Turkey Broccoli soup

 

Ingredients

• 2 lb broccoli
• 2 Tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 onion, finely chopped
• 4 cups low-sodium chicken broth
• 3 cups baby spinach
• ½ cup finely grated Parmesan cheese
• 1 Tbsp lemon zest
• 3 Tbsp lemon juice
• 2 cups shredded leftover cooked turkey or chicken

Instructions

1.  Cut tops of broccoli into small florets and thinly slice stems.
2. Heat oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 min. Add broccoli stems, season with ½ tsp each salt and pepper, cover and cook 3 min.
3. Add florets and ½ cup water, cover immediately and steam until bright green, 3 to 6 min. Transfer half of florets to bowl and set aside.
4. Add broth and spinach and simmer 10 min. Add Parmesan, and lemon zest and juice then puree with immersion blender or standard blender. Stir in turkey and reserved broccoli florets.

adapted italian wedding soup

Yummy. I made adaptions to fit what I had on hand. Very good,

Ingredients
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 teaspoon minced garlic
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan
1lb ground turkey
Freshly ground black pepper
Soup:
12 cups low-sodium beef broth 
1 pound chopped fresh spinach
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
One bundle soba noodles broke into thirds. 

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, turkey. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. 

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and spinach and simmer until the meatballs are cooked through and the spinach is tender, about 5 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Break soba noodles and drop into at the soup and wait a few minutes for them to be soft.  Season the soup to taste with salt and pepper

Adapted from a food network recipe

french onion soup

French Onion Soup
(adapted from Donna Hay: Modern Classics Book 1)

3 large Spanish onions, sliced into rings
1 tablespoon butter
1/2 tablespoon olive oil
1/4 tablespoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon brandy
1 tablespoon Dijon mustard
4 cups organic beef broth (I had only 3 cups so I added a cup of chicken broth)

Place the onions, butter, oil and thyme in a large saucepan over medium heat, cover and cook for 35 minutes, stirring occasionally, until soft and golden.

Add the flour and cook, stirring for 3 minutes. Add the brandy and cook, stirring, for 1 minute. Add the mustard and broth and allow to simmer for 15 minutes.

Veggie Broth

When I make veggie broth I often use whatever I have in my fridge...

Add 4 cloves of garlic, chopped
2 large carrots, chopped
3 stalks of celery chopped
A half a knuckle of ginger
1 tbs of kosher salt
one whole onion,
2 cups of fresh corn or one bag of frozen corn
2 tomatoes chopped
and sautee it in 3 TBS of olive oil... then add 5 quarts of water
Cover, bring to a boil and  thent urn down heat and let it simmer all day, adding water if it needs....

I can mine in a pressure cooker to keep it longer, but you can also freeze it..But don't leave it for long in the fridge....

lentil chili

This is soooo good. Must have the avocado relish added in... the best!

1 cup rinsed brown lentils

1/2 tsp salt + to taste

1/2 tsp turmeric in powder form 1 medium bell pepper seeded and chopped 1/2 cup chopped celery 1/2 cup chopped tomato 1/2 tsp curry powder 1/2 tsp lime juice

For avocado salsa on top,

1/2 avocado in .5 inch cubes 1/2 cup finely diced tomatoes 1/2 tsp finely chopped cilantro 1/2 tsp lime juice 1/4 tsp fresh ground black pepper

To prepare,

Lentils, salt, turmeric and 2 cups water in pan. Cook uncovered over medium heat [presume a simmer] for 25-30 minutes. Add rest except lime and cook 10 minutes more. Add lime just before serving.

For salsa- combine ingredients all together to consistency desired and serve cold over stew.

