Category: Soup of the Week (Page 7 of 25)

Confession….I’ve never made Split Pea Soup with Ham.  Why, you ask.  Well, maybe because it’s so cliche, or so easy or so sticky if you leave it on the stove top with about 2 inches of soup left in it.  Talk about needing industrial cleaners, I had to take a jackhammer to my stock pot.  Anyhoo….used up the rest of the ham and that wayward package of peas in the pantry and had a pretty tasty meal.

Split Pea with Ham

• 1 large ham bone

• 16 oz. package of dried split peas

• 1 medium onion, diced

• 2 stalks celery, diced

• 2 medium carrots, diced

• 2 T. Vegetable Oil

• 4 Cups Water

• 2 Cups Chicken Stock

• 1 Bay Leaf (Crushed)

• 2 Cups diced ham

• S& P to taste

In a large soup pot, heat oil to medium high and saute all of your vegetables.  Add a little salt and cook until the onion is just getting soft.

Add ham bone to the pot and all of your liquids and bay leaf.  Bring to a boil and then reduce heat to a simmer and cover and cook for about 30 minutes.  Remove the lid and add the ham – cook another 20 minutes or so.  At this point, it’s ready to serve, but I left my on a VERY low heat for another 60 minutes and it was lovely!!!  Big salad, glass of oaky Chardonnay and some saltine crackers….(just kidding, go with a baguette).

OK, just one more for Mike Piretra…he even has funny names for his soup; not only that, I just had to post the amazing note he sent me after the write-up I did for him last week.  And I quote, “Wow!  Heidi, holy shit! That was really a great write up….. Damm girl you put a smile on my face. Really put me in a fantastic mood. Thank you so much  really made me happy and that’s awesome !!! YOU ARE AWSOME! Thank you Heidi God bless you and your family,, and Merry Christmas Happy New Year,, your friend from Jersey,,, Michael : )” Sounds kind of like HE’S on steroids….

ITALIAN WEDDING SOUP with TORTELLINI…ON STEROIDS!!

• 2 lbs. ground chicken

• 3 cloves garlic –minced

• ½ C chopped spinach

• 1/4   C Italian bread crumbs

• ½ C Parmesan cheese

• ½ tsp. salt

• 1 lb. cheese tortellini (from Star Ravioli)

Mix, shape into small (1 oz) balls, bake at 350 degrees for 15-20 minutes to reach an internal temperature of 170 degrees.

Cook and then cool (run under cold water for 3 min.) tortellini according to package directions.  Set aside.

• 1 gallon chicken stock

• 1 cup swiss chard chopped

• 1 egg (raw)

Season chicken stock with pepper to taste, add swiss chard, bring to boil then lower to simmer.  At simmer, wisk in 1 egg. 

Serve into bowl; add meatballs and tortellini as desired, garnish with pinch of parmesan cheese.

A few weeks ago, we were visiting my husband’s parents down in Tucson.  David and I had gone out for some cocktails and hearty snacks with our lovely Emily and returned to find that his Mother (and my dear friend) Linda, had made a big pot of soup for dinner.  We’d already eaten quite a bit and I thought for sure I wouldn’t be able to eat another bite.  WRONG!  We sat down and tucked in and um…..I ate 2 bowls!!!  Oh, and Happy Birthday to the best Mother in law ever!!!

Nona’s Italian Sausage Soup

• 1 pound  Italian Sausage (casings removed) Combination of Jenny-O Italian hot and sweet

• 2 onions, chopped

• 6 cloves garlic, chopped

• 1 pound chicken breasts, 1 inch pieces

• 2 15 oz. cans Cannelini Beans, drained

• 3 ½ Cups Chicken Stock

• 2 cans diced tomatoes

• Dried Basil and Oregano to Taste

• S&P to taste

• 6 Cups Fresh Spinach, Rinsed and Patted Dry

• Freshly Grated Parmesan Cheese

In a medium pot over medium heat, add onions and garlic to a little olive oil and cook until translucent.  Add sausage and brown, then add chicken and cook through.  Add beans, stock, tomatoes, basil, and oregano and bring to a boil.  Partially cover and let simmer for about an hour.

Just before serving, add fresh spinach and adjust seasonings.  Top with freshly grated parmesan cheese.

