Ginger Carrot Soup

My other new favorite soup from Fresh and Easy is the Ginger Carrot, I was iffy on trying this, since I am not a huge fan of ginger, but now I am hooked and would eat it everyday for lunch.  Remember with soup if you have extra it is great to freeze and eat later.  (In case you didn't know this is what ginger looks like)

2 tablespoons olive oil
1/2 of a yellow onion minced (We have these Texas Sweets, that are great)
1/4 cup minced peeled fresh ginger (If this seems daunting, try the bottled ginger)
3 cups low-salt chicken broth
4 cups peeled and sliced carrots (running them through your Cuisinart is the easiest)
1/2 cup apple juice
1/2 cup half and half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
shake of Cavender's

Heat oil in heavy large saucepan over medium-high heat. Add onion and minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

Working in batches, puree mixture in blender or processor. Return soup to saucepan. Or alternately, remove from heat and puree with immersion blender. Mix in apple juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon and ground nutmeg. Season soup to taste with Cavender's. Bring to simmer before continuing, thinning with more stock if desired.  Serve with crusty bread.  

Butternut Squash and Apple Soup

Fresh and Easy has this incredible butternut squash soup, I was checking out the ingredients, I noticed that there was apple in it, which I think is what makes it great.  If you don't have a Fresh and Easy Market near you, try this out.  
1 1/2 qt. of chicken stock
2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
2 tart apples, peeled, cored and cut into 2-inch pieces
1 lg. onion, finely chopped
2 med. shallots, finely chopped
2 tsp. finely chopped fresh thyme 
1/2 c. half and half
1/2 tsp. salt
1/4 tsp. finely ground pepper

Heat chicken stock in 6 quart enamel or stainless steel casserole until simmering.  Add squash, apple, onion, shallots, and thyme. Simmer covered for 30 minutes or until all vegetables are soft and tender.  Puree in food processor or in blender.  Return to pan and add half and half. Add salt and pepper and simmer for 6 minutes. Taste for seasoning.  Ladle into soup bowls and garnish with spoonfuls of sour cream.

Famous in Pittsburgh: Italian Wedding Soup

Last week I was on a business trip to Pittsburgh and stayed the weekend to visit my friend Dani and her kids. Now before you think eww Pittsburgh, I have to say, Pittsburgh is actually a lovely city, the rivers and bridges are really pretty. The people are incredibly friendly and the city itself has interesting architecture and it is very clean. (There are other places I travel which I will not say such nice things about!) Whenever I travel somewhere I am always curious about the local foods. Before I left I was reading that Pittsburgh has a lot of multi-cultural foods because of all the immigrants who came to Pittsburgh to work in the steel industry. All over the city you can find foods like Pierogies, Chipped Ham and Fried Zucchini Strips. Pittsburgh is also famous for some common foods that were invented there, like Heinz Ketchup, Clark Bars, Klondike bars and even the Big Mac! The food that I was really amazed by is the Italian Wedding Soup, which is so popular you can even buy it at some McDonald's! Here is Giada de Laurentis recipe for Italian Wedding Soup.

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Chilled Cucumber & Avocado Soup

This soup comes from Food & Wine Magazine. If you don't get Food & Wine, I have to say it is one of the highlights of my month when it shows up! While this soup would put me in a coma (food allergies) I think it has beautiful presentation & would love to see it served at a summer baby or bridal shower.
1 large European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
1 1/2 cups buttermilk
2 tablespoons red wine vinegar
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Kosher salt
3 tablespoons extra-virgin olive oil
3/4 pound large shrimp, shelled and deveined, shells reserved
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1 small carrot, thinly sliced crosswise
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1 teaspoon tomato paste
2 cups water
1 tablespoon honey
Freshly ground pepper
1 tablespoon unsalted butter
6 mint leaves, chopped
directions
In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pinch of salt. Blend until smooth. Strain the soup through a fine sieve and refrigerate until chilled, about 40 minutes.
In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl.
In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat for 1 minute. Turn the shrimp, add the shrimp sauce and simmer just until the shrimp are cooked through, about 2 minutes. Swirl in the butter.
Place the shrimp in soup bowls, spoon the cucumber soup all around and drizzle the shrimp sauce on top. Sprinkle with the mint and serve right away.

