This is the perfect creamy, cold soup to serve on a hot day. Super simple to make with just a few ingredients. My husband hates cucumbers and he loved this. I topped with blue cheese and a drizzle of lemon balsamic vinegar. This came from a cookbook I just finished, “Big East Forkful” with recipes from Jim Leeson’s kitchen. This recipe may have originally come from Maude’s Courtyard – a favorite Nashville restaurant when I first arrived here in 1981. The original recipe calls for European seedless cucumbers but I used seedless Persian cucumbers and it tasted perfect. I tweaked the recipe to my own tastes- added more avocado and I did not salt and leave the cucumbers sit.. The KEY is seedless cucumbers. I have included the original recipe card. This is a great cookbook filled with simple, country recipes.
1 Medium seedless European (or Persian) cucumber, chopped
1 Medium ripe avocado, chopped
3 green onions, chopped
1 Cup Chicken stock
2 Tbsp lemon juice
1 Cup sour cream (or greek yogurt)
1/2 tsp Salt
Blend all ingredients and chill. Serve garnished with blue cheese and drizzle with lemon balsamic vinegar.
This taste-of-spring soup is made creamy with silken tofu instead of heavy cream—I adapted this from a cooking light recipe. It was a bit bland so I added some lemon balsamic vinegar since I did not have any lemon juice on hand. I also want to try this with greek yogurt replacing the tofu.
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup chopped shallots
- 3 garlic cloves, crushed
- 3 cups unsalted chicken stock
- 1 (12-oz.) pkg. frozen artichoke hearts
- 1 (16-oz.) pkg. silken tofu, drained
- 1 cup frozen sweet peas
- 1/4 cup whole milk
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons of lemon Juice or balsamic vinegar
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
Heat 1 tablespoon oil in a large saucepan over medium-high. Add shallots and garlic to pan; cook, stirring occasionally, until tender, 3 to 4 minutes. Add stock and artichokes; bring to a boil. Reduce heat to medium, and simmer until artichokes are very tender, about 5 minutes.
Place artichoke mixture, tofu, and peas in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, about 45 seconds. Return mixture to saucepan; stir in milk lemon and salt, and pepper. Heat over medium until warmed through.
This is “Faux” Pho – a faster, easier weeknight version that doesn’t require hours in the kitchen! Perfect for cold and rainy nights. This turns out different every time I make it, depending on the ingredients.
8 oz rice noodles
1/4 teaspoon ground cloves
1/2 teaspoon black peppercorns or 1/4 teaspoon freshly cracked
1 tablespoon sesame oil
2 tablespoons ginger root minced
1/2 tablespoon chili garlic paste
1 onion, sliced thin
8 cups seafood stock or chicken broth
2 strips lemon peel (use carrot peeler)
2 tablespoons soy sauce low sodium
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons hoisin sauce
1 teaspoon cinnamon
8 cups bok choy stem thinly sliced & leaves roughly chopped
1 lb shrimp raw
It is not traditional but a can of light coconut milk tastes really good in this!
thinly sliced onion, slices jalapeno, cilantro, lime wedges, sriracha sauce, bean sprouts, Thai basil
Prepare rice noodles according to package directions and set aside.
In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
- Add onion and cook until tender and translucent
Stir in broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and spices. Bring mixture to a boil then add shrimp and bok choy.
Continue to simmer until shrimp turns bright pink and bok choy wilts – about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.
Add noodles (and coconut milk if using) to soup and serve immediately.
Serve with optional garnishes.
There is nothing like a good pot of soup at the end of a cold and rainy day. This is perfect. You can add sour cream, avocado or tortilla chips.
2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 chipotle pepper in adobo sauce
1 ⁄ 2 medium red pepper
5 small boneless skinless chicken thighs
2 cups frozen corn
1 ⁄ 2 cup dry white wine or 1⁄2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1⁄4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
Sauté onion, garlic, pepper and red pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred.
Return shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with avocado and shredded cheese.
I am on a soup roll, obviously. My husband likes his vegetables disguised and this did a great job. Broccoli is not his favorite but he loved this. I used an immersion blender but it is smoother if you use a food processor. Just depends on what texture you want. The cheese is optional.
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon fresh or dried thyme and parsley
8 cups chopped broccoli (stems and florets)
4 cups chicken broth or vegetable broth
½ cup whole or fat free milk (optional)
½ cup shredded cheddar cheese
½ teaspoon salt
Freshly ground pepper to taste
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add carrot and herbs; cook, stirring, until fragrant, about 10 seconds.
Stir in broccoli. Add broth; bring to a low boil over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 15 minutes.
Puree the soup in batches in a blender until smooth. Stir in milk or half-and-half (if using), cheese (if using) and salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
I will be honest. I am not a big bean fan. Especially Lima Beans. My mother will back me up on this. But my husband loves them. I love him. SO I make things that involve beans. This is a great soup even if you are not a bean fan. And it is really great on a cold winter night. I did not have a ham hock so I used cubed ham. You will need to rinse and sort your beans and soak them overnight or at least 6 hours (follow directions on the bag). I used a 6 quart slow cooker but you could probably use a 4. I added the celery because I had some leftover and it was a nice addition but optional. This freezes well.
- 1 1 b bag Dried Large Lima Beans – Sorted Rinsed and Soaked
- 2-4 cup Meaty Ham Hocks or 8 oz ham, cut in chunks
- 2 tablespoons olive oil
- 2 Onions- Chopped
- 3 celery ribs, chopped (optional)
- 4 carrots, chopped
- 1 teaspoon garlic
- Salt and Pepper to taste
- 4 Cups Chicken or Vegetable Broth
- Additional Water
You can skip this step but I find it adds some nice flavor: Add oil to large frying pan and sauté onions until tender, add celery and carrots.
Place beans in crock pot
Add ham hocks and onion/celery/carrots.
Add broth and any water needed to bring the waterline 2 inches above the beans.
Stir in seasonings.
Cook for 6 hours or until beans are tender