AwesomeBites

Category: Soup Kitchen

  • Roasted Tomato Fennel Soup

    Roasted Tomato Fennel Soup

    Roasted Tomato Fennel Soup

    I woke up this morning wanting to make soup for my office luncheon meeting. Up at 5:00 AM, roasting vegetables. Husband looking at me oddly, and finely asking, “What are you making?”. As the vegetables roasted I grabbed a cup of coffee and sat down with Dennis for a few minutes of morning chit chat. I love the mornings, lighting the fireplace, having coffee, talking about the day ahead of us.

    27 years married, work in a business together, we have much to discuss.
    We discussed issues quickly and made decisions and moved from topic to topic. This is our time to discuss our calendars, potential conflicts, kids, vacation ideas, work strategy.

    I learned a long time ago to keep our discussions for the morning. Discussing issues at night when we are both tired, just led to a restless, sleepless night for both of us. Everything is shelved when I come home until the morning. It makes for a harmonic evening.

    My tomato plants are nice this year. Already have quite a few tomatoes, so soup has been on my mind. My fennel is also ready to pick. And lucky me, someone gave me some fresh squash. Happy girl I am!

    1 pan of quartered fresh tomatoes, 6-8
    2 yellow onions sliced
    2 cups squash, sliced
    2 bulbs fennel, sliced
    1/4 cup olive oil
    Drizzle olive oil over vegetables on separate sheet pans – one layer 400 degrees for 40 minutes

    8 cups chicken broth
    3 cans diced chopped tomatoes
    1/2 tsp red chili flakes
    1 tsp tarragon
    juice from 2 lemons
    Bring broth to a boil and add the vegetables after roasting. Simmer for 20-30 minutes allowing the soup to reduce. Using a stick hand blender, puree the vegetable soup.
    Serves a crowd 15-20 friends.
    Pour soup into crockpot to keep warm and take to your office and serve them lunch.
    Serve with grated parmesan and croutons.
    Excellent soup. You’ll love it!

    Order a cheese pizza and serve with the soup. You office mates are goin’ love you.
    Want more? Serve with Chicken Ceasar Salad.
    Awesome!

  • Chorizo and Black Bean Chili

    Chorizo and Black Bean Chili

    3/4 pound chorizo
    1/2 pound lean ground beef
    left over meat from your refrigerator
    1 tablespoon olive oil
    1 small onion, chopped
    2 garlic cloves, minced
    2 15 ounce cans black beans, rinsed and drained
    1 14 oz can diced tomatoes
    1 10 ounce cans diced tomatoes with green chilies
    1 7 oz can salsa verde
    2 tablespoon chili powder
    1 tablespoon ground cumin
    1/2 teaspoon dried thyme, crushed
    1 teaspoon salt or to taste
    fresh ground pepper to taste

    * garnishes: sour cream, shredded Colby-Jack, sliced green onions, corn

    In a large heavy saucepan or Dutch oven over medium high heat cook chorizo and ground beef, stirring to crumble. At this point, drain the meat if there is m ore than a small amount covering the top. Add onion and garlic, stir and cook until just soft. Add the remaining ingredients. Bring to a low boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally.

  • Fire Roasted Corn Chowder

    Fire Roasted Corn Chowder


    My nephew, Ryan made this soup the other night. It is good! I may prefer it served cold as I had some for breakfast. Awesome Bites, Ryan! Ryan used a full 1/2 cup of Sriracha sauce, I think it would be better a bit less spicy, so I reduced to 1/4 cup.

    8 ears fresh sweet corn, husked
    2 T Olive Oil
    2 red bell peppers, seeded and diced
    2 red onions, diced
    5 cloves garlic, minced
    6 cups chicken stock or vegetable if you prefer
    1/4 cup Sriracha, plus more for garnish. (You can double this amount if you want the chowder to be smokin’ hot like Ryan’s. I prefer to let your guests add more.)
    3 sprigs of fresh thyme
    2 bay leaves
    1 cup heavy cream
    Salt and Fresh ground pepper
    Smoked paprika, for garnish
    torn leaves of fresh cilatro or flat-leaf parsley, for garnish

    Roast 4 ears of corn over direct flame over gas burer until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, cut the kernels from the cobs and reserve.

    Heat oil in large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, meanwhile cut the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic and cook unitl the garlic is aromatic, 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes. Discard the thyme and bay leaves, then puree the hot liquid with a hand stick blender.

    Warm the heavy cream in microwave for 30 seconds, then add to the chowder along with the roasted corn. Cook for 5 minutes until heated through. Do not boil.

    Season with Salt and Pepper to taste. Ladle the soup into bowls and garnish.