Cheesy Chicken Soup

We missed a day of Johnson week yesterday, I went to the eye doctor, I had my eyes dilated & just got my vision back an hour ago!
This recipe comes from Aunt Karen, she is such a good mom she used to make this for Kristin & Kaitlin when they were little.

6 c. chicken broth ( I use Pacific organic free range chicken broth from Costco)

6 potatoes

3-4 boiled chicken breasts

1- 2 tsps. chicken flavored soup base

2 cans reduced fat cream of chicken soup

1 bag frozen cauliflower, carrots and broccoli mix ( I think it is called California Blend)

1 lb. reduce fat Velveeta cheese

1 c. shredded cheddar cheese

1 c. chopped celery

Cut up potatoes and boil with salt and pepper in broth. Add chicken flavored chicken base when potatoes are almost done. Add vegetables, cook until almost done. Add soup, Velveeta and cheddar cheese and shredded cooked chicken. Simmer on low stir so cheese is well blended. Serve and enjoy!

Zesty Tomato Soup

Sometimes you need to make a fast dinner, so you can fake a home made meal! Opening up a can of soup is fine but you can dress it up to make it yummy.

1 can (10.5 ounces) condensed low-sodium, low-fat tomato soup
1 can (10.5 ounces) filled with fat-free milk
1 medium tomato, chopped
1 tablespoon chopped fresh basil or cilantro
2 tablespoons croutons
1 tablespoon freshly grated Parmesan cheese
In a saucepan, add the soup and milk. Whisk together until smooth. Warm over medium heat about 7 to 10 minutes, stirring frequently. Add in the tomatoes and herbs. Cook an additional 5 minutes, stirring occasionally.

Ladle even amounts into individual bowls and garnish each serving with 1 tablespoon croutons and 1 1/2 teaspoons Parmesan cheese. Serve immediately.

Cream of Broccoli Soup

This recipe is from my mom, who makes great soups. When I was a kid I liked broccoli but I would only eat the tree tops. This recipe uses tree tops.

Cream of Broccoli Soup (about 10 cups of soup)
Costco sells these big bags of broccoli florets so it’s easy to make this soup any time.

4 cups chopped broccoli florets (tree tops)
1 cup chopped onion
2 leeks chopped
2 14.5 oz cans chicken broth
Salt & Pepper
2 t lemon juice

Mix together and boil for 5 minutes
Remove and chop in the blender

In another larger pot:
4 T butter melted
4 T flour
Whisk the flour into the butter & cook for a couple of minutes to make a rue.

Add the chopped broccoli mixture

Add
2 cups milk or half & half
Scald to heat through.

Garnish with Parmesan cheese if you like.

Eva Longoria makes Tortilla Soup

In the Buechel house this soup would not be allowed as Eva Longoria is married to Tony Parker who plays for the Spurs, Matt's Suns nemesis. BUT I thought it was hilarious when I found this recipe. My grandpa used to say you can't trust a skinny cook but this tortilla soup looks good. It might even rival my own....

1 medium onion, medium dice

½ bunch of celery, medium dice

¼ cup garlic, chopped

1 pasilla pepper (a dried, mild chili), medium dice

1 jalepeño pepper, diced

½ cup olive oil

6 whole Roma tomatoes

6 cups hearty chicken stock

½ cup lime juice

2 boneless chicken breasts, cut into strips

2 tablespoons fresh cilantro leaves

½ teaspoon cayenne pepper

2 teaspoons chili powder

2 teaspoons ground cumin seed

1 tablespoon paprika

1 bay leaf

Salt and pepper, to taste
Tortilla chips, avocado, jalepeños or sour cream to garnish
Directions
Preheat oven to 350º. In a bowl, toss tomatoes with half of the oil, a pinch of black pepper, and 1 teaspoon of salt. Spread on a baking pan and roast until light brown, 25-30 minutes.
While tomatoes are roasting, in a stock pot over medium heat, sauté onion, celery, peppers and garlic in remaining oil, stirring frequently until soft and translucent.
Add chicken stock, cayenne, chili powder, ground cumin seed, paprika and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes.
When tomatoes are light brown and their skins have begun to peel back, remove from oven and add to the broth.
Add chicken breasts, cut into strips. Simmer 10 minutes.
Using an immersion hand blender, or in batches in a food processor or blender, blend soup until smooth. Season with salt and pepper to taste.
Serve piping-hot in large bowl, garnished with chopped avocado, tortilla chips, chopped jalepeños and sour cream. Other suggestions for garnish include diced red onion, chopped cilantro, salsa verde, sliced radishes and cooked, diced chicken. Adjust spices and seasonings to your taste. Enjoy!

