SOUP

RECIPES
Chicken Stock
Roasted Red Pepper
Doukhobor Borscht
Tunisian Pumpkin
Egyptian Red Lentil
East African Groundnut
Roasted Three Tomato Pesto
Clam Chowder
Mushroom Barley
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. The Doukhobors are a pascifist, vegetarian, Russian sect that settled in the West Kootenay/Boundary area of south-central British Columbia. Read about them: “Terror in the Name of God” by Simma Holt and “The Doukhobors”, a book much more liked by the locals.
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.

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
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.

MUSHROOM BARLEY SOUP
2-3 onions, diced
3 tbsp butter
1 tbsp olive oil
½ c barley
½ c sherry
1 tsp pepper
2 tsp fresh rosemary
2 tsp dill
2 tsp paprika
2 tsp salt
12 cups mushrooms, sliced
8 cups vegetable 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.

About admin

I would like to think of myself as a full time traveler. I have been retired since 2006 and in that time have traveled every winter for four to seven months. The months that I am "home", are often also spent on the road, hiking or kayaking. I hope to present a website that describes my travel along with my hiking and sea kayaking experiences.
This entry was posted in Uncategorized. Bookmark the permalink.