RECIPES
Chicken Stock
Roasted Red Pepper
Doukhobor Borscht
Tunisian Pumpkin
Coconut Curry Pumpkin
Egyptian Red Lentil
East African Groundnut
Roasted Three Tomato Pesto
New England Clam Chowder
Seafood Chowder
Cream of Celery
Mushroom
Squash
Green Split Pea
CHICKEN STOCK (makes 2 ½ quarts)
Water and animal bones simmered together for hours into a cartilage-spiked stock.
2 lb. chicken bones
4 lb. drumsticks
2 small onions, peeled and quartered
4 carrots, cut into 1-in pieces
4 celery stalks, cut into 1-in piece1/2 bunch parsley
1 (12 oz) can whole tomatoes, drained
1 tsp. black peppercorns
2 bay leaves
In an 8-qt pot, combine bones and drumsticks. Run cold water over chicken to rinse. Drain water and lightly pack chicken in port. Cover by 4 in. with cold water and set over medium-high heat.
When liquid boils (45 min), reduce heat to medium and move pot so it is not centered over the burner but off to one side. Use a ladle to skim and discard any fat and foam on the surface. Simmer about 1 hr., until the broth is clear.
Add all other ingredients and simmer an additional 2 hr. Use a spider skimmer to remove any large pieces of meat. Remove all solids by pouring broth through a fine-mesh strainer. Discard solids and cool broth before storing.
ROASTED RED PEPPER SOUP Serves 12-14
2 tbsp olive oil
3 leeks chopped
4 cloves garlic, minced
4 carrots diced
4 large potatoes diced
8 c vegetable or chicken stock
16 oz jar roasted red peppers (or 6 fresh roasted red peppers, seeds removed)
19 oz can tomatoes diced
1 tsp coriander
1 tsp cumin
1 ½ c orange juice
3 tbsp balsamic vinegar
½ c heavy cream
salt and pepper
1 tbsp chipotle pepper chopped
In soup pot, sauté in olive oil: leeks, garlic, carrots, potatoes. Add stock and simmer till potatoes soft. Add red peppers, tomatoes, spices, orange juice and simmer 20 minutes. Add balsamic vinegar and puree in food processor or with hand blender. Add cream, salt and pepper to taste, chipotle pepper.
DOUKHOBOR BORSCHT
This is arguably the best tasting soup in the world. Below is the full fat version but it is easy to remove some of the butter and cream and still have great tasting soup. Note this is radically different from Russian and Ukrainian borscht that has a lot of beets – and 10X better.
Summary amts: whipping cream 1¼c, butter 5/8 lb, onion 3c, potato 4c. This is for the “high fat” version and classic D Borscht. But I think most people use less – 1c whipping cream + ½ lb butter seems enough!!
The Doukhobors are a pacifist, vegetarian, Russian sect that settled in the West Kootenay/Boundary area of south-central British Columbia in the early 1900s. They have a wonderful dairy based cuisine – perogies, verenike, cabbage rolls and tons of pastry and bread. Some of the highlights of my life was Betty Evin’s (an all-star cook) raspberry tarts, or when I was invited to Moira Zeberoff’s for dinner.
Read “Terror in the Name of God” by Simma Holt (not well liked) or and George Woodcock’s “The Doukhobors”, a book much more liked by the locals. Some of my posts that mention them: Doukhobors, Castlegar. I have been to the places in Georgia that they were excommunicated to last and left from, for Canada.
In large soup pot, add 1 qt mashed tomatoes, 1/8 lb butter, 1 small grated beet, ½ c chopped onion. Simmer 15-20 minutes. Add 10 cups boiling water, 1/8 lb butter, ½ c whipping cream. 1 ½ tbsp salt, ½ c chopped onion, 2 cups quartered potatoes, 1 c diced celery, 2 cups diced carrots. Boil till potatoes cooked (don’t overcook).
Meanwhile, in large frying pan: ¼ lb butter, 2 cups chopped fine onion, 2 cups chopped fine cabbage. Fry till lightly brown.
Remove quartered potatoes from pot and mash with 1/8 lb butter and ¾ c whipping cream.
Add to pot, 1 c diced fine green pepper, 2 cups cubed small potatoes. Boil for few minutes.
Add borscht juice to mashed potatoes, mix well and add to pot.
Add to pot 1 ½ c raw shredded cabbage, bring to boil. Add fried onion and cabbage mixture . Boil and then remove from stove.
Sprinkle black pepper and cayenne pepper on top. Also add to top: 1 c chopped green onion, ½ c chopped dill.
Store in jars in fridge.
TUNISIAN PUMPKIN SOUP
4 tbsp olive oil
4 c onion chopped
1 c peeled sliced carrot
1 c parsnip
1 tbsp salt
5 c vegetable stock
2 ½ c unsweetened apple juice
1 c tomato juice
2 tsp cumin
1 tsp nutmeg
1 tsp cinnamon
1 tsp paprika
30 oz can pumpkin
Saute onions in olive oil for 10 minutes. Stir in carrot, parsnip, and salt and sauté 5 minutes. Add stock, apple juice, tomato juice, and spices. Cover, bring to boil, then simmer till vegetables tender. Stir in pumpkin. Puree soup with hand blender. Reheat.
