Roasted Cauliflower Soup with Hazelnuts & Bacon

Yes- more soup! It may be sunny outside but it is still freezing. The positive spin I’ve taken on this gloomy situation is that I can still make delicious soup for dinner. 🙂

This recipe is from one of my favorite magazine columns, the RSVP section of Bon Appétit. It was adapted from chef Mark Filatow of Waterfront Wines in Kelowna, British Columbia. It was fabulous!

  • ½ cup raw hazelnuts
  • 2 T baking soda
  • 1 medium head of cauliflower (about 2 pounds), cut into small florets
  • 2 T extra-virgin olive oil, plus more for drizzling, optional
  • coarse salt and freshly ground pepper
  • 4 slices thick-cut bacon (about 4 ounces)
  • 1 small fennel bulb, chopped
  • 1 small onion or ½ of a large onion, chopped
  • 3 garlic cloves, finely chopped
  • ⅓ cup dry white wine or water
  • 6 cups chicken stock
  • ¾ cup heavy cream
  • 2 bay leaves
  1. Blanch and Peel the Hazelnuts: Boil 1 ½ cups water in a small saucepan. Add 2 T baking soda and the nuts. Boil for 3 minutes, or until the skin is easily removed. Drain, rinse with cold water, and peel the skin off of the nuts.
  2. Preheat oven to 350°, preferably on convection roast.
  3. Toast the blanched hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
  4. While the nuts are cooling, increase oven to 400°, preferably on convection roast.
  5. Toss cauliflower and 2 T oil on a parchment paper-lined baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
  6. Meanwhile, cut bacon crosswise into ½” pieces.
  7. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.
  8. Cook fennel, onion, and garlic (I chopped them using a food processor) in drippings in pot, stirring occasionally, until onion and fennel are very soft, 5–10 minutes.
  9. Add wine and cook until mostly evaporated, about 5 minutes.
  10. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper.
  11. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes.
  12. Pluck out bay leaves; discard. Let mixture cool slightly.
  13. Working in batches, purée cauliflower mixture until very smooth. (I puréed the soup using an immersion blender in the pot.)
  14. Season with salt and pepper, to taste.
  15. Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil, if desired. (I omitted the additional oil.)

Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.

One Year Ago: Breakfast Sausage, Egg, & Cheese Muffins

Two Years Ago: Cheesy Pasta Casserole with Wild Mushrooms

Three Years Ago: Gemelli with Mushrooms & Ricotta

Four Years Ago: Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce

Five Years Ago: Minestrone and Macaroni Baked in Yogurt (Arshda Madznov)

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Italian Potato-Pasta Soup with Greens

My husband is not partial to brothy soups. Making this one required some convincing, but I was able to win him over by the inclusion of pasta and potatoes. By the way, he loved it. 🙂

This wonderful soup recipe was adapted from The New York Times, contributed by David Tanis. I increased the onions, garlic, and kale, and added fresh lemon juice. I also used my homemade turkey stock. We ate it with a green salad, of course, and sliced sourdough baguette. It was surprisingly filling! Absolutely delicious too.

  • 3 tablespoons extra-virgin olive oil, more for garnish
  • 2 cups+ diced onion (I used 1 1/2 large onions)
  • 1 cup diced carrot
  • 1 cup diced fennel or celery
  • coarse salt and freshly ground black pepper
  • 1 bay leaf
  • 1 large thyme sprig or 1/2 tsp dried thyme
  • 5 large garlic cloves, minced
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • parmesan rind, optional
  • 3 quarts/12 cups chicken broth, vegetable broth or water (I used  2 quarts of homemade turkey stock and 1 quart of chicken stock)
  • 2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled (if desired) and cut in 1-inch chunks (I skipped peeling the potatoes)
  • 6 to 8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 6-7 cups total)
  • ½ pound dried pennette, orecchiette or other small pasta
  • juice of 1 lemon
  • 1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
  • freshly grated Parmesan cheese, for garnish
  1. In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
  2. Stir in bay leaf, thyme sprig, garlic, paprika tomato paste, and parmesan rind (if using), and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
  3. Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
  4. Add the fresh lemon juice and stir to incorporate.
  5. Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil, if desired. Pass extra Parmesan at the table.

Note: If making ahead of time, do not add the pasta until reheating.

