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Category: Soups & Stews

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

Spicy Coconut Curry Ramen

 

3 T. toasted sesame oil – divided

3.5 ounces shiitakes – torn

4 garlic cloves – grated

1 T. freshly grated ginger

4 cups chicken broth – or vegetable

½ tsp. ground turmeric

½ tsp. brown sugar

2 T. low sodium soy sauce

1 tbsp fish sauce

1 T. sambal oelek – or other chili paste, more or less to taste (optional)

2 T. Thai red curry paste

1 can (14 oz/400 ml) unsweetened coconut milk – full fat

1 T. lime juice

9 ounces instant ramen noodles

chili oil – for serving

sesame seeds – for serving

chopped chives – for serving

4 boiled eggs – cooked for 7 minutes

 

Get the prep done before you start cooking: grate the garlic and ginger. Tear the shiitakes into small pieces. Heat 1 tbsp sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tbsp sesame oil, season with salt and pepper, cook until crispy. Remove from pot. Reduce the heat to low. Again, add 1 tbsp sesame oil, garlic and ginger. Cook until fragrant, about 1 minute. Deglaze the pot with chicken broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot. Bring to a boil. Add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and sambal. Add coconut milk and squeeze in lime juice. When the broth starts to boil, add ramen noodles and cook for 2 minutes ( If not serving right away, cook the ramen noodles separately otherwise they’ll soak up the broth). Serve immediately finished off with shiitakes, sesame seeds, chives and chili oil. Top with eggs, enjoy!

Creamy Chicken Cauliflower Gnocchi Soup

Creamy Chicken Cauliflower Gnocchi Soup

Creamy Chicken Cauliflower Gnocchi Soup

 

2 tbsp olive oil

3 carrots, peeled and diced

3 celery stalks, diced

1/2 white or yellow onion, diced

3 garlic cloves, minced

2 cups chicken, cooked and diced (rotisserie, leftovers, anything will do!)

2 tsp fresh thyme leaves

1 quart / 4 cups chicken stock

1 bag Trader Joe’s cauliflower gnocchi

1 cup half and half

2 large handfuls of fresh spinach

Parmesan cheese (for topping)

 

Heat olive oil on medium heat in a large dutch oven or stock pot. Add in carrots, celery, and onion and season with salt and pepper. Cook for 5-6 minutes or until onions are translucent. Add in garlic and cook for 1-2 mores minutes or until fragrant. Add cooked chicken, fresh thyme leaves and chicken stock. Season once more with salt and pepper, stir and bring mixture to a strong simmer. Add cauliflower gnocchi to stock and cook for 2-3 minutes. Add half and half and spinach to soup. Stir well and let cook for an additional 3-4 minutes. Taste test for salt and pepper seasoning. Serve right away and top with plenty of parmesan cheese. Don’t leave the gnocchi simmering longer than needed, it can loose its shape and become a bit gummy.  If you’re in a pinch for certain ingredients like fresh herbs, dried works just as well just add a little less.  Any kind of greens, or no greens at all will work at the end of the recipe.

Lasagna Soup with Garlic Knots

Lasagna Soup with Garlic Knots

Lasagna Soup with Garlic Knots

 

1 teaspoon extra virgin

olive oil

1 pound ground beef

8 ounces ground Italian sausage

5 garlic cloves, chopped

1 small white onion, chopped

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon dried marjoram

2 (14.5-ounce) cans Italian-style diced tomatoes

3 tablespoons tomato paste

1 quart beef broth

8 lasagna noodles, broken into small pieces

8 ounces ricotta cheese

4 ounces Parmesan cheese, grated, plus more for serving

4 ounces mozzarella cheese, shredded

Salt and ground black pepper to taste

Chopped fresh parsley, for garnish

For the Garlic Knots:

2 teaspoons instant yeast

½ teaspoon sugar

1 cup warm water (105–110°F)

2½ cups all-purpose flour

1 teaspoon iodized salt

8 tablespoons (1 stick) unsalted butter, melted

4–6 garlic cloves, minced

1 bunch parsley, roughly chopped

Grated Parmesan cheese, for sprinkling

 

Set the Instant Pot to sauté and heat the olive oil. Add the beef and sausage and cook, stirring often, until browned, 8–10 minutes. Add the garlic and onion and cook until the onion is translucent, 3–4 minutes. Add the basil, oregano, marjoram, tomatoes with their juices, tomato paste, beef broth, and noodles and stir well. Press “cancel,” close the lid, and set to sealing. Cook at high pressure for 20 minutes, then press “cancel” and release the pressure. In a medium bowl, combine the ricotta, Parmesan, and mozzarella and stir until blended. Open the Instant Pot and stir the soup. Give it a taste and season with salt and pepper as desired. Ladle the soup into serving bowls, top with a dollop of the ricotta mixture, and sprinkle with parsley and more Parmesan if desired. For the Garlic Knots: Put the yeast, sugar, and warm water in the bowl of an electric mixer and give it a quick whisk. Set the bowl aside and allow the yeast to bloom, 1–2 minutes. Add the flour and the salt. Using the dough hook, knead the dough for 5 minutes at medium-low speed. If the dough does not form a ball or pull away from the sides of the bowl, add more flour, 1 tablespoon at a time, until a ball is formed. Lift the dough out of the bowl briefly to oil the mixing bowl with olive oil, then return the dough to the bowl. Cover the bowl with a clean, damp towel and set aside to allow the dough to rise to about 1½ times its original size, 50–60 minutes. Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet Place the dough on a lightly floured work surface. Cut the dough into 16 pieces of equal size and roll each piece into a long rope. Form each rope into a knot by making an upside-down U, crossing the “legs,” pulling one leg through the opening, and then tucking both underneath. Place the knots on the prepared baking sheet. In a small bowl, stir together the melted butter, garlic, and parsley. Brush each knot with the garlic butter. Bake for 20 minutes. When done baking and still warm, brush with any excess garlic butter and sprinkle with Parmesan.

