For day 24 of Soup Month 2013 we made a creamy Tomato Rice Soup with a swirl of pesto as a garnish. This Italian tomato soup tasted great with a simple salad and would also be delicious served with a classic grilled cheese sandwich.
At the end of a cold winter day, there's nothing better than to have a hot bowl of soup waiting at home for you. So to make this soup even more enticing, it's made in the crock pot. The preparation of this soup literally takes only 10 minutes using a food processor, and after that the crock pot does all of the cooking for you.
During the last hour of cooking, make a quick batch of rice, stir it into the soup and you are ready to add a bit of pesto and dinner is ready. (If you don't have time to make the rice, this soup is delicious on its own.) A sprinkle of Parmesan cheese on top is also tasty. Enjoy!!
1 small Onion, quartered
2 medium Carrots, peeled and cut in half
2 stalks Celery, cut into thirds
14 oz can Diced Tomatoes
6 oz can Tomato Paste with Oregano, Garlic and Thyme
1/2 tsp Oregano
1/2 tsp Garlic Powder
1/4 tsp Ground Black Pepper
1-1/2 cups Water
1-1/2 cups Chicken Broth or Vegetable Broth
3/4 cup Jasmati Rice (or use your favorite white or brown rice)
1-1/2 cups Water
1 tsp Kosher Salt
Prepared Pesto for Garnish
Grated Parmesan Cheese for Garnish
In a food processor, shred the onion carrots and celery into coarse pieces, then add them to the crock pot. Next, add the tomatoes, including the juice from the can, tomato paste, oregano, garlic powder, pepper, water and broth and stir.
Cover and cook on low for 6 to 7 hours. When you are about ready to serve the soup, and before you add the rice, use an immersion blender to puree the pure to a smooth consistency. Taste test and add salt or pepper, if needed. (Since the tomatoes do have some salt, we did not add any additional salt here, so this will depend on your salt preference.)
During the last hour of cooking, prepare the rice. Place the rice, water and salt in a small pot, cover and reduce heat to low until the water is absorbed. Stir the cooked rice into the tomato soup and stir, adding a bit more water or broth if you prefer a thinner consistency.
Ladle the soup into bowls and add a spoonful of pesto and a sprinkle of Parmesan cheese, if desired.
Thursday, October 24, 2013
Creamy Tomato Rice Soup with Pesto
Wednesday, October 23, 2013
Creamy Pumpkin and Red Lentil Soup
For day 23 of Soup Month 2013, we made an incredibly seasonal Red Lentil and Pumpkin Soup that would be perfect for an elegant Thanksgiving meal. With a delicate blend of unique spices, this soup will pair nicely with roast turkey or pork and would also be delicious with a glazed ham.
I love anything pumpkin, and lentils are quickly becoming a new favorite of mine. But by combining these two foods, you create a totally luxurious soup with somewhat of an exotic flavor. The cinnamon and pumpkin go together nicely, of course, but then you get just a hint of cumin and red pepper flavor in the background, while the heartiness of the lentils pulls all of those flavors together.
Another great thing about this soup is that by using the red lentils, which cook much faster than the green variety, you can have this soup ready to serve in about 30 minutes. If you are serving this for a dinner party, the soup can be prepared an hour or so in advance, then kept warm in a crock pot until you are ready to serve. Garnish with a spoonful of crème fraiche or sour cream and Enjoy!!
2 tsp Canola Oil
1 small Onion, chopped
1 tsp Minced Garlic
4-2/3 cups Vegetable Broth, divided
1 cup Dried Red Lentils
1 tsp Cumin
1/4 tsp Paprika
1/4 tsp Kosher Salt
1/4 tsp Cinnamon
1/8 tsp Cayenne Pepper
1 cup Canned Pumpkin
1/2 tsp Ground Ginger
1 TB Lemon Juice
Crème Fraiche for Garnish
In a medium soup pot, heat oil over medium-high heat. Add the onion and garlic and sauté for 4 minutes. Add 3 cups of the vegetable broth, the lentils, cumin, paprika, salt, cinnamon and cayenne to the pot and bring the mixture to a boil.
Cover and reduce the heat to a simmer for 10 minutes, or until the lentils are tender. Use an immersion blender to puree the soup until it's very smooth.
Add the remaining 1-2/3 cups of broth to the pot, followed by the pumpkin, and cook for 5 minutes over medium heat.
Add the ginger and lemon juice to the soup and stir. Ladle the soup into bowls and top with a dollop of crème fraiche and a sprinkle of fresh chopped parsley. Enjoy!!
I love anything pumpkin, and lentils are quickly becoming a new favorite of mine. But by combining these two foods, you create a totally luxurious soup with somewhat of an exotic flavor. The cinnamon and pumpkin go together nicely, of course, but then you get just a hint of cumin and red pepper flavor in the background, while the heartiness of the lentils pulls all of those flavors together.
Another great thing about this soup is that by using the red lentils, which cook much faster than the green variety, you can have this soup ready to serve in about 30 minutes. If you are serving this for a dinner party, the soup can be prepared an hour or so in advance, then kept warm in a crock pot until you are ready to serve. Garnish with a spoonful of crème fraiche or sour cream and Enjoy!!
2 tsp Canola Oil
1 small Onion, chopped
1 tsp Minced Garlic
4-2/3 cups Vegetable Broth, divided
1 cup Dried Red Lentils
1 tsp Cumin
1/4 tsp Paprika
1/4 tsp Kosher Salt
1/4 tsp Cinnamon
1/8 tsp Cayenne Pepper
1 cup Canned Pumpkin
1/2 tsp Ground Ginger
1 TB Lemon Juice
Crème Fraiche for Garnish
In a medium soup pot, heat oil over medium-high heat. Add the onion and garlic and sauté for 4 minutes. Add 3 cups of the vegetable broth, the lentils, cumin, paprika, salt, cinnamon and cayenne to the pot and bring the mixture to a boil.
Cover and reduce the heat to a simmer for 10 minutes, or until the lentils are tender. Use an immersion blender to puree the soup until it's very smooth.
Add the remaining 1-2/3 cups of broth to the pot, followed by the pumpkin, and cook for 5 minutes over medium heat.
Add the ginger and lemon juice to the soup and stir. Ladle the soup into bowls and top with a dollop of crème fraiche and a sprinkle of fresh chopped parsley. Enjoy!!
Tuesday, October 22, 2013
Beef Vegetable Soup with Barley
For day 22 of Soup Month 2013, we made one of my favorite soups, a hearty Beef Vegetable Soup with Barley. Not only is this soup packed with lots of healthy veggies, the barley adds extra nutrients and fiber, too.
This soup does take a little extra time to cook to create that rich tomato broth, so it's a great soup to make on a chilly Sunday afternoon. With about 20 minutes of prep time and one hour to simmer, the results will be delicious and so worth the wait. Just brown the meat, add the veggies and stock along with a few spices and it's time to simmer.
This soup tastes great served with a few crackers or a loaf of crunchy French bread on the side. Enjoy!!
1 TB Canola or Vegetable Oil
2 lbs Beef Stew Meat
4 Carrots, peeled and chopped
4 Russet Potatoes, peeled and chopped
2 stalks Celery, chopped
1 large Onion, chopped
32 oz Beef Stock
2 tsp Kosher Salt, or more to taste
1 tsp Ground Black Pepper, or more to taste
1 14-oz can Diced Tomatoes
2 tsp Garlic Powder
2 tsp Oregano
3 Bay Leaves
1 cup Quick Cooking Barley
In a large Dutch oven or soup pot, heat oil over medium-high heat. Add the beef and brown for 5 minutes, then add the carrots, potatoes, celery and onion, stir and cook for 5 minutes longer.
Add all of the remaining ingredients and stir. Bring the mixture to a boil, then reduce heat to a low simmer and cook for one hour, or until the beef is fork tender. Serves 6 - 8.
This soup does take a little extra time to cook to create that rich tomato broth, so it's a great soup to make on a chilly Sunday afternoon. With about 20 minutes of prep time and one hour to simmer, the results will be delicious and so worth the wait. Just brown the meat, add the veggies and stock along with a few spices and it's time to simmer.
This soup tastes great served with a few crackers or a loaf of crunchy French bread on the side. Enjoy!!
1 TB Canola or Vegetable Oil
2 lbs Beef Stew Meat
4 Carrots, peeled and chopped
4 Russet Potatoes, peeled and chopped
2 stalks Celery, chopped
1 large Onion, chopped
32 oz Beef Stock
2 tsp Kosher Salt, or more to taste
1 tsp Ground Black Pepper, or more to taste
1 14-oz can Diced Tomatoes
2 tsp Garlic Powder
2 tsp Oregano
3 Bay Leaves
1 cup Quick Cooking Barley
In a large Dutch oven or soup pot, heat oil over medium-high heat. Add the beef and brown for 5 minutes, then add the carrots, potatoes, celery and onion, stir and cook for 5 minutes longer.
Add all of the remaining ingredients and stir. Bring the mixture to a boil, then reduce heat to a low simmer and cook for one hour, or until the beef is fork tender. Serves 6 - 8.
Monday, October 21, 2013
Spanish Garlic Soup
For day 21 of Soup Month 2013, we made a rustic Spanish-style Garlic Soup. This is a nearly clear broth soup that gets a majority of its flavor from smoked paprika, lots of garlic, and a perfectly poached egg on top. And for such a simple soup, the flavor is extraordinary.
Believe it or not, there is a huge difference between "paprika" and "smoked paprika". Regular paprika is very mild and is usually a blend of domestic or imported ingredients, and the taste is not really hot or sweet. This generic paprika is great for garnishing, such as sprinkling over deviled eggs or on top of salads, but it doesn't add a lot of flavor, but mostly color.
Smoked paprika is from Hungary, where they consider paprika a national treasure, and they take this product quite seriously. There are actually ten different varieties of smoked paprika ranging from delicate and mild, to medium and semi-sweet, to a more pungent flavor with more heat. The color can also range from brownish to light red to bright red and even orange. Lots of different choices.
The smoked paprika sold in the U.S., such as the one used in this recipe from Spice Islands, is a blend of chilies that are smoked over wood fires, and is perfect for adding a smoky, earthy flavor to paella, or added to dry rub mixes for beef, chicken or even lamb. The flavor is so unique, you'll find yourself using it in more and more dishes to add just that little something extra.
This recipe is super easy to make, uses only a few common ingredients, and it makes a perfect side dish when you don't want anything too heavy with your meal. It is a little tricky dropping the eggs into the broth, but if you carefully slide the eggs into the soup one at a time, keeping them about an inch apart, it is easy to scoop them up and transfer to the bowls. Enjoy!!
2 TB Olive Oil
2 TB Minced Garlic
2 tsp Fresh Rosemary, finely minced
5 cups Progresso Tuscany Broth (or regular chicken broth)
3/4 tsp Genuine Smoked Paprika (not plain paprika)
3/4 tsp Dried Oregano
2 tsp Sea Salt (or more to taste)
5 large Eggs
Large Croutons or Thick Toasted Bread Squares
In a medium soup pot, heat the oil over medium heat. Add the garlic, rosemary and 1 teaspoon salt. Sautee for 2 minutes or until the garlic begins to brown.
Add the stock, paprika, oregano and 1 teaspoon salt. Bring broth to a boil, reduce heat to medium-low and cook for 10 minutes.
Increase the heat to medium-high and carefully crack the eggs onto the top of the simmering soup. Simmer for about 4 minutes for a soft yolk, or add 2 minutes extra if you prefer the yolks to be set.
Place several croutons or toasted bread squares into the bottom of each soup bowl. Use a slotted spoon to transfer a poached egg to each bowl, then ladle the soup over the eggs.
Believe it or not, there is a huge difference between "paprika" and "smoked paprika". Regular paprika is very mild and is usually a blend of domestic or imported ingredients, and the taste is not really hot or sweet. This generic paprika is great for garnishing, such as sprinkling over deviled eggs or on top of salads, but it doesn't add a lot of flavor, but mostly color.
Smoked paprika is from Hungary, where they consider paprika a national treasure, and they take this product quite seriously. There are actually ten different varieties of smoked paprika ranging from delicate and mild, to medium and semi-sweet, to a more pungent flavor with more heat. The color can also range from brownish to light red to bright red and even orange. Lots of different choices.
The smoked paprika sold in the U.S., such as the one used in this recipe from Spice Islands, is a blend of chilies that are smoked over wood fires, and is perfect for adding a smoky, earthy flavor to paella, or added to dry rub mixes for beef, chicken or even lamb. The flavor is so unique, you'll find yourself using it in more and more dishes to add just that little something extra.
This recipe is super easy to make, uses only a few common ingredients, and it makes a perfect side dish when you don't want anything too heavy with your meal. It is a little tricky dropping the eggs into the broth, but if you carefully slide the eggs into the soup one at a time, keeping them about an inch apart, it is easy to scoop them up and transfer to the bowls. Enjoy!!
2 TB Olive Oil
2 TB Minced Garlic
2 tsp Fresh Rosemary, finely minced
5 cups Progresso Tuscany Broth (or regular chicken broth)
3/4 tsp Genuine Smoked Paprika (not plain paprika)
3/4 tsp Dried Oregano
2 tsp Sea Salt (or more to taste)
5 large Eggs
Large Croutons or Thick Toasted Bread Squares
In a medium soup pot, heat the oil over medium heat. Add the garlic, rosemary and 1 teaspoon salt. Sautee for 2 minutes or until the garlic begins to brown.
