Navy Bean Soup with Kale and Happy 2019!

Happy New Year, everyone! It's hard to believe it's 2019 already. Maybe it's just me, but it seems like just yesterday I was preparing our Thanksgiving feast.  The time between November 1st and January 1st flew by with the holidays. Now we can all relax, get cozy, fika and hygge together, and slowly enjoy our soup months with candles and fires.

I first posted this recipe for Navy Bean Soup in April of 2009 as a way to use leftover Easter Ham.  It's been my most popular soup recipe ever with over 57,000 views to date!  I know many of you have leftover Christmas ham in your freezer so this would be a great way to use it.

This time, I added some chopped, fresh kale to the soup and it was a delicious and healthy addition. Surprise!...even my husband enjoyed the kale.  I also decided to give it a few pulses with an immersion blender to give it just a little creaminess. As you can see, I love several nice grinds of pepper on my soup.

With all the veggies, and a little crusty bread, this makes a perfect, lazy day meal.  I prefer to start out with cooking my own dried navy beans because I think they just make the soup even more delicious, but if you don't have time, use canned navy beans, by all means! Just shorten the cooking time to about an hour or two, to get the flavor from the ham bone into the soup.

What else have I been doing on this first day of 2019?  For one thing, I couldn't wait to start a few seeds!  I love adding sprouts to soups and salads and have enjoyed buying radish sprouts from a local grower, but it's so easy to do yourself and a fun project.  Watching something green grow at this time of year (especially if you live in the Midwest as we do) always lifts the spirits :)  I'll keep you posted on the sprouts' progress!

The other thing I'm going to do this month is get this afghan finished that I started in the fall.  If you have followed me, you know how much I love black and white accents around the house.

If you look closely at the chair, you can see a purple pipe cleaner twister around one of the spokes on the back of the chair.  A reminder that our oldest grandson loves to decorate our home ♥ I didn't even notice it was there until I started editing these photos :)

I found the afghan pattern at Churchmouse Yarns' website but you also can find it on Ravelry here. You may have to become a member to gain access to Ravelry, which is free.  The pattern itself is only $5.00 US.  I absolutely love the pattern, even though it took several starts to get the size I was looking for as it's meant to be a baby blanket. 

One of the many sweet moments of Christmas was getting this note from our 6-year-old grandson ♥

Navy Bean Soup

Printable Recipe

Composed of several different recipes and tweaked over the years, this is a family favorite!

1 pound navy beans
1 meaty ham bone, or you could use a smoked pork shank or hock
1/2 pound diced ham from the deli or your ham bone
1 tablespoon olive oil
1 medium onion, diced
2-3 medium carrots, diced
2-3 stalks of celery, diced
1 large clove minced garlic
2-3 sprigs of thyme
Approximately 3 quarts Water, Chicken or Vegetable Stock
Salt and Pepper

Optional: Fresh kale, washed and thick veins removed.  Cut into strips and then slice thinly.  The heat of the soup will soften the kale or mix it into the hot soup for a minute or two before serving.

If you are a well-planned soup maker, you can soak the beans overnight. If you’re like me, at least get started in the morning! Pick out any unsavory-looking beans and rinse in a colander. Place the beans into a soup pot, cover with water and bring to a boil. Cover the pot, remove from heat and let them rest for 30 minutes. Pour beans back into the colander and rinse again.

Meanwhile, heat olive oil in a sauté pan. Add the onion, carrots and celery and sauté for about 5 minutes or until the onion is translucent. Add the minced garlic and cook for 1 minute more.

Put the beans back into the soup pot along with the ham bone and cover with water or, as I do, add chicken or vegetable stock to cover the beans by at least 2 inches. Add the sautéed vegetables and thyme sprigs and simmer the soup on low heat for 4-5 hours until the beans are tender.

Remove ham bone, and thyme sprigs.  Dice the ham.

Update:  Before returning the diced ham to the soup, I now like to use an immersion blender and partially puree the beans to give the soup a more creamy texture.  Just a few pulses is all.

Add salt and pepper to taste.

Garnish with freshly ground pepper, parsley or freshly chopped kale. Cheddar bread sticks are a perfect compliment.

Soup's On!

It was a very chilly week here in SE Wisconsin last week! From what I've heard, much of the U.S. had below normal temperatures with ice and snow.  

