Creamy Reuben Soup

First of all, I want to thank Danielle Mulholland for the inspiration of this recipe. She recently won first place in "Soups On" contest in a group on Facebook called  "What's for Dinner Tonight Ladies", a tasty little place where we all post what's on our menus for the evening..
I made a few changes to suit my needs and what I had on hand. Her original post is on the Soups On link above.

1 small corned beef.. not sure what size it was , but damn tiny for $10
2 cans beer, I used a light beer
2 carrots
1 onion, peeled and halved
In the am cook corned beef in the beer, onion , and carrot until shreddy.. Save and strain the cooking liquid for the soup.
Then....

1 medium sweet onion, chopped 

1 cup shredded fresh cabbage

2 tablespoons butter

1/2 teaspoon baking soda

4 tablespoons cornstarch

4 tablespoons water

Saved liquid from cooking the corned beef or if you prefer, chicken broth

Shredded corned beef, I used about 3 cups

1 1/2 cups sauerkraut, drained

3 cups milk, more or less for the thickness you want

2 cups (8 ounces) shredded Swiss cheese

Caraway seeds ( optional)

Salt and pepper to taste

Thousand Island dressing

Rye croutons ( I didn't have rye bread, so I used french and made my own croutons with a tad of caraway seed)

In large pot, saute onion and cabbage in butter until tender. Add broth and baking soda ( not sure what the baking soda is for, but it got all fizzy when I added it) . Mix cornstarch and water in small bowl till combined and add to broth/ onion mixture. Simmer till thickened. Add corned beef, sauerkraut and caraway seeds. Simmer 5 min and add shredded cheese , salt, and pepper. Watch the salt, as the liquid from the corned beef is salty, you might not even need any.  Serve with a swirl of Thousand Island and croutons.. 

Thanks  Danielle!!! 

Creamy Spinach Artichoke Soup

If you love the dip, try this soup.. my oldest daughter , who actually doesn't like the dip, LOVES this. There are many variations to it, you could add more broth and less cream, cut the cream out altogether and use whole milk, use more Parmesan to taste instead of the other 2 cheeses. Frozen, thawed spinach ( I would use two packages)  Whatever you desire.
There was enough left for lunch today and I think it was better than last night. A keeper for sure!

5 shallots, sliced thin
2 T olive oil
6 cups chicken broth
1 quart heavy cream
1 8 oz- block cream cheese, cut into small bits
1/2 cup Parmesan cheese
1/4 cup Romano cheese
1/4 cup Asiago cheese
1 cup white wine
1 large bag spinach, stems removed and chopped
2 cans artichoke hearts, drained and chopped
Chopped fresh parsley
Bacon, for garnish
Saute shallots in olive oil in large pot until light golden brown. Add chicken broth, heavy cream , cream cheese and white wine. Cook on med low, stirring constantly to melt the cream cheese, don't worry if there are little bits, it adds to the character of the soup. Add the spinach, artichokes and parsley and cook for about 10 min on medium heat.

Zuppa Toscana ( Tuscan Soup)

Ok, so my friend Cindy Knight -Shrader introduced me to this a few days ago. After Googling it I found it absolutely necessary to make a pot.
 I guess it comes from Olive Garden, but since we haven't been there in quite some time, I had no clue of how it should taste. If theirs is anything like this, I will be making a trip there VERY soon.
Thanks Cindy, for the inspiration!

1 lb Italian sausage (  I used hot)

2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices

1 large onion, chopped

1/4 cup bacon lardons ( crumbled cooked bacon)

2 garlic cloves, minced

2 cups kale or 2 cups swiss chard, chopped ( I used spinach with lovely results)

2 (8 ounce) cans chicken broth 

1 quart water

1 cup heavy whipping cream

Chop or slice uncooked sausage into small pieces.

Brown sausage in your soup pot.

Add chicken broth and water to pot and stir.

Place onions, potatoes, and garlic in pot.

Cook on medium heat until potatoes are done.

Add sausage and bacon.

