We were invited to a Turkish-inspired dinner party. We brought a Turkish Carrot Soup and Stuffed Sweet Peppers. Here are the recipes for the Turkish Carrot Soup and the Stuffed Sweet Peppers.
Archive for Soup:Vegetarian
Persimmon and Pomegranate
Today, we worked with two unusual ingredients –
| hachiya persimmons which we prepared in a steamed pudding, |  |
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and pomegranate which we prepared in a soup. |
Here are the recipes.
Squash and Kale
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Today, we prepared an elegant squash soup accented with dry sherry. We also served blanched kale, chopped finely and graced with sauce Mornay, a classical cheese sauce. |
Here are the recipes.
Tomatoes and Okra
Today, we prepared heirloom orange tomatoes into a tomato sorbet. This savory dish is served in fancy meals to clean the palate in between courses.
We also prepared heirloom red tomatoes into a more traditional tomato-potato cream soup.
Our town of Northfield was hit hard by hail a few days ago. Many tomato gardens were damaged and tomatoes had to be harvested. We prepared oven-dried tomatoes to show what could be done with the unexpected harvest. We served the dried tomatoes in a cracker and sour cream canape.
Finally, we prepared stir-fried okra, lightly salted and without the slimy texture that turns many people away.
Here are the recipes.
Cream of Rutabaga Soup
Today, we cooked rutabaga with sautéed onions in homemade vegetable broth, pureed the rutabaga and onions, and then enriched the soup with cream. The soup was flavorful and light, a welcome treat on a rainy day.
Here is the recipe.
Tuscan Cabbage and Bean Soup (Ribollita)
Today, we prepared Ribollita, a hearty Italian soup. We paired Tuscan cabbage (aka lacinato kale, dino kale) with cannellini white kidney beans, supported by onions, celery, carrots, potatoes, and tomatoes. We finished the dish with Italian peasant bread, a splash of olive oil, and a sprinkling of parmesan cheese.
Here is the recipe.
Mulligatawny Soup (Mullagatani)
Today, we featured an Indian soup which has developed western characteristics. Mullagatawny soup involves classical Indian cooking methods like caramelized onions, curry powder, red pepper, and cilantro. It also features western methods in the form of pureed vegetables and heavy cream.
We prepared the soup with a curry powder that we mixed from several whole spices, turmeric powder, and cayenne pepper powder. The soup was served with ciabatta rolls.
Here are the recipes.
Tom Yum Soup and Other Thai Classics
Today, we had a guest cook, Khun Sunee, who is a visiting scholar at St. Olaf College and a culinary teacher in her native Thailand. She was assisted by Tong, a St. Olaf student from Thailand.
In such capable hands, we produced three dishes that can constitute a complete meal. For starters, we served Tom Yum Tofu Soup, a sour and pungent soup with tofu and mushrooms. For the main course, we had Pad Thai, a stir-fry rice noodle dish. Finally, for dessert, we offered Kluay Buat Chee, or banana in a sweet coconut syrup.
Here are the recipes.
Chicken Broth
A great soup begins with simple ingredients — some meat, vegetable or seafood with water and salt. Today we start with a chicken broth and then enhance it to prepare a family of delicious soups. Happy New Year!
Here are the recipes involving chicken broth.
Here is the recipe for a rich vegetable broth that can substitute the chicken broth.
Luigi Cooks 