Tomato Zucchini Soup ~ 2 ways, and Cheese Toasts

Tomato Zucchini Soup ~ 2 Ways and Cheese Toasts
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
~~~~~~~~~~~~~~~~~~~~
Recipe provides 8 to 10 servings
Ingredients:
1/4 cup good, flavorful olive oil
1 cup diced carrots (about 2 medium size)
4 cups zucchini (about 3-4 medium size)
1 cup diced red onion
1 cup diced yellow or white onion
1 cup diced celery
6 cloves garlic (peeled and smashed)
2 to 3 Tablespoons fresh thyme leaves, stripped from stem
2 bay leaves
pinch red pepper flakes
4 cups crushed Italian peeled tomatoes, (approx. Two 28-ounce cans)
4 cups water or chicken stock/broth
2 teaspoons salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
2 cups heavy cream or whole milk (optional)
[You can reduce the amount of milk or cream, or omit it entirely for a Dairy-free soup]
For the chunky soup only: a splash of red wine or balsamic vinegar, shaved parmesan for garnish.

Method:
1. Choose a large stockpot with a covered lid, warm olive oil over medium-
high heat. Cook the vegetables with garlic, herbs and pepper flakes until
tender (about 10 to 12 minutes), covered with lid. Stir frequently so they do not brown or burn.
2. Reduce heat to medium, remove lid and add tomatoes and 4 cups of water or chicken broth/stock, bring soup to a boil, then simmer for 20
minutes. 
3. Season soup with salt and pepper remove bay leaves and taste for seasonings; adjust if necessary. Remove pot from heat.
4. At this point you may continue with the recipe to blend all of the soup, or half of it to make a smooth soup; or

For chunky soup: Add a splash of the vinegar, sprinkle with with shaved parmesan as garnish (Don't add milk or cream to the chunky version if you add the vinegar as it will curdle.)

For smooth soup: Carefully ladle half of the soup into blender, place lid on blender container, cover with a kitchen towel to avoid hot splatters, and blend for 2 or 3 minutes with the milk or cream (if using.) Serve hot.

Cheese Toasts:
Ingredients for each serving of toast:
2 slices sourdough bread
2 tablespoon creamy goat cheese
1 teaspoon butter

Spread goat cheese on one of the bread slices top with other slice to make a sandwich. Spread thin layer of soft butter on both surfaces of the outside of sandwich. Grill in a warm skillet or on a griddle (over medium heat), butter should gently sizzle as it is placed in the skillet or on the griddle. Cook for about 2 minutes per side until golden brown on both sides.  Remove from pan and allow to cool for a minute or two (for easier slicing), remove crusts from edges and cut each sandwich into 2 or 3 slices. Serve warm.
Enjoy! ~Mari

Recipes adapted from: 

 Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

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Italian-Style Sausage Soup with Kale (or Escarole, Swiss Chard, or Spinach)

Italian-Style Sausage Soup with Kale (or Escarole, Swiss Chard, or Spinach)
As shared from the kitchen of Once Upon a Plate
www.onceuponaplate1.com
4 or 5 servings
This recipe can be found on various sites on the internet; I've read that it is similar to The Olive Garden's "Toscana" soup, but never having tried the OG's Toscana soup, I can't confirm that. I've tweaked the recipe a little to make it more to my liking; I've put asterisks next to the things I changed; my changes are indicated by brackets.
Ingredients
3 links Italian Sausage [I use 8 ounces Italian bulk sausage]*
*2 medium size baking potatoes (Russet) cut into very large chunks,[I peel the potatoes first]
2 medium carrots, peeled and cut into large chunks
2 to 3 slices bacon, diced
3/4 cups onions, cut into medium small dice [I use yellow onions]
1 large clove of garlic, minced [I use 2 if they are smallish]
2 cups [loosely packed] kale, escarole, Swiss chard, or spinach [tough center stems removed, then coarsely chopped or sliced]
*2 Tablespoons chicken base (the paste kind which comes in a jar)
*4 cups water
[In place of the chicken base and water, I used 4 cups organic chicken broth/stock from the carton, and added 2 teaspoons of chicken base to enrich the stock,(optional)]
1/2 cup to 1 cup whipping cream (heavy cream)
*Note: I also added a couple of small pinches of whole fennel to the sausage meat as it was browning (optional)
Method: If using link sausage, remove meat from casings, brown sausage meat in large pot or Dutch oven, breaking up large chunks, until cooked through. Remove browned sausage and set aside. Drain fat from pot and discard. Add bacon to the pot and cook over medium heat, stirring until it begins to release some fat; then add onions and continue cooking over medium heat until onions are translucent and tender. Add garlic, stir in and cook 1 minute longer. Add broth/stock and optional 2 teaspoons of chicken base and potatoes & carrots (OR 2 Tablespoons chicken base, 4 cups water and the potatoes & carrots) Simmer 15 minutes. Stir in the sausage, kale or other greens. Simmer 4 minutes. Stir in cream and allow to simmer 1 more minute  until heated through, then serve.  Hope you enjoy!


