I've never actually made beef stew before since that has always been Kevin's ballywick, but I got this dutch oven for Christmas and it seemed like a good first recipe for the oven. Kevin liked the stew a lot, so I call it a win. I served it with homemade biscuits, which were also delicious and way too easy to make for something that is not at all good for you!
Beef Stew
2 tblsp olive oil
1 lb stew meat
1/4 cup seasoned flour
1 large onion, cut in bite size pieces
3 large carrots, cut in bite size pieces
4 white potatoes, cut into 1" chunks
1/3 bottle red wine
2-3 cups stock (I used chicken since that's all I had on hand, but of course beef would make sense here)
1 small can tomato paste
1/2 tsp dried thyme
salt and pepper
Heat olive oil in dutch oven over medium high heat. Toss beef cubes in seasoned flour and then brown all sides in hot oil. Add onion and carrots. Cook until tender. Deglaze pan with red wine. Add potatoes and tomato paste and cover with stock. Add thyme and salt and pepper to taste. Bring to boil, then reduce heat to low. Cook over low heat for 3 hours. Adjust seasonings before serving.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, January 24, 2011
Monday, November 29, 2010
Turkey Noodle Soup
As usual, the end of my Thanksgiving leftovers is marked by the appearance of a basic turkey soup with whatever leftovers I can scrounge together. This year, I managed to have nothing left but turkey, so I opted for some very basic turkey noodle soup.
Turkey Noodle Soup
2 tblsp olive oil
1/2 onion, chopped
3-4 medium carrots, sliced
3-4 stalks celery, chopped
4 cloves garlic, chopped
1/2 head cabbage, chopped
2 cups leftover turkey, dark and light meat, chopped
8 cups chicken stock (or turkey stock if you scored the carcass)
1/2 lb egg noodles
salt and pepper
Sweat onion, carrot, and celery in olive oil. Add garlic and cook for another minute. Add cabbage and salt and pepper to taste. Add turkey and heat for a minute or two. Add 6 cups of chicken stock. Bring to boil. Reduce to simmer. Let cook for one hour. Add remaining 2 cups of stock and egg noodles. Bring to boil and cook for about 5 minutes or until noodles are at desired tenderness. Taste and adjust seasoning. Serve with crusty bread for dipping.
Turkey Noodle Soup
2 tblsp olive oil
1/2 onion, chopped
3-4 medium carrots, sliced
3-4 stalks celery, chopped
4 cloves garlic, chopped
1/2 head cabbage, chopped
2 cups leftover turkey, dark and light meat, chopped
8 cups chicken stock (or turkey stock if you scored the carcass)
1/2 lb egg noodles
salt and pepper
Sweat onion, carrot, and celery in olive oil. Add garlic and cook for another minute. Add cabbage and salt and pepper to taste. Add turkey and heat for a minute or two. Add 6 cups of chicken stock. Bring to boil. Reduce to simmer. Let cook for one hour. Add remaining 2 cups of stock and egg noodles. Bring to boil and cook for about 5 minutes or until noodles are at desired tenderness. Taste and adjust seasoning. Serve with crusty bread for dipping.
Sunday, September 19, 2010
Baked Potato Soup
Lately, I have been trying to convince myself that a dinner of just mashed potatoes is an acceptable thing to serve to my family since a) I have a ton of potatoes and b) c'mon doesn't it just sound delicious. Anyway, since I failed to convince myself, I decided that a potato soup would have to be close enough and I had pretty much everything I needed on hand, which is always a big selling point when I'm trying to figure out dinner.