Add the stock, paprika, oregano and 1 teaspoon salt. Bring broth to a boil, reduce heat to medium-low and cook for 10 minutes.
Increase the heat to medium-high and carefully crack the eggs onto the top of the simmering soup. Simmer for about 4 minutes for a soft yolk, or add 2 minutes extra if you prefer the yolks to be set.
Place several croutons or toasted bread squares into the bottom of each soup bowl. Use a slotted spoon to transfer a poached egg to each bowl, then ladle the soup over the eggs.
Sunday, October 20, 2013
Seafood Chowder
For day 20 of Soup Month 2013, we made a creamy Seafood Chowder with shrimp and swai fish fillets. My plan for this chowder was to combine a light, vegetable and herb broth with spicy shrimp placed in the center. Then I got to thinking how tasty the swai fillets would be with the same Sriracha-based marinade. I decided to add the fish to the mix, and it was a delicious success.
To create the flavorful broth, the onion, celery and carrots are sautéed with a bit of white wine and a tablespoon of lobster base, which adds a deep layer of flavor to the soup. The soup is then pureed and the cooked seafood is placed in the center of the bowl to provide a burst of spicy flavor to the chowder.
This chowder makes an excellent dinner on its own, but it would also be perfect served in smaller portions as a first course, or even as an appetizer. Serve with crunchy French bread and a glass of chardonnay. Enjoy!!
Marinade for Seafood
4 Fish Fillets
3/4 lb small Raw Shrimp, peeled and deveined
3 TB Olive Oil, or enough to coat
1 TB Minced Garlic
2 Basil Cubes or 2 TB Fresh Chopped Basil
Pinch of Cayenne Pepper
1 TB Balsamic Vinegar
2 tsp Sriracha Sauce
1 tsp Paprika
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
2 TB Butter
1 TB Olive Oil
1 small Onion, finely chopped
2 Carrots, finely chopped
2 stalks Celery, finely chopped
1 TB Minced Garlic
1 tsp Dried Thyme
3 Bay Leaves
1 TB Lobster Base
1/8 tsp White Pepper
1 tsp Kosher Salt
1/2 cup Dry White Wine
5 cups Chicken Broth
1/2 cup Heavy Cream
In a medium glass bowl, combine the marinade ingredients with the fish and shrimp, stirring to coat the seafood. Set aside for 15 - 20 minutes.
In a large soup pot, heat butter and olive oil over medium heat. Add the onion, carrots, celery and cook for 5 minutes. Add the garlic, thyme, bay leaves, lobster base, pepper and salt, and cook for 2 minutes.
Increase heat to medium-high, add the wine and cook until reduced by half, about 5 minutes. Add the broth and bring the mixture to a boil. Reduce heat to a simmer, add the cream and cook for 15 minutes, until slightly thickened.
Remove the pot from the heat and carefully use an immersion blender to puree the soup until completely smooth.
Heat a large skillet over medium-high heat. Add the fish and shrimp mixture to the skillet, including the marinade, and stir gently, cooking until the seafood is fully cooked, about 7 - 8 minutes. Remove the skillet from the heat and keep warm, if needed, until ready to prepare the soup bowls.
Ladle the soup into bowls, place several pieces of fish and shrimp into the center of each bowl, top with a sprinkle of fresh chopped parsley and serve.
To create the flavorful broth, the onion, celery and carrots are sautéed with a bit of white wine and a tablespoon of lobster base, which adds a deep layer of flavor to the soup. The soup is then pureed and the cooked seafood is placed in the center of the bowl to provide a burst of spicy flavor to the chowder.
This chowder makes an excellent dinner on its own, but it would also be perfect served in smaller portions as a first course, or even as an appetizer. Serve with crunchy French bread and a glass of chardonnay. Enjoy!!
Marinade for Seafood
4 Fish Fillets
3/4 lb small Raw Shrimp, peeled and deveined
3 TB Olive Oil, or enough to coat
1 TB Minced Garlic
2 Basil Cubes or 2 TB Fresh Chopped Basil
Pinch of Cayenne Pepper
1 TB Balsamic Vinegar
2 tsp Sriracha Sauce
1 tsp Paprika
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
2 TB Butter
1 TB Olive Oil
1 small Onion, finely chopped
2 Carrots, finely chopped
2 stalks Celery, finely chopped
1 TB Minced Garlic
1 tsp Dried Thyme
3 Bay Leaves
1 TB Lobster Base
1/8 tsp White Pepper
1 tsp Kosher Salt
1/2 cup Dry White Wine
5 cups Chicken Broth
1/2 cup Heavy Cream
In a medium glass bowl, combine the marinade ingredients with the fish and shrimp, stirring to coat the seafood. Set aside for 15 - 20 minutes.
In a large soup pot, heat butter and olive oil over medium heat. Add the onion, carrots, celery and cook for 5 minutes. Add the garlic, thyme, bay leaves, lobster base, pepper and salt, and cook for 2 minutes.
Increase heat to medium-high, add the wine and cook until reduced by half, about 5 minutes. Add the broth and bring the mixture to a boil. Reduce heat to a simmer, add the cream and cook for 15 minutes, until slightly thickened.
Remove the pot from the heat and carefully use an immersion blender to puree the soup until completely smooth.
Heat a large skillet over medium-high heat. Add the fish and shrimp mixture to the skillet, including the marinade, and stir gently, cooking until the seafood is fully cooked, about 7 - 8 minutes. Remove the skillet from the heat and keep warm, if needed, until ready to prepare the soup bowls.
Ladle the soup into bowls, place several pieces of fish and shrimp into the center of each bowl, top with a sprinkle of fresh chopped parsley and serve.
Labels:
Fish/Seafood,
Shrimp,
Soup/Chowder,
Swai Fillets
Saturday, October 19, 2013
Quick Chicken Mole Chili
For day 19 of Soup Month 2013 we made a spicy Chicken Mole Chili with bold flavors and a rich, dark sauce. The term "mole", (pronounced mo-lay) is a popular Mexican sauce that consists of cooked onions, garlic and chilies, various spices, plus a small amount of Mexican chocolate or, in this case, cocoa. The chocolate might sounds a bit odd, but it actually adds richness to the chili without adding overt sweetness.
This is a pretty spicy bowl of chili, which I love, but adding a little crumbled queso fresco cheese on top was just the right thing to balance out some of the heat. My daughter, who doesn't like too much spice, added sour cream to her bowl and she loved the chili.
We saved a lot of time preparing this chili by using the canned black beans instead of soaking the dried beans and we used already cooked chicken. These shortcuts allowed us to keep the cooking time to just over an hour.
This would be a perfect chili to serve for a football party, but it is spicy. If you have some guests that prefer a more mild chili, just serve both! Make two batches of chili the day before, then heat each of them in crock pots the day of your party. Use the same assortment of toppings that would work for both types of chili, such as grated cheese, sour cream, avocado slices and corn chips, and you have something for everyone, and your guests will love you! Enjoy!!
1 TB Olive Oil
1 medium Onion, diced
1 TB Minced Garlic
4 oz can Diced Jalapenos (use just 1/2 can for less heat)
1/2 tsp Cumin
1/2 tsp Chipotle Powder
1/2 tsp Dried Thyme
1/2 tsp Cinnamon
1 tsp Chili Powder
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 TB Cocoa Powder
1 TB Sugar
14 oz can Diced Tomatoes
14 oz can Black Beans, drained and rinsed
3 cups Chicken Stock
2 - 3 cups Cooked Chicken
1 medium Red Bell Pepper, diced
1 cup Frozen Corn
1 cup Chicken Broth
2 TB Cornmeal
In a medium soup pot, heat olive oil over medium heat, then add the onions, garlic and jalapeno, then cook 5 minutes until tender.
Add the dry spices and the sugar to the pot and stir to blend into the vegetables, cooking for 1 minute. Add the tomatoes, black beans and 3 cups chicken stock to the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Add the chicken, red pepper, and corn to the pot and stir to combine and increase heat to a low boil. In a small bowl combine the 1 cup chicken broth with the cornmeal, stirring to form a paste. Add the cornmeal paste to the soup and stir until fully dissolved, then cook over medium heat for 20 minutes. Serve with sour cream, grated cheddar cheese or crumbled queso fresco, avocado slices and tortilla chips on the side.
This is a pretty spicy bowl of chili, which I love, but adding a little crumbled queso fresco cheese on top was just the right thing to balance out some of the heat. My daughter, who doesn't like too much spice, added sour cream to her bowl and she loved the chili.
We saved a lot of time preparing this chili by using the canned black beans instead of soaking the dried beans and we used already cooked chicken. These shortcuts allowed us to keep the cooking time to just over an hour.
This would be a perfect chili to serve for a football party, but it is spicy. If you have some guests that prefer a more mild chili, just serve both! Make two batches of chili the day before, then heat each of them in crock pots the day of your party. Use the same assortment of toppings that would work for both types of chili, such as grated cheese, sour cream, avocado slices and corn chips, and you have something for everyone, and your guests will love you! Enjoy!!
1 TB Olive Oil
1 medium Onion, diced
1 TB Minced Garlic
4 oz can Diced Jalapenos (use just 1/2 can for less heat)
1/2 tsp Cumin
1/2 tsp Chipotle Powder
1/2 tsp Dried Thyme
1/2 tsp Cinnamon
1 tsp Chili Powder
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 TB Cocoa Powder
1 TB Sugar
14 oz can Diced Tomatoes
14 oz can Black Beans, drained and rinsed
3 cups Chicken Stock
2 - 3 cups Cooked Chicken
1 medium Red Bell Pepper, diced
1 cup Frozen Corn
1 cup Chicken Broth
2 TB Cornmeal
In a medium soup pot, heat olive oil over medium heat, then add the onions, garlic and jalapeno, then cook 5 minutes until tender.
Add the dry spices and the sugar to the pot and stir to blend into the vegetables, cooking for 1 minute. Add the tomatoes, black beans and 3 cups chicken stock to the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Add the chicken, red pepper, and corn to the pot and stir to combine and increase heat to a low boil. In a small bowl combine the 1 cup chicken broth with the cornmeal, stirring to form a paste. Add the cornmeal paste to the soup and stir until fully dissolved, then cook over medium heat for 20 minutes. Serve with sour cream, grated cheddar cheese or crumbled queso fresco, avocado slices and tortilla chips on the side.
Friday, October 18, 2013
Salsa Verde Chicken Tortilla Soup
For day 18 of Soup Month 2013 we made a spicy Mexican Salsa Verde Chicken Tortilla Soup that's packed with bold spicy flavors and is actually quite healthy.
If you've never tried tortilla soup, this is a great recipe to try. Made with green tomatillos, the salsa verde adds lots of flavor to the broth. With just the right amount of chilies, onion, garlic, and just a touch of cilantro, the salsa verde makes this soup very easy to make.
By seasoning the meat with a basic taco seasoning mix, then quickly searing the meat, the chicken is nicely flavored and all of the juices stay inside. Next the vegetables are sautéed and it's time to create the broth.
I used this technique in a few other recipes recently and I love the results. By pureeing the corn with a cup of the chicken broth, you get these little pieces of corn in the soup, but the sweetness of the corn is infused into the broth. This gives the broth a sweet taste and, when combined with the spicy chicken, is a perfect balance in this soup. The addition of cornmeal near the end of the cooking time adds more corn flavor and gives the soup a nice rich texture, without diluting the flavors with flour or cornstarch.
For a garnish we fried up some tortilla strips, which only take a few minutes to make and add a crispy-crunchy texture to the soup. You can also add avocado slices or crumbled queso fresco cheese on top of the soup.
This is also a great "party" soup and it stays warm nicely if kept in a crock pot on the low setting. Provide bowls of assorted toppings and your guests can serve themselves. Super easy! Enjoy!!
1-1/2 lbs Boneless, Skinless Chicken Thighs, trimmed and cut into small pieces
2 tsp Taco Seasoning Mix
1 TB Canola Oil
1 small Onion, finely chopped
1/2 Red Bell Pepper, finely chopped
1 Poblano Pepper, finely chopped
1 TB Minced Garlic
1 cup Green Salsa Verde
4 cups Chicken Broth, divided
1 cup Frozen Corn, defrosted
3 TB Cornmeal
2 TB Water
6 Corn Tortillas, cut into narrow strips
Canola Oil for Frying
Season the chicken pieces with the taco seasoning and set aside.
In a medium soup pot, heat the oil over medium-high heat until shimmering. Add the chicken to the pot and cook until browned, about 6 minutes, stirring frequently. Transfer the chicken to a plate and keep warm.
Add the onion, both peppers and garlic to the pot and sauté until softened, about 5 minutes. Add the salsa verde and 3 cups of the chicken broth to the pot, and bring the mixture to low simmer over medium heat.
In a medium bowl, combine the corn and 1 cup of chicken broth and use a stick blender to puree the mixture, then add this mixture to the soup pot. Increase the heat to medium-high and bring the soup to a boil.
Combine the cornmeal and water in a small bowl, stirring until the cornmeal is moist. Add this mixture to the soup, stir to combine, then reduce the heat to medium- low and cook for 15 minutes.
While the soup is cooking, heat 1/4-inch of oil in a large skillet. Add the tortilla strips to the pan so they are not touching, working in 2 or 3 batches if needed, and fry the strips until golden and crispy. Transfer the strips to a paper towel lined platter to drain.
