Mangia Bene Pasta
Cream and Pureed Soup Recipes
Cream of Artichoke Soup - Passato di Carciofi
(Serves 6)
This soup is simple, healthy, and easy to prepare. Don't leave out the
parsley or fresh lemon juice as they are essential to the flavor of this soup.
You may choose to use fresh or frozen artichoke hearts in place the canned
as suggested in the recipe.
2 (14 ounce) cans artichoke hearts
2 medium potatoes, peeled and diced
1 medium onion, diced
2 celery ribs, sliced
3 cups each low-sodium chicken and beef broth
Salt and pepper
4 tablespoons butter
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
Parmesan cheese, for garnish
Combine the artichokes, potatoes, onion, celery and broth in a stockpot.
Bring to a boil and then reduce to a simmer.
Cover and cook until the vegetables are tender, about 35 minutes.
Puree the soup in batches using a blender, food mill, or food processor.
Return the puree to the pot and season with salt and pepper.
Return the pot to the heat, stir in the butter, and heat just to a simmer.
Combine the parsley and lemon juice in a small bowl.
Ladle the soup into bowls. Sprinkle with about a tablespoon of Parmesan.
Top each serving with a little of the parsley mixture.
Cream of Mushroom Soup
(Serves 6)
Use any combination of fresh mushrooms that you like in this recipe.
We like a mixture of shitake, cremini, and button mushrooms.
This soup can be made ahead of time but add the half and half, cream, and parsley
when you reheat the soup just before serving.
1 pound fresh mushrooms, cleaned
Mushroom Stock:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup chopped onion
1 carrot, chopped
1 sprig fresh thyme
Salt and pepper
6 cups water
Soup:
4 ounces unsalted butter
2 cups chopped leeks (about 2 leeks)
1/4 cup flour
1 cup white wine
1 teaspoon minced fresh thyme
Salt and pepper
1 cup half and half
1 cup heavy cream
1/4 cup chopped fresh parsley
Remove the stems from the mushrooms and coarsely chop them.
Slice the mushroom caps 1/4-inch thick.
Cut the slices into bite-size pieces if they are large.
Set the mushrooms aside.
To make the stock:
Heat the oil and butter in a large saucepan over medium-low heat.
Add the chopped mushroom stems, onion, carrot, thyme, salt and pepper.
Cook over for 10 to 15 minutes until the vegetables are tender.
Add 6 cups water and bring to a boil.
Reduce the heat and simmer uncovered for 30 minutes.
Strain, reserving the mushroom stock and discarding the cooked vegetables.
You should have about 4-1/2 cups of stock; if not, add some water.
Set the mushroom stock aside.
In another large stockpot, melt the 4 ounces of butter.
Add the leeks and cook over low heat for 15 to 20 minutes.
Add the sliced mushroom caps and cook for 10 minutes, until tender and brown.
Stir in the flour and cook for 1 minute.
Add the white wine, scraping the bottom of the pot to release any browned bits.
Add the mushroom stock, minced thyme leaves, salt and pepper.
Bring to a boil, then reduce the heat, and simmer for 15 minutes.
Add half and half, cream, parsley, and check for seasoning.
Heat through but do not bring to a boil. Serve.
Cream of Cauliflower Soup
(Serves 8 to 10)
2 tablespoons olive oil or butter
1/2 cup chopped onion
1 small carrot, peeled and grated
1 cup chopped celery
1 head cauliflower (about 1 pound), cut into florets
2 tablespoons chopped parsley, divided
½ teaspoon dried tarragon
Salt and pepper
8 cups chicken broth
1/4 cup butter
3/4 cup flour
2 cups milk
1 cup half and half
Heat oil or butter in a large stockpot over medium heat.
Add onion and sauté until translucent, 4 to 5 minutes.
Add carrot and celery, and continue to sauté about 2 minutes.
Add cauliflower, 1 tablespoon parsley, and tarragon; season with salt and pepper.
Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
Add chicken stock and bring to a boil.
Reduce heat and simmer 5 minutes.
Melt 1/4 cup butter in a small saucepan; stir in the flour.
Slowly whisk in the milk, blending until smooth.
Bring the mixture to a boil and the mixture is thick and smooth.
Remove from heat and stir in the half and half.
Stir the mixture into the simmering soup.
Check for seasoning and simmer for 15 to 20 minutes.
Transfer about 2 cups of the soup to a blender and puree until smooth.
Pour the pureed mixture back into the soup.
Serve in individual bowls topped with a sprinkle of remaining parsley.
Creamy Tomato Soup
“Pappa al Pomodoro”
(Serves 4)
3 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
1-1/4 pounds ripe tomatoes, peeled, seeded, and chopped
4 tablespoons fresh bread crumbs
1/4 cup torn fresh basil leaves
2 cups chicken broth
Salt and pepper
Olive oil for drizzling
Heat olive oil in a saucepan over medium heat
Add onion and sauté 2 to 3 minutes, or until soft.
Add garlic and cook another minute.
Stir in tomatoes. Cook gently for 3 minutes.