Since there is nothing like a hot bowl of soup to warm you on a cold, winter evening, I thought it would be fun to look back at my most viewed soup recipes. Perhaps you might find one or two that you'd like to try!

Chicken Vegetable Soup with Caraway Gnocchi was #10 with 3,090 views.

Tomato Soup with Cheesy Polenta Garnish (think of your childhood tomato soup and grilled cheese) is #9 with 3,208 views. 

Provençal Vegetable Soup, garnished with a dollop of pesto, is 8th with 3,391 page views. 

In 7th spot, this Cauliflower Soup with Parmesan Croutons has received 3,608 looks.  

6th place goes to Minestrone Soup with ditalini pasta.  This post has had 4,181 looks so far.

  

In 5th position is this very healthy Green "Love" Soup made from a delicious variety of greens and spices,  It has 4,798 page views.

In 4th place is one of my personal favorites, Spinach Pasta e Fagioli Soup.  This great recipe, given to us by friends, years ago, has had 4,894 page views.  

My 3rd most viewed recipe is for the hearty Lentil Soup with Ham and Kale. with 6,633 views. I don't know about you, but I love lentil soups, especially with smoky meat like ham.  However, you could make this a great vegetarian meal and leave out the meat too.  The kale adds beautiful color and added nutrition.

My second, all time most viewed soup recipe is Wonton Soup with Noodles and Baby Bok Choy.  12,924 views!  Not only nutritious and delicious but so pretty too.  One of those soups that you eye with your eyes first but there won't be a drop left in the bowl.  

And then in first place....

With a whopping 55,305 page views, my #1 viewed soup recipe is this Navy Bean Soup made with Leftover Ham.  There is nothing like a hearty ham and bean soup to warm you when the temperatures dip! 

The other thing that helps us get through winter is seeing a new movie now and then.  I just wanted to give 2 thumbs up to La La Land! My husband and I just saw it last night. The music is wonderful! Thankfully, my husband is a music 'geek' and was in the orchestra pit with his string bass for many high school musicals :) The composer, Justin Hurwitz, is a native of Milwaukee and went to high school here!  Great job, Justin! We loved it. 

Bean and Fresh Herb Soup with Cheddar-Thyme Popovers

Are you anxious for spring? So am I! Here is a light soup that is easy to make and very satisfying if you're still in the mood for soup.  Last week, we had a new blanket of snow on the ground so we were in the mood. 

I whipped up some easy 'blender' popovers to serve with the soup which are so easy to prepare that you can have them on the table in less than an hour.

I few crumbles of crisp bacon on top is optional but oh, so delicious. 

What a difference a week makes!  The photo above on the left with our two oldest grandsons is from just last Sunday when they were here for an overnight and the two photos on the right were taken yesterday when it was 70F!  March always has it's ups and downs, Lions and Lambs. Spring is coming!  

Bean Soup with Fresh Herbs

Printable Recipe

 

Note:  Remember to soak dried beans overnight according to package directions.  

1/2 pound thick-sliced bacon, cut crosswise into 1/4-inch strips
1 medium yellow onion, finely chopped
1 large carrot, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
1 bay leaf
Several sprigs of fresh thyme

1 teaspoon chopped fresh thyme (reserved)

2 teaspoons chopped fresh rosemary
1 pound Great Northern beans, soaked overnight and drained
10 cups chicken stock
Salt and freshly ground pepper

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp. Remove the bacon with a slotted spoon and place on paper toweling to drain.  Leave about 1 tablespoon or so of bacon fat in the pot.

Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf, 2-3 sprigs of thyme and chopped rosemary and cook until fragrant, about 2 minutes. Add the drained beans and chicken stock and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours. Season with salt and pepper to taste.

Remove the bay leaf and thyme sprigs, then stir in the remaining chopped thyme and rosemary. Ladle into bowls and garnish the soup with the bacon and serve.

Make Ahead: The soup and bacon can be refrigerated separately for up to 3 days. Recrisp the bacon before serving.

Note:  The bacon can be omitted altogether and you may use olive oil instead of bacon fat to saute the vegetables in the pot.  To make the soup totally vegetarian you may substitute vegetable stock for the chicken stock. 

