Soup

All posts in the Soup category

Thai Garden Chicken Wonton Broth Bowl

Published April 18, 2016 by jenmatteson

I haven’t been to Panera in a long time. A really long time. Until recently. And I noticed their menu has changed quite a bit. They seem to have a bit more global flavors than I remember, and I really like the change!

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Granted, they aren’t too far out there, as I can understand they want to continue to appeal to the general public, but some new fun items none the less. The Thai Garden Chicken Wonton Broth Bowl (not sure why it just can’t be called soup) really caught my eye. And, I loved it! And of course, I thought how hard could it be to make it at home?

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The hardest part of this broth bowl was making the wontons. And really, it wasn’t hard at all, it was just really tedious. The recipe called for a pound of ground chicken, but seeing as though a little goes a long way, I only  used 1/2 pound, and it still made about 25 wontons. Another great option is to use frozen pre-made wontons. Costco actually has some pretty good chicken wontons. Because I made a large pot for just the two of us, the only thing I would have done differently next time is add only the wontons I intend to eat that day. The wonton wrapper itself started to fall apart by day 3 from sitting in the liquid so long. I would keep the others uncooked and wrapped up to throw in when I heat up the soup. Overall, I really liked it. Nate was kind enough to let me know that I can make that any time I want…meaning he really liked it, too!

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Thai Garden Chicken Wonton Broth Bowl

Source: Adapted from Spark People
Servings: 8

Ingredients

1/2 pound extra lean ground chicken
1 tbsp. dried minced onion (I subbed 1/4 of a fresh onion, diced finely)
4 cloves garlic, minced, separated
1 tbsp. Ponzu sauce
1/2 tsp sesame oil
2 tsp plus 2 tbsp. ginger root, grated, separated
1/2 tsp. seasoned rice vinegar
48 wonton or pot sticker wrappers
8 cups low sodium chicken broth
2 cup water
3 medium carrots, julienned
4 oz. Portabella mushrooms, sliced
2 crowns broccoli, cut into medium florets
2 tbsp. Miso
2 tsp. sweet red chili sauce
3 green onions, rough chopped
1 cup Napa cabbage, rough chopped
sesame seeds, toasted

Directions

1. In a medium bowl, combine ground chicken, onion, 2 cloves minced garlic, Ponzu, sesame oil, 2 tsp ginger, and vinegar. Scoop one tablespoon of chicken mixture on wonton wrapper. Seal edges with water and set aside.

2. In large soup pot or Dutch oven, bring chicken broth and water to a boil. Add carrots and continue to boil for 3-5 minutes.

3. Lightly sauté 2 tbsp. ginger, remaining garlic and add mushrooms, about 5 minutes until mushrooms are soft and fragrant. Add mushrooms, broccoli, miso and sweet chili sauce. After simmering 10 minutes, add green onion, cabbage and wontons. Cook wontons until chicken is cooked through, about 4 minutes. Serve and garnish with sesame seeds.

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Butternut and Acorn Squash Soup

Published March 7, 2016 by jenmatteson

It’s March in Minnesota, and as someone who has lived here my entire life, I know the weather can be completely unpredictable. It was 60 degrees over the weekend, and currently 61 as I write this, but that doesn’t mean we are out of the clear and into spring…yet. So despite the warmer weather, everyone could still use a simple soup recipe, just in case we have another cold snap again! Or, if you’re like me, you like soup year round 😉

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While the ingredients scream fall, squash is readily available year round, and it can stay fresh at room temperature for several weeks (Sometimes I tend to over-vegetable-shop, so I can always leave my gourds for last!)

This soup is awesome! Not only is it rich and filling, but it’s incredibly healthy! Plus, you will definitely get your daily dose of veggies. I like to add a bit more broth because it can get a thick, but that will depend on the size of squash you use. The apple brings a subtle sweetness without being overpowering, and the nutmeg adds a depth of flavor that brings all the flavors together! I know it’s early to start thinking of Thanksgiving, but this is a fantastic first course/appetizer for the big meal. I drizzled with a bit of lemon olive oil before serving for an added freshness.

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Butternut Acorn Squash Soup

 

Butternut and Acorn Squash Soup

Source:
Servings:

Ingredients:

1 medium acorn squash
1 medium butternut squash
1 Fuji apple, peeled, cored and chopped
1 sweet onion, chopped
1 tbsp. butter
1 tbsp. olive oil
4 cups vegetable broth (chicken broth is fine if you’re not going for a vegetarian soup)
pinch nutmeg
salt and pepper

Directions:

1. Preheat oven to 375 degrees. Cut each squash in half (through the stem) and remove seeds and stringy insides. Place face down in baking dish or baking pan with a small amount of water on the bottom. Bake until tender when pierced with a fork, about 45 minutes. Remove from oven and let cool.

