I made a delicious stew the other day with pumpkin, kale, Great Northern beans, and chicken sausage.
It’s a bowl full of comfort and goodness.
Head over to my blog’s new home for the recipe.
My girlfriends were coming for the weekend so I wanted to make them something super delicious … it was chillier than we expected it to be this weekend, so I decided a nice pot of hot soup would be just the thing.
It did happen just perfectly … two of my friends were staying in a camper and when they showed up at my house on Saturday, it was just about lunchtime plus they were quite chilled and hungry so the soup warmed them right up and filled our bellies before we went out to see the sights. I was so happy because they all raved about the soup and the two who don’t like things too hot & spicy said it was just right. Whew!
Shrimp & Tomato Bisque
- 1/2 teaspoon olive oil
- 1 – 3 cloves of garlic, peeled and chopped
- 3 stalks of celery, chopped (about 1 cup)
- 1 cup of chopped onion
- 1/2 cup chopped carrot
- 1/4 cup flour
- 1/4 cup Chardonnay or other white wine
- 2 garden fresh tomatoes + 2 roma tomatoes (about 0.7 lb), peeled and chopped
- 1 cup beef or vegetable broth
- 1 cup mixed vegetable juice such as V8 (or tomato juice)
- About 1/4 cup fresh basil leaves
- About 1 Tablespoon fresh tarragon leaves
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1/2 teaspoon Old Bay Seasoning
- 1 1/2 teaspoons Sriracha (or other hot sauce … use more or less depending on how spicy you like your soup)
- 2 cups fat free half & half
- 1 lb shrimp, fresh or frozen
- To garnish: freshly shredded Asiago or Parmesan cheese and fresh herbs
- Peel and chop the garlic and mix it with the olive oil in a small bowl. Set aside to let the garlic infuse into the oil while you chop the rest of the vegetables.
- Once you’ve chopped all the vegies, heat a saucepan or soup pot over medium heat and pour in the garlic and olive oil, then add the celery, onion and carrots and sautee until the onion is soft and translucent. If the vegetables get dry before the onions are soft, add the wine and cook until it has evaporated. Add the flour and stir to coat all the vegetables.
- Add the wine (if you haven’t yet added it!), tomatoes, broth, juice, herbs, seasonings and Sriracha and stir well to mix. Bring the mixture to a slow boil, then reduce heat and simmer until the tomatoes break up and you have a nice thick soupy mixture, about 20 – 30 minutes or so. Using an immersion or regular blender, puree the soup. (If you have a blender with a glass carafe, let the soup cool a bit before pureeing it to avoid cracking the glass.)
- Pour the soup back into the saucepan and add the half and half and stir to mix, then add the shrimp. Cook over medium low heat just until the shrimp is hot and cooked through. Serve hot, garnished with shredded cheese and fresh herbs if you like, with some flatbread or Naan on the side.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
~ Marge Kennedy
The other day I was digging through my freezer trying to identify all the things that were too freezer burned to eat and I came across this “mystery” container with ugly brown stuff in it. I had NO idea what that was. I sniffed it. Poked it. Nope, couldn’t tell what it was. I set it in my pile of “things to discard” … and it wasn’t until morning that I realized it was MOREL mushrooms! Oh NO! my precious most favorite mushrooms in the whole world that my dad gave me … I just couldn’t let those go to waste! I quickly set my mind to thinking what to do with them …
Soup! Yes, mushroom soup. Something wonderfully creamy and cheesy … I originally thought I would puree this soup and make a rich cream of mushroom soup, but once I got it all done, I just didn’t want to do that to my soup. I wanted to savor the soft texture of the mushrooms and caramelized onions contrasted against the smooth creamy, cheesy broth. You can puree it if you prefer. I’m leaving mine with bits of mushroom and caramelized onion floating about in it.
I am SO glad I saved the mushrooms. I feel a bit super-hero-ish now. I have accomplished something most very worthwhile today.
Caramelized Onion Mushroom Gouda Soup
This recipe makes about a quart of soup.