Ladle the soup into bowls and serve with an assortment of toppings such as avocado slices, crumbled queso fresco cheese, and tortilla strips.
If you've never tried tortilla soup, this is a great recipe to try. Made with green tomatillos, the salsa verde adds lots of flavor to the broth. With just the right amount of chilies, onion, garlic, and just a touch of cilantro, the salsa verde makes this soup very easy to make.
By seasoning the meat with a basic taco seasoning mix, then quickly searing the meat, the chicken is nicely flavored and all of the juices stay inside. Next the vegetables are sautéed and it's time to create the broth.
I used this technique in a few other recipes recently and I love the results. By pureeing the corn with a cup of the chicken broth, you get these little pieces of corn in the soup, but the sweetness of the corn is infused into the broth. This gives the broth a sweet taste and, when combined with the spicy chicken, is a perfect balance in this soup. The addition of cornmeal near the end of the cooking time adds more corn flavor and gives the soup a nice rich texture, without diluting the flavors with flour or cornstarch.
For a garnish we fried up some tortilla strips, which only take a few minutes to make and add a crispy-crunchy texture to the soup. You can also add avocado slices or crumbled queso fresco cheese on top of the soup.
This is also a great "party" soup and it stays warm nicely if kept in a crock pot on the low setting. Provide bowls of assorted toppings and your guests can serve themselves. Super easy! Enjoy!!
1-1/2 lbs Boneless, Skinless Chicken Thighs, trimmed and cut into small pieces
2 tsp Taco Seasoning Mix
1 TB Canola Oil
1 small Onion, finely chopped
1/2 Red Bell Pepper, finely chopped
1 Poblano Pepper, finely chopped
1 TB Minced Garlic
1 cup Green Salsa Verde
4 cups Chicken Broth, divided
1 cup Frozen Corn, defrosted
3 TB Cornmeal
2 TB Water
6 Corn Tortillas, cut into narrow strips
Canola Oil for Frying
Season the chicken pieces with the taco seasoning and set aside.
In a medium soup pot, heat the oil over medium-high heat until shimmering. Add the chicken to the pot and cook until browned, about 6 minutes, stirring frequently. Transfer the chicken to a plate and keep warm.
Add the onion, both peppers and garlic to the pot and sauté until softened, about 5 minutes. Add the salsa verde and 3 cups of the chicken broth to the pot, and bring the mixture to low simmer over medium heat.
In a medium bowl, combine the corn and 1 cup of chicken broth and use a stick blender to puree the mixture, then add this mixture to the soup pot. Increase the heat to medium-high and bring the soup to a boil.
Combine the cornmeal and water in a small bowl, stirring until the cornmeal is moist. Add this mixture to the soup, stir to combine, then reduce the heat to medium- low and cook for 15 minutes.
While the soup is cooking, heat 1/4-inch of oil in a large skillet. Add the tortilla strips to the pan so they are not touching, working in 2 or 3 batches if needed, and fry the strips until golden and crispy. Transfer the strips to a paper towel lined platter to drain.
Ladle the soup into bowls and serve with an assortment of toppings such as avocado slices, crumbled queso fresco cheese, and tortilla strips.
Thursday, October 17, 2013
Creamy Sun-Dried Tomato and Italian Sausage Soup
For day 17 of Soup Month 2013, we made a creamy Sun-Dried Tomato Soup with Italian Sausage. This soup gets a nice dose of smoky flavor from the sun-dried tomatoes and a bit of smoked paprika, and the tomatoes add an incredible aroma to the soup. The tomatoes are quite inexpensive and can be found in the produce department, and they are a wonderful addition to lots of recipes.
To make this soup more of a one-pot-meal we added some gnocchi pasta, which are cute little half-shell shaped pasta. This shape helped the pasta hold onto the sauce really well, but any pasta shape, such as penne or farfalle, would work fine.
To make the sauce we started with a Tuscany-style broth, added seasoned diced tomatoes, and a few spices, then finished the sauce with a little half and half and ricotta cheese. The ricotta adds a nice texture to the soup and, even though we used the low-fat ricotta, it added a nice richness to the soup and helped thicken the broth.
This soup is pretty quick to prepare. Since the three components of the soup are cooked separately and then combined, this meal was ready to serve in under 30 minutes. Serve with a green salad and crunchy garlic bread, an maybe a glass of Rioja wine. Enjoy!!
1 cup Smoked Sun-Dried Tomatoes, chopped
3 cups Progresso Tuscany Broth
6 oz Dry Pasta, any shape
1 lb Italian Sausage, casings removed and meat crumbled
1 small Onion, diced
2 tsp Minced Garlic
14 oz can Diced Tomatoes Seasoned with Garlic, Basil and Oregano
1-1/2 tsp Garlic Powder
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/4 tsp Smoked Paprika
3/4 cup Half and Half or Heavy Cream
3/4 cup Low-Fat Ricotta Cheese
Grated Parmesan-Romano Cheese for Garnish
Chopped Fresh Parsley for Garnish
In a medium soup pot, over medium heat, add the tomatoes and broth and simmer for 10 minutes to soften the tomatoes.
While the tomatoes and broth simmer you can prepare the pasta and sausage for the soup.
In a medium saucepan, cook the pasta in salted water until just al dente. Drain and set aside.
In a medium skillet, brown the sausage over medium-high heat. Add the onion and garlic to the sausage and cook until tender.
When the pasta is cooked add it to the soup pot with the broth, then add the sausage mixture to the pot when it has finished cooking.
Add the canned tomatoes and remaining dry spices to the soup, stir and cook over medium heat for 5 minutes or until the soup simmers. When the soup comes to a simmer, add the half and half and ricotta to the pot, stirring to blend in the ricotta. Continue to simmer for 10 minutes or until the soup thickens slightly.
Ladle the soup into bowls and top with a sprinkle of Parmesan-Romano cheese and fresh chopped parsley.
To make this soup more of a one-pot-meal we added some gnocchi pasta, which are cute little half-shell shaped pasta. This shape helped the pasta hold onto the sauce really well, but any pasta shape, such as penne or farfalle, would work fine.
To make the sauce we started with a Tuscany-style broth, added seasoned diced tomatoes, and a few spices, then finished the sauce with a little half and half and ricotta cheese. The ricotta adds a nice texture to the soup and, even though we used the low-fat ricotta, it added a nice richness to the soup and helped thicken the broth.
This soup is pretty quick to prepare. Since the three components of the soup are cooked separately and then combined, this meal was ready to serve in under 30 minutes. Serve with a green salad and crunchy garlic bread, an maybe a glass of Rioja wine. Enjoy!!
1 cup Smoked Sun-Dried Tomatoes, chopped
3 cups Progresso Tuscany Broth
6 oz Dry Pasta, any shape
1 lb Italian Sausage, casings removed and meat crumbled
1 small Onion, diced
2 tsp Minced Garlic
14 oz can Diced Tomatoes Seasoned with Garlic, Basil and Oregano
1-1/2 tsp Garlic Powder
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/4 tsp Smoked Paprika
3/4 cup Half and Half or Heavy Cream
3/4 cup Low-Fat Ricotta Cheese
Grated Parmesan-Romano Cheese for Garnish
Chopped Fresh Parsley for Garnish
In a medium soup pot, over medium heat, add the tomatoes and broth and simmer for 10 minutes to soften the tomatoes.
While the tomatoes and broth simmer you can prepare the pasta and sausage for the soup.
In a medium saucepan, cook the pasta in salted water until just al dente. Drain and set aside.
In a medium skillet, brown the sausage over medium-high heat. Add the onion and garlic to the sausage and cook until tender.
When the pasta is cooked add it to the soup pot with the broth, then add the sausage mixture to the pot when it has finished cooking.
Add the canned tomatoes and remaining dry spices to the soup, stir and cook over medium heat for 5 minutes or until the soup simmers. When the soup comes to a simmer, add the half and half and ricotta to the pot, stirring to blend in the ricotta. Continue to simmer for 10 minutes or until the soup thickens slightly.
Ladle the soup into bowls and top with a sprinkle of Parmesan-Romano cheese and fresh chopped parsley.
Wednesday, October 16, 2013
Chicken, Lentil and Barley Soup
Today is day 16 of Soup Month 2013 and we are over half way through this month of soups and stews. To continue on, we have a hearty bowl of soup that delivers lots of protein and healthy fiber. I love simple vegetable soup and this Chicken, Lentil and Barley Soup just delicious. Packed with lots of complex carbs and healthy veggies and it's so easy to make, you can have it on the table, ready to eat in just about an hour. It also makes great leftovers.
One benefit of cooking with red lentils is the shorter cooking time. When cooking with green lentils you are looking at about 45 - 60 minutes of cooking time, and the lentils will still have a firm texture, even after this much cooking time. Red lentils, however, will cook down to a mushy-type consistency in about 20 - 30 minutes. And mushy is a good thing in this case. If you have kids that are just a little picky (or a lot picky, in some cases), adding a handful of red lentils to a stew or soup will thicken the stock as the lentils dissolve and add lots of protein and fiber, without the kids asking what those "little things" are in their soup. (Yes, my picky eater always asks this question...sigh. But she did like this soup.)
If you prefer a vegetarian soup, just substitute vegetable broth for the chicken broth and leave out the chicken. Enjoy!!
1/2 cup Red lentils
1 small Onion, chopped
1/2 Red or Orange Sweet Pepper, chopped
2 tsp Minced Garlic
2 TB Butter
5 cups Chicken Broth (or vegetable broth)
1/2 tsp Dried Basil
1/4 tsp Dried Oregano
1 tsp Fresh Rosemary
1/2 tsp Ground Black Pepper
2 tsp Kosher Salt
2 cups Chopped Pre-Cooked Chicken or Turkey
2 or 3 Carrots, peeled and sliced
1/2 cup Quick Cooking Barley, uncooked
14-1/2 oz can Diced Tomatoes
In a medium soup pot, melt the butter and sauté the onions, peppers, and garlic until just softened.
Add the chicken broth, basil, oregano, rosemary, pepper, and salt to the pot and stir. Rinse and drain the lentils and add them to the pot and bring the mixture to a boil. Reduce the heat and simmer, covered for 15 minutes.
Add the chicken, carrots and barley to the pot, stir and cover the pot and simmer for 10 minutes, then add the tomatoes and cook for 10 minutes longer or until the carrots are tender. Makes 6 servings.
One benefit of cooking with red lentils is the shorter cooking time. When cooking with green lentils you are looking at about 45 - 60 minutes of cooking time, and the lentils will still have a firm texture, even after this much cooking time. Red lentils, however, will cook down to a mushy-type consistency in about 20 - 30 minutes. And mushy is a good thing in this case. If you have kids that are just a little picky (or a lot picky, in some cases), adding a handful of red lentils to a stew or soup will thicken the stock as the lentils dissolve and add lots of protein and fiber, without the kids asking what those "little things" are in their soup. (Yes, my picky eater always asks this question...sigh. But she did like this soup.)
If you prefer a vegetarian soup, just substitute vegetable broth for the chicken broth and leave out the chicken. Enjoy!!
1/2 cup Red lentils
1 small Onion, chopped
1/2 Red or Orange Sweet Pepper, chopped
2 tsp Minced Garlic
2 TB Butter
5 cups Chicken Broth (or vegetable broth)
1/2 tsp Dried Basil
1/4 tsp Dried Oregano
1 tsp Fresh Rosemary
1/2 tsp Ground Black Pepper
2 tsp Kosher Salt
2 cups Chopped Pre-Cooked Chicken or Turkey
2 or 3 Carrots, peeled and sliced
1/2 cup Quick Cooking Barley, uncooked
14-1/2 oz can Diced Tomatoes
In a medium soup pot, melt the butter and sauté the onions, peppers, and garlic until just softened.
Add the chicken broth, basil, oregano, rosemary, pepper, and salt to the pot and stir. Rinse and drain the lentils and add them to the pot and bring the mixture to a boil. Reduce the heat and simmer, covered for 15 minutes.
Add the chicken, carrots and barley to the pot, stir and cover the pot and simmer for 10 minutes, then add the tomatoes and cook for 10 minutes longer or until the carrots are tender. Makes 6 servings.
Tuesday, October 15, 2013
Broccoli and Corn Chowder
For day 15 of Soup Month 2013 we have a super easy to make Broccoli and Corn Chowder. This really isn't a fancy soup, just a good hearty bowl of soup that will taste great at the end of a cold winter day.
This recipe only requires a handful of ingredients, and most of them you probably have on hand. There are also lots of possible variations for this soup. If you would like to make this a more meaty soup, you just add some leftover cubed ham or chopped chicken during the last 10 minutes of cooking time. The soup also tastes great with a generous sprinkle of grated pepper jack cheese or a dash of Sriracha sauce. Enjoy!!
1/2 lb Thick Cut Bacon, cut into 1-inch pieces
1 medium Onion, finely chopped
1/4 cup Flour
24 oz Chicken Broth
3 large Baking Potatoes, peeled and diced
1 lb Fresh Broccoli, cut into small florets
1 cup Frozen Corn
1/2 tsp Dried Thyme
1 cup Half and Half
2 tsp Kosher Salt
1 tsp Ground Black Pepper
In a medium soup pot, cook bacon over medium-low heat until just crisp, then use a slotted spoon to transfer the bacon to a paper towel lined plate. Set aside.
Add the onion to the pot and sauté over medium heat until softened, about 5 minutes. Add flour to the onion, stirring constantly for 1 minute. Add the broth and potatoes to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the broccoli to the pot and simmer for 10 - 12 minutes longer, or until the vegetables are tender.
