A Thousand Soups

Cajun Beef Soup

2011-05-19T11:12:00.002-04:00

I had this in, of all places, a hospital cafeteria recently and it was so good I found myself pushing the ingredients around and taking notes so I would be able to recreate it. The only thing missing here is baby lima beans, which I find most people don't like much anyway (but I adore), so I left them out.

This is a thick and hearty soup closer to a stew and the flavor is very rich. Step up the heat however you like with more cayenne or even a good hot sauce. Substitute the spices and herbs for a good quality Cajun seasoning - a tablespoon or so should do it.

Cajun Beef Soup

Ready In: 1 hour and 15 minutes

Serves: 8-10

1 1/2 pounds lean ground beef

1 cup diced onion

1 cup diced green pepper

2 cloves garlic

8 cups beef stock

2 cups diced carrots

2 cups diced potato

2 cups frozen corn kernels

2 cups black eyed peas

3 cups chopped cabbage

1 can diced tomatoes - undrained

1 can (8 ounces) tomato sauce

1 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1 teaspoon salt

1. In a large soup pot brown ground beef with onion and green pepper. Drain well.

2. Add garlic and beef stock and cover with a heavy lid. Simmer for half an hour until beef is very tender.

3. Add remaining ingredients and lid again. Simmer for another 30 minutes, stirring occasionally. Soup is done when vegetables are tender and soup base is thick.

Manhattan Clam Chowder

2011-04-05T14:34:00.004-04:00

I recently lost my step-father to a massive heart attack. The long and short is that we knew he had metastatic cancer but he fell and needed stitches so was transported to the ER via ambulance (nobody saw him fall and at the age of 85 it was precautionary). Once there, it was discovered that he'd had a rather large heart attack. Not quite two days later that heart attack was the cause of his death. Most of us were able to be with him when he passed and although he was not conscious I'm hoping he felt our presence with him.

He was very particular about his food, having been raised by English parents who moved here to the U.S. in the early 1900s. Mostly he was a "meat and potatoes" guy and there wasn't much he ate that fell outside the boundaries of that. Manhattan Clam Chowder was one food that he loved. Not New England as one would expect from a man with a blander palate, but the 'red kind'.

This is so close to the one he ate that there would be no telling it didn't come from his favorite soup maker - only it's a bit better ;) I know he'd enjoy it if he were here to do so.

Manhattan Clam Chowder
Makes 1/2 gallon
Ready in 35 minutes if using canned clams 45 if fresh

6 pounds clams scrubbed and rinsed (or two 10 ounce cans chopped clams - undrained)
chicken stock or clam juice as needed
2 slices bacon
2 cups chopped onion
2 stalks celery - chopped
1/2 green pepper - chopped
2 medium carrots - peeled and chopped
1 clove garlic - minced
1 bay leave
1 teaspoon dried oregano
3 sprigs fresh thyme
3 cups peeled and diced potato
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can chopped tomatoes with liquid
1/4 cup fresh parsley - chopped
Freshly ground black pepper and sea salt to taste

In a large pot bring 2 cups of water to a boil and add clams. Cover tightly and cook for 5 minutes. Stir clams and recover. Cook 5 to 10 minutes longer or until most of the clams are opened.

Put clams to a large bowl and strain the broth through a fine-meshed sieve or cheesecloth into a large bowl. You need about 8 cups of broth, if not add chicken stock or bottled clam juice to make enough. Once clams are cool, remove them from their shells and chop.

***If using canned clams, make sure there are 8 cups of liquid with the clams - bottled clam juice, chicken stock or juice from the canned clams should be used to make up the 8 cups.

In a large heavy soup pot add bacon and cook until crisp. Pour off all fat except 4 tablespoons and crumble bacon - set bacon aside.

Add onions, celery, pepper and carrots and cook until vegetables are softened - about 10 minutes. Do not brown.

Add garlic, bay leaf, oregano and thyme and stir. Add broth and bring to a boil. Add potatoes and cover. Reduce heat to a simmer and cook until potatoes are tender - about 15-20 minutes.

Add tomatoes and continue to cook for another 1o minutes.

Remove the pot from the heat and chopped clams, crumbled bacon and parsley and season with pepper and salt, if needed. Let chowder stand, covered for an hour then reheat gently before serving.

White Bean and Kale Soup (with Sausage)

2011-01-27T14:53:00.003-05:00

White bean and kale soup is nothing new. In fact, there are a veritable treasure trove of recipes for this one across the web and in many cookbooks. The sausage is in parentheses here because it truly is optional.

Go vegetarian with vegetable stock, add carrots for color and feel free to use any sausage you like. Variation and additions can only make this one better. On a day like today (we had nearly a foot of snow overnight) this is a bowl full of bliss.

White Bean and Kale Soup (with Sausage)
Hands-On Time: 5 minutes
Total Time: 40 minutes
Serves: 6 - 8

Ingredients:

2 T olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
6 cups stock - chicken or vegetable
6 cups water
1 pound kale, cleaned and chopped, large stems removed
2 cans (15 ounces each) small white beans, drained and rinsed
1 pound smoked sausage, sliced thinly
salt and freshly ground pepper to taste

1. Heat oil in a large soup pot over medium heat. Add onion and garlic. Cook until
translucent.
2. Add stock, water and kale. Bring to a boil and reduce to simmer. Cook for 20 minutes.
3. Add beans and sausage and cook for another 10 minutes. Season to taste with salt and pepper.

Cauliflower Leek Soup

2011-01-19T09:13:00.003-05:00

In a household filled with kids, cheese soups are a favorite. This one was gone so quickly and when I realized the kids thought there was cheese in it I knew why. I told them there was none and they were all surprised, but asked for seconds anyway. Guess that means this one is a keeper. It's another super-simple one and made really quickly.

Cauliflower Leek Soup
Hands-On Time: 15 minutes
Total Time: 35 minutes
Serves: 4-6

Ingredients:

2 large leeks - green parts removed, split lengthwise, washed well and sliced thinly
1 head cauliflower (about 1 1/2 pounds) broken into small pieces
4 cups chicken or vegetable stock
1 cup half and half
salt and white pepper to taste
freshly grated nutmeg

Directions:

1. Combine stock, leeks and cauliflower in a large soup pot. Bring to a boil and reduce to a simmer. Lid well and cook until veggies are tender, about 20 minutes.
2. Puree in batches until smooth and return to pot. Add cream, salt and pepper. Stir well.
3. Top each bowl with freshly grated nutmeg.

Chicken Pot Pie Soup

2011-01-17T14:02:00.005-05:00

Pot pie has been big stuff around here since I was a kid. There have been arguments about the differences between Pennsylvania Dutch pot pie and the kind I grew up on, but that's a whole different post.

This is based on the actual pie type of pot pie with a tiny twist, the pie dough is puff pastry baked with shredded cheese on top. Those little extras can really put an ordinary bowl of soup over the top.

Chicken Pot Pie Soup
Hands-On Time: 10 minutes
Total Time: 35 minutes
Serves: 6

Ingredients:

1 small leek - cleaned well and sliced thinly - white part only
8 cups chicken stock
1/2 teaspoon dried thyme
1 bay leaf
2 cups diced white potatoes
2 cups diced carrot
2 cups frozen cut green beans
2 boneless skinless chicken breasts - cooked and cut into 1/2-inch cubes
1 sheet puff pastry
1 egg white - beaten
1/2 cup shredded cheddar cheese
salt and pepper to taste

Directions:

1. Heat chicken stock in a large soup pot to boiling. Add leek, potatoes, carrots, bay leaf and thyme. Reduce to a simmer and cook until vegetables are tender - about 20 minutes.
2. Add chicken and green beans and cook for another 5 minutes. Remove bay leaf and thicken soup if necessary with flour and water or beurre maniér.

While soup is cooking, preheat oven to 400 degrees F and unroll puff pastry. Brush with egg white and sprinkle with cheese. Cut into 9 equal squares and bake for 15 minutes or until puffy and golden brown.

*Note- Beurre Manie is French for "kneaded butter". It consists of equal parts four to butter. Combine flour and butter and knead until well combined. Add a small amount at a time to a simmering liquid and whisk until smooth. Add more as needed.

Asian Dumpling Soup

2011-01-13T17:53:00.003-05:00

I seem to be on a super-easy soup kick lately, and that's a good thing for the rest of you. A couple weeks ago I wasn't feeling too well and just about any food available was looking rather unappetizing. The first day I felt a little more like eating, I threw together a few things I had on-hand and turned out this soup.

Once I researched a bit it turns out this is nothing new at all. Don't be afraid to add chopped kale or freshly grated ginger to this, it will only make it better.

Asian Dumpling Soup
Hands-On Time: 5 minutes
Total Time: 20 minutes
Serves: 6

Ingredients:

24 Asian dumplings such as gyoza (I used frozen)
6 cups chicken stock
1 1/2 cups shelled edamame
1 1/2 cups shredded carrots
2 Tablespoons soy sauce

Directions:

1. Heat stock to boiling and drop in dumplings and carrots. Reduce heat to a simmer and cook for 10 minutes.
2. Add in edamame and cook for another 5 minutes. Stir in soy sauce just before serving.

Posole

2011-01-07T18:58:00.003-05:00

Posole is another of those recipes that everyone has a recipe for, from aunts to mothers to grandmothers and on. Billed as a curative or even preventative for hangovers, it's also one of the simplest soups ever (2 steps!) and the garnishes are only limited by your imagination.

Posole
Hands-On Time: 15 minutes
Total Time: 1 hour 45 minutes
Serves 8

2 pounds boneless pork shoulder or loin cut into 1-inch cubes
3 cups canned hominy - rinsed and drained
5 cloves garlic - minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
6 cups water

Garnishes:

thinly sliced radishes
shredded cabbage or lettuce
diced avocado
diced red onion
chopped fresh cilantro
lime wedges

1. In a large heavy pot combine pork, hominy, cumin, oregano, salt and water. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours or until pork is tender.
2. Serve in bowls topped with garnishes.

French Onion Soup

2010-11-04T09:53:00.003-04:00

Breaking through the cheesy crust to the sweet onions is perfection in a bowl!

Here is another of the easiest soups there is. Everyone assumes that this one is difficult, but it's a simple sauté and simmer and you're ready for toppings. It really doesn't get simpler.

You can use any type of onion you like, but I like the many different varieties in mine. About 4 pounds total does the trick. I also love a lot of fresh pepper in mine, others may not, so leave it for service at the table.

While gruyère is the usual cheese for this dish, I used a mixture of cheddars and provolone - anything that melts well and tastes great is perfect here - don't limit yourself!

French Onion Soup
Ready In: 1 hour
Serves: 8

4 Tablespoons butter or cooking oil
1 large yellow onion
1 large white onion
1 large red onion
1 large Vidalia onion
4 large shallots
2 cloves garlic
1 cup dry Sherry
4 cups chicken stock
4 cups beef stock
1 bay leaf
1 teaspoon dried thyme - crushed
salt to taste
freshly ground pepper to taste
8 rounds thick crusty bread
2 cups shredded cheese - any type will do

1. Peel and slice onions and shallots thinly. Mince garlic cloves.
2. Heat oil or butter in a heavy-bottomed pot over medium heat. Add onions, shallots and garlic and sauté until caramelized - this can take up to 30 minutes.
3. Once onions are caramelized add the sherry and scrape up and browned bits from the bottom of the pot.
4. Add stocks, bay and thyme and simmer for 20 minutes.
5. Ladle into heavy bowls and top each with a toasted round of bread. Sprinkle shredded cheese on each and place under a broiler until cheese is melted and bubbly. Serve immediately.

Harvest Meatball Stew

2010-10-14T08:47:00.003-04:00

This stew just oozes fall flavors and colors. Even the kids like pumpkin this way and it's a fun change-up to the usual sweet preparation of their favorite squash. This recipe came from Cooking with Anne as my own submission to one of our Ready, Set, Cook! games. I made it up on the fly, but when I actually made it I found it was pretty spot-on. I've tweaked little bits here and there and love it the way it is now.

Harvest Meatball Stew
Hands-On Time: 20 minutes
Ready In: 1 hour and 10 minutes
Serves: 6 - 8

1 pound lean ground beef
1/2 cup bread crumbs
1 large egg - lightly beaten
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 cup chopped yellow onion
1 clove minced garlic
4 cups beef broth
2 cups peeled pumpkin, cut into 1 inch cubes
1 cup peeled potatoes, cut into 1 inch cubes
1 cup carrots, cut into 1 inch dice
1 cup green beans in 1/2 inch lengths
1/2 cup thick applesauce or 1 apple peeled, cored and diced fine
1/2 teaspoon pumpkin pie spice
1 bay leaf
salt & pepper to taste
flour as needed to thicken

Mix ground beef, bread crumbs, egg, nutmeg and salt together well. Form into 1 1/2 inch meatballs and brown well in a large soup pot with a little oil.
Remove meatballs and set aside.
Add onion and garlic to pot and stir over medium heat until onion is barely translucent.
Add remaining ingredients except meatballs and simmer until vegetables are tender, about 45 minutes. Add meatballs back into pot and simmer for an additional half hour. Remove from heat and take out the bay leaf.
Return to medium heat and thicken if necessary with flour and/or cornstarch with water.

Cool and Creamy Cucumber and Tomato Soup

2010-07-24T13:29:00.004-04:00

Tomatoes are my very favorite food and this is another soup that is just plain good. Creamy and full of just-picked flavor, it's the perfect thing on a hot day.

It goes together quickly and easily with the use of a blender - no heat required! Choose an herb that you really enjoy, I like dill with the sour cream and cucumber in this, but basil would be lovely,too. Sriracha would also be excellent stirred into each serving. Use very ripe and fresh tomatoes for the best flavor.

Cool and Creamy Cucumber and Tomato Soup

Ready in 15 minutes

Serves 4 as a starter

6 large or 8 medium ripe plum tomatoes - peeled and seeded

3 medium cucumbers - peeled and seeded

1 small bunch green onions - tops and whites

2 cloves garlic - minced

2 cups chicken or vegetable stock

1 cup sour cream (I like Mexican crema for this)

1 teaspoon Kosher salt

1 Tablespoon freshly snipped dill plus more for garnish (or whichever herb you like)

Pop everything into a blender and puree until smooth. Chill for several hours if desired or serve as-is topped with extra herbs and sliced green onion.

Pappa al Pomodoro

2010-07-19T23:17:00.004-04:00

Pappa al Pomodoro is a classic Italian soup from Tuscany that is rich and velvety with a blend of tomatoes, garlic, basil and stale bread. The flavors are simple but the soup is anything but.

We are in the throes of a heatwave here and soup is the last thing on my table as of late, but with tomatoes bursting red-ripe this year after a terrible blight last summer, I can hardly contain myself when it comes to the many delicious versions of tomato soup available.

Give this one a try and I promise you'll get cravings out of the blue for it later on.

Canned tomatoes are the best for this and I prefer San Marzano, which are tomatoes grown near Pompeii in rich volcanic soil and are sweeter and more flavorful than others. I also like my own home-grown plum tomatoes, but when I don't have or can't find either of those, just plain old canned tomatoes will do.

The bread should be stale by 2 days minimum and very crusty. Although Parmesan is not the usual, I really like it on this soup.

Pappa al Pomodoro

Ready In 30 minutes

Serves 4

Ingredients:

1 can (28 ounces) whole San Marzano tomatoes

3 Tablespoons olive oil

3 cloves garlic

30 basil leaves - torn or roughly chopped

2 cups chicken or vegetable stock

3 cups two-day-old crusty bread torn into bite-sized pieces

1/2 cup good quality shredded Parmesan cheese (optional)

Kosher salt to taste

Directions:

1. Heat olive oil in a medium soup pot and add garlic and basil. Stir until fragrant and add tomatoes with juice and stock.

