Souper Saturday

"I never worry about diets. The only carrots that interest me are the number you get in a diamond."
-Mae West

Happy Saturday! I hope you have a wonderful weekend! Today's soup recipe is a bit unusual, but it is very tasty. I add crispy wonton noodles to the soup when I eat it instead of crackers for a different flavor. Enjoy!


Carrot & Ginger Soup
Servings: 17 cups

Ingredients:

* 3 Lbs. baby carrots
* 2 Tbsp olive oil
* 1 tsp rosemary
* 1 tsp parsley
* 2 Tbsp olive oil
* 2 medium onions, peeled, diced
* 2 Tbsp ginger root, chopped
* 64 oz vegetable stock
* 32 oz carrot juice
* 2 Tbsp sesame oil
* 1/4 cup hoisin sauce
* 1 Tbsp kosher salt

Equipment Needed:

* Baking sheet
* Stockpot
* Handheld blender

Directions:

1.) Preheat oven to 450 degrees.
2.) Toss carrots with olive oil, rosemary & parsley in large bowl.
3.) Spread carrots in a single layer on baking sheet.
4.) Roast carrots on center rack of oven 30-45 min, until lightly browned and tender.
5.) Set aside.
6.) Pour olive oil into stockpot and heat on medium.
7.) Stir in onions; cook 10 minutes.
8.) Add ginger; cook, stirring, about 2 min.
9.) Add roasted carrots and vegetable stock to pot.
10.) Bring to a boil; simmer 10 min.
11.) Mix in carrot juice.
12.) Carefully puree soup with handheld blender until smooth.
13.) Add sesame oil, hoisin sauce, and salt.
14.) Stir well and simmer 5 min.
15.) Serve warm.

"There was an Old Person in gray,
Whose feelings were tinged with dismay;
She purchased two parrots,
and fed them with carrots,
Which pleased that Old Person in gray."
-Edward Lear


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.”
-Bubba Blue AKA Mykelti Williamson

Hi! Today's soup recipe is one of my favorites! It may look a bit daunting, but as long as you read through the recipe first you should not have any problems! I find that you can substitute lobster for the shrimp and it tastes even better (in my humble opinion). Enjoy!


Shrimp Bisque
Servings: 11 Cups

Ingredients:

* 1 lb uncooked shrimp, peeled & shells reserved
* 5 Tbsp butter
* 5 Tbsp olive oil
* 3 cloves garlic, minced
* 1 cup mirepoix (carrots, celery & onion) finely diced
* 1 1/2 cups tomatoes with basil, canned
* 3/4 cup all-purpose flour
* 1 tsp cayenne pepper
* 1 cup dry white wine
* 64 ounces seafood stock
* 2 Tbsp olive oil
* 1/2 pint heavy cream
* 1/2 cup sherry
* Sea Salt to taste

Equipment Needed:

* Hand-held blender,
* 2 stockpots or large pans
* Extra-fine mesh strainer

Directions:

Make bisque base:

1.) Place butter and vegetable oil to one stockpot on high.
2.) Add garlic and cook, stirring, for 30 seconds.
3.) Add shrimp shells to the pot.
4.) Stir in mirepoix & cook about 2 min, until veggies are soft.
5.) Add tomatoes; cook, stirring, 3-4 min.
6.) Add flour and cayenne & cook, stirring occasionally, 4-6 min.
7.) Stir in wine to loosen browned bits on bottom of stockpot.
8.) Add seafood stock and bring to simmer on medium.
9.) Simmer, stirring occasionally, about 30 min.
10.) Remove from heat & puree with hand-held blender until smooth.
11.) Set bisque base aside.

Shrimp:

1.) Pour olive oil to second stockpot on med-high.
2.) Add shrimp & cook, stirring, about 3 min, until they change color.
3.) Strain bisque base into second stockpot, remove all solids, including shells.
4.) Discard solids.
5.) Stir well to combine shrimp and bisque base.
6.) Set aside.

Final Step:

1.) Mix heavy cream and sherry in first stockpot.
2.) Stir in shrimp/bisque mixture.
3.) Cook on medium, stirring occasionally, 2-3 min, until heated through.
4.) Season to taste with sea salt.
5.) Ladle into bowls and serve.


Have a great day and remember: Go Ahead & Indulge!

"Souper" Saturday

Hello! I hope you had an enjoyable week - mine flashed by in the blink of an eye! Today's soup recipe is as easy as homemade soup comes and on a rainy day like today it is sure to satisfy. Enjoy!


