Cook. Nourish. Heal. Celebrate.

Posts tagged as soups

Cauliflower-Leek Soup with Crispy Shrimp (AIP, Paleo)

Posted by Stephanie Meyer on Jul 1, 2014 at 1:57pm

Cauliflower-Leek Soup with Crispy Shrimp(AIP, Paleo)For those of you who plan ahead, this is a soup for after the celebrating, when the July 4th ribs and potato salad and pie have been gleefully devoured and left you ready for something lighter. Encourage the pendulum swing back to fresh with restorative rich broth and garden-fresh vegetables, whirred in a blender to something creamy and bright. Make it a meal with crispy shrimp (to me, there is nothing better than crispy shrimp in creamy soup). Or, depending on your mood, garnish with crackling shallots, beefy meatballs, crumbled bacon, sauteed mushrooms, or dried fruit.Cauliflower-Leek Soup with Crispy Shrimp | Fresh Tart (AIP, Paleo)If you’re finding yourself with unmanageable amounts of kohlrabi and various greens in your CSA box, this soup is for you. Roasted kohlrabi is wonderful and purees beautifully. I used mizuna (a bitterish, leafy green) in the soup pictured but I make this soup all the time with spinach, arugula, or cress, whichever I have on hand. Once you nail down the basics, you’ll see that this same technique can be applied to any combination of farmers market and/or garden goodies. Garlic scapes for garlic. Spring onions for leeks. Whatever fresh herbs you desire. On and on.Cauliflower-Leek Soup with Crispy Shrimp | Fresh Tart (AIP, Paleo)Have a safe and festive holiday weekend! You’re making a weekend of it, right? I certainly am. A potluck barbecue on Friday, perhaps a bike ride or a trip to the lake on Saturday. I got a new car last week and I opted for a small SUV (I named her Sally) so I can haul my bike around and you know, not get stuck in the winter. Yes, I’m thinking about winter. Not too much, only in the way one must think about death (heh) – as something inevitable, best used to motivate filling one’s days with sunshine, love, purposeful work, art, music, family, friends, and good food, including canning jam and pickles for the dark days of February.

Happy 4th!

Recipe for Cauliflower-Leek Soup with Crispy Shrimp at TC Taste/Minnesota Monthly Magazine.

Chicken Broth

Posted by Stephanie Meyer on Nov 7, 2013 at 6:21pm

Chicken Broth | Fresh TartHere, in this jar, is the pure gold otherwise known as chicken broth. Utterly delicious yes, but equally as important – soothing. Healing. Not just to my soul, but to my sometimes bitchy digestive system. When I accidentally eat gluten, or hit a non-gluten grain too hard, I had might as well pull out my maternity clothes because seriously, I look l like a full-term Nathan 2.0 is about to arrive. I hate when it happens, and I try mightily to prevent it, but…so it goes in the world of food. The remedy? A mug full of hot chicken broth, made from fresh chicken. Ahhhhhhh, heaven.

It’s gotten to the point that I feel a bit anxious when I’m running low. I keep several containers in my freezer, ready to sip on its own (a perfect snack), or to turn into the best fast soups on the planet (more on that later this week). Chicken broth in a box is so ineffectively limp in comparison, and the real deal is so ding dang easy to make and freeze, that it just doesn’t make sense to be without it.A Chicken Soup Supper | Fresh TartI can’t post about a good, rich chicken broth without reminding you of this cozy M.F.K. Fisher recipe for A Chicken Soup Supper, one of my very favorite dishes.Chicken Broth | Fresh TartThis is more of a process than a recipe:

Chicken Broth

First and foremost, buy seriously good chicken. This elixir is only as healthy and healing as the ingredients you put into it, so spring for a farmers market or co-op chicken, a free-range, hormone-free, locally raised gem (’round these parts, Kadejan, Callister, etc.). Sometimes I buy a whole chicken, sometimes I buy a combo of wings, thighs, and legs, around 3-5 pounds.