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Spicy Roasted Carrot & Red Lentil Ragout

When a family friend posted a link to this “tried and true” recipe on Facebook, I knew that I was going to make it for sure. Not only is she a wonderful cook, but she also endorsed it by saying that she’s been making it for ten years!

This hearty and healthy stew-like soup is really another wonderful variation of vegetarian chili. The recipe was adapted from The New York Times, contributed by Molly O’Neill. I increased the amount of carrots, omitted the cayenne pepper, and cut the carrots prior to roasting in order to decrease the preparation time.

We ate it as a stew served over brown Basmati rice and topped it with Greek yogurt (others with sour cream) to temper the heat. The author suggested extending the ragout with either coconut milk or stock to give it a soup-like consistency, if desired. Yum!

Yield: 6 servings

  • 2 pounds carrots, peeled, cut in half and quartered
  • 5 tablespoons olive oil
  • 2 ½ teaspoons kosher salt
  • freshly ground black pepper to taste
  • 1 medium onion, sliced thin
  • ¾ teaspoon ancho chili powder
  • ¾ teaspoon chipotle chili powder
  • teaspoon cayenne pepper, optional
  • 1 cup red lentils
  • 5 cups chicken or vegetable stock
  • brown Basmati rice, for serving, optional
  • plain Greek yogurt or sour cream, for serving, optional
  1. Preheat the oven to 450 degrees, preferably on convection roast.
  2. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 12 minutes.
  3. Turn the carrots, add the onion and roast an additional 15 minutes, until the carrots are brown and tender.
  4. When carrots are cool enough, cut them in 1/4-inch dice.
  5. Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper, if using. Cook, stirring, for 1 minute.
  6. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
  7. Season with remaining salt and pepper to taste.
  8. Serve with rice, or as a thick soup. Garnish with yogurt or sour cream to temper the heat.

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Thai Corn Chowder

Okay! Enough about birthday celebrations. I have to get back to my soup posts. 😉

I love the flavor of coconut milk and Thai cuisine in general. This dish is a wonderful adaptation of Thai flavors in the form of a soup. The coconut milk base gave it subtle richness which balanced nicely with the lime juice, fresh herbs, and hot sauce.

This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. Fabulous!

Yield: about 8 cups

  • 1 T coconut oil
  • 1 1/2 cups chopped onions (I used 1 large yellow onion)
  • 1 fresh hot pepper, minced and seeded for a milder “hot” or 1/4 tsp cayenne pepper
  • 1 red bell pepper, chopped
  • 1/2 tsp coarse salt, plus more as needed
  • 2 T peeled and grated fresh ginger
  • 1 pound potatoes, diced (I used teeny tiny white potatoes from Trader Joe’s)
  • 3 cups vegetable or chicken stock
  • 3 1/2 cups fresh or frozen corn kernels (16 oz (1 pound) bag frozen organic yellow corn)
  • 1 14-oz can unsweetened coconut milk
  • 2 T fresh lime juice, from 1/2 of one lime
  • 3 T fresh basil, chiffonade (Thai basil is bets, but Italian basil is fine too.)
  • hot pepper sauce or Chinese chili paste, optional
  • chopped fresh basil, cilantro, and/or mint, for garnish, optional
  1. Warm the oil in a soup pot on medium heat. (I used an enameled cast iron Dutch oven.)
  2. Add the onions and hot pepper/cayenne and cook for a couple of minutes.
  3. Add the bell peppers and salt and cook, stirring often, until the vegetable soften, about 6 minutes.
  4. Add the ginger, potatoes, and stock. Cover and bring to a boil.
  5. Reduce the heat and simmer until the potatoes are almost tender, about 5 minutes.
  6. Add the coconut milk, lime juice, and basil and remove from the heat.
  7. Using a slotted spoon, remove 2-3 cups of the strained vegetables from the pot.
  8. Using a blender or an immersion blender, puree the remaining ingredients, about half of the soup.
  9. Stir the whole vegetables back into the pot.
  10. Season with salt to taste, and, if you want it spicier, add some hot pepper sauce or Chinese chili paste.
  11. Garnish with lime, fresh basil, cilantro, and/or mint, if desired.

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Leek, Tomato, & Farro Soup with Pancetta

This hearty soup had more of a stew-like consistency. We ate it with a huge green salad and sliced sourdough baguette. It was an incredible meal on a cold night. We devoured it. 😉

This recipe was adapted from Dinner: Changing the Game by Melissa Clark. I doubled the recipe, decreased the pancetta, increased the garlic, used whole San Marzano tomatoes, and added stock and water to adjust the consistency. Great.

