Curried Zucchin Soup

Ingredients:

4 small zucchini, cut into chunks

1 medium shallot, minced

1 tsp curry powder

1 tsp ground fresh ginger

1/4 tsp dry mustard

2 cups chicken broth

2 Tbs raw rice

salt and pepper

1/4 to 1/2 cup heavy cream 

Instructions: 

Add the zucchini chunks, shallots, curry, ginger,
and mustard into a saucepan. Pour the

chicken broth over it, add the raw rice,
and bring to a boil.  Cover the pan and simmer

for 45 minutes. Puree the mixture using a
hand held blender, or pass it through a food

mill. Season with salt and pepper.  Add 1/4
cup of heavy cream, taste it and add more if

you like it richer.

*recipe found at http://bewitchingkitchen.com
(adapted from The Essential New York Times Cookbook

Thai Peanut Chicken Soup

We were felt like Thai food tonight; and what goes better on a windy grey Saturday in February?  Well...soup of course!!!

I looked for a new Thai soup recipe, something different than our standard one, but I could not really find what I wanted.  So when all else fails...create something yourself. I took some ingredient ideas for a bunch of standard Thai dishes and put it all together.

Its sort of like chicken satay with peanut sauce meets soup...  Yumminess!!!!!

2 Tbsp oil
1 onion, diced
2Tbsp garlic, minced
1 red pepper, diced

Heat oil and saute onion, garlic and red pepper for about 1 minute or until onion is clear and tender.

1 carrot, chopped small
1 tsp cumin
1 tsp coriander
1/2 tsp cayenne
Add carrot and spices to onion mixture and saute for 1 minute

1 large can diced tomatoes (540ml)
1 can coconut milk (I used light)
1 cup peanut butter
3 tbsp fish sauce
2 tbsp brown sugar
1/2 cup chicken broth
3 Tbsp lime juice
salt to taste
Add the rest of the ingredients and bring to a boil over medium heat.  Reduce to low heat, cover and cook until carrots are tender and flavors blend together (about 20 mins)

2 chicken breasts - diced

1 tbsp Thai chili paste
1 tbsp olive oil.
While the soup is simmering, heat the oil and then add the Thai red chili paste and saute for 15 sec. Add the chopped chicken and cook until no longer pink.  Once cooked, you can add to the simmering soup.

Add half a bunch of chopped to the finished soup just before serving.




***for a thinner soup add a second can of coconut milk***

Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Makes 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein. 

Receipe from tasteofhome.com

Cauliflower Soup

• 1 stick Butter, Divided
• ½ whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

- Recipe from Pioneer Woman

Carrot, Butternut Squash Curry Soup

I have never really liked butternut squash but I thought this would be a good recipe to try.  It actually called for yellow squash but I could not find it at the market.  I made it thinking, if we don't like it oh well.  Can I just tell you, I think it might be one of my favorite soups.  The curry with the garlic and onions make for amazing flavor! 

I found the base recipe on the Pioneer Woman website and made some modifications that make it work for us.

    * 3 Tablespoons Olive Oil
    * 5 cloves Garlic, Minced
    * 1 whole Large Onion, Diced
    * 4 whole Carrots, Washed And Sliced Thin
    * 2 butternut squash, peeled and sliced
    * Salt To Taste
    * 1 Tablespoon Curry Powder & 1 tsp cumin
    * ½ cups Dry White Wine (I used cooking wine because that was all I had)
    * 8 cups Chicken Broth
  

Preparation Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder and cumin.

Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using a hand blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. 

Makes 12 cups (3 WW points for 2 cups)

Thai Corn and Shrimp Chowder

This recipe is from the Best of Bridge cookbook, Bravo.  I have made it with shrimp but have had it in a Thai restaurant with thinly sliced chicken.

 

1 tbsp butter

1 medium onion, peeled and finely chopped

1 small potato peeled and diced

1 medium red or yellow bell pepper, seeds and membranes removed, finely chopped

1/2 tsp Thai red curry paste

2 cups corn kernels, frozen or fresh

2 cups chicken stock

1 can coconut milk (14oz)

1 tsp packed brown sugar

1/4 tsp salt

24 medium shrimp, peeled, deveined

1 tbsp chopped fresh cilantro

1 tbsp lime juice

In a large, heavy skillet, melt the butter over medium-high heat.
When it has foamed, stir in the onion, pepper and potato  and saute for 5-7 mins.  Add curry paste and stir for 15 seconds.  Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil.  Reduce heat and simmer for 15 mins.  Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins.  Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.

Garnish with a few cilantro leaves in each bowl.

Morrocan Chicken Vegetable Soup

3 lbs. chicken
2 large red onions, chopped
6 carrots, peeled and sliced
6 garlic cloves, minced (yes, all of it)

2 bay leaves
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin

8 -10 cups chicken broth, depending on how thick you like your soup

1/3 cup couscous
1/2 cup sliced green onions

In a large pot, put all ingredients, except for the couscous and green onions (they go in at the last). Bring to a boil, then simmer about 1 hour. Stir occasionally.

Take the chicken pieces out and break into bite-sized pieces. I shred it with a fork. Put the chicken back into the pot. Now add the couscous and green onions. Simmer till heated through.


(original recipe taken from The Best of Bridge:
The Best of the Best)

Hamburger Soup

Ingredients:
1 1/2 lbs. ground beef
1 medium onion,finely chopped
1 - 28 oz. can tomatoes
2 cups water 500 mL
3 - 10 oz. cans consomme
1 - 10 oz. can tomato soup
4 carrots, finely chopped
1 bay leaf
3 sticks celery, finely chopped parsley
pepper to taste
1/2 cup pot barley 125 mL

Instructions:
Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.

Ham & Split Pea Soup

2 pkgs dried green split peas
1 ham bone and 2 cups ham chopped
16 cups water
1-2 small onions chopped
4 cloves garlic, peeled and cut up
4 carrots, chopped in small pieces
1 stalk celery, chopped in small pieces
salt and pepper to taste
1 bay leaf
3 tsp cumin

Combine all the ingredients in a large pot. Boil until peas are soft, stir often to avoid burning at the bottom of the pot. Reduce heat to low and simmer for a few hours, stirring occasionally. Remove ham bone and bay leaf before serving. Freezes really well.

Chicken Corn Chowder

I have made this one for many years. It is an adaptaition of a number of recipes. It is comfort food for a cool evening. I made it this evening for a group of friends. We coupled it with caesar salad and garlic bread.

4 chicken breasts cubed and cooked.
4 strips bacon cut into pieces - fried up (I use Turkey bacon)

1/2 Large Cooking Onion Chopped
2 Tbsp Olive Oil
4 Cloves Garlic - Minced
Fry together until tender

2 Large Potatoes - peeled and chopped into 1/2 inch cubes
4 Carrots - peeled and chopped into 1/2 inch cubes
2 tsp cumin
2 tsp sage
Salt and Pepper to taste
Cajun Seasoning to taste
1 litre chicken stock (4 Cups)
Add cooked chicken and bacon
Add to the onion mixture and bring to a boil. Cook until potatoes and carrots are tender.

3 Cups Milk (I use skim to cut the calories and fat)
2 Cups frozen corn
Add to the stock mixture and bring to a boil

4 tbsp flour and 4 tbsp water. Mix together in a container with a lid and shake until there are no lumps. Add it to the soup to thicken. Serve hot.