As you think about soups for fall, put this one at the top of your list. It is a mellow, creamy comforting kind of soup. Continue reading
Here’s a very hearty soup, sure to warm you up on any cold evening. A simple and delicious soup we had last week for soup night. It is nearing the end of soup season for us. So far, I have posted about 9 (did you hear that!),9 different soups. Two more soups to go before I move into another food season- pasta making!!
Think about this soup for after Thanksgiving, when you might have some leftover smashers. Here’s the recipe which comes from my Veganomicon-The Ultimate Vegan Cookbook. I adapted it to make it not vegan.
6-8 baking potatoes (3 1/2 pounds), baked and cooked
2 Tablespoons olive oil
1 large yellow onion, sliced into short strips
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
Plenty of freshly ground pepper
1/4 cup dry white wine (or just more broth if you prefer)
4 cups vegetable or chicken broth
4 cups torn spinach leaves
1/4 cup milk
1 cup shredded cheese (your choice)
Once your potatoes are baked and cool enough to handle, preheat a soup pot and sauté the onions in the olive oil over medium-high heat until good and brown, about 12 minutes. Once browned, add the garlic, thyme, black pepper and salt. Cook for 2 minutes more, then add wine to deglaze the pan. Add the chunks of potatoes and the broth, cover, and lower the heat a bit a bring to a low boil. Mix in spinach. Cover and cook for 15 to 20 more minutes. Add cheese and stir in till melted. Serving suggestions: add cooked bacon bits. Enjoy!!
Here’s what went down on soup night. Super good soup and Halloween goodies. If you are new to the blog, we are in our 4th season of opening our home to the community to drop in for a bowl of soup, meet new people, and reconnect with old friends. It’s just for a season and we have 4 more Mondays and lots more bowls to go in Monday Night Soup Bowl-Underground.
If you want a nice healthy bowl of good for you soup- this one was a good choice- just in time before the holidays or even for the next day after Thanksgiving. This soup comes from another blog-http://ribbitsandtiaras.com/2013/09/03/turkey-kale-soup/.
Kale is super good for you as is brown rice. Okay, going off soup topic a bit-I could eat sautéed kale with garlic and olive oil atop brown rice everyday. Add a little red pepper flakes and just like that you have a great vegetarian meal. I am trying to incorporate a less meat lifestyle and have more fish and veggies instead. Tonight, I am making a Japanese Eggplant and Zucchini sauteed with rice and beet greens on the side. Enough side-tracking and back to the soup. I added one ingredient to the soup to make it punch a little more-Red pepper flakes. See end of blog for recipe.
If you have not gotten the news about our soup nights- it is open to the community, and neighbors and basically anyone who can get word. Just drop on in and meet new people, collaborate, connect with old friends and have a bowl of soup. It is table talk and thankfulness and gathering. Come and be a part of a relational community.
- 2 tablespoons extra-virgin olive oil
- 5 to 6 large shallots, chopped
- 3 medium carrots, cut into 1/2-inch pieces
- 1 large red bell pepper, cut into 1/2-inch pieces
- 8 ounces ground white turkey meat
- 1 tablespoon herbes de Provence Try: McCormick Gourmet Collection, Herbes De Provence, 0.62-Ounce Unit
- 4 cups low-sodium chicken broth, plus extra
- One 15-ounce can diced tomatoes
- 1 cup cooked brown rice (not instant!)
- 4 cups coarsely chopped kale
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmesan
- In a large stock pot, heat the oil over medium-high heat.
- Add the shallots, carrots and bell pepper and sauté until the vegetables are soft and lightly brown. This should take about 10 minutes.
- Add the ground turkey and stir until the meat turns white and begins to brown slightly around the edges.
- Add the herbs de Provence and stir well.
- Add 4 cups of chicken broth, the tomatoes and rice.
- Bring to a boil.
- Stir in the kale and season with salt and the freshly ground black pepper.
- Reduce the heat to medium-low.
- Cover and simmer 15 minutes.
- Serve in soup bowls with a sprinkle of fresh Parmesan cheese and parsley.
