Main Courses

Broccoli Cheese Soup

When it is cold (and it is); When you are hungry (and you are) – I grab for a bowl of soup. I realize that soup can be a little bit of a tough sell to the general public, but broccoli cheese soup is something that everyone likes. Plus, this comes together quick and is full of broccoli!

Broccoli Cheese Soup

2 tablespoons olive oil

1 onion, diced

1 1/2 pounds broccoli

1 small red-skinned potato

6 cups chicken stock

2 cups shredded Gouda cheese

1 teaspoon salt

2 teaspoons pepper

Prepare your broccoli. Chop the florets from the stem, and peel and chop the stem. Arrange your broccoli pieces in a bowl and toss with 1 tablespoon of the oil. Roast the broccoli for five minutes at 425. After 5 minutes, toss the broccoli on the sheet pan and roast another five minutes.

Sweat the onion in the remaining oil. Add the potato and the broccoli and add the stock. Simmer until the broccoli and the potato are fork tender. Blend the soup with a hand blender until smooth. Add the salt and pepper and the cheese. Heat until the cheese is melted.

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Main Courses

Thai shrimp soup

Do you remember that thai shrimp soup? Me too. Here’s how we do it:

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Thai shrimp soup

1 can coconut milk

4 cups chicken broth

1 thumb ginger, minced

2 fresh red Thai chili, minced

1 cup oyster mushrooms, chopped

1 lbs shrimp, shelled and deveined

juice from one lime

fish sauce, to taste

oil

1. Sauce ginger, chili in oil until fragrant.

2. Add coconut milk, broth and mushrooms. Bring to a boil.

3. When the water is rolling, add shrimp. Yes, raw! Reduce the heat to a simmer and cook for 10 mins, until the shrimp is cooked.

4. Season with lime juice and fish sauce to your liking.

**Options:

Garnish with cilantro.

 

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Main Courses

Chicken Soup

It is a scientific fact, chicken soup cures the sniffles. When we feel that achy feeling coming on, we make chicken soup. Ahem, we make my mother’s chicken soup. Its kind of a family tradition, sickness and soup. Here’s the honest truth, this one takes some time. You can’t take short-cuts with this one. Please don’t let that stop you – this soup is better than Theraflu, better than Vicks, and better even than hot tea and honey.

This soup can be customized to your taste. Mix and match your vegetables, add your favorite spices. Make this soup yours! Usually the second or third day, we add salsa, sliced avocado and serve with tortilla chips… to transition from sick-day soup to tortilla soup.

chicken soup

chicken soup

chicken soup

1 chicken, 3-4 lbs

1 bunch celery, remove tops and bottom

1 lbs carrots, peeled

1 baking potato, peeled and chopped into 1 inch cubes

2 onions

1 bunch kale, de-stemmed and chopped into spoon-sized pieces

1 tbsp flour

salt

pepper

4 tbsp butter

1. Place chicken, 1/2 lbs carrots, 1/2 bunch celery, one onion, halved and salt and pepper in a large stock pot. Cover the chicken and vegetables with water. Simmer the stock for two hours, until the water is no longer clear and the chicken is falling apart.

2. Remove the vegetables, and discard. Remove the chicken, de-bone and chop into bite-sized pieces.

3. Pour the remaining stock through a sieve to strain any remaining vegetables.

4. Chop the remaining celery, onion and carrot into small same-sized cubes.

5. Melt butter in a soup pot. Add vegetables, sprinkle with salt, and cook until softened.

6. Sprinkle the vegetables with the flour, and cook over medium heat for three mins.

7. Add about half of the chopped chicken. The reserved chicken can be used for sandwiches, fillings, etc – its delicious!

8. Add the strained stock. I usually get about eight cups of stock, and this is the amount that I use for the soup.

9. Cook soup for 30 mins, then add kale.

10. Add kale and cook for five mins.

11. Fry potato cubes until golden brown.

12. Arrange 4-8 fried potato cubes in the bottom of soup bowls. Ladle soup over the potato cubes.

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Main Courses

Soup! Mushroom Soup!

First, before anything else, apologetic words. When I started this blog, I wanted to be consistent. Then, on Sept. 10, I started a new job that has a lengthy commute. So I stalled out on posting here. And now, soup, because soup solves all problems.

If you haven’t discovered soup yet, please do soon. Amendment: If you haven’t discovered soup yet, and you continue to read this blog, you will. I’m a soup addict. Soup’s one of those things that fastthat’s easy and better the next day. Soup’s on.

You don’t have to blend this soup, but blending makes it creamy. And creamy is good.

Mushroom Soup

Mushroom Soup

2 Tbsp. butter

1/2 lbs button mushroom

1/2 lbs shiitake mushroom

1 large shallot, chopped

1 clove garlic

4 cups vegetable broth

1/4 cup whiskey

Parsley

1. Heat butter in a soup pot. When the butter is melted, add shallot, garlic.

2. When the shallot and garlic are fragrant, add mushroom.

3. When the mushrooms are browned, deglaze with whiskey.

4. Add broth. Simmer for twenty mins.

5. Blend. (optional)

6. Garnish with parsley.

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Main Courses

Thai Carrot Soup

The rains have come to Oklahoma, and Autumn is almost here. I can’t wait to step outside, and feel the crispness in the air. After oh so many days of one hundred plus weather, I’m ready for sweaters. I’m ready for orange. I’m ready for earlier sunsets. I’m ready for dark beers.

So is Starbucks, which is probably why their Pumpkin Spice flavor has returned to stores everywhere. 

Too soon in my estimation. I like pumpkin flavors, but Oklahoma still feels very much like Summer. Every year stores roll out their holiday and seasonally-themed merchandise earlier and earlier. In protestation of the Christmas wreaths that showed up in our local craft store next week, I’m avoiding fall flavors until it cools down significantly.

For your own education, a haiku on the glory of Thai Carrot Soup:

aromatic spice

cardamom, nutmeg, chili

cool, sweet carrot soup

This soup is lovely served warm in later months, but now in the last dog days of summer it is suburb served right out of the fridge. Another lovely benefit? This soup is vegan and vegetarian friendly! As it seems that everyone knows someone who ascribes to vegetarianism and veganism, it is nice to have some vegetable dishes in your back pocket. This recipe is dedicated to my vegetarian friend Penni who blogs at Banjelope!

Thai carrot soup

Thai Carrot Soup

2 Tbsp. coconut oil

4 cloves garlic

1 small white onion, chopped

2 thumb-sized pieces ginger, minced

2 fresh red chilis, minced

1.5 lbs carrot, peeled and chopped

1 Tbsp. cumin

2 tsp. cardamom

1/2 tsp. nutmeg

4 cups vegetable stock

1 can coconut milk

1 Tbsp. vegetarian fish sauce

1 Tbsp. soy sauce

1 lime

Thai basil, chiffonade

Cilantro

1. Saute onion, garlic, ginger, and chili until fragrant in the coconut oil.

2. Add cumin, cardamom, and nutmeg and saute for one minute.

3. Add carrots and broth. Simmer on medium for fifteen minutes, or until the carrots are soft.

4. Add coconut milk.

5. Blend the soup, then return to the soup pot.

6. Season with soy sauce, fish sauce and lime juice to taste. Taste as you go here! It is easy to go overboard with salt seasonings, and the amount of both soy and fish sauces will depend on the saltiness of the broth you use.

7. Garnish with herbs.

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