Attention pickle lovers – you MUST try Pickle Soup!!
I am 50% Polish and 50% Filipino. Probably haven’t heard of that one before, huh? My unique heritage could explain why I love so many different types of food (or maybe I just like to eat good food?) Every time I visit my family in Wisconsin I have to indulge in the local European cuisine. The same goes with my Filipino family in California… lumpia and pancit all the way. Today, my Polish heritage won out.
The process of pickling has been used to preserve foods for decades. In Poland and other parts of Eastern Europe, pickled baby cucumbers in hot broth was the winter counterpart to the summer offering of cold cucumber soup. Fun fact for the day. So pickle soup might sound weird to us, but it’s a big dish in Eastern Europe.
When I first tried this soup, one spoonful in and BLAMMO!!! I was hooked. This recipe may not have started in my family, but I will pass it on to my friends and family! It’s so stinkin’ good!
Because soup is very easy to make, you have no excuse NOT to make this. My recipe uses a cream base where others use a tomato base. You could also make this soup vegetarian by using vegetable broth instead of chicken broth. This is a good base recipe to work off of. I add carrots and celery to the broth when I have them on hand too. It’s a poor man’s soup, so anything goes really! Make it your own, just don’t forget the pickles!
2 large russet potatoes (about a pound), peeled and cut into 1/2-inch cubes
2 large carrots, peeled and diced
1 rib celery, diced
1 cup sour cream
1 tablespoon dill
1 tablespoon Old Bay seasoning
salt and pepper, to taste
Add olive oil and melt butter in a large stock pot over medium heat. Saute onion and garlic until translucent, about 2 minutes. Add the flour and stir the thick mixture constantly for 2 minutes.
Add broth, potatoes and veggies. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Test and add salt and pepper, to taste.
In a small bowl, temper sour cream mixture with a little hot soup and whisk together. Pour the sour cream into the hot soup, whisking until combined. Reduce heat to low and simmer until slightly thickened, about 3 minutes. Add dill, old bay, pickle liquid and pickles. Adjust seasoning if necessary. The soup can be left chunky or pureed to a velvety consistency. Serve immediately with your favorite crusty bread or croutons.
Shepherd’s pie is one of those sinful dishes – meat, potatoes and creamy broth. Definitely a dish that warms the soul. Of course, we couldn’t just have normal Joe blow Shepherd’s Pie. Been there, done that. We had to step it up a notch (okay, a few notches) and pack a sourdough bread bowl with Sheperd’s Pie inspired soup.
It’s been unseasonably cold already here. It’s a bit too soon for my taste, but it makes for perfect soup weather!
Don’t let the pictures fool you – the soup has a wonderful consistency. The broth can be made creamier if you prefer it that way too. Most of our broth soaked into the bread bowl immediately (mmmm) but that’s because I choose not to blend the potatoes and stock together this time around.
If you’re looking for something different to make on a chilly night, definitely try this soup!
Small bread bowls, tops cut of and insides gutted!
Chop the potatoes and put them into a pot with the stock. Bring the stock to a boil and cook until the potatoes are tender, about 10 minutes. If you would like a creamier texture to your soup, put everything in a blender at this point and blend everything together until smooth.
Cook the turkey in a bit of olive oil until no pink shows, about 8 minutes. Then drain any fat and set aside.
In the mean time, cook the carrots and onion for about 8 minutes. Add the celery and garlic and stir until fragrant, about 1 minute.
Add the cooked turkey and cooked vegetable mixture to the potatoes and stock. Add the frozen corn and peas. Mix, reheat and add salt and pepper, to taste.
Pour into a bread bowl shell, top with shredded cheese and serve in a large bowl. Enjoy!
Wow, it is snowing here AGAIN in Colorado today! It’s supposed to keep snowing for the next three days. Usually I would be ready for Spring to arrive weeks ago, but because Colorado has been so prone to wildfires the last two summers, I am thrilled that we are getting some late minute precipitation before thunderstorm season. This probably isn’t enough snow to really help that cause, but I can hope!
Because it has been so snowy lately, I made this vegetable soup to warm us up. This soup is packed with vegetables and reminds me that Spring is right around the corner. I can’t wait to pick out fresh produce from our local Farmer’s Market. It’s one of my favorite things to do on Saturdays when it’s sunny and warm outside.
