Kitchen Ranch

Parsnip Dumplings in Broth

The weather has been cold and rainy here-it is winter in the Southern Hemisphere. As a result, I have been making soup for dinner. Parsnip Dumplings in Broth is another excellent recipe from the cookbook PLENTY. I am going to skip the broth part of  the recipe assuming that everyone has their favorite stock recipe veg or not. Here is the recipe for the dumplings:

• 1 Russet Potato Peeled and Diced
• 1 1/2 Cups Peeled and Diced Parsnips
• 1 Garlic Clove
• 2 Tbsp Butter
• 1/2 Cup Flour
• 1/3 Cup Semolina
• 1 Egg
• Salt and Pepper
• Chopped Parsley for Garnish

NOTE: I did not have Semolina and used unbleached flour only-the dumplings turned out delicious

Cook the potato, parsnip and garlic in salted boiling water until soft. Remove from pan, wipe pan out so that it is dry and place potato, parsnip and garlic back in the pan. Add butter and mash together with a potato masher.

Add remaining ingredients, mix into a mush ball. Place mush ball in plastic wrap and chill for 30 to 60 minutes.

After the mush has chilled, boil salted water and reduce to simmer. Drop dumpling mush (tablespoon sized) into simming water. Allow dumpling to flot to top and continue to simmer for 30 seconds to 1 minute. 

Place dumplings in reheated hot broth and serve with a chopped parsley garnish.

I had my doubts about the dumplings half way through the recipe but this recipe is now a favorite of mine- dumplings are delicious and so very comforting served in broth. 

Vegetarian Harira

Just in time because the deadline is tomorrow... here is my spicy vegetarian soup entry for No Croutons Required. Thank you Holler of Tinned Tomatoes for the invitation to submit my favorite spicy soup recipe!

Harira is a Moroccan soup that is traditionally eaten to break a fast. The soup varies by region and is normally prepared with meat. Not in this case however.

One of the best things about this soup is that each day that it sits in the refrigerator it gets better and better. It is without a doubt, a family favorite around here.

• 1 Tablespoon Olive Oil
• 1 Onion Chopped
• 3 Teaspoons Curry Powder
• 1 Teaspoon Cumin
• 2 Teaspoons Rosemary
• 1 Teaspoon Fennel
• 6 Cups Vegetable Stock
• 1 Can White Beans
• 1/2 Cup Red Lentils (this is optional: I soak my lentils in water for about 3 hours prior)
• 1/2 Cup Rice
• 2 Tomatoes Chopped
• A Handful of Cilantro
• Salt and Pepper to taste

1. Heat the oil in a large soup pot, add the onion.
2. Once the onion has cooked for a few minutes, add the spices (Your entire house will smell so good!)
3. Add the stock, beans, lentils and rice. Bring to a boil, simmer and cover for 30 minutes.
4. Add tomatoes and cilantro
5. Salt and pepper to taste

Enjoy this amazing soup! You won't be disappointed...

Red Lentil Soup

Non-stop rain encourages many things, one of them being soup. Today, as it rained, I had the pleasure of wearing my thick Mukluk socks while stirring a red lentil soup on the stove top. This red lentil soup may not appear to be the sexiest soup around (see photo below) however, it is warming and quite delicious for any wet day.

• 1 Cup of Red Lentils (washed and drained)
• 2 Cups Water or Vegetable Stock
• A big pat of butter
• 1 Onion Chopped
• 5 Cloves of Chopped Garlic
• 1 Large Chopped Green Chili
• 2 Teaspoons Cumin
• A Handful of chopped Cilantro
• 1 Chopped Tomato
• 1/2 Can of Coconut Milk
• Salt and Pepper to taste

Put the lentils and water or stock in a dutch oven. Bring to a boil then simmer, covered (stir now and again), for about 10-15 minutes until the lentils are soft and mushy.

In a large pan, melt the butter and add the onion until browned. Add the cumin,  garlic and chili.  Cook for about 5 minutes.

Merge the spice/onion mix and the lentils. Add the chopped tomato and simmer for 5 more minutes.

Season with salt and pepper, add the coconut milk and stir.

Top with fresh cilantro, serve with lime wedges, rice or with Indian bread.

Gazpacho

Gazpacho is simply delicious...

5 Ripe Tomatoes Skins Removed (See Note) and Chopped
1 Red Bell Chopped
1 Cucumber Chopped
Juice of 1 Lemon
2 Garlic Cloves
Small Handful of Cilantro
A Couple glugs of Olive Oil
Salt to Taste

Place all the ingredients in a food processor or blender and process to the consistency you like. Add a bit of water if you prefer a diluted gazpacho.

For Garnish:
1 Ear of Corn
Parmesan shavings

To skin the ripe tomatoes: make X's as shown below. Cover with boiling water for half a minute and peel back the skins.

Cucumber Soup

Cucumber soup is refreshing and quite nice on a hot afternoon. The following will serve two.

• 1 Cucumber Chopped
• 1/2 Cup Plain Yogurt
• 1 Cup Vegetable Stock
• Salt to Taste

Toss it all in a blender or food processor and enjoy this chilled soup.

Avocado Soup

I must admit, it was better than I thought it would be. Avocado soup is profoundly delicious.

• 2 Ripe Avocados
• 2 Cups of Vegetable Stock
• 1 Cup of plain yogurt
• Salt and pepper to taste
• Garnish options: Salsa, tortilla chips, chopped onions, cilantro… 

Add yogurt and chopped avocado into a food processor or blender

Mix until creamy

Add vegetable stock and once again, mix until creamy

Top with garnish of choice, pictured below: Chopped onion, ground pepper and tortilla chips. Enjoy.

 

Broccoli and Cheese Soup

• A couple glugs of olive oil
• 1 carrot chopped fine
• ½ cup chopped onion
• ½ red bell seeded and chopped
• 2 cloves of minced garlic
• 2 tbsp flour
• 2 cups Vegetable Stock
• 1 ½ cups broccoli florets
• 1 potato cubed
• ¼ tsp celery seed
• 2 cups milk
• 2 cups grated cheddar cheese
• ¼ tsp dry mustard seed
• Salt and Pepper to taste

 

1. Add the olive oil, onions, and garlic to a Dutch oven. Once the onions start to look translucent, add red bell and carrots. Stir until vegetables are tender (about 10 minutes)
2. Add flour and mix. Add stock and whisk
3. Add the broccoli, potato and celery seed
4. Bring to a boil, reduce heat and cover. Simmer for 10 minutes
5. Stir in milk. Once the soup has reached ‘warm’ add the cheese and dry mustard
6. Ladle into bowls, top with a dash of grated cheese and serve with crusty cheese pita triangles