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Republicans firmly believe having an abortion is a very personal, very private decision between a woman and J.D. Vance.

Shallow, uninformed, and lacking identity

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Let the trolls come, and then ignore them. that’s the worst thing you can do to a troll.

Every one of the “Roberts Six” lied to get on the court.

There are more Russians standing up to Putin than Republicans.

SCOTUS: It’s not “bribery” unless it comes from the Bribery region of France. Otherwise, it’s merely “sparkling malfeasance”.

Too little, too late, ftfnyt. fuck all the way off.

They fucked up the fucking up of the fuckup!

This year has been the longest three days of putin’s life.

… riddled with inexplicable and elementary errors of law and fact

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Finding joy where we can, and muddling through where we can’t.

These days, even the boring Republicans are nuts.

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A tremendous foreign policy asset… to all of our adversaries.

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You are here: Home / Food & Recipes / Cooking / Friday Recipe Exchange: Feed A Cold

Friday Recipe Exchange: Feed A Cold

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tamara tortillini soup

From our Food Goddess, TaMara:

I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.

Here are few selections:

Cream of Chicken Soup, click here.

From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.

From JeffreyW, three soups:

Vegetable Beef Soup, picture above and recipe here

Moroccan Spicy Lamb Soup, recipe here

Parmesan Potato Soup with Bacon, click here

What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?

Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.

Tortellini Soup
2 cups water
3 cups chicken broth
8 oz sliced carrots
14 oz can diced tomatoes (or equivalent fresh)
2 stalks celery, chopped
½ onion, chopped
1 tsp oregano, crushed
1 tsp basil, crushed
1 tsp crushed garlic
salt & pepper to taste
1 cup fresh baby spinach, rough chopped
20 oz pkg frozen tortellini
4 oz grated Parmesan
large saucepan

Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.

That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt. – TaMara

tamara bixby hands

Reader Interactions

59Comments

  1. 1.

    Schlemazel

    Oh man, I just had some Moroccan Lamb soup a week ago & was going to go digging for a recipe. Thanks!

  2. 2.

    JPL

    It’s was a dreary day in the Atlanta area so I made a big pot of cabbage soup with sausage today.

  4. 4.

    Tree With Water

    “Don’t be silly. First of all, it’s good for you. Secondly, it’s no one we know”.*

    * (A Gary Larson cartoon: Chicken/wife addressing rooster/husband who is nursing a terrible cold, after placing a bowl of chicken soup in front of him).

  5. 5.

    Pogonip

    I clicked on Jeffrey’s veggie soup link and got an article about it but no recipe. Where’s the recipe?

  10. 10.

    WereBear

    @schrodinger’s cat: Now I want to live with you for a bit, for the soup and the kitties.

    Went to the Dr this AM because the stupid flu wouldn’t let up, and that was because it was pneumonia. As the joke goes, that they can do something about.

    Devotedly nursed by Tristan and Mithy all afternoon.

  17. 17.

    Pogonip

    Tamara, on the Beer Cheese Soup, can anything be substituted for the can of beer? I take a medicine that doesn’t go well with that much alcohol and don’t particularly like Beer Cheese anything, but I do like cheesy cauliflower things.

  18. 18.

    Pogonip

    While we are on cheese, here is the ultimate cheese concoction. It’s great for potluck, because it’s so rich nobody will want more than a spoonful and you can feed a whole crowd with a couple of pans.

    4 cups potato slices
    1cup cheese slices or shreds
    I can cheddar cheese soup
    1cup milk

    Mix together and bake in greased 9 x 13 inch pan at 350 for one hour or until taters are tender.

    To pretty it up, add peas.

  19. 19.

    Violet

    @Pogonip: I’d recommend just using more chicken broth. Depending on your taste, you might also want to add another cheese to get a deeper flavor that the beer would provide.

  20. 20.

    Pogonip

    @Pogonip: I forgot to say, if you use cheese slices, tear them in pieces and pack them lightly into the measuring cup. And use the same type of cheese; use real cheese, sliced, or Kraft-type cheeseburger slices, but don’t mix them, they don’t work and play well together.

  22. 22.

