Nor’easter Cabbage Soup

 Stuck at home in a storm and I didn’t go shop! The powdered milk is made and chilling. Wild yeast pizza dough is rising and tomatoes on for a long slow stew. Making things with what you happen to have around can push your creativity in delicious directions. This soup has a great sweet and sour flavor. Feel free to throw in some hot pepper flakes.

 Purple Cabbage with Tiny Meatballs Soup:

Half a large purple cabbage 

Onion heavy Mirepoix- enough for an eight quart pot 

2 quarts stock (turkey from thanksgiving in this case)

1 lb. Ground beef

Port or other red wine on the sweet side

Apple Cider Vinegar 

Almond flour 

1 egg

Garlic 

Fresh or dried basil
Oil or left over bacon fat.

 I sautéed the mirepoix in bacon fat till a little browned. Add the chopped cabbage and stir till a bit wilted. Put the stock in there and cook down the vegetables until translucent.

 Meanwhile preheat oven to 375, mix the ground beef with almond flour and egg, add seasoning. Salt/pepper- Basil frozen from your garden if you’ve got it. Line a tray with parchment and roll out tiny meatballs, about dime sized. Bake for 10 minutes.

Add garlic, port and ACV to the soup, salt pepper to taste. Simmer. Add meatballs after veg is translucent and alcohol has burned off. Heat on very low for at least 45 to get some beefy flavor. 

Pumpkin Chowder

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I was trying to think of something different to do with the sugar pumpkin that came in my Enterprise Farm CSA. This chowder worked out really well! I made it vegan but stock would give it some extra depth.
-Roast the seeded pumpkin in half at 400* until soft. Skin side up. Don’t discard the juices that come out during baking. Do this the day before if you want.
– A couple of diced onions and a whole head of chopped garlic caramelized in olive oil in the soup pot- then about a cup of Madeira to deglaze.
– Add pealed pumpkin and about 3 cups water.
– Purée with stick blender, add Cumin, Curry, Sweet paprika and cinnamon. To taste but my amounts are in descending order. Then 1 cup Unbleached sugar, salt and Pepper and juice of one lemon.
– Dice about 2-3 cups of potato and simmer in soup until tender. Lastly add a bag of organic frozen sweet corn. Adjust water and salt so it’s not too thick.
Finishing with some butter and a touch of cream would be delicious, I opted to stay lite and just garnish with some whole milk yogurt before serving.
I’m all about the vegetables these days, I have some great sides I’ll write up soon. Thinking of the Thanking.

Lamb and Leek Corn Chowder

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Lamb Stock, ummm lamb stock. The wonderful byproduct of a rich and special meal.
For this wonderful soup of leftovers I cut the kernels off the cobs of grilled corn and set it aside. We had 6 cobs left because everyone was so full they couldn’t even touch the corn. Then the cobs and shoulder bones went into a 8 quart pot with water, bay leaf and a little salt. There they simmered for several hours until any remaining meat had totally left the bone.
While that warmed the house with wonderful aromas, I browned some mirepoix. (equal parts diced carrots, celery and onion) Set that aside and then diced and sautéed my leeks. It was the beautiful bunch of leeks that came in my Enterprise Farm CSA, that inspired this recipe.
After straining my stock, I threw in about 1/3 of the reserved corn kernels, the mirepoix, a few pealed and cubed potatoes and a few cloves of smashed garlic, simmered till potatoes cooked through. The stick blender went to work making a beautiful purée and the reserved corn kernel and leeks went in. I finished with milk, but use cream if you like for a rich treat. Salt and cracked pepper at the end.

Roasted Butternut Squash Soup

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Finished here with a dollop of whole milk yogurt and a drizzle of White Truffle Honey. Truffle Honey is pretty easy to come by if you have a gourmet or specialty cheese store near you. I love it drizzled on a flatbread with caramelized onions, goat cheese and fresh arugula too.
For the soup:
A stick blender is my soup tool of choice all fall/winter.
Also unsweetened coconut milk and Madras Curry Powder are my favorites for this soup. Substitute as you like!
Cut a good size butternut squash in half and remove seeds. Oven to 350*
(you can clean the seeds and spice roast for garnishing the soup if you like)
Line a metal or glass roasting pan with parchment paper to prevent burning of the juices and oil.
Generously coat the inside of the squash with olive oil, enough so that some is dripping into roasting pan.
Toss about 6 cloves of garlic in oil and put in roasting pan also.
Roast until knife easily penetrates solid end of squash; 60-120 minutes if you get a giant squash! Let it cool a few minutes and then peel. Pour juices and oil from pan into soup pot, add your stock of choice. I like to make my own chicken stock and keep it frozen. Start simmering-
Purée with stick blender, add Madras Curry powder and about 2/3 cup coconut milk and purée again. Taste, and then add salt as the Madras Curry often includes salt. More time with the stick blender gives a velvet texture, but some like it more course. Finnish with yogurt and truffle honey right before serving. Sweet and spicy and earthy from the truffle. Yum.