- 1 pound carrots, peeled and cut into 1/2 inch chunks
- 1 medium, or 1/2 large onion, cut into 1/2 inch chunks
- 1 garlic clove, unpeeled
- 1 tablespoon olive oil
- White pepper
- 6 cups vegetable stock (recipe)
- 1 bay leaf
- 1 1/2 tablespoons grated fresh ginger
- 1 teaspoon chopped fresh Italian parsley
- Preheat oven to 375 degrees.
- Add the carrots, onions and garlic to a sheet tray and spread out evenly.
- Drizzle with olive oil and an even sprinkling of salt and white pepper, mix until coated.
- Roast in the oven for 35 minutes or until tender and golden.
- In a large saucepan add the vegetable broth and bring to a simmer.
- Add the carrots, onions, garlic, squeezed out of it’s peel and ginger.
- Simmer for 15 minutes.
- Add 1/4 teaspoon salt and small pinch of white pepper.
- Using an immersion blender, or add to a blender in batches, blend soup until it is smooth and reaches the desired consistency, if it is too thick, add more stock.
- Check for seasoning. * (see note)
- Serve and garnish with chopped fresh parsley and Parmesan frico crisps (recipe).
* You can adjust salt, pepper and even the ginger flavor to your taste.
Here is a great side dish to go with the soup, parmesan frico crisps.
- 4 cups chicken stock (recipe) or vegetable stock (recipe)
- 4 ounces shiitake mushrooms, sliced
- 2 medium carrots, julienned (here’s how to julienne carrots)
- 4 ounces firm tofu, drained, cut into 1/4 inch cubes
- 1-8 ounce can of bamboo shoots
- 3 tablespoons low sodium soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon chili garlic sauce (I use Huy Fong)
- 2 large eggs, beaten
- Green onions, sliced thin
- In a large saucepan add all of the ingredients, except the eggs.
- Bring to a boil and simmer for 10 minutes, or until the carrots are tender.
- While stirring, drizzle in the eggs until they are incorporated, they should cook immediately.
- Test for seasoning, if you would like it more sour, add more vinegar, if you would like it saltier, add more soy sauce, if you would like it spicier, add more chili sauce.
- Serve and garnish with green onions.
Christmas Eve dinner in our house is traditionally an orange glazed spiral cut ham with sweet potatoes and green beans. The ham makes great leftover sandwiches, but when all the large slices are gone and you get close to the bone, all there’s left are small pieces of ham, that’s when I love to make my easy ham and split pea soup.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced small
- 4 medium carrots, peeled and diced small
- 2 stalks celery, diced small
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups cooked ham, diced small * (see note)
- 1 pound green split peas, rinsed
- 8 cups chicken stock (recipe) or vegetable stock (recipe)
- 1 dried bay leaf
- In a large soup pan or dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots and celery, salt and pepper. Sauté until softened, about 10 minutes.
- Add the diced ham, stir and cook for 2 minutes.
- Add the green split peas, chicken stock and bay leaf.
- Bring to a boil and simmer, covered for 1 hour or until peas are soft and broken down. Check periodically to make sure liquid doesn’t evaporate too quickly. If it does, add more stock or water to thin it out.
- Test for seasoning and adjust, because there is salt in the ham we only added salt once.
Storage: The soup will keep in the refrigerator in a sealed container for up to 5 days, or up to 3 months in the freezer.
Wonton, which translates to ‘swallowing a cloud’, is a great way to describe how light these dumplings are. This is a quick, delicious, complete meal that can be ready in minutes (once all your dumplings are made) and is healthy too. Napa cabbage is traditional in wonton soup, but I like to use bok choy because it gets greener when it cooks which makes this soup very eye-catching and bright.
The key to making the wonton assembly go quickly is to have everything lined up around your work area. Wonton wrappers, the chicken filling and a small bowl of water. From then on they come together very quickly once you get the hang of making them. I like to lay out as many wonton wrappers that will fit on my board. In this case I was making them in batches of 6.
As you can see in the picture below, they come together in 4 steps:
1. Spoon a teaspoon of chicken mixture into the center of a wonton wrapper.
2. Dip a finger in the water and wet the top and right edge of the wonton wrapper
3. Fold the bottom left corner over the filling to meet the top right corner (this can be reversed if you are left handed).
4. Pinch so all the air is out and the wonton wrapper is tight around the filling.
5. Then take the right and left corners and bring them around to meet at the bottom, wet one corner to help them stick.
*This recipe makes a lot of wontons, you can freeze whatever you don’t use.
To freeze, put the unused wontons in a ziploc bag, in a single layer. Put the bag flat in the freezer and then just pull out however many you need, when you need them.
I haven’t eaten canned soup for as long as I can remember. From what I can remember it’s not very good. Despite the ad’s that say ‘new improved flavor’ or ‘lower sodium’, doesn’t matter, don’t care. It’s still salty mush to me that has been sitting in can on a shelf for months and all it’s nutritional value packed up and left before it even left the factory, sounds appetizing doesn’t it?
- Olive oil
- 1 medium onion, chopped
- 4 medium carrots, diced
- 4 celery stalks, chopped
- 1 medium zucchini, diced
- 2 garlic cloves, grated
- 1 cup of swiss chard or kale, chopped
- 1 sprig of rosemary, finely chopped
- 5 small or 2 large gold potatoes, peeled and cubed
- 1 15oz can chopped tomatoes
- 3 1/2 cups beef stock or vegetable stock if you prefer (recipe)
- 1 15oz can of cannellini beans
- In a large saucepan, heat the olive oil over medium heat.
- Add the onions, carrots, celery, zucchini and sauté until the vegetables are softened.
- Add the garlic and rosemary, cook for another 2 minutes, stirring so the garlic doesn’t burn.
- Add the swiss chard or kale, potatoes and chopped tomatoes.
- Bring to a simmer and cook until the swiss chard or kale is wilted.
- Add the beef stock and beans, bring to a simmer and cook for 15 minutes until the potatoes are tender.