Portuguese Bean Soup with Cornbread and Liliko’i Butter

Portuguese Bean Soup with Cornbread and Liliko’i Butter

 

Portuguese Bean Soup with Cornbread and Liliko’i Butter

 

6 cups water

4 (8-ounce) cans tomato sauce

3 smoked ham hocks

1 (5-ounce) mild Portuguese sausage, sliced into coins

4 ounces center-sliced smoked ham

1 (15.5-ounce) can dark red kidney beans, drained and rinsed

1 cup diced celery

2 small potatoes, diced

3 carrots, peeled and diced

½ onion, diced

1 cup macaroni

1 cup chopped watercress

 

For the Cornbread:

2 cups Bisquick

½ cup sugar

1½ tablespoons cornmeal

½ teaspoon baking powder

1 cup whole milk

2 large eggs

12 tablespoons (1½ sticks) unsalted butter, melted and cooled

 

For the Liliko’i Butter:

4 large eggs

1 cup sugar

½ cup liliko’i juice (passion fruit juice)

6 tablespoons unsalted butter, cubed

 

Set an Instant Pot to sauté. Add the water and tomato sauce and stir to combine. Add the ham hocks, Portuguese sausage, ham, and kidney beans. Close the lid and set to sealing. Cook on high pressure for 35 minutes. Once the cooking is complete, turn the knob to venting and allow a quick release. If the soup begins to sputter out of the vent control, release by slowly letting out pressure for a second or two at a time. Once the pressure has released, add the celery, potatoes, carrots, onion, and macaroni. Seal again and cook on high pressure for 3 minutes, then allow a quick release, again using a controlled release if needed. Remove the lid and stir in the watercress. Serve the soup with cornbread muffins and liliko’i butter (recipes follow). For the Cornbread: Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray and line with paper liners. In a large bowl, whisk together the Bisquick, sugar, cornmeal, and baking powder until well combined. In a medium bowl, whisk together the milk, eggs, and melted butter until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared muffin cups to fill about three-quarters of the way.  Bake for 25–30 minutes, until golden brown. Set aside to cool. For the Liliko’i Butter: Pour an inch or so of water into a medium saucepan and bring to a simmer over medium heat. Set a small heatproof bowl over the boiling water; make sure the bottom of the bowl doesn’t touch the water. Put the eggs and sugar in the bowl and whisk well to combine. Add the liliko’i juice and whisk to incorporate. Once well combined, add the butter. Stir with a silicone spatula until the liquid begins to thicken and is able to coat the back of a spoon, 10–15 minutes. Remove the bowl and let it cool, then place it in the refrigerator to set.

Pumpkin Soup with Sage and Bacon

Pumpkin Soup with Sage and Bacon

Pumpkin Soup with Sage and Bacon

 

2 T. butter

1 onion (finely chopped)

1 garlic cloves (finely chopped)

1 lb. potatoes

2 1/4 cups pumpkin

2 3/4 cups vegetable broth

1 cup cream

2 tsp. ginger (freshly grated)

1/2 tsp. lemon juice

1 pinch grated nutmeg

salt

freshly ground pepper

4 bacon (sliced, diced)

5 sage leaves (fresh)

1 T. extra-virgin olive oil

 

Heat the butter in a large sauce pan and fry the onion and garlic. Add the potatoes and pumpkin (if using puree add after potatoes are cooked through), cook for a few minutes, stirring. Stir in the vegetable stock and cook for 25 minutes until the vegetables are soft. Puree all in a blender, return to pan and add the cream. Add a bit more stock if desired. Add the ginger, season with lemon juice, salt, pepper and nutmeg. Fry the bacon in  small pan in the butter until crisp. Remove and drain on paper towel. Add the sage to the pan and fry for 30 seconds. Add the bacon and sage to the soup, drizzle with the olive oil and season with fresh pepper.

Clam Chowder Board

Clam Chowder Board

Clam Chowder Board

 

26-inch (66-cm) food board

Clam Chowder

5 cups (150 g) shredded lettuce

2 pounds (908 g) baby shrimp

1 cup (240 ml) cocktail sauce

Parsley, for garnish

2 baguettes, sliced

¼ cup (60 g) unsalted butter

3 cups (150 g) oyster crackers

6 ounces (168 g) Ritz crackers

 

Place a hot pad in the center of the board for the clam chowder. To make the shrimp cocktails, add a 1/2 cup (15 g) shredded lettuce to 10 small cups. In a medium bowl, add the shrimp and cocktail sauce and gently stir, being careful not to break the shrimp. Add 1/3 cup (80 g) of the shrimp cocktail mixture on top of the lettuce. Add a sprig of parsley to garnish. On the inside edge of the board, on either side, place 5 shrimp cocktails. In between the shrimp cocktails, on the inside edge of the board, fan the baguette slices. Place a small bowl with the butter nearby. In a circular pattern, fan out the Ritz crackers, then add oyster crackers. Garnish any open spaces with the parsley.

Golden Tomato Soup with Fennel

Golden Tomato Soup with Fennel

Golden Tomato Soup with Fennel

 

2 cups ( 3/4-inch) cubes bread, crusts removed

1 clove garlic

2 T. chopped red onion

2 pounds golden tomatoes, chopped

1/2 cup chopped fennel (about 1/2 bulb)

Lemon juice, divided

1 T. red wine vinegar

Dash pimenton de la vera, or paprika

1/4 tsp. ground cumin (I left this out)

Salt

1/4 cup plus 1 tsp. olive oil, divided

1 cup ice water

1/2 cup finely diced fennel (about 1/2 bulb), for garnish

3 tsp. minced fennel fronds, for garnish

 

Place the bread in a bowl and add enough water to cover. Let stand at least 30 minutes to soften. Squeeze the bread dry and put it in the blender with the garlic, onion, tomatoes and the chopped fennel. Purée until smooth. Add the juice of half a lemon, the vinegar, pimenton, cumin and 1 tsp. of salt and purée again. With the motor running, in batches if necessary, gradually add the one-fourth cup oil and the ice water. Chill well. In a small bowl, stir together the finely diced fennel and the minced fronds. Moisten with the remaining 1 tsp. of oil and season with a couple drops of lemon juice and a sprinkling of salt. Before serving, stir the purée through a fine mesh strainer if you want a perfectly smooth soup. Otherwise, whisk it to gently reincorporate anything that might have separated. Taste and add more salt if necessary. Divide evenly among 4 to 6 chilled soup bowls and garnish with 1 to 2 T. of the diced fennel mixture before serving.

