soup – Oli+Ve

Winter Soups and Stews

January 16, 2020 @ 7:00 pm – 9:00 pm

There’s nothing better on a cold day than a big slurp-able bowl of soup! In this class, learn the techniques behind the quintessential winter meal. From knife skills to seasoning, you will leave with the confidence to not only recreate these recipes but to also tackle building your own bowl of soup without a recipe.

Rachel’s Pasta Fagioli With Olio Nuovo – Hold The Pasta

INGREDIENTS:

1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 – 2″ sprig fresh rosemary
1 dried bay leaf
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Olio Nuovo such as Coratina/Frantoio, or Empeltre

DIRECTIONS

Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in Olio Nuovo with crusty bread.

Posted on April 8, 2019April 9, 2019 by oliandve — Leave a comment

Winter Vegetable and Meatball Soup

(serves 4-6)
Ingredients:

· ¼ cup extra virgin olive oil

· 2 cups Vidalia onions (chopped)

· 2 garlic cloves (crushed)

· ¼ cup balsamic vinegar

· ½ cup red wine

· 1 Tbsp of granulated sugar

· 1 tsp oregano (dried)

· 20 mini size (organic frozen style meat balls)

· 1 cup of winter squash (diced in small ½’ pieces)

· 1 cup roasted red peppers (chopped)

· 2 (8oz cans) of tomato’s (chopped with juice)

· 1( 8 oz) can of tomato sauce

· 2 pints of beef stock

· 3/4 cup of elbow macaroni pasta

· 1 cup fresh basil (chopped)

· 2 oz Dubliner cheese (shaved)

· Olive oil (to drizzle)

Directions:

· Sauté the onions in the olive oil for a few moments to soften and then add the garlic and cook for a further minute.

· Add the balsamic vinegar, wine, tomatoes, tomato sauce and beef stock. Stir in the sugar and the oregano.

· Bring sauce to simmering point and then add the meatballs and cook for 20 minutes.

· Stir in the winter squash and continue to cook for a further 10 minutes.

· Add the elbow macaroni pasta and roasted red peppers. Continue to cook the soup until the pasta is al dente and that is between 7-9 minutes for macaroni pasta.

· Remove from heat and stir in fresh basil.

· To serve the soup ladle in to bowls and garnish with shaved Dubliner cheese Drizzle with additional olive oil.
Submitted by Judith McLoughlin of The Ulster Kitchen from her cookbook The Shamrock and Peach

Posted on April 8, 2019April 8, 2019 by oliandve — Leave a comment

Cream of Roasted Pepper and Tomato Soup with Tuscan Herb EVOO

Ingredients

2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Serves 4-6

Posted on April 8, 2019April 8, 2019 by oliandve — Leave a comment

Chilled Heirloom Tomato Soup

Ingredients

* 2 1/2 lbs. heirloom (or conventional) tomatoes, peeled and cut into big pieces
* 1 clove garlic
* 6 leaves basil, plus extra for garnish
* 4 tbsp. Oli + Ve Extra Virgin Olive Oil
* 2 tbsp. Oli + Ve Red Wine Vinegar
* 2 cups low-sodium chicken broth
* 1 pinch salt
* 2 pinches sugar
* 2 cucumbers, peeled
* 1 red watermelon
* 1 golden watermelon (if available)

Directions

1. Puree tomatoes, garlic, basil, olive oil and vinegar in a food processor. Put mixture in a pot and add chicken stock, salt and sugar. Heat soup until warm. Place pot in a large bowl filled with ice. Refrigerate until thoroughly chilled, at least 2 hours.

2. Use a melon baller to scoop out cucumber and watermelon. Place in bowls. Add soup. Garnish with basil. Serve.

Serves 6 to 8

(adapted from Greenbrier resort)

Tag: soup