Soup of the Day: Asian Noodle Recipe
Well, I hope everyone survived Monday & you’re ready to take on some more of the week & some more soup recipes.
On the menu for today we have this delicious Asian Noodle Soup Recipe. With a dash of garlic & shrimp, this is going to be a house staple pretty soon. Enjoy!
Ingredients:
- 4 servings Soba noodles
- 8 cups chicken stock
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 tbsp minced fresh ginger
- 4 oz firm tofu, cut into 1/2-inch cubes
- 4 oz shrimp (any size)
- 8 oz baby bok choy, (or regular bok choy) chopped roughly
- 4 x green onions, sliced finely
- 1/4 cup cilantro leaves
- 4 tbsp roasted peanuts, crushed
- Hoisin sauce
- Chili paste
- Soy sauce
- Sesame oil
What’s Next:
In a medium pot over medium high heat, add chicken stock. When stock reaches a boil, add noodles and cook according to directions.
In a sauté pan over medium high heat, add oil. Add garlic and ginger, tofu and shrimp. Sauté for 2 minutes, then add bok choy. Cover and sauté for 4 minutes.
Divide noodles and stock into 4 bowls (ideally decorated Chinese bowls…and while you are at it, pick up some decorated Chinese soup spoons).
Top with pan contents. Then sprinkle with green onions, cilantro and peanuts
Season with hoisin, chili paste, soy sauce and sesame oil to your liking & enjoy!
Soup of the Day: Potato & Leek Recipe
A happy Monday morning going out to you. And hoping your weekend was rain-free & soup-full!
On the menu for today we have a delicious Potato & Leek Soup Recipe for you. I love any kind of potato soup, but adding leeks into the equation is my favorite. What about you? Either way, enjoy!
Ingredients:
- 3 tablespoons butter
- 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
- 2 large russet potatoes, peeled, diced
- 4 1/2 cups (or more) chicken, vegetable stock, or water
- Chopped fresh chives or parsley for garnish
What’s Next:
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter.
Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes.
Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes.
Add 4 1/2 cups stock. Bring to boil.
Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor or uising an immersion blender until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper.
Bring soup to simmer. Ladle into bowls. Garnish and serve!
Soup of the Day: Broccoli & Cheese Recipe
I told you I would take care of you this Friday, so you can go into the weekend well-equipped with delicious soup recipes.
This Broccoli & Cheese Soup Recipe is one of my personal favorites, it’s great for those rainy days. Enjoy!
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 onion, minced
- 1 teaspoon salt
- 1 rib celery, chopped
- 1 tablespoon flour
- 4 cups broccoli florets
- 6 cups chicken stock, divided
- 3 cups sharp cheddar cheese, grated
- 1 cup half-and-half
- 1/2 teaspoon freshly ground black pepper
What’s Next:
Place a skillet over medium-high heat and add the olive oil and butter. When melted, add the onion and sprinkle with the salt.
Adjust the heat to medium-low and cook the onions until pale golden and translucent, approximately 25–30 minutes. Set aside.
Add the celery and cook until softened, approximately 2 minutes.
Place the broccoli florets in a heavy-bottomed soup pot and add two cups of the chicken stock.
Bring to a lively simmer, adjust the heat, cover with a lid, and cook until the broccoli is soft, approximately 8—10 minutes.
Combine the broccoli mixture with the onions and celery and puree in a blender, food mill or food processor.
Return to the saucepan and add the remaining chicken stock, half-and-half, and pepper. Mix well
Add the cheese and stir until melted. Add some salt & you’re ready to chow down!
Soup of the Day: Tortilla Recipe
Well, it happened quickly, but it happened all the same. Friday is here & we must part ways for a few days. But never fear, I worked all night to whip you up some fantastic soup recipes to keep you going until we’re together once again.
Enjoy this truly delicious Tortilla Soup Recipe that is sure to warm anyone to the idea of Monterey Jack cheese!
Ingredients:
- 3 tablespoons butter
- 1/2 of a large onion
- 6 ounce can of roasted chiles, chopped
- 2 14-ounce cans of tomatoes, drained
- 1 8-ounce cream cheese, diced
- 1 14-ounce can chicken broth
- 1 1/2 cups half-and-half
- 4 teaspoons fresh squeezed lemon juice
- 1/8 teaspoon garlic, minced
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cumin
- 1/2 teaspoon salt
- 12 ounces of chicken, cooked, diced
- 3 flour tortillas
- 2 tablespoons vegetable oil
- Monterey Jack Cheese, shredded
- Diced onions
What’s Next:
Sauté onions in butter. Add chiles and tomatoes. Cook 8-10 minutes. Add cream cheese. Stir till melted. Add broth and remaining ingredients. Stir to incorporate but do not boil.
