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Easy dinner recipes: ‘No work’ cioppino and other hearty soups

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Craving a hearty soup for dinner tonight? From a rich cioppino to a creamy artichoke soup or smooth sweet pea puree, we’ve got you covered for a chilly night.

“No work” cioppino: It may take a little work prepping the ingredients, but Ciopinot’s take on this classic contains a lot of flavor in just a few simple steps.

Artichoke soup: Artichoke lovers, rejoice! We loved this rich, creamy soup from Carmel’s own Hog’s Breath Inn, which touts its “Old West ambiance” with scenic fireplace murals, mounted hog heads and paintings of Clint Eastwood. A simple ingredient list brings the artichoke to the forefront and a touch of sherry rounds out the flavors.

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QUICK & EASY: 99 terrific recipes in about an hour or less

Sweet pea soup: With English peas now in season, this chilled soup is a perfect way to celebrate spring. Both peas and tendrils lend bright color and flavor, and the rich depth from piment d’espelette, a French paprika, provides nice contrast.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

CIOPINOT’S ‘NO WORK’ CIOPPINO

Total time: 1 hour, 15 minutes

Servings: 4

Note: Adapted from Ciopinot in San Luis Obispo.

2 tablespoons olive oil

1 onion, thinly sliced

1/2 pound (about 1½) leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick

1 small clove garlic, pressed or minced

1 tablespoon chopped parsley

1 dried bay leaf

1/8 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon black pepper

1/4 teaspoon saffron threads

1 1/2 cups peeled and diced tomatoes, cut into ¾-inch dice

8 ounces tomato sauce

1 cup dry white or red wine

1/2 to 1 cup clam juice

Salt

Hot sauce

4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined

1/2 pound large scallops

6 ounces firm, light-flesh fish steaks (such as swordfish), cut into 1½-inch pieces

2 tablespoons cold butter, chopped

Freshly chopped basil and oregano, for garnish

1. In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.

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2. Stir in the tomatoes, tomato sauce and wine. Cover and simmer gently to develop the flavors, 30 to 45 minutes. Thin if desired with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and 1 tablespoon hot sauce, or to taste. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).

3. To the pot, add the shrimp, scallops and fish. Cover and simmer gently just until the fish and shellfish are firm and opaque, about 10 minutes. Uncover the pot and remove from heat. Stir in the chopped cold butter, stirring just until the butter melts to add a little richness to the broth. This makes about 5 cups cioppino. Ladle the cioppino into wide bowls, garnishing each serving with freshly chopped basil and oregano. Serve immediately.

Each serving: 338 calories; 23 grams protein; 16 grams carbohydrates; 3 grams fiber; 16 grams fat; 5 grams saturated fat; 111 mg cholesterol; 7 grams sugar; 915 mg sodium.

HOG’S BREATH INN’S ARTICHOKE SOUP

Total time: 1 hour

Servings: 2 to 4

Note: Adapted from the Hog’s Breath Inn in Carmel by the Sea, Calif. We tested the recipe using artichoke hearts canned in water.

1/2 cup plus 2 tablespoons (1¼ sticks) butter, divided

1/2 onion, diced (about 1¼ cups diced)

2 tablespoons chopped garlic

1 teaspoon ground black pepper

1/2 teaspoon ground white pepper

3 tablespoons sherry

2 pounds drained artichoke hearts

1 1/3 cups chicken broth, more as desired

1 1/2 teaspoons sugar

Salt

1/4 cup flour

1 cup cream

1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.

2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.

3. Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.

4. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.

5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.

6. Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.

Each of 4 servings: 591 calories; 10 grams protein; 40 grams carbohydrates; 21 grams fiber; 46 grams fat; 29 grams saturated fat; 143 mg cholesterol; 6 grams sugar; 597 mg sodium.
LA MILL’S SWEET PEA SOUP

Total time: 40 minutes

Servings: 6 to 8

Note: Adapted from LA Mill Coffee in Silver Lake. Pea tendrils are available at Asian and select farmers markets.

3 cups (14 ounces) shucked English peas

6 cups (14 ounces) pea tendrils

2 1/2 cups vegetable broth, more as needed

1 teaspoon piment d’espelette, or to taste

3/4 cup olive oil

1/2 teaspoon hot sauce, or to taste

Sea salt

Sugar (optional)

1. In a large pot, blanch the peas just until tender, being careful not to overcook. Immediately strain the peas and place in a large bowl of ice water to stop the cooking. Strain and reserve. Repeat with the pea tendrils.

2. In a large bowl using an immersion blender, or in stages using a regular blender, purée the peas and tendrils with the broth until smooth. Strain, then use the blender to blend in the d’espelette powder, olive oil and hot sauce.

3. The starch content of the peas may vary, affecting the thickness of the soup; if necessary, adjust the consistency of the soup with additional vegetable broth. Taste and adjust the seasoning as needed (vegetable broth varies in saltiness, more or less will be needed depending on your brand). If necessary, add sugar to taste for additional sweetness.

4. Serve the soup chilled.

Each of 8 servings: 343 calories; 11 grams protein; 34 grams carbohydrates; 7 grams fiber; 21 grams fat; 3 grams saturated fat; 0 cholesterol; 995 mg. sodium.

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