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Nut Porridge Suggestion ----------------------- Soak almonds in juice. Blend using only enough water to get the consistency you want, then heat topped with berries or something? Granted, that sounds rather expensive to me, except for an on-occasion type of meal... perhaps you could increase the volume by adding one of the higher fiber fruits or veggies pureed--in most cases, it would also add sweetness... for example, banana would make it quite creamy and sweet, pear or apple would add sweetness and bulk, but change the texture some... canned/cooked pumpkin/winter squash (with some spices) can be made quite smooth and creamy (assuming the kids enjoy orange porridge :)... A bit of coconut milk will also help smooth things out. By Dianne Heins. Posted to the PaleoRecipe Mailing List, Feb. 2001 Post and/or read Comments Paleo Almond Porridge --------------------- I just ran across a recipe the other day on the Protein Power BB 1 can coconut milk 3 eggs 1 cup shredded almonds (or almond flour) Mix eggs and coconut milk together, put on stove and stir until 'crumbly'. Put in shredded almonds and stir until desired thickness is reached. Spoon into a bowl. With almond flour, I would think this could be quite smooth and creamy. By Dianne Heins. Posted to the PaleoRecipe Mailing List, May 2001 Post and/or read Comments Chestnut Soup ------------- NOTE: To use fresh chestnuts, you'll need about 11-1/2 pounds. Cut an X through the shell on flat side. Immerse in boiling water and simmer 10 minutes. Drain, and while nuts are warm and wet, use a small knife to pull off shell and dark membrane. Or buy peeled, cooked chestnuts canned (in water), frozen or in shelf-stable packaging. Up to 3 days ahead, make soup, cover and chill Reheat to serve, thinning as desired with more broth - soup thickens on standing. 1 cup minced shallots or onions 3/4 teaspoon dried thyme about 7 cups fat-skimmed chicken broth 4 cups peeled cooked chestnuts 1-1/2 tablespoons slivered fresh chives or parsley In a 5-6 quart pan over high heat, frequently stir shallots, thyme and 1/2 cup broth until vegetables are lightly browned. Add 6-1/2 cups broth and chestnuts. Cover, bring to a boil, then reduce heat and simmer until chestnuts mash easily, about 30 minutes. Whirl mixture, a portion at a time, in a blender until it is very smooth. Or, with a slotted spoon, skim chestnuts and vegetables from broth and puree them in a food processor, then mix with the broth in the pan. Measure soup. If you have less than 6 cups, add broth to make this amount and return to pan and stir until hot. if you have more, boil and stir until soup is reduced. Ladle hot soup into bowls. Season to taste and sprinkle with chives. From: Sunset, Nov. 1998 Post and/or read Comments Hazelnut Soup ------------- 2 cup ground unroasted hazelnuts 4 cup beef or chicken broth 1 medium onion, diced 1 1/2 Tbsp chopped parsley salt and pepper Mix together all ingredients in a large saucepan, bring to a boil, then simmer gently, stirring occasionally, for 1 hour. Serve hot. This is a rich soup; only small servings are necessary. Serves 4-6. From: http://www.cobjon.com/ecsong/vol1no2.html [now dead] Post and/or read Comments Chilled Avocado Soup -------------------- 3 avocados, cut into chunks 3 cups chicken or vegetable broth 3 tablespoons fresh lemon or lime juice 1/3 cup fresh cilantro leaves 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon cayenne pepper Crab-and-Mango Garnish Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish. Optional: Coconut milk can be substituted for some of the broth. From MyRecipes: Julia Dowling Rutland, Coastal Living, March 2011 Post and/or read Comments Chilled Avocado and Tomato Soup ------------------------------- 3 large ripe avocados, halved, pitted, peeled 1 large ripe tomato, seeded, chopped Zest and juice of 1 lemon 1 quart vegetable or meat broth Sea salt and freshly ground pepper Scoop avocados into a food processor or blender. Add tomato, lemon zest and juice. Puree until smooth. In a medium saucepan, whisk together avocado mixture and broth until smooth. Season with salt and pepper. You can serve this warm by heating it over medium heat or you can refrigerate until chilled and serve it cold. Serves 4. Cook's note: For a change, season the soup with your favorite fresh or dried herbs, add heat with a jalapeno or chipotle powder, or sprinkle in Chinese 5-spice powder. From: SheKnows: Miso Vegan: The best in vegan Recipes, updates and news Post and/or read Comments Avocado Tomatillo Soup ---------------------- This is hearty yet elegant, with a velvety texture and unusual smoky flavor. The tang of tomatillos is beautifully balanced by the richness of avocado. 1 to 2 fresh green chiles 1 quart fresh tomatillos (about 1-1/2 pounds), husked and rinsed 2 ripe Hass avocados* 4 teaspoons fresh lime juice 2 scallions, chopped 2 tablespoons chopped fresh cilantro 3 cups cold water 1/2 teaspoon salt 1/8 teaspoon ground black pepper * A ripe avocado is somewhat fragrant and yields slightly to thumb pressure. When perfectly ripe, the soft flesh can be easily separated from the peel. Dark, discolored spots are a sign of bruising and/or overripeness. Preheat the broiler. Place the chiles and the tomatillos (stem side down) on an unoiled, nonreactive, heatproof baking pan and broil near the heat source for about 10 minutes. Turn them over with tongs and broil for 5 minutes more. The tomatillos will intensify in color and may scorch slightly-when removed from the broiler, they should collapse or wilt. Meanwhile, slice each avocado lengthwise around its center, gently twist the halves apart, and remove the pit. Scoop the avocado flesh into a large bowl. Sprinkle on the lime juice and toss to coat well. Remove the baking pan from the broiler and set aside the chiles for the moment. Transfer the tomatillos and all of their juices to a separate bowl to cool. Return the chiles to the baking pan, broil for 5 minutes longer, and then set aside. When cool, add the tomatillo juices to the avocados. Turn each tomatillo inside out through its stem scar and use a spoon to scrape the flesh into the bowl of avocados. Discard the skins. Remove and discard the stems and any tough seeds from the chiles (see Note). Add the stemmed chiles, scallions, cilantro, water, salt, and pepper to the bowl. In a blender, puree everything in batches until very smooth and thick. If needed, stop the blender once or twice to scrape down the sides. Add up to 1 cup of water if you prefer the soup less thick. Refrigerate at least 30 minutes before serving. Note: If desired, remove all of the chile seeds for a milder hot. From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective Post and/or read Comments Cantaloupe Soup with Blueberries -------------------------------- 1 ripe peach, peeled, pitted and diced 1 cantaloupe, peeled, seeded and diced 1 cup apple juice juice of 1 lemon for garnish, fresh mint leaves and fresh blueberries Place peach and cantaloupe in a soup pot with apple juice. Cook over med. heat, covered, about 10 minutes. Remove from heat. Transfer to a food processor and puree until smooth. Stir in lemon juice, pour into a bowl and cover. Chill thoroughly before serving, about 2 hours. Serve garnished with fresh blueberries and mint leaves. Makes 4 servings. Adapted from: Cooking the Whole Foods Way by Christina Pirello. Post and/or read Comments Cold Fruit Soup (Chrianteli) ---------------------------- One of the delicacies that reminds me most of the Kakhetian summer is a cold soup, a fresh purée of fruits with just a hint of seasoning. It takes only minutes to prepare. The fruits should be ripe enough to purée easily, but not so ripe that they are overly sweet. Unlike the more familiar fruit soups of northern and central Europe, chrianteli has no added sweeteners or thickening agents. Serves 4. 