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Roasted-Garlic Soup with Cheddar and Mild Green Chili

Roasted-Garlic Soup with Cheddar and Mild Green Chili

As shared from the kitchen of Mari @ Once Upon a Plate (www.onceuponaplate1.com)

Serves 8 generously (recipe is easily halved)

This is just the soup to warm you from the inside out on a cold, blustery day.

Adapted from "Christina's Cookbook" by Christina Orchid ~ A Pacific Northwest Cookbook

Note: Christina recommends using fresh garlic for this recipe, not the ready-peeled cloves or pre-roasted garlic.

4 heads garlic

1 tablespoon water

2 yellow onions, peeled and chopped

3 cups chicken stock

2 russet potatoes, cooked and peeled

2 fresh pasilla or Anaheim chiles*

1 cup heavy cream

1 cup buttermilk

1 cup grated mild cheddar cheese, plus extra for garnish if desired

1/2 cup chopped chives or thinly sliced scallions (green stem only)

Preheat the oven to 300* (F) Trim all the extra papery skin from garlic bulbs. Place the whole garlic bulbs in a pie pan, add water and cover and seal the pie tin with foil; roast in the oven for 45 minutes.

Pour chicken stock into a stock pot or large saucepan and add onions, bring stock to a boil and cook until onions become translucent (about 30 to 35 minutes.) Cut the cooked potatoes into large pieces and add to the stock. Reduce heat and simmer for about 20 minutes.

To roast the Pasillas or Anaheim chilies: Preheat ove to 450*F. Place the peppers on a sheet pan and roast for 12 to 15 minutes, until skin is charred (turn if necessary.) Remove pan from oven and allow chilies to cool. When cool peel off skin. Remove seeds; chop chili flesh into 1/4-inch pieces and set aside.

Once the roasted garlic has cooled, grasp the root end of the bulb and gently squeeze the tender pulp into the stock mixture (I squeeze it into a small bowl first, then add it to the stock.)

In a blender or food processor carefully whirl the mixture until smooth; return the stock mixture to the cook pot. Over medium-low heat add the cream and buttermilk to heat gently. While stirring, add the grated cheese. When soup is hot, stir in the roasted chilies

Best served in warmed bowls; sprinkled with chives or additional grated cheese and finely sliced scallions (green part of stem.)

*My notes:

Time saver, the potatoes: Next time I make this, I'll peel the potatoes, cut them in chunks and add to the chicken stock with the onions, cooking until potatoes are tender. Saving a step and a dirty pot!

Time saver, the chilies: If fresh green chilies are not available substitute 2 to 3 tablespoons canned, diced mild green chilies for the fresh (for example Ortega brand.)

Reheating: As with most soups this reheats very well. However, it thickens quite a bit after being chilled, so add more chicken stock, chicken broth, milk or cream to thin. Gently reheat over medium-low heat, stirring occasionally until hot.

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Cream of Spinach Soup

Cream of Spinach Soup

As Shared from the kitchen of Once Upon a Plate

4 servings

1 medium yellow/brown onion (or 1/2 large), finely chopped
4 Tablespoons butter (1/2 stick). May use 2 Tablespoons olive oil & 2 Tablespoons butter.
1/4 cup all-purpose flour
1 1/4 cups chicken stock (may use canned/boxed broth)
2 1/2 cups whole milk, heated. (May use lower fat versions, but soup won't be as creamy)
1 (10 to 12 ounce) package fresh baby spinach, chopped, OR 1 package chopped frozen spinach, thawed & drained
Salt & White Pepper to taste (may use black pepper)
1 whole bay leaf (optional)
Nutmeg to taste (optional)
3 Tablespoons heavy cream, or Half & Half (optional)

Heat butter over medium heat until hot, add onion and saute until transluscent but not browned. (About 4 to 5 minutes.) Sprinkle flour over the cooked onions, stir over low heat for about 2 minutes or so, to remove raw taste from flour. Whisk or stir in the chicken stock, cook, stirring constantly, for about 2 minutes until mixture is thick and smooth. Gradually whisk or stir in the heated milk until mixture is smooth, add nutmeg and bay leaf if using, then add spinach and season with a bit of salt and pepper. Cook over medium heat, stirring frequently until spinach is done to your liking; 10 to 20 minutes. Remove bay leaf, stir in cream, taste for seasoning and serve, piping hot.

