Breakfast Vegetable-Miso Soup with Chickpeas

From Martha Stewart Living

Detox Cred: Find a few minutes in the morning to sit down and slowly enjoy a comforting soup. It will help set a mindful tone for the day and also get your digestion moving. Miso contains beneficial bacteria and zybiocolin, which help eliminate free radicals from the body.

• SERVINGS: 4
 
• YIELD: MAKES 4 1/2 CUPS

INGREDIENTS

• 2 tablespoon olive oil
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 cup chopped broccoli
• 1 cup cooked chickpeas
• 2 tablespoons white miso
• Coarse salt

DIRECTIONS

1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
2. Stir in broccoli and chickpeas; cook about 2 minutes.
3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.

Noodle Pot Lunch Recipes

http://goop.com/ingenious-noodle-pot-lunch-recipes/

INGENIOUS NOODLE POT LUNCH RECIPES

Jasmine and Melissa Hemsley are Hemsley+Hemsley, the adorable and talented sisters storming London with their creative and seriously delicious approach to healthy eating—in fact, they make a gluten-free, sugar-free, grain-free lifestyle seem not only manageable, but also kind of fun and glamorous. Their new cookbook The Art of Eating Well is packed with colorful photos and awesome recipes, including one of our favorites, the Kelp Noodle Pot.

The idea is brilliant: Chuck a bunch of stuff in a heatproof mason jar, fill with boiling water, and eat. It’s like a modern, healthy version of Cup-a-Soup, which Melissa and Jasmine have even packed for long-haul flights. (“Just ask a flight attendant to fill it up!”) We were so into the idea that we asked them to come up with three variations exclusively for goop—and are offering the Hemsley Spiralizer in the goop shop. Below, their recipes, along with some of their tips on building your own version from scratch.

THE BASE

Cooked quinoa, cooked lentils, cooked beans, cooked buckwheat noodles or spirals, kelp noodles, cooked shredded roast chicken, hard boiled egg (peeled!).

THE FLAVORS

Sea salt, tamari, pepper, chili flakes, cayenne, fresh red chili, jalapenos, chipotle, ginger juice (grate and squeeze fresh ginger), garlic (powder or finely minced fresh), onion (chives, scallion, red onion, shallot), spices (curry powder, garam masala, Chinese five spice, harissa spice mix), herbs (dried or fresh), coconut milk, coconut oil, toasted sesame oil, grated parmesan, tomato sauce, kimchi, or sauerkraut.

THE VEGGIES

Raw: Grated or spiralized carrot, squash, beet, zucchini, chopped bok choy, spinach, kale, shredded cabbage, bell pepper, radish, snap peas, sprouts.
Cooked: Small florets of broccoli, cauliflower, kale, beet, celery root, roasted tomatoes, green beans.

• 

  CURRIED EGG SQUASH NOODLE POT

  “The coconut milk makes this noodle pot creamy while the turmeric adds a pop of color and a ton of health benefits—it’s anti-inflammatory, blood purifying, and aids in digestion. If you don’t have a spiralizer, try this with pieces of roasted butternut squash instead. It’s also great with zucchini noodles (also called zoodles) in the summer.”

  GET RECIPE
• 

  ITALIAN QUINOA STYLE NOODLE POT

  “A bit of leftover tomato sauce, fresh basil, and some finely crushed garlic inspired this Italian-style noodle pot. We used grated zucchini to keep it fresh and cooked quinoa for a protein hit. While these little seeds may resemble grains in look and taste, they are completely free of gluten and rich in amino acids not found in regular grains.”

  GET RECIPE
• 

  GINGER SESAME CHICKEN NOODLE POT

  “It’s safe to say that sesame plus chicken is a culinary match made in heaven. Add ginger for kick and carrot noodles for crunch and you’ve got a delicious and healthy lunch in minutes.”

  GET RECIPE
• 

  MISO KELP NOODLE POT

  “A splash of tamari and a dollop of miso provide an instant Asian-inspired soup base here. Add whatever combo of raw and cooked veggies you like. Kelp noodles are made from sea vegetables and can be found near the tofu at Whole Foods and most health food stores.”

  GET RECIPE

Arroz Caldo con Pollo (Chicken Rice Soup with Ginger)

A favorite one-pot meal, this “comfort food” is especially good during the rainy season. 