2 pounds cherries or blackberries 3 sprigs each cilantro and dill, coarse stems removed 1/8 teaspoon salt 1/2 small garlic clove, peeled and pressed Minced scallion and cucumber for garnish If using cherries, stem and pit them. Put the fruit through a food mill. Mince the cilantro and dill. Mix the puréed fruit with the salt, garlic, and herbs. Chill lightly. Garnish each bowl with minced scallion and cucumber. From: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. Post and/or read Comments Cream of Coconut and Mango Soup ------------------------------- 2-3 tablespoons arrowroot 1/8 cup water 4 cups fresh coconut milk, or combination regular and coconut milk 1/8 cup honey 2 cardomon pods 1 stalk lemon grass, bruised 3 quarter-size pieces gingeroot, bruised 1 vanilla bean, split 1/2 cup cream of coconut 3 cups mango (3 mangos), 1/2-inch dice 2 tablespoons fresh-squeezed orange juice 2 tablespoons fresh-squeezed lime juice 1 tablespoon honey Garnish: fresh mint sprigs In a saucepan set over moderate heat, combine coconut milk, honey, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. chill, covered, overnight. In a bowl, combine the arrowroot with the water. Strain the coconut mixture. In a saucepan set over moderate heat, combine the arrowroot with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and honey. To serve: Pour coconut mixture into soup bowls with mint leaves. Yield: 6 servings. Adapted from David Rosengarten's TASTE, SHOW #TS1G13 Post and/or read Comments Spicy Mango Ginger Soup ----------------------- 1 large mango, peeled and destoned 1/2 onion, chopped 1/2 cup cold water 1-2 small chilli peppers, minced (or to taste) juice from 1 lime 1/2 tsp grated or minced ginger Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed. Chill before serving. Makes two servings. From: About.com: Vegetarian Food Post and/or read Comments Mango Gazpacho -------------- A refreshingly cool, sweet, and tart fruit soup that's perfect for summertime. Fruit is mixed with fresh mint, tart lime, spicy ginger, and cayenne. Have fun substituting your favorite fruits for the diced pineapple and melon. Apples and pears work great, too. The spice of the cayenne is a great complement to the sweet fruits. 2 cups cubed mango 1 cup fresh squeezed orange juice 1 cup pineapple, diced into 1/2-inch pieces 1 cup of your favorite melon, diced into 1/2-inch pieces 1/2 cup mango, diced into 1/2-inch pieces 2 tablespoons chopped mint leaves 1 tablespoon lime juice (from about 1 large lime) 1 tablespoon minced fresh ginger 1/8 teaspoon cayenne, or to taste Place the cubed mango and orange juice in a blender and blend until smooth. Transfer to a mixing bowl. Add the remaining ingredients and toss to mix well. Chill for 30 minutes before serving. Will keep for 2 days in the fridge. Makes 4 servings. From: Ani's Raw Food Essentials by Ani Phyo. Post and/or read Comments Melon Soup ---------- Ripe cantaloupe and freshly squeezed juices are essential to this no-cook summer soup. Makes about 8 cups. Puree in a food processor until smooth: 2 medium very ripe and sweet cantaloupes or other orange-fleshed melons, peeled, seeded, and cut into chunks Pour into a large bowl and stir in: 1 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons fresh lemon juice Refrigerate until cold, about 2 hours. When ready to serve, prepare: 1/4 cup freshly grated peeled ginger Using a cheesecloth or your hands, squeeze out the ginger juice into a small bowl. Stir 4 teaspoons of the juice into the soup. Serve in chilled bowls, garnished with: Thinly sliced kiwi fruit or strawberries Fresh mint sprigs From: The 1997 Joy of Cooking, Irma S. Rombauer. Post and/or read Comments August Melon Soup ----------------- Quick, easy-to-make, fatfree, and nutritious, this pretty soup is cool and fresh tasting, a luscious celebration of melon and wonderful for a summer dinner party or brunch. lt can be served as a refreshing counterpoint to something piquant and a bit hot: a Chinese, Thai, or Caribbean grain salad would be a good choice. Or offer it as an inviting starter or as a naturally sweet dessert. Serving the soup in chilled cups is a nice touch. The flavors of perfectly ripe melons make all the difference in such a simple soup. Choosing the most flavorful cantaloupe can be tricky-almost a matter of luck: look for one that feels heavy for its size, has a slight give at the stem end, has a golden hue under the netting on the skin, and smells sweetly fragrant. Yields 8 cups, serves 4. 1 large honeydew melon, peeled, seeded, and chopped (about 6 cups) 2 tablespoons fresh lemon juice 3/4 cup orange juice pinch of salt 1 cantaloupe, peeled, seeded, and cut into 1/2-inch cubes (3 to 4 cups) 1 tablespoon chopped fresh mint 1/2 teaspoon freshly grated nutmeg (optional) 1/4 cup rum or Midori liqueur (optional) [not GRAP] In batches in a blender, puree the honeydew melon with the lemon juice, orange juice, and salt. Pour into a bowl and stir in the cantaloupe cubes and the mint. If you wish, add the nutmeg and/or rum or melon liqueur. Cover and refrigerate for 30 minutes. Serve cold. Variation: Replace some of the cantaloupe cubes with red and/or yellow watermelon cubes. From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective Post and/or read Comments Musky Mellow Gazpacho --------------------- Gazpacho started out in Spain as a bread-based soup but has evolved into a tomato-based soup with a kind of chopped-up salad in it. My version takes advantage of the common tropical practice of using fruits as vegetables when they're underripe. I use papayas and avocados, both of which have a rich kind of muskiness that is cut by the acidity of the tomato and lime juices. 