Saturday, April 18, 2009

last soup of the season? and cheddar biscuits.


Good gracious. Let's hope I never have to complain about my computer here again. ANYWAY, last night, my husband and I tossed together what might be our last soup of the chilly season. The sun is peeking out more and more frequently, and we'll probably be trading our hearty bowls of soup for light salads as the weather gets hot.


This simple vegetable soup follows pretty much the same formula as all of our other soups- broth, mirepoix, and a handful of extra veggies and spices. My husband was in the mood for something more like a minestrone, so we tossed in a can of tomatoes and shaved some parmesan on top to finish. We served it with a big plate of cheddar onion biscuits, and stuffed ourselves on broth-soaked bread product. It was great!


Springtime Vegetable Soup:

6 cups of vegetable broth (I made mine the same afternoon- in a big pot with carrot, onion, shallot, celery, garlic, and bay leaf- I simmered about 8 or 9 cups of water for about 2 hours. Strained, cooled, and refrigerated it to be used at dinner. )
chopped vegetables- carrot, celery, onion, garlic, zucchini, yellow squash, red bell pepper
1 can of fire roasted diced tomatoes
can of kidney beans
bay leaf
white wine
a tiny pinch of rosemary
fresh basil, if you have it
salt & pepper
egg noodles, if you want them.
red chili flakes

In a large pot, saute onions & garlic in a little bit of butter. Cook for a few minutes, then splash in some white wine. Reduce for a moment, then add the rest of the chopped vegetables. Saute until soft, then add vegetable stock and bay leaf. Add fire roasted diced tomatoes. Season with salt, pepper (we used a pinch of steak seasoning because we didn't have any 'italian seasoning' kicking around) and a small pinch of rosemary (fresh is better, dried is fine). Simmer for an hour or so, or until vegetables are soft and the flavors melt together and get all delicious. When it's getting close to serving time, add the can of kidney beans. (If you add them too early, they can get mushy.) Add a pinch of lemon zest or just a squeeze of lemon juice for a little bit of acid, and garnish with fresh basil and shaved parmesan. Serve over a bed of egg noodles. We added chili flakes to our noodles but omitted them from the big pot because our 2 year old son doesn't dig spicy stuff very much.

This makes a giant pot of soup, but we love having leftovers for the next few days.

Now- the cheddar biscuits.


Sorry, I had to use this ridiculous picture. I was trying to be all adorable and model the biscuits, but my husband came up behind me and started doing something to me (moose antlers? bunny ears?) and I cracked up just as the shutter clicked.

Anyway, I just pulled up this recipe from my friend Alia and modified it based on the ingredients I had on hand and added cheese for deliciousness.

Altered rom the cookbook "How It All Vegan!" by Tanya Barnard & Sarah Kramer

"Fancy Biscuits"
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp vegetable oil -or- shortening
1 cup sour milk (milk + 1 tsp vinegar) (hey vegans- just use soy milk.)
1/2 cup green onions, chopped
1 tbsp dried dill (I didn't have any dill. I never have dried dill! I should get some.)
1/4 tsp pepper (I was very liberal with my pepper cracker, I wanted them to be peppery!)
A large handful of grated cheddar cheese.

Preheat oven to 450ºF. In a large bowl, sift together the flour, baking powder, and salt. Crack in some pepper, and toss the cheese and onions into the mixture until it's all evenly distributed. Add the oil and sour milk, and mix together gently until "just mixed." Spoon into lightly oiled muffin tins (Or just spoon onto a baking sheet. My husband claims that biscuits should be "rugged."). Bake for 12-18 minutes. Makes about 6 biscuits. (Or a random assortment of oddly sized biscuits, if you're me.)

Eat soup while it's still (sorta) chilly!


Katy said...

The biscuits sound totally yummy, and that photo of you modeling them IS adorable!

Blue is Bleu said...

I'm going to squeeze out a few more soup / stew dinners but unfortunately it's getting warm (can you tell I prefer the cold)... boo...

