White Leek Soup

I guess I should really call this recipe Potato-Leek-Pear Soup but it seemed too lengthy. To help "sell" this soup to my toddler I called it: pear soup. Call it what you like, this recipe is so unique, so easy, and so delicious. I know it is a bit "out there" but we tried is last week and ate every last spoonful. Yes, my family ate soup with leeks and enjoyed them! I got this recipe from reading the book "French Kids Eat Everything" (if you have kids you should read it). I guess most babies in France eat leek soup as one of their first foods, and here I was, 29 and not sure if I had ever tried a leek. I will certainly be making this recipe again and I will now be on a mission to try cooking in other ways with leeks.

White Leek Soup

1 c. potatoes, peeled and diced small

2 c. leeks, washed and sliced white part only (about 6 leeks)

1 1/2 c water

2 pears, cored, peeled and chopped

2 tsp. honey or pure maple syrup

Pinch of salt

Dash of nutmeg (optional)

In a sauce pan, add potatoes, leeks and water and simmer over medium-high heat for 5 minutes. Add the chopped pear and simmer an additional 2-3 minutes. Drain but reserve the liquid! Add honey/syrup to vegetables and blend. Add reserved liquid to the vegetables a little at a time until you get the consistency you like. I used about 1/2 of the remaining water and my consistency was close to apple sauce. Add in salt and nutmeg.

Optional: Serve with a little tab of butter on top.

Asian Chicken Noodle Soup

A rotisserie chicken was the inspiration for this meal. I was at the grocery store around 5 pm trying to get groceries for tonight's meal (never a fun predicament to be in) when a saw the cooked rotisserie chicken calling my name. I really should cook with this chicken more often. They are reasonably priced, convenient as can be, super tasty and so versatile. I used most of the meat in this soup, and then made chicken salad out of the rest of it which will be great in tomorrow's lunch. As for the soup, it was a nice change of pace from the chicken wild rice and chicken dumpling soup I usually make. I love anytime I can cook with fresh ginger - I think it makes this soup. Asian Chicken Noodle Soup was warm and satisfying on this bitter cold day.

 

Asian Chicken Noodle Soup

1/2 tsp oil

3/4 tsp salt

3/4 tsp black pepper
2-3 carrots, peeled and cut into thin strips 

1 bell pepper, seeded and cut into thin strips

2 cloves garlic, minced

1 Tbsp grated fresh ginger

2 c shredded, cooked chicken

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 c water
32 oz chicken stock
 

1 pkg ramen noodles*
1/2 c chopped green onions

cilantro (optional) for garnish

In a soup pot, heat oil, salt, pepper, carrots, bell pepper, garlic and ginger over medium-high heat for 5-10 minutes. Add chicken, soy sauce, rice vinegar, water and chicken stock and simmer for 10 minutes. Break ramen noodles in half and add to simmering pot. Add green onions and cook for 5 minutes more. Serve with additional green onions or cilantro for a garnish.
 

*I only used the noodles and threw away the seasoning packet but you could certainly add part of it to give the soup a stronger flavor.

Italian Sausage & Tortellini Soup

Soup, honestly, has to be the most comforting food there is. It is no secret that it is my favorite meal! I think what makes soup so appealing is that you can be creative and take chances. You can also taste along the way and make adjustments to suit your taste. If you like a thin soup - add more broth; thick soup - add potatoes or flour. If you want to try a new vegetable out on your family, soup is a great place to introduce it. The first time I had rutabaga and kale it was by adding it to a soup. This soup has my name all over it. I just put all of my favorites in the pot: a lightly creamy base, spicy Italian sausage, tomato, spinach, garlic, Parmesan cheese and pasta. What's not to like?



