Carrot Soup topped with Dungeness Crab

Oh my goodness, another recipe with crab in it? Yes! Yes! Yes!
We are so fortunate to have an abundance of fresh caught crab, that Bake cleans, cooks and (bonus) takes the meat out.

This carrot soup make a pretty presentation, with a stack of crab in the middle of the bowl and carrot soup ladled around it.

Carrot Soup with Dungeness Crab

Soup:
1 Tablespoon olive oil
1 Tablespoon butter
1 cup white onion, diced
1 pound carrots, sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cup vegetable or chicken stock
1 Tablespoon lemon zest
1/4 jalapeno pepper, finely diced (optional)

In a large pot over medium heat, combine olive oil and butter. Add onion and cook until softened.
Add carrots to the pot, stir in salt and pepper; and stock. Bring to a boil and then reduce heat to simmer. Cook until carrots are soft, about 20-30 minutes.
Remove from heat and stir in lemon zest, and jalapeno (if using).

Pour soup into blender and puree.

Crab Topping:
for each bowl
3/4 cup crab
1 teaspoon chives, finely chopped
2 teaspoon fresh lemon juice
Combine the crab, chives, and lemon juice.
Mold into a cup and center it in the soup bowl. Ladle carrot soup around the center and serve.

Chilled Carrot Soup with Herb Float

Perfect for a warm summer day. Remember to chill the soup bowls also.

Chilled Carrot Soup with Herb Float

Soup:
4 carrots
2 cups fresh carrot juice
1/2 cup water
1 teaspoon butter
1 teaspoon honey
pinch of curry powder
pinch of sea salt

In a saucepan place carrots, carrot juice, water, butter, honey, curry powder, and salt.
Heat to a boil and lower heat to simmer; continue to simmer until carrots are tender.
Transfer carrot mixture to a blender and blend until smooth.
Place blender in refrigerator until chilled, at least an hour.

Herb Float:
1/3 cup sour cream or creme fraiche
2 chives, finely chopped
2 sprigs of tarragon leaves, finely chopped
2 sprigs of parsley, finely chopped
Whip sour cream and stir in chives, tarragon, and parsley

To serve, put chilled carrot soup in chilled bowls and top with a teaspoon of herb float.

Roasted Cauliflower- Mushroom Soup

Roasting and blending the cauliflower makes the soup creamy and sweet. Sauteed mushrooms give the soup a hearty feeling and the crispy prosciutto gives it a smoky touch.

1 head cauliflower, cut into florets

Roasted Cauliflower-Mushroom Soup

3 portobello mushrooms, thickly sliced
1 onion, quartered
2 Tablespoons olive oil
1 quart chicken or vegetable stock
1 teaspoon dried thyme
kosher salt and fresh ground pepper, to taste
1 Tablespoon sherry
1 Tablespoon butter
6 small mushrooms, sliced
1 clove garlic, minced
2 slices prosciutto, diced
green onions, sliced (optional)

Preheat oven to 375.
Line a baking sheet with foil and toss together cauliflower, mushrooms, and onion with the olive oil. Sprinkle with salt and pepper.
Put in the oven and roast until cauliflower is tender (about 30 minutes.)

In a blender, combine stock, thyme and the roasted cauliflower, mushroom, onion mixture. Add sherry and salt and pepper. Blend well. (may need to be done in batches) Pour into large saucepan and heat through.

While the soup is heating, combine the butter, mushrooms, and garlic in a small saute pan, over medium heat and saute until just browned. Remove from pan and set aside.
In the same saute pan, add the prosciutto and cook until crisp.

Pour the soup into serving bowls, top with a few small mushroom and crispy prosciutto.
Sprinkle green onions over top, if desired.

Potato Bacon Leek Soup

I had anticipated making a potato soup with bacon and chives for lunch, but while working in the garden, I pulled up a few leeks. So, we ended up with Potato Bacon Leek soup!

