Category Archives: SOUP, STEW, AND CHOWDER RECIPES

ITALIAN BEAN SOUP

While in Italy recently we spent a couple of nights on the beautiful Isle of Ischia in the Gulf of Naples. The Isle of Ischia is the birthplace of our dear friend Gaspare Trani, who until recently owned along with his wife Diane, the fabulous Gaspare’s Ristorante in the Phinney Ridge neighborhood of Seattle. (I am still in mourning! Gaspare actually had the gall to sell the restaurant and semi-retire.) It is still possible to experience his wonderful food however because he retained the catering side of the business. For more information or to place an order, please visit their website www.gasparesrestaurant.com or email them at diannetrani@yahoo.com.

Before we left for Italy we asked the Tranis where we should dine while in Ischia Porto. (Who better to ask after all?) They quickly answered that by all means we should eat at Ristorante da Raffaele. So not being dummies we took their excellent advice and ended up eating there both nights.

The second night we were not exceedingly hungry so we thought we would just start with a bowl of soup each and then share a primi or secondi. I ordered a cream of mushroom soup and Mr. C ordered the Fagioli (bean soup). While my soup was good; Andy’s was outstanding. So good in fact that he only shared one itsy-bitsy little spoon full with me. But the taste I did have left me wanting more. So when I got home I went on a quest for the perfect bean soup.

My search took me all through Italy. What I soon realized was that there are as many recipes for bean soup in Italy as there are cooks. And being the wise, practical and wonderful cooks that the Italians are, their soups often contain whatever happens to be on hand. You have a small piece of leftover pancetta and a few seriously sad veggies in the bottom of your refrigerator, no problem. Make a soup. And that soon to be moldy rind of Parmesan, well what the heck throw that in too. And while you’re at it, why not toast up yesterday’s baguette and add it to the soup at the last moment for some crunch and another depth of flavor.

Like I said, after looking at many recipes and also drawing on many years of making soup almost every cool weather weekend, I came up with my own take on a non-regional but distinctly Italian bean and vegetable soup. Don’t be put off by the long list of ingredients. The soup actually goes together fairly quickly. And don’t limit yourself just to the veggies I use. You have a lone zucchini looking lonely and forlorn in your veggie drawer, dice it up and add it towards the end of the cooking time. Same with a small amount of butternut squash, cauliflower, parsnip, etc. The only vegetable I would not add is potato. There is already plenty of starch provided by the beans.

So next time you are in the mood for a hearty and delicious soup, build yourself a pot. As with most soups, it’s even better the second or third day. It also freezes beautifully.

(More to come on the Isle of Ischia)

2 c. dried white beans, such as cannellini or Great Northern
kosher salt
1/4 c. extra virgin olive oil, plus extra for toast and serving
scant 1/4 lb. finely diced pancetta or thick lean smoked bacon, opt.
2 small yellow onions, chopped
3 small carrots, chopped
3 stalks celery, chopped
1 fennel bulb, thinly sliced
1 tsp. kosher salt
freshly ground black pepper
6 cloves garlic, divided
1/4 tsp. crushed red pepper flakes
½ tsp. toasted fennel seeds, crushed
1 (28-ounce) can Italian plum tomatoes, like Cento or 1 box Pomi brand chopped Italian tomatoes
4 lightly packed cups coarsely chopped or shredded Savoy or napa cabbage
4 lightly packed cups coarsely chopped kale
1/2 c. chopped fresh basil leaves
3-inch piece of Parmesan rind
6 c. chicken or vegetable stock
rustic baguette, sliced
freshly grated Parmesan, for serving

In a large bowl, cover the beans with cold water. Cover and allow to soak overnight in the refrigerator. Drain the beans and place them in a large pot with 8 cups of water; bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, or until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the ¼ cup olive oil in a large stockpot. Add the pancetta and cook until crisp. Remove from pan and set aside. Add the onions, carrots, celery, fennel, salt, and pepper; cook over medium-low heat until the veggies start to brown. Add 5 cloves of the garlic that have been finely minced, red pepper flakes, and toasted fennel seeds. Cook over medium-low heat until the garlic releases its aroma, about a minute. Add the tomatoes with juice, cabbage, kale, basil, and Parmesan rind. Cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving the cooking liquid. In the bowl of a food processor, puree half of the beans with a little of the reserved cooking liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup along with the reserved fried pancetta and bring to a boil. Reduce the heat and gently simmer for 30 minutes. Adjust seasoning.