  • Roasted Carrot, Orange and Ginger Soup

    Roasted Carrot, Orange and Ginger Soup

    Silver Palate Cookbook with my modifications

    Ingredients
    4 tbsp sweet butter or Ghee
    2 cups chopped onions
    12 large carrots (peeled and chopped), or small baby carrots about 2 lbs unpeeled and unchopped
    4 cups (950 ml) chicken stock
    2 tsp tarragon
    2 tsp grated ginger
    1 cup (225 ml) fresh orange juice
    salt and freshly ground black pepper, to taste
    grated fresh orange zest to taste

    Preparation
    Melt the butter on cookie sheet, add onions and carrots and roast at 400 degree oven until tender and slightly browned lightly colored, about 25-35 minutes. I usually use two roasting pans, one for onions and one for carrots.
    Add carrots and stock and bring to a boil.
    Reduce heat, cover, and simmer until carrots are very tender, about 10 minutes.
    Pour the soup through a strainer and transfer the solids to the bowl of a food processor.
    Add 1 cup of the vegetable or chicken cooking stock and process until smooth.
    Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until the soup is the desired consistency.
    Season to taste with salt and pepper; add orange zest.
    Simmer until heated through. Serve immediately.

    Serve with Crusty Bread and Sliced Cheddar Cheese and/or Waldorf Chicken Salad

  • Split Pea and Lentil Soup

    Split Pea and Lentil Soup

    Ingredients
    Ham bone or 10 Slices of Bacon
    2 (32-ounce) containers low-sodium fat-free chicken stock or broth
    1 cup dried split peas – small package
    1 cup dried lentils – small package
    4 carrots, sliced (I happen to not have carrots today, so I omitted them)
    4 celery ribs, sliced or 1 tsp celery seeds, or 1 tsp celery salt
    2-4 onions, chopped
    2 bay leaves
    1/2 teaspoon salt
    1 tsp garlic powder
    1/4 tsp cardammom
    1/2 tsp nutmeg
    1 teaspoon black pepper
    1/4 teaspoon red pepper flakes

    2 cans peas (add after the other ingredients have been pureed.)

    Ham bits, croutons and Sour cream for garnish
    Preparation
    In a large dutch oven, brown the chopped bacon then add onions to saute.
    Combine other ingredients reserving the garnish for ater.
    Bake, covered, at 400° for 2 hours or until peas and lentils are tender.

    Re-season according to your taste. Salt and Pepper. To reduce the fat content in the soup, remove the chopped bacon. Easy to do as it will float on the top. Then
    using a stick blender puree the mixture. If you want a more refined soup, strain.
    At this point, I like to add the drained canned peas. It adds back texture to the soup and I like the taste.
    Serve in bowls with dallop of sour cream, croutons and bits of ham on top.

    Serve with half ham and cheese on Rye sandwiches or salad or fresh french bread with cheddar cheese spread.

  • Tuscan Tomato Basil Bisque

    Tuscan Tomato Basil Bisque

    Garnished with fresh pepper
    Definately one of my favorite soups. And, I love this soup served with grilled cheese sandwiches or any half sandwich. Happy lunching.

    2 tablespoons butter or extra-virgin olive oil
    1 onion, chopped
    3 cloves garlic, minced
    1 (28-ounce) can whole tomatoes, with liquid (or Fresh quartered tomatoes roast at 400 degrees for 30)
    1/4-1/2 cup roasted garlic tomato paste
    2 cups vegetable or organic chicken or vegetable stock
    2-2 1/2 cups butternut squash, peeled and diced (Roast at 400 degrees for 30 minutes)
    Salt and ground pepper to taste
    2 tablespoons fresh basil, chopped
    1/2 teaspoon dried thyme
    1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt or cream
    Several dashes of Tabasco or other hot pepper sauce

    In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, roasted butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup, but do not boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.

    Equally good served chilled on a hot summer night or hot on a cold winter day.

  • Chicken and Dumplings

    Chicken and Dumplings

    Mom's Chicken and Dumplings

    Chicken and Dumplings
    Ingredients:
    4 cups low-sodium chicken broth
    4 cups water
    2-3 boneless, skinless chicken breasts (about 1 1/2 pounds)
    1 1/2 T. olive oil
    2 stalks celery, chopped
    2 large carrots, chopped
    1 onion, chopped
    1 1/2 tsp. table salt (or 3/4 tsp. fine sea salt)
    1 tsp. dried thyme
    1/4 tsp. freshly ground black pepper
    1/2 cup cold water
    1/4 cup all-purpose flour
    1/2 cup frozen peas

    For the Dumplings:
    1 cup all-purpose flour
    2 tsp. baking powder
    1/2 tsp. table salt
    1/4 tsp. dried thyme
    1/2 cup sour cream (reduced fat is fine)
    1/2 cup milk
    1 T. vegetable or canola oil

    Directions:

    Place the chicken broth, water, and chicken breasts in a large pot or Dutch oven. Bring the liquid to a boil, and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the broth and shred it with two forks. Set the chicken aside and keep the broth warm on the stove.

