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How to Make a Bouquet Garni

YumSugar — Tue, 16 Mar 2010 05:50:41 -0700

Whether you're a rookie or an expert with sauces, one staple you won't be able to go without is the bouquet garni, a small bunch of classic French herbs used to infuse many European sauces, stews, and soups. I know that they can be bought ready-made, but in my opinion, the notion goes against common sense. Why would you buy them when they are cheaper, easier, and most importantly, more flavorful when you make them on your own? If you haven't made one before, it only takes a few minutes. Keep reading to learn how.

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Soup's On: Asparagus Soup

partysugar — Thu, 11 Mar 2010 15:00:23 -0800

Spring is just around the corner, and I don't know about you, but I can't wait! I got so excited when I saw asparagus at my local grocery store that I instantly grabbed some. However, the weather here in San Francisco is pretty chilly, and instead of making a salad, I decided to use the asparagus in a brilliantly colored soup. The simple recipe highlights the pure, clean flavor of asparagus. There's no cream, so it's a pretty thin and relatively healthy soup. The addition of red pepper flakes gives it just the right amount of heat. It's the perfect soup to serve at a St. Patrick's Day-themed dinner! Get the recipe and read more.

Asparagus Soup
From Martha Stewart

Ingredients

1/4 cup extra-virgin olive oil
1 large shallot, thinly sliced lengthwise
Pinch of crushed red pepper flakes
Coarse salt
1 pound asparagus, trimmed, chopped, tips reserved
4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
1 cup loosely packed spinach leaves

Directions

In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
Meanwhile, prepare an ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
Remove from heat; add spinach.
Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.

Serves 4.

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Sunday Slow Cooker: Creamy Tomato-Vodka Soup

YumSugar — Sun, 07 Mar 2010 06:30:12 -0800

The slow cooker isn't just great for braised meats and stews; it's also the ideal vehicle for making smooth and creamy blended soups. This recipe is a staple of mine; it's wonderful on the fly because it calls for commonplace ingredients like broth and canned plum tomatoes.

When pureeing the hot soup, I recommend allowing it to cool slightly and partially covering it as you use an immersion blender. Or, opt for a standing blender if you're worried about being splashed by hot soup.
For a complete meal, serve with crusty homemade garlic bread and, if you want to add a little more protein, a topping of crispy baked prosciutto. See the recipe when you read more.

Do You Enjoy Soup in Mugs?

YumSugar — Mon, 01 Mar 2010 12:50:00 -0800

This weekend, I made homemade chicken noodle soup for Mr. Yum, who's been sick with a monster cough. I served myself some in a mug, because it's more compact and easier to carry around than a soup bowl - but I gave him a bowl because he can't stand eating soup in a mug. Do you enjoy soup in mugs?

Fast & Easy Dinner: Vegetarian Lentil Soup With Croutons

partysugar — Thu, 25 Feb 2010 10:30:19 -0800

Sometimes I'll plan ahead and remember to soak dried beans overnight, but most of the time, I simply use recipes that call for canned beans. Better yet, lentils are so tiny that they don't require an overnight bath. Don't believe me? Then give this recipe a try.

It proves that brown lentils can be cooked in under a half an hour. They're combined with sautéed veggies and vegetable broth to make a hearty, savory, and soothing soup. Fresh croutons add heft and crunch to this brothy and delicious dish. Sound interesting? Get the recipe now.

Soup's On: Ina's Roasted Potato Leek Soup

partysugar — Wed, 24 Feb 2010 10:30:19 -0800

Since I'm a huge fan of the way Ina Garten takes classic recipes and turns up the volume, I recently decided to give her potato and leek soup a try. Instead of simply sauteing and simmering the vegetables, she roasts them in the oven until soft, crisp, and caramelized. The resulting soup is full of deep flavor with a rich velvety texture.

