Salmon Bisque

the soup

Salmon Bisque

December 08, 2017

A deliciously (healthy) rich and creamy salmon bisque that's made with only three tablespoons of cream and lots of veggies!

Ingredients

2 tablespoons butter

1 tablespoon canola oil

1 medium-large onion, chopped

2 large carrots, chopped

2 large stalks celery, chopped

3 cloves garlic, minced

1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)

2 bay leaves

¼ cup dry white wine

5 cups low-sodium fish, chicken, or vegetable stock

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon sweet paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh lemon juice

3 tablespoons heavy cream

1 lb wild salmon fillets, cooked and flaked

2 tablespoons minced fresh chives, for garnish

Instructions

Heat the butter and oil in a medium saucepan over medium heat; add the onion, carrot, and celery and cook until starting to soften and brown in spots, about 7 to 10 minutes, stirring occasionally. Add the garlic, thyme, and bay leaves and cook 1 minute more, stirring constantly. Turn the heat up to high, add the wine, and cook until evaporated, about 3 to 5 minutes, stirring frequently. Add the stock, tomato paste, Worcestershire sauce, paprika, salt, and pepper; bring to a boil, then turn heat down to low and simmer until veggies are very tender, about 20 minutes, stirring occasionally. Turn off heat and cool slightly.

Remove the bay leaves. Transfer half the soup to a blender and puree until smooth (take out the cap in the center of the lid and place a kitchen towel over the hole so steam can escape as you puree the soup); puree the other half of the soup the same way. Add the soup back to the saucepan along with the lemon juice and heavy cream; cook a couple minutes over low heat until warm throughout, stirring constantly (do not let it boil).

Transfer the soup to serving bowls; top with the flaked salmon and chives and serve immediately.

THAI COCONUT CURRY SHRIMP NOODLE BOWLS.

the soup

THAI COCONUT CURRY SHRIMP NOODLE BOWLS.

December 04, 2017

We all need a food hug sometimes

I know, I know. I’ve been eating my weight in watermelon and now I’m trying to serve you SOUP.

It’s not exactly soup, at least I don’t consider curry or noodle bowls to be soup. But I make no sense of anything at all ever, so perhaps you shouldn’t listen to me. In my confusing secret brain I consider curry and noodles to be warming comfort food, exactly what’s needed when the rain is pouring down outside and jackets are still necessary.

INGREDIENTS:

3 tablespoons coconut oil

1/2 pound raw peeled and deveined shrimp, patted dry

1/2 sweet onion, sliced

1/2 red bell pepper, sliced

1/2 orange bell pepper, sliced

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1/2 teaspoon freshly grated ginger

2 tablespoons red curry paste

1/3 cup sugar snap peas

1 (14-ounce) can full-fat coconut milk

1 (14-ounce) can light coconut milk

6 ounces cooked rice noodles (or soba noodles… or spaghetti!)

3 tablespoons fresh chopped cilantro

2 green onions, sliced

DIRECTIONS:

Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp  and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.

Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.

To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.

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CREAMY VEGETABLE SOUP WITH LEEK (DAIRY-FREE)

the soup

CREAMY VEGETABLE SOUP WITH LEEK (DAIRY-FREE)

December 03, 2017

This creamy vegetable leek soup with potatoes and carrots is dairy-free. It is delicious comfort food for the entire family.

INGREDIENTS

3 strips (3 ounces) of bacon, cut into small pieces

3 tablespoons olive oil

3 leek stalks

3 garlic cloves, minced

1 cup frozen corn

4 medium potatoes, peeled and diced

2 medium carrots, peeled and diced

4 cups broth

nutmeg

oregano

black pepper

cayenne pepper (optional)

INSTRUCTIONS

In a large soup pot heat the oil and fry the bacon pieces on medium heat until crispy. Lift out of the pot and set aside.

Cut off the root end and dark green tops of the leek. We only want the white and light green part. Slice open lengthwise and clean thoroughly (leeks tend to trap dirt in the layers). Then cut finely.

Add the leek, garlic and frozen corn to the pot and cook on medium for a few minutes until the leek has softened (and corn should be thawed). Now add the potato and carrot dices and pour broth over. All the vegetables should be covered.

Bring to a boil, then turn to low and simmer until potatoes and carrots are soft (about 20 minutes).

Puree about ⅓ of the soup in a blender. Add pureed soup back into the pot. Season to taste with nutmeg, oregano, black pepper (about ½ teaspoon each) and cayenne pepper (1/4 teaspoon), if you would like some heat.

Served topped with the bacon pieces, green onion slices or even some raw leek rings.

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Olive Garden Pasta e Fagioli Soup Copycat Recipe

the soup

Olive Garden Pasta e Fagioli Soup Copycat Recipe

November 27, 2017

This Pasta e Fagioli Soup is one of my favorite soups! It’s on heavy rotation at my house because we all love it so much! Especially on cold days.

Ingredients

1 lb lean ground beef or mild Italian sausage (I've tried both and like either)

2 Tbsp olive oil , divided

1 1/2 cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic , minced (1 Tbsp)

3 (8 oz) cans tomato sauce

2 (14.5 oz) cans low sodium chicken broth or beef broth

1/2 cup water , then more as desired

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper to taste

1 scant cup dry ditalini pasta

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese , for serving

Instructions

Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, onions, carrots, and celery over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. Cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more water if desired. Allow to cook 2 minutes longer. Serve warm with grated Romano or Parmesan cheese.

*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Then whatever is left over you can add the pasta to that the next day. Otherwise the pasta get's really soggy and soup doesn't have enough liquid.
Recipe Source: Cooking Classy

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EASY CHICKEN POT PIE SOUP (SOUP SUNDAY!)

the soup

EASY CHICKEN POT PIE SOUP (SOUP SUNDAY!)

November 22, 2017

Um, hi.

INGREDIENTS

1 onion, diced

3 carrots

4 cloves of garlic, minced

2 tablespoons butter

¼ cup flour

2 cups chicken stock

2 cups 2% milk

1 teaspoon parsley flakes

1 pinch red pepper flakes

1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)

1 cup frozen peas

1 cup frozen corn

5 grates fresh nutmeg

1 pre-made pie crust - optional but highly recommended!

INSTRUCTIONS

1 . Preheat your oven to 425 degrees

2 . Lay your pie crust out on the counter and slice it into circles using a drinking glass

3 . Lay the circles out on a baking sheet. When the oven is preheated, bake the pie crust for 10-15 minutes or until the discs are golden brown

4 . Peel your carrots, slice them in half, slice those halves in half, and dice

5 . Heat some olive oil in a large soup pan over medium high heat

6 . When hot, add your carrots, onions, and garlic

7 . Saute until the onions are translucent

8 . Add in your butter and let that melt

9 . Stir in your flour

10 . Let cook for about 30 seconds, stirring constantly

11 . Pour in your chicken stock and milk

12 . Add in your parsley, red pepper flakes, and nutmeg

13 . Bring to a boil and reduce to a simmer

14 . Simmer until thickened

15 . Add your chicken, peas, and corn

16 . Bring back to a simmer and cook until the frozen peas and corn are heated through

17 . If your soup gets too thick, add a little bit of milk and stir to combine

18 . Top your bowls of soup with a pie crust disk and you are ready to go!

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