Soup


Another quick and tasty recipe from Donna Hay for y’all this week. This time it is soup. And – FINALLY! – the weather is perfect for a light quick soup, well here in the deep south anyway. Where Gaye, Chaya, and Sarah are they are probably wishing for something cooling rather than warming.

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If you have onions, garlic, sweet potatoes, quinoa, spinach and chicken broth – or veggie broth – you can make this soup in under an hour and warm your family up.

I really wasn’t sure about this one. I love sweet potatoes but I am pretty traditional in how I cook them – baked, roasted, sauteed. But…ti was delicious. The sweetness of the potatoes mixed with the onions and garlic was just right. And the addition of the bacon (or speck)… do I really need to say any more? I didn’t think so!

Here is Donna’s Soup recipe.

Check with Gaye, Chaya – her choice this week, and Sarah for their soups.

After making this soup I knew I had had it before. And sure enough, we, WWDH members, made it February 2013. The note to myself is that I didn’t care for it much. So this time I made it a little different. Still, while tasty, not my fave.

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Onions cooked slow for sweetness. Beef stock, thyme. The recipe called for Brandy but I didn’t have any. I left out the mustard. I think that is why I didn’t care for it last time. But maybe it was the Brandy. I had a little piece of toasted bread with Asiago. Those went well together.

This was Sarah’s Pick this week. And check with Gaye for her soup.

The recipe is in Donna’s modern classics: Book 1 on page 27

The days are cooling down now here in the Deep South and while it’s not quite as cool as I would like it to be it is cool enough to start adding soups and stews to the weekly menus. How fortunate that this week I Heart Cooking Clubs is doing Nigel’s Soups and Stews.

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    400 grams potatoes, peeled halved or quartered.
    1 onion
    500 mls (2 cups) water
    500 mls (2 cups) milk
    400 gms mixed fresh fish, chopped into large cubes
    2 Bay leaves
    1 cup corn kernels
    2 green onions
    Salt and Pepper to taste

Peel and roughly chop an onion into a large deep pan.
Add the water, milk, pepper, salt, and bay leaves and bring to the boil.
Lower the heat so the liquid simmers and, when the potatoes are soft, add the fish.
Continue to cook on a low heat for 10 minutes.
Add the corn.
Roughly chop two green onions and a small bunch of parsley, and stir them into the soup carefully, without breaking up the fish, then serve as soon as the corn is tender.


This is basically Nigel’s recipe but I did make some changes. I added about 1 Tbl of salt which he did not have in the recipe. I also thickened the soup with some corn starch. The soup was very thin for the ingredients so the thickening made it quite filling. {The next time I would smash some of the potatoes in the soup before adding the other ingredients.}Nigel suggests haddock, salmon, and cod. I used catfish (I DO live in the south!) and cod. I think salmon would have been excellent in the soup – if I had only had some.

And some crusty bread would have been good, too.

Nigel’s original recipe is HERE.

And for the rest of the visit IHCC Ladle It Up!

This week’s pick, from Kayte, is a mixed mushroom risotto. I love risotto and always look forward to making different ones so when Kayte chose this one I jumped in enthusiastically.

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What we have is a lovely seasoned risotto with dried porcini mushrooms as well as a mix of fresh. I used Portobello and white button and then threw in some dried mixed that I had on hand. What’s not to love about this one. A little red wine, a little garlic, some leeks. Yes indeed. LOVED it!!

The recipe is on page 138 of Donna’s modern classics: book 1. Check with

Two weeks ago the group made Veggie Laksa. I really wanted to make it but here in Podunk Laksa paste was not to be found. Lucky for me I travelled south to visit my Babies and just happened to visit a HUGE Asian market – Vinh Phat. It carries everything. And I do mean EVERYTHING anyone would ever need for Asian cooking. I have to admit I didn’t recognize a lot of the products but I found the two I really needed – Laksa Paste and Miso.

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I had never had Laksa before. It is a wonderful seasoned paste. Full of flavor and a little spicy. Why haven’t I had that before? The Veggie Laksa, which was Sarah’s choice last week, included sweet potatoes, bok choy, garlic, and snow peas in a rich coconut milk and Laksa broth. Donna said to serve it over Vermicelli noodles. I had also found some of the noodles made from Mung Beans. Altogethr I think I liked it. Next time I would cut the sweet potatoes and boy choy in smaller pieces. The recipe is on Donna’s Website.

Sarah made the Laksa as did Gaye so check out their posts.

It is Spring here in the deep south. We don’t have them very often. We usually go from Winter to Summer. Nothing in between. This year was different. And wonderfully refreshing. Like this soup from Donna Hay.

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It was full of lovely green veggies and full of flavor. Parmesan cheese, salt, pepper. Simple seasonings that brought out the flavor of the veggies. What veggies, did you ask?

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Zucchini, peas, broccoli, asparagus. And I added in some fresh green onions as suggested by my friend, and fellow WWDH member, Chaya.

I really wasn’t sure about this soup. While I love all the veggies, I wasn’t sure if I would like them together in a soup. But…it was wonderful. The cream and milk made a nice thick ‘broth’ without overpowering the veggies.

Thanks for this one, Kayte, it was perfect for a spring day lunch. Donna, you did it again!

Check with

for their soups.

