Soup


Butternut Squash Soup



BUTTERNUT SQUASH SOUP                                                8 servings (2 qt.)


3 lbs. unpeeled butternut squash, halved and seeded

2 lg. unpeeled onions

1-2 small garlic bulbs

1/4 C. olive oil

2 Tbs. fresh thyme or 2 tsp. dried

3-3 1/2 C. chicken broth

1/2 C. whipping cream

3 Tbs. minced fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

fresh thyme sprigs, optional- to garnish


Cut squash into eight large pieces. Place cut side up in 15x10x1 inch baking pan. Cut 1/4 inch off tops of onion and garlic bulbs. Place cut side up in pan. Drizzle with oil; sprinkle with thyme. Cover tightly and bake at 350° for 1 1/2- 2 hours or until very tender. Uncover and let stand until lukewarm. Remove peel from squash and onions; remove garlic from skins. Combine vegetables, broth and cream. Puree in large saucepan with immersion blender until smooth or in batches with conventional blender- but be careful, the steam builds up quickly and the top might blow off, painting your ceiling, cabinets, and hair with soup. Add parsley, salt and pepper; heat through (do not boil). Garnish with fresh thyme.

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Turkey Stew

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TURKEY STEW WITH DUMPLINGS

serves 10-12


8 medium carrots, cut into 1 inch chunks

4 celery ribs, cut into 1’ chunks

1 C. chopped onion

1/2 C. butter

21 oz. beef broth

4 2/3 C. water, divided

2 tsp. salt

1/4 tsp. pepper

3 C. cubed turkey

2 C. frozen cut green beans

1/2 C. flour

2 tsp. Worcestershire sauce


Dumplings:

1 1/2 C. flour

2 tsp. baking powder

1 tsp. salt

2 Tbs. minced parsley

1/8 tsp. poultry seasoning

3/4 C. milk

1 egg


In soup pot, sauté carrots, celery and onion in butter 10 min. Add broth, 4 cups water, salt and pepper. Cover and cook over low heat 15 min. or until vegetables are tender. Add turkey and green beans; cook 5 min. Combine flour, W. sauce, and remaining water until smooth; stir into turkey mixture. Bring to boil. Reduce heat; cover and simmer 5 min. For dumplings, combine flour, baking powder and salt in a bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoons onto simmering stew. Cover and simmer 10 min..; uncover and simmer 10 min. longer.

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Recipe from Taste of Home

Chicken or Turkey Stock

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Chicken or Turkey Stock


4-5 lbs. chicken or turkey bones with a little meat still stuck on them

4 quarts water

3 Tbs apple cider vinegar or sliced lemon (releases calcium from bones)

small onion, chopped

a couple of carrots, washed but not peeled

handful of celery leaves, chopped

a few sprigs of fresh parsley

1/2 tsp. marjoram

1/4 tsp basil

1 bay leaf

2 tsp. salt


Traditional method:

Place everything in large pot, bring to a boil. Reduce heat and cover, simmering 3-5 hours, adding water as needed to keep bones covered. The longer it simmers the richer it will be. Skim any gray foam off as it simmers. Strain, saving bits of meat. Chill to skim off fat, if desired. Freeze in desired portions or use within two days. 


Pressure cooker method (my favorite):

In 12 liter pressure cooker process all ingredients for 40 minutes on high. Let it release naturally. Strain, saving bits of meat. Chill to skim off fat, if desired. Freeze in desired portions or use within two days. 


Crockpot method:

Cook in crockpot on low 8-10 hours or on high 3 1/2-4 1/2 hours. Strain, saving bits of meat. Chill to skim off fat, if desired. Freeze in desired portions or use within two days. 

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If it gets gelatinous when chilled, you know you did it right! This is the good stuff. 


Recipe adapted from Sue Gregg's Soups & Muffins

Spinach Garlic Soup


This is a light soup, perfect for spring. Round it out with a loaf of homemade bread. I confess that this recipe comes in handy when I realize dinner time approaches and I forgot to thaw anything. I consider all these ingredients staples, so we can usually whip this up!


SPINACH GARLIC SOUP        serves 8


2 Tbs. butter

1 1/2 tsp. minced garlic or more!

