creamy asparagus soup it’s my new obsession!


I know you’re wondering why creamy asparagus soup is my new obsession! I guess I have some explaining to do… Over the summer I went to a very popular restaurant for lunch with my sister in NYC. They served a 3 course prefix special, which if you can find in the city it’s your lucky day! As a first course, my sister ordered the sea bass kebabs, I ordered the asparagus soup (which I don’t think I have ever had) and this is where my obsession began. It was delicious. It was vegan yet so creamy, it was light yet satisfying and the flavor was full-on fresh asparagus. It was so good, my sister asked for a bowl to share it with me.

When I got back to Columbus it seemed it was all I could think about. While asparagus can be found year-round, its peak season is February to June with April being the prime month. Lucky for me asparagus seemed to be in abundance everywhere and super sweet. My recipe search began. I looked in cookbooks and online until I found something that might be close. The one I settled on is adapted from a Sara Moulton recipe.

As always, the first time I made it the way it was written, but then changed some things up a little. It’s so easy and comes together in less than an hour. It’s the kind of soup that’s fancy enough to serve at a dinner party, and simple enough you’ll want to make it all the time for everyday meals. It seems like I always have a container in my fridge and that’s because I do! In fact I had it for lunch today with some crumbled halibut on top leftover from dinner last night. Sometimes I add roasted asparagus tips or toasted pumpkin seeds. Sara adds croutons which I’m sure are delicious since croutons make everything better – am I right? New obsession number 2… Trader Joe’s chili lime seasoning which I sprinkled on top and added a nice little citrus little kick.

I can’t wait for you to try it… Enjoy!

Ingredients
2 pounds asparagus (about 1-1/2 bunches) rinsed very well
4 cups low-sodium vegetable broth
1 cup water
2 tablespoons extra-virgin olive oil
1 small diced sweet onion (about 1 cup)
1 small Yukon Gold potato (about 6 ounces), peeled and thinly diced
1 teaspoon kosher salt (or to taste)
2 teaspoons lemon juice
White pepper (I used ½ teaspoon)
Croutons, roasted asparagus tips, toasted nuts or diced herbs to serve on top

Directions
In an 8 quart saucepan over medium, heat the oil. Add the onion and cook until softened, about 5 minutes.

While the onions are cooking prep the asparagus… See photo for how to break the asparagus down. Snap or cut off the bottom woody ends of the asparagus. This is usually 1 to 2 inches. Then cut off the bottom tip of the woody end of the asparagus and discard. Keep the stem and set aside.

For the remainder of the stalk: cut off the tips of the asparagus and set them aside in a bowl, chop the stems into ½ inch lengths – set aside in another bowl.

When the onions have softened, add the broth and water and bring to a boil. Add the reserved woody ends to the liquid, bring back to a boil, reduce the heat and simmer for 15 minutes lightly covered.

Use a slotted spoon and take out the ends and place in a fine colander set over a bowl let cool about 5 minutes. While they are cooling, add the potatoes and salt to the stock and simmer until the potatoes are tender, 5 or 6 minutes.

Once cool, press on the asparagus ends to extract as much liquid as possible. Discard the ends. Place the liquid back into the soup pot. It’s okay if some onion comes along for the ride.

Add the chopped asparagus stalks, then bring the stock to a boil and simmer until the stems are blanched, about 5 minutes. Lastly, add the tips in and cook for another 5 minutes or until the tips are tender.

To puree

I used an immersion stick blender* which worked really well; blend until smooth. Stir in the lemon juice. Season with salt and pepper, and then continue cooking just until heated through uncovered for about 5 minutes. Divide between serving bowls and top each portion with topping of your choice.

*If you don’t have an immersion blender… working in batches, transfer the mixture to a blender and carefully blend until smooth, transferring the soup as it is pureed to an empty saucepan.

Mushroom Barley Soup with Flanken… Just the way my mom always made it!


