Posts tagged Soup
Chili with tomatillos
Mar 27th
Recipe: Chili with tomatillos
Ingredients
chili with tomatillos
chili with tomatillos
- 5 chicken sausages – chopped
- 1 can garbanzo beans
- 1 can black beans
- 1 can pinto beans
- 1 can peeled plum shaped tomatoes
- 2 medium sized onions – chopped
- 1 head garlic – (mince 1/3, thinly slice 1/3, roughly chop 1/3)
- 2 carrots – diced
- 3 medium sized tomatillos – chopped
- 2 medium zucchini – thinly chopped
- 4 tbs. cumin
- 4 tbs. smoked paprika
- 2 tbs. dried chipotle
- 2 tbs. driend ancho
- 8 cups chicken broth
- 2 beef boullions
- 1 tomato – chopped
- 1 avocado – sliced lengthwise
For the RICE
- 1 cup long grain brown rice
- 2 tbs. dijon mustard
- 2 tsp. garlic chili sauce
- pepper
- 1 beef boullion
- water (refer to directions on brown rice packaging)
Instructions
- Place the dijon, garlic chili sauce, pepper, water and beef boullion in small sauce pan. When it comes to a boil whisk the ingredients and add rice, cover, turn heat to low, cover and cook for 45 minutes (approximately).
- Place large stock pot over medium heat. Add 2 tbs olive oil and 4 tbs. butter to pan. When butter has melted add the onion, carrot and the roughly chopped garlic.
- When the onions are translucent, add the sliced garlic, chopped chicken sausage. Cook for 5 minutes, then add the minced garlic, cumin, paprika, chipotle, ancho, and pepper. Cook for 2 minutes, now add tomatillos, tomatoes (with juices), beans. Cook for 5 minutes.
- Add broth and beef boullions. Bring to boil, lower to simmer and cook for a minimum of 1 hour.
- At the 1 hour mark, taste the chili and adjust seasonings.
- Serve over the rice, top with chopped tomato and sliced avocado and enjoy.
Variations
You can swap out the chicken sausage, for pork sausage – if you’re a pork sausage lover.
Cooking time (duration): 80
Number of servings (yield): 6
Meal type: dinner
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Hearty Chicken Soup
Feb 24th
Recipe: Hearty Chicken Soup
Ingredients
Hearty Chicken Soup
Hearty Chicken Soup
- 2 onions – chopped
- 6 cloves garlic – minced
- 6 cloves garlic – thinly sliced
- 6 really small cloves garlic – peeled whole
- 4 carrots – diced
- 4 celery stalks – diced
- 1 potato – cut to 1/3″ cubes
- 2 zucchini – cut into 1/3″ cubes
- 5-7 cups chicken broth
- 3-4 tbs. smoked paprika
- 1 ancho chili
- 6-8 sprigs thyme or 4-5 tbs. dried thyme
- 1 whole chicken roaster – shredded
- 1 stick butter
Instructions
- Place stock pan over medium heat and add 2 tbs. olive oil and stick of butter. When the butter has melted add the onion, carrot, celery, 6 small whole garlic cloves and potato. Cook for 5 minutes until the onion is translucent.
- Add thyme, smoked paprika, sliced garlic and pepper. Cook for 2 minutes. Add minced garlic and chicken. Cook for 2-3 minutes until the garlic smells irresistable. Add chicken broth, bring to a boil and reduce to a simmer.
- Cut open the ancho chili pepper and place face down on a pan over medium / medium high heat. Cook on each side for 1-2 minutes. Place ancho chili in a blender with 1 cup broth from stock pan. Blend till smooth.
- Add ancho broth back to stock pan.
- Continue to simmer soup for up to 1 hour until soup is thick and flavorful. At about 30 minutes into simmering, add zucchini and adjust seasoning (thyme, smoked paprika, salt and pepper).
- Enjoy!
Chicken Soup with additional Ancho and Chipotle Pepper
Variations
Chipotle would be great to add to this if you like spicy soup.
Sausage would also be a great addition. Start by cooking sausage, then when sausage is rendering fat, add onion and follow recipe as is.