Crockpot Enchilada Soup

Crockpot Enchilada Soup

Crockpot Enchilada Soup

 

14.5-oz. can of diced tomatoes with green chilies or chipotles

12-oz. jar enchilada sauce

4 cups vegetable broth

1 small onion, chopped

3 cups tri-colored peppers, sliced

10-oz. pkg. frozen corn

1 cup water

1/2 cup uncooked quinoa

 

Add all ingredients to slow cooker. Cover and cook on low for 6-8 hours

Fool’s Ful

Fool’s Ful

Fool’s Ful

 

1 head of garlic

¾ cup plus 1 tsp. extra-virgin olive oil

2 or 3 sprigs fresh oregano or marjoram, plus more for garnish

1½ tsp. fennel seeds, toasted

2 (15-ounce) cans cannellini beans

1 T. tahini

¼ cup fresh lemon juice (from about 2 lemons)

¾ tsp. kosher salt, plus more to taste

Chili Oil

 

Preheat the oven to 400°F. Slice across the top of the head of garlic to expose the tips of the cloves. Place the head on a square of aluminum foil and drizzle 1 tsp. olive oil over the exposed cloves. Add the oregano sprigs and wrap up the foil to create a sealed pouch. Place on a baking sheet and roast for 40 minutes, until the garlic is soft enough that you can squeeze the cloves into a small bowl. Add the fennel seeds and a generous pinch of salt to the garlic and, using a fork, mash to form a paste.  Empty one can of beans, with its liquid, into a medium saucepan. Drain and rinse the second can, adding only the beans to the saucepan. Add the roasted garlic paste, the remaining ¾ cup olive oil, and the tahini, and stir to combine. Place the pan over medium-high heat and cook, stirring often, until the liquid begins to thicken, 5 to 7 minutes. Add the lemon juice and salt, tasting and adjusting the salt as needed. If a thicker stew is desired, mash a third of the beans. Divide among 3 or 4 bowls, drizzle with some chili oil, and garnish generously with oregano leaves.

Creamy Onion Soup

Creamy Onion Soup

Creamy Onion Soup

This light and creamy onion soup gets its texture from oat or almond milk. Or, if you want a more indulgent treat, you could stir in a little half-and-half at the end to enrich the soup. Either way, this oniony soup is delicious and satisfying, especially with its roasted onion rings on top.

 

7 large onions

2 T. olive oil

1 T. thyme leaves (or 1 ¥2 tsp. dried), plus more for garnish

2 tsp. kosher salt, plus more for seasoning

1/2 tsp. freshly ground black pepper, plus more for seasoning

1 or 2 fresh thyme sprigs

4 cups low-sodium chicken or vegetable broth

1 tsp. unsalted butter

1 cup plain unsweetened oat or almond milk

 

Sauté the onions: Chop 6 of the onions (to make about 6 cups of chopped onions). Heat 1 T. of the olive oil in a large (at least 6-quart) soup pot over high heat. Add the chopped onions, the thyme leaves, 1 ¥2 tsp. of the salt, and the pepper. Cook, stirring, until the onions begin to soften, about 10 minutes. Reduce the heat to low and continue to cook the onions until they are golden and caramelized, stirring often to prevent them from burning and sticking to the pot, adding 1 to 2 T. of water as needed. This should take 30 to 35 minutes.   Roast the onion rings: Preheat the oven to 375°F. Peel the remaining onion and cut it into four Va-inch rounds. Line a baking sheet with parchment paper. Brush both sides of the onion rounds with the remaining 1 T. olive oil and season generously with salt and pepper; scatter on the thyme sprigs. Roast the onion rounds until tender and golden, 30 to 35 minutes. Discard the thyme sprigs.  Make it soup: Add the broth to the pot with the onions, then add the butter and remaining V2 tsp. salt. Bring the soup to a boil over high heat, reduce the heat to medium, and simmer until the onions have absorbed a bit of the liquid, about 10 minutes. Add the milk and stir to incorporate, then use an immersion blender to puree until smooth (or transfer in batches to a stand blender or food processor), 30 to 45 seconds. Season to taste with more salt and pepper. Serve the soup: Divide the soup among 4 bowls, top each bowl with a roasted onion round, then garnish with the remaining thyme leaves. Serve hot.

 

Serving: 1 2/3 C.

Calories 226

Fat 10.6g

Fiber 4.6g

A Brothy Bean Dinner

A Brothy Bean Dinner

A Brothy Bean Dinner

 

3 T. extra-virgin olive oil, divided

1 T. unsalted butter

1 shallots, thinly sliced

2 garlic cloves, thinly sliced

1 jalapeño, seeded, finely chopped

½ tsp. kosher salt

½ tsp. cumin

¼ tsp. pepper

1/2 cup dry white wine

1 ½ cup vegetable broth

1 (14-ounce) can cannellini beans (undrained)

1 cup lightly packed fresh spinach

¼ cup parsley, leaves and tender stems, roughly chopped

1 T. lemon juice

Thickly sliced sourdough bread

½ cup Parmesan cheese

¼ cup chives, thinly sliced

 

In a medium saucepan, heat butter and 2 T. olive oil over medium heat. Once butter has melted. add shallots, garlic, and jalapeño, season with salt. Cook, stirring occasionally, until shallots are soft and fragrant, about 5 minutes. Add cumin and pepper and cook for another minute. Add wine and cook, stirring occasionally, until wine has mostly evaporated. Add broth, turn heat to medium-high, bring to a simmer. Stir in cannellini beans with their liquid and bring back to a simmer. Turn heat down to medium-low and add in spinach and parsley until wilted. Take beans off heat and stir in lemon juice. Season with more salt and pepper to taste. In another saucepan, heat remaining 1 T. olive oil over medium-high heat. Fry bread in olive oil until both sides are golden brown and toasty. To serve, place bread in a shallow bowl and spoon saucy beans over top. Sprinkle Parmesan and chives to finish.