Meanwhile baste both sides of the baguette slices with olive oil and bake in a pre-heated 400 degree oven until crispy brown, about 9 minutes on the first side, flip and a good 3 minutes on the other. Remove toast from oven and with the remaining garlic clove, skinned but left whole, scrape each piece of the toast. (You will be surprised how quickly the clove of garlic “melts” into the toast. You might even need an additional clove.) Set aside until ready to dish up the soup. Warning: Do not start eating the toast or you won’t have room for the lovely soup!

To serve the soup, place 2 pieces of toast in each soup bowl and ladle the soup over the toasts.

Drizzle with olive oil, sprinkle with Parmesan and serve immediately.

ITALIAN SAUSAGE SOUP WITH ORZO

GRUYÈRE SOUP

Maybe it’s because I am sitting inside our trailer in Bandon, Oregon while the rain is beating down on us that posting a recipe for one of my favorite soups seems so appropriate. Could be, don’t you think? It’s not really cold outside, but it is wet! So even though it is just after breakfast, my mind just naturally drifted off to something warm and delicious, and the first thing I thought about was this James Beard classic.

I found this recipe many years ago when I was looking for a perfect first course soup. And “perfect” is the one word that describes this soup to a tee. I didn’t change a thing from Mr. Beard’s recipe. Why would I want to mess with perfection? So do yourself a favor and make this soup next time it is raining and you are in need of a little comfort. This will do the trick.

4 T. butter
4 T. flour
2 c. milk
2 c. chicken stock
1 tsp. Dijon mustard
2 ½ c. grated Swiss Gruyère cheese (do not use domestic “Gruyère”)
dash or 2 hot sauce (Tabasco or Frank’s)
kosher salt
Garlic Croutons, opt (recipe provided)
fresh chopped parsley, opt.

Melt butter in a heavy medium sized saucepan. Add flour and cook over low heat for 5 minutes. Whisk in milk and stir until mixture slightly thickened. Add chicken stock and mustard. Heat through. Remove from heat and add cheese and hot sauce. Add salt if necessary. Serve immediately garnished with Garlic Croutons and chopped parsley.

Garlic Croutons:

1 T. butter
2 c. cubed crusty, chewy bread
granulated garlic

Melt butter in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container. Use on soups or salads.

PHO (VIETNAMESE RICE NOODLE SOUP)

As some of you know, homemade soup is one of my top 10 favorite foods. And pho (pronounced more like fuh than foe) is one of my favorite soups. (And, its gluten free!)

I almost always order it when I go to a Thai or pan Asian restaurant because I so love the broth. And to actually make the broth the way they do in these really good restaurants takes hours and hours, and even then some days it’s just better than others! So when I discovered this recipe, and for the love of all things noodle I can’t remember where or when, or even how much I mangled the original recipe, I was delighted. So as far as I’m concerned, this broth is pretty darn acceptable for not starting with bones and cooking then for hours and hours, etc. etc. And the rest of the soup is a snap. You just add cooked rice noodles to your hot broth and a few uncooked ingredients (well except for the fried tofu, which is totally optional but absolutely divine) and sit back and think pleasant thoughts. Pretend you are sitting on the veranda of a fabulous water front café at Halong Bay (Bay of descending dragons) watching the sun sparkle on the water as you eat your big old bowl of pho. Just thinking about warm beaches and shimmering water in Vietnam makes me want to hop on a jet. But unfortunately the only hopping I should be doing right now is in the kitchen. I still have more food preparation to do today for the pre-concert JazzVox dinner here tomorrow night! Yikes! If you’ll excuse me, my Italian Cream Cake is calling to me that it is feeling a little naked. Cream cheese frosting sprinkled with toasted coconut and pecans coming right up!

