Cream of Steak Soup

This was on the menu of a San Francisco restaurant.  

I believe they grilled the meat for extra flavor.

1½ - 2 lb round steak, sliced into thin strips

½-1 C butter                              1 large can tomatoes, diced

1 C flour                                    3 qts beef broth

5 stalks celery, diced                1 T Worcestershire sauce

2 large carrots, diced                salt and pepper to taste

1 large onion, diced                   

½ lb mushrooms, chopped          1½ C half and half

            Slowly brown beef in a large heavy pot with some of the butter.  Add raw vegetables, rest of the butter, and the flour.  Mix well and cook for 10 minutes or until the butter incorporates.  Add tomatoes, broth, and seasonings.  Simmer for about 1-1½ hours or until meat is tender.  Stir occasionally to keep from sticking to the bottom of the pan.           

            Add cream and cook for 5 more minutes.

          This soup can be frozen for later use.  If it gets too thick, add more broth or water; then adjust seasonings.

Cream of Broccoli Soup

This is another recipe from a faculty potluck.  Teachers are great cooks, too.

1 Tbsp butter                              ½ tsp nutmeg

1 medium onion, chopped           1 can cream of mushroom soup  

1 C broth                                    1 C sour cream

1 10 oz frozen chopped broccoli, slightly thawed 

           OR 2 C fresh broccoli, cooked and chopped

In saucepan, sauté the onion in the butter until softened.  Add the broth, broccoli, and nutmeg.  Bring to a boil.  Cover and simmer for 5 minutes.  Pour hot mixture into a blender with some soup.  Hold lid down tightly and blend on high speed until smooth or to your desired amount of chunkiness. Add sour cream and blend again for 5 seconds.  (I leave some chunks, using an immersion blender.)

Serve hot or cold. (Nutmeg flavor shines better when heated.)  This soup mellows and tastes better if made at least 24 hours before serving.  May be stored in the refrigerator up to a week.                                              Serves 6           

Curried Lentils with Coconut Milk

This has a delicious flavor.  Including both green and red lentils with the coconut milk give it a unique taste and texture.  (But you can use all red or all green and adjust timing accordingly.  Green takes longer than red.)  This recipe barely serves 3.  Double for some leftovers.  I love Basmati rice and this recipe goes well with it.  Find it at TJ's and follow the directions on the package.  Otherwise, I mix it half and half with short grain rice and cook it in the rice cooker.

3	Tbsp extra-virgin olive oil
1	Tbsp minced peeled fresh ginger
2	garlic cloves, minced
1	shallot or small onion, minced
½	tsp ground coriander
1	tsp cumin seeds or ground cumin
1	tsp ground turmeric
½	cup French green lentils,* rinsed separately from the red
1 ½	13.5-oz can unsweetened coconut milk cup red lentils (they're really orange, not red)
	kosher salt
	Cooked basmati rice, plain yogurt, chopped fresh cilantro,

In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot, coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.

Add the green lentils*, coconut milk, and 1 tsp kosher salt, then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer for 10 minutes, stirring now and then.  Add the red lentils and cook until all lentils are completely soft, about 20-25 minutes more.  Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.  Season to taste with salt.

Serve the lentils hot over basmati rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro or mint. A side of naan is nice, too.

*I've found the French green lentils and red lentils in bins at Safeway.  TJs has bags of red ones.

This recipe came from here.   Food52 has been a great source for recipes lately.  Check them out.

Eileen's Split Pea Soup with Ham

I had a split pea soup recipe that I loved.  But when I went to look for it, I couldn't find it.  It was similar to this, as I recall.  This worked out just fine.  I prefer ones that are not blended, especially with carrots, as they seem to have an unusual color and an odd flavor.  

1 Tbsp olive oil

1 medium onion, chopped

½ lb. chopped ham, (Smithfield package)

1 lb. split peas, sorted and rinsed

6-8 cups water/ low-sodium chicken broth*

3 carrots, sliced about 1/8-1/4” thick

Heat olive oil and sauté onion until softened.  Add ham and brown slightly.  Add the drained peas and the chicken broth/water.  Cook for about 30-40 minutes, then add the carrots.  Cook until the carrots and peas are tender, about 15-20 minutes more.  Season as necessary, but ham will add some saltiness.

