Category Archives: Soup

Pea and Mint Soup

delicious pea and mint soup

If you love something simple and terribly tasty, this is it. Consider it a home amuse bouche. Since I am still in love with my Blendtec blender this soup is super easy to make, especially if you have frozen peas in your freezer and you want to impress your husband. You can also use a hand immersion blender as well.  My husband and I both loved it.  I found this recipe at



  1. Melt the butter in a medium saucepan over medium heat. Add the onion and 3/4 teaspoon salt and cook, stirring often, until tender, 6 to 8 minutes. Add the broth and bring to a boil.
  2. Place the peas and mint in a blender and add the hot broth mixture. (Because hot liquids expand when blended, hold the lid firmly in place with a kitchen towel before blending.) Blend until smooth. Return to saucepan to heat through, if necessary.

everything simmering

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Cilantro soup

Creamy cilantro soup with almonds

This recipe was taken from GOURMET’S ADVENTURES WITH RUTH: SEASON ONE: COCINAR MEXICANO. I watched this episode and was intrigued by the recipe being made outside for Ruth Reichel. I had to make it. It seemed so simple and yet the complex use of simple ingredients was something that I have never done before. The pureed almonds thicken the soups nicely. I had never done that before. It added a roasted nut flavor to the cilantro puree.   Serve to cilantro lovers!


  • 1 1/2 lb cilantro (5 large bunches)
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 8 oz blanched almonds (1 ½ cups)
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped white onion
  • 1/2 cup chopped leek
  • 1 garlic clove, chopped
  • 1 1/2 teaspoon all-purpose flour
  • 1/4 cup dry white wine
  • 3 cups whole milk
  • 1 teaspoon salt

Cut bottom 2 inches of stems from cilantro bunches, then rinse well in several changes of cold water and drain.
Bring a large pot of water to a boil and add cilantro, pushing it under water. Cook 3 minutes, then drain and transfer to a bowl of ice water to stop cooking. Drain, pressing water from cilantro, then chop.

Puree cilantro with 3 cups chicken broth, in batches if necessary, until smooth, 2 to 3 minutes per batch. Pour through a medium mesh sieve set over a large bowl, pressing hard on solids. (If you have a lot of solids left, return to blender with the remaining cup of chicken broth and blend again. Strain into bowl.)

Heat olive oil in a medium heavy skillet over medium heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes. Reserve.

Heat butter in a 4- to 5-quart heavy pot over medium-low heat, then add onion, leek, and garlic and cook, stirring, until softened, 3 to 5 minutes. Add flour and cook, stirring, 1 minute. Add wine in a slow stream, stirring, and cook, stirring, 1 minute. Whisk in milk in a slow stream, then add salt and bring to a simmer, stirring. Remove from heat.
Put milk mixture and fried almonds in blender, in batches if necessary, and blend until smooth, at least 3 minutes per batch.

Return milk mixture to pot and bring to a simmer over medium heat, stirring (be careful the bottom doesn’t burn). Stir in cilantro liquid and return to a simmer, stirring occasionally. Season with salt to taste.


blending the blanched cilantro

blending the almonds and milk

toasted blanched almonds

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Outstanding Celeriac Soup

celeriac soup with a drizzle of white truffle oil

celeriac soup with a drizzle of white truffle oil

This is the best soup ever!  If you want to impress someone…make this soup!  I made this soup as similar as I could remember from an amuse bouche we had at Harvest Restaurant. I think it is really amazing!  It’s very rich and tastes like a million bucks!  You can buy celeriac or celery root at most grocery stores nowadays.  Sometimes it’s hard to find and expensive.  The cheapest place to get it in Madison is at Woodman’s.  I added some white truffle oil to the soup and then I drizzle some of the truffle oil on top for presentation.  Ohhhh…this is so good. My husband goes crazy for this soup.

Celeriac Stock:

  • 5 cups water
  • 2 cups chopped celery root (chopped in food processor)
  • 1 teaspoon celery seed (tied-up in a swatch of cheesecloth)
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar


  • 4 cups small-diced celeriac
  • 4 cups heavy cream
  • 2 1/2 cups celeriac stock
  • Salt
  • white truffle oil (optional: but for me it’s a must)

Glazed Celeriac:

  • 1 cup medium-diced celeriac
  • 1 cup water
  • 2 teaspoons unsalted butter
  • 1 teaspoon sugar
  • Pinch salt

Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.)

Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender.Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the
blender blades spin, and transfer to a bowl. I use in immersion blender here. Just mix until smooth. (The soup can be made up to 3 days in advance and refrigerated, covered.)

To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside.

When ready to serve, arrange the glazed celeriac in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil. Place the soup plates in front of your eagerly awaiting guests, and ladle the soup into each bowl.



Peeled celeriac root

Peeled celeriac root

a small taste with carmelized celeriac

a small taste with carmelized celeriac

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