28th February 2008

    Vegetable and Herb Chowder


    Lisa was at the helm again tonight and chose to make this chowder from The Soup Bible. Pretty self-explanatory, just a nice chunky vegetable soup.

    Chris says:

    It must still be winter; so many soups!

    Lisa says:

    They definitely warm you up… I like the creaminess of this one.

    Chris says:

    Yep, and it was pretty easy to make, right?

    Lisa says:

    Uh, yeah… you were right here helping.

    Chris says:

    Yeah well I know that, and you know that, but the people out there reading this sure don’t.

    Lisa says:

    Riiight… the “people out there”… okay then — “Yes, this was a really easy recipe to make”.

    Chris says:

    …and it made a bunch — I bet I know what you’re having for lunch tomorrow!

    Vegetable and Herb Chowder
    ————————–
    2 TB butter
    1 onion, finely chopped
    1 leek, finely sliced
    1 celery stalk, diced
    1 yellow or green bell pepper, seeded and diced
    2 TB chopped fresh parsley
    1 TB all-purpose flour
    5 cups vegetable stock
    12 ounces potatoes, diced
    a few sprigs of fresh thyme or 1/2 tp dried thyme
    1 bay leaf
    1 cup young green beans, diagonally sliced
    1/2 cup milk
    salt and ground black pepper

    Melt the butter in a heavy pan and add the onion, leek, celery, bell pepper and parsley. Cover and cook gently over low heat until the vegetables are soft.
    Add the flour and stir until well blended. Gradually stir in the stock. Bring the mixture to a boil, stirring frequently.
    Add the potatoes, thyme and bay leaf. Simmer, uncovered, for ten minutes.
    Add the beans and simmer for a further 10-15 minutes until all the vegetables are tender.
    Stir in the milk. Season with salt and pepper. Heat through. Before serving, discard the thyme stalks and bay leaf.

    4 Servings

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    posted in Main Dishes, The Soup Bible | 0 Comments

    24th February 2008

    Tomato Soup with Israeli Couscous

    Tonight I finally got around to making a soup from The Ultimate Soup Bible, a cookbook we got from Lisa’s brother at Christmas. This easy to make tomato soup is made with Israeli couscous (which is much larger and chewier than regular couscous), onions, tomatoes, garlic, cilantro, and mint; the soup has a great aroma and wonderfully garlicky flavor. It should appear in the rotation pretty regularly. We loved it.

    Lisa says:

    I love Israeli couscous… and this soup is so colorful.

    Chris says:

    It’s delicious. I like the cayenne: it’s subtle — just a slight tingle in the back of the throat.

    Lisa says:

    Oh *that’s* what that is. I was worried I was coming down with something.

    Chris says:

    Well, you’ll feel the blues if I take your soup away.

    Lisa says:

    Yeah, I will — I definitely want to have this again…

    Chris says:

    You’re in luck, then. The recipe makes so much that we’re having leftovers tomorrow night!

    Lisa says:

    Wahoo!

    Tomato Soup with Israeli Couscous
    ———————————
    2 tbsp olive oil
    1 onion, chopped
    2 medium carrots, chopped
    14 oz can chopped tomatoes
    7 garlic cloves, chopped
    6 cups chicken stock (or vegetable stock, if you’re veg.)
    1 1/3 cups Israeli couscous
    3 mint sprigs, chopped
    5 cilantro sprigs, chopped
    1/4 tsp ground cumin
    cayenne pepper, to taste
    salt and ground pepper, to taste

    Heat the oil over medium heat in a large saucepan. Add the onions and carrots and cook until they are soft, about 10 minutes. Add 1/2 the garlic and the remaining ingredients to the pan. Bring the soup to a boil, add all but 1 tsp of the chopped garlic, then reduce the heat and simmer for 7-10 minutes, stirring occasionally, until the couscous is tender. Remove from the heat, stir in the rest of the garlic, and ladle into bowls. Serve with warm sourdough bread.

    4-6 Servings

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    posted in Main Dishes, The Soup Bible | 11 Comments


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