Foodista Blog » Soup

Vegetarian Goulash Soup With Tofu

Betsy Dorfman — Fri, 06 Mar 2009 20:25:05 +0000

Long ago when we were part of a (very low budget) film crew shooting in Germany and Austria I discovered the pleasures of goulash and goulash soup. The difference between the two being essentially a matter of the liquid proportions. Cheap, hearty, and invariably warming in the depths of a European winter, this is a meal worth sopping up with bread (externally) and of course, beer (internally).

These days we are eating mostly vegetarian so I made this version sans beef. Using an intermediate amount of liquid and with no flour thickener, the result was midway between stew and soup: perfect for serving with rice. The key to authentic taste is the Hungarian paprika; get the real stuff, and avoid the tasteless brick dust sold under many domestic labels.

INGREDIENTS:

1 lg white or yellow onion, chopped
2 leeks, washed, trimmed and chopped, including a bit of the green top
4 ribs celery, chopped
3 carrots, peeled and chopped
1-2 red or green peppers, seeded, pared and chopped
3-4 med potatoes, peeled and cut into 1″ cubes
4 cloves garlic, peeled and chopped fine
1 12 oz can diced tomatoes together with their juice
2 tsp caraway seeds
6-8 tbs sweet Hungarian paprika – or adjust to your taste
3 tbs canola or other mild vegetable oil
4 cups vegetable or other stock, or water
Salt and pepper to taste

optional: 1 cup firm tofu cut into 1/2″ cubes

TECHNIQUE:
In a non stick or other stockpot:

Heat the vegetable oil until hot
Add and sauté the onion, leeks, and celery until soft and the onions are translucent
Stir in the paprika, caraway and garlic, and heat through 1-3 minutes
Add the carrots, green peppers, onions, potatoes, tomatoes and their juice
Add 4 cups stock or water
Bring to the simmer and heat at a low simmer for 45 minutes.
If using tofu add in the final 15 minutes of cooking.
The goulash is ready to eat when the vegetables are tender.
Longer cooking will improve taste: add extra stock or water as needed or leave as is to reduce for a thicker version
Taste and adjust seasoning

Serve with rice or rye bread. Rye croutons would be aces with this dish.

Click here for a printable version of the recipe.

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Mushroom And Rice Soup

Betsy Dorfman — Wed, 11 Feb 2009 13:00:51 +0000

The genesis of this soup was a trip to Costco, our first in a long time, resulting in wide eyes and a cart full of mega packages of delicious things to be used up…somehow. Even with three adults on the eating roster, that pound and a half container of lovely Italian brown mushrooms was going to last awhile.

Then suddenly it was a rainy Sunday — soup weather! I came up with this recipe after cobbling together ideas from several cookbooks. I am not a big fan of over thickened floury “cream” soups or those testing the arterial limits with scads of butter and cream. So for shortening I used a combination of non-hydrogenated margarine and grapeseed oil. Where traditional recipes called for thickening with cream or with a true butter based béchamel, I used a microwaved white sauce with a base of skim milk. The huge volume of flavorful mushrooms is what made this all work.

INGREDIENTS
1 lb fresh Italian brown or other mushrooms, washed, stems removed, chopped medium fine
1/2 cup white or yellow onion, chopped fine
2 cloves garlic, peeled and chopped fine
4 Tbs tbs non-hydrogenated unsalted margarine (or substitute butter)
3 Tbs mild cooking oil such as grapeseed, olive oil not recommended
1 C skim milk
2 tbs white flour
4 cups chicken stock, unsalted or low salt
1 C cooked brown rice
salt and pepper

TECHNIQUE
Heat 3 Tbs of margarine and 3 Tbs of oil in large heavy saucepan or stock pot
Add garlic, onions and mushrooms
Sauté for 15 minutes adjusting heat as needed to keep contents from browning
Sprinkle with 1 Tb flour, stir in, then add 4 cups of stock
Bring to boil, reduce heat, simmer for 20 minutes

