Wednesday, May 25, 2011

Feeling a Little Soupy

Sorry for taking so long between posts; not to my surprise I am finding it hard to fit it all in.  We were on the run all weekend again, we had a swim banquet, coaches barbeque and then a wedding in LA on Sunday.   All turned out to be great events and of course the weekend went by too fast...  We are headed out of town for Memorial Day Weekend, but maybe I can sneak in some internet time and show you some River House Eats...  

Back to the Soup

Sweet Red Pepper and Beet Soup

Chopped up some shallots
Add to hot olive oil

Cut and clean 3 red bell peppers.

And chop.   What have you chopped today?
Beets.   Cut off the leafy stems and peel with a vegetable peeler.
That's the peels in the strainer, not sure why I shot it like that.
Chop up the beets
Add your colorful veggies to your transparent shallots.

Add water and broth.

Bring to a boil and then reduce to a simmer.

Fresh Lemon Juice.

Beets are tender.
Immersion blender fun again.  Add lemon juice.

Now that is some bright soup.   Will make your day bright too.

A little peak at the goods ready to be frozen and refridgerated.

Sweet Red Pepper and Beet Soup

1 T.   EVOO
2 shallots, coarsely chopped
3 red bell peppers, ribs and seeds removed, cut into 1/2 inch pieces
1 cup water
3 1/2 cups reduced sodium chicken or vegetable broth
2 T fresh lemon juice
Coarse salt and freshly ground pepper
4 oz. fresh goat cheese, crumbled
Lemon wedges, for serving

Heat oil in a medium saucepan over medium.  Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes.  Add bell peppers and beets, and stir to coat.  Add the water and broth, and bring to a boil.  Cover partially, and reduce heat to a simmer.  Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.

Let cook slightly.  Stir in lemon jice; add 1 t. salt, and season with pepper.  Puree soup using your immersion blender,  (or food processor if you don't have one).  Transfer to a large bowl, and refrigerate until chilled, up to overnight.

Divide soup among bowl.  Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges

Chilled Tomato-Dill Soup

This soup takes a little leg work, but that also makes you enjoy it more too. 
Cut in half and place open side up in roasting pan.

13 sprigs of dill. rinse and tie up

1 navel orange, take off a big chunk for peel
and then squeeze for the juice.

Add chopped onions to hot olive oil.

Smells good.
Letting tomatoes cool takes patience but is necessary for a good peel.

This is where more patience is needed.  Peel the tomatoes and add contents to bowl or pot.

Dill tie goes into pot with tomatoes.

Bring to a boil and then reduce heat to a simmer.

Immersion blender one more time.

Balsmic Vinegar splash.

Serve cold with plain yogurt and dill.     This was tasty.  

Chilled Tomato-Dill Soup

12 ripe tomatos, halved lengthwise
Coarse salt and freshly ground pepper
15 springs dill
1 navel orange
1 large garlic clove, minced
1 small onion, finely chopped
2 cups reduced sodium chicken or vegetable broth
2 cups water
2 T. balsamic vinegar
1/2 cup plain low-fat yogurt
Spicy Croutons*   (made with another recipe, buy, or skip all together)

Preheat oven to 450F.  Arrange tomatoes on a rimmed baking sheet, cut side up, and sprinke with 1/2 t. salt.  Roast until softened, about 30 minutes.  Let cool (important) and peel off skin.    (My note-Now this part is a little bit labor intensive, but healthy results are worth it) 

Tie 13 dill sprigs into a bundle with kitchen twine.  With a veg peeler, remove a 2 inch strip of orange zest.  Squeeze the juice from the whole orange.

Heat oil in a medium pot over low.  Cook garlic and onion, stirring occassionally, until translucent, about 7 minutes.  Add tomatoes, 1 1/4 t. salt, and the water; season with pepper.  Bring to a boil.  Reduce heat to medium lowl simmer 20 minutes.  Let cool slightly.  Discard dill and orange zest.

Puree soup.  Stir in vinegard, then let cool completely.  Cover and refrigerate atleast 2 hours, or up to overnight.

Divide soup amount eight bowls; garnish each with 1 T yogurt.  Snip remaining dill over soup; serve with croutons.   


Enjoy and Remember if you Eat Well You Play Well~

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