Zucchini Vichyssoise

Vichyssoise is a thick soup made of puréed leeks, potatoes, cream, and chicken stock and can be served hot or cold. On this cold winter's night, I'm definitely eating mine hot! In this recipe, zucchinis are also included as an ingredient, and it marries well with the leeks and potatoes. For a vegetarian version, simply substitute vegetable stock for the chicken stock. This soup is easy to prepare, especially if you use a handheld blender (one of my favorite kitchen tools) to purée. It has an earthy but simple and smooth flavor. Garnish with chives or even oyster crackers!

Source: Zucchini Vichyssoise, Barefoot in Paris

Ingredients

1 tablespoon unsalted butter

1 tablespoon good olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchinis)

1½ quarts chicken stock or canned broth

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

Directions

Heat the butter and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Soupe Au Potiron

This Winter Squash Soup is not to be missed! Soupe Au Potiron translated is "pumpkin soup" and this recipe combines a can of pumpkin purée with butternut squash. For a vegetarian version, simply use vegetable stock instead of chicken stock. For the amount of flavor in this soup, you'd never believe the minimal effort it takes to make it. To purée the soup after simmering, I used a handheld blender instead of a food mill because it's easier, faster, and less messy. The crème fraîche garnish was an added touch of richness and just a bit of tartness against the sweetness of the winter squash. Absolutely delicious!

Source: Winter Squash Soup, Barefoot in Paris

Ingredients

2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

1½ pounds butternut squash, peeled and cut in chunks

3 cups chicken stock or canned broth

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 cup half-and-half

Crème fraîche, grated Gruyère, or croutons for serving (optional)

Directions

Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin purée, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half-and-half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

French Mussel Bisque

What a lovely and decadent bisque this is, so rich and flavorful! This soup does take a little bit of work, but it's so worth the effort. This is a recipe that will impress all your dinner guests.

To clean mussels, put them in a large bowl of cold water with a handful of flour of 30 minutes. They will drink the water and disgorge any sand.

Source: French Mussel Bisque, Barefoot Contessa How Easy Is That?

Ingredients

1 (750-mL) bottle dry white wine, divided

3 pounds fresh mussels, cleaned

6 tablespoons (¾ stick) unsalted butter

1 ½ cups chopped yellow onion (2 onions)

1 large leek, white and light green parts, cleaned and chopped

2 carrots, chopped

4 teaspoons minced garlic (4 cloves)

½ teaspoon saffron threads

Kosher salt and freshly ground black pepper

4 whole canned plum tomatoes, chopped

1 ½ cups half-and-half

1 cup heavy cream

2 tablespoons minced fresh parsley or dill

Directions

Bring 1½ cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn’t open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and sauté, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.

Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and ½ teaspoon pepper. Serve hot.

Onion and Fennel Soup Gratin

I love classic French onion soup topped with toasted bread and melted cheese, especially as the weather gets colder. This Barefoot Bloggers selection is a twist on French onion soup, caramelizing fennel with the onions. The sherry and Cognac impart a rich, sweet flavor. This is a delicious soup!

Source: Onion and Fennel Soup Gratin, Barefoot Contessa How Easy Is That?

Ingredients

4 tablespoons (½ stick) unsalted butter

¼ cup good olive oil

3 pounds Spanish onions, halved and sliced ¼ inch thick

2 pounds fennel, tops and cores removed, sliced ¼ inch thick

½ cup good dry sherry

½ cup Cognac or brandy

1 ½ cups good dry white wine, such as Sauvignon Blanc

8 cups canned beef broth

3 bay leaves

1 tablespoon kosher salt

1 ½ teaspoons freshly ground black pepper

1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted

4 to 6 ounces Gruyère cheese, grated

Directions

Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. If the onions aren’t browning, turn the heat up. Add the sherry and Cognac, scraping up the brown bits in the pan, and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef broth, bay leaves, salt, and pepper, bring to a boil, lower the heat, and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning.

Preheat the broiler and position a rack 5 inches below the heat source. Ladle the soup into heat-proof serving bowls, top with the toasted bread, sprinkle generously with grated Gruyère, and broil for 3 to 5 minutes, until the cheese is melted and bubbly. Serve hot.

Slow-Cooker Pumpkin Turkey Chili

There’s no other fall flavor as perfect as pumpkin. Pairing pumpkin with chili creates a wonderful autumn dish. I pretty much always make my chili in my slow-cooker just because it’s so easy to do and dinner is already done when I come home from a long day at work. Made with ground turkey, this healthy chili loses nothing in flavor for your pickiest meat-eaters.