Roasted French Onion Tomato Soup

Roasted French Onion Tomato Soup

Roasted French Onion Tomato Soup

 

3½ pounds tomatoes, halved

4 T. olive oil, divided

2 large onion, quartered

1 head garlic, trimmed ½ inch from the top

3 sprigs thyme

1 tsp. kosher salt

½ tsp. pepper

½ tsp. smoked paprika

¼ tsp. red pepper flakes

1–1 ½ cups vegetable broth

½ cup basil leaves

½ cup heavy cream

6 slices baguette

1 cup shredded sharp cheddar or gruyere

 

Heat oven to 450°F. Add tomatoes—we used Roma and Campari tomatoes, but you can really use anything!—onions, head of garlic, and thyme to a baking dish. Drizzle with 3 T. olive oil and season with salt, pepper, paprika, and red pepper flakes. Roast until tomatoes have softened and are golden brown on top, 35 to 45 minutes. Remove thyme and discard. Squeeze garlic cloves from the bulb into a blender and discard skins. Transfer remaining tomato mixture to the same blender and add in basil. Blitz until smooth, add broth, and blitz again. Add remaining ½ cup broth if the soup’s too thick. Transfer soup to a large pot. Bring soup to a simmer, stir in heavy cream, and season with salt and pepper to taste. Preheat broiler, place bowls on a baking sheet, and divide soup among bowls. Layer a slice of bread on top of each bowl of soup, evenly sprinkling cheese on top of each. Broil until cheese is bubbly and brown, 3 to 4 minutes.

Stuffed Pepper Soup

Stuffed Pepper Soup

Stuffed Pepper Soup

 

Olive oil or butter, for sautéing

1 pound ground beef

1 yellow onion, diced

2 bell peppers (any color), seeded and chopped

2 garlic cloves, minced

1 (14.5-ounce) diced tomatoes (undrained)

1 (15-ounce) can tomato sauce

2 cups beef or chicken broth

1 tsp. salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/2 tsp. paprika

1/2 cup white or brown rice, uncooked

Optional toppings: shredded cheese, chopped fresh parsley, sour cream

 

Heat olive oil or butter in a large pot or Dutch oven over medium heat. Cook the ground beef, breaking it into crumbles, until browned. Drain excess fat and set aside. In the same pot, add a bit more oil or butter if needed. Cook the onion and bell peppers until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute. Return the beef to the pot. Add the diced tomatoes, tomato sauce, broth, salt, pepper, Italian seasoning, and paprika. Stir to combine. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer for about 25-30 minutes. While the soup simmers, prepare the rice according to the instructions on the package. Once the soup is finished, stir the cooked rice into the soup. Ladle the soup into bowls and top it with shredded cheese, parsley, and sour cream, if desired.

Chicken and Rosemary Lemon Dumplings

Chicken and Rosemary Lemon Dumplings

Chicken and Rosemary Lemon Dumplings

 

2 T. ghee, extra virgin olive oil, or avocado oil, plus more as needed

8 boneless, skinless chicken thighs (about 2 pounds)

Salt and pepper, to taste

1 yellow onion, diced

2 carrots, diced

1 rib celery, diced

3 cloves garlic, minced

1 T. chopped fresh parsley

1 T. chopped fresh chives

½ tsp. dried thyme

¼ cup all-purpose flour

4 cups chicken broth

 

1 cup all-purpose flour

2 tsp. baking powder

½ tsp. salt

2 tsp. finely chopped fresh rosemary

Zest of 1 lemon (about 1 tsp.)

1 egg ¼ cup milk plus more as needed

Chopped fresh chives, for garnish

 

To make the soup: In a Dutch oven or heavy-bottomed pot, heat the ghee over medium-high heat. Season the chicken thighs with salt and pepper. When the ghee is hot, brown the chicken thighs. You may need to do this in batches, as loading the pot will decrease the temperature and the chicken may not brown properly. Transfer the browned chicken thighs to a plate and reserve. Add additional ghee to the pot if needed, and then add the onion, carrots, and celery and sauté until the vegetables are softened and onions are translucent, 5 to 8 minutes. Stir in the garlic, parsley, chives, and thyme and cook for 1 minute longer. Stir in the flour and continue stirring for about 30 seconds to 1 minute. Stir in the chicken broth and bring it to a boil. Once it reaches a boil, turn down the heat to a low simmer. Cube the browned chicken into bite-size pieces and add the chicken and any drippings back into the pot with the broth and vegetables. Let the mixture simmer on low while you prepare the dumplings. Season to taste with salt and pepper. To make the dumplings: In a medium bowl, add the flour, baking powder, salt, rosemary, and lemon zest. Mix to combine. Mix in the egg and the milk. You may need an additional T. or more of milk in order to achieve a somewhat sticky dough. With a muffin scoop or a T., drop dumplings gently into the simmering chicken and vegetable mixture. Try to evenly space the dumplings when dropping them into the pot. They will expand as they cook. Cover with a lid and simmer on low for about 10 minutes, letting the dumplings steam. The dumplings should be puffed up a bit and covering the top of the soup. If you like a little color on your dumplings or a bit of a toasty top, turn the oven on broil and place your Dutch oven or large pot in the oven, allowing the top of the dumplings to brown. Ladle into bowls, garnish with chopped fresh chives, and serve.

