Broccoli Cheese Soup

koselig_broccolicheesesoup

This recipe provides a great baseline for a delicious broccoli cheese soup to share among friends. Suggestions on the Allrecipes.com page included increasing the broccoli and the cheese, and using half and half instead of milk. Mess with the ingredients on your own to come up with a combo that suits you!

Ingredients

  • 1/2 cup butter
  • 1 onion, chopped
  • 1 (16 ounce) package frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch
  • 1 cup water

Directions

  1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

 

**My alterations: 2 T butter + olive oil for softening the onions, then add a handful of chopped carrots in and some garlic. Chop up about 30oz broccoli florets keeping in mind they will decrease significantly in size while cooking. Use 1 pound Velveeta + grated sharp white cheddar. Skip cornstarch in favor of 1/4 C Wondera (flour) for thickening.

Greek Chicken Soup (Avgolomono)

This soup is so easy and fast. If you have everything you need, you can be eating soup-from-scratch in fifteen minutes. It’s easily Simon’s favorite soup and generally a hit with all of us.

Ingredients

  • 4 cups chicken broth
  • 1/4 cup uncooked orzo (I’ve started using 1/2 cup per my family’s preference)
  • salt and pepper
  • 3 eggs
  • 3 tablespoons lemon juice (you could use fresh, of course, I almost always use the bottled stuff)
  • handful chopped fresh dill (I omit per my family’s preference, but I bet it would be great)
  • cooked chicken (leftover or shredded rotisserie chicken), optional

Directions

  1. In a large saucepan, bring the broth to a boil.
  2. Add the orzo and cook until tender but still al dente, about 7 minutes. Season with salt and pepper and reduce heat to low; let simmer.
  3. In a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon-mixture; whisk to combine.
  4. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1-2 minutes.
  5. Add dill, salt and pepper, and chicken (if you’re using it) and serve.

Smoked Sausage, Butternut Squash & Wild Rice Soup

Emeril did right on this one, that’s for sure. DEE-LISH.

Ingredients

1 medium butternut squash, about 1 1/2 to 2 pounds
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 400 degrees.

Cut squash in half, remove seeds, then season the squash with 1 tablespoon of the oil, salt and pepper. Place cut side down on a baking sheet and roast for 1 hour. Remove from the oven, cool completely, then peel. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve.

Greens and Roasted Vegetables Soup

I don’t know what to call this soup. Greens and Roasted Vegetables Soup sounds too healthful, and I’m afraid it might scare some away (although, to be fair, it is as healthful as it sounds). All I know is that it is super tasty and versatile and I’m kind of obsessed with it. This version is slightly adapted (and adaptable) from Against All Grain. The first time I made it, I didn’t have butternut squash, so I doubled the sweet potato. I’ve swapped out kale for spinach and turkey broth for chicken broth. Today I didn’t have chicken and discovered that it’s just as good without. Versatile.

  • 3 garlic cloves
  • 2 carrots, peeled and cubed
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 small onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken (or turkey or vegetable) stock
  • 2-3 cups shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups spinach
Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

 

Velvety Vegetable Soup

I was in the mood for something seasonal and came across this soup in my Simply in Season cookbook. They weren’t kidding about “velvety,” and although I was skeptical about velvety as a soup texture, it was great. I served it with a green salad and these adorable little bread bowls

Ingredients:

  • 1/4 cup olive oil (or less)
  • 1 medium onion (diced)
  • 4 cups leeks (diced, white part and 1 inch of green)
  • 1 cup celery (diced)
  • 2 tablespoons fresh tarragon (chopped; or 2 teaspoons dried)
  • 1 tablespoon fresh thyme (chopped; or 1 teaspoon dried)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper
  • 4 cups chicken or vegetable broth
  • 3 cups potatoes (diced)
  • 1 bunch spinach (chopped)
  • 1/2 cup milk (optional)

Directions:

In olive oil over medium heat, sauté onion, leeks, and celery until wilted, about 15 minutes.

Add tarragon, thyme, salt, and pepper and stir well.

Add broth and potatoes. Cover and simmer until potatoes are tender, about 15 minutes.

Add spinach and simmer for 5 minutes.

Remove soup from heat. Purée with hand blender in pot or in small batches in blender or food processor.

Return soup to pot and place over low heat.

Add milk, if using, and heat through. Add additional water or broth if you prefer a thinner consistency.

Fresh Pea Soup

It might be more accurate to call this “Frozen Pea Soup,” but that doesn’t really make any sense. This beautiful green soup has a really fresh look and taste, so Fresh Pea Soup it is. It’s a nice light meal for spring (and I’m insisting that it is still spring, even though it feels like summer in Nebraska). Original recipe (adapted just a wee bit) here.

Ingredients:

  • 2 tablespoons butter
  • 1 leek, trimmed, washed, and sliced
  • 1 potato, peeled and cut into small pieces
  • 4 cups chicken or vegetable broth
  • 2 pounds (6 cups) frozen peas
  • Salt and pepper to taste

Directions:

  1. Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.
  2. Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.
  3. Working in batches, puree the soup in a blender.
  4. Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

Potato Chicken Corn Chowder

This recipe comes from my sister-in-law’s friend Genni. Kristin sent it to me after hovering over her Genni’s shoulder to get the approximate measurements for this amazing, soul-feeding, ultimate comfort food of a chowder. Enjoy!

5lb Yukon Gold potatoes
5 large celery stalks
1 med white onion
5 chicken bouillon cubes
42oz (or largest size) chicken broth
2 sticks butter
1lb chicken
Wondra
Tony Cachere’s Original Creole Seasoning
2 cans corn
s&p (to taste)
1 pint heavy cream

1) Peel and cube all potatoes. Boil in bouillon. Slightly mash, leaving some cubed.
2) On medium heat, blacken chicken in Tony’s, then cut into cubes. Saute diced onions and celery in leftover seasoning with one stick of butter.
3) Melt second stick of butter in another pan. Add Wondera until pasty, then add 1 C heavy cream and combine well. Add more Tony’s and the rest of the cream. Finally, add 1/2 C chicken broth.
4) To potatoes, add corn, veggies, chicken and rest of broth. Heat at medium high until bubbling. Add cream sauce, mix well. Salt to taste.