Tag Archives: Soup

Thai-Syle Chicken and Sweet Potato Soup

Thai-Style Chicken and Sweet Potato Soup

I came home from work one evening in a little bit of a funk.  I was tired from a long day, it was cold outside, and it was one of those days where I drove both to and from work in the dark.  However, all of my crankiness evaporated when I walked into the kitchen.  There was a big pot of soup bubbling on the stove and the whole house smelled like a Thai restaurant tinged with lime and coconut.

Onions and garlic and ginger, oh my

Marc is a real soup nut… he would eat it everyday if I agreed to it.  On this cold night he was craving something a little different, something that was a little Asian and a little Caribbean.  This soup was the culmination of those cravings and as good as it smelled, it tasted even better.

Sweet potatoes and mushrooms into the pool

There was a nice meatiness from chicken and mushrooms, sweetness from sweet potato and coconut, a little nuttiness from peanut butter, and some tang from a lime.  It was a perfect balance of the different flavors and just the thing to return my mood to its normally cheerful state.  So if you find yourself in need of a little cheering up, just whip a pot of this soup, inhale the savory-sweet smell, and dig in.  I guarantee you will feel better immediately.

Stirring the soup

Thai-Style Chicken and Sweet Potato Soup

From the mind of Marc

Ingredients:

2 tlbs ginger oil (if you don’t have any, substitute peanut or other neutral oil and add an additional tbls of minced fresh ginger)

1 tlbs fresh ginger, minced

1 large clove garlic, minced

1 small yellow onion, sliced

16 oz chicken stock (homemade preferred, if you don’t have any on hand make sure to use low sodium broth)

1 medium sweet potato, peeled, chopped in 1″ cubes

6 oz white button mushrooms, stemmed, sliced

2 tbls fish sauce

1 – 14 oz can light coconut milk

2 chicken breasts (about 1.5 lbs), cooked* and chopped

Juice and zest of 1 lime

1/4 cup chunky peanut butter

1/4 cup shredded coconut

Toasted shredded coconut**, chopped peanuts, and cilantro for garnish (optional)

To Make:

Heat large soup pot with the ginger oil over medium heat.  Once hot, add in the ginger, garlic, and onion and cook until softened, stirring often, about 5 minutes.  Add the sweet potato, mushrooms, and fish sauce.  Pour in the chicken stock and add water (if needed) to barely cover the vegetables.  Bring to a boil, reduce heat and simmer, covered for 1 hour.

Add in the chopped chicken, lime zest, lime juice, peanut butter, shredded coconut, and coconut milk.  Continue to simmer for another hour, stirring occasionally.

To Serve:

Serve hot garnished with toasted coconut, chopped peanuts, and fresh cilantro.  Serves 4-6 as a main course.

* We brined our chicken overnight prior to oven roasting.  While this isn’t absolutely necessary, it does add a lot of nice flavor to the chicken.

** To toast shredded coconut, place coconut on a foil lined baking sheet.  Place in a 325 degree oven until browned and toasty, 8-10 minutes.  A toaster oven works well for this.

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Filed under Dinner, Meat, Recipes, Soup

Russian Cabbage Soup

Russian Cabbage Soup

I hope everyone had a nice Thanksgiving.  We went to my mom’s and spent a few days with her and all of my siblings (there are 5 of us).  It was a lot of fun and there was a lot of food.  After four days of eating nothing but pies, cookies, brownies, whipped cream, mac and cheese, stuffed shells, and of course, turkey with all the fixings, Marc and I were feeling a little like we had food hangovers.  Arriving back home, we both felt the need to detox a little.  For us, this means eating things like soup, fresh bread, and lots of vegetables.

Soup ingredients

Personally, I couldn’t stop thinking about cabbage soup.  While that may seem like a strange thing to obsess about, I just knew that it was exactly what I needed to cure my food hangover.  I went searching on the Internet to find myself a recipe.  I started with one of my favorite food blogger sites, Smitten Kitchen.  Indeed, there was a very interesting recipe for cabbage soup.  Using that as my starting point, I found a few other recipes with interesting components that I incorporated. 

Chopped vegetables

The result is a hearty and delicious cabbage soup with tomato, celery, carrots, onion, and (obviously) cabbage.  Beef and beef stock add meaty flavor while the inclusion of sauerkraut and some white wine vinegar add a pleasing tanginess.  The vegetables are cooked but still retain some of their texture.  While this soup takes a little while to make, it is really easy.  Served with some crusty bread, it is the perfect meal for a wintery Sunday dinner… and an excellent way to rebound from the holiday gluttony. 

Simmering soup

Russian Cabbage Soup

Ingredients:

4 cups beef stock

4 cups water

1 lb ground beef

3 bay leaves

1 tablespoon marjoram

3 whole allspice berries

1 cup sauerkraut plus 2 tbls juice

1 medium potato, diced

2 medium carrots, finely diced

3 ribs celery, finely diced

1 small onion, finely diced

2 cups fresh cabbage, thinly shredded (about half a large head of cabbage)

1 15-ounce can diced tomatoes, undrained (or 1 lb fresh tomatoes, peeled, cored, and chopped)

2 tbls white wine vinegar

salt and pepper to taste

To Make:

In a large soup pot, bring stock and water to a boil.  Add bay leaves, marjoram, and allspice.  Break the ground beef into small pieces and add it to the pot.  Turn the heat down and simmer, stirring occasionally, for about one hour.

Remove the ground beef and set aside.  Skim off most of the fat from the stock.  Add the sauerkraut and simmer for 20 minutes.  Add the potato and simmer for 5 minutes.  Add the cabbage, carrots, onions, celery, and tomatoes (including the juice) and simmer for 20 minutes.  Return the beef to the pot and simmer for another 10 minutes.  Remove from the heat, stir in the sauerkraut juice, the vinegar, and salt and pepper to taste. 

