Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.
Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.
Love this stuff! I collected the recipe from Martha Stewart years ago.
In blender or food processor, purée the yogurt, cucumber, green pepper, celery, scallions, cilantro, and dill leaves in batches until smooth. Season with salt, pepper and sugar to taste. Cover and refrigerate for at least 2 hours or for up to 2 days.
Serve the soup in chilled bowls or salted glasses (rub rims with a lime wedge, then dip them in kosher salt and chill) with dill sprigs and grated radish for garnish.
recipe via bitching camero
1 lb. ground lamb
1/4 cup breadcrumbs
1/2 cup ricotta
1 tsp. salt
freshly ground black pepper
1 tbsp. olive oil
1 yellow onion, finely diced
5 cloves garlic, minced
6 cups chicken stock
1/2 tsp. cayenne pepper (optional)
1 tbsp. tomato paste
1 15 oz. can of Canellini beans, drained and rinsed
1 cup whole wheat Ditali pasta (or other short pasta like elbows or orzo)
1 bunch (about 4 cups) Lacinato Kale (or regular kale), roughly chopped
1 tbsp. fresh lemon juice
good olive oil for drizzling
Parmesan cheese for grating
Combine the lamb, breadcrumbs, ricotta, salt and pepper in bowl until evenly mixed. Set aside.
Set a large pot over medium heat. Once it’s hot, heat the olive oil then add the onions and saute until soft and beginning to brown, about 7 minutes. Add the garlic and cook for an additional minute.
Add the stock, tomato paste and cayenne pepper and simmer for a couple of minutes. Add the kale, beans, pasta and lemon juice.
While the soup is simmering, use a teaspoon measure to scoop up the lamb mixture and gently drop them into the pot to simmer. Continue until you run out of lamb.
Let the soup simmer for about 10 minutes, stirring gently, or until the lamb is cooked through. Taste and adjust the seasoning as needed.
Ladle into bowls, drizzle with olive oil and add a dusting of freshly ground Parmesan cheese. Makes 6 entree-sized portions.
Made this when Sandy and Doug came to
dinner in October 2010. Tastes like you should make it over a campfire
after jumping off your sweaty horse.
3 lb mussels
1 c water
2 large sweet potatoes, peeled & shredded
1 medium onion, chopped
2 large stalks celery, chopped
2 c milk
Salt and pepper to taste
1/2 c fresh parsley, chopped
Prepare mussels by debearding and discarding any that do not close when rinsed under cold water. In a large pot, bring water to a boil, add mussels and steam until mussels open (approx 6 min). Discard any that do not open. Strain mussel liquid and reserve. Remove mussels from shells and refrigerate. Save a couple of the half shells for garnish.
Simmer sweet potatoes, onion and celery in milk and mussel liquid for 30 min. The milk will separate when cooking but will cream together again when pureed. Cool and puree in batches. This chowder is best when made one day in advance and reheated just prior to serving.
To serve, add mussels and parsley to the chowder and gently reheat. Serve with a drizzle of spicy butter.
Reminds me of Wendi! Haven't made it much since we left Newfoundland and access to fresh mussels.
Put potatoes, carrot, leek and onion in a pot with the 3 c of water. Bring to boil, simmer until tender. Purée in blender, then add butter. Return to pot and add evaporated milk, basil, parsley, salt, pepper and nutmeg. Heat, but do not boil. Makes enough for 4 generous servings
My mother gave me this one. It's simple, straightforward and tasty.
3 tbsp unsalted butter
4 medium red onions, thinly sliced
1/2 c dry red wine
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1/2 tsp dried basil
1/2 tsp dried thyme
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 bay leaf
7 c vegetable or beef stock
1 c shredded Gruyère cheese
Grated Parmesan cheese
In a large soup pot, melt butter then sauté onions and garlic for 5 minutes. Pour in red wine and simmer 3-4 minutes or until mixture is reduced by half. Add mustard, balsamic vinegar, Worcestershire sauce and spices; pour in stock. Simmer 15 minutes.