Salt and pepper to taste.

Simmer for another 10 minutes.

Turn to low heat.

Add kale and cream.

Heat through and serve.

*recipe courtesy of Food.com

Curried Butternut Squash Soup

 My inbox has been full  of soups and slow cooked meals that have my mind littered with thoughts of pumpkins, apples, squash, crock-pots, and all things fall. Thank you all for posting such wonderful recipes!!

 A neighbor happened to have an excess of butternut squash on hand and brought a box-full over to us, and i just happened to stumble upon an immersion blender on sale at a local "junk shop" for 8 dollars.. still in the box. I was dying to try it out and came up with this creamy dreamy soup.
Also, the good folks at Champlain Valley Apiaries, in Middlebury, Vermont had sent me some of their freshly made honey, which i was more than happy to incorperate into my recipe. Their website can be found here at champlainvalleyhoney.com
I do want to say that all ingredients are approximate, you can adjust to your taste buds of course.

1 butternut squash, peeled, de-seeded and cooked until soft. I like to bake mine for maximum flavor.
2 Tablespoons butter
1 medium onion, chopped
3 large carrots, run through the food processor
2 quarts chicken or vegetable stock
1/4 cup honey
2 cups half and half
1/2 cup cooked rice, I used brown rice
1 teaspoon Old Bay Seasoning
1/2 teaspoon sage
Curry paste to taste
Salt and pepper to taste
In large pot cook onion and carrots in butter till soft. Add chicken stock and  and simmer for about 15 minutes.Blend with immersion blender or run through food processor. Add honey, half and half, Old Bay, sage, curry, and salt and pepper to taste.

As always, thank you so much for stopping by and i hope you are enjoying this beautiful *snicker* fall weather..

Champlain Valley Apiaries sent me some of their honey to sample for this blog. I gladly and proudly represent their products without being paid.

Tomato Tortellini Soup

From Taste of Home.

Your company will think you slaved all day on this creamy comforting soup. I used tthe regular soup and whole milk.

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

Grlled Chicken Fennel Soup

The flavors and colors really pop in this low fat soup. There is no absense of taste here!

2 butterflied chicken breasts, pounded thin
2 fennel bulbs (stalks with green included)
1/2 red onion, sliced
8 cloves garlic whole or sliced
1 leek (soft part only)
1/2 c. white wine
1 jalapeno, minced
1 stalk lemon grass
Lemon zest from 1 lemon and 1/2 the juice..or to taste
1/2 lb gourmet cherry tomatoes (or cherry tomatoes)
1/2 of 10-oz package fresh spinach
1/4 cup cilantro
4 quarts chicken stock
Salt
Pepper
Heat some olive oil in a soup pot.
Pound thin and season chicken breasts while doing the prep work. Then grill till done.
Remove stalks from fennels . Then slice the fennel bulbs in about 1″ thick slices.
Add fennel, onion and garlic to oil and sautee a couple of minutes.
Cut the leek into 2″ long sticks and add in.
Grate in lemon zest. Add stock.
Cut off the dark green “grass” part of the lemon grass & leave only the soft stalk. Slit it down the middle and stir in the soup with the minced jalapeno and bring to a boil and lower flame.
Season with salt and white pepper. Add white wine.
In the meantime, grill chicken breasts, season with salt and black pepper, and cut into strips.
Once the fennel gets soft, slice tomatoes in half and add to pot.
Now remove the lemon grass stalk from the soup.
Toss in chopped cilantro and spinach cook for about 5 minutes.
Place a few pieces of grilled chicken in bottom of serving bowl, pour soup over and serve.

