In my version of a cold cucumber honey melon soup, I like the flavors of both the vegetable and the fruit to touch the palate. And then hints of mint, red onions and chili pepper with just enough lemon juice come through. The ingredients are blended, chilled, blended again, and then strained.Read More
It's still clam season. And I finally got around to making one of my favorite clam dishes: My Manhattan Clam Chowder. It departs from the traditional one in that I include baby spinach cut julienne style. Still, it packs all the other wonderful flavors of a Manhattan clam chowder and it is loaded with fresh littleneck clams.Read More
What makes this sausage, beans and roasted vegetable soup so delicious? Red bell peppers, tomatoes and garlic are roasted, then blended with a vegetable broth and seasoned with a herb bouquet garni--creating a beautifully rich yet subtle flavor-filled soup base. Sweet Italian sausage and a Vidalia onion add a layer of sweetness and texture along with cannellini beans.Read More
This white chili recipe is spicy with a hot salsa, then mellowed a bit with Monterrey Jack cheese. Ground chicken and cannellini beans are the main ingredients, making this a delicious chili alternative to the classic ground beef and red beans.
Ingredients for White Chili:
1 Tbsp vegetable oil
1 small onion, chopped
1 pound ground chicken
1 large garlic clove, minced
1/8 tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/2 tsp ground black pepper
1/2 to 1 whole jalapeno pepper, seeded and diced
1/2 cup salsa (medium or hot)
1 - 15 oz can of cannellini white beans, juice drained
4 cups chicken stock (or 2 - 14 oz cans)
1/2 cup shredded Monterrey Jack cheese
Preparation for white chilli:
In a heavy stock pot, heat vegetable oil over medium high heat. Stir in onions and garlic. Saute until translucent. Mix in ground chicken, stirring and breaking it up with a wooden spoon. When chicken is cooked (about 5-10 minutes), add cayenne pepper, chili powder, cumin, oregano, salt, and black pepper. Stir in seasonings. Then add salsa, cannellini beans and chicken stock. Bring to a boil then turn heat down to simmer the chili for about 20 minutes. Stir in Monterrey Jack cheese and turn off heat.
Garnish with sour cream and chopped spring onions.
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This summer soup is loaded with vegetables, nine to be exact, plus haricot and broken fettuccine. An excellent chicken stock provides the seasoning, and a sun-dried tomato pesto makes every bite just pop right in your mouth. Serves 10-12.
Ingredients for the nine vegetable soup:
1 tablespoon vegetable oil
2 medium or 1 large yellow onion, coarsely chopped
2 large garlic cloves, smashed and finely chopped
1 - 16 oz whole tomatoes, drained and chopped
1-1/2 quarts chicken or vegetable stock (The stock is the seasoning for this soup. So be sure to use an excellent stock or make your own.)
4 carrots, thinly sliced
2 white potatoes, diced
4 leeks (white parts only), thinly sliced
2 large stalks celery with leaves, thinly sliced
2 cups (10 oz) sliced green beans
1 medium zucchini, cut into 1/2 inches
3/4 cup broken spaghetti or fettuccine (about 2-1/2 inches)
1 cup dried navy beans, soaked and then cooked until tender and drained.
Ingredients for sun-dried tomato pesto
3 garlic cloves
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts
1/2 cup extra virgin olive oil (or 2 tablespoons olive oil if you choose the option to add the hot soup liquid)
1/4 cup hot soup liquid (Optional! Note to reduce olive oil when using this method)
1/2 cup sun-dried tomatoes, chopped
Salt and fresh ground pepper to taste
Preparations for the soup:
Pour vegetable oil in a frying pan to a moderate heat. Add onions, stir and cook for about one minute. Add garlic, stir and cook for another minute. Add tomatoes, cook and stir for about 8 minutes.
In a soup pot, bring stock to a boil. Add carrots, potatoes, leeks, celery and the onion and tomato mixture. Simmer for 15 minutes. Add green beans and fettuccine. Continue to simmer for about 5 minutes. Then add zucchini and simmer until slightly tender (about 3-5 minutes). Take care not to overcook the zucchini or you will have mushy zucchini!
Preparation for the sun-dried tomato pesto (options also listed):
In a food processor, add all ingredients, except the sun-dried tomatoes, and blend until smooth. Add the sun-dried tomatoes. Adding the sun-dried tomatoes at the end makes the pesto chunky with bits of the tomatoes. If a totally smooth pesto is desired, add the sun-dried tomatoes at the step for blending.
For a quick pesto sauce, you can of course purchase from such places as Costco. In which case, just add the sun-dried tomatoes.