Cream of Fresh Pea Soup

I have one more green soup to share. This bright green soup screams “springtime” to me but it can be a wonderful summertime soup because it is also delicious served chilled. It is a classic soup in my house- I have made it for years using both fresh or frozen peas.

The fresh herbs provide the bright flavor in the finished soup. I have always incorporated fresh dill but I can imagine that it would also be delicious with basil or a combination of fresh herbs.

This recipe is adapted from Mollie Katzen’s The Enchanted Broccoli Forest. Fast, healthy, and delicious.

Yield: 5 to 6 servings

  • 1 T unsalted butter
  • 1 large yellow onion, minced
  • 1/2 tsp coarse salt
  • 1 1/2 cups vegetable or chicken stock, or water
  • 4 cups peas, fresh (about 20 oz) or frozen
  • 1 cup milk (low-fat or soy okay)
  • freshly ground black pepper
  • 3 T minced fresh dill, mint, basil, tarragon, parsley, and/or chives
  1. Melt the butter in a soup pot or Dutch oven. Add onion and salt, and cook over medium heat until the onion is soft, 8 to 10 minutes.
  2. Add the stock/water and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes.
  3. Add the peas, cover again, and remove from the heat. Let stand for 5 minutes, or until the peas are tender.
  4. Purée the soup with the milk using an immersion blender, food processor, or blender, then return the purée to the pot.
  5. Reheat the soup very gently. Add the minced fresh herbs just prior to serving.

Note: This soup also tastes wonderful served at room temperature or chilled.

Lemony Spinach Soup with Farro

It is hard to relay deliciousness when looking at a bowl of “green!” This healthy soup was beyond delicious. Similar to the soup in my last post, this soup also gets its creaminess from puréed potatoes. I also loved that it was loaded with greens and herbs and also incorporated farro (one of my favorites) as a bonus.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of olive oil and butter, homemade turkey stock, and Trader Joe’s 10-minute farro. I also left the potato peels intact and increased the amount of garlic. Yum!

Yield: 6 servings

  • 4 T unsalted butter or olive oil (I used 3 T butter & 1 T olive oil)
  • 2 leeks, white and light green parts, chopped
  • 2 celery stalks, diced
  • 6 garlic cloves, finely chopped
  • 3 rosemary or thyme branches
  • 2 bay leaves
  • 1 pound tiny potatoes, cut into 1-inch pieces (unpeeled)
  • 1 quart chicken or vegetable stock (I used homemade turkey stock)
  • 1 ½ teaspoons coarse salt or fine sea salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 1 cup farro (I used Trader Joe’s 10 minute farro)
  • 1 pound baby spinach (about 20 cups)
  • 1 cup cilantro leaves and tender stems (or use dill)
  • 1 cup parsley leaves and tender stems
  • Juice of 1/2 lemon, plus more for serving
  • extra-virgin olive oil, for serving
  • flaky sea salt, for serving
  • Aleppo, Urfa, Turkish or other red-pepper flakes, for serving
  • grated Parmesan or pecorino, optional, for serving (I used Parmigiano-Reggiano)
  1. Melt the butter and/or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat.
  2. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
  3. Stir in the garlic, thyme/rosemary and bay leaves; cook 1 minute more.
  4. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
  5. Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
  6. Discard thyme/rosemary branches and bay leaves from the soup pot.
  7. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes.
  8. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.)
  9. If necessary, adjust the consistency. If the soup is too thick, add a little water. If it’s too thin, let it simmer uncovered for another few minutes to thicken.
  10. Stir in lemon juice and more salt to taste.
  11. Stir in farro.
  12. To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, as desired.

Creamy Caramelized Broccoli Soup with Lemon Zest & Chile

I have a few very GREEN soups to share. 🙂

This soup is described as “a lot more interesting than your average vegetable purée” because the broccoli is caramelized before being incorporated in the soup, adding a greater depth of flavor. By only caramelizing one side of each floret, leaving the other side bright green, the broccoli’s sweetness is preserved. It was quite delicious.