Inspired by Food and Wine

Easy Blender Popovers

Printable Recipe

2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon canola oil 3 tablespoons grated sharp cheddar cheese (Optional)
2 teaspoons dried thyme (Optional)

Preheat oven to 475F

Brush popover pan or muffin cups with melted butter or spray with non-stick baking spray such as Bakers Joy. Be sure to brush or spray around the rims also.

Combine eggs, milk, flour and salt in a blender. Blend for 1 minute. Add the oil and blend for 30 seconds. Add optional ingredients and pulse once or twice.

Fill popover or muffin cups half full and bake for 12 minutes. Reduce heat to 350F and bake for 30 minutes longer. Prick popovers with a toothpick or fork to let steam escape and bake for 5 more minutes.

This recipe yields approximately 6 popovers.

Recipe may be doubled. Try using other cheeses and herbs of your choice!

 

Inspired by Be Our Guest

Won Ton Soup with Noodles and Bok Choy

As you may know, this Friday, January 31st, kicks off Chinese Lunar New Year or 'Spring Festival' which lasts until February 14.  This new Chinese Lunar New Year will be the Year of the Horse. You can find some interesting and fun facts about Lunar New Year here. To find out if you were born in a Year of the Horse or what your Chinese astrological sign is, look here.

If you have a favorite team in the Super Bowl this Sunday, whose mascot is a horse,  this may be your lucky year :) 

In honor of the Chinese Lunar New Year, I decided to try making Wonton Soup.  I had never made wonton soup before but was inspired by a lovely post from my friend, Monique, at La Table de Nana.

I did a Google search to find out how to wrap wontons and chose the' flower bud' fold simply because I have major spring fever with the brutally cold winter we are having. Thinking of flower buds while making them just made me smile.  The fold is demonstrated in this video along with two other folds.  Making wontons is a little labor intensive but it's relaxing if you do it on the weekend, which I did. 

I also did a few internet searches on wonton soup recipes and, since I wanted a slightly 'heartier' soup for my husband, picked parts of the recipe Monique shared and the one for wonton noodle soup that I found at Steamy Kitchen. I enjoyed the addition of the baby bok choy and the suggestion to serve it with chili garlic sauce on the side.  Delicious!  I had a hard time finding ground pork that I felt was lean enough.  Next time, I may grind my own or have the butcher grind a leaner piece of pork for me.

I am so glad I was inspired to try making wonton soup.  There are many variations you can find and I don't think you can go wrong with any of them. You could even make it totally vegetarian and use a hearty vegetable stock and fill the wontons with a variety of vegetables such as cabbage, carrot, mushrooms, bean sprouts and tofu. Also, if you decide you like it, you can freeze wontons after cooking them and freeze them for a quick meal in the future.  Steamy Kitchen has excellent tips for freezing. 

Happy Lunar New Year to all of my friends and followers and may it be a lucky one for all of you. 

Wonton Noodle Soup with Baby Bok Choy

Adapted from La Table de Nana and Steamy Kitchen

Printable Recipe

Serves 4-6

¼ pound lean ground pork
¼ pound large shrimp, deveined and chopped
5-6 strands of fresh chives, or 4 green onions, sliced thin (2 for the wontons and 2 for garnish)
1 teaspoon cornstarch (or 1 beaten egg white) as a binder
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon fresh grated ginger root
Cornstarch slurry made with 1 tablespoon cornstarch and ¼ cup water
1 lb of won ton wrappers thawed
6 ounces dried wonton noodles or thin egg noodles
½ pound baby bok choy, rinsed well
2 quarts chicken broth or stock (I always have Kitchen Basics Unsalted Chicken Stock on hand)
salt and pepper

Optional garnishes:
Sesame oil for drizzling over soup
Chili Garlic sauce
Sliced green onions or chives

In a large bowl, combine the pork, shrimp, green onion or chives, cornstarch or egg, sesame oil, soy sauce, rice vinegar, sugar and grated ginger. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold corners together to make a triangle, pressing outward gently to remove any air bubbles. Finish using whatever wonton fold that you wish using extra slurry to secured. Place on clean, dry plate in one layer and cover loosely with plastic wrap or a damp paper towel to prevent drying. Repeat with remaining filling and wontons. My recipe made 32 wrapped wontons.

