20 October 2022 Carrot, Apple and Ginger Soup

Carrot, Apple and Ginger Soup

October 20, 2022 By

At our home, we make soup nearly every weekend when the weather’s cooler. While we have some favorites that we often default to, we also like to try new flavors to change things up.

Carrot, Apple and Ginger Soup

This week, I did a velvety, stellar carrot, apple and ginger soup that was absolute fall in a bowl.

This recipe is super simple to prepare with just a few ingredients. After simmering all the ingredients in vegetable broth, I puréed the mixture in my Vitamix until perfectly smooth.

The results were outstanding.

Soup Ingredients

Ingredients:

  • 3 Tbsp. olive oil
  • 1 medium onion, sliced
  • 4 cups peeled and sliced carrots
  • 2 Tbsp. chopped fresh ginger
  • 1 large garlic clove, chopped
  • 1 medium apple, peeled and diced (I used a Granny Smith)
  • 4 cups vegetable broth
  • Pinch of nutmeg
  • ½ tsp. each salt and pepper
  • ¼ cup heavy cream, optional 
Soup Simmering
Soup in Blender

Directions:

  1. In a large saucepan over medium heat, add the oil and warm for 1 minute.
  2. Add the onion and the carrot and sauté for 5 minutes, stirring frequently.
  3. Add the ginger, the garlic and the apple and sauté an additional minute.
  4. Add the broth and spices and simmer for 30 minutes.
  5. Pour the cooled mixture in a blender (could also use a food processor) and purée until very smooth. This may need to be done in two batches depending on the size of your blender.
  6. Pour the soup back in the saucepan over medium heat and bring back to a simmer. Turn off the heat and add the cream, if using.

Serves 6.

Cheers,

Veronique

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , , , ,

Gilding the French Onion Soup

December 8, 2021 By

At our home, we LOVE French onion soup. When we moved into our new home recently, we unpacked everything we owned, no more bins in the attic, no more boxes in the garage, we literally unpacked the equivalent of two full kitchens! In the process, I realized that we have 10 French onion soup bowls, so I decided we need to make it more often!

Cheesy Garlic Toast
Garlic Toast French Onion Soup

While I typically use my Traditional French Onion Soup recipe, I like to tweak it now and then. This past weekend, I replaced the regular toasted French bread I normally use with toasted cheesy garlic bread and it was fabulous. Yes, I know adding cheesy bread under the cheesy topping is gilding the lily, but, why not! 

Enjoy!

Filed Under: Cheese, French, Soups, Vegetables Tagged With:
8 January 2021 Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

January 8, 2021 By

At our home, we love soup. If we’re connected on Facebook or Instagram, you’ll see lots of soup pics, especially in the winter. I’m Canadian and my guy is Dutch, two countries big on soups, and while we each have favorites, this Creamy Chicken Noodle Soup is one we both love.

Every so often when I have a few hours of downtime in the house, I’ll simmer or roast a whole chicken and then take the meat off the bones and bag individual portions and freeze for quick weeknight meals and for soup. For this soup, I do a double bag, about two cups. I’ll then simmer down the chicken carcass and make broth that I also freeze for future use, like this soup.

In this soup, you could use leftover rice or pasta for a great way to clear up the fridge with no waste. I often use linguine or fettucine. If you don’t have a blender/stick blender, simply skip that step and you’ll have a lovely soup that’s a bit chunkier. The soup gets its lovely coral color from the cooked carrots.