2. Once squash is cool enough to handle, scrape insides into a large bowl. Heat butter and olive oil in a large stock pot over medium heat. Add onion and apple and cook until soft, about 5 minutes. Add squash and broth. Bring to a boil, then let simmer for 15 minutes. Puree with an immersion blender (or transfer to blender or food processor – make sure the mix is then cool, otherwise you’ll have a mess on your hands). Add nutmeg and season with salt and pepper to taste.

For real, I’m back. With Chunky Tomato Basil Soup.

Published February 15, 2016 by jenmatteson

Can you believe it – it’s me! I’m back(ish). I’ve had far too many requests for me to return to my blog, so that is precisely what I’m going to do (trying…). It’s easy to become distracted and/or complacent, which is exactly what I’ve been up to the last year. I have had a wonderful year of memories with my family, closest friends and new friends! In case you’re curious, here’s a quick hit list of the year’s events in hindsight:

  • Ladies winter wine party 2015
  • A trip to Sonoma County, CA with some of our best friends
  • Lake time at cabins which are not ours 🙂
  • Ladies summer wine party
  • My first trip to Moondance Jam with a mini-flood and tons of rockin’ music
  • State softball tournament with our first place team
  • Annual canoe trip down the Namekogen River in WI
  • Annual end of the summer party
  • Las Vegas for bachelor/bachelorette party
  • Wedding in beautiful Saint Paul for aforementioned bachelor and bachelorette
  • Apres Ski themed Friendsgiving
  • Hunger Games marathon party
  • New Years Eve bash
  • Snow tube soiree
  • Scuba diving trip to Bonaire
  • and finally, a yet another ladies winter wine tasting party

Wow, quite a year! And these are only highlights. Oddly many ending in “party”.

It’s now the deepest part of winter, and the current temperature as I write this is 5 degrees. I don’t even want to mention the wind chill over the last few days. My tan from Bonaire is fading fast, and I have been craving something to warm me to the core. Soup seemed to be the answer here…

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Tomato soup. Chunky tomato soup. Chunky tomato basil soup. What could be better. I choose a recipe with canned tomatoes for two reasons. 1. Its the middle of winter, so I don’t have an overwhelming amount of tomatoes flourishing in my garden (try none). 2. I find that fresh tomatoes tend to be a bit more watery than their canned counterpart. I used whole peeled tomatoes so I could control chunkiness, but you could use diced if you prefer. It would be far less messy!

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I loved this soup because it tastes creamy and rich, but there is no cream. There is a touch of butter, which surprisingly adds a luxurious texture. The basil gives a nice fresh balance to the acidity of the tomatoes. Overall a perfect soup to cure your winter blues!

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Chunky Tomato Basil Soup

Source: Adapted from The Roasted Root
Servings: 10-12

Ingredients:

olive oil
2 onions, finely chopped
8 cloves garlic, minced
3 oz fresh basil leaves, chopped
3 28 oz  cans whole peeled tomatoes with juices
2 cups vegetable stock (I used chicken broth as that’s what I had on hand)
2 tbsp. unsalted butter
1 tsp baking soda
salt and pepper to taste

Directions:

  1. In a large soup pot, heat olive oil over medium heat. Add onions and sauté until soft and slightly browned, about 10 minutes.
  2. Add garlic and cook another 3 minutes.
  3. Open canned tomatoes and dice, reserving juices. Add tomatoes and juices, stock, basil and butter to the onions. Stir until butter is melted and incorporated.
  4. Add baking soda (*Note: this will cause the soup to bubble up, but bubbles subside after stirring for a minute).
  5. Bring soup to a boil, then reduce heat and simmer for 45 minutes. Serve and enjoy!

White Bean and Roasted Mushroom Soup

Published January 31, 2015 by jenmatteson

I remember Campbell’s Bean with Bacon soup making several appearances at my childhood table. I didn’t like it for the longest time. In fact, I didn’t like beans period. Especially baked beans. Clearly, I was a troubled child. I finally overcame my distain for these particular legumes, and embarrassingly enjoyed this sodium packed soup with my family often.

Before roasting mushrooms and onions

Flash forward a particular number of years, and here we are. I saw this recipe in my latest wine shipment insert from Viansa, and thought it was the perfect time of year to make soup. It didn’t once cross my mind that this soup would bring me back to my childhood frienemy, Campbell’s. But oddly enough, it did. Much better, and far more classy, however! 😉

White Bean and Roasted Mushroom Soup

The soup didn’t turn out quite a thick as the photo in the insert appeared, but that could easily be fixed by pureeing more beans. I didn’t, and I still loved it. While the soup reminded me of bean with bacon soup, the smell made me think of a mushroom pizza. Probably because of the roasted mushrooms, thyme and sage (great observation, Captain Obvious!). The roasted mushrooms alone were amazing, I could have probably just eaten the entire pan full, but because I didn’t have any more, I restrained myself and put them in the soup.

