Category: Soup

Champagne Oyster Soup with Cucumber Pappardelle

10/23/2015

This is another great gourmet dish that translates well to cooking and eating outdoors. With just a little preparation, the soup may be finished quickly, right at your campsite or dining spot. When I make this at home, I use fresh oysters because a) I have time to shuck them, b) I don't have an excuse not to shuck them, and c) if, say, I should happen to stab myself with the oyster knife, maybe in the palm of my hand, maybe because it went straight through the towel I was so carefully using to shield my hand and wrist, I'm at home and can deal with the blood and then going in for maybe a stitch and another tetanus shot. Totally hypothetically speaking, of course.

When cooking this on the beach or at a campsite, I opt for pre-shucked oysters -- I either shuck them at home (leaving enough time to get my hand wrapped and go in for that tetanus update, you know, just in case, not that I've had to do that or anything...) and place them in a small jar with their liquid and enough champagne/water to cover them; or if you have a well-stocked fish counter, you could purchase a jar of pre-shucked oysters if you're in a real hurry. Be sure to carefully strain them, regardless -- you need to be sure to remove all the sand, grit, and shell bits that may have made their way into the jar.

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Split Pea Soup

11/28/2014

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Day 28 of 30 Soups in 30 Days...

Anyone who knows me is probably scratching her head right now -- peas?! Seriously?!

I hate peas. HATE peas. But I learned last weekend that my husband loves split pea soup, yet was willing to give it up when he married me, knowing very well how much I absolutely despise peas.

I felt horrible about this -- so yesterday I made a huge batch of this stuff, just for him. It didn't smell terrible, I must admit...still, I'm not going to start eating peas, but at least now I know I can make a pretty darned good split pea soup, whenever he has a craving. The ginger makes it especially tasty.

When making this for a camping trip, you may either cook the entire thing at your campsite, omitting the blender step -- this will give you a semi-smooth soup, still just as tasty as the version below. However, you may want to make the entire thing at home, blend it to a super smooth texture, seal it, and reheat it at your campsite. Either way, the results are terrific.

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Moroccan Chickpea & Tomato Soup

11/27/2014

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Day 27 of 30 Soups in 30 Days...

I made just enough of this soup yesterday for myself. One big bowl, just for the photo below. I had no plans to share -- I mean, considering the fact that this is day 27 in a row that we've had soup in this house, it's not like there aren't SIX different soups in the fridge at this very moment.

But which soup did kid #3 really beg for? I mean, REALLY beg for? Was he happy with the other SIX kinds I offered him? No. He smelled my Moroccan Chickpea & Tomato Soup, and, with his huge, 16-year-old "Mom, how can you say no?" eyes, managed to get the entire bowl from me.

So here it is, apparently kid #3's favorite soup of the month, so far. If keeping this recipe vegan isn't important to you, it's also great with an added cup of cooked/shredded chicken or lamb, and chicken stock in place of the vegetable stock.

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Chicken Enchilada Soup

11/26/2014

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Day 26 of 30 Soups in 30 Days...

So every June all the staff who volunteer at the camp I run are required to complete a ridiculous amount of training hours. It's ridiculous not because it's especially excessive; it's ridiculous because 90% of the staff have been coming for years, and this means that, unlike most of the camp directors I know, I have to reinvent the wheel every single year rather than use the same curriculum, over and over, as they do. To fulfill these required hours, rather than make them show up for a three-hour course in the evening, once a week for twelve weeks, we take them all to a remote location (where they can't escape!) and get most of it done in one long weekend.

Now, I'm not complaining -- not really. These staff are amazing, and I'd rather have women staffing for me who have been coming to camp for over 20 years than a brand new batch of volunteers every single summer. But it does create quite a challenge, trying to repeatedly motivate and educate women who have spent most of their adult lives at this place. They expect, and deserve, something new, different and exciting every year.

The funny thing is that while they want new and different training material, they do NOT want new and different food. We've had the same volunteer cooks at our training weekend for a number of years, and the two of them do a phenomenal job of cooking for our loud and crazy group of 125 women. The one dish everyone asks for -- demands, really -- is their chicken enchilada soup.

I've lightened it here and adapted it a bit, only because that's the way our family eats. But anything that 125 women can agree upon must be worth a try, don't you think?

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Black Bean Soup

11/25/2014

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Day 25 of 30 Soups in 30 Days...

Black bean soup recipes are a dime a dozen -- but the added fresh chilis in this one make it special.

Any fresh chili will do; we have poblano peppers exploding in the backyard (did you know that if you forget to pick them, even poblano's will eventually turn red? Me neither...) so that's what I used today.

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Turkey Corn Chowder with Herb Dumplings

11/24/2014

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Day 24 of 30 Soups in 30 Days...home stretch!

This title is a bit misleading -- when most people think of chowder, they think of creamy, fat-laden and sometimes goopy stuff, not suitable for everyday eating but maybe, just maybe, an occasional indulgence.

But not this one. With less than 300 calories per serving, and zero cream, this is an everyday staple, perfect for the last day of a camping trip when you have various small bits of this and that leftover. While the recipe calls for specific vegetables, feel free to substitute whatever you have on hand. I hate carrots and green beans, so they're absent from this soup -- but if you've got 'em, use 'em.

