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Posts Tagged ‘soup’

"Cover Coughs, Cover Sneezes" - NARA...

“Cover Coughs, Cover Sneezes” – NARA – 514081 (Photo credit: Wikipedia)

It’s almost April and where is that lamb that’s supposed to escort March and the cold weather out of here?  I’m surrounded by people who are sneezing, coughing, dripping and chilled.  Today I had to ask a co-worker to please not lean over my desk and breathe on me – she looked awful and had been home for two days sick and with a fever.  GREAT – just what I need.  I have never gotten over the cold/sinus infection I caught from one of my Mah Jongg players who coughed and sneezed all over the tiles and that was in February!  I walked to work today and by the time I got there, the wind had caused my eyes and nose to run, quite the sight walking in.  So what’s a person to do?  Two words – COMFORT FOOD.  This Tasty Tidbits Tuesday recipe comes from PureWow Recipes.

ULTIMATE CHICKEN SOUP

Makes 6 servings

Start to Finish 1 1/2 hours

Ingredients

1 TBS olive oil

1 sweet onion finely chopped

2 large carrots, peeled and finely chopped

3 celery stalks finely chopped

2 garlic cloves, minced

1 TBS tomato paste

Kosher salt

Freshly ground pepper

8 cups chicken broth

1 bay leaf

2 thyme sprigs

1 serrano chile, seeded and minced

2 cups chopped cooked chicken meat

1 cup egg noodles

6 eggs, poached or fried, for garnish

Roughly chopped parsley, for garnish

Directions

1. In a large pot, warm the olive oil over medium heat.  Add the onion, carrot and celery, and sauté until tender, 7-8 minutes.  Add the garlic and serrano; continue to cook until the garlic is fragrant, about 1 minute more.

2. Stir in the tomato paste and cook, scraping up any bits stuck to the bottom of the pot, 2-3 minutes. Season with salt and pepper, then add the chicken broth, bay leaf and thyme. Bring the soup to a simmer.  Simmer until a good flavor has developed, 15-20 minutes.

3. Stir in chicken and noodles.  Continue to simmer until chicken is heated through and the noodles are tender 6-8 minutes.

4. To serve, ladle soup into bowls and top with egg. Season the egg with salt and pepper, and garnish the soup generously with parsley.  Leftover soup will keep in an airtight container in the refrigerator for up to five days.

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It’s Tasty Tidbits Tuesday and now that Monday’s snow has turned into gray slush around here, we’re getting ready for tomorrow’s snow storm.  And when and where’s there’s snow, there will be soup!  

English: "Painted Pony" dry bean (Ph...

 “Painted Pony” dry bean (Phaseolus vulgaris) (Photo credit: Wikipedia)

I have made this soup many, many times and each time it has received amazing accolades, yes really!  It’s rich and hearty and absolutely a fantastic soup to make when the weather is blustery and cold and snowy.  It’s also vegetarian except when I make it because I’m partial to chicken broth.  But if you are vegan and/or vegetarian, you know what to do about the broth.

The recipe calls for Borlotti beans which are very much like our own pinto beans.  The woodsy  aroma and flavor of the dried porcini subtly flavors this soup.

2 ounces of dried porcini mushrooms (or other dried mushrooms)

1 cup of boiling water

3 TBS of olive oil

1 medium-size onion, peeled and finely chopped

2 cups pinto beans (1 can rinsed and drained)

1 cup chopped canned tomatoes with their juice

3 cups broth

Kosher salt

1/2 cup dry tubetti or other small tubular pasta such as ditallini

Freshly grated Parmesan cheese

Place the mushrooms in a heat-proof glass measuring cup with the boiling water; allow to stand 30 minutes.  Strain the mushrooms through a double thickness of paper towels, reserving the liquid, and coarsely chop.  You should have about 1/2 cup of chopped mushrooms.

