Anti-Ramen Noodle Soup You’re supposed to learn something new every day. Meaning you should learn on average 7 things every week (math is awesome!). Here’s what I’ve learned in the past few days:There is such a thing in football as a penalty for “excessive celebration”. This is something I never hope to have in my own life.The 405 freeway in Los Angeles is ALWAYS a traffic jam. Guinness and Onion Soup with Irish Cheddar Crouton If you read my post on Friday, then you are well informed of my venture for recipes that will give me a new-found excitement for St. Patty’s Day each year. This is the second recipe I tried in order to accomplish that goal. This is basically a french onion soup, but I can’t tell you the specific differences as I have never made french onion soup. A friend was over helping us with some handy work, so he ate the soup with us and said he really liked it. I learned a few tricks for this recipe from reading the posted reviews. Guinn ess and Onion Soup with Irish Cheddar Crouton Printable Recipe 2 tablespoons olive oil 5 cloves garlic, minced 8 cups thinly sliced yellow onions (about 2 large onions) Salt 1 tablespoon fresh thyme leaves, chopped 1/4 cup red wine vinegar 1 1/2 cups Guinness (not Extra Stout) 6 cups beef stock 1 bay leaf Country bread loaf, cut into six 1/2-inch thick slices, then toasted 1/2 lb Irish Cheddar, thinly sliced Add the thyme, vinegar and beer.
Aguadito (a.k.a. Peruvian Chicken Soup) I made you/me some soup. It’s green… I wasn’t going to post it because, well, it might be the ugliest soup I’ve ever made. I usually like to share things that are pretty/cute/delicious. Not today, my friends!! My head is stuffed up, my nose is clogged, and my ears hurt (hello ear ache!). Growing up this is the soup my mama would make me to make things all better. Let’s dance! This chicken soup is daaa best. This chicken soup story starts with a bunch of fresh cilantro heading into a blender with some garlic cloves, serrano pepper and chicken broth. Next you’re gonna cook the chicken on both sides in some oil. After the onion, garlic and red pepper are sauteed, you’re gonna add the rice… And then the cilantro liquid. After a good simmer of 20-30 minutes, you’ll have some of the most nutritious, strong soup ever. Okay. Also, if you’re one of those people who tastes soap when you eat cilantro, I’m totally intrigued by you. Aguadito (a.k.a. Print this recipe! 1. 2. 3. 4. 5. 6. Yields 4 servings
French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. I found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Wicked way of roasting whole garlic heads. Start with 4 garlic heads - 1 per guest as a light main course. Cut each head in half but don't peel. Pour a large glass olive oil inside an ovenproof dish and place each half garlic head flat in the oil. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. ... and free the remaining half-cloves. The bottom halved will require some help with a pointed half to free the half garlic cloves. Place all the garlic cloves in large pot.
Best Tomato Soup I really like tomato soup. I would even go so far as to say it is my favorite soup and this tomato soup is one of the best I have ever eaten. Better than the tomato soup at Bread, better than the tomato soup at Nordstrom Cafe (which is surprisingly good for a department store restaurant), better than any I know. It is relatively easy to make and comes together quickly. The real trick here is that you roast your canned tomatoes with brown sugar before adding them to the stock. Creamy Tomato Soup (Adapted from Cooks Illustrated) 2 (28-ounce) cans whole tomatoes in juice, drained, 3 cups juice reserved 1 1/2 tablespoons dark brown sugar 3 tablespoons unsalted butter 4 large shallots, minced (about 1/2 cup) 1 tablespoon tomato paste Pinch ground allspice 2 tablespoon all-purpose flour 1 3/4 cups chicken stock, homemade or canned low-sodium 1/4 cup heavy cream Salt and cayenne pepper Heat oven to 450° F. Heat butter over medium heat in a large saucepan until foaming.
Broccoli Cheese Soup *Update (10/2011): We continue to love this soup (and eat it often)! I’ve edited the recipe just a bit to enhance with a bit of salt and flesh out some of the details. Enjoy! I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.” Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. Ingredients 1 3/4 cups chicken broth 1 small onion, diced 1/3 cup all-purpose flour 1/4 cup (4 tablespoons) butter 1/2 teaspoon pepper 1/2 teaspoon salt 2 cups milk 1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp 1/2 cup shredded swiss cheese 2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli Directions Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.
