Soup Recipes and Such

Tis the season for Soup. As a single father and one-man farming operation, time, like sanity, is a rare commodity. Every autumn soup is my answer to providing real food and several meals in a short period of time.

It is rare that I go by a recipe, so I'm attempting to write one down ... On second though, let's call these general guidelines instead of exact recipes.

* Note: If I am saying shredded or diced, odds are I'm running it through a Cuisinart with a medium shredding disc (every minute counts)

Miso Soup

The farmers' go- to cure for all ailments is eating raw garlic until your mouth is on fire, washing it all down with red wine, and repeating, followed by sleep (works like a charm).

When that's not an option, Miso Soup is plan B. The recipe I started with probably came out of Vegetarian Times in the late 90's (?).

Here's the basics:

Olive oil (enough to coat the bottom of a large stock pot)

Ginger, shredded (as much as your sickly hands are willing to peal and can afford)

Garlic, chopped (see plan A, at least 4cloves. However much garlic you work with, divide it in half.)

Large red onion, diced

2 Carrots, shredded (or a handful of baby carrots)

1lb firm tofu, cubed (I prefer twin oaks herb)

1/2 a cabbage head,

shredded

1 bundle radishes, shredded

Egg noodles

Tamari (about 1 Tablespoon)

Red miso paste

6 cups water or vegetable broth

Fresh parsley, chopped

Heat the olive oil in the large stock pot over medium heat. Add ginger. Cook until the ginger is fragrant and has infused the oil. If you are so congested you cannot smell the ginger, then cook until just before it starts to brown. Add half the garlic and tofu. Cook, stirring frequently, until the tofu is lightly browned, but the ginger and garlic haven't burned. Add carrots, cabbage, radishes and onions. Cover. Stir often. Once the onions turn translucent add the vegetable broth. Bring soup to a solid boil. Add egg noodles. Once noodles are fully cooked, add parsley, remaining garlic, and tamari. A teaspoon of tamari should work, but I haven't measured it in years. When the color is right you will know it. You want the soup to be almost salty enough, but not quite there. The miso will take it the rest of the way. Remove from heat.

Add red miso paste, a little at a time, stirring frequently. It's important to add it in small chunks. A salty glob of goo is just a horrible thing for sick folks to have to endure. The quanity of Miso you use is totally dictated by taste. It's amazingly good for you. I've had friends survive break-up solely on this stuff. Serve hot, Serve often.

*For years cayenne pepper and or hot sauce was a regular part of this soup. Since I've been cooking for a younger palate lately, I have been skipping it. If you can handle the heat, load it on. You may not be able to feel your mouth, and the bathroom may scare you, but it is right up there with garlic as a cure-all in this farmers' opinion.

Veggie-Packed Potato Cream Soup with Aged Cheddar

Olive oil (enough to coat the bottom of a large stock pot)

4 yellow onions, 2 diced, 2 pureed

2 carrots, shredded (or a handful of baby carrots)

3 sticks celery, shredded

1/2 a head of cabbage, shredded

1 bundle radishes, shredded

3 gold potatoes, diced

6 cups water or vegetable broth

Fresh parsley, chopped

1 lb mixed small potatoes: redskins, blues, yukon golds, cranberry reds whatever is available, quartered or cubed

1/2 cup heavy whipping cream

1/4 lb shredded aged cheddar

In a large stock pot, heat olive oil and add onions. Once onions are translucent, add remaining shredded vegetables and diced potatoes. Cover. Stir Often. Once vegetables have wilted, add vegetable broth and bring to a boil.

In a separate smaller stock pot filled with heavily salted water, bring quartered potatoes to a boil.

In small batches, begin to puree shredded vegetable broth using a blender or food processor. Strain cubed potatoes and add to pureed vegetable mix (do not puree potatoes). Simmer for 20 minutes. Puree 2 onions with 1 cup pureed vegetables, then blend with parsley. Add back into soup. Stir together until blended and simmer for an additional 10 minutes. Add cream and mix thoroughly. Add 1 Tablespoon of freshly ground black pepper. Serve hot garnished with shredded aged cheddar.