4 Souper Recipes
Dec 28, 2018 05:17PM
Ratatouille Soup with Creamy Parmesan Polenta
Submitted by Pottery World Café, 4419 Granite Drive, Rocklin, 916-624-8080, potteryworld.com/pottery-world-cafe
2 tbsp. olive oil
2 medium red onions, diced
1 medium eggplant, diced
2 medium red bell peppers, diced
4 garlic cloves, finely chopped
2 medium zucchinis, diced
1 can (28 oz.) organic diced tomatoes
4 cups organic vegetable broth
2 tsp. herbs de Provence
Salt & pepper, to taste
Fresh basil, chiffonade
3 cups fat-free milk
1 cup water
1 tsp. kosher salt, to taste
1/8 tsp. freshly ground black pepper
1 cup quick-cooking polenta
1/4 cup fresh Parmigianino-Reggiano, grated
Heat the olive oil in a large saucepan over medium heat. Cook onions, stirring until soft. Add eggplant, peppers, and garlic. Cook over low heat, covered, approximately 20 minutes or until soft. Add zucchini, canned tomatoes, and vegetable broth; simmer, covered, until vegetables are tender. Add herbs de Provence and salt & pepper.
Prepare polenta. Bring milk, water, salt, and black pepper to a boil over medium heat. Slowly stir in polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese.
Place polenta in a bowl and add soup around it. Top with fresh basil.
Submitted by Farmer's Delicatessen & Bakery, 3952 Cambridge Road, Cameron Park, 530-672-6800, farmersdeli.net
1 whole organic chicken, at least 3 lbs. or more
2 large yellow onions, peeled and left whole
10 fresh or dried bay leaves
30 black peppercorns
2 cups carrots, cubed
2 cups celery, cubed
Fresh Italian flatleaf parsley, finely chopped, to garnish
Scallions, thinly sliced, to garnish
Salt & pepper, to taste
Rinse your chicken and place in a large pot. Cover with enough water so it’s one inch above the meat. Add onions, peppercorns, and bay leaf. Bring to a boil and lower heat to simmer for at least 2 hours, covered.
Remove chicken. Once cool enough to handle, remove all bones and skin (can be used later to make another small batch or stock) and keep meat separate from broth until ready to serve.
Pour liquid through a sieve and put back into the pot. Discard cooked onion, bay leaves, and peppercorns. Place carrots and celery in liquid and simmer for 20 minutes, just until vegetables are cooked.
Place selected pieces of chicken in a bowl, and ladle broth with vegetables over meat. Sprinkle fresh parsley and scallions on top and add salt and pepper to taste.
Serve with whatever starch (rice, pasta, millet, etc.) you desire.
Mediterranean Lentil Soup
Submitted by Garden of Eat’n, 1228 Galleria Boulevard, Suite 130, Roseville, 916-771-0630; 1850 Grass Valley Highway, Suite 320, Auburn, 530-885-4500, gardenofeatn.net
3 tbsp. extra virgin olive oil
1 (14 oz.) can diced tomatoes
2 stalks celery, finely chopped
2 carrots, shredded
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow onion, finely chopped
*Mediterranean spice blend (1 tbsp. ground cumin, 1 tbsp. parsley, 1 tbsp. ground turmeric, 1 tbsp. ground cinnamon, 1 1/2 tsp. coriander, salt & pepper, to taste)
4 cups reduced-sodium chicken or vegetable broth, or water; add more as needed
1 1/2 cups red lentils
2 garlic cloves, finely chopped
1 tomato, chopped
1 (8 oz.) can tomato paste
1/4 of a red cabbage, chopped
1/2 cup baby spinach
8 oz. cooked basmati rice in saffron
6 tbsp. cilantro leaves, coarsely chopped, to garnish
In a heavy soup pan, heat extra virgin oil over medium heat. Add diced tomatoes, celery, carrots, green and red bell peppers, and onions. Stir for about 10 minutes until onions and celery are tender and soft. Sprinkle in Mediterranean spice blend; keep stirring for 1-2 minutes.
Add chicken broth or vegetable broth and, or water. One by one, add lentils, garlic, tomatoes (both fresh and paste), and cabbage. Turn heat down to medium and let simmer for about 30-35 minutes.
After bringing the liquid to a boil, add spinach and saffron basmati rice (cooked in separate rice cooker) for 5 minutes. Garnish with chopped cilantro.
*Mix all of the spices together before adding to the soup (they mix more evenly when dry).
Tom Kha Kai (Thai Coconut Soup)
Submitted by Thai Paradise, 2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988, thaiparadisefolsom.com
1 (14 oz.) can coconut milk
4 oz. water
4 pieces galangal
3 kaffir lime leaves
4, one-inch pieces of lemongrass
14 oz. chicken breast, sliced
1 cup white mushrooms, quartered
4 tbsp. lime juice
1 tbsp. palm sugar
1 pinch of salt
1 tbsp. red onion, sliced
1 tbsp. green onion, sliced
1 tbsp. tamarind juice
1 tbsp. fresh cilantro, to garnish
Combine coconut milk, water, galangal, kaffir lime leaves, and lemongrass in a medium saucepan and bring to a boil over high heat. Add chicken, mushrooms, lime juice, palm sugar, salt, red and green onions, and tamarind. Reduce heat and simmer until chicken is firm, about 3 minutes. Garnish with cilantro.