Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Ginger Carrot Soup

Ingredients

  • 2 tablespoons sweet cream butter
  • 2 onions, peeled and chopped
  • 6 cups vegetable broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons grated fresh ginger, or 2 teaspoons dried
  • 1 cup whipping cream
  • Salt and pepper

 

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp.  Add broth, carrots, and ginger.  Cover and bring to a boil.  Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and use an immersion blender to puree until smooth.  Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

From Carrot Ginger Soup by Maxine Bonneau.

Leave a comment »

Vegetable Pot Pie

Ingredients

  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 cups water
  • 3 bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 cup chopped onions
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 2 cups broccoli florets
  • 2 cups peeled, diced potatoes
  • 2 cups chopped mushrooms
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1/2 cup minced fresh parsley leaves

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1 stick (1/2 cup) cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash

Directions

In a small saucepan, heat the water and dissolve the bouillon cubes in it. In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes.  Add the hot broth to the sauce.  Simmer over low heat for 1 more minute, stirring, until thick.  Add salt, pepper, and heavy cream.  Add the vegetables and parsley.  Mix well.

For the pastry, mix the flour, salt, and baking powder in a bowl with a pastry cutter. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas.  Slowly add the ice water;just enough to moisten the dough and have it just come together.  Dump the dough out onto a floured surface and knead quickly into a ball.  Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4-6 ovenproof bowls. Divide the dough accordingly and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl.  Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Adapted from Chicken Pot Pie by Ina Garten.

Leave a comment »

Fresh Tomato Soup

What to do with all the tomatoes your plants keep producing?! Or, in my case, what to do with all the tomatoes my sweep and generous neighbors keep giving me??? I suggest this recipe, ideally served with grilled cheese.  It’s also great because you can make a few batches and freeze it. 🙂

 

Ingredients

  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 3 cups diced onions
  • 6 cloves garlic, minced
  • 12 cups chopped fresh tomatoes
  • 2 Tbsp olive oil
  • 2 cups water or chicken stock
  • 2 Tbsp kosher salt
  • 2 tsp. sugar

 

Directions

Rough chop all the vegetables. It doesn’t matter what they look like because the soup will be blended later, but make sure the carrots, onions and celery are all about the same size so they cook at the same rate.

In a large soup pot, heat the olive oil. Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown. Add in the tomatoes and water or chicken stock. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft.

Turn off the heat and allow to cool for 15 minutes.

Puree the soup, either with a stick blender or in batches in a conventional blender.  Once the soup is all pureed, push it through a sieve or strainer. The point is that you want to get out the tomato skins and seeds, but push through the rest of the vegetables. If you use too fine a mesh strainer, you will just end up with tomato juice. I lost about 2 cups of “solids”, mostly skin and seeds, during the straining process. (Note: If you prefer, you can skin and seed your tomatoes before making the soup. But this is time consuming and I found it just easier to strain.)

Put all the strained soup back in the pot and add the salt and sugar to taste.

To serve, reheat the soup. Garnish it with a dollop of homemade pesto, a bit of milk or cream to make a “bisque”, chopped tomatoes to make a chunky tomato soup, fresh grilled garden vegetables (corn, zucchini, yellow squash, etc), or even tiny meatballs.  The possibilities are endless. Use your imagination!

Freezes well for a few months.

From Homemade Fresh Tomato Soup by Former Chef.

Leave a comment »

Creamy Vegetable Soup

Just over 10 years ago, I was served an amazing vegetable soup with cornbread on my mission.  I asked the sister for the recipe, and she gave me instructions over the phone.  Finally this summer I felt that I was competent enough in the kitchen that I could try decoding my decade-old hurried scribbles.  This is the result.

My favorite part?  My husband, who doesn’t like beans, loves this soup, and I love that he enjoys eating something healthy. 🙂  (P.S. It’s even vegan!)

Ingredients

  • 2 15-ounce cans white beans
  • olive oil
  • water
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 6 cups vegetable broth
  • 1 15-ounce can diced tomatoes (not drained)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt & pepper
  • 1 cup green beans, chopped
  • 1 15-ounce can kidney beans
  • 1 cup or so of fresh chopped zucchini &/or yellow squash
  • 1 cup small pasta of choice (I use shells)
  • handful of spinach leaves

Directions

In a blender or food processor, puree the beans with enough oil and water to make a smooth paste.  Set aside.

