Golden Winter Soup

It is a crappy rainy day here in Boise so Matthew and I wanted something hot. I was thinking of potato soup but we were missing some of the ingredients for my regular recipe so I came across this recipe from cooking light. It was delicious and had an awesome smooth texture. I didn't have any half and half so I substituted 1/2 c sour cream and 1/2 c milk. I also added a little fresh parsley--delish! Serve with Holly's Red Lobster Cheddar Bay Biscuits.

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Serve.

Williams-Sonoma New England Clam Chowder

This is my favorite recipe for classic clam chowder. Do yourself a favor and splurge with half and half instead of milk. Also, Matthew doesn't like bacon in his clam chowder so we never put it in.

3 lb littleneck clams in their shells, well scrubbed (I use 2 cans chopped clams, reserve juice and add with bottled clams juice)
1 c bottled clams juice or homemade fish stock
2 T butter
1 yellow onion, finely chopped
1/2 c diced salt pork
2 celery stalks, thinly sliced
2 T all-purpose flour
2 waxy red or white potatoes (about 10oz), diced
3 c milk or half and half
1 bay leaf
salt and pepper
2 T finely chopped fresh flat leaf parsley

In a large saucepan over med-high heat, combine the clams and clam juice and bring to boil. Reduce the heat to a simmer, cover, and steam the clams until they open, 5-8 mins. Remove from the heat and discard any clams that failed to open. Remove the clams from their shells (cut in half if very large), reserving a few in shells for garnish.

Strain the clam juice through a fine-mesh sieve lined with cheese-cloth (muslin) to remove any grit. You should have 1 1/2 to 2 cups. Set aside. (You can skip all of this if you use canned clams.)

In a large sauce pain over medium high heat, melt butter. Add the onion and saute until just softened, 3-5 mins. Add the salt pork and saute, stirring occasionally until the pork is cooked through and teh onion is golden brown, about 2 mins longer. Add the celery and saute for 1 min. Add the flour and cook stirring with a wooden spoon, for 2 mins longer. Stir in the strained clam juice, potatoes, milk and bay leaf. Raise the heat to med-high and bring to a simmer, scraping up any browned bits fromteh bottom of the pan. Reduce heat to med and simmer until the potatoes are tender, about 15 mins.

Discard the bay leaf and season to taste with salt and pepper. Add the parsley, shucked clams and reserved clams in their shells. Cook for 1 min longer to warm the clams through.

Ladle the chowder into warmed bowls and top with chowder crackers. Serve immediately.

Melissa's Crockpot Potato Soup

Yummy classic! I would add carrots as well.

6 potatoes, diced
2 leeks
1 onion, chopped
1 rib celery, sliced
4 chicken bullion cubes
1 T dried parsley
5 c water
1 T salt
pepper to taste
1/3 c butter
1-13oz can evaporated milk
chopped chives

Dump everything but the evaporated milk and chives in the crock pot. Set on low for 8 hours. Stir in milk 1 hour before cooking completion to warm through. Top with chives.

Tomato Basil Soup

I started out with a recipe from Cooking Light but then changed it up to make this. I think it would be good with roasted red bell peppers or some Cholula hot sauce too. The Cooking Light recipe didn't call for sugar but after making it I felt it was too acidic. So I pulled out a can of tomato soup and looked at the ingredients. The second ingredient was high fructose corn syrup, which kind of surprised me. It made me feel good that I was making my own tomato soup, but I also realized it was missing the sweetness that I am used to. So that's where the sugar comes in. I serve this with grilled cheese, but if you are trying to watch calories/carbs, try making an open face grilled cheese instead, with only one slice of bread.

2 tsp olive oil

2 stalks celery, thinly sliced

1/2 yellow onion, finely chopped

3 cloves garlic

3/4 tsp salt

2 c chicken broth

2 cans stewed or diced tomatoes

1 c milk (optional)

1/4-1/3 c sugar

Basil, parsley, salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add celery and onions; cook until soft, 3-5 mins. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, tomatoes, milk and sugar; bring to a boil. (When you add the milk it will curdle instantly but when you blend it later these curdles will get chopped up. Milk is totally optional too.) Reduce heat; simmer 20 minutes. Stir in basil and parsley.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Season with salt and pepper if needed. Garnish with basil leaves, if desired.

Potato Soup

6 potatoes diced small

2 carrots thinly sliced

I Stick celery thinly sliced

5 cups water

¼ cup butter

1 onion sliced

4 chicken bouillon cubes

1 Tbsp Parsley

1 Tbsp salt

Put in pressure cooker. Pressure 1-3 minutes and release pressure. Remove lid and cool somewhat.

Add 1 large can of evaporated milk and 4 Tbsp of Flour to thicken. Do not boil.

Serves 10 – 12.

Yucatan Lime Soup

This recipe is way over the top compared to what you get down in Mexico, but I like it!

1 chicken breast half, cut into 1-inch cubes
1 teaspoon ground cumin
1/4 teaspoon salt, plus 1/4 teaspoon
1/2 cup vegetable oil, plus more if needed
8 corn tortillas, cut into 1-inch strips
3/4 cup finely chopped white onions
1 teaspoon Essence, recipe follows
1 teaspoon minced garlic
1/2 cup seeded, chopped tomatoes
1 tablespoon minced Serrano chiles
4 cups chicken stock
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 lime, cut into thin slices, for decoration
1 avocado, seeded and diced, for topping

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.
Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

If you want printable version of all of this click here.

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Chili

This chili was and still is a staple in the Whipple household. It goes great with Perfect Cornbread from the Better Homes and Gardens Cookbook (1970s edition).

