soup

All posts tagged soup

Homemade Chicken Stock

Published December 4, 2013 by jenmatteson

Have you ever wondered what the difference is between broth and stock?  Me too!  To be completely honest, I have always used them interchangeably, knowing that they must be different on some level.  But, I haven’t had any catastrophes yet, so I figured there’d be no harm in continuing my old ways.

Homemade Chicken Stock

However, when I decided to make my own stock (or is it broth?) and share with you, I thought I should actually do a little research.  Turns out, there is a slight difference.  Stocks are generally made with the bones and trimmings, while broth is made with the meat as well.  Stocks simmer for much longer and are said to have a deeper, richer flavor because of the gelatin released from the long simmering bones.  While they are technically different, they are quite similar.  I say, keep on substituting stock for broth, or broth for stock.  Who cares?! 😛  Just don’t ask me the difference between vegetable stock and broth!

Homemade Chicken Stock

So, what did I make?  I made a stock.  I had roasted a chicken (rustic roasted chicken) the day before and wanted to make good use of the leftovers, even the bones – I hate wasting!  Don’t get too hung up on the vegetables or herbs in this recipe – use what you have on hand.  It’ll be delicious no matter what.  The stock will be good for about a week in your refrigerator, but if you aren’t going to use it up right away, go ahead and freeze it.  I like to use my ice-cube trays for that.  Now you’ve got yourself a wonderful base for a soup or stew.  I made chicken tortilla soup and will be sharing that later this week! (And yes, that’s my cat in the top right corner – just checking things out!)

Homemade Chicken Stock

Homemade Chicken Stock

Source: Pigzilla Original
Servings: Makes about 6 cups

Ingredients:

bony chicken pieces (and trimmings if you have them)
4 celery stalks, halved
4 carrots, halved
1 medium onion, quartered
2 bay leaves
10-15 peppercorns
8 cups water

Directions:

1. Place all ingredients in large pot and cover with water.  Bring to a boil, then reduce heat and simmer for 2 hours.  Remove from heat and refrigerate for at least 1 hour, but can be overnight.  Skim fat from top and use as desired.

Spaghetti Squash Soup with Mushrooms

Published November 5, 2013 by jenmatteson

It’s squash week!  My last post was sausage and apple-stuffed acorn squash, and today’s gourd is spaghetti squash.  I think the spaghetti squash is a very under used version, and it might be because people don’t know what it is.  In case you don’t, here is what it looks like.

Spaghetti SquashRoasted Spaghetti Squash

 

 

 

 

 

 

Our most common use for spaghetti squash is usually in place of spaghetti.  The texture is similar, and it’s definitely lighter and healthier than pasta.  But this time, I made it for my girlfriend who was coming over on Halloween night.  I know…we’re crazy 😦  But, we did have a fantastic time passing out candy to the trick-or-treaters and wrapping up the night was Paranormal Activity 2.  She said it was fine to watch, however, she was then terrified part way through.

Spaghetti Squash Soup with Mushrooms

The recipe called for mixed wild mushrooms, such as king oyster and hen-of-the-woods.  However, my local store didn’t carry them, and I didn’t want to make a trip to Whole Foods, so I just used shitake mushrooms.  The soup turned out wonderful!  The mushrooms added a nice meaty texture, and the broth with the sage was bright and fresh.  Adding in the roasted squash just added more depth to the soup.  This is a great soup for entertaining, or even for a weeknight dinner on a cool winter night.

Spaghetti Squash Soup with Mushrooms

Spaghetti Squash Soup with Mushrooms

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

Ingredients:

1lb spaghetti squash, halved and seeds discarded
3 tbsp olive oil
kosher salt and fresh ground pepper
2 tbsp unsalted butter
1 medium onion, finely chopped
1 lb mushrooms (I used re-hydrated dried shitakes)
3 cloves garlic, finely chopped
2 quarts low-sodium chicken broth
1 sage sprig
1 cup penne pasta
1/4  cup freshly grated Parmigiano-Reggiano cheese, plus more for servings
2 tbsp snipped chives

Directions:

1. Preheat oven to 425 degrees.  Drizzle cut squash with olive oil and sprinkle generously with salt and pepper. Place the squash cut side down on a baking sheet (I like to add a small amount of water in my baking sheet), roast for 30 minutes, or until tender.  Once cooled slightly, use a fork to scrape the squash strands into bowls.  Cover and keep warm.

2. In a large pot, melt the butter in the remaining 2 tbsp of oil.  Add the onions and cook over moderate heat, stirring until golden, about 5 minutes.  Add the mushrooms and garlic and cook, stirring until the mushrooms are golden, about 7 minutes.  Add chicken broth and sage and season with salt and pepper  Bring to a boil and add the pasta, cooking until al dente, about 9 minutes.  Discard sage sprig and stir in 1/4 cup of the Parmigiano-Reggiano cheese.