3 slices of applewood bacon, chopped

3 leeks, white and green parts, cleaned and sliced

Potato Bacon Leek Soup

2 large Russet potatoes, peeled and diced

1 shallot, diced

1 garlic clove, minced

1 teaspoon Alfie's seasoning

1/2 teaspoon dried thyme

48 ounces chicken stock

3/4 cup cream

salt and fresh pepper, to taste

4 chives, finely chopped

In a soup pan or dutch oven over medium high heat, cook bacon until fat is rendered. Remove bacon with a slotted spoon and reserve.

Add leeks to bacon fat and saute until leeks have softened.

Add potatoes and stir well.

Add shallot, garlic, seasoning and thyme, stirring the bottom of pan to loosen brown bits.

Add stock and bring to a boil, lower heat and simmer until potatoes are softened, about 15-20 minutes.

Turn off heat and add cream. Blend soup using a blender or immersion blender. Check for seasoning and add salt and pepper, if needed.

Serve in bowls and top with reserved bacon and chives.

Petite Pea and Parmesan Soup

Happy St. Patrick's Day!
To participate in the festivities, we have gone green.
I found this soup on Fine Cooking;

Petite Pea and Parmesan Soup

the fresh Parmesan creates a "creamy" soup.

3 Tablespoons unsalted butter, divided
1/2 cup finely chopped shallots
1/4 cup dry white wine
3 cups chicken stock
1 cup Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
2 cups frozen petite peas
1/2 cup Parmesan, finely grated
1/2 teaspoon fresh ground pepper
white truffle oil for garnish, (optional)

In a large saucepan over medium-low heat, melt 2 Tablespoons of butter and add shallots. Cook until softened, about 3-5 minutes. Add the wine, raise the temp to medium-high heat and cook until wine has almost evaporated.
Add the stock and potatoes and bring to a boil. Lower heat to medium-low and cover, simmer until potatoes are tender (about 6-8 minutes). Add the peas, cover and cook until heated through, about 2 minutes.

Remove from heat and and blend in blender or immersion blender until smooth. Place soup back over medium-low heat; add Parmesan, 1 Tablespoon butter, and pepper, stirring until melted.
Serve and drizzle with truffle oil, if desired

French Onion Soup

Toasted, cheesy croutons on top of caramelized onions, simmered in wine and stock, that is French Onion Soup. Vegetable stock could be substituted, to make this soup vegetarian.

2 pounds onions, sliced (could be yellow, white, or red)
1 bunch of fresh thyme or 1 teaspoon dried

French Onion Soup

2 Tablespoons butter
2 Tablespoons olive oil
2 bay leaves
1 teaspoon salt
2 garlic cloves, minced
1 Tablespoon flour
1 cup red wine
4 cups chicken stock
1 cup water
1 teaspoon fresh pepper

6 slices French bread, toasted
1/2 pound Gruyere, grated
3 Tablespoons Parmesan, grated

In a large saucepan over medium heat cook onions in the butter and olive oil, add thyme, bay, and salt. Stir frequently and cook until onions are caramelized, about 45 minutes.
Add garlic and stir a minute.
Add flour and cook, stirring another minute.
Stir in wine and cook another two minutes. Add in chicken stock, water, and pepper. Bring to a boil and then reduce to a simmer; stirring occasionally, about 30 minutes.

Preheat broiler.
On a sheet pan lined with foil, place toasted French bread topped with cheese, divided, and broil until bubbly and golden.
Serve on top of onion soup.
Note: If soup bowls are oven proof, put soup in bowls and top with bread and cheese and broil together.

Hearty Lentil Soup

This soup recipe is adapted from Deborah Madison's vegetarian soup. It is so cold everywhere and this makes a large pot of soup for a crowd and holds well in the refrigerator.

Hearty Lentil Soup

2 Tablespoons olive oil
1 large onion, diced
1/3 cup celery, finely diced
1/2 cup carrots, diced
1 Tablespoon ground cumin
1 pound lentils, rinsed and sorted
3 cloves garlic, minced
3 Tablespoons tomato paste
2 quarts vegetable or chicken stock
2 bay leaves
1 Tablespoon red wine vinegar
2 Tablespoons Dijon mustard
1 cup baby spinach leaves, packed
salt and freshly ground pepper, to taste
squeeze of fresh lemon (optional)

In a large saucepan or stock pot, saute onion, celery, and carrots in olive oil over medium heat until softened. Stir in cumin.

