Chicken Noodle Soup

Tags

broth, chicken, noodles, soup, vegetables

Very rarely do I turn down a bowl of piping hot soup, even in the midst of summer.  Chicken noodle soup loaded with garden fresh vegetables was on my mind, especially since it had been a chilly day out.  I figured Lolo wouldn’t mind some soupy goodness to warm the soul for dinner.  I complimented the fresh vegetables with a nice light chicken stock with loads of noodles – an extra bit of comfort never hurt anyone. 

Ummm….I could taste it already.

To give the broth a taste of homemade goodness, I made a small batch of a quick stock from scratch and added some additional store bought chicken broth.

Oh how I do miss the soups my mom used to make.  They would take all day to cook.  I should have written down the recipes when I had the chance.

Serves: 2 

Ingredients:

Chicken Stock:
1 ½ lbs chicken back, skin and fat removed
3 cloves garlic
3 stalks celery
½ onion, halved
2 teaspoons dried thyme
10 whole peppercorns
2 bay leaves
6 cups water

Soup Ingredients:
2 small carrots, sliced
1 small zucchini
1 leek, white parts only
2 cups egg noodles
2 cups chicken broth
1/3 lb ground chicken
1 tablespoon egg
¼ teaspoon salt
¼ teaspoon fresh pepper
½ teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon half and half
1 teaspoon garlic powder
1 teaspoon onion powder

Clean and remove all fat and skin from chicken backs, cut into small pieces.  In a medium stock pot, add all ingredients for the stock into pot.  Heat pot on high until it comes to a boil.  Then turn down to a low and let cook for 1 ¼ hours.

In a small bowl add chicken, salt, pepper, soy sauce, egg, half and half, garlic and onion powder.  Mix together.  Set aside.

Cut leek in half lengthwise and submerge into a large bowl of water in loosen trapped dirt in between leaves.  Rinse a few times to ensure all dirt has been removed and then slice into thin half-moon circles.  Set aside.

Thinly slice carrots on a diagonal.  Cut zucchini into bite sized pieces.  Set vegetables aside.

After broth has simmer for 1 ¼ hours, discard chicken and all aromatics.  I have a strainer spoon that I use to remove all of the unwanted bits from the broth.  Add the additional 2 cups chicken broth and carrot and cook on high until the pot comes to a boil, then again turn to low until carrots become tender.  Then add zucchini chicken, and leek; cook on high until it comes to a boil.  Turn down heat to low and cook for 5 minutes.  Then add noodles and cook until noodles are cooked through.

Enjoy!

Scallion & Sweet Potato Soup

Tags

potato, scallions, sides, soup, Vegetarian

During our farmers market outing, KJ and I also picked up some gorgeous ginormous stalks of green scallions.  Long, flowing, huge and wonderful.  However, when cooking, I’ve become so accustomed to simply grabbing a red or white onion out of the vegetable basket that the scallions remained a bit neglected in the back of fridge for the following few days.

I was in luck, however, when I stumbled upon a recipe for scallion soup (courtesy of Saveur) while on the hunt for new warm comfort recipes.  The original recipe adds a bit of butter to cook the green onions and finishes with a big helping of heavy cream.  I wish I could say that I omitted those two ingredients out of a healthy conscience, but truth be told – I simply didn’t have butter nor cream on hand.  Nevertheless, the soup turned out very smooth, minus the extra calories, with simply the addition of an extra potato (I used two potatoes instead of the one that the original recipe calls for).  Also, sweet potatoes were substituted for the Russet potato used in the original.  I found the sweetness to actually nicely balance the strong flavor of the onions.

Scallion & Sweet Potato Soup (adapted from Colman Andrews’s “Scallion Soup,” from Saveur Issue No. 47)

Ingredients (serves 4):

• 7 large stalks of scallions, finely chopped
• 2 large sweet potatoes, peeled and thinly sliced
• 4 cups (1 liter) chicken stock
• 2 cups (1 pint) of water
• 3 tablespoons olive oil
• salt & pepper

In a large stock pot, heat olive oil over medium high heat.  Set aside one chopped stalk of green onions for garnish; add the rest into the pot.  Stirring often, cook until the onions are soft, but not browned (~5 minutes).  Next, add the sliced sweet potatoes (I used the white variety), stock, and water.  Bring to a boil, then reduce heat to medium low and allow the soup to a simmer.  Cook until potatoes have softened, ~25 minutes.  Finally, using an immersion blender, puree the mixture until smooth and creamy.  Add salt and pepper to taste.  Spoon into individual bowls and sprinkle a bit of reserved chopped scallions over each.

KJ said that she could eat this soup every day – coming from a teenager, about the best compliment one could ever hope for!  Considering the simplicity of the soup, well, she just might be eating it much more often than she had wished….