When you eat this luxurious soup, it's hard not to imagine yourself instantly transported to the Hamptons, where you enjoy it curled up on a huge couch in Ina's country chic home. Although the fried shallot garnish is listed as optional, in my opinion, it's a must make. The addition of crunchy-sweet shallot bits takes this soup to a whole new level. Plus, it's fun to scare your vegetarian friends into thinking they're bacon bits! Get the easy and rewarding recipe now

Greek Avgolemono Soup Two Ways - Beginner and Expert

YumSugar — Wed, 24 Feb 2010 05:50:19 -0800

Seeing PartySugar's menu for a Greek dinner made me realize how long it's been since I've made my favorite Greek dish, avgolemono. If you've never heard of this homey soup (av-what?), avgolemono is a Mediterranean specialty made up of four basic elements: chicken stock, eggs, lemon, and rice. When preparing it, remember to add the hot broth gradually to the lemon-egg mixture, otherwise you will cook pieces of the egg. Prefer not to work with raw poultry? Throw already-cooked chicken breast into the simmer. Or, make it a complete, from-scratch meal by poaching chicken breasts with rice, vegetables, and herbs. See which recipe fits your cooking style when you read on.

Fast & Easy Dinner: Baked-Potato Soup

partysugar — Fri, 19 Feb 2010 08:00:37 -0800

OK, so this may not be the fastest soup ever, but it sure is easy. And delicious. And comforting. Who doesn't loved baked potato soup?! The reason this soup takes so long is that the potatoes have to bake. But have no fear, here's your gameplan for tonight's meal: When you arrive home, turn on the oven immediately, then throw the potatoes in. You have an hour to catch up on the Olympics, take a shower, make a martini - basically do whatever you want! When the potatoes are cooked, remove from the oven and while they cool, prepare the toppings of your choice. With just about 15 minutes of actual prep time, you'll have a soothing, scrumptious bowl of soup.

Sound like fun? Get the recipe and read more.

Baked-Potato Soup
From Woman's Day

Ingredients

1 medium head garlic, 1⁄4 in. cut off top
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
4 1⁄2 cups chicken broth
1⁄2 tsp freshly ground pepper
Toppings: crumbled cooked turkey bacon, shredded cheese, sour cream and minced scallions

Directions

Heat oven to 400°F.
Wrap garlic head tightly in foil. Put garlic and potatoes in oven.
Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced.
Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.
Meanwhile cut remaining potatoes (with skin) in 3⁄4-in. pieces. Stir into soup and cook until hot. Serve with some or all the toppings.

Serves 6.

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Campbell's Soups Take on a New Point of View

YumSugar — Thu, 18 Feb 2010 05:50:53 -0800

If it's been a while since you've cracked open a can of Campbell's, its makers are hoping that this will be the year to change that. Today, the soup company announced it would be making some improvements both inside and outside of the brand's iconic red-and-white soup can.

Come August, the soup will be ditching its signature labels in favor of a more contemporary look that's focused on food photography. But perhaps it's learned a lesson from Tropicana's recent repackaging fiasco, because the three core soups - chicken noodle, cream of mushroom, and tomato - will retain their classic red-and-white labels.

The soups themselves will also get a face-lift. The company has cut sodium in 23 of its condensed soups by 45 percent, to contain 480 milligrams of sodium or less per serving. It's also launching a campaign to highlight its vegetables, such as carrots, celery, potatoes, and tomatoes, grown in the US. Chicken soups will include a new type of roasted chicken.

I'm always skeptical of canned soup, but I still look forward to giving Campbell's Soup 2.0 a chance. Will you?

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Sunday Slow Cooker: Barley Vegetable Soup

YumSugar — Sun, 07 Feb 2010 06:30:18 -0800

A little forward thinking today will go a long way. Chances are, after the big game, you'll be craving something light, fiber-rich, and low in fat to help you get over too many beers, chips, and buffalo wings.

Before you head out to your Super Bowl festivities, bring together barley, broth, seasonings, and whatever vegetables - canned or fresh - you happen to have on hand.
All the different elements will come together over a long simmer resulting in a soothing soup that's waiting for you at home. Make a dinner you'll be grateful for and read more.