Add the corn, thyme, half and half, salt and pepper to the soup, stir and cook 5 minutes longer. Serve in wide soup bowls with a sprinkle of crumbled bacon. Serves about 5.
This recipe only requires a handful of ingredients, and most of them you probably have on hand. There are also lots of possible variations for this soup. If you would like to make this a more meaty soup, you just add some leftover cubed ham or chopped chicken during the last 10 minutes of cooking time. The soup also tastes great with a generous sprinkle of grated pepper jack cheese or a dash of Sriracha sauce. Enjoy!!
1/2 lb Thick Cut Bacon, cut into 1-inch pieces
1 medium Onion, finely chopped
1/4 cup Flour
24 oz Chicken Broth
3 large Baking Potatoes, peeled and diced
1 lb Fresh Broccoli, cut into small florets
1 cup Frozen Corn
1/2 tsp Dried Thyme
1 cup Half and Half
2 tsp Kosher Salt
1 tsp Ground Black Pepper
In a medium soup pot, cook bacon over medium-low heat until just crisp, then use a slotted spoon to transfer the bacon to a paper towel lined plate. Set aside.
Add the onion to the pot and sauté over medium heat until softened, about 5 minutes. Add flour to the onion, stirring constantly for 1 minute. Add the broth and potatoes to the pot and bring mixture to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the broccoli to the pot and simmer for 10 - 12 minutes longer, or until the vegetables are tender.
Add the corn, thyme, half and half, salt and pepper to the soup, stir and cook 5 minutes longer. Serve in wide soup bowls with a sprinkle of crumbled bacon. Serves about 5.
Monday, October 14, 2013
Savory Beef and Ale Cobbler
For day 14 of Soup Month 2013 we made a dish that I've wanted to try for a long time, a Savory Beef and Ale Cobbler. No, this cobbler doesn't have apples or peaches in it, but instead offers a beef stew-like filling and is topped with chive and onion biscuits.
You basically take an inexpensive piece of beef, add carrots, onions and some mushrooms, then add a bit of beef stock and a bottle of hearty ale. Pop this in the oven for a long, slow-cooking afternoon, and low and behold, you have a meal fit for a king. Juicy pieces of beef, tender enough to be cut with a spoon, surrounded by a rich gravy. The only thing that makes this better are the delicate biscuits on top. So yummy!
My husband had quite a debate at work about this dish. It seems many people had never heard of a savory cobbler, declaring that cobblers are fruit based with sugary toppings and sweet filling. Well, I hate to break the news to them, but savory cobblers are not a new thing, and they have been popular in England for centuries. The British prepare a cobbler in the same manner Americans prepare casseroles. Any type of meat can be used such as lamb or beef, assorted vegetables are tossed in, and the biscuit topping is frequently an old-fashioned scone recipe with herbs and cheese.
For the biscuits on top of this cobbler I used some fresh chives that are still going strong in my garden and a bit of onion powder. The biscuits browned up nicely and soaked up just a bit of gravy as they were perched on top of the cobbler, and they added a nice texture to the dish.
This meal does take some time to prepare, so it's a great dish to make on the weekend when you can let it cook low and slow and then enjoy the tasty results with a glass of dry red wine. Enjoy!!
1/3 cup Flour
1-1/2 tsp Kosher Salt
1-1/2 tsp Ground Black Pepper
2 lb Beef Chuck, cut into 1-inch pieces
4 TB Olive Oil, divided
1 medium Onion, sliced
1 TB Minced Garlic
1 Red or Orange Bell Pepper, sliced into 1-inch pieces
6 Carrots, peeled and cut into 1-inch pieces
6 oz Mushrooms, cleaned and quartered (button, Portobello or other firm mushrooms will work)
1 bottle Goose Island India Pale Ale (or your favorite IPA)
3 cups Beef Stock
3 Bay Leaves
1 tsp Salt
1 tsp Ground Black Pepper
For the biscuit topping
1-1/4 cups Flour
2 tsp Baking Powder
3 TB Butter
5 - 6 TB Milk
1 TB Minced Fresh Chives (or other herbs)
1/2 tsp Ground Black Pepper
1 tsp Onion Powder
In a small bowl combine the flour, salt and pepper. Sprinkle 3 or 4 tablespoons of this mixture over the beef until the meat is evenly coated. Reserve the extra flour mixture and set aside.
Heat 2 tablespoons of olive oil in a large ovenproof pot over medium-high heat. Add the beef to the pan and cook, stirring, until the meat is seared on all sides. Use a slotted spoon to transfer the beef to a platter and set aside.
Add 2 tablespoons of olive oil to the same pan, then add the onion and garlic and cook for 2 minutes over medium heat. Add the peppers and mushrooms, stir and cook for 3 minutes longer.
Sprinkle the remaining flour mixture over the vegetables and stir to coat. Add the beer to the pan and stir gently to loosen any browned bits from the bottom of the pan. Add the stock, bay leaves, salt and pepper to the pot and bring the mixture to a boil. Reduce the heat and cook for about 8 to 10 minutes until the gravy thickens slightly. Return the beef to the pan, cover the pot and place the pan in the oven at 325 degrees to slow roast for 1 hour.
(After the cobbler has cooked for an hour is when you will add the biscuits to the top of the meat and vegetable mixture, so you will want to have the biscuits ready ahead of time.)
In a medium bowl combine the flour and baking powder, then add the butter in thin slices. Use a fork to blend in the butter until the mixture is crumbly. Add the remaining ingredients, and stir with a fork until you have a smooth dough. (You may need just a bit more milk, just add 1 teaspoon at a time until the dough is smooth.)
Place the dough on a lightly floured board, roll it our to about 1/2-inch thick and cut out circles of dough using a cookie cutter.
Remove the pot from the oven, remove and discard the bay leaves and add the dough circles on top of the cobbler. Return the pot to the oven uncovered and bake for 30 minutes or until the biscuits are golden and flaky. Serves about 6.
You basically take an inexpensive piece of beef, add carrots, onions and some mushrooms, then add a bit of beef stock and a bottle of hearty ale. Pop this in the oven for a long, slow-cooking afternoon, and low and behold, you have a meal fit for a king. Juicy pieces of beef, tender enough to be cut with a spoon, surrounded by a rich gravy. The only thing that makes this better are the delicate biscuits on top. So yummy!
My husband had quite a debate at work about this dish. It seems many people had never heard of a savory cobbler, declaring that cobblers are fruit based with sugary toppings and sweet filling. Well, I hate to break the news to them, but savory cobblers are not a new thing, and they have been popular in England for centuries. The British prepare a cobbler in the same manner Americans prepare casseroles. Any type of meat can be used such as lamb or beef, assorted vegetables are tossed in, and the biscuit topping is frequently an old-fashioned scone recipe with herbs and cheese.
For the biscuits on top of this cobbler I used some fresh chives that are still going strong in my garden and a bit of onion powder. The biscuits browned up nicely and soaked up just a bit of gravy as they were perched on top of the cobbler, and they added a nice texture to the dish.
This meal does take some time to prepare, so it's a great dish to make on the weekend when you can let it cook low and slow and then enjoy the tasty results with a glass of dry red wine. Enjoy!!
1/3 cup Flour
1-1/2 tsp Kosher Salt
1-1/2 tsp Ground Black Pepper
2 lb Beef Chuck, cut into 1-inch pieces
4 TB Olive Oil, divided
1 medium Onion, sliced
1 TB Minced Garlic
1 Red or Orange Bell Pepper, sliced into 1-inch pieces
6 Carrots, peeled and cut into 1-inch pieces
6 oz Mushrooms, cleaned and quartered (button, Portobello or other firm mushrooms will work)
1 bottle Goose Island India Pale Ale (or your favorite IPA)
3 cups Beef Stock
3 Bay Leaves
1 tsp Salt
1 tsp Ground Black Pepper
For the biscuit topping
1-1/4 cups Flour
2 tsp Baking Powder
3 TB Butter
5 - 6 TB Milk
1 TB Minced Fresh Chives (or other herbs)
1/2 tsp Ground Black Pepper
1 tsp Onion Powder
In a small bowl combine the flour, salt and pepper. Sprinkle 3 or 4 tablespoons of this mixture over the beef until the meat is evenly coated. Reserve the extra flour mixture and set aside.
Heat 2 tablespoons of olive oil in a large ovenproof pot over medium-high heat. Add the beef to the pan and cook, stirring, until the meat is seared on all sides. Use a slotted spoon to transfer the beef to a platter and set aside.
Add 2 tablespoons of olive oil to the same pan, then add the onion and garlic and cook for 2 minutes over medium heat. Add the peppers and mushrooms, stir and cook for 3 minutes longer.
Sprinkle the remaining flour mixture over the vegetables and stir to coat. Add the beer to the pan and stir gently to loosen any browned bits from the bottom of the pan. Add the stock, bay leaves, salt and pepper to the pot and bring the mixture to a boil. Reduce the heat and cook for about 8 to 10 minutes until the gravy thickens slightly. Return the beef to the pan, cover the pot and place the pan in the oven at 325 degrees to slow roast for 1 hour.
(After the cobbler has cooked for an hour is when you will add the biscuits to the top of the meat and vegetable mixture, so you will want to have the biscuits ready ahead of time.)
In a medium bowl combine the flour and baking powder, then add the butter in thin slices. Use a fork to blend in the butter until the mixture is crumbly. Add the remaining ingredients, and stir with a fork until you have a smooth dough. (You may need just a bit more milk, just add 1 teaspoon at a time until the dough is smooth.)
Place the dough on a lightly floured board, roll it our to about 1/2-inch thick and cut out circles of dough using a cookie cutter.
Remove the pot from the oven, remove and discard the bay leaves and add the dough circles on top of the cobbler. Return the pot to the oven uncovered and bake for 30 minutes or until the biscuits are golden and flaky. Serves about 6.
Sunday, October 13, 2013
Creamy Stuffed Mushroom Soup
For day 13 of Soup Month 2013 we have a slightly unconventional soup, that I'm sure you won't see on any restaurant menu. This soup combines the silky goodness of creamy mushroom and onion soup with one of my favorite classic appetizers, the Crab Stuffed Mushroom. If you're a fan of mushrooms, you're going to love this recipe.
This turned out to be a delicious soup and it would be wonderful served alongside a grilled New York Strip Steak. Although a bit whimsical, this soup has a lot going for it. After sautéing onions and Portobello mushrooms, a bit of dry red wine is added and allowed to reduce. Beef broth is added, then the mixture is pureed almost smooth, with a few tiny bits if mushroom still visible. A touch of cream tops off the soup to thicken it slightly and add a layer of richness.
To garnish this soup we added a couple of Crab and Cheese Stuffed Mushrooms, which can be served on the side, but taste wonderful served in the soup. The mushroom caps are baked until the filling is hot and the cheese on top is melted and golden, which adds a roasted mushroom flavor to the soup. Slicing through the cheesy mushroom, then scooping up a little soup with each bite is an amazing experience. If you prefer not to make the stuffed mushrooms, the soup is delicious on its own, or you could quickly sauté a few sliced mushrooms and add a spoonful to the center of each bowl. Enjoy!!
1 TB Butter
1 TB Olive Oil
1 large Onion, sliced
8 oz Portobello Mushrooms, cleaned and sliced
2 tsp Minced Garlic
1/4 cup Dry Red Wine
24 oz Beef Broth
8 - 10 large Stuffed Mushroom Caps (click here for recipe)
In a medium soup pot, melt the butter and olive oil over medium-high heat. Add the onions and sauté 3 minutes, then add the mushrooms and cook until the vegetable are very tender, about 8 minutes. Add the garlic and cook 1 minute longer.
Add the red wine to the pot and stir, cooking for about 5 minutes until the wine reduces by half. Add the beef broth to the pot, reduce heat to medium and simmer for 15 minutes.
Remove the pot from the stove and use an immersion blender to carefully puree the soup until smooth. Return the soup to medium heat and add the cream, stirring until the soup thickens slightly.
Ladle the soup into bowls and top with 2 or 3 Stuffed Mushrooms and serve.
This turned out to be a delicious soup and it would be wonderful served alongside a grilled New York Strip Steak. Although a bit whimsical, this soup has a lot going for it. After sautéing onions and Portobello mushrooms, a bit of dry red wine is added and allowed to reduce. Beef broth is added, then the mixture is pureed almost smooth, with a few tiny bits if mushroom still visible. A touch of cream tops off the soup to thicken it slightly and add a layer of richness.
To garnish this soup we added a couple of Crab and Cheese Stuffed Mushrooms, which can be served on the side, but taste wonderful served in the soup. The mushroom caps are baked until the filling is hot and the cheese on top is melted and golden, which adds a roasted mushroom flavor to the soup. Slicing through the cheesy mushroom, then scooping up a little soup with each bite is an amazing experience. If you prefer not to make the stuffed mushrooms, the soup is delicious on its own, or you could quickly sauté a few sliced mushrooms and add a spoonful to the center of each bowl. Enjoy!!
1 TB Butter
1 TB Olive Oil
1 large Onion, sliced
8 oz Portobello Mushrooms, cleaned and sliced
2 tsp Minced Garlic
1/4 cup Dry Red Wine
24 oz Beef Broth
8 - 10 large Stuffed Mushroom Caps (click here for recipe)
In a medium soup pot, melt the butter and olive oil over medium-high heat. Add the onions and sauté 3 minutes, then add the mushrooms and cook until the vegetable are very tender, about 8 minutes. Add the garlic and cook 1 minute longer.
