Sausage and Broccoli Rabe Stoup

I recently decided to give Rachael Ray's new show Rachael Ray's Week in a Day a try. And I confess, I love it! I do like to spend an afternoon cooking and end up with a bunch of stuff I can pick on during the week. But for me it's more about lunches and breakfasts than having dinner prepared in advance. Regardless, I was excited about a bunch of recipes she features.

I have made "stoup" before and love the concept. It's Rachael Ray's cute way of naming a chunky soup - like a cross between a soup and a stew. And I loving making things like this on the weekend, when the house can smell all good while it's cooking, and then taking it for lunch. In addition, this uses broccoli raab which is something I've been trying to eat more of (dark green leafy veggies).

All the flavors come together great in this dish. And in fact, it's a bit spicy! If you are sensitive to heat you may want to cut down on the chili pepper. But for me, it made it even better.

Sausage and Broccoli Rabe Stoup
4 servings

Salt
1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds
1 tablespoon extra-virgin olive oil
1 1/4 to 1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3 to 4 cloves garlic, finely chopped or very thinly sliced
1 red chile pepper, very thinly sliced
2 tablespoons chopped fresh thyme leaves
1 tablespoon lemon zest
A few grates nutmeg
6 cups chicken stock-in-a-box
2 cups water
About 3/4 cup orecchietti pasta
Grated pecorino or Parmigiano-Reggiano, for topping
Crusty bread, such as ciabatta

In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2 to 2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4 to 5 minutes, then cold shock in ice water and drain very well.

Heat a Dutch oven or large soup pot over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the sausage and brown and crumble, 7 to 8 minutes. Add the onions, garlic and chile and cook a few minutes more. Add the thyme and lemon zest, then add broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal. Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup in shallow bowls and garnish with cheese. Serve with crusty bread for mopping.

Note: For a milder version, use only 3 tablespoons of chili powder and ½ teaspoon cayenne.




See more hearty recipes for Souper (Soup, Salad & Sammies) Sundays hosted weekly by Kahakai Kitchen.

Creamy Cauliflower Soup with Apple and Tarragon

I like the concept of using cauliflower in soup. It's a filling vegetable that can be blended for a creamy soup. But unfortunately this recipe for Creamy Cauliflower Soup with Apple and Tarragon found in the September, 2010 issue of Vegetarian Times did not work for me. However, some of you may like it. It ends up that I don't really like sweeter soups (from the apple) and I don't really like tarragon.

The process for making this soup was very simple. The instructions say to blend the ingredients and I did so with my immersion blender. And actually that did not work that well. I kept blending and blending and finally I poured it all into the blender and it was pureed in only a few minutes.

I have not given up on cauliflower as a soup yet though! I hope to find something with stronger spices next time.

Creamy Cauliflower Soup with Apple and Tarragon Serves 4 5 cups chopped cauliflower florets (1 lb.) 1 1/2 cups unsweetened apple juice 1 1/4 cups reduced-sodium vegetable 1 small onion, diced (1 cup) 1/2 tsp. ground coriander 2 tsp. chopped fresh tarragon, plus more for garnish 1 pinch ground tumeric

Bring cauliflower, apple juice, broth, onion, and coriander to a boil in saucepan over medium heat. Cover, and simmer 15 minutes, or until tender.

Blend cauliflower mixture, tarragon, and tumeric in blender until smooth. Season with salt and pepper, if desired. Garnish with tarragon.

Nutritional information provided with magazine article:
Per 1-cup serving: 100 CAL; 3 G PROT; <1 G TOTAL FAT (<1G SAT FAT); 22 G CARB; 0 MG CHOL; 89 MG SOD; 4 G FIBER; 14 G SUGARS

Tortilla and Butternut Squash Soup

I was looking for a traditional tortilla soup in the New England Soup Factory Cookbook and found this recipe for Tortilla and Butternut Squash Soup. The author describes is as tasting like nachos so I was intrigued. And also, it's the perfect time of year for butternut squash.

This soup is fun to make. Figuring out how to cut the butternut squash was the first bit of fun. But it cut in half easily and was also easy to peel and these were the things I was afraid of. The butternut squash and other vegetables made the house smell absolutely wonderful! I like that you add tortilla chips and let them get all soggy. They do add an amazing flavor that does make it taste like nachos.

The only thing I didn't like is that because of the tortilla chips I couldn't get it super creamy when using the immersion blender. I had to blend it for quite a while and it did get to a nice texture, but I could still tell a bit of graininess from the chips.

This recipe makes a huge batch and even though I ate this soup every day as part of my lunch, I still had enough leftover to freeze a few quarts for later. I topped the soup with a bit more shredded cheese and some avocado bits.

