Updated: 10/10/2016 3:53 PM | Print Story |  Email

Soups and Bread

With the weather cooling down, it’s time to get out the soup kettle.  Chef Robin Asbell has two recipes for soups and quick and easy breads to make. 


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Lentil Chipotle Chili
By Robin Asbell

Serves 4-6

1 cup lentils
1 medium carrot, chopped
1 small onion, chopped
3 cups water or vegetable stock
1 bay leaf
1 large red bell pepper, chopped
1 large chipotle pepper, minced
1 14 oz can fire roasted crushed tomatoes
2 cloves garlic, minced
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon salt

In a large pot, place lentils, carrot, onion, water or stock and bay leaf. Bring to a simmer, cover,  and cook for 20 minutes. Add peppers and chipotle. Simmer for 20 minutes and check lentils for doneness, they should be very soft. Add remaining ingredients  Simmer for 10 minutes, taste for seasonings.


Blue Cornbread with Corn
By Robin Asbell

Serves 9

3/4 cup white whole wheat flour
1 cup blue cornmeal
1/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1 cup plain full-fat yogurt
2 large eggs
1 cup corn kernels

Preheat oven to 400°F. Grease a 9-inch square pan. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt, and whisk to combine.

Place the yogurt, canola oil and eggs in a medium bowl and whisk until smooth. Pour the egg micture over the cornmeal mixture and stir just to combine, quickly fold in the corn kernels.. Scrape the batter into the prepared pan.

Bake for 15-20 minutes, until a toothpick inserted in the center of the pan comes out with no wet batter attached.

Cool the pan on a rack for 5 minutes before cutting. Serve warm.


Creamy Italian White Bean Soup with Veggies
By Robin Asbell

Serves 4-6

3 cups cooked white beans, from 1 cup dried
1 large onion, chopped
1 tablespoon extra virgin olive oil
1 large carrot, chopped
2 cups chopped cabbage
2 cups broccoli floret
2 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
cracked black pepper

Cook beans until very tender, then drain, reserving the cooking liquids, you will need about 1 1/2 cups of liquid.

In a large pot, heat olive oil and add onions, cook over medium low for about 10 minutes, while you chop the carrot, cabbage and broccoli. Add the cabbage and carrots to the onions and cook for about 10 minutes, to soften the veggies. Add the broccoli and cook for about 5 minutes more. Add garlic, thyme, and oregano and cook for a minute. Measure one cup of the cooked beans and reserve, then puree the remaining 2 cups beans in a food processor or blender, using the reserved bean liquid to make a smooth puree (or use a stick blender to coarsely puree, leaving some beans whole.) Pour the puree into the pan and stir, add salt and pepper and simmer for a few minutes to blend flavors, adjust seasonings.


Parmesan Drop Biscuits
Makes 10

2 large eggs, divided
3/4 cup unbleached flour
3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded parmesan cheese, reserve 1/4 cup for topping
3/4 cup buttermilk, approximately
3 tablespoons extra virgin olive oil

Oil or put parchment on a baking sheet, and preheat oven to 400. Whisk 1 egg with 1 tablespoon water for egg wash. In a large bowl, mix flour, baking powder, baking soda, salt and basil. Stir in 3/4 cup parmesan cheese. Whisk together remaining egg, cup buttermilk and olive oil, stir into the flour mixture. If it seems stiff, add more buttermilk. Use a 1/4 cup measure to scoop the batter and drop onto the prepared pan. Brush tops with egg wash and sprinkle with reserved cheese. Bake for 10-15 minutes, until golden.