NOTE if you prefer a smooth soup: After cooking, remove bay leaf and puree mixture in blender then pour back into soup pot and reheat. Add cream and nutmeg before serving.

I hope you enjoy!

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Rustic Italian Soup ~ From the Pantry

Rustic Italian Soup ~ From the Pantry
As Shared from the kitchen of Once Upon a Plate
Serves 4 to 6

This delicious soup recipe is one I came up with when I wanted a hot, filling meal using ingredients on hand. It's also a good one to keep in mind when time is short, as it can be ready in less than half an hour, and tastes even better the next day. I always make extra!

Omit the bacon and use vegetable stock if you prefer a vegetarian version.

Ingredients:
1 Tablespoon olive oil for sauteing
2 slices bacon, cut cross-way into 1/4 to 1/2-inch strips
1 medium onion, cut into smallish dice
1 clove garlic, peeled and crushed
1 bay leaf
1 to 1 1/2 Tablespoons minced fresh rosemary, thyme and oregano (any or all)
OR 2 teaspoons dry Italian Seasoning (or more to taste)
16 to 32 ounces chicken broth (depending upon how 'soupy' or thick you like your soup
1 or 2 cans diced tomatoes, including juice
1 or 2 cans canned beans (your choice; cannellini, kidney, garbanzo, butter beans, etc.) Drained and rinsed.
salt, freshly ground pepper

Method: Heat oil in soup pot, add cut-up bacon; fry until just crisp. Remove bacon and reserve. Drain all but 1 Tablespoon oil from pan, add onion and saute until translucent but not browned, add garlic and stir for a minute to cook slightly.

Add chicken broth, tomatoes with juice, bay leaf and herbs. Allow to simmer over medium low heat for 10 to 15 minutes, add canned beans, reserved bacon (and any optional ingredients, suggested below) and continue simmering 10 to 12 additional minutes. Taste for seasoning, adding more herbs and salt and pepper to taste. Can be simmered longer, add more broth or water if desired as some liquid will evaporate as the soup simmers.

Optional: Add a small squeeze of fresh lemon juice or a few drops of red wine vinegar just before serving if you like a sharper flavor, this little touch truly piques the flavors.

To serve, garnish with grated Parmesan cheese or toasted baguette slices with melted cheese and a bit of crisp bacon.

This soup reheats exceptionally well, and seems to gain flavor when served a day or two later.

*Optional additions to add when beans are added:
Cooked, cubed chicken
Cooked Mini-meatballs
Cut-up raw spinach, chard, or other greens
Small pasta shapes, or rice ~ allow to simmer until tender
Diced carrots or celery ~ allow to simmer until tender

I hope you and your family enjoy this soup as much as my family does.

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Chicken and Corn Chowder

When TWO of my favored cooks featured this recipe and recommended it I knew it was a must try!

Lori on her blog All That Splatters posted about the recipe she found on sweet Geri's blog Heart N Soul Cooking, and I completely agree this is a fabulous recipe.

It's with great thanks to Geri and Lori that they introduced me to this recipe. It's a keeper, and the garnishes push this one over the top.

Here's Geri's recipe ~ the only changes I made: I substituted Russet potatoes because I didn't have Yukon Golds on hand (but don't overcook them, they will fall apart), I used frozen white kernel corn and poached some chicken breasts then cubed it.

Geri's Heart N Soul Chicken and Corn Chowder
6 servings

2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
3 cups corn, frozen or kernels cut from 3 ears corn
1/4 to 1/2 cup heavy whipping cream

Garnishes (Don't skimp!)

2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper

1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.



Thank you for sharing your recipe Geri! And thank you too Lori for sharing it because I missed it on Geri's blog.

