From our Food Goddess, TaMara:
It’s suppose to be record warm temperatures this weekend, so it’s not quite soup weather. I do expect either at least one more big snow or some spring rains (hopefully), so it is still soup season in my mind. I love soups and fall-winter-spring lunches are often homemade soup. Quick and easy to take to work and reheat. I make a big pot on Sunday and it usually gets me through the week, add fruit or salad and lunch is cheap and healthy.
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This week I made a pot of Creamy Potato Soup and almost immediately knew what I really wanted was the Italian potato soup I usually make. So that is my plan this evening, to put together a pot of this:
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Zuppa Toscana8 oz ground beef or (4 0z ground beef & 4 oz spicy sausage)
6 green onions, chopped (including greens)
2 tsp crushed garlic, divided
6 -8 medium potatoes, sliced thin (do not peel)
3 cups chicken broth (or equivalent)
3 cups water
2 cups milk
2 tsp to 1 tbsp dried basil, crushed
1/2 tsp crushed red pepper flakes
salt & pepper to taste
1 cup spinach or kale, chopped
grated Parmesan
Large dutch oven or saucepan
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Heat pan and brown ground beef, onion and 1 tsp garlic. Remove and set aside. Add chicken broth, water and potatoes to pan, bring to a boil and cook until potatoes are tender. Add meat mixture, spices and milk and let simmer on medium-low, stirring occasionally to makes sure milk doesn’t scald. Just before serving, add spinach or kale and let simmer 2 minutes. Serve with grated Parmesan.
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Now hit the comments and share your favorite soups, potato or otherwise. Next week: Chicken & Vegetables
Raven
Show off.
General Stuck (Bravo Nope Zero)
Got soup beans a cookin; with the crock pot, minced onions and various assorted veggies mixed in. It is my favorite meal, and the aroma of the cooking of hillbilly caviar is like an opiate that always puts me in a good mood, thinking about the better days of my unsettled childhood.
TaMara (BHF)
Hey, I’m still working…I’ll try and pop in later. Here’s a link to the Creamy Potato Soup, too.
And JeffreyW posted the most awesome looking barbecue ribs I’ve ever seen. Braised Baby Back Ribs – Jeffrey style.
Schlemizel
I love that soup! made up something pretty close to it & later found a recipe online much like this one.
Here is my contribution – just made this Monday night
Creamy potato roaster garlic soup
6 medium potatoes, peeled or not as you prefer, sliced or chopped for boiling
1 onion, chopped
4 bulbs garlic, roasted
4 cups chicken or vegitable broth
1 cup whole milk – use to thin soup if desired
2 tablespoons olive oil
black pepper & salt to taste
roast the garlic *
In a 3 quart saucepan heat oil; saute onions for 5 minutes. Add potatoes and enough broth to cover well. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes then squeeze garlic cloves , stir and simmer another 10 minutes or until the potatos are very tender.
If you have a stick blender smoothing this out is pretty easy, if you have to use a blender do this in small bacthes and you may want to wait until the soup has cooled to reduce the risk. Use the milk, or more stock if you want no fat at all, to smooth if necessary.
You can change this up by adding crips bacon bits or a nice Parmesan cheese or chopped chives on top but it is creamy and fulfilling without them & low in fat.
* In case you need this
Preheat the oven to 400°F.
Peel away the loose layers of the garlic bulb skin, leave the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
You can put the heads in muffin pans work well for this purpose but I just wrap them in a bit of foil. Drizzle a couple teaspoons of olive oil over each head, make sure the garlic is well coated. Bake for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
BTW – these little gems are great mashed on a toast point or grilled steak or chicken. I also mash them into aplain vinaigrette.
BGinCHI
Pork tenderloin tonight, but Jeffrey’s soup is typically kicking its ass.
When is he having us all over for dinner??
RSA
@TaMara (BHF): That potato soup picture does look awesome–I don’t see the broccoli and what looks like cured meat in the ingredients, though. Is it a variation?
TaMara (BHF)
@RSA: No, the photo is usually something JeffreyW made and tantalizes us with. The recipes, at least tonight, are mine.
Here’s the original post that goes with Jeffrey’s photo:
JeffreyW Potato Soup
shortstop
Need some bread with that butter?
scav
A spring soup I always yearn for is what I call Weed soup, which is originally based on Nettle soup, only made with whatever set of fresh greens catch my fancy: Sorrel, Dandelion, baby Spinach . . . . I don’t have a recipe any more but the link should provide a starting point. I usually add some milk product at table. Found this other leafy soup (spring greens and lemon soup) that sounded good so that’s a goal for tomorrow.
shortstop
@scav: mmmMMMMMmmmmm!
Yevgraf
On Zappa Toscana, go with spicy Italian sausage and bacon. Also, skip the water step and use chicken broth. Finish with heavy cream, not milk.
