicata, kabocha or butternut squash
Apples
Kale
Cabbage
Kohlrabi
Parsnips
Turnips
Parsnips
Swiss Chard
Sweet Potatoes
Orzo, Squash and Chicken Soup
Make it vegetarian by omitting the chicken, substituting vegetable broth and serving with shaved Parmesan. You can also substitute a different type of squash or sweet potatoes.
Ingredients
- 4 delicata squash, peeled, seeded and cubed
- 1/4 cup extra virgin olive oil, divided
- Salt and freshly ground black pepper to taste
- 2 small skinless, boneless chicken breast halves
- 1 cup orzo
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 5 sage leaves, torn into pieces
- 4 cups chicken broth
Directions
Preheat the oven to 400°F and line two baking pans with parchment paper.
Mix the squash with 2 tablespoons of the olive oil, salt and pepper and spread on one prepared baking pan.
Place the chicken on the other baking pan, brush with 1 tablespoon oil and season with salt and pepper.
Place the squash on the top rack in the oven and the chicken on the lower rack. Roast until the chicken is cooked through and a thermometer inserted into the thickest part reaches 160°F, about 20 minutes. Remove the chicken from the oven and continue to roast the squash until it is tender and caramelized, about 10 minutes longer.
When the chicken is cool enough to handle, cut it into bite-sized pieces.
Put 6 cups water in a large heavy pot over medium-high heat and bring to a boil. Add salt and the orzo and cook for 7 minutes. Drain the pasta and set aside.
Return the pot to medium-high heat and add the remaining oil Add the onion, garlic and sage and sauté until soft, about 5 minutes. Add the chickenbroth and bring to a boil. Add the cooked orzo, chicken and squash and reduce the heat to low. Simmer for 15 minutes, then season to taste with salt and pepper and serve.
Vegetable Farro Soup
Omit the Parmesan cheese for a vegan dish.
6 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 medium onion, thinly sliced
- 1 medium leek, white and pale green parts only, thinly sliced
- 1 cup farro or wheat berries
- 1 tablespoon tomato paste
- 2 quarts water
- One 15-ounce can cannellini beans, drained and rinsed
- 1 sweet potato, peeled and diced
- 2 large carrots, diced
- 1 cup frozen peas
- Salt and freshly ground black pepper
- 2 tablespoons thinly sliced basil
- Grated Parmesan cheese, optional
Directions
In a large soup pot, heat the oil and add the celery, onion and leek. Cook over moderately high heat, stirring a few times, until softened, 5 minutes.
Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds.
Add 1 quart of the water, sweet potato and the beans and bring to a boil. Simmer over low heat for 30 minutes.
Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes.
Add the peas, cover and cook until tender, at the most 5 minutes. Season with salt and pepper, top with basil and Parmesan cheese, if using. Serve with bread sticks.
Pea Soup with Ham and Sherry
6 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion (1 large)
- 1 cup sliced celery (2 stalks)
- 1 cup sliced carrots (2 medium)
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves
- 2 – 14 ounce cans reduced-sodium chicken broth
- 2 1/2 cups water
- 1 cup dried green split peas
- 3 ounces reduced-sodium ham, diced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup frozen green peas
- 1/4 cup snipped fresh parsley
- 2 tablespoons dry sherry
- Whole wheat croutons* (optional)
- Plain Greek yogurt (optional)
Directions
In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrots, garlic and thyme. Reduce heat to medium; cook about 5 minutes or until the vegetables are tender, stirring frequently.
Stir in the chicken broth, the water, split peas, ham, crushed red pepper, black pepper and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/4 hours or the until split peas are soft.
Stir in frozen peas and parsley; cook about 5 minutes more or until the peas are heated through. Stir in sherry and remove from the heat.
Top the soup with croutons and/or yogurt.
*For homemade croutons, preheat the oven to 350 degrees F. Coat a baking pan with nonstick cooking spray; set aside. Cut up whole wheat bread slices into 3/4- to 1-inch pieces; place on the prepared baking pan. Bake for 8 to 10 minutes or until edges are golden, turning or stirring once halfway through the baking time.
Hearty Greens, Bowtie Pasta and Tomato Soup
Use any hearty greens that are in season in this filling soup. I save the rinds from wedges of Parmesan cheese in the freezer for making this type of soup.
