Cream Of Broccoli & Cauliflower Soup

This is one of the best soups I make. Maybe it’s a French thing, where we just seem to be born with a love for cream and cheese. I don’t know why I haven’t blogged this soup until now. The day after I posted this my lovely friend decided it was going to be lunch the next day and not only did she love it, it is officially kid approved as you can see by the picture below Mr. Gage thoroughly enjoyed this recipe as well. 😁👌

Makes 3 cups 

  • 1 1/2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1/2 cup chopped carrot
  • 2 garlic cloves, minced
  • 2 tbs onion, finely minced
  • 2 tbs potato, finely minced
  • 2 bay leaves
  • 3 tbs butter
  • 1 tbs flour
  • 1 3/4 cup vegetable broth
  • 1 cup cream
  • Salt and pepper to taste
  1. In a medium sized pot add the vegetables, vegetable broth and bay leaves. Cover with a lid and simmer over a low medium heat for 15-20 minutes or until the vegetables are tender.             Don’t simmer on to high of a heat or too much liquid will evaporate.
  2. Once the veggies are tender, remove half of them out of the broth into a separate bowl and set aside.
  3. Using an immersion blender or a standing blender, blend the remaining vegetables and broth together until no more chunks are left. This is my secret to a very flavorful soup.
  4. In either the same pot washed out or another clean medium sized pot, melt butter over medium heat.
  5. Whisk the flour into the melted butter, then add the vegetable/broth blend and whisk until well combined.
  6. Add the cream and the vegetables that were put aside and stir until everything is thoroughly mixed.
  7. Bring to a light simmer for 5 minutes, stirring often.
  8. Once the sauce has thickened, remove from the stove and allow to cool slightly before serving.
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Gnarly Beef Barley 

An all time classic, beef barley is a pretty darn good soup.  I love barley, always have since I was a kid and it is another one of those things I haven’t had in a very long time. So this afternoon my kitchen and I had a date and it worked out good and like most soups, little effort was required. 

  • 2 cups stew meat, cut into small pieces (measure the small pieces not the big chunks from the pack)
  • 1/2 cup chopped carrot 
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup dried barley
  • 7 cups beef broth + 1/2 – 1 cup set aside 
  • 3 tsp Worcestershire sauce
  • 2 of bay leaves
  • Salt and pepper to taste
  1. In a large pot add all ingredients except the salt into a pot.
  2. Bring to a boil, reduce heat to a light simmer and partially cover with the lid. I like to stick a wooden spoon between the lid and the pot, it seems to keep just the right amount of heat.
  3. Simmer for 1 hour.
  4. Season with salt and more pepper if needed. 
  5. If the soup is too thick add the broth you have set aside until you have reached your desired consistency. 

Creamy Roasted Tomato Soup 

I think it has been about 5 years since I have had a lick of tomato soup. I have always bought Campbell’s brand and never tried any other. Lately I’ve had a bad craving for a big bowl of thick, creamy tomato soup but I have cut out a lot of foods containing preservatives and god knows what else so the only other thing was to make it myself! 🙃 I impressed myself a tad with how good it turned on the first try! It tasted so fresh and the consistency was perfect! Just what my taste buds were crying for.

  • 10 Roma tomatoes (10)
  • 1 Can tomato paste 
  • 1 1/3 cup chicken broth 
  • 1/3 cup coffee cream
  • 1 tsp paprika
  • 2 tsp Worcestershire sauce
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped oregano
  • 1/2 tsp garlic powder 
  • 2 tsp brown sugar 
  • Salt and pepper to taste
  • 3 tbs oil 
  • 2 tbs butter 
  • 1 1/2 tbs flour
      1. Preheat oven to 350°
      2.  Remove the stem & kalick (The hard spot connecting the stem and fruit) and slice in half.
      3. Place tomatoes in a large baking dish and toss with a bit of salt, pepper and oil until all halves are evenly coated and bake for 1 1/2 – 2 hours.
      4. Once tomatoes are done they will be very soft. Falling apart soft and there should be juices in the dish. Remove from the oven and set aside.
      5. In a large soup pot melt butter. Once it has melted whisk in the flour, garlic powder and paprika until a smooth paste forms.
      6. Quickly pour in the  chicken broth tomato paste and cream and whisk until well blended.
      7. Bring to a light simmer, stirring occasionally. 
      8. Add the tomato halves and remaining ingredients (except the salt and pepper) into the pot and simmer for 15 minutes, stirring occasionally.   **Just a side note, if you have a stand up blender or food processor and do not own an immersion blender you should blend your tomatoes after they have cooled and before adding them into the pot**
      9. Using an immersion blender, blend the contents of the pot until completely smooth. 
      10. Season with salt and pepper to taste.

