Lentil-Carrot Soup Recipe Created by Ruth Paget

Lentil-Carrot Soup Recipe Created by Ruth Paget

This old fashioned soup is a pantry favorite.  The following recipe is a “pantry-market day” combination that I have used for decades.

You will need a crockpot and an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 cup lentils

-8 cups water for soaking

-8 cups water for cooking + more as needed

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 cups peeled and chopped carrots

-1 (32-ounce) container beef broth

-32 ounces water

Steps:

1-Soak lentils overnight in 8 cups water.  The lentils will double in size.  Drain and rinse lentils.  Set them aside.

2-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

3-Add lentils, carrots, beef stock, and water to the crock pot.  Cover the crock pot and cook on high for 10 hours.

4-Let soup cool.  Insert an immersion blender and purée the soup until it is smooth.

Serve the soup with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Sauerkraut Soup Recipe Created by Ruth Paget

Sauerkraut Soup Recipe Created by Ruth Paget

My sauerkraut soup is a distant cousin of a Russian sauerkraut soup called shichi.  I have almost always been able to find fresh cabbage, but had to use sauerkraut a few times when I lived in Stuttgart, Germany.  I used sauerkraut sold in plastic bags that I purchased during a shopping trip in Strasbourg, France to make this soup.

You will need an immersion blender to make this dish.

Serves 4

Ingredient:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1/2 pound rinsed sauerkraut

-1 large peeled and chopped Idaho potato

-1 large peeled and chopped carrot

-1 (32-ounce) container chicken water

-32 ounces water

Steps:

1-Sauté onion and garlic in olive oil in a soup pot for 5 minutes.

2-Add sauerkraut, potatoes, carrots, chicken broth, and water.  Bring soup to a boil and let it boil for 30 minutes.

3-Remove soup from heat and let it cool.  Insert an immersion blender and purée the soup to a smooth consistency.

Serve soup warm with a chilled glass of your favorite beer and rye toast or your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Onion Soup Recipe Created by Ruth Paget

Onion Soup Recipe Created by Ruth Paget

French onion soup simmers for hours.  My onion soup takes 30 minutes to cook, but still has a nice brown broth color, because I use beef broth.  The French also use beef broth in their onion soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-3 large peeled and chopped onions

-1 teaspoon dry garlic

-2 (32-ounce) containers beef broth

-32 ounces water

-4 slices toast, preferably from a French baguette

-2 cups grated Monterey Jack cheese

Steps:

1-Sauté onions and garlic in olive oil for 10 minutes in a soup pot.

2-Add beef broth and water to the soup pot.

3-Bring soup to a boil and let it boil for 30 minutes.

4-Place a slice of toast in the bottom of individual, oven-proof bowls.  Ladle onion soup over the toast slices and sprinkle shredded cheese on top of the soup.

5-Place each bowl of soup in the microwave for 2 minutes to melt the cheese and serve.

Serve soup warm with a chilled glass of your favorite beer.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Tomato-Rice Soup Recipe Created by Ruth Paget

Tomato-Rice Soup Recipe Created by Ruth Paget

If you have a rice cooker, this soup is easy to make.  Just stir the cooked rice into the soup before serving.  However, making the soup with raw rice is easy, too, just a little more time consuming.

Indians say that seeds plus grains equal a protein.  The tomatoes here would be the seeds and the rice is a grain, so this soup is a hidden and tasty protein.

Freshly ground pepper tastes great with this soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large chopped onion

-1 teaspoon dry garlic

-1 (15.25-ounce) can tomato sauce

-1 (32-ounce) container beef stock

-32 ounces water

-1/2 cup raw white rice

Steps:

1-Sauté the onions and garlic in the olive oil for 5 minutes in a soup pot.

2-Add tomato sauce, beef broth, water, and rice to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

Serve warm with freshly ground pepper.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

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Root Vegetable Soup Recipe Created by Ruth Paget

Root Vegetable Soup Recipe Created by Ruth Paget

When I lived in Stuttgart, Germany, the Edeka Supermarket where we shopped sold soup vegetables as a tied up bundle of unpeeled and pretty unfamiliar medley of root vegetables.  With a little research, I discovered that the knobby, brown root vegetable I held in my hand was celeriac and the purplish one was a turnip.

I peeled all of them to make them pretty and put them in my soup pot.  The result was delicious and turned my cheeks rosy.  Use the ingredients that you can find for this soup that cannot go wrong.

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 peeled and chopped carrots

-2 washed and sliced celery stalks

-1 peeled and chopped celery root
-1 peeled and chopped rutabaga

-2 peeled and chopped carrots

-1 peeled and chopped turnip

-1 peeled and chopped parsnip

-1 (32-ounce) container chicken broth

-32 ounces water

Steps:

1-Sauté onions, celery, and garlic in olive oil for 5 minutes in a soup pot.

2-Add root vegetables, chicken broth, and water.

3-Bring soup to a boil and boil for 45 minutes or wait until the vegetables are soft.

4-Remove soup from the heat and let cool.  Insert the immersion blender and purée the soup until smooth.

5-Reheat the soup.

Serve with your favorite toast and sprinkle the soup with paprika, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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