Italian Sausage & Tortellini Soup

1 lb hot Italian sausage
1 Tbls olive oil
1/2 onion, chopped
2 garlic cloves, minced
salt and pepper
32 oz chicken broth
14 oz diced tomato
1 chicken bullion cube
3-4 sprigs fresh thyme
1/4 c Parmesan cheese, shredded (plus additional for garnish)
1 c half & half
2 c baby spinach
2 1/2 c frozen or fresh cheese tortellini

In a stock pot, brown Italian sausage. Drain the grease and set sausage aside. Add olive oil, onion, garlic, salt and pepper to stock pot and cook over medium heat for 3-5 minutes stirring occasionally. Add chicken broth, tomato, bullion cube and thyme and simmer on low for 10-15 minutes. Add sausage back to the soup along with Parmesan cheese, half & half and spinach. Bring soup back up to a simmer before adding tortellini. Simmer soup for an additional 5-10 minutes or until tortellini is cooked through. Serve with additional Parmesan cheese on top.

Broccoli Cheese Soup (version 2)

I made broccoli cheese soup for dinner last night and now that I am sitting at my computer I realized that I already posted a recipe for broccoli cheese a couple of years ago. I was going to just skip the post all together but I realized this recipe is a little different from the first one. Soup is by far my favorite food to make and enjoy and I rarely follow a recipe. What makes this version special is that is more nutrient packed since I "snuck in" pureed squash. A couple of months ago I read Deceptively Delicious by Jessica Seinfeld. It is a smart book - puree a bunch of vegetables and then add them to regular recipes. I can't say I loved all of her recipes (chocolate chip cookies with garbanzo beans was an epic fail!) but I still like her concept. I have a freezer full of vegetable purees now and add the spinach to my marinara sauce, beets to our pancakes, squash to our macaroni and cheese, etc. I'm not going to lie, my picky toddler only ate two bites of the soup, but the three adults at the table loved it so I am declaring it a success!

Broccoli Cheese Soup

2 bunches of organic broccoli, trimmed to 1" pieces
1 onion, diced
1 clove garlic, minced
4 Tbls butter
1 can chicken or vegetable stock
1/2 cup pureed squash
1 block cheddar cheese, shredded*
1/2 cup mozzarella, shredded
1 1/2 cups half & half
2 Tbls flour
3/4 tsp pepper
1/2 tsp salt
1 splash of worchestershire sauce

In a sauce pan, melt butter and add onions, garlic, salt and pepper and cook over medium heat for 3-5 minutes. Add chicken stock and squash and bring to a bowl. Add broccoli and cover to simmer for 5 minutes. In a small bowl or cup add the flour and 1/2 cup of the half & half and whisk until smooth. Add flour mixture to the soup, stirring to prevent clumps. Add cheese and worchestershire sauce and continue to cook for another 5 minutes. Serve with additional shredded cheddar cheese if desired.

*I recommend using a block of cheese since the pre-shredded has a powdery coating which can prevent smooth melting for this soup.

Baked Potato Soup

With a cold chill in the air this week, it is the perfect excuse to make warm soup for dinner. Baked potato may be the most comforting cup of soup there is. In one spoonful you get creamy pototoes, salty bits of bacon and a hint of tang from the sour cream. My favorite ingredient in this recipe is probably the green onions though. Enjoy this baked potato soup tonight!
Baked Potato Soup
6 c. potatoes, peeled and cut into bite-size pieces
2 1/2 c. water
2 c. half and half
3 Tbs. flour
1/2 tsp. garlic powder
1 bunch green onions, sliced
1 c. cheddar cheese
1/2 lb. bacon, cut and cooked until crispy
salt/pepper
1/2 c. sour cream
In a medium soup pot, add water and potatoes and season with salt and pepper. Bring to a boil over high heat and continue to boil 12-15 minutes. Add onions and garlic powder. Whisk flour into half and half until smooth. Slowly pour and stir half and half into simmering potatoes. Add cheddar cheese and bacon and season to taste. Continue to simmer until potatoes are tender. Serve topped with sour cream and additional green onions and cheddar cheese.  