Zuppa di Asparagi e Carciofi

As spring comes it might feel like it is getting too warm for soup but this is very light.

2 cups asparagus cut into 1 inch pieces
1 14 oz can artichoke heart drained & chopped
6 oz baby spinach chopped
1 cup pastina (Barilla makes it)
64 ounces chicken broth
1/2 cup shallots chopped
1/4 cup olive oil
2 roma tomatoes chopped
2 cups water
salt & pepper
Heat oil in 8-quart stock pot over medium heat. Add shallots; sauté 4 minutes or until tender, stirring occasionally.Add broth and water; bring to boil. Stir in tomatoes and Pastina; cook 3 minutes. Add artichokes, asparagus, and spinach; continue cooking 3 minutes, stirring occasionally.Remove from heat. Add cheese and stir until cheese is melted. Stir in salt and pepper

Fresh Corn Chowder

Market Street Broiler is one of my favorite restaurants in Salt Lake, my mom came up with a recipe to make their Corn Chowder. My parents also live near a family that grows corn, so my mom's corn is always amazing.




Fresh Corn Chowder Donna Minch
adapted from Gastronomy Restaurant group in SLC serves 6 - 8

½ lb. lean bacon (uncooked) diced
1 cup diced onion
1 cup diced celery
2 cups peeled, diced raw potato
4 cups water
1 t salt
½ t paprika
½ t pepper
6 T flour
4 cups milk
4 cups fresh (or frozen) corn kernels

Put diced bacon in a stock pot over medium high heat. Stir until bacon begins to render its moisture, then add onion & celery. Stir until vegetables are wilted.
(If there is a lot of liquid, remove all but 2 T. With lean bacon I didn’t have much fat)
Return to heat & add potato, water, salt, paprika & pepper. Bring to simmer & cook until potatoes are tender.
Mix flour with 1 cup milk, wisk until smooth, Add to the simmering soup. Stir & simmer for 2-3 minutes to cook the flour. Then add remaining milk and corn. Return to simmer. It’s done. Enjoy

Ristorante della Fontana’s Minestrone Soup

Salt Lake City had a popular Italian Restaurant, the location that was in a historic church has now been taken over by a Sushi House. People in Salt Lake missed the Minestrone Soup so much that the Salt Lake Tribune located the recipe. The photo on this post is the stained glass window that is on the west window of the church. (This recipe makes a lot of soup, it was after all taken from a resturant kitchen, you can divide it)

Ristorante della Fontana’s Minestrone Soup Salt Lake City
(previously housed in an old church on 336 South 400 East)
¼ C. Olive Oil
3 C diced onions
2 C diced carrots
2 C diced celery
1 C diced tomatoes
1 C whole peeled tomatoes
1 C green beans
1 C canned kidney beans
1 C chopped white cabbage
3 t salt
1 ½ t white pepper
1 ½ t garlic powder
1 ½ t basil
2 t orgegano
4 T instant beef bouillon
3 T instant chicken bouillon
7 C water
1 C tomato puree
½ C barley
1 C peas (frozen or fresh)
1 C canned garbanzo beans
1 C macaroni shells cooked
1 C spinach cooked
Grated Parmesan cheese to garnish

In large soup pot over medium high heat, warm oil.
Add onions, carrots & celery, Saute until onions are translucent
Add diced & whole tomatoes, green beans, kidney beans, cabbage, herbs & spices, bouillon, water, tomato puree & barley
Bring to a boil, reduce heat & simmer for 45 minutes
Stir in peas, garbanzo beans & cooked pasta.
Simmer 15 minutes
Stir in spinach
Ladle into bowls and sprinkle generously with Parmesan Cheese
Makes 18 cups

Spicy Shrimp Soup

I am always searching for new shrimp recipes, since Mr. Buechel loves his shrimp. It has been unseasonalbly cold in Scottsdale, so soup sounds delicious.

