Tag Archives: soup

Creamy Carrot Soup with Sourdough

It’s time to clean out the fridge to make room for the turkey, so today I’m making carrot soup.

I have to admit, I’ve never made carrot soup before, so this was a bit of an experiment, but I was very pleased with the result.

The creamy, blended soup was thick and delicious and just begged to be sopped up with a hunk of crusty sourdough.

Even my Youngest liked it. And, he’s not a big fan of carrots. My Oldest, on the other hand, who eats raw carrots by the handful, wouldn’t try it. It takes him longer to warm up to new things. Maybe next time.

If you don’t own an immersion blender (go right out and buy one…because you should…they are so much fun), you can simply use your blender or food processor to purée the soup in batches.

Save the leftovers to reheat for quick dinners this week leading up to Thanksgiving day. Gotta conserve your energy for the big cooking fest on Thursday, right?

Oh, and the cost? Well, if you use mostly organic ingredients like I did, this soup will cost you about $1 a bowl to make…tops.

So, clean out the fridge, count your blessings, and GO MAKE SOME SOUP!!!

Creamy Carrot Soup with Sourdough

1 lb organic carrots, roughly chopped
2 small organic potatoes, peeled and roughly chopped
1 small onion, diced
2 garlic cloves, finely diced or pressed
2 1/2 cups organic chicken stock
2 1/2 cups water
salt and pepper
2 Tbsp olive oil

In a large stockpot, heat olive oil. Add garlic and onions and saute for 2-3 minutes over medium heat. Add carrots and potatoes and sprinkle with salt and pepper, to taste. Cover and saute for an additional 10 minutes, stirring frequently. Add the stock and the water, continue to cook another 15 – 20 minutes or until veggies are tender.

Remove from heat, and carefully use an immersion blender to blend the soup to a creamy consistency. Serve immediately with crusty sourdough bread.

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Golden Potato and Shrimp Chowder with Egyptian Onions

‘Tis the season for chowder. As soon as the days begin to grow crisper and the leaves start to fall, my mind often transitions into chowder mode. Today was one of those days. Today was a day built for comfort food. I woke up with one thought in my head: chowder. Ok, well maybe two thoughts: spend time with my boys, and then….make some chowder.

So, we read books, played games, built a fort, and did all the fun, relaxing things there are to do on a lazy, chilly, October-y, Saturday…in our pj’s (of course). And then, while the boys were fully engrossed in their activities, I snuck away to the kitchen to cook.

This chowder is a variation on my older, tried and true version. I used to use cream of this and cream of that soups in my chowder, which certainly helped to thicken it up, but it also added plenty of “extra stuff” in the way of ingredients that I couldn’t pronounce. On our quest to eat more whole foods and limited ingredient foods, I ventured into the unknown of making this completely from scratch.

If you’ve never heard of Egyptian onions, here’s a little background for you, and a bit of a warning. I first learned about them when I attended a gardening class taught by a master gardner from the University of Minnesota. Not only did I learn a great deal in the class, but I also went home with a handful of Egyptian onion sets. I planted them in my garden, and before long, I had onions everywhere. They are also known as walking onions or topset onions, because they grow large, tall green shoots, with bulbets on top. The bulbets make the onions top-heavy, so they tip over, and whereever the bulbets land, they sprout a brand new plant. So, you have to be very diligent with these little guys, or they will take over.

Both the green stems and the bulbets are edible. I prefer to dice the green stems and use them in recipes just as I would with green onions.

Golden Potato and Shrimp Chowder with Egyptian Onions

1 lb golden potatoes – peeled and diced
1 medium white onion – chopped
1 quart organic chicken broth
8 oz medium cooked shrimp – peeled and deveined
1 cup corn
4 large cloves of garlic
1/2 cup diced Egyptian onions
4 oz cream cheese – cubed
1 Tbsp butter
2 cups milk
2 Tbsp cornstarch
1 tsp sea salt
1 tsp pepper

Melt butter in a large stockpot. Add white onion, Egyptian onions and garlic, and saute for a few minutes until tender. Add chicken broth, potatoes, sea salt, and pepper. Cook over medium heat for 15 minutes or until potatoes are tender. Then, add corn and shrimp. Continue to cook over medium heat for 5 minutes.

Add cubed cream cheese to stockpot, and whisk to incorporate.

In a large bowl, whisk cornstarch into the milk. Slowly pour into stockpot, and mix thoroughly. Place a cover on the stockpot and simmer for another 10 minutes, stirring frequently. If chowder is too thin, add more cornstarch to thicken.

Ladle chowder into bowls. Top with additional Egyptian onions, and serve with sourdough bread.

Chicken Chili…in a flash!

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Today, I’m reinventing one of my favorite recipes by adding a faster spin to this creation. Crunched for time on a busy day? Here’s a speedier version of my Slow Cooked White Chicken Chili.

