Tag Archives: soup

Recipe: Simple Tomato Soup

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Even though its March, it certainly doesn’t feel like it. It’s still cold and I heard that there’s gonna be snow this week. Lame. My mom always used to tell me that “March comes in like a lion and out like a lamb.” All I know is, I better not still be wearing my winter coat by the end of the month. In the meantime, grilled cheese and tomato soup is always a good idea for chilly days. I thought it would be a lot harder to make tomato soup, but its actually quite simple, which I think makes it even tastier. The secret ingredient for this soup is a touch of saffron, which I bought when The Russian and I were in Spain the summer before last. I got a really good deal on it (naturally) in Barcelona.

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I know buying saffron stateside can be pricey (although I did see some in the supermarket for four bucks the other day), so if your supermarket doesn’t have any affordable options, it’s okay to skip this ingredient.
Ingredients
1 28 oz can crushed tomatoes [$3]
1 yellow onion [$1]
1 box chicken stock [$2]
Minced garlic [$2]
Heavy cream [$2]
Saffron (see above)
Grilled cheese, for serving

Directions
In a large pot, heat a few tablespoons of olive oil over medium heat. Add the onion, diced, and let sweat for about 5 to 10 minutes. Add a few tablespoons of garlic and cook for another minute. Add the crushed tomatoes, four cups pf broth, and a pinch of saffron. Let the flavors marinate and simmer for about 15 minutes. Add a half cup (or a cup if you’re me) of cream and let simmer for another five. I decided to blend this soup a little with my immersion blender (a new toy thanks to mom) to thicken it a little. This is an optional step.
Serve this comforting soup with grilled cheese and enjoy not having to go outside just yet.

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-L

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Recipe: Leftover Thanksgiving Soup

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I’m back guys, and I know it’s been a while. I apologize,I have been deep in relaxation mode, and have returned from my hibernation to make one of my favorite dishes post turkey day: leftover soup.

At this point I think it’s obvious I love thanksgiving, and those flavors always bring a smile to my face. This soup is great cause it uses those flavors in an unexpected way, and you get to use up the leftovers taking space in your fridge.

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I found this recipe in one of my moms old cookbooks, and tweaked it a little. It’s creamy and satisfying and I put some dumplings I make with leftover stuffing on top to sop up the flavors of the soup.

Ingredients
Leftover turkey, about 3 cups chopped
Leftover stuffing, about 3 cups
2 leeks [$3]
1 Box mushrooms [$3]
Carrots [$2]
Celery [$2]
Flour, which I already had on hand
Fresh thyme which was also hanging out in my fridge
Dry sherry, which I had just a touch of left in my pantry, otherwise it’s about $4 for a bottle
2 boxes chicken broth (8 cups) [$3 for both, on sale]
1 small box heavy cream [$1.50]

Directions
Preheat the oven to 425.

Mix the stuffing with an egg, if you have one, or just form the stuffing into small balls and put them on a baking sheet and bake for about 20 minutes or until crispy.

Meanwhile, melt about half a stick of butter or some oil in a pan and add the sliced leeks, carrots, and onions (a mirepoix if you’re fancy). Let them sweat for about 10 minutes, and then add the mushrooms. Let sweat for another couple minutes, then add some garlic and thyme and let sweat for a few seconds, then add a few teaspoons of flour and stir into the veggies.

Pour about a half cup of the sherry on the veggies to deglaze the mixture and pick up all the tasty bits. Add the chicken broth, and the cream, and let the soup thicken for like 15 minutes over medium heat. If the soup is still a bit thin, take some butter, bout half a stick if you’re me, and mix it with flour. Add to the soup and let boil.

Serve with the dumplings, and sit back and reminisce about your thanksgiving (more to come on my holiday experience later).

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Enjoy!
-L

Recipe: Shrimp and Corn Chowdah

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IMG_2390 Talk about simple weeknight cooking! If you follow the recipe from Food Network to a T, this dish shouldn’t realistically take more thank 40 minutes.  I couldn’t find any frozen potatoes, so I used real ones, cut them up, and boiled them until tender.  Either way is fine and produces a delicious and comforting meal that everyone will enjoy.  ALSO, and this is super important: Do not skip over the step where you blend about 1/3 of the soup and re–add in back into the chowder.  It is essential for making a creamy, thick chowder that have put Boston on the chowder map (if there is such a thing, and I hope there is).