Baked Potato Soup
2 tblsp butter
1/2 medium onion, chopped
3 small carrots, sliced
6-8 slices of bacon, diced (mine was already cooked and frozen)
5 medium potatoes, cut in 1" cubes
1 quart chicken stock
1 cup water (more or less as necessary)
salt and pepper
1 cup provolone cheese (the only thing I didn't have on hand was cheddar cheese, but the provolone worked surprisingly well)
1/2 cup whole milk
Melt butter over medium heat. Add onion and carrots and cook until tender. (If you're bacon isn't already cooked, you can cook that first and then sweat the onion and carrots in the bacon fat and a touch of butter if more fat is necessary.) Add bacon once onion and carrots are tender. Let cook together for a few minutes, then add potatoes, stock, and salt and pepper and bring to a boil. Monitor the potatoes while cooking to make sure they remain covered in liquid. Add water to keep potatoes covered. Once potatoes are fork tender, remove from heat and use a stick blender to smooth out the soup. Add milk and cheese and stir to combine. Taste and adjust seasonings as necessary. Serve with a nice baguette.
Baked Potato Soup
2 tblsp butter
1/2 medium onion, chopped
3 small carrots, sliced
6-8 slices of bacon, diced (mine was already cooked and frozen)
5 medium potatoes, cut in 1" cubes
1 quart chicken stock
1 cup water (more or less as necessary)
salt and pepper
1 cup provolone cheese (the only thing I didn't have on hand was cheddar cheese, but the provolone worked surprisingly well)
1/2 cup whole milk
Melt butter over medium heat. Add onion and carrots and cook until tender. (If you're bacon isn't already cooked, you can cook that first and then sweat the onion and carrots in the bacon fat and a touch of butter if more fat is necessary.) Add bacon once onion and carrots are tender. Let cook together for a few minutes, then add potatoes, stock, and salt and pepper and bring to a boil. Monitor the potatoes while cooking to make sure they remain covered in liquid. Add water to keep potatoes covered. Once potatoes are fork tender, remove from heat and use a stick blender to smooth out the soup. Add milk and cheese and stir to combine. Taste and adjust seasonings as necessary. Serve with a nice baguette.
Saturday, September 4, 2010
Roasted Tomato and Basil Soup
Nothing better on a steaming hot day than a nice hot bowl of soup. Made by first firing up the oven for an hour. Yes, yes, this is a brilliant recipe for a hot summer day. It did however, help me accomplish my goal of not having to put up any tomatoes this week. This is a mix between an Ina Garten recipe and my mom's recipe.
I should also note I tried to use the food mill on this recipe. I thought it would get rid of some of the seeds and skins and it did, but it was also a giant P.I.A. and I could have just used the stick blender (which is what I ended up doing in the end).
Roasted Tomato and Basil Soup
3 lbs tomatoes (I used a mix of plum and cherry tomatoes)
olive oil
4 cloves garlic, chopped
1 small onion, chopped
2.5 cups stock (mine was veggie)
splash marsala wine
1 cup basil, sliced thin
3/4 cup milk
salt and pepper to taste
Preheat oven to 325. Cut large tomatoes in quarters. Toss all tomatoes in olive oil with salt and pepper and place on roasting pans. (I kept the kinds of tomatoes separate so that I could take one out earlier if the cooking times were different, but I don't really think that's necessary.) Roast for 45 minutes. When the tomatoes have only a few minutes left, heat a couple tablespoons olive oil over medium heat. Sweat onions and garlic. Remove tomatoes from oven and add them to the onions and garlic. Make sure you scrape all the juices in the roasting pan into the soup pot as well. Cook everything together for 5 minutes. Add stock and bring to boil. Add marsala and simmer for 15 minutes. Remove from heat and add basil and milk. Use a stick blender to smooth the soup out to desired texture. Adjust seasonings and serve (preferably with grilled cheese sandwiches - the best accompaniment to tomato soup!).
I should also note I tried to use the food mill on this recipe. I thought it would get rid of some of the seeds and skins and it did, but it was also a giant P.I.A. and I could have just used the stick blender (which is what I ended up doing in the end).
