Italian Wedding Soup

 Clearly I am in a soup mood. Made this yesterday after inspiration from my parent's neighbor that dropped off some while I was staying there after all the surgeries. I need to learn to make the meatballs smaller but this was a good first try. 

Meatballs

1/2 lb ground beef

1/2 lb Italian sausage

1 egg, whisked

Handful of flat leaf parsley, chopped

2 cloves garlic, crushed

1/3 cup parmesan cheese, grated

salt and pepper

Olive Oil

Soup

Olive oil

1/2 small onion, diced

3 carrots, diced

3 stalks celery, diced

3 cloves garlic, diced

10 cups chicken stock

Fresh spinach

1 cup orzo or acini de pepe pasta

Salt and Pepper

1. Add all meatball ingredients, except oil, to a bowl and mix with your hands. Scoop into small balls. Add oil to Dutch oven over medium heat. Sear for roughly 5 minutes rotating every 1-2 minutes. Remove and let drain on a paper towel. 

2. Add olive oil into drippings from meatballs. Stir in the diced carrots, onion and celery. Saute for 5-6 minutes and add garlic. Continue cooking for a minute.

3. Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are left on the bottom. Bring broth to a boil. Add pasta, salt and pepper and meatballs. Cover and reduce heat to medium. Simmer for 7-9 minutes or according to pasta instructions.

4. Drop in spinach and allow to wilt.

5. Serve with shaved parmesan.

Loaded Baked Potato Soup

 On a cold and rainy day and family visiting, we had brats and this potato soup. 

5-6 pieces of bacon cut into small pieces

Bacon grease

1/2 onion

1 t paprika

1 T fresh thyme

4-6 russet potatoes, pealed and diced

1/4 cup flour

4 cups whole milk

1 cup chicken broth

2 garlic cloves, minced

3/4 cup grated cheddar cheese

3/4 cup sour cream

Salt and Pepper

Scallions, chopped

1. Cut up the bacon and add it to a Dutch oven. Fry the bacon over medium high heat until crispy. Remove and set aside. 

2. In the bacon grease, add onion and saute for five minutes. Add paprika and thyme. Cook for another minute.

3. Stir in the flour and cook for about a minute. Whisk the milk in slowly until the flour has dissolved and there are no clumps. 

4. Add the chicken broth, garlic, and potatoes. Increase heat to high and bring to a boil. 

5. Reduce heat to cover the pot with the lid slightly ajar. Let soup simmer for 20 minutes. Use a potato masher to squish it around some.

6. Add grated cheddar, sour cream and bacon. Season with salt and pepper. 

7. Top with scallions and remaining cheddar and bacon.

Coconutty Creamy Chicken Ramen Soup

1 T coconut oil

1 small onion, chopped

1 red bell pepper, chopped

1 large carrot, cut into slices or pieces

2-3 cloves garlic, minced

1 t curry powder

1/2 t cayenne pepper (leave out if feeding kids)

Salt and pepper

2 cans coconut milk

3 cups chicken stock

2 cups shredded chicken (from rotisserie chicken preferably)

1/3 c chopped fresh cilantro

1 package ramen noodles (not including the seasoning packet)

Lime juice from 1 lime

1. In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, approx. 8 minutes. Add garlic for about a minute then add curry powder and cayenne (if using) and salt and pepper. 

2. Add coconut milk and chicken stock and bring to a simmer. Add chicken, cilantro and ramen noodles. Cook until noodles are cooked through (around 3-4 minutes).

3. Add lime juice and serve.

Chicken and Dumplings

Inspired by Rachael Ray and a friend from Lake Wiley, I originally made this last year but enjoyed this version much better. It is more work but totally worth it!