Ingredients:

  • 2 Tbsp. vegetable oil
  • 3 medium carrots, diced
  • 1 medium yellow onion, diced
  • 4 stalks celery, diced
  • 2 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 tsp. each dried thyme, salt and pepper
  • 1 cup heavy cream combined with 1 Tbsp. cornstarch
  • 2 cups diced/shredded roasted chicken
  • ¼ pound linguine, broken into 2” pieces

Directions:

  1. In a large stockpot warm the oil over medium heat. Add the carrot, onion and celery and sauté until tender, about 10 minutes, stirring occasionally. Add the garlic and continue cooking for another minute.
  2. Add chicken broth, thyme, salt, pepper and cook for 10 more minutes.
  3. Add half the soup to a blender (or use a stick blender) and purée for about a minute. Return the puréed soup to a clean saucepan and purée the second half of the soup and add to the 1st batch of puréed soup.
  4. Turn the heat to medium and add the cream/cornstarch mixture to the soup. Bring to a simmer and cook/stir for 3-4 minutes until the soup has thickened.
  5. Add the pasta, lower heat to medium-low and cook 10-15 more minutes, until the pasta is cooked through. If using cooked pasta or cooked rice, reduce the cooking time to 2 minutes instead of 10-15 minutes just to reheat the cold pasta/rice.

Serves 6 generously.

Filed Under: American, Chicken, Pasta, Soups Tagged With: , ,
15 April 2020 Hearty Sausage and Orzo Soup

Hearty Sausage and Orzo Soup

April 15, 2020 By

We love soup at our home, and I try to make it most Sundays so we can have a bowl during the week. This past week, we’d bought a few packages of fresh hot Italian sausage to freeze, and before they went into the freezer, I grabbed a few links to put in my soup.

Typically, I’d add kale to this soup, but I had a ton of spinach, so I added that instead. Whatever you have on-hand would be perfect.

Ingredients:

  • ¼ cup vegetable oil
  • 4 hot Italian sausage links (could use mild also), taken out of the casings and broken up into bite size pieces
  • 1 medium onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 8-ounce package of fresh, chopped mushrooms
  • 1 tsp. each, salt, pepper, dry thyme
  • 48 ounces of chicken broth
  • 14-ounce can of pureed tomatoes
  • 5 ounces baby spinach
  • ½ cup dry orzo

Direction:

  1. Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan. 
  2. Add the sausage and break up the pieces as the sausage cooks, about 5 minutes.
  3. Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
  4. Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
  5. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
  6. Add the spinach and the orzo to the soup and cook for 10 minutes.

Makes 6 servings.

Filed Under: American, Italian, Pork, Soups Tagged With: , ,
5 November 2019 Cream of Vegetable Soup

Cream of Vegetable Soup

November 5, 2019 By

Soups are our thing at our home and I try to make a giant batch on Sundays to eat throughout the week. This week, I had a ton of vegetables left and tried to use them all in this delish and easy to make Cream of Vegetable Soup. It’s perfect for #MeatlessMonday or any old day where comfort in a bowl is needed.

I puréed this soup and ran it through a fine sieve to get a super smooth texture but sometime I just purée it in the blender to keep some texture. Up to you, what you’re in the mood for.

Note that when I’m sautéing the vegetables, prior to adding broth, I let them brown quite a bit to boost up the flavor and give the broth a rich look and earthy flavor.

Who else likes to eat soup out of a cup??!

cream of vegetable soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 medium yellow onion, diced
  • 2 medium-large carrots, diced
  • 3 stalks celery, diced
  • 1 pound button mushrooms, sliced
  • 2 garlic clove, minced
  • 1 tsp. each salt & pepper
  • ½ tsp. each turmeric, garlic powder, dried thyme, sage and paprika
  • 64 ounces low-sodium vegetable broth, preferably homemade
  • ½ cup heavy cream + 1 tsp corn starch combined and stirred well, optional
Vegetables Sauteing
Soup Simmering
Soup Going Through Sieve (Optional)
Finished Soup

Directions:

  1. In a heavy saucepan over medium-high heat, warm the oil then sauté the onion, carrots and celery for 5 minutes, stirring occasionally. Add the mushrooms, garlic and spices and cook an additional 5 minutes, stirring occasionally.
  2. Lower the heat to medium-low and add broth. Simmer, partially covered, for 45 minutes.
  3. Purée with an immersion blender until completely smooth, about 3 minutes. Alternatively, add the soup to a blender and purée until smooth, about 1 minute. Pass the puréed soup through a fine sieve if you’d like ultra-smooth soup.
  4. Return the puréed soup to a clean saucepan and add the cream mixture, if using, and warm for 2 minutes until slightly thickened.
  5. To serve, ladle soup into cups or bowls.