Roasted Tomato and Basil Soup
3 lbs tomatoes (I used a mix of plum and cherry tomatoes)
olive oil
4 cloves garlic, chopped
1 small onion, chopped
2.5 cups stock (mine was veggie)
splash marsala wine
1 cup basil, sliced thin
3/4 cup milk
salt and pepper to taste
Preheat oven to 325. Cut large tomatoes in quarters. Toss all tomatoes in olive oil with salt and pepper and place on roasting pans. (I kept the kinds of tomatoes separate so that I could take one out earlier if the cooking times were different, but I don't really think that's necessary.) Roast for 45 minutes. When the tomatoes have only a few minutes left, heat a couple tablespoons olive oil over medium heat. Sweat onions and garlic. Remove tomatoes from oven and add them to the onions and garlic. Make sure you scrape all the juices in the roasting pan into the soup pot as well. Cook everything together for 5 minutes. Add stock and bring to boil. Add marsala and simmer for 15 minutes. Remove from heat and add basil and milk. Use a stick blender to smooth the soup out to desired texture. Adjust seasonings and serve (preferably with grilled cheese sandwiches - the best accompaniment to tomato soup!).
Monday, June 21, 2010
Veggie Soup
I feel like the beginning and end of CSA season leave me thinking, "So, I have this bag of greens. Now what?" Even though I've been trying to steer away from getting mass quantities of greens and I've been freezing a bunch for the winter, I still seem to end up with a bag full of greens at the end of each week and I'm tired of eating them sautéed in olive oil. This time I went for a nice veggie soup. I make most of my soups the night before I want to eat them since I've never met a soup that doesn't taste ten times better on day two. I served it with a couple of slices of fresh baked honey whole wheat bread.
Veggie Soup
2 tblsp olive oil
1/2 medium onion, chopped
3 carrots, sliced
4 cloves garlic, chopped
1/2 medium head cabbage, chopped
4 cups mixed greens, chopped (I had kale, chard, and broccoli greens)
1 quart homemade veggie stock
1 large handful fresh parsley, chopped
3 sprigs fresh oregano, chopped
5 small pattypan squash, sliced
salt and pepper
crushed red pepper
water, if necessary
Heat olive oil in soup pot over medium heat. Sweat onions and carrots. Add garlic, cabbage, and greens. Cook until cabbage and greens wilt. Add veggie stock, parsley, and oregano. If you want more broth in the soup, add water 1/2 cup at a time until the amount of broth is appropriate. Bring to boil. Adjust seasoning and spice with red pepper to taste. Reduce to simmer and cook for 20 minutes. On day two or 15 minutes before serving, add pattypan squash. Serve as soon as the squash gets tender.
Veggie Soup
2 tblsp olive oil
1/2 medium onion, chopped
3 carrots, sliced
4 cloves garlic, chopped
1/2 medium head cabbage, chopped
4 cups mixed greens, chopped (I had kale, chard, and broccoli greens)
1 quart homemade veggie stock
1 large handful fresh parsley, chopped
3 sprigs fresh oregano, chopped
5 small pattypan squash, sliced
salt and pepper
crushed red pepper
water, if necessary
Heat olive oil in soup pot over medium heat. Sweat onions and carrots. Add garlic, cabbage, and greens. Cook until cabbage and greens wilt. Add veggie stock, parsley, and oregano. If you want more broth in the soup, add water 1/2 cup at a time until the amount of broth is appropriate. Bring to boil. Adjust seasoning and spice with red pepper to taste. Reduce to simmer and cook for 20 minutes. On day two or 15 minutes before serving, add pattypan squash. Serve as soon as the squash gets tender.
Tuesday, March 30, 2010
Potato Leek Soup
This soup is crazy easy. I can't believe I never tried it before. And for all you onion naysayers out there, leeks are onions for people who don't like onions. Just give it a try. I made this for meat free Monday dinner, but if I were making it on any other day of the week, I would have started with a little bacon. As a bonus for me, the kid even ate a little bit... Okay, he dipped his bread in it and then ate the bread, but I'm counting it as vegetable consumption!
