Harvest Soups
Harvest Soups
From the kitchen of Chef Jeff
Well, here we are again, the end of Summer/beginning of Fall. In the Ventura County area, that means a mixed bag of weather types, back to school, football season, and most importantly a broadened selection of vegetables! From the kitchen of Chef Jeff
Soups are a great way to use vegetables in a myriad of combinations. Below are a few of my favorite soup recipes. If you use these recipes, please experiment through modifying as desired and enjoy!
HEARTY BEEF VEGETABLE SOUP
1 cup fresh parsley leaves, minced
4 celery stalks, thinly sliced
3 medium garlic cloves, minced
3 cups beef broth
3 medium onions, quartered
3 cups tomato juice
1 cup pearl barley
1 1/2 pounds lean beef chuck, cut into 1-inch cubes
1 1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried or 1 tbsp. fresh basil
1 14 ounce can whole tomatoes
1/2 teaspoon thyme
2 bay leaves
1 large potato, peeled and chopped
Salt and pepper to taste
3 medium carrots, sliced thin
In a food processor, put herbs (except bay leaves) with the liquid from the can of tomatoes. Process for 20 seconds; add whole tomatoes from can and pulse about 4 times, just until tomatoes are coarsely chopped. Set aside.
Cut meat into 1 inch cubes and then coarsely chop in food processor with the onions, garlic (no need to wash after processing tomatoes).
Cook onion, meat and garlic over medium heat in large soup bowl for 7-10 minutes or until browned.
Coarsely chop celery and carrots; add to soup.
Add tomatoes, potatoes, carrots, tomato mixture, beef broth and salt and pepper.
Simmer over very low heat and cook uncovered until vegetables and barley are tender. Discard bay leaf.
If desired, stir in a pinch of fresh herbs during the last five minutes for an extra layer of flavor. Taste and adjust seasonings. Serve hot.
This soup may be prepared ahead of time and frozen.
Makes about 12 servings.
FRESH VEGETABLE SOUP
3-4 cups of stock (vegetable, chicken, or beef…your choice!)
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
MEDITERRANEAN VEGETABLE SOUP
1 tablespoon olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14 1/2 ounces) diced tomatoes, not drained
1 tablespoon fresh basil, chopped
1/4 teaspoon oregano
salt and pepper to taste
1 15 oz. can cannellini or white beans, drained and rinsed
1 cup pasta bows
Parmesan cheese (optional)
1 small head escarole (optional)
Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.
Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.
Serve sprinkled with Parmesan cheese
Posted by CSACulinaryFairy at 10-18-2011 
Categories: Soup Recipes
Tags: Celery Carrots onions Ginger Leek Red Pepper Mushrooms
Categories: Soup Recipes
Tags: Celery Carrots onions Ginger Leek Red Pepper Mushrooms
Comments