6 c. water
1-2 tsp. beef base
1 T. won ton instant soup mix (You can purchase won ton instant soup mix (like Dragonfly brand) at any decent Asian food store)
1/2 onion, thinly sliced
1 T. finely diced fresh ginger
2-3 oz. pho noodles (rice)
1/3 block firm or extra-firm tofu, opt.** (see recipe and preparation instructions below)
¼ lb. very thinly sliced beef*
½-1 jalapeno, seeded, deveined and thinly sliced
1 c. fresh bean sprouts
1 T. chopped fresh cilantro or parsley
several Thai basil leaves
4 green onions, thinly sliced on the diagonal
½ fresh lime, cut into 4 wedges
Sriracha sauce
hoisin sauce

Combine water, beef stock, won ton soup mix, onion, and ginger in a medium sauce pan. Bring to a boil, cover, reduce heat, and simmer for about 20 minutes. Meanwhile soak the noodles in water for 15 minutes. Bring a pot of water to a boil. When the broth is ready, remove the noodles from the soaking water and cook for about 3-4 minutes in the boiling water. When done, place the noodles in the bottom of two large soup bowls. Add the tofu, raw meat, jalapeno, bean sprouts, and cilantro. Fill the bowls with stock, and garnish with basil leaves, green onions, and 2 lime wedges each. Pass Sriracha and hoisin sauce as “do it yourself” garnishes. (Instead of beef, you can add pre-cooked shrimp, chicken, or pork.)

*To thinly slice beef, place beef in the freezer just until it starts to get hard. Using a very sharp thin bladed knife cut slices as thin as possible against the grain of the meat.

**Optional fried tofu recipe: Slice drained tofu into 1/4-inch slices and coat with 1 tablespoon cornstarch. Combine 1 tablespoon sesame oil with 1 teaspoon chili oil in a medium frying pan. Bring oil to medium heat and fry the tofu until both sides are a nice golden brown. Remove from pan and drain on a paper towel. When cool cut into bite size pieces.

CREAMY GARLIC SEAFOOD SOUP

I originally decided to give this recipe a try when I realized it contained so many of my favorite ingredients. I am a complete sucker for any recipe with garlic, jalapenos, white wine, cream, seafood, or avocados to begin with. But when they all are combined in the same recipe! How could I not give it a try? So before it gets too warm and you all stop thinking about soup until next fall, I thought I better post this wonderful recipe. I found it in my favorite food magazine, Cooking Light. I decided to post it now because it is one of those soups that is truly a soup for all seasons. And sometimes when it’s warm outside, we forget that soup makes a terrific dinner entrée even in the summer. Add a nice crusty bread, and that’s really all you need.

So if you would like a wonderful change of pace from seafood soups, gumbos, and bisques that are tomato based, make this delightful recipe for dinner sometime soon. And no, the 12 cloves of garlic will not make it too garlicky. Just don’t plan to kiss someone who hasn’t also enjoyed the soup with you. Just a word to the wise!

½ lb. large raw shrimp/prawns with shells and tails
1 tsp. extra virgin olive oil
2 c. chopped onion
12 garlic cloves, sliced
2 jalapenos, halved (veins and seeds removed)
¼ c. dry white wine
6 c. water
1 T. butter
2 T. flour
¾ c. heavy cream
1 tsp. kosher salt, divided
1/8 tsp. crushed saffron threads
1 lb. firm white fish (snapper, halibut, cod) cut in bite size pieces
3 T. minced cilantro
2 avocados, chopped
lime wedges

