Home / Archive for category "Soups"
in Soups.

chicken-lime-soup-Recipe

Chicken & Lime Soup Recipe

Ingredients
  • 2 Tbsp olive oil
  • 1 medium yellow onion
  • 2 stalks celery
  • 1 medium jalapeno
  • 4 cloves garlic
  • ¾ lb. chicken breast
  • 6 cups chicken broth
  • 1 (14.5 oz.) can diced tomatoes w/chiles
  • 1 tsp oregano
  • ½ Tbsp cumin
  • 1 medium lime
  • ½ bunch cilantro
  • 1 medium avocado

 Directions

  1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
  2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
  3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
  4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.
 
in Soups.

Chicken-and-Dumplings-Recipe

 

Chicken and Dumplings Recipe

Ingredients:

  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 2-3 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 1/2 T. olive oil
  • 2 stalks celery, chopped
  • 2 large carrots, chopped
  • 1 onion, chopped
  • 1 1/2 tsp. table salt (or 3/4 tsp. fine sea salt)
  • 1 tsp. dried thyme
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup cold water
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen peas

For the Dumplings:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/4 tsp. dried thyme
  • 1/2 cup sour cream (reduced fat is fine)
  • 1/2 cup milk
  • 1 T. vegetable or canola oil

Directions:

  1. Place the chicken broth, water, and chicken breasts in a large pot or Dutch oven. Bring the liquid to a boil, and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the broth and shred it with two forks. Set the chicken aside and keep the broth warm on the stove.
  2. While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the celery, carrots, and onion, and cook until the vegetables are softened, about 6 to 7 minutes.
  3. Once the chicken has been removed from the broth, add the cooked vegetables to the broth, along with the salt, thyme, and black pepper. Stir to combine, and bring the broth to a simmer.
  4. In a small bowl, stir together the cold water and the flour. Slowly pour the flour mixture into the hot broth and vegetables, whisking constantly until well combined.
  5. Add the peas and the reserved chicken to the pot, and stir for 1 minute.
  6. To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. (It’s okay if there are a few dry spots of flour remaining.)
  7. Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer. (The dumplings will expand quite a bit as they cook.) Reduce the heat to medium-low, cover the pot, and let the dumplings cook undisturbed for 15 minutes. (Do not lift the lid during the cooking time.)
  8. When they are done, stir the soup gently to break up the dumplings.

Serve hot.

Makes 4 large servings or 6 moderate servings.

 
in Soups.

black-bean-soup-recipe

 

  • 1 ham bone
  • 2 cups chopped carrots
  • 3 cans black beans (do not drain)
  • 1 medium onion
  • 2 TBS chili powder
  • salt & pepper to taste

Boil ham bone in 3 cups water for 1 1/2 hours. Remove from pot. Add carrots; cook 10 minutes. Add onion; cook 10 more minutes. *In the meantime, pull ham meat from bone and cut into bite size pieces.* Add beans, including the juices. Add chili powder. Return ham (without bone) to pot. Stir well. Simmer for 5-10 minutes. Salt & pepper to taste.

 
in Soups.

Roasted-Pepper-and-Yogurt-Soup

 

Ingredients

  • 1 3/4 pounds red bell peppers, washed and dried
  • 1 3/4 pounds yellow bell peppers, washed and dried
  • 2 cups plain yogurt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt, or to taste
  • White pepper, to taste
  • 2 tablespoons white balsamic or regular balsamic vinegar
  • Optional: 1/2 to 1 cup of vegetable or chicken stock, especially if you decide to use Greek yogurt.

Garnish: Julienned red and yellow peppers and additional yogurt mixed with more fresh parsley, tarragon, and basil to taste
Directions

  1. Preheat the broiler and place the broiler rack as close to the heat as possible. Use aluminum foil to line a cookie sheet with sides. Place the peppers on the foil and broil them, turning them with tongs every few minutes until they are charred all over. Be careful not to break the skins. Remove the charred peppers to a large bowler bowls and let them cool.
  2. When the peppers are cool, place a colander over a large bowl. Peel the peppers, catching the peeled peppers in the colander and the juices in the bowl. Discard the seeds and blackened skins.
  3. Transfer the peppers and their juice to the bowl of a food processor fitted with the steel blade. Puree until smooth. Add the yogurt, chopped herbs, salt, white pepper, and vinegar. Process until blended. Pour the soup into a medium pot and heat on the stove over medium-low heat. If the mixture is too thick slowly whisk in chicken or vegetable stock until you reach the desired consistency.
  4. Serve in soup bowls and garnish with julienned peppers and additional yogurt mixed with finely chopped parsley, tarragon, and basil.

Serves 6

 
in Soups.

Shaker-Chicken-and-Noodle-Soup

 

Ingredients:

  • 6 1/2 cups chicken stock
  • 2 tablespoons dry vermouth
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 2 cups egg noodles, uncooked
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup water
  • 1 cup diced cooked chicken or turkey
  • salt and pepper to taste
  • chopped fresh parsley, for garnish

Directions:

  1. In a small saucepan, combine 1/2 cup of the stock with the vermouth and butter. Bring to a boil and reduce the liquid to about 1/4 cup. The mixture will be syrupy. Stir in the cream, and set aside.
  2. In a larger saucepan, bring the remaining stock to a boil. Add the noodles and cook till tender, about 7 to 8 minutes.
  3. Mix the flour and water together until smooth, and stir into the noodle mixture.
  4. Allow the soup to boil for 1 to 2 minutes, then stir in the cream mixture and chicken.
  5. Season with salt and pepper to taste, and garnish with chopped parsley.

