Soup-tastic Adventures: Takin' a break

Nov 24, 2009 - Well, my plan was to make a soup a week for the duration of winter.  I now see I will have to abandon that plan.  I simply don't have the time, money, or energy right now to cook for myself!  Plus with December rapidly approaching, I don't think I'll be around much to enjoy my soup creations.  Hopefully in January things will be back to normal, but for right now, it's time for a brief hiatus. - 0 Comments

Soup-tastic Adventures: My adventures in soup

Nov 03, 2009 - I love soup.  Like, really really love it.  I could eat it for every meal, every day of the week.  And any kind of soup too--I don't think I've met a soup I didn't like.  (Well, maybe if it was made with beets.  But you never know!)  The problem is I'm always so busy I never have a chance to cook for myself.  I often find myself turning to canned chicken noodle soup from Cambells.  Without a doubt, that's my comfort food and I'll never tire of it, but it's so much more fun to make your own!  So I've decided to challenge myself.  Each week I will make a new soup.  I have tons of cookbooks to scour, so finding recipes shouldn't be a problem.  I'll post my adventures here, and hopefully I'll inspire someone else!   (FYI: I started this little project during the first few days of October, so these first few posts will be catch-up.  Plus, I didn't think to take pictures until recently, so for now most will be picture-less.) - 1 Comment

Roasted Tomato Soup

Oct 11, 2007 - Roasted Tomato Soup From Bobby Flay 10 plum tomatoes, halved lengthwise, seeds removed 1/4 cup olive oil, divided 6 cloves garlic, coarsely chopped Salt and freshly ground pepper 1 Spanish onion, diced 1 carrot, diced 3 cups vegetable stock 1 tablespoon finely chopped fresh thyme 1 1/2 cups heavy cream

Preheat oven to 325 degrees F.

Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.

Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.

Add the roasted tomatoes, garlic, and the juices that have accumulated. - 1 Comment

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Recipe for Pepper Pot Soup

Aug 09, 2007 - Pepper Pot Soup ( I don't add any pepper, but I don't know what else to call it) 1lb Ground Beef 8 Cans Fat Free Chicken Stock Bag of Carrots Several onions (depending on size) Bag of Potatoes Bag of Egg Noodles... Brown your ground beef and onions together, set aside into large pot of at least 5 cans of fat free chicken stock. Boil carrots and potatoes together until soft, add to beef, onion and chicken broth mixture. - 5 Comments

Rabid's Homemade Tomato and Carrot Soup

Jul 17, 2008 - One thing I have noticed about living in different countries is what is easy to find and inexpensive in one place, may not be in another. While in the UK and USA, cream of tomato soup is pretty easy to find pre-made and inexpensive, I find it is not the case in the smallish town where I live in Finland. Prepackaged soup (not powdered) is not necessarily that cheap. - 15 Comments

Soup-tastic Adventures: ugh.

Nov 10, 2009 - That's the sound I make when I don't feel well.  Ugh.  And I sneeze a lot. - 2 Comments

Creamy Artichoke Soup

Sep 27, 2007 - Creamy Artichoke Soup From Giada De Laurentiis 2 tablespoons extra-virgin olive oil 2 leeks, white part only, washed well and chopped 1 clove garlic, minced 1 small potato, peeled and chopped 1 (8-ounce) package frozen artichoke hearts, thawed 2 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons plus 1/3 cup mascarpone cheese 2 tablespoons chopped chives, for garnish

Heat olive oil in a heavy, large pot over medium heat.

Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often.

Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine.

In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

Ladle the soup into serving bowls. - 3 Comments

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Soup-tastic Adventures: What to do?

Nov 04, 2009 - I'm struggling with my soup for the week.  I'm still housesitting, therefore I'm still perusing my mother's recipes.  I'm experiencing recipe-goodness-overload!!  And after the holiday weekend--filled with munchies, sweets, and drinks--I'm feeling very unhealthy.  I'm not the type that counts every calorie and tries every new diet on for size.  My philosophy is more to not deny myself anything, and keep portions balanced.  However, the pants are starting to be too snug for my liking, so I want to be extra conscious about what I eat for the next few weeks.  The problem is, when I cook, I snack.  The two seem to go hand-in-hand for me. Anyway, back to the soup... I've narrowed it down to three: minestrone, or two different types of chicken noodle.  Two of the three are chock full of veggies, and none of them require an abundance of cream.  I'll just have to see what ingredients I have on hand and what can be purchased on sale.  Hopefully I'll have it narrowed down by the time I get to PCC tonight. - 5 Comments

Dinner For Two: Creamy Sweet Potato, Carrot and Chickpea Soup

Feb 04, 2008 - This soup is very soothing for dinner during winter. Its full of delicious combinations, sweet and creamy from the sweet potato and carrots and chickpeas to finish off the pleasurable taste and texture. The spices just add in that touch of magic the soup needs for those innocent punchy flavors. - 8 Comments