Potato-Leek Soup

For lunch, tried a bowl of potato-leek soup.  Potatoes hadn't been peeled, so the skin of the potatoes added some texture to the soup.  I could also taste a smokey bacon flavor.  I wish the soup had some chunky potato pieces for more texture as the soup was pretty well blended.

I searched for a good recipe to try making the soup at home, but found most use a lot of butter and cream.  Fortunately, I came across the following recipe to try, and it takes only 30 minutes!  Serves 4-6.

Ingredients:

• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram - dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper

Directions:

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks as they will acquire a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

If you have a better recipe for potato-leek soup, please pass along.

SoupMom

Quick Veggie Soup

Made a delicious veggie soup tonight to balance out the hamburgers from The Habit for lunch (I had the seared tuna sandwich!).  Served with fresh bread on the side. 

Very easy recipe follows.  Serves 6.

Ingredients:

• 1 (14 ounce) can chicken broth
• 1 (11.5 ounce) can tomato-vegetable juice cocktail 
• 1 cup water  
• 1 large potato, diced 
• 2 carrots, sliced 
• 2 stalks celery, diced  
• 1 (14.5 ounce) can diced tomatoes 
• 1 cup chopped fresh green beans 
• 1 cup frozen corn kernels 
• salt and pepper to taste 

Directions: 

•  In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt and pepper. Bring to a boil and simmer for 30 minutes or until all vegetables are tender. 

I am almost a month into my blog, and I'm finding soup seems to be impacting my health overall.  I'm exercising more, eating better, and sleeping really soundly.  All goodness!

SoupMom 

A Favorite Soup

Enjoyed a wonderful bowl of butternut squash soup for dinner at a local restaurant tonight...little nutmeg and creme fraiche on top.   Unfortunately, no one else in the family likes butternut squash, let alone soup made out of this orange vegetable.  So whenever I see it on the menu somewhere, I always order a bowl and get my squash fix.

I might have to make some and freeze it in servings, then I can enjoy one of my favorite soups whenever I please.  Here's a recipe I'm going to try...looks pretty easy!

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

SoupMom

Stone Soup

Today was a beautiful day.  The sun was shining, and the weather was fairly warm.  I took my daughter out for breakfast, and she remarked that she was so happy.  The load of chores was light, and I was able to meet a long-time friend for some dinner and great conversation.   I brought my son home one of his favorite meals, and he was happy too.  And my husband was able to spend time visiting his family.

Today, I did not make soup that fed the body, but rather thought about how I could enrich the lives of my loved ones with  "soup" that feeds the soul.  This got me thinking about one of my favorite stories, called "Stone Soup."  Perhaps you know it.

The story goes...a man is traveling, carrying nothing more than an empty cooking pot.  When he arrives at a village, the people of the village are unwilling to share any of their food with the weary and hungry traveler.  He goes to a stream, and fills his pot with water.  Then he drops a large stone in the pot, and places it over a fire.  

One of the villagers becomes curious and asks what he is doing. The traveler answers that he is making a delicious stone soup, which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which he does not have. The villager hands him a little bit of seasoning.  Another villager walks by, inquiring about the pot, and the traveler again mentions the stone soup, which has not reached its full potential yet. The villager hands him a few carrots to help out.  The village butcher manages to find some salt beef . . . and so it went as more and more villagers added another ingredient...potatoes, onions, mushrooms, and so on, until there was a delicious meal for all. 

The moral of this tale is that by working together, with everyone contributing what they can, a greater good is achieved.  A great recipe for a happy family, a happy community and a happy world.

SoupMom

"Light" Chicken Corn Chowder

Had a wonderful chicken corn chowder soup for lunch today.  Below is one of the lightest recipes for this soup that I have been able to find, and it comes from Cooking Light magazine.

Hope you enjoy!

Ingredients:

• 2 tablespoons butter
• 1/4 cup chopped onion 
• 1/4 cup chopped celery
• 2 tablespoons all-purpose flour
• 3 cups 2% reduced-fat milk 
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2 cups frozen corn kernels
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 (14 3/4-ounce) can cream-style corn

Directions:

1. Melt the butter in a large Dutch oven over medium heat. 
2. Add onion and celery; cook for 3 minutes or until tender, stirring frequently. 
3. Add flour; cook 1 minute, stirring constantly. 
4. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

SoupMom

Soup on Hand

Was fortunate to have some left-over beef and vegetable stew to reheat for dinner tonight...even better once the flavors had all melded together.   Not quite sure which soup to make for dinner tomorrow evening, although I came across a recipe for white bean and sausage stew that looks really yummy.   Might be good to enjoy during the 49'er playoff game this weekend!

Let me know if you have a special chili recipe I should consider.

SoupMom

Loving Chickpeas and Lentils

I think two of my favorite soup ingredients have to be chickpeas and lentils...not necessarily together though! Both provide a lot of substance to soup, as well as pleasant flavor. And both have well-documented health benefits.

The Chickpea and garlic soup was voted a keeper by me, and a recipe I'll keep on hand for cold afternoons or evenings.

At work today, I had the opportunity to try a lentil and lamb soup/stew. I wasn't quite sure what to expect, but it was very tasty. Had some whole wheat pita bread on the side.

We don't eat much lamb at home, so I don't think it is something I'll try at home. However, I did find a pretty easy recipe to try should the mood strike.

Ingredients:

• 1 lb lean boneless lamb
• 1 medium onion, chopped
• 1 14-1/2 ounce can chopped tomatoes, undrained
• 4 cups water
• 1 cup chopped carrots
• 1 cup sliced celery
• 1 tsp salt
• 1/2 tsp dried thyme, crushed
• 1/4 tsp pepper
• 1 clove garlic, minced
• 1 bay leaf
• 3/4 cup lentils

Directions:

1.  Trim fat from lamb; cut lamb into 1-inch pieces.

2.  Spray a Dutch oven with nonstick spray coating. Heat Dutch oven over medium heat. Brown lamb and onion. Work in batches if necessary.

3.  Add 4 cups water, undrained tomatoes, carrots, celery, salt, thyme, pepper, garlic, and bay leaf to the Dutch oven.   Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

4.  Rinse lentils; add to lamb mixture. Bring to boiling; reduce heat. Cover and simmer for 30 minutes more or until lamb and lentils are tender. Remove bay leaf.  Makes 6 servings. 

 

SoupMom