soup

One Last Hot Soup for Winter 2015: Chicken Curry Noodle

Recently I fell ill with a pesky respiratory ailment and as I got sicker my body craved that old folk remedy: chicken noodle soup.  But, I was tired of the same old chicken soup which, lately, seemed light on flavor and not very exciting. I saw this recipe somewhere; frankly I was pretty ill and can’t even remember where I spied it.  Last weekend I just had to give it a try. It’s a humdinger of a spicy, flavorful brothy soup and just the ticket for whatever ails you or maybe you want to add a new flavor to your soup repertoire. It sure is not my usual chicken noodle!

This was one time I got adventurous with the Madras even though I am not a huge curry powder fan.  The spicy combination of hot peppers (I used a medium hot yellow hot one, an even milder green hot pepper and part of a sweet red pepper) and curry powder was great for opening my sinuses. The coconut milk pulls the flavors together to play nicely.  I used only one can of it but the original recipe used two. I could taste all the flavors, even stuffed up.   I loved every spoonful and felt better after imbibing!

I made my soup with some butternut squash which was already cooked and relaxing in my fridge. The original recipe used cooked cubes of red skinned yam, I plan on trying that version soon.  It also had fresh basil leaves shredded on top of each bowl; feel free to add some, There was no fresh basil around so my soup is without it.  I used some skinny rice noodles; the original recipe called for some weird sounding bean noodles.  I might use wider rice noodles in my next version or gf egg noodles.  You might use chicken breast if that is what is in the fridge or freezer. Add more chili garlic sauce if you love it hot; I went with the lesser amount; go as high as 2 tsp. if you dare!  I added the zucchini for more vegetable impact, add or subtract a vegetable of your choice….

That’s the one thing I want to stress in this post; you don’t have to have every single ingredient to make a soup recipe, its okay to make substitutions.  This is not baking, where you need to be more exact.  The only thing I ask is: don’t complain all over the place if you dislike the dish after you made huge changes to the ingredients.  I see that on foodnetwork.com and epicurious.com all the time and it makes me nuts.  No whiners!

So have fun and throw a different and spicy soup that will warm you totally up, it’s really not that spring like today and your body will thank you.

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Just after adding the zucchini slices.

 

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Ready to spoon out into the bowls.

Curry Noodle Soup Recipe

Ingredients

1-1/2 cups of cubed cooked butternut squash or yams
7-ounce rice noodles, skinny or wide

4 cups gluten free chicken stock (I like Kitchen Basics)
1 can full fat coconut milk
2 tablespoons curry powder
1 teaspoons chili garlic sauce
¾ pound boneless skinless chicken thighs, thinly sliced

1 small zucchini sliced into half rounds

1-2 red, yellow and/or green chilies, thinly sliced
4 green onions, thinly sliced
1 lime, cut into half

Directions

Roast a butternut squash which you have cut in half the long way and seeded.  I place the halves cut face down on a baking sheet sprayed with cooking spray, bake at 375 or 400 degrees until soft; 30-40 minutes, depends on the size and thickness.  Another option is 1-2 yams roasted and cubed.

Add the rice noodles to 1 ½ cups boiling hot water, turn off the heat and let stand ten minutes. Drain.

In a soup pot, combine the chicken stock, coconut milk, curry powder, and chili garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken thighs and cook for 10 minutes. Add the zucchini at the start of the last 4 minutes. You don’t want them overcooked, still a tad crisp. Add the squash or sweet potatoes and the soaked noodles and heat through. Add the chilies and green onions and squeeze in the lime juice.

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Serve the soup making sure you get some of the pepper chilies slices and green onions in each bowl.

Servings: four to six depending on bowl size.

Another Storm, Another Soup Potato Leek to the Rescue

What a wicked nasty winter….speaking objectively… I keep posting soup ‘cause it keeps snowing! Cold winter nights and days mean my tummy craves thick comforting soup.  Satisfying and filling after a harrowing drive home from work.  This leek potato soup fits the bill and then some.   It is also known as vichyssoise: the fancy French name for pureed leek and soup. My mom used to make it when I was a teen, in the summer she served it chilled and in the winter it is perfect hot from the pot. Both versions are awesome.

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I love to make this recipe as it gives me the opportunity to yank out my boat motor blender and let it go!  It is a small, hand held immersion blender that is fun and effective although it often leaves a few chunks of potato and leek in my soup which I kinda like.

This soup uses half and half to make it creamy.  The original recipe says heavy cream but I wanted to lighten the fat load and I sometimes pour in plain whole milk.  I have a friend who makes it with nonfat milk, in my mind that is going a tad too far in that austere direction.  Don’t use less than 2 percent if you want a rich creamy texture and great mouth feel. You could mix some cream and some milk.  Whatever works for you or is in the fridge!

You can guild the lily by sprinkling this with chopped fresh chives, nice but not necessary.

