Sugarlaws: Living Sweetly.

Entries Tagged as 'soups'

Chicken Leek Soup

June 13th, 2009 · 11 Comments

Chicken Leek Soup

No, before you ask, I am not sick (but I do have a bowl of this reserved in the freezer, just in case).

Whenever I roast chicken, it always makes about four times as much chicken as Chad and I could reasonably eat.  So when that happens, I like to shred the leftovers, to use in another dish later on — it works for risotto, soup, or even just heated in pasta sauce for some added protein in a quick, easy dinner.

This is actually a fairly traditional chicken soup recipe, although I swapped the usual celery for leek to give it a slightly more interesting flavor.  Sometimes I wonder why I spend a decent amount of time making soup that looks relatively similar to what you get from opening a can, but I’d always rather eat the version where I know exactly what foods are used to make it, and I can both recognize and pronounce all its ingredients.  Sounds like a simple thing, but it’s frightening how much food we all eat that don’t meet either of those qualifications.

So the next time you feel like a good, healthy bowl of chicken soup, whether you’re feeling under the weather or perfectly healthy, take an extra half hour, and make this one. 

Chicken Leek Soup

Chicken Leek Soup

INGREDIENTS

10 cups chicken stock
2 large carrots, diced
1/4 cup olive oil
1 clove garlic, minced
1 large onion, diced
1 tsp smoked paprika
Cracked pepper, to taste
2 large leeks, white parts only, diced
1 box spiral-shaped pasta (8 ounces)
3 cups roasted chicken, white meat only, shredded

DIRECTIONS

Briefly saute garlic in olive oil until fragrant.  Add the chicken stock, and bring it to a boil.  Add the carrots, onion, garlic and leek and boil for 10 minutes.  Taste and salt if necessary.  Add the pasta and chicken, and cook for another 10 minutes, stirring frequently, until the pasta is cooked.  Allow to cool slightly, and serve.

soup1

Tags: food · soups

Lobster Stock

March 11th, 2009 · 15 Comments

Lobster Consomme from Sugarlaws

You know your priorities are a little out of wack when you get really excited to buy two fresh lobsters… just to make stock out of their shells.

An article in the New York Times a few months ago discussed the falling prices of lobsters, but noted that home cooks were often terrified of boiling the lobsters alive to cook them.

I was a vegetarian for 13 years.  Boiling a living creature is just not going to happen in my kitchen, not now, not ever.

But I’m also a bit of a hypocrite, because I love lobster.  So, if you take our recently lowered prices and add on a few dollars to receive a cooked, whole lobster from your local fishmonger, you’ve got a serious dinner on your hands.

Unfortunately, though, buying precooked lobsters isn’t much to brag about on a food blog.  So with our leftover shells, claws and lobster bodies, I made lobster stock.

Because lobsters are so low in fat, lobster stock is surprisingly easy to get right.  It requires very little skimming to get a beautiful, clear stock, and just some thorough straining at the end.  And you wind up with this beautiful base for soups and stews that would cost nearly as much as the lobsters themselves if you bought it in a store.

(And if you do insist on cooking them yourself, the New York Times suggests putting them in your freezer for 15 minutes, and then slicing them down the middle.)

Lobster Consomme from Sugarlaws

Lobster Stock

INGREDIENTS
2 whole lobster shells, meat removed
1 medium-sized carrot, diced
1 small onion, diced
10 cups water, or more as needed

DIRECTIONS
Heat all ingredients in a stock pot on low heat, keeping the mixture at a simmer.  Allow to cook for 60-90 minutes, or until the water is colored and fragrant.  Strain thoroughly (I strained mine about 8 times), and then return the stock to the pot to reduce.  When the stock is reduced to 4 cups or less, cool and refrigerate or freeze. 

Lobster Consomme from Sugarlaws

Tags: food · soups

Winter Vegetable Soup

February 15th, 2009 · 19 Comments

Root Vegetable Soup from Sugarlaws

See, I promised I would eventually do something relatively creative with root vegetables.

“Um, Katy. You boiled and pureed them. You basically made baby food.”

No, it’s a soup. That’s what soup is.

“That’s also what baby food is.”

Well. It tastes a lot better than baby food.

And with that, I will stop typing imaginary conversations with myself. (I don’t actually talk to myself, only, apparantly, in typing).

I debated calling this “Root Vegetable Soup,” but frankly, that sounds incredibly unappetizing. Sure, most of these ingredients are dug out of the ground, but you don’t want to have to actually *think* about that, right? So, this is my “winter” vegetable soup — although obviously, in winter, not much grows above ground. The “root vegetable” part is still implied, but I’ve decided not to beat you guys over the head with it.

Because besides a faint resemblance to baby food and a potentially unappetizing name, this soup was just plain delicious, and it’s an awesome way to use up all the CSA veggies we get at this time of year. Potatoes, turnips, parsnips, carrots — just throw them all in. Mix up a double batch and you won’t ever have to throw out a root vegetable again.

Root Vegetable Soup from Sugarlaws

Winter Vegetable Soup

INGREDIENTS
4 large boiling potatoes, washed, peeled and cubed
3 carrots, washed, peeled and cubed
1 large turnip, washed and cubed
2 large parsnips, washed, peeled and cubed
1 large onion, washed and diced
1/4 celery root, peeled and cubed
3 cloves garlic, minced
1/4 cup olive oil
4 cups water
1/2 tsp smoked paprika
1/2 tsp ground cumni
Salt
Pepper

DIRECTIONS
In a large stock pot, saute garlic and onions in olive oil until translucent and fragrant, over medium-low heat.  Add water, carrots and celeriac and simmer for 5 minutes.  Add salt and pepper as desired.  Add potato, turnip and parsnip cubes, smoked paprika and ground cumin and simmer for 30 minutes.  Taste for additional salt, season as necessary, and remove from heat.  In batches, puree the soup in a blender or food processor.  Transfer the soup back into the stock pot, reheat if necessary, and serve.
 

Serves 4-6.

Root Vegetable Soup from Sugarlaws

Tags: food · soups