Mushroom Barley Soup with Flanken… Just the way my mom always made it! Walk into any Jewish deli and you will find Mushroom barley soup on the menu. If you are lucky, it will have flanken (short ribs for the unfamiliar). That’s the way my mom always made it. If you don’t live near a Jewish Deli (like me here in the Midwest – miles and miles, and miles away) don’t worry, I’ve got you covered! Even though the sun is shining today, and even though Passover is just a couple of weeks away and you are trying to rid your house of breads and grains, I am going to share my mother’s recipe with you! It’s super easy, tastes great and is so satisfying; it’s a meal all on its own. With this never-ending winter I think I have made this soup at least a dozen times and once you try it, you will too. Why have I made it so much?

In Ohio, we can get every type of weather all in one day – I kid you not. Last Thursday for example, I woke up and the sun was shining. It was quickly replaced by clouds, a mist of rain and then fog set in. As I drove to an appointment, it was hailing so badly I wondered if it would ruin my car. The worst of it was the white out of snow! Really?! By the time I got home, all I wanted to do was get in my pajamas, get under my covers and warm up (preferably with a steaming hot bowl of soup and an old movie on television). It was a Meshugah (me-shu-ga) day for sure! FYI… meshugah is Yiddish for crazy or nuts!

The only thing keeping me going was the thought of the mushroom barley soup with flanken I had waiting for me at home. It’s hearty like a stew, satisfying, and not too heavy. It’s the kind of soup which my mother would say will warm your bones. And while it does warm my bones, it also warms my heart thinking about how my mom would spend the day in the kitchen cooking for us.

If you can’t find flanken, brisket or stew meat will work equally well. It’s an easy soup that just simmers away without much babysitting needed. This soup can be made without the meat as well with much less cooking time and all in one pot. I’ll include the directions at the bottom of the recipe. If you go vegetarian, omit the wine. BTW… the wine is my splash on my mother’s recipe and I use Manischewitz because it’s always on hand and I love to cook with it. Feel free to use another cooking wine if you like. Lastly, you can also adjust the amount and type of mushrooms you add. While this recipe makes a large quantity, a half recipe can easily be made and it freezes very well. So while the sun may be shining today, and you are busy cleaning, you can enjoy a bowl while prepping your house for the holiday (insert smiley emoji here)! Let me know how it comes out! Enjoy! p.s. it’s still freezing cold here in Ohio!

This soup makes about 10 to 12 servings and can easily be cut in half

2 – 3 tablespoons olive oil
8 cups chicken or vegetable broth (I like Imagine brand low sodium no-chicken broth)
4 cups of water
3 pounds of flanken (brisket or stew meat would work well also)
1 large onion diced (2 cups)
3 cups of carrots sliced into 1/2” rounds
2 cups celery sliced
1 cup pearled barley
16 to 20 ounces baby bella mushrooms cleaned well and sliced
4 ounces shitake mushrooms cleaned well and sliced
4 ounces oyster mushrooms cleaned well and sliced
½ cup Manischewitz wine (any flavor – I use whatever is on hand)
4 cloves of garlic minced (about 1 tablespoon)
3 bay leaves
small bunch of fresh dill (about ½ cup) tied with string
2 teaspoons freshly ground pepper
salt to taste

Heat 1 tablespoon of olive oil in a large frying pan. Add the flanken and cook over medium-high heat. If you leave the slices whole, brown them on each side. If you use brisket, cut the meat into 1 or 1½“cubes. I had the butcher cut the flanken off the bone and I browned it on all sides in batches. My mother always left it whole and then fished out the bones. That’s not for me but feel free to make it this way if you like.

In a large stockpot, add the broth and water and bring it to a boil. As each batch of meat is browned, add it to the stockpot. Bring it to a boil then when all of the meat is in the pot, lower the heat and simmer covered for at least 2 hours or until the flanken starts to become tender. While that is cooking prep the rest of your ingredients.

Once the meat comes out of the pan, add ½ cup of wine and deglaze the pan (click on this link to learn more about deglazing) making sure to scrape up all of the crispy bits on the bottom. Pour this off into a cup and set aside.

Into the same frying pan, add ½ tablespoon of oil into the pan and stir in the onion. Lower the heat to medium and cook stirring occasionally until the onion is translucent– about 10 minutes. Then add the celery, garlic and carrots and cook for another 5 minutes. Place the vegetables into a bowl and set aside.

