Tag Archives: soup

Baby, It’s Cold Outside

Posted by deliciousonadollar in Main Dish, Quick Meals, Soups and tagged with , , , , , , , , ,
Frigid, but beautiful.

Frigid, but beautiful.

Right about now, the thermometer reads 7 degrees, with a wind-chill factor of –18*!.   We are in a deep freeze and this is day number 6 of it.  Brrrrr!  What’s a body to do to keep warm?  First and foremost, stay indoors.  If that’s not possible dress in multiple layers, covering ears, nose and fingertips.

What I love to do in this kind of weather is Make Soup.  There is something soothing and warming just in making it, and then simmering away, it promises more warmth and comfort later when you eat it.  Since I live in the Northeast, and this area is  well known for its creamy New England style clam chowder,  what I am making today is a variation of it called Fish Chowder (chowda, as we say).

Creamy New England Fish Chowder

Creamy New England Fish Chowder

New England style chowder is a cream or milk based soup that always contains potatoes, onions, and clams or other kinds of seafood.  You can make it rich and thick using cream, or lighten it up with light cream or milk.  I usually make mine with milk to reduce some of the fat, so that I can use bacon and its drippings for additional flavor and to sauté the onions and celery.  You may have heard of another kind of chowder that is popular here.  It is a clear broth soup served mostly in Rhode Island and parts of southeastern Connecticut.  Rhode Island style  chowder contains potatoes, clams, onions, lot of seasonings and a clear broth made from clam juice.  Everyone seems to have their favorite kind and their own way of making it, believing that theirs is the best.

My recipe is one that I have had for a long time and  I think it came from a community cookbook put out by one of the churches in the area.  This version is easy to make and we all love it.  Top each serving with some crisp bacon bits and a shake or two of hot sauce to add a little spice.

CREAMY FISH CHOWDER

Seafood. potatoes, and bacon crisped.

Seafood. potatoes, and bacon crisped.

SERVINGS:  about 8

INGREDIENTS:

  • 3 strips of bacon
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 1 large or 2 medium stalks celery
  • 4 cups chicken broth
  • 4  medium potatoes, peeled and diced
  • 2 pounds cod or other firm white fish, cut into 1/2″ pieces***
  • 1/4 teaspoon Old Bay Seasoning, or to taste
  • salt to taste
  • ground black pepper
  • 1 ( 8 0z.) bottle clam juice
  • 1/2 cup all-purpose flour
  • 1 1/2 cups cream, light cream or milk

***I use 1 pound cod or other white fish and then add a can of clams with their juice, some bay scallops and small-medium shrimp to make the other pound of fish.

DIRECTIONS

1.  In a skillet, cook the bacon crisp.  Remove and drain on paper towels.  Set aside till serving.

2.  In a large soup pot melt the butter and olive oil, add bacon drippings.   Add the chopped onion and celery.  Sauté until tender.

Saute onions and celery.

Saute onions and celery.

3.  Add chicken stock and potatoes; simmer for about 10 minutes.

4.  Add the fish, and simmer another 10 minutes.

5.  Season to taste with the Old Bay, salt and pepper.  Mix together the clam juice and flour till smooth.  Stir into the soup.  Add the cream or  milk and heat but do not boil.  When heated through, serve in bowls, topped with bacon bits.  Shake on a dash of hot sauce if you like a little spiciness.

Sprinkle with bacon bits to serve.

Sprinkle with bacon bits to serve.

Enjoy a bowl of hearty hot chowder and stay warm, everyone.

Hearty fish chowder.

Hearty fish chowder.

Butternut Bisque

Posted by deliciousonadollar in Appetizers, Holiday, Soups and tagged with , , , , , , , ,

Butternut Bisque

As many of you are probably doing,  I’m making out my menu for Thanksgiving Dinner, checking the cupboard for what I have on hand and what I need to get.  My shopping list is close at hand.  There are certain dishes that are alway present on my Thanksgiving dinner table because it’s a favorite of someone in the family and they want to enjoy it once again.  Each year I try to make one dish a little different than I’ve made it previously just to give it a new spin, or I introduce something new.

This year as my guests arrive, I will be serving small cups of soup along with a cheese board and crackers.  The soup is one which I have made many times before, but never served as an appetizer, so we will have to see how that works out.  Because it is a favorite of my husband and me I’m sharing it here.  We usually have it with grilled cheese sandwiches, and it makes a very hearty meatless meal.  You might also want to serve it in small cups as a appetizer for your holiday meal as I will be doing.

The recipe has gone through several adaptations, but was originally given to me by a co-worker, who was a wonderful French cook.  She grew a big garden every year and just had a special way of using all those vegetables she grew.  Her soups were outstanding, and I’m fortunate that she shared some of her recipes with me.  They are some of my very favorites.