Beef Broth

• Oven-roast 2 - 3 pounds of soup bones from 100% grass fed beef, free of added hormones and antibiotics. Roast bones at 350 degrees F, for approximately one hour, or until meat on bones is mostly done.
• While bones are roasting, fill 12 quart stock pot 3/4 full, and bring to a full boil.
• When meat on bones is mostly done, place bones in boiling water. Add the fat and drippings from the pan the bones were cooked in.
• Add 1/4 Cup Apple cider vinegar to leach the minerals out of the bones and make them available for your bones and joints
• Add 2 whole, peeled onions. (White, yellow, or red - your preference).
• Add at least 5 cleaned, whole celery stocks, with leaves on. Add more if desired
• Add 5 small, whole, peeled garlic cloves
• Add 1/2 teaspoon of pepper
• Let boil at hard boil for about 15 minutes, then turn down to simmer
• Let Simmer for 2 - 3 hours
• Remove from heat and strain through a colander or strainer, serve warm to the patient

Julia Child's Vegetable soup with pesto.. heaven.

LOVE LOVE LOVE this soup... I make my veggie soup up as I go, But I always use the PISTOU.... oh so good!!

Ingredients:

Soup

3 quarts water

2 cups diced waxy potatoes

2 cups diced carrots

2 cups diced onion or white of leek

1 tablespoon salt

2 cups canned white navy or kidney beans, drained

1/3 cup broken spaghetti

1 slice stale white bread, crumbled

2 cups fresh green beans, trimmed and cut into 1-inch lengths

1/4 teaspoon freshly ground black pepper

Optional : pinch of saffron

Pistou

4 cloves crushed garlic

4 tablespoons tomato paste

1/4 cup chopped fresh basil

1/2 cup grated Parmesan cheese

1/4 to 1/2 cup fruity olive oil

Directions:

1) To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes. Add the green beans and simmer 5 to 10 minutes more, until they are cooked through but still crunchy. Again adjust salt and pepper to taste.

2 ) To make pistou: While the soup is simmering, place the garlic, tomato puree or paste, basil and cheese in a soup tureen or another pot. Pound to a paste with a wooden spoon, then beat in olive oil, drop by drop.

3) To finish and serve: Whisk a cup of hot soup into tureen containing pistou. When smooth add rest of soup and stir well to combine. Serve hot with French bread or croutons. Yield: 6 to 8 servings.

Spicy Pumpkin Soup

Spicy Pumpkin Soup
This makes about 2.5 quarts.

squash
olive oil

1-2 onions, chopped
brown sugar
2-3 celery stalks, chopped

2 carrots, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
chipotle in adobo, chopped
a couple teaspoons of fresh thyme
2-3 bay leaves
cinnamon

2 cups vegetable stock
3-5 cups water
salt and pepper

Get some squash--butternut, acorn, carnival, whatever looks good, and in any combination--cut the squash in half, scoop out seeds and stringy guts, then place cut-side down on a foil lined baking sheet. Roast at 350 degrees until you can easily stick a knife through them. Let cool a few minutes, then scoop flesh from the skin. You'll need about five cups for this soup, which is maybe equivalent to 2.5 medium butternut squash. You can easily roast a whole bunch of squash, stick the flesh in a blender to make it smooth, then freeze it for later when you want to make soup (or pie or bread or whatever).

Heat oil over medium in a really big pot. Add onions, some salt, and some brown sugar, maybe a tablespoon. Cook for a while, stirring a lot, lower the heat if you have to so they don't burn. I get impatient and can't wait for the onions to caramelize, but you can try.

Add celery, carrots, bell pepper and cook for a couple of minutes. Clear a little spot in the pan (add oil if you need to) and add the garlic to that spot and cook until you can smell it, like 30 seconds.  

