Souper Saturday!

Every winter,
When the great sun has turned his face away,
The earth goes down into a vale of grief,
And fasts, and weeps, and shrouds herself in sables,
Leaving her wedding-garlands to decay -
Then leaps in spring to his returning kisses.
-Charles Kingsley


Hello! I live in upstate New York, so soup is always welcomed, especially in winter. For those of you living in warmer climates, soup may not be needed to ward off the chills - however, it is always sure to "warm" you in other ways! Enjoy!


"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people."
-Elizabeth Berry



Moroccan Lentil & Chick Pea Soup

Serves: 8
Cost Per Serving: $2.25

Ingredients:

* 2 Tbsp extra virgin olive oil
* 1 cup (8 oz) mirepoix (finely chopped carrots, celery and onion)
* 4 cloves garlic, minced
* 16 oz organic green lentils, sorted and rinsed
* 1 can (28 oz) cut roma tomatoes with seasonings
* 2 cartons (32 oz each) vegetable stock
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/4 tsp cayenne pepper
* 1 can (15.5 oz) garbanzo beans, rinsed and drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste


Tools needed:

* Hand-held or regular blender


Directions:

1.) Heat stockpot on medium and once warmed, add olive oil.
2.) Add mirepoix and garlic. Cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne.
4.) Cook, covered, 20-25 min.
5.) Puree briefly (15 secs) with hand-held blender or in regular blender, just to thicken (don't puree all the lentils).
6.) Return to stockpot if you used a regular blender.
7.) Stir in garbanzo beans and cilantro.
8.) Season to taste with salt.
9.) Simmer about 5 min on medium until heated through.


"Great eaters and great sleepers are incapable of anything else that is great."
-Henry IV of France


Enjoy the day and remember: Go Ahead & Indulge!

Souper Sunday!

Hello! I hope everyone is having a great weekend.
Today I would like to share a recipe for a wonderful soup to warm you to the core - Enjoy!

An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup.
-Henry L. Mencken



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

Black Bean Soup
Servings: 8

Ingredients:

*1 Tbsp vegetable Oil
*8 oz. mirepoix (carrots, celery & onions), finely chopped
*3/4 tsp ground cumin
*1 large garlic clove, minced
*1 can diced tomatoes
*3 cans black beans, drained, rinsed
*3 2/3 cups chicken broth or stock
*4 tsp cilantro, minced
*4 tsp sour cream

Directions:

1.) Heat oil in soup pot on medium.
2.) Add vegetables and cumin.
3.) Cook, stirring frequently, until vegetables are soft.
4.) Add garlic and cook about 1 minute.
5.) Stir in black beans, tomatoes and broth.
6.) Bring to simmer.
7.) Simmer uncovered about 15 min.
8.) Remove from heat.
9.) Puree soup in small batches in blender (be careful - HOT).
10.) Ladle in to bowls.
11.) Garnish with cilantro and sour cream.

Marriage is a meal where the soup is better than the dessert.
-Austin O'Malley

Have a great day and until tomorrow: Go Ahead & Indulge!

Souper Sunday!

Hello! I hope your weekend is going well! If you live in an area of the country/world affected by the cold, keep warm and be well! Today I have a recipe to warm your cockles!

Worries go down better with soup.
-Jewish Proverb






Chicken Rice Soup with Spinach
(adapted from Wegman's recipe)

Servings: 6

Ingredients:

* 1 Tbsp extra virgin olive oil
* 4 Boneless, skinless chicken breasts, thinly sliced crosswise (about 8 oz. each)
* 1/2 Cup finely chopped onion
* 2 Garlic cloves, peeled and minced
* 1 Pkg (10 oz) Fresh Spinach, stems removed, torn in bite-size pieces
* 1 Carton (32 oz) + 1 1/2 cups chicken stock (or broth)
* 1 1/2 Cups diced tomatoes (canned will work)
* 3/4 Cup instant Rice
* 1/4 Cup grated pecorino romano cheese
* Salt and pepper to taste
* 1 Loaf sliced Italian Bread


Directions:

1. Heat oil in medium stockpot on medium-high.
2. Add chicken and lightly brown, stirring occasionally. (about 2 min)
3. Add onion and garlic to pot and cook, stirring frequently, until soft and lightly browned.
4. Add spinach and cook, stirring until completely wilted.
5. Add broth and tomatoes, then cover.
6. Bring mixture to boil, then reduce heat to medium-low, simmer 10 min.
7. Stir in rice and remove from heat.
8. Let rest 5 min. (allowing rice to steep)
9. Stir in grated cheese.
10. Season to taste with salt and pepper.
11. Ladle into bowls and serve with Italian bread.


Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
-Author Unknown


Have a great day and until tomorrow: Go Ahead & Indulge!