Here a couple of my favorites/creations/permutations.
Fast Pumpkin Soup
At a friend's birthday someone made some savory pumpkin soup and I thought it had major potential. I was too shy to ask her for the recipe... so I just scoured the internet until I found a savory pumpkin soup with ham. The recipe comes from a diabetic cookbook, but it's truly amazing. Ask my skeptical coworkers--they're believers now too.
Originally by LeeAnn Smith, MPH, RD
Be sure to buy unsweetened and unflavored
pumpkin so that you don't end up with soup tasting like pumpkin pie!
INGREDIENTS | SERVES 4
1 teaspoon butter
1 cup yellow onion, chopped
1½ cups chicken broth
¼ cup dry white wine
1 teaspoon sage leaves, dried, or 4
fresh sage leaves, chopped
½ teaspoon oregano, dried
2 cups canned pumpkin (unflavored)
Salt, to taste
1 teaspoon Tabasco sauce
½ cup heavy cream
Garnish with ⅛ pound smoked ham,
chopped
Garnish of chopped fresh chives
- Melt the butter in a soup kettle and sauté the onion over medium-low heat for 5 minutes. Stir in all but the heavy cream and ham.
- Simmer the soup, covered, for 10 minutes. Add heavy cream and serve hot with ham and chives sprinkled on top.
TIP: Substitute olive oil for butter and whole milk for heavy
cream.
PER SERVING: Calories: 166 | GI: Low | Carbohydrates: 9g | Protein: 2g |
Fat: 13g
* My changes? I cut up my three slices of chopped ham and put them in after the onion cooks. The ham and onion meld flavors beautifully and it feels really hardy.
If you want to make it vegetarian you can use mushrooms to sub for the ham and vegetable broth instead.
Chicken Noodle Soup
Ridiculously easy. All my own too. I literally just found all the vegetables I had in the fridge that weren't going to be used elsewhere and threw them into the pot. When the recipe says things like "5 stalks of celery" you can read it as "as much celery as you feel like putting in."
Ingredients
1 whole yellow onion
5 stalks of celery
Half a bag of baby carrots, chopped up (these were kinda old and we didn't want to eat them by themselves anymore)
1 thawed, cooked rotiserrie chicken-picked (Our grocery store has those AWESOME chickens that are like ready take-home dinners. When they aren't sold them put them in the fridge and sell them for $3 the next day. You can put them in your freezer for a significant amount of time if you don't want to use/eat them right away. You can also reheat them in the microwave. This works great for those of us who don't have a working oven...)
1 14 oz can of chicken broth
6 cans of water (I didn't measure, I just refilled the can of chicken broth until the pot looked full)
1 tbsp of salt
Half a bag of egg noodles.
Instructions
Saute onions in bottom of pan. When they're translucent add all of the other ingredients EXCEPT the egg noodles. Let simmer for 20 minutes. Add egg noodles and cook until they're soft. Eat.
If you want a stronger broth flavor use two cans of chicken broth. Both Jeremy and I agreed that one can with the cooked chicken was great.
Roasted Red Pepper Tomato Soup
I really enjoy roasted Red Pepper soup. V8 makes it in a box, but that's the only kind I can find at the grocery store! That's why I decided to make it myself. I also had a find a recipe that didn't involve me roasting peppers in an oven... HERE'S ONE! I made it today with grilled cheese. Adds more body and a tiny bit of heat. Divine :-)
IngredientsRecipe found here:
1 – 28 oz can of crushed tomatoes
1 – 12 oz jar roasted red peppers
1 – 6 oz can tomato paste
4 cups chicken or vegetable stock
1 teaspoon Italian blend dried herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
1 tablespoon honey
1 medium onion, diced
1 clove garlic, diced
a drizzle of olive oil
Method
1. Preheat a large soup pot. Drizzle with olive oil. Add onion and saute until translucent. Add garlic and saute for 2 – 3 minutes more. Add tomatoes, roasted red peppers and their juice, chicken or vegetable stock, herbs and honey. Bring to a boil and reduce heat to medium.
2. Cook over medium for 30 – 30 minutes, or until vegetables are very tender. When soup is done, use a submersible blender, or a regular blender, in batches, to puree the soup until very smooth. Serve with a little cream for garnish.
http://blogs.babble.com/family-kitchen/2011/01/14/roasted-red-pepper-tomato-soup/
French Onion Soup
Future plans... meaning tomorrow? I don't know... I'm running out of freezer containers.
Serves 6.
INGREDIENTS
| 3 | pounds yellow onions, cut into 1/8-inch pieces |
| 3 | tablespoons unsalted butter |
| 1/2 | teaspoon table salt, plus more as needed |
| 1 | pinch sugar |
| 8 | cups water , plus more as needed |
| 1 | tablespoon all-purpose flour |
| 1 | sprig fresh thyme |
| 1/4 | cup dry white wine |
| 1 | baguette , crusty |
| 8 | ounces Gruyère cheese-I sliced it thick and placed it over the top of the crock…..the cheese melted mostly into the soup and a little off to the sides, but it created a thick, even layer this way. |
INSTRUCTIONS
- Melt butter in a large Dutch oven or soup pot over medium heat.
- Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat.
- Cover and cook for 10 minutes.
- Take the cover off, and cook, stirring frequently, until the onions are lightly browned. I cooked mine for a little less than 90 minutes.
- At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan).
- Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.
- Add the flour and stir for two minutes.
- Add 8 cups water and thyme to the onions and bring to a boil.
- Lower heat and simmer for 20 minutes.
- Add white wine and simmer 10 minutes longer.
- Add salt to taste.
- Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position.
- Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet.
- Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.
- Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.
Click the link... it's worth it for the picture.
Recipe: http://www.thecurvycarrot.com/2010/08/07/henris-french-onion-soup/
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