Roasted Vegetable Soup

March 7, 2012 by
 
I’m a sucker for a good soup.  It’s such a versatile thing, and so comforting too.  I’m a big fan of roasting, so this was a big hit in my book.  I loved how quick and simple it was too, especially when I used half of the roasted vegetables for a side dish with dinner one night, then the other half used the next night to make this.  I included a variation to dress it up if desired as well, by adding a drizzle of basil oil and croutons, but just plain is good in my book too.  The carrot flavor really comes through strong, if you don’t want as strong of a carrot flavor just keep that in mind when picking which vegetables you are going to roast.
This would work well for a make ahead meal as well, you could even puree it all up beforehand, and just rewarm when ready to serve.
 
ROASTED VEGETABLE SOUP
4 cups chicken or vegetable stock
1/2 recipe roasted winter vegetables
salt and pepper to taste
 
Heat the broth and vegetables in a pot over medium high heat until heated through.
Use a stick blender (or food processor or blender), to puree until smooth.
Season with salt and pepper to taste, and add more broth if needed to reach desired consistency.
Serve hot.
To dress up this soup:
Make some basil oil by pureeing fresh basil leaves in a blender with enough olive oil to make a thin consistency.  Drizzle over soup, and top with homemade croutons.
Recipe adapted from Barefoot Contessa Family Style by Ina Garten
 
Filed Under: Meatless Main Dishes, Soups / Stews

Smoky Cheddar Soup

November 2, 2011 by
 
I love making soups, especially this time of year.  They are easy, fairly quick to make, and my family just loves them.  I was playing around with making a cheese soup and we really love how this came out.
If you don’t have smoked cheddar or ham, regular would still be good too.  You’ll still get some smoky flavor from the paprika.  I served it with biscuits, which is what I usually make with soup, but breadsticks or rolls would be nice too.  I thought a tangy sourdough bread would be a good match too.
 
SMOKY CHEDDAR SOUP
4 T unsalted butter
4 stalks celery, sliced
1 lb cooked ham, cut in 1/2″ cubes (preferably smoked)
1/4 cup flour
1 quart chicken broth
1 can (15 oz) diced tomatoes, drained
3 cups milk
1 cup heavy cream
1 pound cheddar cheese, shredded (part or whole in smoked cheddar preferably)
1 T smoked paprika
salt and pepper to taste
1/3 cup finely chopped fresh parsley
 
In a large pot, melt the butter over medium heat.
Add celery and ham, saute about 10 minutes, or until celery is softened.
Add flour, cook for 1 minute while stirring.
Add chicken broth and tomatoes, cook for 10 more minutes.
Stir in milk, cream, cheese, and spices.
Heat while stirring over medium heat until smooth and warm, but don’t bring to a boil.
Add parsley and add more salt and pepper if needed.  Serve warm.
 
Recipe by My Stained Apron
 
Filed Under: Pork, Soups / Stews

Chicken and Dumplings

October 31, 2011 by
My mom used to make this with one or two whole chickens.   We would have a big batch, since we not only had a large family, but there was many times friends there to eat as well.
I don’t recall ever meeting someone who didn’t like it either. : )
Seeing as how crazy the last couple of weeks have been, I’m making simple comfort food dishes all week, giving my hubby and daughters lots of extra hugs and kisses, and counting all my blessings twice. : )
CHICKEN AND DUMPLINGS
1 pound boneless, skinless chicken breasts
5 cups water
5 cups chicken stock
3 stalks celery, sliced
3 carrots, sliced
1 tsp dill weed, optional
DUMPLINGS:
2 1/4 cups flour
1 T baking powder
3/4 tsp salt
5 T shortening
1 cup milk
Pour water and stock in a large pot along with chicken breasts and bring to a boil.
Simmer about 30 minutes, or until chicken is cooked through.  Remove and shred chicken then add back to broth along with carrots, celery, and dill and simmer 10 minutes longer.
Taste, adjust seasonings, add salt and pepper if needed.
Make dumplings:  Mix flour, baking powder, and salt together in a medium bowl.
Cut shortening into mixture using a knife or pastry blender.
Add milk, stir in just until mixture comes together.
Bring soup up to a boil, then drop dumplings in by spoonful.
Cook uncovered 10 minutes, then cover and cook about 10 more minutes.
NOTE: for herb dumplings, add 2 or 3 T chopped chives or other herbs to flour.
Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,

