Turkey Tom Ka Gai Soup

1 T safflower or grapeseed oil

½ C shallots, peeled and sliced

¼ C fresh ginger, minced or grated

2 garlic cloves, minced

1 (3-4inch) stalk lemongrass, slit down the middle lengthwise and gently pounded with the back of a knife to release oils

3 C turkey broth, preferably homemade

1 (13oz) can coconut milk

3 T fish sauce

3 T fresh lime juice

1 t sugar

½ – 1 serrano pepper, sliced (taste to determine heat of the pepper)

4 oz shiitake mushrooms, sliced

1 ½ C cooked turkey, cubed (preferably white meat)

Fresh Thai basil, mint and/or cilantro, chopped

Heat the oil in soup pot over medium low heat. Add the shallots, ginger, garlic and lemongrass. Stir and cook 1-2 minutes, until fragrant. Add the broth, coconut milk, fish sauce, lime juice and sugar. Cover and bring to a gentle simmer. Add the peppers, shiitake and turkey; simmer until mushrooms are cooked, about 10 minutes. Ladle into bowls and serve with a generous amount of fresh chopped herbs. Serves 4. 


Cool as a Cucumber Chilled Soup

Quick to prepare and ever so cooling in the hot weather, this chilled soup belongs in every refrigerator. If you prefer a soup with more texture, don’t blend it as long. Using unpeeled cucumbers will give the soup a beautiful light green color.

2 medium cucumbers, peeled and sliced (leave unpeeled if using English/burpless/seedless)

¼ C plain yogurt- whole milk, low-fat or Greek

½ C buttermilk – whole milk or low-fat

1 T shallot, minced

1 t garlic, minced

1 T fresh squeezed lemon juice

1 t maple syrup

½  t ground cumin, cardamom or coriander

¼ t cayenne pepper (optional)

1 T fresh dill

Chopped fresh dill or chives – for garnish

Lay the cucumber slices on a tray or sheet pan lined with paper towel. Salt the cucumbers and let them “sweat” for 20 minutes to let them release moisture.

In a blender or food processor, process all the ingredients until smooth. Taste for salt and pepper. Chill at least one hour or overnight. Ladle into bowls and garnish with fresh herbs. Serves 3-4.


Soupe au Pistou

This is France’s spring/summer equivalent of Italian Minestrone. Since the list of vegetables is long, just use what you have on hand, including a different bean and/or pasta. As summer vegetables become more prolific, you can use a variety of beans and squash.

1 small onion, chopped

3 tablespoons olive oil

Vegetables – pick and choose based upon your availability:

2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained

2 small celery stalks, cut into 1/2-inch pieces

1 medium carrot, cut into small dice


1 small zucchini, cut into 1/2-inch pieces

1 small yellow squash, cut into 1/2-inch pieces

2 small tomatoes, chopped or ½ can (15oz) diced tomatoes

3 small red bliss potatoes, cut into ½-inch pieces

1 C fresh or frozen green beans, cut into ½ inch piece

1 C fresh or frozen peas

1 can (15oz.) small white beans, such as navy, rinsed and drained

5-6 C vegetable or chicken broth

1 Parmesan rind, about 1 by 3 inches
 (-optional)

¼ cup small pasta, such as elbow, small shells, ditalini or stars (-optional)

Sea salt and pepper to taste

Pistou – if fresh herbs are not available, top the soup with a bit of fresh lemon zest

1 C lightly packed basil leaves (can substitute parsley or cilantro)

1-2 cloves garlic

1/3 C grated parmesan

¼ C olive oil

Soup: Heat oil in a large pot over medium heat. Add the onion, leeks and celery. Cook, stirring occasionally, until vegetables are soft and golden in spots, about 10 minutes. 


Stir in zucchini, squash, tomatoes, potatoes, green beans, broth, and Parmesan rind. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. Stir in beans and simmer, covered, just until warmed through, about 2 minutes. Remove rind. 


Pistou: Pulse together the basil, garlic, Parmesan, and oil in a food processor to a loose paste. Season with sea salt and pepper.

Serve each bowl with a small dollop of pistou. Serves 6-8.


Chilled Blueberry Soup

This sweet and creamy blueberry soup is a delightfully refreshing treat during the spring and summer months. Makes 4 servings

 

4 C fresh blueberries

1 C orange juice

½ C sugar

1/4 t ground cinnamon

1/8 t salt

1 T fresh lemon juice

1 pint half-and-half

Mint sprigs for garnish

 

Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool. Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.

 

Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.

 

 

 

 

 


Green Garlic Soup

green garlic

 

 

Green garlic is available for a very brief time in the spring and mainly at farmer’s markets. It resembles green onion (scallions), but has a flat, rather than tubular green top. Get it while you can! This recipe will serve six. Adrienne demoed it during our allium month, May 2016.

2 bunches green garlic (about 6-8 stalks)
1 good-sized onion
1 medium potato, such as Yukon Gold
2 T olive oil
4 C vegetable stockgarlic
salt & pepper
¼ C heavy cream
chopped chives for garnish

Prepare green garlic: Slice green part lengthwise and run under cold water to get out any grit. Remove root. Cut entire stalk and bulb into chunks and set aside. You should have about 3 C of green garlic. Peel and cut onion into chunks; you should have 1 C onion chunks. Wash and cut potatoes into chunks; you should have about ½ C potatoes. In a large pot or pan, heat olive oil over medium heat. Add all your vegetables. Reduce heat to low and cover. Cook 20 minutes until vegetables are soft. Add stock, salt, pepper. Cook another 10 minutes. Remove from heat and let cool. Using an immersion blender or a food processor, puree soup mix. Taste for seasoning, adding salt and pepper as needed. Add heavy cream and process until incorporated. Serve hot, garnished with chives.