Carrot Soup

There's nothing more comforting than home-made soup. And this soup certainly fits the bill! It's tasty and quick to make, plus it looks beautiful!

Lentil and Tomato Soup

A dear friend of mine prepared this soup for us when we decided to have a quick lunch.
It was super easy to prepare and absolutely delicious. I think the lemon juice it the secret ingredient which brings all the flavors together.
This is a Rose Elliot recipe and has been around for a long time. I have just ordered her book "The New Complete Vegetarian", and I can't wait for it to arrive next week!

1 large onion

2 sticks celery, chopped

2 Tbspn olive oil

1 C (heaping) split red lentils, thoroughly washed and rinsed

14 oz can crushed tomatoes

1 1/2 pts vegetable stock

2 Tbsp lemon juice

salt and pepper to taste

1/3 C cheddar or Parmesan, grated (to serve)

fresh parsley or basil, finely chopped to garnish (optional)

Gently cook the onion and celery in olive oil, on a medium heat for about 10 minutes.

Stir in the lentils and then add the tomatoes and stock. 
Bring the soup to a boil, partially cover with a lid, and gently simmer for 30 minutes. 
Blitz with a stick blender and check the seasoning. 
Finally add the lemon juice. Stir well and serve with some grated cheddar and a garnish of parsley. 
Enjoy with some fresh bread and butter.

Clam Chowder

This is a very traditional clam chowder. I'm always tempted to add other seafood and fish but it's so good with clams why mess with a good thing?!

5 rashers bacon
1 onion, finely chopped
3 stalks celery, finely chopped
51 oz can chopped clams (reserve the clam juice)
2 C half and half (or heavy cream)
4 medium potatoes, peeled and cubed
1/2 tsp thyme
1/2 tsp oregano

This was just before I added the half and half!

Fry the bacon until it's well done and then set aside on paper towels to drain and cool. After a few minutes chop it up into tiny pieces, so that the smokiness will diffuse through the chowder. 
Meanwhile in a large saucepan gently sauté the onion and celery in butter for about 10 minutes, until they're cooked but translucent.
Add the clam juice, potatoes, bacon and herbs and simmer for about 15 minutes until the potatoes are tender. Check the seasoning and add a dash of salt and white pepper if needed.
Then add the clams, half and half and heat through very gently.
Let me know how it goes.

Chicken Soup

3 T olive oil

2 T butter, unsalted

1 onion, chopped

5 cloves garlic, minced finely

2 stalks celery, chopped

3 carrots, julienned diagonally

3 T flour

5 C good-quality chicken or vegetable stock (or more if needed)

1/3 C white wine

4 sprigs of parsley, chopped finely (reserve some for garnish)

2 sprigs thyme, chopped finely

1/2 tsp oregano

2 bay leaves

3 potatoes, peeled and cubed (or 1 1/2 C cooked shells or macaroni)

3-4 cups roast chicken, shredded

1/2 C cream

salt and pepper to taste

Put the butter and olive oil in a large saucepan, and gently sauté the onions for about 3 minutes. Add the garlic, celery and carrots, and cook for about ten minutes. Sprinkle the flour over the vegetables and cook for another five minutes or so. 

Add the stock and the wine and bring to a boil. Add the fresh herbs and chopped potatoes. Check the seasoning, and lower the heat and cook for about 15 minutes until the potatoes are tender. 

Add the shredded chicken to the soup and gently stir in the cream. Add the cooked pasta, instead of potatoes at this point, and warm through. Remove the bay leaves, garnish with some chopped parsley and serve promptly.

Roasted Squash Soup

3- 4 assorted butternut, buttercup and acorn squash (to your liking)
3 T unsalted butter
3 T olive oil
1 yellow onion, chopped finely
4 C vegetable stock
6 oz cream cheese
salt and pepper to taste 

Preheat oven to 350°F.

Clean and wash the squash thoroughly. Cut in half, scoop out and discard all the seeds and stringy bits.
Place them cut side up on cookie sheets lined with foil. Drizzle with the olive oil and dot with butter.
Roast for about 1 1/2 hours until the squash is tender. Set aside to cool.
Meanwhile, sauté the chopped onion in a little olive oil until golden brown and set aside.
After the squash has cooled, scoop out the flesh and discard the skins.
Put the cooked squash, onions and the vegetable stock in a large pan and slowly bring to a gentle simmer. Check the seasoning and adjust to taste.
Cook the soup for about 20 minutes, adding a little more stock if the texture is too thick.
Add the cream cheese in small spoonfuls, blending it in to the soup with a wooden spoon.
Finally, either purée the soup in batches using a blender or use a stick blitzed.
Serve with some whole grain bread and butter. Enjoy!