Potato Leek Soup
1 tblsp butter
1 tblsp olive oil
4 leeks, whites and greens, sliced thin
4 white potatoes, peeled and chopped into small chunks
1 turnip, peeled and chopped into small chunks
1 quart vegetable stock
1 cup water
1/2 cup whole milk
1/2 cup heavy cream
Melt butter in pan with olive oil over medium heat. Add leeks (if you don't know how to clean leeks, see below) and cook until tender. Salt and pepper cooked leeks. Add chopped potatoes and turnips and stir to combine. Add stock and water and salt the broth. Cook until potatoes and turnips are fork tender. Using a stick blender, blend soup until smooth. In a separate small saucepan, slowly heat milk and heavy cream, but don't boil. Add milk mixture to the soup and stir to combine. Serve with crusty bread.
On cleaning leeks. Leeks are layers and layers of sand and dirt trapping goodness. For this application, the easiest way to clean them is to slice them in half lengthwise, then slice each half into thin slices. Put the leeks in a large, deep bowl filled with water. Swish the leeks around and then walk away. Let them sit for 5-10 minutes and then skim the leeks off the top of the water with a mesh scoop.
Potato Leek Soup
1 tblsp butter
1 tblsp olive oil
4 leeks, whites and greens, sliced thin
4 white potatoes, peeled and chopped into small chunks
1 turnip, peeled and chopped into small chunks
1 quart vegetable stock
1 cup water
1/2 cup whole milk
1/2 cup heavy cream
Melt butter in pan with olive oil over medium heat. Add leeks (if you don't know how to clean leeks, see below) and cook until tender. Salt and pepper cooked leeks. Add chopped potatoes and turnips and stir to combine. Add stock and water and salt the broth. Cook until potatoes and turnips are fork tender. Using a stick blender, blend soup until smooth. In a separate small saucepan, slowly heat milk and heavy cream, but don't boil. Add milk mixture to the soup and stir to combine. Serve with crusty bread.
On cleaning leeks. Leeks are layers and layers of sand and dirt trapping goodness. For this application, the easiest way to clean them is to slice them in half lengthwise, then slice each half into thin slices. Put the leeks in a large, deep bowl filled with water. Swish the leeks around and then walk away. Let them sit for 5-10 minutes and then skim the leeks off the top of the water with a mesh scoop.
Sunday, February 7, 2010
Boeuf Bourguignon
Everyone go grab your copy of Mastering the Art of French Cooking, turn to page 315, and start cooking. Quick, quick like a bunny.
Okay, I'm not going to repost the recipe since I followed Julia Child's pretty closely and I'm not going to get all Julie and Julia on you, but you should absolutely try this recipe (unless you're someone who doesn't like to spend an entire afternoon cooking). It was a truly delicious meal and one that warms you (and your house) on a snowy winter day.
Here's my 2 cents on the recipe. 1) It wins the "Weirdest Thing I've Ever Done with Bacon" award for simmering bacon in water. I have to assume the goal was to reduce the saltiness or the fat. Whatever it was, it was really weird to drop bacon into water. 2) It also wins the "Best Smell Ever Encountered While Cooking" award for the delicious aromas that are released when the carrots and onions hit the bacon and beef fat. Holy cow! I wanted to bathe in the carrots and onions. 3) The recipe actually includes two additional recipes for Brown Braised Onions (pg 483) and Mushrooms Sauteed in Butter (pg 513). The onions almost didn't make it to the master recipe because I was so tempted just to eat them all in the kitchen by myself without telling my husband about them. It's like French Onion soup, but just in delicious bite size onions. This is a side dish that will reappear in our dinners.
So, abandon your diets for a night, go find a farm (Springfield Farms is an excellent choice if you're in the Baltimore area), get a nice chunk of chuck roast, grab two bottles of wine, and get cooking!