Ingredients:

1 lb shrimp [$8, on sale!]

1 quart whole milk [$3]

celery [$2]

potatoes (frozen and cubed or fresh) [$3]

1 small package frozen corn [$1.50]

seasonings (I had these on hand):Flour, Salt, pepper, fresh thyme, paprika (for the end)

Directions:

If using fresh potatoes, cut and boil them until mostly tender. If using frozen, just continue on with the recipe.

Melt some butter in a large pot and add sliced celery, the boiled potatoes, and the frozen corn.  Add the seasonings (minus the paprika) and simmer for a few minutes.  Add a few tablespoons of flour to the mixture and stir until incorporated. Add the milk and bring to a boil, covered, for about 10 minutes or so.

When all the veggies are tender and ready to go, puree 1/3 of the mixture in a blender until mostly smooth (use your best judgement) and return to the pot.  Add the shrimp (which should be peeled and such for easier chowder enjoyment). Simmer until the shrimp is cooked, about 4 minutes, and serve with a sprinkle of paprika on top. Yum.

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A quick Monday night meal that will leave all satisfied.

-L

 

Shark Week Recipe: “Shark Food Soup”

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To top off a wonderful week of Sharks, I wanted to make something that would really satisfy.  I decided to make my own spin on Bouillabaisse, a traditional French dish involving lots of seafood.  You know what eats a lot of seafood (other than me)? Sharks.  Seafood is shark food, too.  Might as well dub it “Shark Food Soup” in honor of our jagged–toothed friends that we are celebrating this week. This was my magnum opus of Shark Week recipes, and I hope you’ll agree (the recipe was inspired by a old French cook book I received from The Russian’s mother).  I swear it’s not as hard to make as it looks! The only thing is, it’s a bit expensive for all the seafood.  In total, The Russian and I spent about $35–$40 for the ingredients.  There was plenty leftover, however, and it was delicious. Well worth it it o drop a few more dollars when celebrating Shark Week. It only comes one week a year, after all.

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Ingredients:

2 Leeks  [$2]

Celery hearts [$2]

Carrots [$2]

1 28 oz can tomatoes in juice [$3]

1 small can tomato paste [$1]

2 8 oz bottles clam juice [$5]

1/2 lb cod filet [$5]

1/2 lb littleneck clams (about 7) [$3]

1 lb mussels (a lot of mussels) [$4]

1/2 lb shrimp [$4]

bottle white wine [$10]

baguette (optional, but you’ll want it to sop up the juices) [$3]

Directions:

I shredded the leeks, carrots, and celery with some garlic in a food processor, but it was slow going, so i recommend just using the blade to finely mince the mirepoix. Heat olive oil in a large pot over medium heat, then add the veggies and sweat for 5 minutes.

Add tomato paste, and then I added dried thyme, Tabasco sauce, paprika, salt, pepper, and a bay leaf. I also added some saffron, which is a pretty expensive spice, but I (of course) got a deal on it while I was in Spain.  About $7 for a really nice–sized container.  Here, it should be around $15.  I know it’s pricey, but trust me, it makes a huge difference.  Only use about 15 threads in the soup. Let that cook for about a minute, then add the wine to deglaze and let cook for about 5 minutes, then the clam juice, and a little extra chicken stock if desired. Let simmer for 10 minutes to let some flavors develop.

Cut the cod into 1–inch pieces and clean the clams by rinsing them in cold water until there is no grit on the shells (most supermarkets have cleaned clams already). Add to the pot, and let simmer, partially covered, for 5 minutes.  Add the shrimp, and mussels (cleaned as well, of course) and cook for another 5 minutes.

Top with fresh parsley (optional) and serve with baguette, if desired.

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Curl up with a bowl of this and some Shark Week specials on this rainy day, and all will be right with the world.

-L