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Tortilla Soup

28 Mar

I randomly found Jersey Girl Cooks while looking for recipe ideas.  I love her Tortilla Soup recipe and wanted to share it with you.

Jersey Girl Cooks Tortilla Soup Recipe

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving

Directions:

In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.

Chickpea and Tomato Soup with Dumplings

14 Mar

I have never made dumplings before, so this was a treat!  I feel like it went really well.  The dumplings were a lot easier to prepare than I figured they would be.  Dumplings are a great way to add some filler to a vegetable soup (instead of meat).

Chickpea and Tomato Soup with Dumplings

***Vegetarian Recipe***

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

1 TB olive oil

1 onion, chopped

2 garlic cloves, minced

2 ts garam masala

1/2 ts chili powder

2 cans (15 oz. each) chickpeas, drained

2 cups vegetable stock

1 15 oz. can tomato sauce

1 15 oz. can chopped tomatoes

1 cup all purpose flour

1 TB butter

2 TB parmesan cheese

2 TB chopped herbs

1/2 cup milk

Directions:

1.  Heat the oil in a saucepan.  When the oil is hot, add the onions.  Cook them for 3 minutes, then add garlic, garam masala, and chili powder.  Cook another minute.

2.  Add the chickpeas, stock, tomato sauce and chopped tomatoes.  Bring to a boil, lower heat to a simmer, cover and cook for 10 minutes.

3.  While the soup cooks, make your dumplings.  Sift the flour into a bowl and add the chopped butter.  Rub the butter into the flour with your fingers until it becomes like breadcrumbs.  Stir in the cheese and herbs.

4.  Make a well in the center of the bowl.  Pour milk into center.  Use a knife to mix the milk and flour mixture together.  Roll the dough into 8 balls.

5.  Drop the dumplings into your soup and cook for another 20 minutes.  Dumplings are finished when a toothpick comes out clean.

Bacon and Carmelized Onion Chowder

17 Jan

Bacon and Carmelized Onion Chowder

Serves 4-6
Prep. Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

3 TB butter
2 TB olive oil
1 large onion, sliced
1/2 cup shredded carrots
2 potatoes, peeled
4 slices bacon, cooked and chopped
2 ounces cream cheese
sour cream
sharp cheddar cheese, shredded

Directions:

NOTE: If you are in a rush, start your potatoes and onions at the same time. You will need two stock pots to do that.

1. Cut potatoes into bite sized pieces. Place in stock pot and cover with water. Bring water to boil and cook potatoes until they are tender (about 15-20 minutes).
2. When potatoes are cooked and drained, take the same stock pot and add 2 TB butter and olive oil over high heat. Once butter melts, stir in onions.
3. Cook onions for 15-20 minutes. Remove from stock pot and set aside.
4. Add carrots and 1 TB butter to stock pot. Saute 2 minutes. Add potatoes and saute 3 minutes. Stir in onions and cooked bacon bits.
5. Reduce heat and add cream cheese; stir until melted. Add milk and cook, gently stirring until soup begins to thicken.
6. Serve your soup with a dollop of sour cream and some shredded cheese.

Creamed Lentils with Garlic Croutons

17 Jan

Creamed Lentils with Garlic Croutons

Serves 4
Prep. Time: 5 minutes
Cooking Time: 40 minutes

Ingredients:

4 cups water
1 1/2 cups small green lentils, rinsed
1 to 2 cups half and half
1 TB butter
3 slices bacon
salt
pepper

Topping:
1/4 cup olive oil
3 cloves garlic, chopped
1 slices country white bread (great time to use the ends of the loaf!), cut into cubes

Directions:
1. In a saucepan over high heat, combine water, lentils, half and half, butter, and bacon. Bring to a boil.
2. Reduce heat, cover partially, and simmer 40 minutes.
3. Remove the bacon and blend the lentils (in batches) in a food processor. Get the lentils as smooth as possible.

Topping:
1. Heat oil in frying pan over medium heat. Add garlic for 30 seconds, then add the bread.
2. Sprinkle with salt and pepper and stir until bread is brown and crispy.