Serves 6 to 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 1 medium onion, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried Italian seasoning
- 8 cups low sodium chicken or vegetable broth
- 4 plum tomatoes, cored and chopped
- 2 carrots, chopped
- 1 celery stalk, diced
- 1 bunch Swiss chard including chard stalks or kale (about 3/4 pound)
- One Parmigiano-Reggiano rind, plus grated Parmigiano Reggiano for garnish
- 1/2 pound baby spinach
- 1/2 pound bowtie (farfalle) pasta, cooked al dente
Directions
Heat oil in a large pot over medium heat. Add garlic, onion and bay leaf and cook, stirring often, until golden brown, about 10 minutes. Add crushed red pepper flakes, Italian seasoning and tomatoes and cook until most of the tomato liquid is released and absorbed, about 5 minutes more.
Add carrots, celery, salt, pepper and broth. Bring to a boil, scraping up any browned bits from the bottom of the pot.
Stir in chard and Parmigiano-Reggiano rind. Reduce heat, cover, and simmer one hour.
Stir in spinach, cooked pasta and season. Simmer 15 minutes.
Remove and discard bay leaf and cheese rind from the soup. Add salt and pepper, if needed, and ladle into bowls, Garnish with grated cheese.
Pork, Rosemary, Chianti Wine and Pasta Soup
Ingredients
- 1/2 pound Ditalini pasta
- Two 16-oz cans Italian diced tomatoes
- 2 whole cloves garlic, peeled
- 1 whole sprig of rosemary
- 2 slivers lemon zest
- 4 medium carrots, peeled and diced
- 2 parsnips, peeled and diced
- 2 cups beef broth
- 1/3 cup Chianti wine
- 1½ pounds pork shoulder fat trimmed, diced ½ inch pieces
- Salt and black pepper to taste
- 2 tablespoons parsley, chopped
- Extra virgin olive oil, optional
- 1/2 cup Parmigiano-Reggiano cheese shredded, optional
Directions using a slow cooker:
In a slow cooker, combine all the ingredients except for the pasta and parsley. Set to low and cook for 8 hours.
Once the soup is cooked, remove the rosemary sprig, garlic and lemon zest.
Meanwhile bring a large pot of water to a boil. Cook pasta to the al dente stage, drain and add to the soup. Heat until all the ingredients are hot.
Garnish with fresh parsley, drizzle with olive oil and top with cheese, if desired, before serving.
Stove top directions:
Heat one tablespoon of olive oil in a Dutch oven or soup pot and brown the pork cubes.
Mince the garlic and add to the pot with the rosemary leaves and lemon zest. Saute for one minute. Add the wine and stir, scraping the bottom of the pan.
Add the carrots, parsnips, tomatoes and beef broth; bring to a boil. Reduce the heat, cover the pan and simmer for 2 hours.
The meat should be very tender. If not, simmer for another 30 – 45 minutes.
Cook pasta in boiling salted water until al dente. Drain and add to the soup along with the parsley. Heat for a few minutes and serve with the optional ingredients.
A green salad goes nicely with this soup.
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Soup can be anything you want it to be – quick, slow-cooking, hearty or light. You can also experiment endlessly with your favorite vegetables, beans and meats to make delicious meals in no time. Cooking homemade soup can be easy and soups make wonderfully satisfying meals. Here are some tips for making great tasting soup.
1. Start with a Delicious Liquid Base
Soups are mostly water, but often include broth or stock, wine or milk. Whatever the liquid in your soup is, use one that you would want to drink. The vast majority of the time, the liquid in soup is stock or broth. The best to use is homemade but many delis, supermarkets and butchers sell freshly made frozen stock that works well, too. If you buy store- bought broth, dilute it with water (4 parts of broth to 1 part water) and find a brand sold in boxes instead of cans to avoid a slight metal taste. When adding wine to soups, be sure to bring it to a boil and let it cook for at least 10 minutes to cook off the alcohol taste. For cream or milk-based soups, check the expiration date to be sure you are using fresh dairy products.
2. Sweat the Aromatics
Aromatics include onions, leeks, garlic and often celery and carrots. Cooking them over low to medium heat in the pan before adding any liquid will help soften their texture and blend their flavors. Cook, stirring occasionally, until they are soft but not brown, about 5 minutes. The goal is to break down their cellulose (making them easier to eat or purée later) and get them to give off some of their liquid, which will deepen the flavor of the soup.
3. Use the Right Tools
A large and heavy pot with a cover
A powerful blender or hand immersion blender
An ample soup ladle.
