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Posts Tagged ‘soup’

 

and yet another one of my favorite soups from my childhood. i think my mom got this recipe from one of those cookbooks that schools sell as a fundraising, so i know i am not giving proper credit to someone out there. i apologize! i don’t know who you are, but i love you…because this recipe is amazing! the perfect way to warm your insides (other than a shot of whiskey!) on a cold winter evening. you can serve this with bread, but i normally don’t just because of the carbs in the potatoes: it’s not exactly a bread-dipping soup.

 

ingredients:

4 c. potatoes, peeled and sliced
¼ c. chopped onion
2½ c. water
1 tsp. salt
¼ c. butter
¼ c. flour
¼ tsp. ground black pepper
½ tsp. dry mustard
1½ tsp. soy sauce
2 c. milk
1 tsp. fresh parsley
1 to 2 c. shredded cheddar (the original recipe calls for 12oz. velveeta, but i don’t like to buy processed foods)
2 c. milk

 

instructions:

1)  in a dutch oven pot, add the first four ingredients (potatoes through salt). Bring to a boil; simmer for 15 minutes.

2)  while simmering, melt butter in a medium saucepan; add flour and stir with a whisk until blended.  add pepper, mustard, soy sauce, 2 cups milk, and parsley; whisk to combine, until flour lumps are dissolved into the milk. cook, whisking constantly, until smooth and thick.

3)  add milk mixture to potato mixture.  add cheese and remaining 2 cups milk; stir until smooth. simmer for about 5 minutes.

 

yields: 6-8 servings.  freeze leftovers in an airtight container.

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So I’ve talked about how my husband is not a huge fan of vegetables. For the most part, he is a good sport about eating them, even if they aren’t as mushy as he’d prefer. I mostly think he does this to spare the heartache of listening to me give him a lecture on the nutritional benefits of veggies. However, as much as he loves me, there are certain vegetables he absolutely positively will not touch,  no matter how mushy they are or how much cheese I put on them.  Cauliflower is one of these.  This past Christmas, a friend gave me a cookbook written by Jerry Seinfeld’s wife, Jessica Seinfeld. It’s called Deceptively Delicious.  The main trick she does is steam and puree certain veggies and then use the puree to sneak into dishes:  like pureed beets into pancakes, pureed sweet potatoes or butternut squash into spaghetti sauce, or cauliflower into soup.  Last week I received a cauliflower head in my CSA box.  Not wanting it to go to waste (and not wanting to eat the whole thing myself), I decided to copy Mrs. Seinfeld’s cauliflower trick.  So in this soup you get double the benefits.  Only after hubby ate a couple of bite of the soup did I tell him the secret ingredient; he said he couldn’t even taste it, and that he loved, loved, loved the soup. Success!

 

Ingredients:

olive oil
1 medium onion, diced
2 garlic cloved, minced or pressed
4 c. chicken or vegetable broth
4 red potatoes, diced
2 broccoli crowns, chopped
broccoli rabe (optional; I had it in my CSA box, so I threw it in here to get rid of it)
1 cauliflower floret, stems removed, and chopped
3 T.  olive oil (or butter)
3 T. flour
2 c. milk
1 c. shredded cheddar cheese
salt
pepper
tabasco sauce (or paprika)

Instructions:

1)  In a stockpot over medium heat, “caramelize” your onions for about 10 minutes.  Add garlic; cook another 5 minutes.

2)  Pour in broth; bring to a boil.  Add potatoes to pot; boil over medium heat for about 10 minutes.

3)  Add broccoli and cauliflower; return to a boil.  Turn down to medium heat; steam 10-15 minutes, or until veggies are tender.  Turn down to a low simmer. 