Green Chili Chicken and Lime Soup Good Thursday morning!! Still running around with my family visiting. We have been quite the tourists. Can’t wait to share this soup with you today. Do yourself a favor… cook up a big pot and find yourself in love Hope you all enjoy, I’m salivating looking at these pics again! “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset” Green Chili Chicken and Lime Soup 2 Tablespoons extra virgin olive oil 1 onion, chopped 4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!) 80 oz chicken broth, 2 1/2 cartons of the 32 oz 10 oz can rotel tomatoes, mild 7 oz can diced green chilies 4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper 2 1/2 Cups cooked rice of choice, I used basmati 1/4 Cup fresh lime juice 1 1/2 teaspoons ground cumin Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste 1 bunch of fresh cilantro, chopped
Tomato Zucchini Soup Soup in August. I know this is weird. Soup is my de-stresser. Ok… to be fair pancakes (especially the chocolate chip variety) are also my de-stresser. I made a big batch of soup late last week. I needed to stand and stir. I find that many good things come out of a wander. In this case, I was wandering through the Clinton St. Though tomatoes are in season, I opted for a good imported Italian canned tomato. Naturally, there’s also a mega-ton of fresh zucchini in this soup as well. Creamy summer bounty soup! This soup is perfect should you: have an excess amount of canned tomatoes and fresh zucchini. want to feel like you’re eight years old and your mama made you soup. need to methodically stir a simmering pot. need a freezer-stored soup for your future. need a hug, in summer, without encountering a sweaty back. Tomato Zucchini Soup serves 8 to 10 adapted from Clinton St Baking Company Cookbook Print this Recipe! 3 tablespoons olive oil about 1 cup diced carrots about 1 cup diced celery 2 bay leaves
Creamy Tomato Soup This big old bowl of tomatoes and cream is the best thing to ever come out of my kitchen. So good. So right. I’m thinking of retiring. But it’s just tomato soup? Tomatoes. But they’re just tomatoes. San Marzano Tomatoes are a type of plum tomato with a thin skin, fewer seeds and an oh so sweet and less acidic tomato flavor. Creamy Tomato Soup adapted from Martha Stewart serves 6 Print this Recipe! 4 Tablespoons (1/2 stick) unsalted butter 2 Tablespoons olive oil 1 medium onion, chopped 1 medium carrot, finely diced course sea salt and fresh black pepper splash of red wine vinegar (just over 1 Tablespoon) 1/4 cup all-purpose flour 3 Tablespoons tomato paste 1 dried bay leaf 2 cans (14 1/2-ounces each) low sodium chicken broth 2 cans (28-ounces each) whole peeled tomatoes in juice (with basil if available) 1/2- 3/4 cup whole milk or cream In a large saucepan or Dutch oven melt butter over medium heat. Turn flame to low and add flour. Add chicken broth and bay leaf. Remove from heat.
Zuppa Toscana Soup Recipe Zuppa Toscana Soup Recipe We don’t eat out very often. When we do, we usually support local restaurants. We have our favorites and sometimes it is nice to let someone else do the cooking:) I don’t like chain restaurants or fast food-sometimes I wonder if they even serve real food:) So when we were eating at our friends house the other night and they told us we were having the “Olive Garden’s soup”, I had no clue what they were talking about:) Sure, I have been to the Olive Garden, but it has been many, many years. Our friend created a copycat recipe of the Olive Garden’s “famous” Zuppa Toscana soup. Josh was craving the soup the other night-I was scared he was going to drag me to the Olive Garden, but instead he wanted to make it. Josh bought all of the ingredients and made a big pot of Zuppa Toscana at home. Josh highly recommends eating this soup with good, crusty bread. If you love the Olive Garden’s Zuppa Toscana soup, try making it at home. No hard feelings..ha!
bell'alimento's Tortellini in Brodo (Tortellini in Broth) Have you voted yet today? You can vote once every day between now and December 31st! Help me win the title of favorite Crescent Cook and be entered for the chance to win $5,000! I’m so grateful to have sweet blogging friends who I can call on for help occasionally! Hi! Soup is just good for the soul. To make a quicker version of this classic I’ve use a good quality pre-packaged cheese tortellini {you can find these in the refrigerated section at your grocers}. So grab your dutch oven, your chef’s knife and get to chopping! Baci! Recipe from Paula of bell’alimento.com 3 tablespoons unsalted butter 2 stalks of celery – chopped 1 small onion – chopped 1 carrot – peeled & chopped 2 cloves of garlic – minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind {optional} 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley – chopped Parmigiano Reggiano – Grated {for garnish} 1. 2. 3. Buon Appetito!