Toss everything together in a large saucepan. Cook over medium-high heat for about 5 minutes, until bubbly. Then, reduce heat to low and simmer for another 15-20 minutes, stirring frequently. Tastes just as good as the slow-cooked recipe in a fraction of the time. Particularly when you’ve just finished shoveling snow (we had 5 inches here today…our first snow day with schools closed in about a decade) and want something warm and satisfying without a long wait. For the ingredients, use the list in the link above and feel free to substitute…I used black beans and added a can of diced tomatoes and substituted taco cheese this time. Crescent rolls made the perfect, speedy complement to the chili, and the crescent roll baking time matched up hand in hand with the chili simmering time. Add in a batch of freshed baked sugar cookies (how could we resist baking cookies on a snow day?), and you’re all set.  There’s nothing like tasty comfort food!
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Your Turn: Have you tried this chili recipe yet? What did you think of it? Leave a comment on this post or show off your chef skills by posting a picture of your creation on my new Facebook page.

“Souper” Ham and Potato Chowder

We celebrated Super Bowl Sunday in our household with plenty of munchies and a “Souper” Bowl dinner – Ham and Potato Chowder and crusty New French Bakery bread. The boys got to choose between soup or cereal. Can you guess what they picked? They opted for Cheerios. No shocker there.


Although, since it was a special event, the Hubs let each of them pick a snack from the grocery store. The Oldest picked a can of BBQ Pringles, and the Youngest picked a bag of Munchies (you know…the Cheetos, Doritos, Sun Chips, and pretzel snack mix). We even let them have a Sierra Mist…a rare treat in our house…so rare that the Youngest crinkled his nose when he tried it and said it tastes “spicy”. He didn’t drink more than a few sips the whole night. Meanwhile, the Oldest downed his in about 10 seconds. So it was Cheerios, apple slices, and snacks for the kids, which left plenty of soup for the adults at our “Souper” Bowl party.

This recipe makes about 8 servings. I like to think of it as more of a chowder than a soup because the roux thickens it up to a nice stick-to-the-spoon consistency. The leftovers are even tastier…if you actually have any left. One word of advice though…stir a bit of milk in before reheating the soup, as the leftover chowder is a bit too thick after refrigeration. I haven’t tried freezing this recipe yet, but leave a comment if you have had any luck with freezing and reheating chowders. I have a seafood chowder recipe that freezes well…which reminds me…I probably should dig that one out and whip up a batch soon! I’ll be sure to share the recipe when I do make it…it’s a keeper.

“SOUPER” HAM AND POTATO CHOWDER

1 cup diced ham
4 cups peeled and diced potatoes
1 can chicken broth
2 cups milk
4 Tablespoons butter
4 Tablespoons flour
2 cloves garlic
1/2 cup sliced carrots
1/2 diced onion
1 cup corn
1 1/2 cups water

Toss potatoes, carrots, onions, ham, chicken broth, and water in a stockpot. Press garlic into pot. Season with a bit of salt and pepper to your preference. Bring to a boil. Reduce heat to medium and cook for 20 minutes. In a medium saucepan, melt butter over medium heat. Whisk in flour. Slowly add milk, whisking continuously. Simmer for 5 minutes until slightly thickened. Add corn to stockpot. Then, add contents of saucepan to the stockpot. Stir and serve immediately.

The Oldest and Youngest watching the big game.

Your Turn: What did you serve during the Super Bowl? Any flops or keepers? Leave a comment and share your “super” successes and failures.

Slow Cooked White Chicken Chili

Leftover chicken doesn’t last long in our house. There’s just so many ways to incorporate cooked chicken into dishes. This week, I picked up a $5 rotisserie chicken from Costco for a quick weeknight dinner while Hubs was traveling on business. The kids always need a little encouragement to eat real chicken…i.e. the kind that doesn’t come in “nugget” form…but ketchup saved the day. After our meal, I removed the remaining chicken from the bone and packaged it for later. In subsequent nights, I added it to a speedy pasta dish that served as another dinner and bonus leftover lunch for work. In the end, I still had a few cups of chicken to use up…roughly half the bird. What to make? Well, with Hubs heading home to chilly Minnesota after a week on the road, a steaming bowl of slow cooked chicken chili was the perfect choice.

I’ve made this recipe for years, and it’s so unbelievably simple to throw together. It’s one of those “a little of this and a little of that” recipes in that I always have enough things on hand to make some version of the base recipe.

No white beans on hand? Throw in black or kidney beans. No Monterrey Jack cheese? Try medium cheddar. Out of salsa? A can of seasoned diced tomatoes makes the perfect substitute.

Slow Cooked White Chicken Chili

3 – 4 cooked chicken breasts
1 large jar of salsa (24 oz)
8 oz package of Monterrey Jack cheese
1 or 2 cans white beans (do not drain)
1 teaspoon chili powder

Prep:

Shred cheese. Dice chicken. Toss all ingredients into slow cooker. Stir. Cook on low for 6 hours or high for 3 hours. Serve with extra shredded cheese and a dollop of sour cream.