Category Archives: Soups

Thanksgiving Leftover Turkey Gumbo

Posted on by November 14, 2015

This Thanksgiving Leftover Turkey Gumbo is a very popular recipe in my family. My brother in particular requests this one every year. The good news is that aside from being a crowd-pleaser, this hearty stew is a great way to use up any extra turkey you have hanging out post Thanksgiving feast. I always make a great big pot of this Thanksgiving Leftover Turkey Gumbo, since I usually have lots of lovely turkey stock as well and it freezes nicely for some ready to serve weeknight meals. And while I typically serve it with rice, if I convinced you to make a rice stuffing like my Rice and Peas Thanksgiving Style off my Caribbean Thanksgiving Menu, you can easily serve it over that instead as another great way to use up any leftovers you may have. It’s full of lots of kinds of vegetables and loaded with flavor. And keep in mind that if you made a turkey like my Bacon Herb Paste Stuffed Turkey you want to keep an eye on the salt, because there will be plenty in the stock and the meat from all of that delicious bacon. But no matter how you make your turkey each … Continue reading →

Leek Soup with Fried Sage

Posted on by October 31, 2015

This Leek Soup with Fried Sage is velvety, savory, smooth, and delicious. It’s easy to make in the large quantity I have it scaled for in this recipe. This way you can eat what you like and the freeze the leftovers. This Leek Soup with Fried Sage freezes really well, like many soups, for that matter. In fact, I made this soup a couple of weeks before I needed it for my Scandinavian Thanksgiving Menu and simply pulled it out of the freezer and reheated it the day of the feast. I love cooking ahead for big deal meals; it’s so helpful for stress management a.k.a. hanging out with your guests drinking Rhubarb Lillet Rose Aquavit Spritzers, which is really what you should be doing anyway when you have a big party, right? The good news is that you can make the garnish ahead of time as well. The pretty green sage provides some visual interest and awesome texture, but this simple soup is still delicious without it if you want to keep it really simple or sage isn’t your thing. I think it would be great to try this Leek Soup with Fried Sage with other fried herbs. In … Continue reading →

Monkfish Stew with Potatoes and Dill

Posted on by October 30, 2017

This Monkfish Stew with Potatoes and Dill has been one of my favorite weeknight dinners this Winter. But all Winter long, I’ve been waiting to post it because I think it’s perfect as we (finally) transition from Winter into Spring. It’s light, bright and healthy, as well as easy, which is the winning combination, no? I love having dishes that I can prep really quickly but still are guest worthy. With guests in mind, Monkfish Stew with Potatoes and Dill is a great excuse to stop by the really good bakery on the way home and pick up a loaf of fresh bread, because it’s perfect with some tangy, crunchy sourdough. If you want to make enough for the whole week, just reserve the fish and add it raw to the soup as you reheat. It only needs to cook for a few minutes but it tastes better freshly cooked as opposed to reheated. Of course lots of different fishes would be great in this stew, but I love the flavor and texture of monkfish. The firm texture holds up to the broth without breaking apart and the almost lobster-like tasted is delicious. This Monkfish Stew with Potatoes and Dill … Continue reading →

Chestnut Soup for Anna

Posted on by January 13, 2015

Not only is December chestnut season, and not only do I love them and all excuses to make chestnut recipes, but my dear friend Anna has just given birth to a beautiful son, and the only thing she has ever asked from me (from a culinary perspective) is for Chestnut Soup. Okay, that’s not quite the whole story, she actually said that the soup was so good that it inspired her to want to bathe in it, and gee, could I make that happen? So when her son was born, I knew just what to do, and I bet you have already guessed that it involved this Chestnut Soup for Anna. You know how you’re supposed to bring presents and casseroles etc. when your friends give birth? And then everyone brings lasagnas all at once, right at the beginning while the mother and the mother-in-law are still hovering close by? Well, that’s not when I stop in with food. I wait. I wait until the mothers have left and maybe dad is back to work and then I bring soup. In perfect single serving containers and I fill the freezer with it. So for Anna, it had to be Chestnut … Continue reading →

