Tag Archives: soup

Yes, I am Filling Up on Bread at the Bryant Park Grill

On Thursday, Janna and I shared a lovely lunch at the Bryant Park Grill.  I, of course, filled up on bread and made no apologies.  The parsnip soup starter was delicious.  The Vegan Organic entree was truly awful.  If you’re going to offer a Vegan choice on the menu, you need to provide massive chunks of lots and lots of hearty root vegetables, not a chiffonade of greens with a sprinkling of quinoa and a few, limp, tiny pieces of eggplant; and you certainly don’t put the main dish star — the portobello mushroom — in a side cup chopped up like a disrespected, diced, carrot!

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Soup! Soup!

I have a variation on the following conversation each evening after I finish teaching.  I enter my local deli, order my standard vegetable sandwich, and the sandwichmaker grills me about my soup choices.  It doesn’t seem to matter to him that I don’t ever want the soup — even when they have vegetable soup, I don’t want soup because the soup is too salty — and every time he presses me into taking soup I do not want or need.  The deli is the only place that’s open late by the time I get home and they do make a delicious veggie sandwich.

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Lentil Frankfurter Soup

by Joyce Kohl

Lentil Frankfurter Soup Source: Go Inside™
Use your favorite frankfurters . . . German, Kosher, Beef, or even Turkey
Servings: Ingredients:
Should serve at least 6

 

Recipe is easily doubled

2 quarts beef stock or canned beef broth

1/2 pound dried lentils

3 T butter

3 medium potatoes, peeled and diced

1/3 cup chopped bacon

1 medium carrot, diced

1/4 cup leek, chopped

1/3 cup onion, chopped

1/4 cup celery, chopped

1 bay leaf

1/2 cup butter or margarine

1/4 cup flour

2 tsp salt

1/2 tsp pepper

6 German frankfurters

Directions:
  1. Rinse lentils. Soak overnight in cold water or at least 12 hours. Using a large saucepan melt the butter. Saute bacon, onion, carrot, leek and celery. Add beef broth, drained lentils, potatoes and bay leaf. Bring to a boil, cover, reduce heat and simmer for 2 hours or until lentils are very soft.
  1. Melt butter in a small skillet. Blend in the flour and stir over low heat until golden brown, then ladle about 1 cup of the soup into this mixture and stir until smooth. Pour this into the soup pan and stir well.
  1. Add salt and pepper to taste and the frankfurters cut into 1″ chunks. Cook another 20 minutes. Add 1 teaspoon vinegar for added flavor if desired.

 

Broccoli-Pasta Soup

by Joyce Kohl

Broccoli-Pasta Soup Source: Go Inside™
 

If you like broccoli, this is positively the BEST of any broccoli soup recipe I’ve personally tried.

If you have one for me to compare, please send it to me by clicking on my byline above.

Servings: Ingredients:
About 5 Cups

 

DO use fresh broccoli – not frozen

DO use very thin slices of carrots

DO be patient pouring in the beaten eggs

4 cups unsalted chicken broth

1 medium carrot pared and thinly sliced

1/3 cup orzo

2 cups coarsely chopped fresh broccoli

2 whole eggs, beaten

2 T grated parmesan cheese

salt and pepper to taste

Directions:
  1. In a large saucepan heat the broth and carrot slices to the boiling point over a high heat, then stir in the pasta (orzo). Cover and cook over a low heat for about 10 minutes or until the pasta and broccoli are tender and the soup is thickened.
  1. Beat the eggs in a small bowl. Heat the soup to a vigorous boil, and very slowly pour the beaten eggs in a steady stream, stirring constantly until the eggs cook into threads.
  1. Add the cheese and salt and pepper. Ladle into soup bowls and serve it sprinkled with extra parmesan cheese.