4 tablespoons oil 
4 tablespoons minced garlic
 1 large onion, diced 
2 in (5 cm) fresh ginger, cut into thin slices 
3/4 cup (150 g) uncooked rice, washed and drained 
7 cups (13/4 liters) water 
1 lb (500 g) boneless chicken, cut into bite-sized pieces 
11/2 teaspoons fish sauce (patis) or 1 teaspoon salt with a dash of soy sauce 
Freshly ground black or white pepper, to taste 
Spring onion, thinly sliced, to garnish 
Pinch of saffron, to garnish 
Kalamansi limes or regular limes, halved, to serve


1 Heat 2 tablespoons of the oil in a pot and stir-fry half of the garlic until golden brown. Add the onion and ginger and stir-fry until the onion is translucent. 
2 Add the rice and stir-fry for 5 minutes until lightly browned. Add the water and cover the pot. Increase the heat and bring the mixture to a boil, stirring occasionally. Then reduce the heat, add the chicken and simmer for another 30 minutes or until the rice and chicken are cooked. 
3 While the rice is cooking, heat the remaining oil in a skillet and stir-fry the rest of the garlic until crisp and golden brown. Drain on paper towels and set aside. 
4 When the rice and chicken are cooked, add the fish sauce or salt, stir and continue to simmer over low heat for another 2 minutes. Serve in individual soup bowls seasoned with black or white pepper. Garnish with the spring onion, fried garlic and saffron, and serve with lime halves on the side. 

Simple Stocks for Soup on the Fly

by Mark Bittman

For years, I’ve written about the merits of homemade stock (or at least stock made by a real person), even insisting that if it’s a choice between canned or boxed stocks and water, you’re better off with water. At their best, the canned and boxed versions taste like salt; at their worst, like chemicals.

But here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on this time of year, water needs some help.

Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. The process may be as simple as simmering in water fresh herbs, mushrooms or even tea, or browning aromatics to create richness, or adding staples like crushed tomatoes or coconut milk. To further maximize flavor in minimal time, it pays to reach for ingredients that pack a punch, like miso, anchovies, chipotles, Parmesan rinds, sometimes even leftovers.

These recipes are meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups. In the continuing spirit of speed, convert these into soups using things that also cook quickly: some combination of chopped greens or other tender vegetables, cooked grains or beans, shellfish or thinly sliced meats. The recipes here yield about six cups of stock, enough for four servings of soup.

I tend to make these sorts of on-the-fly stocks in small, one-time-use batches, but if you want or need to store them, you can do so in the freezer for weeks or months, or in the fridge for a few days. Whether you stock up or not, take comfort in knowing that soup is never more than a few minutes away.

Coconut Stock

Thai-style (pictured): Combine 4 cups coconut milk, 2 cups water, 1 tablespoon fish sauce (or to taste), the juice of a lime and some chunks of ginger (you can leave the skin on), chile, garlic and lemon grass (if you can find it). Bring to a boil, simmer and strain.

Indian-style: Sauté a chopped onion in oil until deeply browned, then add 2 tablespoons curry powder and cook, stirring, until fragrant. Add the coconut milk, water and ginger. After simmering, take out the ginger (no need to strain it unless you don’t want the onion).

Mushroom Stock

Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better. Bring to a boil, and simmer. Strain the mushrooms out if you like, but make sure to use them for something.

Miso Stock

So simple it almost feels like cheating. Bring 6 cups water almost to a boil. In a separate bowl, combine ⅓ to ½ cup miso with a splash of the simmering water; whisk until smooth, then, with the heat at a minimum, whisk the miso mixture into the pot. Do not boil this mixture, but heat added ingredients gently.

Herb Stock

Combine 6 cups water with a small handful of rosemary, thyme or sage sprigs, a large handful of parsley sprigs, a few bay leaves, 1 or 2 crushed garlic cloves and a pinch of black peppercorns. Bring barely to a simmer, then turn off the heat; steep a few minutes, and strain.

Smoky Tea Stock

A perfect broth for udon noodles. Drop some sliced ginger into 6 cups water, bring to a boil, then turn off the heat. Let rest for a few minutes, then stir in ¼ cup Lapsang souchong tea leaves (green tea is also good). If you can’t find loose tea leaves, use 4 tea bags. Steep for 5 or 10 minutes, then strain. Season with soy sauce if you like, and add some black pepper.