Make 1 cup of thin white sauce in microwave as follows:
melt 1 Tb margarine in microwave safe bowl
Stir in 1 Tb flour and mix to a paste
Heat 30-60 seconds in microwave until the mixture looks grainy – do not let this brown!
Add 1 C skim milk and whisk until incorporated
Heat in microwave for 1-2 minutes, stopping to stir occasionally, the sauce should come to a boil as this helps cook and remove the “floury” taste
NOTE: you could skip this step and instead use cream or half and half

Add white sauce to soup pot, stir, and heat through
Stir in the cup of brown rice (optional, but adds nice body) and heat to just below simmer
Taste and add salt and pepper as needed

Serve and get ready to receive compliments!

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Japanese Nabe

Sheri Wetherell — Fri, 02 Jan 2009 22:01:37 +0000

On cold winter nights in Tokyo I loved nothing more than sliding my legs under the warm kotatsu table and enjoying a big pot of nabe. Nabemono (or simply nabe) is a Japanese dish that is also known as “one pot” food. It can consist of a variety of ingredients: fish, meat, chicken, tofu, vegetables, noodles, or a combination of all. Probably the most well-known types of nabe here in the U.S. are sukiyaki and shabu shabu.

For a teacher on a meager salary in blindingly expensive Japan this was a fairly economical meal to prepare, yet it seemed so expensive and exotic. I’d go into the basement of the Sogo department store (where all the foods were) and pick a bit of vegetable here, a little tofu there, some thinly sliced beef, noodles, and whatever else looked good. All got thrown into the pot with either a dashi or soy sauce-based broth. Perfect with hot sake or an ice cold Kirin beer.

With a houseful of family here for the holidays we decided to put together a nabe meal, something everyone could enjoy cooking together at the table. In the center we placed our little portable stove with our nabe pot, and put out platters of paper thin pork, brisket, and beef short rib; mizuna (Japanese mustard greens), fish cake, eggplant, and sliced shiitake mushrooms; vegetable tofu and little tied bundles of konnyaku noodles (a yam-based noodle); tender scallops and shrimp.

I know everyone is happy when their hashi (chopsticks) are click-clicking away and their sake cups are frequently in need of refilling.

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Curried Butternut Squash Soup

Sheri Wetherell — Sun, 14 Dec 2008 22:20:10 +0000

We just may have a white Christmas after all here in Seattle. It snowed last night and the streets are covered in a beautiful thin blanket of white. It probably won’t last so we’re enjoying it while it’s here.

After frolicking in the snow at least one thing is required: something hot. If it’s late enough in the day I prefer a hot mug of Chambord spiked cocoa, but it’s still a bit early so a nice bowl of soup satisfies and takes the chill off. One of my all-time favorite soups is this recipe for Curried Butternut Squash, adapted from the Silver Palate Cookbook.

Curried Butternut Squash Soup

4 tablespoons sweet butter
2 cups yellow onions, finely chopped
4 teaspoons curry powder
3 pounds butternut squash
2 apples; peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
Salt and pepper

Optional: crème fraîche for topping

Melt the butter in saucepan. Add chopped onions and curry powder. Cook covered over low heat until onions are tender (about 25 minutes).

Meanwhile, peel the squash ( a regular vegetable peeler works best). Scrape out the seeds and chop.

When onions are tender pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender (about 25 minutes).

Puree soup in the pot with a stick (hand) blender or transfer to a food processor and blend. Add apple juice. Also, add additional stock, if needed, until desired consistency is reached.

Season to taste with salt and pepper, and add a dollop of crème fraîche.

4-6 portions

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Turkey Soup

Sheri Wetherell — Sat, 29 Nov 2008 02:03:32 +0000

I can barely think of food today. After our Thanksgiving feast yesterday I am still.so.full. You’d think after feeding 18 people there would be no more food left over, but oh contraire! Our two refrigerators are still as packed as my belly.

The perfect light meal that knocks out some of that left over bulk is the classic day-after-Thanksgiving meal: Turkey Soup. I promise, a nice warm bowl of this will calm that overstuffed tummy.

