I’ve become a pretty big fan of Simon Pearce’s Restaurant and an even bigger fan of the Simon Pearce Vermont Cheddar Soup. And the weird thing is, I’ve never been to the Mill at Simon Pearce, the restaurant in Quechee, Vermont. And never had their Simon Pearce Vermont Cheddar Soup there, either. But no matter,…
So I was trying to think of the last time I made Soup. It was so long, I had to look it up! I made a White Chicken Chili that can be made in the Slow Cooker, Instant Pot or on the Stove in January, and it’s pretty soup-like but the last bone fide soup…
What a simple, hearty and delicious soup this turned out to be. We love tortellini but I have never made soup with it before now. Usually I turn it into an Alfredo dish, but not this time! This recipe makes enough for an entire family!
In a large stock pot, melt the butter and
add the onion, celery, carrots and garlic.
Cook for 10 minutes over a medium
heat, with a lid, stirring occasionally.
Add the chicken broth and water.
Bring to a boil over medium heat.
Turn to a simmer and cook for
15 minutes with the lid on.
Add the herbs and tortellini then
cook according to the package
directions for the tortellini.
My tortellini said to boil for
four minutes. Sprinkle Parmesan
cheese on top and serve.
It could very well be that I’m in denial! I am astonished each time it snows! I do live in Minnesota, but really? Snow twice last week and again the other day. But snow to me = soup, so soup it is. Again. 🙂
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Tomato soup always reminds me of my grandmother, as many other recipes do. She had a few signature dishes and as a kid I would spend my weekends over at her house where she would show me how to cook. Even if I didn’t ask I would always see her rolling out the dough or standing over the oven preparing a family dinner. No matter what her age was or how tired she felt, she gave her all to prepare something we would all enjoy and think about for days to come. She was always an inspiration to me, and someone I think of when ever I put an apron on and start the oven.
Today when ever you go to the store you can see instant-soups you can buy and prepare in 5 min. That’s not just the case with soups, you can buy frozen Lasagna you can just…
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Smoky Chicken, Roasted Tomato and Cabbage Soup
Chicken breast marinated in paprika, cabbage at 50c per piece and tomatoes at Euro1 per kilo, this soup is a perfect all-in-one healthy and wholesome meal.
You will need:
1 chicken breast marinated overnight in a tablespoon of olive oil and a tablespoon of smoked paprika
6 slices arrosto ham
1/2 cabbage, shredded
1/2 kilo tomatoes
1 carrot, diced
1 stock pot [I use Oxo chicken]
Garlic spray [I use Fry Light Garlic]
3 tablespoons mild and light olive oil
salt and pepper
fresh herbs of your choice and I use fresh thyme
1 litre water
Preheat oven to 220C.
Shred the cabbage and chop the tomatoes into quarters with skin on. Line an ovenproof dish with baking paper and spray with garlic or avocado cooking spray. Place the cabbage and chopped tomatoes on the dish and drizzle 2 tablespoons of…
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Source: Mexican Cabbage Soup
Source: What Is In Season In August
Yup, it is exactly the same as Turkey Stock, but a whole lot more versatile.
In my family, there is a certain traditional flavour we expect Turkey Soup (and stock) to maintain, whereas chicken stock can go in so many different directions.
The beginning is simple. Start with a pot full (about 2 kilos) of chicken bones, backs, thigh bones, breast bones. (Honestly, if you are not already doing this, keep a zip lock bag in your freezer and any time you have to remove a breast bone, or de-bone a chicken thigh, toss it in the freezer bag. You will be surprised at how little time it takes to fill it up. Once full, it should weigh about 2 kilos, which is enough for 2 – 3 litres of stock. )
Toss the frozen contents of that bag into a stock pot, add water to just cover the…
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Black Bean Soup with Brown Rice and Cotija Cheese
About 100 years ago (or so it seems), there was a fancy-dancy restaurant in Edmonton called The Carvery. Basically, it was a steak house, but very upscale. Anyone dining there could be assured of envious oooh and ahs from co-workers and friends. Aside from the impeccable service, I will always remember certain dishes I was fortunate to taste there.
Escargots en Brioche, Peppercorn-encrusted Filet Mignon, but the real stand out item was their Black Bean Soup. Honestly, it seemed the whole city was talking about it, and many, including myself were clamouring for the recipe! I was fortunate to have a friend with sharp eyes who found it in one of the food columns of the Edmonton Journal.
That was over 20 years ago, and I am still making this soup! (with a couple of tweaks, of course.)
The Carverys’ Black Bean Soup
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