Posts tagged ‘Soup’
Yesterday Vita and I made spätzle and chicken jägerschnitzel. The cooking of the spätzle required 3 quarts of chicken stock and rather than let all that wonderful stock go to waste, I made a VERY slow cooked chicken noodle soup for Souper Sunday.
- 4 quarts of chicken stock
- 1 13 oz. can of shredded cooked chicken
- 1/4 cup of fresh flat leaf parsley chopped
- 2 cloves of garlic chopped
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 8 oz dried wide egg noodles
- 2 tablespoons of fresh thyme
- 2 tablespoons of Old Bay
- Salt and pepper to taste
1. Place a soup pot over medium high heat and cook until liquid is reduced by 1/3..
2. Add the noodles and vegetables. Bring pot to a simmer for approximately five minutes. Reduce heat and cook for approximately 20 to 30 minutes to allow noodles to cook through.
3. Sprinkle with chopped parsley and fresh black pepper before serving.
And that’s all there is to it. It’s very, very tasty and really simple.
For the past two weeks Vita has been pining over a soup they serve in the Detroit Medical Center’s Sinai Grace cafeteria. So, when I launched Souper Sunday last week, I knew it wouldn’t be long before I’d be forced to come up with a version of Chicken Florentine Soup. The most important thing for Vita was that it be creamy, but the most important thing in my eyes was that it wasn’t overpoweringly flavored by just chicken stock. I think we came up with something pretty tasty, even if it wasn’t as creamy as Vita was hoping for.
- 2 Cups Chicken Stock
- 1/2 Onion Diced
- 1 Cup Chopped Fresh Spinach
- 1/2 teaspoon Kosher Salt
- 1/4 Tablespoon Pepper
- 1 Bay Leaf
- 3 Heaping Tablespoons Cornstarch
- 1/2 Cup Finely Chopped Red Bell Pepper
- 3 Cups chicken meat, cut into 3/4-inch pieces
- 1/2 Tablespoon Curry Powder
- 1 Cup of Half and Half
1. In a large stock pot, bring stock to a slow boil; simmer until reduced by 1/3.
2. Dilute cornstarch in 1/4 cup water, add to stock and stir until it thickens.
3. Reduce stock to a simmer. Add spinach, bell pepper and chicken meat.
4. Add curry powder to taste. Check for flavor and add additional salt and pepper if needed. Add heavy cream, heat for a few more minutes and serve.
Makes 8 cups
Really simple and really tasty. It’s nice and light but still has some nice creaminess.
When I was a boy, I was never a big fan of soup. But as we age, so do our tastes. Now I can say that soup is one of my favorite things. I find myself pining for it in the summer months, and cherishing it throughout the fall and winter. In Michigan, it has been one of the coldest winters I can remember. We’ve had lots of snow and only a few days above freezing, which makes it absolutely perfect to start a weekly series on soup. So I give you round one of Souper Sunday!
For the first Souper Sunday, I’ll go with an awesome Roasted Tomato and Parmesan Soup. It takes a little while to do the roasting, but the payoff in flavor is definitely worth it. I borrowed the roasted tomato soup recipe from Kat over at A Good Appetite and modified it to add in the Parmesan and a little bit of a kick. Here’s how it’s done.
- 2 lbs Roma tomatoes, halved and seeded
- 6 cloves of garlic, peeled
- 2 yellow onions, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup low sodium chicken broth
- 1 cup red wine
- 1/2 cup half and half
- 2 tablespoons tomato paste
- 2 teaspoons lemon juice
- 3/4 cup grated Parmesan
- 3 tablespoons crushed red pepper
1. Preheat oven to 400 F. Halve your tomatoes and remove the seeds. You can do this easily with a spoon or a pairing knife.
2. Put the tomatoes, onions and garlic in a large baking pan. Coat with the olive oil and season with salt and pepper. Try to arrange the tomatoes so the cut sides are up.
3. Roast for 45 – 55 minutes until everything is soft and starting to brown. Allow to cool slightly.
4. Put the tomatoes, onions, garlic, fresh herbs and any liquid in the roasting pan into a food processor. Purée until smooth.
5. Put purée into a large soup pot and add remaining ingredients. Add cheese slowly in small batches. If you want a little kick like I did, add the three tablespoons of crushed red pepper. Allow to simmer for about 15 minutes before serving. Salt and pepper to taste.
Makes 4 big, tasty servings.