Anywho, I added some cheese tortellini to our soup pot because we love tortellini in soup (plus it makes this soup that much more filling). If you are trying to keep this Vegan, simply use Vegan tortellini or noodles to add a bit more body to this soup or omit the noodles completely. Your choice!
In a dutch oven or soup pot, saute the carrots in the olive oil over medium heat. After a couple minutes or so, add the onions and celery. Cook for another 2 minutes and add the garlic, stirring for a minute until fragrant.
Add the broth, thyme, basil, poultry seasoning, chives, salt and pepper, and red pepper if using. Add the corn, peas or edamame and spinach. Bring the soup to a boil then lower the heat. Allow to simmer for 10 minutes, or until the carrots are softened.
In the mean time, bring a medium pot of water to a boil. Salt the water then cook your tortellini according to the package directions (boiling for 2-5 minutes).
Add the can of tomatoes to the soup and the cooked tortellini. Gently combine, taste and adjust seasonings if necessary and serve hot, preferably with freshly baked bread for dipping.
It’s been snowing outside for the last couple of days – big, fluffy, Hollywood-perfect snowflakes. It snowed eight inches here overnight. This is the most snowfall we’ve gotten at one time this winter and let me just say, it’s about time!
I love winter. Not necessarily the parts where it’s too cold to snow and your nostrils freeze with every inhale. But the parts of winter where you have beautiful snowfalls like this one and warm, crackling wood fires, and cozy meals to warm your soul. Those moments make my heart smile.
It is definitely soup weather.
This chicken soup recipe has been in my family for years. My family keeps this soup very simple – using chicken parts with skin and keeping everything on the bone (we eat our soup with a spoon AND a fork for this very reason) and keeping the seasonings very mild, adding salt to our individual bowls to meet each of our needs. This is my version of their recipe. If I have stock on hand, I use low-fat chicken breast meat, plenty of seasonings and boost the nutritional content by adding spinach to the dumplings. Tne thing that hasn’t changed (and will never change) is the addition of allspice. Polish people love their allspice, and this soup isn’t any different. In my humble Pollock opinion, the allspice makes this soup!
I hope you enjoy this recipe as much as we do. Stay warm out there!
Fresh parsley or celery leaves, chopped, for garnish
Mix together the flour, salt, and baking powder for the dumplings in a medium sized bowl. Add the spinach and eggs and combine. Slowly add the cream and mix until the dough is moist (you may or may not use all of the 1/4 cup of liquid). Set aside.
In a large stockpot, saute the onions in the olive oil over medium heat. Cook for 2 minutes, then add the celery and carrots. Cook for 3 more minutes, then add the chicken broth, seasonings and salt and pepper. Place the bay leaves and whole allspice into a teaball or cheese cloth and add them to the pot as well. Add the chicken breasts, cover and simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken and set it aside.
Remove the bay leaves and allspice. Taste the broth and season with salt and pepper, to taste. Bring the broth to a low boil and drop your dough into the broth by heaping teaspoonfuls. Do this as quick as possible so your dumplings will cook evenly. Lower the heat to a simmer, cover and cook for 8 more minutes.
While the dumplings are cooking, shred the chicken breasts with two forks. When the dumplings are cooked (they will puff up and float to the top of your soup), remove the pot from the heat and add the shredded chicken. Mix and allow to sit for a few minutes before serving. The soup will be VERY hot! Garnish and serve.
This soup is great to make if you have scraps of leftovers from Mexican night. It’s even better on extra cold nights (especially if you make it a little spicier too). And it’s absolutely the best when it is shared with loved ones.
I used our Cantina Bowl leftovers to create this divine soup goodness. Even if you don’t have leftovers, this soup is easy to recreate. Just please (please) don’t skimp on the toppings. Those are the best part! All of the crunchy tortilla chips, fresh avocado, cheese, sour cream, onion… and whatever else you decide to add on there. We even made cornbread muffins to dunk/dump in our bowls. I wouldn’t be opposed to some bacon in my soup also, but that’s just me.
1 (14.5-ounce) can fire roasted diced tomatoes (fresh work too)
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless (or you can buy a rotisserie chicken from the store)
2 limes, juiced, plus wedges for garnish
1 cup roughly chopped fresh cilantro
Toppings! (tortilla strips or broken tortilla chips, diced avocado, shredded cheese, red or green onion, sour cream, cornbread, etc.)