3 Tbs. finely chopped fresh dill or 3 tsp. dried

30 oz. frozen chopped spinach, thawed and squeezed dry

1 1/2 onion, chopped

1/3 C. flour

6 C. chicken broth

3 C. (1 pint) half and half

salt and pepper

1 med. carrot, thinly sliced

fresh spinach leaves for garnish


Melt butter in large saucepan. Sauté garlic 2-3 min. Stir in dill, spinach and onion. Sprinkle with flour and stir again. Gradually blend in chicken broth. Cover and simmer gently 10 min. Puree with an immersion blender. Add half and half. Heat until bubbly and season to taste with salt and pepper. Serve garnished with thin carrot slices and a few raw spinach leaves. 

Thai Chicken and Coconut Soup

If you have assaulted your immune system by burning the candle at both ends and eating too much sugar during the holidays, this is the most pleasant cure for what ails you. All the onions, garlic, coconut milk, and spices really are great for boosting your immunity. The coconut doesn’t taste coco-nutty, but it does mellow the spicier ingredients. Even my child with the wimpiest taste buds licks his bowl clean. If you can find the fettuccine that is half spinach flavored, it makes a pretty presentation. Even though we love, love, love this, we don’t eat this amount in one or two meals. I usually freeze half without the noodles. Add them when reheating. 


THAI CHICKEN AND COCONUT SOUP WITH NOODLES    serves 16


1/4 C. olive oil   

3 small onion, chopped    

12 garlic cloves, minced (4 heaping Tbs.)    

4 1/2 tsp. ground coriander    

1 1/2 tsp. ground ginger

3/4 tsp. pepper

1/2 tsp. cayenne pepper

3 qt. chicken broth

6 C. unsweetened coconut milk (4 cans)

1/3 C. soy sauce

1 1/2 Tbs. salt

3-inch-long strips lime zest from one lime

 1 1/2 lb. fettuccine, broken in thirds, Or even better, use rice noodles if you can find them (try an Asian grocery store)

3 lb. boneless, skinless chicken breasts (about 9), cut into 1/4” slices

1/3 C. lime juice

1/2 C. chopped fresh cilantro 


In lg. (12 L pressure cooker) pot, sauté onion in oil 5 min. Add next 5 ingr., stir 30 sec. Add next 5 ingr. Reduce heat, add pasta and simmer partially covered 10 min. Add chicken, simmer 1 1/2 min. Remove from heat and stir in, lime juice and cilantro. Serve with a fork and a spoon.

(Freezes well if you add fettuccine after reheating.)

Crockpot Baked Potato Soup

This was our second favorite potato soup. I like the convenience of the crockpot and everyone likes the toppings. The flavor is good, but second best compared to the first recipe. 




CROCKPOT BAKED POTATO SOUP                        makes 12 cups


3 3/4 lbs. (about 6 large) russet potatoes, peeled and cubed

1 1/2 C. chopped onion

3 (14 oz. cans) chicken broth with roasted garlic

1/4 C. butter

2 1/2 tsp. salt

1 1/4 tsp. pepper

1 C. cream

1 C. shredded cheddar

3 Tbs. chopped fresh chives

8 oz. sour cream

4 turkey bacon slices, cooked and crumbled

Combine first 6 ingredients in crock pot. Cook on high 4 hours or on low 8 hours or until potatoes are tender. Mash until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top with sour cream, bacon and more cheese.

Potato Soup

We had a potato soup cook-off and this is the winner. When David noticed I made it again he hugged me and declared, “Mommy! Now I know you really love me!” It’s easy. Prove you love your hungry boys.



POTATO SOUP            serves 8


1 lb. bacon, chopped OR 1/4 C, olive oil       

2 stalks celery, diced                   

1 onion, chopped                   

3 tsp. minced garlic                   

8 potatoes, peeled and cubed (about 5 pounds)          

4 C. chicken broth, or more                   

3 Tbs. butter

1/4 C. flour

1 C. heavy cream

1 tsp. tarragon

3 tsp. fresh cilantro, chopped

salt and pepper


In Dutch oven, cook bacon over med. heat until done. Set bacon aside and pour off all but 1/4 cup bacon grease or substitute 1/4 cup olive oil and skip bacon. Sauté celery and onion. Add garlic, cooking 1-2 min.  Add  potatoes and toss to coat. Return bacon to pan and add enough broth to cover. Cover with lid and simmer until potatoes are tender. In separate pan, melt butter over med-heat. Whisk in flour. Cook, stirring constantly 1-2 min. Whisk in heavy cream, tarragon and cilantro. Bring cream mixture to a boil and cook, stirring constantly until thickened. Stir cream mixture into potatoes. Mash about half of the soup with a potato masher. Don’t use the immersion blender here or you will get a gluey texture. Adjust seasonings to taste. It probably needs more salt. If it looks more like mashed potatoes than soup, add more broth or cream until you like the consistency. 