This soup can also be easily altered for vegetarian diners by replacing the turkey with tofu and the turkey stock with vegetable stock. Almond milk or soy milk may be used instead of the regular milk, and the butter may be tossed in favor of vegetable oil. The parmesan may also be omitted -- just add a bit more flour to compensate, or your dumplings will be especially sticky.

If you don't hike or camp with fresh herbs, substitute 1 T dried herbs for the 1/4 cup fresh ones in the dumplings.

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Pesto Antipasto Soup

11/23/2014

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Day 23 of 30 Soups in 30 Days...

This one is a little odd, but it's a perfect way to serve antipasto on a camping trip if you don't want to mess with cheese, crackers, and meats. Only the stock requires refrigeration, so if you freeze it before leaving, you won't have to worry about it at all. You can also skip the immersion blender step, if you'd rather make this entire thing at your campsite.

Be sure to rinse the olives and peppers before adding them to the pot, though -- our first crack at this recipe was a total failure because it tasted like vinegar and nothing else! Rinsed, though, this soup takes on a rich, Italian flavor, perfect for a first course either at home or in the woods.

We have mutant basil plants growing in the yard, so every fall we make a year's worth of pesto concentrate (which is homemade pesto, with a fraction of the oil). We freeze it into logs, and then slice off as much as we need. When adding it to recipes, I don't add extra oil; but if using it as a stand-alone pesto sauce, I'll mix equal parts pesto base and olive oil. Feel free to use jarred pesto sauce in this recipe, but try to squeeze out as much excess olive oil as possible...you could even use that oil to saute the onions.

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Wild Mushroom Soup

11/21/2014

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Day 22 of 30 Soups in 30 Days...

We don't do cream-of-anything soup here. I'm sure it's because when I was a kid, my mom used to make this dish she called "Chicken Spaghetti," which everyone else in the family loved, but even now just the memory of the smell of it cooking makes me throw up a little.

It consisted of cooked chicken, a few cans of cream-of-something-unidentifyable soup, curry powder, cooked spaghetti, and slices of velveeta cheese on top that, rather than melt, turned black under the broiler. Maybe some canned chilis, too -- I don't remember. I never ate it.

Anyway, I still remember the sound that an emptying can of cream-of-garbage soup makes, thanks to this dish. Scarred for life, I am.

So this soup is NOT cream of mushroom. It tastes like it might have cream in it, but it doesn't. The last thing I want to do on a camping trip is worry excessively about keeping my cream cold enough, so we don't even go there.

The creaminess is due to a little trick I discovered -- gently sauteed chopped onions and cauliflower, when blended thoroughly with an immersion blender and a little stock, creates a wonderfully creamy texture, nearly equal to any cream-based soup I've tasted. Of course this little substitution doesn't work when you're making something like pumpkin pie, but try it out the next time your savory recipe calls for cream.

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Roasted Red Pepper Soup

11/20/2014

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Day 21 of 30 Soups in 30 Days...

This is another favorite around here, especially considering the ridiculous crop of red peppers that grew in the garden this summer (and frankly won't stop growing. Did we get tomatoes this year? Hardly. Are the red peppers so abundant that I have to wonder if the neighbor's satellite dish is creating some sort of concentrated radioactivity, aimed right at the pepper bed? Definitely.)

As with all my other camping soups, this one requires only one pot over one burner, though you may want to roast your peppers over that burner first. Otherwise, they may be roasted at home in the oven (500 degree broiler, spray with olive oil, turn them every couple of minutes until charred), or over a flame (using tongs, roast them until bubbly and charred, turning regularly). When you're finished, it's best to peel and seed them right away, as soon as you can safely touch them -- waiting too long makes peeling more difficult. HOWEVER, if you're going to make this entire soup at your campsite, skip the peeling and just pull out the seeds.

It's best to make this at home, so you can use an immersion blender to create the smooth texture we love. If you'd rather do this at your campsite, the texture will be chunky, but the taste is still quite wonderful. Take along a few extra roasted peppers, as they're excellent dipped in the soup and eaten on their own.

This is a vegan dish to boot -- but feel free to substitute chicken or turkey stock for the vegetable stock, if keeping the recipe vegan is not important to you.

(And pardon the lousy photo...it's finally raining here so we have no natural lighting inside, too much water outside!)

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Coconut Turkey Soup

11/20/2014

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Day 20 of 30 Soups in 30 Days...

So we have a gigantic lemon grass explosion in our yard -- but do I ever remember to use it? No. This soup is probably the only thing I use that lemon grass for -- I think I need to fix this issue.

If you don't have access to lemon grass, either come over and take all you want, or -- and this is probably easier, considering the gigantic dog who protects our yard, the house, "her" swiss chard plants, etc. -- grocery stores carry a version in a tube in their produce sections. It's already cooked/smashed/grated/ground, and is a good substitute for the real thing.

Shrimp can be substituted for the turkey, although at this time of year (at least in our house), leftover cooked turkey is usually in abundance. This entire soup may be made either at home or at your campsite.