*chicken broth gives it a richer flavor.  Use at least partial chicken broth.  Add more water if it is too thick.

Chickpea and Cilantro Stew with Cumin Croutes

Two cumin croutes in bowl

Stew over the "crusts"

Stew with avocado and cilantro garnish

I found this recipe when I found the Turkish Lentil Soup, which I really liked.  I didn't try this recipe until after I had made the Moroccan Chickpea Chili.  The cumin croutes (which means crust in French)  was part of the reason I delayed making it.  But I think those really MAKE this recipe.  I used a sourdough baguette and made 2 each plus extras for any leftovers.  So I needed more oil and cumin mix, too.  If you don't care much for cumin, you may want to reduce the amount or omit it.  It is pretty strong, but I love cumin.
The lemon rind and juice really perk up the flavor so it is very lemony.  You may want to start with just 2 tablespoons of lemon juice.

I used a stick blender to process the stew just briefly. 

4 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
4 1/2-inch slices Italian or French bread --  (1 per serving)
   *      *      *     *     *
1 1/2 tablespoons extra virgin olive oil
1 large onion -- chopped
4 garlic cloves -- finely chopped
4 cups chicken or vegetable broth
2 cans 16 ounce canned chickpeas -- rinsed
1 cup packed cilantro sprigs
1 teaspoon grated lemon peel (about 1 lemon)
3 tablespoons fresh lemon juice (about 2 lemons)

1 1/2 cups chopped seeded fresh tomatoes or 1 15 oz can chopped tomatoes
Salt and freshly ground black pepper -- to taste

1. Preheat the oven to 375F. To make the croutes, stir together the 4 teaspoons
of olive oil with the cumin in a small bowl. Brush the flavored oil lightly over
both sides of the bread slices and arrange on a baking sheet. Bake in the
preheated oven for about 10 minutes, turning once, until toasted on both sides.
Set aside.

2. Heat the remaining 1 1/2 tablespoons of oil in a large skillet or Dutch oven.
Add the onion and saute over medium heat, stirring occasionally, until softened,
about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the
broth and chickpeas and bring to a boil over high heat. Reduce the heat to low
and cook, covered, for 20 minutes to blend the flavors.

3. In a blender or food processor, process about half of the chickpea and broth
mixture with 1/2 C cilantro, lemon juice and lemon peel to make a smooth puree.

4. Return the pureed mixture to the pan with the remaining whole chickpeas and
reheat gently, about 2 minutes. Stir in the chopped tomatoes and simmer until
just heated through, about 2 minutes. Season with salt and pepper to taste.
Serve immediately so that the colors remain bright.

5. Place the cumin croutes in shallow soup bowls or on rimmed plates and spoon
the stew over them.

You may garnish with cubed avocados and cilantro.

 American Medical Association Family Cookbook, 1997 by Melanie Barnard and Brooke Dojny, et al

Nutrition:  453 cals, 116 cals from fat, 13g total fat, 2g
sat fat, 0mg chol, 978mg sodium, 69g total carbs, 13g fiber, 18g prot

Cheryl's Creamy Tomato Soup

This tastes a whole lot better than Campbell's.  It isn't that much more work.

¼ cup olive oil

1 large stalk celery, chopped

1 carrot, chopped

1 yellow onion, chopped

2 cloves garlic, minced

1-28 oz can crushed or diced tomatoes

1-14 oz can chicken broth

1 bay leaf

¼ cup fresh basil leaves

¼ cup fresh parsley leaves

2 Tbsp butter

½ cup whipping cream

Heat oil in saucepan and add chopped veggies, garlic, butter—saute stirring occasionally for 10-20 minutes.

Add tomatoes, chicken broth, herbs, seasonings simmer 1 hour (depends on how much time I have whether it cooks for an hour or not).