4. Salt in Layers
Canned and prepared soups and broths are known to be high in sodium. You want a satisfying homemade soup that is full of flavor but not overly salty. Salt soup as chefs do: in layers. Add some salt to the aromatics and other vegetables as you are cooking them. If you’re cooking meat separately, make sure it is well seasoned before it goes into the pot. And, most importantly, taste it before adding more salt.
5. Include Something Fresh
You’ve used great ingredients. You’ve cooked and salted them properly. Add a bit of something fresh right at the end. Fresh herbs, fresh citrus juice, a dollop or two of cream or yogurt or pesto. A hint of something un-cooked and un-simmered will highlight the deep melded flavors in the rest of the soup.
6. Garnish at the End
Go beyond chopped parsley and freshly ground black pepper. The best soup garnishes offer a contrasting flavor or texture to both compliment and highlight the soup.
- Crunchy on smooth (small croutons or crackers on a pureed vegetable soup )
- Smooth on chunky (sour cream on borscht )
- Bitter on savory (herbs on a lentil soup)
- Salty on sweet (diced prosciutto on sweet potato or squash or carrot soup )
Fall Soups
Take advantage of the fall vegetables that make great additions to soup:
- Beets
- Broccoli
- Brussels sprouts
- Cabbage
- Carrots
- Cauliflower
- Collards
- Kale
- Kohlrabi
- Leeks
- Mustard Greens
- Rutabagas
- Sweet Potatoes
- Swiss chard
- Squash
- Turnips
Tuscan Peasant Soup with Pancetta
Yields 3-1/2 qts.
Ingredients:
- 3 tablespoons olive oil
- 3/4 -1 cup small-diced pancetta (about 4 oz. or 4 thick slices)
- 4 cups large-diced Savoy cabbage (about ½ small head)
- 2 cups medium-diced onion (10 to 12 oz. or 2 small)
- 1-1/2 cups medium-diced carrot (about 4 medium carrots)
- 1/2 teaspoon kosher salt; more as needed
- 2 tablespoons minced garlic
- 1 tablespoon plus 1 teaspoon minced fresh rosemary
- 1 teaspoon ground coriander
- 1 28-oz. can diced Italian tomatoes
- 7 cups homemade or low-salt canned chicken broth
- 2 15-1/2-oz. cans small white beans, rinsed and drained (about 2-1/2 cups, drained)
- 1 to 2 teaspoons fresh lemon juice
- Freshly ground black pepper
- 1 cup fresh breadcrumbs, toasted
- 1 cup grated Parmigiano-Reggiano
Directions:
Heat 1 tablespoon of the olive oil in a 4- to 5-qt. Dutch oven or soup pot over medium heat. When hot, add the pancetta and cook, stirring frequently, until golden brown and crisp (the oil will also be golden brown), about 6 minutes. Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 tablespoons of the fat from the pan.
Return the pot to medium-high heat, add the chopped cabbage and salt lightly. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.
Put the pot back over medium heat and add 1 tablespoon of the olive oil. When the oil is hot, add the onions, carrots and salt. Cook, stirring occasionally, until the onions are softened and the vegetables are browned around the edges and beginning to stick to the bottom of the pan, 8 to 9 minutes.
Add the last 1 tablespoon of olive oil, the garlic, 1 tablespoon of the fresh rosemary and the ground coriander. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.
Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 teaspoon fresh rosemary and let rest a few minutes.
Taste the soup and add lemon juice to brighten it—you’ll want at least 1 teaspoon. Season with more salt, if necessary, and a few grinds of fresh pepper. Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs and the grated Parmigiano.
Fall Vegetable Soup
Ingredients:
- Olive oil
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, peeled and chopped
- Salt and freshly ground black pepper
- 1 bunch parsley, washed and chopped, thick stems discarded
- 2 or 3 cabbage leaves, chopped
- 1 bunch chard, preferably white, washed and chopped
- 1/4 cup tomato paste
- 4 cups cooked white beans, such as cannellini, with their liquid. (If using canned beans buy low sodium.)
- Water
Directions:
Put 2 tablespoons of olive oil in the bottom of a deep pot and turn the heat to medium.
Add half the onions, carrots and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes. Add 1 tablespoon oil and repeat the process, seasoning with salt and pepper as you go.
Add the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned. Add the tomato paste and stir.
Mash half the beans and leave the remainder whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to cover the ingredients completely.
Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve with crusty Italian bread.
Roasted Butternut Soup with Apples and Bacon
Ingredients:
- 1 butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes
- 1 large onion, chopped
- 2 large apples, peeled, cored and chopped
- 4 bacon slices, chopped in large pieces
- 2 tablespoons minced garlic
- Salt and black pepper
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1/2 cup dry white wine
- 6 cups vegetable or chicken stock
Directions:
Heat the oven to 400 degrees Fahrenheit.
Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.
Sprinkle with salt and pepper and drizzle with the oil.
Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.
Remove the roasting pan from the oven. Set aside some of the bacon for garnish.
Stir in the sage and white wine and scrape up all the browned bits from the bottom.
If you’re using a roasting pan that can be used on the stovetop, position the pan over 2 burners and put both on medium heat. Otherwise, transfer the contents of the pan to a large pot or Dutch oven and set it over medium heat.
Add the stock and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes. You can help the process along by breaking the mixture up with a potato masher. Garnish with bacon before serving.
Chicken Kale Soup with Pesto
If you are pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.
5 servings
Ingredients:
- 2 tablespoons olive oil, divided
- 1/2 cup carrots
- 1/2 cup diced red bell pepper
- 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
- 1 large clove garlic, minced
- 5 cups reduced-sodium chicken broth
- 1 1/2 teaspoons dried marjoram
- 6 ounces baby kale or spinach, coarsely chopped
- 1 15-ounce can low sodium cannellini beans or great northern beans, rinsed
- 1/4 cup grated Parmesan cheese
- 1/3 cup lightly packed fresh basil leaves
- Freshly ground pepper to taste
- 3/4 cup plain or herbed multigrain croutons for garnish
Directions:
Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add carrot, bell pepper and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Lightly salt the chicken and add the garlic. Cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add kale (or spinach if you cannot find baby kale in your market) and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan cheese and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water if needed, scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Creamy Cauliflower Soup with Sauteed Leeks
Ingredients:
- 2 tablespoons olive oil
- 3/4 cups thinly sliced onion
- 1 pound cauliflower florets, cut into 1-inch pieces
- 1/2 pound Yukon gold potatoes, peeled and cut into 1/4-inch cubes
- 3 1/2 tablespoons unsalted butter
- 4 cups vegetable broth
- Fine sea salt
- 1 medium leek, white and light green parts only, roughly chopped and thoroughly rinsed
- 6 slices Pancetta, diced
- Finely chopped flat-leaf parsley for garnish
Directions:
In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes.
Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.
Meanwhile, in a medium skillet, melt remaining 1 1/2 tablespoons butter over medium heat. Add leek and diced pancetta, reduce heat to low and cook, stirring occasionally, until softened, about 15 minutes. Stir in remaining 2 cups broth and a pinch salt; cook at a very gentle simmer for 15 minutes. Strain liquid into pot with cauliflower; reserving pancetta and leeks for garnish.
In a blender or with a hand immersion blender, carefully purée cauliflower mixture. Return purée to pot, if using a blender, and gently heat to warm through. Adjust seasoning. Add additional broth to thin soup to your liking. Ladle soup into bowls, top with pancetta and leeks and sprinkle with parsley.
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I get a comforting feeling when I think of soup. There was always soup in the refrigerator in my house when I was growing up – whether it be chicken noodle or vegetable or meatball soup. Even today, at 94, my mother makes soup for herself or for when company comes calling.
I like soup of all kinds, and usually have one on hand for lunch. To me, soup makes an ideal lunch, filling enough but not to the point where you feel stuffed and most soups are healthy and low on calories. It also appeals to my frugal nature. I save little bits of this or that from dinner in my freezer – a half cup of corn, 1/4 cup of kale, 1 cup of rice, a piece of chicken or steak. when it is time to make soup, I survey my freezer and start pulling out packages. I think about what will go together in the pot and get to work. The first soup below, is kind of like that. During the summer season I often receive an abundant quantity of greens and potatoes from my CSA. So I package the extras and during the winter they are available for tasty soup combinations. There are endless possibilities to be creative and inventive – just remember to write down what you used in this fabulous soup you created. Sometimes I forget and am sorry I can’t remember how to recreate this great tasting concoction in my bowl.