Serves 4.

Filed Under: American, Mushrooms, Soups, Vegetables, Vegetarian Tagged With: , , , ,
1 March 2019 Hearty Turkey Barley Soup

Hearty Turkey Barley Soup

March 1, 2019 By

This a rustic meal-in-a-bowl and perfect on a chilly winter day. It’s an easy way to use up turkey leftovers also.

Ingredients:

  • 2 Tbsp. vegetable oil
  • ½ medium turnip, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 6 cups turkey stock, homemade ideally
  • 2 cups cooked turkey, cut into bite-sized pieces
  • 1 ¼ cups barley, rinsed and cooked to package directions
  • ½ tsp. each salt, pepper and dried thyme
  • 2 bay leaves

Directions:

  1. To a large skillet over medium heat, warm the oil. Add the turnip, carrot and celery and cook until softened, about 5 minutes, stirring frequently. Set aside.
  2. While the vegetables cook, bring the stock to a simmer in a large saucepan over medium-high heat. Add the turkey, the cooked vegetables, the barley, the salt, pepper, thyme and bay leaves. Simmer over medium-low heat for 45 minutes. Discard the bay leaves and serve.

Yields 6-8 servings.

Filed Under: American, Chicken, Soups Tagged With: , ,
13 February 2018 Top Dishes for Mardi Gras Celebrations

Top Dishes for Mardi Gras Celebrations

February 13, 2018 By

According to Wikipedia, Mardi Gras, also called Fat Tuesday, refers to events of the Carnival celebrations, beginning on or after the Christian feasts of the Epiphany (Three Kings Day) and culminating on the day before Ash Wednesday. Mardi Gras is French for “Fat Tuesday”, reflecting the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season.

I’ve always liked Mardi Gras. When I was a young child in Canada, my grandma used to dress my sister and me up in costumes and take us trick or treating on her street. Back then, kids dressed up just like for Halloween and collected treats.

Now that I’m an adult, the holiday is still centered on treats, in the form of actual food and I don’t miss a chance to celebrate with New Orleans-worthy dishes. Here are some of my top dishes for Mardi Gras celebrations.

Crawfish Bisque

Easy Mardi Gras Beignets

Easy Crawfish Etouffee

New Orleans Jambalaya

Laissez les bons temps rouler!

Veronique

 

Filed Under: American, Chicken, Desserts, Entrees, Seafood, Soups, Vegetables
22 November 2017 Short Cut Creamy Chicken and Rice Soup

Short Cut Creamy Chicken and Rice Soup

November 22, 2017 By

Creamy Chicken and Rice SoupCreamy chicken and rice soup has been a favorite of mine since my youth going to St Hubert restaurant in Quebec. St Hubert is a popular restaurant chain and the rice and creamy chicken soup it makes is pure comfort in a bowl.

This week as I was prepping for my pot of Sunday soup, I decided to make my typical chicken soup, creamy. Then I decided to replace the hand-cut spaghetti (popular at my home) with the rice from a boil-in bag. The result – velvety texture, big chicken flavor and hearty enough to almost use a fork to eat!

The “Short Cut” Part

I had leftover cooked chicken and homemade chicken broth in the freezer so I used that, but you could poach your own chicken to use or simply buy a rotisserie chicken at the grocery store and grab store-bought broth. I’m a big believer in taking shortcuts in the kitchen, especially when they result in the heaven-in-a-bowl that is this Creamy Chicken and Rice Soup.