Irish Coddle

March 7, 2011 by
It’s that time of year again!  I’ve added a Favorite Irish Dishes page over on the top right hand side over there so you can see all of my favorites in one spot.  I’ll add to it as recipes are added.
This last week we had our annual Irish dinner party in honor of my Dad, in celebration of his Irish heritage he was so proud of.  This was a new addition to the list of dishes I make for it, and it was a HIT!  A coddle is like a chunky stew and has an amazing flavor.  Since bangers and Irish bacon aren’t available here locally, I substituted a good quality uncooked brat and some Canadian bacon (the real stuff, no tubes of chopped and pressed fake Canadian bacon, please) with great results.  This one will definitely appear on our menu often and I thought I should share the recipe quickly after all the requests at dinner!
IRISH CODDLE
2 tsp oil
1 pound sausages (I used some good quality uncooked pork brats from my butcher)
1/2 pound Irish bacon (If it’s unavailable, use a good quality Canadian bacon or ham), chopped
1 large onion, chopped
2 carrots, chopped
3 garlic cloves, crushed
3 yukon gold potatoes, chopped
3 cups chicken broth
1/2 cup apple cider or juice
2 T cider vinegar
3 T fresh thyme leaves (or 1 1/2 tsp dried)
2 T dried parsley or 1/4 cup fresh chopped
salt and pepper to taste
Heat oil in a large pot over medium high heat.  Add sausages and sear on both sides.
Remove from pan and set aside.
Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
Bring to a boil, scraping up the caramelized bits on the bottom of the pot.  Add the sausages back to pot.
Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
Add more salt and pepper if needed.  Remove sausages and slice in thick chunks, then add back to pot.
Print
Irish Coddle

Ingredients

  • 2 tsp oil
  • 1 pound sausages (I used some good quality uncooked pork brats from my butcher)
  • 1/2 pound Irish bacon (If it's unavailable, use a good quality Canadian bacon or ham), chopped
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, crushed
  • 3 yukon gold potatoes, chopped
  • 3 cups chicken broth
  • 1/2 cup apple cider or juice
  • 2 T cider vinegar
  • 3 T fresh thyme leaves (or 1 1/2 tsp dried)
  • 2 T dried parsley or 1/4 cup fresh chopped
  • salt and pepper to taste

Instructions

Heat oil in a large pot over medium high heat. Add sausages and sear on both sides.

Remove from pan and set aside.

Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.

Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.

Bring to a boil, scraping up the caramelized bits on the bottom of the pot. Add the sausages back to pot.

Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.

Add more salt and pepper if needed. Remove sausages and slice in thick chunks, then add back to pot.

https://mystainedapron.com/irish-coddle/

Filed Under: Irish, Soups / Stews

Mom’s Potato Soup

March 1, 2011 by
 
I know, no measurements?  But this is my Grandmother’s recipe that my Mom also made pretty much my entire life.  And some things are better left unchanged. : )  I will say that the number of people that will be here for dinner decides how many potatoes I’ll use.  And if you’re doing a huge batch you can add an extra can of milk.  My rule of thumb is usually about 1-2 potatoes per person, depending on how many are adults/kids.  For our family I will usually use about 8 potatoes and that’s plenty.  Sometimes I’ll add the ham while it’s cooking, or we serve options on the side, kind of like potato bar.  And for the love all things delicious, you must make Cheddar drop biscuits or regular Biscuits to serve with this.  That’s an order. : )
 