White Chicken Chili

Today I am thinking of my amazing grandma Juliette. She raised 16 children, farmed along side my grandpa, grew a fabulous garden, canned everything possible, prepared everything from scratch and did it all with such grace that she touched everyone who knew her. I am always connected to her when I am in the kitchen. She taught my mom (who taught me) that after practice, you can set food in the oven without a timer and somehow you will know when it is done; how bread dough is ready when it "feels" right; and how a little of "this" and a little of "that" that can transform basic ingredients into a wonderful meal.  She taught me to trust myself in the kitchen. Today I made white chicken chili for the first time - I didn't have a recipe and I didn't need one. "No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." - Laurie Colwin
White Chicken Chili
2 c. chicken breast
1 onion
2 garlic cloves
2 cans chicken broth
4 oz can green chilies
1/8 tsp. nutmeg
1/2 tsp. ground cumin
1/2 tsp. chili powder
salt/pepper
1 can white northern beans
1-2 Tbs. flour
4 Tbs. milk
3/4 c. heavy cream
Drizzle a tablespoon of olive oil in a medium soup pot and cook chicken over medium heat, stirring occasionally. Add onion and garlic and cook an additional 3-5 minutes. Add chicken broth, chilies, nutmeg, cumin, chili powder, salt and pepper and simmer for 15 minutes. In a liquid measuring cup, whisk flour and milk until well blended. Slowly pour milk mixture into simmering soup and stir (soup will thicken). Add beans and heavy cream. Season to taste.
We topped with crushed tortilla chips and shredded cheese.
Printable Recipe

Chicken Tortilla Soup

I love chicken tortilla soup!  This is a quick and easy soup that is just a little bit spicy but cooled off with wonderful toppings. I cut flour tortillas into strips and add them right before serving. They thicken the soup and turn into a soft noodle. To add contrast to the soft tortillas I top the soup with crunchy tortilla chips. I was especially excited to make this tonight because bought queso fresco for the first time. (I will be buying it again.) This mexican crumble cheese was smooth creamy. It was perfect for this soup and I am excited to try it on refried beans.
Chicken Tortilla Soup
2 c. shredded chicken (cooked)
1 15 oz. can diced tomatoes with green chilies
1 onion, diced
1 clove of garlic, minced
salt/pepper
1/2 tsp. crushed red pepper flakes
1 14 oz. can chicken broth
2 large flour tortillas, cut in small strips
tortilla chips
sour cream
green onions
queso fresco or monterey jack cheese
Drizzle a little olive oil in a small soup pan. Add diced onion and garlic and season with salt & pepper. Stir over medium heat until translucent. Add crushed red pepper, tomatoes, chicken broth and chicken. Simmer on low for 15 minutes. Immediately before serving, add tortilla strips and ladle soup into bowls. Top with crushed tortilla chips, sour cream, green onions and cheese.
Printable Recipe

Bean Soup

My dad has convinced me that the best way to cure the common cold is with an extraordinary bowl of soup. While I have exhausted our medicine cabinet this past week, in the back of my mind, I knew I just needed to make time for some soup to kick the the cold that I have. Finally, I spent my Friday night making a delicious bean soup. I have ordered bean soup while dining out but I've never made it myself. It is usually made with ham, but I tried using smoked beef (Ryan's request). It was so fun to be in the kitchen adding a little of "this and that" and tasting to determine what was going to work well in my soup. A couple of hours later, I had savory soup made up of fifteen different beans, carrots, celery, onion, garlic and a touch magic healing power.
1 lb bag of dried beans*
2 Tbs. olive oil
2 large carrots, sliced
3 celery stalks, sliced 
1 large onion, diced
8 1/2 c. water
4 oz can chicken broth
1/4 c. ketchup
1 1/2 tsp. savory leaves
2 chicken bouillon cubes
1/2 tsp. white pepper
salt/pepper
1 tsp. chili powder
1/2 tsp. paprika
2 Tbs. apple cider vinegar
1 lb. smoked beef sausage, cubed
The night before making the soup (at least 8 hours), place the dried beans in a large bowl and generously cover in water. After they have been hydrated, drain water and rinse. In a large pot, heat olive oil over medium-high heat and saute carrots and celery for 5 minutes. Add onion, water, chicken broth, ketchup, savory, bouillon, salt, pepper, chili powder and paprika. Simmer over medium-low heat for 1 1/2 hours stirring occasionally. Add cubed smoked sausage and vinegar and simmer 30 minutes more. Soup will thicken as it simmers and you may have to add additional liquid (water or broth) to reach the consistency you like.
*I used a "15 bean soup" bag but I threw out the seasoning packet that was included and made my own.
Printable Recipe