Spice swirl: sauté med 4 tbsp olive oil and 2 tsp minced garlic for 1 minute. Add 8 tsp ground coriander, 2 tsp ground caraway, ½ tsp cayenne. Cook stirring constantly. When bubbles (2-3 min), remove heat and stir in 4 tbsp lemon juice, 4 tbsp minced cilantro, ¼ tsp salt. Add to soup and swirl.
COCONUT CURRY PUMPKIN SOUP
Rich, creamy, flavorful, and delicious.
2 tablespoons olive oil, 1 small onion, diced, 2 cloves of garlic,minced, 1 teaspoon ginger minced, 1 tablespoon mild curry powder, ½ teaspoon garam masala spice blend, 3 cups vegetable stock, 3 cups pumpkin puree (or butternut squash), 1 (14 ounce) can coconut milk (plus more for serving), salt and pepper (to taste)
pumpkin seeds, toasted (optional, for topping), fresh cilantro, chopped (optional, for topping)
In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Stir in curry powder and garam masala, and keep stirring for about 15 seconds.
Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Season with salt and pepper, to taste.
Use an immersion blender and puree the soup until smooth (if needed).
Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired.
EGYPTIAN RED LENTIL SOUP
1 c dried red lentils washed
2 c onions chopped
2 slices fresh ginger root
2 c potato diced
8 large, whole cloves garlic
1 c grated carrot
1 ch tomato
1 ch red pepper
2 tsp cumin, ½ tsp turmeric, 1 tsp salt
3 tbsp lemon
1/3 c cilantro, chopped
Combine 5 c water, lentils, onions, ginger, potato, garlic. Bring to boil. Add carrot, tomato, red pepper and simmer 15-20 minutes until lentils tender. Remove from heat.
Warm 1 tbsp oil on low in saucepan. Add cumin, turmeric, salt. Cook 2-3 min. Add to soup. Add 1/3 cup chopped cilantro.
Puree soup with hand blender. Add 3 tbsp lemon juice. Reheat. Add salt and pepper to taste.
EAST AFRICAN GROUNDNUT SOUP
3 tbsp olive oil
3 c onion chopped
3 celery sticks diced
2 green and/or red bell peppers diced
¼ – ½ tsp cayenne
2 tbsp garam marsala
1 c raw brown rice
28 oz can diced tomatoes
1 tsp salt
½ c peanut butter
1-2 tbsp sugar
2 tbsp lime juice
cilantro and scallions chopped
Saute med high in oil, onion, celery for 10 min. Add peppers and sauté 5 minutes. Stir in spices. Add rice, tomatoes, 6 c water, salt. Stir, cover, boil, then simmer 40 minutes till rice tender.
Whisk in peanut butter, sugar and lime juice. Top with cilantro and scallions.
ROASTED THREE TOMATO PESTO SOUP
12 fresh tomatoes quartered
4 cloves garlic
Marinade: ¼ c balsamic vinegar, 2 tbsp brown sugar, ¼ c olive oil.
3 large onions
2 x 28 oz crushed tomatoes,
6 c vegetable stock
1 ½ c sun dried tomatoes chopped
1 c red wine
¼ c dried basil
½ c pesto
parmesan cheese
Toss tomatoes and garlic in marinade and roast 350 oven for 30 minutes.
In large soup pot: ¼ c olive oil, sauté onions till slightly carmelized. Add crushed tomatoes, stock, sun dried tomatoes and red wine. Simmer for 20 minutes. Add roasted tomatoes, basil and boil for 5 minutes. Puree with hand blender and add 1 bunch fresh basil julienned and pesto. Garnish with parmesan.
Serve with baguette brushed with olive oil and crumbled goat cheese quickly toasted in oven.
CLASSIC CLAM CHOWDER
4c ½” cubed potatoes
5 tbsp butter
1 tbsp oil
2 c onion
1 c diced celery
1 tbsp white wine
1 tsp dill
1 ½ c canned baby clams
2c clam juice/nectar
2c whole milk
3 tbsp flour
parsley
Boil 5 c water with 1 tsp salt. Add 4 cups ½” cubed potatoes. Cook 7-10 minutes until firm and just tender.
In second saucepan, heat med high 1 tbsp butter, 1 tbsp oil. Add 2 c onion ch. Saute 3-4 minutes, Add 1 c diced celery, 1 tbsp white wine, 1 tsp diced dill. Cook 5 min till vegetables soft.
Drain potatoes, toss with 1 tbsp butter. Add onions and celery. Cover.
In a third saucepan, warm 2 c clam juice plus 2 c whole milk.
