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Explore Recipes Soups Page 5

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

Lentil Soup

Posted on by The Olive Oil Hunter

You likely have everything you need in your pantry to make this hearty and filling soup. Feel free to use green French lentils or the more common (and less expensive) brown variety. Blending a portion of the soup gives it a creamy texture.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, peeled, then pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, lightly drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, or more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste

Directions

Step 1

Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Step 2

Add the garlic, cumin, curry powder and thyme. Cook stirring constantly, about 30 seconds. Add the diced tomatoes and cook for a few more minutes, stirring often.

Step 3

Pour in the lentils, broth and the water. Add 1 teaspoon of salt, a pinch of red pepper flakes and freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a
gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Step 4

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot.

Step 5

Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes. Drizzle with olive oil.

Step 6

Add the chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes. Drizzle with olive oil.

Serves 4 — Recipe adapted from cookieandkate.com