2 quarts (8 cups) chicken stock or bone broth

Olive Oil

8 pieces bone in chicken pieces (I used both leg and breast pieces)

Salt and Pepper

3 T butter

2 celery ribs, chopped

3 carrots, peeled and chopped

1 onion, chopped

1 leek, chopped

1 bay leaf

8 sprigs thyme, tied with butcher twine

2 cloves garlic, chopped

1/4 cup flour

For the dumplings:

1 1/2 cups flour

1 1/2 t baking powder

1 t salt

3/4 cup buttermilk

2 T melted butter

1 egg

1. In a Dutch oven, heat chicken stock to a low simmer and cover.

2. In another pan, heat oil and brown chicken seasoned with salt and pepper in separate batches, about 4 minutes per side. Remove from pan and place in heated chicken stock to cook through.

3. Add butter to the pan drippings from chicken and melt. Add celery, carrots, onions, leeks, bay leaf and thyme bundle and soften 5 minutes. Add garlic and cook an additional 3 minutes. 

4. Remove chicken when cooked through and let cool. While cooling, add veggies and drippings to the liquid in the Dutch oven and heat through.

5. Shred chicken and add to Dutch oven. Bring to a simmer.

6. Mix together dumpling ingredients and using two large spoons, drop into simmering soup, cover and cook for 15-20 minutes.

Roasted mushroom and Wild Rice Chicken Soup

It's March and we had a long string of beautiful warm weather. Then yesterday winter re-visited and I was depressed. It was cold and rainy so I needed soup. Kids even liked it!

Butter

1 pound chicken

1 1/2 cups dry wild rice blend

4 carrots, chopped

1 celery stalk, chopped

1 onion, chopped

6-7 cups chicken stock

Thyme (2T fresh or 2t dried)

Sage (1T fresh or 1t dried)

1 cup heavy cream

1/2 cup grated parmesan

2 pounds mushrooms, roughly chopped or sliced

Rosemary

4 garlic cloves, smashed

Zest from 1 lemon

1. Preheat oven to 425. On a baking sheet lightly coated with olive oil, combine 6 T butter (sliced), mushrooms, garlic, rosemary, lemon zest and salt and pepper. Transfer to the oven and roast for 20-25 minutes, stirring halfway through. 

2. In a large soup pot, melt 2 T butter. Add carrots, celery, onion and a pinch of salt and pepper. Cook until softened and caramelized. Stir in the broth, chicken, thyme, sage. Bring to a boil over high heat. Cover and reduce the heat to low and cook for 20 minutes or until chicken is cooked through.

3. Remove chicken and let cool enough to shred. While shredding chicken, pour rice into soup pot and cook for 15 minutes. Replace shredded chicken and add the mushrooms and their drippings to the pot. Stir in cream and parmesan and cook over medium heat until warmed through, about ten minutes. 

Roasted Tomato Basil Soup

Great for soup and panini night.

9 Roma tomatoes, sliced in half lengthwise

Extra virgin olive oil

2 T unsalted butter

1 onion, diced

4 garlic cloves, minced

1 T fresh thyme, minced

Salt and pepper

1 28 oz. can San Marzano tomatoes, crushed

1 cup fresh basil, torn

1 T sugar

2 cups chicken stock

2/3 cup heavy cream

1. Preheat oven to 375 degrees.

2. Spread tomato slices on baking sheet. Drizzle with olive oil and salt and pepper. Roast tomatoes for 1 hour. Remove from oven and set aside.

3. Heat oil or butter in a large pot over medium high heat (I like to use both).

4. Add onion and saute for 5 minutes.

5. Stir in the garlic, thyme, salt and pepper. Saute for another minute.

6. Add crushed tomatoes, basil and sugar. Lower the heat and simmer for about 10 minutes.

7. Add the stock and roasted tomatoes into the pot. Simmer for 30 minutes, stirring frequently.

8. Use an immersion blender to puree the soup. 

9. Stir in the cream and heat through. 

10. Top with homemade croutons or dippable panini/grilled cheese. 

Coconut Thai Chicken Zoodle Soup

1 T coconut oil
3 T red curry paste
1 t each: ground coriander and turmeric
3 chicken breasts, cut into 1-in pieces
2 cups chicken stock
3 T fish sauce
1/2 red onion, chopped
1 15 oz can coconut milk
Zucchini noodles
Lime juice
Cilantro

1. Add coconut oil and curry paste to medium sized pot over medium high heat. Let curry paste cook 2 minutes then add coriander and turmeric and cook one minute more.