Add lentils, garlic, and tomato paste, stirring well. Add stock and bay leaves bring to a boil and then lower temperature on stove so soup continues to simmer.
Stir in vinegar and mustard. Continue to simmer for about 25 minutes, until lentils are tender.
Add spinach, salt and pepper and stir well.

Serve and add a squeeze of lemon if desired.
Note: freshly chopped cilantro or fresh Parmesan could be added as a garnish.
although, no longer vegetarian
cooked sausage could also be added.

Zucchini Soup

Happy New Year!

After all the heavy meals over the holidays, we are all craving something a little lighter.

So, how about a light, vegetable soup?

1-2 Tablespoon olive oil

1 carrot, diced

1 onion, diced

2 celery stalks, diced

1 large shallot, chopped

2 pounds medium zucchini, ends removed and sliced

4 cloves garlic, chopped

4 cups vegetable or chicken stock

sea salt and freshly ground pepper, to taste

1 roasted jalapeno, seeds removed (optional)

In a large saucepan over medium heat, add olive oil. Stir in carrot, onion, celery, and cook until vegetables have softened.

Add shallot, zucchini, and garlic and cook about 5 minutes. Add stock and simmer until vegetables are soft, about 15-20 minutes. Add sea salt and pepper and jalapeno if desired.

Puree well in a blender. Check seasonings and serve.

Soup can be topped with croutons, herbs, Parmesan cheese, creme fraiche or a spritz of lemon.

Roasted Sweet Potato Soup

Roasting the sweet potatoes brings out their sweetness and the paprika adds a smokiness. Substituting vegetable stock instead of chicken stock would make this a vegetarian/vegan soup.

20 ounces of sweet potatoes peeled and diced

Roasted Sweet Potato Soup

1 sweet onion
2 Tablespoons olive oil
2 teaspoons Alfie's seasoning
1 Tablespoon smoked paprika
4 cups chicken stock
2 garlic cloves, chopped
1 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1 Tablespoon fresh lime juice
6 ounces coconut cream
1 1/2 Tablespoon sesame seeds, toasted

Preheat oven to 400F.

On a baking sheet, lined with foil, toss the sweet potatoes, and onion with olive oil. Sprinkle with Alfies seasoning and paprika. Roast for about 40 minutes, until vegetables are tender.

In a medium sauce pan, add the cooked vegetables, stock, garlic, salt and pepper and cook until heated throughout, check seasoning. Add the lime juice and coconut cream.
Blend with immersion blender or Vita mix, until processed.
Serve and top with sesame seeds.

Pumpkin Ginger Soup with Toasted Pepitas

I made this vegan because Steph is visiting today. I replaced the butter with olive oil and the heavy cream was replaced with coconut cream. It is delicious either way.

1 Tablespoon butter

Pumpkin Ginger Soup with Toasted Pepitas

1 Tablespoon peeled and diced fresh ginger
1/4 cup diced carrots
1/4 cup diced celery
1/2 cup diced onion
15 ounces pumpkin puree, either fresh or canned
4 cups vegetable stock
1 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon fresh nutmeg
1/2 cup heavy cream
1/4 cup raw, hulled pepitas (pumpkin seeds)

In a large saucepan, heat butter over medium-high heat. Add ginger, carrots, celery, and onion, and saute until vegetables begin to soften, stirring frequently, about 5 minutes.

Add pumpkin and stir well. Add vegetable stock and bring to a boil. Add salt, pepper, cinnamon, cayenne and nutmeg. Reduce heat and simmer, until vegetables are soft, about 20 minutes.

Transfer to a blender or use an immersion blender and puree until mixture is smooth. Check seasoning. Place soup back into saucepan and add the cream. Keep warm.