Tomato Basil Soup

Thanks Anette, it’s hitting the spot for sure!
1/2 medium white onion minced
2 – 3 cloves garlic minced
2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can diced tomatos
1 (14.5 ounce) can chicken broth
18 – 20 fresh basil leaves, minced
1 teaspoon sugar
1 1/2 cup half and half
1 teaspoon corn starch
1/4 cup butter/margarine or olive oil.
In a large saucepan, melt the butter and saute the onions and garlic until the onions are translucent. Then add the chicken broth( or veg if you desire), crushed tomatos and diced tomatos. Bring to a boil ad simmer for about 10 minutes. Mix the half and half with cornstarch and then add to the boiling tomato mixture. Stir to combine. Add the basil and sugar mixing well. Taste and adjust with salt and pepper to your preference.
*i added cheddar cheese to the soup and some to garnish on top*
*also, i took most of the tomatoes and pureed them in my food processer to make a smooth soup*
* i cut the butter to about 2 Tablespoons, you could even cut it farther if you wish*
* i didn’t have fresh basil either, so i used dried*

Cream of Asparagus Soup w/ Smoked Grueyere

1 pound medium asparagus (1 bunch), cut in half crosswise
3 T. soup base or bullion , veg or chicken ( approximatly)
1 teaspoon sea salt
4 tablespoons unsalted butter
1 medium onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 Tablespoons tablespoons all-purpose flour
3 parsley sprigs
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white wine
Bring a large pot of water to a boil. . Add the asparagus and chicken or vegetable soup base or bullion to the boiling water and cook until just tender, about 6 minutes.Drain. Reserve 61/2 cups of the cooking liquid.
Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
Stir in the chopped asparagus and bring to a boil. Simmer 10 minutes. Remove from the heat and allow to cool.
Remove and discard the herb bundle. Transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream, wine, and salt into the soup and season with pepper. Divide among warm soup bowls and serve immediately.

Firey Sausage and Kale Soup

1 package chorizo or smoked sausage (we got the jalepeno sausage)
1 leek, sliced, lengthwise thin
2 cloves garlic, minced
1/2 jalepeno , minced (optional)
1/2 cup red wine
1 can black beans, drained and rinsed
Juice of 1 lime
1 bunch kale, stems removed from leafy part
4 tomatillos’ chopped into 1/2 inch pieces
3 quarts beef stock (more or less, depending on your taste)
chopped cilantro
crushed red pepper flakes (optional)
salt and pepper to taste.
1/3 cup rice, uncooked
Veg oil, about 2 teaspoons
Sautee sausage, leeks, garlic and jalepeno in veg oil for about 5 minuites.Pour in red wine, stir. Add stock,beans, tomatillos, red pepper flakes, juice of lime,
cilantro, kale, salt and pepper.
Bring to a boil, add rice and simmer 20 min or until rice is tender.
Serve woth guacamole, tortilla chips, and shredded cheese if desired. I had picked out a Habanaro cheese, but i think the soup is spicy enough !
It’s not pretty by all means, but HOTT DAMN it’s good

Tomato Tortellini Soup

From Taste of Home Magazine, this is a simple, “heaty” kind of soup that is good enough for company,
who will think you slaved for hours making it .

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
… See More
2 cups vegetable or chicken broth
2 cups milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Directions
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).

French Onion Soup

A nice warm basic soup on a chilly fall day really hits the spot.

2 tablespoons butter, plus 2 T. melted for spreading
3 large onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
Sea salt
1/4 cup red wine
1 quart beef stock
Freshly ground pepper
1/2 loaf french baguette, cut into 1/2 inch slices and basted with melted butter
2 cups shredded swiss cheese (about 6 ounces)
Melt the butter in a large thick pan. Add the onions and a pinch of salt, cover and cook over moderate heat, stirring once or twice, until the onions soften, about 10 minutes. Uncover and cook over moderate heat, stirring frequently, until the onions are lightly browned, about 40 minutes.
Stir in the red wine. Add the stock and and bring to a boil. Cover and simmer over low heat until the soup has a deep flavor, about 30 minutes. Season the soup with salt and pepper.
Preheat the oven to 350°. Butter the bread on both sides and place on a baking sheet. Toast the bread for 15 minutes, turning the slices halfway through, until golden and crisp but not dried out. Raise the oven temperature to 425°.
Bring the soup to a simmer, ladle it into 4 deep ovenproof bowls and sprinkle with half of the cheese. Place a crouton in each bowl and sprinkle on the remaining cheese. Bake the bowls of soup on a baking sheet in the middle of the oven for 10 minutes, or until the cheese is bubbling. Serve hot.