2. Add chicken, chicken stock, fish sauce, and red onion and bring pot to a boil. Reduce the heat and simmer for 15 minutes. Add coconut milk and heat through.

3. Add zucchini and let cook 2 minutes.

4. Top with lime and cilantro.

Broccoli Cheddar Soup

1 T plus 4 T unsalted butter, divided
Sweet onion, chopped small
3-4 garlic cloves, minced finely
1/4 cup flour
2 cups vegetable or chicken stock
2 cups half and half
2-3 cups broccoli florets diced into pieces
2 large carrots, trimmed, peeled and sliced thinly
Salt and pepper to taste
1/2 t smoked paprika
1/2 t dry mustard
Pinch of cayenne
8 oz grated extra sharp cheddar cheese

1. In a small saucepan, add 1 T butter, onion and cook over medium heat until translucent. Add the garlic and cook for a few more minutes. Remove from heat and set aside.

2. In a large pot, add 4 T butter, flour, and cook over medium heat for 3-5 minutes, whisking constantly, until flour is thickened to make a roux.

3. Slowly add vegetable stock and half and half, whisking constantly.

4. Allow mixture to simmer over low heat for 15-20 minutes. Whisk intermittently to reincorporate the skin.

5. Chop broccoli and carrots. Add broccoli, carrots, and reserved onion and garlic mixture. Simmer for additional 25 minutes.

6. Grate the cheese and add to soup after simmering and allow to incorporate.

White Chicken Chili

This is always a hit on a cold winter day, especially for Funday Sunday at Michelle and Jason’s.

2 -3 chicken breasts
Salt, pepper and some kind of spicy chicken seasoning
2 cans white beans (I like to use a combo of larger beans and smaller beans), drained
1 T vegetable oil
1 jalapeño, minced
2 poblano peppers, chopped
1 onion, chopped
4 garlic cloves, minced
1 T cumin
1 1/2 t coriander
1 t chili powder
4+ cups chicken broth
2 limes juiced, plus lime wedges for serving
1/4 cup cilantro, chopped
Sour cream for topping
Cheddar cheese for topping

1. Season chicken generously with salt, pepper and chicken seasoning. Place in heavy pan and fill half way with water. Bring to a bowl, cover, and lower heat to medium. Cook for 20 minutes. Remove from water and set aside to cool.

2. Drain and rinse beans. Set aside.

3. Add oil to Dutch oven and heat over medium heat. Add peppers and onions and sauté for about five minutes. Add garlic and sauté for additional minute. Add salt, pepper, cumin, coriander, and chili powder. Continue to sauté for another minute to toast the spices.

4. Stir in chicken stock and lime juice and bring to a simmer. Add the beans and simmer partially covered for 20 minutes.

5. While simmering, shred the chicken. Add chicken to the soup mixture along with the cilantro. Heat through. Serve with toppings.

Chicken, Sweet Potato and Quinoa Chili

And here is sweet potato "soup" number 2.

2 big skinless chicken breasts

1 cup quinoa, rinsed

2 large sweet potatoes, cubed

1 can black beans, rinsed

1 can petite diced tomatoes

3 cloves garlic, minced

3 tablespoons Chili Seasoning http://foodaccordingtomitchande.blogspot.com/2015/12/chili-and-taco-seasoning.html

5 cups chicken broth

1. Spray slow cooker with nonstick spray. Place chicken in slow cooker with rinsed quinoa.

2. Add sweet potatoes, black beans, untrained tomatoes, garlic, chili seasoning, and chicken broth.

3. Cook on high for 4 hours or low for 6-8 hours. Once chicken is cooked, remove chicken from slow cooker and shred. Return to slow cooker and stir.

4. Serve!

Chili and Taco Seasoning

I use this for my Chicken and Sweet Potato Chili but it would be good in any Mexican dish!