White Bean and Roasted Mushroom Soup

Adding the crispy pancetta is an absolute necessity. If you don’t have it, or don’t want to spend the dough for it, bacon would be a fine substitute. The crunchiness of the pancetta give the soup a balanced texture, while the salt really deepens the flavors. Serve with a  salad or a nice hunk of bread (rosemary focaccia pictured above) and you have a wonderful, light but filling winter meal.

White Bean and Roasted Mushroom Soup

Source: Adapted from Viansa
Servings: About 8

Ingredients:

1-2 tbsp. olive oil
6 oz. pancetta
16 oz. mushrooms, halved or quartered (so they are similar in size)
2 large sweet onions, quartered
3 garlic cloves, slightly crushed
1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
8-10 fresh sage leaves
8-10 stems + 1 tbsp. fresh thyme, divided
48 oz. chicken broth
3-15 oz cans white beans, drained

Directions:

1. Drizzle olive oil in small saucepan over medium heat. Add pancetta and cook until crispy and golden, about 8-10 minutes. Remove with slotted spoon and place on a paper towel-lined plate.

2. Preheat oven to 450 degrees. Toss mushrooms, onions and garlic with olive oil, salt and pepper. Spread on prepared baking sheet. Add sage leaves and stems of thyme. Roast for 10 minutes, toss, and roast for additional 15 minutes.

3. While vegetables are roasting, add broth, beans, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp. fresh thyme leaves to a large stock pot. Bring to a simmer over medium heat. When vegetables are done roasting, separate mushrooms from onions and garlic. Retrieve 2 cups of the white beans and 1 cup of the broth from the stock pot. Add to food processor or blender along with roasted onions and garlic. Blend until smooth.

4. Add pureed bean mixture back to stock pot, bring to a boil and whisk until smooth. Reduce heat to simmer. Add roasted mushrooms to soup. Salt and pepper to taste and top with pancetta.

Meatless Monday: Roasted Cauliflower Soup

Published March 24, 2014 by jenmatteson

It’s fairly well-known that I am an extremely organized person, but I just wanted to share a quick peek at what my kitchen looks like when I have several projects going on at once.

My kitchen while working

To me, it all makes sense.  But if someone walked in and saw this, I’m sure they’d think I lost my mind.

Seemingly kitchen in disaray

If you can believe it, this is actually fairly organized and clean for me making more than two things at once.  I think I was making muffins, two types of bread, cookies and soup.

We’ve been on an insane soup and salad kick lately, and this was our most recent.  Seeing as though it is still winter, feeling like deep in the winter, though spring is supposedly on the way, soup is the most comforting meals.  An entire bowl or a cup paired with a salad or sandwich is pretty much what we’ve been eating for the last few weeks.  Sad, I know, but it’s soooooo good (plus quick and easy)!

Roasted Cauliflower Soup

The cauliflower has a slightly sweet taste from roasting, but the curry brings it all together and rounds out the flavor.  The original recipe calls for whole milk, but it was so creamy on its own, I didn’t even add any.  This is a unsuspectingly hearty soup at a very low price!

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Source: Adapted from Food and Wine
Servings: 4-6

Ingredients:

1 head of cauliflower, halved, cored and cut into 1 1/2-inch florets
1 tsp cumin seeds
1 tsp curry powder
1/4 cup olive oil
kosher salt
fresh cracked black pepper
1 small onion, finely diced
3 tbsp. butter
1 bay leaf
4 cups water

Directions:

1. Preheat oven to 375 degrees.  On a foil-lined baking sheet, toss cauliflower with cumin seeds, curry powder and  3 tablespoons of the oil.  Season generously with salt and pepper and roast for 25 minutes, turning occasionally, until cauliflower is just tender.

2. In a large saucepan, heat the remaining 1 tablespoon of oil over moderate heat and sauté onions until softened, but not browned, about 5 minutes.  Add roasted cauliflower, butter bay leaf and water and bring to a boil.  Reduce heat to simmer until liquid is reduced and the cauliflower is tender, about 15 minutes.  Remove and discard bay leaf.

3. Using an immersion blender, puree soup until smooth.  Using a blender would work here as well if you don’t have an immersion blender.  Season to taste with salt and pepper and serve.

Meatless Monday: Keep warm with this White Bean-and-Leek Soup

Published February 10, 2014 by jenmatteson

I accidentally bought a few leeks at the supermarket the other day.  Not like they jumped in my basket, onto the conveyor belt and into my bag unnoticed.  I was picking up ingredients for a new scallop recipe, and thought it called for leeks, when truly, it was fennel.  Oops!  So, seeing as though I had these perfectly good leeks in my fridge, begging to be used, I decided to help them meet their destiny with a soup.