Cream of Scape Soup

Cream of Scape Soup

Cream of Scape Soup

 

12 scapes, blossom ends removed

3 cups good-quality chicken broth

1 small bunch fresh thyme sprigs

1 medium to large potato, peeled and cubed

1 cup half and half

Salt

Pepper

Pinch cayenne

White wine vinegar

Croutons to serve

 

Cut the scapes into 2-inch chunks and chop coarsely in the food processor. Put chopped scapes in a large saucepan with 2 cups of the chicken broth and the thyme. Bring to a boil, then cover and simmer for 10 minutes. Strain through a fine sieve, reserving the broth. Discard the solids. Pour the broth back in the pan and add the potato and the remaining stock. Bring to a boil, cover, and cook until the potato is soft, 10 to 12 minutes. Puree to a very smooth consistency. Add the cream and reheat. Season with salt, pepper, cayenne, and a dash of white wine vinegar. Serve with croutons.

Folk Healing Soup

Folk Healing Soup

Folk Healing Soup

 

2 T. Avocado or Olive Oil

1 onion chopped

5 cups vegetable broth

1 tsp. ground cinnamon

1/2 tsp. cumin

1 1/2 tsp. turmeric

1/8 tsp. cayenne or black pepper

1 T. ginger powder

1 bay leaf

3 medium potatoes diced

1/2 can tomatoes

2 celery stalks, sliced into half moons

2 carrots, sliced into thin rounds

1 1/2 cups chickpeas, soaked for 2 hours

1 T. lemon juice

Salt, pepper to taste

Cooked barley or wild rice (optional)

Frozen peas, artichokes, okra (optional)

Fresh chopped herbs like parsley (optional)

 

In a large pot, heat the olive oil over medium-high heat and add the onion. Sauté for

3 to 5 minutes until fragrant and slightly golden. Add 1 1/2 cups of the vegetable stock and simmer for 20 minutes. In a small bowl, combine the cinnamon, curry, turmeric, cayenne, ginger, and 2 tablespoons of the vegetable stock. Stir well. Add to the simmering stock and onions. Pour the remaining vegetable stock into the pot, add the bay leaf, and bring to a boil. Reduce the heat to a simmer. Add the potatoes, tomatoes, celery, and carrots. Simmer until the carrots are tender (about 20 minutes). Remove the bay leaf.  Add the chickpeas, saffron, and lemon juice and simmer for 10 minutes. Season with salt and pepper. If using, add the barley to each bowl and then ladle the soup over the top. Garnish with fresh herbs.

Quick Sloppy Joe Stew

Quick Sloppy Joe Stew

Quick Sloppy Joe Stew

 

1 pound ground beef

½ cup chopped onion

⅓ cup chopped green bell pepper

1 (15 ounce) can Manwich

¾ cup beef broth

1 (11 ounce) can corn with red and green peppers (such as Green Giant® Mexicorn®), drained

1 medium potato, peeled and cut into 1/2-inch cubes

1 teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon ground black pepper

 

Brown ground beef, onion, and bell pepper in a large saucepan over medium heat until beef is no longer pink, 5 to 7 minutes. Drain grease from pan. Stir in Sloppy Joe sauce and beef broth until well combined. Add corn, potato, Worcestershire sauce, salt, and pepper; stir well. Cover the pot and cook until the potatoes are tender, 20 to 25 minutes.

Cream of Anything Soup

Cream of Anything Soup

Cream of Anything Soup

 

3 tablespoons butter or extra-virgin olive oil

1 medium onion, diced

2 garlic cloves, sliced

3 cups chopped vegetables of your choice, one kind or a mix

Kosher salt and freshly ground black pepper

1/4 cup dry white wine, or more to taste (optional)

1 tablespoon soy sauce

2 cups stock of your choice or water, plus more as needed

1/2 cup cream, coconut milk, or whole milk, whisked with a pinch of flour if you like a thicker soup (optional)

 

Melt the butter in a soup pot and add the onion, garlic, and vegetables with a good pinch of salt and a few grinds of pepper. Saute over medium heat, stirring occasionally, until the onion is soft, translucent, and browned on the edges, about 10 minutes. Add the wine (if using) and soy sauce and use a wooden spoon to scrape the bottom of the pan of any flavorful bits. Add the stock and bring to a boil, then lower the heat and simmer for 10 to 15 minutes, until the toughest veggies are tender. Puree with a blender or immersion blender (if you’re using a regular blender, make sure to let some steam escape when pureeing, then return the soup to the pot). You can skip the pureeing step altogether if you’re happy with a chunky texture, or add a bit more stock if you’d like a thinner soup. Bring the soup back to a simmer, then turn off the heat and stir in the cream, if using. Taste and season with salt and pepper as needed, and top with your favorite embellishments.

Wild Mushroom, Caramelized Onion and Kale Soup

Wild Mushroom, Caramelized Onion and Kale Soup

Wild Mushroom, Caramelized Onion and Kale Soup

 

2 T. extra virgin olive oil

1 sweet organic onion, sliced to about ½” thickness

4 cloves garlic, minced

1 tsp. pink or sea salt

½ tsp. cracked pepper

2 C. shitake mushrooms, whole

2 C. sliced baby bella or cremini mushrooms

4 C. chicken or vegetable broth (organic and gluten-free)

2 C. organic kale, roughly chopped into bite sized pieces

½ C. coconut milk or coconut cream

 

In a large pot, heat oil then add onions. Continue to sauté until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.