Tortilla and Butternut Squash Soup Makes 12 to 14 servings 3 tablespoons salted butter 3 cloves garlic, minced 2 cups diced onions 3 carrots, sliced 3 ribs celery, sliced 1 pound butternut squash, peeled and diced 12 cups chicken stock 1 cup sherry 8 ounces salted tortilla chips ½ cup fresh cilantro leaves 2 cups shredded Monterey Jack cheese 1 can (4 ounces) diced green chilies 1 bunch scallions, sliced 2 tablespoons freshly squeezed lime juice 8 dashes green Tabasco sauce Freshly ground black pepper, to taste

In a large stockpot melt the butter over medium-high heat. Add the garlic, onions, carrots, celery, and butternut squash. Saute for 10 minutes, stirring frequently. Add the stock and sherry. Bring to a boil. Reduce the heat to medium and simmer until the squash is tender, 35 to 40 minutes. Remove from the heat and stir in the tortilla chips until wilted. Add the cilantro and cheese and let the cheese melt into the soup. Pour the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the chilies and scallions. Stir to combine. Season with lime juice, Tabasco sauce, and black pepper. Return to the stove and simmer an additional 5 minutes.



This is my first submission for Souper (Soup, Salad & Sammies) Sundays hosted weekly by Kahakai Kitchen. See more great soup recipes at this week's roundup.

Roasted Tomato and Rice Soup

Now that fall is here, I'm into making a new soup every week. I love to make soup because it usually amazes me how flavorful soups can be. I grew up mostly on chicken, matzo ball and cabbage soup so I never really realized the possibilities until I started trying out recipes found in magazines myself.

I purchased the New England Soup Factory Cookbook a few years ago, but this recipe for Roasted Tomato and Rice Soup is the fist one I have tried. I guarantee I will be trying more recipes in this book because the soup was fantastic! I chose this one because of two things: 1) I wanted to try and make homemade tomato soup; and 2) I wanted a recipe with which I could use my immersion blender.

Roasting the tomatoes as specified in this recipe was great! The house smelled amazing and I think I will be making these in batches to munch on because they are so good on their own! But mixing them in with the sauteed carrots, celery and onion was pure heaven. Topping the soup with shredded cheddar and homemade croutons made it really elegant. Even though I have a enough for leftovers throughout the week, I know I will be craving this soup again.

Roasted Tomato and Rice Soup Makes 10 servings Roasted Tomatoes 12 plum tomatoes, cut into halves 3 tablespoons olive oil Kosher salt and freshly ground pepper, to taste Soup 3 tablespoons butter 3 whole cloves garlic, peeled 1 large Spanish onion, peeled and diced 5 carrots, peeled and sliced 2 ribs celery, sliced Roasted plum tomatoes (from recipe) 6 sun-dried tomatoes, packed in oil 6 cups vegetable or chicken stock 3 cups tomato juice 2 tablespoons chopped fresh basil 2½ cups cooked white rice 4 dashes Worcestershire sauce Kosher salt and freshly ground pepper, to taste 1½ to 2 cups grated sharp cheddar cheese Croutons, for garnish

For the roasted tomatoes: Preheat the oven 425 degrees. Place the tomatoes in a small roasting pan. Toss with olive oil, salt and pepper. Place in the oven and roast for 50 minutes, or until the skins look wrinkled but the tomatoes retain their shape.

For the soup: In a stockpot melt the butter over medium-high heat. Add the garlic, onion, carrots, and celery. Saute for 10 minutes, stirring frequently. Add the roasted tomatoes and continue to saute for 5 minutes. Add the sun-dried tomatoes, stock, and tomato juice. Bring to a boil. Reduce the heat to medium. Simmer, covered, for 30 minutes. Add the basil. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Place the soup back into the pot if using a regular blender. Add the rice and season with Worcestershire sauce, salt, and pepper. Stir so that the rice is evenly distributed throughout the soup. Sprinkle each serving with cheese and croutons.

Spinach-Zucchini Soup

I made a batch of the Spinach-Zucchini Soup so I could have something healthy to take for work lunches during the week. I didn't have that much hope for this recipe which I found in Vegetarian Times magazine because it seemed sort of plain from the recipe list. However, I was pleasantly surprised. I really enjoyed the mint and lemon flavors. And I'm not a big fan of lemon so that was even nicer. The soup is actually filling and refreshing.

I used a can of butter beans instead of cannellini beans. I thought the butter beans were a bit to large for the soup and they kind of fell apart over time. But it all tasted good together.

