Category: Soup

No. 647Recipe Card Posted on by — Leave a comment

Summer Fruit Gazpacho

Summer Fruit Gazpacho | Bijouxs Little Jewels

Best of summer beautiful fruits-watermelon, tomatoes, and strawberries create this cool refreshing bowl for the summer table. No. 447 Summer Fruit Gazpacho in the Collection Membership.

SUMMER FRUIT

This beautiful chilled soup is a refreshing bowl for the summer table. A soup so simple to create and a great take-along on your summer outings. Tomatoes, watermelon chunks and fresh strawberries are quickly blended and chilled. Serve with diced cucumber, cherry tomatoes, strawberries and edible flowers from the garden.

Summer Fruit Gazpacho | Bijouxs Little Jewels

CHILLED GAZPACHO

Typically Gazpacho is a vegetable based cold soup, with tomatoes, cucumbers and peppers. But Summer Gazpacho brings together all of the favorite fruits of summer, blended and chilled for a just slightly sweet soup. The tomatoes and jalapeño balance the sweetness of the watermelon and strawberries. I used a combination of tomatoes and colorful yellow and gold cherry tomatoes which gives the soup the lovely orange hue.

Summer Fruit Gazpacho \Bijouxs Little Jewels

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Summer Fruit Gazpacho | Bijouxs Little Jewels

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No. 639Recipe Card Posted on by — Leave a comment

Chilled Pea Velouté with Goat Cheese & Edible Flowers

Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

The verdant green of Spring is all here in this Little Jewel from the Kitchen-Chilled Pea Velouté with Goat Cheese & Edible Flowers No. 639 in the Membership Collection.

ENGLISH GREEN PEAS

I can’t think of any vegetable that announces Spring like fresh green peas. This is a simple soup, just place frozen peas in the blender with boiling water and voilà, the chilled soup is ready.

The verdant green of Spring is all here in this Little Jewel from the Kitchen-Chilled Pea Velouté with Goat Cheese & Edible Flowers No. 639 in the Membership Collection. ENGLISH GREEN PEAS I can't think of any vegetable that announces Spring like fresh green peas. This is a simple soup, just place frozen peas in the blender with boiling water and voilà, the chilled soup is ready. VELOUTE´ These French soups are typically created with stock and a roux, but this Little Jewel comes together smooth and creamy with just a flick of the blender. The frozen peas are whizzed with boiling water in the blender, then set aside to fully chill in the refrigerator. Perfect. GOAT CHEESE & EDIBLE FLOWERS The crowning jewels to this soup are slices of herbed Goat cheese and a sprinkling of edible flowers. The goat cheese logs are fairly common, if not just roll a plain log in some of your favorite dried herbs. I usually try to grow edible flowers in pots, but the gloomy beach weather has postponed Spring planting. I found these edible flowers at, where else, Trader Joes. Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

VELOUTE´

These French soups are typically created with stock and a roux, but this Little Jewel comes together smooth and creamy with just a flick of the blender. The frozen peas are whizzed with boiling water in the blender, then set aside to fully chill in the refrigerator. Perfect.

Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

GOAT CHEESE & EDIBLE FLOWERS

The crowning jewels to this soup are slices of herbed Goat cheese and a sprinkling of red edible flowers. The goat cheese logs are fairly common, if not just roll a plain log in some of your favorite dried herbs. I usually try to grow edible flowers in pots, but the gloomy beach weather has postponed Spring planting. I found these edible flowers at, where else, Trader Joes.

Savor this simple soup.

No. 634Recipe Card Posted on by — Leave a comment

Spring Asparagus Soup

Spring Asparagus Soup Bijouxs Little Jewels

Spring is here, time for health and beauty to begin again. This soup is creamy, yet no dairy products are involved. Basic Pantry ingredients create this healthy every-day soup.

FRESH ASPARAGUS

Now that asparagus is in season I love to grab bunches at the farmer’s market. This easy soup is on my healthy-bowls list, quick and nourishing. The soup comes together quickly with some basic kitchen items.

No. 634 Fresh Asparagus soup from the Membership Collection.
Happy Easter everyone.

 

 

 

No. 620Recipe Card Posted on by — Leave a comment

The Market Gardener’s Zucchini and Curry Soup

The Market Gardener’s Zucchini and Curry Soup | Bijouxs Little Jewels

My-go to soup in chilly weather, the classic Market Gardener’s Zucchini and Curry Soup. Recipe No. 620 in the Membership Collection.

THE PARIS COOKBOOK

This classic cookbook by Patricia Wells is one I go back to soooo.. many times for recipes, and the star for me is The Market Gardener’s Zucchini and Curry Soup. Another one to mark is “Les Allobrroge’s Braised Lamb Shanks with Garlic” -the four spice rub is amazing. “Slow-Roasted Salmon with Sorrel Sauce” is also a winner-a cookbook worth owning. I know Fall is on its way when my Hydrangea begins to loose its oak shaped leaves.

The Market Gardener’s Zucchini and Curry Soup | Bijouxs Little Jewels

SIMPLE SOUP

This zucchini soup is simple, and a quick cook in the kitchen. You can vary the amount of curry, as Patricia notes, I do go for the full tablespoon of curry in my soup. The soup freezes well and is to have a great on-hand.

 

 

No. 591Recipe Card Posted on by — Leave a comment

Chicken Pho Soup

Chicken Pho Soup| Litle Jewels from the Kitchen

Soup is comfort. The newest Little Jewel in the Collection is this light and fresh Chicken Pho Soup. A lovely take on classic Pho Soup, and it is made easy in the Instant Pot.
Enjoy recipe #591 in the Collection.

CHICKEN SOUP

This classic bowl chicken soup of comfort is elevated with traditional Vietnamese ingredients you enjoy in Pho Soup, only this is a lighter and fresher version. The broth is clear, with pieces of white meat chicken and tender rice noodles all in a spiced broth. Fresh herbs of cilantro, mint and basil are helped along with slices of fresh jalapeño.

Chicken Pho Soup | Bijouxs Little Jewels

CLASSIC PHO

Classic Vietnamese Pho Soup is traditionally made with beef, yet making it with chicken is also a great option. I became acquainted with the soup via a wonderful family restaurant near my home. I was beginning my career as a Personal Chef and asked the chef if he could share a little about the recipe. I did learn that the key is the broth. This recipe is a simplified version perfect for the home cook, and even better the chicken and broth are cooked in the Instant Pot! As we all know the Instant Pot shaves cooking time off of many long cooking dishes. The chicken is placed in the pot whole for 15 minutes of cooking and emerges falling off the bone tender. The herbs and spices that were sautéed in the pot prior, now come to bloom in full flavor.

INSTANT POT PHO

After the chicken cooks allow the Instant Pot sealing to lower and natural pressure to release. Carefully lift the chicken out of the broth, using the rack helps to lift the chicken carefully to a shallow pan to cool, then the skin is removed and the chicken meat is shredded for the soup. Now it’s time strain the broth and return to a medium pot on the stove. The salt pepper and fish sauce are added, then the shredded chicken, about 3 cups of meat.

BOWLS OF PHO

Now the fun begins, building the bowls of soup. Prepare the noodles per the package instructions, drain and set aside. First I fill each bowl with the hot broth and shredded chicken. Next to each bowl I add tons of fresh herbs, jalapeño, and green onions. Crispy fresh beans sprouts top each bowl. Soup it up! Sign up for my recipe newsletter to never miss the newest Collection recipe.

 

 

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