Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

3/24/14

Panera Copycat Broccoli Cheddar Soup




Have you been to Panera Bread? It's a chain, and even though I'm not a fan of chain restaurants, I love a sandwich and soup from Panera. Maybe it's  because we don't have Panera in Utah?  You always want what you can't have.
I'm not a fan of super thick and cheesy soup. That's why I like Panera's Cheddar Broccoli. It's filling, but not the gloppy-overly-salty-processed-cheese type of soup you find in so many restaurants. Doesn't that sound so appetizing? I looked at several recipes online that claim to duplicate Panera's recipe. Many of those recipes left out  (little, but significant) ingredients, like a bit of mustard, hot pepper sauce, or paprika, which are all listed as ingredients in Panera's soup.  So, I made my own version- a one pot, less than 30 minute recipe.
Just like Panera in your own kitchen.
It's always better home made.
Promise.




Panera Copycat Broccoli Cheddar Soup
A Bountiful Kitchen
print recipe

1/2  cup butter
1 cup onion, chopped
1 cup  chopped carrots ( I used baby carrots)
4 cups chopped broccoli
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
few drops of hot pepper sauce
4 cups chicken or vegetable broth
1 1/2 cups cream or half and half
1 teaspoon yellow mustard
1/4 cup cornstarch, whisked into 1/2 cup cold water or cold broth
2 cups (about 8 oz)  grated sharp cheddar cheese

Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes. Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce.  Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.
Simmer over medium-low heat.
In a small bowl or cup, whisk the cold water or broth together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth. Add additional salt and pepper to taste. Add cheese and cook just until cheese is melted. Reduce heat until ready to serve.
Serves 4 as a main course

Tips:
-Sharp or extra sharp cheese is best for this recipe.
-If you want to make a heartier soup,  cook a couple of chicken breast halves and shred or chop before adding to the finished soup.


2/5/14

Slow Cooker Chicken and Wild Rice Soup




Sometimes, I get funny little texts or emails or phone calls from friends about cooking.
My friend Jo sent me this text a few days before Christmas:

Dear Si
I need new
soup recipes. Please.
Help soon.

A month and a half later, I'm coming to her rescue. 
Good thing she didn't fall into quicksand.

Dear Jo
Here is a
recipe I made.
just for you.
Sorry not soon.
But it is
so good.






Slow Cooker Chicken and Wild Rice Soup
A Bountiful Kitchen
print recipe

3-4 chicken breast halves (about 2 cups, after cooking)
2- 14.5 oz cans chicken broth
1 teaspoon each- salt and pepper

1 cup water
8 oz fresh mushrooms, sliced
2 stalks or about 1 cup chopped celery
2 medium to large carrots, sliced thin
1- 6 oz box- Long Grain and Wild Rice

1 cup parsley, loosely packed, chopped
1/2 cup cream or half and half

Place chicken in slow cooker with 2 cans chicken broth. Generously salt and pepper. Place lid on slow cooker and cook for 2 hours on high.
Remove chicken, chop and set aside, leaving broth in slow cooker.
Add one cup water to slow cooker.
Replace lid, leave temperature on high.
Add chopped mushrooms, celery, carrots and box of wild rice mix and flavor packet.
Replace lid and cook for another 30-45 minutes on high or until rice is done.
Add chicken, chopped parsley and 1/2 cup half and half or cream to ingredients in slow cooker. Replace lid and cook an additional 10-15 minutes, or until heated through.
Garnish with additional parsley, if desired.
Serve while hot.
About 6 servings.

Tips:
-I doubled this so we had enough for dinner, and some to give to a family with a new baby. I know, I should have taken some to Jo  : o
-I used Uncle Ben's Wild Rice mix. You may use any brand available that is approximately 6-8 oz.
-This recipe may be made either in a slow cooker, or on the stove top.
If stove top:
Cook the chicken in broth for about 20 minutes boiling on high heat. Remove chicken and chop. Set aside.
Follow directions above, except, cook the rice in the broth and additional cup of water according to package directions, adding the mushrooms, celery, and carrots as well.
-If the soup seems a little thick, you may add more water, broth or cream.
-This soup may be made with any combination of added vegetables.
Additional suggestions: water chestnuts, onion, corn, peas.

