Fresh-Pressed Olive Oil Club
Explore Recipes Soups Page 3

Roasted Cauliflower Soup

Posted on by The Olive Oil Hunter

Silky and rich-tasting (though it contains no cream), this is one of our favorite fall soups.

Ingredients

  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 tablespoons extra virgin olive oil, divided, plus more for garnish
  • Fine sea salt
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 quart vegetable broth, plus more as needed
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice, or more as needed
  • Scant 1/4 teaspoon ground nutmeg
  • 2 tablespoons finely chopped fresh scallions, chives, or parsley, for garnish

Directions

Step 1

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy clean-up. Toss the cauliflower with 2 tablespoons of the olive oil until lightly coated. Arrange in a single layer and sprinkle lightly with salt. Bake until the cauliflower is caramelized on the edges, 25 to 35 minutes, tossing halfway through the cooking time.

Step 2

Meanwhile, in a Dutch oven or soup pot, warm the remaining 1 tablespoon of olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and nearly translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

Step 3

Reserve four of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium and bring the mixture to a simmer. Reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

Step 4

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then carefully transfer the hot soup to a blender, working in batches. (Do not fill the jar past the halfway mark; hold the lid down with a folded towel.) Add the butter, lemon juice, and nutmeg, and blend again. Add more salt, if desired.

Step 5

Top each bowl of soup with a roasted cauliflower floret, a decorative drizzle of olive oil, and a sprinkle of chopped parsley or green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Serves 4 — Recipe adapted from cookieandkate.com

Lemony Pea and Spinach Soup

Posted on by The Olive Oil Hunter

A generous drizzle of fresh-pressed extra virgin olive oil before serving gives this soup richness (we love its jewel-like color).

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for serving
  • 2 medium leeks, trimmed, white and green parts halved lengthwise, then thinly sliced and rinsed (about 4 packed cups)
  • 2 celery stalks, trimmed and thinly sliced (about 1 1/2 cups)
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1/4 cup white vermouth or white wine
  • 3 garlic cloves, peeled and minced
  • 5 cups chicken stock, preferably homemade
  • 3 1/2 cups fresh shelled peas
  • 5 ounces fresh baby spinach (about 5 packed cups)
  • 1/2 packed cup coarsely chopped fresh flat-leaf parsley leaves and tender stems, plus more for serving
  • 1 cup raw small shaped pasta, such as ditali or shells (optional), cooked al dente according to package directions
  • Crème fraîche, for serving
  • Chopped chives and torn fresh dill, for serving
  • 1 lemon, for zesting

Directions

Step 1

In a large pot, heat 1/4 cup olive oil over medium heat. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.

Step 2

Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high heat.

Step 3

Once the liquid comes to a boil, add the peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from the heat, then stir in the spinach until wilted. (This will happen quickly.) Stir in the parsley.

Step 4

Working in batches, transfer the soup to a high-powered blender and purée until creamy. (A food processor or immersion blender would work as well, though they may take a little longer.) Return the soup to the pot and season to taste with salt and pepper. Divide the soup among warmed bowls. Add the pasta, if using, then top with a dollop of crème fraîche. Drizzle recklessly with extra virgin olive oil. Sprinkle with a pile of herbs, grate fresh lemon zest on top, and serve immediately.

Serves: 4 to 6 — Recipe from cooking.nytimes.com

Spicy Cabbage and Chorizo Soup

Posted on by The Olive Oil Hunter

Cabbage is ubiquitous in Portuguese vegetable gardens and on Portuguese tables. This flavorful soup reminds me of the wonderful meals I’ve enjoyed at Filipe Madeira’s table, nearly all featuring cabbage in some guise.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large yellow onion, peeled and diced
  • 8 ounces cured Spanish chorizo (approximately
  • 2 1/2 links), sliced 1/4 inch thick
  • 4 cloves garlic, peeled and finely chopped
  • 1/4 teaspoon hot red pepper flakes, or more to taste 8 cups water
  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 small green or savoy cabbage, cored and thinly sliced
  • One 15-ounce can navy or great northern beans
  • 1 tablespoon kosher salt, or more to taste
  • Freshly ground black pepper
  • Juice of 1/2 lemon

Directions

Step 1

Heat the 2 tablespoons of oil in a large stockpot or cast iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1 to 2 minutes.

Step 2

Add the water and potatoes. Increase the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10 to 15 minutes.

Step 3

Add the cabbage and beans and simmer until the cabbage wilts, 5 to 10 minutes. Remove from the heat and season with salt and pepper to taste. Add the lemon juice and taste to adjust seasonings. Ladle into bowls and serve drizzled with additional olive oil.

Serves 8 — Recipe from Saveur, February 2012

Cheddar Chile Cornbread

Posted on by The Olive Oil Hunter

This zesty take on cornbread makes a great accompaniment to so many meals—an egg-based breakfast, a lunch of hearty chili, or a gumbo dinner. Reheat any leftovers and top with red pepper jelly for a great snack. Along with the peppers, the cornmeal and white whole-wheat flour bring a little of the always-needed fiber.

Ingredients

  • 1/3 cup olive oil, plus more for the pan
  • 2 eggs
  • 1-1/4 cups milk
  • 1/2 cup sugar 
  • 1-1/2 cups 100% whole-grain, stone-ground cornmeal
  • 1-1/2 cups white whole-wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon cayenne pepper powder 
  • 2–3 chile peppers, such as serranos or jalapeños, seeded and finely chopped
  • 1 bell pepper, seeded and diced
  • 3 ounces sharp cheddar cheese, grated

Directions

Step 1

Preheat your oven to 400°F. Lightly coat a 9″ round cake pan with olive oil.

Step 2

In a small bowl, whisk together the olive oil, eggs, milk, and sugar. In a large bowl, whisk the cornmeal, flour, baking powder, salt, and cayenne to blend. Add the peppers and cheese, toss to coat, and then add the liquid mixture. Fold gently until combined and pour into the pan.

Step 3

Bake until a tester comes out clean, about 20 minutes. Let cool for 5–10 minutes before turning out onto a plate. Serve warm.

Yields 8 generous wedges