2. Reduce heat to a simmer and mash tomatoes with a spoon or potato masher. They don't need to be completely crushed. Cook for 15 - 20 minutes.

3. Add bread pieces and stir well. Let the bread soak up the juices and then stir until smooth an velvety. Salt to taste.

4. Serve with fresh basil and Parmesan atop.

Soupa Avgolemono

2010-04-28T11:02:00.004-04:00

Soupa Avgolemono is one of the most basic soups there is. The Greeks were downright brilliant when they came up with this one. My mother used to make this when I was a child, her recipe having come from either the Bozakis' or the Zanikos', no real idea which family.

Mom always made it with orzo, but this version has rice in it just because I didn't have orzo on-hand. I like mine rather lemony so I use a third cup of fresh lemon juice as opposed to the more standard 3 tablespoons. I also don't like too much rice or pasta, so the amount there is a bit lower than most.

Soupa Avgolemono

Ready in 25 minutes

Serves 4

6 cups good quality chicken broth

1/2 cup uncooked rice

2 large eggs

1/3 cup fresh lemon juice

salt and freshly cracked pepper to taste

Bring broth to a boil and add rice. Reduce to a simmer and cook for 20 minutes until rice is tender. (Less time for pasta).

Whisk together eggs and lemon juice in a small bowl. Pour in a ladleful of hot stock very slowly, whisking all the while, to temper the eggs so they will not beome scrambled eggs when added into the soup.

Pour into the soup, whisking as you do, and cook for several minutes, stirring constantly.

Salt and pepper to taste.

Garden Vegetable Soup

2010-04-27T23:04:00.003-04:00

Take your favorite garden-fresh veggies, toss them into good quality stock, spike it with a few favorite herbs and, voila! Vegetable soup. Easy as that? Yep, easy as that.

I left out starchy veggies here, opting for the ones that are my personal favorites, and this turned out to be exactly what I wanted. It was not heavy, but still hearty enough on its own. I think a crumbling of fresh goat cheese would be absolutely perfect on this - or even a grating of fresh Parmesan. Either way, it's simple and full of vitamins and fiber.

Garden Vegetable Soup

Ready in 45 minutes

Serves 6

2 Tablespoons olive oil

1 medium onion (I like red) diced

1 red pepper - diced

1 green pepper - diced

1 small bunch green onions - sliced, green and white parts

2 cloves garlic - minced

2 stalks celery - diced

6 cups chicken or vegetable stock

2 cups fresh green beans - cut into 1-inch lengths

2 small carrots - peeled and diced

2 small zucchini - diced

6 plum tomatoes - peeled, seeded and diced

1 Tablespoon freshly snipped dill

1 bay leaf

1 Tablespoon freshly chopped flat-leaf parsley

1 teaspoon fresh thyme leaves

sea or Kosher salt to taste

freshly ground pepper

cheese or fresh herbs for serving, if desired

Heat oil in a large soup pot over medium heat. Add onions, peppers, celery and garlic and cook until vegetables begin to sweat.

Pour in stock and add carrots and bay leaf. Bring to a boil and reduce immediately to a simmer.

Simmer for 20 minutes.

Add zucchini, tomatoes and herbs. Simmer for another 20 minutes.

Season with salt and pepper to taste and serve topped with cheese if desired.

Chilled Vegetable Soup

2010-04-23T10:25:00.001-04:00

Close to Gazpacho, but with a few subtle differences, this soup is refreshing and full of flavor. Even my 3 year-old couldn't stop eating it.

Rather than puree as the gazpacho is made, I've left the vegetables in tiny little chunks. I like the bite to it and the allspice adds a depth of flavor that I really love.

Chilled Vegetable Soup
Ready In: 30 minutes
Serves: 4

1 small cucumber
1 small zucchini
2 ribs celery
1/2 small Spanish onion
1/2 red pepper
1/2 green pepper
2 green onions - white and green parts
2 medium tomatoes - peeled, seeded and diced
2 Tablespoons tomato paste
2 cups vegetable stock or water
1 clove garlic
2 Tablespoons lemon juice
1 Tablespoon freshly snipped dill
1 Tablespoon fresh flat-leaf parsley, chopped
1 teaspoon sea salt
1/2 teaspoon ground allspice
Extra vegetables and herbs for garnish

Peel, seed and cut all vegetables into very fine dice (first 8 ingredients). Toss together in a large bowl.
Stir together tomato paste and water or stock and add to veggies. Toss in all seasonings (last 6 ingredients) and stir until well combined. Chill overnight or for at least 4 hours so flavors will blend. Serve with reserved chopped veggies and herbs
on top.

Turkey Club Soup

2010-04-21T00:00:00.001-04:00

Another delicious American institution is the Turkey Club. Smoked turkey, bacon, lettuce, tomato and just the right amount of mayo sandwiched between two slices of toasted bread. I think I ordered this one during my teen years more than any other and I have a few kids who order it when we dine out as, as well. As a soup it's just as yummy. Lettuce isn't all that appealing to many once cooked, so I used celery to add some color and green flavor to this and it worked really well.

Turkey Club Soup
Ready In: 30 minutes
Serves: 6

1/2 pound bacon - cooked crisp
2 Tablespoons bacon grease
2 Tablespoons flour
1/2 cup celery - finely diced
1 cup diced tomato - I like grape tomatoes for their intense flavor
1 pound smoked turkey - diced large
4 cups chicken stock
1 cup cream
salt and pepper to taste
crumbled bacon, diced tomato and toasted bread squares for garnish

Crumble bacon and set aside.
In a medium soup pot, cook bacon grease and flour together briefly.
Add celery and cook for 3 minutes. Add chicken stock and simmer for 15 minutes.
Stir in tomato and turkey - cook for another 5 minutes.
Pour in cream and stir well - add salt and pepper to taste.
Serve with crumbled bacon, diced tomato and tiny toasted bread squares on top.

Chili Cheese Dog Soup

2010-04-19T00:00:00.000-04:00

One of America's favorite foods is the chili dog. In my family, it's the chili cheese dog. The kids loved this soup - minced onions and all. The bowl in the photo is garnished with ketchup, mustard and cheese, but you can add any condiment you usually like on your hot dog.

Chili Cheese Dog Soup
Ready In: 30 minutes
Serves: 6

1 Tablespoon vegetable oil
1 small onion - minced
1 pound lean ground beef
3 Tablespoons tomato paste
1 packet Goya Sazon with cilantro (orange packet)
1 Tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 clove garlic - minced
1 teaspoon salt
4 cups beef stock
1 pound all beef hot dogs - cut into thin slices.
2 cups shredded cheddar

Heat a medium soup pot over medium-high heat and add oil.
Cook onion in oil until translucent. Add beef and cook until browned. Drain excess oil.
Add in tomato paste and seasonings. Stir until well combined.
Pour in stock and stir well. Add hot dogs and simmer for 15 minutes.
Stir in cheese until smooth.
Serve topped with ketchup, mustard, cheese, onions, relish or any other hot dog condiment you like!

Chicken and Tomato Bruschetta Soup

2010-03-30T15:27:00.004-04:00

This soup is a takeoff of a recipe I recently did for Family.com, Cheesy Chicken and Tomato Bruschetta Turnovers. They were fabulous, if I do say so myself, and I was so enamoured with the flavors that I had to make something else with it.

This goes together very easily, has few ingredients, but is big on flavor. I like a bit of red pepper flakes for spice, but you can make it mild and leave them out.

Chicken and Tomato Bruschetta Soup
Ready In 45 minutes
Serves 4-6

8 plum tomatoes - seeded and chopped
1 cup finely diced yellow or white onion
2 large cloves garlic - minced
1/4 cup fresh basil - minced
1 teaspoon Kosher salt
2 cups cooked chicken breast - chopped
4 cups chicken stock
red pepper flakes to taste
4 - 6 slices crusty bread - toasted
1/2 cup grated fresh Parmesan cheese

Combine tomatoes, garlic, onion, basil and salt in a small bowl. Stir well and let stand. This is the tomato bruschetta.
Heat chicken stock to boiling and add 2 cups of tomato mixture. Save any remainder for another use.
Reduce heat to a simmer and cook for 20 minutes. Add chicken and red pepper flakes and cook for another 10 minutes or until vegetables are soft.
Stir in 1/4 cup shredded Parmesan. Check seasoning and add salt if needed.
Top the toast rounds with Parmesan cheese and float on each bowl of soup.

Spring Vegetable Soup

2010-03-22T23:57:00.005-04:00

There is something so very lovely about spring vegetables. More often than not I like them straight-up, sprinkled with sea salt and drizzled with olive oil. I love the 'green-ness' of them and the tender bite. I think this soup retains what I like so much about them.

Cipollini onions are flat, round little onions also known as the 'Italian spring onion'. They can be buggers to peel, but once they are, they add a sweetness I like enough to put up with ornery onion skins.

Spring Vegetable Soup
Ready In: 30 minutes
Serves 4 as a main course or 6 for a starter

2 green or spring onions - sliced
2 cipollini onions, sliced thinly
1 large shallot - sliced thinly
1 clove garlic - minced
6 cups vegetable or chicken stock
1 cup asparagus spears - cut into 1 to 2 inch lengths
1 cup sugar snap peas
8 ounces baby button mushrooms - cut in half
sea salt to taste
1/2 teaspoon dried mint (optional)

Pour stock into a medium stock pot and add onions and garlic. Bring just to a boil, reduce heat so stock is simmering.
Add asparagus, peas, mushrooms and mint. Stir once and cook for 20 minutes or until asparagus is tender. Serve.

Garlic Soup with Chicken

2010-03-14T22:11:00.003-04:00

A couple years ago I wrote a post on Cooking with Anne about my love of garlic. Included at the end of the post was a recipe and this soup was it. As good as it is in its original state, I made a couple tweaks to it according to my own tastes and made it again yesterday in the hopes that it would help to cure a fairly bad cold I've been stricken with.

I added a few cloves of garlic and changed the method slightly. I love this soup for its simplicity. It really is just a basic chicken soup with a bunch of garlic added to it, but the end result is so deliciously different that it deserves a whole post to itself.

The two methods of cooking the garlic provide a depth of flavor that you don't get from just one method. Don't skip it!

Garlic Soup with Chicken
Ready In: 1 hour
Serves: 6-8

1 whole chicken - about 2 1/2 to 3 pounds, cut up
2 carrots peeled and diced
2 stalks celery diced
1 large onion diced
2 heads garlic - peel 10 cloves and set aside
1 bay leaf
1 teaspoon thyme leaves
Freshly cracked pepper and Kosher salt
4 Tablespoons butter
2 Tablespoons flour

1. Put vegetables in the bottom of a large soup pot and add chicken, unpeeled garlic cloves (a little more than 1 head of garlic) and herbs. Cover with water and bring to a boil. Turn heat to a simmer and cook for 45 minutes or until vegetables are tender.
2. Remove chicken and garlic cloves and set aside.
3. Strain broth and return to pot. Bring to a simmer and cook until reduced by about one-third.
4. When chicken is cool enough to handle, chop into bite sized pieces and set aside.
5. Squeeze softened garlic from skins and add 1 teaspoon Kosher salt. Mash into a paste (a mortar and pestle works well for this) and set aside.
6. Heat butter in a small skillet over very low heat. Add the 10 peeled garlic cloves and cook until cloves just begin to brown. Remove cloves with a slotted spoon and add to mashed garlic and mash these together as well.
7. Add flour to butter and whisk until a paste forms. Add mashed garlic to flour and butter and whisk until well combined. Add all to chicken broth. Heat until slightly thickened and add chopped chicken back into the pot. Season with salt and pepper as desired.

Potato Soup Without Guilt

2010-03-10T14:32:00.004-05:00

A Twitter follower recently asked if I had a recipe for low fat potato soup. I think my answer was a fairly vague one that had something to do with using the potatoes as a thickener. I think he understood what I meant, but just in case he didn't, I took notes when making this one today.

Not all potato soup is chowder and likewise, they aren't all vichyssoise. This one is a sort of blend of those two. I had extra cooked new potatoes today after using them for another recipe and I also had leftover green onions. I took one look at them and decided they would become soup.

This soup was a total of 3 ingredients - really. The only fat to consider is the fat contained in the stock, which was chicken this time. The trick is in the method - which calls for gently mashing the potatoes in the stock to create the perfect 'creamy' consistency without the cream. You also need a really rich stock to pull this off without having to add extra seasonings. The stock I had today was so good there wasn't even a need for salt.

Potato Soup Without Guilt
Ready In: 20 minutes
Serves: 4 - 6

Ingredients:

6 cups chicken stock (do a quick vegan with veggie stock)
1 pound red potatoes, cooked, peeled and diced
1/2 cup sliced green onion

Directions:

1. Pour stock into a 2 quart pot. Add potatoes and green onion.
2 Bring to a simmer and cook for 15 minutes.
3. Roughly mash potatoes so soup is thick and creamy but still has chunks of potato in it. Adjust seasoning with salt and pepper and serve.

Cream of Broccoli Soup with Bacon and Cheddar

2010-02-15T09:00:00.001-05:00

One of my favorite soups as a kid was cream of broccoli. However, the stuff that came out of a can was filled with dark green, mushy broccoli and also full of salt. I still liked it, but once I got older and my tastes changed a bit I found that the 'mushy, salty stuff' was no longer to my liking.

This version is filled with bright green veggies and has a touch of bacon and cheddar - for good measure.

Cream of Broccoli Soup with Bacon and Cheddar
Ready in 30 minutes
Serves 6

1 large head broccoli
4 cups water
1 small onion - chopped
1 clove garlic - minced
2 cups half and half or milk
6 Tablespoons butter or oil
6 Tablespoons all-purpose flour
4 slices bacon - cooked crisp and crumbled
1/2 cup shredded cheddar cheese
salt and white pepper to taste

1. Clean broccoli and remove florets - cutting into bite-sized pieces. Cut stems into chunks and set aside.
2. Heat water in a large pot until boiling. Drop in broccoli florets for 2 minutes. Remove with a slotted spoon and set aside.
3. Add broccoli stems to boiling water with garlic and onion - reduce heat to a simmer and cook until stems have softened - about 15 minutes. Remove stems to a food processor and puree until very smooth. Add back into cooking water and strain through a fine mesh sieve. Discard any bits of stem that are caught in the strainer.
4. Cook butter or oil and flour together briefly in the bottom of the soup pot and slowly add in broccoli mixture. Pour in milk or half and half and cook over medium heat, stirring constantly, until thickened.
5. Once soup is properly thickened, add broccoli florets, bacon and cheddar. Heat through and season with salt and white pepper.

Chicken, Plantain and Groundnut Stew

2010-02-12T09:00:00.000-05:00

In Africa peanuts are known as 'groundnuts' and plantains are plentiful. Plantains look much like bananas, but are larger and most commonly sold green. They can be difficult to peel, but cutting into the peel several times with a small knife and peeling in sections seems to work best.

Combined with rich spices and tender chicken, this makes a delicious stew perfect for cold winter days. There are a lot of flavors here, but they blend together very well.

Chicken, Plantain and Groundnut Stew
Ready in 45 minutes
Serves 6-8

6 Tablespoons oil
6 Tablespoons all-purpose flour
1 pound chicken breasts cut into 1-inch chunks
1 large green pepper - diced
2 cloves garlic - minced
1 medium yellow onion - cut into chunks
1 (15 ounces) can diced tomatoes
2 large carrots peeled and diced
2 medium plantains - just turning yellow - peeled, cut lengthwise into 4 strips each and then into 1/2-inch pieces
1/2 cup creamy peanut butter
4 cups chicken stock
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cayenne pepper
1 teaspoon (or more as desired) salt

1. Heat oil in a large and heavy-bottomed pot. Add flour and stir well over a medium-high flame until roux begins to turn very dark - the color of an old copper penny.
2. Once roux is dark and nutty in aroma, turn heat low and add onion, green pepper and garlic. Cook until vegetables begin to 'sweat', or leach juices.
3. Add chicken and cook until no longer pink. Pour in stock, carrots, plantains, tomatoes and spices. Stir in peanut butter.
4. Bring to a simmer and cook for 45 minutes or until carrots and plantains are tender. This can take up to an hour, depending on the ripeness of the plantains.