Adapted from: Pumpkin Turkey Chili, Serious Eats

Ingredients

1 (14 ½ ounce) can red kidney beans

1 (14 ½ ounce) can diced tomatoes

1 pound ground turkey, browned and drained

1 cup chopped onion

½ green bell pepper, chopped

½ yellow bell pepper, chopped

1 (4 ounce) can chopped green chiles

1 large clove garlic, minced

2 cups (14 ½ ounce can) pumpkin puree

1 ½ tablespoons chili powder

½ tablespoon cumin

¾ teaspoon salt

½ teaspoon freshly ground black pepper

Cayenne pepper to taste (at least 3 good shakes)

2 tablespoons brown sugar

Toppings:

Fresh cilantro, chopped

Shredded cheddar cheese

Sour cream

Hot sauce

Directions

Put ingredients in slow cooker in the order listed. Carefully stir. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Cover for another 10 minutes.

Garnish with favorite toppings and serve hot.

East Hampton Clam Chowder

Clam chowder has always seemed an indulgence, a special treat. For some reason, I’ve never made my own clam chowder. I guess I always thought it would be a complicated endeavor. So, I was excited about this Barefoot Bloggers selection, chosen by Laura of Family Spice. Not only is this chowder not difficult or intimidating, it was perfectly flavored and delicious, an awesome dinner for a cool night!

Source: East Hampton Clam Chowder, Barefoot Contessa Family Style

Ingredients

12 tablespoons (1 ½ sticks) unsalted butter, divided

2 cups chopped yellow onions (2 onions)

2 cups medium-diced celery (4 stalks)

2 cups medium-diced carrots (6 carrots)

4 cups peeled medium-diced boiling potatoes (8 potatoes)

1 ½ teaspoons minced fresh thyme leaves (½ teaspoon dried)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 quart (4 cups) clam juice

½ cup all-purpose flour

2 cups milk

3 cups chopped fresh chowder clams (1 ½ pounds shucked clams)

Directions

Melt 4 tablespoons (½ stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Winter Squash Soup with Gruyère Croutons

I love autumn, and this soup captures the flavors of the season! This simple recipe was a great way to use the butternut squash and acorn squash I received in my CSA bag. As wonderful as the soup is on its own, the Gruyère croutons definitely add texture and flavor to the dish...well worth the effort. For a heartier comfort-food meal, pair with a grilled cheese sandwich.

Source: Winter Squash Soup with Gruyere Croutons, Bon Appetit, December 1996

Ingredients

For the soup:

¼ cup (½ stick) butter

1 large onion, finely chopped

4 large garlic cloves, chopped

3 (14 ½-ounce) cans low-sodium chicken broth

4 cups 1-inch pieces peeled butternut squash (about 1 ½ pounds)

4 cups 1-inch pieces peeled acorn squash (about 1 ½ pounds)

1 ¼ teaspoons minced fresh thyme

1 ¼ teaspoons minced fresh sage

¼ cup whipping cream

2 teaspoons sugar

For the croutons:

2 tablespoons (¼ stick) butter

24 ¼-inch thick baguette bread slices

1 cup grated Gruyère cheese

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage

Directions

For soup:

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made a day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Tuscan Tomato Soup

This summer season has yielded so many fresh tomatoes from my CSA. This wonderful tomato soup is a great way to use them and even freezes well to save some for later. This recipe can easily be made vegetarian by using vegetable stock instead of chicken stock.

Source: Tuscan Tomato Soup, Williams Sonoma Soup

Ingredients

6-8 slices French bread, 1 inch think

2 tablespoons extra-virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic, minced

3 pounds ripe tomatoes, peeled and seeded, then diced

4 cups chicken or vegetable stock

½ cup finely chopped basil leaves, plus 6-8 whole leaves for garnish

Salt and freshly ground black pepper

½ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 300 degrees F. Place the bread slices on a baking sheet and bake until lightly browned, turning once, 10-15 minutes total. Set aside.

In a large soup pot over medium heat, warm the oil. Add the onion and sauté, stirring frequently, until softened, 5-7 minutes. Add the garlic and cook until softened, about 30 minutes. Remove from the heat.

In a blender or food processor, purée the soup in batches, leaving a little bit of texture if desired, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.

To serve, place a slice of toasted bread in the bottom of each warmed bowl and sprinkle with a spoonful of Parmesan cheese. Ladle the soup on top and garnish with a basil leaf. Serve it immediately.

