soup Archives - Page 3 of 7

CAESAR SOUP? well tickle my fancy…

Caesar Soup

Caesar salad does not belong to Roman History. But instead an Italian immigrant who’s out-fit was restaurants back in the mid 20’s. And if your guess is he had too much romaine in the garden. Or neither a smidge of veg in the fridge. You’d certainly be right!

Shopping List
Garlic: 2 cloves minced
Celery: ¼ cup minced
Chicken Stock: 2-3 cups
Romaine Heart: 2 cups chopped
Cilantro: ½ tsp/ 2 T fresh
Parmesan Cheese: ¼ cup grated
Bacon: 3 slices diced
Sour Cream: 2 T
White pepper: ½ tsp

Preparation Caesar Soup

First cook bacon until almost done. Next add garlic, onion, celery, and a splash of balsamic vinegar. Then cook on low until fragrant.

Next add 2-3 cups of chicken stock, romaine, and cilantro. Then season with salt and pepper to taste. Finally simmer on medium 2 minutes. Next remove from heat and cool. Reserve 2-3 T of mixture.

Then in a blender or food processor add the soup and blend until smooth. Next return to pot/ Dutch oven. And simmer on low until heated through. Add cheese and cream.

Then cook on for 15 minutes.

In the end ladle into small bowls. And garnish with tasty croutons. Then add a dash of mixture.

Caesar Notes

The Caesar salad made its way to a table due to a food shortage in the kitchen. Than to hide that fact. The chef prepared the salad table side with surprising results. And in the mid 40’s it was claimed “wowie cu-zowie good!”

And while today there’s no need to travel the world in search of a good Caesar salad. Certainly make it a point too try.

As for the soup—who said we can’t slurp the Caesar!

Because were turning this salad into a slurping good time. So, instead of chips. Serve up this wowie-cu-zowie soup at your next picnic or backyard BBQ. As a modest appetizer or a mere snack. Because soupy salads like these serve well slightly hot. Or casually cold.

And although a Caesar Soup is hard to find outside of the home kitchen. Frankly we’re hoping to change that.

Since a mere head rivals lessor to Romaine and butter. For being the lettuce of choice. Mostly because of their curiously high vitamin and minerals counts. Which appear to be the cream of this crop. Ideally, they also juice a bit better. Not to mention, wrapping, stir-frying, and BBQ-ing.

So, how’s that for—WOWIE CU-ZOWIE!

HERE, THERE, EVERYWHERE
FAST FRIENDS

LEEKS and CHICKEN SOUP: if you’ve got em, use em!

Chick-O-Leeks Soup

Leeks have a can-do-confidence. Because they’re the onion with a mild attitude. However, some shy away do to their dirty reputation. But instead, work with nature. Because their benefits are remarkable!

In fact, besides containing healthy vitamins. A leek also helps our bodies cleanse and eliminate. And while pro-inflammatory assets are found in all the Allium family. The leek seems to be the milder choice.

LEEKS: WHO'S THE COUCH POTATO NOW? — CHICK-O-LEEKS-SOUP

leeks: now that’s something to get freaky about!

Shopping List

Chicken: 3-4 thighs
Chicken Broth: 4 cups
Pearl Barley or Cooked Rice: 1/4-1/2 cup
*bouquet garni
Leeks: 1-2 slice and rinse thoroughly
Dried Cherries: 1/4 cup
Celery Leaves: minced
Pepper to taste

Preparation

Cook chicken slowly until brown. Then cool and remove meat from bones. Next cut into bite-size pieces.

In a pot/Dutch oven simmer chicken partially covered with broth, barley and bouquet for 40 minutes. Add leek and cherries; cook for 15 more minutes.
Discard bouquet. Add parsley, and pepper. Simmer for 10 minutes. Then serve with a crusty bread or croutons.

*Bouquet Garni- is a muslin seasoning bag or twigs tied with string. Usually celery, thyme, parsley, and bay leaves. But remove before serving.

*Wash and rinse leeks thoroughly. Then the grit and dirt will vanish. If you need to use your leeks whole, simply pierce with a pointed knife just where the white meets the green. Slit the leaves open. Then make a second slit at right angles to the first. Wash thoroughly and dry upside-down.

LEEKs have Notes TOO

Leek freak. I like being one. Because I love the dirty little guys. In fact, I love all alliums. And they’ve been around for a thousand years too. Being one of the earliest cultivated vegetable, of course. And that’s no climate change!

Usually thought only in terms as flavoring recipes. They’re often the main feature. By having a mild flavor all their own. In other words, they’re delicate unlike their robust cousins. With more unique uses.

And this Scottish soup is no damper. Its impact is great. anytime you make it.

But feeling a bit under the weather? Then try this soup for its healing powers. And like all onions, they’re available year-round. But look for crisp green tops and nice white roots. Because a leek a week, is like a peek under the hood. As well as one’s silver lining. And then there’s everything else…

WHICH IS WHICH

AN OTHER OPTION TO HEALTH

SQUASH SOUP: SPLENDIDLY SWEET

SQUASH SOUP

Squash soup. Apparently its amazingly excellent. And although not a typical bar food. Perhaps someday it might be. Because no soups complete without a large piece of bread and or a cold ale. So, sit pretty and relax.

