Soups | Simple By Cindy

Parsnip Bisque

Sep. 25
2017

I love soup any time of the year, but since we are stepping into autumn, I thought it was a good time for a soup recipe. It is an unusual one, as most people have not yet experienced the joy of eating a parsnip.

A parsnip is a root vegetable, most closely resembling a carrot in its shape and origin. It has a cream colored skin and becomes sweeter the longer it remains in the ground. It is high in dietary fiber, contains antioxidants, anti-inflammatory and antifungal ingredients.

When roasted, it takes on this magical sweetness that becomes almost addicting. I usually peel and cut it into cubes, mix it with olive oil, salt and pepper, place it on a baking sheet and roast it at 450F for about 40 minutes. The more brown and caramelized it becomes, the sweeter it is.

This soup is as fast and easy as it is wonderful. Combined with the onions and potatoes, the parsnips have a sweet and smoky flavor that is both satisfying and enjoyable.

This recipe is courtesy of Kosher By Design, by Susan Fishbein, and will serve 8-10 people who will love this unusual vegetable.

Ingredients for Parsnip Bisque

2 tbsp. olive oil
1/2 spanish onion, diced
3/4 celery stalk, diced
1-2 garlic cloves, minced
6 medium parsnips, peeled and diced
2 Idaho potatoes, peeled and diced
8 cups chicken or vegetable stock
Salt
Freshly ground black pepper
Fresh chives, optional

In a large pot, heat the oil over medium heat.

Add the onions and sauté about 6-7 minutes or until translucent. Add the celery, and garlic; sauté 2 minutes longer.

Add the parsnips, potatoes and chicken or vegetable stock.

Bring to a boil. Cover and reduce heat to low; simmer about 30-35 minutes or until the vegetables are very tender.

Let cool.

Transfer the soup in batches to a blender and puree. You can also use a handheld immersion blender to puree the mixture until smooth.

Season with salt and pepper.

For extra smoothness, you can strain the soup through a fine chinois.

Garnish with fresh chives in the center of each bowl, if desired.

It’s that simple!

Sweet and Spicy Sweet Potaoes

Mar. 7
2016

This recipe captured my attention because of the combination the sweet and spicy ingredients. I was curious how well they would blend together.

It was different from the usual sweet potato recipe, so I decided to experiment and see if it was “blog worthy”.

This is definitely worth a try. The fusion of the sweet and spicy turned out to be a savory, delectable delight! It had just the right amount of “heat” and “sweet”. Of course, you can always change the amounts to accommodate your preference.

I used 2 cloves of fresh minced garlic instead of the garlic powder. Half of a chopped fresh onion would also work well in place of the onion powder.

This recipe is courtesy of “All Recipes”.

It was well worth it! Easy to make and a “keeper” for me. How about you?

Ingredients for Sweet and Spicy Sweet Potatoes

2 large sweet potatoes, peeled and cut into cubes
3 tbsp. olive oil
2 tsp. light brown sugar
1 1/2 tbsp. paprika
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. poultry seasoning (such as Chef Paul Prudhomme “poultry magic”)
1/2 tsp. chili powder
1 pinch cayenne pepper

Preheat oven to 425.

Place the cubed sweet potatoes into a large mixing bowl.

Sweet and spicey sweet potaoes whole and cubed

Drizzle with the olive oil.

Sprinkle in the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder and cayenne pepper. Toss until the sweet potatoes are evenly coated with the seasoning.

Spread onto a baking sheet.

Bake for 15 minutes, (set your timer!), then toss the potatoes with a spoon.

Continue baking until the sweet potatoes are golden and tender, about 10-15 more minutes.

It’s that simple!

Roasted Parsnip and Carrot Soup

Feb. 26
2016

During the winter months, there is nothing more satisfying and soothing than a bowl of delicious hot soup.

I am always looking for a great soup recipe. This time I read several recipes and combined the best of the ingredients to make my own.

This soup turned out to be so comforting and worth every minute. Preparing and cutting the parsnips and carrots took the longest amount of time. After that, it took no time at all to make this scrumptious dish.

I hope you find this soup as delightful and appeasing as I did!

Ingredients for the Parsnip and Carrot Soup

1 1/2 lbs. parsnips
1 lb. carrots
1 medium onion, chopped
4 cloves garlic, roasted and chopped
5 tbsp. butter or margarine
6 cups chicken broth
1/4 tsp. nutmeg
2 tbsp. parsley, chopped
1/2 tsp. kosher salt, plus 1/2 tsp. set aside
1/4 tsp. pepper, plus 1/4 tsp. set aside
1/4 cup of heavy cream (or half and half)

Roasted Garlic

Preheat oven to 400.

Cut off the top of a head of garlic. Sprinkle with olive oil and a small amount of salt and pepper.

Wrap tin foil tightly around the head of garlic. Place in oven for 40-45 minutes.

Take out and let cool.

When cooled, peel off skin of 4 cloves. Chop and set aside.

Ina large pot, or Dutch oven over low heat, melt the butter.

Increase the heat to medium and add the onions. Sauté, stirring occasionally until onions are translucent, but not brown (about 5-7 minutes).

