soup

At A Glance, January, 2022

~ KG Harrow ~ Leave a comment

What I find notable for the month.

Harrowstyle Pasta e Fagioli

Harrowstyle White Bean, Pasta and Sausage Soup  Serves 4

Recipe adapted from prouditaliancook.com

This recipe is not vegan, vegetarian or gluten free.

Ingredients

(2) Sausages (I prefer (1) hot pork sausage, and (1) sweet pork sausage)

(1) White Onion Diced

(3) Celery Stalks Diced

(4) Garlic Cloves Minced

(2) 15.5 Cans Cannellini Beans (remove half liquid)

One piece of a Parmesan Reggiano rind (or handful of Parmesan Reggiano grated)

2 Tablespoons of Chopped Fresh Parsley

2 Quarts of Chicken Stock (or takeout wonton soup broth)

Salt and Pepper to taste (if you use takeout soup, you will need much less salt)

1/2 Pound of ditalini pasta made al dente, to add to bowl, at time of serving. 

Instructions

Add a some olive oil to the bottom of a large stock pot. Add sausage with casings removed and brown meat until no longer pink. 

Add onions, garlic, and celery. Cook until translucent. Add beans, stir to incorporate.  Add chicken stock. Add salt and pepper to taste.

Heat to a low boil, then lower heat to simmering. Add parmesan rind or handful of grated parmesan and parsley.

While soup is simmering. Prepare datalini pasta al dente, cold wash to stop cooking. Drain, and save until time to serve. 

Revive the pasta with a quick rinse of boiling water before serving with the soup. 

Enjoy.

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At A Glance, September

~ KG Harrow ~ Leave a comment

What I find notable for the month.*

Homemade Roasted Cauliflower Soup, Harrowstyle


2 cauliflower heads chopped into small florets.
Grapeseed or other neutral oil
Salt and pepper


One white onion diced.
One rib of celery diced.
2 carrots grated or diced.
3 cloves of garlic minced.
3 quarts of chicken (or vegetable broth if you are vegan.)
1/2 teaspoon of salt. (If your broth is heavily salted, you can leave this out. )
1/2 teaspoon pepper.
One teaspoon of fresh thyme or 1/2 teaspoon of dried thyme.
1/4 teaspoon of red pepper flakes.
1/2 teaspoon of cumin.
1/4 teaspoon coriander.
1/2 cup parmesan cheese (sub 3 tablespoons of nutritional yeast for vegan.)




Pre- heat oven to 400°. 


Mix 2 cauliflower with grape seed, avocado or any neutral oil of your choice. Add, salt and pepper to taste. Spread on a baking sheet and roast for 40 minutes or until cauliflower is well brown with crispy smaller bits.


While cauliflower is roasting. Add some oil to bottom of soup pot, add onion, celery, carrots and garlic until translucent.  Add 2 quarts of broth (reserve extra quart for thinning if need be.) spices and nutritional yeast or parmesan.


When cauliflower is done (set aside a few florets out for garnish later) add them to the pot and use an immersion blender to blend well. Leave on low heat until you are ready to serve.


Serve with set aside roasted cauliflower florets, almond slices. I also caramelized some red onion with tomatoes for garnish as well. But, that’s because I had leftovers in the refrigerator from another meal. 




(This recipe is a hybrid of the cheekychickpea.com and smittenkitchen.com cauliflower soup recipes.)
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*I have been asked by readers of Harrowstyle for links to the items I post. In the past, I have resisted putting affiliate links in my posts as I want you to enjoy my vision as opposed to something I am selling. I am experimenting with adding them to see if it helps you quickly locate something you would like to buy in my post. More as a convenience to you, than me pushing product. If you do purchase that item, I will get a commission, at no additional cost to you. Let me know what you think. -KG.