Mom’s Potato Leek Soup

Ingredients

2 tbsp butter

1 medium onion, diced small

3 leeks; white and pale green parts only, chopped into small rounds

3 medium russet potatoes, peeled and diced

3-4 cups chicken broth

¾ cup half and half

¼ tsp. mace or nutmeg

1/4-3/4 tsp. sea salt

Directions

I use my heavy bottomed small soup pot.  A heavy metal bottom helps things cook evenly and lessons the possibility of burnt soup at the bottom of the pot which is never a happy thing.

Heat the butter, add the onion bits and leek slices. Cook 4 minutes.  Add 3 cups gluten free chicken broth.  I really prefer Kitchen Basics; says GF on box and tastes great.  Heat to boiling, add the diced up potatoes, cook 15 minutes or until potatoes are done.  Add more broth if it seems low in liquid.  Pour out the half and half into a measuring cup and let it warm to room temperature while the soup cooks. I usually poke the potatoes with a fork to check for almost falling apart status.  Turn off and let stand 10 minutes.

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Use an immersion blender to puree the mixture. Can also use a blender or a food processor for this action but in any case, be very careful not to burn yourself with a splash of hot soup. Add half and half, the mace and salt to your taste.  Blend them in until it is smooth.

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Great hot or well chilled once we reach that lovely season of summer heat that makes a chilled soup seem fabulous.  Right now, it is the LAST thing I want to eat…cold soup.  NOOOOOOoooo.

Anyway, enjoy it hot this chilly March.  This recipe is an adaption from The Joy of Cooking, a handy resource volume for classic recipes like this one.  Great taste never goes out of style.

Winter Tummy Warmer: Italian Lentil Stew

Okay, I have one more yummy soup recipe for these cold winter days.  I took a basic Italian lentil soup and kicked it up a bit with some changes and additions.  My daughter loves the Italian sausage in it and I love kale added to the mix.  Increases the nutritional value and the flavor.  I also like how easily it goes together.  Lentils are very earthy and very good for you. I have to say that my daughter loves this recipe; I made it because she was talking about it last week. Perfect to enjoy during this frigid weather.

If you hate kale leave it out; fresh baby spinach might be tasty too in it.  I like my kale fresh when making stews and I usually cut off any tough stems.  This recipe is naturally gluten free.  Do be careful about the broth you use.  Make sure it is labeled gluten free.

 

It could be made vegetarian; use vegetable broth and leave out the sausage.  I don’t always have the parm cheese on it but it is very tasty with it.

Lentil and Sausage Soup

Ingredients

¼ cup EVOL

1 cup diced yellow onion

2 large carrots diced

1-2 garlic cloves minced

1 can diced tomatoes

2 tbsp. tomato paste dissolved in ½ cup water

2 cups dried brown lentils, washed after measuring

1-2 quarts chicken broth, I prefer Kitchen Basics

1 lb Italian sausage

1 lb fresh or frozen kale.  Fresh is best; chop it up but frozen will do

½ cup fresh grated parmesan cheese, optional (for topping)

2 tbsp chopped parsley; can leave out if adding kale.

 

Directions:

Sauté the onion and carrots in the olive oil in a big heavy bottomed soup pot.  I use a heavy bottom as your soup will be less likely to burn.  Cook 4-5 minutes, stirring occasionally.  Add the sausage; push the onions to the pan’s walls so they don’t burn.  Cook for 3-4 minutes on each side. Add the garlic as you are turning or stirring .

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Add tomatoes and stir up well, add the tomato paste in water and cook 10 minutes.  Add broth and season with salt and pepper; remove sausage to a plate to cool. Bring the soup back to a boil and then add lentils.

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Add the kale and cook 5-7 minutes then add back the sausage.  While the lentils are cooking you should cut up the sausage into rounds and add them to the stew when the lentils are done.    Let the soup stand at least 15-20 minutes once it is done.

Serve in a wide soup bowl with a good sprinkling of grated parmesan cheese on top.  Perfect on a cold winter night to warm you up from  your tummy to your toes!

I only made a half batch this time as that was all the lentils in the house. We ate it all up before realizing I had forgotten to take a picture of a bowl of hot soup, ready to dive my spoon into it’s tasty depths.  Next batch!

Italian Peasant Soup…Winter Tummy Warmer

Yet more snow, high winds, and frigid cold….perfect soup weather.  Yeap, I have another soup to share: rib sticking winter fare – on my menu today. I’ve been making this recipe for a long time; it is a favorite for me.  This Italian Peasant soup hits the spot. chocolate heart cake 016 It is full of flavor but is fairly cheap to make: doesn’t have any meat or pricey ingredients.  If you use vegetable broth your soup can be vegetarian. It isn’t tricky either to throw together and it is naturally gluten free.