Tortellini Soup with Chicken Meatball Dumplings

2010-02-10T13:30:00.005-05:00

We're getting buried with a heavy snowfall in the Lehigh Valley today and being snowed in is the perfect time for soup. I made two today - Nacho Mama's Tortilla Soup and this one. This is a variation on the Chicken Ravioli Soup I made for Family.com.

Substituting tortellini for the ravioli and making chicken dumplings rather than chopped chicken gave this one a whole new dimension of flavor.

Tortellini Soup with Chicken Dumplings
Ready in 30 minutes
Serves 6

6 cups chicken stock or broth

2 cloves garlic - minced
1 bay leaf
1/2 cup diced carrot
19 ounces frozen cheese-filled tortellini
2 cups chopped cooked chicken breast
2 large eggs
1/3 cup grated Parmesan cheese
1 slice bread
salt and pepper to taste

1. Heat chicken stock in a soup pot until boiling; reduce heat and add carrot and bay leaf. Simmer until vegetables are soft - about 20 minutes.
2. While carrots are cooking, combine chicken breast, eggs, Parmesan and bread in a food processor and pulse until smooth.
3. Return stock to boiling and shape chicken mixture into small balls. Drop into stock.
4. Add tortellini and cook for 5 -6 minutes until tortellini are tender and cooked through.
5. Season with salt and pepper and serve.

Egg Drop Soup

2009-12-10T14:04:00.004-05:00

This has got to be one of the easiest soups known to man. With 3 basic ingredients (2 if you're my husband) and very little time, you can whip this up as an accompaniment to a larger meal or serve as a light lunch by itself.

Egg Drop Soup

Serves 2

Total Time: 10 minutes

4 cups chicken stock

2 eggs - beaten

2 Tablespoons cornstarch

salt to taste

powdered ginger - optional

green onion tops - sliced thinly - optional for garnish

soy sauce - optional - for garnish

1. Bring stock to a boil - add a bit of ginger if you like.

2. Mix cornstarch with 4 Tablespoons water and stir until smooth.

3. Pour cornstarch into stock - whisking constantly - until thickened.

4. Stir the thickened stock in one direction and pour the eggs into the swirling liquid so that they cook into thin ribbons.

5. Salt to taste and ladle into bowls. Add green onion and soy sauce to the top of each bowl, if desired.

Maque Choux Soup

2009-12-03T12:17:00.008-05:00

Maque Choux (pronounced mock SHOE) is a Native American dish that was snagged and flavor boosted by the Cajuns. Most often I've seen it listed as a side dish, but in some areas it's also served as a soup.

I made the traditional version for Family.com to be included in a recipe section for Disney's The Princess and the Frog. If you hit that site and click on 'community' and then 'cooking' you'll find seven of my Cajun-inspired recipes there.

I took that recipe and turned it into a colorful soup. There are several things to keep in mind when making this:

1. Cut all the vegetables into a small dice - just larger than the corn kernels so that everything will cook uniformly.
2. You don't need bacon in this, but it adds a smoky dimension that I really like.
3. Other than the first boil to bring it up to temperature, do NOT boil this soup. A simmer is all that is necessary.
4. A beurre maniér is achieved by kneading together 1/4 cup all-purpose flour with 1/4 cup unsalted butter. In fact, the name means 'kneaded butter'.

Maque Choux Soup
Ready In: 50 minutes
Serves: 8

4 ounces bacon - diced small (freeze for a few minutes to make slicing easier)
3 cloves garlic - minced
1 Tablespoon minced shallot
2 stalks celery - diced small
1 cup red onion - diced small
1 cup each red, yellow and green pepper - diced small
3 cups fresh corn or frozen sweet corn
6 cups chicken stock
1 teaspoon dried thyme leaves or 2 Tablespoons fresh
1 bay leaf
2 cups peeled, seeded and diced tomato
salt and freshly ground black pepper to taste
2 cups half and half
beurre maniér to thicken

1. Saute together bacon, garlic, shallot, celery, onion, peppers and corn until they start to 'sweat', or leach juices.
2. Add stock, thyme and bay leaf and bring to a boil. Immediately reduce heat and simmer for 20 minutes.
3. Add tomato and cook for 10 minutes more.
4. Remove bay leaf, pour in half and half and thicken with beurre manié by pinching off small pieces and whisking into soup. Once all the thickener is added simmer gently for 10 minutes until thick and smooth.

*Note- Beurre Manier is French for "kneaded butter". It consists of equal parts four to butter. Combine flour and butter and knead until well combined. Add a small amount at a time to a simmering liquid and whisk until smooth. Add more as needed.

I'm-Gonna-Slap-You-With-My-Whisk Tomato Bisque

2009-11-20T10:00:00.005-05:00

Don't worry, I haven't gone off the deep end just yet - this recipe is one from the new cookbook by Coolio, Cookin' with Coolio, 5 Star Meals at a 1 Star Price, which I've reviewed in full on Cooking with Anne.

Funny stuff, and a really great, and fresh, recipe.

Don't even think about reaching for that d*mn can! I will bust your head like Gallagher busts a watermelon. I'll be g*dd*amned if I feed that much sodium to my kids or to myself. That doesn't mean you can't have tomato soup that reminds you of being a kid. Here's a great recipe to make your own at home. Serve this up with some mac n' cheese or a grilled cheese sandwich to really bring back those memories.

I'm-Gonna-Slap-You-With-My-Whisk Tomato Bisque

How long it takes: 15 to prep, 50 to cook
How much it makes: enough to make 4 people really happy

What you need:

2 Tablespoons olive oil
2 medium white onions, chopped
1 garlic clove, minced
One 15-oz can whole tomatoes
4 fresh tomatoes, peeled and finely chopped
2 cups vegetable broth
1 1/2 cups whole milk or half-and-half
1 dime bag salt
1 dime bag pepper
2 Tablespoons chopped fresh basil

What to do with it:

1. In a large saucepan, heat up your olive oil over medium heat. Toss in the onions and garlic and cook them bad boys until they're nice and soft.

2. Pour in the canned tomatoes, followed by the freshly chopped tomatoes and all your broth.

3. Get the saucepan a rockin' by bringing it to a boil. Now, reduce the heat, cover, and let it all simmer and coagulate for 35 to 40 minutes, stirring occasionally.

4. Remove from the heat and puree.

5. Once it's lookin' like soup, drop it back to your saucepan and reheat on low heat.

6. Add the milk (or cream), give it a swirl, season to taste with salt and pepper, and carefully pour it into a nice vessel.

7. Garnish the top with some fresh basil and eat it up!

*Dime bag is equal to a tablespoon - have that much on-hand to season from - don't use the whole tablespoon!

Caldo Verde from The Un-Constipated Gourmet

2009-11-03T00:01:00.000-05:00

For the full story on The Un-Constipated Gourmet, check out my other blog, Cooking with Anne.

This soup was so good and so simple it was really hard to believe there was so much flavor from so few ingredients. It's quick to make and disappears from bowls even quicker!

I had a photo for this - a very pretty one - but my hard-drive died just after the photos were uploaded from my camera. I haven't had a chance to make this again, but I will soon and I'll get a new photo then.

Caldo Verde

Serves 2 as a main or 4 as a starter

1 1/2 pounds kale or Swiss chard
1 1/2 pounds red potatoes, cubed
4 large garlic cloves, sliced
4-5 cups chicken stock
8 ounces spicy chorizo - sliced thin
Salt and pepper to taste

Wash kale; strip leaves from stalk; chop leaves; discard stalks.
Place potatoes and garlic in large soup pot. Pour stock over and bring to a boil. Simmer until potatoes are soft. Without burning yourself, mash potatoes in broth. Add kale and sausage to soup. Simmer another 15 minutes. Season with salt and pepper.

Recipe reprinted with permission from Sourcebooks Inc.

Tomato Noodle Florentine Soup

2009-11-02T12:22:00.005-05:00

I visited with my oldest daughter at college on Saturday and we stopped at a local diner for lunch. Part of our meal came with a choice of soup and I chose tomato noodle. It wasn't bad, but it wasn't anything I'd ask for again. It was a sort of combination of tomato soup and vegetable noodle, but lacking any real flavor. I vowed then to come up with my own, and this is it.

I use canned tomatoes all the time - it's one of those things that is sometimes just better or necessary canned, so don't feel badly about using them for this. Try to get fresh spinach, but if it's looking bad at the store or you just can't get it, frozen is absolutely fine, I've given measurements for both. As always, I prefer freshly grated Parmesan, but a quality pre-grated brand works fine, too.

Cut your prep time by making the noodles while soup is cooking and keeping warm until needed.

Tomato Noodle Florentine Soup
Serves 4-6
Ready In: 30 minutes

1/2 cup finely chopped sweet onion such as Vidalia
2 Tablespoons olive oil
2 cloves garlic - minced
3 cups chicken or vegetable stock
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 cups crushed tomatoes
8 ounces frozen chopped spinach or 1 pound fresh chopped
1/2 cup freshly grated Parmesan cheese
4 ounces spaghetti or linguine noodles - cooked al dente and drained well
1 teaspoon sugar
salt and pepper to taste

1. Heat a heavy soup pot over medium-high flame and add olive oil. Once oil is shimmering, add onion and garlic. Lower heat to medium and cook, stirring often, until onion softens and begins to turn translucent. Be careful not to burn garlic.
2. Add stock, bay leaf, oregano and basil to pot. Turn heat to high and stir well. Once stock boils, add tomatoes.
3. Return soup to a boil and immediately reduce heat to low. Simmer for 20 minutes.
4. Add spinach and cook for 5 minutes longer, until spinach is fully thawed or limp - depending on which you use. Add sugar and salt & pepper to taste.
5. Remove bay leaf and add cooked noodles and Parmesan. Stir well and serve.

Reuben Soup

2009-10-28T08:53:00.007-04:00

One of my favorite sandwiches has always been the Reuben. To me, the ultimate grilled cheese includes Swiss, even though the rest of my family rails and refuses to eat it.

This soup can easily go far overboard in the sodium arena, so care in rinsing the sauerkraut is vital. I also purchase the bagged variety of sauerkraut as it seems less salty. Using homemade beef stock before any salt has been added, or low-to-no sodium beef stock is also important. Season as needed at the end of cooking.

You can always put a rye crouton on top of the soup bowls, add the cheese and broil until melted, but I chose to cook the croutons with cheese separately and the result was just as good.

Of course, I made this first and then searched the web for similar soups and it seems that 'creamy Reuben soup' is the big thing out there. I like to stay true to flavors and be a little different, anyway - and this was something everyone liked - except for the cheese.

Reuben Soup

Ready In: 35 minutes
Serves: 8

1 pound deli sliced corned beef - chopped
2 pounds sauerkraut - rinsed well and drained
10 cups beef stock or low-sodium beef broth
1 bay leaf
1 teaspoon caraway seeds (omit if using rye bread with seeds)
8 slices rye bread (seeded or seedless if fine - see above)
8 ounces Swiss cheese - shredded
1 cup Thousand Island dressing

1. In a large soup pot, heat to boiling the stock, sauerkraut and corned beef. Reduce to a simmer, add bay leaf and caraway seeds, if using. Cook for 30 minutes.
2. While soup is cooking, heat broiler and spread one side of rye slices with 1 Tablespoon Thousand Island dressing each. Broil until golden brown.
3. Turn bread and spread the other side with 1 Tablespoon Thousand Island dressing each. Top with 1 ounce shredded Swiss cheese for each slice and broil until melted and bubbly.
4. Ladle soup into bowls and top with hot croutons. Top each with an extra dollop of dressing, if desired.

Egg Roll Soup

2009-10-14T10:34:00.006-04:00

It's no secret by now that I am fond of de-constructing foods and putting them into soup form. Check out Pierogi Chowder and Philly Cheesesteak Soup to get an idea for what I do. I think egg rolls are one of the best foods ever and I had it in my head for some time to make a soup resembling one.

This soup is to-die-for! I mean it. It tastes exactly like the egg rolls I make and the crisp egg roll wrapper strips are so good the kids ate a tray of them without anything else. You can buy fried noodles if you wish, but there is no comparison to the ones made with egg roll wrappers. They are thinner and crispier than the store-bought ones.

There are very few ingredients here, but the flavor is huge. No need for added salt, the soy sauce and stock handle that end very well.

Egg Roll Soup

Prep Time: 15 minutes

Total Time: 45 minutes

Serves: 8

2 Tablespoons vegetable oil plus more for frying

2 pounds boneless pork ribs - sliced thin (chicken is fine, too)

4 garlic cloves - minced

1 small head cabbage - shredded (about 6 cups)

2 small carrots - shredded (about 1 cup)

1 small bunch green onions - sliced (about 1/2 cup)

8 cups chicken stock

1 teaspoon freshly grated ginger

1/4 cup soy sauce - plus more for serving

10 egg roll wrappers cut into thin strips

1. Heat oil in a large soup pot and saute pork until no longer pink.

2. Add garlic and cook until fragrant.

3. Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.

4. Reduce to a simmer and cook for 30 minutes until vegetables are soft.

5. Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.

6. Drain well on paper toweling.

7. When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.

Dawn Hall's Creamy Chicken and Noodle Soup

2009-10-12T22:06:00.007-04:00

Photo and recipes used with permission by Dawn Hall and Thomas Nelson Publishers

This recipe is from Dawn Hall's newest cookbook (her 8th!) Busy People's Fast & Frugal Cookbook. Her approach to food is simple, do the best you can with what you have. A fuller look at Dawn Hall, her amazing and inspirational story, and her cookbooks can be found today at the HalfHourMeals.com blog: Food for Thought. The cookbook debuts today and can be found at Amazon.com.

With these recipes there's no stone unturned. Dawn lays it out for her readers from top to bottom: Timing, equipment and shopping list. The only thing you need to worry about is who to make these delicious meals for!

Creamy Chicken and Noodle Soup

This is my best Chicken Noodle Soup recipe yet! Grandma would be so proud!

Ingredients

12 cups plus 1 cup chicken broth made from bouillon, divided
6 stalks celery, finely chopped (to make 2 cups)
2 tablespoons minced garlic (from a jar)
1 (12-ounce) package fettuccine
½ cup cornstarch
1 (14.5-ounce) can sliced carrots
2 (12.5-ounce) cans chunk chicken breast in water

Instructions for entrée:

In a large non-stick Dutch oven or soup pan bring to boil 12 cups of chicken broth made from bouillon.*
Finely chop 6 stalks of celery with the leaves to make 2 cups, add to broth.
Add 2 tablespoon minced garlic (from a jar) to the broth stir well.
Add 1 (12-ounce) package fettuccine into the broth; break the fettuccine in half before adding to broth.
Bring soup to full boil stirring occasionally.
Cook at a full boil soup for 12 -14 minutes or until fettuccine is tender.
Dissolve ½ cup cornstarch into 1 cup chicken broth and set aside. Pour into the soup.
Add to soup 1 (14.5-ounce) can sliced carrots and 2(12.5-ounce) cans chunk chicken breast in water. Breaking up the big chunks of chicken before putting into soup.
Stir until everything is heated through.