Yield: Serves 10-12

  • 8 oz pancetta, diced
  • 4 T extra-virgin olive oil
  • 3-4 leeks (white and light green parts only), cleaned and thinly sliced
  • 2 large celery stalks
  • 2 large carrots (I used purple and orange rainbow carrots)
  • 6-7 large garlic cloves, finely chopped
  • 6 sprigs fresh thyme, plus more for serving
  • 2 sprigs fresh rosemary
  • 17-18 oz (about 3 cups) Farro (I used Trader Joe’s 10-minute Farro)
  • 2 28-oz cans whole San Marzano tomatoes, with juice, diced
  • 2 tsp coarse salt
  • freshly ground black pepper
  • 1-3 cups water or chicken stock, as desired to adjust consistency
  • coarsely grated Parmigiano-Reggiano cheese, for serving
  • chopped fresh parsley, for serving
  1. Heat a large pot over medium heat. (I used an enameled cast iron pot.)
  2. Add the pancetta and cook until it is well browned and crisped, 5 to 10 minutes. Using a slotted spoon, transfer the pancetta to a  paper-towel-lined plate. (Leave the rendered fat in the pot.)
  3. Add the olive oil to the pot, stir in the leeks, celery, and carrot. Cook, stirring occasionally, until the vegetables have softened, 7 to 10 minutes; stir in the garlic for the last minute.
  4. Add the thyme and rosemary sprigs, farro, tomatoes, salt, and a generous grind of black pepper.
  5. Bring to a simmer and cook until the farro is almost tender, about 20 minutes.
  6. Stir in the pancetta and simmer for 5 to 10 minutes more.
  7. Adjust the consistency with water or stock, as desired.
  8. Ladle the soup into warmed bowls, discarding the herb sprigs. Top with shredded cheese and a sprinkling of thyme or parsley.

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Mexican Lentil Soup with Roasted Garlic & Chilies

It’s been a while. :/ Belated Happy New Year! 🙂 Although I haven’t been posting, I have been cooking, of course.

It has been absolutely freezing here. Freezing. My husband requests some sort of chili or stew for dinner in cold weather. Needless to say, I have a handful of wonderful new cold weather soups to share.

This vegetarian “chili” incorporated both ancho and chipotle chiles as well as roasted garlic. My favorites! 🙂 I also loved the pop of flavor from all of the fresh herbs. It was flavorful and fabulous. An added bonus was that the flavors developed over time and the soup was even better the following day.

This recipe was adapted from one of my favorite vegetarian cookbooks, Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville. I doubled the recipe, increased the lentils and tomatoes, used whole San Marzano tomatoes, substituted fresh thyme for oregano, and increased the heat by using additional chipotle chile puree.  I also modified the technique to roast the garlic.