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Silky Cauliflower and Cheddar Cheese Soup

Silky Cauliflower and Cheddar Cheese Soup

4 servings

As shared from the Kitchen of Once Upon a Plate

Ingredients:

1 medium head cauliflower, washed, trimmed and cut into florets

1 medium potato, peeled and cut into medium dice
Homemade chicken stock, or 3 (14.5 ounce) cans of chicken broth/stock
1/4 cup butter or margarine
1 medium yellow onion, finely diced

1 small clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt, and more to taste
Several grinds of freshly ground black pepper
2 cups milk
6 to 8 ounces Cheddar cheese (mild, medium, or sharp)

1 to 3 teaspoons freshly squeezed lemon juice (optional)
1/2 sweet red bell pepper, finely chopped (optional)

Cayenne pepper (optional)
Additional grated cheese for garnish

* I like to stir a teaspoon or two of freshly squeezed lemon juice into the soup at the end of cooking time, it piques the flavor of the soup very nicely.

Method:

Cook cauliflower and diced potato in (2 cans of the ) chicken broth/stock until tender, do not drain. Allow to cool slightly in the pan. Puree mixture in blender until as smooth or chunky as you like. I use a stick blender to blend right in the cooking pot.

Melt butter in medium-large saucepan. Add onion, red bell pepper and minced garlic; saute until translucent, but not browned.

Stir flour, salt and pepper into the sauteed onions. Add milk, stir until mixture boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and melt cheese. Add more chicken broth if too thick, and allow to heat through. Taste and adjust seasonings, adding cayenne pepper if you like the soup a bit spicier.

Garnish as desired and serve hot.

Enjoy!

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Pacific Coast Seafood Chowder

Pacific Coast Seafood Chowder

~From the Kitchen of Once Upon a Plate

8 to 12 servings, depending upon portion size

Ingredients:

6 Tablespoons butter, softened to room temperature
6 Tablespoons all-purpose flour
1 Tablespoon vegetable oil
1 or 2 slices of bacon, diced
1 cup carrots, sliced
1 cup celery, sliced
1 medium onion (about 3-inches in diameter), small dice
1 garlic clove, minced
4 cups (about 2 or 3 medium size) potatoes, peeled, and cut into ½-inch to ¾-inch dice)
¼ to ½ teaspoon dried thyme
1 bay leaf
32 –ounces* chicken broth (homemade, canned, or boxed). May substitute part of chicken broth with bottled clam juice
2 cups milk (or more depending upon how thin you like your chowder)
Seafood:

(Total 1 ½ pound Seafood) ---Choose one or a combination of the following to equal approximately 1 ½ pounds:

- Shrimp, medium size (31 to 40 count per pound) raw, peeled, deveined,
- clam meat or 2- [6 ½ ounce] cans chopped clams with juice,
- diced raw, boneless firm-flesh fish (cod, halibut, snapper, salmon.)

1/2 teaspoon salt (to taste)
1/4-1/2 teaspoon white pepper, ground
½ teaspoon hot sauce, OR a sprinkling of Cayenne powder; optional (more or less, to your liking)

Note: I don’t season with salt until the end of cooking time as the bacon, butter, chicken & clam broth add salt to the dish.

Method:
In a small bowl with a fork mix the butter and flour until thick paste forms; thoroughly blended and smooth. Set aside. (This is Beurre Manié, the classic French sauce thickener.)

• In a large pot or Dutch/French oven heat oil over medium heat and brown bacon until just crisp.
• With a slotted spoon remove crisped bacon and set aside.
• Remove all but 1 ½ Tablespoons oil/bacon fat from the pot.
• Add diced onions, celery and carrots to pot and cook for about 5 minutes, stirring occasionally. Don’t allow them to brown, just begin to soften.
• Next add minced garlic and diced potatoes to the pot; stir for a minute or two.
• Add bay leaf and thyme, then chicken broth (clam juice if using)
• Bring to a simmer and cook until potatoes and carrots are just tender.
• Stir in milk until mixture reaches a simmer.
• Stir in Beurre Manie, 1 tablespoonful at a time, stirring all the while, allowing each addition to dissolve and thicken the liquid before adding the next tablespoonful. Reduce heat slightly, if necessary so mixture does not scorch.
• Add seafood and reserved bacon; simmer gently until the shrimp and fish are just cooked through. This will only take a couple of minutes. Do not overcook.
• Taste for seasonings and adjust chowder to your taste.

If chowder is thicker than you like add additional broth or milk and heat through until hot. Ladle into bowls or mugs and garnish with fresh minced parsley or fresh thyme leaves. Serve hot.


