soup Archives - The Petite Gourmande

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Butternut Squash Soup

Posted on November 17, 2018 by admin Leave a comment

Butternut squash is one of the hearty winter squashes that can be used for soups, salads, and other side dishes. This soup warms the heart on a late cold autumn day. It reminds me of growing up on the farm when my father and I would spend and afternoon harvesting these beauties.

Ingredients:

4 pounds cubed fresh butternut squash (or two 32-oz packages pre-cut butternut squash)

3 shallots, chopped

1 tsp pumpkin pie spice

8 cups low sodium chicken stock

2 TB unsalted butter (for sautéing)

2 bay leaves

Salt and pepper to taste

Directions:

1. In saucepan or dutch oven, sauté shallots until translucent.

2. Add butternut squash and season with pumpkin pie spice, salt, and pepper.

3. Add chicken stock and bring to a boil. Lower heat and let simmer for 40 minutes.

4. Taste and adjust seasonings if necessary.

5. Remove from heat and allow to cool until lukewarm. Discard bay leaves.

6. Puree in blender until smooth.

7. Return to pot and continue to simmer for 10 minutes on low heat. Serve with crusty croutons. Enjoy!

Enjoy!

The Petite Gourmande

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Spicy Carrot Soup with Ginger

Posted on October 6, 2018 by admin Leave a comment

M’rrq del Chijou

This bright and colorful soup has a light kick of ginger and cinnamon. Perfect for when things start to get a little chilly. If you have extra carrots, this is a great way to put them to use and get another serving of vegetables.

Serves 4 to 6

Ingredients

o 2 tablespoons olive oil

o 3 medium shallots, chopped

o 3 cloves garlic, chopped

o 1 teaspoon ground cumin

o 1 teaspoon sweet paprika

o 1 teaspoon ground ginger

o ½ teaspoon cinnamon

o ½ teaspoon turmeric

o 2 pounds carrots, peeled and cut into quarters, plus extra carrots, shredded, for garnish

o 6 cups low-sodium chicken stock or broth

o 1 teaspoon salt

o ½ teaspoon pepper

o ½ bunch cilantro, chopped, for garnish

Directions

1. In a large saucepan, heat the olive oil on medium heat and sauté the shallots and garlic for 5 minutes or until soft and translucent.

2. Add the cumin, paprika, ginger, cinnamon, turmeric, carrots, stock, salt, and pepper and bring to a boil.

3. Lower the heat and simmer, covered, for 30 minutes.

4. Remove the pan from the heat and allow the soup to cool, to avoid hot liquid spurting from the blender.

5. Puree the mixture in a covered blender, in small batches, on low.

6. Reheat the soup, place in serving bowls, and garnish with cilantro and shredded carrots.

Happy cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Moroccan-Style Bouillabaisse

Posted on August 3, 2018 by admin Leave a comment

Many countries have a version of this seafood soup. The Moroccan version of Bouillabaisse has french overtone (including the Pernod and fennel) accented by saffron. Fresh seafood is essential to this recipe, which invites you on a culinary adventure to the Moroccan coast. Serves 4 to 6.

Ingredients:

– 3 tablespoons olive oil

– 1 stalk celery, diced

– 3 shallots (or 1 medium Vidalia onion), chopped

– 2 carrots, peeled and diced

– 1 fennel bulb, cored and diced

– 1/2 bunch cilantro, chopped

– 1/2 teaspoon allspice (or barahat, if available)

– 2 cloves garlic, chopped

– 1/4 cup Pernod

– 1 (15-ounce) can diced tomatoes, drained

– Pinch os saffron

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 6 cups fish or seafood stock (or water)

– 2 pounds boneless white fish (such as cod, sea bass, or halibut), cut into 1-inch cubes

– 12 mussels, scrubbed

– 12 small clams, scrubbed

– 12 jumbo shrimp, peeled and deveined

– 1/4 bunch parsley, chopped, for garnish

Directions:

1. Heat the olive oil in a Dutch oven on medium heat. Add the celery, shallots, carrot, fennel, cilantro, allspice, and garlic, and sauté for 5 minutes or until the shallots are tender.