Toast the pepitas in a nonstick pan over medium heat, stirring until the seeds are fragrant, light brown and begin to pop, about 3 minutes. ( I recently found toasted pepitas, prepared at Trader Joe's)

To serve, ladle the warm soup into serving bowls and garnish with the toasted pepitas sprinkled over the top.

Roasted Butternut Squash, Bacon, and Apple Soup

Fresh tart apples with Butternut squash and smoky bacon make this a hearty fall soup.

1 Butternut squash, peeled, seeded and diced into 1 inch cubes (about 8-10 cups)
1 large onion, chopped
1 Tablespoon Alfies seasoning
12 ounces applewood bacon, cut in 1/4 inch pieces, large bits of fat removed
2 tart apples, peeled and diced

Roasted Butternut Squash, Bacon and Apple Soup

2 Tablespoons fresh sage, chopped
4 cups chicken stock
1 Tablespoon maple syrup
pinch of nutmeg
apple juice or apple cider, if needed
sea salt and fresh pepper, to taste
2 green onions, sliced (optional)

Preheat oven to 425F.

In a large saucepan (dutch oven), cook bacon and remove with a slotted spoon and drain on a plate lined with paper towel.

On a sheet pan, place squash and onion and mix with a tablespoon of bacon fat. Season with Alfies and roast in oven about 20 minutes until squash is tender.

Into saucepan, with remaining bacon fat,  add apples and sage and saute a couple of minutes. Add squash, onions, chicken stock, maple syrup, and nutmeg until heated throughout. Thin with apple juice, if desired.
Puree in batches in a blender. Add salt and pepper, to taste.
Pour into soup bowls and garnish with cooked bacon and green onions.

Roasted Pepper Soup with Argan Oil Spritzed Goat Cheese

One of my best buddies recently spent a few weeks in Morocco and brought back some Argan cooking oil.
Argan oil comes from the pits of the Argan tree in south west Morocco. The trees are very hardy but there are limited numbers of them.
The Argan oil that is used for cooking has a nutty flavor due to the roasting of the Argan nuts.
Since I wanted to use it right away, I made a quick soup for two.
I am looking forward to using it on some hummus and over salads and to finish off some grilled fish.

Roasted Pepper Soup with Argan Oil Spritzed Goat Cheese

1 Tablespoon olive oil
1 small shallot, diced
1 small onion, diced
2 red peppers, roasted, skins removed
2 cups chicken stock
1 small can (5.5oz) tomato juice
salt and fresh pepper, to taste
2 slices goat cheese, chilled
several spritzes of Argan oil
Basil leaf for garnish

In a saucepan over medium heat, add olive oil, shallot and onion and cook until softened.
Add peppers and cook for a minute. Pour in stock and tomato juice, stir and bring to a simmer.
Add salt and pepper, to taste.
Puree hot soup in a blender and check for seasonings.
Pour into two soup bowls and top each with a slice of goat cheese and several spritzes of Argan oil, and a basil leaf, with another spritz of oil!

Argan cooking oil

Note: this oil is delicious and worth seeking out to try.

Potato Leek Soup--Vichyssoise

It has been so warm throughout the country, that a cold soup sounds like the perfect way to start a meal. This soup can be served either cold or warm. It is a such a delicate soup that I think it benefits from the addition of just a little garlic.
The cream is optional, creme fraiche or sour cream can also be used as a garnish on top.

1 Tablespoon butter

Cold Potato Leek Soup--Vichyssoise

1 Tablespoon olive oil
3 large leeks, halved lengthwise, cleaned, and sliced into 1 inch slices, white and light green parts only
1 teaspoon salt
1/4 teaspoon dried thyme
4 cups Yukon Gold potatoes, peeled and diced into 1 inch cubes
4 cups chicken or vegetable stock
1 garlic clove, minced
salt and preferably white pepper, to taste
1/2-1 cup cream (optional)
fresh sliced chives for garnish

Melt butter in a large saucepan with olive oil over medium low heat.
Add leeks, salt and cook until softened (not browned).
Add thyme, potatoes, stock and garlic to saucepan and cook until potatoes are tender, about 15 minutes.
Add cream if desired, and simmer 10 minutes,
Season with salt and pepper.
Serve or chill and garnish with fresh chives.