Add the red wine to the pot and stir, cooking for about 5 minutes until the wine reduces by half. Add the beef broth to the pot, reduce heat to medium and simmer for 15 minutes.
Remove the pot from the stove and use an immersion blender to carefully puree the soup until smooth. Return the soup to medium heat and add the cream, stirring until the soup thickens slightly.
Ladle the soup into bowls and top with 2 or 3 Stuffed Mushrooms and serve.
Crab and Cheese Stuffed Mushrooms
Crab and Cheese Stuffed Mushrooms make a great party appetizer. These are easy to make and, if you're serving them for a cocktail party, you can prepare them in advance using multiple trays and cook them one tray at a time during the party so the mushrooms will be warm and cheesy when served. These are also great when added as a topping for Creamy Stuffed Mushroom Soup.
The filling is a simply mixture of shredded imitation crab meat, grated cheddar cheese, a little ricotta cheese and a few spices. When making these stuffed mushrooms, try to find the largest mushroom caps possible, about 1-1/2 to 2 inches in diameter. This will allow you to stuff a generous amount of filling into each cap. If you can't find these on the shelf at your local market, ask someone in the produce department if they have any larger mushrooms. These are sometimes available in limited quantities, but you have to ask.
2 oz Imitation Crab Meat, shredded and finely chopped
4 TB Ricotta Cheese, low-fat or regular
3 TB Grated Cheddar Cheese
1/2 tsp Kosher Salt
1/2 tsp Fresh Chopped Chives
1/4 tsp Garlic Powder
Pinch of Ground Black Pepper
8 - 10 Large Mushroom Caps, (white or Portobello mushrooms work great) stems removed and inside lightly scooped out
Combine the crab, cheeses, salt, chives garlic powder and pepper in a medium bowl. Stir to combine to ensure all of the mixture is moistened with the ricotta.
Using a small spoon, scoop the crab and cheese mixture into the mushroom caps, pressing the mixture into the cavity of each mushroom. Place the filled mushrooms into a foil-lined pan and top each mushroom with a little extra grated cheddar cheese, pressing the cheese down onto the caps.
Bake the mushrooms for 8 - 10 minutes in a 400 degree oven, or until golden. If desired, turn the oven to BROIL for 2 to 3 minutes at the end of the cooking time so the mushrooms have a more browned top. Serve immediately.
The filling is a simply mixture of shredded imitation crab meat, grated cheddar cheese, a little ricotta cheese and a few spices. When making these stuffed mushrooms, try to find the largest mushroom caps possible, about 1-1/2 to 2 inches in diameter. This will allow you to stuff a generous amount of filling into each cap. If you can't find these on the shelf at your local market, ask someone in the produce department if they have any larger mushrooms. These are sometimes available in limited quantities, but you have to ask.
2 oz Imitation Crab Meat, shredded and finely chopped
4 TB Ricotta Cheese, low-fat or regular
3 TB Grated Cheddar Cheese
1/2 tsp Kosher Salt
1/2 tsp Fresh Chopped Chives
1/4 tsp Garlic Powder
Pinch of Ground Black Pepper
8 - 10 Large Mushroom Caps, (white or Portobello mushrooms work great) stems removed and inside lightly scooped out
Combine the crab, cheeses, salt, chives garlic powder and pepper in a medium bowl. Stir to combine to ensure all of the mixture is moistened with the ricotta.
Using a small spoon, scoop the crab and cheese mixture into the mushroom caps, pressing the mixture into the cavity of each mushroom. Place the filled mushrooms into a foil-lined pan and top each mushroom with a little extra grated cheddar cheese, pressing the cheese down onto the caps.
Bake the mushrooms for 8 - 10 minutes in a 400 degree oven, or until golden. If desired, turn the oven to BROIL for 2 to 3 minutes at the end of the cooking time so the mushrooms have a more browned top. Serve immediately.
Saturday, October 12, 2013
Chicken Enchilada Soup
For day 12 of Soup Month 2013, we have a mild, but flavorful Chicken Enchilada Soup. If you're familiar with Mexican foods, you'll know an enchilada is a popular Mexican dish, made by filling a corn tortilla with a variety of meat, cheese and vegetables, then rolling up the tortilla, and covering the rolls with a chili pepper sauce. Although a very simple concept, there are a million ways to make and serve enchiladas, and for this dish we turned this Mexican favorite into a soup.
This soup is easy to make and is a great way to use up leftover cooked chicken. One ingredient you may not be familiar with is masa harina, which is a type of corn flour that's used to make tortillas. (You can also use this flour to make Crispy Shrimp Cakes with Lime Salsa.) The flour is used to give the soup its corn flavor, and it also thickens the soup to a nice creamy consistency. Masa harina flour is available at most markets in the baking section, and is very inexpensive.
Chicken Enchilada Soup is more on the mild side, so if your kids like tacos and burritos, they will love this soup. If you like your soup a bit more spicy, just increase the dry spices a bit or, instead of 2 cans of green chilies, substitute one of the cans with a can of diced jalapeno peppers.
We served the Enchilada Soup with cheese quesadillas and some cold Corona beers.
1 TB Olive Oil
1 small Onion, finely chopped
1 TB Minced Garlic
4 cups Chicken Broth
2 8-oz cans Rotel Original Sauce
2 4-oz can Diced Green Chilies
2 tsp Kosher Salt
1 tsp Ground Black Pepper
1 tsp Chili Powder
1 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Spanish Paprika
1/2 to 1 tsp Crushed Red Pepper Flakes (for extra heat use 1 teaspoon)
2-1/2 cups Water
1 cup Masa Harina Flour
2 to 3 cups Cooked Chicken, shredded
Shredded Pepper Jack Cheese or Monterey Jack Cheese for Garnish
In a large soup pot, heat olive oil over medium heat. Add the onion and sauté 3 minutes, then add the garlic and cook 1 minute longer.
Add the chicken broth, Rotel sauce, green chilies, salt, pepper, chili powder, garlic powder, cumin and paprika to the pot and stir, and cook for 5 minutes over medium heat.
In a medium bowl combine the water and masa harina, using a whisk to gets all of the lumps out. Pour this mixture into the soup and stir. Cook for about 30 minutes or until the soup has reached the desired thickness. (If the soup is a little too thick, add 1/4 cup water and stir.)
Add the chicken to the soup and cook for 5 minutes, or until the chicken is heated through. Ladle into soup bowl and garnish with shredded jalapeno pepper jack cheese. Serve cheese quesadillas on the side and Enjoy!!
This soup is easy to make and is a great way to use up leftover cooked chicken. One ingredient you may not be familiar with is masa harina, which is a type of corn flour that's used to make tortillas. (You can also use this flour to make Crispy Shrimp Cakes with Lime Salsa.) The flour is used to give the soup its corn flavor, and it also thickens the soup to a nice creamy consistency. Masa harina flour is available at most markets in the baking section, and is very inexpensive.
Chicken Enchilada Soup is more on the mild side, so if your kids like tacos and burritos, they will love this soup. If you like your soup a bit more spicy, just increase the dry spices a bit or, instead of 2 cans of green chilies, substitute one of the cans with a can of diced jalapeno peppers.
We served the Enchilada Soup with cheese quesadillas and some cold Corona beers.
1 TB Olive Oil
1 small Onion, finely chopped
1 TB Minced Garlic
4 cups Chicken Broth
2 8-oz cans Rotel Original Sauce
2 4-oz can Diced Green Chilies
2 tsp Kosher Salt
1 tsp Ground Black Pepper
1 tsp Chili Powder
1 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Spanish Paprika
1/2 to 1 tsp Crushed Red Pepper Flakes (for extra heat use 1 teaspoon)
2-1/2 cups Water
1 cup Masa Harina Flour
2 to 3 cups Cooked Chicken, shredded
Shredded Pepper Jack Cheese or Monterey Jack Cheese for Garnish
In a large soup pot, heat olive oil over medium heat. Add the onion and sauté 3 minutes, then add the garlic and cook 1 minute longer.
Add the chicken broth, Rotel sauce, green chilies, salt, pepper, chili powder, garlic powder, cumin and paprika to the pot and stir, and cook for 5 minutes over medium heat.
In a medium bowl combine the water and masa harina, using a whisk to gets all of the lumps out. Pour this mixture into the soup and stir. Cook for about 30 minutes or until the soup has reached the desired thickness. (If the soup is a little too thick, add 1/4 cup water and stir.)
Add the chicken to the soup and cook for 5 minutes, or until the chicken is heated through. Ladle into soup bowl and garnish with shredded jalapeno pepper jack cheese. Serve cheese quesadillas on the side and Enjoy!!
Friday, October 11, 2013
Creamy Crock Pot Potato and Ham Soup
For day 11 of Soup Month 2013, we pulled out the crock pot to make this Creamy Potato and Ham Soup. There's just something so warm and comforting about potato soup. The texture and creaminess of the soup just makes you relax and say Mmmmm while you enjoy every bite. As a bonus, having all of the cooking done in a crock pot makes dinner even more enjoyable.
The ham is center stage in this soup adding a great layer of flavor and texture. Before being added to the crock pot, the ham is lightly browned in a skillet with onion and a touch of butter to give each piece a lightly glazed flavor.
The potatoes and onions are shredded before being added to the crock pot, which allows them to gradually dissolve into the soup as they cook down. The end result is a creamy potato texture, but with little bits of potato still visible in the soup. Although you could puree the soup for a completely smooth consistency, I really enjoyed the little potato bits along with the ham.
Fresh spinach adds a little extra color and nutrients and creamy low-fat ricotta cheese adds a rich flavor without making the soup too heavy. A sprinkle of fresh chives on top is all this soup needs before serving. Enjoy!!
1 lb Ham, diced
2 TB Butter
1 medium Onion, very thinly sliced
5 medium Russet Potatoes, finely shredded (a food processor works great)
32 oz Chicken Broth
1 tsp Kosher Salt
1/8 tsp White Pepper
2 cups Fresh Spinach, washed and stems removed
1/2 cup Half and Half
8 oz Low Fat Ricotta Cheese
Minced Chives for Garnish
In a medium skillet, over medium-high heat, add the ham and butter, and sauté for 4 minutes or until the edges begin to brown. Add the onions to the skillet and sauté until tender, about 5 minutes. Transfer the mixture to a crock pot.
Add the shredded potatoes, broth, salt and white pepper to the crock, cover and heat on HIGH for 5 hours or LOW for 7 hours. Stir once halfway through the cooking time to break up the potatoes.
About 30 minutes before the soup is finished, add the spinach to the pot and stir. Cook for 15 minutes, then add the half and half and ricotta to the pot. Stir until the cheese is fully blended into the soup, cover and cook for the final 15 minutes. Serve in soup bowls with a sprinkle of fresh chives.
The ham is center stage in this soup adding a great layer of flavor and texture. Before being added to the crock pot, the ham is lightly browned in a skillet with onion and a touch of butter to give each piece a lightly glazed flavor.
Fresh spinach adds a little extra color and nutrients and creamy low-fat ricotta cheese adds a rich flavor without making the soup too heavy. A sprinkle of fresh chives on top is all this soup needs before serving. Enjoy!!
1 lb Ham, diced
2 TB Butter
1 medium Onion, very thinly sliced
5 medium Russet Potatoes, finely shredded (a food processor works great)
32 oz Chicken Broth
1 tsp Kosher Salt
1/8 tsp White Pepper
2 cups Fresh Spinach, washed and stems removed
1/2 cup Half and Half
8 oz Low Fat Ricotta Cheese
Minced Chives for Garnish
In a medium skillet, over medium-high heat, add the ham and butter, and sauté for 4 minutes or until the edges begin to brown. Add the onions to the skillet and sauté until tender, about 5 minutes. Transfer the mixture to a crock pot.
Add the shredded potatoes, broth, salt and white pepper to the crock, cover and heat on HIGH for 5 hours or LOW for 7 hours. Stir once halfway through the cooking time to break up the potatoes.
About 30 minutes before the soup is finished, add the spinach to the pot and stir. Cook for 15 minutes, then add the half and half and ricotta to the pot. Stir until the cheese is fully blended into the soup, cover and cook for the final 15 minutes. Serve in soup bowls with a sprinkle of fresh chives.
Thursday, October 10, 2013
Garlic Egg Drop Soup with Spinach
For our 10th day of Soup Month 2013 we prepared a light and easy to make, Garlic Egg Drop Soup with Spinach. This meat-free soup is full of bold garlic flavor and it would be delicious served as a first course with baked chicken or served with Shrimp Egg Rolls, and would even taste great served with a simple salad.
This is a wonderful old fashioned Italian soup that has several variations. Some people like to add shredded leftover chicken or sausage to the soup, while others prefer the clear, chicken infused broth. And some people choose to add the Parmesan cheese only as a garnish and not in the soup pot. Either way, this mild soup makes a quick and healthy dinner that you can have ready in about 20 minutes.
If you have the extra time, homemade stock gives this soup a deep, rich flavor. Just boil a few chicken quarters or a whole chicken, and save the stock to use for this soup and you have an extra meal almost ready to go. Enjoy!!
1 cup Ditalini Pasta, or other small pasta
6 cups Chicken Stock, homemade or packaged
5 cloves Garlic, sliced
5 oz Fresh Spinach, washed and stems removed
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
4 Eggs, beaten
1/3 cup Grated Parmesan Cheese, plus more for garnish
In a small saucepan, cook the pasta in salted water until al dente.
