Soups / ANN OGDEN GAFFNEY

RECIPES

Spicy Corn ChowderBy Ann Ogden Gaffney

Add the reserved whole corn kernels from the fridge. Cook stirring for another 5 minutes, gently smashing some of the potatoes against the side of the pan as you go to thicken the soup.

Salmorejo Chilled Tomato SoupBy Ann Ogden Gaffney

Tip the diced tomatoes and the sliced garlic into the vase of a high-speed blender. Pulse until smooth.

Tomato & Sweet Potato SoupBy Ann Ogden Gaffney

Remove the bay leaf. Puree soup in the pan using an immersion blender, or transfer to a stand blender in small batches, to process a little at a time.

White Bean and Farro SoupBy Ann Ogden GaffneyCannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name it

Leek and Potato SoupBy Ann Ogden GaffneyLeeks are full of grit. It’s easiest to clean them undercold running water after cutting or shredding them.

Minestrone della NonnaBy Ann Ogden GaffneyWhen the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften and wilt.

Cream of Cauliflower SoupBy Ann Ogden GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.

Creamy Broccoli SoupBy Ann Ogden GaffneyBlend the broccoli soup in batches until smooth. Return to the pot and heat through over a low flame. Stir in the remaining lemon juice. Taste for salt. Serve in bowls with a drizzle of EVOO and a dollop of scallion gremolata.

Japanese Curry Noodle SoupBy Ann Ogden GaffneyJapanese curry noodle soup is a personal favorite. It is low-heat spicy, and manages to be both warming and soothing. Real comfort food.

Vegan Caldo VerdeBy Ann Ogden GaffneyMy Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.

Carabaccia – Tuscan Onion SoupBy Ann Ogden GaffneyIf you’ve been hankering after for a really good onion soup, Carabaccia, the Tuscan Red onion soup is it. It’s easy to make. All it needs a bit of time to cook the onions down until they are sweet and jammy.

Watercress &Arugula SoupBy Ann Ogden GaffneyWatercress and arugula soup has to be one of the easiest, lightest, tastiest soups you can make with these two super greens. The flavor is peppery and refreshing and the color out of this world, plus it’s delicious eaten hot or chilled. It’s delicious.

Warming Winter SoupBy Ann Ogden GaffneyWarming winter soup makes you feel cozy from the inside. It’s total, delicious comfort. The combo of sweet tasting Kabocha squash and middle eastern spices, gets a sweet and sour hit from salty miso and sharp lime.

Pasta e FagioliBy Ann Ogden GaffneyPasta e Fagioli is one of the easiest, heartiest, most comforting platefuls of soup you’ll ever have the pleasure of digging into. It has everything we love, beans, pasta, tomatoes and it’s easy to make!

Creamy Roasted Carrot SoupBy Ann Ogden GaffneyCreamy roasted carrot soup is completely vegan, but it’s so smooth and rich you’d never know. The recipe uses roasted carrots made specially for the soup, but I’ve found it to be a great way to repurpose leftover roasted veggies too.

Kabocha & Chickpea SoupBy Ann Ogden Gaffney Kabocha & Chickpea soup is a rich, warming and satisfying. For a bit of extra spiciness, I often add a dollop of chermoula to each bowl. I adore kabocha. I just love its mealy starchy quality for soups, stews and pies.