6 cups tomato juice 2/3 cup papaya juice (you may substitute mango or pineapple juice) 2 slightly underripe papayas, peeled, seeded, and diced medium (you may substitute slightly underripe mangoes) 2 avocados, peeled, pitted, and diced medium 1/2 red bell pepper, diced small 1/2 green bell pepper, diced small 1/2 red onion, diced small 3 tablespoons lime juice (about 1 1/2 limes) 4 dashes Tabasco sauce 3 tablespoons chopped fresh cilantro Salt and freshly cracked black pepper to taste In a large bowl, mix all the ingredients gently. Allow to stand, covered and refrigerated, for at least 2 hours–4 to 6 hours is ideal. Will keep for up to 4 days, covered and refrigerated. Serves 4 as appetizer. From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby Post and/or read Comments Thickening Soups ---------------- I buy pecan meal. Very reasonable ($1.50 lb), at a local health foods store that carries foods for Seventh Day Adventists. You could do it with a food processor, starting with whole or broken pecans, but it would be more work and a lot more expense. Pecan meal is a nice thickener for soups, now that cornstarch, flour, potatoes, etc., are out. It doesn't make them smooth and glossy, but it adds flavor and body. From: Lynnet Bannion on the PaleoFood list Post and/or read Comments Artichoke Soup (Zuppa di Carciofi) ---------------------------------- 5 medium artichokes juice of one lemon 2/3 cup extra-virgin olive oil 2 leeks, white and pale-green parts, sliced, washed well 3 shallots, chopped (about 1/2 cup) 6 garlic cloves, chopped 1 tablespoon fresh thyme leaves 1 fresh bay leaf 1/8 teaspoon peperoncino flakes (crushed red pepper flakes) 3 quarts water 2 tablespoons chopped fresh Italian parsley Clean and prepare the artichokes. (To clean artichokes, fill a bowl with approximately one quart of cold water and add the juice of one lemon, plus the squeezed-out lemon halves. Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard.) Put cleaned artichokes in a serving bowl and toss with the lemon juice. Heat the olive oil in a soup pot over medium-high heat. Add the leeks and shallots. Cook until softened, about 10 minutes. Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino. Cook until the garlic is fragrant, about 1 to 2 minutes. Pour in the water and bring to a boil. Add the prepped, drained artichokes, and bring the soup to a rapid simmering. Cook, uncovered, until artichokes are tender, about 1 1/2 hours. Stir in the chopped parsley. Adapted from Lidia's Italy in America. Post and/or read Comments Lemon Artichoke Soup -------------------- 2 tbs standard olive oil 1/2 cup white onion, minced 1/2 cup celery, minced 1/2 cup carrots, minced 2 garlic cloves, crushed 3 cups low-sodium chicken broth 2 cups artichoke hearts, chopped 1 tsp salt 1 tsp black pepper 1 fresh lemon, halved 3 cups nut milk Heat olive oil in a 6 quart dutch oven over medium heat. Sauté onion, celery, carrot, garlic for 6 minutes. Stir in broth, artichokes, salt and pepper, simmer 10 minutes. Blend smooth with an immersion blender. Return soup to heat, juice 1 half of the lemon into soup. Add the whole 2nd half of the lemon directly to the pot whole. Bring to boil, reduce to simmer for 10 minutes. Remove lemon and stir in nut milk, simmer another 10 minutes. Serves 8. From: Real Grubbin Post and/or read Comments Velvet Artichoke Soup Recipe ---------------------------- 4 cups water 1 tablespoon lemon juice 1 tablespoon oil 4 cloves garlic, crushed 3 pounds artichokes 2 cups chicken stock 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon dried thyme Boil water with oil, lemon juice, and two garlic cloves. Add the artichokes and cook 45 minutes. Remove hearts and puree in food processor with some of the stock, remaining garlic, salt and pepper. Slice 1/2 to 1 cup of the tender ends of the leaves into thin strips. Reheat soup with leaves and thyme. Serves 6. Adapted from: CDKitchen.com Post and/or read Comments Lemony Asparagus Soup [or cold] --------------------- This silky, citrus-spiked soup, which can be served warm or chilled, is adapted from a dish from Acquerello, an elegant San Francisco restaurant. 3 pounds asparagus, twelve 3" tips reserved, the rest cut into 1/2" pieces 2 tablespoons extra-virgin olive oil 1 small white onion, halved and thinly sliced 4 cups chicken stock Two 1-inch wide strips of lemon zest 1 teaspoon finely grated lemon zest for garnish 2 teaspoons fresh lemon juice Salt and freshly ground white pepper Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Boil all of the asparagus until bright green and barely tender, about 3 minutes. Drain and transfer to the ice water to cool, then drain again. Cut the 12 asparagus tips in half lengthwise and set aside. Wipe out the saucepan. Add the olive oil and heat until shimmering. Add the sliced onion to the saucepan and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the chicken stock and lemon zest strips, bring to a boil and simmer for 5 minutes. Add the asparagus pieces and cook until tender, about 5 minutes. Discard the lemon zest strips. Working in batches, puree the soup in a blender. Return the soup to the saucepan and stir in the lemon juice. Season with salt and white pepper and reheat if necessary. Ladle the soup into bowls and garnish with the asparagus tips and grated lemon zest. Serve hot or chilled. Make Ahead: The asparagus soup can be refrigerated overnight; refrigerate the asparagus tips separately. From: Food & Wine Magazine. Post and/or read Comments Asparagus Soup -------------- 2 lbs. fresh asparagus 1 small turnip 2 medium carrots 1 medium onion 1 stalk of celery 1 lb. fresh mushrooms 2 cloves of garlic 1 teaspoon thyme 1 bay leaf 6 to 8 cups vegetable stalk salt and pepper to taste Peel, chop, and boil carrots, turnip, onion, and asparagus stems, reserving the tips. Puree the cooked vegtables in blender with broth. Saute mushrooms in oil and add to puree. Steam asparagus spears until tender, add to puree, heat through and serve. Adpated from ChooseVeg.com. Post and/or read Comments Asparagus Soup (Satatsuri) -------------------------- Satatsuri is traditionally made from the first asparagus of spring. Like chikhirtma, it calls for eggs to be whisked in at the last minute as a thickener, but here the eggs are allowed to curdle slightly to add texture to the soup. Satatsuri is light as a spring breeze, with a delicate flavor. Serves 4 TO 6. 1 pound asparagus, trimmed and cut into l-inch pieces 5 cups boiling water 2 small onions, peeled and finely chopped 2 tablespoons oil 1 teaspoon salt Freshly ground black pepper 2 large eggs, well beaten 1/4 cup chopped mixed fresh herbs (parsley, cilantro, dill) Place the asparagus in a saucepan and pour the boiling water over them. Simmer, covered, until the asparagus are fork-tender, about 5 to 8 minutes, depending on the thickness of the stalks. Meanwhile, sauté the chopped onion in the oil. When the asparagus are done, stir in the onions, salt, and pepper to taste. Stir a small amount of the hot broth into the beaten eggs, then carefully whisk the eggs into the soup, mixing well (the eggs are supposed to curdle slightly). Stir in the chopped herbs and simmer for a few minutes more. From: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. Post and/or read Comments Roasted Butternut Squash Soup ----------------------------- 2 butternut squash (about 4 lbs.) 2 Tbs. olive oil 4 c. chicken stock or broth 2 c. water 1-1/2 tsp. pepper 2 tsp. salt 1/2 tsp. onion powder 1 tsp. dried tarragon leaves or to taste Cut squashes in half lengthwise and scoop out the seeds. Brush with olive oil and place, cut side down, on a baking sheet. Roast the squash at 350F for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the shell with a spoon and place in a large mixing bowl. In another mixing bowl, blend together the stock and water. Add a little minced garlic if desired. Puree the squash in a blender or food processor with the liquid in batches, adding liquid as needed, until smooth (this