- 1/2 Tablespoon butter
- 1 1/2 cups thinly sliced onion
- 1/4 cup white wine
- 1/4 cup flour
- 2 cups lowfat milk
- 1 cup sauteed mushrooms (Measured after sauteeing … I used morels, but I think you could substitute any mushroom and it would still be a great soup! Whatever mushrooms you choose, try the Chardonnay mushroom cooking method to avoid putting loads of extra fat in your soup … )
- 1 cup beef or vegetable broth
- 3/4 cup shredded Gouda cheese
- Salt & Freshly ground pepper, to taste
- For garnish: freshly grated cheese & snipped green onions
- Heat a medium saucepan to medium and set the butter in to melt. Once it’s mostly melted, add the onions and sautee the onions in the butter. Cover and let cook for just a minute, then remove the lid and stir well. If the pan seems dry, add a little wine and stir well. Cover again and let cook, then remove the cover and stir. Keep repeating this process until the wine is gone and the onions are a lovely dark brown color.
- Stir the flour into the onions and stir to coat all the onions in a lovely jacket of flour, then add the milk, mushrooms, and broth and stir to mix well.
- Reduce heat to medium low and let cook, stirring frequently, until the soup starts to thicken a bit. Add the cheese and stir to mix. Cook until the cheese is melted and the soup is heated through. Try a small spoonful of the soup and add salt & pepper to taste. Serve immediately. Store any leftovers in a covered container in the fridge. I like to put my soup in a glass jar so I can gaze at it every time I open the fridge.
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Tortilla soup is one of the most marvelous things in life. It’s got everything going for it: the lovely crunch of the tortilla chips, the oozy melted cheese, tasty Mexican flavors, the soothing comfort of a hot bowl of soup. Plus it’s great for your sinuses and your health and it’s so easy to make. It’s such a versatile soup too: it can be a nice vegetarian meal or starter, or you can add meat or seafood to it for a heartier soup. The other thing I like about tortilla soup is it helps use up those chips on the bottom of the bag that aren’t big enough for other uses (like dipping).
I made this simple soup without any meat, allowing the flavors of the tomato and the peppers to really shine through, but you can add meat if you like. I listed a whole bunch of things you could add to this soup if you want to change things up a bit.
Simply Spicy Tortilla Soup
- 2 teaspoons olive oil
- 3 cloves garlic, peeled and chopped
- 1/2 of a large onion, peeled and chopped (about 1 cup)
- 3 fresh garden tomatoes, peeled and cored (about 1 lb or 2 cups after they are pureed) … canned tomatoes work too
- 3 jalapenos, chopped (use more or less depending on how spicy you want your soup … you can substitute other peppers for the jalapenos too … use bell pepper for a milder soup, or a different hot chile pepper to vary the flavor)
- 2 cups chicken or vegetable broth
- 3/4 cup tomato sauce
- 1 teaspoon cumin
- 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- Baked or fried tortilla chips (or strips)
- Shredded Mexican and/or queso fresco crumbles
- Cilantro leaves
- Optional add-ins:
- sautee with the onion/garlic: celery, carrots, zucchini or other veggies
- add with the tomatoes/peppers: chicken, pork, shrimp, crab, avocado, lime juice, cooked corn, cooked beans, hominy
- Heat a medium saucepan over medium heat. Once the pan is hot, add the olive oil and swirl it around, then the chopped onion and garlic. Sautee until the onion is very soft and translucent.
- Pour the tomatoes (with juices) into a blender and blend till smooth. Add them to the pot along with the jalapenos, broth, tomato sauce, and seasonings. Reduce heat slightly and allow the soup to simmer for about 15 – 30 minutes, stirring occasionally, to allow the peppers to cook and the flavors to meld.
- To serve: pour the hot soup into bowls, sprinkle with tortilla chips and cheese, then cilantro and avocado (if you like).
This recipe was shared at Totally Tasty Tuesdays, Newlyweds Recipe Linky, Cast Party Wednesday, Full Plate Thursday, Kitchen Fun Friday, Weekend Potluck, Lifeologia’s Birthday Party Potluck, Fit & Fabulous Fridays and All my Bloggy Friends.
I’ve been toying with the idea of making a thai-style curry soup with my aubergines … aubergine, isn’t that a fabulous word? It sounds so fancy and cultured to me. Usually I just use the word “eggplant”, but it doesn’t carry the same elegance that these beautiful purple vegetables really deserve.