** For this recipe I use 32-ounces of chicken broth, and keep one- 14.5 ounce can nearby to add more broth as needed.

Enjoy!

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Smooth Tomato Soup with Crispy Capers and Oregano

Tomato Soup with Crispy Capers and Oregano
4 servings

1 tablespoon olive oil
1 brown onion, chopped
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
3 cups (750ml) tomato purée
1 cup (250ml) chicken stock
1 tablespoon olive oil, extra
1 tablespoon salted capers, rinsed
2 tablespoons fresh oregano leaves
1 ~ 14 ounce can cannellini (white) beans, drained
shaved or grated parmesan, to serve

Method:
Heat a large saucepan over medium high heat. Add the oil and onion and cook for 2–3 minutes. Stir in the balsamic and sugar and cook for 1 minute, add the tomato and stock, stir and bring to the boil and cook for 10 minutes.

In the meantime, heat a small frying pan over high heat. Add the extra oil, capers and oregano and cook for 1 minute or until the capers and oregano leaves are crispy. Watch carefully, the oregano leaves burn easily. Set aside.

Stir the beans through the soup, ladle into warmed bowls and top with the capers, oregano and parmesan.

Recipe adapted from Donna Hay

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Creamy Turkey Soup with Herb Drop Dumplings

From the kitchen of Once Upon a Plate

Many times when I'm cooking I don't use a recipe, that's what makes cooking a fun and creative outlet for me. I think many of us home cooks do the same thing. But it can be aggravating if you are one who must have a recipe to follow, so I apologize in advance. This is another one which I'll describe rather than give an exact recipe.

But it's okay! Just follow your instincts adjust to the thickness you're looking for, and taste and season until you're satisfied.

I'll admit, I'm not a fan of shredded poultry in my chicken or turkey salads, ditto with my chicken or turkey soups; so I usually always make the chunky kind.

No "mystery" shreds; I like to see and taste the chunks, and they fit on the fork or soup spoon much more neatly, too but if you like shreds, by all means!

Creamy Turkey Soup with Herb Drop Dumplings

Use any vegetables you happen to like, or have on hand. My favs for this soup are onions, celery, carrots and (frozen) peas. Add the peas just before serving long enough to heat through, so they remain a bright green.

First, prepare the Beurre Manie (see below), and set aside. I like chunky chicken or turkey soups, not shredded so I cube the cooked meat.

In the soup pot heat about a tablespoon of vegetable oil, add the chopped onions & stir occasionally until just translucent. Add the sliced carrots, stir for a minute or two then add the celery.

Add chicken stock or broth to the pot, (add as much in volume as soup you would like to make). Add a sprig of thyme and/or a bay leaf if you like.

Bring to a simmer and allow to simmer until carrots are tender.

While vegetables are simmering make the Beurre Manie (recipe follows).

When veggies are tender, remove the thyme sprig & discard. I add about a cup of non-fat or low-fat milk until hot, then proceed ~

Blend in as much Beurre Manié , a bit at a time allowing the soup to simmer and thicken until it is to your liking, adding more Beurre Manie to achieve consistency you prefer.

Gently stir in the cooked turkey chunks and heat through; then stir in the frozen peas, they take no time to thaw and warm through.

Black Pepper and Herb Drop Dumplings

This is essentially a quick mix (like Bisquick), but with no hydrogenated fats.
Can mix these ingredients (omit herbs and pepper) and use in place of bisquick in any recipe.

1 1/8 cups flour
1 tablespoon baking powder
1/2 to 1 teaspoon teaspoon sugar
1/4 teaspoon salt
2 1/2 tablespoons vegetable oil

Mix together dry ingredients.
Add oil and combine using pastry cutter or 2 knives or pulse in food processor until blended

To make the dumplings ~

To the above dry mix, add about 1/2 cup of milk (I use non or low fat), may need a little more. Add enough to make a slightly soft dough
Herbs: Your choice, and as much as you like of fresh, minced herbs (can substitute dry herbs) I always add finely chopped fresh parsley, too.
Freshly ground black pepper (we like a generous amount)

Before serving soup, drop dough by spoonfuls onto boiling soup (or stew), Reduce heat, cook uncovered 10 minutes. Cover pot, cook additional 10 minutes.
Makes about 6 dumplings (depending upon size.)

* Beurre Manié: Literally; "hand butter".