can also be done in the cooking pot with a stick blender). Add the salt & pepper, onion powder and tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very low heat about an hour, stirring occasionally. Serves 8-10. From Signature Dish of Jill McQuown Post and/or read Comments Paleo Butternut Squash Soup --------------------------- 3 lbs. (about 2 lg.) butternut or other winter squash 2 large unpeeled onions 1 small garlic bulb 1/4 C. olive oil 2 Tbsp. minced fresh thyme OR 2 tsp. dried thyme 3 to 3 1/2 C. chicken broth or stock 1/2 c. coconut milk 3 Tbsp. minced fresh parsley 1/2 tsp sea salt 1/4 tsp pepper Fresh thyme sprigs Cut squash into halves and seed them (Save seeds for another use). Place cut side up in a 15 X 10" baking pan. Cut 1/4" off tops of onion and garlic bulbs. Place cut side up in same baking pan. Brush with oil, and sprinkle with thyme. Cover tightly with foil and bake at 350º for 1 1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm. Remove peel from squash and onions; remove soft garlic from skins. Combine vegetables, broth and coconut milk. Puree in small batches in blender until smooth; transfer to a large saucepan. Add parsley, sea salt and pepper. Heat through, but do not boil. Garnish with thyme if desired. (Adapted from Taste of Home) By Cindy Beeley. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Roasted Kabocha Squash Soup with Pancetta & Sage ------------------------------------------------ 1 (4-lb) kabocha squash, halved and seeded 1 cup paleo oil 20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage 1/4 lb sliced pancetta, coarsely chopped 1 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, minced 3 1/2 cups chicken broth 3 1/2 cups water 1 tablespoon lemon or lime juice Roast squash: Preheat oven to 400ºF. Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin. Fry sage leaves while squash roasts: Heat oil in a deep small saucepan until it registers 365ºF on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain. Cook pancetta and make soup: Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain. Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors. Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water. Stir in citrus juice and salt and pepper to taste. Serve sprinkled with pancetta and fried sage leaves. Cooks' note: You can make soup 3 days ahead and chill, covered. Makes 8 servings (about 11 cups). Adapted from epicurious.com Post and/or read Comments Spicy Almond Stew With Ginger and Tomato [Eggplant] --------------------------------------------------- 1 medium-size eggplant, peeled and cut into 1/2-inch dice 1 teaspoon salt, more to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1/4 cup oil 2 shallots, thinly sliced 2 inches fresh ginger, peeled and minced 1 to 2 jalapeño chilies, seeded and minced 1 onion, chopped 1/3 cup tomato paste 1 small (14.5 ounce) can diced tomatoes, preferably roasted 4 cups vegetable stock or water 1/2 cup natural unsweetened almond butter (creamy or chunky) 1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced 1/2-inch thick 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons) 1/3 cup coarsely chopped cilantro leaves, plus whole leaves for garnish Chopped roasted salted almonds, for garnish (optional). 1. In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside. 2. In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots. 3. Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. 4. Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place almond butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup. 5. Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls garnished with cilantro leaves and chopped almonds, if desired. Yield: 8 servings. Posted by JoeSpareBedroom (dishborealis/yahoo.com) to rec.food.cooking on 31 Jan 2007. Adapted to paleo. Post and/or read Comments Garden Tomato Soup ------------------ 2 lbs. fresh, perfectly ripe tomatoes 2 stalks celery, finely chopped 1 small onion, finely chopped 1 large clove garlic, minced 1 carrot, grated 2 cups water 1 teaspoon dried oregano 1 and 1/2 teaspoons dried basil 1 and 1/2 teaspoons salt (optional) 1 Tbs. olive oil freshly made pesto for garnish Working over a bowl to catch juices, peel the tomatoes using a gentle sawing action with a sharp vegetable peeler. Squeeze pulp into the bowl and finely chop the tomatoes. Reserve contents of bowl. Heat oil in a pot, add onions and celery, saute 3 minutes. Add garlic, saute 2 minutes longer. Add chopped tomatoes. Strain the tomato juice to remove seeds and add this to the pot. Bring to boil, add remaining ingredients. Return to a boil, trun heat to low. Cover and simmer 20 minutes. This is a delicious soup hot or cold. If serving hot, place a dollop of pesto on top. If serving cold, you can add a swirl of coconut milk to each bowl. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, July 2001 Post and/or read Comments Cream of Parsnip Soup --------------------- This might be a lovely cream base for other ingredients (or cream of cauliflower, celeriac, or leek perhaps? Or combination thereof) Here's what I did: Peel parsnips, chop. Place in a pot with chopped onion. Cover with a mixture of water and chicken bone broth. Add a piece of kombu and ground white pepper. Bring to boil, simmer until parsnips are tender. Remove kombu, reserve for use again. Puree soup in a blender. Return to pot, add finely chopped parsley and 2 Tbs. coconut milk. The coconut milk will lend a creaminess, but is not really enough to make it taste very sweet and coconut-y. I sometimes add kuzu root starch to coconut milk to help it thicken. You mix 1 Tbs starch with 2 Tbs water and add that to 1 cup coconut milk. Be sure not to boil, or it will turn gummy. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2001 Post and/or read Comments Soup Snack ---------- Take your fresh veg - any sort, any mixture - get lucky. Cook em (less than you would normally - steaming is best) add garlic (LOADS), extra virgin olive oil (LOADS), coconut oil (LOADS), fresh herbs, retain any liquid or add filtered water. Liquidise. Sprinkle fresh herbs, watercress, celery leaves, chopped radish, garlic, onions, ginger on top. Soup snack throughout the day. From: Ed (lobster at DIAL.PIPEX.COM) Post and/or read Comments Vegetable Cabbage Soup ---------------------- soup bone 1/2 pound stewing beef 3 quarts water 1-2 bay leaves 1 small head of cabbage 4 medium to large carrots 4-6 stalks of celery 1 medium-large onion 1 can tomatoes, cut up 6 oz. tomato juice Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3 qts. water. Add bay leaves. Simmer 2-3 hours, Skim top from time to time. Chop coarsely the cabbage, carrots, celery and onion. Remove bone from soup and add vegetables. Cook 30 minutes. Add tomatoes and tomato juice. Bring to a boil again and serve. From: Mrs. David S. Schaff III, in Seasoned in Sewickley Post and/or read Comments Cream of Cauliflower Soup ------------------------- a large head of cauliflower 2-3 stalks celery 1 carrot 2 cloves garlic 1-2 onions 1-2 tsp ground cumin 1/2 tsp pepper a few sprigs of parsley 1/4 tsp sage (or your favourite blend of herbs; spices) Chop head of cauliflower (save a handful of tiny flowerets