Tag Archives: soup

Bell Pepper Soup

Hearty yet light !

Hearty yet light !


1 onion -sliced

¼ cup Olive Oil

Knob of Butter

3 cups Bell Peppers – orange yellow red- cut into small pieces

2-3 cups Chicken broth

pinch of sea salt

Pinch of White Pepper


In a large frying pan on medium heat.

Heat olive oil

Add Butter

Add Onions –cook for 10 minutes

Add Peppers- cook for 25 minutes or until melded together.


Add Chicken broth and cook for 10 minutes.

Cool completely if you are going to blend in a blender .

If you are going to use an emersion blender it is fine to do it when the soup is warm.




Optional- you can add a splash of heavy cream if you like creamed soups

but this is perfectly amazing without it.


Optional-Serve with crunchy bread and butter


A fresh and healthy treat for all. I skip the notion of making homemade stock and doctor up a good Solid Roasted Chicken Base. The result is just as deep and rich. The star anise adds intensity and the fish sauce takes it to the next level.


4 cups chicken broth

1 star anise

I knob ginger- thumb size- split down the middle

1 clove (optional)

2 tablespoons fish sauce

1/2 teaspoon white pepper

1 clove garlic- peeled and split in half

1/2 small red onion

Simmer all ingredients on low for 1 hour- Pour through a sieve saving the broth.

Pour broth in clean pot and return to stovetop to keep hot.


1 package rice vermicelli

2 cloves garlic-minced

6 tablespoons olive oil

1 teaspoon red chile oil –(optional)

Prepare Rice Noodles

Soak rice noodles in boiling water until soft. (only takes minutes)

Heat a small frying pan to medium heat.

Add olive and chile oils . When oil is hot add garlic and saute for 1 minute.

Drain water off noodles and place in a separate bowl.

Pour oils over noodles and lightly toss.

Separate Noodles in your serving bowls.

Set aside.

Cut up chicken and lay slices on top of noodles.

Place Enoke next to chicken.

Pour hot broth over noodles ,chicken and enoke.

Top with :


A sprinkle of:


Thai basil




A handful of bean sprouts

A wedge of lime-(squeeze juice on top to finish )


Italian spinach “egg drop” soup with spicy sausage meatballs.

6 cups Chicken Broth -If you don’t want to create your own, look for a one in the freezer section of your grocers. I like “Custom Culinary Roasted Chicken Base.”

1 rind of Parmesan Cheese about 3×3”(optional if you have one use it, it will really deepen the flavor)

1 bag fresh Spinach

8 small Raviolis (cheese or meat fine)

3 eggs-beaten

nutmeg- pinch

Crusty Bread


Meatball mixture_

4 links -Spicy Italian Sausage-casing removed

1 Egg

¼ cup Bread Crumbs

½ teaspoon Black Pepper

Sea Salt –pinch

3 tablespoons Parmesan Cheese

In a med size bowl mix meatball mixture. Make mini meatballs. Fry meatballs in pan until brown and cooked through. Drain on paper towels and set aside.

Heat  5 cups of broth with the rind of Parmasan. Add meatballs, spinach and nutmeg.

Reserve 1 cup of broth and set aside to cool.(you can use an ice cube)

Add Salt and Pepper to the pot to taste.

Simmer for 1 hour.

Bring soup to a boil.

Add Ravioli and cook for 3-5 minutes or until Ravioli starts to float.

Beat Eggs into the reserved cold broth.

While whisking soup quickly and constantly , slowly pour egg mixture in a steady stream into the boiling soup.


Serve Hot and Sprinkle with Parm cheese.

Serve with Warm Crusty Bread and Butter.

Brown Butter Cremini Voulete

Simple formula…Restaurant Flavor

  • 4 teaspoons Butter – sliced
  • 1 small onion- sliced
  • 2 stalks celery -chopped
  • 2 cups Cremini Mushrooms- chopped
  • 1/4 teaspoon White pepper
  • 3 cups Chicken broth
  • 1/2 teaspoon flour
  • 1/4 cup  creme
  • Toasted almonds  (heat almonds in a small frying pan until brown-watch closely minding not to burn)

Heat skillet on medium heat. Add the  butter whisking frequently. 

Once melted the butter will start to foam up. Watch carefully as lightly browned specks begin to form at the bottom of the pan. You will smell a nutty deep aroma.

It’s easy to overcook browned butter and go from brown to burnt. If  butter blackens, start over.

As soon as brown specks appear add onion and celery. cook for 5 minutes.

Add mushrooms and cook for 10 minutes.

In a jar combine flour and a  little of the broth (1/2 cup). Tighten the cover on jar.

Shake until there are no lumps. 

Pour into pan, stir and cook for 1 minute.

Add the rest of the broth stir and add pepper .

Cook for 15 minutes. 

Using an emersion blender whirl all ingredients until smooth.

Cool before Blending !!

Blend until silky smooth.

Pour into  sauce pan and reheat . you can add a little water at this point  if you feel its too thick.

Salt to taste.

Ladle into bowls and serve  with swirl of  creme over top.

Sprinkle with toasted almonds.

Cream of Celery and Fennel Soup

This soup eats like a meal. Serve with crunchy french bread and fresh butter

  • One bunch celery – thinly sliced
  • 1 medium size onion  sliced
  • ½ head fennel- thinly sliced
  • 2 tablespoons flour 
  • 2 tablespoons butter
  • 3 cups chicken broth
  •  1/2 cup of whipping cream (optional)
  • salt
  •  white pepper

On medium heat, In a medium saucepan, melt the butter. Saute onion, celery and fennel. Saute until tender. Sprinkle with flour and stir  cooking  for one more minute.

Add chicken broth and cook on low for 30 minutes. 

Pour mixture into blender and refrigerate until cool.When soup has cooled blend celery mixture until pureed.

Avoid  blending HOT SOUP !! , the lid may fly off the blender and your soup will end up on your walls . 

If you have an emersion blender you may carry on and blend the soup while its hot.

 Pour into medium size pot (and heat is cold)

When soup is hot, turn off heat and add cream.

Salt and pepper to taste.


If you want a healthy non-fat soup omit the cream. It is delicious.

HINT- celery can be substituted with bell peppers for a delicious soup, or mushrooms, or  just fennel or you can mix the veggies. Be creative.