In a large stockpot, add all the stock and bring to a gentle boil. Add filled wontons and cook for about 2-3 minutes, or until they float to the top. Remove with a spider or sieve and place on a large dish with sides and cover with a damp paper towel.

Return the stock to a boil and add the noodles. Cook according to package directions. During the last 3 minutes, add the bok choy. Add any loose leaves during the last minute. Add salt and pepper to taste.

Return as many wontons that you wish to serve back into the pot to reheat for a minute. Ladle the wontons, noodles, stock and boy choy into serving bowls. Garnish with more chives or chopped green onions, drizzle with a little sesame oil and serve with chili garlic sauce, if desired.

Lentil Soup with Ham and Kale

What better way to warm your body and mind with a comforting bowl of hot soup.  I made a very large pot of this delicious lentil soup to keep us fed so that we wouldn't have to venture out to the grocery stores as it was so cold. 

I've always been a fan of lentil soup and have been making it for years, but when I found this recipe, I knew it would make my old standby pale in comparison.  Right I was!

Bay leaf, fresh thyme, red pepper flakes, white wine, chicken stock and fresh kale all combined to make the most outstanding lentil soup I've tasted. I also added a splash of sherry for flavor.

This is what happens to your kitchen window with a steamy pot of soup brewing on a frigid day:

Oh, to see green outside my windows again! 

Speaking of green, just an FYI for those of you who like to grow your own herbs in the summer.  At the end of the growing season - before my thyme freezes, I cut off all of the stems, wash and spin them dry in my salad spinner and then lay them out on a towel to completely dry.  I put them in zipper bags and freeze them to use in all the recipes that call from thyme during the winter and early spring.  Just throw whole sprigs in your recipe and remove the stems after cooking.  The leaves will soften and fall off during cooking.

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a teeny tiny commission for providing that link. We try to bring the the best rated products or products we use ourselves in the kitchen.

Lentil Soup with Ham and Kale

Adapted from Cooks Country

Printable Recipe

Serves 6 to 8

2 tablespoons olive oil
2 cups dried brown lentils, rinsed and picked over
2 carrots, peeled and chopped
1 onion, chopped fine
3 garlic cloves, minced
1/2 cup white wine
7 cups low-sodium chicken broth
1 teaspoon minced fresh thyme
1 bay leaf
1/4 teaspoon red pepper flakes
1 ham bone, plus 2 cups leftover chopped ham *see note
1/2 pound kale, stems removed and leaves chopped
Salt and pepper 

Heat oil in Dutch oven over medium heat until shimmering. Add lentils, carrots, and onion and cook until vegetables are softened and lentils are beginning to brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine (and sherry, if using) and cook until reduced by half, about 1 minute. Stir in broth, thyme, bay leaf, and pepper flakes and bring to boil.

Add ham bone or shanks, reduce heat to medium-low, and simmer, covered, until thickened and lentils are completely tender, about 1 hour.

Discard ham bone and bay leaf. Puree 2 cups soup until smooth. Return pureed soup to pot and stir in kale and ham. Simmer, covered, until kale is tender, about 10 minutes. Season with salt and pepper. Serve.

*Note: I doubled the lentils and increased the rest of the recipe by 1/2.  I used 8 cups low-sodium chicken stock plus 1 cup water as I wanted a thicker soup. I used 2 smoked ham shanks and had the deli cut a 1/2" slice of my favorite baked ham that I diced.

Creamy Asparagus Soup with Saffron Croutons

Spring? What spring?

When I awoke this morning it was beautifully sunny...but only 11 degrees Fahrenheit! Needless to say, it's still soup weather in Milwaukee!  Here is a soup that is a tribute to spring with fresh asparagus but also a wonderfully warming soup if it's still chilly in your part of the world.

I've posted an asparagus soup recipe in the past but I think this one is even more delicious!  I think it's because this one is flavored heavily with shallots, which I love.  The soup is then garnished with saffron croutons which were so delicious I could have munched on them as a snack.  I couldn't wait to scoop them out of their delicious and creamy asparagus-flavored bath. 

Both recipes are from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch.  One of my favorite cookbooks!  I cut down on the heavy cream by a little over half to reduce some of the fat and I also used unsalted chicken stock rather than the water called for the recipe.  