3. Ladle soup over squash and garnish with chives and grated cheese.

Meatless Monday: Summery Fresh Tomato Soup

Published October 7, 2013 by jenmatteson

Yes, I know.  October might be a little late in the season to be posting a “summery” recipe, but guess what?  My tomatoes don’t start getting crazy until late August/September.  We left for California mid-late August, with only our cherry tomatoes blowing up.  My Big Boys were big, but green.  When we returned the first week of September, we had more tomatoes than we could handle.  I made salsa, and several batches of marinara sauce and stewed tomatoes to freeze.

Summery Fresh Tomato Soup

Food and Wine certainly had my number, because one of my daily emails was summery fresh tomato soup.  In September, the weather is always hit or miss.  It could be 85 degrees and sunny, or it could be 42 degrees and rainy or gloomy.  So, soup isn’t so weird at this time of year.  Seeing as though I had a butt-load (this is a technical term) of tomatoes, I thought this would be excellent to make.

The peeling and seeding the tomatoes is the most work in this recipe, and that’s not much at all.  I just dropped the tomatoes in boiling water for about a minute, transferred to ice water, and peeled.  I then seeded them easily by cutting them in half, horizontally, then cutting out the seeds with a paring knife.

Summery Fresh Tomato Soup

The soup was exactly how it sounds, fresh!  Some people like tomato soup made with cream, and you can certainly add some for a little luxury, but I think it’s completely unnecessary.  The soup is thick and rich, without being heavy (if that makes any sense at all).  The basil gives it the freshness, and the meaty tomatoes give it the rich thickness.  Add some crusty French bread for dipping and you’ll be in heaven!  If you use vegetable broth, this is an awesome vegan recipe.  Also, if you check your labels of your ingredients, it can easily be gluten-free (I believe tomato paste is the biggest culprit, but Hunt’s brand is gluten-free).

Summery Fresh Tomato Soup

Summery Fresh Tomato Soup

Source: Adapted from Food and Wine
Servings: 8-12

Ingredients:

4 tbsp olive oil
1 cup sweet onion, minced
2 pound tomatoes, peeled and seeded (I used big boys from my garden)
2 tsp tomato paste
3 cups vegetable broth (chicken broth would work fine)
1 sprig basil
kosher salt and freshly ground black pepper

Directions:

1. In large deep sauce pan, melt butter.  Add onions and cook over medium heat until soft, about 5 minutes.  Add tomatoes and their juices along with tomato paste and cook for about 5 minutes, stirring occasionally.

2. Add broth and basil to tomatoes, season with salt and pepper.  Simmer until the tomatoes are broken down, about 20-25 minutes.

3. Remove basil sprig and puree using immersion blender.  You can use a regular blender here, but make sure the soup is cooled first, otherwise you’ll have a huge mess on your hands (and all over your kitchen).

Roasted Tomato and Basil Soup

Published February 26, 2013 by jenmatteson

When the cat’s away, the mouse will play!  Nate is gone fishing again this weekend, which means I get to keep myself busy with some cooking.  It’s not exactly prime tomato season, but it certainly is perfect soup season!  We just got a small snow storm, which was super awesome for traffic, but even better for sitting at home with a kitty or two, and some homemade soup.

Roasted Tomato and Basil Soup

Roasting the tomatoes for this soup really amp up the flavor.  It’s key!  I adapted Nicole’s recipe only by adding basil.  This would be great with a little cream (add after boiling) for an added rich flavor.  For those of you who like cheese, this is a wonderful soup to go along with your gourmet grilled cheese.  I thought this crusty sourdough bread was perfect for dipping in my soup!

Tomatoes before roasting

Tomatoes after roasting

 

 

 

 

 

 

If I get a bazillion tomatoes from my garden or from my dad’s this summer, I’ll be making much more of this soup to throw in the freezer so we can have it anytime!  It’s so simple and so delicious!

Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup

Source: Adapted from Prevention RD
Servings: 4

Ingredients:

3 lbs plum tomatoes, halved and seeded
4 cloves garlic
2 tbsp olive oil
kosher salt and cracked black pepper
1/2 tsp dried thyme (fresh would work, but I didn’t have any on hand)
1/4 cup fresh basil, minced
5 cups low-sodium vegetable stock

Directions:

1. Preheat oven to 400 degrees.  Place tomatoes and garlic cloves on a foil lined baking sheet, cut side up.  Sprinkle generously with salt and black pepper.  Drizzle with olive oil and roast for 60 minutes.  Remove from oven and allow to cool slightly.  Peel garlic cloves.

2. Transfer tomatoes, garlic and any accumulated juices into a food processor or blender.  Pulse until they form a chunky puree. Transfer to a medium stock pot and add thyme, basil and vegetable stock.  Bring to a boil, reduce heat and simmer uncovered for 25 minutes.  Remove from heat and adjust seasonings to taste.

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