Chicken & Wild Rice Soup

This is my families' all-time favorite soup. There is always an argument as to how thick this soup should be: my dad likes a thin broth; my husband likes his spoon to stand up in it; I like it somewhere in the middle. You can use more or less chicken broth to get it the thickness that you desire. I think this soup is so popular because it has ingredients that most people are comfortable with. The carrots, celery, chicken and rice soak up the cream making you feel warm and loved as you eat it.  You can speed up the cooking process by buying a roasted chicken from your grocery deli and buying your wild rice already cooked and plump in a can. I have been pefecting this recipe for probably the last ten years and I have found that this soup is pretty forgiving. As long as you have most of the ingredients on hand you will end up with a mini masterpiece.

Chicken & Wild Rice Soup
1/4 c. butter
2 c. carrots, sliced
2 c. celery, sliced
1 c. onion
2 cans chicken broth
1 can cream of chicken soup
2 c. half and half or cream
1/2 c. minute rice, white or brown, uncooked
2 c. cooked wild rice
1 sm. chicken, meat cut in medium size chuncks
salt/pepper
1 tsp. parsley
In a large stock pan, melt butter and add carrots and celery. Saute on medium heat for 5 minutes. Add onions and continue to saute and stir occassionaly for 5 minutes more. Add chicken broth and simmer until vegetables are tende but not too soft. Add cream of chicken, cream, minute rice, wild rice and seasoning. Simmer on low for 15 minutes. Add chicken and heat through.
Suggestions:
If you don't have cream, add another can of cream of chicken or mushroom soup and use 1 c. milk
If you want to thicken your soup, add more minute rice
If it needs more flavor, add a couple of Tbs. worchesteshire sauce
I like to use a cooked chicken from my grocery store but I have also cooked 2 fresh or frozen chicken breasts or a large can of shredded chicken
Freeze leftovers for a quick work lunch
Printable Recipe

Chinese Noodle Soup

I love this soup!! All day long I was thinking of curling up to a steaming bowl of Chinese Noodle Soup. There are two great things this soup has going for it. 1. It can be made in less than a half hour - 20 minutes if you are fast at chopping. The Ramen Noodles speed up the cooking process because they only take a couple of minutes to cook. 2. It is low in fat and loaded with flavor. I use lean ground turkey breast which is a large feat for a girl raised on a beef cattle farm. (I never knew ground turkey breast existed until I was living on my own.) The ginger, green onions, garlic and crushed red pepper flakes are the base of a broth that is slightly sweet and tangy with just a hint of spice. Making and eating this soup was definitely the highlight of my day.

Chinese Noodle Soup
1 Tbs. vegetable oil
1 lb. lean ground turkey

1 bunch green onions, sliced (save some for garnish)

3 tsp. fresh ginger, minced

3 cloves garlic, minced

1/2 tsp. white pepper

1 tsp. crushed red pepper flakes

2 (14 oz) cans chicken broth

1 c. water

3 Tbs. soy sauce

2 Tbs. rice vinegar

2 baby bok choy, (about 2 cups) sliced

1 (3 oz) package of Ramen Noodles (noodles only, not the season packet)

In a large saucepan, heat oil. Add turkey, green onions, ginger, garlic, white pepper and crushed red pepper flakes and cook over medium heat until turkey is no longer pink. Set cooked turkey mixture aside. Add chicken broth, water, soy sauce, vinegar and bok choy to sauce pan and bring to a low boil over medium high heat. Add bok choy and Ramen Noodles and let cook for 2 minutes. Add ground turkey and heat through. Top with sliced green onions.

Printable Recipe

Vegetable Beef Soup

This week I am cooking in the Genereux Kitchen since we are at my parents home celebrating Christmas over the New Year weekend. To illustrate just how plentiful the food is here my husband weighs himself pre-Genereux Christmas and post-Genereux Christmas celebration. It is hard when my mom, sisters and I all enjoy spending time in the kitchen. Today we made a couple of soups for lunch and the vegetable beef was the favorite. The star ingredient is the acini de pepe which is a pebble-sized pasta. I use it instead of barley but if you don't have any on hand you could use barley or rice in it's place. Serve with a crusty bread.

