True North Kitchen

Soups

Herbed White Bean and Sausage Soup with Swiss Chard

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Herbed Sausage and White Bean Soup with Swiss Chard

In the words of the late and beloved food writer, Laurie Colwin, “to feel safe and warm on a cold wet night, all you really need is soup.” I couldn’t agree more. I am fond of soup in all seasons, but as the weather turns chilly and darkness falls early, there is nothing quite like sitting down to a hearty bowl of soup for supper.

Soup and Hygge

Homemade soup for supper is possibly the most hyggelit meal there is. If you are one of those people who approaches winter with disdain, ready to just grumble and get through it until spring arrives, may I suggest homemade soup. At least once a week. Think of it as a prescription for learning to love (or at least make peace with) these cold and dark months of the year. There is no better way to embrace this cozy season of inner warmth than with a steaming pot of soup.

Herbed White Bean and Sausage Soup with Swiss Chard

Lucky for you I’ve got a hearty and delicious Herbed White Bean and Sausage Soup with Swiss Chard to get you started. It is so simple and satisfying for a cozy weeknight supper, maybe with some Rye and Oat Crispbread parmesan toasts alongside. And did I mention you can make it ahead of time and reheat it when you are ready? Yes. Soup IS amazing. I agree.

Herbed Sausage and White Bean Soup with Swiss Chard

This recipe is incredibly straightforward, full of good-for-you vegetables, hearty white beans and browned Italian sausage (spicy or sweet, your choice). It hits all the right cozy notes and will leave you feeling warm and nourished, I promise.

Please give this delicious and easy Herbed White Bean and Sausage Soup with Swiss Chard a try and let me know what you think in the comments below! I think it might become one of your new wintertime favorites.

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Herbed White Bean and Sausage Soup with Swiss Chard

Herbed Sausage and White Bean Soup with Swiss Chard

An easy and delicious soup filled with nourishing vegetables, hearty white beans and browned Italian sausage.  Perfect for a cozy winter’s supper!

  • Author: Kristi
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 generous bowls
  • Category: Soup
  • Cuisine: Nordic, Scandinavian

Ingredients

1 tablespoon extra virgin olive oil

2-3 carrots, finely diced

2 ribs of celery, finely diced

1 onion, finely diced

3 cloves of garlic, minced

¾ pound fresh Italian sausage, casings removed (spicy or sweet is fine)

1 tablespoon tomato paste

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 cans Great Northern Beans, rinsed and drained

4 cups low sodium chicken broth

1 bay leaf

1 bunch swiss chard, stems removed and cut into ribbons (kale or spinach will also work)

Coarse salt and freshly ground pepper

Instructions

  1. Heat oil in a large pot over medium heat.  Add carrots, celery, onion and garlic to the pot.  Cook until onions are translucent and vegetables are begining to soften, about 5 minutes.

  2. Add sausage and cook until browned and cooked through, about 7 minutes.  

  3. Add tomato paste, thyme and rosemary.  Cook for 1 minute.

  4. Add beans, broth, and bay leaf.  Bring to a boil and reduce to a simmer.  Continue to simmer for 20 minutes. Add chard and simmer until chard is tender, about 5 minutes.  Season to taste with salt and pepper. Serve.

Notes

Adapted from The Soup and Bread Cookbook by Beatrice Ojakangas

Roasted Tomato and Red Pepper Soup

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Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup

The high temperature in Omaha yesterday was 91 degrees. 91! It’s September, for goodness sake! Where are those cool, crisp fall days I ordered? I guess it’s not technically fall for a couple more weeks yet so maybe I can’t officially complain until then. This in-between-seasons time can be difficult. What do I wear? Is it too early to get out my fall decorations? What about setting pumpkins on the porch?

And most importantly, what do I eat? Fortunately THAT is one question I can answer. The farm stand near my house is still brimming with ripe beefsteak tomatoes. Roasted with red bell peppers and aromatics, they make a fantastic end-of-summer soup. Pair a bowl of this with a grilled cheese sandwich and you’ve got yourself an easy weeknight meal.

This simple recipe was inspired by a roasted vegetable soup that I’ve been making for years and originally found in Martha Stewart’s now defunct Everyday Food magazine (the best food publication EVER in my opinion…don’t get me started). I’ve switched it up a bit by swapping red onion for leeks and red peppers for carrots, but the basic idea is the same: place six beefsteak tomatoes that have been cored and cut in half in a roasting pan with the rest of the vegetables. Toss with olive oil. Roast for an hour. Remove tomato skins with tongs (they slip off quite easily at this point). Purée in a blender. Add broth. Done. Easy, nutritious and delicious! Oh, and it’s just as good if you make it a few days ahead of time so go ahead and prepare the soup on Sunday afternoon and serve it on a busy Tuesday evening when cooking from scratch seems out of the question. It even freezes well for long term storage.