MOM’S POTATO SOUP
Recipe source: adapted from my mom and grandmother
 
Russet potatoes
chopped white onion
chicken broth or water
1 can Evaporated milk
salt and pepper to taste
 
To serve:
Shredded cheddar cheese
chopped ham
crumbled bacon
sliced green onions or snipped chives
 
Peel and chop potatoes. 
Place in a pot along with onioins and cover with chicken broth or water (or half of each).
Bring to a boil, and reduce heat to a simmer.  When potatoes are cooked through, add can of evaporated milk.  Stir to combine.  Serve hot.
 
Filed Under: Soups / Stews Tagged With: ,

Split Pea Soup

October 13, 2010 by
 
This is seriously one of my favorite dishes.… Do I say that alot?… Anyways, there is nothing that makes me feel more content than stirring a pot of soup.  Soup is a miracle food in my book.  It’s usually very healthy and satisfying, easy to feed a crowd with, inexpensive, easy to cook… need I go on?  And let’s not forget delicious! 
So there are many reasons I’m excited that “soup season” has begun around here.
And my cheddar pepper drop biscuits go just perfect with this soup.  Happy Soupin’!
 
SPLIT PEA SOUP
 
12 oz dried green split peas (about 1 1/2 cups)
4 cups chicken broth (or water)
1 cup cooked, diced ham or turkey ham
2 carrots, diced
1 onion, diced
1 tsp dried thyme
1 bay leaf
salt and pepper, to taste
 
Rinse peas and soak  in cold water overnight. (This is optional- they may just need simmered longer if you skip this step.)   Drain, rinse again.
Put peas along with everything else in a large pot.
Bring to a boil, reduce heat to simmer.
Simmer for at least 2 hours, or until peas are tender.  If you want the soup thinner, just add more liquid.
 
*This soup also freezes well, if I have leftovers I freeze them in individual serving size freezer containers.  If it’s too thick when re-warmed, just add more water.
Filed Under: Soups / Stews Tagged With: ,

Potato Sausage Soup

September 24, 2010 by
 
This is one of my husband’s favorite soups I make.  Which is kind of humorous because I’m pretty sure if he had ever tried kale by itself he NEVER would have tried this soup knowing that it’s in it.  This is great for the cooler autumn nights, and make for a quite easy dinner, and delicious to boot.  I like to pair it with warm homemade bread and everyone is happy. 
 
POTATO SAUSAGE SOUP
Recipe by My Stained Apron
 
1/2 lb Italian sausage
2 medium russet potatoes
1/2 large white onion, chopped
1-2 T olive oil, optional
2 cloves garlic, minced
2 c chopped kale or escarole
5 cups chicken broth
1/4 c whipping cream
 
Brown the sausage in a pot over medium heat, breaking it up. 
Cook through.  Drain fat.  Add onions and olive oil, if needed.
Cook until onions are tender and add garlic.  Cook for another minute.
Add chicken stock.  Cut potatoes in half lengthwise and slice about 1/4 to 1/2 inch thick.
Add potatoes to pot and simmer about 20 minutes or until potatoes are cooked through.
If soup seems too thick, just add more chicken broth.
To chop kale, fold leaves in half and remove center rib.
Chop the rest of the leaves.
Add to pot along with the cream.
Simmer until hot again, about 5 to 10 minutes.
Filed Under: Pork, Soups / Stews

Creamy Chicken Chili

August 27, 2010 by
 
This is another of those recipes I scribbled on a scrap of paper- who knows where it originated from.  If I had known I was going to have a food blog I would have kept track better!  I altered it a few times, and we really like this easy, hearty, satisfying dish. 
 