Lentil & Spinach Soup

Ingredients:

* 1 Tbsp olive oil
* 1 cup onions, chopped
* 1 cup carrots, matchstick size
* 1 jar salsa (use your favorite)
* 1 1/4 cups red lentils, rinsed
* 1 pkg (10 oz) spinach, stems removed
* 6 cups water
* 1 loaf Italian bread

Equipment needed:

* Large saucepan

Directions:

1.) Heat oil in large saucepan on low.
2.) Add onions and carrots and cook, covered, on low for 5 min.
3.) Stir in salsa, lentils, spinach, and water.
4.) Heat to boiling, about 5-6 min.
5.) Reduce heat to low and cover.
6.) Simmer 30-35 min until lentils are tender.
7.) Serve with bread.


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday

"A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well."
-Henny Youngman

Hello! I hope you are doing well on this fine Saturday. Do you have any plans? If so, have fun. Today's soup recipe is an oldie, but goodie! Now, I am not a big fan of onions, but I will eat this soup up in a flash! Enjoy!

"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it."
-M.F.K. Fisher


(Photo: Wegman's)

French Onion Soup

Ingredients:

* 2 Tbsp extra virgin olive oil
* 8 cups yellow onions, peeled, thinly sliced
* 3 cloves garlic, minced
* 1 tsp dried thyme
* 1/2 cup white wine
* 1 cup beef gravy (use your favorite)
* 4 cups chicken stock
* 1 Tbsp Worcestershire sauce
* 2 bay leaves
* 1/4 cup Parmesan cheese, grated
* Salt and pepper to taste
* 1 1/2 cups seasoned croutons
* 6 slices mozzarella cheese (1/2" thick)
* Crusty Italian Bread

Equipment Needed:

* Stockpot
* Baking sheet lined with foil
* 6 - 2 cup oven-proof soup bowls

Directions:

1.) Heat stockpot on medium-high.
2.) Add olive oil and onions.
3.) Cook, stirring, 6-8 min until onions begin to brown.
4.) Reduce heat to medium.
5.) Mix in garlic, cook, stirring 3-4 min, until slightly browned.
6.) Add thyme; cook, stirring, 2 min.
7.) Pour in wine, stirring to loosen browned bits from bottom of pan.
8.) Cook 2-3 min.
9.) Add gravy, stock, Worcestershire, and bay leaves; bring to a simmer.
10.) Cook 15 min.
11.) Preheat oven to broil with rack set 6-inches from top.
12.) Cook stock mixture 10 min while oven preheats.
13.) Place soup bowls on lined baking sheet.
14.) Ladle soup into bowls; season with salt and pepper.
14.) Add 1/4 cup croutons to each bowl.
15.) Top each bowl with one slice cheese.
16.) Broil 4-5 min until well-browned and bubbly
**Watch carefully so the cheese does not burn**
17.) Serve with bread.

Thought of the Day:

"Winter is nature's way of saying, "Up yours.""
-Robert Byrne

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday

"Soup is to the meal, what the hostesses smile of welcome is to the party. A prelude to the goodness to come."
-Louis P. De Gouy

Hello! I have another recipe for you to add to your collection - it is a keeper! We love soup in our home and are always trying new recipes. I have "tweaked" this one a few times and am happy with the results! Enjoy!

"Soup of the evening, beautiful..."
-Lewis Carroll


White Bean & Proscuitto Soup

Servings: 9 cups

Ingredients:

* 1/4 Lb. Prosciutto, very thinly sliced, cut into strips
* 4 Tbsp extra virgin olive oil, divided
* 4 cloves garlic, minced
* 1 1/2 cups mirepoix (carrots, celery & onion), finely diced
* 3 cans cannellini beans, drained & well rinsed
* Salt and pepper to taste
* 4 cups vegetable stock
* 1 cup half & half
* 3 Tbsp chives, finely chopped
* Homemade croutons (see below)

Equipment Needed:

* Stockpot
* Hand-held blender

Directions:

1.) Cook the prosciutto on high, about 2 min, until lightly browned & crispy.
2.) Remove from pot & set proscuitto aside.
3.) Add 2 Tbsp of olive oil to the pot.
4.) Add garlic & mirepoix & cook, stirring occasionally, until soft, not browned.
5.) Add beans & reduce heat to medium.
6.) Cook, stirring occasionally, about 5 min.
7.) Season to taste with salt and pepper.
8.) Mash beans by stirring vigorously.
9.) Mix in vegetable stock until well-combined.
10.) Simmer 25 min, stirring occasionally.
11.) Puree using hand blender until almost smooth.
12.) Pour half and half into small bowl & stir in about 1 cup of hot soup.
13.) Return mixture to stockpot & stir in remaining 2 Tbsp of oil.
14.) Puree with hand-held stick blender until completely smooth.
15.) Garnish with chives and prosciutto.
16.) Serve homemade breadcrumbs on the side.