Remove from heat and cool slightly.
Add bread crumbs, basil, and chicken broth.
Transfer the mixture to a food processor or blender.
Process until smooth.
Return the soup to saucepan, season to taste, heat, and serve.
Cream of Fennel Soup
(Serves 6)
2 pounds fresh fennel bulbs
2 medium potatoes, peeled and diced
1 large carrot, peeled and diced
1 large onion, chopped
2 bay leaves
6 cups chicken broth
1/2 cup milk or light cream
Salt and pepper
1 tablespoon fresh lemon juice
1/3 cup grated Parmesan cheese
Remove fennel stalks from bulb and set aside for garnish.
Cut the bulb in half, remove the core, and thinly slice.
In a large stockpot, combine the sliced fennel, potatoes, carrots, and onion.
Add the bay leaves and broth and bring to a boil.
Reduce the heat to low, cover, and simmer 30 minutes until the vegetables are tender.
Remove from heat.
Remove and discard the bay leaves.
Puree the soup in batches in a food processor or blender.
Return the mixture to the stockpot.
Stir in the milk and season with salt and pepper.
Heat over low heat but do not allow the soup to boil.
Chop enough of the reserved fennel leaves to make 1/4 cup.
Combine with the lemon juice.
Spoon the soup into individual serving bowls.
Top each with some Parmesan and a spoonful of fennel leaves.
Crab Bisque
(Serves 4 to 6)
1-1/2 pounds snow crab legs
4 cups seafood or chicken stock
3 tablespoons olive oil
2 leeks, chopped (white and light green parts)
2 garlic cloves, minced
Pinch of cayenne pepper
1/2 cup dry Marsala wine
4 tablespoons unsalted butter
1/4 cup flour
2 cups half and half
1/3 cup tomato paste
Salt and pepper
Remove the crab meat from the shells and set aside.
Place the crab shells and stock in a saucepan.
Bring to a boil and then simmer for 15 minutes.
Strain and reserve the stock. Discard the shells.
You should have about 3-3/4 cups stock; if not, add some water.
Set the stock aside.
Heat the olive oil in a large stockpot over medium-low heat.
Add the leeks and sauté for 10 minutes or until tender but not brown.
Add the garlic and cook 1 minute.
Add the cayenne and 2/3 of the crab meat; cook for 3 minutes.
Add the Marsala and cook another 3 minutes.
Transfer the mixture to a food processor and coarsely puree.
Add the butter to the stockpot and heat over medium-low heat.
Stir in the flour and cook for 1 minute.
Add the half and half and cook until thickened, about 3 minutes.
Stir in the pureed crab mixture, the stock, tomato paste, salt and pepper.
Stir in the remaining crab meat.
Heat gently but do not bring to a boil. Serve.
Potato-Leek Soup
(Serves 6 to 8)
3 tablespoons unsalted butter
3 cups sliced leeks (white and light green parts only)
3 tablespoons flour
4 cups chicken broth
2 cups water
Salt and pepper
1/2 teaspoon garlic powder
1 cup sliced tender green part of leeks (optional)
4 cups peeled and diced potatoes
1/3 cup heavy cream
2 to 3 tablespoons minced fresh parsley or chives
Melt butter in a large stockpot over medium-low heat.
Stir in the leeks, cover, and cook for 5 minutes without browning.
Stir in the flour and cook for 2 minutes.
Slowly add a cup or so of the broth and blend it thoroughly with the vegetables.
Add the remaining broth and the water. Season with salt and pepper and add the garlic
powder.
Add the optional leeks and potatoes.
Bring to a boil and simmer, partially covered, for 45 minutes, until vegetables are tender.
Transfer the mixture to a food processor and process until smooth.
For a slightly chunkier soup, only puree 2/3 of the mixture.
Return the soup to the stockpot.
Stir in the cream and heat through.
Serve, topping each serving with a sprinkling of parsley or chives.
Crostini for Soup
Crostini, or croutons, add a wonderful texture to any soup. Simply add a spoonful to the bowl
just before serving.
Fried Crostini:
About 1 cup Italian bread cut into 3/4-inch cubes
Olive oil
1 garlic clove, cut in half
Parmesan cheese for dusting (optional)
Put about 3 tablespoons of oil and the garlic in a large skillet over medium heat.
When the garlic starts to sizzle, add the bread cubes in a single layer.
Remove the garlic when it begins to brown.
Turn the cubes to brown evenly and transfer to a paper-towel lined plate.
Add more oil if necessary to prevent scorching the bread cubes.
Sprinkle the warm bread cubes with Parmesan, if desired.
Serve immediately or store in an airtight container for no more than 3 hours.
Baked Crostini:
3-4 slices Italian bread
Olive oil
Preheat oven to 350 degrees F.
Lightly brush bread slices with oil before cutting into 3/4-inch cubes.
Arrange the bread cubes in a single layer on a baking sheet.
Bake them until dry and crisp, 10-15 minutes.
Serve immediately or store in an airtight container for no more than 3 hours.