Loaded Potato Chowder

Loaded Potato Chowder

Loaded Potato Chowder

 

1/2 pound bacon

1 small yellow onion, chopped

2 cloves garlic, chopped

1 tsp. thyme

2 T. dry sherry or white wine

3 C. chicken broth

2 C. half and half

3 chicken bouillon cubes

2 large Russet potatoes, peeled and chopped into small pieces

Salt and Pepper

1 C. shredded cheddar cheese

1/2 C. sour cream

chopped chives

 

Cut the uncooked bacon in small pieces. Heat a heavy pan and fry the bacon pieces until crisp. Remove the bacon bits to a plate lined with a paper towel. Take a paper towel and soak up all but 2 T. of bacon grease and discard. Saute the onion, garlic, and thyme for 5 minutes until the onion is soft and tender. Stir in the dry sherry and cook for 2 minutes. Add the chicken broth, half and half, and bouillon. Bring the broth to a boil. Add the potatoes and reduce the heat to a low simmer. Cover the pot and allow the soup to cook for 20 minutes stirring occasionally. Season with salt and pepper if necessary. To serve the soup, top each bowl with a couple spoonfuls of shredded cheese, sour cream, bacon pieces, and chives.

Caramelized Garlic and Onion Bisque

Caramelized Garlic and Onion Bisque

Caramelized Garlic and Onion Bisque

 

2 T. salted butter

2 T. extra-virgin olive oil

1 C. garlic cloves, peeled

8 C. onions—a mixture of reds, yellows, whites, shallots, and leeks— thinly sliced

1 1/2 C. yellow potatoes, peeled and chopped into 1/2-inch cubes

1/4 C. sherry

1 T. dried rosemary, crumbled

6 C. chicken or vegetable broth

1/2 C. whipping cream

1/2 C. sour cream

Salt

Freshly ground pepper

 

In a dutch oven, melt butter with oil over low heat. Add onions and garlic, stirring occasionally for 35–40 minutes or until golden brown. Stir in potatoes, sherry, and rosemary; cook for 2 minutes. Add broth to the mixture and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 20 minutes. Puree mixture in batches in a blender and pour back into dutch oven. Over medium heat, return to a simmer. Stir in whipping cream and sour cream and cook for 1–2 minutes longer, being careful not to let the soup boil. Season with salt and pepper to taste. Serve immediately. Note: For garnish, use crispy onions, rosemary, or edible flowers.

Clover Soup

Clover Soup

Clover Soup

 

2 shallots, chopped

2 cloves garlic, minced

3 T. butter

2 C. white clover flowers and leaves (stems and roots fine too), coarsely chopped

4 C. chicken or vegetable broth

3 medium potatoes, peeled and quartered

Salt and pepper to taste

1 C. Cream or Milk, optional

 

In a large saucepan over medium heat, saute shallots and garlic in butter. When shallots are softened, add clover and stir to coat. Add broth and bring to a boil. Add potatoes and cook on medium heat until potatoes are soft, about 15 minutes. Drain and reserve the cooking broth. Puree the drained clover mixture in a food processor. Blend the reserved cooking broth with the puree. Bring to a boil, then reduce heat and simmer for a couple minutes. Add salt and pepper to taste. Serve hot.

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

 

1 C. packed fresh basil

¼ C. finely grated parmesan cheese

2 T. pine nuts, toasted

2 garlic cloves

pinch of crushed red pepper

salt and pepper

½ C. extra virgin olive oil

 

1 pound lean ground chicken or turkey

¼ C. seasoned breadcrumbs, panko or fine crumbs both work

3 T. pesto

2 T. parmesan cheese

salt and pepper

2 T. olive oil

1 shallot diced

8 C. chicken stock or broth, low sodium is fine – you may want a pinch more salt

12 ounces tiny cut pasta, like ditalini or annellini (tiny circles)

fresh basil, for topping

shaved parmesan, for topping

 

Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week. In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. Heat a large stock pot over medium heat and add 1 T. of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate. Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth. Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 T. of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

Cucumber Sass

Cucumber Sass

Cucumber Sass

 

A simple chilled soup that’s refreshing at the height of summer. Experiment with your favorite herbs and toppings; adding spice gives this a nice kick.

 

2 lbs. cucumbers, peeled

½ small onion

¼ C. fresh dill

2 T. fresh lemon juice

2 tsp. sea salt

Yogurt, hot sauce (Fab Ferments Sass), and good olive oil (optional), for serving

 

Coarsely chop cucumbers and onion and place in the container of a food processor or blender. Add dill, lemon juice, and salt. Blend until well mixed and liquefied. Pour soup into a jar and refrigerate for at least 1 hour to blend flavors, or overnight. Soup will keep for 2–3 days in the refrigerator. Garnish as desired and serve.

Cucumber Yogurt Soup with Lime and Chili

Cucumber Yogurt Soup with Lime and Chili

Cucumber Yogurt Soup with Lime and Chili

 

1 large English cucumber, approximately 12 oz/350 grams

1 C. Greek Yogurt, full fat preferable

1+ T. fresh Lime Juice

1 T. plus 1 tsp rice vinegar

¼ tsp. sesame oil, plus more for garnish

1 tsp. (caster) sugar

1-2 T. cilantro, rough chopped or torn

¼ C. (handful) flat leaf parsley, rough chopped or torn

Sea salt, to taste

Fresh ground pepper, to taste

 

For garnish:

 

Sambal Oelek (chili sauce)

Sesame oil

Sesame seeds

Cilantro leaves

Lime wedge

(Crispy garlic slices or shallots)

 

-for optimal blending, place liquids in carafe first

 

Slice cucumber lengthwise, and using a spoon, gently scoop out seeds (see image below). Roughly chop.  Place yogurt in carafe followed by lime juice, sesame oil, rice vinegar, sugar, sea salt, fresh ground pepper, chopped cilantro and parsley and finely, chopped cucumber. Blend on low, slowly increasing to a medium high speed and blend until creamy smooth.  Transfer to an airtight container and refrigerate for 3 hours or overnight. Garnish and serve!