This recipe was adapted from Dinner: Changing the Game by Melissa Clark. The soup was inspired by one served by Andrew Feinberg at his former restaurant, Franny’s in Brooklyn. Next time I will make 1 1/2  to 2 times the recipe to have more leftovers! 🙂

Yield: Serves 4 to 6

  • 8 T extra-virgin olive oil, plus more as needed
  • 2 heads of broccoli (about 2 pounds), separated into small florets, stems peeled and diced
  • 2 1/2 tsp Kosher salt, plus more to taste
  • 2 T unsalted butter
  • 1 large Spanish onion, diced
  • 5 to 10 large garlic cloves, chopped
  • 1/2 tsp freshly ground black pepper, plus more for serving
  • 1/4 tsp red chile flakes
  • 8 to 10 oz potatoes, thinly sliced (peeled, if desired)(I used unpeeled Dutch yellow baby potatoes)
  • 1/4 tsp finely grated lemon zest
  • 1 1/2 T freshly squeezed lemon juice, from 1/2 a lemon, plus more to taste
  • grated Parmigiano-Reggiano cheese, for serving
  • flaky sea salt, for serving
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium-high to high heat. (I used a large enameled cast iron pot.)
  2. Add about 1/3 of the broccoli, just enough so that it covers the bottom of the pan in a single layer without crowding. Cook the broccoli without touching it- until it is dark brown on one side (leave one side bright green), 3 to 4 minutes.
  3. Transfer the broccoli to a large bowl, and repeat with the remaining broccoli, adding another 2 tablespoons oil for each batch. When all of the broccoli has been browned, season it with 1 teaspoon of salt.
  4. Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons of oil.
  5. When the butter has melted, add the onions garlic, pepper, chile flakes, and 1/2 tsp of salt. Cook the onion-garlic mixture until the onions are soft and translucent, about 4 minutes.
  6. Add the potatoes, 4 cups of water, and the remaining 1 teaspoon of salt. Bring to a simmer, cover the pot, and cook until the potatoes are just tender, 10 to 15 minutes.
  7. Add the broccoli, cover again, and cook until it is tender, another 10 to 15 minutes.
  8. Stir the lemon zest into the soup.
  9. Using an immersion blender (or working in batches in a blender or food processor), coarsely purée the soup, leaving some small chunks for texture, if desired. (I puréed the soup until smooth.)
  10. Stir in the lemon juice.
  11. When serving, finish with grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.

Spicy Red Lentil Stew with Coconut Milk & Spinach

This Indian stew was fast to prepare, loaded with spices and flavor, and was absolutely fabulous. What a combination! If that wasn’t enough, it was also a hearty vegetarian dish with a little bit of heat. All my favorites.

This recipe is from Milk Street: The New Home Cooking by Christopher Kimball. It is a simplified version of a classic Goan dish. I increased the amount of onion and served the stew with warm naan and chopped grape tomatoes on the side as an optional garnish.

Yield: Serves 4 to 6

  • 1 large yellow onion, diced
  • 2 T coconut or peanut oil
  • 4 garlic cloves, smashed
  • kosher salt
  • 3 tsp finely grated fresh ginger, divided
  • 2 tsp yellow or brown mustard seeds
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp freshly ground fennel seeds
  • 3/4 tsp red pepper flakes
  • 3 1/2 cups water
  • 13.5 to 14 oz can coconut milk
  • 1 cup split red lentils, rinsed
  • 6 oz (about 6 cups) baby spinach, roughly chopped
  • juice of 1/2 to 1 lime
  • unsweetened coconut flakes, for garnish, optional
  • chopped tomatoes, for garnish, optional
  1. In a large saucepan over medium to medium-high, combine the onion, oil, garlic, and 1 1/2 teaspoons of salt.
  2. Cook, stirring occasionally, until the onions have softened and are just beginning to color, 7 to 9 minutes.
  3. Stir in 2 teaspoons of the grated ginger, the mustard seed, turmeric, coriander, fennel, and red pepper flakes.
  4. Cook, stirring frequently, until fragrant, about 1 minute.
  5. Add the water, coconut milk, and lentils, then bring to a boil.
  6. Reduce the heat to low, cover and cook until the lentils have broken down, about 30 to 40 minutes.
  7. Uncover and stir in the spinach; return to a simmer.
  8. Off the heat, add the remaining 1 teaspoon of grated ginger and the lime juice.
  9. Season with salt to taste.
  10. Serve, garnished with coconut flakes and chopped tomatoes, as desired.

Chicken & Rice Soup with Garlicky Chile Oil

Enough sweet treats! Now I am going to start sharing several comfort food dishes.

I could eat soup every night in cold weather. The starches released by cooking the rice in the stock thickened the base of this dish. The resulting soup tasted hearty and rich.

This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions, replaced most of the water with stock, and used olive oil, Italian carnaroli rice, and added parmesan rind.

The garlicky chile oil topping, which I doubled (it was recommended to have leftovers!), made this wonderful soup extra special. We ate it with a sourdough baguette and green salad.