Peel and de-vein the shrimp, reserving shells and tails. Place shrimp in the refrigerator. Heat a heavy pan over medium-high heat. Add olive oil, reserved shrimp shells and tails, onion, garlic, jalapeno halves; sauté 3 minutes, stirring frequently. Add wine and cook until evaporated, stirring constantly. Add water and bring to boil. Reduce heat, and simmer 40 minutes or until liquid is reduced to three cups; strain over bowl. Discard solids and wipe pan clean. Melt butter in pan and whisk in flour; cook for one minute, stirring constantly. Gradually stir in reserved three cups of shrimp broth, cream, 1/2 teaspoon salt, and saffron; bring to boil. Reduce heat and cook for 5 minutes or until slightly thickened, stirring occasionally. Sprinkle reserved shrimp and fish cubes with remaining 1/2 teaspoon salt; add to liquid. Reduce heat and simmer 3 minutes or until shrimp are pink and fish flakes easily. Remove from heat. Serve garnished with cilantro, avocado, and squeezed wedge of lime.

ROASTED MUSHROOM CREAM SOUP

I found this recipe in Bon Appetite years ago and it has been my favorite creamy mushroom soup ever since. (Of course I made a couple of tweaks, but that’s what I do!) The first time I made this delicious soup was for Mr. C. and the other members of the “Tangoheart” orchestra. It was for one of the many rehearsals we held at our Bellevue home. (You’ve heard the term “starving musicians”. Well this group could have been the poster children for starving musicians everywhere!) I usually served soup for these rehearsals because it could remain happily simmering on the stove until the group was ready to take a food break. Soup is also quick and easy to eat, so the group never had to take too much time away from rehearsing. Along with a nice chewy loaf of bread, a glass of wine, and a brownie perhaps (no, not the kind that is now legal in Washington state), soup was always the perfect way to provide a simple meal for our musician friends. This soup is also lovely when served as the first course at a dinner party. It is ever so rich, and a cup or so is just perfect. So next time you plan a dinner party, consider serving a lovely rich soup like this, just after the appetizers and before the main course. Your guests will love everything about this soup. It is creamy, a little chunky, and tastes like heaven in a bowl. It’s also meatless. That’s especially nice when planning a dinner party for associates or new friends. Even if one of your guests happens to be a vegetarian, and unable to partake of the meat portion of the entree, they can always have more of this wonderful soup. Your guests may not be musicians when they arrive at your home for dinner, but serve them this soup and they will be singing your praise by the time they leave!

1 lb. Portobello mushroom, stemmed, dark gills removed, caps cut into ¾-inch pieces
½ lb. shiitake mushrooms, stemmed, caps cut into ¾-inch pieces
3 T. extra virgin olive oil
1 ½ tsp. kosher salt
freshly ground black pepper
1 ½ T. butter
½ medium onion, finely chopped
3 garlic cloves, minced
6 T. Madeira
3 T. flour
6 c. vegetable broth
1 c. heavy cream
1 ½ tsp. chopped fresh thyme
chopped fresh parsley, opt.

Place cut mushrooms on a large short sided baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Cover with aluminum foil and bake in a pre-heated 400 degree oven for 30 minutes. Remove foil and bake an additional 15-30 minutes or until the mushrooms are tender but still moist. Meanwhile, melt butter in a heavy large pot. Add onion and garlic and gently sauté until the onion is very soft. (Do not cook too quickly. The onion and garlic should not be allowed to brown.) Add Madeira and simmer until almost all of the liquid has evaporated. Add flour; stir for 2 minutes. Add 4 cups of the broth, cream, and thyme. Remove from heat. When the mushrooms have finished baking, puree half of them with the remaining 2 cups of vegetable broth. Chop the remaining mushrooms into small pieces and add them, along with the mushroom puree to the pot. Return pot to heat and simmer over medium heat until slightly thickened, about 10 minutes. Adjust seasoning. Ladle into serving bowls/cups and garnish with a light sprinkle of chopped parsley.