Spinach-Zucchini Soup Serves 6 1 1/2 Tbs. olive oil 1 large onion, diced (2 cups) 1 medium zucchini, cut into 3/4-inch pieces (2 cups) 2 cups low-sodium vegetable broth 1 1/2 cups cooked white beans, such as cannellini, or 1 15-oz. can white beans, rinsed and drained 4 cups baby spinach (4 oz.) 2 Tbs. lemon juice 2 tsp. grated lemon zest 4 tsp. finely chopped mint leaves

Heat oil in large saucepan over medium heat. Sauté onion 3 to 5 minutes, or until translucent. Add zucchini, and cook 8 minutes more, or until vegetables are well browned. Add vegetable broth and 2 cups water, and bring to a boil. Stir in beans and spinach, and return to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted. Stir in lemon juice, zest, and mint. Season with salt and pepper, if desired.

Spring Chicken & Barley Soup

There is snow on the ground but the sun is out. That's Spring in Chicago! So today I made a batch of this Spring Chicken & Barley Soup for lunch. This is definitely one to make on the weekend because it too about 90 minutes from start to finish. But it is really flavorful and I have a batch of leftovers that I can take for a healthy lunch throughout the week.

I love the ideas of fresh asparagus and crisp peas in this soup. It is different that regular "chicken noodle" types. But the really stand out part is the sprinkling of basil, orange zest and raw garlic on top. That bit of orange really made the freshness pop.

Spring Chicken & Barley Soup Makes 4 servings, about 2 cups each 1 Tbsp. extra-virgin olive oil ½ cup finely chopped onion ½ cup finely chopped celery 2 cloves garlic, divided 6 cups reduced-sodium chicken broth 1 large bone-in chicken breast (10-12 ounces), skin removed, trimmed 1/3 cup pearl barley 1 15-ounce can diced tomatoes 1 cup trimmed and diagonally sliced asparagus (¼-inch thick) 1 cup fresh or thawed frozen peas ½ tsp. coarse salt Freshly ground pepper to taste ½ cup lightly packed torn fresh basil leaves 1 strip orange zest (½ by 2 inches)

Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.

Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.

When the barely is done, add the chicken, tomatoes and juice, asparagus, peas, salt and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.

Coarsely chop the remaining garlic clove. Gather basil, orange zest and the garlic and finely chop together. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.

Brothy Chinese Noodles

Brothy. Chinese. Noodles. Three yummy words - especially when they are all together. I think this recipe was highlighted as of the "must make" recipes in the January / February 2010 issue of Eating Well magazine, so of course I complied.

I wasn't clear, and am still not clear, about what "dried Chinese noodles" really are. After going back and forth between a few different options, I picked up something called Pancit Canton (wheat noodles) which are some yellow Filipino noodles that came in a 16 oz. package and used half of it. It came out great so it's quite convenient that I have this other half already because I plan to make this again soon.

The spicy sesame oil was a bit hard to find as well. I ended up getting a tiny bottle at Whole Foods that cost about $10. But that's okay because it's a really nice flavor and I'm sure I'll use a splash with other things that I want to add a little heat too. And because of this oil this dish does come out a bit on the spicy side, which I love but might be a little hot for those adverse to spicy food.

Brothy Chinese Noodles Serves 6 2 tablespoons hot sesame oil (see Note), divided 1 pound 93%-lean ground turkey 1 bunch scallions, sliced, divided 2 cloves garlic, minced 1 tablespoon minced fresh ginger 4 cups reduced-sodium chicken broth 3/4 cup water 3 cups thinly sliced bok choy 8 ounces dried Chinese noodles (see Note) 3 tablespoons reduced-sodium soy sauce 1 tablespoon rice vinegar 1 small cucumber, sliced into matchsticks, for garnish

Heat 1 tablespoon oil in a large saucepan over medium heat. Add ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes. Transfer to a plate.

Add broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine. Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).

Garlic and Kale Soup

You wouldn't know it by the name, but this is one of my favorite recipes I have made in the past year! I think Rachael Ray would call this a "stoup" because it's nice and think, but I found this recipe for Garlic and Kale Soup in the February, 2010 issue of Vegetarian Times magazine. It's perfect for a healthy and filling winter meal.

I was drawn to this recipe for two reasons: kale and wheat berries. In fact, I had never heard of "wheat berries" before... Wheat of course, but I was intrigued about the berry part. Ends up it just a raw form of wheat similar to barley. As for the kale, I know it is super healthy for you so I like to find ways to incorporate into the food I eat. And soup is perfect!