BUTTERNUT BISQUE

SERVINGS    6

INGREDIENTS

Ingredients for Butternut Bisque

  • 2 – 2 1/2 pounds butternut squash,  peeled and cubed
  • 2 Tablespoons butter
  • 2 carrots, peeled and sliced into coins
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 medium potatoes, peeled and cubed
  • 5 – 6 cups chicken or vegetable broth
  • 1 1/2 teaspoon curry powder
  • pinch each:  nutmeg, ginger, cayenne pepper
  • salt and pepper

DIRECTIONS

1.  Melt butter in a large soup pan.  Add onions, carrots, and celery.  Saute for 2-3 minutes.

Saute onions, carrots, and celery.

2.  Add potatoes and squash to the pan; followed by the broth.

Potatoes and squash ready to be added.

Bring to a boil.  Decrease heat, cover and simmer till vegetables become very tender,  approximately 40 minutes.  Add the curry, nutmeg, ginger and cayenne.

3.  Puree the soup mixture using an immersion blender, or regular blender working in batches.  Return soup to the pan.  Add salt and pepper to taste.  Keep warm till ready to serve.  Serve hot with a dollop of sour cream on top.

This is the perfect use for a fall vegetable.

SOURCE:   With thanks to Ann N., my friend, who was so generous in sharing her recipes and cooking talents with me.

Southwestern Lentil Soup

Posted by deliciousonadollar in Main Dish, Soups and tagged with , , , , , , , , ,

Southwestern Lentil Soup

I love soups.  I love to make them and eat them.  In fact I have gained quite a reputation for the variety of soups I make; hot or cold you can always eat soup.  No matter what time of year it is there’s always a great soup to make.  Starting in the Fall I think of hearty soups that include meat and lots of vegetables.  Of course some soups are purely vegetable based, made smooth and creamy by pureeing.

The soup I made a few days ago  is one I’ve made several times before and both Mr. D. and I like it very much. It’s sort of a cross between a soup and chili. A beef and vegetable soup made doubly nutritious by the addition of lentils, and Southwestern seasonings to give it some zip.  You might want to try this instead of chili for your next football party.  Add a pan of spicy corn bread to go with it and you’ve got a terrific meal.  (My recipe for corn bread will be featured in tomorrow’s post).  This could easily be a vegetarian or vegan soup by omitting the beef, and perhaps adding some mushrooms for that meaty umami flavor.

SOUTHWESTERN LENTIL SOUP

YIELD:  6 – 8 servings

  • 1 cup lentils
  • 1 pound ground beef
  • 3 Tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 cup carrots, peeled and cut into coins
  • 1 ( 14.5 ounce) can diced tomatoes with juice
  •  1 ( 4 ounce ) can diced greens chiles
  • 1  8 ounce can tomato sauce
  • 6  1/2 cups water
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoon southwestern seasoning ( This can be a combination of chili, cumin, coriander, garlic, etc.)  I use Penzey’s Arizona Dreaming.

1.  Rinse lentils, drain and set aside.

2.  Brown the ground beef in a hot skillet or soup pot.  Drain away the fat and set the meat aside.

Brown the ground beef well.

3.  Heat the oil in the same pan.  Add the onion and carrots, sauté until slightly softened. (My method of choice is to first brown the meat and then saute the vegetables in a skillet, and when each is done I add it to a large soup kettle.  Then I proceed to step  #4.)

Lightly saute onions and carrots.

4.  Add the lentils, beef, tomatoes, green chiles, tomato sauce, water, salt, pepper, and other seasonings to the soup kettle.

Add in all the other ingredients.

5.  Bring to a boil, reduce heat and cover.  Simmer for about an hour until lentils are tender.  Stir occasionally to prevent lentils from sticking.

Is it soup yet?

You can really amp up the spiciness factor to whatever level you like by adding some cayenne pepper or chipotle pepper to the soup, or serve with some hot sauce on the table for those who like it a little hotter.

Soup served with Pumpkin Spice Corn Bread.

SOURCE:   Penzey’s Spices

Quick Fall Minestrone

Posted by deliciousonadollar in Main Dish, Quick Meals, Soups and tagged with , , , , , , , , ,

Fall Minetsrone Soup with Cheese Quesadillas

Hit the Road, Jack!  Yep, that’s us. We’re hitting the road, going on a little vacation, going south, going to visit family, going, going, almost gone.  But before I go, I need to clean out the refrigerator, use up all the bits of veggies that are in there.  So what I’m making is a minestrone soup.  This easy soup  is made up of fresh fall vegetables, some orzo and a can of beans, making it hearty and filling.  I plan to freeze what we don’t eat so we will have it waiting for us when we get back home.  I know that after a long day on the road we will be happy to have a warming, nourishing soup to  return to.

While I’m away, posts that I have already written will be published, but I will not be available to respond to your comments for a while.  I hope you enjoy reading what I’ve prepared for the next week or so.  When I get back I hope to have some new sights, foods, and dining experiences to tell you about.