If you would like to try this soup it is in Donna’s modern classics:Book 1 on page 18.

This has been a crazy winter.

    Snow.
      Heat.

    Snow.

Rain.

    Heat.
      Snow

etc etc. Even for Louisiana it is weird weather!!

So while it is still on the cool side I was glad to try one more soup. This one from Dorie’s around my french table for French Fridays with Dorie. this time…

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Dorie describes this s rustic. A soup that would, “sit on the back of the stove…until it was thick enough for a heavy spoon to stand upright in it.” And that is an apt description. So much good stuff in this soup it is almost a stew: cabbage, navy beans, carrots, onions, celery leeks, potatoes, sausage, and pork. All coming together in a delicious soup. There is supposed to be duck in the soup but when I pulled mine from the freezer it was beyond use. Next time. Any way, step by step the soup is built. Brown the pork roast and then put it in the pot with the broth and veggies. After a couple of hours it is done. Shred the pork and add it back in. Sausage, too. I do think next time I will brown the sausage first just to add some more depth, and color!!

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It was very filling, very flavorful, very much repeatable. With some toasted corn muffins it was the perfect supper for a very cool, not cold anymore, winter night. I would like to try it in the crockpot and Liz has a link on her site for that. If you want the recipe – Liz has it on site, That Skinny Chick Can Bake. Or in Dorie’s book on page 86 in AMFT.

Check with the other Doristas and their soups.

It has been cold in the Deep South for the last month. In fact, we have had snow and ice four times. Unheard of in the Deep South. So I was looking for something warm and comforting for dinner and beyond. Thank goodness for Secret Recipe Club because I found more than enough tasty dishes to keep us warm and cozy for a few meals. How, you ask? Because I was lucky enough to be matched with Veronica of My Catholic Kitchen for this month’s SRC!!

Vonnie lives in Coastal Virginia with The Hubster, a beauyiful teenage daughter, two turtles and a cute little dog, Meeka. She says she is, ‘a work in progress’, a food writer, and blogger (obviously), and self-taught cook. She taught me a thing or two with all her tempting recipes. To keep us warm. But to cool us off in the hot summer as well.

I have been making potato soup for several years. It is B’s favorite. But I never thought to make it in the crockpot until Veronica showed me how.

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    6 large baking potatoes peeled cut into 1/2 inch cubes
    1 large sweet onion
    1 quart of vegetable broth homemade or canned
    3 garlic cloves minced
    1/4 cup butter
    1 tablespoon salt
    1/2 tablespoon pepper

Put these ingredients into the crockpot and cook for 6 – 8 hours on low until potatoes are tender. Mash the cooked potatoes leaving some chunks. {I used my immersion blender}

    1 cup half and half or cream
    1 cup shredded cheddar cheese
    3 tablespoons chopped chives
    1 cup sour cream

Now mix in these last four ingredients. Serve garnished with additional chives, cheese, and, if you wish, crumbled bacon.

Definitely going to keep you warm on a cold night. It is filling, comforting, and delicious.

We are actually trying to watch what we eat. Maybe a few more veggies, a little less sugar, fruit for breakfast. If I can combine some good ingredients together it is definitely a positive thing. Like making Vonnie’s Breakfast Banana Muffins. Moist and tasty. I made a couple of subs just trying to make them a little healthier.

    5 ripe bananas
    1 1/4 cup All Purpose flour {I used 1/2 AP and 1/2 Whole Wheat Flour}
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar {Splenda}
    1/2 cup shortening {used 1/4 cup shortning and 1/4 cup applesauce}
    2 large eggs beaten {1/2 cup egg beaters}

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Preheat the oven to 350 degrees.
Spray the muffin tins with cooking spray or put liners in each of them. I used some heart shaped silicone holders. These are supposed to be more heart healthy!!
Peel the bananas and place them a bowl and mash them up well. Mix the flour, baking soda, and salt together. Add the sugar, shortening, apple sauce, and eggs to the mashed bananas then stir in the flour mixture just until the batter is blended.
Pour the batter into the muffin tins to about 2/3 full and bake for 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

Perfect for Breakfast. Or a snack.

And then, because I am always looking for new dishes to make in the slow cooker I tried Vonnie’s Slow Cooker Chicken BBQ. We love BBQ chicken and always make extra for sandwiches. But since the weather has simply been uncooperative I decided to try this version instead.

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    8 boneless skinless chicken breasts
    1 cup ketchup
    1/3 cup Worcestershire sauce
    1/2 cup brown sugar
    1 Tbl Seasoning Mix {I used Toni’s.}
    1/2 cup cider vinegar

Place chicken in the slow cooker.

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Mix the ketchup, Worcestershire, sugar, hot pepper and vinegar together and pour sauce over chicken. Cover and cook on low 6-8 hours or on high 4-5 hours. Remove and shred the chicken then mix it back into sauce. If it seems a little dry you can add some water a little at a time.

Served on a toasted bun it was perfect for a quick lunch – several lunches actually.

Okay, that’s three of the 15 recipes I ended up Pinning. There are so many more but somewhere along the line I just had to stop reading and start cooking. But in the future look for her Garlic Cheese Biscuits, Vodka Sauce, Baklava, ………
It’s All Good.

Speaking of good, you really need to hop over to the SRC Members and check out their ‘assignments’ this month. They are below.


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