Soup


For some reason Mother Nature decided to extend our summer through December.  The temps were in the upper 70s and lower 80s.  Warm and sunny.  NOT what you would expect for the Holiday season.  When I picked this recipe for Eating with Ellie back in October I was presuming it would be cold in tim;e for this recipe. Fortunately, I was right,  But I was worried for a while.

P1080530

As it turned out it turned cold just in time.  And it was good.  But then, it’s an Ellie recipe.

I don’t make chicken soup very much, especially with noodles.  Usually it is beef veggie soup.  But I can see this one being added to the rotation all winter.

Carrots, celery, escarole (or spinach) with lots of garlic, basil, pepper flakes, mixed with borken whole wheat speghetti and browned chicken.  Perfect!  Simple! Quick!

Did the others like my soup pick?  Check it out on our website – Eating with Ellie. 

Advertisements

I have wanted to make Italian Wedding Soup for ages. But the thought of making lots and lots of little meatballs has always kept me away. And then along comes Ellie with her short cut SHOTGUN wedding soup. All the ingredients without the fanfare meatballs!! SHOTGUN!! Instead we simply browned some ground turkey and made the soup with that. I left some larger chunks of the ground turkey and kind of had meatballs.

P1050948

The soup was light and filling and quite tasty. The real flavor comes from the cheesy egg mixture which is drizzled into the soup while it is cooking. Ellie calls for Parmesan but the only nice hard cheese I had was Pecorino-Romano. It was perfect. The saltyness of the cheese brought out the flavor of the soup a lot. With the spinach barely wilted in the soup it is also a very healthy soup. It would be great with a hunk of rustic bread.

The recipe is on page 68 of Ellie’s Weeknight Wonders. If you would like to join us on Thursdays just leave a comment on the Eating with Ellie webpage. The recipes we are making are all from Weeknight Wonders and are listed on the page. You can also visit with the other Eaters while you are there and see how they liked this soup. My choice this week, by the way.

There are a lot of us who were raised in one place and ended up in another. We never forget the foods of our early years. We add to it from the new places we live. We change. We adapt. Our tastes change but never our love of our ‘native’ foods. This is the case for Julie who is The Texan New Yorker. She was my ‘assignment’ for January with the Secret Recipe Club.

Julie proclaims herself as a Formerly Picky Eater. But after deciding she wanted to eat healthier she learned to cook. She was ‘reared’, as we say in the South, in Dallas then moved to the East coast . He recipes are a great combination of Texas and New York and all the adaptations in between.

I have found over the years that just picking ONE recipe from hundreds is IMPOSSIBLE. I count myself lucky if I can whittle it down to 20 or so that I HAVE to make.

So, Julie, here is what I HAD to make from your wonderful Texas to New York recipes.

It was a little chilly in December and January so a nice thick soup was very comforting. In this case Julie’s Broccoli Cheese Soup

    P1050659

Can I tell you how delicious this was? Full of cheddar cheese and broccoli. I made it directly from her recipe except I sprinkled some additional cheese and some raw broccoli on top.

And what is soup if you cannot have it with some kind of bread. A grilled cheese sandwich is my usual go to with soup but with all the cheese in the soup I needed something to accent the flavor not dilute it. BISCUITS!!

P1050685

Perfect to dip into the nice thick soup. I am thinking that the Bacon Cheddar Chipotle Biscuits would also be good with this. Those biscuits are definitely influenced by her years in TEXAS!!

After Christmas I ended up with a couple of pieces of Pumpkin Pie. I knew I couldn’t just toss them, I didn’t need to eat them (so full!!!) and I didn’t want to freeze them. A conundrum! Solved by JUlie with her…

P1050760

which I will call a smoothing because somehow that sounds healthier. This is so easy and definitely competes with the pie shakes at Sonic. Think of the all the possibilities if you have ice cream and left over pie – any kind of pie.

    1 piece of pumpkin pie, homemade or store-bought
    1/2 cup whole milk
    1/2 a pint of vanilla ice cream
    Whipped cream, for serving

Combine all ingredients, except whipped cream, in your blender. Puree until smooth. Pour into glasses and garnish with a generous dollop of whipped cream and some of the pie crust crumbs left in the pie plate.

Makes 2 small smoothies or 1 large smoothie.
How dangerous is THAT!! And how simple.

Now, about those other recipes I have pinned. So much goodness, so little time.

It’s not called the Secret Recipe Club because we have to blog in secret – How 1984 would that be? – but because until the big reveal date our assignment is a secret. Then we can share what we have cooked form our ‘assignment’ and let the world know about all the deliciousness we found. If you want to join in you can find all the information you need by visiting the site. Way too much fun and kitchen adventures to be had.

You can check out all the fun we had this time by visiting below:

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.

P1050230

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.

P1050172

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.

P1050073

    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.

P1040897

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.

P1040892

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.

« Previous PageNext Page »

  • Categories

  • Meta