4)  Using a slotted spoon, scoop broccoli and cauliflower into a blender or food processor.  (I left a few little chunks of broccoli in the soup cuz I like it a bit chunky.)  And it’s ok if you get little pieces of onions and potatoes in the processor.  However, if you would like for your entire soup to be creamy, place all the soup into the fodd processor or blender.  (You can even use an immersion blender, if that strikes your fancy.)  Process until smooth.

          a)  if you processed only the broccoli and cauliflower, leave the puree in the blender until after the next step (step 5)

          b)  if you processed the whole soup, you can return it to the stockpot and leave it, covered, on a low simmer.

5)  In a large saucepan over medium heat, heat olive oil.  Add in flour; stir quickly with a gravy whisk (or regular whisk) to combine.

6)  Add milk to flour mixture; whisk until lumps dissolve.  Pour in pureed broccoli and cauliflower to milk mixture; stir to combine.  Pour into stockpot with rest of soup.  Add extra milk if you desire it to be thinner.  Heat through, then remove from heat.  Stir in cheese until melted.

7)  Season to taste using the salt, pepper, and Tabasco sauce (or paprika).

Yields 4-5 one-cup servings.

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my mother-in-law makes this AMAZING tortellini soup. (my mouth is watering right now just thinking about it.) i was craving it one night so decided to try my best at recreating it. the bad part — i forgot to write the recipe down! i thought that i used another soup recipe as a skeleton, but now that i look at it, it doesn’t seem at all similar to what i made. so i’ll have to go off of my taste bud memory and the picture to do the best i can. here’s my best shot:

 

ingredients:

olive oil

1 medium onion, chopped

2 garlic cloves, minced or pressed

4 c. chicken/turkey broth (or vegetable broth, for a vegetarian option)

1 c. diced tomatoes (maybe about 2 large tomatoes–add more to your liking)

spinach, fresh leaves or frozen

swiss chard (or double the spinach if you don’t have this/don’t want to buy it)

salt

pepper

cayenne powder

paprika

parsley (optional)

cheese ravioli or tortellini/tortolloni

shredded cooked chicken or turkey (optional)

 

instructions:

1)  in dutch oven pot set over med-high heat, saute onions until lightly golden brown. add garlic; saute about 1-2 minutes longer.

2)  add next 9 ingredients (broth through parsley — if using frozen spinach, don’t add until step 3). bring to a boil; simmer for 20-30 minutes.

3) add ravioli/tortellini ( and frozen spinach, if that’s what you’re using, and optional chicken). cook for whatever length of time is on the pasta box.

 

if you like your food spicy, try adding a serrano pepper or two.

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turkey is not usually one of my favorite foods (as i like to say, i don’t eat turkey at thanksgiving meals because i want to save my stomach space for the good stuff), but i love having left-over turkey to cook with after thanksgiving. how’s that for a conundrum? there’s not a ton of varietal things I do with turkey other than casseroles and soups — and mind you, i do LOVE soups — but within those two categories, especially soups, i love experimenting. this recipe is no exception. it’s chili-esque because of the legumes, but it’s soupier than i prefer my chili to be, so that’s why i call it a chili soup.

(adapted from Cooking Light)

ingredients:

olive oil

1 medium onion, diced

1-2 garlic cloves, minced or pressed

3 cups beans (legumes), like white, black, kidney, etc (i use white and black)

½ c. chopped fresh tomatoes

1 ½ T. chili powder

2 tsp. cumin

1 tsp. cayenne (if cayenne is too spicy for you, substitute with paprika)

4 c. chicken broth (i used homemade turkey broth, complements of thanksgiving)

½ c. red wine

1-2 c. fresh spinach leaves, chopped (i used swiss chard, as that is what i had on hand)

salt & pepper

3 c. chopped or shredded cooked turkey

¼ c. chopped fresh cilantro (optional)

sour cream, as garnish

 

instructions:

1)  heat olive oil in a large dutch oven pot over medium-high heat. add onions; saute until golden brown. add garlic; saute another minute or two.

2)  add beans, tomatoes, chili powder, cumin, and cayenne. stir to combine.

3)  add broth, red wine, spinach leaves, salt, and pepper. bring to a boil; reduce heat. simmer for at least 20-30 minutes.