for a raw garnish) and put in a soup pot. Chop; add stalks celery, carrot, garlic and onions. Add spices. Barely cover with water, bring to boil and simmer until veggies are tender. Blend the contents of the pot and adjust seasonings to taste. Add a little hot water if the soup is too thick. Serve garnished with raw flowerets. Serving suggestion: Serve with a steak, plus a spinach/lettuce and mushroom salad garnished with grated carrot and parsley. You can use the same basic recipe for Cream of Broccoli or Cream of Asparagus Soup. You won't miss the fact that is no actual cream in the soup, given the thick consistency and rich flavour of the main veggie. You can also add chopped, cooked meat for a quick lunch. From: Chris (fincham at PETERBORO.NET) Post and/or read Comments Cream of Mushroom Soup ---------------------- 1 avocado 1 tomato 1 cup hot water 1 red sweet pepper (diced) 1 cup mushrooms (sliced) 1 little onion (diced) 1 clove of garlic Juice of 1/2 grapefruit, chopped basil Blend avocado, grapefruit juice, garlic and hot water. This time the consistency of your soup should be thicker and creamier. Then add sliced mushrooms, sweet pepper, onion and basil. You may choose any of your favorite vegetables as an addition to your soup. By Tatiana Kozlova at RawTimes.com, 4 Sep 1997. Post and/or read Comments Scallion Chive Soup ------------------- 1/2 c zucchini, shredded 1/2 c shallots, chopped 1 clove garlic, minced 3 t olive oil 1 c scallions, chopped 1/2 c chives, chopped 2 c chicken broth 1/2 c water In saucepan, cook zucchini, shallots, and garlic in oil over moderately low heat. Stir occasionally until shallots are tender (about 5 min.). Add scallions and all but 2 T chives. Cook, stirring, until scallions are softened, about 2 min. Stir in broth and water. Simmer 2 min. In a blender, puree mixture. Pour soup through a fine sieve into clean pan, pressing hard on solids and discarding them. Heat soup over moderate heat, stirring until hot. Season to taste. Stir in remaining chives. From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead] Adapted by Patti Vincent Post and/or read Comments Spicy Coconut Tomato Soup ------------------------- 14 ounces (1 can) diced tomatoes in juice 3 tablespoons olive oil 3 cloves garlic, minced 1 small fresh or dried red chile pepper, seeds removed for less heat 1 carrot, peeled and thinly sliced 1 1/2 cups coconut milk 1 tablespoon fresh lemon juice Coarse salt and ground pepper, to taste Parsley leaves, for garnish Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes. In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, coconut milk, reserved tomato juice, and lemon juice; puree until smooth. Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving. Adapted from: Whole Living: Body+Soul, January/February 2006 Post and/or read Comments Spicy Tomato Soup ----------------- 1 3/4 pounds ripe tomatoes 2 tablespoons paleo oil 1 teaspoon mustard seeds 1 medium onion, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon turmeric 2 dried red chiles 5 1/2 cups water Kosher salt Peel and mince the tomatoes. Heat the oil in a medium saucepan. Add the mustard seeds, cover the pan and cook over high heat until the seeds begin to pop. Reduce the heat to moderately low. When the popping stops, add the onion and cook, uncovered, stirring until softened, about 5 minutes. Add the cumin, coriander, turmeric and chiles to the saucepan and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and water; season with salt and bring to a boil. Simmer the soup over moderately low heat for about 30 minutes. Adapted from: Food & Wine: Inspiration served daily Post and/or read Comments Finnish Turnip and Pear Soup ---------------------------- This is creamy white, thick, and both sweet and sharp. Yields 4 cups. 1 medium onion, chopped 1 tablespoon oil 3 medium-large turnips, peeled and chopped (3 cups) 3 large ripe pears, peeled, cored, and chopped (about 3 cups) 1 tsp. dried thyme 1/2 tsp. salt 1 1/4 cups vegetable stock or water 1/4 tsp. nutmeg 1 1/2 to 2 cups pear or apple juice freshly-ground black pepper to taste In a large saucepan, sauté the onion in oil for about 5 minutes, until translucent but not browned. Add the chopped turnips and pears along with the salt and thyme. Saute for another 10 min. or so, stirring occasionally. Add the stock or water and cook, covered, on low heat for 20 to 30 minutes, until the vegetables are soft and tender. Add the nutmeg. In a blender or food processor, puree the soup with juice until smooth and thick. Season with black pepper to taste. From: Sundays at Moosewood Restaurant, by the Moosewood Collective. Post and/or read Comments Zucchini Soup ------------- 1 large onion, chopped 2 Tbsp olive oil 2 cups chicken broth 8 cups diced zucchini 1/8 tsp garlic powder 1/8 tsp celery salt dash of pepper 1/4 cup parsley leaves In a pan, sauté onion in oil until tender. Add remaining ingredients except parsley. Cook over medium heat about 5 minutes or until zucchini is tender. Carefully pour into blender or food processor, and add parsley and whirl at high speed until smooth. May be thinned with additional chicken broth. Serve hot or cold. Can be frozen. From: Mrs. Wythe B. Weathers, in Seasoned in Sewickley Post and/or read Comments Light Vegetable Soup -------------------- 1/4 cup diced onion 1 cup thinly sliced carrots 1 cup thinly sliced zucchini 2 tsp chopped fresh parsley 1/4 tsp thyme 1/8 tsp pepper 2 cups water In a 1 1/2 quart saucepan, cook onion until translucent; add all other ingredients except water. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes. Add water and bring to a boil. Reduce heat to medium and cook until vegetables are soft, about 20 minutes. Remove from heat and let cool slightly. Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth. Combine pureed and reserved mixtures in saucepan and cook, stirring constantly until hot. Makes 2 servings for lunch. From: Carol Kauffman in The Great Tomato Patch Cookbook Post and/or read Comments Kream of Broccoli with Red Bell Pepper Kream -------------------------------------------- Broccoli is blended with sweet cashews to make the soup base. Because raw food is all about simulating the look, flavors, and textures of the cooked version, I've added spinach for a greener color while also helping to mellow out the strong taste of raw broccoli. SOUP BASE 1 cup chopped broccoli 1 cup spinach, washed well and packed 1 cup cashews 1/2 cup extra-virgin olive oil 2 teaspoons sea salt 2 cups water TOPPING 1 recipe Red Pepper Kream Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls. Top each portion with a dollop of Red Pepper Kream and serve immediately. Makes 4 servings. From: Ani's Raw Food Essentials by Ani Phyo. Post and/or read Comments Gazpacho -------- 4 ripe tomatoes, quartered 1 small onion, coarsely chopped 1 clove garlic, peeled 1 cup tomato juice 2 Tbsp. lemon juice pepper to taste cayenne, if you want to 1 sprig fresh parsley 4 ice cubes 1 medium cucumber, peeled and coarsely chopped Blend all ingredients in blender or food processor, until vegetables are small but NOT pureed. From: Cooking Healthy with One Foot out the Door by Polly Pitchford and Delia Quigley