QUICK FALL MINESTRONE  (alias, Clean- out -the- refrigerator- before -I -go -on- vacation soup)

YIELD:  8  servings

  • 1 Tablespoon vegetable oil

    My ingredients differ slightly from the recipe, because of what I had to use up.

  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 6 cups vegetable broth
  • 2 1/2 cups cubed peeled butternut squash ( I only had about half that amount so I added about 1 cup of cauliflower florettes)
  • 2 1/2 cups cubed peeled baking potato
  • 1 cup cut-up green beans, about 1/4 pound
  • 1/2 cup sliced carrot ( I used fennel instead)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 4 cups chopped greens, such as kale, spinach, broccoli rabe
  • 1/2 cup uncooked orzo (rice-shaped pasta)
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • grated fresh Parmesan cheese to sprinkle on top

1.  Heat the oil in a large Dutch oven over medium-high heat.  Add onion and garlic, sauté  2 1/2 minutes or until tender.  Please excuse me,  I got so caught up in this step, I forgot to photograph it.  But I’m sure you know what sautéing onions and garlic look like. 🙂

Broth and seasonings added to the sautéed vegetables.

2.  Add the broth and the next 7 ingredients (broth through salt); bring to a boil.  Reduce heat, and simmer 3 minutes.

Greens added; in my version I used broccoli rabe.

3.  Add greens, orzo, and beans;  cook 7 – 10 minutes or until orzo is done and vegetables are tender.

Ready for the soup bowls.

4.  Ladle into bowls and sprinkle with cheese to serve.

My version of Fall Minestrone served with Cheese Quesadillas

To go along with the soup I made Cheese Quesadillas:  6 – inch flour tortillas with Monterey Jack cheese in the middle, warmed in a skillet till cheese melted.

Corn Chowder

Posted by deliciousonadollar in Main Dish, Soups and tagged with , , , , , , ,

Yesterday was a day that I definitely wanted to stay indoors.  Outside we had torrential rain and strong gusty winds.  Even though the air was humid and warm it put me in the mood for a hot soup for dinner.  Remembering the corn I had cut from cobs and froze, I decided to make a corn chowder.

Corn Chowder

There are any number of recipes out there for corn chowder, and I have tried several, but the one I keep coming back to is this one which includes bacon.  I like the smokiness it adds, and the bits of color in the finished soup.  This version also includes potatoes, and they make it a bit more hearty, especially  if served for a dinner meal.  This could easily become a vegetarian meal by omitting the bacon and using a vegetable broth instead of chicken broth.

CORN CHOWDER

YIELD:   about 4 servings

INGREDIENTS

  • 2 slices thick bacon, cut into small pieces
  • 1 medium onion, chopped
  • 2 stalks celery, sliced

    Ingredients for Chowder. One can of chicken broth, not two.

  • 3 Tablespoons coarsely chopped red or green pepper
  • 1 can chicken broth (approx. 2 cups)
  • 1 cup water
  • 2 medium potatoes, cup into small chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1 cup milk
  • 2 cups fresh or frozen corn kernels
  • chopped parsley, optional

DIRECTIONS

1.  In a large saucepan, cook bacon till crisp.  Remove to paper towels to drain.  Reserve bacon drippings in pan.

2.  Add onion, celery and pepper to saucepan. Sauté over medium heat until golden, about 5 minutes.  (I didn’t have any peppers so I added some roasted red pepper at the end with the corn).

Add broth, water and potatoes, salt, pepper, basil, and bay leaf.  Bring to a boil; reduce heat, and simmer covered 10-15 minutes or just until potato is tender.

3.  Stir in  milk, corn,  and bacon;  return to a simmer, stirring occasionally and cook just to warm through.  Do not allow to boil.  Prior to serving sprinkle in chopped parsley if using.

Corn Chowder and Rustic Whole Grain Bread: True Comfort Food.

When I haven’t made this chowder in a while I forget how good it is, but one taste is all it takes to make me know how much I love it, and why this is the one recipe I make over and over.  I’m so happy to share it with you.  You must make it on a damp chilly day and serve it with a hearty loaf of rustic bread.  True comfort food!

SOURCE:  This clipping has been in my recipe box for ages.  I don’t know it’s origins.

Summer-strone-zpacho

Posted by deliciousonadollar in Carolyn's Originals, Quick Meals, Soups and tagged with , , , , , , , , , , , , ,

A regional farmer’s market has opened nearby, and I couldn’t wait to go and browse all the stalls.  I just love looking at all the fresh produce, herbs, cheeses and baked goods.  My creative juices start to flow as I imagine what I could do with it all.   Everything was so tempting, that I had to exert great self-restraint, and therefore brought home mostly vegetables.