Prosciutto-Parmesan Stock

Combine some prosciutto rinds or ends (or 4 ounces sliced prosciutto), a few pieces of Parmesan rind, 2 crushed garlic cloves, a rosemary sprig and 6 cups water. Bring to a boil, simmer, then strain.

Rustic Tomato Stock

Italian-style (pictured): Sauté 1 tablespoon minced garlic and 2 teaspoons minced anchovies in olive oil until fragrant. Add 3 cups crushed canned tomatoes, 3 cups water and a sprig of thyme, rosemary or basil (or a combination) if you like. Bring to a boil, simmer, then fish out the herbs if you used them.

Mexican-style: Substitute 1 tablespoon minced chipotle in adobo for the anchovies, and add a small minced red or yellow onion to the sauté. Stir in the juice of a lime at the end.

Japanese Beef and Rice Soup

• Time: 10 minutes
• Yield: About 8 cups

 Evan Sung for The New York Times

When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks — with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too.

Ingredients

• 7 cups beef bone broth (see recipe)
• 10 to 12 ounces shredded cooked beef short ribs (from making broth, or use 1 pound shredded braised beef)
• 1 teaspoon finely grated fresh ginger
• 3 ½ ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1 1/2 cups)
• 1 cup cooked brown rice
• ½ cup nori crinkles (or slice up toasted nori sheets into 1/2-inch squares)
• 2 tablespoons tamari
•  Juice of 1/2 lemon
• 1 bunch scallions, white and pale green parts only, thinly sliced (about 1/2 cup)

Preparation

1. Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.

Adapted from “A Good Food Day” by Marco Canora

Beef Bone Broth

From New York Times.

• Time: At least 5 hours 45 minutes
• Yield: About 3 quarts

Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.

 

Ingredients

• 1 ½ pounds bone-in beef short rib
• 2 ½ pounds beef shank or oxtail
• 2 pounds beef knucklebones or neck bones, or a combination of both (or add 1 more pound beef shank or oxtail)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• ¼ cup apple cider vinegar
• 3 carrots, peeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 2 onions, halved and peeled
• 1 (14.5-ounce) can tomatoes (they can be whole, peeled or diced)
• 1 head garlic, excess skins removed, top chopped off to expose the cloves
• 2 bay leaves
• 1 bunch fresh flat-leaf parsley
• ½ bunch fresh thyme
• ¼ ounce dried shiitake mushrooms
• 1 tablespoon black peppercorns

Preparation

1. Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don’t need to cook all the way through but to just develop some color.
2. Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
3. Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
4. Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.

Smoky Chickpea, Red Lentil & Vegetable Soup

From Once Upon a Chef.

By Jennifer Segal

Servings: 6

Total Time: 30 Minutes

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, diced
• Heaping 1/4 teaspoon smoked paprika
• 3/4 teaspoon cumin
• 4 cups low sodium vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/3 cup red lentils
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (14.5-ounce) can chickpeas, drained and rinsed
• 1 cup cooked vegetables, frozen peas or chopped fresh greens (or any combination)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot and stir. Taste; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables, frozen peas or chopped greens and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.

Nutrition Information

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• Per serving (6 servings)
• Calories:222
• Fat:7g
• Saturated fat:1g
• Carbohydrates:32g
• Sugar:7g
• Fiber:10g
• Protein:10g
• Sodium:622mg

Pasta e Fagioli (Pasta & Beans Soup)

From Once Upon a Chef.

By Jennifer Segal, adapted from Chef Joe Cicala's recipe in the The Washington Post

Servings: 4

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for serving
• 4 ounces pancetta, diced
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 medium ribs celery, finely diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 6 cups low sodium chicken broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
• 1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
• 1 cup diced or chopped canned tomatoes, with their juices
• 2 bay leaves
• 1 tablespoon minced fresh rosemary
• 3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
• 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving

Instructions

1. Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrot and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.
2. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes, depending on the type of lentils you used.
3. Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
4. Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
5. Stir the reserved puréed bean mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to it and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
6. Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1-2 cups of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
7. Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.

Nutrition Information

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• Per serving (4 servings)
• Serving size:About 2 cups
• Calories:691
• Fat:25g
• Saturated fat:8g
• Carbohydrates:81g
• Sugar:7g
• Fiber:17g
• Protein:36g
• Sodium:1214mg
• Cholesterol:26mg

Curried Lentil Soup

From Shape - Easy Soup Recipes.