Post and/or read Comments Red Gazpacho Soup ----------------- Start this the day before 1 bell pepper, chopped 3 med. tomatoes, peeled and chopped 1 cucumber, peeled and chopped 1 small onion, chopped 2 tbsp olive oil dash pepper dash paprika shake of Tabasco 2 1/2 cups V-8 juice 1 tsp. chives 2 tsp. parsley 1/2 clove garlic, minced 4 1/2 tsp. lemon juice Mix all ingredients together, and refrigerate at least 12 hours. Serves 6-8. Adapted from Mrs. Roger E. Wright in Three Rivers Cookbook II Post and/or read Comments Tomato and Tarragon Bisque -------------------------- Tomatoes are blended with tarragon, parsley, and a hint of nutmeg to create a uniquely spiced tomato soup. Garnish with fresh sprigs of tarragon. SOUP BASE 3 cups seeded and chopped tomatoes 3/4 cup extra-virgin olive oil 1 teaspoon chopped garlic 1/8 teaspoon grated nutmeg 1 tablespoon fresh tarragon, packed 1 teaspoon fresh parsley, packed 2 teaspoons sea salt 2 cups water TOPPING Tarragon sprigs, for garnish Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls. Makes 4 servings. Garnish each portion with tarragon sprigs and serve immediately. SERVING SUGGESTION: Thinly slice greens, such as mild spinach, sweet romaine, or heartier kale or chard, and use them to top the soup, for added texture and color. From: Ani's Raw Food Essentials by Ani Phyo. Post and/or read Comments Jonathan's Mom's Very Veggie Vegetable Tour Soup ------------------------------------------------ (don't follow it exactly-should serve 8) 1 16-oz bag of frozen mixed vegetables, or you may use fresh veggies, or a combination of fresh and frozen. Be creative, use what's in your refrigerator, like fresh green, red and yellow bell peppers, mushrooms, carrots, whatever. 1 cup onions, diced 1 Tbsp honey 3 1/2 cups V-8 28 oz. can diced tomatoes 1/2 tsp. pepper 1/2 head garlic, chopped fine 1 tsp. basil 1 bay leaf Put all ingredients in a 5 to 8 quart stock pot. Add about 1 or 2 quarts of water, or until all the vegetables are covered. Simmer for 1 to 1 1/2 hours, stirring occasionally. You can cook it ahead of time, let it cool, pour into Tupperware and freeze. Carry it on tour in a cooler. If you keep it on ice, it can last a week or longer! From: Cooking With the Dead by Elizabeth Zipern. Post and/or read Comments Conch Chowder ------------- 1 ham bone with little meat on it, or 1/4 - 1/2 lb. bacon cut into cubes 2 quarts water 8-10 conchs, diced or ground in food chopper (can substitute lobster) 2 onions, chopped 1 green pepper, diced 1 can tomatoes 1 can (6 oz.) tomato paste salt and pepper to taste 2-4 bay leaves 2-4 T. thyme 2 T. coconut oil 2-4 carrots, sliced Cayenne pepper or hot sauce to taste. Place ham or bacon in cooking pot & add water. Cover & bring to boil, turn down heat to simmer. Add conch & simmer for about 2 hrs. or until conch is tender. Fry onion, green pepper & celery and sauté until light brown stirring to prevent burning. Add tomatoes & tomato paste; simmer for a minute or so. Add this mixture to pot with conch. Add remaining ingredients and simmer until vegetables are done. Note: this freezes well. Adapted from: BahamasGateway.com: Truly Bahamian Eatin' Post and/or read Comments Smoked Marlin Pepperpot ----------------------- In some of the earliest references to pepperpot soup, all sorts of ingredients were mentioned, including bamboo shoots, cotton tree tips, and prawns and crawfish. So, while Jay's original recipe that follows may seem unique, he says it is not really all that innovative to include fresh or smoked marlin in a pepperpot. 4 quarts water 2 1/2 pounds spinach, finely chopped 1 pound fresh okra, chopped 1 1/2 pound kale or callaloo, finely chopped 2 chayote squashes, peeled and grated 1/2 pound dasheen, 1/4-inch diced 1 medium onion, finely chopped 2 garlic cloves, crushed and minced 1 ounce grated ginger root 3 scallions, chopped 4 thyme sprigs 2 bay leaves 1 whole green Scotch bonnet pepper 1/2 cup coconut milk 2 pounds fresh or smoked marlin, flaked Salt and pepper to taste Bring the water and the first nine ingredients to a boil in a large soup pot. Cover the pot, and simmer for 15 to 20 minutes. Pass the mixture through a colander or food mill, then return it to the pot. Add the thyme, bay leaves, and Scotch bonnet pepper. Simmer until the soup thickens, then add the coconut milk and the marlin. Simmer 5 minutes more, season with salt and pepper, and serve. Serves 10 From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh & Jay McCarthy Post and/or read Comments Thai Hot & Sour Shrimp Soup --------------------------- 1 tablespoon olive oil Shells from shrimp (see below) 8 cups chicken stock 3 stalks lemon grass, cut into 1" lengths 4 kaffir lime leaves (can be found in Thai and Chinese markets, often frozen) 1 teaspoon lime zest 2 green Serrano chiles, slivered 2 pounds fresh shrimp, approximately 20 count per pound, shelled and deveined 1 tablespoon coconut milk 1/2 teaspoon salt juice of 2 limes 1 red Serrano chili, slivered 2 tablespoons coriander leaves (cilantro), coarsely chopped 3 green onions (including some green), coarsely chopped Heat the oil in a saucepan and fry the shells until they turn pink. Add the chicken stock, lemon grass, lime leaves, lime rind,and green chilis. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Strain the mixture through a sieve, return the liquid to a saucepan and bring to a boil. Add the shrimp to this boiling "stock" and cook them for 2-3 minutes. Reduce heat to simmer and add the coconut milk, salt and lime juice. Stir and immediately remove from heat to prevent overcooking. Pour the soup in a tureen or ladle into bowls, sprinkle with red chilis, coriander leaves and green onions. Serve piping-hot. From: The Original Thai Cookbook by Jennifer Brennan Adapted by Patti Vincent Post and/or read Comments Hot Spanish Squid Soup ---------------------- 1 lb Squid; cleaned, cut into- 1-inch pieces 1 tb Olive oil 2 cl Garlic; minced pepper to taste 1/2 c Tomato sauce; or puree (I suppose we could change the tomato sauce to tomatoes?) 1 c Water In a saucepan, heat oil and garlic, but do not let garlic brown or burn. Add squid, pepper, tomato sauce and water. Simmer mixture for 1 hour, adding more black pepper towards the end of cooking time. Post and/or read Comments Hans' Fish Soup --------------- I made salmon soup the other day. I boiled the bones and fins and tail (I had bought the tail half of a salmon) for I guess an hour. Then I strained to get the broth separated from bones and other, cut some of the salmon filéts in small pieces, added to the broth together witth some fresh onion and other green spicey things and boiled for a few minutes. Tasted very good. I guess you can boil fish heads for a few minutes to be able to peel away the good meat pieces, to put aside when boiling the boney and fatty parts for quite a while, then putting the meat back into the soup just to warm before serving (to not overcook the meat). From Hans Kylberg Post and/or read Comments Tapado (Seafood Soup) --------------------- Recipe By : Cook's Magazine September/October 1988 Serving Size : 6 Preparation Time :1:30 Categories : Central American Guatemalan Main Course Soup 2 cups fresh coconut milk -- (see recipe) 1 small onion 1 medium red bell pepper 2 pounds red snapper fillets, sea bass, or tilefish 1 pound medium shrimp 1 tablespoon coconut oil 1 teaspoon dried oregano 1/4 teaspoon achiote (annatto) (optional) 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium banana 1 medium tomato 3 tablespoons minced cilantro leaves PREPARATION: Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein the shrimp. COOKING: Heat the corn oil in a large skillet. Add the onion and red pepper and sauté over medium heat until softened, about 1 minute. Add the Coconut Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring liquid to a boil and then simmer over low heat until slightly thickened, about 5 minutes. Stir in the fish and the shrimp and simmer until seafood is just cooked through, about 10 minutes. Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice (3/4 cup) and add it to the soup along with the banana. Simmer the soup until the banana and tomato are just cooked, 5 minutes. (Can cover and refrigerate up to 4 hours.) SERVING: Reheat the soup if made in advance. Stir in the cilantro. Serves 4 to 6 NOTES : Coconut milk gives a Southeast Asian accent to this Guatemalan specialty. The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts. This dish, which frequently contains a wide variety of seafood, including squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression of this natural bounty. Achiote, also known as annatto, is a red-orange vegetable dye used to color dishes throughout Latin America. Posted by BrigitteJ@csi.com to rec.food.cooking on Jan 1, 1999. Post and/or read Comments Chicken Soup ------------ There are two approaches, one with the stock prepared in advance, the other when you do not have existing stock. For basic stock here is what I do: I buy chicken backs and necks. I roast 3 or 4 pounds in an oven-safe stockpot along with one peeled and quartered onion, one peeled and quartered garlic clove, a stick of celery and a peeled stick of carrot for about 1.5 hours at a 400 degree F. oven or until things are browned. Then I put the stockpot onto the stove, add water to the top along with a tblspn of lemon juice or vinegar (acidity helps increase the calcium uptake from the bones) and boil, then simmer for hours, the longer the better. As it boils lazily, I keep a spoon and bowl by the stove and skim the funny foam from the top occasionally. I add water as it needs it, but towards the end of the time I have to boil it I let it boil down a bit. Then I remove from the stove, transfer through a strainer into a bowl, and add ice cubes to the bowl. This brings the temperature down quickly and I put the bowl in the refrigerator. The next day, I skim the fat off and sometimes freeze the stock. I microwave the big stock container and thaw what I need for a given kitchen task. Notice that I never add spices, herbs or salt to the stock, so that I have a good quality neutral stock that can be used for anything such as using to poach or steam veggies, making soup, sauce, etc. You can use the stock as above and put in some shredded cooked chicken along with carrots, onions etc. and then boil until the veggies are cooked. For chicken soup without the stock-making step: In boiling stockpot half filled with water, put in a rinsed whole chicken without the giblets. Poach until cooked and remove the chicken and let cool, reserving the broth in the stockpot. Remove the meat from the chicken and set aside. Put the bones back into the broth, add the acid, and boil lazily, skimming the foamy stuff as above, adding water as above, etc. The longer the better. Near the end of cooking, add the veggies such as carrots, sliced and cut onion, cut celery. When the veggies are cooked, turn the heat off, transfer to a bowl, add the ice cubes to cool rapidly, refrigerate and skim the fat the next day. Now, to serve, heat up the stock and add some of the chicken meat, diced or hand shredded, and serve. If you serve without the refrigeration step that is fine, you will end up with some fat in the soup (big deal). BTW, when we eat turkey or duck, I use the carcass for this, or I freeze the carcass and do this later. Turkey stock is actually as good or even better than chicken stock. By Richard Geller. Posted to the PaleoRecipe Mailing List, July 2001 Post and/or read Comments Cock-A-Leekie (Rooster Soup) ---------------------------- 1 3-pound chicken, cut up 2 carrots, coarsely chopped 1 onion, quartered 1/2 tsp fresh ground pepper 6-8 prunes (optional) 1 bouquet garni (4 parsley sprigs, 1/4 tsp dried thyme, 1 bay leaf, and 8 peppercorns tied in cheesecloth) 5-6 medium leeks, the white part only, well-rinsed, and cut into 1/2" pieces 1 Tbsp chopped fresh parsley Place chicken in a large Dutch oven or stockpot. Pour in 2 quarts of water, and bring to a boil over high heat; skim off foam as it collects. Add carrots, onion, bouquet garni, and pepper. Reduce heat, and simmer 45 minutes, until chicken is falling off the bones. Remove chicken and let cool; remove skin and bones; cut meat into bite-sized pieces. Strain stock into a large bowl, discard vegetables and bouquet garni. Skim off fat. In a large saucepan, heat a couple tablespoons of olive oil. Add leeks, cover and cook 10 minutes, until soft. Pour reserved stock over leeks. Bring to a boil, reduce heat, and cook 15 minutes. Add chicken and prunes, simmer 15 minutes. Season with pepper to taste. Add parsley and serve. From 365 Ways to Cook Chicken by Cheryl Sedaker. Post and/or read Comments Homemade Chicken Broth ---------------------- 2-1/2 pounds bony chicken pieces 2 celery ribs with leaves, cut into chunks 2 medium carrots, cut into chunks 2 medium onions, quartered 2 bay leaves 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme 8-10 whole peppercorns 2 quarts cold water Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Makes about 6 cups of chicken broth. From: Quick Cooking, Sept/Oct 1998 Post and/or read Comments Paleo Chicken Soup ------------------ Take the carcass of your Rosemary Chicken and put in a pan with 4-5 cups of water and a little salt. Simmer about an hour. Strain the broth. Pick all the meat off the bones. Put broth in a pan with the meat, add some chopped onion or leek, a little chopped carrot, other appropriate veggies you have on hand such as green beans, zucchini, daikon, yellow squash or bell pepper. Simmer 15 minutes. Then chop and add some nice green: spinach, bok choy, kale, collards, or chard. Simmer another 10 minutes, add herbal salt or other seasonings. From: Lynnet Bannion on the PaleoFood list Post and/or read Comments Tom Kha Kai (Thai Coconut Chicken Soup) --------------------------------------- 4 cubed skinless boneless chicken breast halves 2 cups coconut milk (canned, in the Oriental foods section) 1 teaspoon Laos powder (from an Oriental grocery) 2 chopped green onions 4 chopped serrano chiles 2 teaspoons powdered lemon grass (from an Oriental grocery; or use fresh lemon grass) 1 juiced lime Bring 1 cup coconut milk to boil. Add chicken, lemon grass, and Laos. Cover and simmer until chicken is tender.