WINTER WHEAT SOUP
Provided by Barbara Kafka
Categories Soup/Stew Vegetable Vegetarian High Fiber Lunch Celery Root Vegetable Sweet Potato/Yam Winter Healthy Vegan Cilantro Simmer Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 13 cups (3.2 liters); 6 main-course servings
Number Of Ingredients 11
Steps:
- In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
- Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.
- Stir in the celery leaves and salt. Simmer for 1 minute. Add the cilantro and simmer for 1 minute. Season with pepper.
WINTER TOMATO SOUP WITH BULGUR
Inspired by a recipe in Diane Kochilas's wonderful new book "The Country Cooking of Greece," this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
- Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 7 grams
WINTER SQUASH SOUP WITH A SWEET HEAT
A delicious winter squash soup with a sweet heat taste. Brown sugar gives the sweetness and poblano and jalapeno peppers give the heat. This soup can be made with butternut, acorn, carnival, or delicata squash; it just needs to be a hard winter squash. This will get warmer from the peppers the longer it sits. If you like your soup a little thinner add water or additional chicken broth.
Provided by Molly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, cut-side down, in a baking pan and add 1-inch of water. Cover pan with aluminum foil.
- Bake squash in the preheated oven until tender, about 1 hour. Cool until able to handle, about 15 minutes. Scoop flesh into a bowl and discard squash skin.
- Melt butter in a large pot over medium heat. Cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
- Stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. Reduce heat to low and simmer until flavors blend, about 30 minutes.
- Blend soup with an immersion blender or in batches in a blender until smooth. Stir brown sugar into soup; simmer for 10 minutes. Adjust brown sugar to taste.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 37 g, Cholesterol 8.9 mg, Fat 2.8 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 1162.9 mg, Sugar 15.6 g
WINTER MELON SOUP
Categories Soup/Stew Chicken Ginger Appetizer Lunar New Year Melon Ham Scallop Winter Simmer Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Make broth:
- Rinse chicken inside and out, then stuff cavity with scallions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 10 to 12 cups broth and need only 9 cups for this soup; reserve remainder for the Black-Bean Shrimp with Chinese Broccoli or for another use.)
- Make soup:
- Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.
- Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.
- Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.
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