Soup Friday: Spinach Soup

Since I first made this recipe in 2010, spinach soup has been a winter mainstay in my house.  It’s a Pioneer Woman recipe and you can find it here.

Spinach soup comes together easily and like so many recipes with just a few simple ingredients, the taste is amazing.  With just a touch of cayenne pepper, this soup is guaranteed to warm up your insides on a cold Winter day.  For my money, that’s a perfect remedy for the chill of the season.

Make some today.  You’ll be glad that you did!

Soup Friday: Garlic Broth with Spinach and Tortellini

Garlic broth is a Moosewood Cookbook recipe that I have been making for years.  It’s easy to make and starts with vegetarian broth (homemade, boxed or in cubes….whatever I have on hand).  I bring 4 cups of that to a simmer and then add 6 cloves of minced garlic.  I let it simmer for 20 minutes and then use it as a foundation for whatever else I wish to make.  

The broth keeps in the fridge for several days .  When you are ready to eat it, warm it up and then get creative.  For mine, I added the hot broth to a bowl of fresh spinach leaves and cheese tortellini that I had cooked separately.   Warm, comforting, and delicious on a cold winter evening.

The broth is versatile and can be the foundation for other soups as well.  It can be mixed with a can of diced tomatoes, pasta, and cannellini beans.  I’ve made it with fresh spinach, tomatoes, and pasta.  I’ve also served it with carrots simmered in the broth with pasta and beans.  Basically, the broth is a base for many warm, winter soups.  Cook some up!

Soup Friday: Chicken Noodle Soup

 My in-house picky eater is not a huge fan of soup, which he has long-considered a food group that he doesn’t eat.  As in....some people do not enjoy tomatoes or onions, but JT does not eat soup.  In the past few years, he’s been more willing to experiment with food in general and soup has been on the table, as it were.  The soup that got him over the hurdle was pre-packaged noodle soup.  It wasn’t exactly gourmet, but it served its purpose.  Even better, he had a look at my homemade chicken noodle soup and allowed that he might enjoy a bowl of that.  It was a chicken soup miracle!

My recipe is simple but not written down.  That way, I can adjust amounts for the number of people who need to be fed.  Whenever possible, I boil the chicken in broth first and refrigerate it over night (I use boneless chicken breasts because I prefer white meat).  Cooking it a day in advance makes the chicken more tender and easier to shred.  The next day, I make a mirepoix of carrots, onions, celery, and garlic and sauté it in a bit of olive oil.  Then I add salt, pepper, and parsley (dried or fresh…..whatever I have on hand); the shredded chicken; and broth.  I bring it to a boil and let it simmer for 20-30 minutes.  Then I bring it to a second boil and add the noodles, cooking them in the soup broth according to the package directions.

Leftovers can be stored in the fridge; the noodles will absorb the broth.  When we want to eat the leftovers, I add a cup or two of fresh broth and serve it up.  Easy and delicious!

Soup Friday: Cream of Carrot Soup

The recipe for this soup is from my friend M, a terrific cook.  When I asked for it she shrugged and said that it changes every time.  I hassled her anyway and got the recipe:

- 1 bag of carrots, peeled (I think she means a 1 lb bag.....that's what I use)

- 1 medium onion, chopped

- 2 ribs chopped celery

- 1 potato, peeled and chopped

- 4 cups veggie broth

- olive oil

- salt

- pepper

- nutmeg

- ½ cup half & half

Boil the carrots, onion, and celery in chicken or veg. broth. Add squash or a large potato or sweet potato. Peel carrots before cooking them so they are not bitter.  Add a bit of salt, pepper, nutmeg and, a tablespoon of olive oil  Once everything is cooked (very mushy) you have to liquify it in the blender until it becomes puree.  Keep adding broth to make sure that it is not too solid. Once you put it back in the pan you will need to add half of cup of light cream or half and half. 

I love the way that this the recipe comes together easily and keeps well in the fridge, making it perfect to make on a weekend and have on hand for a quick re-heated week night supper.  It's tasty well beyond the simplicity of it's ingredients.  I served it with homemade garlic-cheddar biscuits.  

That’s delicious!

Soup Friday: Baked Potato Soup

One of Winter’s virtues is the fact that there are so many good recipes for soup, the perfect anecdote to chilly days and nights.  As we settle into the cold, I will be making plenty of soup for our Winter suppers.  Every Friday this month I plan to post a picture of the week’s soup and, when available, the recipe (or a link to it).  

Over Winter Break, I made the only recipe I keep secret: baked potato soup.  I make this soup a few times each Winter and it’s always delicious.  Recipe details will not be posted here but y’all are welcome to come on over and I’ll serve you up a bowl.  It’s worth the trip.