Here's my 2 cents on the recipe. 1) It wins the "Weirdest Thing I've Ever Done with Bacon" award for simmering bacon in water. I have to assume the goal was to reduce the saltiness or the fat. Whatever it was, it was really weird to drop bacon into water. 2) It also wins the "Best Smell Ever Encountered While Cooking" award for the delicious aromas that are released when the carrots and onions hit the bacon and beef fat. Holy cow! I wanted to bathe in the carrots and onions. 3) The recipe actually includes two additional recipes for Brown Braised Onions (pg 483) and Mushrooms Sauteed in Butter (pg 513). The onions almost didn't make it to the master recipe because I was so tempted just to eat them all in the kitchen by myself without telling my husband about them. It's like French Onion soup, but just in delicious bite size onions. This is a side dish that will reappear in our dinners.
So, abandon your diets for a night, go find a farm (Springfield Farms is an excellent choice if you're in the Baltimore area), get a nice chunk of chuck roast, grab two bottles of wine, and get cooking!
Monday, January 25, 2010
Tortilla Soup
I am all about any dinners that I can make in advance and none is better than soup. Not only is it super convenient to make the day before, but I have yet to meet a soup that doesn't taste better on the second day. I threw some spinach into this one in an attempt to up our veggie intake.
Tortilla Soup
2 tblsp olive oil
1 onion, chopped
2 jalapeños, ribbed, seeded, and chopped
3 cloves garlic, chopped
1 chicken breast, chopped
1 15 oz can chopped tomatoes
1 quart chicken stock
1 generous handful spinach leaves, chopped
tortillas sliced in 1 inch strips
1 avocado chopped
grated cheddar cheese
plain yogurt
Heat olive oil in soup pot over medium heat. Sweat onions, jalapeños, and garlic.Add chicken breast and brown lightly. Add 1 tsp each of cumin and chili powder. Let cook for 5 minutes. Add tomatoes and chicken stock. Bring to boil. Taste and adjust seasonings - if you're me, you're going to need a good bit of additional spices and salt. Add spinach. Reduce to simmer. About 5 minutes before you are ready to serve the soup, toast the tortillas until crispy. Serve soup topped with tortillas, avocado, cheddar cheese, yogurt and whatever else you think would be yummy up there.
Tortilla Soup
2 tblsp olive oil
1 onion, chopped
2 jalapeños, ribbed, seeded, and chopped
3 cloves garlic, chopped
1 chicken breast, chopped
cumin
chili powder1 15 oz can chopped tomatoes
1 quart chicken stock
1 generous handful spinach leaves, chopped
tortillas sliced in 1 inch strips
1 avocado chopped
grated cheddar cheese
plain yogurt
Heat olive oil in soup pot over medium heat. Sweat onions, jalapeños, and garlic.Add chicken breast and brown lightly. Add 1 tsp each of cumin and chili powder. Let cook for 5 minutes. Add tomatoes and chicken stock. Bring to boil. Taste and adjust seasonings - if you're me, you're going to need a good bit of additional spices and salt. Add spinach. Reduce to simmer. About 5 minutes before you are ready to serve the soup, toast the tortillas until crispy. Serve soup topped with tortillas, avocado, cheddar cheese, yogurt and whatever else you think would be yummy up there.
Sunday, January 3, 2010
Basic Chicken Vegetable Soup
I don't think I made the same chicken vegetable soup twice. What I add varies with what fresh and frozen veggies I have on hand and what I'm in the mood for that day. This is the soup I made for our Christmas Eve party. This one relied pretty heavily on frozen veggies since the farmer's market the Saturday before was closed because of the blizzard of 09! I made this one in the crock pot to make it a little easier.