Heat the oil in large saucepan over medium-high heat.  Add the onions.  Cook until the onion begins to soften, 2 to 3 minutes.  Add the garlic, beans-mashing some of them against the side of the pot – tomatoes, mushrooms with 1/4 cup of their soaking liquid, and the broth.  Turn the heat to high; bring the soup to a boil. Reduce the heat to medium-low; simmer until the soup is thick, about 20 minutes.  Season with salt to taste.  Add the pasta; continue cooking, stirring occasionally, until it is tender but still firm, al dente, about 10 minutes longer.  Serve with Parmesan.

Recipe from PASTA VERDE  cookbook

  

 

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Portobello Mushrooms

Portobello Mushrooms

It’s Tasty Tidbits Tuesday and as long as this weather stays so cold and I stay indoors, I’ll be making soups.  I have made this soup many times and it’s always a hit.  Flavorful and delicious.  This is one of quickest tastiest homemade soups I’ve ever made. 

1/4 cup olive oil

1 medium onion chopped

2 garlic cloves minced

1/2 lb sliced portobello mushrooms

1 medium carrot chopped

4 cups of vegetable or chicken broth

Kosher salt

1/2 cup of orzo

1 (16 oz) can cannelloni beans drained and rinsed

2 TBS chopped parsley

Freshly grated Parmesan cheese

Saute the onions, garlic and carrot in a large saucepan until onion are soft 4-5 minutes.  Add the mushrooms, season with salt and cook for another 3-5 minutes, stirring occasionally.  Add broth and bring to a boil; then lower heat to medium low.  Cover and simmer 15 minutes.  Add the orzo and cook 10 minutes.  Add the beans; cook until orzo is completely tender and beans are heated through, about 5 minutes longer.  Season with salt to taste. Add the parsley and  serve with Parmesan.

Recipe from PASTA VERDE  – more than 140 vegetarian recipes for soups, pasta sauces, salads and baked pastas

 

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I said I was going to make it and I did but not tonight (Sunday).  I made it last night because we weren’t all that hungry for a big meal as we had taken a trip to the local turkey farm to check out what we might want to order for Thanksgiving.  The Hincks Turkey Farm, established in 1938 has a quaint little outlet shop/restaurant in Mannasquan, NJ.  We treated ourselves to turkey sandwiches.  I had the Russian Turkey and Peter had the Flaming Turkey.  Mine, you can probably guess the ingredients but his?  His had hot cherry peppers in it!  This late lunch took place close to 3:00 so as dinner time approached, we weren’t very hungry.  

Chicken Pot Pie Soup Mix

Chicken Pot Pie Soup Mix

I switched menus and made this hearty soup.  The problem with posting about it is that I didn’t make if from scratch so I don’t have a recipe to blog about.   When we were at the Orchard a few weeks ago, I spotted the soup mixes and remembered that I had made one last year and it was beyond “souper”.  The brand is Cherchies, and they make several different kinds of hearty soup mixes.  I think I paid $6.99 for the package;  You add cooked chicken to it and dumplings if you want to really make a meal of it.  And we did! I trimmed all of the meat off of the roast chicken  we had on Friday night and used it in the soup (love getting two meals out of something)  and I made dumplings with Bisquick.  What a delightful meal!  

I also purchased their Mushroom Chowder Mix so as soon as we have another nippy evening, I might make that one. 

I like to think of myself  as a good cook and love posting recipes of dishes I’ve made so I hope I haven’t disillusioned my followers tonight.

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It could be the slight nip in the air or just that time of the year, whatever it is, soup is on my mind and a few others as well.  I’m planning on making a chicken noodle soup tomorrow night with dumplings.  It will be the perfect Sunday night supper. Today I read on Facebook that a friend of mine made a delicious onion soup yesterday and the recipe came from the New York Times.  It reminded me that I need to check the Times’ Wednesday edition, which has the Dining Section.  I have gotten some really great recipes from there, especially around the holidays.  Anyway, Linda made the soup and gave it rave reviews-that’s good enough for me!