When the weather turns brisk, there’s nothing cozier than a big bowl of hot soup. Autumn is the perfect time to warm the kitchen with stove-cooked soups made with the summer season’s harvest of vegetables. Hearty, homemade soups need little monitoring while they slowly simmer, leaving the cook free for other activities. The pay-off comes at serving time, when the taste of homemade beats out commercial soups every time. The following soups are hearty and can serve as the main meal with some good tasting bread.
Creamy Potato, Kale, and Leek Soup
Kale is one of the healthiest foods you can eat. This leafy green is very low in calories (36 calories per cup) and is loaded with vitamins A, C, and K. It’s also a good source of fiber and minerals such as manganese, magnesium, potassium, calcium, and iron.
This soup’s thick, smooth texture usually comes from cheese and heavy cream. However, by using 1 percent milk and mashing the potatoes, you get all that creamy goodness without all the fat.
Makes 4 servings.
Ingredients:
- 1 lb. red potatoes, peeled and diced
- 1 tablespoon olive oil
- 3 cups (6 oz) kale ( or any greens you like), chopped and tightly packed
- 3 cups of leeks, white and pale-green parts, chopped (2 medium leeks)
- 1/2 teaspoon salt
- 3 cups 1 percent milk*
- 1/4 teaspoon ground nutmeg
- Ground black pepper
Directions:
In soup pot, heat oil for 1 minute over medium heat. Add kale, leek, and salt. Stir. Cover and cook, stirring occasionally, until softened, about 5 minutes. Remove to a bowl.
Add milk to soup pot and bring to a low boil, add potatoes, and nutmeg. Reduce heat to a simmer and cook potatoes until tender.
With a potato masher or back of a large spoon, mash the potatoes. Return the kale mixture to pot and simmer until flavors blend, about 5 minutes.
Sprinkle each serving with pepper to taste.
*Tip If you prefer your soup on the thinner side, add a half-cup more milk.
Roasted Tomato and Eggplant Soup
Ingredients:
- 1 large eggplant, (peeled or unpeeled, your preference) and cut into large chunks (1/2 and 3/4 inch chunks)
- 1/2 large red onion, chopped
- 3 pounds tomatoes, preferably plum tomatoes
- 8 cloves of garlic, peeled
- 2 tablespoons olive oil, divided
- Sea salt and freshly ground black pepper
- 1/4 cup basil leaves, plus additional for garnish
- 2 1/2 cups water or chicken stock
Directions:
Heat oven to 425 degrees Fahrenheit. arrange two oven racks – one near the top and one near the bottom. You will also need two rimmed baking sheets.
In a large mixing bowl, combine the tomatoes and garlic cloves. Add 1 tablespoons of olive oil, salt (about 1 teaspoon or to taste) and pepper (about 1/4 teaspoon or to taste). Stir to combine. Pour as a single layer onto rimmed baking sheet. Place on top oven rack.
In same mixing bowl, combine the cubed eggplant and onion. Add 1 tablespoon olive oil, salt (about 1 teaspoon or to taste) and pepper (about 1/4 teaspoon or to taste). Stir to combine. Pour as a single layer onto a second rimmed backing sheet. Place on bottom oven rack. Roast until tender, about 40 minutes, stirring halfway through.
Using tongs, remove tomato skins. Place tomato/garlic mixture and 1/2 of the eggplant/onion mixture in a food processor or blender. Add in the basil leaves. Puree until smooth. Transfer to a large pot or dutch oven. Add in the remaining eggplant/onion mixture and stir to combine.
Add the 2 1/2 cups water or chicken stock. Stir and adjust seasonings. Sprinkle with chopped basil before serving.
Lemony Chicken Noodle Soup
Serves 8
Ingredients:
- 1 tablespoon olive oil
- 4 carrots and/or parsnips, cut into bite-size pieces
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1/2 teaspoon dried thyme
- kosher salt and black pepper
- 2 pounds bone-in chicken breasts, skin removed
- 6 cups low-sodium chicken broth
- 1 cup small pasta (such as ditalini or orzo)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.
2. Add the chicken, chicken broth, and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks; discard the bones.
3. Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley and stir to combine and heat.
Tips
This soup can be frozen in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the soup slides out. Transfer to a pot and cook over medium heat, covered, stirring occasionally, until heated through.
This broth makes a great base for a variety of soups. Instead of the pasta, stir in 2 15.5-ounce cans of rinsed white beans and 1/2 bunch chopped kale and cook until the kale is tender, 3 to 4 minutes. Top with a spoonful of prepared pesto.