This soup is special because it's chewy. Now chewy isn't a term that I normally associate with soup, but I really like the texture of the ingredients. The wheat berries and kale both keep a firmness, almost al dente. Also, the light vinegar give the flavors an interesting tang, making it even more unique. The flavors are much more complex than one would expect.

So if you are looking for a simple, healthy soup to try out, I highly recommend this one. Don't let the ingredients scare you off.

Garlic and Kale Soup Serves 6 ½ cup wheat berries 2 Tbsp. olive oil 3.5 oz. shiitake mushrooms, stemmed and thinly sliced (1 cup) 10 cloves garlic, peeled and thinly sliced ¼ cup brown rice vinegar 4 cups low-sodium vegetable broth 1 bunch kale (10 oz.), stemmed and coarsely chopped

Soak wheat berries in large bowl of cold water overnight.

Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Saute mushrooms 10 minutes, or until beginning to brown. Add garlic, and saute 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.

Drain wheat berries, and add to mushroom mixture with vegetable mixture and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 to 20 minutes more, or until kale is tender. Season with salt and pepper, if desired.

Gaeng Khae (Spicy Thai Vegetable Soup)

I found this recipe for Spicy Thai Vegetable Soup as part of a Vegetarian Times article about "medicinal" soups. Supposedly this Thai soup is believed to reduce colds and fevers. I'm not sure about that, but it's definitely spicy enough to clear your nasal passages! They're not kidding about the spicy part... I really like spicy foods and this one was even tough for me. I had to take breaks while eating my bowl of soup for my mouth to calm down.

The chile paste must be what makes it so hot - 15 peppers! But I really like the concept of grinding a paste from scratch and using it as a base for the soup. I don't have a mortar and pestle so I used a mini-prep food processor which I recommend because I think you'd be using alot of elbow grease for this one.

I used a few of the suggested substitutions in this recipe - Swiss chard instead of beet greens and fennel instead of turnip. I like that they provided so many options.

Besides the heat, I did enjoy this soup. It was fresh and light - if spicy. And maybe it was because I was prepared for it, but it didn't seem as bad when I re-heated it up the next day.

Gaeng Khae (Spicy Thai Vegetable Soup) Serves 4 Chile Paste 15 dried chiles de arbol or Japones chiles 8 cloves garlic, peeled ½ tsp. salt 2 stalks lemongrass, minced 2 shallots, minced (½ cup) 1 tsp. red miso Soup 4 cups low-sodium vegetable broth 2 Tbsp. low-sodium soy sauce 1½ cups sliced beet greens, Swiss chard, escarole, turnip greens or kale 1 cup turnip or fennel chunks ½ cup sliced mushrooms 1 cup firm tofu chunks 1 cup coarsely chopped arugula ½ cup fresh mint leaves ¼ cup coarsely chopped parsley

To make Chile Paste: Soak chiles in bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.

Combine garlic and salt in mortar, and pound with pestle. Add lemongrass, shallots, miso, and chiles, pounding and crushing after each additional to make thick paste.

To make Soup: Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chile Paste. Add beet greens, turnip, and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.

Curried Cauliflower Soup

I'm afraid of cauliflower. Not to eat it of course, I love eating it. but to cut it. I just don't get it. It appears so solid and then when I do get the florets broken off they can crumble into a mess. But I think the concept of cauliflower soup is neat so tonight I decided to try and cut up a cauliflower. And you know what, it wasn't so bad. Since it was just going into soup I didn't need to figure out how to make bite sized pieces either.

The soup was pretty flavorful, but mine didn't turn out anywhere near as smooth as the one pictured in the magazine. It had that grittiness that always remains after a puree unless you add more liquid to it. I didn't mind the consistency though, in fact it the soup was quite hearty. And it might have been because I used the entire large cauliflower and did not measure to ensure it was only six cups.

Curried Cauliflower Soup Serves 6 2 Tbsp. olive oil 1 small onion, chopped (1 cup) 1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup) 1 Tbsp. curry powder 1 clove garlic, sliced (1 tsp.) 1 large head cauliflower, chopped into 1-inch pieces (6 cups) 4 cups low-sodium vegetable broth 1 tsp. honey or agave nectar 1 tsp. rice wine vinegar

Heat oil in large pot over medium-high heat. Add onion, and saute 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.

Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

Thai Chicken Soup with Chinese Black Rice

I wanted to try something made with "Forbidden Black Rice" because I thought it would be fun to play with a new ingredient. The rice is short and sturdy. You have to rinse it a few times and as you do the water gets somewhat reddish. I did not notice any distinct taste in the rice, but it does seem more filling than regular rice and is not powdery at all. I found a good Chinese black rice by Lotus Foods called "Forbidden Black Rice" at Whole Foods.

