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turnonmyheelsI've been on a soup kick recently. Normally on Sundays I grill up some chicken and make a salad and have that to eat Monday - Thursday. The first day the temperature tipped below 67 I decided I'd rather have a hearty bowl of soup and salad with some crusty bread instead.
The base of these soups can be either chicken broth, vegetable broth, beef broth, or milk based depending on what you're after flavor wise or nutrient wise. I usually stick to vegetable broth if I'm going to have protein in some other form but if I'm not or feeling like I need a shot of
iron I use chicken broth [i'm not a big fan of beef broth]. I've posted some oo these before
1 butternut squash halved and roasted in the oven at 400 for an hour or until tender.
Half an onion roasted with the squash
half an apple also roasted with the squash.
When above ingredients are nice and soft you can either scrape them into the soup as they are or puree them depending on your preference.
2 cans of broth
1/4 teaspoon nutmeg or to taste
a couple cranks of pepper
and I like to add 1/4 tsp aleppo pepper
2 cups reduced-sodium chicken broth
2 cups water
2 whole star anise
6 black peppercorns
1 teaspoon salt, divided
2 pounds red onions, cut into 1/2 -inch-thick wedges
3 tablespoons olive oil
1/2 cup dry red wine [I used Malbec, and served it with the soup. AWESOME]
Bring broth, water, spices and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes. Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy, medium-size pot over medium heat, covered. Stir occasionally until deep golden brown Add wine and boil, uncovered, until reduced to 2 tablespoons.
remove whole spices and add onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt
Today's recipe YUMMYYUMMYUMMY
* 1 teaspoon ground cumin
* 2 cans of beans [your choice I used black and northern as that's what I had] drained and rinsed, I pureed them before cooking and added some water to get a better consistency and the get the beans out of the food processor
* 2 cans stewed tomatoes - I pureed these before cooking too
* 2 cans chicken broth
* 3 chipotle chile, canned in adobo sauce, finely chopped, with extra sauce spooned in
* 2 cups chopped cooked chicken breast (about 1/2 pound)
Preparation
Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro or whatever
The base of these soups can be either chicken broth, vegetable broth, beef broth, or milk based depending on what you're after flavor wise or nutrient wise. I usually stick to vegetable broth if I'm going to have protein in some other form but if I'm not or feeling like I need a shot of
iron I use chicken broth [i'm not a big fan of beef broth]. I've posted some oo these before
1 butternut squash halved and roasted in the oven at 400 for an hour or until tender.
Half an onion roasted with the squash
half an apple also roasted with the squash.
When above ingredients are nice and soft you can either scrape them into the soup as they are or puree them depending on your preference.
2 cans of broth
1/4 teaspoon nutmeg or to taste
a couple cranks of pepper
and I like to add 1/4 tsp aleppo pepper
2 cups reduced-sodium chicken broth
2 cups water
2 whole star anise
6 black peppercorns
1 teaspoon salt, divided
2 pounds red onions, cut into 1/2 -inch-thick wedges
3 tablespoons olive oil
1/2 cup dry red wine [I used Malbec, and served it with the soup. AWESOME]
Bring broth, water, spices and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes. Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy, medium-size pot over medium heat, covered. Stir occasionally until deep golden brown Add wine and boil, uncovered, until reduced to 2 tablespoons.
remove whole spices and add onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt
Today's recipe YUMMYYUMMYUMMY
* 1 teaspoon ground cumin
* 2 cans of beans [your choice I used black and northern as that's what I had] drained and rinsed, I pureed them before cooking and added some water to get a better consistency and the get the beans out of the food processor
* 2 cans stewed tomatoes - I pureed these before cooking too
* 2 cans chicken broth
* 3 chipotle chile, canned in adobo sauce, finely chopped, with extra sauce spooned in
* 2 cups chopped cooked chicken breast (about 1/2 pound)
Preparation
Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro or whatever
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no subject
Date: 2009-11-16 03:50 pm (UTC)no subject
Date: 2009-11-16 03:54 pm (UTC)It's a Weight Watchers recipe too, so you know it's good and low cal/low fat
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Date: 2009-11-17 01:37 am (UTC)Nom! I just made my thai curry with broccoli, butternut squash, and tofu. I didn't bother trying to make it low-cal this time, and ohBoy is it good :D. And rich.
no subject
Date: 2009-11-17 01:32 pm (UTC)That sounds nummynummynummy