Some of My Favorite Soups

Tags

cold, collection, fall, recipes, Seinfeld, soup, Soup Nazi

Though the sun is shining cheerfully, the wind is tearing by the windows, making a whistling noise that tells me it is too chilly to spend much time outside today. It’s a shame too. I really had hopes of hiking at the Pinnacle today. But I have no desire to be whacked by a flying branch so I will stay out of the woods.

Chilly weather makes me think of the comfort found in a warm bowl of soup. So in honor of this late fall chill, here are some of my favorite soups.

Tomato Thai Soup

Italian Sausage and Tortellini Soup

Loaded Baked Potato Soup

Creamy Mushroom Soup with Blue Cheese and Scallion Toasts

Miso Soup

Broccoli, Lemon and Parmesan Soup

Lighter (But Just as Tasty) Broccoli Cheese Soup

Sausage and Lentil Soup

Another thing I love related to soup…. this clip from Seinfeld.

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Lighter (But Just as Tasty) Broccoli Cheese Soup

Tags

broccoli, cheese, fall, lighter, soup, vegetarian

I love broccoli cheese soup but do not like the calories it contains (this one is 469 calories per serving). I also don’t like that many recipes contain all kinds of fillers and “fake cheese.” Now, don’t get me wrong, Velveeta has it’s very limited place in the food world (please don’t sent me hate mail for this!). Broccoli cheese soup have just that – broccoli and cheese. That way those flavors are predominant. You will love this soup for its simplicity of flavor and ease of preparation.

Lighter But Just as Tasty Broccoli Cheese Soup

• 3 cups broccoli florets
• 32 to 48 oz vegetable stock
• 1 cup of sharp cheddar cheese
• 1 cup of Monterey Jack cheese
• 1 cup of shredded carrots
• 1 small onion, diced
• 2 large cloves of garlic, minced
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 bay leaf
• 1/8 tsp dried basil
• 1/8 tsp cayenne pepper
• Salt and pepper to taste

In a heavy bottomed stock pot, add the broccoli, carrots, white onion, garlic, bay leaf, basil, and cayenne pepper to the vegetable stock. Bring to a simmer and cook with a lid on it for about 15 to 20 minutes, until the vegetables are tender. In a small bowl, melt the butter. Stir in the flour until smooth. Add a bit of juice from the pot and stir into the flour mix. Keep adding until the flour mix is very thin. Add the flour/butter mix into the stockpot and simmer another 5 minutes to allow it to thicken. At this point, I felt like the soup was a little thin but I didn’t want to add more fat/flour so I removed about 1/3 of the veggies from the pot and blitzed them a tad bit in the food processor; add them back to the pot. Reduce heat until no longer simmering (to the lowest setting you have). Stir in the cheese right before serving. Garnish with more cheese, a bit of steamed broccoli, or some scallions. Serves 4.

Brie, Ham, Apple Grilled Cheese with Whole Grain Mustard

Tags

apple, brie, fall, grilled cheese, ham, sandwich, whole grain mustard

I made these little sandwiches to accompany some Sketch-Free Broccoli Cheese Soup (recipe to follow). I love fresh apples but sometimes struggle to find savory ways to use them. Be sure to use a tart apple with a firm texture. You really want a punch of flavor and a good crunch when you bite into this delicious sandwich.

Brie, Ham, Apple Grilled Cheese with Whole Grain Mustard

• 4 slices good bread (think sourdough, etc)
• 4 ounces of sliced ham
• 4 ounces of sliced Brie
• 1/2 apple, thinly sliced
• 2 tbsp whole grain mustard
• Butter

Butter one side of each slice of bread. Place two slices of the bread, butter side down in a non-stick skillet. Layer each sandwich in this order – 2 oz ham, 2 oz brie, 1/4 apple, 1 tbsp whole grain mustard. Top each sandwich with the last slice of bread. Grill until browned on each side and the cheese is melted. Serves 2.

Cider Sorghum Vinaigrette

Tags

avocado, bacon, cheese, cider, fall, gluten free, salad, salad dressing, sorghum, vinaigrette

Ok, this is seriously one of the best dressings I have ever made. Ever. The flavor is phenomenal and so perfect for fall. I made a salad of romaine with blue cheese, tiny cheddar cheese cubes, crispy fried bacon, creamy avocado, and a sprinkling of pecans. Then I drizzled this amazingness over it and preceded to eat in total silence. Talking would have ruined the experience.