When my kids were small and wanted nothing to do with vegetables, puréed soups like this one were one the few ways that I would be able to sneak them in. No one had any idea that this creamy, delicious soup was chock full of healthy goodness! It also happens to be vegan (if you make it with vegetable broth), gluten-free and dairy-free.

Roasted Tomato and Red Pepper Soup
So yummy with cheesy rye toasts!

For the record, I did set out my fall decorations last week and a few small pumpkins indoors. The cozy sweaters, however, will remain in storage until this heatwave passes. Whatever the weather is like where you are, give this soup a try! It’s just the thing for this in between time.

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

An easy and delicious roasted vegetable soup with tomatoes, red bell peppers and aromatics.  Vegan, gluten-free and dairy-free!

  • Author: Kristi
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4–6 servings 1x
  • Category: soup
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

6 ripe beefsteak tomatoes, cut in half and core removed

2 red bell peppers, cut into ¾ inch pieces

1 small red onion, sliced thin

4 cloves of garlic, smashed 

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1-2 cups chicken or vegetable broth

1-2 teaspoons white balsamic vinegar

 

To Serve:

Chopped fresh basil

Extra-virgin olive oil

Instructions

  1.  Preheat oven to 425 degrees.  Place tomato halves cut size down in a roasting pan.  Add peppers, onions and garlic. Toss vegetables with olive oil and season with salt and pepper  Transfer pan to oven and roast for an hour.

  2. Remove pan from the oven and allow the vegetables to cool slightly.  Using tongs, slip the skins off of the tomatoes. Transfer half the vegetables and any accumulated juices to a blender.  Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.

  3. Add enough broth to give the soup a nice, creamy consistency.  Bring to a boil over medium heat and continue to simmer for 10 minutes.  Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar.  Serve topped with basil and a drizzle of olive oil.

Notes

Can be made up to three days ahead.  This soup also freezes well.

Adapted from Everyday Food Magazine.

Keywords: soup, red pepper, tomato, summer, roasted, vegetable, vegan, vegetarian, dairy-free, creamy

Chilled Cucumber Soup

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Chilled Cucumber Soup
Chilled Cucumber Soup

Well, it was bound to happen. The temperatures here in Nebraska hit the triple digits today, and the last thing anyone feels like doing is turning on the stove. Sure, you can fire up the grill and cook outside, but honestly once we are in “Excessive Heat Warning” territory, I’m inclined to spend as little time outside as possible. I did manage to squeeze in a walk at 8:00 this morning when the temperature was a mere 80 degrees, but other than that it has been an indoor day. This native Minnesota girl doesn’t do so well once the mercury climbs above 90.

But I keep a close eye on the forecast and when I saw this heatwave coming I decided it was high time I came up with a chilled soup with Nordic vibes to bust out for occasions just like these. I studied in southern Spain in college, and during those unbearably hot days in August and early September my house mother would prepare a big bowl of gazpacho to keep in the fridge. Every meal began with a small bowl of this cooling, delicious elixir. I wanted to come up with something with the same sense of refreshing ease and seasonality, but with ingredients common to the Nordic region.

Chilled Cucumber Soup

Cooling cucumber, vibrant yellow and jalapeño peppers and creamy avocado form the base of this easy vegetarian soup. The preparation itself couldn’t be simpler…a brief stint in the blender followed by a few hours in the fridge. Done. When you are ready to serve, a few simple garnishes really elevate this soup from good to great: Chopped farm stand tomatoes, sautèed tiny bread cubes and a drizzle of good extra-virgin olive oil. Tuck the recipe for this refreshing and easy little soup away for those sultry summer days, or if you live in Nebraska go ahead and stop by your local farm stand ASAP and whip this up for a light supper this evening, or lunch tomorrow. I hear this crazy heat will be with us for a couple more days. Hopefully this soup helps get you through it as we dream of cooler weather ahead.

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Chilled Cucumber Soup

Chilled Cucumber Soup

Refreshing cucumber, vibrant peppers, fragrant dill and creamy avocado come together in this vegetarian no-cook soup. A delicious, cooling elixir for hot days!

  • Author: Kristi
  • Prep Time: 25 minutes
  • Total Time: 25 minutes + 2-3 hours cooling time
  • Yield: 4 servings 1x
  • Category: soup
  • Cuisine: Nordic, Scandinavian, Vegetarian
Scale

Ingredients

For the Soup:

1 ½ pounds cucumbers, coarsely chopped

1 yellow pepper, seeded and coarsely chopped

1 jalapeño pepper, seeded and coarsely chopped

2 cloves of garlic, peeled

¼ cup coarsely chopped fresh dill

1 large avocado, peel and pit removed and coarsely chopped

¼ cup skyr or greek yogurt (preferably full-fat)

2 tablespoons lemon juice, more to taste

2 teaspoons coarse salt, more to taste

 

For the Croutons:

2 cups of ½ inch bread cubes (I like sourdough or a rustic country loaf)

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper to taste

 

For Serving:

Extra-virgin olive oil

Chopped fresh tomato

Croutons

Instructions

  1. Make the Soup:  Place half of the chopped cucumber in the blender.  Blend until it is completely liquid. Add the remaining cucumber, peppers, garlic and dill and puree until completely smooth.  Add avocado and skyr and blend again. Add 2 tablespoons lemon juice and 2 teaspoons coarse salt. Blend one last time. Transfer to a bowl and adjust seasonings as necessary (you may want a little more lemon juice and/or salt).  Cover and chill at least 2-3 hours or until ready to serve.