4 cups fat-free, less-sodium chicken broth

2 cups water

1 cup instant long-grain rice

1 tablespoon canola oil

1 teaspoon bottled minced garlic

1/2 teaspoon crushed red pepper

1 1/2 pounds large shrimp, peeled and deveined

4 lime wedges

Bean sprouts

Sliced green onions

Chopped fresh cilantro

Sliced jalapeño pepper

Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture. Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.

New England Lobster Chowder

Traditionalists may not like this but I had a reader comment that they were not a fan of clams, so we needed an alternate chowder recipe for the Pats fans. In my humble opinion a team with out a losing game all season deserves a swankier chowder & lobster fits that bill.

2 live 1-pound lobsters or have the butcher steam them for you (my choice!)

4 sprigs fresh thyme

1 teaspoon whole black peppercorns

2 bay leaves

4 ounces slab country bacon

sea salt

2 tablespoons unsalted butter

2 medium onions, diced

1 teaspoon Hungarian paprika

1 pound red potatoes, cut into 3/4-inch cubes

1 cup heavy cream

Freshly ground pepper

About 2 tablespoons chopped fresh chives

Parboil the lobsters in plenty of boiling water for 3 1/2 minutes. Let stand until cool enough to handle. Remove the meat from the tails, knuckles and claws. Cut into large pieces, about 3/4 to 1 inch. Cover and refrigerate. Split the carcasses in half and discard the head sacs. e shells and carcasses in a 6- to 8-quart pot and cover with 2 quarts of water. Bring to a boil.
Meanwhile, pick the leaves off the thyme and add just the stems to the stock. Also add the peppercorns and bay leaves. Trim the rind from the bacon and add the rind to the stock. Cut the bacon into 1/2-inch dice. Turn down the heat and simmer for 1 hour. Lightly salt the stock and taste for strength. Simmer for up to 30 minutes, more if needed. Strain the stock. You should have 3 to 4 cups.
Fry the bacon in a heavy 4-quart soup pot over medium heat until crisp and browned and most of the fat has been rendered. This will take about 8 minutes. Pour off all but 1 tablespoon fat, leaving the bacon in the pot. Add the butter, onions and thyme leaves. Cook over medium heat for 8 to 10 minutes until the onions are tender but not browned. Stir in the paprika. Add the potatoes and enough stock to cover them (about 3 1/2 cups; add a little water if you do not have enough stock). Turn up the heat and boil for 15 or 20 minutes until the potatoes are tender. This hard cooking will break up some of the potatoes so that their starch is released and the chowder becomes slightly thickened. Remove the pot from the heat.
Add the lobster meat and heavy cream. Season with salt (very little will be needed) and pepper. Let the chowder sit off the heat for 30 minutes to 1 hour. If you let it sit longer than 1 hour, cover and refrigerate it. You can make this a day in advance if desired.
Reheat the chowder, check the seasoning and divide evenly among 4 large soup plates. Sprinkle with chives and parsley and serve at once. Serves 4 as a main course or 8 to 10 as a starter.

Pray that your chowder is lucky & don't forget to enter the first ever cooking with Jessie contest ever that ends tonight!

New England Patriots Clam Chowder

Super Bowl week is in full swing here in Scottsdale & if you combine that with the FBR/Phoenix Open that is also happening this week, the town is ready to party. The town is full of Patriots fans & every girl in town has Tom Brady fever. (Except me I reserve my Man Candy fevers for Matt Buechel or Clooney)

If you are a faithful reader you may remember that my super fan parents believe in food good luck charms for their favorite teams. Tonight my mom sent over her New England Patriots Clam Chowder recipe, she mentioned that all the Rally Pies made help the Sox win the World Series, so if you truly love the Pats you will be cooking up some Chowder pregame.

