|
Thanks for the great recipes! One of my favorite is a cheesey zucchini soup. During the summer when I'm getting overloaded with zucchini, I start shredding it and freezing in, 2 cups worth at a time in ziplock bags. Then in the fall/winter, I cook it up in chicken or veggie stock (no need to thaw it first), just for a few minutes, then add shredded cheese (your choice, but I usually just use a low fat mix), a handful of fresh herbs or a couple teaspoons of dried herbs (fresh dill is mr favorite), fresh pepper (I omit salt as I find the cheese makes it salty enough for me), blend with an immersion blender and viola, you're done! Total cooking time, maybe 15 minutes, super fast for a from scratch soup!
|
|
The Wild Rice soup sounds sooo delicious...wish I had all the ingredients on hand because I'd love to make it right now! Here's a FABULOUS recipe for Italian Wedding Soup with Baked Chicken Meatballs from Barefoot Contessa...enjoy ;-) it's truly wonderful, and even better the 2nd day. For the meatballs:
3/4 pound ground chicken 1/2 pound chicken sausage, casings removed 2/3 cup fresh white bread crumbs 2 teaspoons minced garlic (2 cloves) 3 tablespoons chopped fresh parsley leaves 1/4 cup freshly grated Pecorino Romano 1/4 cup freshly grated Parmesan, plus extra for serving 3 tablespoons milk 1 extra-large egg, lightly beaten Kosher salt and freshly ground black pepper For the soup:
2 tablespoons good olive oil 1 cup minced yellow onion 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces 10 cups homemade chicken stock 1/2 cup dry white wine 1 cup small pasta such as tubetini or stars 1/4 cup minced fresh dill 12 ounces baby spinach, washed and trimmed Directions
Preheat the oven to 350 degrees F. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
|
|
One of my favorite soups; perfect for fall/winter. From Laurel's Kitchen cookbook: 4 medium potatoes
2 carrots
1 onion, chopped
1 whole clove garlic
1 - 2 tablespoons of butter
3 cups of milk
1 cup grated sharp cheddar
2 teaspoons sea salt
1/4 teaspoon pepper
1 tablespoon chopped parsley Cook potatoes and carrots in water to cover in a large, heavy pan. Remove potato skins (if you choose; I leave them on). Meantime, sauté the onion and garlic in the oil or butter and combine with potatoes, carrots and cooking water. Puree in batches. Return puree to pan and add milk, cheese and seasonings. Heat until cheese is melted and soup is piping hot, but don't let it boil. Makes 8 to 10 heavenly cups. Enjoy!
|