Creamy Asparagus Soup with Saffron Croutons

Adapted from Stir: Mixing It Up In The Italian Tradition
by Barbara Lynch
Printable Recipe

Asparagus Soup:

Serves 4-6

1-1/2-2 pounds asparagus, tough bottoms trimmed and cut into 1-inch pieces
3 tablespoons butter
2 large shallots, chopped
3/4 cup heavy cream
2 cups water (or unsalted chicken stock as I used)
Kosher salt and freshly ground pepper
1/2 teaspoon fresh lemon juice
2 teaspoons finely chopped fresh chives (I omitted as I didn't have them)

Melt the butter in a stock pot over medium heat. Add the chopped shallots and cook until the shallots are soft but not browned, stirring occasionally, for about 5-6 minutes. Add the water (or chicken stock) and the cream, 2 teaspoons of kosher salt and 1 teaspoon of pepper (I like highly peppered soup). Increase heat and bring liquid to boil. Add the asparagus pieces and lower to a simmer. Cook until the asparagus is tender but still quite green, about 5-7 minutes

Puree the soup in batches in a blender (or use an immersion blender as I did right in the stock pot). Pour the soup over a large, fine mesh strainer into a large, heat resistant bowl or another large sauce pan, pressing on the solids to remove as much liquid as possible. (I scraped everything that stuck to the bottom of the sieve into the pot).  Discard the solids.

Gently reheat the soup if serving warm. Stir in lemon juice (I did not use), and season to taste with additional salt and pepper. Top with croutons and optional chives and serve. Pass extra croutons at the table.

Saffron Croutons:

Makes 2 cups (I doubled the original recipe)

6 slices of bread, preferably brioche, (I used sliced French bread from my bakery), crusts removed.
3 tablespoons extra-virgin olive oil
1/2 teaspoon saffron threads
1/2 teaspoon kosher salt.

Heat the oven to 325F. Cut the bread into approximately 1/4 inch cubes. Heat the olive oil in a skillet over medium low heat. Add the saffron and gently cook for about 1-2 minutes to infuse the oil with the flavor and color of the saffron. Add the bread cubes, season with salt and toss to coat with the flavored oil.

Spread the bread cubes on a baking sheet and toast in the oven, tossing occasionally, until crispy and golden, about 12 minutes.

The baked croutons can be stored in an airtight container for a day or two.

Clam, Halibut and Sweet Corn Chowder

If you enjoy clam chowder, I think you will love this recipe! We are so fortunate to have friends who love to cook and enjoy finding new recipes to prepare for and share with each other.  On one such occasion, we were served this delicious chowder. 

I enjoyed it so much, I couldn't wait to make it myself. Our friend gladly shared the recipe and her adaptations, which I am sharing with you.  This is a perfect, late summer/early fall chowder.  Sweet corn season is nearing its end here, so if you can't get fresh sweet corn at the farmers' market any longer, it's okay to use the sweet corn from your grocer.

When our friend made this for us, she didn't use the fish called for in the recipe but used a larger quantity of clams.  When I made it at home I tried it with the addition of halibut filets and it was wonderful!

Clam, Halibut and Sweet Corn Chowder

Adapted from Chef Adam Zimmerman, Sepia (Chicago)
Printable Recipe

Serves 4

Clam juice – about 1 quart
8 ears sweet corn, shucked and kernels removed, saving cobs (divide kernels in half)
2 leeks, white part only, diced (divided in half)
2 medium carrots, peeled and diced (divided in half)
3 stalks celery, peeled and diced (divided in half)
1 medium onions, peeled and diced (divided in half)
4 sprigs fresh thyme (divided)
1 bay leaf

1 1/2 lbs small red or Yukon Gold potatoes, unpeeled and cut to the size of the pearl onions
16 peeled pearl onions
2 cups heavy cream, reduced to 1 cup
4 strips of bacon, cut into 1” pieces (can be omitted, if desired)
2 tbsp. extra virgin olive oil

Salt and fresh ground black pepper
4 each 5-ounce skinless halibut or cod filets
12 little neck clams, scrubbed
1/4 cup extra virgin olive oil

1/4 cup chopped parsley for garnish

In an 8-quart stock pot combine the remaining 1/2 of kernels with 10 of the corn cobs, half of the diced leek, and half of the celery, carrots and onions, as well as 2 sprigs of thyme and the bay leaf. Add the clam juice then add enough water to cover by about 2 inches and bring to a boil. Reduce the heat and simmer for 40 minutes. Strain the corn stock and discard the solids.