In this magical French thickener equal amounts of butter and all-purpose flour are blended together to form a smooth paste, to be added to hot liquid, then simmered acting as a thickening agent. I double the amount, and store any unused portion in the refrigerator for later use.

Surprisingly, even though the flour is not cooked ahead of time, there is no raw flour taste when using this thickener.

I just mix it up as I need it (equal amount of soft butter and all- purpose flour, blended until smooth) no need to form into balls. Or you can make it in advance & shape it into convenient to use balls, to have on hand to thicken gravies, stews, soups and such.

4 tablespoons all-purpose flour
4 tablespoons butter

Method:
Blend butter and flour well; shape into 4 to 6 balls. Refrigerate if not using right away.

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Italian Wedding Soup ~ Barefoot Contessa's

We really like this one ~ very satisfying, yet not too filling. In a word? Delicious!

Italian Wedding Soup
Adapted from : "Barefoot Contessa Back to Basics"
8 servings

Note: I have substituted ground turkey, and turkey sausage in this recipe with great success. I use orzo pasta.

Ingredients
To make the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, and more for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the Soup:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta (I use orzo, but any tiny pasta will do)
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions

Preheat the oven to 350 degrees F.
To make the meatballs~ place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon or small portion scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (Makes about 40 meatballs.) No need to strive or perfection, they needn't be perfectly round. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

While meatballs ar baking, prepare the soup broth: heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and saute until softened, about 5 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste, and add salt and pepper if needed; I always add a big squeeze of fresh lemon juice to heighten the flavors.

Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.

Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. Really good with garlic bread!

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White Gazpacho ~ Slightly Sweet & Tangy

White Gazpacho ~ Slightly Sweet & Tangy
Makes 4 cups

I made this for a Garden Party Buffet we gave last summer; it was perfectly refreshing and very popular. It's also vegetarian friendly.

Different than other white gazpachos than I've had, it is slightly sweet from the grapes, and tangy from the mild vinegars. The almonds and bread add body; I served grape halves and toasted Spanish Marcona almonds on the side so each person could add their own. It's an excellent selection for a party or other gathering as it can be made ahead and kept in the refrigerator until serving time. Keeper!

4-5 slices French bread, (or other good, non-sweet white bread) about 1/2" thick
2 cups water
1/4 of a medium size yellow onion, peeled and chopped (or 6 scallions, white part only)
2 medium cucumbers, peeled and coarsely chopped (English, or regular)
1/2 cup champagne vinegar *(
1/2 cup almond or mildly flavored olive oil
3 tablespoons sugar
2 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 pound green grapes, rinsed and halved, garnish (but don't omit!)
1/2 cup sliced almonds (or blanched whole almonds -or almond halves), toasted

Remove crusts from bread slices. Cut bread into 1/2" cubes to make 2 cups of bread cubes. Put the bread and water into blender with the onion, cucumber, vinegar, oil, sugar, salt and white pepper. Puree until completely smooth.

Chill soup until it is very cold (at least two hours).

Serve it in cold bowls or mugs. Garnish with the green grapes and toasted almonds. Offer more, if desired so each person can add their own.

*For the vinegar: You may use 1/4 cup sherry vinegar, plus 1/4 cup good white wine vinegar, not plain white vinegar as it is too strong. Alternately, substitute 1/2 cup plain (unseasoned) Rice Vinegar.

Note: There are many, many versions of t )his recipe floating around the internet, the one I used in August was inspired by Panera Bread's recipe.

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Spring Pea Soup with Bacon

Chilled Spring Pea Soup

by Gordon Ramsay

from

Chef for All Seasons

(Ten Speed Press, 2000)

Serves 4 as a first course

I made a few changes which are noted below.

Directions:

4 ounces lightly smoked sliced bacon *
2 shallots, sliced
2 tablespoons olive oil
1 pound fresh peas in pods, shelled
2 tablespoons dry white wine
4 cups vegetable stock or light chicken stock

Water *
1/2 cup heavy cream, plus a little extra for serving

Sea salt and freshly ground black pepper

Reserve 4 slices of bacon and chop the rest. *

Place the chopped bacon in a saucepan with the shallots and oil.

Heat until sizzling, then sweat over a low heat for about 5 minutes.

Add the peas and cook for a further 2 to 3 minutes.

Pour in the wine and cook until it has evaporated.

Stir in the stock and 1 cup of water, and bring to a boil. Season with salt and pepper, and simmer for 15 minutes. Blend in a food processor or blender until smooth, then pass through a fine sieve into a bowl, rubbing with the back of a ladle. Leave to cool and then refrigerate.