- Curried Lentil & Kale Soup (cookinginconnecticut.com)
- Chicken & Kale Greek Avgolemono soup (apieceofcait.wordpress.com)
Half way through the Bowl season and 7 plus pots of soup later, we have a contender for the best soup. It was not because the other soups were not great, cause they were. Could have been because we had the biggest crowd. It could have been the cooler weather or a shift in the time change. Whatever it was, this soup had all the ingredients for a great Soup Bowl Night-Underground.
Underground means that you hear about soup night through a friend- a word of mouth-not necessarily from me, but from other friends. If you have missed any of the Mondays, there are still 5 Mondays of soup left. We are on the homestretch and let’s see how many bowls we can get out there. I think we have served about 175 bowls of soup and at last count -135 visitors.
This past Monday nibble highlights included- homemade apple turnovers, warm as a blanket banana pudding, mango salsa, dips, assorted breads, crackers- all to complement the taco soup with all the taco fixings.
The taco soup literally took 30 minutes tops to make!!! If you make it for a family of 5 then cut that time in 1/2 and you have a winning game. The soup had all kinds of easy to throw in the pot ingredients-ground beef (I prefer 85% 15% fat), canned tomatoes, canned corn, canned beans. Yes, you can make it with grass-fed beef, freshly cut corn and, organic tomatoes and a bag of dried beans. Either way, the soup was a score. See links below for different ways to make taco soup. Mine is also below.
Taco Soup (Serves 5)
1# ground beef
1/2 cup diced onion
1-28 oz canned diced tomatoes
1-15 oz can corn
1-15 oz can beans (your choice, I use kidney)
1- small can tomato sauce
cumin to taste
chili powder to taste
salt and pepper
tortilla chips, sour cream, cheddar cheese, cilantro, salsa
Optional: rice- any kind- to serve with soup
Brown beef and onions until the meat is no longer red. Throw in all the cans (do not drain any of the liquids-that is what makes it soupy). Add seasonings and heat till warm. Serve with rice and all the fixings. Done! Enjoy.
“Revenge is sweet, but not fattening”~ Hemingway.
That quote is not true.
I used to work in a law firm where the majority of the workers were women. If you work in any office anywhere where there are two or more people, food will always be around the office in every corner-count on it. There was one guy who worked with us everyday, he was quiet and not as vociferous as the rest of us girls. He would often bring us goodies-of the most tempting and delectable kind. I told him on several occasions that I thought he was getting his revenge in the most subtle way- by fattening us all up. If he wasn’t able to express it with words, he did it with sweets. He coyly smiled each time he brought donuts, cookies, brownies and we all melted and swooned over the temptations. Hemingway got it all wrong- revenge is sweet and fattening.
It was a fattening and “sweet” affair for a night of kitchen soup. It was our Monday night ritual (6 and counting) of having anyone over for Monday Night Soup Bowl-Underground. Every Monday we open our place up for the neighbors, and community. If you get the word and climb up the stairs, we share a common meal and enjoy the table talk. It is a way for us to get to know you better.
Back to the “sweet” thing. We had a lot of that going on, starting with the Apple, Onion, Cheddar Soup accompanied by the Ham, Cheddar with a Cranberry, Honey Mustard sandwich. Not to be outdone by the soup, listen to some of our other nectarous kitchen nibbles: Chocolate pie, Ginger cookies, apple raisin salad, chocolate muffins. Here were some of our savory counterparts-spicy dip and chips, garden goodies-radishes and purple okra. We love it when you come and share your bounty with us.
Black Forest Ham Sandwiches with Cranberry Honey Mustard
Black Forest Ham
Butter the outside of the pumpernickel bread and layer on the inside ham, cheddar cheese and a equal parts of cranberry sauce and mustard that have already been mixed and stirred together. Griddle the sandwiches and serve warm.
See other links below for other tasty treats.
- Ham and Apple Butter Panini (deliciousonadollar.com)
- Thanksgiving Leftovers (Round 1) – Turkey, Cheddar, Apple, Cranberry Salad (ouryearinnyc.wordpress.com)
Monday Night’s Soup Bowl was the Tomato Egg Drop Soup. I think it was a big hit and simply irresistible. This is a common soup in Vietnamese families, like what the chicken soup is for Americans. It is very similar to the Chinese Egg Drop soup in that it has the ribbony chiffonlike eggs and nice clear broth – add in the fresh tomatoes and ground pork to make it Vietnamese.