Whit Bean-and-Leek Soup

While I was making this soup, I was thinking, this is very simple.  As in, there isn’t much to it, I sure hope it tastes good.  But don’t worry, it does.  The practically melted leeks with a hint of thyme have a perfect savory-sweet pairing.  The beans give it a needed heft, and the croutons add a nice crisp.

Whit Bean-and-Leek Soup

The recipe calls for fresh grated Parmigiano-Reggiano cheese, but I made mine without (except for garnishing in the picture).  I also used pretzel bread to make the croutons, which tasted absolutely amazing.  This soup comes together in less than 30 minutes, so it’s an easy weeknight meal, and is perfect warming agent during this polar vortex hulla-ballew.

White Bean-and-Leek Soup

White Bean-and-Leek Soup

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

2 1-inch thick slices rustic bread, cut into 1-inch dice
1 tbsp. olive oil
kosher salt
freshly ground pepper
2 tbsp. unsalted butter
2 leeks, white and light green parts, cut in half lengthwise and thinly sliced
2 sprigs thyme
1 8.5-oz can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth (vegetable broth would be fine if you want to keep it vegan)
1/4 cup fresh grated Parmigiano-Reggiano (optional)

Directions:

1. Preheat oven to 350 degrees.  On a foil lined baking sheet, toss bread crumbs with olive oil and season with salt and pepper.  Bake until bread crumbs become golden brown and crisp.

2. In a large saucepan, melt butter.  Add leeks and thyme and cook over moderate heat, stirring frequently, until leeks are tender, about 10 minutes.  Add beans and chicken broth, cover and simmer until leeks are very tender, about 10 minutes more.  Season to taste.  Remove from heat, stir in Parmigiano-Reggiano if desired.  Serve and top with croutons.

Chicken Tortilla Soup

Published December 5, 2013 by jenmatteson

I love soup, and chicken tortilla soup is one of the best!  This is the perfect time of year to make soup, and as I had just made a whole chicken the day before (rustic roasted chicken), I had the perfect opportunity not only to make chicken tortilla soup, but also to make my own stock for the soup.  No worries if you don’t have your own homemade stock, store bought chicken broth or stock will do just fine.  And if your wondering what the difference is, or how to make your own, see my earlier post from this week.

Chicken Tortilla Soup

This soup was soooo good.  While still working on his first bowl, Nate asked me if there was more.  I said he had to work on what he had in front of him, then he can think about seconds (sometimes I feel like a mother, though I have no actual children).  And he did.  And he devoured it all.  I loved the addition of the cornmeal to this soup, not only adding a little more heft, but also a slightly sweet corn flavor.  As always, adjust the vegetables to what you have in your kitchen – I used frozen bell peppers I had leftover from our wedding reception.  Also, adjust the heat to your liking.  The original recipe doesn’t call for any chilis, but I have a ton frozen from my garden over the summer, and threw in two jalapeno and one Serrano pepper.  It added a great amount of heat, without over powering the flavor of the soup.  This is an excellent wintertime comfort food and would be fantastic for entertaining.  Just set up a bunch of accoutrements for everyone to make their own creation!Chicken Tortilla Soup

Chicken Tortilla Soup

Source: Adapted from The Pioneer Woman
Servings: 6-8

Ingredients:

olive oil
1 medium onion, diced
1/2 cup bell pepper (I used a mixture of yellow, red and orange), diced
3 jalapeno or Serrano chilis (completely omit or adjust for little to no heat)
3 cloves garlic, minced
2 cups cooked chicken, shredded
1 1/2 tsp cumin
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp crushed red pepper
1/2 tsp salt
1-10 oz can diced tomatoes with green chilies
32 oz low sodium chicken broth (I used homemade chicken stock)
3 tbsp tomato paste
2 cups water
2-15 oz cans black beans, drained (I used dried black beans, cooked, about 3 cups)
3 tbsp cornmeal
5 corn tortillas, cut into uniform strips around 2-3 inches

Directions:

1. Heat one tbsp olive oil over medium high heat.  Add onions, peppers and garlic and cook until they begin to soften, about 3 minutes.  Add chicken, cumin, garlic powder, chili powder, crushed red pepper and salt.  Cook until spices become fragrant, about 2 minutes.

2. Add tomatoes, chicken broth, tomato paste, water and black beans.  Bring to a boil, then reduce heat to low.  Simmer for 45 minutes uncovered.

3. Mix cornmeal with a small amount of water, then pour into soup.  Simmer for 30 minutes longer.  Check seasonings and adjust to taste.  Turn of heat and allow to sit for 15-20 minutes.  5 minutes before serving, add tortilla strips.  Serve and garnish as desired (avocado, cilantro, cheese, onions, sour cream, etc.).

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