Barefoot Shrimp Bisque

Who doesn’t love a good bisque, especially when the weather turns cold? Bisques are soups made of cream and pureed seafood, often lobster or shrimp. Evidently, an authentic bisque uses crustacean shells that are “ground to a fine paste and added to thicken the soup.” No offense to the purists out there, but I’m quite content without any ground shells in my soup. This shrimp bisque is so flavorful, I don’t think you’d miss the shells!

For this Barefoot Bloggers recipe selection, chosen by Jennifer of Our Blessed Home, I used chicken stock instead of seafood stock, (simply because that’s what I had in my pantry). The pot of leeks, shrimp, Cognac, and sherry offered an irresistible and rich, lovely fragrance. Once all the elements of the pureed shrimp, half-and-half mixture, and simmered stock were combined, this classic soup was perfectly seasoned. This was a delicious and elegant dinner soup that we’ll enjoy again and again.

Source: Shrimp Bisque, Barefoot Contessa at Home

Ingredients
1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
¼ cup Cognac or brandy
¼ cup dry sherry
4 tablespoons (½ stick) unsalted butter
¼ cup all-purpose flour
2 cups half-and-half
⅓ cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 ¾ cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Chicken Chili

This dish was selected as part of the Barefoot Bloggers Recipe Challenge. I usually like beefy chili recipes, but I was willing to give this a try. After all, it is one of Ina’s recipes! I roasted the chicken ahead of time, so it came together pretty quickly, other than the simmering time.

The verdict? This lighter, healthier chili was tasty, but it wasn’t my favorite. I didn’t think it was spicy enough—I would probably add a chopped chipotle pepper.

Source: Chicken Chili, Barefoot Contessa Parties!

Ingredients
4 cups chopped yellow onions (3 onions)
⅛ cup good olive oil, plus extra for chicken
⅛ cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon dried red pepper flakes, or to taste
¼ teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
¼ cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving:
Chopped onions, corn chips, grated cheddar, sour cream

Directions
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into ¾-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Contessa’s Roasted Potato Leek Soup

Soup is comforting and wonderful, particularly when the weather shifts to colder temperatures. This recipe incorporates ingredients I love individually; combined, it creates a smooth, silky puree that is perfectly flavored.

Source: Roasted Potato Leek Soup, Barefoot Contessa Back to Basics

Ingredients
2 pounds Yukon gold potatoes, peeled and cut into ¾-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
¼ cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
½ cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
¾ cup heavy cream
8 ounces crème fraiche
¼ cup freshly grated Parmesan, plus extra for garnish

Directions
Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and ½ teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, crème fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and ¼ cup of Parmesan. Serve hot with an extra grating of Parmesan.

Cheddar Corn Chowder

How have I never made this recipe before? This Barefoot Bloggers selection is a classic soup, and with the autumn weather turning cooler lately, it is a perfect meal for the season. Bear in mind that with the olive oil, bacon fat, butter, and half-and-half, this is not a diet-friendly chowder, but it is oh so tasty! I cut the recipe in half, which still yielded a generous amount for the two of us. I was also able to use the fresh onions and potatoes from my CSA bag. Thanks to Jill of My Next Life for choosing this recipe.

Source: Cheddar Corn Chowder, The Barefoot Contessa Cookbook

Ingredients
8 ounces bacon, chopped
¼ cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (½ stick) unsalted butter
½ cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Carrot Soup with Orange and Ginger

On our first night of vacation in Maui, Hawaii, we had carrot ginger soup as part of our dinner. McHubby loved it! Now that we’re back home, I wanted to make the soup that reminded us of our first dinner on the beautiful island. This recipe wasn’t exactly like the soup we had on Maui—this one adds the flavor of orange zest and juice. This soup was very easy to make. I also added some honey to cut the acidity.

Source: Carrot Soup with Orange and Ginger, Williams Sonoma Soup

Ingredients
3 tablespoons olive oil
2 leeks, including tender green parts, thinly sliced
1 red potato, about ½ pound, peeled and coarsely diced
1 ½ teaspoons peeled and minced or grated fresh ginger
5 cups chicken or vegetable stock or prepared broth
½ cup fresh orange juice
2 teaspoons grated orange zest
Salt and freshly ground white pepper
Thin orange slices for garnish (optional)
Fresh mint sprigs for garnish (optional)

Directions
In a saucepan over medium heat, warm the oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato, and ginger and sauté until the vegetables are just softened, about 5 minutes longer.

Add the stock, cover partially, and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a handheld blender in the pan until the desired consistency is reached. Return the soup to medium heat and stir in the orange juice and zest. Season to taste with salt and white pepper.

Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint.