** Add remaining 1 cup coconut milk, green onions and chilis. DO NOT BOIL. Stir in lime juice just before serving. **Or, cook chicken with coconut milk and seasonings in the microwave at about 50% power for 20 minutes. Makes the broth especially rich! From: Gilcat2@aol.com in rec.food.recipes on June 24, 1998. Adapted by Patti Vincent Post and/or read Comments Smoked Turkey Gumbo ------------------- First part of Recipe Tall stock pot or other suitable pot One Turkey carcass (Including what meat remains on bones) one large onion, quartered one stalk celery 2 or 3 cloves garlic water to cover carcass Bring to a boil and simmer over night or all day if preferred. Remove carcass and strain broth. Set aside. I use another skillet and use about 1/2 cup oil (could be bacon grease) equal amount or flour (don't know what you would sub. for that.) Make a roux with flour and oil (that means to brown with out burning) One large onion chopped, 2 or 3 cloves garlic chopped 1 or 2 stalks of celery chopped 1 pkg of cut frozen Okra (Or fresh if you are lucky enough to get it.) 1 bunch green onions chopped Add above ingredients to the browned roux. Stir veg. till tender. (The okra won't be slimy anymore.) Add to strained broth. 1 can crushed tomato's (I use a large size can, you can omit if you don't like tomato's) 1 lb. pkg smoked sausage or 1 lb. ham cubed cut up sausage into small pieces or cube the ham and brown in skillet. Add to the broth and stir all remove meat from bones and add meat to pot. At this time I add Salt, Pepper and Red pepper (To taste) 1 or 2 Bay leaves added to pot. Simmer till you can't wait any longer, then serve. (Traditionally over rice but you don't need to. It is good by itself.) You don't have to make the roux. That is just tradition, it doesn't really thicken the gumbo, it just gives flavor. From: Mary Spillman (wlknshoes at HOME.COM) Post and/or read Comments Aunt Cassie's Jamaican Pepperpot Soup ------------------------------------- 1 1/2 pounds beef stew meat 3/4 pound pig's tail About 4 quarts water 1/2 pound dasheen, 1/4-inch diced 2 1/2 pounds fresh spinach, finely chopped 1 1/2 pounds kale or callaloo, finely chopped 12 fresh okra pods, cut into small rings 1 hard-boiled egg 1 whole green Scotch bonnet pepper 1 medium onion, finely chopped 2 garlic cloves, crushed and minced 3 scallions 4 thyme sprigs 1/2 cup coconut milk Salt and pepper to taste Put the stew meat and the pig's tail into a large soup pot and cover them with water. Bring the mixture to a boil. Boil until the meat is nearly completely cooked, then add the dasheen. Put the spinach, callaloo, and okra into a saucepan with a little water. Cover the pan, and cook the greens, over medium heat, for about 8 minutes. Rub the steamed greens through a colander or food mill into the soup kettle. Add the egg and the Scotch bonnet pepper, onion, garlic, scallions, and thyme. Simmer the soup until it thickens, then add the coconut milk. Simmer the soup for 5 minutes more. Season it with salt and pepper, and serve. Serves 10 From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh & Jay McCarthy Post and/or read Comments Uncle Michael's Oxtail Pepperpot -------------------------------- 1 pound oxtails 2 onions, minced 1/2 cup minced scallions 6 thyme sprigs 6 pimento (allspice) berries 3 garlic cloves, crushed and minced Salt and pepper to taste 1 pound pork, cut into 1-inch cubes 2 tablespoons oil 1 pound dasheen or yellow yam, peeled and diced to 1/2-inch If your oxtails are salted, soak them for an hour or two in cold water. Discard the water. In a bowl, combine the onions, scallions, thyme, allspice, garlic, and salt and pepper. Rub this mixture into the oxtails and pork. Allow the meat to marinate in a pot in the refrigerator for at least 1 hour, or overnight. Heat a cast-iron pot. Add the oil, and brown the meat well. Add a little water only if necessary; the meat should brown in its own fat. Cover the pot, and cook the meat over low heat for several hours, until the meat is very tender. Add the dasheen or yam about an hour before the meat is done. Serves 4 to 6 From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh & Jay McCarthy Post and/or read Comments NeanderSoup ----------- Pour in enough olive oil to coat the bottom of the pan (a big saucepan). Cook a chopped-up onion, some minced garlic, some chopped celery until they're soft. Then add about 4 cups of water. Then see what all is in the refrigerator: at this point throw in whatever you've got -- some grated carrot, shredded escarole, a bit of kale, leftover cooked chicken, some herbs - parsley, basil, oregano. Let it simmer for awhile, maybe 20-30 minutes. From JoAnn Betten Post and/or read Comments Mulligitawny Soup ----------------- 2 Tbs. olive oil 1/3 cup finely diced onions 1/3 cup finely diced red bell peppers 1 cup peeled, tart apples, diced 2 carrots, diced 2 ribs celery, diced 1 Tbs. curry powder 4 cups chicken or lamb stock 3/4 cup coconut milk 1 Tbs. kuzu root starch or 1/3 lb. diced lamb OR chicken cutlets (not both) 1 Tbs. fresh lemon juice 1/4 tsp. salt 1/8 tsp. ground red pepper 1/8 tsp. thyme 1 Tbs. chopped fresh cilantro Mix kuzu root starch with 3 Tbs. water, stir this into the coconut milk, set aside. In a dutch oven, saute the lamb or chicken (if using) in oil until lamb is brown or chicken is done. Remove from pan, set aside. Saute onions and bell peppers until soft, about 2 minutes. Add the carrots and celery and saute about 3 minutes. Stir in curry powder, stir for 2 minutes. Add the stock, browned lamb or cooked chicken, and apples. Bring to boil. Reduce heat and simmer, uncovered, 20 minutes. Stir in coconut milk mixture, lemon juice, salt, thyme and red pepper, simmer 5 minutes. Stir in cilantro, and serve. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Sept. 2001 Post and/or read Comments Homemade Beef Broth ------------------- 4 pounds meaty beef soup bones (beef shanks or short ribs) 3 medium carrots, cut into chunks 3 celery ribs, cut into chunks 2 medium onions, quartered 1/2 cup warm water 3 bay leaves 3 garlic cloves 8-10 whole peppercorns 3-4 sprigs fresh parsley 1 teaspoon EACH dried thyme, marjoram, and oregano 3 quarts cold water Place soup bones in a large roasting pan. Bake, uncovered, at 450F for 30 minutes. Add carrots, celery and onions. Bake 30 minutes longer; drain fat. With a slotted spoon, transfer bones and vegetables to a soup kettle. Add warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to the kettle. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered. Set beef bones aside until cool enough to handle. Remove meat form bones; give bones to favorite dog, save meat for your own use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Makes about 2-1/2 quarts. From: Quick Cooking, Sept/Oct 1998 Post and/or read Comments Yellowjacket Soup ----------------- Large yellowjacket nest, filled with grubs Loosen and set aside all uncovered grubs. Heat the nest with the remaining grubs over fire until paper-like covering parches. Pick out the grubs and brown them over the fire with those grubs that were set aside. Cook the browned grubs in water to make soup. Add grease to taste. From Tom Kuhn, Native American archeologist Post and/or read Comments |
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