Posts tagged ‘soup’

May 5, 2010

Stew + Soup = Stoup!

If you watch Rachael Ray at all, you will know that stoup is one of her made-up words.  It describes a meal that is thicker than a soup, but thinner than a stew.  Last night I made Rachael’s Tomato Vegetable Pasta Stoup (from Every Day with Rachael Ray Magazine) with some modifications.

Ingredients:

2     tablespoons extra virgin olive oil

3     carrots, grated

1     onion, chopped

4     ribs of celery, chopped

1     cup frozen corn

1     cup frozen peas

1     bay leaf

4     cups broth – I used low-sodium chicken

1     can chickpeas

1     can crushed tomatoes

1/2 lb pasta – I used elbows

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  1. Heat the olive oil in a big soup pot over medium-high heat
  2. Add the onion, carrot, celery, and bay leaf to the pan, and season with salt and pepper100_1186
  3. Add broth, tomatoes, and chickpeas to mix, cover and bring to a boil
  4. Once boiling, add the pasta and cook until al dente, about 15 minutes
  5. add the corn and peas about 3 minutes before the pasta is fully cooked100_1193
  6. Remove the bay leaf, and serve100_1194
  7. I served ours with a bit of grated cheddar and some Pillsbury crescent rolls.  As you can see, it got a thumbs-up from hubby, so score one for Rachael Ray!  This would also be so good with corn muffins, maybe crumbled over the top! mmmmm!

This meal was extremely filling, very satisfying, and completely meat free!!  What’s your favourite vegetarian recipe??

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January 31, 2010

A Whole Lotta Leeks

Welcome to another edition of Sarah’s Sunday Dinners!  Thanks to my husband for the title of today’s post, which consists of a delicious potato-leek soup.

If you search Google for potato leek soup there are 449,000 results returned, so suffice it to say, there are many different variations of this recipe.  Some with cream, some without, some with bacon, some with spices.  Having never had leeks before, and having never made soup before, I went with the most simple recipe available from The Kitchn.

Ingredients:

approx 5 cups of peeled and cubed potatoes (I used Yukons)

approx 2 1/2 cups chopped leeks (I used one good sized bunch)

3-4 slices bacon, diced (you can leave out the bacon, and use your preferred oil instead.  Skip to step 2)

approx 1 quart (1 litre) of stock or water

Tip about leeks: They are very dirty.  I chopped the white and light green parts, and put them into a strainer set in a bowl of water.  I swished them around in the bowl/strainer, and then took out the strainer and ran water through the leeks.

Step 1.

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Brown bacon in a large stock pot until crispy, remove and drain on paper towel

Step 2.

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Add the leeks to the pan with the hot bacon fat (or oil) and cook until wilted and somewhat translucent

Step 3.

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Add the potatoes and stir to coat.

Step 4.

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Add the stock or water to cover the mix (it took about 1 litre)  Bring the soup to a boil, then reduce to a simmer until the potatoes are cooked (about 20-30 minutes. )

Step 5.

Remove the pan from the heat, and use an immersion blender* to blend this:

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into this:

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Step 6. (optional)

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Garnish with some of the crumbled bacon and a bit of shredded cheese.

This soup will make your house smell like thanksgiving! When the leeks are cooking, they give off kind of an oniony/delicious smell, and when everything is cooking together you would think you have a turkey with all of the trimmings in the oven!  This soup is very inexpensive to make, cooks in 1 pot, and serves about 4.  Yum Yum Yum!!

First attempt at soup = Major Win!!!

*Using an immersion blender is easiest, because you can do it right in the pot.  If you don’t have one, you can scoop the soup into a blender or food processor about 1 cup at a time and blend it that way.

So what’s your favourite soup to make? to eat?