Sunday, January 29, 2012

In the Kitchen - Soup's On!

The cold temps had me craving soup recently, so I gave these two recipes a go and am hooked!  I'm already making a second batch to freeze.

Curried Butternut Squash Soup - aka "Golden Goodness"
(adapted from an Emeril Lagasse recipe)

3 T olive oil
1 T curry powder
2 lbs butternut squash, peeled, seeded, and chopped into cubes
1 c chopped onion
3/4 c chopped carrot
1/2 chopped celery
1/4 c minced ginger 
1 T minced garlic
3 1/2 c chicken stock
1 t salt
1/4 t fresh ground pepper

In a medium saucepan heat oil on medium high about 30 seconds.  Add curry powder and toast, stirring constantly for about 1 minute.  Add squash, onions, carrots, celery, ginger, and garlic and saute until lightly caramelized, about 3-4 minutes.  Add chicken stock and bring to a boil.  Reduce and simmer for about 20 minutes, or until all the vegetables are softened.  With an immersion blender puree soup until silky smooth.  If you don't have an immersion blender you can transfer the soup in batches and puree in a blender.  Simmer pureed soup until ready to serve.  Season with salt and pepper.  

Tips/tricks:
-utilize a food processor - it makes chopping a snap
-buy the jarred minced ginger in the produce section
-any leftover chopped onion can be frozen and used straight from the freezer in your next recipe

Serving ideas:
-pair with a grilled cheese and tomato sandwich
-garnish soup with a dolop of cream and bacon crumbles or chopped cilantro

image from thesensualfoodie.com

California Pizza Kitchen's Dakota Smashed Pea and Barley Soup
(thank you, Aunt Dottie)

1 lb dried split peas, sorted and rinsed
1/2 c pearl barley 
2 qts water (I actually used 4 c water and 4 c chicken broth)
1/2 t salt
2 bay leaves
1 T soy sauce
1 T chopped fresh thyme (or 1/2 T dried)
2 t minced garlic
1/2 rubbed dried sage
large pinch ground cumin
2 c chopped carrots
2/3 c chopped onion
3/4 c chopped celery

In large pot combine peas, barley, water, salt ,bay leaves, soy sauce, thyme, garlic, sage, and cumin.  Bring to a boil over high heat.  Reduce heat to a simmer, cover and cook about 20 minutes, stirring occasionally.  Stir in carrots, onion, and celery.  Cover and simmer until all veggies are tender, another 25-30 minutes.  Check periodically, adding small amounts of water if needed.  Discard bay leaves.  Puree with hand blender if desired.  Simmer until ready to serve. 

image from healthygirlskitchen.blogspot.com














1 comment:

  1. I have a great chicken tortilla soup mix, part of it you just buy but it is super fast and yummy. I will send you the brand when I get home today.

    ReplyDelete

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