Yield: Serves 10

  • 1 pound of brown lentils
  • 12 cups cold water
  • 2 bay leaves
  • 4 fresh sage leaves
  • 2 fresh oregano or thyme sprigs
  • 2 heads of garlic
  • 4 T extra-virgin olive oil
  • 28 oz canned whole San Marzano tomatoes, with juice
  • 2 red onions, diced, about 4 cups
  • coarse salt
  • 2 tsp cumin seed, toasted and ground
  • 1 tsp dried oregano
  • 2 carrots, diced, about 1 cup
  • 2 small red and/or yellow bell peppers, diced, about 1 cup
  • 4 T Ancho Chile Purée (from 1 large or 2 small chiles, see below)
  • 1 tsp Chipotle Purée, (from 1 chile in adobo sauce) plus more, to taste (I added an additional 1/2 tsp)
  • 2 T chopped cilantro, plus more for garnish, as desired
  • 2 T chopped fresh oregano, for garnish
  1. Sort and rinse the lentils and place them in a soup pot with the water, bay leaves, sage, and oregano/thyme sprig.
  2. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15 to 20 minutes, until the lentils are tender. Remove the herbs.
  3. While the lentils are cooking, preheat the oven to 350 degrees, preferably on convection. Rub the whole garlic heads with a little olive oil, wrap them together in a packet of aluminum foil, and seal it closed. Place directly on the oven rack and roast for about 30 minutes, until soft.
  4. When the garlic has cooled, slice off the top of each head and squeeze the garlic out of its skin. Purée with the tomatoes in a blender or food processor and set aside.
  5. Make the Ancho Chile Purée: Pull the chile(s) apart at the stem end and remove the seeds. Place in a small bowl and cover with hot water, allowing to soak for 15 to 20 minutes, until softened. Place in a blender or food processor; add a small amount of the soaking liquid and process to a smooth purée, adding more liquid if needed.
  6. Make the Chipotle Chile Purée: Using a blender or food processor, purée one whole chile with additional adobo sauce until smooth. Unused purée can be stored in a jar in the refrigerator.
  7. Heat the olive oil in a large saucepan. (I used a 4 quart pot.) Add the onion, 1 teaspoon of salt, the cumin, and the dried oregano; sauté over medium heat until the onion is soft, about 7 to 8 minutes.
  8. Add the carrot and peppers and sauté until tender, about 5 minutes.
  9. Add the chile purées, the puréed tomatoes and garlic, and 2 teaspoons of salt; simmer for 10 minutes.
  10. Combine the beans and their broth with the vegetables, partially cover, and cook over low heat for 30 minutes. Add salt to taste.
  11. Adjust heat, as desired, by adding additional ancho or chipotle purée. (I added an additional 1/2 tsp chipotle.)
  12. Sprinkle in fresh herbs (cilantro and/or oregano), as desired, just before serving.

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Ottolenghi’s Red Lentil Soup with Chard, Cilantro, & Lemon

Red lentil soup is definitely one of my cold weather favorites. I have made all sorts of versions but all have been relatively smooth in texture. This version has spoonfuls with different consistencies from caramelized red onions, chopped rainbow chard, and cilantro. Incredible.

This recipe was adapted from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. I doubled the recipe below, used ground coriander, and added more fresh lemon juice. The authors declared that the squeeze of fresh lemon juice just prior to eating is essential. We ate it with sourdough baguette slices and a green salad.

Yield: Serves 6

  • 2 1/2 cups (500 g) split red lentils
  • 2 1/2 quarts (2.5 liters) cold water
  • 2 medium red onions
  • 2 T olive oil
  • 7 oz (200 g) Swiss chard (I used rainbow chard)
  • 3 cups (50 g) cilantro leaves
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 T coriander seeds or 1 T ground coriander
  • 3 cloves garlic, crushed
  • 3 1/2 T (50 g) unsalted butter
  • grated zest of 1/2 lemon
  • juice of 1/2 lemon
  • sourdough bread, for serving
  • 4 lemons, cut into wedges, for serving
  • coarse salt and freshly ground black pepper
  1. Rinse the lentils in cold water.
  2. Place lentils in a saucepan with the water, bring to a boil, and simmer for 35 minutes, until soft. Skim off any scum that rises to the surface during cooking.
  3. Using a slotted spoon, remove about half the lentils from the cooking liquid and set aside in a bowl.
  4. Add a generous pinch of salt to the lentils and water int he pan and process with an immersion blender (or in a food processor).
  5. Return the reserved lentil to the soup.
  6. Peel the red onions, halve, and thinly slice them.
  7. Place onions in a frying pan over medium heat, add the olive oil and onions, and cook, stirring occasionally, for 4 to 5 minutes, until the onions soften and become translucent. Season with salt and pepper.
  8. Remove the large stems from the Swiss chard and reserve for another use. Wash and rinse the leaves, then chop coarsely.
  9. Remove the large stems from the cilantro and discard. Wash and rinse the leaves, reserve a few leaves for garnish, and coarsely chop the remainder.
  10. Mix the cooked onions, chard leaves, and chopped cilantro into the lentil soup.
  11. Season the soup with the cumin, cinnamon, and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes.
  12. With a mortar and pestle, or using the flat blade of a large knife, crush the cilantro seeds and garlic together.
  13. Melt the butter gently in a small saucepan over medium heat, add the garlic and coriander seeds, and fry for 2 minutes, until the garlic starts to color slightly.
  14. Stir the butter mixture and the lemon juice into the soup, remove the pot from the stove, and cover with a lid. Leave the soup to infuse for 5 minutes prior to serving.
  15. Serve garnished with lemon zest and cilantro with lemon wedges and sourdough bread on the side. Make sure everybody squeezes the lemon into their soup.

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