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Archive for the ‘Soups’ Category

Chickpea Wat

01 Jan

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 potato, peeled and chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 tablespoon tomato paste
1 cup chickpeas, drained and rinsed
1 1/2 cups water
1 cup frozen peas, thawed

———

Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.

Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.

Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.

Source: Recipezaar

 
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Posted in Ethiopian, Soups

 

French Onion Soup

01 Jan

Ingredients

 

6 tablespoons unsalted butter

8 ½ cups thinly sliced yellow onion (5-6 medium onions)

½ teaspoon salt

pinch sugar

4 garlic cloves, minced

1 ½ cups dry white wine

2 tablespoons all-purpose flour

8 cups low-sodium stock (beef, chicken or vegetable), chilled

salt, pepper and cayenne

12 (1/4 inch) baguette slices, cut on diagonal

3 cups grated Comte cheese (or Emmentaler or Gruyere)

 

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To cook onions: Heat butter over medium heat in Dutch oven or other large, heavy-bottomed pot. Stir in onions, salt and sugar. Cover pot. Reduce heat to low. Cook for 10 minutes or until onions are soft. Uncover. Cook, stirring occasionally, for 40 to 45 minutes or until onions are dark-caramel color.

To add garlic, wine: Stir in garlic. Cook for 2 minutes. Stir in wine. Cook for 15 to 20 minutes or until wine evaporates. Stir in flour. Cook for 2 minutes.

To add stock: Take pan off heat. Stir in cold stock. Return pan to heat. Bring soup to a boil. Reduce to low. Simmer, covered, for 30 minutes. Taste and season as needed with salt, pepper and cayenne.

To toast bread: Meanwhile, toast baguette slices in 300-degree oven for 5 to 10 minutes.

To serve: Ladle soup into 6 oven-safe bowls. Top each with toasted baguette slice and 1/2 cup cheese. Place bowls on rimmed baking sheet. Place under broiler. Cook for 10 minutes or until cheese is golden brown and bubbly.

Nutrition information: One serving provides 640 calories (46 percent from fat), 32.9 grams fat (18.5 grams saturated, 10.1 grams monounsaturated), 89.9 milligrams cholesterol, 29.5 grams protein, 49.1 grams carbohydrates, 3.3 grams fiber, 862.3 milligrams sodium.

 
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Posted in Soups

 

Turkey Chili Soup with Hominy

01 Jan

Brought to us by John

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound ground turkey
1 1/2 tablespoons ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon chipotle powder
Salt
2 tablespoons all-purpose flour
1 tablespoon tomato paste
3 cups beef stock or low-sodium broth
One 15-ounce can hominy, drained and rinsed
Shredded cheddar, chopped cilantro, sour cream and tortilla chips, for serving

In a medium saucepan, heat the olive oil until shimmering. Add the onion and garlic and cook over high heat, stirring, until barely softened, about 3 minutes. Add the turkey, ancho powder, cumin and chipotle powder and season with salt. Cook, breaking up the turkey with a wooden spoon, until the liquid has evaporated and the turkey is lightly browned, about 5 minutes. Stir in the flour and then the tomato paste. Add the stock and hominy and simmer over moderate heat, stirring occasionally, until thickened slightly, about 15 minutes. Ladle the soup into bowls and serve with cheddar, cilantro, sour cream and tortilla chips.

Serves 4

Source: Foodandwine.com

 
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Posted in Soups, Tailgate

 
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