Remove bay leaf. Add Gruyère and simmer, stirring constantly, for 5 minutes. Garnish with grated Parmesan to serve. Makes 6 servings
1 can stewed tomatoes (796 mL)
1 1/2 c cooked white (navy) beans
1/4 c chopped fresh basil
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1/2 tsp hot pepper flakes
1/2 tsp each sea salt and pepper
1 bay leaf
6 c vegetable stock
1/2 c red wine
1/4 c chopped fresh parsley
In a large soup pot, combine tomatoes and their juice, white beans, basil, oregano, thyme, hot pepper flakes, salt, pepper and bay leaf; pour in stock and wine and bring to boil. Reduce heat and simmer for 15 minutes. Remove bay leaf. Garnish with parsley to serve. Makes 6 servings
In large saucepan, combine stock, beans, tomatoes, corn, garlic, jalapeños, cumin and oregano. Bring to boil over medium-high heat; reduce heat to medium-low and simmer, uncovered, for 10 minutes. Mash some of the beans against side of pan to help thicken the soup. Increase heat to medium-high; add chicken, lime juice and salt and pepper to taste; simmer for 3-4 minutes or until chicken is cooked. If using the cooked chicken, simmer for 1-2 minutes. Serve in warmed bowls garnished with a dollop of sour cream and a sprinkling of cilantro.
We make this ALL THE TIME. It freezes really well.
Heat oil over medium heat in large pot. Add chopped onion and sauté until golden, about 5 minutes. Add garlic, ginger, carrots, rice, salt and pepper. Sauté together for about 2 minutes until fragrance blooms. Add stock powder and water. Increase heat,, cover and bring to a boil. Once boiling, partially remove lid to allow steam to escape, then reduce heat to medium-low.
Simmer about 30 minutes or until the carrots are tender, stirring occasionally. Remove from heat and pureé 2 cups of the mixture at a time. Keep soup warm over low heat and stir in orange juice. Add water or stock to thin if necessary. Serve with a garnish such as croutons, grated cheese, fresh parsley or cilantro.
In a large soup pot heat oil over medium-high heat. Sauté onion and garlic for 2 minutes or until onion is translucent. Add red pepper and sauté for another 2 minutes. Add carrots, apples, apple juice, basil, dill, ginger, thyme, chili powder, salt, pepper and bay leaf; pour in stock and bring to boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 20 minutes. Remove bay leaf. Using hand blender or food processor, purée soup until smooth. For creamier consistency, stir in cream at end if using.
In large saucepan or Dutch oven over medium heat, heat oil. Add onion, garlic and ginger. Cook, stirring, until softened, about 5 minutes. Add cumin; cook about 1 minute longer, stirring constantly. Add chopped carrots, potatoes and stock. Cook until vegetables are very tender, about 30 minutes. Transfer soup to blender or food processor; purée until smooth. Return to heat; season with salt and pepper to taste. If soup is too thick, add additional liquid (water or stock). If too thin, cook without a lid for a few minutes or until desired consistency is reached. Combine mint, grated carrot and sesame seeds. Top each serving with small amount of this mixture mounded in the centre, then drizzle with honey.
NB Chowder can be made a day ahead without the scallops. Gently reheat until simmering and cook scallops before serving.
Chop bacon slices into 1/2" pieces. Halve & thinly slice onions. Hold each ear of corn vertically on the chopping board & cut from tip down, rotating the ear and removing as many kernels as possible. Put kernels in small bowl. Working over the bowl with the back of the knife, scrape all the pulp and milk from each ear of corn. Peel potatoes and cut each into 4-5 pieces. If necessary, discard the tough crescent-shaped membrane at the side of each scallop. Rinse in a bowl of cold water and drain.
Heat a large pot, add bacon and fry, stirring with wooden spoon until fat is rendered (3-5 min). Transfer bacon to a paper towel lined plate. Lower heat then add the onions and cook, stirring frequently, until soft & translucent, 3-5 min. Add onions to bacons and discard any remaining fat in pot. Add the potatoes to the pot with the bay leaf, salt & pepper. Pour in fish stock. Bring to a boil & simmer gently until the potatoes are just slightly soft when pierced (7-10 min).
Return the bacon and onions to pot with the corn & pulp; stir to combine. Pour in cream & milk; stir until blended. Bring to a boil & simmer until potatoes are tender, 7-10 min longer.