Chicken and Dumplings

Mike has claimed this is his favorite soup since we were newlyweds. It isn’t a nutritional powerhouse, but it is pretty cheap to make out of next to nothing. And it tastes good. You should have a gravy like broth at the end. If you don’t, mix about 1/4 cup of flour and 1/4 cup of cold water, then stir into the soup until it thickens. 

CHICKEN AND DUMPLINGS                    serves 8


2 ½ lb. Chicken thighs

2 ½ tsp. salt, divided

¾ tsp. pepper

½ tsp. garlic powder

½ tsp. thyme

¼ tsp. cayenne pepper or to taste

1 tsp. chicken bouillon

3 C. self rising flour  (or reg. flour + 4 ½ tsp. bkg. Pow.+ ¼ tsp. salt)

½ tsp. poultry seasoning

1/3 C. butter

1 C. milk


    Cover chicken with water, and bring to a boil in lg. Dutch oven. Add 1 ½ tsp. salt, ½ tsp. pepper, and next 3 ingr. Cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer. 

    Skin, bone and chop or shred chicken. Add meat, bouillon and remaining salt and pepper to broth. Return to simmer. 

    Combine flour and poultry seasoning in a bowl. Cut in shortening. Add milk, stirring to moisten. On floured surface, roll dough 1/8 inch thick; cut into 1-inch pieces. 


Bring broth to boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover and simmer, stirring often 25 min. 

Colorado White Bean Chili

I don’t know why, but we always want our favorite bean dishes in the fall. This one is tasty, economical, and good for you, too. The sour cream takes it up a notch. Don’t leave it out. 

COLORADO WHITE BEAN CHILI                    serves 10-12


1 lb. dry great northern beans       

2.5 lb..  boneless chicken thighs    

 1 Tbs. oil                       

1 medium onion, chopped           

4 cloves minced garlic                

4.5 oz. can diced green chilies        

1 Tbs. cumin                    

2 tsp. oregano                    

1/8-1/4 tsp. cayenne pepper

1/4 tsp. ground cloves

2 C. frozen corn

4 tsp. chicken bouillon  

salt


serve with shredded cheese (cheddar or Monterey Jack), sour cream, tortilla chips


Cook beans  and chicken in crockpot, with water to cover plus 2 inches, 8-10 hours or overnight.  Saute onion, garlic and chilies in oil until tender but not brown. Add spices, sauteed vegetables, corn, and boullion to crockpot. Cover and cook until heated through. Adjust seasonings to taste. Serve with cheese, sour cream and chips. 


To serve later, cool completely and freeze in ziplock bags. To serve, reheat and serve with sour cream, chips and cheese. 

Black Bean Soup

This is a great cheap meal that gives you a little dietary room for a big piece of rich cornbread. It is easy, too, since the beans practically cook themselves in the crockpot. One time I had some extra black beans from a taco salad meal and a lot of raw veggies leftover from a vegetable and dip tray. I chopped all the carrots, celery, broccoli, cauliflower and red peppers, tossed them in the soup pot and then I added chopped tomatoes on top along with the sour cream. It was wonderful. It is always wonderful. 

Black Bean Soup from Dried Beans        serves 8-10

1 pound dry black beans

3 tablespoons oil

1 large onion, chopped

4 to 6 carrots, sliced

4 stalks celery, chopped

1 teaspoon garlic powder

6 chicken bouillon cubes

1/2 teaspoon black pepper

Salt to taste

Sour cream


Early in the day or the night before, place beans in crockpot. Rinse beans, then fill pot with water, covering beans by at least 2 inches. Cook on low 8-10 hours.   Sauté remaining ingredients in soup pot then add beans, simmering with cover on until vegetables are tender. Taste to adjust seasonings. Mash some of the beans with a potato masher. May be served with a dollop of sour cream.



© Being Fruitful, 2012