Smoky Fire-roasted Tomato and Bean Soup

Ingredients

1 Tbsp extra-virgin olive oil
2 large carrots, peeled and diced
2 celery stalks, diced
1 medium onion, peeled and diced
2 garlic cloves, minced
1 cup rinsed dry farro, spelt, or pot barley
2 bay leaves
1 Tbsp chili powder
1 tsp ground cumin
1 (28 oz) can diced fire-roasted tomatoes, including liquid
7 cups water, or combination of vegetable broth and water
1 (14 oz) can black, pinto, or red kidney beans, rinsed and drained
1 (4 oz) can diced green chilies
juice of 1 lime, to taste
salt and pepper (optional)
garnishes of cilantro, avocado, and dollops of crema or sour cream (optional)

Method

1. In large saucepan, add oil, carrots, celery, and onion. Sauté over medium heat until softened, but not browned, about 10 minutes.
2. Add garlic, farro, bay leaves, chili powder, and cumin. Stir to coat. Stir in tomatoes and water or broth, and bring to a gentle boil. Cover and
   cook over medium-low heat for 30 to 40 minutes, or until farro is tender.

3. Stir in beans and chilies, and heat through. Add lime juice. Season with salt and pepper to taste, if you wish.
4. Remove bay leaves before serving. Ladle into bowls and top with garnishes of choice.

Makes 10 cups.

Source: Alive magazine

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Thai Coconut Chicken Soup

Ingredients

3 lemongrass stalks
8 cups chicken bone broth
1 inch ginger, chopped
3 chicken breasts
1/2 shallot, sliced into rounds
1 red bell pepper, sliced
1-1/2 cups chopped mushrooms
1 Tbsp red chili paste
1 (16 oz) can full-fat coconut milk
juice of 1/2 small lime
1 cup chopped fresh cilantro

Method

1. Crush lemongrass stalks.
2. In large pot over medium-low heat, combine lemongrass, broth, and ginger. Steep for 25 minutes. Remove ginger and lemongrass bits.
3. Add chicken, shallot, pepper, mushrooms, and chili paste and bring to a boil. Simmer on low for 20 minutes, or until chicken is cooked through and vegetables are soft.
4. Remove from heat and shred chicken breasts. Add the coconut milk, lime juice, and cilantro. Serve warm.

Makes 6 to 8 servings.

Source:

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Asian Fish and Noodle Soup

Ingredients

2 swordfish steaks, skinned
1 potato
8 scallions (spring onions)
2 garlic cloves
1 bird’s eye chili
8 oz snow peas
1-1/2 lb egg noodles
salt and pepper
5 cups hot vegetable broth (stock)
2 tsp soy sauce
lime wedges, to serve
sprigs of fresh cilantro (coriander), to garnish

Method

1. Cut the fish into bite-sized pieces. Finely slice the potato. Slice the scallions (spring onions). Crush the garlic. Very finely slice the chili, discarding the seeds. Cut the snow peas in half diagonally.
2. Plunge the noodles into boiling salted water, cook for 4 minutes, then drain.
3. Pour the broth (stock) into a large saucepan and bring to a simmer. Add the soy sauce, potato, scallions, garlic, chili and fish. Season with salt and pepper and simmer for 5 minutes.
4. Add the noodles and snow peas and warm through for 2-3 minutes.
5. Serve in bowls with lime wedges and garnish with cilantro (coriander).

Makes 4 servings.

Source: Fish and Seafood

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Curried Fish Soup with Coconut

Ingredients

1 large onion
1 walnut sized piece fresh ginger
2 garlic cloves
2 tbsp Madras curry paste
1 tsp ground coriander
8 saffron threads
2 tbsp lemon juice
1-2/3 cups coconut milk
2 sticks lemon grass
1 lb halibut fillet
salt and pepper
4 scallions (spring onions), to garnish
finely chopped chili (optional), to garnish

Method

1. Roughly chop the onion. Peel and finely chop the ginger. Crush the garlic. Put the onions, ginger, garlic, curry paste, coriander, saffron and lemon juice in a food processor and blend together.
2. Add half the coconut milk and blend until combined.
3. Pour the remaining coconut milk into a wok or saucepan over a medium heat and add the spice mixture. Chop the lemon grass into 2 inch lengths and add to the pan. Stir and simmer for 5 minutes.
4. Meanwhile, cut the fish into bite-sized pieces. Add to the mixture and cook for a further 5 minutes, adding water, if necessary, to make the consistency of soup. Season to taste with salt and pepper.
5. Finely chop the scallions (spring onions). Serve the soup sprinkled with the chopped scallions and chili, if desired, to garnish.

Makes 4 servings.

Source: Fish and Seafood

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Swedish Mushroom Soup

Ingredients

2 shallots
400 g porcini mushrooms
1-1/2 to 2-1/2 cups chicken broth
1 to 2 cups heavy whipping cream
3 sprigs of parsley
50 g butter
salt, white pepper

Method

1. Cut about 12 slices from some small mushrooms and save for the garnish.
2. Finely chop the shallots, and saute them in a pat of butter without browning.
3. Chop the rest of the mushrooms into pieces, add them to the shallot and pour on the chicken broth. Simmer for about 10 minutes. Then pour everything into a blender.
4. After blending, pour the soup through a strainer and back into a saucepan. Add the cream, and cook for another few minutes. Salt and pepper to taste.
5. Finely chop the parsley.
6. Fry the saved mushroom slices quickly in a little butter in a hot frying pan, Pour the soup into warm bowls, place the mushroom slices on top and sprinkle with a little parsley.

Makes 4 servings.

Source: Swedish Culinary Classics

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