Add another ½ tablespoon of oil into the pan and add the sliced mushrooms. Sauté until they have reduced by half also about 10 minutes. Turn off the heat and leave the mushrooms in the pan.

After the meat has cooked for two hours, add the barley, vegetables, mushrooms, bay leaf, dill, salt and pepper. Simmer an additional hour or until the meat is very tender. Add the wine and cook another 10 minutes then all that’s left to do is Enjoy!
  

For the vegetarian version:
In a large stockpot (about 8 quart) add 1 tablespoon of oil into the pot and stir in the onion. Lower the heat to medium and cook stirring occasionally until the onion is translucent– about 10 minutes. Then add the celery, garlic and carrots and cook for another 5 to 10 minutes stirring occasionally.

Heat a 10 or 12” frying pan on medium heat, add 1 tablespoon of oil and add the sliced mushrooms. Sauté until they have reduced by half about 10 minutes.

Add the mushrooms, broth, water, barley, bay leaf, dill, and pepper to the stockpot. Bring the soup to a boil then cover and lower the heat and simmer for about 45 minutes to 1 hour or until the barley is tender. Taste for seasoning and adjust accordingly.

 

 

 

 

 

Craving Comfort Food? Prescription: Ratner’s Potato Soup


If you are craving comfort food, my Prescription: Ratner’s Potato soup! It may not seem like good medicine, but I promise it is.

Last week was filled with ups and downs for me. It was bookended by two grandbabies being born to two different friends both named Lisa! Monday, I lost my driver’s license (not a big problem in the scheme of things, just a nuisance!) Tuesday, my coworker left work and headed to see her closest friend who is in hospice. I was out of sorts the rest of the day thinking about and praying for her. Wednesday, a dear friend of mine lost her father. Thursday, after four cold and very grey days, I tried to write, but realized I was just blocked and couldn’t. The bright spot to my week was seeing photos of two beautiful baby boys! Of course, I forgot to get a new license!

Friday, I went to the BMV (Bureau of Motor Vehicles) with an envelope containing my birth certificate, passport, social security card, and marriage license, everything to prove who I am. While sitting there 20 minutes or so, I leafed through my identity envelope, as I like to call it, and what do you think was wedged in my passport? My driver’s license – I had it all along! What it was doing in my passport is an entirely different story for another time. The good news is I caught it before waiting another half hour and being embarrassed at the desk when they called number 47!

I got into my car and said out loud… REALLY! What I knew for sure, is I needed something comforting for dinner and I knew just the prescription: Ratner’s potato soup! The only problem, Ratners was a restaurant in NYC that is now closed, and while they use to sell it in the freezer section of the grocery, they no longer do.

Now for the good news… I have the Ratner’s Cookbook and I can share it with you! Ratner’s was a Kosher Dairy restaurant on the Lower East Side of Manhattan for almost 100 years (97 to be exact!). They had the best everything and their soups, memorable and amazing.

To read more about the restaurant, click on the link http://unofficialmadmencookbook.com/blog/ratners-kosher-restaurant-the-harmatz-family-shares-memories-of-the-mad-men-era-a-recipe-and-giveaway/

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My recipe is adapted from The World Famous Ratner’s Meatless Cookbook by Judith Gethers and Elizabeth Lefft. I changed things to make it healthier and a little simpler without losing anything in translation. For example, I didn’t think the soup needed 1/2 cup of butter so I added a couple of tablespoons just to give it flavor. It is the only potato soup I have ever had, and in my opinion the best. The only thing missing from my dinner was an onion roll! For those of you who may have been to Ratners, you remember their delicious onion rolls! I will be trying to make those very soon, and will share them with you! Until then, enjoy this delicious and comforting potato soup.