Foodbuzz Tastemaker Program ~ Lea and Perrins Creamy Shrimp Dip and Grilled Chicken Fennel Soup

>As part of the Foodbuzz Tastemaker Proram i recieved a coupon in the mail for a free bottle of LEA AND PERRINS WORCESTERSHIRE SAUCE to try. , we have tried several different other brands and not been impressed, the flavors were just not as bold or rich.
Most people think it’s just for meats. I have used it in dips, gravies, sauces, marinades, you name it.
They have several varieties now: Original, Thick Classic, Reduced Sodium,and Marinade for Chicken, which i completely love. Here is my Grilled Chicken Fennel Soup recipe using the Marinade for Chicken.

The dip was wonderful, you can adjust the seasonings and amount of shrimp to your liking.

Shrimp Dip
1/2 lb fresh cooked shrimp, cooled and chopped
1 can cream of shrimp Soup
1 8-oz tub mascarpone cheese ( 1 8oz block cream cheese, softened will be fine also
2 -3 teaspoons LEA AND PERRINS THICK CLASSIC WORCESTERSHIRE SAUCE
1-2 teaspoons hot sauce
1 teaspoon garlic powder
salt to taste
Mix all ingredients together and refrigerate at least 2 hours. Serve with crackers or veggies.
Here is the soup using the LEA AND PERRINS MARINADE FOR CHICKEN~~~~~~~~~~

LEA AND PERRINS MARINADE FOR CHICKEN2 large boneless , skinless chicken breasts, pounded thin.
2 fennel bulbs (stalks with green included)
1/2 red onion, sliced
8 cloves garlic whole or sliced
1 leek (soft part only)
1/2 c. white wine
1 jalapeno, minced (didn’t use, the kids)
1 stalk lemon grass
Lemon zest from 1 lemon and 1/2 the juice..or to taste
1/2 lb gourmet cherry tomatoes (or cherry tomatoes)
1/2 of 10-oz package fresh spinach
1/4 cup cilantro
4 quarts chicken stock
Salt
Pepper
Heat some olive oil in a soup pot.
Pound thin and marinade chicken breasts while doing the prep work. Then grill till done.
Remove stalks from fennels . Then slice the fennel bulbs in about 1″ thick slices.
Add fennel, onion and garlic to oil and sautee a couple of minutes.
Cut the leek into 2″ long sticks and add in.
Grate in lemon zest. Add stock.
Cut off the dark green “grass” part of the lemon grass & leave only the soft stalk. Slit it down the middle and stir in the soup with the minced jalapeno and bring to a boil and lower flame.
Season with salt and white pepper. Add white wine.
In the meantime, grill chicken breasts, season with salt and black pepper, and cut into strips.
Once the fennel gets soft, slice tomatoes in half and add to pot.
Now remove the lemon grass stalk from the soup.
Toss in chopped cilantro and spinach cook for about 5 minutes.
Place a few pieces of grilled chicken in bottom of serving bowl, pour soup over and serve.
I know that was alot to take in, but i hope you enjoy. I know after the hilidays alot of you will be dieting, and that soup is perfect.
Thank you so much for reading!
Oh ya, no lurking
~Kim~ AKA ~RED~

Minestrone

>I never liked it as a child, too many vegetables and beans, and too many tomatoes, *gasp* . But as I grew older, I learned to appreciate the many colors and textures, and the nutritional value of this veggie-packed dish.
Answers.com describes it as ”A thick soup of Italian origin containing assorted vegetables, beans, pasta such as vermicelli or macaroni, and herbs in a meat or vegetable broth.” So there really is right or wrong way to make it.
My herb and seasoning measurements are approximate, since I always TASTE, TASTE, TASTE while I am cooking.