Get ready to release some aggression. Set out a large stockpot (or crock pot; notes below). Grab a cleaver, and a large cutting board. Lay the chicken pieces (or whole bird) on the cutting board and start hacking with your cleaver. Like, stand back, make sure no human body parts are anywhere near, and thwack! Hack into the bones in several places, perhaps even through the bones. Toss the hacked pieces into the stock pot as you go. When you’re done, pour about 1/2 cup of white wine into the pot, then add filtered water to cover the chicken pieces by one inch. Add 1 teaspoon or so of dried thyme. Add a bay leaf or two. Add one small, quartered onion as well as three cloves of smashed garlic. Add 3 teaspoons of sea salt.

Set the stock pot over medium-low heat. Bring to a slow, slow simmer, NOT a boil. Do not cover. It will take awhile to come to a simmer, which is great, because you can wash a few dishes, sweep the floor, sip a glass of wine, do some work, or watch a movie while you wait. Check the broth every once in a while. When it’s slowly simmering, turn the heat to low, and let the broth barely simmer for up to 3 hours, skimming occasionally without stirring.

Remove from heat and set aside until cool enough to handle. Line a colander with several layers of cheese cloth and strain warm broth into a large bowl. Discard chicken, bones, and vegetables. I taste for salt and add it at this point, but you can leave it as is and adjust seasoning as you cook with it – your call. Cool broth to room temperature and transfer to storage container(s). I usually transfer to 4 containers, make soup with one, and freeze the other three. Fat will rise to the top, which you can leave in place (for richer broth), or remove when solid and chilled. Up to you.

If you use a crock pot, follow the directions above except add all the ingredients to a large slow cooker and set on low. I like to set it up before I go to bed and let it simmer overnight, for up to 10 hours. I cool and strain the broth in the morning. Crock pot chicken broth is lovely, nice and clear, because it never boils.

Ham, Bean & Sauerkraut Soup

Posted by Stephanie Meyer on Oct 29, 2013 at 3:31pm

Ham, Bean & Sauerkraut Soup | Fresh TartIt’s hard to beat the rib-stickin’ comfort of a bowl of ham & bean soup. I prefer it brothier than the version I grew up eating, and like many soups, it’s made even better with the tang of sauerkraut.Beef Tostada with Sauerkraut | Fresh TartIn fact, sauerkraut’s salty acidity elevates many savory dishes, far beyond the typical brats-n-beer pairing (which is, of course, delicious). Go for traditional lacto-fermented kraut, for best flavor and nutrition, then start adding it where pickled things taste best: tostadas (that’s my din last night pictured above, beyond good), burgers, salads, soups, egg salad, stir-fries, stroganoff (one of my faves), alongside cheese, and on anything pork. Anything. Pork.

(Recommendation: Bubbies Lacto-fermented Sauerkraut, widely available at grocery stores and co-ops. Or…make your own! This recipe via The Kitchn is a terrific read. Also, for a scrumptious sauerkraut dish, you must see this recipe for Rustic Potato, Sauerkraut, & Beef Galette over at Relishing It. Holy yum.)Ham, Bean & Sauerkraut Soup | Fresh TartI employed a couple of other tricks to boost the taste and nutrition of this soup: 1) I sprouted the beans before cooking them (which makes them easier to digest, which makes you more popular at work and at home), and 2) I included not just ham, but ham bones, for the broth. That ham bone you froze after Easter dinner? Now’s the time to pull it out and get simmering.Ham, Bean & Sauerkraut Soup | Fresh TartRecipe for Ham, Bean & Sauerkraut Soup at TC Taste/Minnesota Monthly Magazine.Birchwood Cafe Kickstarter FundAnd for you fans of Good Real Food, and neighborhood cafes that elevate their neighbors as well as the entire community, and causes with clear and excellent goals, I gently encourage you to support the Birchwood Cafe’s Kickstarter Fund, launched on their 18th (!) anniversary. It takes just a second, and as little as a dollar, but feels like a million bucks. #GoBirchwoodGo!

Smoky Sausage Soup with Kale and Chickpeas

Posted by Stephanie Meyer on Oct 1, 2013 at 1:57pm

Smoky Sausage Soup with Kale & Chickpeas | Fresh TartI realize, typing this, that I’m hitting you with two soup/stew recipes in a row. Oops! Well, ’tis the season, right? The combination of cool nights and piles of gorgeous harvest apparently makes me want to stew everything in sight. (In fact, I sort of do that, in batches as I go, a way of giving my future, hungry self precious little gifts to heat up on the craziest of days.)