10/29/13

Slow Cooker Tomato Basil Soup





Every year on Halloween, it was a trick to get the kids to eat real food before going out in the neighborhood to collect treats. My rules on Halloween (besides stay in the neighborhood, don't run, say "thank you" after screaming trick or treat and don't eat the candy till we inspect it) were:
1. Eat dinner before you go out. 
2. Eat a few pieces of candy that night, then put the stash away until the next day. There was a limit on how much candy you could eat each day, something like 3-5 pieces.

Then I grew a new brain, and came up with the new Foster Family Halloween standard:
1. Eat a bowl of home made chicken noodle soup and buttermilk scones before going out. Invite your friends over to eat with you. Amazing how your kids will actually eat dinner if their friends are with them, and they're eating something they love. 
2. Eat the candy you gathered that night ASAP, therefore alleviating your mother the hassle of policing how much candy you eat every day for the following month. The bulk of treats were usually gone in a day or two. 
If you're looking for an easy fix for dinner on Halloween, try this recipe. I Pinned it a while back, made it and loved it. After you take the blender to the ingredients, the kids will never know they are eating something healthy.
Happy Halloween!




Slow Cooker Tomato Basil Soup
adapted from Big Girls Small Kitchen
print recipe

3 tablespoons olive oil
3 large carrots, scrubbed or 2 cups baby carrots
2 medium sweet onions, diced
1 clove garlic, chopped
1 tablespoon salt
3 28-ounce cans whole peeled tomatoes
1 quart chicken (or vegetable) broth
10 basil leaves, fresh, plus a few more for garnish
Fresh grated Parmesan for garnish
Slow cooker:
Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly.  using an immersion blender, blend the soup until smooth. Or puree in batches in a blender. Serve immediately, or keep on low until ready to eat.
Stove-top version:
Combine all ingredients in a heavy lidded pot or dutch oven over medium-high heat. Bring to a boil, then turn heat down to low, and simmer, covered, for about 2 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree as instructed above. Garnish with fresh basil and Parmesan cheese.

Tips:
If you like a creamier version, omit about 1 cup of the chicken broth and add milk or half and half.

9/27/13

Butternut Squash Soup with Bacon




Fall = temperatures dropping, leaves turning, FOOTBALL. Oh, that game last weekend. GO UTES!! 
And then there's soup. There's something therapeutic about simmering soup on a cool day. Does the fact that I made soup twice in the past week mean I need therapy? I'll have to think about that...
I found this recipe for Butternut Squash soup in Martha Stewart Magazine's October Issue.




It's a simple dish to make, and if you pair it with a good roll and salad and you've got a filling meal for a cool evening. Are you thinking, that's great for me. But how will I get the husband/kids/males in my house to eat it?  One word.
Bacon.



The recipe calls for cooking a slice of bacon and laying it across the cup or bowl before serving. Brilliant.
Bacon has magical powers. I cooked a few slices and they almost all disappeared before I served dinner.  Throw bacon on anything, and guys will love it.
Bacon makes everything better.







Butternut Squash Soup
Martha Stewart Magazine, Oct 2013
print recipe

6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
2 1⁄2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 sprigs thyme
Coarse salt and freshly ground pepper
1 3⁄4 cups chicken broth
1 3⁄4 cups water

Cook bacon over medium heat in large pot, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.
Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring
to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.
Working in batches, purée soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. I opted to lay the bacon right on top of the soup with a few seeds I toasted and salted from the squash.
Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a pre- heated 300 ̊ oven, about 10 minutes, while reheating soup over low heat.
Serves 10-12

Tips:
-I used my immersion blender and pureed the soup right in the pot. One pot cooking, hooray!





10/24/12

Boy Scout Stew


Some days are made for stew. Yesterday was one of those days. It was the first snow here. Yikes. October 23. While I'm not a huge fan of eating stew, I do like to make it. Something about chopping, mixing and having the aroma slowly fill your house on a cold day.