In soup pot, melt remaining 3 tbsp butter (5 tbsp total) on low heat. Stir in 3 tbsp flour and cook 3 minutes to make roux. Gradually add clam juice mixture, whisk till thickened.
Stir in 1 ½ c undrained canned clams. Salt and pepper. Parsley.
SEAFOOD CHOWDER
In a medium pot, sweat 4 cloves garlic chopped in 1tbsp canola oil until soft. Add 2lbs fresh rinsed mussels and 1c white wine, boil covered for 2-3 minutes or until the shells open for a minute (discard any that haven’t opened). Strain reserving the cooking liquid and remove the meat from the shells.
In a heavy pot over med-high heat, cook ½ lb bacon chopped until crisp, remove with a slotted spoon, pour off the fat and return to the pot. Add 1c butter and 1 large white onion finely chopped, cook for 4-5 minutes until translucent. Reduce heat to low and stir in ¼c all-purpose flour, reduce heat to low and cook for 2 minutes. Add 5-6c fish stock in four increments stirring to combine to prevent clumping.
Add the reserved mussel broth, increase heat to medium low and add 1lb potatoes peeled and diced, cook for 20 minutes until just tender. Add 3c heavy cream and bring to simmer. Turn off the heat and add 1lb haddock cut into bite-sized pieces, and 250grams bay scallops and let the fish cook in the residual heat for about 6 minutes. Add the mussels, 250g cooked lobster meat and 1tbsp chopped fresh tarragon. Season with salt and pepper and top with extra tarragon.
CREAM OF CELERY
Saute in 2tbsp butter: 1 large onion chopped, 1½ cups sliced leeks (white and light green parts only), 1 large russet potato diced, 3-4 small/med carrots diced, 5 cups chopped celery (1 large bunch or 2 small bunches) 10 minutes med heat till softened. Add 2 cloves garlic minced, cook 1 more minute.
Add 5-6 cups chicken stock, 2 bay leaves, 1tsp salt. Boil, then simmer covered for 15 minutes.
Braise 1½ cups diced celery in 1 tbsp butter med heat. Ladle ½ cup of the simmering stock from the soup pot into the saute pan and simmer low for 5-6 minutes to soften the celery. Set aside.
Let cool, remove bay leaves, puree using a hand blender.
Stir in ¼ cup (or slightly more) whipping cream and braised diced celery. Taste for salt. Sprinkle black pepper and chopped chives, parsley or dill.
Celery pesto. 1 cup celery leaves lightly packed, 1 clove garlic, ¼ tsp salt, 1/3 cup extra-virgin olive oil. Puree in food processor 30 seconds. Drizzle on soup.
Or drizzle chili oil or add grated parmesan cheese.
Add any cooked medium-sized grain: wild rice, brown rice, barley, wheatberry and add.
MUSHROOM SOUP
2-3 onions, diced
3 tbsp butter
1 tbsp olive oil
½ c green lentils
½ c sherry or white wine
1 tsp pepper
2 tsp fresh rosemary
2 tsp dill
2 tsp paprika
2 tsp salt
12 cups mushrooms, sliced (4 portobello, large cremini)
8 cups chicken/beef stock
4 bay leaves
½ c parsley
1 tbsp soy sauce
1 cup whipping cream
Heat oil and butter in large soup pot. Add onions and sauté until translucent. Add mushrooms and sauté another 10-15 minutes. Add the barley and spices and continue to sauté for 10 more minutes. Add the stock and cook medium 30min or till barley done. Add soy sauce, sherry, cream and parsley.
SQUASH SOUP
1 tbsp oil
1 onion diced
3 cloves garlic, minced
1 fresh jalapeno, seed and chopped finely
5 cups vegetable stock
2 cups butternut squash, peeled and cubed
2 tbsp dark rum
¼ tsp allspice
4 cups spinach leaves, julienned
1 cup coconut milk
salt and pepper
In large soup pot, sauté onion, garlic and jalapeno in oil. Add squash, stock, rum and allspice. Simmer till squash tender. Puree. Add spinach and coconut milk and splash more rum at very end.
GREEN SPLIT PEA SOUP
2 tbsp olive oil
1 large carrot, peeled and diced
1 stalk celery, diced
1 medium onion, diced
1 tsp dried thyme leaves
2 bay leaves
4 cups vegetable stock
1 ½ c dried greens split peas
1 ham bone (optional or 1-2 drops liquid smoke)
2 cups frozen peas, thawed
Heat oil in stockpot. Saute carrot, celery, and onion, medium heat till softened. Add thyme and bay leaves and sauté for 2 minutes. Add vegetable stock, dried peas and ham bone, stir well. Reduce heat to medium low and simmer for 1 ½ hours, stirring occasionally. Remove ham bone.
Puree thawed peas in food processor or blender with bit of water until still slightly chunky. Add to soup, increase heat to medium high, heat for 10 minutes, stirring frequently. Do not overcook.
Serve with thick slices fresh toasted sourdough bread.
