Archive for the ‘Soup’ Category

Spring Feasts

April 19th, 2019 No Comments

    Just living is not enough… one must have sunshine, freedom, and a little flower.”  . ~Hans Christian Andersen     First, a few delectable moments of spring from last weekend. While we sisters visited inside our little rented getaway house, outside these beauties in the front yard opened up during the night. What a gift! I love how they arrive while everything else is still gray and brown around them, an appreciated contrast. Contrast is an interesting thing,

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Coconut Red Lentil Soup

March 13th, 2019 3 Comments

  Cheery and light, this is a great soup for any season.     But first, a few more pictures of SNOW. Keweenaw Peninsuala style, that is, as in 274 inches this year (yep, that’s right…nearly 23 FEET of snow!). So far.        These are not drifts from the wind or snowplows…it’s just snow. Somewhere back there through the tunnel is a door to the house. Needless to say the Great Bear Chase ski marathon was not cancelled due

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Hungarian Mushroom Soup

February 5th, 2019 4 Comments

  The warm weather of the weekend brought everyone out of the woodwork. Some items don’t fit in our little freezer-cooler so they live in the snow, apparently it piqued the interest of a small neighbor in the hood who took advantage of the higher temperatures and ventured out from their subnivian homes to find some snacks. There’s an amazing world of activity under the snow, insulated from the cold and hidden from many predators.     Kids in bright

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African Peanut Soup

January 9th, 2019 6 Comments

  We made a version of this soup in the Deli but I seem to have misplaced the recipe so I’ve been trying to recreate it lately. I started with the basic ingredients of a classic peanut soup—peanut butter or ground nuts with sweet potato and tomato—then went from there. The recipe is based on soups common in western Africa, but interestingly those three ingredients originated in the Americas.   Peanuts probably originated in Brazil or Peru where there are

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Watermelon Gazpacho

July 17th, 2018 2 Comments

    Yep. It’s summer.  Sultry, steamy, sunny, sizzling, sweaty and sometimes stifling…if it were any more humid last week the air would have simply transformed to water and we would have been left to fend for our gill-less selves in the new ocean. In these days of Deep Summer I walk by the bundles of skis by the front door, tidily packed in their bags for the warm-season storage, and that time of peace and exercise seems an elusive world far out of

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Soups!

January 31st, 2018 7 Comments

. Something old, something new, something gifted and something almost-but-not-quite-blue. There’s been a lot of great reading here in the North Woods.  Life is good.      Soups! It’s the time of year when a Simmering Pot can be one of your best friends—providing warmth and good smells while slowly transforming ingredients into tasty sustenance, they are our kitchen’s ‘external stomach’ partially digesting our food so we spend less calories on digesting and more calories on having bigger brains.  Healthy as raw

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Spiced Blueberry Soup

December 13th, 2017 2 Comments

. Beginning in Sälen and ending in Mora, Sweden, the 90 kilometer Swedish Vasaloppet is one of the largest ski races in the world.  Tens of thousands of skiers pilgrimage to Sälen in mid-March to ski, enjoy the spectacle, and some to winter camp along the race course in a good spot to cheer on the racers.  During the week prior to the Vasaloppet between 50,000 and 80,000 people ski the course as a fun family event leading up to

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Squash Soup with Lemongrass and Corn

October 18th, 2016 2 Comments

  This is a full-flavored simple soup for a fall day, and especially great for the dreary chill that arrives in this part of the northern hemisphere as we shift into late October.  And it’s orange.  That should cheer up nearly anyone.     I roasted and froze corn in August and was happy to use it up in this soup.  Fresh corn would work well too—it might not have the roasty flavor but it would make a smoother puree than the

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Calcutta Curry Soup

April 5th, 2016 8 Comments

  Red Lentils—one of the most colorful legumes around.  They’re nutritious, delicious and they cook fast if you need some quick protein in a meal.  Check out World’s Healthiest Foods for an afternoon read on these adorable orange delights.  They’re best if rinsed numerous times before cooking: pour water into a bowl with the lentils, stir and swish everything around, then drain and repeat a few times until the water is mostly clear.  Rinsing will help remove the dust as

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Adobo Black Bean Soup

January 20th, 2016 6 Comments

  This was another hearty soup from the deli days.  The cinnamon and clove really help build the layers of flavor, not to mention they smell heavenly while simmering.  The ingredients and flavors are of a Mexican móle or adobo with the cocoa, oregano and clove.  We used to call it a Mexican Black Bean Soup but I’ll change it to Adobo to be a little more specific.  The cumin-coriander dynamic duo mixes well with cloves and cinnamon, it’s that blurring of sweet