Take a chiptole pepper out of its can and chop it up, add some now, along with some of the adobo from the can, and save some aside in case you want to add more heat later.
Add the squash, herbs, spice, and stock. Add enough water to make it the consistency you want. Add some salt and pepper. Let it simmer for a little while, stirring occasionally, until you can't really wait any longer. I can only wait 20-30 minutes. Remove bay leaves, and puree the soup. Add more water if it needs to be thinned out, and more chipotle and salt and pepper if needed. Top with lime, sour cream, cilantro, and toasted pumpkin seeds. The soup freezes really well, too!

turkey wild rice soup

No more leftover turkey wild rice soup

Ingredients

• 3 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 1/2 cup finely chopped green onions
• 1/2 cup uncooked wild rice
• 8 slices bacon
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 2 cups half-and-half cream
• 1 1/2 cups cooked, diced turkey meat
• 2 tablespoons dry sherry

Directions

1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Wild Mushroom Soup

Wild Mushroom Soup

Recipe by: Adapted from a Cooking Light Recipe

* 2 tablespoons finely chopped celery
* 2 tablespoons finely chopped shallots
* 2 tablespoons finely chopped carrots
* Cooking spray
* 1 C thinly sliced button mushrooms
* 1 C thinly sliced shiitake mushroom caps
* 1 (14-oz) can fat-free, less-sodium veggie broth
* 1 teaspoon dry sherry
* 1/2 teaspoon chopped fresh parsley
* 1/4 teaspoon chopped fresh tarragon
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt

Heat a large non-stick skillet over med.-high heat. Add celery, shallots, and carrot, sauté 3 min. or until lightly browned. Spoon vegetable mixture into a med. bowl.

Coat pan with cooking spray. Add button mushrooms; sauté 3 min. or until lightly browned. Add button mushrooms to veg. mixture. Coat pan with cooking spray, and add shiitake mushrooms, sauté 3 min. or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in med. saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, for 5 minutes. Serve, or chill (it works to make it ahead. Reheat over med. heat.)

Favorite Tomato Soup

Fresh Tomato soup

This is my all time favorite tomato soup. I crave it...
Toast some bread, spread melted butter and garlic over it and chop into cubes to throw into the soup with some strips of fresh basil, and a bit of parmesan cheese...
Heaven.

Ingredients

• 4 cups chopped fresh tomatoes
• 1 slice onion
• 4 whole cloves
• 2 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 teaspoons white sugar, or to taste

Directions

1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Spicy Lentil soup

Once fall hits, It's all about yummy soups and chowders in our house... This is a favorite...
Garam masala is a spicey Indian mixture, Very tasty!

Garam Masala

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

Spicy Lentil Soup

2 onions, chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 6 cups water 1 cup red lentils 1 (15 ounce) can garbanzo beans, drained 1 (19 ounce) can cannellini beans 1 (14.5 ounce) can diced tomatoes

1/2 cup diced carrots 1/2 cup chopped celery 1 teaspoon garam masala 1 1/2 teaspoons ground cardamom 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1 tablespoon olive oil

	In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
	Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
	Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir.

Butternut squash Soup

The really nice thing about growing your own squash, is that, preserving is easy!

Once ripe, and before you get a lot of rain(to prevent molding), pick your squash, and let it dry out in the sun for a few days... then store in a root cellar or in a cool dark place in the basement. this also works for your potatoes, onions, garlic. So it's not always a load of work to grow your own food!

But best of all nothing beats the taste!

Butternut Squash Soup

• 6 Tbs X Virgin Olive Oil
• 2 carrots peeled and sliced (I grate them)
• 3 apples grated.
  
• 3 medium onions chopped
• 8 cups veg or chicken stock
• 1 entire head of garlic, roasted
• S&P to taste
• 2 butternut squash, halved & roasted
• 2 potatoes, peeled and cut up
• 2 -3 teaspoons grated fresh ginger
• 1 1/2 tsp. dried thyme leaves, crumbled
• 1 or 2 cups cream, milk or half and half, added after the soup is pureed.

Garnish with sauteed red pepper, a dollop of sour cream and some chives, or some toasted nuts, or some cheesy croutons- or don’t garnish at all.

Pour olive oil into large soup pot and slowly cook onions over low medium until lightly browned.

Add the roasted squash & roasted garlic, ginger, vegetables and carrot and stir well. Pour in the stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Add seasonings and parsley and simmer for another 15 minutes. Cool and blend in batches in blender or food processor. Reheat soup in clean pot and serve with fresh thyme as garnish.