Read Online 50 Simple Soups for the Slow Cooker by Lynn Alley - Free Book Online
Authors: Lynn Alley
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brown. Add the garlic and cook for 1 to 2 minutes longer.
Rinse the lentils thoroughly and place them in a 7-quart slow cooker along with the onion and garlic mixture and the water.
Using a spice grinder or mortar and pestle, grind the cumin and coriander seeds to a powder, then add them, along with the turmeric, cardamom, and cinnamon to the lentils. Cover and cook on LOW for 4 to 6 hours, until the lentils are quite tender.
Stir in the coconut milk and spinach, and add the salt to taste. Cook for 20 minutes longer, or until the soup is once again hot and all the spinach is wilted.
Ladle the soup into bowls. Top each with a bit of chopped chile, a sprinkle of cilantro, and some coconut.
Spiced Apple Pie Soup
Serves 4 to 6
If you’ve got a burning desire to keep ’em down on the farm during the fall or winter holiday season, here’s the perfect way to do it. Fill the house with the smell of spiced
apples
. I recommend using Granny Smith apples, as most other apple varieties are likely to produce a weaker version of this soup. You need acid and flavor, and the Granny Smith delivers both. Try to find organic apples, then leave the skins intact as most of the flavor and nutrients are found in or just under the skins of the fruit. Use your imagination when it comes to garnishes: perhaps some chopped, toasted walnuts, grated sharp cheddar cheese, or a dollop of sour cream or yogurt.
1
stick cinnamon
6 cloves
6 allspice berries
4 tablespoons (½ stick) unsalted butter, melted
5 large Granny Smith apples, quartered, cored, and sliced
5 cups water
⅔ cup
raisins
1 tablespoon freshly squeezed lemon juice (optional)
3 to 4 tablespoons honey (optional)
½ cup Greek-style yogurt or sour cream
Using a spice grinder or mortar and pestle, grind the cinnamon, cloves, and allspice to a fine powder.
Place the butter and apples in a 7-quart slow cooker. Cover and cook on LOW for 2 to 3 hours, until the apples are soft and the juice nice and browned. Mash any large pieces of apple, then add the water, spices, and raisins and continue cooking for 2 hours longer.
Just before serving, stir in the lemon juice and honey.
To serve, ladle the soup into bowls and top with the yogurt.
Spring Red Plum Soup
Serves 4 to 6
This is another simple yet thoroughly delicious recipe. I use
red plums
because I find them to be more flavorful than other plums—especially their skins, where most of the flavor and tartness lie. I think any good plum would work, however. This soup can be served either hot with nothing other than the
full, rich flavor of plums to savor, or cold topped with yogurt.
I often eat the leftovers cold spooned over a bowl of yogurt
or cereal for breakfast.
2 pounds red plums
2 cups water
1 tablespoon apple pie spice
¼ to ½ cup granulated sugar
1 cup freshly squeezed orange juice
½ cup yogurt or crème fraîche
Quarter the plums and remove their pits. Place them and the water in a 7-quart slow cooker. Cover and cook on LOW for
4 hours or until the plums are falling apart.
Smash the plums with the back of a spoon, then add the apple pie spice, sugar, and orange juice. Mix thoroughly.
Ladle the soup into bowls and top with the yogurt or crème fraîche.
Tuscan White Bean Soup with Olive Oil and Rosemary
Serves 4 to 6
One of the things I love about the cooking of rural Italy is its simplicity. A simple dish of pasta with tomato and herb sauce. A simple loaf of bread. A rustic wine. The cook is not required to rummage through pantries, or multiple grocery stores and ethnic markets, looking for ingredients. Often she may look no further than her own garden or local farmers’ market. Puree the beans or eat them whole, as you wish.