1/4 cup chili powder
1 t garlic powder
1 t onion powder
1 t crushed red pepper flakes (I would put more in but the man can't handle it)
1/4 t cayenne pepper (again, see above)
1 t dried oregano
2 t paprika
2 T ground cumin
2 t sea salt
4 t black pepper

Sweet Potato and Butternut Squash Soup

We had an over abundance of sweet potatoes. So this is one of the two soups I made today.

Olive oil
1 yellow onion, diced
1 medium butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 green apple, peeled, cored and cubed
4 cups low sodium vegetable broth
1 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 cup of light coconut milk from the can in the Asian aisle (optional)
Salt and pepper

1. Heat olive oil in Dutch oven over medium heat. Add onion to pot and cook 5-7 minutes.

2. Add squash, sweet potato, apple, vegetable broth, spices from cinnamon to nutmeg, salt and pepper.

3. Turn heat up to medium-high, cover, and cook for 25 minutes. Turn off heat.

4. Using an immersion blender, purée the soup, adding in the coconut milk and additional sea salt.

Chicken Tortilla Soup

Adapted from some Food Network stars, including The Pioneer Woman and Guy Fieri.

For the chicken:

4 Chicken breasts
1 1/2 t Cumin
1 t Chili powder
1/2 t Garlic powder
Salt

For the soup:

Vegetable oil
2 Jalapenos, seeded and minced
1 Sweet onion, chopped
4 Garlic cloves, minced
1 t Chili powder
1 t Cumin
Salt and pepper
8 cups chicken stock (not broth)
1 14.5 oz. can of fire roasted tomatoes
1 can Black beans
1 Lime
Corn tortilla strips

For garnishing:

Corn tortilla strips (baked or fried until crispy)
Cilantro
Cheddar or monterey jack cheese

1. Season the chicken with the spice mixture. Place in deep pan and fill with water until chicken is half submerged. Cover and cook for 10-20 minutes, depending on size of chicken. Shred when cooled.

2. Heat vegetable oil in a large pot. Once hot, add the onion and saute until starting to caramelized, about 5-7 minutes. Add the garlic, jalapenos, chili powder, cumin, salt and pepper, to taste. Cook about 3-4 minutes. Deglaze the pan with the chicken stock, scraping up any brown bits from the bottom of the pan.

3. Add the crushed tomatoes, lime juice and tortilla strips. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes.

4. Add the shredded chicken. Serve with crispy tortillas, cheese and cilantro.

Sweet Potato and Chipotle Soup

Courtesy of Martha Stewart (.com)

2T Olive oil
1 medium white onion
Coarse salt and black pepper
2t ground cumin
2 garlic cloves, minced
2t ground cumin
4-5 sweet potatoes (2 lbs total), peeled and cut
1 chipotle chile in adobo, chopped
7 cups low-sodium chicken broth
Sour cream, for serving

1. In a large Dutch oven or heavy pot, heat 1 T oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20-25 minutes.

2. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream, if desired.

Spinach Soup with Gruyere and Bacon

I made this recipe for the first course of Christmas Dinner 2010 based on The Pioneer Woman's Recipe. I made a couple changes, which I note below. Otherwise, its a keeper.

Spinach Soup with Gruyere and Bacon

Olive Oil to coat the pan
4 slices of bacon
2 packages of spinach (about 20 ounces worth)
2 cloves of garlic, minced
A half stick of butter
1/2 an onion, chopped

1/4 cup flour
4 Cups Whole milk
Sea Salt
Cayenne Pepper
Ground Black Pepper
Gruyere Cheese, Grated

1. Cook bacon. Break into pieces, set aside.

2. Heat olive oil over medium heat. Add spinach and garlic. Cook for 5 minutes, stirring. Add spinach to food processor and pour a 1/4 cup hot water into the cup. Pule until pureed.

3. In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Stir in flour slowly. Cook for a few minuts then pour in milk. Continue stirring. Add salt, pepper, cayenne. Continue cooking stirring constantly for 5 minutes. Pour in spinach and continue cooking until thickened.