Cider Sorghum Vinaigrette (from Southern Living Sept 2013)

• 1 cup apple cider
• 1 (3 inch) cinnamon stick
• 1/2 cup apple cider vinegar
• 1/3 cup sorghum
• 1 shallot, minced
• 2 tbsp bourbon
• 1 tbsp dijon mustard
• 1 tsp table salt
• 1 tsp freshly ground black pepper
• 1 cup canola oil

Transfer the first 2 ingredients in a 3 qt saucepan over medium heat, stirring occasionally, 10 minutes or until the cider is reduced to 1/4 cup. Remove from heat and cool completely.

Transfer the cider mixture to a bowl, discarding the cinnamon stick. Whisk in the vinegar and next six ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Makes 2 1/4 cups.

Mustard Roast Beef with Fall Vegetable Hash

Tags

beef, brussles sprouts, fall, gluten free, gravy, mustard, parsnips, roast, seasonal, turnips, vegetables

I don’t normally post two recipes at the same time but these two go together “like peas and carrots” as Forrest Gump would say. I love the flavor of the beef by itself. Drizzling the gravy over the vegetables takes them to a whole other level. If you want a meal to showcase all the best food things of fall, this is the meal for you!

Mustard Roast Beef (from NOSH)

• 2 tsp mustard seeds
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tbsp thyme leaves
• 1/4 cup olive oil, plus one tablespoon extra
• 4 lb boneless beef rib eye
• 1/4-1/2 cup Dijon mustard
• 1 stick room temperature butter
• kitchen string

Remember to take the beef out of the fridge at least 10 minutes before you sear it or put it in the oven, this will ensure even cooking.

Preheat oven to 250 degrees. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. In a separate bowl combine butter and Dijon mustard until completely integrated. Combine spice mixture and mustard mixture, set aside.
Brush the beef with the extra oil. Heat a large non-stick frying pan over high and cook the beef for 1-2 minutes each side or until brown. remove from the pan. Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 2 hours for medium to medium well. After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.  After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax. Serves 4-6.

Make a sauce with the pan drippings by placing the roasting pan on the stove top over medium heat. Add beef broth or red wine (I did the wine) and reduce it down to your desired amount.

Fall Vegetable Hash (from Southern Living Sept 2013)

• 4 slices of thick cut bacon
• 2 tbsp olive oil
• 1 mediun onion, chopped
• 1 medium sweet potato, peeled and cubed into 1/2 inch cubes
• 1 medium turnip, peeled and cubed into 1/2 inch cubes
• 1 parsnip, peeled and cubed into 1/2 cubes
• 1 lb small fresh Brussles sprouts, quarted
• 2 garlic cloves, sliced

Cook bacon in a large cast iron skillet over medium heat until crispy. Remove the bacon and drain on paper towels. Drain the skillet, reserving 2 tbsp of the drippings. Coarsely chop the bacon.

Add oil to hot drippings in the skillet. Cook onions and sweet potatoes over medium heat for 5 minutes, stirring occasionally. Add turnips and cook for another 8 minutes. Combine vinegar and 2 tbsp water. Add Brussles sprouts, garlic, and vinegar mixture to the skillet. Cover and cook, stirring occasionally, for 5 minutes or until the veggies are tender. Stir in the bacon. Season with salt and pepper to taste. Serves 8.

Peach Chutney

Tags

chutney, fall, food, gluten free, Kentucky Proud, peach, sauce, seasonal, Southern

I really enjoy the blog Gourmandistan from fellow Kentucky blogger, Michelle. Her posts are comfortably familiar, like you just dropped in on a neighbor. Her recipes are full of flavor but not overly complicated by an excessive number of hard to obtain ingredients. The chutney featured below is easy to make, seasonal, and most definitely worth your time. I served it along side grilled thick cut pork chops. The smokiness of the meat and the sweet/sour of the chutney is gorgeous together.

Peach Chutney (a slight variation of this recipe from Gourmandistan)

• 1-1/2 lbs. peaches, coarsley chopped
• 1 large onion, coarsley chopped
• 3/4 cup raisins
• 1 cup brown sugar
• 1/2 tsp dried pepper flakes
• 1 tsp salt
• 2 tsp mustard seeds
• 2/3 c cider vinegar
• 2/3 c champagne vinegar
• 1 cinnamon stick

In a large saucepot, combine all ingredients and bring to a boil. Then turn down the heat and simmer for about an hour. Stir occasionally to be sure it doesn’t stick. Remove the cinnamon stick and serve.

(According to Michelle, you can store this in sterilized jars in the refrigerator or freezer. Mine didn’t last that long. I doubt yours will either.)