Yield: 4 to 6 servings

  • 1 medium to large yellow onion
  • 6 garlic cloves (I used 12 cloves to double the oil)
  • 2/3 cup white rice, preferably short grain such as Arborio or medium grain such as Carnaroli
  • 6 T olive oil or vegetable oil (I used 10 T to double the oil)
  • 1-2 tsp crushed red pepper flakes (I used 1 tsp in my double batch)
  • 6 cups poultry stock (I used 4 cups homemade turkey stock & 2 cups chicken stock)
  • 2 cups water
  • 1 to 1 1/2 lbs skinless, boneless chicken thighs
  • 3 tsp kosher salt, divided
  • parmesan rind, optional
  • 1 large bunch Tuscan kale (I used 10oz bag of chopped Tuscan kale)
  • freshly squeezed juice from 1 lemon
  • dill sprigs, for garnish
  • freshly ground black pepper
  1. To Prep Ingredients: Peel and finely chop 1 onion. Peel and thinly slice the garlic cloves. Rinse rice in a fine-mesh sieve until water runs clear.
  2. To Make the Garlic-Chile Oil: (I made a double batch.) Heat the oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 T garlic oil in pot. Stir the crushed red pepper flakes into garlic oil in bowl; set aside.
  3. To Make the Soup: Add the chopped onion to the 1 T of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
  4. Pour in stock and water and stir to combine.
  5. Stir in rice, chicken thighs, 1 tsp salt, and parmesan rind, if using. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 10 to 20 minutes, or until chicken reaches an internal temperature of 165 degrees.
  6. Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
  7. Strip kale leaves off of thick center ribs, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.
  8. Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.
  9. Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 1 to 2 tsp salt, or more to taste, and stir to combine.
  10. Divide soup among bowls. Drizzle with reserved garlic-chile oil. Garnish with dill sprigs and a few grinds of black pepper.

Turkey Corn Chowder with Bacon

This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.

This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.

Yield: Serves 8

  • 6 slices bacon (4 ounces)
  • 1 medium or large yellow onion, chopped
  • 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 red bell pepper, seeded and chopped
  • 1/2 medium jalapeño, finely chopped, plus more to taste
  • 1 tsp ground cumin
  • 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
  • Two 4-ounce cans mild diced green chiles, drained
  • 2 tsp dried oregano
  • 2 dried bay leaves
  • 4 cups shredded turkey or rotisserie chicken
  • 10 ounces frozen corn, thawed
  • 3/4 cup half-and-half, plus more to taste
  • sliced scallions, for serving
  • chopped parsley, for serving
  1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
  2. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
  3. Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  4. Add bell pepper and cook, stirring occasionally, for 3 minutes more.
  5. Add jalapeño and cumin and cook, stirring, 1 minute more.
  6. Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
  7. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
  8. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
  9. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  10. Serve chowder topped with crumbled bacon, scallions, and parsley.

Slow Cooker Lentil Soup with Italian Sausage & Greens

I actually have a third tasty soup to share. This one is reminiscent of one of our family favorites, Lentil-Kielbasa Soup. Don’t worry- it’s not so similar that it will prevent me from making my tried and true lentil-sausage soup as well this season. 🙂

This recipe was adapted from The New York Times, contributed by Sarah Digregorio. I used French green lentils instead of black lentils, modified the proportions and incorporated a mixture of CSA greens including beet greens, broccoli greens and escarole. I also garnished the soup with my CSA parsley instead of basil.

This soup could easily be made on the stove top instead of in a slow cooker. I loved that it gobbled up my CSA greens too.

Yield: 6 servings

  • 1 pound hot or sweet Italian pork sausage, loose or removed from its casing
  • olive oil, if necessary
  • 1 large red or yellow onion, chopped
  • Kosher salt
  • 10 large garlic cloves, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 thyme sprigs
  • 2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
  • generous pinch of red-pepper flakes
  • freshly ground black pepper
  • 3/4 cup dry white wine (I used Pinot Grigio)
  • 1 bay leaf
  • 2 cups dried lentils, preferably black beluga (I used French green lentils)
  • 1 (14-ounce) can whole or chopped tomatoes
  • 8 cups chicken stock
  • 5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped (I used a mixture of beet & broccoli greens with escarole)
  • 1 T red-wine vinegar
  • chopped fresh parsley or basil, for garnish
  • grated Parmigiano Reggiano, for garnish
  1.  In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes.
  2. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
  3. Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  4. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes.
  5. Add the onion and garlic powders, the herbs, red pepper flakes and several generous grinds of black pepper. Stir to combine.
  6. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
  7. Scrape the skillet mixture into the slow cooker with the sausage.
  8. Add the bay leaf and the lentils.
  9. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice.
  10. Pour in the chicken stock.
  11. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock.
  12. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
  13. Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale.
  14. Stir in the vinegar.
  15. Serve in bowls, topped with chopped parsley and/or basil and grated Parmesan.

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