Tag: soup

Giant Peruvian Lima Bean Soup (From Taranta Restaurant in Boston’s North End)

Taranta Restaurant in Boston’s North End is unique. It serves a combination of Italian and Peruvian cuisine following the ethnicity of chef/owner Jose Duarte.

Here’s a recipe I got when I was shooting Dorm Room Chef videos for the Boston Globe. It’s delicious and very healthy.

Watch the video to get the recipe. It’s only 2 1/2 minutes long and the recipe is pretty easy to make. I also wrote the recipe below.

I’ve made it dozens of times and plan to make it again soon, now that the weather in this part of the country is getting colder.

Giant Peruvian Lima Bean Soup From Taranta Restaurant

October 19, 2015
: About 6 servings
: 10 min
: 6 hr
: Easy

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Ingredients
  • Giant Peruvian lima beans (About 1 1/2 cups). I couldn’t find anything labeled “Peruvian lima beans” at the supermarket so I just bought the largest ones there.
  • Water (About 1 1/2 cups)
  • Chicken stock (About 3 or 4 cups)
  • Garlic, chopped (A few cloves)
  • Celery, chopped (About 1/2 cup)
  • Carrots, chopped (About 1/2 cup)
  • Potato, diced (About 1/2 cup)
  • Extra-virgin olive oil (3 or 4 tablespoons)
  • Egg (1 large egg per serving)
  • Salt and pepper to taste
Directions
  • Step 1 Add the lima beans, the water, and enough chicken stock to completely cover the beans (about 1 1/2 cups) to a crockpot and cook for about 6 hours.
  • Step 2 Add a tablespoon of olive oil to a pan over medium heat. Add the celery, garlic, carrots, and potatoes and cook until tender (about 3-5 minutes).
  • Step 3 Add the lima beans and the remaining chicken stock to this pot and cook until nearly boiling.
  • Step 4 Add one egg at a time and stir gently to cook the egg. Add salt and pepper to taste.
  • Step 5 Serve each portion of soup with one egg. Pour a little olive oil over the top of each serving too.

 

 

Stracciatella Soup

Stracciatella Soup

(Above: This soup is great all year, but much appreciated on a snowy day.)

This is soup season. And with more than two feet of snow dropping in the Boston area in less than 12 hours, we’re in the thick of it.

What better soup is there to help weather the storm than stracciatella, sometimes referred to as Roman Egg Drop soup? My mother used to make a version of this.

Here’s a quick recipe for Spinach Stracciatella Soup (Serve with grated parmesan cheese on the side.):

STRACCIATELLA SOUP

February 9, 2013
: Medium

To make homemade chicken soup, I usually buy a roasting chicken and cook it for dinner one night and then after a day or so (when most of the meat has been picked off clean), I use it to make the chicken broth.

By:

Ingredients
  • Chicken broth (About 8-10 cups. Use your favorite. Homemade is easy and economical. See recipe below.)
  • Pasta for the soup (I like cheese or meat tortellini for this soup, but you can use any short pasta such as bow ties or fusilli.)
  • Chopped fresh spinach or a 10 oz package of frozen chopped spinach (thawed and drained)
  • Eggs (2 large, beaten)
  • Parmesan cheese (About one cup, grated. Please, use the imported. Or at least freshly grated Romano or Pecorino. The stuff you buy in a jar in the supermarket isn’t cheese. It’s more like plastic.)
Directions
  • Step 1 To make homemade chicken soup: Drop the carcass into a large soup pot. If it’s a tall pot, cover it with about four inches of water. If it’s a wide pot, cover it with about 2 inches of water. Add a carrot, a celery stick, maybe an onion, some salt and pepper. Boil it for an hour or more. Take out the carcass and strain the liquid through a fine-mesh sieve into a large plastic container. Put it in the fridge overnight. In the morning skim off the fat. You can now use the broth as you see fit.
  • Step 2 Bring the broth to a slow boil. Drop in the tortellini (or short pasta of your choice) and cook until nearly done. Then drop in the frozen spinach and about 1/4 cup of parmesan cheese.
  • Step 3 Cook until spinach and tortellini are done and the broth is just simmering.
  • Step 4 Stir soup and slowly pour in the beaten egg in a continuous stream. Continue stirring until the egg is cooked.
  • Step 5 Add salt and pepper as needed.

Meal Plan: Blending French, Italian, Old and New in Southern France

Meal Plan: Blending French, Italian, Old and New in Southern France

(Above: Nice is a fun city that does a great job of blending the old and the new.)

