Posts Tagged ‘soup’

• Parsnip, Corned Beef & Cabbage Soup

  Date: 2010.03.16 | Category: Cooking | Response: 0

  This is a quick dish that will fill your belly as you prep for your evening of ‘celebration’ tomorrow night.  Each of you with plans to go out tomorrow night know exactly what I am talking about.  You need a solid foundation in order to last the evening of green beer, Irish whiskey and special concoctions the bartender creates.  It’s an easy dish to make and coupled with yesterday’s post, you have a good meal for you and your drinking buddies.

  Ingredients:

  3 Tbsp. butter, divided
  2 bay leaves
  2 large parsnips, peeled and chopped
  2 c. chopped onions
  3 c. + chicken broth (you may need the + if your soup becomes too thick)
  3 large savoy cabbage leaves, center ribs removed
  3 1/8-inch slices cooked corned beef with fat trimmed
  1/4 c. heavy whipping cream

  Melt 2 Tbsp. butter in large saucepan over medium heat.  Mix in bay leaves, parsnips and onions.  Add broth, cover and simmer until parsnips are tender, about 10 minutes.  Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips.  Melt remaining tablespoon butter in skillet over medium heat.  Add cabbage and corned beef.  Sprinkle with salt and pepper.  Toss until cabbage wilts, just a few minutes.

  Working in batches, puree soup with cream in blender until smooth.  Return to same pan and rewarm soup, thinning with more broth if desired.  Correct seasoning and ladle into bowls.  Place a healthy mound of beef & cabbage in center and serve.

  So between leaving the office and the end of happy hour, make sure you grab your crew and feed them with this easy dish.  They will thank you later.

  xo–me

• Beef Stew

  Date: 2010.03.13 | Category: Cooking | Response: 0

  It’s cold and rainy in most parts of the country today so I thought a great recipe to share would be an old fashioned beef stew.  It’s made in the slow cooker so it makes for an easy day of curly up on the sofa, watching that movie you have been wanting to see!

  I love the flavors of this stew but I think the surprise in it comes from the smoked sausage.  I use turkey basil sausage or jalapeno sausage but you can use whatever you like.  Experiment a bit to come to the best flavors for your palate.  Get chopping now so the stew is ready for supper tonight!

  Ingredients:

  1/2 c. + 2 Tbsp. all-purpose flour
  2 tsp. salt
  1 tsp. pepper
  3 lbs. beef for stew, cut into 1-inch pieces
  1 16-oz can diced tomatoes, undrained
  3 potatoes, peeled and diced
  1/2 lb. smoked sausage, sliced
  1 c. chopped leek
  1 c. chopped onion
  4 ribs celery, sliced
  1/2 c. chicken broth
  3 cloves garlic, minced
  3 Tbsp. water

  Combine 1/2 c. flour , salt and pepper in resealable plastic storage bag.  Add beef; shake bag to coat beef.  Place beef in the slow cooker.  Add tomatoes, with juice, potatoes, sausage, leek, onion, celery, broth, garlic and thyme; stir well.  Cover and cook on low for 8 to 10 hours.  One hour before serving, turn to high.  Whisk together remaining 2 Tbsp. flour and water in small bowl; stir into slow cooker.  Cover and cook until thickened.

  Whip up some corn bread or some delicious biscuits and you have a great rainy day meal.  Enjoy!

  xo–me

• Asparagus Rice Soup

  Date: 2010.03.10 | Category: Cooking | Response: 0

  I never loved asparagus until I had it in a Chinese dish as an adult.  I wish I had given it a shot earlier in my life because once I discovered it, I loved it.  It’s a great addition to just about any soup, casserole or slow cooker recipe.  This recipe is hearty thanks to the cheese and rice.  And it tastes better as leftovers.

  Ingredients:

  1 lb. fresh asparagus
  6 c. water
  salt to taste
  3 Tbsp. extra-virgin olive oil
  2 cloves garlic, finely chopped
  3 Tbsp. parsley, roughly chopped
  1/2 c. Arborio rice
  3 oz. Caciocavallo cheese, shredded, or aged provolone
  freshly ground pepper

  Snap asparagus and peel about halfway up the stalk.  Cut into 1 1/2-inch lengths.  Cook asparagus in six cups of salted water until crisp-tender.  Lift asparagus out, reserving water.  Combine oil, garlic and parsley in soup pot and saute over low heat for a few minutes.  Return cooking water to pot, and bring to a boil.  Add rice, and cook until al dente.  Add asparagus and warm gently.  Remove from heat, and stir in cheese and pepper.  Serve immediately.

  This could be what is for dinner tonight.  I can taste it in my mind.

  xo–me

• Easy Lobster Bisque

  Date: 2010.03.09 | Category: Cooking | Response: 0

  This recipe is a great beginning to a dinner party.  Bisque of any kind is a light way to begin the meal.  I am never a fan of chowder or something equally as thick and rich to launch a meal.  I never seem to make it to dessert at those meals.

  As you know, I have not tasted this recipe but those who’s pallet I trust have and say it’s delicious.

  Ingredients:

  1 10-oz. can condensed tomato soup
  6 1/2-oz. fresh lobster meat
  1/4 tsp. salt
  1/8 tsp. pepper
  1 tsp. lemon juice
  1 Tbsp. dry sherry
  1 c. heavy cream
  1 c. milk

  Blend together, for 1 minute on medium high, tomato soup, lobster meat, salt, pepper, lemon juice and sherry.  Turn into a saucepan and add the heavy cream and milk.  Heat to serving temperature and serve!

