Soup,Stews,& Chili

If you are looking for the ground beef chili your mother made for Friday night dinner, this isn’t it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.

Gluten-Free Friendly

Cioppino Tomato Base:
1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1 green bell pepper, chopped
3 ribs celery, chopped

Turkey Pumpkin Chili
1 small yellow onion
1 green bell pepper chopped

1 cup unsalted butter
8 onions, sliced
4 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper to taste
2 cups red wine
6 tablespoons flour
4 quarts vegetable broth
french bread, thinly sliced and cut into halves if needed
16 ounces grated Gruyere
Directions
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are caramelized, ( for about 30 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the onions soak up all of the wine and are dry. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to low and cook for 10 minutes. Now add the vegetable broth, bring the soup back to a simmer, and cook for 15 minutes. Salt and pepper to taste.
When you're ready to eat, preheat the broiler. Arrange the slices of bread on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden on top, approximately 1 to 2 minutes.

Serve the soup in bowls and float the bread slices with Gruyere on top.
Serves 6 to 8

Traditional Lentil Soup

2 tablespoons olive oil
1 cup finely chopped onion
2 cloves finely chopped garlic
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth

Cream of Artichoke Soup

4 tablespoons extra-virgin olive oil
3 leeks, white part only, washed well and chopped
2 clove garlic, minced
1 medium or 2 small potato, peeled and chopped
2 (8-ounce) packages frozen artichoke hearts, thawed
4 cups vegetable stock
3/4 cups plain yogurt
1/4 cup half & half
3 tablespoons parmesan cheese
4 tablespoons chopped chives, for garnish
salt and pepper to taste

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 25 minutes.

*Using a handheld immersion blender, or in a blender in small amounts, puree the soup. Add the yogurt & half and half.
Ladle the soup into serving bowls. Top with sprinkled parmesan cheese and chives.

* Blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

Corn Chowder
6 cups chopped sweet onions (4 large onions)
8 tablespoons unsalted butter (one stick) or margarine
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken or vegetable stock
6 cups medium-diced white boiling potatoes,
unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
1/2 pound sharp white cheddar cheese, grated
In a large soup pot on medium heat add the onions and butter and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.

 

 

 

 

 

 

4 tablespoons virgin olive oil
1 1/2 cups chopped sweet onion
2 cups diced small white potatoes
1 cups chopped fennel
2 tsp. fresh parsley

4 tablespoon canola oil

Ginger Peanut Chipotle Soup

A fusion of flavors that gurantees warmth on a snowy day, this is a delicious and hearty winter soup. 

Pumpkin Soup with Balsamic Caramelized Pears

4 Tbsp. olive oil
1 medium pumpkin, large-diced,  can use butternut squash,
1 large leek, trimmed and chopped
2 cups peeled chestnuts, fresh or frozen
1" piece fresh ginger, chopped
2 cardamom pods
1 cinnamon stick
1 whole nutmeg, cut in half
1 stalk lemongrass, chopped

1 dried chipotle pepper

2-3 Tbsp. pure maple syrup

1 tsp. salt, more to taste if necessary

4-5 quarts filtered water

1 small piece cheesecloth

2-3 pears, diced

1 Tbsp.canola oil

Pumpkin Soup

2 Tbsp. olive oil

2 tsp. fennel

2 tsp. cumin

2 tsp. coriander

2 tsp. ginger

2 tsp. cinnamon

1 tsp. cloves

1 tsp. red pepper flakes

2 tsp Dk brown Sugar

3 quarts pumpkin, 1-2" chunks

2 Tbsp. garlic, fresh and minced

1 tsp. salt, to taste

1 can light coconut milk

2 or 3 cans of  vegetable broth

2 limes, juice of

1. Combine all powdered spices first. Heat oil slightly in stockpot. Add spices and cook over low heat for 1 minute. Add pumpkin, garlic and salt and stir to coat with spices.

2. Add 1 quart broth and bring to boil. Lower to simmer, stirring occasionally, until pumpkin is soft.

3. Add coconut milk and heat gently.

4. Puree mixture in food processor, blender or with an immersion blender. Add stock to achieve desired consistency.

5. Add lime juice after pureed, if desired. Adjust salt and black pepper to taste.

6. Garnish with  green chives,

 Other suggestions:  A dab of Sour Cream, grated  sharp cheese, or some raisins