In a medium soup pot, bring the stock and garlic to a simmer and cook 3 minutes. Add the pasta and fresh spinach and cook over medium heat until the spinach is wilted, about 5 minutes. Add the salt and pepper and adjust to taste.
Slowly drizzle the eggs into the hot soup, stirring to create long strips of egg and cooking for 2 minutes. Add the Parmesan cheese and stir. Remove the soup from the heat and ladle soup into bowls, topping each bowl with a sprinkle of more grated Parmesan cheese. Serve with Shrimp Egg Rolls for a quick and easy meal. Makes 6 - 8 servings.
This is a wonderful old fashioned Italian soup that has several variations. Some people like to add shredded leftover chicken or sausage to the soup, while others prefer the clear, chicken infused broth. And some people choose to add the Parmesan cheese only as a garnish and not in the soup pot. Either way, this mild soup makes a quick and healthy dinner that you can have ready in about 20 minutes.
If you have the extra time, homemade stock gives this soup a deep, rich flavor. Just boil a few chicken quarters or a whole chicken, and save the stock to use for this soup and you have an extra meal almost ready to go. Enjoy!!
1 cup Ditalini Pasta, or other small pasta
6 cups Chicken Stock, homemade or packaged
5 cloves Garlic, sliced
5 oz Fresh Spinach, washed and stems removed
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
4 Eggs, beaten
1/3 cup Grated Parmesan Cheese, plus more for garnish
In a small saucepan, cook the pasta in salted water until al dente.
In a medium soup pot, bring the stock and garlic to a simmer and cook 3 minutes. Add the pasta and fresh spinach and cook over medium heat until the spinach is wilted, about 5 minutes. Add the salt and pepper and adjust to taste.
Slowly drizzle the eggs into the hot soup, stirring to create long strips of egg and cooking for 2 minutes. Add the Parmesan cheese and stir. Remove the soup from the heat and ladle soup into bowls, topping each bowl with a sprinkle of more grated Parmesan cheese. Serve with Shrimp Egg Rolls for a quick and easy meal. Makes 6 - 8 servings.
Wednesday, October 9, 2013
Asian Chicken Noodle Soup
For day 9 of Soup Month 2013 we made a delicate Asian version of Chicken Noodle Soup. This soup can be prepared in less than an hour, it's a great way to use up leftover chicken and tastes great with Shrimp Egg Rolls.
This soup begins with a light sesame-infused stock, cooked chicken and a generous amount of mushrooms, sugar snap peas and green onions. Other vegetables such as broccoli, red pepper, or carrots would also work well in this broth, and you could even replace the chicken with tofu, if you prefer, so the possibilities are endless.
We served the soup over a ladle of whole wheat angel hair pasta that worked really well with the broth. The combination of sesame oil, mushrooms and pasta produced a nice earthly flavor.
Although my daughter and I loved the mild broth, my husband chose to add a squirt of Sriracha sauce to his soup and even a sprinkle of red pepper flakes can be used for a little extra amount of heat. We served this soup with homemade Shrimp Egg Rolls. Enjoy!!
5 oz Uncooked Angel Hair Pasta
4 tsp Canola Oil, divided
1 cup Onion, chopped
2 TB Minced Garlic, divided
2 TB Minced Garlic, divided
1/2 tsp Red Pepper Flakes
4 cups Chicken Stock
1 cup Water
2 tsp Sesame Oil
2 cups Cooked Chicken, dark or white meat
8 oz Mushrooms, cleaned and quartered
1 TB Soy Sauce
1 tsp Sugar
1 cup Sugar Snap Peas, cut into 1-inch pieces
3 Green Onions, cut into 1-inch pieces
Sriracha Sauce or Red Pepper Flakes for Garnish
Cook pasta according to package directions, and keep warm.
To make the stock: Heat a large saucepan over medium heat. Add 2 teaspoons canola oil then the onion, 1 tablespoon ginger, 1 tablespoon garlic and red pepper flakes, stir and cook 4 minutes.
Add the chicken stock and water and bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
Pour the stock through fine mesh strainer and into a bowl; discard solids. Return the stock to the pan and keep warm.
In a large skillet over medium-high heat, add the sesame oil and heat 1 minute. Add the cooked chicken and mushrooms to the pan and sauté for 5 minutes, stirring. Add 1 tablespoon ginger and 1 tablespoon garlic and cook for 3 minutes.
Pour the chicken and mushroom mixture into the stock, then add the soy sauce, sugar, snap peas and green onions. Reduce heat to a low simmer for 5 minutes, then remove the pot from the heat.
Divide pasta evenly between 4 soup bowls and ladle the soup over the pasta. Garnish with red pepper flakes and a dash of Sriracha sauce for extra heat. Serves 4.
This soup begins with a light sesame-infused stock, cooked chicken and a generous amount of mushrooms, sugar snap peas and green onions. Other vegetables such as broccoli, red pepper, or carrots would also work well in this broth, and you could even replace the chicken with tofu, if you prefer, so the possibilities are endless.
We served the soup over a ladle of whole wheat angel hair pasta that worked really well with the broth. The combination of sesame oil, mushrooms and pasta produced a nice earthly flavor.
Although my daughter and I loved the mild broth, my husband chose to add a squirt of Sriracha sauce to his soup and even a sprinkle of red pepper flakes can be used for a little extra amount of heat. We served this soup with homemade Shrimp Egg Rolls. Enjoy!!
5 oz Uncooked Angel Hair Pasta
4 tsp Canola Oil, divided
1 cup Onion, chopped
2 TB Minced Garlic, divided
2 TB Minced Garlic, divided
1/2 tsp Red Pepper Flakes
4 cups Chicken Stock
1 cup Water
2 tsp Sesame Oil
2 cups Cooked Chicken, dark or white meat
8 oz Mushrooms, cleaned and quartered
1 TB Soy Sauce
1 tsp Sugar
1 cup Sugar Snap Peas, cut into 1-inch pieces
3 Green Onions, cut into 1-inch pieces
Sriracha Sauce or Red Pepper Flakes for Garnish
Cook pasta according to package directions, and keep warm.
To make the stock: Heat a large saucepan over medium heat. Add 2 teaspoons canola oil then the onion, 1 tablespoon ginger, 1 tablespoon garlic and red pepper flakes, stir and cook 4 minutes.
Add the chicken stock and water and bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
Pour the stock through fine mesh strainer and into a bowl; discard solids. Return the stock to the pan and keep warm.
In a large skillet over medium-high heat, add the sesame oil and heat 1 minute. Add the cooked chicken and mushrooms to the pan and sauté for 5 minutes, stirring. Add 1 tablespoon ginger and 1 tablespoon garlic and cook for 3 minutes.
Pour the chicken and mushroom mixture into the stock, then add the soy sauce, sugar, snap peas and green onions. Reduce heat to a low simmer for 5 minutes, then remove the pot from the heat.
Divide pasta evenly between 4 soup bowls and ladle the soup over the pasta. Garnish with red pepper flakes and a dash of Sriracha sauce for extra heat. Serves 4.
Tuesday, October 8, 2013
Andouille Sausage and Tortellini Soup
For day 8 of Soup Month 2013, we have a super fast, super easy soup that you can have ready for dinner in just about 30 minutes. Even better it's a whole meal in one pot.
This soup uses dry pasta and prepared sausage, and we added a few cups of fresh spinach and, for a boost of color and lots of nutrition, a jar of flame roasted red peppers. The peppers add a delicious smoky flavor to the soup, but they're not spicy, so your kids will love them.
The Andouille sausage adds a bit of spice to the soup, and a touch of half and half finishes the creamy broth. (If you prefer a mild sausage you could substitute kielbasa or smoked sausage, either would work fine.) Top each bowl with a sprinkle of grated Parmesan cheese, add some crunchy garlic bread on the side and you're ready for dinner. Enjoy!!
1 pkg Johnsonville Andouille Sausage, cut into 1/2-inch slices
1 TB Minced Garlic
1 14-oz jar Vigo Roasted Red Peppers, drained and diced
5 cups Chicken Broth
3 cups Fresh Spinach, washed and stems removed
12 oz pkg Dry Tortellini, any flavor (we used spinach and cheese)
3/4 cup Half and Half
1/2 tsp Ground Black Pepper, or more to taste
In a medium soup pot, cook the sausage over medium-high heat for 5 minutes, or until it begins to brown on the edges. Add the garlic, stir, and cook for 2 minutes. Add the peppers, stir and cook for 2 minutes longer.
Add the broth to the pot and bring the mixture to a boil. Reduce heat to medium and cook for 5 minutes. Add the spinach, stirring and pushing the spinach down into the broth, and cook 5 minutes longer. Add the half and half and pepper to the soup, stir, and taste test, adding more pepper if desired.
Ladle into soup bowls and serve with a sprinkle of grated Parmesan cheese.
This soup uses dry pasta and prepared sausage, and we added a few cups of fresh spinach and, for a boost of color and lots of nutrition, a jar of flame roasted red peppers. The peppers add a delicious smoky flavor to the soup, but they're not spicy, so your kids will love them.
1 pkg Johnsonville Andouille Sausage, cut into 1/2-inch slices
1 TB Minced Garlic
1 14-oz jar Vigo Roasted Red Peppers, drained and diced
5 cups Chicken Broth
3 cups Fresh Spinach, washed and stems removed
12 oz pkg Dry Tortellini, any flavor (we used spinach and cheese)
3/4 cup Half and Half
1/2 tsp Ground Black Pepper, or more to taste
In a medium soup pot, cook the sausage over medium-high heat for 5 minutes, or until it begins to brown on the edges. Add the garlic, stir, and cook for 2 minutes. Add the peppers, stir and cook for 2 minutes longer.
Add the broth to the pot and bring the mixture to a boil. Reduce heat to medium and cook for 5 minutes. Add the spinach, stirring and pushing the spinach down into the broth, and cook 5 minutes longer. Add the half and half and pepper to the soup, stir, and taste test, adding more pepper if desired.
Ladle into soup bowls and serve with a sprinkle of grated Parmesan cheese.
Monday, October 7, 2013
Catfish Corn Chowder
For day 7 of Soup Month 2013 we made a creamy Catfish and Corn Chowder that gets just a hint of background spice from creole seasoning. This soup is not overly spicy, so kids will enjoy it, but the adults can always add a few drops of Tabasco sauce if they would like a little additional heat.
Starting with a blend of onions, celery, orange bell pepper, and red potatoes, the soup gets its creamy consistency from the corn and milk that are pureed together. This allows the corn flavor to infuse into the soup and adds a little additional sweetness to the catfish. We also added some small shrimp and a can of chopped clams to the soup to round out the seafood flavors.
This soup is easy to prepare and can be ready to serve in about 45 minutes and tastes great served with a few baked clam shells on the side.
1-1/2 lbs Catfish, cut into 1-inch pieces
2 tsp Creole or Cajun Seasoning
1/4 lb Bacon, chopped
1 medium Onion, finely chopped
1 stalk Celery, finely chopped
1/2 Orange or Red Pepper, chopped
1/2 Green Pepper, chopped
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper, or more to taste
1/4 tsp Cayenne Pepper
1 TB Minced Garlic
6 Red Potatoes, peeled and cut into 1/2-inch dice
3 cups Chicken Stock
1 cup Corn Kernels
1-1/2 cups Half and Half
1 can Chopped Clams, with the juice
1/2 lb Cooked Salad Shrimp
Season the catfish with the creole seasoning and set aside.
In a medium soup pot, cook the bacon over medium-high heat until just crisp, about 5 minutes. Add the onion, celery, peppers, salt, pepper and cayenne pepper to the pot and cook until the vegetables are tender, about 5 minutes.
Add the garlic, and cook, stirring, for 1 minute, then add the potatoes and stock and simmer for 5 minutes longer.
In a small bowl, combine the corn and half and half, then use a stick blender to puree the mixture. Add the corn mixture to the pot and bring to a low boil.
Add the clams and shrimp to the pot, stir, then add the catfish pieces to the soup, nestling them into the top of the chowder. Simmer for about 10 - 15 minutes, or until the fish flakes easily with a fork.
Starting with a blend of onions, celery, orange bell pepper, and red potatoes, the soup gets its creamy consistency from the corn and milk that are pureed together. This allows the corn flavor to infuse into the soup and adds a little additional sweetness to the catfish. We also added some small shrimp and a can of chopped clams to the soup to round out the seafood flavors.
This soup is easy to prepare and can be ready to serve in about 45 minutes and tastes great served with a few baked clam shells on the side.
1-1/2 lbs Catfish, cut into 1-inch pieces
2 tsp Creole or Cajun Seasoning
1/4 lb Bacon, chopped
1 medium Onion, finely chopped
1 stalk Celery, finely chopped
1/2 Orange or Red Pepper, chopped
1/2 Green Pepper, chopped
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper, or more to taste
1/4 tsp Cayenne Pepper
1 TB Minced Garlic
6 Red Potatoes, peeled and cut into 1/2-inch dice
3 cups Chicken Stock
1 cup Corn Kernels
1-1/2 cups Half and Half
1 can Chopped Clams, with the juice
1/2 lb Cooked Salad Shrimp
Season the catfish with the creole seasoning and set aside.
In a medium soup pot, cook the bacon over medium-high heat until just crisp, about 5 minutes. Add the onion, celery, peppers, salt, pepper and cayenne pepper to the pot and cook until the vegetables are tender, about 5 minutes.