This soup is a terrific weeknight soup, with not too many ingredients, because smoky, garlicky kielbasa sausage imparts a ton of flavor fast, without a lot of chopping and messing around. The soup is traditionally made with just kale and potatoes, but I add chickpeas because seriously, sausage and chickpeas are one of the world’s best flavor/texture combinations. If for some reason you dislike chickpeas but are a fan of white beans – great! Sausage and white beans are another of the world’s best flavor/texture combinations. You could even skip the beans. Or add other vegetables to the mix. That’s why soup is magical: It’s all good.Smoky Sausage Soup with Kale & Chickpeas | Fresh TartI hope you’re finding time to spend outside while Minnesota shines its sparkly, shiny best. When you come in, I have a soup recipe that will hit the spot…

Recipe for Smoky Sausage Soup with Kale and Chickpeas at TC Taste/Minnesota Monthly Magazine.

Green Gazpacho with Fried Shrimp: Tomato Party Part I

Posted by Stephanie Meyer on Aug 14, 2013 at 9:39am

Green Gazpacho with Fried Shrimp
As pretty as green gazpacho is – a tangy twist on the usual – what I enjoy most about this dish is the fried shrimp WITH the gazpacho. With any gazpacho! I ordered the two together in a Palm Beach restaurant years ago – a smooth, creamy gazpacho with a side of hot, crispy little rock shrimps, so fresh and sweet – and the two were thereafter married in my mind.

I think people assume that both gazpacho and fried shrimp are time-consuming to make but honestly, they’re both fast and easy. Toss ingredients in a blender, chop, taste, adjust seasonings, chop some more, perhaps go full-on puree…done. You have gazpacho.

Green Gazpacho with Fried ShrimpAnd fried shrimp, at least the way I like them, with just a whisper of a crunchy coating, take no more time than sauteeing them.

I didn’t include it in this go-round, but the Grilled Corn Salsa I shared a couple of years back is a perfect gazpacho garnish!

Recipe for Green Gazpacho with Fried Shrimp at TC Taste/Minnesota Monthly Magazine.

Avgolemono (Greek Egg Lemon Soup)

Posted by Stephanie Meyer on Jun 18, 2013 at 3:24pm

Greek Egg Lemon SoupYou might not think of making a pot of chicken broth on a warm summer day, but I suggest it anyhow. There are just so many fast, flavorful meals that spin out of one simple stockpot, for several days into the week, that it’s the perfect summer Sunday move. Plop a chicken in a pot, add pleasantly salty water, set it on the burner to simmer, and head out to work in your garden. When you come back in, mosquito-bitten and starving, you’ll have tender chicken, fragrant broth, and several options for what to make for dinner. (Especially if you’re harvesting vegetables from that garden!)

First up: Avgolemono, or Greek Egg Lemon Soup. Magically restorative like its culinary cousins chicken noodle and matzo ball, avgolemono’s chicken comfort feels just right in spring and summer thanks to a generous squirt of lemon. It’s traditional to serve plain – just rice, egg yolk, lemon, sometimes with little pieces of chicken – but I love it studded with quickly sauteed seasonal vegetables. Any combination will do: asparagus, chives, mushrooms, carrots, artichoke hearts, peas, fava beans, green beans, pea shoots, spinach…on and on, changing as the season goes along.Avgolemono (Greek Egg Lemon Soup)It’s a little bit amazing what the addition of a few egg yolks does to a pot of broth – think smooth and creamy, without one drop of cream. Despite its velvety texture, this soup is quite light on calories.

Recipe for Avgolemono (Greek Egg Lemon Soup) at TC Taste/Minnesota Monthly Magazine.

PS See below for a Quick Pasta Primavera – also making use of that lovely broth and chicken!

Asparagus Soup with Pecans & Brown Butter

Posted by Stephanie Meyer on May 15, 2013 at 9:49am

Asparagus is of course one of spring’s best treats. Whether steamed, roasted, or sauteed, everyone adores asparagus snuggled up to eggs or salty ham or even better, both! But my personal favorite is butttery asparagus, especially showered with toasted nuts. This soup puts a good amount of asparagus to creamy use, with brown butter and pecans to gild the lily. A squeeze of lemon and fresh chives keep the gilding in check.