Add scallops to pot & stir to combine. Bring the chowder just back to simmering, then remove from heat. Discard bay leaf & adjust seasoning if needed. Serve in bowls sprinkled with paprika accompanied with oyster crackers if desired. Serves 6-8
Wash bones and heads; place them in a medium saucepan with the remaining ingredients. Bring to a boil & simmer, skimming occasionally with a large metal spoon, about 20 min.Strain stock into a bowl. Cool, then cover and keep in fridge. Makes about 1 quart
Combine water, meat and bones in deep saucepan. Bring to a boil and skim. Add the beets, onion, garlic and salt. Cover and cook over medium heat 2 hours. Add the brown sugar and lemon juice. Cook 30 minutes. Taste and correct seasonings.
Beat eggs in a bowl. Gradually add a little hot soup, beating steadily to prevent curdling. Return to saucepan. Serve with pieces of meat as garnish.
I've made this stuff all my adult life. Now Mark usually makes it. He uses lemon juice and I use vinegar. Neither of us bothers with the egg. Sour cream dollops are mandatory.
Place peas, mint, salt and sugar in a saucepan. Cover with the cold water and bring to a boil over medium-high heat. Simmer for 3-5 minutes or until peas are just cooked.
Purée mixture in a food processor or blender until completely smooth. Pour back into saucepan and reheat before serving.
Pour into warmed bowls and top with crumbled goat cheese or plain. Cracked pepper on top is good, too. Serves 6
When I don't have fresh mint, I just use mint tea as part of the water instead.
In a large heavy pot, bring olive oil to medium heat. Add diced onion and green onion. Stir continuously until onion has caramelized to a rich brown. Next, add minced garlic, cumin and turmeric and stir through until garlic softens, about 2 minutes.
Add peanut butter to browned onion mixture. Add tomatoes and liquid gradually, stirring to blend in peanut butter. Stir in remaining ingredients. Cover and simmer 20 minutes.
Pureé soup in food processor to as smooth a consistency as possible (it won't be completely smooth). Store in refrigerator overnight or leave in a covered pot on stove if made the day of serving. Reheat before serving, adding more water to thin it if necessary.
Coat cherry tomatoes with the olive oil and cumin seeds. In a shallow baking dish, pack tomatoes closely together in a single layer and bake 25-30 minutes at 350°F until shrivelled and shrunken. Nestle 2-3 tomatoes in centre of each full bowl of soup. Makes 8 servings
This makes a lot of soup and it's very tasty, especially with the roasted tomato garnish.
Bring broth to full boil in 3-4 quart saucepan over medium-high ehat. Add rice and stir constantly until broth returns to boil. Reduce heat; cover and simmer 12 minutes until rice is tender.
Meanwhile, whisk eggs and lemon juice together in small bowl. Slowly stir 1 cup hot broth into egg mixture; then stir into saucepan. Stir over low heat until soup coats a wooden spoon. Be sure soup does not boil. Taste and add salt and pepper if needed. Garnish with lemon and dill.
Combine first 5 ingredients in medium heatproof bowl. Combine eggs, broth and soy in bowl. Pour over chicken mixture and stir to mix. Cover bowl tightly with foil. Place bowl on rack in steamer or on a trivet in deep saucepan with enough boiling water to come 1" up side of bowl. Cover tightly. Steam over medium heat 30 minutes or until loosely set. To serve, lightly spoon some of the solid ingredients from the bottom onto the surface of the soup. It will have a slightly curdled appearance.
Brown half the meat in hot oil in Dutch oven; remove from pan. Brown remaining meat with onion, garlic and paprika. Return all the meat to the pan. Add 3 c water. Bring to a boil, then reduce heat and cover. Simmer 1 1/4 hours. Add remaining ingredients except spinach; cover and simmer 15-20 minutes. Stir in spinach and simmer for another 3-5 minutes. Correct seasoning.
Cut meat in 8 portions. In Dutch oven, brown meat, half at a time, in hot oil. Return all meat to pan; add 6 c water and 1 tbsp salt. Bring to a boil; reduce heat. Simmer, covered, until meat is almost tender, about 1 1/4 hours. Add remaining ingredients except bread. Cover and simmer until vegetables are tender, about 30 minutes. Remove meat and vegetables to platter. Divide broth among 8 soup plates; add ingredients from platter. Serve with the French bread.