Chicken Vegetable Soup
4 tblsp olive oil
1 onion, chopped
4 chicken breasts, cut into bite size pieces
2 bay leaves
4 cups homemade turkey stock
1/2 bag frozen carrots
1/2 bag frozen peas
1/2 bag frozen okra
1/2 bag frozen corn
1 28 oz can chopped tomatoes
Crushed red peppers, salt, and pepper
Heat 2 tblsp olive oil over medium heat and sweat onions. Place onions in crock pot. Heat remaining olive oil over medium high heat and brown chicken. It doesn't need to cook through, just get some color on it. Transfer to crock pot. Put all remaining ingredients in crock pot. Cook on high for about 1 hour (bring to simmer). Adjust seasoning. Cook on low until ready to serve.
Chicken Vegetable Soup
4 tblsp olive oil
1 onion, chopped
4 chicken breasts, cut into bite size pieces
2 bay leaves
4 cups homemade turkey stock
1/2 bag frozen carrots
1/2 bag frozen peas
1/2 bag frozen okra
1/2 bag frozen corn
1 28 oz can chopped tomatoes
Crushed red peppers, salt, and pepper
Heat 2 tblsp olive oil over medium heat and sweat onions. Place onions in crock pot. Heat remaining olive oil over medium high heat and brown chicken. It doesn't need to cook through, just get some color on it. Transfer to crock pot. Put all remaining ingredients in crock pot. Cook on high for about 1 hour (bring to simmer). Adjust seasoning. Cook on low until ready to serve.
Pasta Fagioli
This is one of my all time favorite soups. Delicious. Filling. Easy. What else can you ask for from a soup?
Pasta Fagioli
3 tablespoons olive oil
Pasta Fagioli
3 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
6 cloves garlic, crushed and chopped fine
1/2 onion chopped
2 16-oz can Cannellini beans
1 16-oz can of chopped tomatoes
1 16-oz can of chicken broth
Salt and pepper to taste
1 bay leaf
1/4 lb. elbow macaroni, cooked and drained
1 cup freshly grated parmesan cheese
Heat olive oil over medium heat and saute bacon, garlic, and onion. Add beans and saute for 10 minutes, stirring occassionally. Add rest of ingrediants, except macaroni and parmesan cheese, and simmer for 20 minutes. Serve with parmesan cheese and macaroni on the side.
For Christmas Eve, I made this in the crock pot. I sauteed the bacon, garlic, and onion in a skillet and then dumped it and the remaining ingredients in the crock pot. I cooked it on high for about an hour until it came to a little simmer and then put it on low let it boogie the rest of the day (about 2.5-3 hours). Very tasty and made the house smell awesome.
Thursday, December 17, 2009
Sweet Potato Peanut Soup
I never would have put these flavors together, but it turns out it works. And it's delicious. Kevin was pretty excited that it was healthy food that tasted like food he shouldn't be allowed to eat.
Sweet Potato Peanut Soup
4 sweet potatoes
2 tblsp olive oil
1 medium onion, chopped
2 cloves garlic, chopped
4 cups turkey stock
1 14 oz can diced tomato
1/2 cup peanut butter
crushed red pepper
dash ground ginger
salt and pepper
Microwave sweet potatoes 5-7 minutes, until cooked through. I peeled the potatoes first so that I wouldn't have to let them cool. I was in a rush trying to get the soup on the table. If you're not in a rush, you can cook them in the skins and then let them cool before you peel them. Either way, once you can handle the potatoes, cut them into 1" chunks.
Meanwhile, heat oil over medium heat. Sweat onions and garlic. Add potatoes, turkey stock, tomato, red pepper, and ginger. (As a side note on the ginger, the next time I will use fresh garlic.) Bring to boil, reduce to simmer. Add peanut butter. Taste and season to taste. Using a stick blender, puree soup until smooth.
