Roasted Curry Butternut Squash Soup

Ingredients
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
2 Cans Crab Meat, drained
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder


Condiments for serving:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana
Directions
Preheat the oven to 425 degrees F.
Directions
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Add Crab, reheat and serve hot with condiments either on the side or on top of each serving.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2/index.html?oc=linkback

Swedish Split Pea Soup

Ingredients

• 1 tbsp extra virgin olive oil
• 2 cups chopped onions
• 1-1/2 cups chopped carrots
• ¼ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
• 1-1/3 cups dried yellow split peas, rinsed
• 6 cups reduced-sodium ready-to-use vegetable or chicken broth
• ¾ cup water
• ¼ cup chopped fresh flat-leaf (Italian) parsley or dill, divided

Instructions

1. In a large saucepan, heat oil over medium-high heat. Add onions, carrots, salt and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
2. Stir in peas and broth. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
3. Transfer 1 cup of the soup solids to food processor. Add water and purée until smooth. Return purée to pan and stir in half the parsley or dill. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

Dad's Favorite Lentil Soup

Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan


Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-recipe/index.html?oc=linkback

Crockpot Enchilada Chicken Soup

Slow Cooker Chicken Enchilada Soup

Serves 6 

1 medium onion, chopped
1 large jalapeño, seeded and finely chopped
3 garlic cloves garlic, minced
2 tablespoons Mexican-style chili powder
1 tablespoon ground cumin
1 tablespoon sugar
2 ripe tomatoes, roughly chopped (Or a can of diced tomatoes)
1 (15-ounce) can tomato sauce
2 cups chicken stock, plus more for thinning if needed
2 (15-ounce) cans yellow corn, drained
2 (15-ounce) cans black beans, drained
2-3 pounds chicken
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, optional

Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute.  Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker. 

Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper, and cayenne pepper, to taste. 

Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish.

Ribollita

Ingredients
1/4 cup extra-virgin olive oil, plus some for drizzling on bread
4 onions, chopped
10 carrots, chopped
6 slices bacon, chopped
6 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoon tomato paste
3 (15-ounce) can diced tomatoes
3 pound frozen spinach, thawed and squeezed dry
3 (15-ounce) can cannelloni beans, drained
Spices (2 tsp. of each: thyme, oregano, rosemary, marjoram, and basil)
8 cups chicken stock
3 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

Directions
1 - Heat the oil in a heavy large pot over medium heat. 
2 - Saute bacon until almost fully cooked
3 - Add the onion, carrot, minced garlic, salt, and pepper. 
4- Cook until the onion is golden brown, about 7 minutes. 
5- Add tomato paste and stir until dissolved. 
6- Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. 
7 - Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. 
8 - Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Adapted from:
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/ribollita-recipe/index.html?oc=linkback

Squash, Crab & Chipotle Soup

Squash, Crab & Chipotle Soup

Ingredients:

·         1 large butternut squash OR 2 large acorn squashes

·         2 tbsp Brown Sugar

·         3 tbsp Butter

·         2 large Leeks (white part only), cleaned thoroughly and chopped

·         3 tsp minced, peeled fresh ginger

·         5 cups chicken or vegetable broth

·         2 cans lump crab

·         ½ tsp chipotle (be careful, gets hot fast)

·         Chopped parsley or cilantro

Directions:     

1)Preheat oven to 400 degrees

            2 )      Place squash (halved and seeded) cut side down on oiled baking sheet

            3  )      Bake until squash can easily be pierced with a fork (1 hour for butternut squash, 20-45 for acorn)

            4 )      Let squash cool for 30 minutes (flip over when possible to allow for more efficient cooling) & Scoop pulp from skin

            5 )      Melt butter in soup pot over med-low heat

           6 )      Add leeks & ginger, cook, stirring until tender (not brown, when the recipe is doubled this takes about 5-7 minutes)

            7 )      Stir in squash and 4 cups veg/chicken stock 

            8)      Bring to a simmer and cook, stirring and breaking up squash with a spoon for 20 minutes

            9)      Add brown sugar

          10)   Puree contents of soup pot until smooth (I like to use an immersion blender, worth the investment), return to the pot and stir in: the rest of the veg/chicken stock, 2 can crab meat, and chipotle

          11)   Heat through and serve garnished with chopped parsley or cilantro

(My cousin adds toasted, sliced baguette bread as a garnish.  I however, am lazy and don’t. Ya’ll can slice and toast your own baguette.)

Killer Kale Pasta

Ingredients

• 2 red bell peppers
• Olive oil
• 2 cloves garlic, minced
• 2 medium onions, diced
• Kosher salt and freshly ground black pepper
• 2 teaspoons red pepper flakes, plus extra for finishing
• 1/2 cup white wine
• One 28-ounce can plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir
• 2 large bunches kale (about 3 pounds)
• 4 cups coarsely shredded roasted chicken meat
• 1 cup chicken stock
• 1/4 pound whole wheat rigatoni
• Extra-virgin olive oil
• 1 cup grated Parmesan

Directions

Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side.  Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds.  Cut into slices and set aside until ready to use.

Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering.

Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are “dry,” add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.

Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed.

Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!

Cauliflower on Cauliflower Soup

Ingredients:

• 1 tbsp butter
• 1 tbsp unbleached flour (all purpose is fine too)
• 2 large heads cauliflower - chopped
• 2 cups chopped onions (split)
• 5 handfuls baby carrots
• 4 cups fat free chicken broth (vegetarians can use vegetable broth)
• salt and pepper to taste

Directions:
1. Roast baby carrots, 1 head cauliflower, and 1 cup onion in the oven @ 350 for roughly 15-20 minutes
2: In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.

3:Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.

4.  Add roasted vegetables, enjoy!

Serves: 6

Derived from: http://www.skinnytaste.com/2009/01/dads-creamy-cauliflower-soup-1-pt.html

Turkey Carcass Soup

INGREDIENTS

For the stock:

• 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them
• Cold water
• 1 medium to large yellow onion, quartered
• 1 to 2 carrots, roughly chopped (can include tops)
• Several sprigs of fresh parsley
• 1 to 2 sprigs of thyme, or a teaspoon of dried thyme
• 1 bay leaf
• Some celery tops

For the soup:

• 2 to 3 cups each, chopped carrots, onion, and celery
• A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp)
• A couple cloves garlic, minced
• Seasoning  - a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground rosemary, thyme, marjoram, and oregano
•  leftover chopped or shredded cooked turkey meat (removed from turkey carcass)
• Salt and pepper to taste
• Frozen spinach/kale
• Egg noodles (optional)

METHOD

Making Stock

1 Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.

2 Break up the leftover bones of the carcass a bit, so they don't take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.

3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. Skim off any foamy crud that may float to the surface of the stock.

4 Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.

5 Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180-200°F oven.

6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.

7 If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer, to make it more concentrated and easier to store.

Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it.

Making the Turkey Soup

Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook at a bare simmer until the vegetables are cooked through. (Or you can sauté the vegetables in a little fat rendered from the soup first, and add back to the soup right before serving.) You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned and the frozen spinach. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.

Mean Green Minestrone

Easy Green Minestrone

Serves 8 (Makes about 16 cups)

2 tablespoons olive oil
2 yellow onion, diced
6 celery stalks, diced
4-6 cloves garlic, minced
2 teaspoon fresh thyme (1/2 teaspoon dry)s
2 bay leafs
12 cups vegetable or chicken broth
3 sweet potatoes, cut into bite-sized pieces
2 pounds green beans, trimmed and cut into bite-sized pieces
1 pound small-shaped pasta, like shells or elbow macaroni
6 ounces greens, like spinach, kale, or chard, cut into ribbons
2 (15-ounce) can white beans, like Great Northern or canneloni, drained and rinsed
Salt and pepper to taste
Grated parmesan cheese, optional, to serve

1. In a large soup pot, warm the olive oil over medium heat. 

2. Add the onion, celery, and 1/4 teaspoon of salt, and cook until the onion and celery are soft and translucent, 8 to 10 minutes. 

3. Stir in the garlic, thyme, and bay leaf, and cook until the garlic is fragrant, about 30 seconds.

4. Add the chicken broth, the potatoes, and 1 teaspoon of salt to the pan.

5.  Increase the heat to high and bring the soup to a boil. Lower heat to medium-low and simmer the soup for 5 minutes. 

6. Add the green beans and simmer for another 5 to 10 minutes, until both the potatoes and the green beans are tender.

7. While the soup is simmering, bring a pot of salted water to a boil and cook the pasta to al dente. Drain and set aside.

8. When the vegetables are tender, stir the greens and the white beans into the soup. Simmer until the greens are wilted and tender, 1 to 3 minutes. 

9. Taste and add additional pepper if needed.

10. To serve, add a scoop of pasta to each bowl and ladle the soup over top. Sprinkle some parmesan cheese.

From: http://www.thekitchn.com/recipe-easy-gre-15249

Grown Up Tomato Soup

Ingredients

• 2 large Heads of Cauliflower, Chopped
• ½ T. Olive Oil
• Pinch of Black Pepper
• 14 C. Vegetable Broth
• 2 Large Yellow Onions, Diced
• 2- 15 oz. Can Organic Tomato Puree
• 4- 15 oz. Can Organic Diced Tomatoes (or 1½ C.)
• 1 Bag Lentils, Rinsed
• 2 Frozen /blocks of Spinach
• 2 tsp. Marjoram
• 2 tsp. Rosemary
• 1 tbsp. Oregano
• 1 tbsp. Basil
• 1 tsp. Crushed Red Pepper
• Salt & Pepper to Taste

Instructions

1. Saute the onions to the pot and saute until clear, 3-5 minutes. Next, add the tomato sauce, diced tomatoes, the veggie broth, spices and lentils.
2. Bring mixture to a boil, then lower to a simmer. Add cauliflower.  Simmer for 25-30 minutes, 
3. Add the Spinach Blocks.  Simmer until spinach is done.
4. Serve hot and enjoy!

Serves: An army