In a large pot, saute onion in oil until translucent (or beginning to caramelize, if you hate onions like I do).  Add garlic, carrot, and celery, and saute a few minutes more.  Add broth, tomatoes, basil, oregano, salt and pepper to taste, and green beans.  Bring to a boil.  Toss in kidney beans, zucchini, and pasta.  Boil until pasta is al dente.  Reduce heat, add spinach leaves, and simmer until wilted.  Stir in white bean puree and simmer until heated through.

Leave a comment »

Veggie Pot Pie

Ingredients

  • 1 tablespoon oil
  • 4 ounces mushrooms, chopped
  • 1 clove garlic, minced
  • 2 large carrots, diced
  • 1 potato, peeled and diced
  • 1 cup broccoli florets
  • 1/2 cup frozen peas
  • 1 1/2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon tarragon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 pie crust crusts (I use my basic flaky pie crust)

Directions

Preheat oven to 425 degrees F.

Heat oil in a large skillet or saucepan.   Cook mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently.  Stir in carrots, potato, broccoli, frozen peas, and vegetable broth.   Bring to a boil, then turn heat down to a simmer.   Cook until vegetables are barely tender, about 5 minutes.   Season with spices.

In a small bowl, mix the cornstarch and 1/4 cup water until cornstarch is completely dissolved.   Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line a pie tin.   Pour the filling into the pastry lined dish.   Roll out remaining dough, arrange it over the filling, and seal and flute the edges.  Pierce top of pie a few times with a knife.

Bake in preheated oven for 30 minutes, or until the crust is golden brown.

Adapted from Veggie Pot Pie from AllRecipes.com.

Leave a comment »

Tyson’s Veggie Lasagne

Ingredients

  • 1 8-ounce stick butter
  • 2 cloves garlic, pressed
  • 1/2 cup flour
  • 2 cups milk
  • 1 1/2 cups mozzarella, plus more for topping
  • 1/2 cup Parmesan, plus more for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • one head broccoli, chopped
  • one head cauliflower, chopped
  • one pound carrots, sliced
  • bunch of fresh spinach
  • 9 lasagne noodles

Directions

Steam vegetables until tender, but not too soft, about 30 minutes in an electric steamer.

Preheat oven to 350 degrees.  Grease a 9 by 13 inch baking dish.

Cook lasagne noodles according to package directions until al dente.

Meanwhile, in large pot, melt butter over medium heat.  Cook garlic in butter until fragrant.  Whisk in flour, then slowly pour in milk.  Continue to cook until hot enough to melt the cheese, then stir in mozzarella, Parmesan, and spices.  Gently stir in steamed vegetables.

Place three lasagne noodles lengthwise in dish, and top with half of vegetable cheese mixture.  Layer three more noodles, and top with other half of mixture.  Top with three more noodles, and sprinkle generously with extra mozzarella and Parmesan.

Leave a comment »

Shell Pasta with Vegetables

Ingredients

  • 1 13.25-ounce box medium-size shell pasta
  • 1/2 cup canola or olive oil
  • 1 garlic clove, pressed
  • 1 medium carrot, thinly sliced
  • 1 cup small broccoli florets
  • 1 cup frozen green peas
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
  • 2 cups cherry or grape tomatoes, halved
  • 1 teaspoon basil
  • 1/4 teaspoon oregano
  • 1 teaspoon parsley
  • 1/4 teaspoon mint
  • 1 cup grated Parmesan cheese

Directions

Cook pasta according to package directions.  When draining pasta, reserve 1 cup of pasta water.

Meanwhile, heat 2 tablespoons of oil over medium heat.  Add garlic, carrot, broccoli, and peas.  Season with salt and pepper and saute for 5 minutes.  Add 1 cup of pasta water (or just warm water), and simmer until vegetables are cooked through.  Stir in the tomatoes.  Toss in pasta with Parmesan and remaining herbs.  Serve warm.

From Barilla Whole Grain Medium shells box.

Leave a comment »