Soupe Verte à la Crème

  1.  Boil two cups of water in a saucepan.
  2.  Add lettuce or mix vegetables of your choice
  3. Bring to a boil and let it cool down and then run through a blender
  4. Add back into saucepan and add spices and sour cream to tasteFeatured Image -- 4023

Lettuce & Asparagus Soup

Lettuce Soup

I adopted this recipe from the French “Soupe verte a la creme” version.

Ingredients:

1 large head lettuce or a bag of mixed lettuce greens
1 medium onion, chopped
3 tablespoons unsalted butter
2 cloves of garlic, peeled and chopped
1 bunch of asparagus, chopped
2 1/2 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh dill
1/2 cup sour cream

Directions

Rinse your lettuce and, if you are using a head of lettuce, chop the lettuce.

Melt the butter in a heavy saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Add lettuce and cook until wilted, stirring occasionally.

Add asparagus, broth, water, salt, and pepper and simmer, uncovered, 10 minutes. At this point, it looks like unappetizing seaweed, but stick with it.

Purée soup in batches in a blender with dill and cream. (Note: I initially tried blending the soup with my immersion blender as this tends to be a little less messy for me since I am a total klutz. Unfortunately, because I used mixed lettuce that had small stems, I ended up with a stringy tangle of lettuce around the blade. Use the blender and save yourself from having to de-string your immersion blade.)

Beet Borscht

Beet Brosch

Beet Borscht and why you should eat more of it.
Total prep time is less than 45 min.
Serves: 8

Ingredients:

1 tablespoon sunflower oil
2 large onions, halved and sliced
1,5 cups of parsnips, peeled, cut into 2-inch cubs (buy about a pound of them). You can substitute with 1.5 cups of potatoes or .75 cups of carrots and 0.75 cups or potatoes.
1.5 cups of beets, peeled and also cut into 2-inch cubes (buy about three large beets)
6 cups
1 large bunch dill, about 1½ cups (75g) loosely packed, plus some for garnish 1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon white pepper, plus more to taste
1/3 cup (80ml) canned coconut milk (the creamy kind) or Greek yogurt or sour cream
If you want to add some tartness to your broscht add 1 tablespoon apple cider vinegar
Greek yogurt and dill for garnishment

Directions:

In a large saucepan, heat the oil over medium heat and add the onions. Cook, for 5 minutes, stirring occasionally, until the onions look translucent. Add parsnips, beets, and water and bring to a boil over medium-high heat. If there is some foam, happens most often if you add potatoes, skim off the foam.
Add the dill, salt, and white pepper, and reduce heat to low; simmer for 30-40 minutes, or until the vegetables are soft.
For tartness, add the apple cider vinegar but this is optional. Puree the mixture for a full 5 minutes using an immersion blender, or puree in batches in a food processor. Add more salt and white pepper to taste.
Serve the soup hot with a dollop of creamy coconut milk or Greek yogurt or sour cream and a sprig of dill.

Can be made 3 days in advance or freeze it for later, plus check out the benefits of beets. 

Don’t throw away your beet greens. They are loaded with vitamines and make a great side dish.

Cucumber-Avocado Soup

I’m always looking for quick, easy, delicious recipes which serve well as left overs or for lunch the next day.  This cucumber soup is an ideal Dinner/Lunch option.  The soup also serves well cool and makes an ideal, refreshing lunch on a hot summer day especially if you like to get outside of your cubical world during your lunch hour.

4 Servings;  Total Time 30 min;

Ingredients:

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1½ cups vegetable broth, or reduced-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
¼ cup chopped fresh parsley, plus more for garnish
½ cup low-fat plain yogurt

Directions:

Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3¾ cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining ¼ cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

Cold Green Borscht

koolkosherkitchen

You might recognize it as Schav, but we called it Cold Green Borscht, as opposed to Hot Green Borscht, as opposed to Cold Red Borscht, as opposed to Hot Red Borscht. Enough confusion? There is also Cold Shchi, as opposed to Hot Shchi, as opposed to Sour Shchi… Ok already!

The long and short of it is that we make it for Shavuos, and the only similarity between our recipe and the green stuff in a glass jar at your local supermarket, labeled Schav, is the presence of sorrel. Actually, sorrel is not even necessary, as we only added it to spinach which is the main ingredient. I use it when I can get it, and if I don’t get it, I just use more spinach.  In Poland, they used exclusively sorrel in the old times. It was the soup of pour people, and sorrel was a weed kids were…

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Pumpkin Soup from Samantha Wharton

I love soup no matter what time of year it is. I can sit on a patio in the heat and still eat hot soup. If you’re not like me, this one can be served hot or cold. The pumpkin alone can help manage diabetes and heart disease. It also promotes healthy skin and hair, […]

via Serve it up hot or cold – low-cal spicy curried pumpkin soup — art of being fabulous