Soups

Winter Minestrone (Giada)
4-6 servings

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14-1/2 ounce) can diced tomatoes
1 fresh rosemary spring
1 (15 ounce) can cannellini beans, drained, rinsed
2 (14 ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh italian parsley leaves
salt and pepper

heat the oil in a heavy large pot over medium heat.  add the onion, carrots, celery, pancetta, and garlic.  saute until the onion is translucent, about 10 minutes.  add the swiss chard and potato, saute for 2 minutes.  add the tomatoes and rosemary spring.  simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
meanwhile, blend 34 cup of the beans with 1/4 cup of the broth in a processor until almost smooth.  add the pureed bean mixture, remaining broth and parmesan cheese rind to the vegetable mixture.  simmer until the potatoes pieces are tender, stirring occasionally, about 15 minutes.  stir in the whole beans and parsley.  simmer until the beans are heated through and the soup is thick, about 2 minutes.  season with salt and pepper.  discard parmesan rind and rosemary spring (the leaves will have fallen off of the stem).

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This is one of my favorite soups for fall and winter.  I cannot remember the year, but John, my mother-in-law and I drove to Alamogordo to surprise Kimberly for her birthday.  I took this soup along with marinated flank steak. Kimberly was very pleased and everyone enjoyed the meal.  On our way back, my mother-in-law said:, "Is there anything you don't know how to cook?"  She and John laughed with gusto when I said:  yep, armadillo!


Butternut Squash - White Bean Soup (October 2004 - Cooking Light)

3 bacon slices
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (3/4-inch) cubed peeled butternut squash (about 1-1/2 pounds)
1/4 cup dry white wine
4 cups fat-free, low sodium chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup whipping cream
1 tablespoon chopped fresh oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15 ounce) cans Great Northern beans, rinsed and drained
3 tablespoon unsalted pumpkin seed kernels, toasted

1. Cook bacon in a Dutch oven over medium heat until crisp.  Remove the bacon from the pan, reserving 2 teaspoon of drippings in pan; crumble the bacon, and set aside.
2.  Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally.  Add squash, cook 3 minutes, stirring occasionally.   Add wine, cook until liquid almost evaporates.  stir in broth, cumin, red pepper, cinnamon and cloves; bring to a boil.  reduce heat, simmer 5 minutes or until squash is tender.  stir in cream, oregano, salt, black pepper and beans; bring to a boil.  remove from heat.  sprinkle each serving with bacon and pumpkin seeds.  6 servings.  serve with cornmeal scones.

Cornmeal Scones
1-2/3 cups all purpose flour
1/3 cup yellow cornmeal
3 tablespoons sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
3-1/2 tablespoons chilled butter, cut into small pieces
1/2 cup low fat milk
1 large egg, lightly beaten

1.  preheat oven to 375 degrees
2,  lightly spoon flour into dry measuring cups, level with a knife.  combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.  add milk and egg to cornmeal mixture; stir until moist.
3.  turn dough out onto a lightly floured surface and knead lightly 4 times with floured hands.  cover a baking sheet with parchment paper; coat with cooking spray.  pat dough into a 7 inch circle on prepared baking sheet.  cut dough into 8 wedges, cutting into but not through the dough.
4.  bake at 375 degrees for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean.  serve warm.  8 servings; 1 scone per person.

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A favorite of Francia, John, Hector and Tina
Every time I made this soup in Arizona, the moment Francia and Hector walked in the house, they immediately identified by the smell what was in the pot.

Sopa de Albondigas (October 2004 - Cooking Light)

2 teaspoons coriander seeds
1-1/2 teaspoons cumin seeds
4 whole cloves
1 (3-inch) cinnamon stick, broken
1/2 cup uncooked long-grain white rice
2 tablespoon grated fresh onion
3/4 teaspoon salt, divided
1 pound ground round or ground turkey
1 large egg white
1 garlic clove, minced
cooking spray
3 cups chopped green cabbage
2 cups chopped onion
1 cup sliced carrot
1/2 cup chopped celery
1 tablespoon chili powder
1-1/2 tablespoon drained chopped chipotle chile in adobo sauce
2 (14.5 ounce) cans fat-free, low sodium chicken broth (i use 3 cans)
1 (14.5 ounce) can fire roasted whole tomatoes, undrained and chopped (Muir Glen)
1-1/2 cups cubed peeled baking potato

1.  cook the coriander seeds and the cumin seeds in large dutch oven over medium heat 1 minute or until toasted and fragrant.  place the toasted spices, cloves, and cinnamon in a spice or coffee grinder, process until finely ground.
2.  combine 2 teaspoons cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef or turkey, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside.  shape mixture into 24 1 inch meatballs.
3.  heat pan over medium heat.  coat pan with cooking spray; add cabbage, chopped onion, carrot and celery to pan; cook 8 minutes stirring frequently.  add remaining cinnamon mixture, chili powder and chipotle. cook 1 minute stirring constantly. stir in 1/4 teaspoon salt, broth and tomatoes; bring to boil. reduce to simmer, add meatballs and cook 15 minutes.  add potato, cook, uncovered over medium heat 20 minutes until potato is tender.  6 serving.

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CREAMY BROCCOLI SOUP

1-1/2 pounds broccoli
1 teaspoon beef bouillon
3 tablespoon chopped onion
2 tablespoon butter
1 tablespoon lemon juice
salt and pepper to taste
1-1/2 cups milk
1/3 cup sour cream
paprika to garnish

heat 1 inch of salted water in a saucepan to boiling. cut broccoli and add to water along with bouillon.  cover and heat to boiling.  reduce heat and simmer until broccoli is tender, about 12 minutes.  puree 1 cup broccoli and 3 tablespoons cooking liquid in blender.  repeat until all broccoli has been pureed.  cook onion in butter over medium heat until tender, about 5 minutes, stir in broccoli puree, lemon juice salt and pepper to taste.  mix the milk and sour cream and add to the mixture.  heat over low heat stirring constantly.  garnish with paprika.  serves 4-6.

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