1/2 sweet onion, sliced thin
2 cloves garlic, minced
1-2 cups cauliflower florets, cut very small
3 T olive oil
1 28-oz can diced tomatoes
5 cups vegetable or chicken broth
1 15 1/2 can red kidney beans
1 15 1/2 can cannellini beans
1 can artichoke hearts, chopped
1/2 cup  green beans, cut in half
1 can black olives, sliced
2 cups cooked pasta
Italian seasoning, basil, sea salt, pepper, celery salt.
Saute onion,garlic, and cauliflower, in olive oil till just tender. Add tomatoes, beans, broth, artichoke hearts,green beans , and black olives.
Let simmer a few minutes. Add herbs,salts, and pepper. Simmer a few minutes more. Add pasta. Do not overcook, just heat through.
Drizzle with olive oil and freshly grated parmesan cheese.

Thanks for reading!

Loaded Potato Chowder

>The amount of ingredients may seem a little ovewhelming to some of you, but if you wash and prep all the veggies beforehand, it makes life a little easier. It is well worth the time. This makes a hearty Gut-Warming meal or side dish for those cold, end-of-winter evenings.

10 oz. bacon, raw, diced
3 cloves garlic, minced
1 large yellow onion, diced small
1 cup celery diced small
1 cup carrot, peeled, diced small
1/2 T. thyme
1 T. rosemary
6 cups. potato, washed and cut into 1 inch chunks ( I used reds, Yukon Golds, and all purpose Maine,  only peeled the Maine ones. You can use one kind if you wish
6 cups chicken stock or broth
3 cups heavy cream
Cornstarch slurry (equal parts water and cornstarch) as needed
2 cups white cheddar cheese
2 teaspoons prepared horseradish, optional
Salt to taste
Pepper
Old Bay Seasoning, optional, to taste
Prepare all vegetables as instructed and put aside.
Heat large stock pot and add the bacon. Sauté until half cooked, add the garlic, carrots, celery and onions and sauté until tender then add thyme and bay leaves. Add the potatoes and sauté for approximately 3 minutes. Drain excess bacon fat if desired.
Add the chicken stock and bring to a boil, cook until potatoes are fork tender. Add the heavy cream and bring to a boil, adjust seasoning with the salt, pepper, and Old Bay as needed. Puree half of this mixture using a hand held stick blender or hand mixer; result should produce a very smooth soup with some chunks of potato. Tighten as needed with the slurry mixture and add the white cheddar cheese. Season as needed with the salt, pepper, horseradish and Old Bay. Garnish with bacon, cheese, and green onions.
*REDS tip ~ Instead of the cornstarch slurry, powdered potato can be used as a thickener, just add a little at a time while soup is still hot.

New England Seafood Chowder

Being in New England, we have acess to the most beautiful seafood, and i am here to take full advantage of it.. in any way, shape, manner, or form. This is my ULTIMATE comfort food, chowder.



lb shrimp, with shells on, raw
1 lb bay scallops
1 haddock fillet
1 can minced clams
6 cups water
4 slices bacon, cut into lardons ( small slices)
4 small red potatoes, cut into 1-inch cubes
1/2 onion, minced
2 large carrots, peeled and minced
2 celery ribs
whole milk or half and half
Old Bay Seasoning , salt and pepper,
Start by boiling shrimp with shells on just until they turn pink.. Save the boiling liquid and peel shrimp.
Set shrimp aside.
Cook bacon in a large pot till crispy. Remove from pan and reserve fat. Sautee the red potatoes, onion,carrots, and celery root till almost tender. Add reserved shrimp water and simmer , covered about 20 minutes. If potatoes aren’t broken up enough , it can be placed in a food processor, but make sure you leave some potato out for texture.
Add the clams, haddock, and scallops. Let simmer about 10 min. Add the shrimp. Stir in the milk or cream to your desired consistancy.
Season to your taste. I like alot of Old Bay seasoning and sometimes add chicken or fish soup base to add more flavor.