Add the garlic, and cook, stirring, for 1 minute, then add the potatoes and stock and simmer for 5 minutes longer.
In a small bowl, combine the corn and half and half, then use a stick blender to puree the mixture. Add the corn mixture to the pot and bring to a low boil.
Add the clams and shrimp to the pot, stir, then add the catfish pieces to the soup, nestling them into the top of the chowder. Simmer for about 10 - 15 minutes, or until the fish flakes easily with a fork.
Sunday, October 6, 2013
Four Pepper Chili
For day 6 of Soup Month 2013, we made a delicious and spicy Four Pepper Chili, and it's just in time for football season!
This chili is packed with fresh flavors and includes green pepper, red pepper, poblano and jalapeno peppers. I wanted this chili to have a little heat, but I don't really care for chili that has an overpowering amount of heat. If it's too spicy to enjoy, that really defeats the purpose of a hearty chili. In order to get that perfect balance of heat, I wanted to include corn, but I didn't want the pieces in the chili, so I decided to make the corn invisible. The corn was pureed with beef stock and added to the chili to give a unique background flavor and it worked great. Just enough heat, just enough sweet, and all of those flavors just pop! As a bonus, the corn also helped thicken the chili.
A pot full of chili is great to serve guests, and is especially fitting for sports parties. This chili can easily be transferred to a crock pot and kept warm during your party. Provide an assortment of toppings, such as grated cheese, chopped onions, sour cream, crackers and corn chips, so each guest can prepare their own meal. Enjoy!!
1-1/2 lbs Ground Round Beef
3/4 lb Ground Pork
1 medium Onion, finely chopped
1/2 Green Pepper, finely chopped
1/2 Red Pepper, finely chopped
1 Poblano Pepper, seeds removed and finely chopped
1 Jalapeno Pepper, seeds removed and finely chopped
1 TB Minced Garlic
1 14 oz can Black Beans, drained and rinsed
1 14 oz can Del Monte Diced Tomatoes - Zesty Chili Style
1 8 oz can Rotel Zesty Tomato and Green Chili Sauce
3 TB Roasted Garlic Tomato Paste
1 cup Frozen Corn
1-1/3 cups Beef Broth
2 tsp Chili Powder
2 tsp Cumin
2 tsp Kosher Salt, or more to taste
1 tsp Ground Black Pepper, or more to taste
In a large soup pot, brown the beef and pork with the onions, peppers, and garlic. When meat is browned, drain off as much grease as possible.
In a medium bowl, combine the corn and beef stock and puree with a stick blender until smooth. Add this mixture and all remaining ingredients to the pot and stir to combine.
Bring the chili to a boil, then reduce heat to a simmer, cover and cook for 1 hour, stirring occasionally.
Serve alone or with pasta and your choice of toppings such as grated cheddar, sour cream, chopped onion, or crushed crackers or corn chips. Serves about 8 - 10.
This chili is packed with fresh flavors and includes green pepper, red pepper, poblano and jalapeno peppers. I wanted this chili to have a little heat, but I don't really care for chili that has an overpowering amount of heat. If it's too spicy to enjoy, that really defeats the purpose of a hearty chili. In order to get that perfect balance of heat, I wanted to include corn, but I didn't want the pieces in the chili, so I decided to make the corn invisible. The corn was pureed with beef stock and added to the chili to give a unique background flavor and it worked great. Just enough heat, just enough sweet, and all of those flavors just pop! As a bonus, the corn also helped thicken the chili.
A pot full of chili is great to serve guests, and is especially fitting for sports parties. This chili can easily be transferred to a crock pot and kept warm during your party. Provide an assortment of toppings, such as grated cheese, chopped onions, sour cream, crackers and corn chips, so each guest can prepare their own meal. Enjoy!!
1-1/2 lbs Ground Round Beef
3/4 lb Ground Pork
1 medium Onion, finely chopped
1/2 Green Pepper, finely chopped
1/2 Red Pepper, finely chopped
1 Poblano Pepper, seeds removed and finely chopped
1 Jalapeno Pepper, seeds removed and finely chopped
1 TB Minced Garlic
1 14 oz can Black Beans, drained and rinsed
1 14 oz can Del Monte Diced Tomatoes - Zesty Chili Style
1 8 oz can Rotel Zesty Tomato and Green Chili Sauce
3 TB Roasted Garlic Tomato Paste
1 cup Frozen Corn
1-1/3 cups Beef Broth
2 tsp Chili Powder
2 tsp Cumin
2 tsp Kosher Salt, or more to taste
1 tsp Ground Black Pepper, or more to taste
In a large soup pot, brown the beef and pork with the onions, peppers, and garlic. When meat is browned, drain off as much grease as possible.
In a medium bowl, combine the corn and beef stock and puree with a stick blender until smooth. Add this mixture and all remaining ingredients to the pot and stir to combine.
Bring the chili to a boil, then reduce heat to a simmer, cover and cook for 1 hour, stirring occasionally.
Serve alone or with pasta and your choice of toppings such as grated cheddar, sour cream, chopped onion, or crushed crackers or corn chips. Serves about 8 - 10.
Saturday, October 5, 2013
Roasted Red Pepper Soup with Ricotta Dumplings
For day 5 of Soup Month 2013, we made a silky smooth Roasted Red Pepper Soup, seasoned with white wine, onions, carrots and thyme. To make this soup even better, we topped the soup off with a few Ricotta Cheese and Chive Dumplings that were incredibly light and fluffy.
Since my daughter is allergic to tomatoes, tomato soup is something that we all miss, and this soup makes an extremely tasty substitute. Everyone loved the soup and I'm sure we will be making it often in the future. I imagine this would be amazing with a simple grilled cheese sandwich. Mmmm. Well, that's for another day!
If I am correct in my vegetarian terms, this would be suitable for lacto-vegetarians by substituting the chicken broth with vegetable broth, and this makes an excellent meat-free dinner even if you are not following a vegetarian diet.
Cook time for this soup is only about 30 minutes, and the dumplings are super easy to make in about 5 minutes, with 10 minutes of cooking time. The dumplings can be made while the soup is cooking, so this works great for a weeknight dinner. This is a fantastic soup and I hope you enjoy it.
Red Pepper Soup
1 TB Olive Oil
1 small Onion, chopped
2 Carrots, peeled and chopped
1 TB Minced Garlic
1/2 tsp Dried Thyme
1 carton College Inn White Wine and Herb Broth
2 cups Chicken Broth or Water
1 - 24 oz jar Roasted Red Peppers, drained
1 large Russet Potato, peeled and chopped
1/2 cup Dry White Wine
1 TB Sugar
Kosher Salt and Ground Black Pepper, to taste
Heat olive oil in a large soup pot over medium-high heat. Add the onions, carrots, garlic and thyme and sauté until the onions are softened, about 5 minutes. Add the broths, peppers, potato, wine and sugar and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are cooked, about 20 minutes.
While the soup simmers make the ricotta dumplings.
Ricotta and Chive Dumplings
8 oz Ricotta Cheese
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
1 Large Egg
1/4 cup Grated Parmesan Cheese
1/2 cup Flour
2 TB Minced Fresh Chives
Bring 3 quarts of water to a simmer in a large open pot. (By using a wide pot you will be able to make all of the dumplings in one batch.)
Using a food processor, combine the ricotta, salt, pepper, egg, Parmesan and flour and process for 20 - 30 seconds. Transfer the dumpling batter to a bowl and stir in the chives.
Drop the batter, 1 tablespoon at a time, into the hot water. Simmer the dumplings for 10 minutes, then remove the dumplings with a slotted spoon, drain and place on a platter. Keep warm until ready to add to the soup.
Now to Finish the Soup
Remove the soup pot from the heat and let rest for 5 minutes.
Using a stick blender, puree the soup until smooth. Season to taste with salt and pepper.
Ladle the soup into bowls and place 3 or 4 dumplings in the center of each bowl. Serve with garlic bread and a dry Chianti wine. Enjoy!!
Since my daughter is allergic to tomatoes, tomato soup is something that we all miss, and this soup makes an extremely tasty substitute. Everyone loved the soup and I'm sure we will be making it often in the future. I imagine this would be amazing with a simple grilled cheese sandwich. Mmmm. Well, that's for another day!
If I am correct in my vegetarian terms, this would be suitable for lacto-vegetarians by substituting the chicken broth with vegetable broth, and this makes an excellent meat-free dinner even if you are not following a vegetarian diet.
Cook time for this soup is only about 30 minutes, and the dumplings are super easy to make in about 5 minutes, with 10 minutes of cooking time. The dumplings can be made while the soup is cooking, so this works great for a weeknight dinner. This is a fantastic soup and I hope you enjoy it.
Red Pepper Soup
1 TB Olive Oil
1 small Onion, chopped
2 Carrots, peeled and chopped
1 TB Minced Garlic
1/2 tsp Dried Thyme
1 carton College Inn White Wine and Herb Broth
2 cups Chicken Broth or Water
1 - 24 oz jar Roasted Red Peppers, drained
1 large Russet Potato, peeled and chopped
1/2 cup Dry White Wine
1 TB Sugar
Kosher Salt and Ground Black Pepper, to taste
Heat olive oil in a large soup pot over medium-high heat. Add the onions, carrots, garlic and thyme and sauté until the onions are softened, about 5 minutes. Add the broths, peppers, potato, wine and sugar and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are cooked, about 20 minutes.
While the soup simmers make the ricotta dumplings.
Ricotta and Chive Dumplings
8 oz Ricotta Cheese
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
1 Large Egg
1/4 cup Grated Parmesan Cheese
1/2 cup Flour
2 TB Minced Fresh Chives
Bring 3 quarts of water to a simmer in a large open pot. (By using a wide pot you will be able to make all of the dumplings in one batch.)
Using a food processor, combine the ricotta, salt, pepper, egg, Parmesan and flour and process for 20 - 30 seconds. Transfer the dumpling batter to a bowl and stir in the chives.
Drop the batter, 1 tablespoon at a time, into the hot water. Simmer the dumplings for 10 minutes, then remove the dumplings with a slotted spoon, drain and place on a platter. Keep warm until ready to add to the soup.
Now to Finish the Soup
Remove the soup pot from the heat and let rest for 5 minutes.
Using a stick blender, puree the soup until smooth. Season to taste with salt and pepper.
Ladle the soup into bowls and place 3 or 4 dumplings in the center of each bowl. Serve with garlic bread and a dry Chianti wine. Enjoy!!
Friday, October 4, 2013
Autumn Pork and Apple Stew
For day four of Soup Month 2013, we have a hearty autumn soup complete with sweet potatoes, juicy apples, baby carrots, lean pork sirloin and to top it off, a bottle of apple ale. All of the ingredients combine to create a perfect blend of fall flavors.
What's great about a hearty stew like this is that the flavor gets even better as it sits. All of those distinct flavors combine and intensify and create a wonderful broth. Leftovers, if there are any, are delicious, so this is a great weekend meal that you can enjoy for lunch during the week. Serve with a loaf of crunchy French bread and a cold bottle of Redds Apple Ale or a glass of good crisp Chardonnay like a Rodney Strong Chalk Hill Reserve 2009.
Preparation time for this stew is just about an hour, and this is a really easy recipe to make. For the beer we chose a Redds Apple Ale, but you could use any good ale or cider beer. The next time I make this I'd like to try it with Angry Orchard Hard Cider or maybe Strongbow Cider, both of which sound excellent. Enjoy!!
3 TB Unsalted Butter
1-1/4 lb Pork Sirloin, cut into 1-inch cubes
2 stalks Celery, chopped
1 small Onion, chopped
1 cup Baby Carrots
1 tsp Cumin
1 Rosemary Sprig (or use 2 tsp Dried Rosemary)
1 tsp Ground Black Pepper
1/3 cup Flour
3 medium Sweet Potatoes, peeled and cubed
2 large Baking Apples
3 cups Chicken Stock
1 bottle Redds Apple Ale Beer
In a large pot melt the butter over medium heat, add the pork to the pot and cook until browned.
Add the celery, onion and carrots to the pan, stir, then add the cumin, rosemary and black pepper to the pot. When vegetables are just tender, add the flour and stir to evenly coat all of the vegetables.
Add the potatoes, apples, stock and beer to the pot and bring to a simmer. Lower the heat and cook uncovered until the potatoes are soft and the meat is tender, about 20 minutes.
Remove the pot from the heat and let stand for 10 - 15 minutes before serving. This will allow the stew to thicken slightly. Ladle into soup bowls and serve.
What's great about a hearty stew like this is that the flavor gets even better as it sits. All of those distinct flavors combine and intensify and create a wonderful broth. Leftovers, if there are any, are delicious, so this is a great weekend meal that you can enjoy for lunch during the week. Serve with a loaf of crunchy French bread and a cold bottle of Redds Apple Ale or a glass of good crisp Chardonnay like a Rodney Strong Chalk Hill Reserve 2009.
Preparation time for this stew is just about an hour, and this is a really easy recipe to make. For the beer we chose a Redds Apple Ale, but you could use any good ale or cider beer. The next time I make this I'd like to try it with Angry Orchard Hard Cider or maybe Strongbow Cider, both of which sound excellent. Enjoy!!
