When winter comes a-calling, sometimes it feels as if nothing could possibly keep you warm. Except, perhaps, a robust and piping hot bowl of soup! Here, we share some favorite recipes culled from friends of Westchester Senior Voice. They deliver just what the season calls for. So browse through, add what you need to your shopping list, and let us fill you with flavor, warmth and comfort!
CAULIFLOWER POTATO SOUP
By Richard Lipari, Culinary Institute of America-Trained & Executive Chef at The Osborn in Rye, NY
www.theosborn.org
“Soups are wonderful all year long but particularly as the weather gets colder. This soup is a family recipe and I am thrilled to share it with the readers of Westchester Senior Voice as well as our residents at The Osborn,” says Lipari.
INGREDIENTS
1/2 head of cauliflower florets
1 Idaho potato, diced
1/4 lb broken angel hair pasta
(any small pasta will work)
5 cloves crushed garlic
32 oz. of vegetable or chicken broth
28-oz. can diced tomatoes (not with puree)
2 tspn dried thyme
2 tspn olive oil
scallions for garnish (optional)
DIRECTIONS
Sweat the garlic and thyme. Add the broth. Add cauliflower florets, diced potatoes and diced tomatoes. Simmer 30 to 40 minutes until tender. Cook pasta separately and add in when soup is done.
Garnish with scallions.
FIRE ROASTED TOMATO FENNEL BISQUE
By Executive Chef Michael Sherman at The Greens at Greenwich in Greenwich, CT;
www.thegreensatgreenwich.com
“Soups are my favorite part of the meal at The Greens.” – Maria Scaros, Executive Director
INGREDIENTS
5 lbs of plum tomatoes, cut in half
3 bulbs of fennel, cut in quarters
1.5 gallons of water or veg. stock
8 cloves of garlic
1 Spanish onion, cut into quarters
4 oz. extra virgin olive oil
6 oz. roux dollop of Mascarpone cheese
fennel fern
DIRECTIONS
Place tomatoes on sheet pan skin side up. Add the fennel to pan, then add the garlic and season with salt
and pepper.
Drizzle olive oil on top of the tomatoes and roast in oven under the broiler until the tomatoes are blistered and
roasted, about 10 to 12 minutes.
In a stock pot add extra virgin olive oil and Spanish onion and brown. Then add all the ingredients from the sheet
pan into the stock pot.
Add all of the water or vegetable stock and cook for about 45- to 60 minutes.
Puree all ingredients in a blender with roux until smooth.
Dollop each serving with Mascarpone cheese and fennel fern.
(Serves 10)
WILD MUSHROOM SHERRY BISQUE
By The Knolls in Valhalla, NY
www.theknolls.org
“Residents of The Knolls enjoy this signature soup, especially on cold winter evenings!”
IINGREDIENTS
2 Tbsp butter
1/2 cup finely chopped onion
4 garlic cloves, thinly sliced
6 oz. fresh Shiitake mushrooms, stemmed, caps sliced
4 oz. domestic mushrooms, trimmed
1/2 cup dry Sherry, plus additional for garnish
4 cups chicken or vegetable stock
2 cups heavy cream
Chopped oregano or chives
DIRECTIONS
Melt butter in heavy large saucepan over medium high heat. Add onion and sauté until tender, about 5 minutes. Add garlic, Shiitake and domestic mushrooms and sauté until tender, about 5 minutes.
Add Sherry and boil until almost all liquid evaporates. Add chicken or vegetable stock. Simmer soup 15 minutes to blend flavors. Add heavy cream, stir until heated through. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle with additional Sherry and garnish with oregano or chives.
(Serves 6-8)
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2 Dec 2019
0 Commentsbest soups for winter
When winter comes a-calling, sometimes it feels as if nothing could possibly keep you warm. Except, perhaps, a robust and piping hot bowl of soup! Here, we share some favorite recipes culled from friends of Westchester Senior Voice. They deliver just what the season calls for. So browse through, add what you need to your shopping list, and let us fill you with flavor, warmth and comfort!
By Richard Lipari, Culinary Institute of America-Trained & Executive Chef at The Osborn in Rye, NY
www.theosborn.org
“Soups are wonderful all year long but particularly as the weather gets colder. This soup is a family recipe and I am thrilled to share it with the readers of Westchester Senior Voice as well as our residents at The Osborn,” says Lipari.
INGREDIENTS
1/2 head of cauliflower florets
1 Idaho potato, diced
1/4 lb broken angel hair pasta
(any small pasta will work)
5 cloves crushed garlic
32 oz. of vegetable or chicken broth
28-oz. can diced tomatoes (not with puree)
2 tspn dried thyme
2 tspn olive oil
scallions for garnish (optional)
DIRECTIONS
Sweat the garlic and thyme. Add the broth. Add cauliflower florets, diced potatoes and diced tomatoes. Simmer 30 to 40 minutes until tender. Cook pasta separately and add in when soup is done.
Garnish with scallions.
By Executive Chef Michael Sherman at The Greens at Greenwich in Greenwich, CT;
www.thegreensatgreenwich.com
“Soups are my favorite part of the meal at The Greens.” – Maria Scaros, Executive Director
INGREDIENTS
5 lbs of plum tomatoes, cut in half
3 bulbs of fennel, cut in quarters
1.5 gallons of water or veg. stock
8 cloves of garlic
1 Spanish onion, cut into quarters
4 oz. extra virgin olive oil
6 oz. roux dollop of Mascarpone cheese
fennel fern
DIRECTIONS
Place tomatoes on sheet pan skin side up. Add the fennel to pan, then add the garlic and season with salt
and pepper.
Drizzle olive oil on top of the tomatoes and roast in oven under the broiler until the tomatoes are blistered and
roasted, about 10 to 12 minutes.
In a stock pot add extra virgin olive oil and Spanish onion and brown. Then add all the ingredients from the sheet
pan into the stock pot.
Add all of the water or vegetable stock and cook for about 45- to 60 minutes.
Puree all ingredients in a blender with roux until smooth.
Dollop each serving with Mascarpone cheese and fennel fern.
(Serves 10)
By The Knolls in Valhalla, NY
www.theknolls.org
“Residents of The Knolls enjoy this signature soup, especially on cold winter evenings!”
IINGREDIENTS
2 Tbsp butter
1/2 cup finely chopped onion
4 garlic cloves, thinly sliced
6 oz. fresh Shiitake mushrooms, stemmed, caps sliced
4 oz. domestic mushrooms, trimmed
1/2 cup dry Sherry, plus additional for garnish
4 cups chicken or vegetable stock
2 cups heavy cream
Chopped oregano or chives
DIRECTIONS
Melt butter in heavy large saucepan over medium high heat. Add onion and sauté until tender, about 5 minutes. Add garlic, Shiitake and domestic mushrooms and sauté until tender, about 5 minutes.
Add Sherry and boil until almost all liquid evaporates. Add chicken or vegetable stock. Simmer soup 15 minutes to blend flavors. Add heavy cream, stir until heated through. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle with additional Sherry and garnish with oregano or chives.
(Serves 6-8)