      Italian Wedding Soup

      For The Meatballs – makes 39 1/2 tbs sized meatballs or

      • 1/2 lbs ground beef
      • 1/2 lbs ground pork
      • 1 tbs chopped parsley 
      • 1/2 tbs dried oregano
      • 1/2 tsp ground fennel seed
      • 1/2 tsp dried basil 
      • 2 tbs grated parmesan 
      • 2 tbs minced onion 
      • 1/2 tbs minced garlic 
      • 2 -3 tbs coffee cream
      • 1 slice of fresh bread
      • 1 egg
          1. Set oven to broil on high.
          2. Make the panade.                Gently remove the crust from the bread. Discard or eat the crust, whatever meets your fancy 😊
          3. Place the bread in a small bowl and pour 2 tbs of coffee cream over the bread and let soak. Add another tbs if needed. After a couple minutes roll up your sleeves and mash the bread, removing any hard little bits if there are any.
          4. Mix the egg into the bread and milk mix.
          5. In a larger bowl, mix everything together until well blended. 
          6. Using a 1/2 tbs to measure the meat begin scooping it out and rolling them into nice little balls. 
          7. Place on a baking sheet covered with parchment paper. Broil on high until the tops are golden brown. 
          8. Remove and set aside on paper towels to allow the fat to drain.

          For The Broth

          • 8 cups (2 x 946ml cartons) chicken broth
          • 1 tbs olive oil
          • 1 parmesan rind
          • 1 tsp ground fennel seed
          • 2 tsp dried oregano 
          • 1 tsp dried marjoram 
          • 2 large bay leaves
          • 1/4 cup fresh minced parsley 
          • 1/2 finely chopped onion
          • 1 tbs minced garlic
          • 2 cups chopped baby spinach 
          • Seasoning salt and pepper to taste
          • 1/2 – 3/4 orzo or acini de pepe pasta
          1. In a large pot heat oil over medium heat.
          2. Saute onion, ground fennel, oregano, marjoram and bay leaves for 2-3 minutes. Stir constantly to avoided browning. We’re just drawing out the flavours from everything.
          3. Add all the chicken broth, garlic and parmesan rind and bring to a boil.
          4. Reduce heat to a simmer and add all the meatballs. Allow to simmer for 20 minutes.
          5. Add spinach and parsley and simmer another 10 minutes. 
          6. Add pasta and cook according to package time.
          7. Once noodles are cooked through remove the bay leaves and parmesan rind and discard. 
          8. Season with salt and pepper to taste.


          Ham, White Bean & Rosemary Soup

          I have been craving ham with the weather getting chillier and the days getting shorter. It just feels like ham should be eaten in the fall. I decided to give a shot at making a ham soup that doesn’t isn’t with split peas. I am quite proud of how this turned out.

          This recipe does make a large batch of soup and is perfect for canning or freezing.

          • 1 ham steak, chopped into bit sized pieces and fat removed. Keep the bone as well
          • 1 & ½ cup celery, diced
          • 1 & ½ cup carrot, diced
          • 1 & ½ cup red onion, diced
          • 1 & ½ cup russet potatoes, diced
          • 6 large cloves garlic, roughly chopped
          • 3 cups white beans, either kidney, cannellini, great northern or navy beans
          • 7 cups chicken stock
          • 3 sprigs fresh rosemary
          • 2 tsp dry mustard
          • 1/2 tsp white pepper
          • Fresh ground black pepper to taste
          • 3 tbs oil
          1. Heat oil in a large pot over medium heat.
          2. Add all chopped veggies and rosemary sprigs, whole (the leaves will fall off the stems by the time it’s done simmering making less work for you 😊) into the pot and cook until tender. Approximately 10 minutes.
          3. Add all of the broth, chopped ham, ham bone, dry mustard, white pepper and beans into the pot.
          4. Bring to a boil, reduce heat to a low simmer.
          5. Simmer uncovered for 45 minutes, stirring occasionally
          6. Remove from heat, add fresh cracked black pepper and salt (if you think it needs it, I personally think the ham makes it salty enough)

          Lemon Chicken Orzo Soup

          The Dude and I have been on a bit of a soup hunt recently. So far we have had some success, this soup being one of them. There are many versions and names of this soup out there. I took what I thought sounded great  from some of those reciped and along with some of my own ideas and came up with my own version of Lemon Chicken Orzo Soup.

