I know this is getting boring but soup is just so nice and easy to fix. And Deborah Madison's soup book is a joy. So here is the one we enjoyed last night with a few modifications.
INGREDIENTS
3/4 cup quinoa (rinsed thoroughly under running water}
7 cups water
2 cups frozen corn, cooked
2 tablespoons olive oil
3 garlic clove , finely minced
1 jalapeno chile , seeded and finely minced
1 teaspoon ground cumin
sea salt and pepper, to taste
3 medium potatoes , peeled and diced into 1/4-inch pieces
1/4 lb feta cheese , cut into tiny cubes
one package baby spinach
3 green onions , including greens thinly sliced
1/3 cup cilantro leaves , chopped
1 hard-boiled egg , peeled and diced (optional)
DIRECTIONS
Simmer the quinoa in 7 cups boiling water for 10 minutes.
While the quinoa is cooking, zap the corn
Drain quinoa, but reserve liquid.
Heat the oil in a 3-quart saucepan with garlic and chile, cook for a minute over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn.
Turn off the heat, taste for salt, and season the soup with pepper.
Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you’re using it.
This was good soup!
Namaste.
Showing posts with label Deborah Madison. Show all posts
Showing posts with label Deborah Madison. Show all posts
15 March 2009
07 March 2009
Leek & Scallion Soup with Potato Gnocchi
Another winner from Deborah Madison that we enjoyed for dinner tonight while the snow came wafting down. It never really snowed hard but we did get about an inch or so. We also enjoyed the movie The Band's Visit. Worth a rent from Netflix.
1 Tbsp. unsalted butter
4 cups chopped and rinsed leeks (white part only) (about six leeks depending)
1 Celery Rib, peeled and chopped
1 Russet potato, peeled and finely diced
sea salt/fresh ground pepper
1/2 cup dry white wine
4 cups water
1 pkg. potato gnocchi
1 Tbsp. unsalted butter
1 cup finely slivered scallion including an inch or two of the greens
Saute the leeks, potato, and celery with about a tsp. of salt until the leeks have softened.
Add the wine and cook until the wine is almost all gone.
Add the water and bring to a boil. Reduce heat and simmer for about 20 min.
Add some pepper. Puree a cup of the soup and return to the pot.
Meanwhile, cook the gnocchi in accord with the package directions. Set aside and keep warm.
Saute the slivered scallion in the butter until just wilted.
Stir the scallions into the soup.
Put some gnocchi in a shallow bowl with a drop or two of truffle oil. Ladle on the soup and stir a little.
Enjoy!
Namaste.
1 Tbsp. unsalted butter
4 cups chopped and rinsed leeks (white part only) (about six leeks depending)
1 Celery Rib, peeled and chopped
1 Russet potato, peeled and finely diced
sea salt/fresh ground pepper
1/2 cup dry white wine
4 cups water
1 pkg. potato gnocchi
1 Tbsp. unsalted butter
1 cup finely slivered scallion including an inch or two of the greens
Saute the leeks, potato, and celery with about a tsp. of salt until the leeks have softened.
Add the wine and cook until the wine is almost all gone.
Add the water and bring to a boil. Reduce heat and simmer for about 20 min.
Add some pepper. Puree a cup of the soup and return to the pot.
Meanwhile, cook the gnocchi in accord with the package directions. Set aside and keep warm.
Saute the slivered scallion in the butter until just wilted.
Stir the scallions into the soup.
Put some gnocchi in a shallow bowl with a drop or two of truffle oil. Ladle on the soup and stir a little.
Enjoy!
Namaste.
13 February 2009
Thinking ... Valentine's Day Soup
Since Charlotte worked all day I decided to fix a little valentine's day dinner for us for when she got home. She normally works from her office at home but since she's in the flower biz this is a crazy time of year for her and she is out and about.
I've been having fun with Deborah Madison's Vegetable Soup book for the last few weeks, and have adapted the following recipe (not a bad one in the bunch so far!).