CHEESY BACON AND CORN CHOWDER

So, you know I have this thing about bacon. I can’t help it. I start frying bacon and when it’s good and crispy I remove it from the pan and add onions…….well…….at this point, there is just no going back. It’s love pure and simple! Can there be a better smell in this world than bacon and onion co-mingling in a pan? I know there are some smells equally as good, but better, I think not! So when I want a soup that causes my ever so spoiled taste buds to fairly jingle with joy, I fix this soup. And because it’s quick and easy to prepare, it’s perfect to serve your family on a weeknight. It even has a reasonable amount of nutritional value. (Absolutely better for your family than a meal of fast food burgers and fries or fried chicken any day!) Plus, the kids don’t ever have to know that the soup is good for them. (They don’t even have to know about the dreaded onion!) In fact, don’t mention any of the other ingredients besides of course the bacon! Call it “Bacon Soup”. Just let the wonderful flavor of the soup speak for itself. And of course, don’t forget to add the fact that your kids actually ate the soup to your “parents versus kids” score card. Yes I know, parents shouldn’t resort to keeping a score card, but darn, it’s hard work being a good parent. Let’s take our little point advantages where we can. Keeping a little imaginary score card helped me through the sometimes rough periods while raising my children, especially when I‘d have one of those days when I was absolutely not at the top of my game. End of day total: kids 9, mom 3! Reflecting on my mental scorecard helped me remember that most of the time I was still lead scorer for team family. It also helped me keep a healthier perspective on how I was doing as a parent as I maneuvered through the day in, day out mini negotiations that constitute family life. Now you may not be as analytical about child rearing as I was. Or wish to think of parenting as a contest where you fervently hope and pray that you and your kids all end up as winners. But I’m sure you will concede that serving food that doesn’t cause a major meltdown at the dinner table (including your own) is an achievement worthy of something, even if it’s just a little mental pat on the back! And since I am sure you are wondering, I threw my mental score card away years ago. And hopefully, if any of my kids were keeping a score card on me, they have done the same!

6 slices lean bacon, diced
1 medium onion, chopped
2 c. chicken stock
1 c. milk
1 tsp. Worcestershire
1 squirt hot sauce
¼ c. flour
1 T. dried parsley
¼ tsp. granulated garlic
freshly ground black pepper
2 ½ c. frozen corn or one can of corn, well drained
¼ c. chopped green pepper
¼ c. chopped red pepper
1 small can diced green chilies
2 c. grated sharp cheddar cheese, or more to taste

In a medium sized sauce pan, fry bacon until crisp. Remove bacon from pan and drain on paper towel. Remove as much grease as possible from pan. Add chopped onion and sauté until golden. In a bowl, whisk together the chicken stock, milk, Worcestershire, hot sauce, flour, parsley, granulated garlic, and black pepper. Add to onions and bring to a boil over medium heat whisking the entire time. Reduce heat and simmer for about 5 minutes. Add the corn, peppers, chilies, and reserved bacon. Cook an additional 5 minutes. Just before serving, remove soup from heat, stir in cheese, and adjust seasonings. If you are feeding children, serve with apple slices and Goldfish. (The cheesy ones!)