Ingredients

6 to 8  potatoes, peeled and cut into 1″ pieces – I used Yukon gold (about 8 cups)
3 or 4 onions chopped to equal 3 cups
1 leek white and light green parts only to equal
1 cup 3 to 4 tablespoons light olive oil (evoo is fine too)
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped parsley
1/2 cup tomato juice
1 quart water
1 quart vegetable stock* (look for a clear vegetable broth, one without tomatoes)
1 quart water
2 teaspoons salt (original recipe 2 tablespoons salt – OY, can you feel your blood pressure rising?)
1/2 cup caramelized onions (made from the onions above)
1 tablespoon chopped dill
2 tablespoons of unsalted butter
1/4 teaspoon white pepper (black is fine too)
Fried onions (optional)

Directions
In a large frying pan, add 1 tablespoon of olive oil, a pinch of salt, and one cup of the diced onions. Cover and leave on medium heat for 15 minutes. After 15 minutes, uncover and keep cooking while preparing the rest of the soup. You may need to add another tablespoon of olive oil. The onions should not sauté dry. You want to break down the onions until they are soft, falling apart and golden brown. This step is to take the place of the baked onions* called for in the original recipe.

In a stock pot (Ratner’s called it a kettle!) add the remaining 2 cups of onions and two tablespoons of olive oil. Sauté until translucent then add the leeks. When the onions just start to brown, add the potatoes, carrots, celery, green pepper, parsley, tomato juice, vegetable stock, water and salt. Bring to a boil, lower heat and simmer, covered for 40 minutes.

The original recipe calls for blending the soup at this point. I remember the soup having some potato pieces in it and wanted that texture. With a slotted spoon, I took out about 2 cups of potatoes and set them aside. Stir in the caramelized onions, dill and pepper, blend thoroughly. I used a hand held stick blender for this. Then I added the potatoes back in to the soup. Add two tablespoons of butter, allow to melt and stir well. Finally taste the soup and check for seasoning. You may like more salt or pepper so feel free to add it a pinch at a time.

I served it with a sprinkle of fried onions on the top. It added a great textural crunch and for me, reminiscent of Ratner’s delicious onion rolls they served alongside! Enjoy!

Serves 10

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* The original recipe called for 2 quarts of water and no stock. I used a quart of vegetable stock for flavor since I cut the salt down from 2 tablespoons to 2 teaspoons, I felt it needed something more than water.

**BAKED ONIONS… I chose to use caramelized onions for a couple of reasons. First, the amount of butter added, second, I like the taste of caramelized onions and thought they would be a rich compliment to the soup. The original recipe called for ½ cup baked onions) If you would like to try it, the recipe is as follows:
1 cup clarified butter
3 lbs onions, peeled and sliced
Preheat oven to 350F. Stir butter into onions in a 9 x 13 baking pan. Bake for 1 1/2 hours, or until golden brown in color. Stir occasionally. Cool and refrigerate till needed. May be stored in refrigerator up to 2 weeks.

Photo of the menu compliments of The New York Public Library

An Unexpected Guest for Thanksgiving… Lentil Soup!

Last week we had an unexpected guest for Thanksgiving… lentil soup! We were in Virginia for the holiday and my sister-in-law Barbara went all out with the dinner. The table was filled with a bounty of people, and a bounty of food. There was two of everything! It was like Noah’s Ark as two by two dishes came to the table – even two pumpkin pies! I was happy I was able to contribute a little something and brought my cranberry sauce (luckily I brought two!). Now that I think about it, I brought two pans of stuffing, and two bottles of wine!

Dinner included a turkey of course, stuffing, vegetables, gravy, and a special sweet potato soufflé made by my niece Sara – all the usual stars of the show. To start the meal she served two soups, one butternut squash (with a nice kick of heat) and an unexpected guest – the lentil soup. It was delicious and a welcome surprise.

Yesterday I went to the grocery and bought a bag of lentils, carrots, onions, and celery. Basically this is all you need for the base. I always have vegetable stock and cans of tomatoes in my pantry so I was ready to go. This isn’t my sister-in-law Barbara’s recipe, maybe we’ll be lucky and she’ll share it with us! My recipe is a combination of a family recipe with a “splash” of extra vegetables and a little less lentils than most recipes. I’ve made variations of this for years and each time, it comes out great. This time I added a parsnip but if you don’t like parsnips leave them out or swap in a diced potato. At the end of cooking, I added a handful of chopped spinach but if you don’t like spinach leave it out or swap in kale. I have made it with water instead of vegetable stock – still good – it’s indestructible!