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Cure-All Chicken Soup

November 3rd, 2015 4 Comments

  I cannot stop eating this soup.  It’s brothy, spicy, and loaded with all the good things. I suppose I have to include a disclaimer about the name so I’m not practicing medicine without a license …but you’ll want to be stocked with ingredients as the cold winds of November blow in, especially for anyone north of the 40 degrees latitude.  Just sayin’.  Boil those chicken bones and freeze the stock, you’ll be glad you did.  They’ve been doing studies to determine what

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Spring Pea Soup

April 14th, 2015 No Comments

  Yay, another pea soup!  I knew that was what you were going to say.  We’ve had a week of spring-emerging: from chill to rain to sunny days which means the buds and grass are finally beginning to explode in greenery.  I even saw blooming wildflowers in the woods on my walk yesterday.  And spring means green soup, yes? Green it is.   The bones of this recipe were resurrected from a 1984 Café Beaujolais cookbook by Margaret Fox.  My friend Frances passed

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Minnesota Wild Rice Soup

February 3rd, 2015 Comments Off on Minnesota Wild Rice Soup

  A few more shots of ABR in Ironwood, Michigan.  Datsa lotta wood.     I forgot to bring my coffee cup out to the ski-in cabin the first night so I made it in a jar in the morning.  The heavy cream went in first and the coffee on top—a beautiful little melding point.  Note the wood stove in the background.   While we’re at the remote cabins at ABR we use a small insulated bag for the ‘refrigerated’ items like cream, cheese,

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Nutritional Yeast

January 27th, 2015 5 Comments

  The International Paralympic Committee’s Nordic Skiing World Championships, right here at Telemark Lodge in Cable, Wisconsin near our winter home-base.  The paralympic equivalent to the World Cup, this is the championships for athletes from around the world competing in biathlon and cross country skiing.  It’s incredible to be this close to world-class skiers, watching their smooth techniques and stamina, and all of this combined with the phenomenal spirit of individuals overcoming the challenges of missing limbs or being visually impaired.

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Kale Sausage Soup

January 6th, 2015 No Comments

  This may be a good meal for the post-holiday recovery.  Brothy with good protein and the vitamin punch of kale, your liver will thank you.  This is also a favorite of my friend Mary Kay and one that we’ve eaten as she’s been on this stem cell transplant journey.     This is frozen kale from my garden— no special technique, I just picked the leaves, put them on a plastic bag and wedged the bag in the freezer.  They then shatter into

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Potato Dill Soup

October 21st, 2014 No Comments

  October days are either stunningly orange with sunlight filtered through turning leaves, or it’s grey, rainy and chilled giving us a hint of the November to come.  This potato soup with a tang of buttermilk, yogurt and dill seed will not let you down during this season.  There is something about being cozy and eating hot soup while watching the squall outside that increases our appreciation for the warmth.     I’ve been buying up my winter supply of root veggies

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Fassolada

September 4th, 2014 No Comments

  Another soup from the deli days. It was awesome in summer because the vegetables and herbs could be local and fresh, but also pretty tasty in the winter when you needed a substantial bowl of chow.  Fassolada is a Greek stew (sometimes called their national soup) made with white beans, tomatoes and other veggies.  I added feta cheese and tweaked it here and there…hearty and scrumptious.     Beans! My friend, musician, and market producer Hannah Breckbill gave me some heirloom beans that

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Cucumber White Gazpacho

July 15th, 2014 2 Comments

  Before we get to refreshing cucumbers, here are more photos from the Willow Gathering in June.  These are from classes led by the two Danish instructors Ane Lyngsgaard and Eva Seidenfaden.         You can see the soaked willow on the floor in the background.               The booklet describes Baskets4Life, a group of Danish weavers that converge twice a year for one week to stretch themselves to new dimensions of their art and to thoroughly enjoy

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Mushroom Wild Rice Soup

March 26th, 2014 No Comments

  This was a Comfort Meal in the deli, a bowlful of both Brothy and Filling.   It’s another soup with the tangy buttermilk-secret-ingredient, added at the end when the soup has cooled slightly (so it won’t curdle) and with the addition of a little baking soda to reduce the acidity (so it won’t curdle). The baking soda trick can also be used is to make beans more easily (and quietly) digestible.       Tamari is a great addition

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Creamy Mexican Potato Soup

January 8th, 2014 5 Comments

  Hot soup in the cold days of January—it’s never a bad idea.       We are knee deep in the process of prepping and amassing supplies for the annual trek north.  Pulling skis out of hibernation for waxing, dragging out sleeping bags and the camping stove, changing oil on the vehicle, finding catsitters, taking inventory of canned and frozen foods so I can make the menu plans for the cabins, and cooking piles of dishes to be frozen

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