4)  add turkey. cook for another 5-10 minutes. remove from heat. stir in cilantro, if you are using it.

5)  serve in bowls with a dallop or two of sour cream on top.

 

variations:

because soups are usually quite flexible, experiment with other veggies you have on hand. (although, i personally wouldn’t try potatoes because i feel like that would conflict with the starchiness of the beans.) i had radishes from my csa box that i can’t seem to go through quickly enough, so i chopped up a few of those and threw them in there. corn would be good, and maybe even carrots or bell peppers. i could have gone for it being a bit spicier, so a jalepeno or serrano pepper or could have be added. If adding carrots or peppers, saute with the onions. if adding radishes or corn, add with the tomatoes.

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split pea soup

 

i grew up on this soup. in fact, it is the one soup (other than chicken noodle soup on sick days) from my childhood that i remember eating — it was THAT good. i made it for the first time the other night and it was a big hit! after the first bite, i was asked for the recipe. and we all know that i don’t at all mind sharing.

ingredients:
8 c. water
2 c. dried green split peas, rinsed
1 c. ham, chopped**
½ c. chopped onion
½ c. finely diced carrots
½ tsp. salt
¼ tsp. pepper
¼ tsp. marjoram (i have a thyme plant in my backyard, so that’s what i used instead)
1 bay leaf
approx. 2 T. honey (this is my addition. i used to love the taste of honey on my cornbread then dipped in the soup. now that i can make the soup myself, i decided to put the honey in the soup and leave the cornbread plain. it’s less messy that way….not that i have anything against messy 😉 )

instructions:
1)  in a dutch oven pot, add water and dried peas. simmer for 1 hour.
2)  add remaining ingredients. simmer for another 30-45 minutes. if soup is thicker than you desire, add some more water in (up to 2 cups, if needed).

**the ham can be eliminated for a vegetarian/healthier/cheaper option; in fact, i made it this time without the ham because i rarely keep ham on hand

and that’s it! easy as cake. wait, is that cake from a box or cake from scratch? either way, i think it’s actually EASIER than cake. 🙂  serve with cornbread.

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this would otherwise be known as albondigas soup, BUT it is in no way authentic or traditional, only inspired by. so rather than have to deal with random people stumbling upon my blog and spouting out a rash of criticism, i decided to name it something different.  🙂

 

ingredients, for soup:

olive oil

3 cloves garlic, diced

1 medium onion, diced

3 serrano peppers, chopped (if you don’t like heat, cut back to 1 pepper)

2 medium-large tomatoes

6 c. water

1 c. corn kernels, fresh or frozen

3 cups pre-cooked beans (black, pink, or kidney)

1 T. chili powder

2 tsp. paprika

2 tsp. cumin

salt & pepper, to taste

2 T. sugar (white or brown, your choice)

ingredients, for meatballs:

1/4 lb. ground beef

1 egg, beaten

1/2 c. plain bread crumbs

1 tsp. each of cumin, chili powder, and paprika

1 jalepeno, chopped (optional)

 

 

instructions:

1) in dutch oven pot over medium heat, add olive oil, garlic, onions, and pepper. cook until tender. 

2) add tomatoes, water, corn, and beans to pot. bring to a boil.

3) add chili powder, paprika, cumin, salt, pepper, and sugar. return to boil; turn down to a simmer.

4) in medium mixing bowl, combine all ingredients for meatballs. using your hands, mix completely by squishing it all between your fingers, kinda of like when you used to play with play-doh as a kid (only this will taste much better, i promise…just don’t eat it raw!).

5) make little meatballs out of the mixture, about 1-inch in diameter. drop each meatball into the simmering soup. once all meatballs are in pot, return to boil. Again, turn down to simmer; cover. simmer for about 45 minutes.

 

i also like to add a dollop of sour cream (do-dollop-a-daisy) and avocado slices.

mmm-mmm good!

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