IRISH LAMB STEW WITH ROASTED ROOT VEGETABLES

Boy howdy, if you are looking for a recipe for really rich stew bursting with flavor, have I got a deal for you! I could not believe how delicious this stew was when I took my first “official” bite last evening. When I say “official bite”, I’m talking about my first bite from my serving bowl at the dinner table. Of course I had made several “quality control” bites during the cooking process (actually more than were absolutely necessary) so I had an idea of the pleasure that lay ahead. But when paired with a chunk of crusty bread and a lovely glass of Cabernet Sauvignon to compliment the richness of the stew, even I was impressed with my version of the lamb stew recipe I found posted courtesy of the Food Network Kitchens. You know, there are just times when you have to pat yourself on the back. And in all modesty (or at least as much modesty as I can muster on this one), you too are undoubtedly going to be pretty darned impressed with me. But be forewarned, this stew is rich! Not just a little rich, or kinda sorta rich, but full blown “Puttin’ on the Ritz” rich. (For those of you unfamiliar with the expression/song “Puttin’ on the Ritz”, please refer to the quintessential version of the song performed by Gene Wilder and Peter Boyle in the movie Young Frankenstein. www.youtube.com/watch?v=co6-tYS9k1U Ya just gotta love those boys!) You’re also going to fall in love with this fancily dressed up stew, especially when you learn how easy it is to prepare. It’s not a terribly economical dish to make, because lamb isn’t cheap, but a small serving is quite sufficient. For a more formal dinner, along with the chunks of crusty bread, I would serve a fairly simply dressed green salad. Nothing too elaborate. No goat cheese for example. There is more than enough richness happening in the stew itself. To my thinking there’s only one way in which too much richness is desirable, and that’s in an abundance of good friends. In that regard, I’m as rich as Rockefeller!

2 T. olive oil + more for roasted veggies
2 lbs. lamb cut into bite size chunks (I use boneless leg of lamb and cut off as much fat and silver skin as possible)
kosher salt
freshly ground black pepper
1 lg. onion, chopped
4 garlic cloves, minced
1/2 c. flour
½ c. unsalted butter
1 bottle amber or black ale
3 c. beef stock
1 (14.5-oz.) can diced tomatoes
3 small parsnips, peeled and cut into bite sized pieces
4 medium carrots, peeled and cut into 3/8-inch rounds
2 medium unpeeled potatoes, cut into bite sized pieces
8 (4-inch) sprigs fresh rosemary, plus 1 tsp. chopped

In a heavy covered pan, heat the 2 tablespoos olive oil. When the oil is hot, add the lamb which has been seasoned with salt and pepper and fry until dark brown. (You will probably have to fry the meat in 2-3 batches.) Remove the meat as it browns and set aside. When all the meat is brown the bottom of your pan should be really dark too. That’s what you want! Add the onions and sauté until soft, about 5 minutes. Add the butter and allow it to melt. Whisk in the flour, reduce the heat to low, and cook the roux until it is brown, about 4 minutes. Whisk in the beer and stock. Add the canned tomatoes and the reserved lamb; bring to a simmer, reduce heat slightly and cover. Simmer for 90 minutes, stirring periodically. Meanwhile, place the parsnips, carrots, potatoes, and rosemary sprigs on a shallow roasting pan. Toss with just enough olive oil to lightly coat veggies. Sprinkle with salt and pepper. Place the vegetables in a pre-heated 400 degree oven. Roast for 30-45 minutes or until the vegetables are tender and starting to brown. Remove the vegetables from the oven and strip the rosemary sprigs. Discard the stems. When the meat is tender and the gravy is good and thick, add the roasted vegetables to the lamb mixture. Cook for 10 minutes to blend flavors and textures. Add the chopped rosemary and adjust the seasoning. Serve with crusty baguette pieces, a simple green salad with a piquant dressing, and a full bodied Cabernet Sauvignon or other hearty red wine of choice.

