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“Blond” Vegetable Stock

This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories.  Use this where...

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Dark Vegetable Stock

This stock is used in the same way you would use a dark chicken stock or other meat stock. It works well as a base for sauces and soups, and if you are feeling under the weather it is nice for when you...

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Miso Shiru (Miso Soup)

This is the recipe for traditional miso soup. It includes the recipe for “dashi” (which is the starting point of many Japanese recipes), which is the base of miso soup. There are instant dashi packets...

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Dashi, and Vegetarian Dashi (Basic Japanese soup base/stock of seaweed and...

This is a basic for any Japanese kitchen. In fact, dashi plus miso and some shreds of vegetable equals “miso-shiru”, or miso soup. There are various styles of hana-katsuo (dried bonito flakes)-some are...

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Curried Carrot Apple Soup

Earthy, a bit sweet, fragrant, and it can be a little spicy as well, this soup is great for cold weather. The color is quite cheerful as well. This soup can be made well in advance and reheats easily,...

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Roasted Butternut Apple Soup

Roasting the squash adds depth of flavor, and the apple and squash are a great combination. There are different options for seasoning the soup that, while they are small changes, they move the soup a...

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“Ham” Stock Number 1, for Greens

Frequently, when a chef hears “greens”, the next thing they think is “Get some bacon, ham, or other pork…” They just go together like peanut butter and jelly. This stock is for those occasions. It...

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Ham Stock 2 (Asian Inflected for Mei quin and Noodle Soups)

As it says, this stock is perfect for braising Chinese greens such as mei quin and other choys. It makes a great base for noodle soups with vegetables, and shiitake mushrooms pair with this quite well....

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Non-Dairy “Creamy” Broccoli Garlic Soup

This soup uses potato to give it a creamy feel, and there is no dairy in it at all. The garlic used is young “green” garlic which has a lovely garlic aroma and a mild flavor without any heat. If you...

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Cilantro Garlic Soup (Sopa Alentejana)

This is my version of a classic Portuguese soup winemaker and friend Jeff Emery told me about having in Portugal. This is one of those dishes that arose from a very poor culture, making the most out of...

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Stew of Cranberry Beans, Carrots, and Collards

This is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish. INGREDIENTS: 3 cups cooked...

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Basic Grilled, or “Roasted” Onions

Here is a basic “recipe” I use a lot, especially in the summer; this is for “roasted” onions. It is more of a technique than a recipe, as it only calls for onions and flame, really. These onions are a...

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Summer Confetti Soup with Basil (Soup of Mixed Diced Summer Vegetables...

The dice of colorful vegetables and the mix of flavors and textures is like confetti, making this easy soup a celebration of the season. If you have pesto in the refrigerator already, go with the pesto...

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Corn Stock

This simple recipe gives tons of flavor from something that would normally be thrown out. This stock can be used to enhance dishes made with corn such as a succotash or corn sauce, or used instead of...

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Tomato Soup with Summer Squash “Croutons”

This soup has a Southwestern flavor to it from the cumin and cilantro. The onions and tomato give the soup some sweetness, and the crispy cubes of slightly bitter squash contrast nicely. INGREDIENTS:...

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Curried Coconut Butternut Squash Soup

This soup has a rich and creamy texture, and a light body. It is a little on the sweet side from the onions and squash. If you wish to add substance to it, you could add cooked rice- Forbidden or wild...

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Fennel and Vegetable Soup with Winter Squash Gnocchi

This is a variation on a theme for soup we call “Monday Soup”, which is a hearty vegetable soup, usually with sausage added, that can be eaten for 2-3 days after for lunches or whenever. This one uses...

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Mei Quin, Vegetables, and Roast Chicken Ramen

This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to...

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Fish or Chicken Soup with Mei Quin (in the Fujian Style)

This is my take on something I learned in cooking school. Fujian cuisine is known for full flavored yet light dishes that showcase the main ingredients. The area is also known for wet dishes such as...

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Spring Hot Pot (Light Soup of Green Garlic, Leeks, Chard, Fava Greens)

This light soup celebrates spring. If you have asparagus, add some 1/8th inch bias cut slices and you have all the local vegetable harbingers of the season. This recipe is more of a guideline, really....

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