    Tommy

    @Omnes Omnibus: I hope you make that drive. A good story to tell the kids. The time you went and drove across the nation to have dinner with somebody that posted a recipe online you liked. That would be a fucking cool story to tell. I know just joking. But just thinking how cool it would be ….

  25. 25.

    Omnes Omnibus

    @Tommy: I’ve done epic dives for little* reason before. And I didn’t even have a Saab then.

    *No intention of denigrating SC’s food – I am sure it is worth an epic journey.

    @schrodinger’s cat: Actually, a sweetish wine with spicy food is a very good choice. You know more than you think you do.

  27. 27.

    ruemara

    I’ve been sick for most of January (wtf!) and subsisted on beer “cheddar” cauliflower soup, coconut (water) pumpkin red pepper, but I forgot the roasted red peppers. It was very helpful. Nothing that big. I saw a role I thought looked interesting, so I go audition for it tomorrow, but my neck has been stuck with about a 30 degree turn radius for a few days. Blew a chunk of change on a masseuse for the pain and I have a little more mobility, but I don’t think it’s safe for me to drive when I can only really turn over my shoulder with one hand pressing a release muscle. Not sure if I have much of a shot at the role, but I do enjoy the challenge of testing myself. And I have an interview coming up.

  34. 34.

    Tommy

    @Gin & Tonic: Your comment made me think of the Edmund Fitzgerald. Now off into the rabbit hole of Gordon Lightfoot. A guy in iTunes I should listen to more often.

  36. 36.

    Yatsuno

    I’m working on a mushroom soup that is more broth based for vegetarian friends. It’s still in development though.

  37. 37.

    HRA

    I always have a day of making broth only and storing it in the freezer for later use. This week I made a beef based soup with okra, tomatoes, carrots, spinach and small shells. For family dinners I make the basic chicken noodle for those who will not eat any other soup and another one one in the crock pot for the adventurous ones. The crock pot stuffed pepper soup was a huge hit. I cooked the beef and drained it. Put it in the pot with all the ingredients for regular stuffed peppers and added chicken broth to it.

  39. 39.

    NotMax

    @Pogonip

    It may sound weird, but you should be able to use ginger ale (not the diet kind) as a substitute for the beer. Whether or not to let the soda go flat before adding is a personal choice.

    Or for a thicker, heartier soup, mushroom stock.

    Come to think of it, non-alcoholic ginger beer might work as well, although the final taste of the soup would be altered to be sweeter and spicier.

  40. 40.

    Gin & Tonic

    @Tommy: The Andrea Doria is kind of a big deal up here, because it’s kind of at the bleeding edge of technical diving, so there are plenty of people who do that wreck because they have something to prove. Most of them make it back to the surface alive.

  41. 41.

    Violet

    @HRA: I made a pork shoulder in the crock pot yesterday. Made a simple brown sugar rub and covered it with that. Included some smoked salt in it. Thin layer of blackstrap molasses on the bottom of the crock pot and tossed the pork in. Left it on low all day. Really good. Didn’t bother with the searing the meat thing I’d done before. Couldn’t tell the difference. Plenty leftover for other stuff.

  43. 43.

    maeve

    @Yatsuno:

    Mushrooms are great (and necessary for the umani tast ) but the real key to a vegetarian stock (IMHO) is onions properly camarlized – if you don’t want to add a lot of sugar – apple juice (or cider) – add it continuosly as you cook things down, bring it to the browning, not quite burning stage, then add more fluid and re-cook. the bringing to the edge of burning but not quite and then re-cooking is a part of the process

    Even if you use water for this it makes a difference – prune juice is good too – adds a beefier taste (hat tip to Paul Prudome (RIP) for his cookbook “A Fork in the Road”

  47. 47.

    Pogonip

    @Violet: I never brown stuff in a crockpot unless it’s going out, as it were; here at home, we’re perfectly happy with pale meat as long as it tastes good.

    Goodnight, all. Anyone who knows Mrs. Cole, she if she can get us a pupdate over the weekend. Although there’s some big hockey thing going on in Columbus, Ohio, this weekend, so Cole may not even be home to observe the pups.

  48. 48.