I really like most Thai soups so I am somewhat easy to please, but I was not expecting such complex flavors in something I made by myself! Really, this recipe yields restaurant-quality tastes. I took my time making this recipe on a Sunday afternoon (cook chicken, cool chicken, shred chicken, etc.) and while it did take me a while, it is actually quite a simple recipe. The only difficulty is chopping the veggies. The soup is quite healthy and if you want to trim some fat you can use a lowfat coconut milk instead of regular. I hope you try to make this impressive this soup yourself.

Thai Chicken Soup with Chinese Black Rice Serves 4 2 cups reduced-sodium chicken broth 1 can (15 ounces) unsweetened coconut milk 2 to 3 teaspoons. Thai red or yellow curry paste 1 can (15 ounces) diced tomatoes, including liquid 1½ pound bone-in, skinned chicken thighs or split breasts 4 scallions, thinly sliced (keep white and green parts separate) ¼ cup finely diced red bell pepper 1½ cups cooked Chinese black rice ¼ cup chopped fresh cilantro or basil 2 to 3 tablespoons freshly squeezed lime juice Thai fish sauce or soy sauce (optional) Lime wedges, to serve at table

In a 4-quart pot, blend the chicken broth, coconut milk. and curry paste to taste. Set the pot over medium heat. Add the tomatoes, chicken, scallion whites, and bell pepper. Bring to a simmer. Cover and simmer until the chicken is cooked, 20 to 30 minutes, depending upon size.

Remove the chicken. When it is cool enough to handle, shred or chop the meat and discard the bones. Return the chicken to the pot and stir in the rice. Add the cilantro, scallion greens, lime juice to taste, and fish sauce, if needed to perk up the flavors.

Before ladling out each portion, stir well to bring the rice up from the bottom. Serve with lime wedges.

Azteca Squash Soup

There's nothing like a batch of yummy and healthy soup when it's cold outside! I found this recipe for Azteca Squash Soup under as "Spa Food at Home" section in the December, 2008 issue of Bon Appétit Magazine. While this is not a quick soup, it feels good because you make it in little parts throughout the day. And roasting the butternut squash makes your house smell great! Save some time and use an immersion blender if you have one instead of transferring batches of soup to a blender and pureeing a bit at a time.

Azteca Squash Soup 8 servings Nonstick vegetable oil spray 1 1½-pound butternut squash, halved lengthwise,seeded 1 Tbsp. extra-virgin olive oil 1¾ cups chopped onion 1 cup chopped celery 2 garlic cloves, chopped 6 cups (or more) vegetable broth, divided 1 tsp. group cumin 1 cup canned black beans, rinsed, drained 1 cup frozen corn kernels 1 cup chopped red bell pepper ¼ cup chopped fresh cilantro plus sprigs for garnish 1 Tbsp. chopped fresh thyme 1 tsp. minced seeded serrano chile Coarse sea salt Plain nonfat yogurt

Preheat oven to 400 degrees. Spray baking sheet with nonstick spray. Sprinkle cut halves of squash with salt and pepper. Arrange, cut side down, on prepared sheet. Roast squash until tender, about 1½ hours. Turn squash cut side up and cool. Scoop squash out into medium bowl.

Heat oil in a heavy large pot over medium heat. Add 1¾ cups chopped onion and saute until pale golden, about 10 minutes. Mix in 1 cup chopped celery and 2 chopped garlic cloves. Add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally. Add squash, 5 cups of broth, and cumin. Cover and simmer 20 minutes to blend flavors.

Working in batches, puree squash soup in blender until smooth. When finished pureeing all batches, return all soup to pot. Thin squash soup to desired consistency with more vegetable broth. Add 1 cup black beans, 1 cup corn kernels, 1 cup chopped red bell pepper, ¼ cup chopped fresh cilantro, 1 tablespoon chopped fresh thyme, and 1 teaspoon minced serrano chile. Cover soup and simmer 10 minutes. Season soup to taste with coarse salt and pepper.

Ladle soup into bowls. Garnish each with dollop of yogurt and sprig of cilantro

Thai-Style Beef with Noodles

I haven't made anything from Gourmet Magazine in quite a while so I was determined to find something to make. I decided to try out the Thai-Style Beef with Noodles featured in the February, 2008 issue.

This recipe turned out really amazing! The beef seemed to be a bit plain to me - the marinade didn't really soak in any flavor. But the broth was really impressive. It tasted like real authentic Thai food that I would get in a restaurant. I love when my recipes turn out as flavorful as this.