Anyway, I came home from yoga class the other night STARVING and decided to begin the creation of the Thai curry soup. Somehow thought this would be a quick thing to do … I started up the grill because I’m really loving the smoky flavor from the grill and set a bunch of lovely vegetables on there for their “fire” roasting. Yes, I really did start up the grill just to roast vegetables. It didn’t take long to roast them … but then I got busy with other things and with the kids.
Hours later (just before bedtime), I finally sat down to enjoy a cup of my curried red pepper aubergine soup. It’s not that the soup really takes that long to make … it’s just that … well, I’m a mom … and I’m easily distracted (look! facebook!) … and my kitchen was already a mess so there was a bit of work to do there too … oh well, it got done eventually and I did get a bowl of soup and now I have a delicious soup I can quickly reheat for lunches this week.
Curried Red Pepper Aubergine Soup
Yields a little over a quart of soup.
- 3 good-size Japanese Eggplant (the long skinny dark black purple kind of eggplant … or 1 large globe eggplant) … yielding about a cup of eggplant after roasting (a little more or less is fine)
- 1 red bell pepper
- 1 hot red pepper (or if you don’t want your soup to be spicy, use a bell pepper in place of the hot pepper)
- 2 cloves of garlic, peeled, chopped
- 1/2 of an onion, peeled, chopped
- 2 teaspoons extra virgin olive oil
- 2 cups of chicken or vegetable broth
- 1 – 2 Tablespoons Thai red curry paste (to taste)
- 1 – 2 Tablespoons brown sugar (or other sweetener of your choice … to taste)
- 1 Tablespoon fish sauce
- 1 Tablespoon natural peanut butter
- 1 can light coconut milk
- 1 teaspoon ground ginger
- Garnish: plain lowfat yogurt (or Greek yogurt) and fresh parsley or better yet, cilantro!
- Poke the eggplant all around with a fork. Light up the grill and when the coals are hot, set the eggplant and the peppers right over the hot coals to roast. (A gas grill would work fine too … you COULD even roast them in the oven if you prefer …) Here’s a shot of my eggplant and peppers on the grill. I used these 3 eggplant, the red bell pepper, and one of the hot peppers in this soup. The other two peppers I’m going to put in a salsa (I think …)
- You don’t want to burn them, but the skins of the eggplant will turn dark and the pepper skins should turn black. Turn the peppers and eggplant over to make sure you roast all sides. The peppers will be done very quickly. Pull the peppers off the grill and let them cool while you finish cooking the eggplant. Cook the eggplant until it is limp and soft.
- The peel on the peppers and the eggplant should come right off after roasting. Pull off the peel, chop off the top stems from the eggplant, and put the “good parts” of the peppers and the eggplant in a blender or handi chopper. Puree them until smooth.
- In a saucepan, sautee the onion and garlic until the onion is translucent, soft and starting to brown. Stir in the eggplant/pepper paste and the remaining ingredients. Stir everything together till it’s well mixed, bring to a gentle boil, then reduce heat to medium low and simmer for 15 – 20 minutes or until the flavors have had time to “meld”.
- When the soup is done, puree it in a blender (or use an immersion blender). I’ve heard of people cracking the glass of a glass blender with hot soup, so you might want to let it cool a bit before blending it if you are using a glass blender.
- Garnish with a dollop of plain yogurt and a sprig of fresh parsley and serve hot. Store any leftovers in a covered container in the fridge. This soup reheats nicely in the microwave.
It is September … the weather is starting to cool down. I was really loving the cooler weather … until my allergies kicked in …
Ah but I am lucky! I “inherited” some wild rice from my sister. She said it was too salty and brought it along up to my parents’ place last weekend for us to “fix” for her. Well we didn’t get around to making anything with it, she left and my other sister left and there was still the wild rice in the fridge, so my mom asked if I would take it. Sure, I said. Then I can make soup!
So yes, I made soup. And what’s better than soup in the fall when there’s a little chill in the air and your allergies are in overdrive? Soup is just the thing to make you feel better … it’s so warm and comforting and wonderful.
Creamy Cheesy Chicken Wild Rice Soup
This is a very thick and chunky soup. Feel free to adjust the amounts of vegies, rice and meats to your liking … if you want more of the delicious cheesy broth, put in fewer vegies and rice. Like many soups, it is really better the next day. If you want a vegetarian soup, leave out the meat and use vegetable broth in place of the chicken broth
- 1/2 Tablespoon extra virgin olive oil
- 1/2 cup chopped celery (reserve the leaves!)