Mushroom Soup

Tags

Mushrooms, Onions, soup

The whispers of mushroom soup were calling to me. Indeed, a hot bowl of soup sounded good as a starter. I was envisioning a thick puréed soup. Since I’m not a fan of potato laden soups, the heartiness from the mushrooms and onion were going to give me the satisfaction without the addition of any other filler.

Mushrooms are great to have on hand. Each month, mushrooms always seem to make their way into my grocery cart. I usually pick up three to four different types varying from shiitake, maitake, bunashimeji, enoki, king oyster or oyster – mostly the commonplace Asian varieties rather than the familiarly cultivated brown or white. I stow them away in the fridge in deli meat drawer to be used for quick and easy dishes. I think they are a fantastic substitute for meat.

In the pantry, I also keep dried porcini and shiitake in air tight containers to be used on a whim. I so love these little fungi in soups – they are packed full with flavor! I’m all about flavor and enticing the palate.

For this recipe, I decided to keep it simple – crimini, porcini, and onion.

Serves: 2

Ingredients:
3/4 pounds crimini cleaned and sliced
1 oz. dried porcini, reconstituted
1 small onion, chopped
2 cups beef broth
1/2 cup water
2 tablespoons olive oil + 2 tablespoons if needed
1 teaspoon garlic powder
1 tablespoon pepper paste
1 tablespoon tomato paste
1 bay leaf
2 tablespoons sherry
10 whole peppercorns
Salt and pepper to taste
Dollop creme fraiche, optional

Preparation:
Soak porcini mushrooms in just enough hot water to cover, about 15 minutes until soft. Reserve liquid and add to soup. Strain liquid through a coffee filter in case of sediment on the bottom of bowl.

Clean and slice mushrooms and chop onions. Set aside.

In a sauté pan, heat 2 tablespoons olive oil until hot on medium-high heat. Add crimini and porcini mushrooms and allow moisture to evaporate and brown, about 5-7 minutes. Add sherry, stir to allow for sherry to evaporate, then season lightly with salt and add garlic powder. Add onions and additional oil to pan if needed and continue to cook until they become light and translucent, about 5-7 more minutes. Take off heat and set aside.

In a medium sauce pan, add broth, water, mushroom liquid, bay leaf, peppercorns, pepper paste, tomato paste, and mushroom and onion mixture. Bring to a boil, reduce heat and simmer on low for about 20 minutes. Remove from heat.

Discard peppercorns and bay leaf. With an immersion blender, puree soup until smooth. Season with salt and pepper to taste.

Enjoy!

Folle d’Orange, Butternut Squash Soup

Tags

butternut, soup, vegetables, Vegetarian

Continuing on a bit of a soup foray, KJ chose the name for her mother’s delicious butternut squash soup that we made a few nights back.  She wanted something to emphasize the ingredients and vibrant color; she also wanted to reflect a foreign language.  “Crazy Orange Soup” soon evolved into “Folle d’Orange.”  I nodded in agreement that things did sound better in French, while in the back of my mind, pondered other ways to siphon her burgeoning creativity.  (She also deserves credit for the pretty food styling.)

Folle d’Orange stars only two ingredients – one big butternut and a handful of oranges.  An onion, however, got thrown into ours for extra measure.  We worked together chopping everything up.  Once the last bits and pieces were collected into a large stock pot, KJ took charge of the kitchen (self-reliant teenagers are great!) and I was relieved of my sous chef duties.

Folle d’Orange (adapted from KJ’s mother’s Butternut Soup)

Ingredients: (serves 4)

• large butternut squash, peeled and cubed
• onion, diced
• one orange, cut into slices
• two oranges, juiced
• 1 liter water
• 2 tablespoons olive oil
• salt and pepper to taste
• cream (optional)

Heat olive oil in a large stock pot, over medium high heat.  Add onions and cook until onions soften, stirring occasionally, ~5 minutes.  Add cut butternut, sliced oranges, and 1 liter of water.  Allow the mixture to come to a boil, then reduce heat to medium and the mixture to a simmer.  Cook until the butternut fully softens, ~25 minutes.

Note to reduce the amount of water used depending on the size of the butternut; the water level should just barely cover the squash.  We had only been able to find a fairly small butternut at the market, but used the full amount of water – which ended up be being far too much.  The mistake was easily fixed, however, by allowing the water to boil off over high heat.

Following, discard orange slices.  (As another tweak, we used clementines that we had on hand and left the peeled slices in, since they had mostly disintegrated anyways.)  Puree the mixture with an immersion blender until smooth.  Stir in the juice of the remaining oranges and season with salt and pepper to taste.  Serve piping hot with a small drizzle of heavy cream.

The soup showcases the flavor of the butternut, with just a hint of citrus.  It was even better the second time around, thickened with a cup of bulgur during reheating and transformed into a delicious porridge.

Yes, a perfect treat for me, and a little bit of home for KJ.