  2. Make the Croutons:  Heat olive oil in a large skillet over medium heat.  Add bread cubes. Sauté until crisp and lightly browned, about 3-5 minutes.  Transfer to a paper towel lined plate and season with coarse salt and pepper.  Set aside.  

  3. Ladle the chilled soup into individual bowls.  Drizzle with olive oil and sprinkle with fresh tomato and croutons.  Serve immediately.

Notes

Adapted from Lagom:  The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner and Love Soup by Anna Thomas.

Keywords: chilled, soup, cucumber, no-cook, vegetarian

Creamy Asparagus Soup

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Cream of tomato soup gets a lot of hype, and rightfully so. Who can resist its simplicity and comfort, perhaps even the fond childhood memories of tomato soup and toasted cheese sandwiches for lunch? But in the spirit of seasonal eating, I encourage you to look beyond the basic tomato soup as we transition from winter to spring. This creamy asparagus soup is just the thing. Warm and satisfying, it pairs nicely with a toasted goat cheese sandwich and a glass of white wine for an easy springtime supper.

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Creamy Asparagus Soup

A simple, creamy asparagus soup to celebrate the spring season.

  • Author: Kristi
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Cuisine: Nordic, Scandinavian
Scale

Ingredients

2 large leeks, white and light green parts only

2 pounds asparagus, woody bottoms trimmed and chopped into one inch lengths

1 tablespoon plus 2 cups of water, divided

Coarse salt

2 teaspoons chopped fresh thyme

3 tablespoons unsalted butter, divided

3 tablespoons flour

4 cups chicken or vegetable broth

½ cup frozen peas (no need to defrost)

3 tablespoons cream

3 tablespoons lemon juice

Cayenne pepper

Instructions

  1. Trim the ends of the leeks and cut in half lengthwise.  Rinse thoroughly under running water being careful to get in between each layer of the leek (they can be very dirty).  Transfer to a cutting board and cut into half inch pieces.

  2. Melt 1 tablespoon butter in a large dutch oven over medium heat.  Add a handful (about ½ cup) of attractive asparagus tips and 1 tablespoon of water.  Cover and steam until asparagus tips are bright green and nearly tender, about 2 minutes.  Uncover and sauté until completely tender, about 1 more minute, adjusting the heat as necessary to keep the butter from getting too dark on the bottom of the pot.  If your asparagus tips are on the thicker side, this may take longer. Remove asparagus tips from the pot, sprinkle with coarse salt and reserve for garnish.

  3. Add remaining 2 tablespoons butter to dutch oven.  Once the butter has melted and foaming subsides, add leeks, thyme and 1 teaspoon salt.  Saute leeks and thyme in butter until leeks are soft and beginning to brown, about 5-7 minutes.

  4. Add flour and continue to cook, stirring constantly, for 1 minute.

  5. Add remaining asparagus, broth and 2 cups water.  Bring to a boil and reduce to a simmer. Cook until vegetables are just tender, about 5-7 minutes. (The time it takes will depend on the thickness of your asparagus spears.  The thicker ones will take longer. The best way to know if they are tender is to test one.) Add frozen peas and remove from heat.

  6. Puree soup in three batches in a blender until completely smooth.  Return to pot. Add lemon juice, cream and just a pinch or two of cayenne pepper.  Season generously with salt to taste. Serve, garnishing each bowl with a few the reserved asparagus tips.

Notes

*Be sure to clean your leeks thoroughly.  They grown in sandy soil and are notoriously dirty.  No one wants to eat a spoonful of gritty soup!

 

*This soup will not be delicious unless it is seasoned properly with salt.  Be sure to taste and season well before serving.

 

*Remember your blender safety when pureeing hot liquids.  Fill the blender jar no more than half way up, cover with a clean kitchen towel and hold onto the lid firmly with one of your hands as you push start.  Hot liquids will jump up and out of the blender given the opportunity, possibly landing on you or your clean kitchen counters (and even ceiling) if you are not careful.

 

*If you wish to freeze this soup, wait and add the cream and lemon juice when you are ready to serve.  This soup freezes nicely for about 2 months.

Keywords: asparagus, soup, Nordic, Scandinavian, spring