Yield: 6 servings.

 
in Soups.

Pumpkin-Ginger-Soup

 

Ingredients:

  • 2 Tablespoons Trucchi’s Extra Virgin Olive Oil
  • 1/2 Cup Chopped Shallots
  • 1/2 Cup Chopped Onion
  • 2 Teaspoons Grated Fresh Ginger
  • 1/4 Cup Flour
  • 4 Cups Chicken Broth
  • 1/2 Cup Apple Cider
  • 1 Can Pumpkin
  • 1/3 Cup Vermont Pure Maple Syrup
  • 2 Bay Leaves
  • 1/4 Teaspoon Dried Thyme
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Pepper
  • 1/8 Teaspoon Ground Cloves
  • 1/4 Cup Half & Half Cream
  • 1/2 Teaspoon Vanilla Extract

Directions:

  1. Heat oil in a 3 Quart Saucepan over medium heat. Add the shallots, onion and ginger. Cook until tender.
  2. Add flour to the pan and stir. Carefully pour in the broth and apple cider to the pan. Let cook over medium heat while stirring, until it becomes thick and bubbly.
  3. When it begins to bubble add in the pumpkin, maple syrup, bay leaves, thyme, cinnamon, pepper and cloves. Bring to a boil. Reduce heat and let simmer for 20 minutes with the cover on.
  4. Remove the pan from heat. Toss the bay leaves out and let the soup cool down. Pour one third of the mixture into a food processor. Blend until it becomes smooth. Pour into a bowl and repeat the process until all of your mixture is blended. Return to the saucepan. Stir in 1 Cup of the half and half with the vanilla. Heat through, but do not boil.
 
in Soups.

Bean-and-Bacon-Soup

 

Ingredients

  • 4 strips bacon
  • 1 large carrot, chopped (about ¾ cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1 medium onion, chopped (about 1 cup)
  • 4 cloves garlic, chopped
  • 2 15 ½-ounce cans great Northern beans, drained
  • 2 tablespoons chopped fresh parsley
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.

Tip: You can substitute lima, cannellini, or borlotti beans for the great Northern beans in this recipe.

 
in Soups.

Creamy-Carrot-Soup

 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 3/4 cups chopped Vidalia or other sweet onion
  • 2 pounds carrots, cut into 1/2-inch pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Dash of ground ginger
  • 2 cups water
  • 2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons heavy cream, divided

Directions

  1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.
  2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
  3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.
 
in Soups.

Wild-Rice-and-Mushroom-Soup

 

Ingredients

  • 3/4 cup wild rice (see Notes)
  • 1 tablespoon salt
  • 1 ounce dried porcini mushrooms
  • 5 tablespoons butter at room temperature, divided
  • 4 ounces pancetta, finely chopped (see Notes)
  • 8 ounces button mushrooms, finely chopped
  • 1 leek, halved, rinsed, and white and light green parts thinly sliced
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 4 cups reduced-sodium chicken or vegetable broth
  • 3 tablespoons minced flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup heavy whipping cream

Directions

  1. Put wild rice, salt, and 8 cups cold water in a medium pot. Bring to a boil, lower heat to maintain a steady simmer, and cook until rice is tender, about 45 minutes. Drain and set aside.
  2. Meanwhile, put porcini in a small bowl and pour in 1 1/2 cups boiling water. Let sit until soft, about 15 minutes.
  3. In a large pot, cook 1 tbsp. butter and pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink. Add button mushrooms and leek. Cook, stirring occasionally, until mushrooms give off their liquid, about 10 minutes.
  4. Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop finely, and add to pot.
  5. Sprinkle vegetables and pancetta with flour and cook, stirring constantly, until flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring). Add wine, reserved liquid from soaking porcini (pouring slowly so as to leave any grit behind), and broth. Bring to a boil, then lower heat to maintain a steady simmer and cook 15 minutes.
  6. Meanwhile, combine remaining 4 tbsp. butter, the parsley, and pepper. Set aside.
  7. Add reserved wild rice to vegetable mixture and cook 10 minutes. Stir in cream and cook until hot, about 1 minute. Divide soup among 8 bowls and serve hot, with a dollop of parsley butter on each serving.

Note:
Look for whole wild rice grains; they cook more evenly and keep their nutty-chewy texture better than split or broken grains do. Pancetta is available at specialty markets and Italian delis; you can substitute bacon if you like.

 
in Soups.

Turkey-Sausage-Gnocchi-Soup

 

Ingredients

  • 1 (4.5-ounce) link hot turkey Italian sausage
  • 2 cups water
  • 1 (16-ounce) package vacuum-packed gnocchi (such as Bellino or Vigo)
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions

  1. Remove casings from sausage. Cook sausage in a large Dutch oven over medium-high heat until sausage is browned, stirring to crumble.
  2. Add 2 cups water and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer 4 to 5 minutes or until gnocchi float to the top of pan. Ladle soup into bowls; sprinkle each serving evenly with cheese.

Servings: 7