Vegetable Beef Soup
1 lb. beef stew meat, cut bite sized
2 Tbls. olive oil
1 c. carrots, chopped
1 c. celery, chopped
1 onion, diced
2 cloves garlic, diced
1 12 oz. can beef broth
3-4 c. stewed tomatoes
1 c. water
1 cube beef bullion
1/4 tsp. paprika
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 acini di pepe pasta
In large soup pan, heat 1 Tbls. oil at medium heat and add stew meat. Brown meat until cooked and transfer meat into a bowl. Add the other tablespoon of olive oil to the pan and saute carrots, celery, onion and garlic until tender (8-10 minutes). Add beef broth, stewed tomatoes, water and seasonings. Simmer on low for 15 minutes. Add cooked meat and pasta and simmer another 15 mintues.
Printable Recipe

Quick & Easy - Broccoli Cheesy Soup

Broccoli & Cheese soup is one of my favorite comfort foods yet I think it is hard to find yourself a good bowl of it. Canned cream of broccoli soup is simply out of the question (if you've ever tried it, you know what I'm talking about) and there are only a couple of restaurants where I will order it off the menu. Basically, I have found that if you want good broccoli & cheese soup you have to make it yourself. I experimented tonight using frozen broccoli since I had a terrible worm incident with fresh broccoli that I can't discuss for fear that my readers will no longer be able to eat fresh broccoli! Instead, I used the "steamable" vegetable bags you can now find in the frozen section at the grocery store. I love them!! You pop them in the microwave and voila - in 5 minutes you have perfectly steamed veggies without having to wash a pan! Try them in this speedy soup recipe that tastes as if it had been slow-cooked all day.

Broccoli & Cheese Soup

3 Tbls. butter

1/2 onion, diced

1 carrot, peeled and diced (optional)

1 14 oz. can chicken or vegetable broth

1 c. milk

3-4 Tbls. flour

salt/pepper

1/4 tsp. white pepper

1/2 tsp. basil

1 1/2 c. heavy cream or half & half

1-2 c. shredded cheddar cheese

1 12 oz. bag "steamable" frozen broccoli

In sauce pan, saute onion & carrot in butter over med-low heat until tender (approx. 5 minutes). Add chicken broth and bring to a low boil for 5 minutes. In a small bowl whip flour and milk until smooth. Gradually stir flour mixture into boiling broth. Add seasonings and simmer again for 5 minutes. Reduce heat to low and stir in cream and cheese until melted. Meanwhile, microwave broccoli according to the directions. Add cooked broccoli to soup. You may have to adjust milk/cream amounts to reach your desired consistency. Serve with additional shredded cheese on top.

Tip:

I use a kitchen shears to cut broccoli into smaller chunks since I prefer small pieces in my soup.

I think block cheese that is shredded at home works better than cheese that is already shredded in a bag.

Zuppa Toscana

Zuppa Toscana or potato and sausage soup, is my favorite soup at the Olive Garden. In college my friends and I would frequent Olive Garden and fill up on the soup/salad and bread sticks, and then have delicious pasta leftovers for our dorms - how smart! :) This soup is both savory and spicy and I love how unique the ingredients are. (When else can you enjoy meat, potatoes and your greens all in one dish?!) Sometimes my grocery store will be out of kale and I have substituted escarole or swiss chard which also works well. I should mention to my sister who doesn't like this soup (because it is too spicy), you can omit the crushed red pepper if you'd like. Zuppa Toscana works well as a meal on a cold night like tonight since it is so hearty. I made onion-rosemary focaccia to go along with it. Serve with your favorite bread to soak up the flavorful broth.

Zuppa Toscana

1 lb. sweet/mild italian sausage

1 1/2 tsp. crushed red pepper

1 lg. white onion, diced

4 Tbls. bacon pieces, cooked and drained

2 garlic cloves, minced

10 c. water

5 cubes chicken bouillon

1 c. heavy cream

1 lb (4 large) russet potatoes, sliced

1/4 bunch kale, torn (Tip: the heart of the bunch will be less bitter than the outsides)

Parmesan cheese

Cook sausage with red pepper, drain and set aside. Saute bacon, garlic & onion approximately 5 minutes. Add water and bouillon and bring to a boil. Add potatoes and cook until tender. Add cream, sausage and kale. Serve with freshly grated parmesan.

