Tag: soup season

Gnocchi Leek Soup with Greens

Categories Recipes1 Comment on Gnocchi Leek Soup with Greens

Wowee, another January means Hangry Hannah turns 4! The final months of 2023 caused me to put this blog on the back burner as I focused on building up clientele in my private practice. During that time I was still cooking, so I am excited to share some of the recipes that I was making. I recently made this soup as during this past weekend we got hit with Winter Storm Ember. It comes from Bon Appetit’s Feb 2024 issue that focuses on ‘cozy’ recipes, which are right up my alley, especially at this time of year. The broth is light and lemony, but fills you up with the kale and gnocchi.

Ingredients

  • 1/3 Cup Vegetable Oil
  • 2 Large Leeks, white and pale green parts only, thinly sliced, divided
  • Salt & Pepper
  • 1 Lemon, halved, seeds removed
  • 2 TBSP Unsalted Butter
  • 1 Parmesan Rind [optional] + shaved parm for serving
  • 6 Cups Low-Sodium Vegetable Broth
  • 1 1lb package Shelf-Stable Gnocchi
  • 2 packed Cups of torn Tuscan Kale
  • Dill for serving

Let’s Get Cooking

Heat oil in a large pot. Cook 1/4 of the leeks, stirring occasionally, until deep golden brown and crisp, about 6-8 minutes. Drain through a fine-mesh sieve and set over a small bowl, immediately season with salt & toss to combine, set aside.

In the same large pot, heat 1 TBSP of the reserved leek oil. Cook lemon, cut side down, until deeply browned, about 2-3 minutes, and transfer to a plate.

Reduce heat to MED, melt butter in the pot. Add in the remaining leeks, season with salt, and cook until softened, without taking on too much color, about 5 minutes.

Return lemon to pot & add parmesan rind, broth, and few grinds of pepper; season with salt. Increase heat to high and bring broth to boil. Reduce heat to MED; simmer until reduced slightly and broth smells lemonly, about 15 minutes.

Using tongs, fish out lemon halves, squeezing gently to add some juice to pot & discard. Remove parm rind and discard. Add gnocchi to pot and simmer until cooked through about 5 minutes. Remove from heat, add kale, and stir until just wilted.

Ladle soup into bowls & top with dill + shaved parm + crispy reserved leeks; season with more pepper.

Cozy up & enjoy!

Made with Love,

Hannah

Polish Cabbage Soup

Categories Recipes4 Comments on Polish Cabbage Soup

I finally, FINALLY, got Antoni’s new cookbook, Let’s Do Dinner. As always, everything in the book looks so freaking good and I cannot wait to cook my way through it. While looking for a recipe to make for my grandparents, I came across Antoni’s recipe for Kapusniak. This soup focuses on cabbage and all things cabbage. You may be saying, that sounds boring and bland, but that is pretty disrespectful and you should really wait before you judge this dish. If you’re Polish/Slovak/eastern European you know what’s up.

Ingredients

  • 1 TBSP Olive Oil
  • 4 oz Thick cut bacon, cut crosswise
  • 1 Medium Onion, coarsely chopped
  • 1 Garlic Clove, thinly sliced [I did two]
  • 2 Bay Leaves
  • 3/4 TSP Smoked Paprika
  • 1/2 TSP dried Herbes de Provence, or thyme
  • 1 Medium Head Green Cabbage, cored and coarsely chopped
  • 1 28.5oz Saurkraut, do not drain
  • 1 Large Russet Potato, peeled and chopped
  • 1 Medium Carrot, thinly sliced
  • 1 Medium Parnship, thinly sliced, or another carrot
  • 1 qt. Low-Sodium Beef Broth, I only had chicken and that worked well
  • 1/2 Cup Finely Chopped Dill
  • Salt + Pepper

Let’s Get Cooking

The one thing I found super important before starting to cook this dish is to mise en place. Make sure to have all the ingredients prepped and ready.

Heat the oil in a large pot on MED-HIGH heat. Add in the bacon and cook until it’s golden and getting browned around the edges. Add in the onion + garlic + bay leaves + paprika + dried herbs + 1 TSP salt and cook until the onions gets translucent, don’t let the onion brown.

Add in the cabbage and cook it down for about 5 minutes. Add in the saurkraut and the juices + potato + carrot + parsnip + 1/4 TSP salt.

Add in 2 qts of water and then the broth, bring up to a boil. Once boiling, reduce the heat and simmer for about 45-50 minutes. Stir in the the dill and season with salt and pepper.

Made with Love,

Hannah

Creamy Tortellini Vegetable Soup

Categories RecipesLeave a Comment on Creamy Tortellini Vegetable Soup

If you like food blogs then you must know about Half-Baked Harvest. I absolutely love her recipes, especially trying out her seasonal ones. This recipe is the perfect fall soup and made enough for the whole week of lunches. Be sure to fit this recipe in this soup season.

Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Yellow Onion, Chopped
  • 2-4 Garlic Cloves, finely chopped
  • 2 TBSP Fresh Thyme Leaves
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Oregano
  • 1 TSP Smoked Paprika
  • 1 Pinch Crushed Red Pepper Flakes
  • Salt + Pepper
  • 2 TBSP Tomato Paste
  • 6 Carrots, chopped ( I used about 10 baby carrots)
  • 4 Celery Stalks, Chopped
  • 1/2 Cup Dry White Wine, I like cooking with Pinot Grigio
  • 6 Cups Low Sodium Vegetable Broth
  • 4-6 Cups Kale, roughly chopped
  • 1/2 Cup Heavy Cream
  • 1 LB Cheese Tortellini
  • 1/3 Cup Grated Parmesan Cheese

Let’s Get Cooking

In a large pot, heat the olive oil over MED-HIGH heat. When the oil gets hot add in the onion and cook until golden, about 5 minutes. Add in the carrots + garlic + celery + thyme + basil + oregano + paprika + salt + pepper. Cook for another 5 min or so and stir in the tomato paste.

Add in the wine + broth + red pepper flakes and simmer over medium heat for about 20-30 minutes.

Following, stir in the cream + chopped kale + parmesan + tortellini.

Top with additional cheese & serve!

Made with Love,

Hannah