Homemade Breadcrumbs

Ingredients:

* 1 loaf day old crusty bread, cubed
* 4 Tbsp. olive oil
* 3 Tbsp. garlic powder
* Salt & pepper to taste

Equipment Needed:

* Baking sheet
* Parchment paper

Directions:

1.) Preheat oven to 350°.
1.) In a large bowl toss bread with oil, garlic, salt & pepper.
2.) Place bread cubes on parchment lined baking sheet.
3.) Bake about 15 min, stirring occasionally, until crisp.
4.) Cool before serving.
5.) Store in an airtight container.


Thought of the Day:

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
-Herm Albright

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

“Soup of the evening, beautiful Soup!”
-Lewis Carroll

Hello! In our home we have quite a few traditions and one of them is making Stracciatella soup for Christmas. Stracciatella (from Italian stracciato, meaning, "torn apart") is an Italian egg-drop soup. It is prepared by beating eggs and adding grated Parmesan cheese, salt, pepper, nutmeg and then adding this mixture to boiling broth. It is not difficult to make and very tasty! Enjoy!

“I sick of "soup of the day" it's time we made a decision, I want to know what "soup from now on" is."
-Mitch Hedberg


Stracciatella Soup

Ingredients:

* 1 Tbsp olive oil
* 1 medium clove garlic, minced
* 2 cups mirepoix (diced carrots, celery & onion)
* 2 cartons (32 oz each) chicken stock
* 6 oz baby spinach, cut into fine strips
* 1 Tbsp fresh parsley, chopped
* 4 large eggs
* 1 Tbsp nutmeg
* 6 Tbsp Parmigiano-Reggiano cheese, grated
* Italian bread

Directions:

1.) Heat oil in large pot on medium until it faintly smokes.
2.) Add garlic and mirepoix, cook for 3-5 min.
3.) Add chicken stock & simmer 5-8 min.
4.) Stir in spinach and parsley.
5.) Crack eggs into mixing bowl.
6.) Break yolks but do not mix or whip.
7.) Gently fold in 3 Tbsp cheese.
8.) Using large spoonfuls, add half egg and cheese mixture to soup & stir.
9.) Egg mixture will cook quickly in hot soup, forming thin strips.
10.) Add remaining egg mixture; stir until all egg is set, 1-2 min.
11.) Stir in nutmeg.
12.) Remove from heat & add remaining cheese.
13.) Season to taste with salt and pepper.
14.) Ladle into bowls and serve with bread.


Though of the Day:

"When you start treating people like people, they become people."
-Paul Vitale

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Chowder breathes reassurance. It steams consolation."
-Clementine Paddleford

Hello! I am pressed for time today, but I wanted to share a great soup recipe. It makes a lot, so have some friends and family over and make it party! Enjoy!


Clam Chowder:
Servings: 15 cups

Ingredients:

* 4 oz pancetta, cubed
* 4 Tbsp butter
* 1/2 cup diced onions
* 1/2 cup diced celery
* 1 cup leeks, diced
* 3 cloves garlic, minced
* 1/4 cup flour
* 32 oz. clam juice
* 4 cups heavy cream
* 2 lbs white potatoes, peeled & diced
* 16 oz clam meat
* 2 Tbsp chopped parsley
* 1 Tbsp chopped thyme
* 1 tsp cayenne pepper sauce
* Salt and pepper to taste

Equipment Needed:

* Stockpot

Directions:

1.) place pancetta & butter to stockpot on medium.
2.) Cook 2-3 min, until pancetta is crispy.
3.) Add onion, celery, leeks & garlic; stir well.
4.) Cook about 5 min, until soft but not browned.
5.) Add flour; stirring until completely blended.
6.) Cook, stirring & scraping bottom of pan every 30 seconds, about 2 min.
7.) Whisk in clam juice and cream.
8.) Add potatoes.
9.) Increase heat to medium-high.
10.) Cook, stirring occasionally, about 10 min, until it comes to a boil.
11.) Reduce heat to medium-low.
12.) Simmer 10-15 min, stirring occasionally, until potatoes are fork-tender.
13.) Add clam meat, herbs, & pepper sauce.
14.) Season to taste with salt and pepper.
15.) Stir until soup is warmed through, about 3 min.
16.) Ladle soup into warmed bowls.

Thought of the Day:

"Don't look where you fall, but where you slipped."
-African Proverb

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention."
-Auguste Escoffier

Hello! I hope you have a wonderful weekend! Today I am sharing a recipe for one of my favorite soups, ENJOY!