CURRIED PUMPKIN AND PEANUT SOUP

Since it appears that it might not stop raining around the Pacific Northwest until the middle of August (if then), I decided I’d better immediately share another soup recipe with you. But before I provide you with the recipe, I feel it necessary to tell you a little story. The first time I had this soup, and sorry if you have already read about my little social faux pas in my first cookbook, I behaved rather badly. (And although I appreciate that you are probably doubting that I am capable of demonstrating anything other than exemplary behavior in social situations (and thank you for that), please believe me, given the right circumstances I can truly make a complete and utter fool of myself.) Well the evening of the “occurrence”, circumstances happened to be just perfect for me to do just that! A) We were dining at the home of our dear friends Dick and Eloise, B) I was hungry, and C) the soup was past delicious. After finishing the first bowl, it was clear to me that I definitely needed another wee taste of this lovely soup. Then, after I scarfed down my second full bowl of soup I lost all control and went out to the kitchen, snatched the soup pot off the stove and brought it back to the table. Not only did I finish what was left in the pot, I scraped the sides of the pan with my spoon! Needless to say, I didn’t eat very much of the wonderful steak Eloise served next. Just thinking back on the way I behaved that evening still makes me wonder why I didn’t seek professional help at the time. (Or, for that matter why Mr. C. and Dick and Eloise didn’t insist that I find help.) But since I didn’t and they didn’t and I have not repeated my bizarre behavior in over 20 years, I guess it’s time to forgive myself. (You know, it truly is cathartic to confess ones less than perfect character traits!) In conclusion, Mr. C. still loves me, Dick and Eloise forgave me years ago, and thanks to Eloise’s generosity, I have this marvelous recipe to share with you. Please give it a try. Curried Pumpkin and Peanut Soup is absolutely perfect to serve on a cold, wet, winter evening.

1 T. butter
1 small onion, finely chopped
2 cloves garlic, minced
2 c. (16-oz.) canned pumpkin
½ c. peanut butter
4 c. chicken broth or vegetable stock
2 ½ tsp. curry powder
¼ tsp. cayenne
¼ tsp. kosher salt
1½ c. sour cream, plus more for garnish
4 T. fresh lemon juice (do not use bottled lemon juice – EVER!)
chopped peanuts, opt.
finely chopped green onions, opt.

Melt butter in a large soup pot. Sauté onion and garlic until very soft. Add pumpkin, peanut butter, broth, and spices. Bring just to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Whisk in sour cream and lemon juice. Simmer for 5 more minutes. Do not allow to boil. Ladle into bowl and garnish with additional sour cream, chopped peanuts, and green onions.

TURKEY MEATBALL SOUP

This is probably the best healthy low fat soup I have ever tasted. I made a few changes (well of course I did) to the recipe that I found in Bon Appétit magazine about 10 years ago, and we have been enjoying this delicious soup ever since. It is comfort food, without the guilt. Is there really anything better than that?

¼ c. dried breadcrumbs (either plain or Italian)
¼ c. finely grated Parmesan cheese
2 T. chopped fresh parsley
2 garlic cloves, minced
¾ tsp. kosher salt
freshly ground black pepper ( a few grinds))
1 egg
2 T. milk
16 to 20 oz. ground turkey (or chicken) meat
8 c. chicken broth or stock
1 large carrot, finely chopped
¾ c. orzo (rice shaped pasta)
4 c. coarsely chopped kale
grated Parmesan for garnish, opt.

Combine breadcrumbs, ¼ cup Parmesan, parsley, garlic, salt, pepper, egg, and milk in a medium large mixing bowl. Gently stir in ground turkey. (Mix only until combined. Do not over mix.) Form into 1 inch meatballs (I use a small ice cream scoop) and place on a lightly greased rimmed baking sheet. Bake meatballs in a pre-heated 350 degree oven for approximately 30 minutes or until meat is no longer pink. Meanwhile, combine chicken broth, carrot, and a few more grinds of black pepper in a large, heavy pot. Cook until carrot pieces are fork tender. Add orzo and kale and continue cooking for 10 minutes or until the orzo is tender. If meatballs are not done at this point, just put a cover on the pot and turn off heat. When meatballs are done, remove from oven and add to stock. Pour a couple of tablespoons of water into pan. Carefully scrape up any crusty bits that might have formed while the meatballs were baking. Carefully pour meatballs and water loosened bits into the broth. Adjust seasoning and cook 5 more minutes, just long enough to blend flavors. Serve with grated Parmesan.

Note: This is a very healthy and delicious way to get veggies into your diet (and your children’s diet). Kale is very high in beta carotene, vitamin K, vitamin C, and reasonably rich in calcium. Parsley is an excellent source of vitamin A, several B vitamins, vitamin K, and contains more vitamin C than most citrus fruits.

CHEZ CARR CUISINE

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