“Simply, artlessly, candidly, straightforwardly, unaffectedly, unpretentiously, without any elaboration, is the only way to describe the feelings I have when cooking Vietnamese food. The author of my new cookbook, Andrea Nguyen, “Into the Vietnamese Kitchen, Treasured Foodways, Modern Flavors” (not “in”, but “into”) has a way of pulling you into Viet cooking and feeling like you have been doing this all your life. No boundaries, no foreign ideas, just a fresh face on some time treasured ideas and concepts.This is not to say, that I have liked any other country we have been in any less, but this one is like art. I love art and the beauty that some artists convey with photographs, oil paintings, and sculptures. Food can be artistic and wholly beautiful and Vietnamese cooking captures the senses in a way that maybe I have not experienced before.”
Also, here’s what we had with the soup- I like to call them kitchen nibbles: egg rolls, those little crunchy things you put in Asian soups, cupcakes, celery-apple slaw,and berry biscuits. You never go home hungry and if you do it’s your fault.
Tomato Egg Drop Soup (Canh Ca Chua Trung)
Serves 4-6 with 2 or 3 other dishes
1 1/2 tablespoons canola or other neutral oil
1 small yellow onion, thinly sliced
3/4 pound ripe tomatoes, cored and coarsely chopped
3/4 teaspoon salt (omit if you add chicken broth)
1 1/2 tablespoons fish sauce
1/3 pound ground pork, coarsely chopped to loosen
5 1/2 cups water ( I used a mixture of broth and water)
2 eggs, beaten
5 or 6 sprigs cilantro, coarsely chopped
In a 4 qt. saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes or until fragrant and soft. Add the tomatoes and salt, cover and cook for 4-6 minutes, or until tomatoes have collapsed into a thick mixture. Stir occasionally and, if necessary, lower the heat to prevent the tomatoes from sticking or scorching.
Uncover and add the fish sauce and pork. Wield chopsticks or use a spoon to move the pork around the pan so that it breaks up into small pieces. This will make it possible to distribute the pork evenly among the bowls when serving. Add the water, raise the heat to high, and bring to a boil, using the ladle to skim and discard any scum that rises to the surface. Lower the heat to a simmer and cook, uncovered, for about 15-20 minutes, or until the flavors have developed and concentrated sufficiently to produce a rich broth. If you are not serving the soup right away, turn off the heat and cover.
Just before serving, return the soup to a simmer. Taste and add extra salt or fish sauce, if necessary. Turn off the heat. Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffonlike pieces. Ladle the soup into a serving bowl. Garnish with cilantro and generous sprinkle of pepper and serve immediately.
- Tofu Egg Drop Soup for the Soul (laurmendoza.wordpress.com)
That’s right. BOOYA. Sounds frightfully Halloweenish. But not to be too terrified of the name, it’s really a hearty pork/chicken stew-soup. The word booya, I hear, evolves from the French word “bouillon.”
Can I just say this takes a bit of work and you might want to take this recipe and break it up over two days. Cook the pork, grill the chicken and chop the vegetables one day and throw it all together the next.
You know what I like? It’s the stuff you bring. It’s always fun and a surprise to add to the meal your kitchen nibbles. You guys complete me. Thanks for showing up. There’s a running joke-if you have been to all the Soup nights- you are the 100% group. Doing this for three other years, there are few that make it to all- but so far this year-we got ourselves a committed group of souper bowl contenders. BOOYA!
Here is the link to the soup recipe: http://www.foodnetwork.com/recipes/amy-thielen/booya-posole-community-stew-recipe/index.html
- Vermicelli, Meat and Tomato Soup and other Stuff-Monday Soup Bowl (aroundtheworldin365.wordpress.com)
- Monday Night Soup Bowl Underground (aroundtheworldin365.wordpress.com)
- Soup for the Soul! (findingtwentysomething.wordpress.com)
Soup Bowl Night on Mondays, you never know who’s gonna show up. You can only guess. This is a non RSVP event. Word of mouth and you hope that you strike a balance of making just enough soup and not running out of soup..so you never know until it happens.