Do make sure your broth is safe; most of the brands out there are not suitable for use by anyone with celiac; they somehow seem to have some small measure of gluten in it rendering the soup uneatable for those of us with celiac disease.

I strongly suggest that you make your own beans from dried ones; much more flavor than canned already cooked beans, cheaper and really not much trouble.  Savoy cabbage, located right next to the usual green cabbage: it is a bit pricey than regular cabbage but the green crinkly leaves are a big part of the flavor appeal of this soup so get a small head for this recipe if at all possible.  Oh and, you really need the Arborio rice as it won’t be right with regular rice; Arborio rice soaks up liquid and is creamy with a different texture than long grain rice.  arborio rice

This recipe makes a lot of soup and is great leftover for lunch.

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Italian Peasant Soup

1 cup dried navy beans

2 quarts chicken broth

1 bay leaf

¼ cup EVOL

1 cup red onion, diced

1 cup carrot, diced

2 garlic cloves minced

2 tbsp chopped fresh parsley; flat leaf

1 lb Savoy cabbage

1 cup Arborio rice

1-2 tsp. sea salt

Freshly ground black pepper.

Directions

Soak 1 cup dried white beans in water to cover; I use the quick method; bring to boil, boil 2 minutes, let stand 60 minutes.  Rinse really well and clean the pot too.  Then return the beans to the washed pot and cover with fresh filtered water.  Cook beans with the bay leaf for 1-2 hours until tender but not mushy. Puree half the beans in a blender or food processor.  I have used either; both work.

In a big, heavy bottomed soup pot heat the olive oil, add the onion and carrot, stir a minute, add the garlic and stir a minute.

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Add the parsley. Cook 5-6 minutes.  Add the cabbage which you have diced fine.chocolate heart cake 010

Stir well for a minute or two, add 1 cup chicken broth. chocolate heart cake 011

Cover and cook 10 minutes.    Add the rest of the broth, bring to a bubble; add the pureed beans and whole beans.

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Cook 10 minutes, stir 2-3 times as it cooks.  Add the Arborio rice and cook 12-15 minutes; until tender but al dente. Stir it 3-4 times so the rice stays blended and doesn’t stick to the bottom and burn.  Add salt and pepper to taste.  Let rest 15 minutes before serving. Serve with a drizzle of EVOL on top.  Great with a slice of hearty bread, gf of course!chocolate heart cake 016

Chickpea Pastina Soup for Supper

Another week, another storm, another hearty soup! This storm I made a chickpea and pasta soup.  It is simple yet filling and savory.  The seasonings are simple, relying on the chickpeas for the predominant flavor. I used up some potato water leftover from mashed potatoes the night before, adding an extra layer of flavor.  I have made this soup many times, in several variations.  This version is my favorite.

It is naturally gluten free, just be careful about the chicken broth you use; most are not safe for celiacs. I really like Kitchen Basics, safe and great flavor.  For my pasta I chose Shar anellini which are tiny rings, about of the size of jewelry jump rings. I suppose you could make it with canned  chickpeas but I would not recommend that; the time you spend cooking up the beans is worth it for their flavor and firmer texture are very important to the success of this winter soup.

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What’s left in the pot after I have a bowl for supper!

Tuscan ChickPea and Pasta Soup

1 ½ cups dried chickpeas

6-7 cups liquid: water, chicken broth, potato water, a mixture is okay

¼ cup EVOL (extra virgin olive oil)

1 cup finely chopped red onion

1 large carrot, chopped small

1 ½ celery stalk, chopped small

2 garlic cloves minced

1 ½ tbsp. tomato paste mixed with ¾ cup chicken broth

Salt/pepper to taste

1/3 cup pasta; anellini work well

Directions:

Put the chickpeas in a big sauce pan, cover them with water, bring to a boil, cook 2 minutes, turn off and cover.  Let sit 60 minutes.  Drain and rinse them well.  Clean out the pot, put the beans in and cover with broth or water.  Cook 1.5 to 2 hours until tender.  Stir occasionally, add water as needed and taste – I like them done but al dente; still a touch firm.

In a large heavy bottomed soup pot, heat the olive oil.  Add the onion, cook 1 minute, add the carrot and celery bits, cook 4 minutes, add the garlic, saute one more minute. Add the broth/paste mixture.  Stir well.  Cover and cook 15-20 minutes adding more water or broth if it seems low.  It is not that brothy of a mixture.  Add 1 tsp. or more of sea salt, a few grinds of fresh black pepper and the pasta; cook the length of time the package says.  Turn off and let rest a few minutes before serving it.  Be sure to taste the soup and adjust the seasoning.  I often have to add more water or broth so it has the consistency I want for serving.

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It’s perfect on a cold winter evening with a slice of gf bread or some biscuits and a green salad.

This is an adaptation from a recipe out of a favorite cookbook “Italy Al Dente” by Biba Caggiano.  I changed some ingredients and revised the proportions a touch.