Yield: 16 (1 cup) servings

Calories per serving: 153 (9% fat); Total fat: 1 g; Cholesterol: 19 mg; Carbohydrate: 22 g; Dietary Fiber: 1 g; Protein: 12 g; Sodium: 541 mg

Diabetic Exchanges: 1 1/2 starch, 1 very lean meat

Helpful Hint:

To make the broth: Add ¼ cup chicken granules instant bouillon to 12 cups water stirring until dissolved, and 1 teaspoon chicken granules instant bouillon to the 1 cup water stirring until dissolved.

MS/Meal Suggestion: 30 minutes for total meal:

Homemade Seasoned Crackers

Instructions to prepare suggested meal

Set timer for 30 minutes

30 minutes before meal:

Make the Creamy Chicken Noodle Soup according to the directions. After you put the pasta into the boiling broth, then make the Homemade Seasoned Crackers.

10 minutes before meal:

Begin making the Homemade Seasoned Crackers according to directions.(Recipe below)

5 minutes before meal:

Place the seasoned crackers in the oven. Bake until crispy, 3-4 minutes.
Finish making the soup.

LIST FOR SUGGESTED MEAL:

Supplies List for entire meal

Large non-stick Dutch oven or soup pan

Cutting board

Oven

2 Baking sheets

Timer

Grocery List for entire meal

PRODUCE

Celery (6 stalks needed)
PACKAGED

1 (12-ounce) package fettuccine

1 (14.5-ounce) can sliced carrots

2 (12.5-ounce) cans chunk chicken breast in water

4 fat-free flour tortillas
PANTRY

Chicken broth made from bouillon (13 cups total needed)

Minced garlic

Cornstarch

Garlic salt

Dried parsley (5 teaspoons needed)

Paprika

Butter flavored cooking spray
*************************************

Homemade Seasoned Crackers

(This is recommended with the Creamy Chicken Noodle Soup)

These were a huge hit with the children! They even made more independently later in the week for snacks, because they liked them so much!

Ingredients

4 fat-free flour tortillas
1 ½ teaspoon garlic salt
5 teaspoons dried parsley
1 teaspoon paprika

Instructions

Place oven rack in middle of oven. Pre-heat oven to 450 degrees.
Cut 4 fat-free flour tortillas into 8 pie shaped wedges. Arrange wedges in single layer on 2 baking sheets.
Spray wedges with butter flavored cooking spray on both sides of wedges.
Sprinkle 1 ½ teaspoons garlic salt, 5 teaspoons dried parsley and 1 teaspoon paprika evenly over wedges.
Place in oven and bake for
Place the seasoned tortillas in the oven. Bake until crispy, 3-4 minutes.

Yield: 16 (2 crackers) servings

Calories per serving: 31 (0% fat); Total fat: 0 g; Cholesterol: 0 mg; Carbohydrate: 6 g; Dietary Fiber: 1 g; Protein: 1 g; Sodium: 168 mg

Diabetic Exchanges: 1/2 starch

Supplies List for cracker only
Oven

2 Baking sheets

Timer

Grocery List for crackers only

PACKAGED

4 fat-free flour tortillas

PANTRY

Garlic salt

Dried parsley (5 teaspoons needed)

Paprika

Butter flavored cooking spray

Ravioli and Meatball Soup

2009-10-10T11:37:00.004-04:00

Yet another example of the fact that almost anything can be made into soup - this Ravioli and Meatball Soup is quick to get together and my kids ate it until the bottom of the pot was nearly dry. Top with grated Parmesan or Romano cheese for an extra flavor boost.

The best part of this is that you can go vegetarian very easily by using TVP meatballs and vegetable stock.

Ravioli and Meatball Soup
Prep Time: 10 minutes
Total Time: 35 minutes
Serves: 6-8

2 Tablespoons olive oil
1 small onion - chopped
2 small carrots - peeled and chopped
1 stalk celery - chopped
2 green onions - sliced green and white parts
8 cups chicken stock
1 pound pre-cooked meatballs
1 pound small cheese-filled ravioli

1. Heat oil in a medium soup pot over med-high heat.
2. Cook and stir vegetables until fragrant and translucent.
3. Add stock and bring to a boil.
4. Add ravioli and meatballs - bring back to a boil, reduce heat and simmer for 15-20 minutes until meatballs and ravioli are heated through and vegetables are tender.

Pasta e Fagioli

2009-09-27T21:39:00.004-04:00

Translated as 'pasta with beans' and known as 'Pasta Fazool' in Philly, this soup that has so many variations I can't count them. Everyone has a family favorite recipe and each one is the 'right' one. This is the way I like it - sometimes with red kidney beans and larger chunks of tomato - but always with lots of garlic.

Pasta e Fagioli
Serves 8

4 Tablespoons olive oil
1 small yellow onion - chopped
2 stalks celery - chopped
2 medium carrots - peeled and chopped
6 cloves garlic - minced
8 cups chicken stock
1 bay leaf
1 handful freshly chopped parsley
4 cups cooked cannellini beans
1 cup crushed tomato
1 cup small pasta such as ditalini, small elbows or small shells
1/2 cup freshly grated Parmesan cheese plus more for serving

1. Heat oil in a large soup pot over medium-high heat. Add onion, celery, carrot and garlic and turn the heat low. Stir and cook until softened - take your time with this step, it will add a lot of flavor. Keep the heat low - it takes about 10 minutes or so.

2. Add stock, parsley and bay leaf and bring to a boil - reduce heat and simmer for 20 minutes, or until veggies are tender.

3. Bring to a boil again and add beans, tomato and pasta. Reduce heat once more and cook until pasta is done - about 20 minutes longer.

4. Take off heat and add Parmesan. Stir well and serve with more Parmesan for the top.

Green Chili with Chicken

2009-09-26T10:49:00.002-04:00

Chili is one of my favorite meals; warm, comforting and very filling. There are also so many different versions to choose from that chili once a week would be very doable without repeats.

This one is my own take on green chili. Although I chose to use a green salsa, you can easily use 5 small tomatillos - seeded and diced - and a jalapeno pepper - seeded and minced - to substitute for the bottled sauce. This is pretty high on the heat scale, as well, but the sour cream and cheese help to tame the spice a bit.

Green Chili with Chicken
Serves 8

2 Tablespoons neutral oil - such as vegetable
2 pounds boneless, skinless chicken breast - cut into large chunks
1 medium white or yellow onion - diced
1 green bell pepper - seeded and diced
1 bunch green onions - sliced - green and white parts
4 cloves garlic - minced
2 large stalks celery - diced
4 cups chicken or vegetable stock
1 (16 ounce) jar salsa verde
1 small can diced green chiles
2 cans (or 3 cups) cannelini beans - drained
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
salt to taste

1. Heat oil in a large soup pot and cook onion, green bell pepper, green onion, celery and garlic until fragrant and starting to soften.
2. Add chicken and cook until no longer pink.
3. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook for 30 minutes or until vegetables are soft and chili is thickened.
4. Remove bay leaf, adjust seasoning and serve with sour cream and shredded cheese.

The Soup

2009-09-24T00:01:00.001-04:00

The soup I'm going to be sharing with you today is not just any soup. The recipe comes from my friend, Danny, the man to whom this marvelous concoction owes its existence to.

I made up a half batch of it today (and you'll see why I only made half) and the whole time I was putting it together I kept thinking that it seemed familiar, and it does. Back in the late 80's to early 90's (that's 1900's, kids) there was a soup that everyone in the world who was trying to lose weight made. It started with tomato juice and built up with veggies until it was a seething mass of who-knows-what. It wasn't bad overall, but it lacked any real flavor that would keep a person wanting more. It was rather bland, as soups go, and for all that was dumped into the pot, it really should have had more 'oomph' to it.

Enter Danny. I'll let you get the story in his own words in a moment, but - in a nutshell - he took a similar soup and morphed it into a very fusion-flavored thing that actually leaves you feeling full for longer than the requisite 30 minutes that other 'diet' soups give you.

This soup is a thing of legend among Dan's friends and acquaintances, and having not been shared until now, has been carefully guarded by Danny himself and I have been lucky enough to have him share it with me and then allow me to pass it on. I know there are people out there who have been waiting for this.

Without further ado - here's the scoop:

The story is that many years ago, my doctor put me on a very low sodium diet and, with my background as a sous in Philly, it got me back into cooking by necessity. I went back to complimenting flavors between acidic and sweet, savory and tart, etc.. Given that I needed something to fill me up, but not high-calorie, I started with a vibe of a "Hobo Stew," but without the meat. My brother had something similar in his fitness diet that seemed like a good idea, but I knew that I could blend some flavors in ways that would provide more flavor and health benefits. The idea was to take a big pot of water and start tossing fresh vegetables into it and see what happens. Personally, I use low sodium V8 and I like to toss in a few gulf shrimp at the end with a pinch of mozzarella cheese when serving, but it's great over rice, noodles or just plain, too.

Over the years, I found myself tweaking this without ever writing down what I'd done, but my doctor (who LOVES this soup, by the way) suggested that I offer the recipe to other patients online. The mix of sweetness, citrus, spicy, savory, and the ability to be seasonal made it right for anything from gumbos to curries to vegetable soup with barley so I began to cook it for friends as well. Once that happened, people began to demand the recipe and, given that I wanted to share it through someone I know and trust, I found my way to you.

I'm told that it needs to be shared and that's the nature of a good soup, I think. This, like so many soups, is one of those that gets better on the second and third days. My friends continue to say that my soup rocked their worlds and/or changed their lives (especially if they are patients of some specific care who all seem to be able to eat this with little modification), I'm very proud of this particular recipe. It is energizing, both filling and light at the same time, plus good for you. A cup in the afternoon, late at night, or as a meal in-and-of-itself. To me, it's just my soup.

Thanks mucho!!

d

No, Dan - Thank YOU!

Here's the soup...

Daniel East's Rock Your World Veggie Chowder
Most people THINK they may not like this...until they taste it. Don't look, just cook!

INGREDIENTS:

1 Lg bottle V8 juice (low sodium or regular ok)
2 cups water
4 med tomatoes diced
2 cups sliced oyster mushrooms
2 cups sliced shitake mushrooms
2 cups sliced portabella mushrooms
2 cups sliced button mushrooms
2 cups chopped or sliced fresh carrots
2 cup chopped broccoli
2 cup chopped cauliflower
1 cup chopped shallots
1/4 cup chopped fresh garlic
2 small cans black beans – drained (not black bean soup - if you have time to soak dried ones,
even better)
1/2 cup of finely grated fresh ginger
3 tbsp balsamic vinegar
3 tbsp fresh squeezed orange juice
3 tbsp Liquid Summer Hot Sauce - http://www.sauceboss.com
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 tbsp ground turmeric
1 tbsp ground black pepper
1/2 tsp ground cumin
1 tsp sugar or 1 pk Splenda®
NOTE: if you must add salt, use sea salt or kosher salt to taste.

WHAT TO DO:

• Using a 8 qt or larger pot, pour in the V8 & water with heat on HIGH.
• Add all veggies (except ginger) and bring to a rolling boil.
• Stirring often, continue boiling until foam begins to appear.
• Add the OJ, vinegar & black beans.
• Once mushrooms have reduced, add all remaining ingredients & continue boiling/stirring for 1 hr until veggies are tender.
• Reduce to a simmer and cover. Once it thickens (approx. 1 hr.), check seasoning for taste.
• Continue stirring and serve while hot.

NOTE: DO NOT add too much pepper as it expands when heated and may get fairly spicey!
ALSO: Each time you heat and reheat, the mixture thickens and continues to break down.
ADD ONS: Great over brown rice or with a little shredded cheddar, shrimp and/or meat, etc.

Copyright ©2003-2009 Daniel M. East. All rights reserved. http://www.danieleast.net

*This is being posted simultaneously at Cooking with Anne today.

Book Review: Love Soup

2009-09-21T00:00:00.001-04:00

When I started this blog a year ago, my reasons then were the same as they are today; soup is frugal, soup is simple and soup is loved. Anna Thomas has made her own very similar feelings known in her newest cookbook, Love Soup, 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure.

Vegetarian and omnivore alike will find recipes to treasure in this book, along with tips on cooking and serving soup. I love the reasons behind the start of soup-making in Anna Thomases life, beginning with a very small temporary kitchen and ending with a renewed love for soup and renewed bonds with friends around the soup table.

Please don't let the fact that these are vegetarian recipe dissuade you from looking at this book. The soups are all complex enough in flavor to stand on their own and lest you think not, there is a whole section titled 'From Soup to Meal' that will take any one of those delicious soups to a glorious and full repast for even the heartiest of appetites.

I chose the 'Green Soup' for two reasons; first is the fact that Anna Thomas wrote often of it in the beginning of the book and with such a fondness that I found myself wanting a bowl right then. The second reason is that it's the mother of several other soups, each one as delicious as the first.

I also picked her Black Bean Quesadillas because I thought they would go wonderfully with that particular soup, and I was right. What a wonderful meal!

Here are the recipes for both, reprinted with permission courtesy of Anna Thomas, Love Soup: 160 All-New Vegetarian Recipes from the Author of The
Vegetarian Epicure, and W. W. Norton & Company.

Green Soup
The Original

This is one of the first green soups I made, and the template for many that followed: loads of greens, some caramelized onion, a potato, and a bit of lemon juice and cayenne to spark the flavors. There are many wonderful soups, but when I’m eating this one I can’t think of one I like better.

Serves 4–6 This soup can easily be doubled—and should be!

1 bunch chard or spinach, (8 oz.; 225 g)
1 bunch kale, (8 oz.; 225 g)
4–5 green onions, sliced, white and green parts
½ cup (25 g) loosely packed cilantro
1 tsp. sea salt, plus more to taste
1 medium Yukon Gold potato (5 oz.; 140 g)
1 medium yellow onion (225 g)
1 ½ Tbs. (22 ml) olive oil
Marsala or dry sherry (optional)
1–2 cloves garlic, finely chopped

Wash the greens thoroughly, trim off their stems, and slice the leaves. Combine the chard or spinach, kale, green onions, and cilantro in a large soup pot with 3 cups (750 ml) water and a teaspoon of salt. Peel the potato, or just scrub it well if you prefer, cut it into small pieces, and add it to the pot. Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over a medium flame until it is golden brown and soft. This will take up to half an hour. Don’t hurry; give it a stir once in a while, and let the slow cooking develop the onion’s sweetness. If you like, you can deglaze the pan at the end with a bit of Marsala or sherry—not required, but a nice touch.
Add the caramelized onion to the soup. Put the remaining 1/2 tablespoon oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great. Add the garlic to the pot and simmer the soup for 10 minutes more.
Add enough of the broth to make the soup a soup—it should pour easily from a ladle—and puree it in the blender, in batches, or use an immersion blender. Don’t overprocess; potatoes can turn gummy if you work them too much.

Return the soup to the pot, bring it back to a simmer, and taste. Add a pinch more salt if needed, grind in a little black pepper, and add a pinch of cayenne and a tablespoon of lemon juice. Stir well and taste again. Now use your taste buds—correct the seasoning to your taste with a drop more lemon juice or another pinch of salt, and then serve big steaming bowls of green soup.

I always finish this soup with my all-time favorite garnish, a thin drizzle of fruity olive oil. This garnish is not a decoration, it is an essential part of the soup. The taste of the fresh, unheated oil is entirely different from the taste of cooked oil, and I deliberately use a modest amount of oil for sautéing so that I can add some fresh oil at the end.

Other garnishes can be added. Crumbled white cheese is a natural; I like Cotija, a dry Mexican white cheese, or feta. Croutons are great, especially if they’re made from rye or pumpernickel bread. Garlic croutons are the bomb, as my kids used to say.

Another way . . .