For me it was fun because I got to use the Le Creuset stove-top grill I bought myself for a Christmas present. While the beef cooked up well on the stove-top grill pan, the vegetables were what I was really amazed with. The grill marks really got in there and they actually tasted like they were grilled outside! The grilled peppers and green onions added a really great taste to this noodle dish.

Three of us ate this for dinner and we all gave it thumbs up. If I make this again though I think I may want to marinate the beef overnight or figure out a stronger marinade to use. I'd keep the broth and the rest of the recipe exactly the same though.

Zucchini, Potato and Ham Soup

I'm back! I'm back and in a new place. A new, old place actually. I have moved back to Chicago. I spent the last two weeks driving up here and getting unpacked. Now I have my cookbooks all up on the shelf and all of my cooking utensils unpacked - so I'm ready to go! It's been about 6 months since I've been actively cooking. So much has gone on in my life. But now I am home and I have people to cook for so I am so excited! Tonight was my first night in the kitchen after a long time - and it was a new kitchen to boot. But, I have a Whole Foods right down the street from me and I am in Heaven.

I knew I wanted to cook tonight but I have not gone through my cookbooks to pick out something special yet. I turned to the October issue of Every Day with Rachael Ray magazine and flipped to the "7 days, 7 dinners" section and picked something out. I chose the Zucchini, Potato and Ham Soup because it seemed quick and tasty. And I wanted to make sure I got in an entry for The Doubly Delicious Two Year Celebration of Weekend Herb Blogging. It just cooled off here in Chicago so soup was the perfect thing for me to prepare.

This soup feature fresh dill. I LOVE the smell of Dill. I haven't found it to be an very versatile herb because if something contains dill you usually know it distinctly. However zucchini is one of the most versatile ingredients out there. Use it raw in salads, roast it up, puree it to make bread . . . the possibilities are endless! And according to the entry in Wikipedia, "In 2005, a poll of 2,000 people revealed the Zucchini to be the Britain's 10th favorite culinary vegetable." I'm not surprised at all!

This Zucchini, Potato and Ham Soup is super easy to make. The hardest part was peeling the potatoes - I used a mandolin to slice the potatoes and zucchini and a chopper for the onions. My mom and I had it for dinner tonight with nothing else but the suggested Pumpernickel bread and a glass of Syrah. My mother is a much more cautious cook than I am. She'll try anything at a restaurant but she tends to prepare old standards of meat and potatoes at home. The first thing she told me when she saw me cooking tonight was that she usually doesn't like creamed soups (but she'll try whatever I make). I explained to her that this soup doesn't have any cream in it and that it is very healthy. She watched me break out the immersion blender and was impressed with the results. She commented at least five times how much she liked this soup. I thought it was a tasty and healthy dinner to enjoy on a cool night. Perfect for fall.

Zucchini, Potato and Ham Soup 1 tablespoon butter 2 onions, chopped 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick 3 zucchini (about 1 pound total), sliced 1/4 inch thick Salt One 32-ounce container (4 cups) chicken broth Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped 1/4 cup chopped fresh dill Pinch nutmeg Pumpernickel bread, for serving

Instructions
In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.

Check out the round-up for the The Doubly Delicious Two Year Celebration of Weekend Herb Blogging by the gal who started it all at Kalyn's Kitchen.

Roasted Beet Soup with Coriander

I was watching a cooking show that used beets the other day. I realized that there are a lot of root vegetables I have never worked with before. I found this recipe for Roasted Beet Soup with Coriander in Kathy Casey's Northwest Table (which is nominated for a James Beard Award). Kathy writes "this brilliant pink soup - made with beets slow-roasted to brin out their sweetness - will turn the most resistant beet-eater into a beet-lover". I don't know about that because most of the beet haters I know will put up quite a fight, but it was really a fun soup to make. It matches my pink kitchen!

Roasted Beet Soup with Coriander (makes 6 to 8 appetizer or 4 entree servings) 1 1/2 pounds beets (without leaves), top trimmed to 2 inches 3 tablespoons butter 1/2 cup chopped onion 1 tablespoon minced fresh garlic 2 teaspoons coriander seed, lightly toasted and ground or crushed 1/4 teaspoon red pepper flakes 3 cups low-sodium chicken broth or homemade chicken stock 1/2 cup sour cream 2 tablespoons fresh lime juice 3 tablespoons chopped fresh cilantro Salt Garnishes Sour cream thinned with a little water Chopped fresh cilantro Lime wedges

Wash the beets, leaving the roots untrimmed. Put the beets in a baking pan, cover with foil, and poke 6 holes in the foil. Roast the beets in a 375 degree oven until very tender, allowing about 2 hours or more.