1 onion, chopped
1 cup lentils
1 tablespoon curry powder
1 teaspoon garam masala
6 cups low-sodium chicken or vegetable broth
2 cups packed shredded kale or spinach
Sliced scallions (garnish)

1. Cook onion in 1 tablespoon healthy oil (such as olive or canola) until softened.
2. Add remaining ingredients except garnis. Simmer for 20 to 30 minutes.
3. Puree in a blender until soup is smooth and creamy.
4. Season to taste with salt and pepper, and add garnishes as desired.

Garbanzo y Chorizo Soup

You need 2 cans of Garbanzo beans with the liquid, 2 thinly sliced carotts, 1 small diced onion, 1 tsp minced/mashed garlic, 2 tps Spanish Paprika or pimentón, about 5 onces minced Spanish Chorizo, 1 small diced potato, ¼ cup sofrito and 2 cans chicken broth. Dump everything in a medium caldero, bring it to a boil then simmer for about 30 minutes. That's it! Serve this with hot buttered French bread as they do en la isla. I like to chop cilantro and sprinkle it on top once served in bowls. Note that cilantro is something not used that often in Puerto Rico, they use recao. In the states we substitute.

You can actually get all the ingredients in the caldero the night before, cover with foil and refrigerate until you get home from work the next day. First thing when you walk in the door is put it on the stove.

Chorizo Soup with Shiitake Mushrooms & Chickpeas

From Kitchn.

Serves 4

1/3 pound fresh lamb or pork chorizo 
1/4 pound shiitake mushrooms, caps only, roughly chopped
Olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
One 15-ounce can chickpeas, drained
4 cups beef broth 
2 tablespoons cider vinegar
Salt and freshly ground pepper, to taste

Heat a large heavy pot or Dutch oven over medium-high heat. Remove the chorizo from its casing and crumble it into the pot. Cook for 7 to 10 minutes, stirring frequently to break up the pieces. When the meat is lightly browned, push it up against the sides of the pan and add the chopped shiitake mushrooms. Cook for 3 minutes without stirring, then flip them over and continue cooking. Cook for another few minutes or until the mushrooms are well-browned.

Add the onion and garlic, and cook, stirring frequently, for about 5 minutes or until they are softened.

At this point, you can pour off any extra chorizo fat, if you wish. (This will depend on the sausage; some will release a lot of fat — more than is desirable in a soup.)

Stir in the chickpeas and the beef broth. Bring to a simmer, then lower the heat and cook for 30 to 60 minutes, or until the flavors are well mingled. Stir in the vinegar and taste. Add salt and pepper as needed.

Serve with fresh bread and a green salad.

Banana Squash Soup with Sweet Potato and Green Apple

Serves 6.

• 1 tablespoon coconut oil
• 1 tablespoon butter
• 1 white onion, diced
• 3 cloves garlic, chopped
• salt and ground black pepper to taste
• 1 pound banana squash, cubed

• 1 pound sweet potatoes, cubed
• 1 green apple, cubed
• 4 cups chicken broth, or as needed
• 1 tablespoon chopped fresh basil
• 1 tablespoon curry powder
• 1 teaspoon crushed bay leaf

• PREP
  15 mins
• COOK
  20 mins
• READY IN
  35 mins

Directions

1. Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
2. Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
3. Puree soup in the pot with a hand blender until smooth.

Tomato Soup (and other Soups from Food52)

From Food52

More soup recipes.

This is a spicy tomato soup that you can make on a whim and eat nearly as soon. (It's also, at its core, 5 vegan ingredients you probably already have.) Recipe adapted very slightly from Stir: Mixing It Up in the Italian Tradition (Houghton Mifflin Harcourt, 2009). (less) - Genius Recipes

Serves 6

• 2tablespoons extra-virgin olive oil
• 1small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
• 1teaspoon red pepper flakes (or to taste -- we started with 1/2 teaspoon)
• 2(28-ounce) cans whole tomatoes
• 1 1/2cup water
• 1/4cup loosely packed fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• Crème fraîche, for garnish (optional)

1. Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
2. Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.) Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
3. Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
4. Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
5. Return the soup to the saucepan and reheat on medium low until hot. If you choose, serve topped with a tablespoon of crème fraîche.