Cooking time (duration): 70
Number of servings (yield): 6
Meal type: dinner
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Super Silky Broccoli Soup
Feb 12th
Recipe: Super Silky Broccoli Soup
Ingredients
super silky broccoli soup
super silky broccoli soup
- 1/2 onion – chopped
- 5-7 cloves garlic – minced
- 5 cups broccoli – chopped
- 1 potato – peeled and chopped into 1 inch pieces
- 1/2 stick butter
- 2 tbs olive oil
- 6 cups chicken stock
- salt and pepper – to taste
- 2 tbs smoked paprika
- 1-2 tbs tamari or soy sauce
Instructions
- Place olive oil and butter in a large stock pot over medium heat. Add onions and cook for 5 minutes.
- Add paprika and pepper. Cook for 2 minutes.
- Add garlic and cook for 1 minute.
- Add potato and broccoli. Cook for 2 minutes.
- Add chicken stock. Bring to a boil, lower heat, cover and simmer for 20 minutes.
- Potato should be soft now and we’re ready to blend. Let soup cool for 10 minutes.
- Now add soup in batches to a blender and carefully puree (I like to cover the top of the blender with a dish cloth – in case any hot soup explodes out). When blending reserve some of the liquid so that you can control the thickness of the soup.
- After you have blended the soup, force it through a fine strainer (this way you ensure that you’re getting a smooth soup). If the strainer has bigger pieces in it – then place that back in the blender and smooth it out. Add more of the reserved liquid if necessary.
- When all the soup is blended, add it back to the stock pan and season with salt, pepper and a little bit of tamari (if you’re a tamari – or soy sauce – fan).
Variations
Adding jalapeno or cayenne would be great if you like spicy.
You can also add heavy cream (3/4 cups) and whisk it into soup if you like that sort of thing.
Cooking time (duration): 40
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: dinner
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Stuffed baked potato soup
Feb 11th
Recipe: Stuffed baked potato soup
Ingredients
Stuffed baked potato soup
Stuffed baked potato soup
- 2 cups Potato – chopped
- 1 cup Onion – chopped
- 1 tomato – chopped
- 4 green onions – sliced thin
- 4 bacon strips – cooked and crumbled
- 1/2 cup cheddar cheese – grated
- 3 tbs. Dill weed
- 2 tbs. Coriander
- 1 tbs. Smoked Paprika
- Salt and pepper – to taste
- 1/2 stick Butter
- 3 cups Chicken broth
- 2 tbs Olive oil
Instructions
- Place stock pot over medium heat. Add olive oil and butter, when butter has melted add onion. Cook for 5 minutes.
- Add dill weed, coriander, paprika and pepper. Cook for 2 minutes.
- Add potato. Cook for 3 minutes.
- Add salt and broth. Bring to boil and reduce to simmer. Simmer for about 20 minutes or until the potato is soft.
- Take soup off the heat and place in blender, reserve half of the liquid. Let cool for about 10 minutes.
- Now very carefully blend the soup (I place a dish towel over the top of the blender in case some of the soup explodes out of the blender. Make sure to hold the blender top on and periodically turn the blender off, take the top off and let the steam escape). Add liquid as you go to get the consistency that you want.
- Now place the soup in the serving bowls. Top with cheese, tomato, green onion, bacon, salt and pepper.
Variations
Add chipotle or cayenne to add a little spicy to this dish.
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Carrot and zucchini soup
Feb 9th
Recipe: Carrot and zucchini soup
Ingredients
Carrot and zucchini soup
Carrot and zucchini soup
- 1.5 cups carrot – chopped
- 1.5 cups zucchini – chopped
- 1-2 tomatoes – chopped
- 1 1/2 cup brown onion – chopped
- 3 tbs. garlic – minced
- 4 tsp. curry powder
- 5 tsp. dried corriander
- 1 tbs. ginger – chopped
- 1/2 stick butter
- 2 tbs. olive oil
- 3 cups chicken broth
- salt and pepper – to taste
Instructions
- Heat skillet over medium heat. Add olive oil and butter. When butter melts add chopped onion for 4 minutes – until onions start to soften.
- Add curry and corriander. Cook for 2 more minutes – stirring constantly.
- Add garlic, ginger, salt and pepper – cook for 2 minutes (or until the smell is delicious).
- Add carrot, tomato and zucchini. Cook for 4 minutes.
- Add chicken broth and bring to a boil, reduce to simmer for 20 minutes.
- When the carrots have softened – take the soup off the heat. Let soup cool for 5-10 minutes.
