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Archive for the ‘Soups’ Category

In an effort to make my mornings easier, save money and eat better, I am back to making a soup on Sunday night that I can have for lunch throughout the week. Last week, it was a hungarian mushroom with smoked paprika (and mushrooms were on sale) and this week, its a split pea soup.  I’ve been also trying to utilize what goods I have in my pantry/cupboards. And so, this pea soup came together easily using ingredients that I already had on hand.

Smokey Split Pea Soup

  • 1 medium onion
  • 1 large carrot
  • 1 celery stock
  • 2 strips of bacon
  • bacon fat or olive oil (I have rendered bacon fat from my local pork)
  • 1 tbsp cumin
  • 4 cups of stock
  • 1 cup split peas

Heat pot to medium and melt bacon fat.  Cook the aromatics and bacon for 10 minutes. Add cumin and cook for an additional  minute. Add stock and peas. Cook over a simmer for 90 minutes. 

It’s up to your own preference, but I used my immersion blender to puree the soup.  And now, I’ve a wonderful soup for this short, 4-day work week.

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At the cocktail party hosted by Campbell’s/Swansons at BlogHer Food ’09, they served the most amazing butternut squash soup that I’ve ever encountered.  It was amazing. And, as my luck would have it (and I was quite lucky that weekend), I won a Campbell’s gift basket that contained a cookbook. And on page 71 of that cookbook, was my dearly beloved butternut squash soup.

Butternut Squash Soup

Now, I’m going to come right out and say it:  I didn’t like my soup. But, I’m not giving up on it.  For I made a few changes to the original recipe, because it was what I had available to me at the time. In the future, I will make certain that I have all the required ingredients on hand. Ok. End of disclaimer; on with the soup!

Butternut Squash Soup (with Sage Butter) – {adapted from Swanson Homemade Soups}

  • 1 tbsp olive oil
  • 2-2.5 lb butternut squash: peeled, seeded and cubed (1″)
  • 2 md granny smith apples ( I had Mac’s in the house)
  • 1 lg onion, chopped
  • 1 tsp ground coriander (I ground whole seeds; possibly too old)
  • 3 cups chicken broth

Squash cubes

Using a 6qt soup or stock pot, heat oil over medium heat.  Toss in squash, onion and apple; cook until the squash is almost fork tender. This took about 10 minutes or so.  Next, sprinkle in coriander; stir. Cook for 2 minutes.

Coriander

 Add broth and heat to a boil. Turn heat down to low and simmer for 10 minutes or until squash is tender.

*Recipe calls for removing squash with slotted spoon and processing in food processor until smooth. Then add liquid back into puree until desired consistency. I did not do this.  I used an immersion blender to puree the soup in situ. Then I wasn’t happy about the smoothness, so I then put it through the f/p anyhow.  So, this is me, telling you, to go ahead and listen to the recipe and not me. For next time,  I’ll do it the way I am told.

Finally, the recipe says to garnish with fresh sage leaves (which I didn’t have on hand). Also, in a side note, it recommends frying 12 sage leaves in 1 tbsp of butter until crisp. Then, drizzle each serving with fried sage leaves and sage butter. I’d really like to try this next time.

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So, I’m going to make a really shocking statement – maybe two.  First,  I don’t like fresh tomatoes. Second, tomato soup is one of my favourites.  And with that, I will explain that I require my tomatoes cooked or even warmed before I can eat them.  Thus, when I came across the post in Slashfood about roasted tomato soup… I surely had a smile on my face and a growling in my tummy.

Spicy Roasted Tomato Soup:

  • 2 pound ripe plum potatoes
  • drizzle olive oil
  • 4 cloves garlic
  • 2 c. chicken stock (or veggie stock)
  • 1/4 c. fresh basil
  • pinch of red pepper flakes
  • 1/2 tbsp balsamic vinegar
  • salt and pepper

Slice tomatoes in half and place on baking tray. Drizzle with olive oil.  Roast at 375 F for an hour.

In a soup pot, saute garlic til lightly golden.  Add soup stock and tomatoes.  Puree (I have an immersion blender for this task) until desired consistency.  Add basil, red pepper, salt, pepper, and vinegar.  Simmer for 10 mins. Serve. 

I found this great as cold soup for lunch.

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My soup of the week for the last week of March/first of April is a Hungarian Mushroom Soup inspired by the recipe found at Allrecipes.com.   A month ago, the gang was at the local pub for Triva night.  T had the soup special that night, which was a Hungarian mushroom.  She loved it and told me to try to make it at home.   The only recipe I could find online, was the one mentioned above, which is different than the one she had, but still full of flavour.   Next time around (and there will be a next time) I will make some modifications and post the update.

 Hungarian Mushroom Soup:

  • 4 tbsp butter
  • 2 c. chopped onions
  • 1 lbs mushrooms, sliced (I used button, but also had some leftover dried porcini)
  • 2 tsp dried dill
  • 1 tbsp paprika
  • 1 tbsp soy sauce
  • 4 c. broth (chicken or veggie)
  • 1 c. milk
  • 4 tbsp all-purpose flour (or white whole wheat) 
  • 1 tsp salt
  • ground black pepper to taste
  • 2 teaspoons lemon juice
  • 1/3 c. chopped fresh parsley
  • 1/2 c. sour cream

Melt butter in a soup pot or skillet and saute onions for 5 mins or so – until slightly tender.  Add mushrooms and cook for another 5 mins. Add dill (if using), paprika, soy sauce and broth and simmer for 15 mins.

In separate bowl, whisk milk and flour.  Add it to the soup and cook for another 15 mins, stirring occasionally.

When soup has reached desired consistency, add salt, pepper, parsley, lemon and sour cream.  Warm but do not boil.  Serve immediately.

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Wow, I finally made my first batch of homemade soup.  And it only took me 30 minutes.  Simply amazing.

Cream of Broccoli:

  • 1 chopped red onion
  • 2 cloves garlic
  • 3 heads of broccoli
  • one medium potato, chopped
  • 3 cups of broth (chicken or veggie)
  • italian herbs blend
  • salt and pepper
  • 3/4 c. blend cream

Begin by sauteing the onion and garlic in a tablespoon of oil.  Cook until tender (8-10 mins).  Next add 3 cups of broth, broccoli, potatoes, salt and herbs (i used about a palmful).  Steam for 10 mins.  Once tender, puree with immersion blender.  Check flavour; salt and pepper if necessary.  Add 3/4 – 1 cup of cream.

Top with grated marble cheese.

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