This is a recipe I've had for years. I've tweaked it countless times, and it's pretty close to perfection.  I named it Boy Scout Stew because it seems like the Scouts always make (translation, the wife of the Scout Master makes) a variation of this to eat on their camp outs. Did I tell you Jake received his Eagle Scout award a few months back?



Hooray and thank you to leaders who have mentored, served and loved my kid.
You gave your time to countless campouts, hikes, bike rides, merit badge clinics, build snow caves (and then sleep in them) and fish among other activities. I can only imagine how the tents/cabins smell after the boys live in them for a week at scout camp- without a shower, brushing their teeth, or changing their underwear. Your patience and the lessons you have taught my kid will never be forgotten.
You're the best.





Boy Scout Stew
A Bountiful Kitchen
print recipe


3 lbs beef brisket or chuck,  cut into 2 inch cubes
2 teaspoon dried thyme or oregano
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup flour
3-4 tablespoons vegetable or olive oil
1 large onion, chopped
2 cloves garlic, minced
3-4 tablespoons Worcestershire Sauce
6 cups v-8 vegetable juice cocktail
2 cups water
2 Knorr beef homestyle stock cups (4.6 oz each), or 2-3 bullion cubes
3 cups celery, cut into 1 inch pieces
3 cups carrots, cut into 1-1/2 inch pieces or baby carrots, whole
4 medium potatoes, scrubbed clean and cut into one inch cubes

Place meat in a medium bowl, season with thyme, salt and pepper. Toss with 1/2 cup flour.
Place the oil in a large stock pot or dutch oven. Heat to medium high.
Working in about three batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour left in the bowl, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
Keeping heat on medium high, add a little more oil if needed. Place the onions and garlic into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute.  Add all remaining ingredients.
Cover and simmer for 1 1/2 hours, stirring occasionally.
Serves 8-10

Tips:
-Knorr Homestyle Stock cups are sold in the soup section of most grocery stores. They come in a package with 4 cups enclosed. I like the flavor of the Knorr brand. You may use Swanson brand liquid flavoring, regular bullion cubes, or other types of stock flavoring if desired.
-Only purchase beef that is a lower quality cut, such as brisket or chuck. This will produce the best result when slow cooking.

4/21/12

Healthy Chicken Tortilla Soup




Kari Cutler made this delicious and healthy tortilla soup at a South Fork class in February. The prep work is done the day or night before. Perfect  recipe for Soccer (or baseball) Moms.
Have a great weekend!


Kari's Healthy Tortilla Soup
Kari Cutler
print recipe

The day or night before serving:

2 cups dried beans (black beans, pinto beans, small white beans, black eyed peas or a mixture) or 
2-16 oz canned beans
½  medium size sweet onion
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon cumin

Soak beans in 8 cups of water all day.  Drain water.  Chop onion.  Cook the beans, seasonings, 6 cups of water, and ½ the onion in the Crock pot with the temperature set to  “high” overnight. 

Also chop the following ingredients the day or night before:

6 carrots
8 stalks celery
½ medium size sweet onion (reserved from step above)
1 bay leaf
1 teaspoon dried basil
Sea salt and ground pepper to taste

Chop carrots and celery, and other half of onion used in slow cooker.  Place in a gallon storage bag.  Add seasonings and refrigerate overnight.  You can add the carrots/celery/onion along with 4 cups of water to the beans in the Crockpot and cook on low during the day, or cook in 4 cups of water in a pot on the stove for approximately 20 minutes from the time the pot boils. 

About an hour before you are ready to serve, add:

1 large (28 oz) can diced tomatoes
1 small bag frozen corn
1 large container ready to serve fresh salsa
2 cooked chopped chicken breasts (optional)
1 medium can refried beans (optional)

Serve with any combination of:

Tortilla chips
Pepper Jack Cheese (cubed or grated)
Sour Cream
Avocados
Humus
Cilantro

Makes a large Crockpot of soup—about 12 medium sized bowls.  May be frozen for several weeks and re-heated.  


