Still with the soup. I know I know. And it really is nice outside today. But I had a squash in my fridge, all cut up and ready to cook.
1 T butter
1 carrot, chopped
1 onion, chopped
1 stalk celery, chopped
1 green apple, peeled cored and cubed
1 butternut squash, peeled, seeded and cubed
4 cups chicken broth (or vegetable)
1/2 cup maple syrup
pinches of cinnamon and nutmeg
salt and pepper to taste
Melt butter in soup pot and saute onion, carrot and celery for around 5 minutes. Add squash, apple and broth and bring to a boil. Simmer for at least 10 minutes, until the squash is fork tender. Add spices. Blend with immersion blender until smooth. Then add the maple syrup and taste. I usually end up adding some mixed up salt or other seasoning at this point.
It goes well with my chicken tenders which I am frying with abandon. I mean, the soup is healthy, right?
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Saturday, March 6, 2010
Thursday, March 4, 2010
Creamy Baked Potato Soup
Winter is almost over, but just as it is digging in it's heals here in New York, so are my taste buds. Soon I will be ready for grilled chicken and veggies and marinated steaks on the grill, but for today, there is snow outside and I want soup.
This yummy creamy baked potato soup has taken me a few tries to get right. It is garlicy, creamy, cheesy and yummy. (Sorry Kelly, for all the food words, but it is just THAT good.) There are many variations, and you can do it to your taste, but this is my favorite. It is also very forgiving, so if you don't have something on this list, just substitute it with something similar. It's hard to mess this up.
6 medium sized yukon gold potatoes
1 onion, chopped
4 large cloves of garlic, minced
3 cups chicken stock or broth
3/4 cup milk
3/4 cup buttermilk
2 tablespoons butter
3 tablespoons flour
1 teaspoon salt
Pepper to taste
3 cups grated cheddar cheese
6 slices well done bacon, crumbled
Wash the potatoes and prick them each a few times with a fork. Bake the potatoes at 450 for 15 minutes and set aside to cool slightly so that you can handle them. Once they are warm, cut them in half, peel away the skin (Use a knife for any stubborn pieces) and cube.
Meanwhile, cook 6 slices of bacon. Make them well done so they crumble easily. Set aside to cool. When cool, pop them in a ziplock and crumble.
In a large saucepan, melt the butter. Once it is melted add in two spoonfuls of the bacon grease. Saute the onion until soft, add the garlic and saute for another few minutes. add the cubed potatoes and the chicken stock and simmer until the potatoes are fork tender. At this point I add the salt and pepper, taste and see if you need to add any other spices. I like a few dashes of hot sauce and some garlic powder in mine.
In a pyrex measuring cup, mix the milk, buttermilk and flour.
Pour the milk mixture into the soup and simmer until thickened (be sure you reach a full boil for a few minutes so the flour will reach it's thickening potential and be fully cooked)
Using an immersion blender, blend the soup until smooth. Some people like it chunky, you can remove some potatoes with a slotted spoon before this step, cube them smaller and put them back in after. I like it silky smooth.
Add the cheese, simmer and stir till melted. Add the bacon. Stir.
Enjoy!
This yummy creamy baked potato soup has taken me a few tries to get right. It is garlicy, creamy, cheesy and yummy. (Sorry Kelly, for all the food words, but it is just THAT good.) There are many variations, and you can do it to your taste, but this is my favorite. It is also very forgiving, so if you don't have something on this list, just substitute it with something similar. It's hard to mess this up.
6 medium sized yukon gold potatoes
1 onion, chopped
4 large cloves of garlic, minced
3 cups chicken stock or broth
3/4 cup milk
3/4 cup buttermilk
2 tablespoons butter
3 tablespoons flour
1 teaspoon salt
Pepper to taste
3 cups grated cheddar cheese
6 slices well done bacon, crumbled
Wash the potatoes and prick them each a few times with a fork. Bake the potatoes at 450 for 15 minutes and set aside to cool slightly so that you can handle them. Once they are warm, cut them in half, peel away the skin (Use a knife for any stubborn pieces) and cube.
Meanwhile, cook 6 slices of bacon. Make them well done so they crumble easily. Set aside to cool. When cool, pop them in a ziplock and crumble.