Nice is in Southern France, near the Italian border, and so the cuisine there is a mixture of Italian and French. On our first visit we ate well and were able to pick up some great recipes: some that blend both cuisines and some that take classics and make them new.

Aerial view of the beach in Nice
(The French Riviera in Nice is a great summer spot with many wonderful flavors to explore.)

Three of these recipes we got from our favorite restaurant there, La Zucca Magica: a vegetarian restaurant with dishes so rich, no one missed the meat. Unfortunately, that restaurant has closed but I still have very fond memories of one of the best meals I’ve ever had.

 

Man sitting on a bench overlooking the port in Nice.
(La Zucca Magica, aka the Magic Pumpkin, was located near the port.)

 


Meal Plan: Mostly Vegetarian

When we got back, we had several dinner parties, including one with this meal plan:

 

First course: Cantaloupe Gazpacho With Crispy Prosciutto. (Recreated from Le Comptoir in Nice)

A bowl of orange cantaloupe soup.

 

Second course: Tomato Stuffed With Pasta Salad. (From La Zucca Magica in Nice)

Tomato stuffed with pasta

 

Third course: Chard Stuffed with Risotto and Mozzarella. (From La Zucca Magica in Nice)

Stuffed swiss chard.

 

If you want to have a completely vegetarian dinner, you can either omit the prosciutto in the first course or you can serve this dish instead: Patata Ball in Tomato Sauce (just substitute vegetable broth for chicken broth in this recipe). (From La Zucca Magica in Nice)

potatoes in tomato sauce

 

And for dessert you could serve this tried-and-true classic that has been enjoyed in Provence for many generations: La Tourte De Blettes.(From a recipe card purchased in the market in St. Remy.)

A slice of pie
(La Tourte De Blettes translates to Swiss Chard Pie, but don’t let that fool you. It is sweet and can be served as both an entree and a dessert.)

 

Cantaloupe Gazpacho With Crispy Prosciutto

Cantaloupe Gazpacho With Crispy Prosciutto

(Above: My recreation of a sweet and savory soup I was served in Nice.)

Our trip to southern France last week was inspiring, causing me to want to recreate several memorable meals we had in Nice.

This recipe was inspired by lunch at Le Comptoir where I was served a cold, gazpacho soup made from cantaloupe.

Cantaloupe wrapped in prosciutto is often served as an appetizer but I’ve often thought it a bit clumsy to eat. You either have to pick it up with your fingers or use a fork and knife to cut through the slippery meat.

This recipe blends the two complementary flavors together and delivers the sweet, savory blend easily to your mouth via a soup spoon.

Cantaloupe Gazpacho With Crispy Prosciutto

July 28, 2012
: 30 min
: Easy

By:

Ingredients
  • Cantaloupe (1 very large melon, or 2 small ones, peeled and cubed)
  • Water (1/2 cup)
  • Shallots (1 tablespoon, minced)
  • Lemon juice (2 tablespoons)
  • Sherry cooking wine/vinegar (1 teaspoon)
  • Salt (preferably Kosher, 1/2 teaspoon)
  • Prosciutto (1/4 pound, thinly sliced)
  • Olive oil (2 teaspoons)
  • Fresh mint (4 teaspoons, chopped)
  • Black pepper (1/4 teaspoon)
  • Sun-dried tomatoes in olive oil (one for each bowl of soup).
Directions
  • Step 1 Place first six ingredients in a blender and process until smooth (don’t overdo it). You’ll need to do this in batches. Place in freezer to chill while prosciutto cooks.
  • Step 2 Heal olive oil in a frying pan and cook prosciutto strips until crispy (about 5 minutes). Turn over as necessary. Drain on paper towels.
  • Step 3 Ladle soup into bowls. Place sun-dried tomato in center. Place four strips of prosciutto coming out of the tomato like the rays of the sun. Sprinkle a little mint and pepper over the top of the soup. Serve cold.
Gnocchi Di Pollo E Patata Soup

Gnocchi Di Pollo E Patata Soup

Gnocchi di pollo e patata sounds so much better than chicken and potato gnocchi. But they both taste the same: light, savory, elegant.

This recipe, from the classic Italian cookbook from 1894 The Art of Eating Well, by Pellegrino Artusi, makes many gnocchis so it’s great to make and freeze. And then when you crave gnocchi, you’ll always have it on hand.