Using some of that bounty I put together this soup that bears some resemblance to Minestrone, except there are no beans, and instead of the usual ditalini I used Israeli couscous.  It is also a little like gazpacho except there are no peppers. It does contain cucumbers,  part of it gets pureed, and it can be enjoyed warm or cold.  Its a great summertime soup for a light lunch, or perhaps combined with a sandwich or salad for a light supper.  I’m not sure what to call it so let’s just say  —-  Summertime  Vegetable Soup.

INGREDIENTS

Serves 4

  • 1/2 cup Israeli couscous
  • 2 Tablespoons olive oil
  • 1 pound Kirby cucumbers (3 med.size), peeled and sliced
  • 1 medium onion, chopped
  • one 15 oz. can fire-roasted tomatoes, diced
  • 1 1/2 teaspoons paprika
  • 2 cups vegetable broth
  • 1 medium zucchini
  • 1 small jar basil or mixed herbs pesto

DIRECTIONS

  1. In a pot of boiling salted water, cook the couscous until al dente, 8-10 minutes.  Drain and rinse with cold water.

2.  Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat.  Add the cucumbers and cook stirring occasionally.  As they soften and become translucent, add the chopped onion and continue cooking another 4-5 minutes.  Don’t let them become too browned.  Stir in the tomatoes, paprika and vegetable broth.

3.  Using an immersion blender,  regular blender or food processor,  puree this mixture.  You may need to work in batches.  Return to the pot and stir in the couscous and shredded zucchini.  For cold soup refrigerate at this point.

4.  To serve warm, return the soup mixture to the stove and reheat, so the new added ingredients become warmed through.

5.  Serve the soup drizzled with the herb pesto.****

 

P.S.  This soup tasted even better the next day after flavors had time to meld.

 

****Stay tuned this week for my recipes on making your own pesto(s).

Source:  a Carolyn Original

Italian Wedding Soup

Posted by deliciousonadollar in Soups and tagged with , , , , , , , , , , , ,

Here we are at the middle of June and the weather this week has been overcast and quite cool.

This put me in the mood for a warm bowl of soup.

Not a thick, hearty one but something rather light, yet filling and containing healthy ingredients.  The one that came to mind is this recipe for Italian Wedding soup.  A chicken broth base, with carrots, tiny pasta, beef meatballs and spinach,  it was just what I wanted.

A quick side note:  I always assumed it was so named because it was served at Italian weddings.  HaHa!  My friend Pauline who is  Italian by heritage straightened me out on that one.  She says it gets its name from the fact that it is a marriage of beef meatballs with chicken stock,  a wedding of sorts.  So—now we know.

I usually start this recipe by making the meatballs first,  putting them on a platter or tray in the refrigerator while I begin the actual soup-making……then when I need the meatballs they are all ready.  In fact they could be made a day in advance and kept cold so you save time on the day you make the soup, since this is what takes the most time.  With the meatballs all made, it takes less than an hour to make the soup.  Now let’s get started.

ITALIAN WEDDING SOUP

SERVINGS:  ABOUT  8

INGREDIENTS

  • 1  Tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 carrots, finely diced
  • 1 clove garlic, minced
  • 8 cups chicken broth
  • 3/4 teaspoon dried mixed Italian herbs
  • 1- 1 1/3 cups small pasta, like orzo or ditalini
  • 10 oz. box frozen spinach, thawed and squeezed dry; or 8 0z. fresh baby spinach
  • Prepared meatballs  (see separate directions)

For the meatballs:

  • 1 lb. ground beef
  • 1 egg
  • 1/4 cup bread crumbs, preferably Panko
  • 1/4 cup milk
  • 3/4 teaspoon salt
  • 1 Tablespoon finely diced onion
  • 1 Tablespoon grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley

In a medium bowl mix together the milk, egg, salt, breadcrumbs, and seasonings.  Crumble and add the ground beef. Gently mix with  the other ingredients.  With your hands, form into tiny meatballs, about 1 inch in diameter.  It’s helpful to moisten your hands occasionally while doing this—-the meatballs seem to stick together better.

PUTTING IT ALL TOGETHER

In a large soup kettle, sauté the onion and carrots in the olive oil, just till onion is translucent.  Add garlic and sauté another minute.

Add the chicken broth and herbs;  Bring to a boil, cover, and reduce heat to medium and simmer till vegetables are tender.  Add the pasta, bringing soup back up to boil,  simmer about 10 minutes.

Add the meatballs and cook until they are firm and float to the top,  about 4-5 minutes.

Stir in the spinach and cook until wilted, if using fresh, or warmed through if using frozen.  Taste and adjust seasoning with salt and pepper as needed.

Ladle soup into serving bowls and top with grated parmesan cheese.   Oh, yeah!  This is good stuff!

SOURCE:   Pauline’s recipe with slight modifications by yours truly.