Strawberry Basil Soup

This soup would be so refreshing and bright on a hot summer day. I received so many fresh strawberries and wanted to combine them with a little basil, also love the addition of reduced balsamic over fresh strawberries.

Strawberry Basil Soup

2 cups fresh strawberries, washed and trimmed
1/4 cup fine sugar
8 basil leaves
2 cups buttermilk
1 cup chopped ice
1/4 teaspoon fresh grated pepper
reduced balsamic vinegar to garnish (optional)

Combine all ingredients in a blender and process until smooth.
Pour into soup bowl and drizzle with balsamic syrup, if desired.

Chilled Avocado-Cucumber Soup with Shrimp

A great, creamy warm weather soup, especially if you take the time to chill it!
This comes from Martha Stewart recipes, so I am going to post it as it was written. The changes I made to the recipe were to use half low fat yogurt and half sour cream. I also found that it needed a little more acid so added a tablespoon of white balsamic vinegar. I cooked the shrimp in the oven at a 350F. temp.
added a clove of minced garlic and Alfies seasoning while it cooked and because the jalapeno was mild, added a little dusting of cayenne to the shrimp while cooking.

1 English cucumber, peeled and cut into 1/4 inch cubes (about 2 cups)
2 avocados, pitted and peeled

Chilled Avocado-Cucumber Soup with Shrimp

1/2 cup low fat plain yogurt
3 Tablespoons fresh lime juice
1 minced small jalapeno chile (seeds and ribs removed for less heat, if desired)
1/3 cup sliced scallions
2 Tablespoon chopped fresh cilantro
Kosher salt and fresh ground pepper
1 teaspoon olive oil
12 medium shrimp peeled and deveined

In a blender, combine half the cucumber and 1 avocado with yogurt, lime juice, jalapeno, scallions, 1 Tablespoon cilantro, 1 cup of ice water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
Cut remaining avocado into 1/4 inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup of ice water, as desired. Season again with salt and pepper.
Chill about 1 hour.
In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once until opaque throughout 2-3 minutes. Ladle soup into bowls, garnish with shrimp and remaining tablespoon cilantro.
Serves 4

Roasted Carrot Soup

Another cold day, another soup to be made!
Lydele gave me a smoked sea salt from Trader Joe's that I have really enjoyed and often use it in cooked dishes. The cumin and roasted carrot give this soup a smoky flavor and the citrus a little brightness.

1 pound carrots, peeled and cut into 1 inch rounds
1 small sweet onion, quartered

Roasted Carrot Soup

2 shallots, peeled
1 Tablespoon olive oil
1 teaspoon ground cumin
1 clove garlic, chopped
3 cups chicken stock
1/2 cup fresh orange juice
1 teaspoon sriracha hot sauce
salt (or smoked sea salt) and freshly ground pepper, to taste
garnish: creme fraiche, cilantro (optional)

Preheat oven to 400F.
Line a baking pan with foil. Toss carrots, onion, and shallots with olive oil and cumin. Roast about 35 minutes.
In a medium size saucepan put roasted vegetables and garlic with the chicken stock and orange juice. Bring to a simmer and cook until vegetables are tender, time may be short if the carrots are already tender from roasting. Blend with immersion blender or transfer to blender. Add salt and pepper and blend again, check seasonings.
Pour into bowl and garnish with creme fraiche and cilantro.

Smoky Corn Chowder

I did not know that I had been spelling smoky wrong all these years, as apparently most Americans do!
Whatever, this is a hearty chowder and the smoked paprika gives this chowder, well a smoky flavor.
This recipe is slightly adapted from Real Simple magazine.

