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Entries in Soup (49)


Tomato-Basil Soup with Ricotta Dumplings

So, here we are at day 2 of "Meatless March" and I'm breaking out a new soup recipe that I found in my Pampered Chef Cooking For Two or More cookbook.  We've made our fair share of homemade tomato soups in the past, some good, some not so good, but this one sounded different.  The ricotta dumplings are what really drew me to the recipe, possibly because of the container of ricotta in the fridge that I had to use up, I don't know.  However, this recipe was great!  Paired with some homemade bread (Joel's new specialty!) this was a wonderfully quick and healthy meal.

For the Soup:
1 teaspoon Olive Oil
1 Garlic Clove, pressed
1 can (15 ounces) Crushed Tomatoes, undrained
1 1/2 Vegetable Broth
1/4 cup Fresh Basil

Combine the oil and garlic in a saucepan.  Cook and stir over medium heat for 1-2 minutes, or until the garlic begins to turn light golden brown.  Immediately add the tomatoes, broth, and basil.  Bring to a boil.  Reduce heat and simmer 5-7 minutes, stirring occasionally.

For the Dumplings:
1/4 cup Ricotta Cheese
2 tablespoons Parmesan Cheese, grated
1 Egg White, lightly beaten
1/2 teaspoon Salt
1/4 teaspoon Coarsely Ground Black Pepper
1/3 cup Flour
Thinly Sliced Basil

Combine the ricotta, Parmesan, egg white, salt, and pepper in a small bowl and mix well.  Add the flour and stir until just combined.  Using a spoon or small scoop, scoop the dumpling mixture into the simmering soup.  Cook until the dumplings float to the surface, about 2 minutes.  Remove from the heat, ladle the soup into bowls, and sprinkle with thinly sliced basil.


Roasted Squash Soup with Cumin

Joel had planned this meal that he found in The Essential New York Times Cook Book for last week, but it kept getting pushed to another day.  Finally, today, we decided that we needed to make it so that the squash didn't end up going bad.  I had to be the one who ended up making it because Joel is sick with a nasty cold, so after my run to the drug store to pick him up some tissues, NyQuil, DayQuil, and cough drops, (and a quick trip to my mom's to play a game of Phase 10 with her and my uncle) it was into the kitchen for me to prepare this soup and bake the bread that had been rising since yesterday.  This soup is quite easy to put together, and absolutely delicious.  It ended up being the perfect remedy for Joel, well at least for tonight.  Hopefully his loot from the drug store works it's magic too and he'll be back on his feet in no time!

1 Butternut Squash (about 3 pounds)
1 tablespoon Vegetable Oil
Kosher Salt & Fresh Ground Black Pepper
1 teaspoon Ground Cumin
4 1/2 cups Chicken Broth
1 Garlic Clove, minced
1/2 teaspoon Cider Vinegar
1/2 teaspoon Sugar
Pinch of Cayenne Pepper
1/2 cup Heavy Cream (I used half & half)

Line a large baking sheet with foil.  Cut the squash in half, lengthwise, and scoop out the seeds, reserving them for later use.  Brush the cut sides of the squash with 2 teaspoons of oil, and sprinkle them with salt and pepper.  Place the squash, cut side down, onto the baking sheet and roast at 400 degrees for about 45 minutes.  Meanwhile, remove any orange fibers from the seeds and rinse them under cold water.  Drain them and place them on a towel to dry.  Toss the dry seeds in a small bowl with the remaining teaspoon of oil, 1/2 teaspoon of cumin, and season with salt.  Spread them on a small foil lined baking sheet and roast, along with the squash, stirring occasionally, for about 10 minutes, or until well browned.  Remove from the oven and set aside.  Once the roasted squash has cooled slightly, remove the flesh from the shells and place in a stock pot.  Add the broth, garlic, vinegar, sugar, cayenne, and remaining 1/2 teaspoon of cumin.  Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.  Using an immersion blender, blend the soup until smooth.  (*alternatively, you can use a blender and blend small batches of the soup until smooth).  Stir in the cream and bring the soup to a simmer.  Season with salt and pepper, and serve garnished with the squash seeds.


Corn Chowder...Minus the Corn

For Christmas, I decided to buy Joel a cookbook.  Now, before you all start dissing my gift choice, let me tell you that he wanted that cookbook.  I was sneaky and logged into his amazon account to check out his "to buy" lists.  Lo and behold, The Ski Country Cookbook was on his list.  Anyway, after 2 months of sitting on our shelf, we finally decided to crack the binding of the book and make something from it.  Since Joel planned this week's menu, he put together a grocery list and we went shopping.  Of course, he forgot to put corn on that list, hence the title, Minus the Corn.  All in all, not too shabby!  We enjoyed this soup with a side of these scones.  I'm looking forward to having leftovers for lunch tomorrow.