Five Squash Soup and Lime Caramel Corn

Posted on by November 16, 2014

Five Squash Soup and Lime Caramel Corn is probably the most playful dish I have ever made, and that’s a compliment, to be clear. I have to say, that I am quite proud of this one from a design perspective; after years of enjoying meals made magic by chefs like Wylie Dufresne who really play with their food, I’m glad I finally stepped up and took a small stab at it. Five Squash Soup and Lime Caramel Corn was a fun dish not just for the cook, it was a joy to serve to guests at my Caribbean Thanksgiving because of its playful characteristics. One can’t help but smile when a bright orange bowl of steaming soup is before them and it’s covered in popcorn and coconut chips! But it’s not just style without the flavor to back it up. The coconut milk, curry and kaffir lime are much of the secret to creating a rather unexpected sort of squash soup. Five Squash Soup and Lime Caramel Corn has some serious zing and tang to it, which accents beautifully on top of a base of savory fennel, onion, and celery that you’d expect of a roasted squash soup. But the pièce … Continue reading →

Canlis Parsnip Soup Hazelnut Gremolata

Posted on by October 29, 2014

This lovely Canlis Parsnip Soup Hazelnut Gremolata came from, you guessed it, Canlis Restaurant in Seattle. It also came with a lovely story. I was first exposed to Canlis a few years ago now, when my dear friend Andrea was married in Seattle. It was a gorgeous October weekend with fall leaves, sunshine, and lots of amazing food. Since everyone came from out of town, they planned the entire weekend for us and we had a lovely tour of the city on a double decker bus. We had dinner at Matt’s in the Market after the rehearsal and it was excellent. We caught up with friends, enjoyed several cocktail hot spot, and then, after a beautiful ceremony, we were treated to dinner at Canlis for the reception. It was absolutely lovely. We had the entire upstairs to ourselves complete with a gorgeous view of the Sound and of course an amazing meal. The evening started off with pink bubbly, toasts, and a jazz band. A paired wine dinner followed and while each course was absolutely excellent, for me, it was the Canlis Parsnip Soup Hazelnut Gremolata, which was paired with an amazing Sancerre that stole the show. Part of it … Continue reading →

Kitchen Sink Black Bean and Ham Soup

Posted on by January 26, 2015

When it comes to using up leftover Easter Ham, it doesn’t get much better, or much easier than Kitchen Sink Black Bean and Ham Soup. And I got to run down some of the odds and ends I’d stashed in my freezer. That’s not to say that this improvised cooking project didn’t require a little creativity and flexibility. In one of my previous lives, I was a high school English teacher, and I taught Steinbeck’s Of Mice and Men. To introduce the book, I’d always start with Robert Burns poem, To a Mouse, on Turning Her Up in Her Nest with the Plough. I often quote from his beautiful poem, (from which Of Mice and Men takes its name) when things don’t work out as I’ve expected. In my terrible Scottish accent I say, “The best-laid schemes o’ mice an’ men Gang aft agley.” That phrase inspired a whole category of recipes I call “Gang aft agley” and it includes Beet Gnocchi, an amazing artichoke tale you can read all about before making Artichoke and Preserved Lemon Soup and to a lesser degree, this Kitchen Sink Black Bean and Ham Soup. I started in the crockpot, but I didn’t end … Continue reading →

Skinny Clam Chowder

Posted on by July 2, 2015

I know you’ve been anxiously awaiting this Skinny Clam Chowder. Back when I shared my corn crab chowder recipe, I teased you with the knowledge that I make chowder two different ways. So here it is, the other approach: Skinny Clam Chowder. This recipe is great for all kinds of people with dietary restrictions, especially for those friends with gluten allergies, since it is thickened with potatoes instead of a roux. While being low in fat and calories, the flavor is still incredibly rich and hearty. Skinny Clam Chowder is perfect for this Winter that just keeps going, because it satisfies that Winter desire for rich hot soups without packing on the pounds. But because it’s not a heavy cream based chowder, it actually makes a great year round soup as well. And lots of friends who work in over-airconditioned offices have told me on the regular that they really like making this soup for a light Summer lunch. Traditionally, Clam Chowder is served with Sourdough bread, especially on the West Coast, but I often serve my Skinny Clam Chowder with tender homemade potato rosemary rolls- there’s something about the rosemary that’s really perfect. Skinny Clam Chowder is a great make … Continue reading →