Wash out the stock pot and add 1 tablespoon of olive oil. Over medium heat add the bacon and cook until rendered and lightly golden brown. Remove the bacon and drain on a paper towel. Pour off all but 3 tablespoons of the bacon fat/olive oil mixture and add the reserved leeks, onions, carrots, celery and corn kernels. Add a pinch of salt and sweat until the vegetables are just beginning to get tender. Add the corn stock and the remaining thyme. Simmer for 10 minutes. Add the potatoes, pearl onions, and cream. Simmer until the potatoes are tender. Add the clams and continue to cook just until the clams open. Add the chopped parsley and the reserved bacon (if using) and taste. Add salt and pepper as needed.

Heat a large sauté pan over medium high heat. Season the halibut or cod with salt and pepper.  Add 3 tablespoons of olive oil to the pan and fish. Sear the fish about 4 minutes per side until just cooked through. 

To serve, place a ladle-full of chowder and vegetables into each serving bowl. Add some of the chowder broth and top with a filet of halibut or cod.

Garnish with chopped parsley, reserved cooked bacon and serve with a crusty baguette.

Note:  Can be made without the fish filets - double the amount of clams.

Green "Love" Soup

Are you still in a post-holiday food coma?  Did too many jelly beans, chocolate eggs or bunny ears make their way into your mouth? This green soup is a wonderful and delicious way to feel like you've wiped the slate clean and cleansed your system. With several kinds of pepper added to spice it up; croutons, chive or cheese garnishes, you can convert even the most skeptical family member.

There's a new television commercial that shows a girl looking at a green smoothie with a nauseated look on her face and she opts to take a vitamin pill instead. Sad. I happen to love green smoothies - especially this recipe that I posted last summer.

I wasn't sure if my husband would have that same look on his face, but he ate two bowls of this soup! I'll look forward to making it again when really fresh greens hit the farmers' markets. I used Swiss Chard and baby spinach but feel free to use kale instead of spinach or any combination of greens you like. The good earth is the limit here!

The recipe was created by Anna Thomas, a screenwriter, producer and vegetarian cookbook author.  Love Soup is her most recent cookbook and this soup is from that book. Here is an article written for the LA Times by Anna Thomas about her green soup , how it developed, and all the various ways she makes it. One version that caught my eye includes mushrooms for a more 'earthy' flavor. This recipe has a little Arborio rice added for bulk (an idea I found in our local newspaper) but cooked potato or squash could also be used according to the author. 

Green Soup

Adapted from Love Soup by Anna Thomas
Printable Recipe

Makes: 8 to 10 servings

Well-caramelized onions add a sweet and nutty flavor to this healthy soup. Arborio rice gives it a little extra 'body'.  The peppers give it a nice "zing". A squeeze of fresh lemon juice, added to the plated bowl, adds brightness to the flavors and a little drizzle of olive oil, a velvety lushness.

2 tablespoons extra-virgin olive oil
2 large yellow onions (about 1 ½ pounds), chopped
1 ¼ teaspoons salt (divided)
2 tablespoons plus 3 cups water - divided)
2 cloves garlic, chopped
¼ cup Arborio rice
1 bunch Swiss chard, stems removed and chopped (about ¾ pound)
1 bunch fresh spinach, large stems removed and chopped
(Kale can also be used - or any greens of your choice)
4 cups vegetable broth or stock (I used low-fat chicken stock)
½ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper

1 tablespoon lemon juice, plus more to taste
Extra-virgin olive oil for drizzling
Shaved Gruyere, snipped chives and croutons for garnish (optional)

Add the 2 tablespoons olive oil to a large skillet with a lid. Add onions and ¼ teaspoon salt. Over medium-high heat, stir onions frequently until they begin to brown. Reduce heat to low, add 2 tablespoons water, and cover. From time to time, remove the lid and give them a good stir. Continue cooking until onions are very soft and a deep golden color - this will take 30 to 45 minutes. When the onions are almost done, add garlic and cook until fragrant, a few minutes. Remove from heat.