Turkey Soup
You could also substitute chicken. Want it even lighter? Make it without noodles.

1-1/4 pounds boneless turkey meat
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1/4 teaspoons dried thyme
1/4 teaspoons dried basil
1/2 teaspoon chopped fresh rosemary
1 quart homemade broth from turkey carcass
1 cup water
2 carrots cut into thin rounds
1 cup small pasta (such as shells or bowties)
2 celery stalks, chopped
1/2 cup chopped fresh parsley
Juice of 1/2 lemon
Handful of fresh spinach
Salt and freshly ground pepper

Heat butter and oil in large pot and add the onion, garlic, thyme, basil and rosemary. Saute on medium heat until onions begin to brown, about 5 minutes.

Increase heat to high, add broth and water and bring to a simmer. Add carrots and cook until tender, about 10 minutes.

Add the pasta and celery and cook until just tender, about another 5 minutes. Then add turkey meat and spinach. Stir in parsley and lemon juice.

Makes 6 servings.

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Pumpkin Bisque

Sheri Wetherell — Fri, 31 Oct 2008 19:48:13 +0000

Photo: Dr. Florian

Before sending your little goblins out tonight for trick-or-treats, fill their bellies up with something yummy and warm.

Pumpkin Bisque
10 minutes preparation time
45 minutes cook time

1 large onion, chopped
2 cloves garlic, chopped
1 Tablespoon butter or margarine
1 16 ounce can pumpkin puree
4 cups chicken stock
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1 cup half-and-half or light cream
1/4 cup dry sherry
Grated nutmeg

Saute the onion and garlic in the butter until they are soft and transparent.

Add the pumpkin, stock, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth.

Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.

Yield: 4 servings

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Creamy Potato Cheese Soup

Sheri Wetherell — Tue, 28 Oct 2008 23:11:11 +0000

Normally if someone tells me something is diet food I wrinkle my nose and say, “no, thanks.” But the other day I had this creamy, hearty soup. When I asked my aunt what it was she told me, “Creamy potato cheese soup.” Holy cow! Three of the most fattening things I love most! I immediately felt my thighs growing, but didn’t care one iota, it was that good. Then, what she said next astounded me, “it’s a Weight Watchers recipe.” A what!? Really, it’s diet food. And you’d never know the difference if someone didn’t tell you. By the way, if you are on Weight Watchers it’s 3 points per serving.

Creamy Potato Cheese Soup

1 medium onion, chopped
2 medium carrots, coarsely grated
3/4 tsp table salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dry mustard
1 pound red potatoes, cut into 1/2-inch cubes
29 oz vegetable broth
1/2 cup fat-free half and half
8 oz low-fat cheddar or Colby cheese

Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color. Add carrots, salt, pepper, paprika and mustard. Mix well and continue to cook until carrots begin to soften.

Add potatoes, broth and half-and-half. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add cheese and stir to melt; puree in batches in a blender.

Yields about 6 heaping 1 cup servings.

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Tortellini in Brodo

Sheri Wetherell — Thu, 23 Oct 2008 22:48:49 +0000

Photo: PaPisc

The tree outside my window is the most striking array of orange and gold. I love this time of year, and hope the winds don’t come and blow all the fall colors away. I want to enjoy that tree for as long as possible.

The nights are becoming increasingly more crisp with fall, which call for something hot to take the chill off. But, not wanting to get into a big production in the kitchen, I made a simple Italian classic soup called tortellini in brodo (broth).

Whether you’ve just come in from the cold, have a cold, or just want a nice and easy meal, tortellini in a good broth will do just the trick. All you need is packaged or frozen tortellini, chicken broth and a lemon.

Buon appetito!

Tortellini in Brodo

2 cups chicken stock (if possible, homemade is best)
3/4 C frozen tortellini
1 teaspoon Parmiggiano Reggiano, freshly grated
1 teaspoon lemon zest
1 teaspoon fresh lemon juice, amount a wedge worth
Salt and pepper

Heat the stock to a boil and cook the tortellini. Put a handful of spinach in a soup bowl. Ladle into bowls, squeeze in lemon and stir. Grate cheese and zest on top, and add some freshly ground salt and pepper. Serve immediately.