Here’s the recipe from the Florence Fabricant column in the New York Times.

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 6 large red onions, about 3 pounds, peeled, quartered and sliced thin
  • 3 large cloves garlic, sliced
  • Salt
  • 2 tart apples, peeled, cored and coarsely chopped
  • 1 1/2 tablespoons dark brown sugar
  • 1 tablespoon cider vinegar
  • 2 cups dry hard cider
  • 6 tablespoons soy sauce
  • 4 cups vegetable stock
  • Ground black pepper
  • 4 1/2 ounces Cheddar, slivered
  • 6 or 8 thick slices country bread about 4 inches in diameter, toasted

PREPARATION

1.
Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.
2.
Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.
3.
Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.
YIELD
6 to 8 servings
Onion Soup with Gratinee  with Cider

Onion Soup with Gratinee with Cider

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English: Green, yellow and red bell peppers fr...

English: Green, yellow and red bell peppers from the capsicum annuum plant. (Photo credit: Wikipedia)

Everyone knows that chicken soup is good for a cold.  I don’t really know why although I’m sure if I Google it, I could find out what qualities it contains that help alleviate some cold symptoms.  Maybe it’s just because it’s hot and warming, maybe it’s because we believe it will help or maybe…

  • Chicken soup. Chicken soup might help relieve cold and flu symptoms in two ways. First, it acts as an anti-inflammatory by inhibiting the movement of neutrophils — immune system cells that participate in the body’s inflammatory response. Second, it temporarily speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining.

Ok so I did do the Google thing and now we know why Chicken Soup is just what mother and the doctor ordered.  Therefore let me do you one better;  I have a recipe for Red Hot Chicken Soup, a guaranteed cold buster.

1 head of garlic

2 TBS olive oil

1 large yellow onion, chopped

2 green bell  peppers ( I used orange and yellow – I hate green peppers), chopped

2 red bell peppers, chopped

2 jalapeno peppers, seeded and minced

3 TBS grated fresh ginger

8 cups of chicken broth

1 whole poached chicken breast ( poach breast, remove skin and pull meat from bones)

1 bunch of cilantro, chopped

Salt, Pepper

4 TBS lemon juice

Preheat toaster oven to 350 degrees, separate unpeeled cloves spread on baking sheet and roast for 10 minutes.  Cool, then press garlic out of skins and mash.  Put aside.

In 4 Qt heavy sauce pan , heat olive oil, Add chopped onion and cook over low heat, stirring for 10 minutes.  Add green, red and jalapeno peppers, mashed garlic, grated ginger root and cook stirring for a couple of minutes.  

Add chicken broth, simmer for 3-5 minutes.  Add chicken pieces and cilantro and cook a couple of minutes.  Add salt and pepper to taste.

Add lemon juice just before serving.

I can’t remember where I got this recipe otherwise I would give credit where credit is due!

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“All my life’s a circle…” Sunday morning I got up and went right to work in the kitchen.  This was my day to make some soups.  As soon as the sun is low in the sky, the leaves are tinged with gold and red and there is a chill in the air once the sun goes down, I start thinking about cooking and more cooking.  

My neighbor in New York left a big butternut squash at my door last week so I brought it with me to the cottage and decided to make Roasted Butternut and Chicken Soup.  I knew I was going to want to post this recipe because it is good, heart healthy and hearty too.  The more I thought about it, the more I began to remember making this last year and probably posting it.  Sure enough, last October 5th I made the soup (on a Sunday!) and posted the recipe to my blog.  

Here’s the link with the recipe – I hope you’ll check it out. I can’t believe it was a year almost to the day that I made this soup and here I am again.  I left a container with my friend, Alice, who gave me the squash.  I’m looking forward to her comments. 

ENJOY!  The recipe link is below the photo.

Cucurbita moschata 'Butternut'. Original descr...

Butternut Squash photo credit: Wikipedia)

Roasted Chicken and Butternut Squash Soup and…

 

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