1/16/12

Vegetarian Minestrone Soup



Soup. I love it because it usually takes 30 minutes or less, prep-to-table and I can throw together some buttermilk biscuits or simple cornbread muffins while the soup is cooking.  This one's a combo of some of my favorite Minestrone recipes. Dinner doesn't get much easier than this. Remember that "New Beginnings: College and Missionary Meals" category? This one qualifies.


Vegetarian Minestrone Soup
A Bountiful Kitchen
print recipe


3 tablespoons olive oil
1 medium onion, chopped (yellow or sweet)
2 cups chopped carrots
1 clove garlic, minced
1 teaspoon each salt and fresh ground pepper
2 cups chopped fresh tomatoes
14 oz can vegetable OR chicken stock, if you aren't concerned about going meatless (check to make sure it's MSG free)
1 cup water
1 cup "ditalini" pasta or other small pasta shape
2 cups chopped zucchini or fresh spinach (optional)*
2 tablespoons tomato paste
1- 15 oz can Great Northern beans, drained
1 tablespoon basil, dried
additional water, if needed

Using a large, heavy stock pot, saute onion and carrots in olive oil on medium heat about 4-5 minutes. Add garlic and continue to cook for another minute.
Season with salt and pepper.
Add fresh tomatoes, fresh zucchini or spinach, chicken stock, and water. Bring to boil. Add pasta and cook for 7-9 minutes until al dente.
Stir in tomato paste, beans and basil.  Cook just until combined.
If needed, add a little more water to the soup.
Serve immediately with fresh grated Parmesan cheese.

Serves about 4-6.

Tips:
*I add a variety of vegetables to this soup. Adding one to two cups of whatever is in your fridge, such as zucchini, other squash, spinach works well.


11/21/10

Giving Thanks Menu



Instead of posting another recipe, I'm going to give you a roundup of some of my Thanksgiving fave's from ABK .
And tell you this. If you've been with me for a while you know this is my all time favorite holiday. This year, double bonus. It's my bd and my fave holiday. All on one day. People ask, do you cook on Thanksgiving when it falls on your birthday?? YES. And I love it. Food, family, friends. A pause from everyday rush-rush to eat and give thanks.
I'm thankful for: (the short list)
My family. I am blessed to be a daughter, wife, mom, sister and aunt. Know what I aspired to be when I was young? A mother. I know it sounds trite, but I love being a mom and wife.
Grant. 28 years and counting. We are truly blessed.
My friends. I have been blessed with the best girlfriends. Ever.
Good Health.
Freedom. The opportunity to live in the land of the free and home of the brave. So thankful to Service men and women who are giving up being with their own families to protect mine.
Happy Thanksgiving.
love,
Si

Click on the text for link to the blog post/recipe.


Perfect appetizer for the big day...



You want simple? This is it.


























Happy Cooking!

10/5/10

Laurie's Creamy White Chili




The weather is finally taking a turn for below 80 degrees here. It seemed like we waited for summer FOREVER. In the end of August summer disappeared, then BAM! September rolled around, and it seemed like it was July again. Crazy.
Anyway, this week, the leaves are turning, the air is crisp and it feels like soup season. I love this extra rich and hearty version of white or chicken chili Laurie makes. Everyone in our fam gives it two thumbs up. It's easy, and served with french bread and salad make a perfect fall dinner.




Laurie's Creamy White Chili

1 lb. boneless chicken breast, cut in small pieces
1 medium onion, chopped
1 tablespoon oil
1 clove garlic, minced, or 1 tsp garlic powder
2 cans Great Northern Beans, rinsed and drained
1-14.5 oz. can chicken broth
1 cup sour cream
1 can chopped green chiles
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1/2 cup whipping cream

Saute chicken pieces, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

Tips:
-I cooked the chicken and onion the day before serving and then threw the soup together 1/2 hour before we wanted to eat.
-If you want to cut fat, try substituting low fat sour cream and half and half for the sour cream and whipping cream.
-For a meatless option, you may substitute an extra can of Great Northern beans and omit the chicken.

