Fresh-Pressed Olive Oil Club
Explore Recipes Soups Page 4

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

The Creamiest Cauliflower Soup

Posted on by The Olive Oil Hunter

Roasting cauliflower adds great depth of flavor to this velvety soup enhanced with cheddar cheese and a hint of heat from cayenne. 

Ingredients

  • 1 large head of cauliflower
  • 4 tablespoons extra virgin olive oil, plus more for serving
  • 2 tablespoons whole wheat flour
  • 2 cups milk
  • 4 ounces sharp white cheddar cheese, coarsely shredded
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup homemade or low-sodium canned chicken broth, more as needed (okay to substitute water)

Directions

Step 1

Preheat your oven to 375°F. Core the cauliflower and break it into the florets. Transfer them to a large baking sheet and toss with 2 tablespoons of olive oil. Roast for 45 to 60 minutes, until tender and slightly browned. Remove from the oven and set aside, reserving a few small florets to use as garnish.

Step 2

Start the soup by making a roux: Heat a large saucepan and add the remaining 2 tablespoons of olive oil. When hot, sprinkle in the flour and whisk quickly, letting the mixture cook for 5 minutes until bubbling. Slowly whisk in the milk in batches, bringing the mixture to a low boil after each addition. Next, whisk in the shredded cheese and stir until melted and fully incorporated—it should be thick. Add the cayenne and black pepper and remove from the heat.

Step 3

In a blender, process the cauliflower, cheese mixture, and chicken broth until smooth (you may need to do this in batches). Transfer back to the saucepan, and slowly reheat before serving. If the soup is too thick, whisk in more broth (or water) as needed. To serve, ladle into bowls and top with the reserved roasted florets.

Yields 4 servings