In a large saucepan, heat the oil over medium heat. Add the onions and cook for 2 minutes. Once the onions have softened, add the garlic and jalapenos and cook for another minute. Pour the broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your chicken (if using uncooked chicken). Cook the chicken for 20 to 25 minutes. Once the chicken is cooked remove from the pot. When cool, shred the chicken and set it aside. Add the shredded chicken, lime juice and fresh cilantro to the pot. Serve hot, with toppings.
I recently applied to my dream job at Dishcrawl and landed an interview next week! It’s a job that mixes my love of food with my passion for Marketing. How exciting! I realized that in my cover letter I forgot to mention my favorite thing to cook (and had to blog about it immediately). To answer your question Dishcrawl (not that I think you’ll actually read this… *wink*) I absolutely love making soups! Soups, to me, remind me of home in Wisconsin. You see, I did not come from a family of cooks, but one thing that my Grandma and my Mom did pass down to me is their favorite Polish Chicken Dumpling Soup recipe. Over the years I’ve created all sorts of wacky soup combinations but the family recipe has remained intact… for now.
Anywho, this post isn’t about Chicken soup it’s about Potato soup! This Loaded Baked Potato Soup is one of my latest creations. It was inspired by a recipe I created for my Vegan friend and her boyfriend. They recently hosted a Tator-Tot themed movie night and all of the food that we brought had something to do with tator-tots. I created a Baked Potato/Tator-Tot Pizza for this very occasion. The flavors were so awesome and it has been so cold here lately, this soup was bound to happen!
Continuing with my “Cleanse,” I wanted to use up the frozen ham bone that had been sitting in my freezer since Christmas. The ham bone provided the perfect base for this soup. If you don’t have a ham bone, you can cut up a ham steak and use low-sodium chicken broth for the base instead. Either way, you’ll end up with a creamy, hearty soup that tastes just like you’re eating a loaded baked potato. Yum!
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Shredded Cheddar, Chopped Green Onion and Bits of Bacon, for topping
Combine the potatoes, celery, onion, ham and stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Add salt and pepper, to taste.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 2 minutes. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 3 to 4 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately with cheddar cheese, green onion and bits of bacon.
Recently my camera decided that it was done with close-ups of frying fish and low-lit photo sessions with pico de gallo and quit on me. I was using it and for some reason the lens will not retract back into the camera. In all fairness, my camera was never anything special, but now I don’t have anything to take photos of my food with.
In a sense it’s a blessing because now I can solely focus on cooking in the kitchen and enjoying what I eat instead of spending so much time trying to capture a decent photo while my food gets cold. Usually, Mister is already done eating by the time I get to the dinner table. Plus, Black Friday is right around the corner. Fingers crossed that I can find a good deal!
This image is courtesy of Skinny Taste. Here’s hoping that I will take photos like this some day with a brand new camera!
Okay, about the soup. It’s savory and delicious and completely filling. I took Skinny Taste’s original recipe and made it my own. Although I absolutely love her and her work, (and in my very humble opinion) I thought the original broth was lacking in flavor. It was probably the brand of chicken stock I used but I definitely had to add more seasoning to make this work for us. In the end it turned out really good! Mister even went back for seconds. Success!
We had quite a few bowls to eat as leftovers for the next few nights too. The first time I re-heated the soup I put it in a pot over high heat and sort of forgot about it. By the time I got back to the kitchen, some of my poor tortellinis began to unravel. After that first mishap, I brought the soup up to just before a boil (keeping a careful eye on it) and it re-heated just fine. Lesson learned.
In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the broth, water, and mushrooms and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), black pepper, dried basil and Worcestershire; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 15 minutes. Add tortellini and cook according to package directions for al dente (usually around 3 minutes).
Once the tortellini is cooked, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.
I absolutely love chicken tortilla soup and had a craving for it the other night. I only had ground beef in my freezer and decided to try The Country Cook’s Taco Soup recipe out to satisfy my craving. This soup turned out surprisingly tasty. It’s almost like a Mexican take on chili. Plus you just dump everything into your crock pot and forget about it until the smell drives you INSANE and you can’t resist eating a spoonful …or six.
The original recipe calls for ground beef but I think ground turkey is a fine substitute if you are looking to cut down on the fat. The spices will make up for the leanness (and sometimes blandness) of the turkey meat. I’m also tempted to try this with shredded chicken next time too. Yum!