- 3/4 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 2 – 3 cloves of garlic, peeled and finely chopped
- 1/4 cup flour
- 2 cups milk (I used 1%)
- 1 bay leaf
- 1 cup shredded Edam cheese (I used some Dofino Edam cheese that Dofino sent to me as a “sample”)
- 1/4 cup Asiago cheese (or other sharp cheese such as parmesan or romano)
- 1/2 – 1 cup chicken broth
- 1/2 cup corn
- 2 cups cooked wild rice (use the wild Minnesota wild rice if you can find it … it’s SO much better!)
- 3/4 cup cooked leftover chicken (or more if you want a meatier soup)
- 1/2 cup corn (frozen, thawed or pre-cooked fresh)
- 1 teaspoon Red Robin Seasoning or your favorite seasoned salt
- The leaves from a few sprigs of fresh oregano and parsley
- Salt & freshly ground pepper, to taste
- For garnish: shredded cheese and oregano or parsley leaves
- Heat a saucepan or your soup pot over medium heat and add the olive oil and swirl it around.
- Pour the celery, onions, carrots, zucchini and garlic into the pot. Over medium-high heat, sautee the vegies until the onions are soft and translucent and the zucchini is tender.
- Add the flour to the pan and stir, coating all your little vegetables and garlic bits in flour. Do this quickly before the flour starts to brown.
- Add the milk and bay leaf and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
- Add the shredded cheeses and cook for a few minutes longer until the cheese melts, then stir in the broth, rice, chicken, corn, and lower the heat to a simmer (on medium low to low) and cook for 15 – 20 minutes to let the flavors meld. Stir in the reserved celery leaves, oregano, parsley and Red Robin Seasoning. Add salt and pepper to taste.
- Serve hot, garnished with a bit more shredded edam cheese and a few fresh oregano or parsley leaves. Store leftovers in a covered container in the fridge.
This soup is one of the best things to make when you’re feeling sick. I haven’t made it in years, but it was one of those things that has always made me feel better, not just because it’s full of loads of good vitamins and herbs, but also because it tastes soothing and comforting and warm. It’s so tasty, you don’t really need to be sick to make it. But it will help you feel better if you are.
I have struggled with sinus problems for a good part of my adult life … there was a period in my life when I was getting a sinus infection every month. As soon as I would get done with one, I was getting another one. I was on a constant stream of antibiotics and always felt miserable. I’ve learned ways of coping with it now so I haven’t had one now in over a year, but this morning I woke up and I could feel one coming on … this is NOT a good time to be sick! My sister is coming to visit this weekend … I started thinking of all the things I used to do to make them go away and I remembered this soup I used to make.
The last time I made this soup was long before I had all the fresh herbs I have now and I don’t exactly recall what herbs I used to put in it back then. I remember the basic formula for it, though. And this is how it goes …
Magic “Feel Better” Soup
- 1 large potato, cut into hunks (about 2 cups)
- 1/2 cup of chopped carrots
- 4 cloves of garlic
- 1 bay leaf
- 2 cups of chicken (or vegetable) broth
- 3/4 cup chopped onion
- 3 cups of fresh swiss chard or spinach, washed and chopped
- A handful of fresh herbs: I used basil, thyme, rosemary, & parsley
- 1/2 cup plain yogurt or fat free half and half
- Sriracha or other hot sauce, to taste (to open up the sinuses)
- Freshly grated Asiago or Parmesan cheese and fresh parsley (optional)
- Put the potato, carrots, garlic, bay leaf, onion and broth into a saucepan and bring to a boil. Reduce heat to simmer (medium low) and cook for about 20 – 30 minutes or until the potato is fall-apart tender and the other vegies are soft.
- Fish out the bay leaf and stir in the chard. Cover the pot and cook for just a couple minutes or until the chard is cooked. Add the herbs.
- Pour the soup into a blender (or use an immersion blender), add the yogurt or half and half and blend until smooth. Add more broth if you want a thinner soup. I like my soup pretty thick. Serve hot, topped with Sriracha and shredded cheese and garnish with fresh parsley. That red swirl you see there … that’s the Sriracha.
Your Child’s Food made a Thai-inspired version of this soup that is dairy free. I really love her twist on it! Her recipe is here.