Split Pea Soup with Ham

Ingredients:

* 2 Tbsp vegetable oil
* 1 cup mirepoix (minced carrots, celery & onion)
* 2 cloves garlic, minced
* 16 oz dried green split peas, sorted and rinsed
* 1 cup potato, peeled and diced
* 2 cartons (32 oz each) vegetable stock
* Salt and pepper to taste
* 2 cups ham, small dice
* Chopped fresh parsley

Equipment Needed:

* Blender

Directions:

1.) Add oil to stockpot and heat on medium.
2.) Cook mirepoix and garlic, stirring occasionally, about 5 min, until vegetables are tender but not browned.
3.) Add peas, potatoes & vegetable stock.
4.) Bring to boil.
5.) Reduce heat and simmer about 45 min, covered, until peas are tender.
6.) Puree soup until smooth with blender & return soup to pan.
7.) Season to taste with salt and pepper.
8.) Add diced ham.
9.) Heat on medium until warmed through.
10.) Garnish with parsley.

Thought of the Day:

"Soup is to the meal, what the hostesses smile of welcome is to the party. A prelude to the goodness to come."
-Louis P. De Gouy


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can."
-Laurie Colwin

Hello! I hope you are well! In my neck of the woods it is COLD, so it is definitely time to start Souper Saturday again! Keep warm and Enjoy!


Chicken Rice Soup: Asian Style

Ingredients:

* 1 Tbsp vegetable oil
* 1 clove garlic, chopped
* 1 Tbsp fresh ginger, peeled and chopped
* 32 oz + 1 1/2 cups chicken stock
* 1 1/2 cups Asian slaw (see below)
* 1/4 tsp dried pepper flakes
* 1/2 lb boneless skinless chicken breast, sliced
* 2 Tbsp finely chopped lemon grass
* 1 cup jasmine rice (uncooked)
* 2 Tbsp chopped cilantro
* 2 green onions, sliced

Directions:

1.) Drizzle oil around sides of pot & tilt pot to distribute evenly.
2.) Heat oil on high, until oil faintly smokes.
(Caution: if oil smokes too much, pan is too hot)
3.) Add garlic, ginger, and chicken stock.
4.) Bring to boil.
5.) Reduce heat to medium.
6.) Add slaw, pepper flakes, chicken, lemon grass, rice, & cilantro.
7.) Simmer 10 min.
8.) Garnish with green onions.


Asian Slaw:

Ingredients:

* 1 cup Napa cabbage, sliced thin
* 1/4 cup celery, grated
* 1/4 cup carrot, grated

Directions:

1.) Mix together and set aside to use for soup recipe.
2.) Store in an airtight container in refrigerator up to 1 week.

Thought of the Day:

"Now that it's all over, what did you really do yesterday that's worth mentioning?"
-Coleman Cox

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Soup is the song of the hearth... and the home."
-Louis P. De Gouy

Hello! Have a wonderful weekend! If you have a chance to try this recipe you are in for a big surprise... It is wonderful! Enjoy!


Hearty Spanish Soup

Servings: 12 cups

Ingredients:

* 1/4 cup extra virgin olive oil
* 1/2 lb Chorizo sausage, diced
* 1 cup mirepoix (carrots, celery & onion), finely diced
* 3 cloves garlic, minced
* 1/8 tsp saffron
* 1/2 cup long grain white rice, uncooked
* 32 oz vegetable stock
* 32 oz chicken stock
* 1 can garbanzo beans, drained (reserve liquid)
* 1 can black beans, drained, rinsed
* 1/4 lb ham, medium diced
* 1 cup diced, cooked chicken
* 1 cup coarsely chopped cilantro leaves
* Salt and pepper to taste

Directions:

1.) Heat oil in large stockpot on medium, until oil faintly smokes.
2.) Add sausage, stir and cook 30 seconds, remove and set aside.
3.) Add mirepoix, stir and cook 2-3 min, until soft but not browned.
4.) Add garlic and cook 1 min.
5.) Mix saffron and rice, stirring to coat rice with oil; cook about 1 min.
6.) Add vegetable stock, chicken stock, and reserved liquid from beans.
7.) Simmer about 10 min, until rice is tender.
8.) Add garbanzo beans, black beans, ham, chicken, and sausage.
9.) Simmer 5 min to blend flavors.
10.) Skim fat from surface of soup.
11.) Stir in cilantro.
12.) Season to taste with salt and pepper.

"Between soup and love, the first is better."
-Old Spanish saying

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
-Lewis Carroll

Hello! Hopefully you get a chance to slow down and relax this weekend! Maybe even take some time for yourself! I know I am going to try! I find that cooking always relaxes me - I know some people feel like it is work (and it can be), but when you can just slow down and cook a delightful dish the rewards are endless! Enjoy!