A Brief Break?

Tags

annashortcakes, blogging, cooking, fall, food, recipes

Apparently I need a bit of a break from blogging.

Not because I am starting to enjoy it less.

Not because I am out of recipes.

Not because I haven’t been cooking (you know that’s not true).

But because LIFE seems to have other plans for me. I will be back, sooner rather than later.

We’ll talk soon,

annashortcakes

Sweet Potato, Turnip, and Apple Salad

Tags

apple, celery, fall, gluten free, raw, salad, sweet potato, vegetarian

A good friend of mine has been having troubles with headaches. She has decided that eating raw and all natural as much as possible may be a way to help decrease them. Initially my response was “what will you eat?!?” This recipe is proof that you can eat tasty food that is not cooked. The flavors are fresh, bright, and exciting. This recipe will become a regular in my salad rotation.  You really should try it!

Sweet Potato, Turnip, and Apple Salad

• 2 tbsp lemon juice
• 1 tbsp freshly grated ginger
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 small sweet potato, peeled and finely julienned
• 1 Granny Smith apple, cored and finely julienned
• 1 small turnip, peeled and finely julienned
• 1 tbsp toasted sesame seeds
• 1/8 cup packed fresh cilantro leaves

In a small bowl, whisk together lemon juice, ginger, oil, and honey. In another bowl, combine sweet potato, apple, turnips, sesame seeds, and cilantro. Drizzle dressing over salad and season with salt and pepper. Serves 4.

Creamy Mushroom Soup with Blue Cheese and Scallion Toasts

Tags

blue cheese, crimini mushrooms, fall, food, mushroom, soup, vegetarian

The Presidential campaign has gotten on everyone’s nerves. The end is in sight, though I suspect there will be hours of talking heads tonight, hashing and rehashing every minor, mind-numbing detail. To fortify yourself against the barrage, prepare this tasty soup that is full of flavor and easy to prepare. This recipe makes enough soup to have leftovers; you know you will need them tomorrow night when you are exhausted from staying up all night screaming at the pundits.

Creamy Mushroom Soup (inspired by this and this)

• 1 lb crimini mushrooms, sliced
• 6 shiitake mushrooms, sliced
• 1 onion, diced
• 4 cloves of garlic, minced
• 2 tbsp fresh thyme leaves, finely minced.
• 4 cups vegetable or chicken broth
• 1 package cream cheese
• 1 tbsp butter
• Salt and pepper to taste

In a Dutch oven or heavy bottom pot, saute the onion, garlic, thyme, and crimini mushrooms in a bit of olive oil. Saute until the mushrooms release their juices, about 5 to 7 minutes. Blitz the mixture in a food processor or with immersion blender until mushrooms are the size you desire. I did half of mine the size of pencil erasers and the other half twice that size. I want to be able to see those pieces, plus the texture is better with bigger chunks. Add mushrooms back to pan and add in broth and cream cheese. Bring to a simmer and allow cheese to melt. Simmer for another 5 minutes. In a separate skillet, saute the shiitakes in the butter until tender. Add a couple or three to each bowl. Serve with Blue Cheese Toasts below…

Blue Cheese and Scallion Toasts

• 2 oz. blue cheese, at room temperature
• 1 1/2 tsp. unsalted butter, at room temperature
• Salt and freshly ground pepper, to taste
• 6 baguette slices
• 1 scallion, thinly sliced

In a small bowl, smoosh together the blue cheese and butter with the back of a spoon. Season with salt and pepper. Spread the cheese on the bread slices. Place on an un-greased baking sheet. Broil until the cheese is bubbling around the edges, 30 to 60 seconds. Remove from the broiler and sprinkle with scallions.

Loaded Baked Potato Soup

Tags

baked, crockpot, fall, food, loaded, potato, soup

Our poor trick-or-treaters had to brave the 40 degree weather last night. I hope their mommies fixed them something filling and belly-warming like this tasty soup. Because it is a crockpot soup, it can be put together before work or school. It makes a pretty big pot so we will be having left-overs for the next few days.

Loaded Baked Potato Soup

6 large potatoes, peeled and diced
1 large onion, diced
3 (14 oz) cans chicken broth
3 cloves garlic, microplaned
Salt and pepper to taste (Be sure to use quite a bit of salt, think a tsp or two)
1 cup cream

Toppings: sharp cheddar cheese, green onion, sour cream and bacon.

Combine all ingredients; cover and cook in the crockpot on high for 4 hours or low for 8 hours (potato should be tender). Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Top with desired delights. Serves 8.