Yesterday’s weather hinted that perhaps it was going to cool off just enough to sit on the patio. Temps hovered at mid 70’s and it turned out to be a cool evening to put a spoonful of allspice, cumin, and nutmeg spiced Egyptian soup to the lips.
Thanks to everyone who showed up and showed out with your perfect accompaniments. Take a sensory inventory of just a few of the fall delights: Butternut squash casserole, smoked salmon dip, pumpkin rolls with maple drizzle and much more.
Here’s a little hint at how it works. I make soup, you bring stuff-whatever you have or want to share. That’s it. No invitations, just show up. I think it’s quite the deal. I realize that not everyone can climb up 43 steps. But any who came last night, we were glad that you did. You really made our world bigger because you were in it! Monday Night Soup Bowl-won’t you come on and join us next week!
- 40-Minute Meal: Vermicelli, Meat and Tomato Soup (Shorbat bil Sharleya, Lahma wa Tomatum) (denverpost.com)
- Egyptian style soup recipe: Vermicelli noodles, meat and tomato (voxxi.com)
If you live in our area, the temps are going down and there is no better time than to make a pot of chili. So pull out that Dutch oven and get cooking. But wait, what if you don’t have a Dutch oven? And what is a Dutch oven?
A Dutch oven is a thick-walled cast iron cooking pot made by the Dutch in the 17th century. It is very durable and you can use it like any other pot and can even go over a fire. But if you don’t have one, use any pot to make the chili and it will work out just fine. I have one and have used it to make roasts, stews, casseroles and chili.
This recipe “Texas Chili” is from my “Texas Cowboy Cookbook.” I think you are going to like it because instead of using hamburger meat, it calls for chuck roast and it’s easy to make.
So here’s to a nice cool weekend with a warm bowl of chili in your hands.
4 pounds chuck, cut into 1/2-inch cubes or ground it through a 1/2-inch plate
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon Mexican Oregano or just plain oregano
1 tsp. ground cumin
2 Tbls. Chili powder
1 Can Rotel tomatoes with chiles
2-6 generous dashes of Tabasco sauce
2 Tbls. masa harina or flour (optional)
In a large skillet over medium high heat, sauté the meat, onion and garlic until lightly colored. Add the oregano, cumin, chili powder, tomatoes, Tabasco and 2 cups hot water. Bring to a boil, lower the heat and simmer for about an hour. Skim the fat while cooking. Salt to taste. If you wish to thicken your chili add a little warm water to the masa harina in a mug until it forms a lump free slurry. Add this a little at a time, stirring vigorously, until the chili reaches desired thickness. Serve over rice, tamales, tortilla chips or eat out of a bowl with crackers.
Monday Night Soup Bowl Underground is a way to bridge community, friends and neighbors with a bowl of soup, bread and water in our home. This will be our 4th season-starting with the Monday after Labor Day up to Thanksgiving week.
Last night’s soup was Chicken, Bacon and Wild Rice from My Sweet Savannah blog –http://mysweetsavannah.blogspot.com/2012/10/chicken-bacon-wild-rice-soup.html. I have only a couple of changes to the recipe- less flour and add chicken bouillon instead of poultry seasoning. Check it out. The rest of the underground’s offerings included trifle, cookies, fruits, dessert bars, fresh figs, and yes, we did have fig preserves. A personal favorite- deviled eggs-what’s a southern meal with out the golden egg.
The best part- seeing new friends meet old friends. Community being the community-sharing a common meal. What’s with the “underground” part? It comes from the trending “underground restaurant” phenom, where by with word of mouth, one can get invited to a paying dinner in someone’s home-and get a fancy chef prepared meal, kind of like a supper club and sometimes exclusive- it’s the latest foodie movement. As I have said many times, this Monday Night Soup Bowl is a word of mouth thing too but it’s open to all- so come on -invite a friend.
See you next Monday.
- Empty Bowls Soup Dinner (svhsartangels.wordpress.com)