Red Lentil Soup

This is an exquisite soup with wonderful warm spicy flavors. This is adapted from a Whole Foods Market recipe, and makes about 4 to 6 portions.

3 Tsp olive oil
1 red onion, chopped finely
1 garlic clove, chopped finely
1 carrot, diced
2 red peppers, halved, deseeded, and chopped finely
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp sweet paprika
2 tsp harissa paste
8 oz red lentils
5 cups vegetable stock
1 Tsp fresh thyme, plus extra for garnish
Freshly ground black pepper

1. Heat 2 Tsp of the olive oil in a large saucepan, and then sauté the onion, garlic, carrot, and cook for a few minutes over a medium heat until the vegetables begin to soften and turn golden brown.

2. Add the remaining ingredients. Bring to a simmer stir, and then reduce the heat. Cover and simmer gently for about 30 minutes, stirring occasionally, until the vegetables and lentils are tender.

3. Purée the soup with a stick blender, and then taste and adjust the seasoning if necessary. Reheat gently and serve in warm bowls. Garnish with a tiny drizzle of remaining olive oil and a sprinkle of fresh thyme.

This is definitely a keeper, and is especially comforting on a cold, snowy night, just like the ones we’re having right now in Massachusetts! Let me know what you think...

Dynasty Restaurant, Port Angeles, Washington

We took the morning ferry from Victoria to Port Angeles, Washington. The ferry wasn't quite as swish and stylish as the British Columbia ferry from Horseshoe Bay to Nanaimo, but there was something very soothing and retro about the decor. The colour scheme reminded me of vanilla and pistachio ice-cream, and I absolutely loved the Coho poster! As we explored downtown Port Angeles we asked several locals if they could recommend a place for lunch. The Dynasty Restaurant was rated highly, plus it was right across the street from the shop "Dazzled by Twilight" where the help actually wear fangs when they work! The Kung Pao Shrimp hit the spot for sure, but I think the hot and sour soup stole the show.

Dynasty Restaurant

136 E 1st St

Port Angeles, WA 98362
(360) 452-8687

Eggplant and Feta Soup

I had a wonderful crop of eggplants this summer...

Ingredients

3 medium tomatoes, halved

2-3 large eggplants halved lengthwise

1 small onion, halved

6 large garlic cloves, peeled

2 tablespoons olive oil

1 tablespoon chopped fresh thyme or 1 teaspoon dried

4 cups vegetable stock (I use Marigold)

1 cup light cream

3/4 cup crumbled feta

Preheat oven to 400°F. Place tomatoes, eggplants, onion and garlic in a large pyrex dish, and drizzle them with olive oil, and then roast for about 45 minutes or so until tender. Remove the pan from oven, and scoop eggplant into a heavy large saucepan, discarding the skin. Add the remaining roasted vegetables and herbs, and add 4 cups vegetable stock and bring to a boil. Reduce heat to a simmer, and cook for about 45 minutes until the onion is well done. Cool slightly, or leave in the fridge overnight.

Purée the mixture with a stick blender. Stir in cream, and gently bring to a simmer. You can add more stock if you like a runnier soup. Check seasoning, before ladling into bowls. Sprinkle with feta before serving. Enjoy!

Lentil Soup

Adapted from a recipe by Giada De Laurentiis

Ingredients

3 T olive oil

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

Salt and freshly ground black pepper

1 x 14 1/2 oz can diced tomatoes

1 1/4 cups lentils

10 cups vegetable stock

1 tsp of fresh herbs (thyme and rosemary)

2/3 cup dried elbow pasta

1 cup shredded Parmesan (sharp Cheddar is also wonderful)

• Heat the olive oil in a large pan over medium heat, then add the onion, carrots, and celery. 
• Stir in the crushed garlic, salt, and pepper and saute until all the vegetables are tender, about 5 minutes or so. 
• Pour in the can of tomatoes, and simmer gently for about 8-10 minutes, then add the lentils, and stir. 
• Add the vegetable stock and fresh herbs. Bring to a boil, cover and simmer over a low heat until the lentils are almost done, about 25 minutes.
• Stir in the pasta, and continue simmering until the pasta is al dente, about 8 minutes. Check the seasoning; serve with a generous sprinkling of cheese. This soup is also delicious served with grilled cheese on toast, with a good splash of HP or A1 sauce.