Serve lentils topped with garlic croutons!

Bean, Potato, and Kale Soup

23 Dec

Bean, Potato, and Kale Soup
***Vegetarian Recipe***

Prep. Time: 15 minutes
Cooking Time: 1 hour

Serves: 6

Ingredients

2 TB butter
1 onion, chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
2 large tomatoes, quartered
4 cloves garlic, minced
3 cups low-sodium veggie or chicken broth
2 cups water
1 cup white wine or 1/2 cup vinegar
3 potatoes, halved and sliced
1/2 ts rosemary
1/2 ts sage
1/2 ts thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups kale leaves, finely chopped
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Directions

1. Melt butter in a large stock pot over medium heat; cook onion for 5 minutes, until softened and clear.
2. Add carrot, celery, tomatoes, and garlic; cook for 5 minutes.
3. Add chicken broth, water, and white wine/vinager; stir in potatoes, rosemary, sage, and thyme.
4. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer about 20 minutes. Check that the potatoes are tender.
5. Add cannelini beans, kale, chile pepper, and black pepper
6. Simmer, covered, for 30 minutes.

Maple Squash Soup

30 Nov

Maple Squash Soup

Maple Squash Soup

It’s winter folks and to me that means SOUP!
Here’s a soup that combines sweetness with a bit of spice.

This soup can be made as either a vegetarian or non-vegetarian dish.

Ingredients:

6 lbs. acorn squash
1 stick (4 oz.) unsalted butter
1 onion, chopped
1/4 cup all-purpose flour
3 cups evaporated milk
1 to 2 (13 3/4 oz. each) cans vegetable OR chicken broth
3/8 ts cayenne pepper
1 ts salt
1/4 cup maple syrup

Directions:

1. Preheat oven to 350 degrees. Pierce squash in several places with fork. Bake until soft (45 minutes to 1 hour).
2. Remove squash from oven and let cool slightly, then cut in half.
3. Scoop out and discard seeds and stringy membranes.
4. Scoop squash into a bowl.
5. In large heavy skillet, melt butter over moderately low heat. Add the onions and cook, stirring occasionally until golden brown about 3 minutes.
6. Sprinkle flour over the onions; increase the heat to medium.
7. Stir flour, butter and onion together constantly for 2 minutes.
8. Whisk in milk and broth. Bring to a boil, stirring frequently. Season with cayenne pepper and salt.
9. In batches in a blender or food processor, combine and puree the baked squash with the soup base until smooth.
10. Return puree to pot, add the maple syrup and simmer 10 minutes to blend the flavors.

***Check the seasoning. If there is not a little bite to contrast with the light sweetness of the squash and maple syrup, add more cayenne pepper to taste. ***

Potato Chicken Soup

6 Oct

The winter months are beginning to slowly creep into my neighborhood, so I thought I would make some warm and delicious soup for tonight’s dinner. It’s great because there is always some leftover and it makes the next days lunch or dinner easy to prepare.

Total Time: 45 minutes
Serves 4

Ingredients:

4 TB butter
1 onion, chopped
2 cloves garlic, chopped
3 celery stalks, chopped
3 carrots, chopped
4-6 cups chicken broth (depends on how much broth you like in your soups)
2 chicken breasts, cut to bite sized pieces
2 large potatoes (sweet or not), peeled and cut into bite sized pieces
black pepper, to taste
Any herbs you like on chicken, to taste
I use (can be fresh or dried):
oregano
thyme
chives

Directions:

1. Prep chicken and veggies.
2. Set large deep stock pot to medium heat and melt butter in bottom of pan.
3. When butter is melted, add onions and saute until translucent (about 3 minutes).
4. Add garlic and stir for 30 seconds.
5. Add all the veggies and cook for 5 minutes, stirring occasionally.
6. Pour in chicken broth, chicken, and herbs. Set heat to high and bring broth to a boil.
7. When broth begins to boil, turn heat down to low for soup to simmer. Cover and cook for 30 minutes.
8. Enjoy your yummy warm soup!