  Simple, quick and very flavorful, it is an easy course to make for your next dinner party.  Enjoy!

  xo–me

• Black Bean Soup

  Date: 2010.03.08 | Category: Cooking | Response: 0

  Winter is almost over and I haven’t had a week dedicated to soups and stews!  Shame on me.  I hope to make up for it this week with recipes like the one below.  I love this delicious bean soup because it is served with a salsa cream which makes this a great alternative to traditional comfort food.

  Ingredients:

  2 c. dried black beans
  2 Tbsp. canola oil
  2 yellow onions, finely chopped
  1 or 2 small red bell pepper, diced
  1 tsp. ground cumin
  1 tsp. dried coriander
  1 tsp. dried oregano
  8 c. water
  1/2 small ham hock or ham bone
  4 Tbsp. fresh lime juice, divided
  2 Tbsp. minced fresh cilantro plus sprigs for garnish
  1/2 c. sour cream
  2 Tbsp. purchased fresh salsa
  salt and pepper to taste

  Pick over the beans, discarding any stones or misshaped beans, and rinse well.  In a large pot, combine the beans with the cold water to cover by 3 inches.  Soak for at least 4 hours or up to overnight.  Alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (do not boil), then simmer for 2 minutes.  Remove from the heat, cover and let stand for 1 hour.  Drain the beans and set aside.

  In a large soup pot over medium heat, warm the oil.  Add the onions and saute until softened, about 3 minutes.  Add chiles to taste, garlic, belly pepper, cumin, coriander, and oregano.  Saute, stirring frequently until the vegetables are softened and the mixture is very aromatic 7-10 minutes.

  Add the beans, water and ham hock, cover partially, and simmer over medium heat until the beans are soft, 1-1 1/2hours.  Remove from heat and discard the ham hock.

  In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot.  Alternatively, process with a handheld blender in the pot until the desired consistency is reached.  Add 2 Tbsp. lime juice, minced cilantro, and salt and pepper to taste.  If the soup is too thick, thin it with water.  Reheat gently over medium heat.

  Just before serving, make the salsa cream.  In a small bowl, stir together sour cream and remaining lime juice and ingredients.  Ladle the soup into warmed bowls and garnish each with salsa cream and cilantro sprig.

  I can eat this soup for days and since there are only two of us, we do!

  xo–me

• Wild Mushroom Beef Stew

  Date: 2010.03.02 | Category: Cooking | Response: 0

  It may be cold and rainy where you are today.  We are actually having a few days here without snow, rain or sleet.  Miracle.  Winter months are best for soup and stew.  I love making them and eating them.  As a matter of fact, maybe next week should be all about soups and stews!

  Today I share a delicious and hearty beef stew that requires nothing but a slow cooker and some time.  Enjoy!

  Ingredients:

  2 lbs. beef stew meat, cubed
  2 Tbsp. all-purpose flour
  1/2 tsp. salt
  1/2 tsp. black pepper
  1 1/2 c. beef broth
  1 tsp. Worcestershire sauce
  1 clove garlic, minced
  1 bay leaf
  1 tsp. paprika
  4 shiitake mushrooms, sliced
  2 medium carrots, sliced
  2 medium potatoes, diced
  1 small white onion, chopped
  1 rib celery, sliced

  Put the beef in the slow cooker.  Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat.  Add the remaining ingredients and stir to mix well.  Cover and cook on low for 10 to 12 hours or high for 4 to 6.  Stir before serving.

  If you don’t care for the flavor of shiitake or can’t find them in your local grocery, substitute the mushrooms you like.  Or whatever he likes (I am watching “Coming to America” and couldn’t resist).

  xo–me

• Cauliflower and Cheese Soup

  Date: 2010.01.15 | Category: Cooking | Response: 0

  I am still eating a lot of soup.  I never realized what a perfect meal it is at lunch.  It’s not too heavy to give you that 230P food coma yet it’s enough to fill your belly with a warm treat.  After overdoing it with split pea, I switched it up today with a new flavor.  You can substitute the cheeses in this dish with other hard cheeses that are your favorite.  I like to change it up to see how the flavor will change.  Also, the color is gorgeous when you use purple cauliflower like showcased over there.  Yeah, over to the right.

  Ingredients:

  2 Tbsp. olive oil
  1 yellow onion, sliced
  3 cloves garlic, minced
  2 lb. cauliflower, stemmed and cut into florets
  4 c. vegetable stock
  1 c. shredded sharp cheddar cheese
  salt and pepper to taste
  1/4 c. crumbled blue cheese
  1 Tbsp. parsley

  In a soup pot, warm the oil.  Add the onion and saute until softened and lightly colored, about 5 minutes.  Add the garlic and saute for 1 minute.  Do not let garlic burn!   Add the cauliflower and stock and bring to a simmer.  Reduce the heat to medium and cook until the cauliflower is softened, about 25 minutes.  Remove from heat.

  In a blender, puree the soup in batches until cauliflower is smooth and the soup is creamy.  Return the soup to the pot and whisk in cheddar cheese.  Season to taste with salt and pepper.  Return the soup to medium heat and cook until heated throughout.  To serve, sprinkle each serving with blue cheese chunks and parsley.  Enjoy!

  Very simple and easy to make.  Impress your guests at your next dinner party with this as a starter.  You can do it!

  xo–me