tsainola

a vegetarian pop-up for New Orleans

Tag: soup

Recipe: Cauliflower Soup with Garlic and Arugula

The cauliflower at the markets has been superb these last few months, so we put together this soup for our last OCH Art Market of 2012 using some of that good stuff. This recipe acknowledges the season with its ingredients, but results in something light, smooth, and clean in flavor, something more suited to the balmy weather we’ve been having than the hearty stews and squash-based soups that one typically finds this time of the year.

Ingredients: cauliflower, onions, potatoes, celery, clear vegetable stock; vegetable oil, garlic; arugula, salt, pepper

1. In a large pot, place cauliflower florets, roughly chopped onions, peeled potatoes, and celery. Add enough vegetable stock and/or water to cover. Bring to a low boil, and cook for about twenty minutes, or until the vegetables are tender. (Use approximately 1 potato, 1/2 onion, and 1 stalk of celery for each head of cauliflower.)

2. Remove from heat and allow mixture to cool until it is safe enough to handle, if pureeing with a blender or food processor. While waiting for the mixture to cool, heat a few tablespoons of oil in a small saucepan. Do not allow the oil to reach smoking point. Place a couple cloves of thinly sliced garlic in the hot oil, and cook the garlic on low heat until the slices are soft and the oil infused with the garlic.

3. After pureeing the cauliflower mixture, add salt to taste. Reheat and ladle soup into bowls. Before serving, drizzle a few teaspoons of the garlic oil and garlic slices over each bowl. Garnish with small arugula leaves, and a few turns of freshly-ground black pepper.

cauliflower soup, black bean and broccoli galette, olive bread, and mint iced tea

cauliflower soup, black bean and broccoli galette, olive bread, and mint iced tea

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Menu for Saturday

Olive Boules

Broccoli Black Bean Galette with Toasted Mustard Seeds and Red Pepper

Spicy Mushroom Soup with Scallions and Curried Squash

Cauliflower Soup with Garlic

Fresh Greens with Parsley-fried Black-eyed Peas and Cheese

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Strawberry Orange Clafoutis

Peppermint Fudge/Snickerdoodle/Gingerbread Cookies (2/3 Gluten-free)

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Coffee

Mint Tea

Spiced Lemonade

Menu for Saturday

Spicy Onion Soup with Turnips, Greens, and Blue Cheese

Rosemary Sourdough/Roasted Garlic Bread

Warm Baby Lima Beans with Mizuna and Citrus Olive Sauce

Spicy Mashed Sweet Potatoes with Green Peppers

Roasted Broccoli with Garlic

Boston Bib Nest with Herbed Butternut Squash and Mexican Tarragon

Parsley Beet Rice with Cumin

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Chocolate Truffles

Apple Cider Caramels

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Rosemary Lemonade

Spiced Wine

Hot Toddy

Menu for Saturday

Beautiful weekend coming up — join us at the OCH Art Market between 10 a.m. and 3 p.m. on Saturday for a full slate of events, including the 2nd Annual Faubourg Lafayette Historic Home Tour, and musical performances by Kermit Ruffins and Irvin Mayfield on OC Haley Boulevard. The menu: 

Seared Mushroom and Ruby Streak Salad with an Egg

Turnip Soup with Greens and Rosemary

Lentil Burgers on Whole Grain Bread with Satsuma Chutney

Oatmeal Cookies with Yogurt Cheese Frosting

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Coffee, Cappuccino, Latte

Mint Iced Tea

Thyme Lemonade

Menu for OCH Art Market, 9/8

Menu for Sunday

Chilled Corn Chowder with Serrano Chili Aioli

Chilled Zucchini Kale Soup with Toasted Walnuts and Tomato Basil Relish

Eggplant with Habaneros, Mushrooms, and Arugula Fried Rice

Roasted Creole Tomato Salad with Fresh Lima Beans and Purple Hull Peas

Breadsticks: Parmesan, Garlic, Sesame

Rosemary Basil Focaccia

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Almond Tofu with Fresh Peaches

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Watermelon Limeade  :  Herbal Iced Tea

Watermelon Cocktail with Lime, Vodka, and Lavender

Sangria

Menu for Saturday

Blue Cheese Cream of Celery Soup

Sweet Potato and Wild Mushroom Soup with Roasted Cashews

Layered Omelettes with Roasted Beets, Greens, and Garlic

Lentil Cucumber Mint Salad

Multi-Grain Sourdough/Focaccia

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Dark Chocolate Chili Custards

Mini Sweet Potato Crumble Cobblers

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Blood Orange 75’s/ Blood Orange Old Fashioneds

Recipe: Root Vegetable Soup with Greens and Pickles

(image: NOLA Locavores)

We love this soup, which uses the most humble of ingredients, and were excited that our guests at the Autumn Harvest Dinner enjoyed this simple and surprising soup as much as we do. We developed this recipe from one we came across in a Boston Globe article a couple years ago, which was itself an adaptation of a John Thorne recipe.

Ingredients: potatoes (skins intact), carrots and carrot tops, turnip greens, butter, chopped scallions, finely chopped garlic, mustard seeds, chopped fresh dill, chopped dill pickles + pickling liquid from the jar, milk, salt and pepper

1. Cover whole potatoes and carrots (chopped into large inch-long sections) with water. Bring to a boil, add torn turnip greens (stems removed) and chopped carrot tops, and cook for 30-35 minutes, or until the potatoes can be easily pierced with a fork.

2. In a soup pot, melt butter over medium heat. Stir in scallions, garlic, and mustard seeds. Cook gently until the garlic is soft and fragrant. Use a large quantity of scallions — the Globe recipe calls for an entire bunch for four servings of soup, along with a clove or two of garlic, and a teaspoon of mustard seeds.

3. Transfer carrots, turnip greens, and carrot tops to the scallion mixture, and remove from heat. Remove potatoes from the other pot. Once the potatoes are cool enough to touch, remove the skins by squeezing the potatoes. Quarter the potatoes and return them to the broth. Sprinkle with dill. With a large spoon, chop and mash the potatoes, but leaving a number of small and medium-sized chunks. The mashed potatoes will thicken the broth.

4. Combine the potato and carrot/scallion mixture. Add the pickles and pickling liquid, using approximately one pickle per person. Bring to a simmer and cook over medium heat for five minutes. Adjust the consistency with pickling liquid, and milk or water. Season with salt and pepper, and garnish with scallions and chopped carrot tops.