Rinse beans and place in a large pot or Dutch oven. Cover with cold water and soak for at least 4 hours. Drain. Add 8 cups cold water. Cut two of the cloves of garlic in half and add to beans along with the bay leaf. Bring to a boil, reduce heat and simmer for 1 1/2 hours or until beans are tender.
Meanwhile, in a large heavy frying pan, heat oil over
medium heat. Mince remaining 3 cloves of garlic and sauté with onion,
green pepper, oregano, cumin and pepper for about five minutes or until
vegetables are soft. Stir vegetable mixture into the beans along with
the stock, vinegar and salt. Simmer over low heat for 30 minutes,
remove bay leaf and serve hot. Serves 4
Cook bacon until crisp. Discard all but 1 tbsp of the fat and set aside the bacon. Add garlic, onion and carrots. Cook for about 5 minutes. Add minced sage and cook for 1 minute. Add lentils, cumin and chicken tock. Simmer about 20-25 minutes. Lentils will start to fall apart.
Serve with bacon sprinkled on top and more sage leaves for decoration.
Combine chicken, onion, water, salt and pepper in Dutch oven. Bring to boil and reduce heat; cover and simmer 45 minutes or until chicken is tender. Remove chicken; let cool. To broth add half the potatoes and the parsley. Simmer 10 minutes or until potatoes are tender.
Pureé broth mixture in blender. Return to pot; add remaining potatoes and simmer 5 minutes. Add corn; simmer 5-8 minutes or until potatoes and corn are tender.
Meanwhile, remove and discard chicken skin and bones; cut meat in large chunks. Stir chicken and cream into soup; heat through. Place avocados and capers in separate bowls; pass to add to soup. Makes 8 servingsborscht with pickled onions and dill
Heat oven to 400°F. Combine curry powder, salt, pepper, cumin, coriander, oregano and cardamom in a small bowl; set aside. Place onion, squash and potatoes in a large roasting pan. Drizzle with the olive oil and sprinkle with the spice mixture. Toss to combine. Roast until tender, about 1 hour; toss occasionally to ensure even cooking. Set aside a quarter of the vegetables for garnish; cover to keep warm. Add half of the remaining vegetables to the bowl of a food processor. Pulse 10 to 12 times until it is a thick purée. It should not be smooth. Transfer to a large saucepan and repeat with remaining vegetables. Add stock to saucepan with the vegetable purée and stir over medium heat until heated through. Serve soup garnished with parsley and reserved vegetables.
Heat broiler. Place poblano pepper on a baking sheet and broil, turning to blacken on all sides, about 5 min. Place in a small bowl, cover with plastic wrap and let steam until softened, about 5 min. Remove skin and seeds, and chop pepper in 1/4" dice.
Place 2 tbps each of the chopped roasted pepper, cucumber, celery, green onion and cilantro in a small bowl. Set aside.
Peel and pit the avocado and chop into 1/2" pieces. Squeeze the juice of 2 limes over the avocado, then toss to coat. Place 2 tbsp of the avocado mixture in the small bowl with the other set aside ingredients. Toss to combine and refrigerate.
Combine remaining vegetables with the buttermilk, salt, pepper and cumin. Blend half of this mixture in a blender just until it's creamy but not smooth, about 30 seconds. Combine with the unblended half and stir. Cover and refrigerate until ready to serve. Garnish with the reserved vegetable mixture and wedges of the remaining 2 limes. Makes 5 cups to serve 6.
from martha stewart
In a medium saucepan, combine stock, vegetables, tamari sauce and ginger. Bring to a boil, reduce heat to low and add tofu. Simmer for 15 min, then add the vinegar and cayenne to taste. In a small bowl, combine the cornstarch with 1 tbsp water to make a paste. Stir into soup and heat gently until soup thickens, about 5 min.
Ladle soup into bowls and garnish with the green onions and wonton curls if desired.
In large saucepan, combine ingredients with 9 c of water. Bring to a boil, reduce heat and simmer for 25 min. Strain through a fine sieve and cool. Store for up to one week in the fridge or for one month in the freezer.
Heat oven to 350°F. Place rack in centre. Line a baking sheet with a Silpat or parchment paper. Wrap wonton strips around a wooden spoon handle to form a corkscrew shape. Slip onto sheet and bake until crisp, about 10 min.