Ingredients

  • 4 Tbsp. vegetable oil
  • 1 small yellow onion, diced
  • 2 medium-large carrots, diced
  • 3 stalks celery, diced
  • 1 garlic clove, minced
  • 6 cups low-sodium chicken broth
  • ½ tsp. each dried thyme and sage
  • 1 tsp. each salt and pepper
  • 2 cups diced roasted chicken
  • 1 cup heavy cream
  • 3 tsp. corn starch diluted into ½ cup cold water
  • 1 Uncle Ben’s Boil-In Bag rice packet, uncooked OR 2 cups cooked long grain rice

Directions

  1. In a large pot over medium-high heat, warm the oil. Add the onion, carrot, celery and sauté until tender, about 10 minutes, stirring frequently. Add the garlic and cook an additional minute.
  2. Add chicken broth, thyme, sage, salt, black pepper and chicken and cook for 10 more minutes.
  3. Add the cream and bring the soup to a simmer. Add the corn starch mixture and stir for 2 minutes until the soup has thickened.
  4. Add the uncooked rice, lower heat to medium-low and cook 15 more minutes. If using cooked rice, reduce the cooking time for 2 minutes.

Serves 6 generously.

Filed Under: American, Canadian, Chicken, Soups, Vegetables Tagged With: , ,
14 October 2017 Mini Meatball Tomato Basil Soup

Mini Meatball Tomato Basil Soup

October 14, 2017 By

My guy’s been asking me to make his childhood favorite – tomato soup with mini meatballs, for a while now. I just didn’t get it…what could be better than rich tomato soup on its own, or perhaps served with a melty grilled cheese? Mini meatballs and tomato soup is actually better, that’s the answer.

Last weekend, I finally agreed to try to replicate this soup from my hubby’s childhood in The Netherlands and he loved it! I used my tomato basil soup as the base and just made tiny, the size of large marbles, meatballs that simmered in the rich soup.

To make things really easy, I used my stick blender to pure the soup but you could follow the recipe and use a standard blender also – up to you how much clean up you’re looking to do!

Ingredients:

  • Recipe for Tomato Basil Soup
  • 1 pound ground beef
  • 1 large egg
  • 2 Tbsp. bread crumbs
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. grated Parmesan cheese
  • 1 tsp. each, salt, black pepper and dry basil

Directions:

  1. Make the soup according to the linked recipe. Once the soup is cooked and has been pureed, turn the heat to low and keep warm.
  2. In a large bowl, combine all the remaining ingredients and stir to fully combine, making sure to not over mix. I use my hands for this. For meatballs the size of a large marble. Add the mini meatballs to the simmering soup and cook, stirring occasionally, for 20 minutes.

Makes 6 servings.

Filed Under: American, Beef, Dutch, Soups Tagged With: , , ,
14 October 2017 Vermont Cheddar Cheese Soup

Vermont Cheddar Cheese Soup

October 14, 2017 By

Rich, comforting, decadent…just some words to describe this cheesy soup. To take this soup from starter to entree, I sometimes serve it with a bacon grilled cheese…can there ever be too much cheese?

Ingredients:

  • 1/4 cup (1/2 stick) butter
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 4 cups chicken broth
  • 1 1/2 cups half and half (or light cream)
  • 2 1/2 cups white Vermont cheddar cheese, grated (10 ounces)
  • 1/2 tsp. Worcestershire sauce
  • Dash Tabasco
  • 1/4 cup parsley

Directions:

  1. Melt butter in a heavy saucepan over medium-high heat.
  2. Add onions, celery and garlic and sauté 5 minutes.
  3. Mix in flour, paprika, and cayenne pepper and cook, stirring frequently, for 3 minutes.
  4. Gradually stir in broth, bring to a simmer and cook for 2 minutes, stirring frequently. Reduce heat to medium-low, cover and simmer 15 minutes. 
  5. Using a stick blender or standard blender, purée the soup until completely smooth.
  6. Add half and half to soup and bring to a simmer over medium heat. 
  7. Add cheese 1/2 cup at a time, stirring until cheese melts after each additions. 
  8. Add Worcestershire sauce, Tabasco and parsley. 
  9. Season to taste with salt and pepper.

Yields 6 Servings.

Filed Under: American, Cheese, Soups Tagged With: , , ,
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