If you’re one of those people who loves Thanksgiving leftovers and wants a creative way to use them, this recipe is for you. If you love Thanksgiving dinner but currently have the ‘been there, done that’ feeling, keep this recipe on the back burner (banish extra stuffing and turkey to the freezer). If you’re a Thanksgiving dinner hater, we recommend rewinding to another ITS recipe (maybe Roasted Balsamic Tomato Soup with a killer grilled cheese sandwich??). Everyone covered? Go forth and eat soup   : )

Makes 6 Servings

Ingredients:

• 4 -6 cups prepared stuffing
• 1/2 cup dried cranberries, optional (for an extra Thanksgiving flair)
• 1 tablespoon olive oil
• 2 medium carrots, diced
• 2 celery ribs, diced
• 1 onion, diced
• salt and pepper
• 1 bay leaf
• 2 quarts chicken stock
• 1 1/2 lbs cooked turkey meat, diced (dark or white or a combo, your choice)
• 1/2 cup flat leaf parsley, chopped
• 1 cup frozen peas

1. Preheat oven to 350ºF. Mix stuffing and dried cranberries (if desired). Transfer stuffing (or stuffing/cranberry mixture) to a small baking dish. Place dish in oven and reheat 12 to 15 minutes or until warmed through.
2. Heat a pot and olive oil over moderate heat. Add carrots, celery and onion to pot and lightly season with salt and pepper. Add bay leaf and stock and bring liquid to a boil.
3. Add turkey and reduce heat. Simmer until vegetables are cooked until tender, about 10 minutes.
4. Stir in the parsley and peas.
5. Remove stuffing from oven. Using an ice cream scoop, place a generous scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Serve and enjoy!

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Time to start thinking about holiday parties with friends and family! Creamy Crab Bisque will definitely score points on thinking outside the box (or can!). Indulge a little on good crab—you probably have the remaining ingredients for the bisque on hand in your kitchen.

Makes 8 servings

Ingredients:

• 1 1/4 cups thinly sliced shallots
• 1 celery stalk, finely chopped
• 4 garlic cloves, minced
• 3 tablespoons vermouth
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 pound jumbo lump crabmeat, shell pieces removed and divided
• 3 cups milk
• 1 cup clam juice
• 1/3 cup all-purpose flour
• 1/2 cup heavy whipping cream
• 2 tablespoons chopped fresh chives
• 1 1/2 teaspoons fresh lemon juice

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.
2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.
3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
4. Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.

*Recipe adapted from ‘Cooking Light’; Photo: Randy Mayor

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What good cook doesn’t have at least 4 cloves of garlic in their pantry at all times?  This is a very simple, yet surpising, dish with a lovely little egg cooked right in each bowl and hearty enough to stand on it’s own for lunch or a light dinner.  Add a bottle of Pinot Noir, some candles and a few breathmints and ramp up the romance.  May I suggest The Gypsy Kings as your background music….of course, I can!!! 

Ingredients:

• 2 T. Olive Oil

• 4 large garlic cloves, peeled

• 4 slices French bread, about 1/4 inch thick

• 1 T. Paprika

• 1 Quart Beef Stock

• 1/4 t. ground cumin

• a pinch of saffron strands

• 4 eggs

• salt and freshly ground black pepper

• chopped fresh parsley, to garnish

1. Heat the oven to 450 degrees.  Heat the oil in a alrge pan.  Add the whole garlic cloves and cook until golden; remove and set aside.  Fry the bread in the oil until it turns a golden brown on both sides; set aside.
2. Add the paprika to the pan and fry for a few seconds.  Stir in the beef stock, cumin, and saffron.  Add the reserved garlic, crushing the cloves with the back of a wooden spoon, and season with salt and pepper.  Cook for about 5 minutes.
3. Ladle the soup into 4 ovenproof bowls and break 1 egg into each one.  Place a slice of fried bread on top of each egg.  Place the bowls onto a cookie sheet and put in the oven for 3-4 minutes until the eggs are set.  Remove from the oven…careful ~ those bowls are hot!  Sprinkle each portion with parsley and serve at once.
4. You could also top with a little Manchego cheese.  I might even consider adding a few mussels to this dish…simply clean them and put into the soup just before you ladle it into the bowls.  They should open right up and create an amazing aroma.  Saffron and mussels, garlic and amore!!!  Enjoy!!

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