Tomato Basil Parmesan Bisque

OMGoodness!  Husband has a sweet spot for soups, and this one knocked his socks off tonight! 

I had a big bowl of fresh tomatoes from my CSA that were certainly headed for the compost pile if I didn't eat them quickly!  I've had tomato on toast (with mayo, salt & pepper - YUM!), sliced tomatoes, tomato and squash pasta, etc, etc, etc. 

I usually hate using fresh tomatoes in cooked recipes (they are so yummy that it seems like a shame to cook the freshness out of them), but this recipe was sooooo worth it!








Ingredients

• 6 cups diced tomatoes (if you don't have fresh, try canned with the juice)
• 1 cup basil leaves (diced, if large leaves0
• 1/2 stick butter
• 1/4 cup whole wheat flour
• 2 cups whole milk
• 1 cup half & half
• 1 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon white pepper
• 1 cup freshly grated parmesan cheese

Directions

Put tomatoes in a medium pot over medium heat (I used a variety of heirloom, hybrids, & cherry tomatoes).

Add basil leaves and stir.

Bring to a boil, and then simmer on medium-low for 30 to 45 minutes.

Add the butter to a large skillet over medium heat.  When the butter melts, wait a few minutes for it to get nice and hot.  Add the flour and whisk for 30 to 45 seconds. 

Ladle in about three cups of the tomato basil mixture and whisk until mixed well.  Allow the mixture to thicken slightly for a few minutes.

Add the mixture back into the pot and stir well. 

Add the milk and the half & half to the pot.

Add the spices and bring back to a boil.

Allow the soup to simmer until slightly thickened (about 5 minutes). 

Remove from the heat and add the parmesan cheese.  Stir until melted.

If you like a more rustic bisque, you can serve as-is.  Husband likes his more uniform, so I blend it up with an immersion blender for a few minutes.  You could also give it a spin in a regular blender for a minute or so.

Bean, Bacon & Beer Soup

Funny story...

I was in the produce department of the grocery store with Little Bear, who was understandably running out of shopping cart patience.  My intention was to grab a head (bulb?) of leeks for a potato leek soup, but because I was rushing, I instead grabbed a head (again, bulb?) of fennel.  As soon as I pulled the "leeks" out of the fridge for dinner, I realized the mistake.  Dang it.  Now what?

I was still in the mood for soup, but the closest I've come to cooking with fennel before is using dried fennel seeds in pumpernickel bread.  Husband says soups are my biggest talent in the kitchen, so I figured I'd throw some stuff in a pot and hope for the best (while carefully measuring and taking notes just in case it actually turned out good, of course)!

Yu-um-o!  This recipe will definitely be making the rounds at Casa de Olson.

Ingredients

• 2 tablespoons olive oil (unrefined)
• 5 slices (or more, why not!) uncured bacon (no nitrates, nitrites or preservatives)
• 1 fennel bulb
• 1 medium onion, diced
• 5 cloves of garlic (chopped, grated or crushed)
• 12 ounces beer - an amber would probably be best, but anything you have on hand will work
• 6 cups stock (chicken or vegetable)
• 4 cups water
• 3 cups dried white navy beans, washed
• 4 cups fresh baby spinach (optional)
• 1 teaspoon salt (or more, to taste)
• 2 teaspoons granulated garlic
• 1 teaspoon dried basil

Directions

1.  Wash and thinly slice the white part of the fennel bulb.  You can include some of the green stem, as long as it's not stringy.

2.  Place oil in the bottom of a heavy pot (cast iron dutch oven is best) over medium heat.  Add bacon and cook until slighly browned.

3.  Add fennel, onion, and garlic.  Cook, stirring occasionally, until fennel is slightly soft and slightly browned.

4.  Add beer and scrape the bottom of the pot clean (deglazing the pan).

5.  Add remaining ingredients.

6.  Bring to a simmer.  Reduce heat so that a slow simmer is maintained.

7.  Cook for about 4 hours, or until beans are very tender.

This recipe freezes well & can easily be doubled and saved for a later meal!

Chicken Tortilla Soup

This is a super easy, super fast recipe!
Ingredients

• 2 tablespoons oil (olive is my favorite)
• 1 onion, roughly chopped
• 4 cloves of garlic, chopped, crushed or grated
• 1 carton chicken stock/broth
• 1 can of diced tomatoes (try Muir Glen fire roasted with green chiles!)
• 1 cup frozen corn
• 2 cups cooked beans, drained and rinsed (pinto or black, canned works!)
• 2 cups cooked chicken, roughly chopped
• 2 teaspoons salt
• 2 teaspoons granulated garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• crushed tortilla chips
• diced avacado
• shredded cheese

Directions

1. Heat oil in a medium sauce pan over medium heat.  Add onions and garlic.  Saute until onions are browned and soft.
2. Add broth, corn, tomatoes, beans & spices.  Simmer for 15 minutes.  Add the chicken.  Simmer for another few mintues. 
3. Ladle into bowls.  Top with the chips, avacodo pieces and cheese.

TIP for avacodo dicing:  cut an avacado in half and remove the seed.  Use a dull knife (like a butter knife) to make criss-cross cuts while the flesh is still in the rind.  Use a spoon to scoop out straight into your soup bowls.

Lentil & Wheat Berry Chili

Vegetarian dishes are not usually my thing.  I love meat!  But, after I was away from home and eating junk for a week, I felt like crap and needed to restart my system.  We did a whole week at my house without meat!  It was really hard for me to come up with a new meatless dish every night, especially because I do NOT like tofu (nor do I think that eating large amounts of soy is particularly healthy).  One of our meals was a meatless chili.  I was super surprised, but it was DELICIOUS!

If you're hesitant about using wheat berries or need a gluten-free recipe, just sub extra lentils for the
wheat berries.

Ingredients

• 2 tablespoons olive oil (unrefined is best!)
• 1 medium onion, chopped
• 4 cloves of garlic, smashed and chopped
• 3/4 cup dried lentils (any variety)
• 3/4 cup wheat berries
• 5 cups of liquid (any combination of stock or water will work)
• 3/4 teaspoon cumin
• 1/2 teaspoon salt (adjust accordingly if you used salty stock)
• 1 teaspoon garlic powder
• chili powder to taste
• 1 can diced tomatoes (fire roasted are extra yummy!)

Directions

1.  Heat the oil in a skillet over medium heat.  Add the onions and garlic.  Saute until tender and slightly brown.  If you're in a rush, only use half an onion and skip the sautéing.

2.  Combine all ingredients in a crock pot.

3.  Cook on high for 7-8 hours, or until lentils and wheat berries are tender.

4.  Serve with sour cream, brown rice, crackers, cheese, or your favorite chili toppings.

{Husband said that this was even better as leftovers the next day! - but there weren't any leftovers left over for me to confirm this}