Cuisine: Soup

Curried Lentil Soup

I made this Curried Lentil Soup in my Instant Pot, but as always, I have included the stovetop instructions. This soup is vegan and gluten-free and full of flavor. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. They're also packed with folate, iron, phosphorus, potassium and fiber. I dropped gave some to my step mother and she is begging me to make it again. It's really good served with naan bread.

By Leslie Blythe

Summer Gazpacho

Here is a post from my Gazpacho loving husband Eric!
Gazpacho, that wonderfully refreshing chilled Andalusian vegetable soup, is perfect for these late days of summer when temperatures soar and vine-ripened tomatoes are plentiful. It can be chunky or smooth but the classic way—made in a blender—always reminds me of Pedro Almodóvar’s movie Women on the Verge of a Nervous Breakdown. While I love garlic, I do not like to eat it raw so I roasted the garlic in the oven before blending it in the soup but the choice is yours. Good sherry vinegar is the most important ingredient and while you can use red wine vinegar, sherry vinegar is really the best.

By Leslie Blythe

Chicken Pot Pie Soup for a Crowd

Over the years in my catering life, I have done many crazy events. Last weekend, I was hired to serve lunch for 35 people outside at a Springer / Cocker Field Trial event about an hour and a half north of Pasadena (north of Lake Arrowhead). I served chili on Saturday (the obvious choice) and on Sunday, this Chicken Pot Pie Soup topped with a buttermilk biscuit. It had to be something I could heat up on a camping stove. The night before I had a panic attack (common before catering!) and realized it was going to be very windy. Because I could not find a "wind guard" for my stove, my extremely handy husband, made one out of sheet metal and insisted on painting it to look nice (not necessary!). Anyway, the soup was a big hit. After all that, I made dinner for 6 on Sunday for my friend/client. I am a bit too old of all of this, given that I have a VERY scary birthday coming up soon. I spent all of yesterday recovering from the whirlwind of a weekend. I also have a 4 - 6 serving recipe for Chicken Pot Pie Soup.

By Leslie Blythe

Tuscan White Bean and Lentil Soup

This Tuscan White Bean and Lentil Soup is easy and quick to make. It can be made in an Instant Pot, a Slow Cooker or on the stovetop. This soup calls for the rind of Parmesan cheese. The rind adds a robust flavor. You should never throw out the rinds. I keep them in a ziplock bag in the freezer. You can use it for soups, stews, risottos, tomato sauce, etc.

By Leslie Blythe

Vaquero Bean Soup

I love using a leftover ham hock to make soup. I also happen to have some Rancho Gordo Vaquero beans. If you don't know about Rancho Gordo, then you need to check them out. You can substitute other beans for this soup, like black beans. I have given you the recipe for 3 cooking methods - Instant Pot (which is what I did), Slow Cooker or stovetop. Before serving, I love adding a splash of sherry vinegar, which brightens it up and add a burst of flavor.

By Leslie Blythe

Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard

I made this Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard with leftover ingredients I had In my fridge. Here are two ways to make it - on the stovetop or in the Instant Pot. You could also purée a few cups of it to make it a creamy soup. Serve it with some good crusty bread and a salad. I love butternut squash, which has more potassium than a banana. Its benefits are too many to mention!

By Leslie Blythe

Salmorejo

This recipe is from Ina Garten's new book Modern Comfort Food, which is being released on October 6, 2020.

Salmorejo is a purée made from tomatoes, red peppers, bread, olive oil and garlic, originating from Cordoba in Andalucia, southern Spain. It is the perfect thing to make using any tomatoes from your garden. This cold soup is so light and refreshing.

By Leslie Blythe

Spicy Miso Ramen

I got a text from my friend Barbee in San Francisco asking if she could substitute white miso paste for red. She was making this Spicy Miso Ramen that she found in an article titled Selena Gomez Dishes on Her Favorite 'Comfort Foods' and Learning to Cook in Quarantine in People magazine!
Miso Paste 101
Red miso is the saltiest, most pungent variety. You only need a little bit to add some serious umami to your dishes. It's typically made with fermented soybeans and barley or another grain and is saltier than white miso. It ranges from dark brown to red in color
White miso (which is actually light yellow in color) is made with fermented soy beans and rice. It's fermented for a short period of time, which makes it more mild and sweet in taste. Since it's the most mild kind of miso, it's also the most versatile. If you're buying only one miso to use in a bunch of recipes, this is the best choice.

Anyway, she said it was absolutely delicious!

By Leslie Blythe

Miso Ginger Dumpling Soup

I made this Miso Ginger Dumpling Soup using frozen dumplings and Trader Joe's Miso Ginger Broth. I have also included an easy recipe for the broth if you don't live near a TJ's. You could add other ingredients like sautéed baby bok choy, mushrooms, tofu, etc. It's a light and healthy comforting soup that's ready in about 10 minutes.

By admin

Broccoli Cheese Soup

This Broccoli Cheese Soup is creamy, cheesy and comforting. It makes a great lunch. I made it in my Instant Pot, but have also included the stovetop instructions. The recipe is vegetarian, though you can use chicken stock instead of vegetable stock.

By admin