Rice instead of potato: I often eliminate the potato and instead add 3 tablespoons of Arborio rice to the greens when I cook them. That little bit of rice distributes its starch into the water and purees beautifully. No fear of overblending with rice, so you can have a soup of truly velvety texture.

Black Bean Quesadillas
Serves 6

Quesadillas are the food my kids lived on through most of grade school, the one thing they were always willing to eat. It is the easy, infinitely adaptable tortilla version of the grilled cheese sandwich. The most basic quesadilla is a flour tortilla folded over some melted cheese and toasted lightly on both sides. From there, the variations are endless.

This quesadilla is the basic version with delicious refried black beans added, along with a little salsa, the most frequent addition to any quesadilla.

For the refried beans:

2 cups (400 g) cooked black beans
1 medium yellow onion (250 g)
2 Tbs. (30 ml) olive oil
sea salt
2 cloves garlic, minced
½ cup (25 g) chopped cilantro
½ tsp. cumin seeds, toasted and ground
¼ tsp. spicy smoked paprika
2–3 Tbs. (30–45 ml) Table Salsa (p. 442) or Simple Chipotle Sauce (p. 439) (optional)

For the quesadillas:

6 whole-wheat tortillas (180 g)
6 oz. (180 g) grated jack cheese or crumbled queso fresco
Simple Chipotle Sauce or other salsa

To make the refried beans, it is ideal to start with black beans you have cooked yourself—they taste much better than canned beans and are no trouble to cook as long as you allow the time for them to simmer. But in a pinch you can use canned beans.
Finely chop the onion and sauté it in the olive oil with a pinch of salt, stirring over medium heat, for about 5 minutes. Add the minced garlic, lower the heat, and continue cooking, stirring occasionally, for another 8 to 10 minutes.

Add the cooked black beans with about 3/4 cup of their cooking liquid (if you are using canned beans, add some vegetable broth or water), the cilantro, cumin, and paprika. Cook the beans for 10 to 12 minutes, mashing them a little with a potato masher. They should have the consistency of a soft paste, with some of the beans smashed and others whole. Add salt to taste (this depends on how salty the beans are to start with) and, if you like, a few tablespoons of salsa.

To assemble your quesadillas, first lightly heat the tortillas on a griddle or in a pan to soften them. Spread about 2 heaping tablespoons of the beans over half of each tortilla and sprinkle an ounce of cheese over that. Spoon on as much salsa as you like.

Fold the tortilla over the filling and cook the quesadillas in batches in a hot pan or on a griddle, about 1 1/2 minutes on a side, or until they are nicely browned and hot through. A large pan should hold 2 or 3 quesadillas at a time, and if you cover the pan, the cheese will melt a little faster.

Serve the quesadillas hot, with additional salsa. Cut them into wedges if you like.

Love Soup is available today at the following online booksellers:

W.W. Norton & Company

Amazon.com

Barnes and Noble Booksellers

Spicy Lentil Stew

2009-08-04T13:33:00.005-04:00

Lentils are not one of those things that everyone likes. I would have to admit that my own feelings about lentils were formed by some not-so-tasty dishes I had early on in life. I distinctly recall thinking of lentils as the 'mud bean'.

Thankfully, I persevered, learned how to cook them properly, and came to love them.
Lentils don't benefit from overcooking and they are a legume that needs no soaking. On the contrary, if you soak them, you will certainly get mud for your efforts.

While there is meat in this, it's very easy to leave it out and retain the spice by adding cayenne pepper to taste. Substitute water or vegetable stock for the chicken, and you're good to go - vegetarian style.

Spicy Lentil Stew
Serves 6-8

2 Tablespoons olive oil
2 cloves garlic - minced
1 cup chopped red onion
1 cup chopped carrot
1 cup chopped green pepper
1/2 pound hot Italian sausage - sliced
1 smoked turkey bone
8 cups chicken stock
1 teaspoon dried thyme - crushed
1 bay leaf
1 lb lentils - picked through and rinsed once

1. Heat oil in a heavy soup pot over medium-high heat. Add onion, peppers, carrots and garlic and stir. Cook for 5 minutes.
2. Add sausage and cook just until no longer pink (or, in this case - red)
3. Add turkey bone, lentils, stock, thyme and bay leaf.
4. Simmer for 30 minutes, or until lentils are done.

Chili's Chicken Enchilada Soup

2009-07-20T18:34:00.004-04:00

Recently I reviewed America's Most Wanted Recipes at Cooking with Anne and one of the dishes we tested from it was this soup. Honestly, one look at the ingredients made me think there was no way I would like it. I didn't want to like it, but I did. I have to admit, this is one delicious soup. With the masa added to it, it really tastes like enchiladas.

I also have to admit, that regardless of how good it was, I must insist on my own chicken stock, fresh garlic, fresh tomatoes and real cheddar cheese rather than Velveeta going forward. I also much prefer homemade tortilla strips to crushed chips. The amount is rather large, as well and I didn't cut it in half to see how it would do, so I can't tell you what a smaller yield would taste like.

Chili's Chicken Enchilada Soup
Serves 16 to 20

1/2 cup vegetable oil
1/4 cup chicken bouillon powder
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water
2 cups canned crushed tomatoes
8 ounces Velveeta, cubed
3 pounds cooked chicken breast, shredded

Garnish
1 cup shredded Cheddar cheese
4 cups crushed tortilla chips
1 cup pico de gallo

1. Combine oil, chicken bouillon, onion, and spices in a large pot.
2. Saute until onions are soft and clear, about 5 minutes.
3. In a large mixing bowl, combine masa harina with 1 quart water. Stir until all lumps dissolve.
4. Add to sauteed onions and bring to a boil.
5. Once mixture starts to bubble, continue cooking for 2-3 minutes, stirring constantly.
6. Add remaining 3 quarts of water and crushed tomatoes. Let mixture return to a boil, stirring occasionally.
7. Add Velveeta and stir until it melts. Add chicken, heat and serve.
8. Top with garnishes.

Carrot and Zucchini Soup with Basil

2009-06-29T13:38:00.005-04:00

This is the simplest of soups to make. Start with fresh, organic carrots (when available) and zucchini; add a sweet onion and a bit of basil to create a soup delicious both hot and cold.

I had my pick of herbs for this, and although dill seems to be prevalent in carrot soup, I really love basil paired with carrots, so I added it here and it works beautifully. The zucchini adds some depth and creaminess without any dairy needing to be added and the Vidalia is the perfect sweet note.

Carrot and Zucchini Soup with Basil
Serves 4

1 Tablespoon neutral oil
1 cup diced Vidalia onion
2 cups peeled and diced carrots (about 4 large)
2 cups diced zucchini - remove seeds if they are large
4 cups chicken or vegetable stock
1 Tablespoon sweetener such as sugar, honey or agave syrup
1 teaspoon Kosher salt
2 teaspoons freshly chopped basil

1. In a large, heavy soup pot, saute onion in oil until translucent.
2. Add carrots, zucchini and stock.
3. Bring to a boil and reduce to a simmer. Simmer, uncovered, for 30 minutes, or until carrots are tender.
4. Strain solids from stock and puree in a blender, with basil and sweetener added, until very smooth.
5. Add puree back to stock and stir well. Strain with a fine sieve, salt to taste and serve hot or cold.

Collard Green Soup

2009-06-16T21:25:00.004-04:00

I think collard greens are the best green in the world and they make a lovely soup. With small white beans added, it's substantial enough as a full-meal soup along with a fresh loaf of bread. Leave out the meat and it will still stand on its own as a vegan soup.

Collard Green Soup
Serves 4-6

1 pound collard greens
smoked meat bones such as ham hock or turkey necks
8 cups stock - vegetable or chicken works well
2 cups cooked small white beans
2 cups cooked ham - diced
1 large bunch green onions - sliced thinly
1 clove garlic - minced
1 Tablespoon apple cider vinegar
1/2 teaspoon cayenne pepper
salt to taste

1. Clean collards by removing the heavy stem and center vein - chop small
2. Combine collards with stock and smoked bones. Bring to a boil and reduce to a simmer. Simmer for 45 minutes or until collards are tender.
3. Remove bones and add remaining ingredients. Simmer for an additional 20 minutes.

Beautiful Soup: Gazpacho

2009-06-12T18:39:00.005-04:00

Gazpacho is a soup that screams 'summer' like no other. Bright with flavor and cool to the palate, it pairs very well with sangria on a sultry summer evening. Alice B. Toklas refered to this as, 'Beautiful soup'. This version is adapted from the one we used regularly at the school's restaurant.

Feel free to spice it up with a jalapeno pepper or a dash of cayenne.

Gazpacho

Serves 8 as an appetizer or 4 for a light dinner

2 large very ripe tomatoes concassè (peeled, seeded and diced)

1/2 onion diced

1/2 large green pepper diced

1/2 large red pepper diced

1/2 large yellow pepper diced

1 cucumber peeled, seeded and diced

1 clove garlic minced

2 T red wine vinegar

1 T lemon juice

1 T lime juice

2 c tomato juice

2 c consomme or beef stock (cold any flavor of stock works)

Puree all together until smooth. Add garnish (below) and chill for several hours. Serve topped with fried croutons if desired.

Garnish

1 c tomato concasse (peeled, seeded, diced)

2 c peppers (green, red, yellow) diced

1 c peeled and seeded cucumber diced

1 c scallions sliced thin

1 T fresh dill minced

1 T fresh cilantro minced

Cathy's Shrimp, Corn and Tomato Stew with Cheese Crackers

2009-06-01T22:08:00.011-04:00

I found this recipe in a recent issue of Country Living and knew immediately I would love the finished product. I was so right; this stew is divine; rich, thick and perfectly summer. This is one of the recipes in the newly released Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald Link of Cochon and Paula Disbrowe. I haven't read it yet, but after this stew graced my dinner table, I can't wait to get my hands on it.

I thought the perfect accompaniment to this beautiful stew was these cheese 'cookies' from Costa Rica. My friend Steve (please see his beautiful work here: www.stevenlucasart.com) shared the recipe on he and his wife's return home from a vacation in Costa Rica where he had these. They are very similar to cheese crackers I make to serve with chicken stew, so I knew they would be just right with this. It needed translation, but Google Translate, Ben of What's Cooking? and Bren at Flanboyant Eats were more than happy to do that for me - Thanks, Steve, Ben and Bren!

The only thing I did differently here was to leave the vegetables a little larger than the recommended 'finely chopped'. Either way, this is fabulous.

Cathy's Shrimp, Corn and Tomato Stew
Makes 8 Servings

4 pounds medium (16-20 count) shrimp
1 cup (2 sticks) butter
3/4 cup all-purpose flour
2 medium onions, finely chopped
4 celery stalks, finely chopped
1 large green bell pepper, cored, seeded, and finely chopped
4 garlic cloves, minced
1 (28-ounce) can diced tomatoes
1 (14-ounce) can diced tomatoes
1 1/2 cups fresh or frozen corn kernels
5 cups shrimp stock or chicken broth
2 tablespoons salt
2 bay leaves
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 bunch Italian parsley, finely chopped
1 bunch scallions (white and green parts), finely chopped

Melt the butter in a large, heavy-bottomed pot over medium heat. Whisk in the flour and cook, whisking almost constantly, just until the roux is a light peanut butter color and the aroma of the roux starts to fill the room, 5 to 10 minutes.

Add the onions, celery, bell pepper and garlic and cook, stirring constantly, for an additional 5 minutes. Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper, and paprika and bring to a boil. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.

Stir in the peeled shrimp, parsley, and scallions. Bring the stew back to a boil over high heat, then turn the heat to low and simmer for 20 minutes. Remove from the heat, allow stew to stand for 15 minutes to meld flavors, taste and adjust seasonings as desired, and serve.

I used cheddar cheese for the crackers and simply flattened them with my hand instead of using a fork. I also didn't get the 80-100 cookies that the original recipe says it should yield - I got about 50.

Original Cheese Cracker Recipe:

GALLETAS DE QUESO CON RICE KRISPIS

230 gramos (80z) mantequilla - 1/8 cta. pimienta - 1 cta. sal - 1cda, paprika
- 5 gotas tabasco - 2 tazas harina -230 gramos (8 oz) queso gouda rallado
- 2 tazas Rice Krispis sin azucar.

Cremar la mantequilla con pimienta, sal, paprika y tabasco. Luego agregar queso, mezclar bien y agregar harina, , apartar de la batidora y agregar el Rice Krispis. batir para mezclarlo. Apretar la masa con la mano. Hacer bolitas del tamafio de una mora. Poner en cazolejas engrasadas, presionando con un tenedor cada una. Hornear a 350 degrees(F) por 11 o 12 minutos. Enfriar bien para envasar. Pueden prepararse con various dias de anticipacion para bocas. (80-100 unidades).

Translation:

Cheese Biscuits with Rice Krispies

8 oz. butter
1/8 tsp. black pepper
1 tsp. salt
1 tbsp. paprika
5 drops of Tabasco sauce
2 cups flour
8 0z. grated Gouda cheese
2 cups Rice Krispies without sugar

Cream butter with salt, pepper, paprika and Tabasco. Add cheese, blend well while adding flour. Add the Rice Krispies and knead mixture with hands. Make balls the size of a blackberry. Grease your baking sheet and place balls on them, giving them enough room to separate. Using fork, press each ball down. Bake on 350 (f) for 11-12 minutes. Refrigerate. You can make these a few days in advance.

Asian Chicken Noodle Soup

2009-03-30T18:44:00.005-04:00

Reminiscent of pho, I find this soup just as satisfying with far less work. There are versions all over the 'net and in countless cookbooks. I like my own version, packed with bok choy, sno peas and rice noodles.

Asian Chicken Noodle Soup
Serves 4

4 cups chicken broth or stock
1 clove garlic - minced
2 Tablespoons mirin
2 Tablespoons rice vinegar
4 Tablespoons soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon freshly grated ginger
1/2 cup fresh cilantro - chopped
4 large green onions - sliced thinly
12 ounces cooked chicken breast - diced
2 cups bok choy - chopped (I like more green than white)
4 ounces sno peas - each cut in half
8 ounces rice noodles - soaked for 15 minutes in cold water

1. In a large stock or soup pot add stock, garlic, mirin, rice vinegar, soy sauce, sesame oil and ginger. Bring to a boil and reduce to a simmer.
2. Add remaining ingredients and continue simmering until bok choy is just tender - about 15 minutes (I like mine to have a little bite left to it).

Ravioli, Spinach and Pesto Cream Soup

2009-03-20T13:29:00.005-04:00

What to do with leftover pesto and heavy cream? Combine it and do something delicious with it! That's what the impetus for this soup was. Gotta love leftover moments.

Ravioli, Spinach and Pesto Cream Soup
Serves 4

4 cups chicken stock
2 cups frozen ravioli
10 oz. frozen chopped spinach
1/2 cup prepared pesto
1/2 cup heavy cream
1 tsp Mrs. Dash Garlic & Herb or 1 clove minced garlic

1. Heat stock to a rolling boil and drop in ravioli.
2. Reduce heat to a simmer and add spinach and Mrs. Dash.
3. Cook for 15 minutes until ravioli are heated through.
4. Combine pesto and cream in a jar and shake well.
5. Remove soup pot from heat and stir in pesto cream.
6. Serve immediately.

Soupe Au Pistou

2009-03-05T13:40:00.006-05:00

Soupe au pistou is a classic Provencal soup made with Provence's version of pesto; pistou. Rather than pine nuts and Parmesan, pistou is made with basil, garlic, olive oil and often times tomato. If you want authentic pistou you must grind the ingredients by hand with a mortar and pestle; hence the name pistou - which means 'pounded'. The soup itself is white bean and vegetable, most commonly made with zucchini, but sometimes with a dark leafy vegetable such as kale.