Add in 1/2 tsp. salt and 1/4 tsp. pepper. Mix together with onions.

Increase the heat to high and add parsnips, carrots, garlic and chicken broth.

Bring to a boil.

Reduce heat to medium-low partially cover pot (leave about 1 inch open) and let simmer for 40 minutes.

Parsnip and carrot mixture should be very tender ( you should be able to easily insert a fork).

Using an emersion blender, blend until mixture becomes very smooth.

You may need to add a little chicken broth at this time if mixture is too thick. Add in a little at a time (about 1/4 cup) until you get desired texture.

Add in heavy creme, nutmeg and remaining 1/2 tsp. salt and 1/4 tsp. pepper.

Use parsley to garnish.

It’s that simple!

Tuscan White Bean and Garlic Soup

Jan. 11
2016

For Christmas dinner this year, I wanted to try a new soup. This one that had so many ingredients I enjoy so I decided to try it.

This recipe is courtesy of Giada DeLaurentis.

The cannellini beans make this soup a hearty, soulful-like dish. There are so many ways you can use these beans (such as in dips, salads or pasta).

This soup prepares them in one of my favorite ways.

In this recipe, the beans offer a creamy, rich texture that, combined with the other ingredients, makes a wonderful soup for those cold days ahead of us.

Ingredients for the Soup

2 tbsp. unsalted butter
1 tbsp. good olive oil
2 shallots, chopped
2 sage leaves, stems removed and chopped
2 (15-ounce) cans cannellini beans, rinsed and drained
4 garlic cloves, chopped
4 cups low-sodium chicken broth (I used regular chicken broth)
1/2 cup heavy cream (I used half and half)
1/2 tsp. kosher salt
1/2 tsp. pepper

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil and shallots. Cook, stirring occasionally until the shallots are softened, about 3-4 minutes.

Add the sage leaves, cannellini beans and garlic and stir to combine about 1 minute.

Pour chicken broth into the pot. Bring the mixture to a simmer and cook gently until the garlic is softened, about 15 minutes.

Using an emersion blender or a food processor, puree until smooth. (Be careful to hold the top of the food processor tightly as hot liquids can expand when the are blended. Do not fill the food processor to the top with the liquid).

Once all of the soup is blended, stir in the cream (or half and half), salt and pepper.

Cover and keep warm over low heat.

Stay warm!

Enjoy!

It’s that simple!

Roasted Butternut Squash Soup

Oct. 5
2015

While looking for a soup to make for Thanksgiving last year, I found that there were several recipes that might be acceptable. While sorting through them, I find there are three important qualities you should look for.

The first quality I search for are the ingredients. Do they seem to blend well? Will they be easy to find? Will they appeal to many people?

The second is the time it will take to prepare. On a holiday, when you are entertaining many guests, this is very important. Of course you can make it ahead and freeze it. But how much of your day do you really want to spend preparing, sorting it out and freezing?

The third and most important is the difficulty of the recipe. It has to be easy and simple.

I found this recipe on Chowhound, by Christine Gallary. It met all my requirements. I was able to find freshly cut up butternut squash in my supermarket, so it cut down the preparation time even more!

This is an easy, flavorful soup with ingredients that blend together nicely!

This is a must! Make it ahead and freeze it, or make it the day before! Whatever you do, try this! It is terrific!

Ingredients for the Soup

4 pounds butternut squash (about 2 medium) halved lengthwise and seeds removed
2 tbsp. unsalted butter or margerine (1/4 stick)
1 medium Grany Smith apple
1/2 medium yellow onion
8 fresh sage leaves, chopped
2 1/2 cups vegetable or chicken broth (you can use low sodium)
2 1/2 cups water
1 1/2 tsp. kosher salt, plus more as needed
1/3 cup heavy cream (I used half and half)
1/2 cup toasted pumpkin seeds, for garnish (optional)

*Just as a note, I used 5 cups of chicken broth, and added water as needed at the end.

Today’s hint: You will see that this soup is seasoned with salt and pepper throughout the entire process of preparing it. You should always season your recipe in layers, or several times. This is an important procedure that will ensure your dish is wonderful!

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. (If using already cut squash, just place them on the baking pan). Melt 1 tbsp. of the butter or margerine and brush it over the squash. Rub it in with your fingers. Season generously with salt and pepper. Roast until knife-tender, about 50 minutes to an hour.

Peel and core the apple and chop it into medium size pieces.

Chop the onion into medium pieces.

Melt the remaining tbsp. of butter in a Dutch oven over medium heat. Add the apple, onion, sage leaves. Season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes.

When the squash is ready and cooled, place it in the pan with the sautéed apples and onions.

Add the broth (and water, if using) and the measured salt and pepper. Stir to combine. Over medium-high heat, bring soup to a boil. Reduce the heat to medium-low and let simmer until flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender or immersion blender, puree the soup in batches until smooth. If you are using a blender, cover the top of the blender with a kitchen towel to allow steam to escape and prevent the lid from popping off.

Put soup back on stove and simmer. Season with more salt and pepper if needed.

Serve garnished with pumpkin seeds, if using.

It’s that simple! And so delicious!