Cream of Lambsquarter Soup

Cream of Lambsquarter Soup

Cream of Lambsquarter Soup

 

1/4 C. butter

1/4 C. flour

1 medium onion, finely chopped

4 C. organic chicken or vegetable broth

1 pound unsprayed lambsquarter

1 C. light or ‘half-and-half’ cream

Salt, pepper, and nutmeg, to taste

 

In a heavy-bottomed medium pot, cook the onions in the butter, over medium-low heat until onions have softened (about 5 to 10 minutes). Add the flour and stir constantly, cooking for a minute. Add the chicken broth slowly, a little at a time, while whisking well to avoid the flour lumping. Simmer the soup for about 10 minutes or until thickened, whisking frequently. Add the lambsquarter, and cook for another 4 or 5 minutes or until lambsquarter is tender but has not lost its vibrant color. Remove from heat and cool slightly. Using a hand blender or a counter top blender, purée the soup until smooth and velvety. Return the soup to its saucepan, add the cream and return to heat. Bring the soup back up to temperature but do not boil after the cream has been added. Add salt, pepper, and nutmeg to taste. Enjoy with warm crusty bread or croutons.

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

 

1 medium onion, finely chopped

1 bunch wild garlic, finely chopped (Or, chives finely chopped)

1/2 head celery, finely chopped

2 stems fresh lovage, finely chopped (or 1/2 tsp. dried lovage)

1 lemon, grated zest and juice

200g rice

1L vegetable stock

salt and pepper, to season

a little butter or vegetable oil for sweating the vegetables

 

A deliciously fresh and delicate soup with heirloom herbs that is perfect for a cold winter’s day. Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes. Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft. Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.

Shortcut Wonton Soup with Scallions

Shortcut Wonton Soup with Scallions

Shortcut Wonton Soup with Scallions

 

1 T. toasted sesame oil

1 (2″) knob fresh gingerroot, sliced in half through the center

8 C. low-sodium chicken broth

5 T. tamari

1 (12-ounce) package frozen, fully cooked mini chicken wontons

3 T. rice vinegar

2 medium scallions, thinly sliced

 

Heat large soup pot over medium heat. Once hot, add oil and ginger. Sauté 2 minutes. Add broth and tamari, increase heat to high and bring to a boil. Once boiling, add frozen wontons and cook 2-3 minutes until wontons are fully heated through. Remove one wonton and cut in half to test that the insides are fully warmed through. Remove from heat, discard ginger, stir in vinegar and scallions, and serve hot.

Cream of Lovage Soup with Edible Spring Herb Flowers

Cream of Lovage Soup with Edible Spring Herb Flowers

Cream of Lovage Soup with Edible Spring Herb Flowers

 

2 T. salted butter

1 medium cooking onion, finely chopped

2 cups loosely packed, chopped fresh lovage leaves

8 cups chicken stock

4 medium Yukon gold potatoes, peeled and cut into 1-inch cubes

Coarse sea salt and cracked black pepper

Small handful fresh spring herb flowers

2 T. hemp or good quality olive oil

 

In a large stockpot or Dutch oven over medium heat, melt the butter. Add the chopped onions and sauté for 4-5 minutes, or until slightly translucent. Add the lovage and sauté until it wilts, 1-2 minutes. Add the chicken stock and potatoes and increase the heat to medium-high. Bring to a boil for 15-20 minutes, or until the potatoes are soft and break apart easily with a fork. Remove from the heat and let cool completely. Once the soup is completely cool, working in batches, puree the soup in a blender until smooth. Return to the pot and warm through over medium heat. Season to taste with salt and pepper, and drizzle with hemp or olive oil. Serve garnished with fresh herb flower blossoms. I love rosemary and sweet cicely, but experiment with your own favorites.

White Cheddar Soup with Crispy Bacon

White Cheddar Soup with Crispy Bacon

White Cheddar Soup with Crispy Bacon

 

3 Tablespoons unsalted butter

1 1/2 cups finely chopped onion

1 Tablespoon minced garlic

1/4 cup all-purpose flour

4 1/2 cups chicken stock

1 1/2 cups half-and-half

1/4 teaspoon cayenne pepper

1/4 cup dry white wine

12 ounces grated sharp white cheddar cheese

kosher salt

6 bacon slices, cut into 1 inch pieces and cooked until crisp

6 green onions, including 2 inches of green tops, coarsely chopped

 

Heat butter in a large, heavy pot over medium heat. When hot, add the onion and sauté until softened, for 4 to 5 minutes. Add garlic and sauté 1 minute more. Sprinkle flour over the mixture and cook, stirring for 2 minutes. Add the stock and half-and-half and bring mixture to a simmer. Add the cayenne pepper and wine. Add the cheese, a little at a time, stirring until smooth after each addition. Taste soup and season with salt, as needed. Soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat. To serve, ladle soup into 6 bowls and garnish each serving with bacon pieces and green onions.

Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup

 

1 T. olive oil

8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper

2 T. unsalted butter

3 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 tsp. dried thyme

1/4 cup all-purpose flour

4 cups chicken stock

1 bay leaf

1/2 cup half and half, or more, as needed

2 T. chopped fresh parsley leaves

1 sprig rosemary

 

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.

Asiago Bisque

Asiago Bisque

Asiago Bisque

 

3 cups chopped onion

1 cup chopped celery

3 cups chopped carrots

6 T. butter

4 cups chopped and peeled potatoes, cut into small bite sized pieces

1 cup white wine

2 cups chicken stock

2 cups half and half

2 cups shredded Asiago cheese

6 slices of cooked bacon, chopped

 

In a large sauce melt butter and sauté onions, celery, and carrots until tender. Add potatoes, wine and chicken stock. Cover and cook for 20 minutes. Add cream and cook for another 5 minutes. Remove from heat and stir in the Asiago cheese. With an immersion blender, blend soup until creamy or until slightly chunky, whichever your preference. Garnish with bacon and more cheese.

