Photo by JeffreyW
I’m going to repeat some favorite soup recipes tonight. I’m working on a few new pumpkin recipes, but they are not ready for prime time this week. So you’ll have to make do with repeats.
When I’m busy, soup is the thing. I make big batches and they are quick and easy to reheat and add a sandwich or a piece of grilled chicken for a fast dinner or lunch. I could eat soup everyday during cold weather. JeffreyW is no slouch in the soup department either, so there are over 200 recipes on the blog of the soup variety.
For tonight, here are some soups worth repeating:
Cream of Chicken Soup, recipe here.
Two Broccoli Cheese Soup variations are here.
Tomato-Spinach is one of my favorite hearty winter soups, recipe here.
And combining two recent recipe exchanges, JeffreyW does Bean Soup in a Frybread Bowl, recipe and yummy photos here.
For the pet lovers, there is a Bixby diary this week. He’s four months old now and takes up most of my spare time. Which explains why I’m more often outside and not in the kitchen cooking. Also, I’m having great success with both dog and cat food dispenser/toys, that make them work for their food, story here, in case you are looking for a good way to entertain your pets.
What’s on your menu for this beautiful fall weekend? Do you have a favorite way to make grilled cheese? Do you grill any other types of sandwiches – either the grown-up panini style or something of the more guilty pleasure type, like grilled peanut butter and jelly?
Tonight’s feature recipe was one of the first menus I ever published…and also the first time I made my own tomato soup.
Hearty Tomato Soup
- 28 oz canned tomatoes*
- 1 tsp crushed garlic
- 8 oz carrots
- 2 stalks celery
- 3 green onions, including greens
- 1 tsp basil
- ¼ tsp oregano
- salt & pepper to taste
- 2 cups milk
- 2 tbsp whole wheat flour
2 quart saucepan
In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.
* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.
Totally Awesome Grilled Cheese
For each sandwich:
- 2 slices whole wheat bread (or favorite firm bread)
- Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc. to cover bread (about 3 slices)
- Sliced Jalapeños (if you want some heat)
- 1 large slice of tomato w/dash of salt
- 1-2 tsp Mayonnaise or Miracle Whip
- Spray Oil
Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better. :-)
I thought I would have a little fun with this recipe. There are butter beans, pintos, and white kidney beans simmered with browned pancetta and ham cubes, sauteed spinach, onions, and diced tomato bits in the soup. I made it pretty thick, no water added aside from what came out of the several cans. The frybread bowl liner did soak up a lot of the liquid.
The frybread is about as basic as it gets – today I mixed a little milk and some water into flour, salt, and baking powder and stirred it until the dough came together. Let the dough rest for a half hour then pat or roll it into a circle for frying.
With a nice spinach salad. Haven’t broken the gas grill out yet, these spent a good while in the oven at 300 or so. Five hours, or six, with a rub I had leftover from an earlier project and a squirt of BBQ sauce in the last hour. Used up the last of my par cooked cut fries – I’ll need to put jumbo potatoes on the grocery list and prepare some more. I hope the snow stays gone from my spud cutting bench.
Broccoli-Cheese Soup Photo by JeffreyW
I had decided to put together soup for the recipe exchange tonight and in my email this morning there was a recipe from America’s Test Kitchen for Broccoli-Cheese soup. I’m posting it here because even though I’ve linked to it, you may not be able to get to it because their recipes often go behind a pay wall pretty quickly.
Then while I was searching to see if JeffreyW had a nice photo to go with it, I found the recipe he used by Emeril. Since I’m always up for anything Emeril, I’m posting that one, too. I don’t do broccoli, so you’ll have to trust JeffreyW, Emeril and the experts at America’s Test Kitchen on this one.
First up Emeril Lagasse:
Broccoli-Cheese Soup with Croutons
- 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch nutmeg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1 (16-ounce) package frozen broccoli, thawed and separated
- 1/2 cup heavy cream
- 1 1/4 cups shredded medium Cheddar
- Croutons, for garnish
In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
If you click on Emeril’s name above, there’s also a recipe for the croutons.
And from America’s Test Kitchen, a cream-free rendition:
We were after a soup with pure broccoli flavor that wasn’t hiding behind the cream or the cheese. Overcooked broccoli has a sulfurous flavor, but we discovered when we cooked our broccoli beyond the point of just overcooked—for a full hour—those sulfur-containing compounds broke down, leaving behind intense, nutty broccoli. Its texture was fairly soft, but that was perfect for use in a soup. Adding baking soda to the pot sped up the process, shortening the broccoli’s cooking time to a mere 20 minutes. A little spinach lent bright green color to the soup without taking over the flavor. After adding cheddar and Parmesan, we had a soup so full of flavor and richness that it didn’t even need the cream
- 2 tablespoons unsalted butter
- 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
- 1 medium onion, roughly chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1- 1/2 teaspoons dry mustard powder
- Pinch cayenne pepper
- Table salt
- 3–4 cups water
- 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth (see note)
- 2 ounces baby spinach (2 loosely packed cups)
- 3 ounces sharp cheddar cheese, shredded (3/4 cup)
- 1-1/2 ounces Parmesan cheese, grated fine (about 3/4 cup),plus extra for serving
- Ground black pepper
1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
I’ve posted a few of the ATK recipes, ones I’ve tried and really liked. If you sign up for their emails, they send some great ideas.
Stay tuned….recipe exchange coming up later…