1 pound hamburger
1 large onion chopped
½ bell pepper chopped or two stalks of celery
2-3 (16 ounce) can cut tomatoes or a qt jar, depending on how tomatoie you want it
4 tablespoons chili powder
¼ - ½ tsp salt
1 teaspoon Worcestershire sauce
2 (15 ounce) cans kidney beans
1 can pinto beans

Cook and stir hamburger, onion, green pepper, celery. Drain off fat if any. Stir in tomatoes (with liquid), chili powder, salt, Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer about 1 hour. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered until hot, about 15 minutes.

Cheese Soup

3 carrots
1 small head celery
1 1/2 gal water
1 pkg frozen peas
1 yellow onion
1 lb cheez whiz
6 oz chicken base
1 1/2 lb butter
Flour to thicken (about 2 cups)

Dice vegetables, place cheese (in jar) in boiling water until melted. Melt butter, add flour, add to water until creamy. Remove from heat, add cheese until creamy. Add vegetables and food coloring if wanted. Add frozen peas and simmer for 15 minutes. Watch heat and stir often. Salt and pepper (I like more vegetables, any kind, potatoes, broccoli and etc. Can be frozen in smaller amounts for later use.) (Milk can be added with more thickening for still another variety of soup.)

Yucatan Lime Soup (Sopa de Lima)

This soup is served everywhere in the Yucatan but the Mexican version is much simpler: a little chicken broth, some lime juice, 3 or 4 pieces of chicken, a sliced up lime and some tortilla strips. We liked that soup but Emeril Lagasse's recipe is excellent.

This recipe is good for a cold day, although everywhere we ate it in Mexico it was at least 90 degrees outside (and inside; no A/C). I forgo frying my own tortilla strips up and use cheap tortilla chips from the store. The result is equally good.

Don't feel bad about mixing up a batch of "Emeril's Essence" creole seasoning either. We used it on foil dinners last summer and they were some of the best we've ever had.

Yucatan Lime Soup
1 chicken breast half, cut into 1-inch cubes
1 teaspoon ground cumin
1/4 teaspoon salt, plus 1/4 teaspoon
1/2 cup vegetable oil, plus more if needed
8 corn tortillas, cut into 1-inch strips
3/4 cup finely chopped white onions
1 teaspoon Essence, recipe follows
1 teaspoon minced garlic
1/2 cup seeded, chopped tomatoes
1 tablespoon minced Serrano chiles
4 cups chicken stock
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 lime, cut into thin slices, for decoration
1 avocado, seeded and diced, for topping

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.
Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

If you want printable version of all of this click here.

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Creamy Roasted Pepper Soup

4 red peppers
4 yellow peppers
1/4 c butter
1 onion
4 cloves garlic
32 oz chicken broth
8 oz tomato sauce
2 c whipping cream
2 Tbsp cilantro
1 Tbsp lime juice
1 tsp pepper
1/4 tsp salt

Broil peppers, skin side up, for 8-10 mins. Place in a ziploc bag and set for 10 mins. Peel skin and chop. Cook onion and garlic in butter. Add peppers, broth, and sauce and bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup; stir in other ingredients. Simmer 10 mins more.

Pumpkin Corn Chowder

If you've never had pumpkin soup, it's like tomato soup but with pumpkin taste and this one has corn. Matthew and I like to have it with grilled cheese sandwiches. This recipe is super quick. I used 1 cup of evap milk and 1 cup of milk in place of the 2 cups half and half and added 2 Tbsp of flour to the onion/garlic/corn mixture for thickening. Top it with a little fresh parsley for a garnish.

2 tablespoons butter or margarine
1 small onion, minced
1 clove garlic, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

Melt butter in a Dutch oven; add onion, and saute until tender. Add corn, and cook, stirring occasionally, 2 to 3 minutes.

Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly heated (do not boil). Pack in a thermos.

Rachael Ray's Pumpkin and Black Bean Soup

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

Shrimp and Black Bean Soup

1 large onion, chopped
1 Tbsp olive oil
2 cans (14.5 oz each) reduced-sodium chicken broth
2 cans (10 oz each) diced tomatoes and green chilies, undrained
2 c frozen corn
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes and green chilies, undrained
4 1/2 tsp chili powder
1 tsp sugar
1/2 tsp salt
1 lb. uncooked medium shrimp, peeled and deveined
1/4 minced parsley

In a Dutch oven, saute onion in oil for 3/4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring for 20 minutes.

Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

Williams-Sonoma Chicken Noodle Soup

You will never go for Campbell's again after having this.

6 c chicken stock or prepared broth
1 skinless boneless whole chicken breast
1 yellow onion finely chopped
2 carrots peeled, halved lengthwise and thinly sliced
2 celery stalks thinly sliced
2 oz dried thin egg noodles
3 T finely chopped parsley
Freshly ground pepper

In a large sauce pan over med heat bring stock to a simmer. Add chicken and simmer just until tender and no trace of pink remains (8-10 mins). Remove chicken and let cool. Cut into 1” cubes. Set aside. Return chicken stock to a simmer over med heat, add onion, carrots and celery. Simmer till vegetables are slightly softened (10 mins).

Add cubed chicken, noodles, 2 T of parsley and pepper to taste. Simmer until noodles are tender. Ladle soup into bowls and sprinkle with remaining parsley.

Rachael Ray's Clam Chowda'

This recipe is not my best ever clam chowder (you'll have to wait to get that recipe as it's in storage) but it's nice because it's fast (30 mins) and it's tasty. If you don't like it too spicy decrease the hot sauce, although 2 tsp is about right for me. I use dried thyme, substitute evaporated milk for the half and half and use frozen hash browns (because I have that stuff on hand!) and it works great. I like to whip up some biscuits or some kind of quick bread to go with it.

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice

In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.

Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.

Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.