In a separate large stockpot, add remaining 3 cups water and remaining 1 teaspoon salt. Stir in rice and bring to a boil, reduce and let simmer 15 minutes. Add greens, stir, return to a simmer and cover. Let greens wilt and settle 10 minutes.

Add onions to stockpot and stir in stock or broth. Add seasonings and blend soup until very smooth with an immersion blender or in a regular blender (in small batches).

Add lemon juice to taste after plating. Garnish each bowl with a drizzle of extra-virgin olive oil, and if desired, croutons, chives and/or cheese.

Cauliflower Soup with Parmesan Croutons

We had our first snowfall in Wisconsin yesterday.  Nothing measurable in the Milwaukee area, but some western parts of the state set a record for early snowfall.  Here, it's just plain cold.

Here is a simple and very satisfying cauliflower soup that was inspired by a recipe from The Pioneer Woman. I've lightened the fat content and increased the veggies. I also decided to top it with some homemade Parmesan Croutons.  It was delicious!

Cauliflower Soup with Parmesan Croutons

Inspired by The Pioneer Woman
Printable Recipe 

I liked the Pioneer Woman's recipe but lightened it by using less butter, fat free milk and no cream. I also added more carrots and celery and topped it with my Parmesan Croutons.

5 tablespoons of butter, divided
1/2 large onion, diced
3 Carrots, diced
2 stalks celery, diced
1 huge head (or 2 small heads) of cauliflower, roughly chopped
2 tablespoons fresh parsley, or 1 tablespoon dried parsley
2 quarts sodium free chicken stock (I like Kitchen Basis brand)
3 Tablespoons All-purpose Flour
2 cups skim milk
1-2 teaspoons salt, to taste
1/2-1 teaspoon pepper, to taste

Parmesan Croutons (Recipe Below)

In a large soup pot or dutch oven, melt 2 tablespoons butter. Add the onion and cook for about 10 minutes, or until it begins to turn golden, stirring occasionally. Add the carrots and celery and cook an 5-10 minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer for about 30 minutes.

In a medium saucepan, over medium heat, melt 3 tablespoons butter. Add the flour and whisk until blended. When it starts to bubble, add the milk slowing while whisking constantly until thickened. Keep stirring until thickened, which should take a few minutes. Add the mixture to the simmering soup and allow to simmer for an additional 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Ladle in bowls and top with Parmesan croutons.

Parmesan Croutons

French, Italian or Country-Style Bread
Grated Parmesan Cheese

Preheat oven to 350F. Take a few slices of good French, Italian or Country Style bread and spread a little olive oil on each side using a basting brush. Sprinkle each slice with freshly ground pepper on each side. Cut the slices of bread into cubes and place on a rimmed baking sheet. Place in oven and bake until just golden, about 10-12 minutes.

Sprinkle a little Parmesan cheese over the croutons and return to oven until cheese is just barely melted.

Cucumber-Avocado Soup with Spicy Shrimp and Sauce

Last night, we had one of our gourmet group gatherings.  Our assigned recipe to bring was this delicious, chilled soup.  I needed to make a couple of  'tweaks' to the recipe as I found the soup too thick and just a bit  bland.  With just a couple of adjustments it turned out wonderful and got rave reviews at dinner.

The star of the show was the spicy shrimp and shrimp sauce which is probably the most time-consuming part of the recipe. Luckily, it can be made the day before. Even the soup can be made ahead which makes this a wonderful recipe if you have a busy day.

You need to buy shell-on shrimp in order to make the shrimp sauce as the shrimp shells are used to make a flavorful shrimp reduction.

The drizzle of sauce around the shrimp flavor the cool cucumber avocado soup beautifully. It a wonderful contrast of hot and cold, spicy and mellow.

I know Mother's Day is celebrated at different times in different parts of the world but here are a few of my spring flowers to wish the mothers of the world a joyous day. Happy Mother's Day!

Cucumber-Avocado Soup with Spicy Shrimp Sauce
Adapted from Food & Wine
Printable Recipe

My Notes: When I tasted the soup after preparing the recipe as written, I found it a little bland and far too thick so I added the chicken broth to thin the soup (you could use vegetable stock) and added the Tabasco to 'brighten' the flavor. I made the soup and shrimp sauce the day before and sauteed the shrimp just before serving.