3 TB Unsalted Butter
1-1/4 lb Pork Sirloin, cut into 1-inch cubes
2 stalks Celery, chopped
1 small Onion, chopped
1 cup Baby Carrots
1 tsp Cumin
1 Rosemary Sprig (or use 2 tsp Dried Rosemary)
1 tsp Ground Black Pepper
1/3 cup Flour
3 medium Sweet Potatoes, peeled and cubed
2 large Baking Apples
3 cups Chicken Stock
1 bottle Redds Apple Ale Beer
In a large pot melt the butter over medium heat, add the pork to the pot and cook until browned.
Add the celery, onion and carrots to the pan, stir, then add the cumin, rosemary and black pepper to the pot. When vegetables are just tender, add the flour and stir to evenly coat all of the vegetables.
Add the potatoes, apples, stock and beer to the pot and bring to a simmer. Lower the heat and cook uncovered until the potatoes are soft and the meat is tender, about 20 minutes.
Remove the pot from the heat and let stand for 10 - 15 minutes before serving. This will allow the stew to thicken slightly. Ladle into soup bowls and serve.
Thursday, October 3, 2013
Chicken, Vegetable and Noodle Soup
For our third day of Soup Month 2013, we made some adjustments to the traditional chicken noodle soup by adding more vegetables and chicken and decreasing the noodles. Starting with homemade stock, this soup is hearty, healthy and oh so good on a chilly fall evening.
The addition of Brussels sprouts was delicious and brought an earthy taste to the soup. With a light clear broth, its ideal for cold and flu season, which is right around the corner. If you prefer a thicker soup, you can blend in a cornstarch and water mixture near the end of the cooking time, or you could always add a can of cream of celery soup to provide an even thicker broth.
This soup does include a homemade stock, which takes about an hour to prepare, but the rich flavored broth is well worth the extra work. If you don't have time to make the stock, you can use 8 cups of packaged stock and about 3 cups of cooked chicken.
Stock Ingredients
3 Chicken Quarters, skin removed
1 tsp Kosher Salt
1 tsp Ground Black Pepper
1 stalk Celery, coarsely chopped
1 small Onion, coarsely chopped
Soup Ingredients
2 tsp Olive Oil
1 TB Butter
1 TB Minced Garlic
1 small Onion, chopped
1 stalk Celery, chopped
2 medium Carrots, peeled and chopped
1 pkg Frozen Brussels Sprouts, defrosted and cut in half
1 tsp Dried Thyme
2 tsp Kosher Salt
1 tsp Ground Black Pepper
12 oz Pasta of Your Choice - Wide Egg Noodles, Linguini, etc
To prepare the chicken and stock: Using a large soup pot, add the chicken pieces, onion, and celery to the pot and fill the pot with water. Add salt and pepper and bring the water to a boil. Reduce heat to medium-low and cook for about 45 minutes or until the chicken is cooked through and pulls easily from the bones.
When the chicken is cooked, transfer the chicken to a platter to cool, then pull the chicken from the bones, set aside and discard the bones. Strain the chicken stock, discard the cooked vegetables then measure 8 cups of stock and add it back to the pot. Set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the garlic, onion, celery, carrots and Brussels sprouts to the pan, season lightly with salt and pepper and stir to sauté. Arrange the sprouts cut-side down so they can sear. Add the thyme to the mixture, stir and sauté until the vegetables are just tender.
Add the cooked chicken, salt and pepper to the vegetables and stir to combine, and continue cooking until the chicken is warmed.
Bring the pot of stock to a boil over high heat and add the pasta. Cook the pasta until just al dente, then add the chicken and vegetable mixture to the pot and cook for 5 minutes. (If you would like a thicker soup you can add a mixture of cornstarch and water to the soup at this point, cook for 5 minutes and the soup will thicken. One can of cream of celery or cream of chicken soup will also thicken the soup and create a creamy consistency.) Enjoy!!
The addition of Brussels sprouts was delicious and brought an earthy taste to the soup. With a light clear broth, its ideal for cold and flu season, which is right around the corner. If you prefer a thicker soup, you can blend in a cornstarch and water mixture near the end of the cooking time, or you could always add a can of cream of celery soup to provide an even thicker broth.
This soup does include a homemade stock, which takes about an hour to prepare, but the rich flavored broth is well worth the extra work. If you don't have time to make the stock, you can use 8 cups of packaged stock and about 3 cups of cooked chicken.
Stock Ingredients
3 Chicken Quarters, skin removed
1 tsp Kosher Salt
1 tsp Ground Black Pepper
1 stalk Celery, coarsely chopped
1 small Onion, coarsely chopped
Soup Ingredients
2 tsp Olive Oil
1 TB Butter
1 TB Minced Garlic
1 small Onion, chopped
1 stalk Celery, chopped
2 medium Carrots, peeled and chopped
1 pkg Frozen Brussels Sprouts, defrosted and cut in half
1 tsp Dried Thyme
2 tsp Kosher Salt
1 tsp Ground Black Pepper
12 oz Pasta of Your Choice - Wide Egg Noodles, Linguini, etc
To prepare the chicken and stock: Using a large soup pot, add the chicken pieces, onion, and celery to the pot and fill the pot with water. Add salt and pepper and bring the water to a boil. Reduce heat to medium-low and cook for about 45 minutes or until the chicken is cooked through and pulls easily from the bones.
When the chicken is cooked, transfer the chicken to a platter to cool, then pull the chicken from the bones, set aside and discard the bones. Strain the chicken stock, discard the cooked vegetables then measure 8 cups of stock and add it back to the pot. Set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the garlic, onion, celery, carrots and Brussels sprouts to the pan, season lightly with salt and pepper and stir to sauté. Arrange the sprouts cut-side down so they can sear. Add the thyme to the mixture, stir and sauté until the vegetables are just tender.
Add the cooked chicken, salt and pepper to the vegetables and stir to combine, and continue cooking until the chicken is warmed.
Bring the pot of stock to a boil over high heat and add the pasta. Cook the pasta until just al dente, then add the chicken and vegetable mixture to the pot and cook for 5 minutes. (If you would like a thicker soup you can add a mixture of cornstarch and water to the soup at this point, cook for 5 minutes and the soup will thicken. One can of cream of celery or cream of chicken soup will also thicken the soup and create a creamy consistency.) Enjoy!!
Wednesday, October 2, 2013
Creamy Asparagus and Brie Soup
For our second day of Soup Month 2013 we are going a little more fancy with a special occasion soup, and we combined two of my favorite ingredients, fresh asparagus and silky Brie cheese. This soup is definitely not low-calorie, but with its rich, creamy and almost velvety texture, I wouldn't change a thing.
Asparagus Brie Soup would be great served as a first course for a holiday dinner, and would pair nicely with Prime Rib, roast pork loin or even grilled salmon or swordfish. You could even serve it with a mixed greens salad and a glass of Chardonnay for a lighter meal.
This is a very easy soup to make and tastes better than any restaurant soup I've ever tasted. Start to finish, this soup will be ready to serve in about 40 minutes.
The Brie used in this recipe is one of my favorites, Saint Andre Brie, which is available at most larger grocery stores. With a slightly salty, buttery flavor, this cheese combines beautifully with the asparagus. There are many varieties of Brie on the market, some are inexpensive and others can get quite pricey, but this Brie offers a consistent flavor at a reasonable price. I discovered this brand over 20 years ago and it's still my favorite. (If you cannot find Saint Andre Brie at your market, look for a soft-ripened Brie and it should work nicely.) Enjoy!!
1/2 lb Fresh Asparagus Spears, peeled* and cut into 1-inch pieces
1/2 cup Salted Butter
1/3 cup Flour
3 cups Chicken Broth
1 cup Heavy Cream
1/2 cup Dry White Wine
5 oz Saint Andre' Brie Cheese, rind removed
1 tsp Kosher Salt
1/4 tsp White Pepper, or more to taste
Homemade French Bread Croutons or Store Bought Croutons for Garnish
Blanched Asparagus Spears for Garnish
In a large saucepan, sauté the asparagus in butter until tender, about 5 to 8 minutes, depending on the thickness of the spears. Stir in the flour until blended and cook for 2 minutes or until the flour is golden brown.
Slowly add the broth, cream and wine to the pan and bring the soup to a boil. Reduce heat to low and simmer for 15 minutes.
Use a stick blender (or a standard blender) to puree the soup until creamy and smooth. Cut the brie into small pieces and add the pieces to the soup. Add salt and white pepper, adjust to taste, and simmer uncovered for 5 minutes over low heat. Ladle the soup into small bowls, add a crouton and a few pieces of blanched asparagus for garnish and serve.
* Use a potato peeler to lighter peel the asparagus and remove the tough outer skin.
Asparagus Brie Soup would be great served as a first course for a holiday dinner, and would pair nicely with Prime Rib, roast pork loin or even grilled salmon or swordfish. You could even serve it with a mixed greens salad and a glass of Chardonnay for a lighter meal.
This is a very easy soup to make and tastes better than any restaurant soup I've ever tasted. Start to finish, this soup will be ready to serve in about 40 minutes.
The Brie used in this recipe is one of my favorites, Saint Andre Brie, which is available at most larger grocery stores. With a slightly salty, buttery flavor, this cheese combines beautifully with the asparagus. There are many varieties of Brie on the market, some are inexpensive and others can get quite pricey, but this Brie offers a consistent flavor at a reasonable price. I discovered this brand over 20 years ago and it's still my favorite. (If you cannot find Saint Andre Brie at your market, look for a soft-ripened Brie and it should work nicely.) Enjoy!!
1/2 lb Fresh Asparagus Spears, peeled* and cut into 1-inch pieces
1/2 cup Salted Butter
1/3 cup Flour
3 cups Chicken Broth
1 cup Heavy Cream
1/2 cup Dry White Wine
5 oz Saint Andre' Brie Cheese, rind removed
1 tsp Kosher Salt
1/4 tsp White Pepper, or more to taste
Homemade French Bread Croutons or Store Bought Croutons for Garnish
Blanched Asparagus Spears for Garnish
In a large saucepan, sauté the asparagus in butter until tender, about 5 to 8 minutes, depending on the thickness of the spears. Stir in the flour until blended and cook for 2 minutes or until the flour is golden brown.
Slowly add the broth, cream and wine to the pan and bring the soup to a boil. Reduce heat to low and simmer for 15 minutes.
Use a stick blender (or a standard blender) to puree the soup until creamy and smooth. Cut the brie into small pieces and add the pieces to the soup. Add salt and white pepper, adjust to taste, and simmer uncovered for 5 minutes over low heat. Ladle the soup into small bowls, add a crouton and a few pieces of blanched asparagus for garnish and serve.
* Use a potato peeler to lighter peel the asparagus and remove the tough outer skin.
Tuesday, October 1, 2013
Creamy Italian Sausage and Potato Soup
Welcome to Soup Month 2013
Today begins an exciting month for our family, because October 1st marks is the start of our 4th annual Soup Month. For the entire month of October, each day we will bring you a new soup, stew, chili, or chowder recipe, and there will be something for everyone. My kids take part in the fun, too, by helping choose the types of soups they want to try, especially a few "Halloween" recipes that you won't want to miss.
We've got quite a variety of soups in store for you including hearty, vegetable packed chowders, creamy and elegant soups for your upcoming holiday dinners, and healthy high-fiber bean soups. It's going to be an excited month and I hope you visit each day to check out the new recipes.
For our first day of Soup Month 2013, we start with a creamy Italian sausage soup. Even though weeknights can be crazy busy for many families, it's still possible to get a warm bowl of soup on the table in a short amount of time.
This hearty Italian Sausage and Potato Soup makes a great one-pot meal on a cold winter night, and it only requires a few ingredients. The Italian sausage (choose from mild or hot, depending on your preference), is cut into bite-sized pieces and then browned along with onions, garlic and potatoes, and the flavored broth adds most of the seasonings needed. The College Inn broth is something I really enjoy using. With a mild white wine and herb base, this broth gives the soup a great depth of flavor without a very long cooking time. From there, the only thing left to do is adjust the salt and pepper according to your taste. Super easy and convenient.
The soup is finished with a bit of heavy cream, to add a rich flavor to the broth, and a generous amount of fresh spinach. For a little extra thickness, I pureed some of the cooked potatoes and it really added a nice texture to the soup.
If you prefer some extra spice in your soup, add a sprinkle of red pepper flakes to the finished soup and Enjoy!!
2 tsp Olive Oil
5 Italian Sausage Links, mild or hot, cut into 1-inch pieces
1 small Yellow Onion, finely chopped
1 TB Minced Garlic
6 medium Potatoes, peeled and cut into 3/4-inch chunks
32 oz College Inn White Wine and Herb Broth
6 oz Fresh Spinach, stems removed
1/2 cup Heavy Cream
Kosher Salt and Freshly Ground Black Pepper, to taste
Crushed Red Pepper Flakes, for garnish
In a large soup pot, heat olive oil over medium heat. Add the sausage and cook until browned, about 8 minutes.
Add the onion and garlic to the pan and cook for 5 minutes, stirring to brown the vegetables.
Add the potatoes and broth to the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer about 20 minutes or until the potatoes are just tender.
Remove 1-1/2 cups of potatoes from the pot, along with about 1 cup of broth. Puree this mixture and set aside.
Add the spinach and cream to the pot and stir to combine. Once the spinach has cooked down and wilted, add the pureed potatoes back to the pot and stir. Season with salt and pepper to taste then cook 5 minutes longer over medium-low heat.
Ladle into soup bowls and garnish with a sprinkle of crushed red pepper flakes, if desired.
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