New England Patriots Clam Chowder Donna Minch

3 cans chopped or minced clams
Drain the clams & put just the juice in a 4 to 6 quart pan (depending on the size of your pans)
Prepare the vegetables:

2 C diced potatoes (I like Red potatoes with the skins on)
1 C diced onion
1 C chopped leeks (about 2 small or 1 large leek)
1 C. chopped celery

Put the vegetables in the pan and put in just enough water to cover them
Add the seasonings

1 t. ground pepper
1 ½ t salt
¾ t thyme
6 bay leaves
1 t. Tabasco

Simmer the vegetables until cooked about 15 – 20 minutes

¾ C Butter
¾ C (minus 1T) flour
Melt the butter and blend the flour to make a rue. Wisk it constantly until it’s bubbly.
Add
1 quart half and half

To the vegetable pot add
3 cans drained clams
¾ C Sherry
the milk mixture.

Heat through and serve.
Remember to warm the bowls either in the oven or by putting hot water in them.
Go Pats !

Don't forget to enter to win a set of Eco-Shoppers here. Contest end Sunday night, 8 pm MST.

Moon Palace Cream of Poblano Chile Soup

Undoubtedly the big hit of the Minch-Buechel wedding was the cream of Poblano Chile Soup served at Mom & Dad Minch's family dinner. The entire meal was fabulous & I would love to get into the resorts recipe box, but the soup was exceptional. I have been promising this recipe but it has taken me some time to figure out. I know many people will be excited to finally have this one (Uncle Mike).

3 (6 inch) corn tortillas
2 tablespoons flour
1/2 teaspoon chili powder (I have amazing ancho chile powder from Penzeys)
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup finely diced onions
1/2 cup finely diced poblano peppers
1/2 teaspoon minced garlic (I am the worst about over doing the garlic, seriously 1/2 tsp is plenty)
2 tablespoons butter
3 cups chicken stock
1/2 cup half & half
1/4 cup roasted chicken, chopped, the Moon Palace cubed it into tiny cubes, if you have the patience go for it, I shredded
1/2 cup shredded Queso Fesco, if you can't find it Monterrey Jack works

Cut three tortillas into ninths; place in food processor and chop until fine.
Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
Add butter and let it melt.
Add tortilla-flour mixture to the pan and mix well.
Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
While stirring, slowly add broth, scraping down sides and bottom often.
Add half and half, bring to a slow simmer and cook 7-10 minutes.
Do not let soup come to a hard boil.
Turn off heat, process in batches in blender to achieve smooth consistency.
Add chicken before serving.
Top with cheese before serving.

Christmas Eve: Crab Chowder

Well it is Christmas Eve, at the Minch house we always soup for dinner. With all the snacking that happens all day soup, salad & corn bread is a perfect meal. My mom & my sister decided to make one last shopping trip, so I was put in charge of this year's soup. We typically have clam chowder but my brother in law has an aversion to clams. So given the ingredients in the house I have come up with a Crab Chowder recipe. Enjoy! Merry Christmas.

6 ounces ham, cut into 1/2-inch pieces (you could use cooked bacon, but we have leftover ham)
1 large onion, chopped
1 cup chopped leeks
salt & pepper
bay leaves (2-3)
1 pound red-skinned potatoes, unpeeled, diced
1/2 cup cream sherry
2 cups chicken stock
3 1/2 cups half and half
1 pound fresh or frozen corn kernels
1 pound fresh crab meat, coarsely flaked or chopped
3 tablespoons chopped fresh thyme

Saute onion & leeks with some butter in saucepan and saute until beginning to soften, about 3 minutes. Season with salt & pepper. Add potatoes and stir until coated. Add chicken stock; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.Add half and half, corn, crab, fresh thyme,bay leaves, cream sherry, and half of ham; cook uncovered until potatoes and corn are tender, about 5 minutes. Remove bay leaves. Ladle chowder equally into 6 bowls. Garnish with remaining ham and serve.

Italian Vegetable Soup

I am always so excited when I receive an email about the blog. After I posted Aunt Karen's soup recipe earlier this week she sent me another. Yeah!!
I have made no secret that I love soup in the winter, so here is another to try. I confess, I have not made it yet, so the photo I am posting with it is one of Aunt Karen, my Dad & my Grandpa at Kristin's wedding. Hope everyone enjoys, I will report back when I make it.