Gnocchi Di Pollo E Patata Soup

November 28, 2010
: Medium

By:

Ingredients
  • For the broth:
  • A whole chicken (1)
  • Celery Stalk (1, split in half)
  • Carrot (1 whole, peeled and cut in half)
  • Salt/Pepper (to taste)
  • For the gnocchi:
  • Mealy potatoes, peeled, boiled and pressed through a ricer or strainer (1/2 pound)
  • Small chicken breast, boiled and minced (Use one from the chicken you used to make the broth).
  • Parmesan cheese (3/4 of a cup)
  • Egg yolks (2)
  • Salt (to taste)
  • Nutmeg (a pinch)
  • Flour (3-4 tablespoons)
Directions
  • Step 1 To make the broth: Put a whole chicken in a large pot and cover with cold water.
  • Step 2 Add celery and carrot, and salt and pepper.
  • Step 3 Bring to a boil. Then lower heat and simmer for an hour or more.
  • Step 4 Remove chicken. Pour broth through strainer into a large plastic container and refrigerate over night.
  • Step 5 The next day, take the fat off the top of the broth with a soup spoon.
  • Step 6 To make the gnocchi: Mix all of the ingredients, except the flour, together well.
  • Step 7 Work the flour into the mixture to bind it.
  • Step 8 Roll the mixture on a floured surface into a snake, the diameter of your little finger.
  • Step 9 Cut the snake into 1-inch lengths. Put what you don’t use into a large freezer bag and put in a freezer for later use.
  • Step 10 Simmer the gnocchi in the broth. They are very delicate and may fall apart. Don’t be too concerned as when they fall apart, they flavor the broth.
The Best Ribollita Soup Recipe

The Best Ribollita Soup Recipe

Get a free Rootsliving eCookbook with “9 Recipes to Help you Relax and Enjoy
the Holidays.
” 

 

This is one of my most requested recipes. Also known as “Tuscan Bean Soup,” it is a real crowd pleaser. I’ve tripled this recipe and fed nearly 50 people with it at our annual Christmas open house party.

 

Bowls filled with vegetables
There’s a lot of chopping required to make this soup. Using a food processor makes it easier and quicker.

 

It’s an Italian vegetable soup, with a jolt of meat. I got this recipe from the Barefoot Contessa, but incorporated a few short cuts so you can make this in about 1 1/2 hours. There are other ribollita soup recipes out there, but trust me, this is the best. I’ve been told this by other Italians.

 

Pancetta in a bowl.
Don’t try to make this soup without pancetta. It’s what gives this soup a deep, smoky, flavor.

 

If you’re not familiar with pancetta, think of it as Italian bacon. You can find it in the deli section at most supermarkets and it comes either as a whole piece, sliced, or cubed. I bought mine as a whole piece and then chopped it up into small cubes. It is made from pork and then cured, but it needs to be cooked before you can eat it.

 

A bowl of Ribollita soup.
Colorful, hearty, delicious and nutritious describes Ribollita soup. Make sure you use sourdough bread too. It’s an essential ingredient.

 

The taste is sweet and a little sour with a punch of heat from the crushed red pepper flakes. It’s a great, hearty soup on a cold winter night.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,”  along with free subscription to the Rootsliving newsletter.)

 

Ribollita Soup

December 6, 2009
: About 12
: 1 hr
: 1 hr 30 min
: Easy-Medium

By:

Ingredients
  • 1 large can of cannellini beans (about 19 oz.)
  • 1/4 cup good olive oil, plus extra for serving
  • 1/4 pound diced pancetta
  • 2 cups chopped onions (about 2 onions)
  • 1 cup chopped carrots (about 3 carrots)
  • 1 cup chopped celery (about 3 stalks)
  • 3 tablespoons minced garlic (about 6 cloves)
  • 1 tablespoon salt (I always use Kosher as it’s the most flavorful.)
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 oz.) can Italian plum tomatoes in puree, chopped
  • 4 cups coarsely chopped kale
  • 1/2 cup chopped fresh basil leaves
  • 8 cups chicken stock
  • 4 cups sourdough bread cubes, crusts removed
  • 1/2 cup freshly grated Parmesan cheese (preferably the imported Parmesan Reggiano), for serving
Directions
  • Step 1 Heat the olive oil in a large stockpot.
  • Step 2 Add the pancetta and onions. Cook over medium-low heat for about 10 minutes or until the onions are translucent. (Stir occasionally)
  • Step 3 Add the carrots, celery, garlic, salt, pepper, and red pepper flakes. Continue cooking over medium-low heat for about 10 minutes or until the vegetables are tender. (Stir occasionally)
  • Step 4 Add the tomatoes with the puree, the kale, and basil. Continue cooking over medium-low heat for about 10 minutes. (Stir occasionally)
  • Step 5 Rinse the cannellini beans under cold water. Puree half of them in a food processor with about 1/2 cup of water.
  • Step 6 Add pureed beans to the soup. And then add the remaining half of the whole beans. And stir.
  • Step 7 Add the eight cups of chicken stock.
  • Step 8 Bring soup to a boil and then reduce heat and simmer over low heat for 20 minutes.
  • Step 9 Add the bread cubes to the soup and simmer another 10 minutes.
  • Step 10 Serve hot in large bowls. Sprinkle a little freshly grated parmesan cheese on top. And then drizzle a little olive oil over it.
Our Signature Dish: Root Soup