The pic is cute! hehe

alyssamichele said...

Those biscuits remind me those cheesy Red Lobster biscuits... My great grandmother would take all my cousins and siblings, order them in mass quantities, and load 'em up in her purse. Smart lady, she was.

I'll have to make these! I made the vegan banana bread this morning... Between my 3 roommates and I it will surely be gone in the next couple of hours.

Heather said...

those biscuits sound amazing! i love how they're fancy ;) and soaking them in broth is always a great way to go :)

marjean said...

I'm sure there will be a few more cool days to enjoy a steaming hot bowl of soup. They are so wonderful in that they are easy to make, nutritious and economical and leftovers always taste better than the first time around. Can't wait to try your biscuit recipe.

kickpleat said...

haha i love your surprised face! and those biscuits look amazing. i never add anything to mine so i'll try it out sometime!

Marcher said...

I love the last picture, you are so cute ;)

Coconut Girl Connie said...

I will be honest, I just jumped on...but I just love your site and love your smile...but I will be coming back for your recipe...

Missy said...

I am trying those biscuits out tomorrow... they look great!

laura said...

cutie & yummy. can't beat that!

Heliotrope Tree House said...

Wow. I kinda realized before but now I definitely realize...we have the same kitchen! How funny is that, considering I live in Staten Island, NYC! Good for you, for keeping up this blog. I love what you're doing with it.

brodie said...

thank you for this one- it's just getting really cold in melbourne (australia) and i've just moved into a house with a vegetarian. this will turn me into number 1 housemate!

Irene said...

YUM to the buiscuts! Hehehe to the picture. I love that kind of photos, they are the best! It was 80 degrees here today, so I think the soup will have to wait until October. :)

Melanie said...

It's getting warmer here, but still occasionally a little blustery and chilly. I'll have to bookmark this for one of those last cold days. Looks yum! said...

Love those biscuits. You can still make soup as it warms up! We just made a totally winter soup, but we just love soups so much. It's hard to leave them behind.

thecatskillkiwi said...

i thought i had finished with soups for this season too.... that is until it started hailing here!

KK said...

You really must get some dried dill. OMG, they make Cheddar Biscuits sinful. It's awesome on most anything. I love it in my Cheddar Grits, on Scrambled Eggs, & in Tomato & Rice Soup. Just can't get enough dill!

Allison said...

My partner and I just made this vegetarian soup for dinner tonight. It turned out great! I just have to say, I love your blog - your recipes are completely reasonable and easy to follow. Your veg chilli is also one of our favorites! I know it's getting nicer out, but up here in Seattle, you never can tell... This is definitely a recipe I'll use again. Thank you!

Eliana said...

Soup and a chessar biscuit - what a gret way to say goodbye to the cold.

mblicious said...

thank you!! i made this last night and it was divine. i couldn't believe how well the biscuits turned out especially since they lacked what i thought was a crucial ingredient: butter. the cheese made them incredible. the soup was excellent as well and i'm looking forward to the leftovers.

also, wanted to mention that i was told today that april is national grilled cheese month. whodathunk?

from my motorhome to yours said...

looks great, we love oregon!

Suzie the Foodie said...

Yes, that photo is so sweet! I love your photography of your home and food. It's wonderful. I just wrote about the last soup of the season for me too, mine was a creamy green soup with swiss chard. Yours looks lovely and wow, cheddar biscuits? Nice!

amateurinthekitchen said...

Delicious!!! Great combo!!!

allison said...

are you wearing the american apparel onesie, union suit?

if so, i love it & i wear mine when i bake too!

Alicia Lynn Carrier said...

haha, no allison, i was wearing a black dress and a cardigan.

eeg said...

Thank you for TWO great recipes. I made the soup and biscuits on the first chilly fall day here in Austin. I subbed a serrano pepper for the green onions in the biscuits and wow. Such a wonderful meal.

mangocheeks said...

I really love the look of your food. Real food for working people and their families. Your photographs reflect this too.

My favourite photos are those taken in the windowsill.