3 slices Thick Bacon
1 1/2 cups Onion, diced
2 Carrots, peeled and finely diced
1 Celery Stalk, finely diced
1 medium Red Bell Pepper, seeded, deveined, and finely diced
4 medium Yukon Gold Potatoes, peeled and cut into 1/4 inch dice
4 cups Chicken Broth
1 cup Water
1 teaspoon Fresh Thyme, chopped
3 cups Corn (obviously, we forgot this)
1 1/2 cups Whole Milk (we used skim)
1 cup Heavy Cream (we used half & half)
Pinch of Red Pepper Flakes
1/2 cup Cherry Tomatoes, chopped for garnish
1/2 cup Flat Leaf Parsley, chopped for garnish
*2 Scallions, chopped for garnish (we added)

In a large soup pot, cook the bacon until crisp and drain on paper towels.  Add the onion, carrots, celery, and bell pepper to the bacon fat and cook, stirring, until softened, 8-10 minutes.  Add the potatoes, broth, water, and thyme and simmer, partially covered, until the potatoes are just tender, about 15 minutes.  Add the corn, milk, cream, and red pepper flakes and simmer, uncovered, until warmed through, about 10 minutes.  Season to taste with salt and pepper.  To serve, ladle the soup into shallow bowls.  Crumble the bacon and sprinkle it over the soup.  Garnish with tomatoes, parsley, and scallions, and serve at once.


Minestrone Soup

After not having been home for a week, we didn't have many groceries in the house.  We ended up doing some errands on Saturday afternoon which brought us near the co-op, so we ran inside to see what looked good.  We bought a bunch of veggies and decided we'd make a soup out of them.  The end result reminded me of a minestrone, and it was quite delicious!

1 tablespoon Olive Oil
2 quarts Vegetable Stock
1 can (28 ounces) Diced Tomatoes
1 Red Potato, diced
1 Zucchini, diced
2 Celery Stalks, diced
2 Carrots, diced
1 cup Green Beans, cut into 1 inch pieces
2 small Onions, diced
2 Garlic Cloves, minced
1 cup Ditalini Pasta
2 cans White Beans, drained and rinsed (I used Butter Beans because I had them for some reason)
Salt & Pepper, to taste
Oregano, Parsley, Basil, to taste

In a large stock pot, saute the onions, carrots, and celery in olive oil, until soft.  Add the garlic, potato, zucchini, and green beans. Add the tomatoes and stock and bring to a boil.  Add spices, to taste.  Turn the heat back to a simmer, cover, and continue to cook the soup for about 30-45 minutes, or until the vegetables start to get soft and tender.  Add the pasta and cook for about 15 more minutes, or until the pasta is cooked through. Add the beans and heat through.  Serve topped with grated Parmesan cheese.


Chicken Tortilla Soup

I have got to learn how to photograph soup better.  This picture does NOT do this soup justice!

In keeping with our goal of making a soup each week, I flagged this recipe from Pioneer Woman.  Ree's recipes have never led me astray, so there was no doubt in my mind that we would absolutely love this soup...and I was right!  This soup was delicious.  At first, I was a little worried that the 4 cups of water was going to make the soup, well, too watery.  However, as it sits and simmers, and after you add the cornmeal slurry, this soup thickens right up!

2 Boneless, Skinless Chicken Breasts (I used breast tenders)
1 tablespoon Olive Oil
1 1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 tablespoon Olive Oil
1 cup Onion, diced
1/4 cup Green Bell Pepper, diced
1/4 cup Red Bell Pepper, diced
3 Garlic Cloves, minced
1 can Rotel Tomatoes and Green Chiles
32 ounces Chicken Stock
3 tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, drained
3 tablespoons Cornmeal
5 Corn Tortillas, cut into 2-3 inch strips (I used flour tortillas)

Sour Cream, Diced Avocado, Diced Red Onion, Salsa, Monterey Jack Cheese, Cilantro

Mix cumin, chili pepper, garlic powder, and salt.  Drizzle 1 tablespoon of olive oil on the chicken breasts, then sprinkle a small amount of the spice mix on both sides.  Set the rest of the spice mix aside.  Place the chicken breasts on a baking sheet and bake at 375 degrees for 20-25 minutes, or until the chicken is done.  Use two forks to shred the chicken, then set aside.

Heat remaining tablespoon of oil in a pot over medium heat.  Add the onions, red and green pepper, and minced garlic.  Stir and begin cooking, then add the rest of the spice mix.  Stir to combine, then add the shredded chicken and stir.  Pour in the Rotel, chicken stock, tomato paste, water, and black beans.  Bring to a boil, then reduce the heat to a simmer.  Simmer for 45 minutes, uncovered.  In a small bowl, mix the cornmeal with a small amount of water.  Pour into the soup, then simmer for an additional 30 minutes.  Check the seasonings and add more, if necessary.  Turn off heat and allow to sit for 15-20 minutes.  Five minutes before serving, gently stir in tortilla strips.  Ladle into bowls and top with any of the garnishes mentioned above.