Italian Vegetable Soup
1-2 lbs. bulk Itailian sausage ( I use half mild and half hot)
1 medium onion, chopped
1 1/2 cups water
1 Tbsp. chopped fresh basil
1-2 medium zucchini, sliced
1-2 medium yellow squash, sliced
1 can (16 oz.) diced tomatoes ( I use Muir Glen fire roasted) undrained
1 can (15 oz.) garbanzo beans , drained
2 cans ( 10.5 oz.) low sodium beef broth
Fresh grated parmesan cheese

Cook sausage and onion together until sausage is no longer pink, drain. Stir in remaining ingredients ( except cheese). Simmer until vegetables are tender. Sprinkle with cheese. Enjoy!!!

Tomato Soup

There is nothing I love more on a winter night than a bowl of soup. Tomato with a grilled cheese is my favorite. Matt used to hate tomatoes & he even loves this. I top my soup with a little Parmesan.

1/4 cup olive oil

2 large yellow onions, diced

1 tablespoon finely grated orange zest

18 ripe Roma tomatoes, quartered

fat free cream

Salt and pepper to taste

Fresh basil leaves

Using a saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes are soft.
Puree soup in batches using either a food processor or blender. (I actually prefer to use my blender, it has a pour spout) Then strain the mixture through medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.

Spinach & Artichoke Soup

With the weather so cold in most parts of the country (it is even cold here, we made a fire last night!) I think making a pot of soup is a great idea, if you make a lot you can always keep some in the refrigerator for when you come in from the cold. This recipe is from my Aunt Karen, she lives in Brighton, Colorado & brrrr is it cold there! Enjoy!


2 Tablespoons olive oil
6 baby portobello mushrooms sliced
1 medium onion, chopped
salt & freshly ground pepper
1 can quartered artichoke hearts, drained
6 cups chicken stock or broth ( I use Pacific organic broth.. @ Costco)
1 12-16 oz. pkg. fresh refrigerated tortellini, any variety or flavor ( I use wheat)
1 lb. fresh spinach, stems removed and leaves coarsely chopped
grated parmigiano-reggiano or romano cheese
Crusty bread to pass around the table!

Heat a medium stock pot over medium-high heat. Add the olive oil, mushrooms,and onions,and season with salt & pepper. Cook for 5 minutes, add the artichokes and broth, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce the heat to simmer. Cook for 5-6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Top shallow bowls of soup with cheese and pass the bread around the table. Yum! Thanks Aunt Karen. I always love when someone shares a recipe with me. If you have a great soup or any other winter recipe email me.

Exciting Day: Visit to Penzey's Spices:Green Chile, Chicken & Navy Bean Soup

Poor Matt, while out Christmas shopping today, I convinced him we should go to Penzey's Spice Store. I had never used any of their spices previously, but our wonderful friends Sarah & Sean sent us a set for a wedding gift. The spices are so fragrant that you can cut back the amount you use in a recipe. One of the shop ladies gave me this recipe for Green Chile, Chicken & Navy Bean soup, when I told her I had the ground Chiplotle pepper spice. I think this would be wonderful on a cold night.

2 15 ounce cans navy beans, drained with the liquid reserved

1 large onion chopped

1/4 cup butter divided

1/4 cup flour

1/8 teaspoon cumin

1 1/2 teaspoon ground Chipolte powder or chili powder

1 cup chicken broth

1 cup milk

1 teaspoon hot sauce

salt & pepper to taste

2 4 ounce cans of mild green chiles, drained & chopped

1 cup cooked & cubed chicken breast

In skillet over medium heat, melt 2 tablespoons of the butter and saute the onion until softened, about 5 minutes. In a 6-8 quart kettle melt the remaining butter over moderately low heat and whisk in the flour, cumin and chipoltle powder. Cook, whisking constantly, 3 minutes. Gradually add broth, milk, and reserved bean liquid, whisking constantly. Bring mixture to a boil, stir occasionally until thickened about 5 minutes. Stir in hot sauce, salt & pepper. Add beans, chiles, chicken & softened onions. Cook over low heat 20 minutes.