Tag Archives: Soup

Carrot Ginger Cashew Soup

7 Mar

This soup is rad because it has built-in protein from the cashews.  It’s a trick I learned from the Soup Nazi in NYC.  For reals!  Man-friend and I were there about eight years ago, and a) the soup was AMAZING, and b) I noticed that it had cashews in it and that cashews in soup are rad.

Start with about 5 cups of carrots, peeled and chopped into 1/2 inch chunks.  And always be on the lookout for streaker carrots.

Avert thine eyes!

Avert thine eyes!

Chop about 4 inches of ginger.  Leave the skin on cuz that’s where all the tasty lives.  Also chop one onion, and 3 cloves of garlick.  Toss those all together in your very fabulous Le Creuset soup pot.

Should I maybe just change my name to Ginger?  Sure as hell beats Carrot.

Should I maybe just change my name to Ginger? Sure as hell beats Carrot.

Add Le Stock, about 2 cups.  Boil until everything’s mushy.

Mr. Sulu, set coordinates for....SOUP.

Mr. Sulu, set coordinates for....SOUP.

Once everything is mushy, add the SECRET INGREDIENT.

Which is possibly not so secret since I revealed it in the title of this post.  It’s cashews.

Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews.  I would go around sprinkling cashews on EVERYTHING.  Mwahahahaha....

Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews. I would go around sprinkling cashews on EVERYTHING. Mwahahahaha....

Let the cashews cook for about 15 minutes.  Then add yer salt & pepper.  Aaaand finally, get out Ye Olde Immersion Blender, maybe add some veg stock if things are a little too thick.  Sometimes the cashews just suck up a ton of liquid.

Bzzzzzzzzz

Bzzzzzzzzz

Ta-da!  It’s soup!

"Soup" is so pedestrian.  Let's call is "puree of carrots, legumes, and fragrant roots".  That'll be $34.

"Soup" is so pedestrian. Let's call is "puree of carrots, legumes, and fragrant roots". That'll be $34.

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Butternut Squash Bacon Soup

27 Feb

This soup has four-ish ingredients:
-1 sweet onion

-2 strips of bacon

-6 cups of butternut squash, diced

-1.5 cups of Proprietary CSA Veg Scrap Stock

-(salt & pepper, olive oil)

 

Start by sauteeing the onion and bacon in a little bit of olive oil and making your whole house smell delicious:

Does this come in a potpourri?

Does this come in a potpourri?

 

 

 

 

 

 

 

 

 

Peel and dice about half of a butternut squash. (And hold on to those seeds or else I will hate on you.)

Butternut squash confetti...probably don't want that showering down upon you at the rollerdisco

Butternut squash confetti...probably don't want that showering down upon you at the rollerdisco

 

 

 

 

 

 

 

 

 

 

Throw the squash into the pot, add 1.5 cups of Le Stock.  Simmer for 45 minutes until the squash is squishy.  Then grab a potato mashing instrument or a fork, and commence mashing.

Squash mashing should be a pagan ritual.

Squash mashing should be a pagan ritual.

 

 

 

 

 

 

 

 

The final result is smokey and sweet, and light thanks to the lack of cream weighing it down.  Oh and I waited until it was done to add salt and pepper.  It had a lot of flavor going on, so it didn’t need much.

Oh Jeebus.

Oh Jeebus.

 

 

 

 

 

 

 

 

This soup was “how soon can I stuff that in my face again?” good.

Sunchokes

19 Feb

What?? Sunchokes?  Sunchokes Quebecois, no less?  What’s a girl to do with French-speaking sunchokes?  I posed this question to my Facebook homies, and here were some preliminary ideas:

  • Sunchokes sliced into 1/2 inch pieces, sauteed with garlick & olive oil.  Um, drool.
  • Sunchokes & pasta. I can see how that water-chestnut texture would be interesting against pasta.
  • Sunchoke soup with a lil cream and truffle oil.  Mmmmm cream & truffle oil. That’s a language both Franco-Canadians and I can share.  (well, and English)
zOMG sunchokes!!1!

zOMG sunchokes!!1!

Sunchokes reclining after a bath

Sunchokes reclining after a bath

So I took my 0.75lbs of sunchokes, washed them and chopped them into 1/2 inch pieces but did not peel, chopped one sweet onion, and sauteed them both in my faithful Le Creuset soup pot with some olive oil and salt & pepper.

Does this count as primordial soup?

Does this count as primordial soup?

Aaaaaand once things got soft (around 15 min), I added some of my proprietary CSA-Scraps Vegetable Broth, which I’ll post next time I make it.  I was goin to add a picture of it, but, like, it’s just broth.  Whatever.

Sunchokes & onions, co-existing peacefully in vegetable broth.  Got that, Middle East?

Sunchokes & onions, co-existing peacefully in vegetable broth. Got that, Middle East?

I added about 1.5 cups of broth and simmered for another 15 minutes.

The next step was adding a little cream (or half and half in my case), and in retrospect I’m not sure I did it right.  But it came it out great, so no complaints.  I put  about 1/4 cup of half and half in an immersion-blender-friendly container (which just means it’s tall), and slowly ladled the hot soup in there.  Nothing scalded.  I just wonder if I should have blended the soup first, then added the cream.

My love for the immersion blender knows no bounds.

My love for the immersion blender knows no bounds.

Soooo after pureeing this delicious mess into smithereens, I added a decidedly unartistic swirl of truffle oil on top.  And it was grand.  Great flavors – the sunchokes really got to sing, and their water-chestnut texture was surprisingly not lost in the puree.  Win!