When the beets are thoroughly tender, remove from the oven, and as soon as they are cool enough to handle, slip the skins off and cut beets into large chunks. (You can do this part the day before, if necessary.)

In a large soup pot or Dutch oven, heat the butter over medium-high heat and saute the onion for about 3 minutes, or until translucent. Add the garlic, coriander seed, and pepper flakes and cook, stirring, for about 1 minute. Add the broth and beets and cook until beets are heated through.

Working in small batches, puree the soup with the sour cream in a food processor or blender until smooth. Return the pureed soup to the pan and heat until hot, but do not boil. Right before serving, whisk in the lime juice and cilantro and season with salt to taste.

For a fun garnish, swizzle the top of the soup with a little thinned-out sour cream and a sprinkling of cilantro. Pass the lime wedges for squeezing into the soup.

Nuevo Laredo Tlalpeño Soup

I brought my newest cookbook, Cowgirl Cuisine, up to Chicago for my Easter visit so I could read through it on the plane. I also thought I might find a side dish to make for Easter dinner. However we went to my aunt's for Easter Brunch and didn't feel hungry enough to make dinner before I had to catch the flight back to Tampa.

There looks to be a lot of good recipes in Cowgirl Cuisine and I decided to start with Nuevo Laredo Tlalpeño Soup. The cookbook focuses on Tex-Mex ranch style food. I went down to Laredo, TX a couple of years ago when visiting my sister in San Antonio. One of her friends has a real ranch down there where the boys go hunting. We did a little shopping in Laredo and got some really neat iron pieces. This recipe reminded me of this trip just because of its name.

Overall this recipe is for a pretty standard chicken soup. I realize that I have never made chicken soup from scratch before. I followed the recipe and made my own stock and all. I made the stock one evening and the soup the next day. My house smelled so awesome. It rained today and was a bit cool so that yummy chicken soup was so awesome.

What makes this recipe a bit different are the garnishes. Fresh avocado, fresh squeezed lime and chipotle peppers really gave it an awesome twist. It was fresh and spicy and comforting all at the same time.

Nuevo Laredo Tlalpeño Soup (Serves 8) chicken stock (makes about 10 cups) 1 whole young chicken (about 4 to 4 1/2 pounds) 1 onion, quartered 1 celery stalk, chopped 1 carrot, chopped 2 fresh bay leaves 6 peppercorns 2 to 3 cloves 1 tablespoon kosher or sea salt soup 2 tablespoons olive oil 1 large onion, chopped 1 leek, thinly sliced 2 celery stalks, finely chopped 1 medium carrot, chopped 10 cups chicken stock 2 15-ounce chicken cans chickpeas, drained and rinsed 3 cups shredded chicken breast (about 1 whole breast) freshly ground black pepper for garnish lime wedges chopped avocado chopped cilantro chopped chipotle peppers in adobo sauce

Instructions
Rinse the chicken, place in a large pot or Dutch oven, and add water to cover (about 10 cups). Bring to a boil over medium-high heat and skim any fat the rises to the top. Add the onion, celery, carrot, bay leaves, peppercorns, cloves and salt. Reduce the heat and gently simmer, partially covered, for 1 hour. If serving immediately, remove the chicken and skim and strain the stock. If not, refrigerate the chicken overnight, then skim the fat the next day (it will be easier to remove) and strain.

Remove the chicken meat from the carcass. Use a fork to shred the breast meat for the soup and reserve the dark meat for another use.

To prepare the soup, heat the olive oil in a large pot or Dutch oven. Add the onion and leek, stir to coat with oil, and then cover and allow them to steam for about 3 to 4 minutes, until softened. Add the celery and carrot and cook, stirring, for a few more minutes. Add the chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the chickpeas and chicken and simmer another 5 minutes. Taste for seasoning and add salt and pepper to taste. To serve, ladle the soup into large, wide bowls and garnish with lime wedges, chopped avocado, cilantro and chopped chipotle peppers in adobo.

Banana-Coconut Soup

A few weeks ago I saw this recipe for Banana-Coconut Soup on Paula's Party on The Food Network. I love that show and watch it on Friday nights if I am home. She had a guest chef present this recipe and he just talked about it instead of making the entire thing. I knew it was the perfect soup to try for February's Focus: Soup's On! hosted by A Veggie Venture.

What I thought was so unique was the use of bananas in this soup. But it doesn't really taste too much like banana. It is really sweet and tastes alot like coconut. I made a big mistake by pouring myself a huge bowl. This soup is definitely meant to be served in cup-size portions. It is really good though and I would have loved to have some really, really spicy shrimp to eat with it. I felt that I'd need something spicy to balance the sweet.