Tuscan White Bean Soup with Bacon

Tuscan White Bean Soup with Bacon

Tuscan White Bean Soup with Bacon

 

10 strips Bacon, diced

2 large Shallots, peeled & small dice (about 1 1/2 cup)

3 medium Carrot, peeled & small dice (about 3/4 cup)

3 medium Celery, small dice (about 3/4 cup)

4 small cloves Garlic, peeled & minced

¼ tsp crushed Red Pepper Flakes – more or less, to taste

¾ tsp Kosher Salt, plus more to taste

heaping 1/4 tsp Ground Black Pepper, plus more to taste

½ cup White Wine

4 Cups Chicken Stock

2 (14.5 oz) cans Cannellini Beans or Great Northern Beans, undrained

2 sprigs fresh Rosemary

1 Bay leaf

1 Parmesan Cheese Rind

¼ – ½ Cup Heavy Cream

1 T. fresh Parsley leaves, chopped, or more for serving

½ Cup Parmigiano Reggiano, plus more for serving

 

Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside. Remove bacon – leave fat: You want about 1 T. of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 T. of liquid (just eyeball this). Sauté vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds – 1 minute. Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 T., about 3-4 minutes. Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using). Boil, then simmer: Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes. Add bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. (I leave in the parmesan rind, but you can remove and discard it.) Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

 

2 T. oil

1/2 small onion, sliced

2 medium carrots, cut diagonally into thin slices

1 celery stalk, cut diagonally into thin slices

One 1-inch piece fresh ginger, thinly sliced

3 garlic cloves, crushed and roughly chopped

6 cups chicken stock

6 green onions, white and light green parts, cut into 1-inch pieces

8 frozen chicken or pork pot stickers

4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise

One 3-ounce package instant ramen noodles, seasoning pack removed

8 shiitake mushrooms, stemmed and thinly sliced

8 ounces leftover Chicken

1 T. soy sauce

1 tsp. sesame chili oil (or just sesame oil)

 

Heat the oil in a medium pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about a minute. Add the stock and green onions and bring to a simmer. Cook for 5 minutes. Put in the pot stickers and cook for 5 minutes, then add the bok choy, noodles, shiitakes, and chicken. Cook until the noodles are softened, about 5 minutes, then stir in the soy sauce and sesame chib oil. Serve.

Japanese Knotweed Soup

Japanese Knotweed Soup

Japanese Knotweed Soup

 

1 T. unsalted butter

1/2 cup (80 g) finely chopped shallots

4 cups (about 340 g) skinned and sliced knotweed, joints discarded

2 small potatoes, peeled and thinly sliced

4 cups (1 L) hot chicken or vegetable stock

Salt

Freshly ground black pepper

Heavy cream, for serving (optional)

 

In a pot, melt the butter until it foams. Add the shallots and cook gently until they are translucent. Add the knotweed and cook, stirring, for 2 to 3 minutes until the color of the knotweed changes from fresh green to drab khaki. Add the potatoes and the stock and cook until the potato slices are tender, about 10 minutes. Allow the mixture to cool, then puree it in batches in a blender. Strain each batch through a fine-mesh sieve into a bowl. Return the soup to the stove and heat until simmering, then season to taste. A swirl of cream before serving is never a bad idea.

Glorious Meatball Pho

Glorious Meatball Pho

Glorious Meatball Pho

 

32 ounces beef stock

2 star anise

3 limes

One 1-inch piece fresh ginger, cut into 4 slices

8 ounces rice noodles

8 leftover Meatballs, warmed slightly in a microwave

One 8-ounce bag bean sprouts

1 bunch green onions, white and light green parts only, sliced into thin strips

1 big handful fresh cilantro

1 small red chile, sliced very thinly

Hoisin sauce for serving

Sriracha for serving

 

Combine the stock, star anise, the juice of two of the limes, and the ginger in a medium pot. Bring to a boil, lower the heat slightly, and simmer for about 15 minutes. Bring a large pot of water to a boil, add the noodles, and cook for 3 minutes. Drain the noodles well and divide among four bowls. Add the meatballs and cover with the stock. Then add some bean sprouts, green onion, cilantro, red chile, and a squeeze of juice from one-quarter of the remaining lime to each bowl. Add some hoisin and sriracha to taste to each bowl and eat.

Cream of Chicken Soup with Poached Eggs for One

Cream of Chicken Soup with Poached Eggs for One

Cream of Chicken Soup with Poached Eggs for One

 

1 ½ C. Chicken Broth

½ tsp. Chicken Bouillon Concentrate

2 Eggs

Salt & Pepper

1/4 C. Heavy Cream

2 T. Parmesan

 

Pour your broth into a medium-size saucepan and put it over medium-low heat. Add the chicken bouillon concentrate, if using—I think it improves the flavor, but some people object to it—and bring just to a simmer. In the meanwhile, crack your eggs into a custard cup—this way if a yolk breaks, you can save it for another recipe. When the broth is simmering, turn it down so it’s just below a simmer, add salt and pepper to taste, and slip in the eggs. Poach until set to your liking—I give mine 7 minutes. While the eggs are poaching, put the cream in a bowl. When the eggs are done, transfer them to the bowl with a slotted spoon. Pour in the broth, top with the Parmesan, and supper is ready.

 

1 SERVING with: 442 Calories; 36 g Fat (74.0% calories from fat); 24 g Protein; 5 g Carbohydrate; 0 g Dietary Fiber; 5 g Net Carbs

Cream of Pumpkin Soup

Cream of Pumpkin Soup

Cream of Pumpkin Soup

 

One 15-ounce can pumpkin (not pumpkin pie filling)

One 14.5-ounce can chicken broth

One 12-ounce can evaporated milk

½ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. salt (or to taste)

⅛ tsp. ground black pepper (or to taste)

⅛ tsp. ground nutmeg

 

Combine all of the ingredients in a saucepan. Stir over medium heat until well blended and hot.