In fact, squashes are native to the Americas. So, along with some of our great growing conditions, squashes reign Queen or King. And we group them as either summer or winter.

However, if you want little to no peeling. Then try a thin-skinned summer. Because the bigger thick-skinned winters are a bit more work. And Although each seasonal type is different, both are equally tasty.

SQUASHES: ITS WHATS FOR DINNER.

Squash Soup: The original request! — HOW TO LOVE SQUASHES

1-2 Small Sweet Dumpling or/Butternut Squash: cooked
Butter: 2 T
3-5 Jalapeño Rings
Corn: 1 cup

Leek: medium washed & chopped (white part only)
1 Large Potatoes: cooked & cubed
Chicken Stock: 1 box
Cream Cheese: 1 package
3 Slices of Sour Dough Toasted

Preparation

Preheat oven 350 degrees. Cut squashes in half. Scoop out the pulp and seeds: reserve some seeds for soup garnish. Place the them in a large roasting or ovenproof pan, cut side up. Add small dab of butter into cavity of each half if desired (adjust squashes to size of pan).

Pour 1/2 cups water into pan, cover with aluminum foil and bake 50 minutes or until tender. Remove the pan from oven and allow to cool completely. *Cook frozen according to directions.

*Optional-in the meantime-rinse reserved squash seeds and spread out on baking sheet. Salt and increase oven temperature to 375 degrees. Bake 8-10 minutes: cool.

When cool scoop out tender flesh from squashes. In small batches place squash in blender or food processor along with cream cheese, jalapeño rings, onion and chicken broth. Blend until smooth and place into medium stock pot/Dutch oven add any remaining chicken broth along with corn, and potatoes.

Stir well and simmer uncovered on medium low heat until heated through, about 40 min or so.

Serve each portion with a dollop of sour cream, roasted squash seeds, jalapeno rings, and bacon.

Squash Notes for squash addiction

Squashes, sweet potatoes, and yams are ideal sources of fiber. Besides being packed full of nature’s best ingredients. Like carotenoids. Which is in about a 100 edible pigment plants. And which by-the-way are excellent antioxidants. Because golden beauties like these are worth playing around with!

So, adopt a practice of trying them in their variety of shapes, colors, and sizes. Begin weekly. Then tap into a new taste sensation that’s 7 for 7. In fact, know someone who refuses to try them? No problem.

Because you’ll find a great list of enjoyable soups when you follow US.

ALL IN THE FAMILY

GLAM SANDWICH

CAULIFLOWER SOUP: SASSY and SUCCULENT

Cauliflower Soup

Cauliflower is not just for breakfast anymore. Just kidding. It never was. But if it’s a soup like this, maybe it should be.

Shopping List

Cauliflower: 2 cups
Celery: ½ cup chopped
Turnip: 1 medium chopped
Lemon Juice: 1 T
Butter: 2 T
Flour/Arrowroot: 1 T
Bay Leaf: 1
Thyme: pinch
Half & Half: 1.5 cups
S & P: ½ tsp and to taste
Water: 2 cups
Parsley: palm size finely chopped

CAULIFLOWER SOUP: THE BUMP NOBODIES TALKING ABOUT — YOUR BODIES FOOD

Preparation

In a pot/ Dutch oven add florets and turnip with water, salt, and lemon juice. Then cook on high boiling 5 minutes. Next reduce heat to medium, cover and cook 15 minutes longer. Then remove florets and turnip but reserve liquid.

In the pot brown butter on medium.

Meanwhile stir in flour to 3/4 reserve liquid and fork blend.

Next gradually add to brown butter and cook on low stirring until thick and smooth.

Then add celery, bay leaves, thyme, S & P, and cream. Next continue to cook slowly stirring until smooth about 10 minutes longer. Then add ½ florets. Simmer.

Meanwhile smash other ½ florets and turnip with potato masher or electric beater. Then add a T of cream. Now add immediately to pot and continue to simmer until heated through.

Finally garnish with parsley. Then enjoy with a crusty toast.

Cauliflower Soup Notes

Who rides its white horse in defense of disease…CAULIFLOWER! Unlike the super colors of other vegetables this snow bird arrives in markets September through November and packs a cruciferous attack on cancer. So, you should still wear white after labor day

Cauliflowers a prize of Polish and Czech cooks.

And those wise guys use it in a variety of dishes and soups. Because it grows best in cooler temperature. While also making a nice edible addition to planters. Its best known variety is white. But it comes in a purple variety too.

In fact, cauliflower and broccoli are known to be flowery crops. Because their grown for their flowery buds. Hence the name florets. They also happen to be relatives of the wild and crazy cabbage family. And that means being delicious!

They are also highly prized for their nutritional value. So, it’s hard to overvalue their healing power. Look for no-spots on either bright green, purple or brilliant white florets.

Because new recipes pop up daily. Sometimes even as ice cream—who would’ve guessed.

GIMME BACK MY

ALMOST PERFECT