Slice tortillas into 1/2-inch strips. Heat 2 tablespoons oil in frying pan. Add strips to oil and fry until brown on both sides.
To serve, ladle soup into bowl. Top with fried tortilla strips, shredded Monterey Jack cheese, and diced onions. Enjoy!
Soup of the Day: Pina Colada Recipe
A happy Thursday morning going out to all you soup lovers! Just one more work day away from a relaxing weekend, right?
On the menu for today we have a fabulous coconut milk soup with pineapple, suitably called the Pina Colada Soup Recipe. Feel free to add a little curry paste to give it a little something extra. Enjoy!
Ingredients:
- 1 quart stock (chicken or vegetable)
- 1 can coconut milk
- 3/4 cup pineapple chunks
- 1 small red onion, sliced into half moons
- 1/2 cup sliced carrot
- 1/2 cup sliced celery
- 1 yellow pepper cut into thin slices
- 2 teaspoons grated ginger
- 4 kaffir lime leaves
- 1 teaspoon finely chopped lemon peel
- 2 tablespoons lemon juice
- 1 1/2 tablespoons salt (roughly!)
- 1 packet of ramen-like noodles per serving
- cilantro and green onion for garnish
- pepper
What’s Next:
Put the coconut milk, lime leaves, lemon peel, 1/2 teaspoon salt, and ginger in a big, heavy pot over medium-high heat. Bring to low simmer, reduce heat, and leave simmering while you do all of the other slicing, chopping, and continuous reloading of election returns. Let it simmer for at least 20 minutes to reduce and concentrate the flavor.
Add the stock, stir to mix. Turn heat back up to and bring it all to a low simmer, then turn the heat back down.
In another pot, boil enough water to cook the noodles. I recommend that you cook the noodles fresh each time you serve the soup—assuming you’re going to serve some tonight and refrigerate the rest. Anyway, prepare the noodles according to the package directions, drain, and set aside.
Heat a skillet, preferably nonstick, over high heat. Add a little canola or vegetable oil. Fry the onion until it is lightly carmelized. Pop the onion into the soup bowl. Repeat with carrots, celery, and pineapple.
Add the sliced yellow pepper to the soup, and bring it all up to a low simmer. Add lemon juice. Check for seasoning—I had to add another teaspoon of salt, but your mileage will vary. Take out the lime leaves.
Put a serving’s worth of noodles in each bowl, along with a bit of chopped cilantro and green onion. Ladle soup onto noodles & you’re ready to serve!
Soup of the Day: Ginger & Butternut Squash Recipe
Nothing says springtime like a fresh veggie soup & this Ginger & Butternut Squash Recipe is certainly no exception.
With a mild mix of ginger & butternut squash, this soup recipe is sure to please your picky eaters as well. Enjoy!
Ingredients:
- 1 medium onion, peeled and chopped
- 2 cloves garlic, crushed
- 1 tbsp vegetable oil
- 1½ lb butternut squash, peeled and chopped
- 2 tsp freshly grated ginger root juice
- a pinch freshly grated nutmeg
- to taste salt and freshly ground black pepper
- 1½ pts light vegetable stock
For Garnish:
- 4 tbsp concentrated soy milk
- a few fresh chives
- a pinch freshly grated nutmeg (optional)
What’s Next:
Saute the onion and garlic in oil for 5 minutes covered, without browning.
Add the butternut squash, ginger juice, nutmeg and a little seasoning. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.
Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender.
Puree the soup in a blender or processor.
Reheat to serve and garnish with a swirl of soya milk & sprinkle with nutmeg & chives.
Soup of the Day: Traditional Egg Drop Recipe
Well folks, it’s another month & another daily special. After conferring with the hubby, we thought a Soup of the Day would be just what the season ordered.
This month we will feature soup recipes from gazpacho to zucchini. Enjoy this delicious Traditional Egg Drop Soup Recipe & start looking forward to a soupy month!
Ingredients:
- 6 cups chicken stock
- 1/2 cup thinly sliced green onions
- 1/4 cup chiffonade spinach leaves
- 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
- 1 teaspoon soy sauce
- Pinch finely ground white pepper
- 2 large eggs, lightly beaten
What’s Next:
In a medium saucepan, bring the stock to a simmer.
Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes.
Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.
Quickie of the Day: Mexican Chicken Soup Recipe
You know I’m a sucker for a good winter soup recipe & today, Valentine’s Day, is certainly no exception. This amazing Mexican Chicken Soup recipe combines several flavors for one terrific dish. Serve with Mexican cornbread & you’ve got yourself a quick meal! Enjoy.
