Category Archives: Soup

Green Summer Soup – Watercress Vichyssoise

Sunday, 03 July 2016

This soup is stunning and it’s lovely cold or hot. Soup in summer has become one of my favorite things – savory, sweet, tart, spicy – all good. This one is a winner. Watercress Vichyssoise (adapted from Vegetarian Times Magazine – June 2016) This is a flexible recipe and I doubled it for six and had a bit left over for lunch! It is also very easy to make this Vegan Ingredients: 1 Tbsp butter or olive oil (olive oil if you’re going vegan) 2 medium leeks, halved, white and light-green parts thinly sliced (about 2 cups) 1 medium Russet or Yukon gold potato (about 6 oz), peeled and diced 4 cups fresh watercress, pus more for garnish 3 cups vegetable stock or water 3 Tbsp crème fraiche (optional)...

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Cauliflower Soup

Friday, 11 March 2016

Cauliflower. Caul-i-flower. It does look like a flower. A white-ish or purple or green or yellow bulby flower. Edible. There was one in the refrigerator and I felt like soup and I had been mining for recipes the day before and noticed one for cauliflower soup. So there it was. I had the ingredients (or most of them) and it was simple and delicious. Try it. Cauliflower Soup (modified from Food52) Ingredients: 1 head cauliflower, sliced including the core 1 Tbsp butter ½ Tbsp olive oil ½ yellow onion, diced 1 leek light green parts only, diced (this is the ingredient that I was missing the first time around and so I used one whole yellow onion. Second time I had a leek. It was good both ways). 2...

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Summer Gazpacho

Saturday, 02 January 2016

It’s been a long hiatus and hopefully it’s over! This is where I left off. . . . We had a treasure trove of tomatoes in our garden, which was glorious and fun. Once again I experimented with gazpacho recipes, which are all sort of the same just different proportions of tomatoes to other ingredients – mostly nuanced differences. Below is what I came up with for last summer. A perfectly delicious cold soup on a hot summer day and it was hot this summer! We lived on this stuff. Gazpacho 2 cups cubed day-old bread (take off the crusts)* 4 pounds of tomatoes – the more delicious the tomatoes the more delicious the soup – obviously. 1 cup of cucumber (peeled and seeded and chopped) 1 Tbsp...

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Lemon-Zucchini Soup

Thursday, 05 June 2014

I am still working through all of the zucchini in my garden. They ripen before I turn around and there are still so many it’s overwhelming. But fun and challenging. Today zucchini soup. Tomorrow zucchini double-chocolate brownies. I think. I needed the zucchini soup to be something out of the ordinary. So, as usual, I read and combined recipes and ingredients. We liked how this soup tasted. Hope you do too. Lemon-Zucchini Soup Ingredients: Olive oil 1 ½ pounds of zucchini roughly chopped 1 large onion – chopped 1 small potato (optional) chopped 5 cups vegetable stock or chicken stock – must be home made – makes a big difference. I used vegetable of course. ½ cup chopped basil ½ cup chopped...

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Roasted Vegetable Stock

Saturday, 22 March 2014

(From How to Cook Everything Vegetarian by Mark Bittman) I have been meaning to post this recipe since the day I started this thing. I reference “homemade Vegetable Stock” in lots of recipes and it was just brought to my attention by my dear friend Victoria that the recipe for homemade vegetable stock is not on the blog. A shocking oversight. I love this stuff. I use it for soups, stews, beans, sauces, roasts, curries, whenever I can. Whenever a recipe calls for stock – this is my go to. I keep it in the freezer at all times, stored in 2 cup portions in freezer baggies. It’s pretty concentrated so I often use part stock and part water. I am never out. When my stock of stock (haha!) gets low I make more. The reason for my...

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Red Curry Vegetable Soup

Wednesday, 19 March 2014

It was chilly and threatening rain. I needed soup. Vegetable soup. But I wanted something different. I came across this recipe in the January/February 2014 edition of Vegetarian times. My favorite magazine. It was pretty good – worth eating on a cold pre-Spring day (that would be Winter – a Winterery day) Red Curry Vegetable Soup Ingredients: 1 Tbsp coconut oil 12 oz. (or more) cauliflower cut into 1-inch florets – about 3 cups 4 green onions thinly sliced separating the white from the green dice 2 Tbs Thai red curry paste (such as Thai Kitchen) 4 cups vegetable broth (I used homemade) 1 15 oz can petite diced tomatoes in juice (I used a smoked variety) ¾ cup light coconut milk 6 oz (or more) green...

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Creamy Cauliflower Soup

Tuesday, 18 March 2014

I was shopping at Whole Foods last week and there were beautiful golden colored organic cauliflower. Irresistible. I bought a couple. I bought more than I should have bought but they were really a beautiful color. I waited a couple days to see if they would get roasted or steamed but I just wasn’t feeling it. It was kind of cold and I thought soup would be nice and I thought something creamy would be nice but not dairy creamy and then there were these cauliflowers in the refrigerator and also a couple of cups of homemade vegetable stock – kind of the bottom of the pot where the sediment and flavor is – sitting in the freezer just waiting for their part in something. The start of something – cauliflower soup. I...

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More More More Tomatoes…This Time Soup

Tuesday, 06 August 2013

I’ve been exploring recipes for tomato soup. It’s become a mini-obsession. I haven’t been making tons of recipes or anything – just reading them – and there are so many. And there are so many tomatoes. The recipe I made tonight – or finished tonight – is a roasted Italian tomato soup. I started it yesterday morning. I combined a few roasted tomato soup recipes that I read. In the middle of the recipe I realized that I was out of vegetable stock so I had to take last evening to whip some up. Good to have around in the freezer anyway. Tonight I finished the soup and served it with mini grilled cheese and tomato sandwiches. It felt like a winter meal – I guess because we used to eat Campbell’s tomato soup...

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We Made It To The Top

Monday, 03 December 2012

Alan and I visited with Irene Webb, literary agent extraordinate, and her beau Michael in New Mexico in the Spring – April 2012 actually. Irene moved to Santa Fe from Santa Monica about 5 years ago after the kids went off to college – one great, gutsy, successful adventure and I hadn’t been to visit yet – shame on me…. It was an interesting trip and I was inspired. I was inspired by the vast, great beauty of the mountains, sky, quality of the light, faces of people, arroyos, vistas, art, jewelry, food, everything. It was wonderful….. But I didn’t come right home and start cooking. It took some time for it all to percolate – I looked at a few books, read some recipes, did some internet research, read about chiles....

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Monday, 01 October 2012

I love the Fall. I also love Winter, Spring and Summer. They all have good things. Fall has a beautiful quality to the light – and the air feels thinner and cooler even on a hot day. Beautiful colors – even in Los Angeles where we don’t have a big seasonal change. And the food is lovely and comforting and thick and good. Squash. Today was Butternut Squash. I made soup. Alan and I had my Mom over to break-the-fast (Yom Kippur and all). It was a sweet, lovely, unrushed evening. And the soup was really good and different from my usual butternut squash recipe. I started with a recipe from “Eat Local The Cookbook Inspired by America’s Farmers”. It’s a Sur La Table book by Janet Fletcher with a forward by the beloved Alice...

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