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Entries in Soup (49)


Asparagus Bisque

Joel and I have made this recipe before for some friends, but it was a long time ago. We got it from Recipes From Wine Country, the cookbook we bought in Niagara on the Lake. There is a picture in the book of the soup, and in the picture it is much more green than the one we made. Ours was not a pretty color. The only thing I could think of when I saw it was the movie The Exorcist. I think you know what I mean!

This time that we made it, Joel did not measure the spices and therefore it was quite spicy. Almost too spicy for my taste. Aside from the spice, I think it might have been kind of bland. It did taste good with the panninis that we made. Recipe to follow!

2 tablespoons Olive Oil
2 tablespoons Butter
1/2 cup Onion, chopped
2 Leeks, white part only-chopped
2 cups Potato, peeled and cubed
2 cloves Garlic, minced
1 teaspoon Paprika
1/2 teaspoon Cayenne Pepper (Joel got a little out of hand here!)
1 Bay Leaf
1/2 cup Dry White Wine (we didn't have any so we used Champagne)
6 cups Chicken Stock (we used Vegetable Stock)
3 tablespoons Olive OIl
3 cups Asparagus, chopped
1/2 cup Half & Half
1 teaspoon White Wine Vinegar

In a large soup pot, heat 2 tablespoons olive oil and butter. Add the onion, leeks, and potoato and cook for 10 minutes until the vegetables have softened. Add the garlic and stirr for about 5 minutes. Add paprika, cayenne, and bay leaf. Add the white wine and stock, bringing to a rapid boil, then reduce heat and simmer for about 35 to 45 minutes or until the vegetables are cooked through.

While the soup is cooking, in a separate pan, heat the 3 tablespoons of oil with the asparagus. Cook until the asparagus becomes soft and tender, stirring frequently to avoid browning. Add the asparagus to the soup pot and mix it with the other ingredients. Use an immersion blender to puree the ingredients. Add the cream and return the soup to a boil. Reduce the heat and add the vinegar, salt, and pepper.


Cheddar Corn Chowder

Yum Yum Yum Yum Yum!!!! That is all I can say about this soup!! I saw this recipe the other day on Ezra Pound Cake and flagged it right away. It won extra points with Joel before it was even made because he loves the name of her blog and it won points with me because it is an Ina Garten recipe!

Its been getting colder here lately (except this week is supposed to be a heat wave...mid-50s!) and this kind of cool fall weather puts me in a soup kind of mood! I made this soup along with jalepeno-cheddar scones, which is in a separate post. The only change I made to the original recipe is that I did not use the bacon. Not because I didn't want to, but I only had 3 slices left from a recipe yesterday and Joel used them today for lunch accidentally!

3-4 Slices of Bacon (I omitted)
1/8 cup Olive Oil (I also omitted)
3 cups Yellow Onions, chopped (about 2 large onions)
2 tablespoons Unsalted Butter
1/4 cup Flour
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Ground Tumeric
6 cups Chicken Stock
3 cups White Potatoes, unpeeled and cubed (I used 3 medium sized potatoes)
5 cups Corn Kernels, fresh-5 ears or frozen-1.5 pounds (I only used a 1 pound frozen bag)
1 cup Half-and-Half
4 ounces Sharp White Cheddar Cheese, grated

In a large stockpot over medium heat, cook the onions and butter for about 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and tumeric. Cook for about 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for about 15 minutes, until the potatoes are tender. *This step took longer for me, almost 30 minutes.

If you are using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. If you are using frozen corn, skip this step.

Add corn, half-and-half, and cheddar to the soup. Cook for 5 more minutes or until the cheese is melted. Season with salt and pepper.

Serve hot with a garnish of crumbled cooked bacon. Since I did not have any, I garnished my soup with some shredded cheddar and a few sliced scallions.


Vegetable Chili

Fall is my favorite season of the year. I love everything about it-the smells, the colors, the temperature, the sweaters and such! This past weekend was one of our favorite weekends of the year...Fall Festival in Ellicottville, NY. Every year, we go up to my in-law's cabin and spend the weekend with some family and friends. We go into town, stop at all the vendor and food tents and get some good Octoberfest beer from EBC. No trip is complete without a visit to Pumpkinville and Holiday Valley for a ski lift ride. You can't beat those views!

This year, since I received a new crock pot at my shower, I volunteered to bring chili. I love my mom's chili but I wanted to try to make a vegetarian chili since I knew we would be eating pulled pork too. I searched for a recipe online and decided to go with this one from Emeril, found on the Food Network website. We cooked it on the stove but then transferred it to the crock pot so we could warm it back up when we got to the cabin. The recipe below reflects a few minor changes that we made.

**Even though this recipe was good and we got a lot of complements from Joel's family, I'm still in search of the perfect chili. I like mine a little thicker than the way that this one turned out.

2 tablespoons Canola Oil
2 medium Yellow Onions, chopped
1 cup Bell Peppers, chopped (we used several mini peppers in orange, red, and yellow)
4 Cloves Garlic, minced
1 Poblano Pepper, seeded and chopped
1 medium Zucchini, cut into chunks
1 bag Frozen Corn
1 package Mini Portobello Mushrooms, chopped
2 tablespoons Chili Powder
1 tablespoon Ground Cumin
1 1/4 teaspoon Salt
1/4 teaspoon Cayenne (I'm sure Joel put more of this in)
1 large can Whole Tomatoes, chopped (we just run a knife thru the can before pouring it in)
1 (15 ounce) can Tomato Sauce
2 cans Kidney Beans
1 cup Water (can substitute vegetable stock)

In a large heavy pot, heat oil over medium-high heat. Add the onions, garlic, and peppers. Cook until softened. Add the zucchini, corn, and mushrooms, cooking until the vegetables start to soften and they start to turn light brown around the edges. Add the chili powder, cumin, salt, and cayenne and cook, stirring for about 30 seconds. Add the tomatoes, stirring well. Add the beans, tomato sauce, and water (stock). Stir well and bring to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally.

From this point, we transferred the chili into the crock pot so we could rewarm it when we got to the cabin.


Crockpot Bigos

There is a small European restaurant not far from us that Joel absolutely loves. One of the dishes that they have there that he constantly raves about is Bigos, or Polish Hunter's Stew. He jokingly told one of his groomsmen that if anything ever happened to me, he would marry a bowl of this soup. He has been wanting to make it at home for a while, so now that the wedding is behind us, he found a recipe on the New York Times website and we made it this past Monday.

What is my opinion of this soup, you ask? It was ok. I don't foresee it becoming a staple in our house like I'm sure Joel had hoped it might. It sure has a lot of meat in it! We scaled it down from the actual recipe, so that is the way we made it.

2 Sweet Onions, chopped
1/2 teaspoon Salt
8 ounces Thick-Cut Smoked Bacon, cut into squares
2 pounds Sauerkraut (We used a jar)
3 Potatoes, peeled and cut into cubes
4-6 Garlic Cloves, peeled and sliced
15 Black Peppercorns
2 German Smoked Sausages, cut into coins
1/2 pound Smoked Ham, thickly sliced cut into cubes
2 Apples, peeled and cut into cubes
1 box Beef Broth
1/2 bottle of Red Wine

Cook the bacon in a frying pan. When it is done, pat off the excess grease and cut into squares. Place all of the ingredients into a crockpot and cook on high for 4.5 hours.

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