4. Serve in bowl with shredded Gruyere and chopped bacon.

The French Connection (aka French Onion Soup)

I'm sick and I decided to make this tonight. I must be crazy.

French Onion Soup

• 2 teaspoons olive oil
• 1 medium sweet onion, vertically sliced
• 1 medium red onion, vertically sliced
• 1/4 teaspoon sugar
• Freshly ground black pepper to taste
• 1/4 teaspoon salt
• 1/4 cup dry white wine (a little less than that)
• 4 cups less-sodium beef broth
• A little less than a 1/4 teaspoons chopped fresh thyme
• 6 slices French bread, cut into 1-inch cubes
• 8 - 10 slices Gruyere cheese

1. Heat olive oil in a Dutch oven over medium high heat. Add onion and saute until tender (about 5 minutes). Stir in sugar, pepper, salt. Reduce heat to medium and cook for 20 minutes, stirring frequently. Increase heat to medium high and saute for 5 minutes until onion is golden brown. Stir in wine and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

2. Preheat broiler.

3. Place bread in a single layer on a baking sheet, broil 2 minutes or until toasted, turning after 1 minute.

4. Place 4 oven proof bowl on a pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls, top each serving with cheese. Broil 3 minutes or until cheese begins to brown.

Black Bean Soup with Chorizo Sausage

E found this recipe in a magazine at George Washington's house. Mr. and Mrs. (not Martha) Washington lived in a house that E was restoring in the Shenandoah mountains. George Washington also made us some bbq sauce, but that's a whole other post. Mrs. Washington told E that she thought Mr. Washington's parent's drank too much "apple cider" when they decided to name him George.

We serve this soup with heated flour tortillas for dipping.

Black Bean Soup with Chorizo Sausage

2 tablespoons extra virgin olive oil
3/4 of a medium onion, finely chopped (use more if you like)
3 garlic cloves, minced
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
3 cans (15 oz) black beans (2 drained, 1 undrained)
2 cups chicken stock
3/4 lb. chorizo, sliced
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Salt & Pepper

1. In a medium sauce pan, heat oil until simmering. Add the onion, stirring occasionally until softened. Add garlic along with chipotle chile, cumin & oregano and cook; stirring until fragrant, ~ 2 minutes. Add the black beans and chicken stock and simmer, partially covered for 15 minutes. Using potato masher, coarsely crush 3black beans.

2. Meanwhile, heat large skillet over high heat. Add the sausage and cook until brown. Add sausage to the beans along with lime and cilantro. Season with salt and pepper. Simmer coup for a few minutes to allow flavors to blend.

Recipe credit: I found this recipe in Food & Wine in 2002 and can be be found here. We've changed it up a bit through the years (as reflected above) to reflect our tastes (as usual).

Louise's Vegetable Soup

This recipe came from my mom. It is straight from the late 1970's -- Nothing fancy but great comfort food. Our recent cold snap (it dropped below 60 degrees!) made me crave this warm and yummy soup. I have about 18 containers of this in my freezer as we speak.

2 lbs. shin beef
1 large soup bone
1 tablespoon salt
4 cups thinly sliced cabbage
1 1/2 cups chopped onion
6 carrots, roughly chopped
3/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 can (12 oz) crushed tomatoes (undrained)
1 bag frozen soup veggies (or mixed veggies if soup veggies not available)
1 paired potato
2 tablespoons chopped parsley (dried)
1 (6 oz) can tomato paste
1/2 teaspoon cloves
1 teaspoon sugar
2 teaspons salt (I add way more salt)
1/2 teaspoon pepper (I also add way more fresh cracked pepper)

(1) Take beef, bone, salt, 4 quarts water and put in a large kettle, cover and bring to a boil.

(2) Skim fat off top

(3) Add cabbage through tomatoes and bring back to a boil. Simmer and cover for 30 minutes.

(4) Add all other ingredients, simmer cover for 3 1/2 hours.

(5) Take meat out and break into bite sized pieces, throw bones away and put meat back into soup.