Sweet Potato Peanut Soup
4 sweet potatoes
2 tblsp olive oil
1 medium onion, chopped
2 cloves garlic, chopped
4 cups turkey stock
1 14 oz can diced tomato
1/2 cup peanut butter
crushed red pepper
dash ground ginger
salt and pepper
Microwave sweet potatoes 5-7 minutes, until cooked through. I peeled the potatoes first so that I wouldn't have to let them cool. I was in a rush trying to get the soup on the table. If you're not in a rush, you can cook them in the skins and then let them cool before you peel them. Either way, once you can handle the potatoes, cut them into 1" chunks.
Meanwhile, heat oil over medium heat. Sweat onions and garlic. Add potatoes, turkey stock, tomato, red pepper, and ginger. (As a side note on the ginger, the next time I will use fresh garlic.) Bring to boil, reduce to simmer. Add peanut butter. Taste and season to taste. Using a stick blender, puree soup until smooth.
Sunday, November 29, 2009
Turkey Stock and Soup
My mom decided to give me the carcass this Thanksgiving. There was still a ton of turkey on it, so I picked it as clean as I could and made soup with the meat.
Turkey Stock
1 carcass, picked over
2 huge carrots
4 stalks celery
1 onion
handful peppercorns
salt
Add everything to a stock pot. Don't be shy with the salt. Cover with water. Bring to a boil. Reduce to simmer. Cook for several hours. The longer you cook it, the more flavorful it will be. I cooked mine for about three hours. I'm not patient enough to do it for longer than that. Let cool and then transfer to storage containers. I ended up with 5 1 qt freezer bags, 1 tray of ice cubes, and 5 cups to start a pot of soup.
Turkey Soup
2 tblsp olive oil
3 medium carrots chopped
4 stalks of celery hearts chopped
1 medium onion chopped
3 cloves of garlic chopped
2-3 cups chopped turkey
5 cups turkey stock
2 cups water
1/2 head cabbage cut into 1" squares
frozen or leftover veggies (I used corn and peas)
Salt and pepper
Crushed red pepper
Chopped parsley
Heat olive oil over medium heat. Add carrots, celery, onion, and garlic and cook until tender. Add turkey, stock, water, cabbage, and any additional veggies. Season to taste. Bring to boil, reduce to simmer, and cook for at least 30 minutes. Add parsley just prior to serving.
Saturday, October 31, 2009
Roasted Vegetable Soup
Roasted vegetables... yummy... Soup... yummy...
I'm also hoping this will get Natty to eat some veggies. It's not green and he can use his new found spoon skills, so I have my fingers crossed.
Roasted Vegetable Soup
1 butternut squash, peeled and cut into 1" chunks
2 sweet potatoes, peeled and cut into 1" chunks
1 yellow onion, peeled and quartered
1 kohlrabi, peeled and cut into 1" chunks
Olive oil
Salt and pepper
1 quart chicken stock (or vegetable stock if you want to go totally vegetarian)
1/4 - 1/2 tsp cumin
Plain yogurt or sour cream
Prepare vegetables, coat with olive oil, salt, and pepper and roast in 400 degree oven. Veggies are done when you they slide easily off of a fork. Transfer veggies to soup pot and add chicken stock. Bring stock to a simmer and then puree vegetables with a stick blender. Add cumin to taste. Bring to boil. Taste and adjust seasonings as necessary. Serve topped with a dollop of yogurt or sour cream.
If you don't like cumin, leave it out. The soup was delicious before I added it, but I couldn't stop feeling like cumin would give it a really nice taste, so I threw it in.
If you don't have a stick blender, I would put the veggies in a food processor or blender before adding the chicken stock. Or if you want it to stay chunkier, you could just use a potato masher to chunk it up.
I'm also hoping this will get Natty to eat some veggies. It's not green and he can use his new found spoon skills, so I have my fingers crossed.