Our Signature Dish: Root Soup

Get a free Rootsliving eCookbook with “9 Recipes to Help you Relax and Enjoy
the Holidays.
” 

I’ve always loved vichyssoise soup (served warm) and decided one day to build on that. The result is this soup.

This is the signature dish of Rootsliving. It encompasses everything that Rootsliving is about: it’s simple, uses fresh ingredients of the season, is healthy (so healthy it should ward off the flu) and delicious. And although I invented this dish, I don’t believe I’m the first person to put these ingredients together in a soup.

This is a soup that someone could have made hundreds of years ago, perhaps using the only ingredients they had available. It’s peasant food, created out of necessity and passed down from generation to generation because it’s that good. It stands the test of time. Most of the recipes here are in that category. And I hope I’m not being too indulgent by saying I believe this soup is in that special class.

BONUS: Good, hearty food doesn’t have to be fattening. If you leave out the cream and butter in this recipe, it’s low-calorie. And, if you substitute water for the chicken stock, it’s just as good and zero points for you Weight Watchers out there.

 

Overview of a bowl of soup
The carrots make this soup a bright orange color and sweet.

 

This would make a great first course at Thanksgiving dinner, or any holiday dinner. I serve it on special occasions but also make it a few times a month during the winter to help build up our immune systems. And if you have young children who don’t like to eat vegetables, this is a great way to get some in them.

 

Chopped up vegetables in a soup pot
What could be easier than throwing everything into a pot?

 

The prep for this soup involves lots of chopping, but once that work is done, you just throw everything into a big pot and cook.

 

Leeks on a cutting board.
Don’t let these hairy root vegetables scare you. Put them in their place.

 

If you’ve never cooked with leeks before, don’t fret. They’re big, but not scary. Consider them gigantic scallions if that makes you feel better and treat them the same. Chop off the squiggly roots at the bottom and chop off the leafy greens at the top. Then split them down the middle so you can wash them under a running faucet to get the dirt out.

 

Leeks, sliced down the middle.
That’s better. Part of taming these wild vegetables is cutting off the tops and bottoms and slicing them down the middle so you can clean them properly.

 

After the vegetables are soft, you let the mixture cool down (for at least an hour or so) and then working batches you puree it in a blender.

 

Soup in a blender
WARNING: Make sure the soup has cooled down before putting it in a blender. You don’t want to burn yourself or others if some spurts out the top.

 

Return the pureed soup back into the big pot and heat it up on the stove. Add some milk or heavy cream if you like (this is optional), some butter (also optional), and just a dash of nutmeg. Be careful, nutmeg is very strong. You can always add more if you like but you can’t take it out once it’s in the pot.

 

Orange soup in a bowl
Hearty, rich and sweet, just like you.

 

You can serve it as a first course, or as main course with some crusty bread and a salad. This is a great winter warmer and will soon become part of your comfort food DNA.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,”  along with a free subscription to the Rootsliving newsletter.)

 

Root Soup

November 4, 2009
: 20 min
: 45 min
: 1 hr 5 min
: Medium

By:

Ingredients
  • 6 leeks (chop off the roots and leaves
  • use just the white and light green part, discard the rest.)
  • 5 cups diced potatoes
  • 3 cups diced sweet potatoes
  • 3 cups diced carrots
  • 8-10 cups chicken stock
  • Salt (to taste)
  • Dash of nutmeg (Nutmeg is strong so use no more than 1/8 teaspoon.)
  • Butter (1-2 tablespoons, or less)
  • Heavy cream (About 1/4 cup)
Directions
  • Step 1 Put everything in a pot (except for the nutmeg, butter and heavy cream) and bring to a boil.
  • Step 2 Lower heat and simmer, covered loosely for about 20-30 minutes or until vegetables are soft.
  • Step 3 Wait until ingredients cool and then puree in a blender in batches (if ingredients are still warm or hot, be careful not to burn yourself).
  • Step 4 Heat up soup, add nutmeg, butter and the heavy cream (don’t let it boil.)
  • Step 5 Serve with a crusty bread (french, ciabatta, italian etc.)