17 September 2012 Chicken Risotto Soup

Chicken Risotto Soup

September 17, 2012 By

Chicken soup might be one of the most comforting dishes. Add flavorful leftover risotto to the soup and you have the ultimate bowl of comfort food love.

Ingredients:

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 4 celery ribs, chopped into small dice
  • 3 carrots, chopped into small dice
  • 1 tsp. each, salt, pepper, dry thyme
  • Meat from small plain deli chicken, chopped into bite-size pieces
  • 48-ounce can chicken broth
  • 1 cup leftover Porcini Mushroom Risotto

Direction:

  1. In a large, heavy saucepan over medium, sauté the onions, celery and carrots in oil for 10 minutes, until vegetables begin to soften, stirring occasionally.
  2. Add the seasonings and chicken pieces and cook for an additional 3 minutes, stirring occasionally.
  3. Add the broth and risotto, lower the heat to medium-low and simmer for 45 minutes.

Makes 6-8 servings.

Filed Under: American, Chicken, Italian, Mushrooms, Soups, Vegetables Tagged With: , , ,
6 September 2011 Hearty Beef Mushroom Barley Soup

Hearty Beef Mushroom Barley Soup

September 6, 2011 By

Today’s a rainy, gloomy day where I live and weather like this always causes me to crave a warm, hearty soup.  While at the grocery store, I found beautiful center cut beef shanks that screamed to be used to make beef mushroom barley soup.  Here’s the simple recipe for this comforting dish.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 3/4 pound beef round/chuck, cubed
  • 1 pound beef bones (ideally with marrow)
  • 1 medium Spanish onion, chopped into small dice
  • 5 celery ribs, chopped into small dice
  • 1 pound Cremini mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. each salt and pepper
  • 2 32-ounce cartons of beef broth
  • 1/4 cup dry Marsala wine or white wine (optional)
  • 3/4 cup barley, rinsed in cold water
  • 4-inch long piece of Parmesan rind

Beef Barley Soup FixingsDirections:

  1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the beef and the bones and cook for 2 minutes, or until browned.
  2. Add the onion and celery to the beef in the pot, reduce heat to medium-high heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook and additional 3 minutes.
  3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
  4. Add the barley and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
  5. Remove and discard the bones and serve.

Makes 6 servings.

Filed Under: American, Beef, Mushrooms, Soups, Vegetables Tagged With: , , , , ,
2 January 2011 5 Simple Soups to Try this Winter

5 Simple Soups to Try this Winter

January 2, 2011 By

Thai Soup

Soup is a favorite at my house and I try to make it most weekends.  Thought I’d share some of the soups I’ve made recently that have earned me some rave reviews.

5 Simple Soups to Try this Winter:

  1. Butternut Squash & White Asparagus Bisque
  2. Cremini Mushroom Velouté Soup
  3. Chunky Tomato-Basil Bisque
  4. Tom Ka Gai (Thai lemongrass and coconut soup)
  5. Cream of Leek and Celery Soup

Let me know which soup you end up trying!  Stay warm,

Veronique

Filed Under: American, Canadian, Chicken, French, Mushrooms, Other Neat Things, Soups, Thai, Vegetables Tagged With: , , , , ,
30 November 2010 Butternut Squash & White Asparagus Bisque

Butternut Squash & White Asparagus Bisque

November 30, 2010 By

Butternut Squash & White Asparagus Bisque

This bisque is the perfect dish to serve on a cold Fall or Winter day and it’s meat-free!

Ingredients:

  • 1/4 cup olive oil (no need for expensive extra virgin)
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1 butternut squash, peeled then chopped into 1/2 inch dice
  • 1 pound of fresh white asparagus, chopped into 1 inch pieces
  • 1/2 tsp each dried thyme, ground nutmeg, ground ginger, salt and pepper
  • 1/4 tsp ground cloves
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the onion, butternut squash and asparagus with olive oil.  Add the spices then roast in the oven for 30 minutes, or until vegetables are soft.
  3. Transfer the vegetables from the baking sheet to a large, heavy saucepan and add the vegetable broth then simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  4. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  5. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.  Topping the soup with toasted pumpkin seeds or homemade crispy croutons adds nice texture to the dish.

Filed Under: American, Soups, Vegetables Tagged With: , , ,
14 November 2010 Cream of Leek and Celery Soup

Cream of Leek and Celery Soup

November 14, 2010 By

Simple to prepare and tastes like a million bucks – this soup has it all.  Perfect first course on a cold winter night or when hosting guests who are vegetarians.

Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 leeks, white and light green parts chopped
  • 1 tsp dried oregano
  • 1/2 tsp each salt & pepper
  • 2 tbsp dry vermouth (optional)
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. In a heavy saucepan, sauté the onion, celery and leek in the oil for 5 minutes over medium heat.
  2. Add oregano, salt and pepper and cook for 2 additional minutes – vegetables should be soft a lightly browned.
  3. Add the vermouth and the vegetable broth and simmer partially covered for 45 minutes over medium-low heat.
  4. Add the cream and warm for 2 minutes.
  5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  6. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

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