CREAMY CHICKEN CHILI
 
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes (about 2 breasts)
1 medium onion, chopped
1 1/2 tsp garlic powder
1 T oil
2 cans (15 1/2 oz each) white beans, rinsed and drained (I used Cannelini)
   Or cooked dry beans
1 can (14 1/2 oz) chicken broth
1/2 diced red bell pepper (more if you like)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp dried chipotle chili pepper
1/2 cup sour cream
1/4 cup whipping cream
Fresh cilantro, for serving, optional
 
Heat oil in a large pan, then add chicken, onion, and garlic powder.
Cook until chicken is cooked through.
Add beans, broth, pepper, and seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Take off heat and add sour cream and whipping cream.
Garnish with cilantro if desired.
Serve in bread bowls or with tortilla chips.
Makes about 6 servings.
 
Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,

Celery Soup

March 23, 2010 by
We’ve had a few viruses the last couple of months that just keep getting passed around like a bad joke. This is my go-to dish when we’re feeling under the weather, so it’s been making an appearance lately. It’s also great for cool days, but really, since it’s so light and refreshing we have it in the summer even.
It’s great for a sore throat and sinuses, I think it has to do with that little dash of cayenne.
 
CELERY SOUP
 
6 ribs celery, finely chopped
49 1/2 oz can chicken broth, low sodium if possible
1 tsp soy sauce
1/2 tsp sesame oil
dash cayenne red pepper
fresh cilantro leaves, if desired
 
Simmer everything but cilantro together in a pot for 15 to 30 minutes.
Strain out celery, and serve hot.
If desired, put cilantro leaves in bowl and pour hot soup over them.
This will release some flavor into the soup without overpowering or getting mushy.
 
VARIATION: Add 2 cups frozen stir-fry vegetables and cook until tender.
Filed Under: Soups / Stews

Cream of Cauliflower Soup

March 8, 2010 by

This is always a big hit. Creamy, subtle yet intriguing flavor.. you really should try it, even if you don’t care for cauliflower, you’ll thank me.

CREAM OF CAULIFLOWER SOUP

4 T butter
1 onion, chopped
2 potatoes, peeled and chopped
1 head cauliflower, divided into florets
3 celery stalks, chopped
2 cups chicken stock
2/3 cup half and half (or 1/3 cup milk and 1/3 cup heavy cream)
salt and pepper, to taste

Melt butter in a large saucepan over medium heat.
Add onion, potatoes, cauliflower, and celery. Cook for about 5 to 10 minutes, stirring occasionally.
Stir in chicken broth and bring to a boil.
Cover and turn heat down to simmer for about 15 to 20 minutes, or until vegetables are cooked.
(If you want to make this ahead of time, just turn heat to low and leave covered until almost time for dinner).
Using a stick blender, or regular blender, process until everything is smooth.
Stir in half and half, add salt and pepper, and heat through before serving. If desired, garnish with celery leaves.

Source: slightly adapted from The Irish Heritage Cookbook by Margaret M. Johnson

Print
Cream of Cauliflower Soup

Ingredients

  • 4 T butter
  • 1 onion, chopped
  • 2 potatoes, peeled and chopped
  • 1 head cauliflower, divided into florets
  • 3 celery stalks, chopped
  • 2 cups chicken stock
  • 2/3 cup half and half (or 1/3 cup milk and 1/3 cup heavy cream)
  • salt and pepper, to taste

Instructions

Melt butter in a large saucepan over medium heat.

Add onion, potatoes, cauliflower, and celery. Cook for about 5 to 10 minutes, stirring occasionally.

Stir in chicken broth and bring to a boil.

Cover and turn heat down to simmer for about 15 to 20 minutes, or until vegetables are cooked.

(If you want to make this ahead of time, just turn heat to low and leave covered until almost time for dinner).

Using a stick blender, or regular blender, process until everything is smooth.

Stir in half and half, add salt and pepper, and heat through before serving. If desired, garnish with celery leaves.

https://mystainedapron.com/cream-of-cauliflower-soup/



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Filed Under: Irish, Soups / Stews