    While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the celery, carrots, and onion, and cook until the vegetables are softened, about 6 to 7 minutes.  Once the chicken has been removed from the broth, add the cooked vegetables to the broth, along with the salt, thyme, and black pepper. Stir to combine, and bring the broth to a simmer.

    In a small bowl, stir together the cold water and the flour. Slowly pour the flour mixture into the hot broth and vegetables, whisking constantly until well combined. Add peas and chicken to broth.

    Make Dumplings:

    To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. (It’s okay if there are a few dry spots of flour remaining.)

    Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer. (The dumplings will expand quite a bit as they cook.) Reduce the heat to medium-low, cover the pot, and let the dumplings cook undisturbed for 15 minutes. (Do not lift the lid during the cooking time.)

    When done, gently stir soup to break the dumplings apart. 

    Serve in bowls.

  • Parsnip, Apple, Carrot, Macadamian Nut Soup

    Parsnip, Apple, Carrot, Macadamian Nut Soup

    My Mom used to make parsnips.  I love the taste of them.  This soup is perfect when it is rainy and cold outside and you are sitting in front of the fire chatting it up with friends.  Bring on the rain! 

    Serves 4
    Cooking time: 50 minutes

    Ingredients:

    • 2 oz butter or olive oil 
    • 3 parsnips, peeled and chopped
    • 2 carrots, peeled and chopped
    • 1 small onion, finely chopped
    • 2 celery stocks chopped finely
    • 2 pints chicken or vegetable stock for you Vegans out there.
    • 1-2 medium apples, diced
    • 1 tsp ginger or curry powder (sometimes I am not in the mood for curry)
    • 1 teaspoon fresh sage, finely chopped
    • 3 tablespoons single cream (optional)
    • Salt and freshly ground black pepper
    • 6 oz whole chestnuts or macadamian nuts, roasted, peeled and finely chopped

      Try some!

    Method:

    1. Melt half the butter in a pan, add the parsnips, potato and onion, then cover and cook gently for 10 minutes, or until beginning to soften.
    2. Add the stock, apple, nuts and sage, ginger powder cover then simmer for a further 20 minutes until the vegetables are tender.
    3. Blend until smooth.
    4. Return to the pan, add the cream, season to taste, and then reheat gently for 5 minutes.
    5. Meanwhile melt the remaining butter in a pan, add the roasted chestnuts, season and fry for 3-4 minutes until they are lightly coloured, ensuring the butter does not burn.
    6. Spoon the chestnuts into the centre of the serving bowl, ladle the soup over and serve.
    7. Garnish with fresh sage and a drizzle of olive oil. 
    Parsnip Apple Carrot Macadamian Nut Soup garnished with olive oil and freshly ground black pepper.

  • Lima Bean Soup

    Lima Bean Soup

    Get me a spoon!
    Lime Bean and Ham Soup

    Lima Beans
    Ham Bone
    Onions diced
    Carrots diced
    Celery dices
    Put all in the pressure cooker and bring it up to pressure. Cook for about 1 hour and 30 minutes. Shut off and let it cool until the pressure releases.

    Salt and pepper to taste
    nutmeg
    Whatever ham meat there is on the bone, dice it up and add back to the soup.

    Garnish with sour cream.

  • Abby’s Posole – Pork and Hominy Stew

    Abby’s Posole – Pork and Hominy Stew

    Christmas Eve, family and friends get together to have dinner and exchange a few love notes and gifts.

    Abby made Posole for the buffet table.  Even though she was a bit late, the stew is completely gone since everyone wanted to take some home.  Excellent. 

     Ingredients

    • 2 pounds boneless pork loin or pork roast, cubed
    • 1 tablespoon salt
    • 2 (15 ounce) cans white hominy, drained
    • 1 teaspoon dried oregano
    • 2 cloves garlic, crushed
    • 2 tablespoons chopped onion
    • 4 dried hot red chile pepper pods, seeded and diced or use red enchilada sauce 

    Directions

    1. Place meat in a large kettle and add about 5 quarts of water and the enchilada sauce, enough to cover meat. (Abby says she cubes the meat after it has cooked, but you can start by cubing it first.)  Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
    2. Remove excess grease and set aside. Reserve liquid.
    3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
    4. Mix meat, posole. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

    Serve with garnishes:  sliced radishes, lemon slice, shredded cabbage, fried tortilla chips

    I think you should make the day ahead so the flavors blend. Delicious.

    Abby's Christmas Posole Soup