Harvest Squash Soup

The rush of the holiday season is already in full swing and I have not been able to get in the kitchen for quite a few days. (My apologies to my diligent readers!) With this in mind, I would like the recipes for the next month to be ones that can be made ahead of time or ones that do not take a lot of time prepare. Though the holidays can be "all about the food" I know we would rather spend time with family and friends or curled up on the couch watching a Christmas movie. It only takes a bit of extra planning to achieve both. Tonight's menu is another soup recipe. This squash soup is decadent and rich. It could be served as a first course or paired nicely with a leftover turkey sandwich. This was the first time I made something with fresh ginger and it was worth the effort! I hope you find this recipe as wonderful as we did. Happy Thanksgiving!

2 butternut squash, seeded and quartered 3 Tbls. melted butter 2 tsp. salt, plus 1 teaspoon to season later 3/4 tsp. freshly ground white pepper, plus 1/2 teaspoon to season later 3 cups chicken broth 1/4 cup honey 1 teaspoon minced fresh ginger 1/2 cup heavy cream or half and half 1/4 teaspoon freshly grated nutmeg

Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan lined with parchment paper. Brush squash with a melted butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until tender. Scoop the flesh from the skin into a large pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Remove from heat and let cool for 15 minutes. Transfer into a blender or food processor (you may have to do this in batches) and blend until smooth. Stir in the cream and return to pot and simmer on low. Season with the remaining salt, pepper, and nutmeg.

Based on Squash Soup recipe from Alton Brown

Quick & Tasty Tortellini Soup

With my husband home sick today I knew there was only one option for dinner...soup! Soup is by far my favorite food. As soon as the weather starts to get cold, I look forward to the warmth and comfort that comes in a bowl of great soup. You can look forward to many easy soup recipes in the weeks to come. Tonight I had to make due with the ingredients that I had on hand so this soup is unlike any I've made before. By sauteing the vegetables in olive oil first, I was able to cut my cooking time down in half. Also, using pepperonis for the meat make this soup "quick and tasty". Top it all off with freshly grated parmesan cheese - yum!

Quick & Tasty Tortellini Soup

1 lg. carrot - thinly sliced

1/2 onion - diced

2 tomatoes - chopped

minced garlic

2 cans chicken or vegetable stock

1/4 c. pepperoni slices - quartered

salt/pepper

1 tsp. italian seasoning

15 oz. fresh or frozen tortellini

parmesan cheese

In large pot, saute carrots, onion and garlic until tender. Add tomatoes and stock and simmer covered for 10 minutes. Add pepperonis, seasoning and tortellini and simmer for 5-10 minutes more. Top with parmesan cheese.

Ultimate Chili

Deer hunting in my family sometimes feels like a holiday before the holidays. While the men bond in the woods, the women usually bond in the kitchen. In past years we have tackled lefse, caramel rolls and donuts from scratch. Our main goal is to relax and enjoy each others company. By the time our hungry hunters come inside we have quite the spread ready for them. Saturday night I was in charge of the soups. I made chicken wild rice soup and my Ultimate Chili. The chili was the crowd favorite so I am featuring that recipe tonight. (Zach even said this made his top 3 of the best chili he's ever had.) This chili has a couple of special ingredients that give it an edge over you basic recipe. The warm and spicy layers of flavor are cooled off by the cheese and sour cream toppings. I always make a big batch and freeze it in individual servings for easy lunches on the go. Ultimate Chili (Note: I never measure ingredients when making soups, so use this as a guide. Your seasoning amounts will vary on how spicy you like your chili) 1 lb. ground beef 1 sm. onion diced 3-4 stalks of celery diced 1 qt. whole tomatoes 1 qt. tomato juice 1 can chili beans in medium sauce 1 can black beans drained 1 sm. can green chilies diced salt/pepper 1/2 tsp. garlic powder 1/2 tsp. cumin 1/2 tps. oregano 3-4 Tbls. chili seasoning Toppings: sour cream, cheese, avocados - Brown ground beef, onions and celery in soup pot. Drain excess fat. Add remaining ingredients and simmer at least 20 minutes.