TheMightyTrowel
curried pumpkin soup is my favourite – any squash will do though.
cook in some oil until transluscent: onions, garlic
add: chili, grated ginger, curry powder + toasted cumin seads, a couple tablespoons of tomato paste
stir until aromatic and add diced pumpkin
stir some more add veg stock and bring to boil, reduce to simmer, partially cover and cook until pumpkin is tender
puree and serve with a bit of yogurt/raita and naan
RSA
@TaMara (BHF): Mmm. Thanks! For all the recipes.
The Dangerman
OT, but if I had known Obama was in Vegas yesterday, I would have invited him up for a drink.
Such as it was, I had to sacrifice by crying in my beer that was served up by ridiculously lovely (and even more ridiculously scantily clad) young women. As a consolation prize, not bad. Would have preferred Obama (damn, that sounds so very wrong).
TaMara (BHF)
@Yevgraf: On heavy cream: My mouth says, yum! My hips say, no, no, no. :-)
Ash Can
I just threw some thin-sliced chicken breasts in the grill pan tonight, sprinkled liberally with adobo seasoning. Served with roasted corn/diced red and green sweet pepper/black bean/diced onion blend.
I swear, adobo is an unsung hero of the American spice cabinet.
karen marie
I discovered a couple years ago that it’s really easy to make potato soup for one. Simmer one large diced potato with finely diced small yellow onion in chicken broth (just enough to cover). When the potato is cooked, smash it up with a spoon or potato masher (or if you like a finer texture, put through a food processor), stir in enough milk (or cream) to get a creamy consistency, add salt & pepper to taste.
f you’re feeling carnivorous, fry up a couple slices of bacon while the potato is cooking, crush it and toss in at the end. Another nice addition is shrimp. You can use cooked or raw. If using raw, you can throw them into the soup prior to adding the milk.
West of the Rockies (formerly Frank W.)
We’re trying this soup tomorrow night! It looks great. I voted for the broccoli (as shown in the picure), but my wife wants the kale. Anybody got a recipe for a good bean soup?
jeffreyw
@Ash Can: I do something similar to the corn side dish you mention, a side I’ve been calling Mexi-corn for years, and a little closer to what you describe – a corn/black bean salsa, seen here with quesadillas.
rikyrah
damn that soup looks good
El Cid
Thanks to Heston Blumenthal and turning the meat every 15-20 seconds, I just made the best pork chops of my life. Maillard reaction, Ho!
BGinCHI
If I have to look at Lesley Visser again this basketbal season I’m going to hurl.
I know: insensitive.
But really? All that facial work? She looks like a robot.
J.W. Hamner
It’s too early for gazpacho, so I’ll go with my second favorite soup: tortilla soup. My preferred recipe is a Cooks’ Illustrated one from 2005… basically you punch up store bought broth by poaching chicken thighs with aromatics in it. Pretty easy weeknight dinner.
Paddy
I’m waiting for the weather to turn back to shit to make Cuban Garlic Soup, a very simple basic soup that you can fuss up all number of ways. Similar to Greek Garlic Soup.
Or if you’re feeling adventurous, try Dill Pickle Soup. I use the low so dill pickles from Mt Olive and add make sure to add extra dill. YUMMY.
hamletta
This tomato soup includes blue cheese and sriracha, and it is goooood!
Arm The Homeless
You know that old saying about not showing up to the grocery store when you’re hungry? Well, I picked up corn flour rather than corn meal for johnny-cakes. So, now I have five lbs of whole wheat flour and corn flour. Anyone have any suggestions that are not Tamales?
P.S. Still getting 403s. FF v.6, cache cleared ~10min ago
J.W. Hamner
@Arm The Homeless:
The Corn Cookies from Momofuku Milk Bar… I’ve never had those in particular, but I love the flavor of corn flour in a cookie where corn meal would not work. Also probably true of pancakes or waffles as well.
That Other Mike
@ Arm The Homeless: Polenta? Unless you mean something different when you say corn flour, like maseca or something…
Jayne
lurk/Knoephla Soup – it’s too warm for it right now, but I make this for my gentlemen-who-hunt throughout the fall and it’s a big hit. I have a couple of variations I make involving roasted garlic, leeks and carrots – but the “knoephla” part I keep the same./lurk
SiubhanDuinne
I was taken to dinner tonight at a small French restaurant in Atlanta and started with possibly the best chilled soup I have ever had: a silky-smooth fresh carrot and ginger purée. Damn, it was good. I seriously could have made a meal out of a few plates of that soup and some of the homemade breads and fresh butter.
noodler
@TheMightyTrowel: Love all soups squash! got a killer pumpkin in my aresenal and a bacon butternut too. pumpkin and curry works very well together too.