You can find the recipe for Banana-Coconut Soup online at the Food Network website.

Georgia Peanut Soup

Think of the words creamy, spicy, warm, and peanut butter. Do they evoke positive emotions? If so you may want to try Georgia Peanut Soup because it is all of those things. I was intrigued by the title of this recipe and the fact that it is a soup made with peanut butter. I am so glad that I decided to try it. I am one who does not repeat recipes very often. However I know I will be making this one again because I want all of my friends and family to try it. It is so unique and will be really impressive to serve to others. So as each of them come to visit me, I'll be whipping up a batch. It is fine to make ahead and reheat as well. It doesn't separate or get greasy or anything that happens to some other soups.

I found this recipe in the 75th Anniversary Edition of Joy of Cooking which I received for Christmas. I am using this recipe as my entry for this month's Weekend Cookbook Challenge. The current theme is to cook a recipe from a newly acquired cookbook. I haven't made it very far through this book. It contains 4500 recipes! I enjoy reading all of the tips in the beginning of each chapter. I'm trying to use this book as a way of learning some basic core recipes since up until now I always seem to be cooking some type of fancy ethnic food. I have only made it up to the soup chapter (#10 out of 38) and I seem to be stuck there because there are so many interesting soups that I want to try. The first recipe I cooked out of this book was Roasted Garlic Soup and that is really good too. I'm not crazy about the recipe format Joy of Cooking uses. Instead of first listing out all the ingredients and then specifying the directions, they merge it all together. I notice that it is easier to miss steps this way.

This recipe for Georgia Peanut Soup makes enough for several large bowls full. It goes great with a nice side salad or some roasted chicken you can pick up at the supermarket. When following recipes I don't always include the suggested garnishments, but in this case the chopped peanuts add some crunch and the scallions add an amazing freshness and balance so I highly suggest you add them both.

Georgia Peanut Soup (Makes about 6 cups) Melt into a soup pot over medium heat:     2 tablespoons of butter Add and cook, stirring until tender but not browned, about 5 minutes:     2 medium celery ribs, minced     1 medium onion, minced     1 garlic clove, minced Stir in:     2 tablespoons all-purpose flour Reduce the heat to low and cook, stirring for 5 minutes. Whisk in:     4 cups hot Poultry Stock or Chicken Stock Simmer, stirring often, until the soup begins to thicken, about 5 minutes. Stir in:     1 1/2 cups natural peanut butter     1 cup heavy cream or half-and-half     1 1/2 teaspoons salt     1/2 teaspoon ground red pepper     1/2 teaspoon hot pepper sauce Heat through, but do not boil. Stir in:     2 teaspoons lime juice Serve garnished with:     3 tablespoons chopped dry-roasted peanuts     1/4 cup chopped scallions

roasted garlic soup

i received the joy of cooking as a gift for christmas. i asked for it. it is the ultimate staple cookbook. as i'm back to cooking again, i've been realizing that i make a lot of fancy stuff and none of the basics. so that is why i asked for this one. while i was flipping through the book on christmas morning, the first recipe that caught my eye was roasted garlic soup. it sounded simple and tasty.

i made it tonight. my favorite part was roasting the heads of garlic. i love the way it makes my house smell. i used to roast up garlic and just spread it right on some hot bread that i'd get from the italian bakery down the street back when i lived in chicago.

the recipe calls for the joy of cooking number 2 way of roasting the garlic. i used to just wrap it up in tinfoil but their method was different. chop off the top third of 6 heads of garlic, place them in an 8x8 dish, add chicken stock into the pan until it covers the bottom third of the garlic heads, and then drizzle 2 Tbsp. olive oil over the garlic. cover with tin foil and roast the garlic in a 325 degree oven for an hour.

the rest is quick after the garlic is finished. you squeeze out the garlic into three cans of chicken stock which you poured into a pan on the stove and whisk it all together. this purees most of the garlic but also leaves some nice chunks. i suppose this would be a good time to use one of those emulsion blenders if you have one. i don't and the roasted garlic is very mild so i like the chunks. you tear up three pieces of white bread without the crust into small pieces and add that in there, add some salt, pepper, paprika and the juices left from the rosted garlic and then let it all simmer for about 5 minutes.

after i laddeled the soup into my bowl, i freshly shredded some manchego cheese over the top so it melted right in. this soup is so awesome. and it was perfect tonight because it's cool outside and it's the perfect cold-weather soup. it doesn't seem like it would be filling, but even with that little bit of bread, it adds alot of body into the soup and makes it quite hearty.  i also made a greek cucumber and tomato salad which i ate as well.

note* 1 cup of this soup is only 4 weight watchers points.