2. Add the Pernod and deglaze the pot. Then simmer for 10 minutes.

3. Add the tomatoes, saffron, salt and pepper.

4. Add the fish stock and continue to simmer for 10 minutes.

5. Add the fish, mussels, clams, and shrimp, and simmer until the fish is cooked and the clams and mussels are open, about 6 to 8 minutes.

6. Discard any clams that did not open.

7. Remove from the heat and paddle into baby ramekins (mini-cocottes).

8. Garnish with the chopped parsley and serve with bread.

Enjoy!

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Lentil Soup with Lamb

Posted on October 27, 2017 by admin Leave a comment

Lentil Soup with Lamb

Harira

This traditional soup is served throughout the country and opens the Moroccan dinner feast.
Its base of lentils is layered with the flavors of lamb and herbs and is finished with fresh lemon juice.

Lentil Soup with Lamb

Serves 6 to 8

Ingredients:

o 3 tablespoons olive oil

o 1 ½ pounds boneless leg of lamb or beef chuck steak, cut into 1-inch cubes

o 1 medium onion, chopped

o 3 cloves garlic, chopped

o 3 stalks celery, finely chopped

o ½ bunch cilantro, chopped

o ½ bunch parsley, chopped

o 5 fresh tomatoes, peeled and chopped

o 1 tablespoon ground cumin

o 1 teaspoon turmeric

o 1 tablespoon sweet paprika

o 2 cups lentils, washed and drained

o 1 teaspoon salt

o ½ teaspoon pepper

o 8 cups water

o 3 tablespoons tomato paste

o 2 tablespoons flour

o 1 tablespoon cold water

o ½ (15-ounce) can of chickpeas, washed and drained

o 2 lemons, cut into quarters

Directions:

1. In a Dutch oven or cast iron pot, heat the olive oil on medium heat and brown the meat on all sides. Remove with a slotted spoon.

2. Add the onion, garlic, and celery to the pot, stir, and sauté until the vegetables are soft.

3. Return the meat and any juices to the sautéed vegetables and then add cilantro, parsley, tomatoes, cumin, turmeric, paprika, lentils, salt, and pepper. Mix well and add the water and the tomato paste.

4. Bring to a boil, reduce the heat, and simmer for 1 ¼ hours.

5. Dissolve the flour in the tablespoon of cold water and stir into the soup. Add the chickpeas and cook for another 15 minutes.

6. To serve, squeeze one lemon quarter into each bowl of soup.

Happy cooking!

The Petite Gourmande

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Butternut Squash Soup

Posted on September 29, 2016 by admin Leave a comment

A favorite soup for my favorite time of the year. Fall reminds me of my parents small farm and the pumpkins we would pick every year. This creamy, bisque style soup reminds me of falling leaves and fireplaces. Serves 4 to 6.

Ingredients:

– 2 tablespoons olive oil

– 1 large visalia onion (or 3 shallots), chopped

– 2 (32-ounce) package pre-cut butternut squash (or 2 pounds peeled and cubed fresh butternut squash)

– 1 teaspoon cinnamon

– 1 tablespoon pumpkin pie spice

– Salt and Pepper to taste

– 2 (32-ounce) container low-sodium chicken stock

Directions:

1. In a saucepan or Dutch oven, heat olive oil and sauté the onions for 5 minutes or until translucent.

2. Add the butternut squash, cinnamon, pumpkin pie spice, salt, and pepper.

3. Add the chicken stock and bring to a boil.

4. lower the heat and simmer for 40 minutes.

5. Taste and adjust the seasonings if necessary.

6. Remove from the heat and allow to cool in order to avoid hot liquid spurting from the blender.

7. Puree, in batches, in a covered blender on low speed.

8. Reheat the soup and serve in bowl with Moroccan bread.

Enjoy!

The Petite Gourmande

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