 

Curried Sweet Potato and Coconut Soup

Tags

coconut milk, curry, sides, soup, sweet potato

The village laid still and quiet today, the day after a night of revelry for Dia de Los Reyes, or Three Kings Day in Spain.  It was in stark contrast to the party of the night before – the village crowd had filled the streets to eagerly await the arrival of the Three Kings, while the children, their presents!  Though a bit too drained to join the celebration, KJ (my stepdaughter here for an extended school exchange) and I, en route home from a pizza dinner, managed to catch a glimpse of it all before maneuvering our way around each festivity roadblock and weaving the lighted hills in a detour back home.

The leftover pizza, however, came in handy as a nice lunchtime treat, since most stores and shops remained closed while the village slept the day away.  Probably all for the best, as the afternoon brought a dismal grey sky.  Dark clouds loomed low, and even though the winds had calmed since yesterday, frigid icy air slipped in through any opened window.  With a few sweet potatoes in the vegetable basket and coconut milk in the pantry, a light and creamy soup soon evolved.

Curried Sweet Potato Soup

Ingredients (serves 4)

• 3 medium sized sweet potatoes, cubed
• 1 large onion, finely diced
• 1 piece of ginger, peeled and sliced into thin strips
• 1 can coconut milk
• 3 tablespoons Curry Madras
• juice from 1/2 lemon
• 1/4 pint (1/8 cup) water
• 2 tablespoons grape seed oil
• a few pinches of fresh ground sea salt and black pepper

Using a large pot, heat grape seed oil over medium high temperature.  Sauté diced onions and ginger until onions soften and the ginger becomes fragrant (~5 minutes).  Next, add sweet potatoes, cook for ~10 minutes until potatoes are just tender.  Pour in coconut milk, lemon juice, and stir in curry, salt, and pepper.  Reduce heat to medium/medium-low and allow the mixture to simmer for ~15-20 minutes; the potatoes should be fully softened once the soup is done.  Finally, cream the mixture with an immersion blender to obtain a smooth, whipped texture.  Serve steaming hot with a sprinkling of sesame seeds.

French Onion Soup… Via Pressure Cooker

Tags

beef stock, croutons, Onions, soup, swiss cheese

On Christmas Eve, I had made a small three rib roast.  The rib bones were still sitting in the fridge tightly bundled up in Saran wrap.  I didn’t feel to gnaw on them this time, like I usually do.  Tugging at the meat on the bones is the best – it’s all about using your hands! 

With it being a chilly evening, it made for a perfect soup night.  I decided to make a quick stock with some aromatic veggies and herbs.  It was a weeknight and I did not want to spend a lot of time prepping and cooking – the best approach was to use a pressure cooker.  It would provide the depth and flavor to my quickie homemade stock! 

Serves: 2

Ingredients:
3 rib roast bones, cut loose each bone
1 carrot, peeled
2 celery stalks, cut in half
1 teaspoon dried thyme
2 bay leaves
10 whole peppercorns
2 tablespoons olive oil
1 teaspoon beef bouillon
2 yellow onions, thinly sliced
2 tablespoons olive oil
¼ teaspoon butter
2 tablespoons white wine
2/3 cup toasted baguette croutons
1/2 cup Swiss cheese, grated

Soup Stock:
On the stove top, heat pressure cooker on high heat.  Add 2 tablespoon olive oil and sauté carrot, celery and ribs until lightly caramelized.  Add thyme, bay leaves, peppercorns and 6 cups water to pot.  Lock lid and heat on high.  Once high pressure is reached, turn down to medium heat and cook for 45 minutes.  After 45 minutes, turn off heat and open valve to release pressure.  Strain soup through a fine sieve to remove all solids.  I always use a strainer spoon – to skim off any fat from the top.  This is one of those indispensable gadgets to have in the kitchen!  

Caramelizing Onions:
Slice onions as thinly as possible – the thinner the onions, the quicker they will cook.  Heat a sauté pan over medium high heat.  Once hot, add 2 tablespoon olive oil, ¼ teaspoon butter and onions.  Once onions heated through, reduce heat to low.  Stir occasionally.  Cook onions slowly until translucent, about 15 minutes.  Add wine and cook until evaporated.  Lightly season with salt and pepper, optional.  Set aside.

Onion Soup:
Preheat broiler to 400 degrees.  For a bit of extra flavor, stir in 1 teaspoon beef bouillon until dissolved.  Add onions to soup and lock lid.  Turn heat on high.  Once high pressure is reached, reduce heat to medium and cook for 5 minutes.  After 5 minutes, turn off heat and open valve to release pressure.  Add pepper to taste. Ladle soup 2/3 full into heatproof bowls.  Add 1/3 cup croutons into each bowl, add more soup if needed. 

Top soup with ¼ cup cheese.  Set in oven and broil until top is golden brown and bubbling. 

The soup hit the spot, enjoy!