There are many variations on this soup, but this is the one I made today.

Soupe au Pistou
Serves 8

1 Tablespoon minced shallot
1 clove garlic - minced
1 cup onion - diced
1/2 cup celery - diced
1/2 cup carrot - diced
2 quarts water or stock of your choice
2 medium red potatoes - peeled and diced
4 cups cooked white beans - preferrably small navy beans
2 cups fresh green beans - cut in 1-inch lengths
3 plum tomaotes - peeled, seeded and diced
2 cups zucchini - diced
1 cup small pasta such as small shells
1 teaspoon salt
1 bay leaf
1 teaspoon dry thyme
1 cup grated cheese such as Gouda or Parmesan

Pistou:

4 cups basil leaves
2 cloves garlic
1 teaspoon salt
1/4 cup peeled, seeded and diced tomato
1/4 cup olive oil

1. In a large heavy soup pot saute garlic and shallots in olive oil briefly.
2. Add onion, carrots and celery. Cook for several minutes until onions are translucent.
3. Add water and potatoes, bring to a boil and reduce heat to a simmer. Cook until vegetables are tender - about 20 minutes.
4. Add remaining ingredients except cheese. Simmer for 20 minutes or until pasta is tender. Keep warm.
5. To make pistou, combine basil, salt, olive oil, tomato and garlic in a blender. Puree until smooth.
6. Add 1/3 cup of pistou to soup along with grated cheese. Stir well to combine.
7. Ladle soup into bowls and serve with remaining pistou and goat cheese topped rounds of French baguette.

Rich Meatball Stew

2009-03-04T10:22:00.002-05:00

Stew is a favorite around here when the weather turns cooler and meatballs are a constant favorite, so this stew is well received. Any red wine can be used, but try not to get the store-bought 'cooking wine'. It's full of sodium and lacks the body of a good wine. Buy something you like to drink because this only uses a cup of wine and you'll want to put the rest to good use.

Rich Meatball Stew
Serves 6-8

2 lbs meatballs 2" in diameter each
2 lbs red potatoes, unpeeled and cut into quarters
1 lb baby carrots, peeled
1 medium onion, cut into large chunks
1 teaspoon salt
1/2 teaspoon freshly ground pepper (I like a large grind)
2 cloves garlic - minced (if not already in the meatballs)
5 cups beef stock or broth
1 cup red wine
1 bay leaf
several sprigs of fresh thyme
flour and water to thicken, if necessary

Brown meatballs and drain well. Add remaining ingredients except flour and water and bring to a boil. Lower to a simmer and cover. Cook until vegetables are tender and meatballs are done, about 45 minutes to an hour. Remove bay leaf and thyme and thicken liquid with flour and water if needed.

This was first posted at Cooking with Anne on September 25, 2008

Anne's Chicken Gumbo

2009-02-20T13:04:00.005-05:00

This is the gumbo I've been making for over 15 years. It was something my dad liked and everyone who has had it raves about it. I'm not sure how it would stand up in NOLA, but up here in the northeast it's pretty good chow. This one has an addition of hot sausage to it, add that in to the beginning vegetables and it will work well.

Anne's Chicken Gumbo

1/2 cup butter or oil
1/2 cup flour
1 large onion - medium dice
4 stalks celery - medium dice
2 large green peppers - medium dice
1 red pepper - medium dice
1 yellow pepper - medium dice
8 cups chicken stock
1 cup tomato puree
4 tomatoes concasse (peeled seeded diced)
2c. okra cut in 1" slices
1 pound boneless skinless chicken (breast or thigh) cooked and diced
2 cloves garlic - minced
1/2 Tablespoon dried basil
1/2 Tablespoon dried oregano
pinch Thyme
1 teaspoon cayenne pepper
1/2 Tablespoon filé powder (ground sassafras leaves)
1 Tablespoon dried parsley
1 bay leaf
cooked rice for serving

1. Heat butter or oil in a large pot - add flour and cook until mixture is the color of a copper penny - not a new penny - an old one - nice and dark.
2. Add onion, celery and peppers - cook for several minutes until they begin to 'weep'.
3. Add stock slowly while stirring and bring to a boil. Reduce heat and simmer until vegetables are tender - about 20 minutes.
4. Add all tomato products and simmer for another 10 minutes.
5. Add chicken, okra and all seasonings except filé powder.
6. Bring to a boil - reduce heat and simmer 15 min.
7. Turn heat off and add filé powder - stir well, remove bay leaf and serve.

For seafood gumbo:

Use 1/2 pound shrimp and 1/2 pound scallops in place of
chicken. Add during the last 15 minutes of cooking.
Use fish stock if available (otherwise chicken is fine) and replace parsley with chervil and add 2 teaspoons Old Bay Seasoning.

Originally posted at Cooking with Anne on September 15, 2005.

White Bean and Sausage Chili

2009-02-17T12:23:00.006-05:00

If you missed the Illick's Mill Winter Nook and Chili Cook-Off held at Bethlehem's Municipal Ice Rink, I'm really, really sorry. There were some awesome chilis there this year and although I wasn't in it to win (that honor rightfully went to The Tally Ho Tavern) I made a terrific chili anyhow and wanted to share the recipe here.

I have to share with you the fact that there were also three kick-butt bands there this year, too: Steve Brosky (still doin' his thing as great as ever after all these years), Eighteenth Hour (they started off the night and I didn't hear as much of them as I wanted as I was buried back in the chili-tasting room) and my favorite, the Paul Thiessen Band - man are those guys tight! Self-proclaimed 'Face-Melting Folk Music', they deliver just that and more. I missed my chance to pick up one of their cd's at the last Illick's Mill function so I laid in wait this time (and probably looked like that, too between trying to enjoy the band and watch the kids from the window as they ice skated) and got their 'Stop. Hear.' CD. Awesome and awesome - can't say more. All of this was broadcast LIVE by WMUH as well.

The whole event benefits the Illick's Mill Project, of which my daughter, Megan is a part.

On to chili - this isn't a very spicy one, it's more mellow and smoky, but so full of layered flavors that it's hard to stop at one bowl.

White Bean and Sausage Chili
Serves 8

2 slices bacon - diced
1 cup diced tavern ham
1 shallot - minced
1 white leek - sliced thinly
4 cloves garlic - minced
1 medium onion - diced
1 large green pepper - diced
1 pound bulk sausage
4 cups cooked white beans such as cannellini, northern or navy
4 cups chicken stock
1 teaspoon dried and crushed oregano
1 teaspoon cayenne pepper
Sliced and fried green onion (a.k.a. scallions/spring onion) and sour cream for garnish

1. Heat a heavy soup pot over medium heat. Add bacon and cook until crisp.
2. Add ham, reduce heat to low and cook for 5 minutes.
3. Add shallots, leeks, garlic, onion and pepper. Stir well and cook for 10 minutes.
4. Crumble sausage well and cook until no longer pink - stirring often to break up.
5. Add stock and beans and simmer for 45 minutes to an hour.
6. Stir in oregano and cayenne and simmer for another 10 minutes.
7. Serve with sour cream and fried green onion.

Roasted Red Pepper and Cheddar Soup

2009-01-31T13:22:00.005-05:00

This is the soup that I served at my Foodbuzz 24,24,24 dinner last week and everyone loved it. I didn't make enough for the help (my other kids and I) to have any and I was really sorry I hadn't.

Roasted Red Pepper and Cheddar Soup
Serves 8 as an appetizer or 4 for a meal

1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped fresh red pepper
1/4 cup flour
6 cups chicken stock
1/4 cup chopped roasted red pepper (a.k.a. pimento)
2 cups milk
2 cups shredded cheddar cheese
Extra roasted red pepper - diced fine - for garnish

1. Melt butter in a soup pot and add onion, celery and fresh red pepper. Saute for several minutes until onion and celery are translucent.
2. Add flour and stir until smooth. Add stock and 1/4 cup roasted red pepper.
3. Bring to a boil and reduce to a simmer. Simmer until vegetables are tender - about 20 minutes.
4. Strain soup with cheesecloth and return to pot.
5. Return soup to simmering and add milk and cheddar cheese.
6. Whisk until cheese is melted. Thicken if needed with a flour and water slurry.
7. Salt to taste and serve with chopped pimento on top.

Bean and Pepper Soup

2009-01-29T16:56:00.004-05:00

I have this thing for peppers and the more colorful they are, the better. I've combined 3 colors with white beans for a pretty and tasty bowl!

Bean and Pepper Soup
Serves 6-8

2 Tablespoons olive oil
1 medium onion - chopped
2 cloves garlic - minced
3 large peppers - one red, one yellow and one green - chopped
1 large carrot - peeled and diced
1 large tomato - seeded and diced
1 pound navy beans - cooked
1 bay leaf
1 teaspoon dry thyme
1 teaspoon dry oregano
8 cups chicken or vegetable stock
salt and pepper to taste

1. Heat oil in a large heavy soup pot. Add onion, garlic and peppers. Saute until softened.
2. Add remaining ingredients and simmer for 30 minutes until flavors blend. Remove bay leaf before serving.

Vietnamese Pho

2009-01-15T09:06:00.003-05:00

What in the world is Pho (properly pronounced, 'fuh')? According to everyone who has ever had it, it's near Heaven on Earth. Pho is Vietnamese noodle soup, commonly eaten for breakfast but equally good at any moment of the day.

Pho is one of those dishes that spurs on much discussion, from how long to cook the broth to exactly which garnishes are best and whether or not chicken Pho counts as 'real Pho'.

Never mind all that - the answers to everything you'd like to know about Pho are at Andrea Nguyen's website. Andrea Nguyen is the author of Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors and keeper of Viet World Kitchen. For Pho, there are three separate posts; the history and evolution, the secrets and techniques and the beef Pho recipe. I highly suggest reading all three, in the order given, before you undertake the making of Pho.

I'll let you get the recipe there and I'll simply tell you what I did that may or may not be different from the recipe that Ms. Nguyen offers.

1. For beef bones, I purchased cows feet. They are full of marrow, fat and flavor and the stock I got from them was perfect.

2. I didn't only char the onions and ginger, I also charred the bones. It may be habit from my own beef stock making, but I think the char on the bones adds to the overall flavor.

3. The rice noodles I used were labeled as 'Pad Thai' - which you can certainly use them for, but don't be fooled by the name, they're the same rice noodles used for many, many dishes.

4. There are no peppers in my photo, that's simply because the kids aren't big on the heat factor and that was one of their bowls.

5. Ms. Nguyen is RIGHT about the 3-hour simmer for the stock. The only reason it seems as if simmering longer is more flavorful is that there is evaporation and consequent concentration of the stock. If the full amount of liquid were to remain, you'd see that 3 hours is sufficient to extract the necessary flavors for this.

Idiot Proof Parsnip Soup

2009-01-13T21:48:00.002-05:00

Here is Writing Hannah with Idiot Proof Parsnip Soup:

Check out Writing Hannah on You Tube or at her blog My Mess of Motley Musings.

Potato and Ham Chowder

2009-01-07T10:42:00.003-05:00

This was thrown together for lunch yesterday in a mere 30 minutes. I had several leftovers which made it all run smoother, but I'll try to lay it out here so you can follow it for yourself. I've listed which components were leftovers.

Potato and Ham Chowder
Serves 6 - 8

1/4 cup bacon grease (leftover - I keep this is the freezer for moments like this)
1 small onion - diced
2 cloves garlic - minced
2 cups turkey ham - diced (leftover)
3 cups diced cooked potato (leftover)
2 cups mashed potatoes (leftover)
8 cups chicken stock
1 cup heavy cream

1. Heat bacon grease in a large stock pot and add onion. Cook until onion is translucent.
2. Add ham and cook until well heated through.
3. Add garlic and chicken stock. Simmer for several minutes.
4. Add both potatoes and stir well. Simmer for several minutes, stirring frequently.
5. Add cream, stir well and heat through.

You really shouldn't need salt in this with the bacon grease and ham added, salt if you'd like, though.

Chicken Florentine Soup

2009-01-05T09:20:00.003-05:00

I really enjoy Chicken Florentine (anything Florentine for that matter!) so deconstructing it for soup seemed like a good idea. It was! Don't leave out the shallots or garlic or the flavor won't be the same. Shallots are like a perfect blend of garlic and onion or leek and add a depth you don't get from just garlic. Even equal parts garlic and onion wouldn't be the same, so please try to find them for this.

Chicken Florentine Soup
Serves 4

1 pound boneless skinless chicken breasts cut into cubes
Salt and freshly ground black pepper to taste
All-purpose flour for coating
2 Tablespoons olive oil
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 cup dry white wine
4 cups chicken stock
1 cup heavy whipping cream
1 6-ounce package baby spinach - chopped

1. Sprinkle the chicken with salt and pepper and toss with flour to coat each piece.
2. Heat the olive oil in a heavy soup pot. Add shallots and garlic and cook briefly.
3. Add chicken and cook until browned.
4. Remove chicken with a slotted spoon and set aside.
5. Pour the wine into the pot and stir and cook, breaking up any browned bits on the bottom of the pot.
6. Add chicken stock, spinach and chicken.
7. Bring to a boil and reduce heat. Simmer for 15 minutes.
8. At this point you can thicken the soup with a flour and water slurry. Once thickened, add cream, and simmer for another 10 minutes before serving.

Guest Post: Caramelised Root Vegetable Soup

2008-12-29T10:08:00.004-05:00

Annie bumped her head and decided that it was a good idea for me to write a guest post for her, how daft! Keeping it as seasonal as I can,I am writing up the recipe that I used for my Christmas day soup.

Sorry but the measurements are not in American, Annie will have to translate....

Caramelised Root Vegetable Soup
Serves 4 (ish) Cooking time : 40 minutes ish.

1 medium potato, diced. optional
2 sweet potatoes (or 1 turnip and 1 swede), diced.
2 medium carrots, diced.
1 medium red onion (or 1 leek), sliced.
1 parsnip, diced.
2 sticks of celery, diced. optional
426ml (3/4 pint) vegetable stock.
25 g (1 oz) butter.
1 tablespoon honey.
salt and freshly ground black pepper (or cupboard stuff).
1 teaspoon ground Chilli (or 1/2 fresh red chilli) optional.
1 teaspoon ground Cumin optional.

Add a little oil to pan so vegetables don't stick, then add all celery, parsnip and onion. Followed by half the carrot and sweet potato. If using potato, just add half of it at this stage. If using swede, just add half the swede at this stage. If using turnip, add all of it at this stage. If using Leek, add all of it at this stage.

After sweating the vegetables for a few minutes add the vegetable stock, bring to the boil and simmer for 20 minutes.

Blend until smooth and keep to one side.

Melt the butter in a pan, add the remaining sweet potato and carrot. If using swede, add the rest here. Same goes for potato.

Gently cook until lightly browned.

Add the honey and allow to caramelise on a medium heat for 7 minutes.

Add to the blended soup and season with salt and pepper (optional cumin and chilli).

Stir well and serve.

Optionally you can blend it further at this stage, if you prefer a smoother soup.

For extra naughtiness, I add cream at this stage, if your in the UK use about half a carton of elmlea single cream.

Eat it.

Oh just in case you dont know this is a Swede

This has caused confusion before, read here This is a bloody swede.

Christmas Soups

2008-12-23T23:30:00.005-05:00

Each and every year after I was married my mother, Carolyn Knowles, would invite my brothers and I back home for a Christmas party. There were three of us in Pennsylvania for a short period of time and we would get together with our mom and step-father and his family for an afternoon meal.

Without fail, my mother would make two soups to start off the dining. My brothers would sneak off to the kitchen to try and get a bowl of soup before anyone else, and they most often succeeded. No matter, mom made enormous batches of food, as if she were feeding the Army single-handed, and so there was always more than enough to go around.