French Onion Soup

Posted on by October 26, 2014

I blame the cold, but I’m off task again with this classic French Onion Soup. It all started this morning as I wrote up my notes for the Cranberry Margarita. See, it’s a frozen margarita. And in general, I don’t even like frozen drinks (but this one’s great). I just came in from walking the dog. It was really cold. I started trying to say something positive about a frozen drink. I couldn’t. I started looking at old photos and thinking about what I wanted for lunch. Hint, it wasn’t a frozen drink. The next thing I knew, I was defrosting French onion soup and digging through the cheese drawer looking for a good melting cheese. Voila. French Onion Soup. Just what the weather ordered. Aren’t you glad I’m off task, and you’re seeing beautiful French Onion Soup. 2 pounds onions 3 sprigs fresh thyme (or ½ – 1 teaspoon dried- but the fresh is WAY better) 2 bay leaves ¾ teaspoon salt 2 tablespoons unsalted butter 1 tablespoon all-purpose flour (optional- slightly thinner but gluten free) ¾ cup dry white wine ⅔ cup dry sherry (I like to use a fino here) 4 cups beef (or veggie) broth (no … Continue reading →

Sweet Potato Chipotle Soup

Posted on by October 27, 2014

This creamy, sweet and spicy Sweet Potato Chipotle Soup was a perfect fit with my Mexican theme. The crunch of the apple corn salad gave it both textural and visual intrigue. Mike and Rebekah served an amazing applejack ginger beer cocktail with it and all in all, this course was an easy success. The Sweet Potato Chipotle Soup also stayed on the soup rotation in our house because it’s healthy as well as flavorful. This recipe serves 6-8, but I tripled it for Thanksgiving. It scales well. 2 tablespoons oil 2 cups sweet yellow onion; large dice 2 cups fennel; large dice 2 cups celery; large dice 2 garlic cloves, smashed 1 bayleaf 1-inch piece fresh ginger; sliced 2 Granny smith apples—peeled, seeded and coarsely chopped 2 pounds sweet potatoes; peeled and sliced or roasted and scooped out 1 cup white wine 1 quart vegetable stock 2 cups water 1 cup apple cider 1-2 small canned chipotles in adobo sauce Salt 1 pink lady apple; cut into ¼ inch cubes fire roasted frozen corn 1 tablespoon lime juice 1 teaspoon lime zest salt In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, celery, fennel, garlic, … Continue reading →

Mushroom and Dill Wheatberry Soup

Posted on by October 27, 2014

Soup season is fully upon us, at least here in Philly and I’m celebrating with this Mushroom and Dill Wheatberry Soup. I like Mushroom and Dill Wheatberry Soup because it’s hearty and filling, but still a little elegant in its own rustic way. I use big chunks of mushrooms and a hearty grain that won’t break completely down- wheatberries are great, but farro, wild rice, barley, whatever you have around will be perfect. The key is lots of fresh dill. Mushroom and Dill Wheatberry Soup is great take to work soup as you don’t need anything extra to make it a satisfying meal. 2 cups onions 1 cup celery ¼ cup flour 1 bayleaf 1 tablespoon butter 1 tablespoon olive oil 1 tablespoon crushed garlic ¼ – 1 teaspoon red pepper flakes (optional) 1 cup white wine 6 cups stock (chicken or vegetable); divided 1 cup wheat berries ¼ cup fresh dill; minced (dry really doesn’t cut it here) 4 tablespoons fresh parsley 12 ounces sliced mushrooms (I used a mix, they were on hand, but button are great) 1 ½ cups frozen (or fresh) peas ½ cup sour cream, yogurt, cream, or milk (optional) salt black pepper Sauté the mushrooms in … Continue reading →

Crab Corn Chowder

Posted on by October 27, 2014

It’s finally time for Crab Corn Chowder. While it’s still been gorgeous in Philly and much of me has been living the life of a fall denialist, this past Friday I took my parents out to Terrain for some fall gardening and pumpkin picking. Let’s just say that it inspired me to remember some of the reasons I love fall. And it eased my bitterness at Summer’s end just enough to encourage a little soup making. I make two styles of chowder, and I switch back and forth between the two constantly. My Skinny Clam Chowder uses potatoes as a thickener while this Crab Corn Chowder recipe uses flour. Of course the techniques are interchangeable, sometimes I use the potato method with Crab and the flour method with clams, it doesn’t matter, but it’s great to know both, because they both have their virtues. This Crab Corn Chowder is great because it’s filling and hearty but light and surprisingly low fat and calorie given its rich taste. I love Crab Corn Chowder for a welcome to fall dinner, complete with apple cocktails, rosemary rolls and Apple Cranberry Pie. 2 cups celery; diced 2 cups onions; diced 1 tablespoon olive oil 1 tablespoon butter … Continue reading →