Mnemosyne
I have a crockpot chicken posole recipe from Weight Watchers that I love:
Ingredients
1 clove(s) (medium) garlic clove(s), minced
4 oz frozen mixed vegetables, onion, pepper and celery mixture (about 1 cup)
14 1/2 oz canned hominy, drained
4 oz canned jalapeno peppers, mild-variety, diced, drained
14 1/2 oz canned diced tomatoes, with smoked chipotle chiles (do not drain)
1 pound(s) uncooked boneless, skinless chicken thigh(s), cut into bite-size pieces
1 cup(s) fat-free chicken broth
1/2 tsp table salt
1/2 tsp Durkee ground cumin, or other brand
1/4 tsp black pepper
1 medium fresh lime(s), cut into 4 wedges
Instructions
* Place garlic, frozen vegetables, hominy, jalapenos, tomatoes with their juice, chicken, broth, salt, cumin and pepper in a 4- to 5-quart slow cooker; stir. Cover and cook on high heat for 4 to 5 hours or on low heat for 7 hours.
* Spoon posole into 4 bowls and garnish each serving with a lime wedge. Yields about 1 1/4 cups per serving.
Arm The Homeless
@J.W. Hamner: @That Other Mike:
Score, I am thinking pancakes this weekend. With local honey and figs! Obviously, the fiance is getting to re-live her single-childhood in this relationship. It is flour, says so right on the bag. I could have picked up the Publix brand, but instead, I decided to get it from the “Ethnic Food Aisle”. My spanish is that bad…
I have been looking for a decent on/offline recipe box and I ran across onetsp dot com. It’s not bad, I wish it were a little less specific in trying to compile recipe instructions and ingredient lists, but its free for the first 150, so, meh. Anyone have any suggestions? I am not above coding in Excel if someone has a decent template.
Paddy
@scav: Soooo going to try the Greens and Lemon soup.
Mnemosyne
@Arm The Homeless:
If you like Chicago-style deep dish pizza, you can use a little to make a corn flour crust like they do at Gino’s East.
TaMara (BHF)
@SiubhanDuinne: Ok, now I’m going to have to go looking for a recipe for that. It sounds amazing.
Arm The Homeless
@Mnemosyne: Saved. Thanks! Now how to make low-fat deep dish pizza…
carolina
For the person who wanted a bean soup, this one is surprisingly great (based on the lack of ingredients):
I recommend more jalapeño, and potentially adding in some chopped turkey. But as written excellent.
Mnemosyne
@Arm The Homeless:
Don’t worry — Cooking Light has you covered. I made it for New Year’s Eve a couple of years ago (used store-bought dough) and it is a tasty recipe.
dp
What happens to the second teaspoon of garlic in the Zuppa Toscana?
TaMara (BHF)
@dp:
I always consider it one of my spices. Sorry for any confusion.
asiangrrlMN
I would shiv a fucker for this soup.
Schlemizel
@Paddy:
That Cuban very different from the Mexican version of Sopa de Ajo I learned, will have to try it. Thanks
@SiubhanDuinne:
I have made that a few times but not enough to be able to pop out a recipe off the top of my head. It is wonderful though
ErinSiobhan
Good winter soup… chicken corn chowder
4 cups chicken broth
1 1/2 cups cooked chicken, shredded or cut in small pieces
1 can cream corn
1 cup frozen corn
1 carrot cut in small pieces
1/4 cup cooked bacon, chopped (or use real bacon bits)
4 potatoes, cubed
Toss it all in pot and boil until potatoes are tender. To finish it off, add 1/2 to 1 cup of heavy cream (or half and half) blended with 2 tablepoons of corn starch to thicken. Or you can make a roux to add for thickening.
It’s a pretty flexible recipe because you can vary all of the ingredients to suit your whim.
That Other Mike
@Arm The Homeless: Sounds like you got it covered… Corn’s pretty versatile. My go-to thing for corn flour is polenta, though; microwave version, I won’t lie, and who has the time and energy to stand and stir polenta for hours? Besides, I think if you do it right it comes out just as well.
Special One
@West of the Rockies (formerly Frank W.):
Good bean soup? Well, some people call this a soup and some don’t , but it does fit with the regional theme;
Fagioli e Salsiccie alla Toscana (Tuscan beans and sausage)
64 oz. Cannellini or Great Northern Beans
1 Lb Italian sausage
2 stalks celery, diced
1 carrot, diced
1 large red onion, diced
2 cloves garlic, crushed
1 cup chicken stock
2 TBsp quality olive oil
Salt, pepper, oregano.
Parmesan cheese.
In a Dutch oven brown and crumble sausage in half the olive oil.
Remove and let drain on paper towels.
Add rest of oil to oil and grease in pan.
Sautee mirepoix (celery, carrot and onions) until onions are translucent.
Season with salt, pepper and oregano.
Add sausage back and stir well.
Add beans and stock, stir and let simmer. The longer the better.
Top with Parmesan cheese when served.
This can be made without the sausage as a vegetarian dish or a side to a nice steak. Just add fennel to the spices and make sure and use very good olive oil.
Skippy the Wondermule
To those of us who are lazy or cooking-challenged:
EZ Lasagna (with bread feeds four)
16 oz of favorite pasta
16 oz of mozzarella cheese
2 jars of pasta sauce
2 cans of spinach
Slightly undercook the pasta
Place some sauce in a pan, add pasta, spinach, the rest of the sauce, and cheese
Bake 25 minutes at 350 degrees
Enjoy!