Entries Tagged as 'soups'
Usually I use a fancy camera for my Sugarlaws shots, but this photo was taken with my iPhone.
Do you want to know why?
It’s because last weekend, Chad and I were taken down by the most epic stomach bug I’ve ever encountered.
I mean: knocked us out, flat on our backs, for 24 hours. I literally couldn’t sit up.
I’ll avoid the gruesome details (you‘re welcome), since this is a food post and all, but I’ll tell you without a moment’s hesitation… this stomach bug was pure misery in its most visceral form.
At around eight p.m., Bear fell asleep and Chad and I went into our bedroom and just lay there in bed, too exhausted to do anything else.
And suddenly Chad says to me, “this was kind of a fun day.”
Obviously, I looked at him, like, um, did you have some different day than the one I had? Because mine involved puking into a container next to the bed for about five hours straight. (Sorry, I told you that I’d avoid the details, but there they are. Hey, internet. Here’s a story about me vomiting. And a recipe. Because that’s not gross or anything.)
So, anyways. “Fun” isn’t exactly how I’d describe our day. But Chad persevered, and explained that the stomach bug itself was terrible, but that we’d spent the day working together, taking care of our son and taking care of each other. When one of us was capable of walking, we’d get the other Gatorade from the fridge. Chad took Bear in the morning, and I put him to bed. Between the two of us, we had a day that was physically horrific, but we’d gotten through it, together. And that night, at a whopping 8 p.m. on the dot, we celebrated getting through it, together.
And then we turned out the lights and went to sleep.
And the next morning, I realized the funniest thing. Without having any idea that we were about to get sick, I’d stocked up on all the ingredients for chicken noodle soup. I’d specifically bought fresh celery and carrots and chicken and egg noodles and all the stuff we’d need to make this recipe with exactly zero effort.
So? I made it.
And then, having expended the full amount of energy I had available that day, I couldn’t bring myself to drag out my SLR camera just to snap a shot. I took one with my iPhone, called it a day, and went back to bed.
Chicken Noodle Soup
2 tablespoons butter
1 large onion, chopped
1 cup chopped celery
6 cups chicken broth
2 cups vegetable broth
1 pound chicken breast
2 cups egg noodles
2 cup sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp black pepper
Sea salt to taste
In a large pot, saute onions in butter until soft and translucent. Add broth, celery, chicken breast, carrots, and spices, and simmer for about 45 minutes, stirring every once in a while. Fifteen minutes before the soup is finished, add egg noodles and cook to al dente. Serve warm.
Tags: food · soups
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
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
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. Â Taste and salt if necessary. Â Add the pasta and chicken, and cook for another 10 minutes, stirring frequently, until the pasta is cooked. Allow to cool slightly, and serve.
Tags: food · soups
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.)
2 whole lobster shells, meat removed
1 medium-sized carrot, diced
1 small onion, diced
10 cups water, or more as needed
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.Â
Tags: food · soups
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.
Winter Vegetable Soup
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
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.
Tags: food · soups
Do you ever go to a restaurant and fall so hopelessly in love with a particular dish that you attempt to recreate it at home? This dish was a product of one of those impulses. At a dinner a month or so ago, Chad and I both ordered the same dish: corn soup.
Chad and I never order the same dish — I’m a former vegetarian with an entire mouth full of sweet tooths, he’s a Texan at heart who gags when I mention tofu. So when we both order, and both like, the same dish, that’s a big deal.
A big enough deal that I had to attempt this soup at home. I went into the recipe armed with a secret weapon — when I asked the waiter if the soup was cream-based, he told me the base was actually corn stock.
So corn stock I made. And corn soup. And I will be making it again, because it was fantastic. Light, healthy and incredibly flavorful, this is a perfect dish to celebrate our last few weeks of fresh corn this season. Make it now, before they’re gone!
Corn and Chive Soup
3 ears of corn
2 cups milk
1 cups water
1 small shallot, diced
2 tbsp chopped chives
3 large shrimp
1/4 cup heavy cream
Cut the corn kernels from the cobs and reserve. Heat the milk and corn cobs to a simmer and let them simmer for ten minutes. Remove the corn cobs, and add the water, corn kernels, chives, shallot and salt. Simmer for 15-20 minutes.
Transfer the soup to a food processor or blender and puree it in batches until smooth. Stir in heavy cream, pour into bowls, and serve. Garnish with sliced shrimp and additional fresh chives.
Tags: food · soups