This first soup was known simply as "Fish Chowder" in my family because my mother wasn't able to afford the lobster for it - nor can I. I've never known it any other way than made with surimi, so I don't know that the flavor would be as memory-evoking made in any other fashion.

It seems rather heavy on the butter and flour roux, especially for a mere 8 cups of milk (half a gallon), but lesser quantities have yielded a thinner chowder, so I just do what mom says - this time, at least.

This was first posted to the internet by my sister-in-law, Krista at her blog, In the Kitchen with Krista.

Lobster Bisque

2 sticks plus 2 Tbs. butter, divided
1/2 cup onion, chopped
1 cup celery, sliced thin
1 cup carrots, small dice
1/2 cup green and red pepper, small dice
1 cup flour
1/2 gallon milk
1 to 1 1/2 lb. fish flakes (surimi) or lobster
salt and pepper to taste

1. Melt 2 Tbs. butter in a saute pan. Saute vegetables until well softened and set aside.
2. In large stockpot, melt the 2 sticks of butter and add the flour. Whisk together (making a roux). Once smooth, mix for a minute or two to bring out the nuttiness of the flour.
3. Pour in the milk and continue whisking. Cook until thick (coats the back of a spoon).
4. Stir in the sauteed vegetables. Add the fish flakes. Stir to combine and cook over a very low flame for about an hour to allow the flavors to blend very well.

This second soup is a cheese soup that is unlike any other I've ever had. While everyone else was at the fish chowder pot, I was off at the cheese soup one.

Cheese Soup

1/2 cup butter + 2 tablespoons - divided
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced red and green pepper
1/2 cup flour
1/2 gallon milk
4 cups shredded Cheddar cheese

1. Melt 2 tablespoons butter in a heavy soup pot. Add vegetables and cook over low heat until softened.
2. Add remaining butter and flour. Stir until smooth.
3. Add milk in a thin stream, whisking the entire time.
4. When soup begins to thicken, add cheese and stir until melted.
5. Cook over very low heat for 15 - 20 minutes.

Philly Cheesesteak Soup

2008-12-18T20:08:00.005-05:00

A few weeks ago I posted a recipe on Cooking with Anne for Philly Steve'steak, a friend's recipe for really awesome cheesesteaks. Ever since then I've been wanting to turn cheesesteaks into soup.

I made this on Sunday when my brother Mike and his girlfriend Betty were here. They thought it was great, and so did I! The photo is not all too terrific, I have a gas oven and the broiler is too small for soup bowls, so the croutons had to be made separately from the soup. This particular crouton got a little too done - but it was just as delicious as the rest.

This is similar to French Onion Soup - but I stopped short of it because that particular soup is so delicious in its own right that I want to post about it as well someday soon; besides, I have a story to go with it!

Philly Cheesesteak Soup
Serves 4

2 Tablespoons olive oil
1 large sweet onion, sliced thinly
1 large green pepper, slide thinly
4 cups beef stock or broth
1 teaspoon freshly ground black pepper
1 clove garlic - minced
1 teaspoon tomato paste
1 pound sandwich steaks - sliced into thin strips (NOT the pressed fake meat type)
4 thick slices Italian or French bread
4 ounces each shredded provolone and muenster cheeses

1. Saute onion and pepper in olive oil until onions begin to caramelize.
2. Add sandwich steak strips and cook until no longer pink and beginning to brown.
3. Stir in garlic, tomato paste, pepper and stock. Simmer until heated through.
4. Salt to taste.
5. Toast bread slices in the oven until lightly browned.
6. Ladle soup into bowls and top with crouton and cheese - place under broiler and heat until cheese is melted.

Fennel and Chicken Soup

2008-12-15T14:08:00.003-05:00

I love this soup for its simplicity. Once this was done, I knew I'd come up with yet another soup that would be on the top of my favorites list. There are so few ingredients, and yet the flavors blend together so well that nobody will know that it didn't take hours to achieve it.

Fennel and Chicken Soup
Serves 2 as a main course or 4 as an appetizer

1 large bulb fennel - without leaves or stems
4 cups chicken stock
1 cup cooked chicken breast - diced small
1/2 cup heavy cream
salt and pepper to taste

1. Cut fennel in quarters - lengthwise - and remove hard core.
2. Slice fennel into thin strips.
3. Bring stock to a simmer and add fennel. Cook until fennel is tender - 15 to 20 minutes.
4. Add chicken and cream - simmer for 5 minutes.
5. Thicken with beurre manier*. Simmer for several minutes to cook out any flour taste before serving.

*Note- Beurre Manier is French for "kneaded butter". It consists of equal parts four to butter. Combine flour and butter and knead until well combined. Add a small amount at a time to a simmering liquid and whisk until smooth. Add more as needed.

Green Soup

2008-12-13T22:54:00.004-05:00

This soup comes from my friend Kate. They call it Green Soup because of the pretty green color it takes on the day after it's made. It's a Mulligatawny of sorts - without the lentils - and I think this version is absolutely perfect. My kids thought so, too. I can tell you this; if you have a cold right now, this would certainly kick it right out of you, in the most delicious way. It was so fast, too that I'll be making often here.

Green Soup

4 bouillon cubes
1 medium onion, diced
2 Tbsp butter
4 cups cooked, shredded chicken (2-3 breasts)
2 cups apples, peeled & chopped
2 cups carrots, diced
2 cups celery, chopped
2 Tbsp parsley
1 tsp curry
1 tsp cloves
1/2 tsp pepper
1/2 tsp salt
1/2 cup flour
10 cups water

Boil chicken in water until cooked through. Drain water, then shred chicken.

Cook onion in butter until soft. Add chicken, apples, carrots, celery, flour & spices. Slowly add water & bouillon cubes. Stir well. Simmer 30 minutes, minimum, before serving.

This was first posted at Cooking with Anne on May 8, 2008.

Black Bean and Salsa Soup

2008-12-05T11:32:00.005-05:00

This is just the first of many soup recipes I have that use black beans. I love black beans in soup and this particular recipe is super quick and easy making it perfect for this ultra-busy time of year.

The salsa adds tomato, onion and pepper to this all at once so there's no chopping or dicing at all. This can also go vegan easily - just leave the garnish off of the top and use vegetable stock as a base.

Black Bean and Salsa Soup
Serves 4-6

4 cups chicken or vegetable stock or broth
4 cups cooked black beans
1 to 2 cups prepared salsa - this depends on your tastes
1 clove garlic - minced
sour cream and shredded cheddar cheese

1. Toss everything into a pot and simmer until heated through.
2. Garnish with sour cream and cheese.

Chicken Soup

2008-12-02T09:20:00.004-05:00

The best part about this recipe is this-you can use almost any combination of the ingredients that you want and still get almost the same results. You can use dried or fresh herbs, dried or fresh onion, a whole roasting chicken or a whole frying chicken or even just parts as long as the bones are attached. You can add turnip in small amounts or even parsnips. Chicken soup is incredibly versatile and forgiving and almost everyone has their own favorite version.

I strain the veggies and leave them out altogether because I have several family members who won't eat the soup with the veggies in it.

Chicken Soup

1 whole chicken-2 to 3 lbs or more
1 large onion-cut in eighths
3 large carrots-cut in chunks
4 large celery stalks-cut in chunks
1 small bunch fresh parsley
1/2 teaspoon whole peppercorns
1 bay leaf
1 tsp dried thyme
5-6 whole garlic cloves-peeled
1 tsp dried dill
rice or noodles - uncooked
salt to taste

1. Place all in a large pot-add cold water to cover.
2. Bring to a boil and reduce to a simmer. Simmer for several hours until chicken is cooked through and vegetables are soft.
3. Strain all and chop veggies and chicken to add back to the broth in the pot.
4. Add noodles or rice and simmer until done.

Turkey Corn Chowder

2008-11-30T19:57:00.004-05:00

Leftovers... who doesn't have them from Thanksgiving? Our favorite for leftovers from T-Day is this soup but think leftovers before you go and look for or purchase the exact ingredients. I've made this with leftover gravy thinned out instead of stock; leftover corn; leftover potatoes both mashed and whole - whatever I had on hand. I also make it from fresh ingredients from time to time. It's hard to mess this one up - it's great no matter what!

Turkey Corn Chowder

4 slices bacon - diced
1/2 cup celery - small dice
1/2cup onion - small dice
8 cups stock - turkey or chicken
1 clove garlic
2 cups peeled and diced potato - cooked or uncooked
2 cups chopped cooked turkey
1 can creamed corn (or 2 cups)
1/2 can whole kernel corn (frozen or fresh as well)
1 bay leaf
1/2 teaspoon marjoram
1/2t. dill
to taste
roux~ 1/4c. flour 1/4c. oil

1. Saute bacon, celery, onion & garlic until translucent.
2. Add stock and potatoes - bring to a boil and reduce to a simmer until potatoes are tender.
3. Add corn, turkey, and seasonings. Simmer 20 min.
4. Add roux in a thin stream-whisking constantly.
5. Cook until thickened, remove bay leaf and serve.

First posted at Cooking with Anne - November 29, 2005

Split Pea and Sausage Soup

2008-11-25T00:00:00.001-05:00

I love split pea soup. It's basic, easy to make, thrifty and just plain good. I usually add ham to mine or at least a ham hock while it's cooking. This time I used up some bulk sausage I had and it was really a delicious move. I don't think pea soup is right without marjoram added to it, so I am generous when adding it.

Split Pea and Sausage Soup
Serves 6-8

2 tablespoons neutral oil - such as vegetable or canola
1 pound bulk country sausage
4 green onions - sliced (aka spring onions or scallions)
1 pound green split peas - rinsed and picked over
1 cup diced carrot
4 cups water
4 cups stock - chicken or vegetable is best
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon coarsely ground black pepper
salt to taste

1. In a heavy bottomed pot, heat oil and add sausage, breaking up as it cooks.
2. When sausage has cooked through add green onion and cook for several minutes or until fragrant.
3. Add remaining ingredients and cook until peas are soft, about 45 minutes.
4. Remove bay leaf before serving.

Guest Post: Quick and Easy Shoyu Ramen

2008-11-24T09:19:00.006-05:00

This recipe comes from my friend Cheryl. We both belong to an email list and there was a discussion recently about healthy vs. unhealthy ramen. Most people don't know that there is a healthy version, but Cheryl, being the wealth of information that she is, let us all know about the "good" kind. Here's a recipe from her that looks fantastic. You can find her at Hapamama's Weblog. Thanks for this, Cheryl!

For most Japanese-Americans and starving college students, instant ramen is something of a pantry staple. In Japan, the ramen you would find in a ramen restaurant is a very different dish than the “Oodles of Noodles” that we're familiar with here in North America. Here's a quick and easy version of the kind of ramen you would find in a ramen shop in Japan.

Quick and Easy Shoyu Ramen

Ingredients

15-18 oz Chuka Soba cooked to package directions (see notes for substitutions)
3 cloves garlic, minced
1 tbsp grated fresh ginger
7 cups chicken or vegetable broth
1 cup water
3 tbsp mirin (or 3 tbsp sake + 1 tbsp sugar see notes for substitution)
½ cup soy sauce (use a naturally brewed one, recommend Kikkoman or Yamasa)
½ cup chopped green onion
shredded nori (optional)

Directions

Put the water, chicken broth, soy sauce, garlic, mirin and ginger in a pot and bring it to a boil. Reduce the heat and let it simmer for about 15 minutes.

Put the cooked noodles into a bowl. Ladle the broth over the noodles to the desired amount. Top with chopped green onion and shredded nori if desired.

Notes:

If you can not find Chuka Soba, you could substitute the same amount of chow mein noodles (not the deep fried/crunchy ones) or thin spaghetti cooked slightly past the al dente stage.

Another substitute for mirin is sherry, or even just sugar

Italian Wedding Soup

2008-11-21T12:40:00.003-05:00

This soup is my favorite of all soups. I know I'm not alone in that, either. I'm not quite sure what it is about this soup that makes it so wonderful.

One of my husband's former co-workers is Italian and he told us about his family's traditional get-together to make Italian Wedding Soup. He said they would painstakingly make hundreds of tiny meatballs and that his grandmother would inspect them. If they weren't "as small as the tip of your pinky finger" grandma would make them start over.

I've come across so many recipes for this, but the necessary ingredients are tiny meatballs, greens and very small pasta. In the photo here I've used broken up spaghetti because it was all I had on-hand, but I prefer acine di pepe for my soup.

Italian Wedding Soup
Serves 6-8

Meatballs:

1 pound meatloaf mix (ground pork/veal/beef)
2 whole eggs
1/2 cup breadcrumbs
1 teaspoon Italian herbs
1/4 cup grated Parmesan cheese
1 clove garlic - minced
1 teaspoon salt

Soup:

10 cups chicken stock
1 clove garlic - minced
1/3 cup diced celery
1/3 cup diced carrot
1 pound chopped fresh spinach
1 cup small pasta such as orzo or acine di pepe

1. Mix together all ingredients for meatballs until very well combined.
2. Bring 10 cups of chicken stock to a slow boil.
3. Drop meatball mixture by the teaspoonful into the boiling stock - one at a time.
4. When all meatballs have been added to the stock, add remaining ingredients and simmer until carrots are tender and pasta is cooked - about 20 minutes.
5. Serve with extra Parmesan cheese sprinkled in each bowl.

Watercress and Spinach Soup

2008-11-20T09:42:00.004-05:00

Watercress is one of those classic soups that you either love or hate. I'm a lover, but I decided to go slightly different with this one. Rather than the usual onion, I used green onion and added some spinach for extra color and a slightly different flavor.

Watercress and Spinach Soup
Serves 4

1/2 cup sliced green onion (or scallion) - white and green parts
2 Tablespoons butter
2 cups chicken or vegetable stock
1 1/2 cups diced potato (peeled)
4 ounces watercress - leaves and tender stems only
1 cup frozen chopped spinach (if using fresh, about 1 pound chopped)
1 teaspoon salt
1 cup milk - any fat content from skim to whole is fine

1. Melt butter in a soup pot. Add green onion and stir briefly.
2. Add stock and potato. Simmer until potato is tender - about 20 minutes.
3. Add watercress, spinach and salt. Simmer for 2 or 3 minutes.
4. Remove from heat and stir in milk.
5. Puree in a blender in small batches. Return to pot and heat through.

Pumpkin Bisque with Nutmeg and Ginger Croutons

2008-11-17T09:00:00.001-05:00

This soup is a classic pumpkin soup with a little extra for the top - nutmeg and ginger croutons. This has been adapted from a recipe I learned in culinary school. It doesn't get any smoother than this.

Pumpkin Bisque with Nutmeg and Ginger Croutons
Serves 6 - 8

Bisque:

1/2 cup butter
1/2 cup onion - diced
1/2 cup celery - diced
1/4 cup flour
8 cups chicken or vegetable stock
2 cups pumpkin puree
1 teaspoon ground ginger
1 teaspoon grated nutmeg
2 cloves garlic - minced
Salt and white pepper to taste
2 cups half and half

1. Cook onion and celery in butter until translucent.
2. Add flour and whisk in to make a roux - do not brown.
3. Add stock - whisking as you pour - and remaining ingredients.
4. Simmer until onions and celery are tender - approximately 30 minutes.
5. Run soup through a food mill or puree in a blender/processor until
smooth and put through a strainer.
6. Return to pot and simmer until heated through.
7. Remove from heat and immediately add half and half. Stir well.
8. Serve topped with croutons.

Nutmeg and Ginger Croutons:

4 c bread cubes
1/2 cup butter - melted
1 teaspoon ground ginger
1 teaspoon grated nutmeg

1. Toss bread cubes with butter and sprinkle with nutmeg and ginger.
2. Bake on a cookie sheet at 450 degrees F - tossing frequently until browned and crisp. Store in an airtight container and use within one week.