In a large saucepan, melt the butter. Once it is melted add in two spoonfuls of the bacon grease. Saute the onion until soft, add the garlic and saute for another few minutes. add the cubed potatoes and the chicken stock and simmer until the potatoes are fork tender. At this point I add the salt and pepper, taste and see if you need to add any other spices. I like a few dashes of hot sauce and some garlic powder in mine.
In a pyrex measuring cup, mix the milk, buttermilk and flour.
Pour the milk mixture into the soup and simmer until thickened (be sure you reach a full boil for a few minutes so the flour will reach it's thickening potential and be fully cooked)
Using an immersion blender, blend the soup until smooth. Some people like it chunky, you can remove some potatoes with a slotted spoon before this step, cube them smaller and put them back in after. I like it silky smooth.
Add the cheese, simmer and stir till melted. Add the bacon. Stir.
Enjoy!
Saturday, January 23, 2010
Starting Fresh
I had a long hard week. No good reason, just a rough week. Forgetting things, loosing things, running out of time, patience and energy... You know the kind. But my parents took the kids over night last night and we had a lovely evening with old friends. I woke up this morning, did a spin class at the gym, got my nails done and my eyebrows waxed, went shopping.
Shopping with a gift certificate I won on a wonderful Blog that I just found. http://www.mommyologist.com/
Check her out, she is funny and smart and she gave me $50!!! I got a Winter Jacket for like $5!
I am starting this new week out right. So, dinner will be broccoli Cheddar soup. I have some frozen tilapia too, which I will bread and saute I think. Now, I am not deluding myself into thinking that my children will eat this. So, I will have to make them something else, maybe Pasta with butter. ;)
Broccoli Cheddar Soup
2 T Butter
2 T Olive Oil
3 head of broccoli, chopped (Stems and Leaves included)
1 onion, chopped
1 carrot, chopped
2 large cloves of garlic
3 T flour
4 Cups Chicken Stock
1/2 cup Evaporated Milk
2 cups shredded cheddar
1 can Cheddar cheese soup concentrate
Salt and Pepper
Melt Butter with Olive Oil in heavy bottomed pot.
Saute Broccoli, Onion and Carrot and Onion, salt and pepper, until onions are translucent. About 10 minutes.
Add Sliced Garlic and Saute additional minute or two.
Add Flour and Saute another 3 minutes or so.
Add stock (I used Homemade, but from a box is fine) and bring to a boil.
Simmer for 15 to 20 minutes, until veggies are soft, add Evaporated milk (Cream would be fine here too if you have some on hand), and puree with an immersion blender.
Add cheese and cheese soup, heat till cheese is melted. Blend some more if you like it really creamy.
Salt and pepper to taste and serve with croutons or bread sticks (I am making garlic bread sticks out of a can of pizza dough).
It is so so good!
Shopping with a gift certificate I won on a wonderful Blog that I just found. http://www.mommyologist.com/
Check her out, she is funny and smart and she gave me $50!!! I got a Winter Jacket for like $5!
I am starting this new week out right. So, dinner will be broccoli Cheddar soup. I have some frozen tilapia too, which I will bread and saute I think. Now, I am not deluding myself into thinking that my children will eat this. So, I will have to make them something else, maybe Pasta with butter. ;)
Broccoli Cheddar Soup
2 T Butter
2 T Olive Oil
3 head of broccoli, chopped (Stems and Leaves included)
1 onion, chopped
1 carrot, chopped
2 large cloves of garlic
3 T flour
4 Cups Chicken Stock
1/2 cup Evaporated Milk
2 cups shredded cheddar
1 can Cheddar cheese soup concentrate
Salt and Pepper
Melt Butter with Olive Oil in heavy bottomed pot.
Saute Broccoli, Onion and Carrot and Onion, salt and pepper, until onions are translucent. About 10 minutes.
Add Sliced Garlic and Saute additional minute or two.
Add Flour and Saute another 3 minutes or so.
Add stock (I used Homemade, but from a box is fine) and bring to a boil.
Simmer for 15 to 20 minutes, until veggies are soft, add Evaporated milk (Cream would be fine here too if you have some on hand), and puree with an immersion blender.
Add cheese and cheese soup, heat till cheese is melted. Blend some more if you like it really creamy.
Salt and pepper to taste and serve with croutons or bread sticks (I am making garlic bread sticks out of a can of pizza dough).
It is so so good!
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