Meanwhile, bake the reserved bacon on a rack, placed in a shallow, rimmed baking pan and bake at 350* (F) until as crisp as you like. Keep warm.

When the soup is well chilled, taste and adjust seasonings.

Whisk in the cream. season again as necessary.

Serve in bowls with a little drizzle of chilled cream on top ,

garnish each with a warm bacon slice bacon.

My changes:

• I use a 16 ounce bag of frozen green peas
• I barely cooked the peas until they were thawed and warmed.
• I omitted the 1 cup of water.
• I did not pass the soup through a seive, instead I whirred it in the blender on high a bit longer until it was perfectly smooth. (The choice is yours.)
• I reduced the amount of bacon to 5 slices as I didn't care for the bacon cooked with the peas and whizzed up in the stock, it gave the soup an odd flavor, in my opinion.
• Instead I baked the slices, and crumbled one into the soup before serving, I used the remaining four as garnish, as indicated.

Chef for All Seasons

Click the link above to read more,

or purchase "A Chef for All Seasons"

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Spinach Meatball Minestrone with Tortellini

This soup is most delicious if made the day ahead (if you happen to plan ahead), but it's perfectly good as soon as it's made.

It's best not to add the uncooked tortellini until you reheat it, otherwise they become flabby and mushy. You may need to add a little more stock when reheating as the tortellini tend to absorb the liquid.

Spinach Meatball Minestrone With Three-Cheese Tortellini

Note: I always use Barilla's dried tortellini for this soup, they are just the right size and not too big for the soup spoon. "Three Cheese" (8.9 oz pkg.). The amount to use is up to you; I usually use 1/2 of the package for 1 recipe of soup. You can use the the entire package, but that will likely require more stock.

The meatballs can be made ahead and frozen until you're ready to prepare the soup. I always double the recipe, and freeze half, so I have some on hand, that way the soup can go together in moments. They are also good little appetizer, heated up, and served with warmed marinara sauce!

For the Meatballs:
1 pound ground beef (can also use half ground beef/half sweet Italian sausage)
2 cloves garlic, finely chopped
2 tablespoons chopped onion
About 1/4 cup bread crumbs (fresh or dried)
1/4 cup freshly grated Parmesan cheese
1 large egg, slightly beaten 1 10-oz. pkg. frozen spinach, thawed, squeezed dry
Pinch of nutmeg
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon kosher salt (or to taste)
1/2 teaspoon pepper (or to taste)

Combine all ingredients; lightly mix well with your hands until evenly combined.

Heat 2 Tablespoons olive oil in large soup pot. Make one bite-size patty and brown in olive oil till done. Taste for seasoning and correct rest of meatballl mixture, if necessary.

Form remaining mixture into bite-size (about 3/4 to 1-inch size) balls. Saute in soup pot until brown and done. Remove from pot; reserve pot.

For the Soup:
2 large carrots, sliced 1/4-inch thick
2 celery stalks, sliced 1/4-inch thick
1 medium onion, chopped
1 zucchini, quartered lengthwise and chopped
1 (14- or 15-ounce) can diced tomatoes and juice
1 (15-ounce) can kidney (or cannellini) beans and juice
6-8 cups beef or chicken stock (depending on amount of tortellini used)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

1/2 to 1 whole package. (8.9 oz. size) Barilla's dried Three Cheese Tortellini (preferable) OR refrigerated cheese tortellini (such as Buitoni)

For serving:
Freshly grated Parmesan and/or pesto.

Method: Add carrots, celery, onion and zucchini to soup pot, adding more olive oil, if necessary. Saute until tender, scraping up any residual bits left after browning the meatballs.

Add tomatoes, beans, 6 cups stock, basil, oregano, salt, pepper and meatballs. Stir and bring to low boil. Cover, reduce heat and simmer for about 45 minutes.

Taste for seasoning. Stir in tortellini; you may need to add more stock at this point.

Bring to gentle boil and cook just until tortellini is done (al dente).

Serve sprinkled with fresh Parmesan and/or dollop of pesto.

My additional notes: I often add other vegetables to the soup, depending upon what I have on hand; fresh baby spinach leaves, bite size slices of string beans, garbanzo beans, etc.

Recipe is courtesy of chefbeck, a wonderful cook from California who has generously shared numerous delicious recipes.

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