First published at Cooking with Anne November 8, 2005.

What is it About Soup?

2008-11-15T14:40:00.003-05:00

When I set out to start this blog, it was a little bit of an experiment. Although I have been niche blogging for three years, I wanted to see what the outcome of a micro-niche blog would be. Micro-niche is sort of a funny term for a blog about soup. While it is one topic, there are so many types of soup that it's near mind-boggling. Which, of course, is where the title of this blog came from.

The response to this blog has been overwhelming. It took three years to see the kind of traffic and comments on Cooking with Anne that I've witnessed here in just 3 days' time. I think it's terrific and hope that it continues, but not for me - for my readers. It's so fulfilling to offer something that others like.

I don't think it has anything to do with the author, either; I think it has to do with the love of soup.

Why do people love soup so much? I have a few reasons for my own love, and I bet they're similar to many, but I would enjoy knowing what everyone else feels about this single food.

My love of soup is part thrift, part laziness and part flavor-related. Many of the soups I've made over the years were made simply for the fact that it was the easiest way to stretch whatever ingredients I had on-hand to feed our large family. Sometimes soup was the fastest way to dinner. And sometimes soup was the only thing that would fill the bill; There is no other flavor like French Onion Soup or Veal Blanquette - no matter how you deconstruct it.

I hope to make this a very long-lasting endeavor. I honestly do aspire to share a thousand soups, because I know there are that many out there; but more than anything, I hope to fill my readers' appetites with delicious and wonderful soups.

Moroccan Spiced Beef Stew with Sweet Potato Dumplings

2008-11-13T16:52:00.003-05:00

This recipe is a creation based on one I have posted at Cooking with Anne. I took a traditional beef stew and twisted it slightly with Moroccan spices and the addition of sweet potato dumplings.

Moroccan Spiced Beef Stew
Serves 6-8

2 Tablespoons oil

2 pounds beef stew cubes

2 large sweet potatoes - peeled and cut into 1 inch cubes

2 large white potatoes - peeled and cut into 1 inch cubes

2 large carrots - peeled and cut into 1 inch lengths

1 medium onion - cut into chunks

8 cups beef stock

2 teaspoons ground cinnamon

2 teaspoons ground cumin

2 teaspoons sweet paprika

1 -2 teaspoons cayenne pepper - this depends on your tastes

2 teaspoons salt

1. Heat oil in a large heavy soup pot and brown beef cubes well.

2. Add stock and simmer for 30 minutes.

3. Add remaining ingredients and simmer for another 30 minutes, or until vegetable are tender.

4. Thicken with flour and water now or wait until dumplings are done cooking.

Sweet Potato Dumplings

Makes 15 - 20 small dumplings

1/2 cup mashed sweet potato

1/2 cup milk

1 large egg

1 cup flour

1 teaspoon salt

1 teaspoon baking powder

1. Combine sweet potato, milk and egg and stir until smooth.
2. Mix together flour, salt and baking powder and add to wet ingredients.

3. Stir well until a sticky dough forms.

4. Bring stew to a simmer and drop dumpling dough by teaspoonful onto hot liquid. Lid the pot.

5. Simmer for 10 minutes with lid on until dumplings are puffy and cooked through.

6. Thicken stew now, if desired.

Chicken Stew

2008-11-12T09:00:00.001-05:00

Stew is so satisfying that it's hard to believe how simple it is to make. This version doesn't take a long time to cook, either, so it's perfect for any night of the week.

Chicken Stew
Serves 6

2 pounds chicken breast chunks
flour to coat chicken
2 Tablespoons oil
8 cups chicken stock
6 large potatoes, cut into large cubes
1 medium onion, cut into chunks
1/2 pound baby carrots, peeled
1 clove garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1 teaspoon pepper

1. Coat chicken chunks in flour.
2. Heat a heavy soup pot over medium-high heat. Add oil and chicken.
3. Brown chicken lightly and add remaining ingredients.
4. Simmer until potatoes are tender, about 30 minutes. Remove bay leaf before serving.

* Adding this in here - you may want to thicken at the end with a simple water/flour slurry - to desired thickness, no real formula.

Red Clam Chowder

2008-11-11T09:00:00.001-05:00

Not exactly Manhattan-style, this soup is full of vegetables and flavor.

Red Clam Chowder

Serves 4

1 - 6.5 ounce can clams in juice

4 cups fish or chicken stock

1/2 teaspoon dry thyme

1 bay leaf

1/3 cup each diced carrots, onion and potato

1/3 cup each cut green beans, lima beans and green peas

1/3 cup sliced okra

1 can diced tomatoes in juice

cornstarch to thicken

Combine all in a soup pot and simmer for 30 minutes.

Remove bay leaf and thicken with cornstarch and water.

Cabbage and Kielbasa Soup

2008-11-10T09:00:00.001-05:00

Four major ingredients make one delicious soup. Your house may smell a little like walking into a polish grandmother's kitchen, but it's worth it.

Cabbage and Kielbasa Soup
Serves 6-8

1 medium onion - thinly sliced
1 pound kielbasa - sliced thin
6 cups cabbage - thinly sliced
1/2 teaspoon dry thyme
2 whole cloves
1 bay leaf
8 cups beef broth

Saute onions with kielbasa until lightly browned. Add remaining ingredients and simmer until cabbage is tender, 30 - 45 minutes. Remove bay leaf and cloves before serving.

Pierogi Chowder

2008-11-09T13:54:00.004-05:00

We really love pierogies here; pierogi casserole, fried pierogies, steamed pierogies, pierogies smothered in numerous toppings. I came up with this soup as a result of that love and it's fantastic, if I do say so myself.

Pierogi Chowder

Serves 6-8

2 Tablespoons vegetable oil
2 cups chopped onion

8 cups water

3 cups diced potato

2 cups instant potato flakes

2 cups milk

1/2 pound American cheese - shredded or cubed

6 ounces wide egg noodles - cooked until tender

salt and pepper to taste

1. Heat a large soup pot over medium heat and add oil. Toss in onion and cook until translucent.
2. Add water and diced potatoes. Simmer until potatoes are tender - about 20 minutes.

3. When potatoes are tender, mash until broken up well.

4. Add potato flakes and stir well.

5. Pour in milk and stir until smooth.

6. Stir in American cheese and mix until cheese is melted.

7. Blend in drained noodles and add salt and pepper to taste.

Meatball and Tortellini Soup

2008-11-07T09:00:00.000-05:00

I've come across quite a few variations of this soup, but I really like this one. It's a bit like Italian Wedding soup and Tortellini Soup all in one. Make your own meatballs, if you'd like, the frozen ones just make this really quick.

Meatball and Tortellini Soup

Serves 6-8

10 cups chicken stock

2 cloves garlic - minced

1 pound frozen meatballs

8 ounces dry tortellini

1 cup diced carrot

1 pound frozen spinach

1/2 cup freshly grated Parmesan cheese

Combine everything except Parmesan cheese in a large soup pot and simmer until tortellini is tender. Toss in Parmesan and stir well.

Mediterranean Chickpea Soup

2008-11-05T09:00:00.002-05:00

This soup combines some of the best Mediterranean flavors without being heavy or difficult to make.

Mediterranean Chickpea Soup

Serves 6 - 8

2 Tablespoons olive oil

1/2 cup sliced green onion

2 cloves garlic - minced

3 cans chickpeas - drained

1 can diced tomato

4 cups chicken stock

1 bay leaf

1/2 teaspoon crushed rosemary
1/2 cup freshly grated Parmesan cheese

1. Heat olive oil over a medium flame in a heavy soup pot.

2. Add green onion and garlic and stir briefly.

3. Add stock, chickpeas, tomato, bay leaf, and rosemary.

4. Simmer for 20 minutes.

5. Remove from heat and stir in Parmesan.

Minted Green Pea Bisque

2008-11-02T09:00:00.002-05:00

Although this may seem like a fair weather soup, I find it to be perfect on any chilly day.

Minted Green Pea Bisque
Serves 4

5 cups fresh shelled or frozen green peas - divided
4 cups chicken stock or broth (or vegetable stock)
1/4 cup sliced green onion
1/2 teaspoon dried and crushed mint
1 cup milk or half and half
salt and pepper to taste
1/4 cup butter
1/4 cup flour

1. Combine stock, green onion, mint and 4 cups of peas together in a soup pot.
2. Simmer for 20 minutes to blend flavors.
3. Strain solids and reserve liquid.
4. Puree solids in a blender until very smooth.
5. Melt butter in the soup pot and add flour. Whisk until smooth.
6. Stir in reserved liquid until smooth and thickened.
7. Add pea puree and simmer for several minutes.
8. Pour in milk or half and half and add last cup of peas. Stir well before serving.

Chicken Chili

2008-10-31T09:00:00.002-04:00

Many chicken chilies are made with green or all white sauces. I still like tomato with my chili, no matter what the rest of the ingredients are.

Chicken Chili
Serves 4-6

1 pound boneless skinless chicken breasts - cut into 1" chunks
2 cups cannellini beans - drained
2 cups diced tomatoes and juice - with or without chiles
1 medium onion - chopped
2 cloves garlic - minced
neutral oil such as vegetable
2 cups chicken stock
1 Tablespoon chili powder

1. Heat oil in a heavy pot; add onion and garlic. Cook until onion begins to turn translucent. Do not brown.
2. Add chicken and cook until no longer pink. Do this over low heat so the garlic doesn't burn.
3. Add beans, tomatoes, stock and chili powder. Simmer for 20 minutes.
4. Serve with shredded cheese, sour cream, sliced black olives, sliced green onions etc.

Peanut Butter Soup

2008-10-29T09:00:00.001-04:00

This isn't as odd as it sounds. When I had a small cafe for a short period of time, there was a man there who requested this soup. I made it for him and then he came back for more until the pot was empty.

Peanut Butter Soup
Serves 4

3 cups chicken stock or vegetable
1 cup creamy peanut butter
1/2 teaspoon ground ginger
1/4 cup sliced green onion + 2 tablespoons green tops only - sliced
1/4 cup flour
1/4 cup butter

1. Melt butter in a heavy soup pot over medium heat. Add flour and whisk until smooth.
2. Add stock slowly and whisk until thickened and satiny.
3. Add peanut butter, ginger and green onion.
4. Simmer for 10 minutes.
5. Stir well and serve with sliced green onion atop each bowl.

Kitchen Sink Soup

2008-10-28T09:00:00.003-04:00

This started out as Portuguese Bean Soup, which is really wonderful in its own right, but I had picked up so many recipes for it and they were all so different that I attempted to come up with a combination of my own.

Well, this is what resulted instead and was so good I had to write it down.
The name comes from feeling like I had put everything but the kitchen sink into this soup.

Kitchen Sink Soup

1 lb hot sausage - sliced (Portuguese chorizo is great but not necessary)
1 lb ground beef
2 quarts chicken or beef stock, broth, or bouillon
1 large onion - sliced thin
3 large cloves garlic - sliced thin
1 large green pepper - sliced thin
1 small head cabbage - sliced
1 can stewed tomatoes
1 can tomato puree
2 large cans kidney beans - drained
1 large potato - diced small
1 c small elbow macaroni - uncooked
1/2 t oregano
1/2 t basil

Brown onion, ground beef, and sausage in a large soup pot. Drain well. Add remaining ingredients and simmer until macaroni and potato are done, about 30 minutes.

Better second day reheated.

Potato, Sausage and Cheddar Soup

2008-10-27T09:00:00.002-04:00

This soup was a happy accident. Having several cooked potatoes and a bit of cooked sausage on hand, I decided to toss it together for a truly delicious and filling soup.

Potato, Sausage and Cheddar Soup

1 pound bulk sausage
5 large potatoes - cooked and diced
6 cups chicken stock or broth
2 cups milk
1 cup shredded cheddar cheese
1 teaspoon dry thyme
1/2 teaspoon ground sage

Break up sausage and brown well in a large and heavy soup pot.
Add potatoes, stock, milk, thyme and sage. Bring to a boil, reduce to a simmer and cook for 30 - 45 minutes; use the longer time for a thicker soup. Mash slightly with a potato masher if you like and add cheddar cheese. Remove from heat, stir well and serve.

Nacho Mama's Tortilla Soup

2008-10-26T09:00:00.003-04:00

I've always liked tortilla soup. It's so easy to make, full of flavor and one of those things that makes a very attractive bowlful.

I'm not going to give you a recipe that simply calls for tossing everything into a pot and simmering for 20 minutes, though. I feel that any good dish is built from the bottom up, flavor-by-flavor, and this one especially benefits from that philosophy.

While divine in it's own right, I think the addition of chicken makes it hearty enough for a meal.

Here is the basic recipe, but pay close attention to the method - it's not what you think.

Chicken Tortilla Soup

1 small onion - diced
1 small green pepper - diced
2 cloves garlic - minced
8 cups chicken stock
2 cups peeled, seeded and chopped tomatoes
2 cups cooked and chopped chicken breast
1 sprig of epazote - chopped OR 1/4 cup chopped cilantro leaves
1 lime - zested, halved and juiced
1/2 teaspoon cumin seed
1/2 teaspoon dried oregano - rubbed
1 small dried chile such as arbol

For garnish:

8 corn tortillas - cut into strips
1 small avocado - peeled and diced
1 lime - sliced thinly
1/4 cup whole cilantro leaves
1/2 cup shredded Monterey Jack cheese

Cook strips of tortilla in a small amount of oil over medium-high heat until toasted. Set aside on paper toweling to drain.

Toast cumin lightly in a non-stick pan. Cool and powder with a spice grinder. Toasting and grinding the seed makes the flavor deeper. Add the oregano to this and set aside.

Heat a couple tablespoons of neutral oil, like canola, in a large stock pot over medium heat. Add onion and green pepper and cook until onion is translucent. Add minced garlic and stir for a moment. Add stock and tomatoes and simmer until vegetables are tender - about 20 minutes.

Add chicken, oregano and cumin, lime juice, zest and lime halves, cilantro and chile. Simmer for another 20 minutes until flavors blend. Remove chile and lime halves.

Serve in bowls, topped with tortilla strips, lime slices, avocado, cilantro leaves and shredded cheese.

*Note - the version in the photo contains kidney beans, which is not the norm, but is really good.

Wonton Soup

2008-10-24T14:28:00.002-04:00

This first soup is the one in the photo used in this blog's header; Wonton Soup.

Wonton Soup is available in two different ways where I live; order it from a Chinese restaurant, or make it yourself. I like to make my own.

This is how it's done:

Minced chicken or pork with sherry, soy, garlic, green onion and ginger - and wonton wrappers.

Centered on the wrapper.

Folded over.

Long corners brought together and sealed with a little water.

Wontons in waiting.

Rapidly boiling stock.

Wontons surfaced and ready!

Perfectly yummy.

Wonton Soup
Serves 8

1 pound ground pork or chicken
1 tablespoon dry sherry
1 tablespoon soy sauce
1 garlic clove - minced
1/2 teaspoon ground ginger
1 tablespoon sliced green onion + 1/4 cup
24 wonton wrappers
12 cups chicken or vegetable stock

1. Mix pork or chicken with sherry, soy sauce, garlic, ginger and 1 tablespoon sliced green onion. (The green onion was left out of this batch of wontons for my husband).
2. Drop a teaspoonful of mixture on each wonton wrapper. Fold as shown in photos.
3. Bring stock to a boil and drop wontons, one at a time - about 6 -8 at once, into stock. When they are floating and turning slightly translucent they are done.
4. Pour 1 1/2 cups of stock into a bowl - add 3 wontons and sprinkle with green onion.