A soup this silky smooth and pretty seems fussy or even fancy, but it’s really quite simple to pull together, 30 minutes from start to finish. Given that temps are reaching 90 degrees today, you could eat it chilled with a dollop of Greek yogurt or creme fraiche, with a crisp salad (that includes salty ham and/or a soft-cooked egg!) and welcome spring in style.

Recipe for Asparagus Soup with Pecans & Brown Butter at TC Taste/Minnesota Monthly Magazine.

Chickpea Soup

Posted by Stephanie Meyer on Dec 4, 2012 at 12:07pm

Chickpea Soup with Crispy Brussels & Walnuts

Braise a pot of beans one day, eat well for the next several. It’s the laziest, most delicious way to fill a week with food that I can imagine.

Day 1 eat a bowlful of beans, on their own or alongside a roast or spooned over rice.

Day 2 fry some beans until crispy and top with sauteed greens and a poached egg.

Day 3 puree some of the cold beans with garlic, fresh lemon juice, and olive oil and eat the spread with chips or smeared generously on grilled bread.

Chickpea Soup with Crispy Brussels & Walnuts

Day 4 puree some of the warm beans with chicken or vegetable stock and eat piping hot as soup, topped with crispy Brussels sprouts and toasted walnuts (fry sliced Brussels in hot olive oil/butter combination).

Your ideas? Share them!

The soup pictured is made with chickpeas, although the foolproof recipe – via Cafe Levain chef Adam Vickerman – is written for white beans. His technique works for whatever beans you like, so experiment away! (Leftover beans freeze beautifully, by the way.)

Original recipe for Braised White Beans at TC Taste/Minnesota Monthly Magazine.

Roasted Tomato Soup

Posted by Stephanie Meyer on Sep 25, 2012 at 4:54pm

roasted tomato soup fresh tart stephanie meyer

Despite our first frost, there are still plenty of tomatoes kicking around! Make a double batch of this easy soup and freeze it for a mid-winter’s treat. Or eat it all hot from the pot, which is a good plan too. I make this soup all season long by roasting tomatoes as I pick them, stashing them in the fridge, then at week’s end simmering it all into a batch of soup. You could freeze batches of roasted tomatoes as well, see mid-winter’s treat mentioned above.

It’s always great fun to enjoy tomato soup with a grilled cheese sandwich so if that’s what you’re in the mood for – back-to-school and chilly nights and such – skip the croutons and cream and grill away with cheese and butter. Slide a slice of tomato or a smear of tomato jam into the middle of the sandwich for a vertically integrated tomato explosion. Killer.

socca stephanie meyer fresh tart

I left the cream in the version pictured, then fried up socca (chickpea flour pancakes) to eat as a warm (gluten-free) flatbread with my soup. Bits of crispy sage, a sprinkle of garlic scape salt, lots of freshly ground black pepper, and an extra drizzle of olive oil made for a fast treat, one of my very favorites.

roasted tomato soup fresh tart stephanie meyer

Recipe for Roasted Tomato Soup at TC Taste/Minnesota Monthly Magazine.

Fall Soups: Twin Cities Live

Posted by Stephanie Meyer on Sep 8, 2012 at 8:39pm

I had a blast chatting fall soups on Twin Cities Live this week! I specifically talked about Coconut Curry Sweet Corn Soup, but also brought along Pozole (pork braised with chiles and hominy) and a Chicken Vegetable Soup that’s pretty much the perfect post-Thanksgiving soup (obviously made with turkey not chicken – please forgive me for mentioning Thanksgiving this early in September…).

It’s nice to serve the Pozole with freshly fried tortilla chips. Then again, everything is nice with freshly fried tortilla chips.

pozole stephanie meyer fresh tart

It was fun for me to look back at my Farmily post for the Chicken Vegetable Soup recipe. We’ve had so many delicious times at my aunt Mary & uncle Bruce’s farm!

chicken vegetable soup fresh tart stephanie meyer

Recipes for all three soups at Twin Citites Live.