"I live on good soup, not on fine words."
-Moliere


Escarole, Bean and Sausage Soup

Ingredients:

* 1 1/2 lbs mild Italian pork sausage, loose
* 3 Tbsp olive oil, divided
* 1 cup finely chopped onions
* 3 cloves garlic, minced
* 2 cups escarole
* Salt and pepper to taste
* 32 oz + 1 1/2 cups chicken stock
* 1 can cannellini beans, drained
* 1 cup ditalini pasta
* 1/4 cup finely chopped fresh parsley
* 2 Tbsp lemon juice

Directions:

1.) Shape sausage into bite-sized balls.
2.) Heat 1 Tbsp olive oil in large soup pot on medium.
3.) Add sausage balls and cook, turning to brown all sides, 3-4 min.
4.) Remove sausage from pan and set aside. Discard pan drippings.
5.) Return pan to heat; add remaining 2 Tbsp olive oil and onions.
6.) Cook, stirring occasionally, 2-3 min, until onions are translucent.
7.) Add garlic; cook, stirring until softened, about 1 min.
8.) Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
9.) Season to taste with salt and pepper.
10.) Stir in stock, beans, and browned sausage; heat to boiling on medium-high.
11.) Reduce heat and simmer 10 minutes.
12.) Add pasta; simmer 10 minutes more.
13.) Stir in parsley and lemon juice.
14.) Season to taste with salt and pepper.

"A first-rate soup is more creative than a second-rate painting."
-Abraham Maslow

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Hello! The weather became much cooler in my neck of the woods this week and I was looking forward to making soup on a regular basis again... Wouldn't you know, as I am typing this, the weather forecast pops up and says it is going to be in the 90's this week!! Definitely not soup weather! Oh well, add this to your recipe box for use on a cool fall evening and enjoy!!

Lentil Nutrition Facts:

1.) Lentils contain high levels of proteins, including essential amino acids. They a major source of inexpensive protein in many parts of the world.

2.) Lentils also contain dietary fiber, folate, vitamin B1, and minerals.

3.) Lentils are one of the best vegetable sources of iron. This makes them important in a vegetarian diet, and useful for preventing iron deficiency.


Lentil & Chick Pea Soup
Servings: 12 cups

Ingredients:

* 2 Tbsp olive oil
* 1 cup mirepoix (finely diced carrots, celery & onions)
* 4 cloves garlic, chopped
* 2 cups green lentils, rinsed
* 28 oz can of cut Roma tomatoes
* 1/4 cup tomato paste
* 64 oz vegetable stock
* 1 Tbsp basil
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/2 tsp cayenne pepper
* 2 cans garbanzo beans, rinsed & drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste
* Naan

Equipment Needed:

* Hand-held or regular blender

Directions:

1.) Pour olive oil into a heated stockpot on medium.
2.) Add mirepoix & garlic; cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, tomato paste, stock, and seasonings.
4.) Cook, covered, 30-35 min.
5.) Puree briefly w/ hand-held blender, to thicken (don't puree all the lentils).
6.) Stir in garbanzo beans and cilantro.
7.) Season to taste with salt.
8.) Simmer about 5 min on medium until heated through.
9.) Serve warm with Naan.

"Lentils are friendly—the Miss Congeniality of the bean world."
-Laurie Colwin

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"To feel safe and warm on a cold wet night, all you really need is soup."
-Laurie Colwin

Hello! The following recipe I have to share today is a perfect way to use up your over-abundance of summer squash, I know I will! It is actually very good as a cold soup also, just chill and top with a dollop of sour cream - it is decadent! Enjoy!

"There was a Young Lady of Poole,
Whose soup was excessively cool;
So she put it to boil, by the aid of some oil,
That ingenious Young Lady of Poole."
-Edward Lear


Squash and Leek Puree
Servings: 4

Ingredients:
* 3 Tbs olive oil
* 2 leeks, cleaned and finely chopped (only use white sections)
* 6 yellow squash, thinly sliced
* 2 garlic cloves, minced
* 4 cups chicken stock
* 3 Tbs finely chopped fresh basil
* 2 Tbs finely chopped fresh chives
* 2 tsp paprika
* 1 cup milk
* 2 tsp lemon juice
* Salt & Pepper, to taste

Equipment Needed:
* Immersion or standing blender

Directions:
1.) In a soup pot over medium heat, warm the olive oil.
2.) Add the leeks and saute until softened, about 5 minutes.
3.) Stir in the squash and saute until lightly browned, about 10 min.
4.) Mix in the garlic and cook for 1 minute more.
5.) Add the chicken stock & cook, partially covered, until squash is tender.
6.) Remove from the heat.
7.) Using blender, puree the soup until smooth.
8.) Stir in the basil, chives, paprika, milk and lemon juice.
9.) Season with salt and pepper.
10.) Gently reheat the soup over medium-low heat.
11.) Ladle the soup into warmed bowls and garnish with chives.

"Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot."
-Fran Lebowitz

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Hello! I know it is still summer, but on these cooler days my thoughts turn to fall! It is my favorite time of the year - I am giddy with excitement at the thought of picking apples, pumpkins, red peppers, etc.. I feel soup goes hand-in-hand with the season. It is a simple one dish meal, yet very hearty and wholesome. Today's recipe is not for the faint of heart - it is spicy! However, you can tweak the recipe and tone it down a bit if you would like! Enjoy!



Spicy Red Lentil Chili
Servings: 7 Cups

Ingredients:

* 1 cup red lentils (Goya)
* 4 cups + 2 Tbsp water, divided
* 2 Tbsp butter
* 1/2 cup onion, peeled & finely diced
* 1/4 cup celery, finely diced
* 2 Tbsp chopped garlic
* 1 medium tomato, cored & diced
* 2 cups vegetable stock
* 1 Tbsp Tabasco sauce
* 1/8 tsp turmeric
* 1/8 tsp cumin
* 1/8 tsp cayenne pepper
* 1 tsp sea salt
* 1/2 tsp black pepper
* 1/8 tsp chili powder
* 2 Tbsp cornstarch
* 1/4 cup green pepper, minced

Equipment Needed:

1.) Food processor (blender will work also)

Directions:

1.) Bring lentils & 2 cups water to boil on high.
2.) Turn off heat.
3.) Remove half the lentils & liquid; place in food processor & puree, about 1 min.
4.) Set pureed and whole lentils aside.
5.) Melt butter in soup pot on medium-low.
6.) Add onions: saute' about 2 min, until soft but not browned.
7.) Add celery & garlic: saute' about 5 min, until soft but not browned.
8.) Add tomato and cook 5 min more.
9.) Mix in stock, 2 c. water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper, & chili powder.
10.) Bring to simmer.
11.) Add all lentils plus the liquid to the soup pot.
12.) Cook about 15 min, until lentils are tender.
13.) Combine cornstarch and remaining 2 Tbsp water in small bowl.
14.) Bring soup to boil; add cornstarch/water mixture.
15.) Stir 30 seconds to thicken slightly.
16.) Turn off heat & add green peppers.
17.) Ladle into bowls and serve warm.

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

“I live on good soup, not on fine words.”
-Moliere

Hello!

It has been a bit cooler in my neck of the woods this week, so the thought of making soup is actually appealing! There are many versions of Italian Wedding Soup floating around, the version below is my favorite! It can be made ahead of time and frozen, but it does not take long to make, so if you are in a pinch it is a great recipe to feed a crowd! Enjoy!

FYI:

The Italian name for this soup is Minestra Maritata, which translates into “married soup” in English. This is where the confusion comes in. Somewhere along the way, an incorrect assumption was made that this soup was created to be served at wedding feasts. “Married Soup” actually refers to the balanced marriage of flavors of the ingredients within the soup, and not the venue in which is it served.

Minestra Maritata is a traditional Neapolitan soup containing greens and meat in a clear broth. It is an extremely old dish that is thought to be of Roman origin. The original version of this soup was heavy, containing a lot of different meats and leafy greens. It was intended to be a hearty and filling meal. The "modern" and “Americanized” version is much lighter, replacing the boiled meats with mini meatballs. Some variations also include pasta.

“Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time, and will make you cry.”
-Ronni Lundy


Italian Wedding Soup
Servings: 7 Cups

Ingredients:

* 1 large egg
* 1/4 lb ground beef
* 1/4 lb ground pork
* 1/4 lb ground veal
* 1 Tbsp minced garlic
* 1/4 cup chopped Italian parsley
* 2 Tbsp seasoned bread crumbs
* 2 Tbsp extra virgin olive
* 2 cups mirepoix, very finely diced (carrots, celery onion)
* 4 1/2 cups chicken stock
* 2 cups fresh escarole, cleaned
* 1/2 cup acini di pepe Pasta
* 2 large eggs
* Salt and pepper to taste
* Grated Locatelli cheese
* Italian Bread

Directions:

1.) Beat egg slightly in medium bowl.
2.) add meat, garlic, parsley, and bread crumbs.
3.) Mix well with clean hands.
4.) Form into small meatballs, using about 1 tsp ground beef mixture for each.
5.) Brown meatballs on all sides in olive oil in stockpot on medium, about 5 min.
6.) Remove meatballs and drain off all but 1 Tbsp pan drippings.
7.) Add mirepoix to stockpot and reduce heat to medium-low.
8.) Cover and cook, stirring occasionally, until veggies are soft but not browned.
9.) Add meatballs and chicken stock to pot; bring to boil on high.
10.) Lower heat to medium and simmer for 5 min.
11.) Add escarole and return to simmer on medium-high.
12.) Add pasta and let simmer about 5 min until pasta is tender.
13.) Add eggs to soup, stir with a fork and cook for 5 minutes more.
14.) Season to taste with salt and pepper.
15.) Garnish each serving with grated cheese and serve with bread.

“A first rate soup is better than a second rate painting”
-Abraham Maslow

Silly Joke of the Day:
If a long dress is evening wear, what is a suit of armor?
......Silverware.

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"Good manners: The noise you don't make when you're eating soup."
-Bennett Cerf

Hello! I know it is summer, but I decided to bring back Souper Saturday! There are so many great cold soup recipes that I can share, that I decided, WHY NOT! If you have never had a cold soup, the first time that you try one it is odd. However, they are very enjoyable and a great summertime meal! Enjoy!

"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can."
-Laurie Colwin


Cucumber Soup
Servings: 4

Ingredients:

* 1 small sweet onion, finely diced (about 1 cup)
* 3 tsp minced Garlic
* 1 seedless cucumber, peeled
* 2 Tbsp fresh lime juice
* 2 containers (6 oz each) plain yogurt
* 8 oz sour cream
* 1/2 tsp salt
* 2 Tbsp finely chopped mint

Equipment Needed:

1.) Food processor
2.) Soup pan

Directions:

1.) Heat 3 Tbsp water in pan on medium heat.
2.) Add onion and garlic.
3.) Cook, stirring, about 6 min, until onions are soft and translucent.
4.) Peel cucumber. Cut into quarters; reserve one quarter for garnish.
5.) Add 3/4 of cucumber, onion, garlic, and lime juice to food processor.
6.) Pulse 10 times, then puree for 30 seconds.
7.) Open lid and scrape sides.
8.) Add yogurt, sour cream, and salt.
9.) Puree until smooth and frothy, about 30 seconds.
10.) Cover and chill at least 1 hour.

To serve:

1.) Finely dice remaining cucumber.
2.) Ladle soup into chilled bowls.
3.) Top each portion with diced cucumber and mint

Silly Joke of the Day:
What kind of ties can't you wear?
...Railroad ties.

Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"A first-rate soup is more creative than a second-rate painting."
-Abraham Maslow

Hello! I hope you are having a wonderful weekend. I know the weather is warming up, but soup is good year round! Enjoy!

"Anyone who tells a lie has not a pure heart, and cannot make a good soup."
-Ludwig van Beethoven



Squash & Pear Soup

Servings: 9

Ingredients:

* 1 Tbsp Extra virgin olive oil
* 1 cup cleaned & chopped sweet onions
* 3 cups cleaned & cut butternut squash, 1/4-inch dice
* 3 medium Bosc or Anjou pears, peeled, cored, and quartered
* 32 oz vegetable stock
* 1 Tbsp minced thyme
* Salt and pepper to taste
* Pumpkin Oil


Equipment needed: Handheld or conventional blender

Directions:

1.) Heat oil on medium-low in large stockpot.
2.) Add onions and squash to pot.
3.) Cook, covered, stirring occasionally, 10 min.
4.) Add pears, stock, and thyme.
5.) Bring to a boil; then reduce heat to low.
6.) Simmer about 25 min until squash and pears are tender.
7.) Puree until smooth with blender.
8.) Season to taste with salt and pepper.
9.) Ladle into warm bowls.
10.) Drizzle with some pumpkin oil prior to serving.

Tip:

For the smoothest consistency, use a conventional blender. Ladle small batches (about 2 cups at a time) into blender, being careful as you handle the hot soup. Puree until smooth. Return soup to pot; reheat on low.

Bad Joke of the Day:

What do you call a chicken in a hot tub? Soup!


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."
-James Beard


Hello! Welcome to another 'Souper Saturday!" This is a great, recipe - you can even make it ahead of time and save the cream addition until just before serving! I like to serve it with grilled cheese sandwiches...a classic comfort dish! Enjoy!