Roasted Vegetable Soup
1 butternut squash, peeled and cut into 1" chunks
2 sweet potatoes, peeled and cut into 1" chunks
1 yellow onion, peeled and quartered
1 kohlrabi, peeled and cut into 1" chunks
Olive oil
Salt and pepper
1 quart chicken stock (or vegetable stock if you want to go totally vegetarian)
1/4 - 1/2 tsp cumin
Plain yogurt or sour cream
Prepare vegetables, coat with olive oil, salt, and pepper and roast in 400 degree oven. Veggies are done when you they slide easily off of a fork. Transfer veggies to soup pot and add chicken stock. Bring stock to a simmer and then puree vegetables with a stick blender. Add cumin to taste. Bring to boil. Taste and adjust seasonings as necessary. Serve topped with a dollop of yogurt or sour cream.
If you don't like cumin, leave it out. The soup was delicious before I added it, but I couldn't stop feeling like cumin would give it a really nice taste, so I threw it in.
If you don't have a stick blender, I would put the veggies in a food processor or blender before adding the chicken stock. Or if you want it to stay chunkier, you could just use a potato masher to chunk it up.
Saturday, September 19, 2009
Maryland Crab Soup
There were a whole bunch of crabs left over from dinner at my parents the other night, so I brought them home and spent an hour picking crabs and trying not to eat them. I had already decided that I would make soup, so I kept the backfin meat separate because I think it's too good for soup. I've seen plenty of recipes that would disagree with this, so hey, to each his own. I guess it depends on how much cash you want to drop on your crabmeat. Since I was actually picking the crabs and not buying packaged crabmeat, I also kept some of the crab legs since there was really no meat coming out of the cold crabs and I tend to like seeing crab parts in my crab soup. It also gives some extra flavor to the soup from the delicious seasonings.
Maryland Crab Soup
2 tblsp olive oil
1 medium onion, diced
28 oz can diced tomato
3 cups water
8 oz frozen corn
8 oz frozen okra
8 oz frozen cut green beans
4 medium red potatoes, diced
1 lb crabmeat (plus any crab pieces you might have)
Old Bay seasoning
salt & pepper
Heat olive oil over medium heat in large pot. Add onion and sweat until tender. Add tomatoes and a pinch of salt and pepper. Add water, corn, okra, green beans, potatoes, crabmeat, and crab pieces. Add 2 tblsp Old Bay and bring to boil. Reduce to simmer and cook for at least 30 minutes. Taste and season to your taste. Be sure to allow the soup to cook for a few minutes and taste again after seasoning.
Note: Although I knew I was going to make this soup, I failed to be sure I had carrots or potatoes before I started. If I had carrots, I would have sliced 2-3 carrots and added them before the onion. I happened to have a few potatoes in the pantry, but it's ended up not being very much compared to the size of the pot of soup I made. If you have large potatoes, 4 might do, but if you really like potato in your crab soup, 4 mediums might not make you happy.
Maryland Crab Soup
2 tblsp olive oil
1 medium onion, diced
28 oz can diced tomato
3 cups water
8 oz frozen corn
8 oz frozen okra
8 oz frozen cut green beans
4 medium red potatoes, diced
1 lb crabmeat (plus any crab pieces you might have)
Old Bay seasoning
salt & pepper
Heat olive oil over medium heat in large pot. Add onion and sweat until tender. Add tomatoes and a pinch of salt and pepper. Add water, corn, okra, green beans, potatoes, crabmeat, and crab pieces. Add 2 tblsp Old Bay and bring to boil. Reduce to simmer and cook for at least 30 minutes. Taste and season to your taste. Be sure to allow the soup to cook for a few minutes and taste again after seasoning.
Note: Although I knew I was going to make this soup, I failed to be sure I had carrots or potatoes before I started. If I had carrots, I would have sliced 2-3 carrots and added them before the onion. I happened to have a few potatoes in the pantry, but it's ended up not being very much compared to the size of the pot of soup I made. If you have large potatoes, 4 might do, but if you really like potato in your crab soup, 4 mediums might not make you happy.
Subscribe to:
Posts (Atom)