Remove from heat add cream and cool enough to puree with immersion blender. (Before I had an immersion blender, we ate it with chunks which was good, too.)

Turkish Red Lentils and Rice

This is a warming meal on a cool evening.  I love the flavors that the fresh mint and yogurt add to this soup.  You can also make a mint tea with the extra leaves.  Add a leaf or two to your cup of hot green or black tea.

Cucumber Raita or Tzatziki is a good accompaniment to this.  (See recipes in side dish.)

2 T olive oil                                                                       1 ½ C red lentils, rinsed#

1 medium onion, coarsely chopped                    1 15 oz can diced tomatoes w/liquid

1 carrot, peeled and sliced                                       1 ½ T tomato paste

1 celery rib, sliced                                                           

2 garlic cloves, minced                                               1 ½ C long grain rice, cooked

1 ½ T sweet paprika                                                      2 T fresh mint, chopped

¼ t cayenne pepper                                                     1 C plain yogurt

4 C low-sodium chicken broth                              1 lemon, cut into wedges

1.        Heat oil in a Dutch oven.  Add onion, carrot, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften and brown, about 6 minutes.  Add the garlic, paprika, and cayenne and cook, stirring, for 1 minute.

2.       Stir in broth and add lentils, tomatoes, and tomato paste.  Bring to a boil, reduce heat to medium-low and simmer partially covered, until lentils are very tender and almost completely dissolved, about 30 minutes.  Adjust the liquid if necessary, adding more if needed to acheve consistency of a very thick soup.

3.       Meanwhile, cook rice.

4.       Season lentils with salt to taste.  To serve, spoon the lentils over the rice and sprinkle with mint.  Serve with yogurt and lemon wedges in bowls for garnishing.

Per serving:  About 450 calories, 54 cal from fat, 6 g total fat, 1 g sat fat, 1 mg chol, 456 mg sodium, 80 g total carbs, 2 g fiber, 20 g protein

# available at Whole Foods in bulk

From American Medical Association Family Health Cookbook, p. 302, 1997

Eileen's Tortilla Soup

I love this soup because you can have it on the table in about half an hour.  Just keep your cupboard stocked with the basic ingredients, or substitute as needed.  Can be served with Mexican Rice

1 Tbsp oil                                            1 can tomato soup

1 small onion, chopped                       1  14 oz. can beef broth*

2 cloves garlic, minced                        1 tsp chili powder

1 4 oz. can green chilies, chopped       1 tsp cumin  

1 14 oz can diced tomatoes                1 tsp Worcestershire sauce            

1 14 oz can pinto beans                       2 C cooked chicken, cubed*

1 14 oz can of corn                              1 Tbsp cilantro, chopped         

Toppings:

1 package tortilla chips                     additional chopped cilantro

1½- 2 C shredded cheese (Mexican mix is good)

Sauté onion and garlic in oil in a 3-4 qt pot.  Add remaining ingredients (except toppings) to the pot.  Bring to a boil.  Simmer for 20 minutes.  Ladle soup into bowls and top with cheese, cilantro, and chips.

Other possible toppings:  sliced olives, chopped avocado, sour cream, lime wedges.

*A friend makes a vegetarian version of this using tofu and vegetable broth.

You could also substitute ground beef, etc. if desired.

Salmon Chowder

With the packages of smoked salmon in my freezer and the cooler weather, this is just perfect!  If you're looking for the smoky flavor, but don't have any smoked salmon, try adding some liquid smoke.  Start with 1/2 teaspoon, then add sparingly.

• 3 tablespoons butter or olive oil
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth 
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon dried dill weed
• 1 (16 ounce) can salmon, skin and bones removed (I used smoked salmon)
• 1 (12 ounce) can evaporated milk
• 1 (15 ounce) can cream-style corn

1. Melt butter in a large pot over medium heat.
2. Sauté onion, celery, and garlic until onions are tender.
3. Stir in potatoes, carrots, broth, salt, pepper, and dill.
4. Bring to a boil and reduce heat.
5. Cover and simmer 20 minutes.
6. Stir in salmon, evaporated milk, and corn.