- Puree the soup. Keep most of the liquid out of the puree. Once the soup is a smooth texture, add liquid to gain the consistency that you want.
- Serve
Quick Notes
Delicious soup. I made this for my daughter and she loved it.
Variations
Adding chopped chicken to this soup along with fresh tomato, cheese and green onion would be delicious.
Cooking time (duration): 35
Diet type: Vegetarian
Diet (other): Gluten free
Number of servings (yield): 4
Meal type: lunch
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Tortilla Soup
Dec 13th
Recipe: Tortilla Soup
Summary: Delicious hot soup
Ingredients
- 4 chicken thighs
- vegetable oil
- 2 onions – chopped
- 4 hot peppers – chopped (be smart here and taste the peppers as you use them to make sure that you’re soup isn’t too spicy for you)
- 4 chicken bouillon
- 4 garlic cloves – crushed
- 1/4 tsp. cayenne
- 3 tbs. ancho chili powder
- 3 tbs. smoked paprika
- 1 chipotle pepper
- 3 tbs. adobe sauce (from chipotle can)
- 5 cups water
- corn tortillas (6 whole tortillas, 2 tortillas cut into 1/4 inch strips)
- 1 medium tomato – chopped
- 1 bunch cilantro – chopped
- 1 cup cheddar cheese – grated
- 1 avocado – chopped
Instructions
- Heat saute pan to medium high and cook chicken thighs until juices run from the top of the chicken. Set chicken aside and let cool. Shred chicken when it has cooled.
- In small saute pan (big enough to fit a corn tortilla) add vegetable oil so that the oil is 1/2 inch deep in saute pan. Turn heat to medium high. When oil begins to faintly smoke add a corn tortilla. Let the tortilla fry until it is golden – then flip. Cook until the other side is golden. Take out tortilla and place on paper towel on a plate to let the oil drain. At the end – add the corn tortilla strips and these will fry up quickly – so keep a watchful eye.
- Heat wok on high heat. When hot add 3 tbs. vegetable oil. Add onion and hot peppers. Cook for 5-10 minutes. Add crushed chicken bouillon, crushed garlic. Cook for a minute. Add cayenne, ancho chili powder, smoked paprika and chipotle. Cook for a few minutes. Add water bring to a boil. Lower the heat and simmer for 10 minutes. Add crushed tortillas. Cooked for 1 minute. Blend soup. Dump soup back into wok and add shredded / chopped chicken.
- Place soup in bowls.
- Top soup with chopped tomato, cilantro, shredded cheese, corn tortilla strips and chopped avocado.
Quick Notes
For avocados I halve the avocado and take out the pit. Then using a not too sharp knife I slice the avocado both ways. Then using a spoon I take scoop it out of the skin. Then it’s ready to add to the soup, salad – whatever.
Be generous with the toppings that you add to the soup. It adds texture and flavor contrasts to your soup.
Variations
Add more or less hot peppers depending on your love of spicy. I like spicy – but if i’m serving it to anyone besides me, I have to tone it down for my guests.
Cooking time (duration): 60 min
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Mexican
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Spicy Miso Soup
Dec 8th
Recipe: Spicy Miso Soup
Summary: Miso Soup with Flair
Ingredients
- 1 onion chopped
- 1 carrot diced
- 1 zucchini finely chopped
- 2 ground up chicken broth bouillon
- 1 tbs korean spicy red chili paste pepper – to taste
- 1/4 tsp cayenne
- 3 garlic cloves crushed
- 2 cups water
- 3-5 tbs miso paste
Instructions
- Place wok on stove over high heat.
- Add onion, carrot and zucchini. Cook for a couple of minutes.
- Add chicken bouillon, spicy chili paste, pepper and cayenne. Let cook for 1 minute.
- Add crushed garlic cloves. Cook for 1 minute.
- Add water. Bring to a boil. Take off heat when boiled.
- Place miso in separate small bowl. Spoon 1/2 cup of the boiled water into the miso bowl. Mash and mix the miso up until smooth consistency.
- Add miso slowly to taste.
Quick Notes
Fun soup and very fast to cook. Throw in other vegetables to make it interesting – bell peppers, hot peppers, greens (bok choy, kale, collard – finely sliced)…
Cooking time (duration): 15 minutes
Number of servings (yield): 2
Meal type: lunch
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