That title gives everything away, doesn't it?
So, it's the season for it.
Give me your soup recipes, I know you have at least one.
I'll take as many as I can get.
Mmm...
About Me
- shutterthink
- Clintonville, OH
- The story of a photographer and his faithful wife. Nick has a gift for seeing the beautiful in the ordinary, Beth has a knack for data entry. Welcome to our world.
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3 comments:
oh gosh im a soup-a-holic if ever there was one. here are my current two favorites:
CHICKEN LENTIL STEW
1 1/2 cups (2 small or 1 large) onion, chopped
2 carrots, sliced
2 celery stalks, sliced
1 parsnip, sliced (optional)
1 tsp thyme
1 can tomato paste
2 cups broth (chicken or veg; water is fine too)
1/4 cup wine (optional, but makes a nice, deep flavour)
1/4 cup vinegar (apple cider or white-this is NOT optional)
1/3 cup dry red lentils
2 bay leaves
2 skinless chicken breasts OR 4 skinless thighs OR 6 skinless wings/legs OR a 1/2, cut up, skinless chicken (bones add flavour, but boneless is ok too)
3-8 garlic cloves (to taste), minced
salt and pepper
chopped parsley to garnish (about 1/4 cup)
*Heat a bit of oil in a dutch oven over medium heat. Add onion, carrot, celery and parsnip, season with a bit of salt and pepper and cook, stirring occasionally, until soft. Add tomato paste and thyme and cook, stirring for 1 minute.
*Add broth, wine, vinegar, bay leaves and lentils and stir. Sit chicken on top (it will not be completely covered by liquid), season with salt and pepper to taste, pile minced garlic on top of chicken. Cover with a tightly fitting lid, bring to boil, then reduce heat and simmer until chicken is cooked- about 45 minutes-1 hour depending on cut of chicken.
*Remove from heat, take chicken out of pot. Remove bones and discard (or put them in the freezer to make stock out of later), shred chicken with two forks and return to stew, stir. Fish out bay leaves and discard. Stir in chopped parsley and serve over rice, or alone, with or without a green salad. Sometimes I'll serve it over a bed of rice and coarsely chopped spinach. Heck, stir the coarsely chopped spinach into the still-hot stew!
this one is my favorite --
BEEF AND BARLEY STEW
1 1/2 lbs. stewing beef
Flour, salt, pepper
2 tbsp. oil
1 onion, chopped
2 celery stalks, chopped
1/3 cup pot barley
1tsp chili powder
1/2 tsp thyme leaves
1/2 tsp salt, or to taste
2 bay leaves
dash or two of nutmeg
1 small can tomato paste
1 cup good red wine
2 cups stock (beef, chicken, whatever)
3 carrots, sliced
cayenne to taste
Pepper to taste
Big handful of parsley, chopped
*Dust beef with flour, salt and pepper. Heat oil, using a dutch oven or deep pot, brown beef in hot oil, browning all sides. Remove meat and set aside.
*Add onion and celery to drippings and cook until onion is soft. Add barley and toast until onion is trasnluscent. Add spices (exept pepper and cayenne) and tomato paste. Cook, stirring for one minute. Return the meat to pot.
* Add wine and stock. Cover and simmer for one hour. Add carrots and black and cayenne peppers and simmer until meat is tender, roughly another hour to 1 1/2 hours. Remove from heat, remove bay leaves, add parsley and stir. Taste to adjust seasonings before serving.
Hi Beth! Ok here is my favorite soup recipe which really isn't much of a recipe... it's slightly different every time. But I will give you the basics....
Ingredients:
1 whole chicken, prefferably with neck (chicken necks, and chicken feet if you can find them, make the best chicken soup! If your chicken comes with it's liver or anything inside of it take that out before you cook it)
Sea salt
1 or 2 onions
celery
carrots
lentils
brown rice
chopped frozen spinach
Directions:
bring a large pot (big enough to fit your whole chicken) of water to a boil. Add liberal amounts of salt. Add chicken. Reduce heat to a low simmer/boil. After 10 minutes or so scrape off weird foamy stuff that floats to the top and discard. Cook on low heat for 3-24 hours. (the longer you cook the chicken the healthier the broth gets-- it releases all sorts of vitamins and minerals and things from the bones/cartilage/skin/fat. So you may want to get an organic chicken)
After you have cooked the chicken for desired length of time, remove the entire chicken. Depending on the length of time it was cooked it can be very flimsy so use a slotted spoon to scoop out any stray pieces. Let chicken cool a bit on a plate. Pick off the meat and put however much you want back in the broth. Save the rest for sandwiches/quesedillas, etc. Chop up onions, carrots, celery to desired size and add to soup. A little while later add rice and lentils. Cook until everything is soft. Finally add the spinach and cook just long enough for it to thaw and mix in well. Add salt (and pepper or any other spices/herbs you might like) to taste and enjoy! (I also added the juice of 1 lemon before and mmmm it made it ever so yummy!)
Daniel's aunt taught me how to make this soup and she just uses whatever vegetables she has on hand. You could leave out/add whatever you want. My favorite part about cooking the whole chicken is that you don't need all the meat for the soup so you can save it for a convenient addition to later meals. I like to use it for stir fry. Yum!
Good words.
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