1 large European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
1 1/2 cups buttermilk
2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
8 oz chicken broth or stock
Several good dashes of Tabasco
Kosher salt

3 tablespoons extra-virgin olive oil
3/4 pound large shrimp, shelled and deveined, shells reserved
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 small carrot, thinly sliced crosswise
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1 teaspoon tomato paste
2 cups water
1 tablespoon honey

Freshly ground pepper
1 tablespoon unsalted butter
6 mint leaves, chopped

In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes. (I used a food processor and got a good puree so didn't need to strain). Add enough chicken or vegetable broth to obtain the desired consistency and flavor with a few splashes of Tabasco. Taste and adjust seasonings.

In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl. Refrigerate until ready to use.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.

Ladle the soup in soup bowls, spoon the hot shrimp into the middle and drizzle the shrimp sauce on top. Sprinkle with the chopped mint and serve.

Make Ahead The cucumber soup and shrimp sauce can be refrigerated overnight separately. Reheat the shrimp sauce gently before using. If you are short on time, the cucumber-avocado soup is delicious on its own. Just follow the recipe through step 1, then serve with a drizzle of olive oil and chopped mint.

Tomato Soup with Cheesy Polenta Garnish

I love tomato soup!  I have fond memories of sitting in my mother's kitchen as a little girl and having her make tomato soup and a cheese sandwich for me.  The cheese sandwich always got dunked in the tomato soup. Yum! Of course, my mother would open a can of tomato soup and just add milk and Voila - soup.  

The cheesey polenta was my version of the cheese sandwich for dunking :)   This wonderful, tomato soup and polenta were a delicious combination!

Tomato Soup

Adapted from The Soup Bible
Printable Recipe

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 lb tomatoes, peeled and quartered (I used Pomi)
2 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves
1 small bay leaf
5 tablespoons whipping cream (optional - I used Fat Free Half & Half)
Salt and freshly ground pepper

Melt the butter and olive oil in a large saucepan. Add the onion and carrot and cook for 5 minutes, until softened. Stir in the tomatoes, chicken stock, parsley, thyme and bay leaf. Bring to a boil. Reduce heat and low, cover pan, and simmer for 15-20 minutes until the vegetables are tender.

With a blender or food process, puree the soup in batches. Return pureed soup to the saucepan.

Stir in the cream, if using, and reheat gently. Season with salt and freshly ground pepper to taste. Serve warm garnished with baked polenta and chives or fresh thyme.

Baked Polenta

Adapted from Several Recipes

Makes a large baking sheet of polenta.

1-3/4 cups stone ground corn meal
3-1/2 cups water (or chicken stock)
Kosher salt
4 cups additional water (or chicken stock)
1 garlic clove, minced
1 cup grated Parmesan
Salt and pepper to taste

9 x 13 inch glass baking dish
Large rimmed baking pan lined with a silicone liner or parchment paper.

Add 1 teaspoon Kosher salt to the 3-1/2 cups of water in a medium to large saucepan and bring to a boil. Bring the additional 4 cups of water to a boil in another pan nearby.

Slowing add the corn meal to the pan with the salted water and whisk gently. Turn the heat down to low. Simmer gently and add water from the nearby pan in ladles-full as the polenta becomes thick. Keep simmering and adding additional water, as needed, to keep the polenta from sticking to the bottom of the pan until the desired consistency is reached (for baked polenta you want it to be slightly thicker - like thick oatmeal). This will take about 30 minutes.

Add the Parmesan cheese, minced garlic and salt and pepper to taste.

Pour the polenta into a 9 x 13 inch glass baking dish and spread evenly. Allow to cool slightly on the counter top, then place into refrigerator for at least one hour, or covered, with plastic wrap until the next day.

After the polenta has chilled sufficiently and you are ready to prepare it, preheat the oven to 450 F. Cut the chilled polenta into squares or diamond shapes with a sharp knife or rounds with a biscuit or cookie cutter. Place the cut polenta on the lined baking pan. Brush with melted butter or cooking spray and sprinkle with additional Parmesan cheese and bake in the preheated oven for 15-20 minutes until golden brown and crispy on the edges.

Ladle hot tomato soup into bowls and top with a slice of polenta. Garnish with fresh chives, parsley or thyme.