To serve:

Serve hot with additional vinegar, Worcestershire sauce, hot sauce, and/or sour cream as desired.  Serves 6-8.

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Filed under Dinner, Meat, Recipes, Soup, Vegetables

Yummy Vegetables (and Cream of Roasted Fennel Soup)

We got our first of three winter CSA distributions on Saturday.  Look at all the great things we got!

First Winter CSA Distribution

We got about 35 lbs of produce including apples, kale, various squashes, leeks, celery, parsnips, carrots, lettuce, potatoes, sweet potatoes, cauliflower, broccoli, beets, peppers, cabbage, fennel, and a kohlrabi.  The bounty covered most of our kitchen island.  The biggest challenge is trying to find the right storage for all these vegetables. 

So far, everything we have eaten has been delicious.  The apples are super fresh, the carrots are sweet, and the celery has more flavor than any celery I have had before.  Tonight for dinner we made a cream of roasted fennel soup.  We didn’t take any pictures because, honestly, we weren’t really expecting much.  Fennel is one of those vegetables that I think people either love or hate.  The flavor is pretty distinct and strong.  I expected the soup to be strongly flavored of licorice.  Turns out, it was really delicious.  Roasting the fennel and cooking it with onions, potato, some half-and-half, and cumin creates a rich and creamy soup with subtle undertones of fennel.  I am posting the recipe for all those other CSA members out there who don’t know what to do with their fennel.

Cream of Roasted Fennel Soup

Adapted from Better Homes and Gardens Simple Soups and Stews

Ingredients:

1-2 fennel bulbs (about 1 1/2 to 2 lbs)

1 large white onion, coarsely chopped (about 1 cup)

2 teaspoons olive oil

1/4 tsp kosher salt

4 cups chicken or vegetable stock

1 large potato, peeled and cut into 1/2 inch cubes

1 cup half-and-half

2 tbls lemon juice

1/2 tsp ground cumin

To Make:

Trim tough stalks and bottom stem from fennel bulb.  Cut the bulb into 1/2 inch slices.  Arrange the fennel and onion on a baking sheet, toss with the olive oil, and sprinkle with salt.  Roast in a 375 degree oven until the vegetables are tender but not browned, about 25 minutes.

Transfer the roasted fennel and onion to a soup pot.  Add the stock and potato.  Bring to a boil, turn down the heat, and simmer, covered, until the vegetables are tender, about 10 minutes.  Puree in a blender in batches (or all at once with a stick blender).  Return the mixture to the soup pot and stir in the lemon juice, cumin, and half-and-half.  Season to taste with salt and pepper.

To Serve:

Serves 4 as a main course, 8 as a first course.

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Filed under CSA Talk, Recipes, Soup, Vegetarian

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

We got our first winter CSA distribution this weekend.  For us, these distributions are like Christmas.  The excitement is palpable as we unpack our boxes.  We lay all the vegetables and fruit out on the kitchen island and ooo and ahh over the bounty.  You might here things such as, “Yay, we got turnips” and, “awesome, we finally have leeks…  It’s been too long since we’ve had leeks.”   Trying to eat seasonally means that we haven’t really enjoyed many of these veggies since last fall.

Squash - cubed, seasoned, and ready to roast

Our first order of business (after the vegetable fawning) was to put together a soup using a very large butternut squash we had from our last summer distribution, some of the great ingredients we got from our winter share (celery, onion, carrots), and the last of our smoked chicken stock that we made this summer.  The soup is a thick, stick-to-your-ribs kind of soup.  It is nice as a first course and equally good as the meal.  Roasting the squash and garlic sweetens and intensifies the flavors of both vegetables.  The soup takes a little while because of the roasting, but is simple to put together.

Veggies ready for the heat

Ingredients:

1 large butternut squash (2-3 lbs)

2 tbls vegetable oil

1 small-to-medium head of garlic

2 tbls butter

1 medium yellow onion, chopped

3 small carrots, chopped

4 celery ribs, chopped

3 cups chicken stock

4 cups water

1 1/2 tsp oregano

1 1/2 tsp thyme

2 tbls honey

2 tbls lemon juice

salt and pepper to taste

1 cup half-and-half*

To Make:

Preheat the oven to 400 degrees.  Peel and halve the squash.  Scoop out the seeds (discard) and roughly chop the squash.  Toss the squash chunks with the oil, spread on a cookie sheet, and sprinkle with salt and pepper.  Roast the squash until tender, about 60 minutes.  Meanwhile, cut the top off of the head of garlic.  Drizzle with olive oil, place in a small baking dish, and cover tightly with foil.  Roast in the oven (with the squash) for about 30 minutes or until softened and lightly browned.

While the squash and garlic are roasting, heat a large soup pot over medium heat.  Add the chopped onions, carrots, and celery and saute until softened and golden, about 25 minutes.  Add the stock, water, oregano, thyme, garlic cloves, and squash.  Bring to a gentle boil and let simmer for about 10 minutes.

Using a stick blender or a regular blender, puree the soup until smooth (be sure to puree in batches if using a traditional blender and watch out for steam).  Stir in the honey and lemon juice and cook for 5 minutes to blend the flavors.  Right before serving, remove from heat and stir in the half and half.

To Serve:

Serves 8 as a soup course, 4-6 as a main course

* If you wanted a lower calorie soup, you could substitute buttermilk for the half-and-half, just omit the lemon juice.

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Filed under Recipes, Soup, Vegetarian