"The first law of dietetics seems to be: if it tastes good, it's bad for you."
-Isaac Asimov



Tomato, Basil and Orzo Soup

Serves: 12

Ingredients:

* 8 oz Mirepoix (diced carrot, celery & onion)
* 2 Tbsp extra virgin olive oil
* 1 Tbsp garlic, minced
* 28 oz cut tomatoes with basil (canned)
* 28 oz vegetable stock
* Sea Salt
* Freshly grated black pepper
* 2 roasted red peppers, 1/4-inch dice
* 1 cup orzo pasta
* 1 cup light cream
* 2 Tbsp chopped fresh basil
* 2 Loaves crusty Italian Bread


Directions:

1.) Place mirepoix and olive oil in large stockpot on medium-high.
2.) Cook, stirring, 6-7 min.
3.) Add garlic and cook about 2 min, until vegetables are tender.
4.) Add all tomatoes and simmer about 10 min.
5.) Mix in vegetable stock and return to a simmer.
6.) Season to taste with salt and pepper.
7.) Add red peppers and pasta.
8.) Simmer 8-10 min, stirring often, until pasta is firm but tender.
9.) Remove from heat.
10.) Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to slowly raise cream temperature.
11.) Add cream mixture to soup, then fold in basil.
12.) Ladle into warmed bowls and serve with bread.


"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."
-Steven Wright


Bad Joke of the day:

Why did they let the turkey join the band?
Because he had the drumsticks


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Hello and Welcome!

I have been a bit remiss about blogging the past few days, I have been ill, so computer time was not a priority. I am on the mend, but still trying to take it easy. So here is just a comforting soup recipe for you.

Enjoy!



Italian Wedding Soup

Serves: 6

Ingredients:

* 1 Large egg
* 1/2 Lb.s lean ground beef
* 1/4 cup chopped parsley
* 2 Tbsp seasoned bread crumbs
* 2 Tbsp extra virgin olive oil
* 1 cup mirepoix (finely diced carrots, celery & onion)
* 1 carton (32 oz) chicken stock
* 2 cups fresh escarole, chopped
* 1/2 cup acini di pepe pasta
* Salt and pepper to taste
* Parmesan cheese grated

Directions:

1.) Beat egg slightly in medium bowl.
2.) Add ground beef, parsley, and bread crumbs.
3.) Mix well with clean hands.
4.) Form into small meatballs. (1 tsp ground beef mixture for each)
5.) Brown meatballs on all sides in olive oil in large soup pot on medium, about 5 min.
6.) Remove meatballs and drain off pan drippings into small bowl and set aside.
7.) Add mirepoix and reduce heat to medium-low.
8.) Cover mirepoix and cook, stirring occasionally, 6-8 min, until veggies are soft but not browned.
9.) Add meatballs and chicken stock.
10.) Bring to boil on high.
11.) Lower heat to medium and simmer for 5 min.
12.) Add escarole and return to a simmer on medium-high.
13.) Add pasta and simmer about 5 min until pasta is tender.
14.) Season to taste with salt and pepper.
15.) Ladle into bowls and garnish with parmesan cheese.


Have a great weekend and remember: Go Ahead & Indulge!

Souper Saturday!

"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are."
-Adelle Davis


Hello! I have another fabulous soup recipe for you today! Enjoy!



Minestrone Soup
(adapted from Wegman's)

Servings: 12

Ingredients:

* 1 Tbsp extra virgin olive oil
* 2 strips bacon, diced
* 1 cup carrots, diced
* 1 cup celery, diced
* 1 cup potatoes, diced
* 1/2 cup zucchini, diced
* 1/2 cup onions, finely chopped
* 1/2 cup leeks, chopped
* 1/2 cup cabbage, finely chopped
* 2 cloves garlic, minced
* 6 cups chicken stock
* 1 can cannellini beans, not drained
* 1 can garbanzo beans, drained
* 1 can crushed tomatoes with herbs
* 1 cup elbow pasta
* 1/4 cup thinly sliced basil
* 2 Tbsp finely shredded parmesan cheese
* Salt and pepper to taste
* 1 Loaf Italian bread


Directions:

1.) Heat oil in large stockpot on medium.
2.) Add bacon and cook until crispy.
3.) Add all the vegetables to the pot and cook 2 min.
4.) Add garlic and cook 2 minutes more
5.) Mix in stock, beans, and tomatoes and bring to boil.
6.) Reduce heat to low and simmer, covered, 15 min.
7.) Stir in pasta.
8.) Cook 20 min, until carrots and potatoes are tender and pasta is soft.
9.) Mix in basil and cheese and cook 5 minutes more.
10.) Season to taste with salt and pepper.
11.) Ladle into bowls and serve with bread.


Joke of the Day:

A blond ordered a pizza and the clerk asked her how many pieces she wanted it sliced into, six or twelve? "Six", she said, "I could never eat twelve".


Have a great weekend and remember: Go Ahead & Indulge!