Ingredients:
- 1 medium sweet potato, cubed into bite-sized pieces
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 sweet yellow onion, sliced thin
- 4 cloves garlic, chopped fine
- 1/4 tsp. ground cumin
- salt and pepper, to taste
- 1 32-oz. container organic chicken broth
- 1/2 small roast chicken (leftovers are fine), meat shredded off the bone
- 1 cup grape tomatoes, sliced in half
- Juice from 1/2 lime
- Several stems cilantro, chopped fine (stems and leaves), plus more leaves for garnish
- 1 corn tortilla, cut in half, then in 1/4” strips
- 1/2 ripe avocado, cubed
- Small piece jack cheese, shredded
What’s Next:
In at least a 3-qt pot, boil 6 cups of water. Add sweet potato pieces and simmer, covered, for about 10 minutes, until a knife pierced into center barely holds onto potato before dropping it. Drain and set aside.
In a large stock pot over medium flame, heat 1 Tbsp. butter and 1 Tbsp. oil, then add onion and sauté until soft, about 10 minutes. Add garlic, cumin, salt and pepper, and sauté another minute.
Add chicken stock and bring to a simmer. Add shredded chicken, tomatoes, lime juice, cooked potatoes, and cilantro. Turn off heat and cover.
In a small skillet over medium flame, heat remaining 1 Tbsp. butter and 1 Tbsp. oil. Add tortilla strips and allow to brown, stirring occasionally, about 7 minutes. Sprinkle with salt.
To serve, ladle soup into bowls, top with chopped cilantro, cubed avocado, shredded cheese and a handful of tortilla strips.
Quickie of the Day: Grilled Asparagus Soup Recipe
I’m feeling a touch under the weather today, living off of Sudafed, so I thought we would soothe my cold with something hot & quick. This Grilled Asparagus Soup Recipe is a perfect addition to any meal. With a deep flavor (and color) this soup has just enough tarragon to make me love it forever. Please enjoy!
Ingredients:
- 2 pounds asparagus spears, tough ends removed
- 6 to 8 green onions, root ends trimmed
- 1/3 cup extra-virgin olive oil
- 4 cups chicken broth
- 2 cups tightly packed baby spinach leaves
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup heavy cream
- 2 teaspoons finely chopped fresh tarragon
- Kosher salt
What’s Next:
Place the asparagus and green onions in a large bowl and coat with the olive oil. Grill the asparagus and green onions over Direct Medium heat until they are marked by the grill but not dark, 4 to 6 minutes, turning once halfway through grilling time. Transfer them to a cutting board and cut them into 2-inch lengths and place them in a medium saucepan.
Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, then simmer for 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let it boil. Season with salt to taste. Serve warm.
Flu Season Chicken Soup Recipe
If you’re like me & struggling with this year’s flu season, you just want to crawl into bed & never come out until your throat is back to some normal human level. But while you’re under those covers, have someone tempt you with this throat-happy Chicken Soup recipe, sure to warm the spirits & kick out those lasting flu symptoms. Enjoy & feel better!
Ingredients:
- Canola oil spray
- 1 of each: turnip, parsnip, carrot cut into chunks
- 1 med. onion, peeled and cut in half
- 2 skinless chicken breasts (with bones) rinsed and dried
- 4 - 6 whole peppercorns
- 4 - 6 whole cloves
- 2 - 4 cloves garlic, peeled and mashed with the flat side of a knife
- 1 tsp. fresh (or 1/2 tsp. dried) thyme, marjoram, or tarragon
- 1 lg. bay leaf
- Salt and freshly ground black pepper
- 6 c. (about) fat-free, reduced-sodium chicken broth
What’s Next:
Coat the bottom of a large pot with canola oil spray. Heat over high heat. Add turnip, parsnip, carrot and onion. Saute, stirring occasionally, until vegetables are lightly browned, being careful to avoid burnt spots. Transfer them to a bowl or dish and set aside.
Respray the pot and heat on medium-high. Add chicken and saute, turning often, until lightly browned. Cover the pot, reduce heat to low and cook about 10 minutes.
Return vegetables to the pot. Add peppercorns, cloves, herbs, garlic, a generous pinch of salt and enough broth to cover contents about two inches. Bring mixture to a boil and immediately reduce heat to a simmer. Do not allow soup to boil, which produces a muddy flavor and an off-putting, cloudy liquid. While the soup is simmering, occasionally skim off the foam that accumulates on top of the broth.
Cook soup, adjusting heat so broth continues to simmer gently. Add more broth if the liquid no longer covers the chicken and vegetables. Simmer until chicken is tender and almost falling off the bone, about 2 hours.
Transfer cooked chicken to a large dish. Strain broth into a large pot. Transfer any pieces of chicken in the strainer to the pot. Discard vegetables, garlic, spices and herbs. (All their flavor is now in the broth. Fresh vegetables can be added later if desired.) When chicken is cool enough to handle, remove from the bones, cut into bite-sized pieces and add, along with any juices, to soup. Discard bones.
Heat soup until hot. And now serve to that person hiding under the covers!
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