Savory Carrot-Fennel Soup

Found on freshpreserving

* Ball® Preserving & Pickling Salt, to taste, optional 

* 6 Ball® (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands

DIRECTIONS:

1. SAUTE fennel in olive oil until transparent. Combine fennel, carrots and vegetable stock in a large saucepot. Bring to a boil. Reduce heat and simmer until carrots are tender.

2. PUREE soup in a food processor or blender, working in batches. Return puree to saucepot. Add water. Simmer until heated throughout. Stir in pepper and salt to taste, if desired. Simmer additional 30 minutes.

3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

4. LADLE hot soup into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. PROCESS 35 minutes at 10 pounds pressure in pressure canner, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tomorrow's Soup of the Day... Country Pasta y Fagoioli

Red Pepper-Carrot Soup 

This soup boasts a smooth texture and a deep, rich flavor that comes from slow-roasting bell peppers. It’s also high in beta-carotene and lycopene, two antioxidants that may help prevent cardiovascular disease. 

2 large red bell peppers (1 lb.), plus slices for garnish, optional 

2 Tbs. olive oil 

½ tsp. curry powder 

1 bay leaf 

1 large onion, sliced (2 cups) 

2 large carrots, sliced (½ lb.) 

4 cloves garlic, peeled and sliced 

1 tsp. salt 

2 Tbs. lemon juice 

1. Preheat oven to 350°F. Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds. 

2. Heat oil in 2-qt. saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent. 

3. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes. 

4. Transfer carrot mixture to blender, add bell peppers, and purée until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

To can I would make a little thinner with one more cup of liquid.

Prepare soup above... PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. LADLE hot soup into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS 85 minutes (due to the peppers) at 10 pounds pressure in pressure canner, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tomorrow's Soup of the Day... 

Ribollita - The Tuscan Minestrone Soup

Carrot and Ginger Soup

3 tablespoons butter 

2 whole cloves garlic, peeled 

1 large Spanish onion, peeled and diced 

2 ribs celery, sliced 

3 pounds carrots, peeled and sliced 

3 tablespoons peeled and chopped fresh ginger 

8 cups chicken or vegetable stock 

1 teaspoon ground coriander 

1 teaspoon ground ginger 

1/2 cup honey 

In a large, stainless steel stockpot over medium-high heat, melt the butter. Place the garlic, onion, celery, carrots, and ginger root in the pot and sauté for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. 

Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30 to 35 minutes. Remove from the heat. Add the coriander, ground ginger, and honey. Purée the soup in the pot using an immersion blender or working in batches with a regular blender until smooth.

Ladle the hot soup into hot sterilized jars, leaving 1″ headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Process pints for 75 mins and quarts for 90 mins at 10 lbs of pressure. 

When reheating a jar to serve, add a little bit less that 1/2 a cup of heavy cream to each quart jar. Stir until the ingredients are well combined, season with salt and pepper to taste, and serve.

Tomorrow's Soup of the Day... Canned Vegetable Soup

3 Colours Orange Soup 

Packed with goodness and flavour, this colourful concoction is one of my favourite soups.

The three orange colours come from carrot, sweet potato, and orange, the fruit.

To keep the dish vegetarian, use vegetable stock, otherwise chicken stock may be used. Serves 6

1 Tbsp. extra virgin olive oil

1 Tbsp. unsalted butter

1 medium onion, finely chopped

2 or 3 cloves garlic, finely chopped

3 cardamom pods, remove seeds and crush with rolling pin

400g carrots, chopped into about 1cm cubes

600g sweet potato, peeled and chopped into 1cm cubes

1 tsp. chilli sauce (optional) 

 2 or 3 strips of orange rind (taking care not to include too much pith)

Juice of one orange

1.5 litre vegetable or chicken stock

1 Tbsp. chopped mint leaves

1 Tbsp. chopped Italian parsley leaves (or coriander for a more Asian feel) 

2 Tbsp. cream (optional)

Croutons

2 or 3 slices of stale bread, crusts removed, cut into 1.5cm cubes

Oil for frying

In a large saucepan, over medium heat, put butter and extra virgin olive oil. When hot, add onion and garlic and cook for 2 or 3 minutes until onion has softened (making sure the garlic doesn't burn).

Add cardamom seed, cook for 1 minute.

Add sweet potato and carrot and cook for 2 or 3 minutes.

Add chilli sauce (if using), orange rind, juice, vegetable stock, and mint and parsley leaves.

Reduce heat and allow to simmer for 45 minutes.

Remove rind, and two or three tablespoons each of carrot and sweet potato. Reserve.

Blend the rest of the soup, either in a food processor or with a potato masher. Stir in cream, if using.

Just before serving, heat oil in frying pan (preferably non­stick), and fry bread cubes to brown all over.

Degree of difficulty: Low. Keepability: Keeps a couple of days in the refrigerator. Wine companion: A fragrant Riesling.