Hi Everyone-
Welcome to Souping It Up with Sped- the Mother's Day Edition. In honor of Mom, tonight's recipes will be for my mom's favorite soups.
Don't forget to vote in tonight's poll for next week's soups. Please note: due to a big change in my work life I am back to posting this on Sunday evenings at 8 pm EST.
Chicken Noodle Soup
Ingredients:
1 lb boneless skinless chicken breast, cubed
2 tsp. olive oil
8 cups chicken stock
1/2 bag of baby carrots, diced
3 stalks celery, diced
1/2 vidalia onion, diced small
1 bag medium sized egg noodles
sea salt, garlic powder, black pepper to taste
Directions:
- In a frying pan, cook the chicken in the olive oil until almost done ...a little pink left in the middle is ok as the chicken will further cook as the soup simmers.
- In a large stock pot add the carrots, celery and onions to the chicken stock and bring to a rolling boil.
- Simmer 45 minutes or until veggies are tender.
- Add chicken and spices to taste and simmer another 1/2 hour.
French Onion Soup
Ingredients:
4 vidalia onions, sliced thin
1 red onion, sliced thin
2 medium leeks, sliced thin
4 tbsp. olive oil
8 cups beef stock
sea salt, black pepper, thyme and basil to taste
Provolone or Gruyere Cheese (for topping or both! optional)
Holland Rusk Crouons (optional)
Directions:
- In large bowl mix the sliced onions all together and lightly coat with the spices. Pour in olive oil and mix around til the onions are lightly coated.
- In large frying pan, heat the oil and lightly sautee the onions until they just start to crisp.
- In large stock pot bring beef stock to slow boil and lower heat to simmer. Add sauteed onions and simmer on low for 2 hours.
- To serve, ladle into bowls, top with a Holland Rusk and cheese and place on top shelf of oven at 350 degrees until cheese is melted and just starting to brown.
Cheesy Broccoli Soup
Ingredients:
2 heads of broccoli, chopped
2 medium leeks, sliced small
2 clove of garlic, minced
3 tsp. olive oil
6 cups vegetable stock
2 cups half and half
1 lb. shredded cheddar cheese (i like to use sharp and finely shredded)
sea salt, honey salt (if you can get it), rosemary and black pepper to taste
Directions:
- In frying pan, heat oil and lightly sautee garlic and onions til just starting to crisp.
- While that is frying, in large stock pot bring vegetable stock to a low boil and reduce heat to medium.
- Add broccoli and simmer til broccoli is tender.
- Add leeks and garlic and simmer another 15 minutes.
- A little at a time, transfer to blender and puree til smoooth.
- Return mixture to stock pot and add the half and half. Simmer on low 10 minutes.
- Add shredded cheese a little at a time and simmer on low til cheese is melted.
Roasted Garden Soup
Ingredients (varies by season since it's summer....)
4-5 pearl onions, diced
4-5 baby red potatoes, diced
4 clove garlic, minced
3 carrots, peeled and diced
Large handful of baby spinach
6-7 roma tomatoes, diced
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
1 zucchini diced
4 tsp. olive oil
8 cups vegetable broth
Shredded Parmesan Cheese (optional)
Directions:
- Spread the diced veggies and garlic on a cookie sheet or two and drizzle with the olive oil. Roast in oven at 350 for 20-30 minutes, til you can just start to smell the garlic.
- Transfer veggies to a large stock pot and add the vegetable broth. Simmer 45 minutes.
- Serve topped with the parmesan cheese
That's what I've got for tonight...what's cooking in your soup kitchen?