Smoky Corn Chowder

8 ounces apple wood bacon cut into 1/2 inch slices
1 large sweet onion, diced
2 cloves garlic, finely chopped
2 small yukon gold potatoes, diced
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2- 10 ounce packages of frozen corn
3 cups chicken stock
1 cup half and half
Kosher salt and pepper, 1/2 teaspoon each
4 green onions, chopped

In a large saucepan over medium heat, cook bacon abut 5-6 minutes. Remove bacon from pan and put on a plate lined with paper towel. Remove all fat from saucepan and return 2 Tablespoons of bacon fat.
Add onion to saucepan and cook until softened (about 5 minutes) add garlic, potatoes, smoked paprika, and red pepper flakes, stirring constantly.
Add corn, chicken stock, and half and half. Bring to a boil and reduce to a simmer for about 15 minutes.
Place half of soup in a blender to puree,  add salt and pepper.
Put the pureed soup back into saucepan and mix together, check seasonings.
Ladle into 6 individual bowls and garnish with reserved bacon and green onions.
Note: This soup freezes well.

Roasted Cauliflower-Potato Soup

Recently, it has been so cold outside and so for lunch made a hot cauliflower soup.

Roasted Cauliflower-Potato Soup

1 large head of cauliflower, cut into florets
1 sweet onion, quartered
1-2 potatoes, washed and quartered
2 garlic cloves, peeled
2 Tablespoon olive oil
Alfie's seasoning
3 cups chicken stock
green onions, chopped (optional)
cooked bacon slices, chopped (optional)

Preheat oven to 400F.
On a baking sheet lined with foil, toss the cauliflower, onion, potatoes and garlic with the olive oil.
Sprinkle vegetables with Alfie's seasoning and bake about 45 minutes until vegetables are soft and lightly browned.
Turn cooked vegetables into a large saucepan and add stock. Cook until heated throughout.
Blend with immersion blender or run through blender.
Serve and garnish with green onions and bacon, if desired

Apple Brie Soup

Apples and Brie pair so well together, here it is in a soup.

2 Tablespoons butter

Apple Brie Soup

1 sweet onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 large apples, peeled, cored and diced
2 Tablespoons flour (I used gluten free all-purpose flour)
3 cups chicken broth
10 ounces Brie cheese, rind removed and cut into cubes
1/4 cup of cream
1 teaspoon fresh thyme, finely chopped
salt and pepper, to taste
parsley, chopped to garnish (optional)

In a large saucepan, melt the butter and add onion, celery, carrot, and apples. Cook until softened, stirring occasionally, about 10 minutes.
Sprinkle the flour over the vegetables, stir and cook another 3 minutes.
Add one cup of chicken broth and stir until the mixture thickens and begins to boil.
Stir in remaining broth and when it reaches a boil, cover pan and reduce heat, simmer for 15 minutes.
Remove soup from heat and puree in a blender.
Soup may be left to this point and chilled.
To finish soup, reheat over low heat and stir in the Brie cheese, until cheese is fully melted. Whisk in cream and thyme. Check seasonings. Serve and garnish with parsley, if using.

San Marzano Tomato Soup

These sweet tomatoes are rounded out with a smokey flavor by the addition of a little browned butter.
I am addicted to brown butter and sage on pasta and wanted to try it with the tomato for a little winter mellowness.

San Marzano Tomato Soup

1 Tablespoon butter
1 Tablespoon olive oil
1 carrot, diced
1 sweet onion, diced
1 stalk celery, diced
2- 28 ounce cans San Marzano tomatoes
2 cloves garlic, minced
1 cup of water
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
dash of hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup of cream
3 Tablespoons of brown butter

In a large saucepan, add butter and olive oil. Stir in carrots, onion, celery, and cook until softened. Add tomatoes, garlic, water, oregano, Worcestershire sauce, hot sauce, salt and pepper and cook about 20 minutes, breaking up the tomatoes.
Stir in cream and heat gently.
Meanwhile heat 3 Tablespoons of butter in a small saute pan, swirl the pan around as the butter turns brown, do not burn.
Add the brown butter to the tomato mixture. Process in batches in the blender.