Mediterranean Meatball Soup
Ingredients:
- 3/4 cup soft whole wheat bread crumbs
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
- 4 cloves garlic, minced
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground black pepper
- 1 pound 90% or higher lean ground beef
- 1 tablespoon olive oil
- 3 medium carrots, peeled and coarsely chopped
- 2 medium yellow and/or red sweet peppers, seeded and cut into bite-size strips
- 1 medium onion, chopped
- 2 cups less-sodium beef stock
- 2 cups water
- 1 – 15 ounce can Great Northern beans, rinsed and drained
- 1/2 cup quick-cooking barley
- 4 cups fresh baby spinach leaves
Directions:
Preheat oven to 350 degrees F. In a large bowl, combine bread crumbs, egg, half of the garlic, half of the rosemary, and the black pepper. Add ground beef; mix well. Shape meat mixture into 1-inch meatballs. Place meatballs in a foil-lined 15 x 10 x 1-inch baking pan. Bake about 15 minutes or until done in centers (160 degrees F). Set aside.
In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add carrot, sweet pepper, onion, and the remaining garlic; cook for 5 minutes, stirring occasionally. Add beef stock, the water, Great Northern beans, barley, and the remaining rosemary. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until barley is tender.
Add meatballs to barley mixture; heat through. Stir in the spinach just before serving.
The Glorious Soups and Stews of Italy, a collection of more than 60 exceptional, authentic recipes that celebrate each season in the Italian tradition.
Cream of Asparagus Soup with Pearled Barley
Adapted From The Glorious Soups and Stews of Italy (by Domenica Marchetti, Chronicle Books, 2006)
Make 4 to 6 servings
Ingredients:
- 6 cups water
- Kosher or sea salt
- 1 cup pearled barley, rinsed
- 2 pounds asparagus
- 1 tablespoon extra-virgin olive oil
- 2 spring onions or scallions, bulbs and tender white part of stalks sliced crosswise (about 1 cup)
- 1 small fennel bulb, trimmed, quartered lengthwise, quarters thinly sliced
- 2 tablespoons unbleached all-purpose flour
- 6 cups vegetable or chicken broth
- 1 cup freshly shredded Pecorino romano cheese
Directions:
Put the barley on to cook before you start the soup. In a large saucepan, combine the 6 cups of water and 1 teaspoon salt and bring to a boil over high heat. Slowly pour in the barley. Reduce the heat to medium and simmer for 45 minutes, or until the barley is tender but still a little bit chewy. It should not be mushy at all. Reduce the heat if necessary so that the barley cooks at a gently, steady simmer. Drain the barley in a colander placed in the sink and let it sit for 10 minutes. Fluff with a fork and set aside.
While the barley is cooking, trim off the tough ends from the asparagus and discard them. Cut the asparagus stalks into 1-inch pieces. Set aside the tips. You should have about 4 1/2 cups asparagus pieces, not including the tips.
In a large Dutch oven or other heavy-bottomed pot, heat the oil over medium heat. Add the spring onions and fennel, reduce the heat to medium-low, and cook, stirring from time to time, for about 10 minutes, or until the vegetables are softened. Sprinkle the flour over the vegetables and stir vigorously to combine. Pour in 1 cup of the vegetable broth and stir for a minute or so to incorporate thoroughly. Slowly pour in the remaining 5 cups of broth and add the asparagus pieces—except for the reserved tips—and the parsley sprigs. Increase the heat to medium and simmer for 15 to 20 minutes, until all the vegetables are tender. Remove from the heat and let the soup cool for 10 minutes.
Using a hand blender (immersion) or a stand blender, puree the soup (in batches if you’re using a stand blender). Stir in the cooked barley and reheat the soup over low heat. Season to taste with salt and pepper.
While the soup is heating, put the reserved asparagus tips in a steaming basket placed in a pot of boiling water, cover, and steam for 4 to 5 minutes, or until just tender. Or put the tips in a plastic storage bag along with 1 tablespoon water. Set the open bag in a microwave oven and cook on high for 2 to 3 minutes, or until the tips are bright green and just tender.
To serve the soup, stir in 3/4 cup of the cheese. Ladle the soup into a large serving bowl or tureen and top with the reserved asparagus tips and the remaining 1/4 cup cheese. You can also serve the soup in individual bowls, garnishing each serving with a few asparagus tips and a sprinkle of cheese.
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