Portuguese Chouriço and Kale Soup

The first day of autumn was a few days ago, on September 22nd. Since then, the weather has started getting a little cooler. In fact, today is a cool, gray, rainy day—the perfect inspiration for a hearty soup. I used garden fresh kale from our latest CSA bag, and I used Mexican chorizo, since that’s what was available at my supermarket.

There are differences, though, between Mexican chorizo and Portuguese chouriço. Chorizo can be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers. Mexican chorizo usually has the consistency of ground beef, though drier, due to the high chile powder content. Another similar type of sausage is linguiça, which is a form of Portuguese cured pork sausage seasoned with onions, garlic, and paprika. Both the linguiça and chouriço are made from pork, both have the basic same spicing, but linguiça is cured with red wine and more paprika, neither is smoked but air dried to firm them up and both have to be cooked. Both linguiça and chouriço are solid, while the Mexican chorizo is very different in texture—softer and mushier.

The delicious, hot, steaming bowl of soup on this damp autumn day really hit the spot. The combination of healthy ingredients simmers into a spicy and flavorful comfort food.

Source: Portuguese Chouriço and Kale Soup, Rachael Ray

Ingredients
2 tablespoons extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chouriço, casing removed
1 quart chicken broth
Warm, crusty bread

Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

Contessa's Cream of Tomato Soup

Looking at all the tomatoes in my pantry from the CSA share, I was inspired to make soup. Barefoot Contessa never lets me down! Don’t fret about the long list of ingredients—I actually already had most of these items on hand. The preparation is easy and comes together quickly. Using the medium blade on the food mill ensures a perfect texture for this great summer soup.

Source: Cream of Fresh Tomato Soup, Barefoot Contessa Back to Basics

Ingredients
3 tablespoons good olive oil
1 ½ cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 ½ teaspoons sugar
1 tablespoon tomato paste
¼ cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt

2 teaspoons freshly ground black pepper
¾ cup heavy cream
Croutons, for garnish

Directions
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

French Onion Soup

We have received so many fresh sweet onions from our CSA share that I developed a craving for some French onion soup. According to Wikipedia: “Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century.” This is a classic comfort food, with the wonderful sweet flavor of caramelized onions topped with fresh crusty baguette slices and browned, melted cheese.

I used sweet yellow onions instead of red onions, since that’s what I had, and I bought farm fresh leeks and a baguette from the farmer’s market. The process of caramelization requires a bit of patience—it takes about 30-45 minutes to allow enough time for the sugars in the onions to develop and brown, but that’s what gives the sweet, complex flavor in this soup.

While beef stock is the traditional way to make this soup, you could substitute chicken stock for a lighter version or vegetable stock for vegetarian.

Source: French Onion Soup, Williams-Sonoma Soup

Ingredients
2 tablespoons vegetable or olive oil
4 large red onions, thinly sliced
¼ teaspoon sugar
4 leeks, including tender green portions, thinly sliced
2 garlic cloves, minced
8 cups beef or chicken stock or prepared broth
½ cup dry white wine
1 bay leaf
½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme
Salt and freshly ground pepper, to taste
12 baguette slices, each ¼ inch thick
¾ cup shredded Gruyère or Comté cheese

Directions
In a large non-aluminum saucepan over medium-low heat, warm

the oil. Add the onions and sauté, stirring occasionally, until wilted, about 15 minutes. Add the sugar and leeks and continue cooking, stirring frequently, until richly colored and caramelized, 30 to 45 minutes. (You may need to increase the heat to medium to add some color at the end.)

Add the garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season with salt and pepper. Remove the bay leaf and discard.

To serve, preheat the broiler. Ladle the soup into individual flameproof soup bowls. Place 2 or 3 slices of bread on top of each bowl and sprinkle with the cheese. Slide under the broiler about 6 inches from the heat element. Broil until the cheese is bubbly and lightly browned, 3 to 4 minutes. Serve immediately. Serves 4 to 6.

Gazpacho

I have to admit that I’m not a great fan of gazpacho—I’m just not a fan of cold soups, in general. I do acknowledge that gazpacho is such a healthy summer option, though. So in the spirit of trying recipes that one may not typically choose as part of Barefoot Bloggers, I thought I would give it a go. This recipe was selected by Meryl of My Bit of Earth.

This is a light, fresh, tasty gazpacho that can’t be any easier to prepare. There’s no actual cooking involved at all. It’s just a matter of rough chopping the veggies, tossing them in the food processor (one at a time), and stirring together with the remaining ingredients.



Source: Gazpacho, The Barefoot Contessa Cookbook

Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
¼ cup white wine vinegar
¼ cup good olive oil
½ tablespoon kosher salt
1 teaspoon freshly ground black pepper

Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.