9/3/10

Cook's Illustrated Gazpacho





I still remember the first time I had Gazpacho. I was a senior in high school ( um, yes THIRTY years ago). I was with my friend Victoria, who was a waitress at Ericksen's restaurant. Unless I am imagining this, I believe the whole name of the restaurant was" Ericksen's on the Fiord". Funny that stuck in my mind. It was a mostly brownish restaurant in Poulsbo,WA ... not in the cool, waterfront part of Poulsbo (cute little Scandinavian town), but out on the main highway, before entering into town. I know you care. Anyway. Loved my first taste of Gazpacho then, still love it now.

You've never had Gazpacho? It's a soup, served cold. Best in the late summer, when tomatoes and cuces are in season.


Perfect dish for a warm summer afternoon. Love it with a dollop of sour cream and chopped avocado on top. If you are looking for a way to make a healthy, refreshing dish without too much work, and without turning on the stove or oven...you are going to love this soup.
Promise.



Cook's Illustrated Gazpacho
adapted from Cook's Illustrated
print recipe

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds),
cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound)cored and seeded, cubed (about 2 cups)*
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) minced or chopped (about 1/2 cup)
1 medium garlic cloves , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons table salt
1/3 cup sherry vinegar ( I subbed balsamic: 1/2 white 1/2 red)
Ground black pepper
5 cups tomato juice Cook's recommends Welch's
1 teaspoon hot pepper sauce (optional)
8 ice cubes

Garnish with:
chopped avocado
sour cream
Extra-virgin olive oil
chopped olives
croutons


Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes.

Tips:

-Cook's recommends serving in chilled bowls.

-*I used one red pepper, and one yellow zucchini. Love the color of the zucchini. I'm sure a yellow pepper would work nicely in this recipe as well.

Bought these at my fave fruit and veggie stand in Brigham City.



Love this olive oil. Perfect for drizzling a little on before serving...


3/11/10

Sara's Southwest Soup







Last week, we had this:







So I made this:

Easy, easy, easy.
Quick.
Yummy.
What more could you ask for???




Well, maybe -
In a perfect world, this:








Sara's Southwest Soup
print recipe

1 package chicken tenders or two whole chicken breasts
2 large (28 oz) cans crushed tomatoes
2 (14 oz) cans chicken broth
1 small package frozen sweet white corn
1 clove garlic, crushed
Juice and pulp of 1 lime
¼-1/2 cup chopped cilantro
Dash of red pepper flakes
Salt and pepper
½ to 1 teaspoon cumin

Cook chicken in oven or crock-pot until done with garlic and red pepper flakes.
Add rest of ingredients to large pan simmer until hot. Serve with dollop of sour cream, grated cheese and tortilla chips.

1/20/10

Dad's Favorite Navy Bean Soup





Do you ever feel totally guilty about throwing out the bone that is in the middle of your Honeybaked Ham after the holidays? I do. Not surprising, since Guilt is my middle name. My mom always made Navy Bean Soup after Christmas and/or Easter with the leftover ham and of course, the bone. She made bean soup with her trusty pressure cooker. I remember watching that thing heat up, and was so afraid of the top popping off and exploding all over the kitchen. No idea where this fear came from...anyway, I make it on the stove in one of my stockpots. It's not quick, but really simple and inexpensive. If you are into food storage, and wondering (like me) what in the heck to do with all of those dried white beans, this is your chance to use up a few.
This was one of my dad's favorite foods- it's filling, and served with cornbread, feels like a meal. If you don't have a ham bone, (this sounds like an old Country Western song, doesn't it?) you can just chop up some ham and call it good.




Navy Bean Soup
adapted from Food Network

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds (or leftover ham bones)
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
4 cups cold water
4 cups chicken or vegetable broth
1 1/2 cups carrot, coarsely chopped
Kosher salt and freshly ground black pepper at least 1 teaspoon of each


Place the beans in a large saucepan and cover with cold water by about 2 inches (about 10-12 cups water). Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain. Tie the parsley, thyme, and bay leaf together with kitchen twine.

In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the 4 cups water and 4 cups broth. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.

Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.

Puree about 3 cups of the beans with a some of the liquid in a blender, or use immersion blender to blend some of the beans. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.