2 cups dried white beans, such as great northern or cannellini
6 cups water
1 medium onion, chopped
6 cloves garlic
1 bay leaf
Salt
¼ cup olive oil
1 tablespoon chopped fresh
rosemary
Rinse the beans thoroughly and place them in a 7-quart slow cooker along
Rinse the lentils thoroughly and place them in a 7-quart slow cooker along with the onion and garlic mixture and the water.
Using a spice grinder or mortar and pestle, grind the cumin and coriander seeds to a powder, then add them, along with the turmeric, cardamom, and cinnamon to the lentils. Cover and cook on LOW for 4 to 6 hours, until the lentils are quite tender.
Stir in the coconut milk and spinach, and add the salt to taste. Cook for 20 minutes longer, or until the soup is once again hot and all the spinach is wilted.
Ladle the soup into bowls. Top each with a bit of chopped chile, a sprinkle of cilantro, and some coconut.
Spiced Apple Pie Soup
Serves 4 to 6
If you’ve got a burning desire to keep ’em down on the farm during the fall or winter holiday season, here’s the perfect way to do it. Fill the house with the smell of spiced
apples
. I recommend using Granny Smith apples, as most other apple varieties are likely to produce a weaker version of this soup. You need acid and flavor, and the Granny Smith delivers both. Try to find organic apples, then leave the skins intact as most of the flavor and nutrients are found in or just under the skins of the fruit. Use your imagination when it comes to garnishes: perhaps some chopped, toasted walnuts, grated sharp cheddar cheese, or a dollop of sour cream or yogurt.
1
stick cinnamon
6 cloves
6 allspice berries
4 tablespoons (½ stick) unsalted butter, melted
5 large Granny Smith apples, quartered, cored, and sliced
5 cups water
⅔ cup
raisins
1 tablespoon freshly squeezed lemon juice (optional)
3 to 4 tablespoons honey (optional)
½ cup Greek-style yogurt or sour cream
Using a spice grinder or mortar and pestle, grind the cinnamon, cloves, and allspice to a fine powder.
Place the butter and apples in a 7-quart slow cooker. Cover and cook on LOW for 2 to 3 hours, until the apples are soft and the juice nice and browned. Mash any large pieces of apple, then add the water, spices, and raisins and continue cooking for 2 hours longer.
Just before serving, stir in the lemon juice and honey.
To serve, ladle the soup into bowls and top with the yogurt.
Spring Red Plum Soup
Serves 4 to 6
This is another simple yet thoroughly delicious recipe. I use
red plums
because I find them to be more flavorful than other plums—especially their skins, where most of the flavor and tartness lie. I think any good plum would work, however. This soup can be served either hot with nothing other than the
full, rich flavor of plums to savor, or cold topped with yogurt.
I often eat the leftovers cold spooned over a bowl of yogurt
or cereal for breakfast.
2 pounds red plums
2 cups water
1 tablespoon apple pie spice
¼ to ½ cup granulated sugar
1 cup freshly squeezed orange juice
½ cup yogurt or crème fraîche
Quarter the plums and remove their pits. Place them and the water in a 7-quart slow cooker. Cover and cook on LOW for
4 hours or until the plums are falling apart.
Smash the plums with the back of a spoon, then add the apple pie spice, sugar, and orange juice. Mix thoroughly.
Ladle the soup into bowls and top with the yogurt or crème fraîche.
Tuscan White Bean Soup with Olive Oil and Rosemary
Serves 4 to 6
One of the things I love about the cooking of rural Italy is its simplicity. A simple dish of pasta with tomato and herb sauce. A simple loaf of bread. A rustic wine. The cook is not required to rummage through pantries, or multiple grocery stores and ethnic markets, looking for ingredients. Often she may look no further than her own garden or local farmers’ market. Puree the beans or eat them whole, as you wish.
2 cups dried white beans, such as great northern or cannellini
6 cups water
1 medium onion, chopped
6 cloves garlic
1 bay leaf
Salt
¼ cup olive oil
1 tablespoon chopped fresh
rosemary
Rinse the beans thoroughly and place them in a 7-quart slow cooker along
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