On a cold night I love lentil soup; it’s high in protein, a good source of fiber and magnesium, and a quick and easy soup to prepare. The next time you are at the grocery, pick up a bag of lentils – you’ll be thankful! With bread and a salad, this soup makes a whole meal, so don’t wait until next Thanksgiving to make it! Enjoy!

Ingredients
1 ¼ cup green lentils picked over and rinsed
2 tablespoons olive oil
1 large onion peeled and diced
2 carrots peeled and cut into small dice (equivalent to 1 ¼ cups)
2 stalks of celery diced (equivalent to ¼ cups)
1 – 28 ounce can of diced tomatoes
1 – 32 ounce container of low sodium vegetable stock
2 tablespoons fresh parsley minced
1 to 2 cloves of garlic minced
2 bay leaves
1 teaspoon kosher salt (more or less to taste)
1 teaspoon black pepper (more or less to taste)

Optional
1 parsnip or potato diced
handful of chopped spinach or kale
1 cup cooked elbow macaroni

Directions
In a large stockpot on medium heat, sauté the onion and garlic with the olive oil 10 to 15 minutes, or until translucent. Add the celery and carrots and sauté for 10 more minutes (if adding parsnip or potato, add at this time as well). Add the vegetable stock, tomatoes, bay leaves and lentils. Cover and bring to a boil. Reduce the heat and simmer covered for 1 hour or until the lentils are cooked through. Add the parsley, salt and pepper to taste. If you are adding spinach or kale, add it in at the end. Taste the soup to check the seasonings and adjust accordingly. This soup freezes great.

2 hours to prepare. Makes 8 to 10 servings

Soups on! Tuscan Vegetable Soup with Canellini Beans

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I truly have no story about this soup. It’s not linked to a family memory, favorite restaurant, or anything in particular. I was planning my husband’s birthday dinner last week and needed a starter to go with the meal. It was very cold outside so I knew I wanted to make a soup. My main dish was simmering away on the stove and I needed something quick. I searched online for mediteranean soups and came across this Tuscan Vegetable Soup from Ellie Krieger. It’s made with ingredients I had on hand, makes 6 servings and only took 30 minutes to make from start to finish. This seemed like a winner plus it got a review of 5 stars. I would like to add my 5 stars to that review! Enjoy!
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The recipe is adapted from Ellie Krieger’s Tuscan Vegetable Soup with a few changes. She uses zucchini which I didn’t have so I substituted two peppers and also boosted the amount of vegetables a little. The recipe called for thyme and sage which I also did not have so I used Herbes de Provence which contains both sage and thyme. All we need is parsley and rosemary and we have a song! You know Simon and Garfunkel…
Are you going to Scarborough Fair?
Parsley, sage, rosemary, and thyme
Remember me to one who lives there
She once was a true love of mine
I can’t be the only one that sings that when I’m cooking with these herbs. Am I?
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1/2 large onion, diced (about 1 cup)
2 to 3 carrots, diced (about 1 cup)
2 to 3 stalks celery, diced, (about 1 cup)
2 peppers cut into 1″ pieces (I used one yellow, one red but any combination is fine or use 1 small zucchini)
32 ounces vegetable broth
1 (28 ounce) can diced tomatoes
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
2 cups chopped baby spinach leaves (or combination kale, Swiss chard and spinach)
1 to 2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons herbes de provence*
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (or more to taste)
1/3 cup freshly grated Parmesan (optional)
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, garlic, salt and black pepper. Cook stirring occasionally until the vegetables are tender, about 5 minutes. Now add the peppers and or zucchini, mix and cook for a couple of minutes longer.Add the vegetable broth and diced tomatoes with the juice and bring to a boil. Add beans and cook for about 5 minutes, then add the spinach leaves and cook until it’s wilted, about 3 minutes more.Serve topped with fresh grated Parmesan, if desired.
*or 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
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