WINTER VEGETABLE CHOWDER
MILK AND AROMATICS:
2 cups whole milk
1/2 onion sliced
4 large parsley branches
1 large thyme sprig or 2 pinches of dried
2 bay leaves
3 garlic cloves, sliced
4 large parsley branches
1 large thyme sprig or 2 pinches of dried
2 bay leaves
3 garlic cloves, sliced
pinch of sea salt
10 peppercorns, lightly crushed with 5 juniper berries (if you can find'em)
THE SOUP:
3 tablespoons unsalted butter
4 leeks, about an inch across, white parts plus 1 inch of the greens, sliced diagonally about 1-inch thick and rinsed
8-10 cups vegetables, peeled and cut into big chunks (such as turnips, parsnips, rutabagas, potatoes, a (very) few celery stalks, and celery roots)
2 cups or 10 ounces of carrots, peeled and left whole if only 3 inches long, otherwise cut into large pieces
2 tablespoons chopped Italian parsley
Sea salt and freshly ground pepper
3 tablespoons flour
6 large slices french country bread, toasted in advance
Grated or sliced Gruyere cheese to cover the toast
Chopped fresh parsley or tarragon or a mixture for garnish
1. Put all the ingredients for the milk and aromatics in a saucepan, slowly bring to a boil, then turn off the heat. Cover and set aside while you prepare the rest of the soup/vegetables.
2. Melt the butter in a wide soup pot. Add the vegetables, bay leaf and parsley and sprinkle with 1 1/2 teaspoons salt. Cook over medium heat for 5 minutes or so to heat them up, gently stirring them about the pan.
3. Mix the flour and a little water until smooth then add more water to measure 5 cups. Add the flour water mixture to the soup pot. Bring to a boil, then lower the heat and simmer, partially covered, until the vegetables are tender but still a little firm, 15-20 minutes. Strain the milk into a blender, add 1 cup of the vegetables (pick out a mixture of the veggies), and puree until completely smooth. Add the puree back to the soup. Bring back to a simmer. Taste and add salt and pepper to your liking.
4. To serve, lay a piece of toast in each bowl, cover it with grated cheese, spoon the soup with its liquid on top, and sprinkle with the chopped herbs.
10 peppercorns, lightly crushed with 5 juniper berries (if you can find'em)
THE SOUP:
3 tablespoons unsalted butter
4 leeks, about an inch across, white parts plus 1 inch of the greens, sliced diagonally about 1-inch thick and rinsed
8-10 cups vegetables, peeled and cut into big chunks (such as turnips, parsnips, rutabagas, potatoes, a (very) few celery stalks, and celery roots)
2 cups or 10 ounces of carrots, peeled and left whole if only 3 inches long, otherwise cut into large pieces
2 tablespoons chopped Italian parsley
Sea salt and freshly ground pepper
3 tablespoons flour
6 large slices french country bread, toasted in advance
Grated or sliced Gruyere cheese to cover the toast
Chopped fresh parsley or tarragon or a mixture for garnish
1. Put all the ingredients for the milk and aromatics in a saucepan, slowly bring to a boil, then turn off the heat. Cover and set aside while you prepare the rest of the soup/vegetables.
2. Melt the butter in a wide soup pot. Add the vegetables, bay leaf and parsley and sprinkle with 1 1/2 teaspoons salt. Cook over medium heat for 5 minutes or so to heat them up, gently stirring them about the pan.
3. Mix the flour and a little water until smooth then add more water to measure 5 cups. Add the flour water mixture to the soup pot. Bring to a boil, then lower the heat and simmer, partially covered, until the vegetables are tender but still a little firm, 15-20 minutes. Strain the milk into a blender, add 1 cup of the vegetables (pick out a mixture of the veggies), and puree until completely smooth. Add the puree back to the soup. Bring back to a simmer. Taste and add salt and pepper to your liking.
4. To serve, lay a piece of toast in each bowl, cover it with grated cheese, spoon the soup with its liquid on top, and sprinkle with the chopped herbs.
ENJOY! Its especially delicious with your paramour, sparkling apple cider and gently falling snow outside the candle lit windows. I know that it will be even better tomorrow, and any leftovers will get pureed on Sunday!
Namaste.