          • 1 chicken breast
          • 2 tbs fresh lemon juice
          • 6 cups chicken broth
          • 3 tbs oil, try making it with Lemon Oregon Infused Oil
          • 1 cup carrots, chopped
          • 1 cup celery, chopped
          • 1 & 1/2 cup yellow onion, chopped
          • 2 tbs minced garlic
          • 2  & 1/2 tsp fresh rosemary, chopped
          • 1″ parmesan rind
          • 2 tsp thyme leaves
          • 1 tsp oregano
          • 1 tsp marjoram
          • 1/4 of the juiced lemon rind
          • 5 ounces baby spinach  (sm box in produce) roughly chopped
          • 1/2 cup orzo
          • Salt and Pepper to taste
          1. Place chicken breast between 2 pieces of saran wrap and pound to 1/2 an inch thick. Season both sides with kosher salt and pepper and rub in so it sticks better to the chicken while it sears
          2. Heat 2 tbs of oil in a large pot over medium high heat
          3. Once oil is hot sear chicken breast on both sides until it starts to turn golden brown. Remove chicken  and place aside on a plate.
          4. Reduce heat a bit.
          5. Add the remaining tablespoon of oil, carrots, onions, celery and all the herbs. Cook until onions start to become tender.
          6. Push veggies aside and add garlic. Cook for 1 minute.  Do not brown the garlic if it starts to brown before the full minute is up move to the next step.
          7. Add the chicken  stock, chicken  breast, lemon rind and parmesan rind.
          8. Raise heat to bring to a boil. Reduce heat and simmer for 10 minutes.
          9. Add the chopped spinach, orzo and lemon juice  (I would recommend adding the lemon juice 1 tbs at a time for your own personal preference.)
          10. Cook according to orzo package time or until tender. Remove lemon rind.
          11. Season with salt, pepper and lemon juice if needed to taste.

          I leave the parmesan rind in the soup I have in the fridge.

          If you are going to can this soup, leaving out the orzo and parmesan and add to the soup after the jar has been opened.

          Wicked Thai Soup

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          The Dude and I decided to look this recipe up after he had the Wicked Thai Soup from this little restaurant called Fifendekel. They charge you a pretty penny for a soup and sandwich meal but I have to give it to them, they make one hell of a sandwich and their soups are pretty damn good too! Tuesday’s soup of the day is the Wicked Thai. The Dude told me about this soup he had and how awesome it was. So one day he brought it home to me for lunch and after he left to go back to work the hunt was on! We got lucky. The first one I decided I liked the ingredients was bang on!

          • 2 TBS vegetable oil
          • 3/4 cup finely chopped onion
          • 1 cup chopped red bell pepper
          • 4 cups chicken stock
          • 2 chicken breasts or 3 cups of left over diced chicken
          • 2 1/2 TBS Gourmet Garden – Lemon Grass herb paste ( you can make your own paste out of lemon grass if you wish, the amounts don’t change whether it’s freshly made or out of the tube )
          • 1 tsp fish sauce
          • 1 tsp worchestershire sauce
          • 3/4 cup coconut milk
          • 3/4 cup coffee cream
          • 5 tbs red curry paste
          • 1/2-1 1/2 tsp sambal oelek chili paste ( remove if you want no spice at all or add more if you like it spicy. 1 1/2 tsps would be probably a very hot heat for most)
          • 3 tbs tomato paste
          • 2 tbs cornstarch
          • 1 to 1 & 1/2 cups cooked rice ( whatever type you prefer, we use white )
          • Seasoning salt to taste

           

          1. Cook rice and set aside or use left over cooked rice.
          2. Heat oil in a large saucepan over medium heat.
          3. Add onions and red peppers, cook until tender.
          4. Add the chicken and the broth and bring to a simmer.
          5. Add lemon grass paste, fish sauce and worchestershire sauce. Simmer for 5 minutes.
          6. Reduce heat to low combine the coconut milk and cream together and add to pot. (Mixing the 2 helps prevent the milk from curdling in the soup) Cover and simmer for 2 minutes.
          7. In a small bowl mix the curry paste, tomato paste, 2 tbs of water, cornstarch and sambal oelek ( if you are using it ) and mix until well combined.
          8. Add the mix into the soup and whisk until well incorporated.
          9. Allow the soup to simmer away until it thickens and has a slight velvety appearance.
          10. Once it has thickened, add the cooked rice half a cup at a time. We found depending on the batch we made it does not always need all the rice as it swells. Add to your personal preference. Allow to simmer for another 5 minutes.
          11. At this point you can pull it off the burner and start tasting and adjusting the oelek, curry, tomato paste and salt to taste.

          Dish up and enjoy!

          ** This soup tastes better the next day **