All posts filed under: Soup

Roast Broccoli and Cheddar Soup 

Ingredients…. 1 head brocoli 1 Tablespoon olive oil 1/2 tsp garlic powder Salt and pepper 1/4 cup grated Parmesan cheese 4 cups chicken broth 1 tsp onion powder 1/4 tsp garlic powder 1/4 tsp thyme 1/4 cup butter Pinch of nutmeg 1 tsp cornstarch 1/2 cup heavy cream 2 cups medium Cheddar cheese, grated (more for garnish at service) Process… Preheat the oven to 350 Combine the 1st 5 ingredients and toss well Place this mixture on a cookie sheet Roast broccoli mixture for 30 minutes Place broccoli in a stock pot Add in chicken broth, seasonings and cornstarch Mix till no lumps appear from cornstarch Add in the butter Bring the soup to a simmer and cook covered for 20 minutes Remove the brocoli from the pot and place it in a blender Pulse the broccoli until you reach the  desired consistency, I like mine a little chunky. Return the broccoli to the stock pot Slowly add in the cream Add in the cheese Cook on low another 10 minutes or so, to heat …

Meet Ground Turkey Chipotle Albondiga (meatball) Soup, otherwise known as… Albondiga Soup! Ole’ 💃🏻

I’ve grown to prefer ground turkey over ground round in many of my cooking escapades. The flavor is more sudtle and less meaty, I like that, especially in this soup.  Here are some of the ingredients I used… A while back I happened upon these fire-roasted diced tomatoes. I really like the flavor, they do taste roasted and that can add a great flavor layer to any recipe.  Here’s the finished soup. This soup takes some effort as the meatballs need a whole start of their own, but the effort is well worth the delicious finished bowl.  I had my dad here visiting with us for a few days recently, how lucky am I?! I love cooking for him, he is always so very appreciative.  Enjoying meals together, well,  it’s a bit like going back in time with him in a most heartwarming way, as my mother prepared many of the dishes I make for him now. It’s all love in my book.  Recipe coming soon.     g.  Happy weekend all! xxoo 

Easy Peasey Chicken and Rice Soup 

Mmmm, who doesn’t like a yummy  chicken soup. Here I’m making it easy peasey, but you can bet it will still be over the top flavorful. I am using leftover frozen then thawed white rice to both simplify things and to use up ingredients  I have on hand. Ha! I was expecting rain, but got this instead, sunny with more chance of sunny. All good, any weather is good soup weather! Highs in the low 60’s here in Riverside County, California, sunny and bright today, I shall take it, and this yummy soup. I sure hope you’ll give this recipe a whirl, it’s sooo very tasty. I think you’ll like it friends.  Great product here, so good in soups. (I set the frozen vegis out to defrost a bit, while the chicken, seasonings and broth cook and marry, before adding them to the soup)  Yes, using what I have in stock  and taking more shortcuts where I can today, why not?. 😊 (just happened to have these tasty bad boys on hand as well) so …

Healthy Chicken and Rice Soup 

Here’s a simply recipe for chicken and rice soup that is both healthy and delish.  This is really good with a squeeze of fresh lime juice.  Ingredients… 1 tablespoon olive oil 1 cup chopped onion 1 tsp salt  2 cups chopped carrots 1 cup chopped celery 2 garlic cloves, minced 8 cups chicken broth (by all means use low sodium chicken broth if you are watching your salt intake)  1/4 to 1/2 tsp dried thyme 1/8 tsp pepper 1/2 cup white rice, uncooked 2 cups chopped cooked chicken (here I used left over chicken I had on hand that I baked then froze in meal/recipe size portions, see previous recipe post)  1/2 cup non fat yogurt  lime for garnish, optional Process… Heat olive oil to med high in a stock pot Add in the onions and salt Cook the onions till translucent Add in the carrots and celery, continue cooking over med high heat another 10 minutes or so, mixing from time to time Add in the garlic, cook an additional 5 minutes, mixing often   …

Posole

This Mexican soup has always been a tradition in my family, especially around the holidays. I’m making it for Christmas Day here in Kentucky, for my family. I have great memories of my mother making this soup year after year. Since she recently passed, this year… her delicious and warm family favorite has even more precious meaning. My mom was such a great cook, never measuring, just always knowing. Even later in life, I marveled at her skills. I guess I learnt from the best. To you Momma, may my version here make you proud. I sure do love you and miss you. I look forward to seeing you again in paradise. Here’s the hominy I like to use, I add in a little of the juice too. It makes the soup nice and thick.  The yummy toppings  ✔️, they help send this soup over the delicious top. Grandson’s excited. And here we go, oh my yum. Merry Christmas friends, may the reason for the season always shine bright in your hearts.   g. 

A Great Lentil Soup with Ham Hock 

This is such a tasty soup. Being here in Kentucky with temps in the teens this December, it will be the prefect warm up for the family just before we head out to the Kentucky Mega Cavern to see the Christmas lights. Thank goodness it’s a vehicle tour. Lol Ingredients… 3 cups lentils 12 cups chicken broth 2 smoked hamhocks 2 Tablespoons olive oil 1/2 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 1 14.5 ounce can diced tomatoes with the juice 1 large glove garlic (or 2 small), minced 1/4 tsp thyme 1 tsp salt 1/8 tsp pepper Process Bring the chicken broth to a boil in a large stock pot, then add in the smoked hamhocks Simmer the hamhocks on low for 1 hour (this adds another flavor layer to your broth) Remove the hammocks from the broth and when cool chop the meat from the hammock into small dice pieces, being carful cutting around the bone. Heat the olive oil to medium high in a medium sauté pan Add …

Oma’s Chicken Soup 

My mom was an excellent cook. Lately as we step into fall (or at least feel hints of it) here in So. Cal., I’ve been craving her chicken soup. She put so much love into her cooking I like to think I do the same.  Last night I made my version of her original magic. The only changes are, the addition of a touch tomato sauce, this gives the soup broth a nice finish, I add sweet whole kernel corn to the mix and a hint chile powder as well.   This recipe makes a very large amount, enough for a family of 6 adults plus leftovers for another meal.  Here’s the large pot I used…  Cut ingredients in half for an average size pot of goodness.  Feel free to add and or take away as you see fit here. These amounts and ingredients (the vegi’s) can be varied as you please.  The key is the 1st step… this adds such great flavor to the soup base, sauting the onions, tomatoes and garlic with salt …