If you want to enjoy the traditional preparation (and don’t have a beautiful tree in your yard to sit and stare at), push up your sleeves and give the homemade version of this recipe from Manga Bene Pasta a try.

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Pumpkin Soup

Tracy Sarich — Sat, 04 Oct 2008 23:21:48 +0000

Photo: shelley_ginger

Halloween – the costumes, trick-or-treats, and the fact that my parents got married on Halloween 39 years ago – is my favorite holiday. Humor and a deep friendship has been key to their marriage. Somehow, passing out candy on their special day has always made sense.

Whether your plan is to carve your pumpkins, bake the seeds, or eating the flesh – you must make a velvety squash soup this season. Below is a simple recipe I have enjoyed in the past that makes a great starter course or winter dinner. If you have other pumpkin or squash soup recipes, please share!

Pumpkin Soup

Ingredients

Butter: unsalted (approximately 4 tablespoons)

Onions: 1 medium onion (finely dice)

Tomato: 1 medium tomato (remove seeds/pulp and finely dice)

Garlic: 3 cloves (finely minced)

Chilis: I like a little zing – so I would start with 2 jalapenos (seeds removed). I don’t recommend adding more than this, even if you do like it hot. It tends to overwhelm.

Pumpkin: I use approximately 1 1/2 pounds, pealed and cut into small cubes. Most winter squashes will do.

Chicken Stock: approximately 3 cups or enough to cover your vegetables over by 1/2 inch

Salt/Pepper: to taste

Milk: I would use whole milk in this recipe, approximately 2 cups. If you want a lighter version, use skim and add a little yogurt at the end to add a little velvetyness (and a very pleasing tang).

Cheese: I think any creamy white cheese that melts well is a good choice. I like sharp cheddars, though you may also consider a mixture of Manchego and Swiss. I wouldn’t add too much, maybe a 1/2 cup – but, this ingredient is really one that you should experiment with – make it your own.

Technique

o Saute onion in a large stock pot until soft.

o Add garlic, jalapeno, and tomato and sauté for another 5 minutes. (The key here is to soften, not brown, so don’t use a heat that is too high.)

o Add pumpkin and stock (to cover by ½ to 1 inch). Simmer, covered, until pumpkin is so soft it falls apart and the soup is starting to thicken.

o Puree with an immersion blender and return to pot. I suggest cleaning your pot after this step to avoid adding any random bits to your velvety goodness.

o Over a low heat, add the milk and finely grated cheese (and/or a blob of yogurt).

o Salt and pepper to taste.

This soup may be prepared in advance if you are serving it to guests and want to avoid a last minute rush. Prepare the soup as above, but wait to add your dairy products at the end.

Vegetarians may substitute vegetable stock. Water could also be used, though I find that this makes the soup a bit bland. I rarely cook vegan meals, so I am not sure what to suggest as a substitute for the dairy – if you know, please give us a good tip.

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Good people and good food

Sheri Wetherell — Wed, 01 Oct 2008 19:56:23 +0000

Sometimes life throws us for a loop. Recently I was tossed high and far and landed with a resounding thud. I’ll spare you the gory details, but the good thing is I’m getting back up on that big ole horse and damn him if he bucks me off again.

One thing I know for sure is this: there is nothing more healing to your body and soul than friends and family and the soothing food they bring. I nursed for days on my Aunt Mimi’s delicious chicken noodle soup (I’ll get you her recipe later) and her homemade bread. The best part about her soup? The little star-shaped noodles, which made me smile – if even just a little – with every bite.

That’s loving care.

And my dear friend Tracy, who has not only brilliantly stepped in as a new food writer on Foodista (talk about getting thrown into the fire! And don’t worry, you’ll still be seeing a lot more of her), but who took the time to prepare her wonderfully delicious pho for Barnaby and me. And that broth takes a lot of time.

That’s loving care.

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