    Tree With Water

    @Gin & Tonic: I recently learned that either Mike Stoller or Jerry Leiber was on the Andrea Doria, and was met at the dock and informed by the other guy that their song Hound Dog was tearing up the charts. When told it was covered by a kid named Elvis Presley, the shipwrecked songwriter asked, “who”? He also said the only instruction the passengers received from the crew during the evacuation was a single instance in which a shaky Italian voice came over the PA system, and in trembling voice said (something like), “Please to stay-a calm-ah”.

  49. 49.

    Tommy

    @Gin & Tonic

    : Most of them make it back to the surface alive.

    I am an avid hiker/camper. I want to run the entire Appalachian Trail. I’ve mapped it out and know where I would get food mailed to me. I got my SCUBA license. I would like to climb Everest. I guess what I am saying is you ought to throttle back shit. I don’t want to die.

  50. 50.

    Yatsuno

    @ruemara: I REMEMBER NOW!!! It was a long time ago. You posted some instructions & I asked if I could reformat it into a more easy to follow recipe. It was a fun editing project for me to be honest.

  51. 51.

    Tommy

    @Tree With Water: Wow. Just wow.

    I was at my extended family the other day, and strange this came up, but most of them don’t know how to swim. They said it almost as an aside and I was like that isn’t going to pass, we are coming back to that.

    I might have been thrown into a pool and told to swim when I was like an infant. I feel as comfortable on land as I do in water. They told me they were scared of water. I didn’t understand how that is possible.

  52. 52.

    Deecarda

    @TaMara (BHF): The veg beef soup looks like it came out of my soup pot tonight, though I lacked the crusty bread. Well manicured puppy paw, brought memories of a long gone Great Dane named Hutch.

  56. 56.

    Tree With Water

    @Tommy: I learned to swim the day my father rowed me out to the middle of a lake, and then tossed me overboard. The only hard part was cutting my way out of the bag [drum roll].

  57. 57.

    Deecarda

    @TaMara (BHF): We raised quite a few, he was from a litter of 13, we kept 2 and of course his sister was Starsky, mom was Gretchen. 4 humans & 3 Great Danes lived happily ever after.

  58. 58.

    SWMBO

    @Pogonip: If you like a creamy, cheesy cauliflower soup try this:

    CAULIFLOWER SOUP

    1 medium head cauliflower

    1/4 cup butter

    2/3 cup chopped onion

    2 tablespoons flour

    2 cups chicken broth

    2 cups half and half (milk and cream)

    1/2 teaspoon worcestershire sauce

    3/4 teaspoon salt

    1 cup grated cheddar cheese

    chopped chives or parsley

    cut cauliflower into florets. cook until tender in boiling water. drain, reserving liquid. in a large heavy-bottomed saucepan, melt butter. add onion and cook until soft. blend in flour, stirring well. add broth and cook, stirring constantly, until mixture boils. stir in 1 cup reserved cauliflower cooking liquid. (add water if there is not enough cooking liquid) stir in cream, worcestershire sauce, and salt. add cauliflower; cook stirring occasionally until soup is boiling. stir in cheese and serve soup garnished with chopped chives or parsley. makes 2 quarts

    I use a mixer on the cauliflower before I add it back into the broth.

    you can substitute broccoli, potatoes or other vegetables to make a different flavor soup use about 2-3 cups cooked vegetables (or mushrooms)

  59. 59.

    RaflW

    Since we’re talking about soup (and the recipe just above calls for chicken broth), I hit on inspiration the other week.

    We buy a Five Buck Cluck at least one Friday a month (local promo for a rotisserie chicken every Friday). I freeze the carcass after we get two good dinners for two out of the bird. Once I have 2 or 3 of ’em, and a few wilty carrots or celery and some onion, I make chicken stock.

    So far, not an inspiration. But I love using a bit of chicken stock in my rice cooker. So – as I was getting ready to put up the finished, cooled stock – I realized I didn’t have to freeze it in 1# Gladware blocks that take forever to defrost. I could use an ice cube tray!

    Now I have individual frozen dollops of homemade chickeny goodness to pop into the rice cooker, into sauces, etc. Now I’m even more motivated to keep making stock!

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