Archive for the ‘Soup’ Category

Old Fashioned German Bean Soup Cooking

Tuesday, March 14th, 2017

Soup from the Ukraine: Solyanka

Wednesday, September 17th, 2014

One version of Solyanka has a variety of smoked meats. 

Food: Zuchini Onion Garlic Ginger Soup

Tuesday, October 22nd, 2013

Research Links


  • Olive Oil
  • 1 white onion, sliced
  • 8 to 9 large cloves garlic, sliced thinly 
  • 4 medium zucchini, about 1 1/2 pounds
  • 4 cups chicken or vegetable broth 
  • 1/2 teaspoon fresh ginger
  • Salt and pepper to taste

Put sliced garlic and onions and sautee in olive oil on medium-low heat for about 10 minutes, or until the onion is soft and translucent.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a 
low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. 
Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly 
with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the 
refrigerator to let the flavors meld.


  • This one is a real winner.  The ginger counterpoints against a very gentle sweetness from the zuchini 
  • In the original recipe they call for powdered ginger.  I think that would be a huge mistake.  The fresh ginger makes this recipe.


Recipe: Leek Soup

Monday, October 7th, 2013

Potato Leek Soup Recipe

Prep time: 5 minutesCook time: 30 minutesYield: Serves 4-6.

3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. (See How to Clean Leeks)
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)*
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram – dash
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. 
Check often. Do not brown the leeks.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture 
into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. 
Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.