If you’re looking to cut down on the heat, buy canned tomatoes without the green chiles. If you want added heat, add a dash of cayenne or a diced jalapeno to your pot.
In a pan, brown and crumble ground beef or turkey along with diced onion (season with a pinch of salt & pepper). Drain excess grease.
Put meat and onion mixture in slow cooker. Add in diced tomatoes, corn, pinto beans, beef broth and water. Stir in packets of ranch dressing mix and taco seasoning. Give it all a good stir and set on low for 6 to 8 hours.
Serve with toppings such as crushed corn tortilla chips, sour cream, Mexican cheeses and chopped green onion.
We’ve already had our first snow here in Colorado. The second I saw the white stuff on the grass I immediately knew it was soup season. All I wanted to do after that long day at the office was to cuddle up in my soft PJ’s and warm myself inside and out with some homemade soup.
I love the how beautiful colors of the red pepper, chives, carrots and celery shine in this soup. There is something absolutely comforting about these ingredients. Maybe it’s the vegetables, but I think the half-and-half and cheese are really what does it for me. Mmm… yep. The cheesier the better. That’s my humble opinion of course.
1 cup shredded cheese blend (I used colby/monterrey)
5 tablespoons cornstarch
Fill a large pot quarter of the way full with water and bring it to a boil. Add about a tablespoon of salt and boil the potatoes for 2 minutes. Remove from heat and allow the potatoes to sit in the hot water for 5 minutes. Drain and set aside.
Heat a small pan to medium heat. Add a bit of olive oil and brown the ground turkey 80% cooked. Remove from heat and set aside.
Melt the butter in a large pot over medium heat. Add onion, celery, and carrots and saute for a few minutes. Add the browned turkey, corn, broth, poultry seasoning, red pepper, cayenne, thyme, garlic powder, salt and pepper. Bring the contents to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Discard thyme and add the chives and cooked potatoes.
Taste test and adjust seasonings as desired. Add the milk, half-and-half, and shredded cheese. Stir until the cheese is completely incorporated into the soup. Pour some of the soup in a small bowl and add a tablespoon of cornstarch to the bowl. Whisk the ingredients together until the cornstarch is completely incorporated. Add the mixture to the soup pot. Keep repeating this step until the soup reaches the thickness you like. Serve hot with freshly baked bread.
Whoooooweeee, it’s a hot one out there folks! Denver has been hitting near record highs all week. If temperatures are in the 90’s in June, I can’t imagine what the rest of the summer will be like. So far, my herbs and tomatoes are surviving. Here’s hoping they hang in there.
This cold soup is perfect for those excruciatingly hot summer days. The idea for this recipe was adapted from a recipe in Spenser Magazine. You can subscribe to the magazine for a small fee or read it online for free. Check it out for some great recipe ideas (and gorgeous photography).
3 tablespoons fresh basil, torn into small pieces, plus more for garnish
salt and pepper, to taste
cayenne pepper, to taste
Heat a large pot to medium high heat. Add 1/4 corn kernels to the dry pot. Cook, stirring frequently, until kernels are slightly charred, about 2 minutes. Remove and set aside for garnish.
Reduce heat to medium and add olive oil and butter. Add onion and celery and saute until softened, about 4 minutes. Add the garlic and saute until fragrant, about a minute. Add remaining fresh corn. Using the back of a knife or a large tablespoon, make one last scrape of the corn cobs to get any remaining corn or milk from the cobs. Discard the cobs. Add 4 cups of vegetable broth and add the potatoes if you are using them. Bring the pot to a boil then reduce heat and simmer until the liquid is reduced by half, about 20 minutes.
Meanwhile, in a small saucepan, heat basil and cream over low heat, stirring occasionally, for 15 minutes, in order to infuse the cream with the basil flavor.
Once the potatoes are cooked, remove from heat and stir in the basil-cream, salt, pepper and cayenne pepper to taste. Chill soup for at least an hour and serve cold, topping each bowl with more basil and charred corn kernels.
Hello! How are you enjoying the Virtual Vegan Potluck so far? It’s great to see all the participants and all of their tasty looking recipes. I feel so inspired!
Years ago now, I spent two years practicing a Vegetarian diet. During that time I didn’t eat as healthily as I should have. Plus I wasn’t exposed to the endless amount of interesting and tasty recipes available today. I’m not a vegetarian anymore but lately I’ve been introduced to many Vegan recipes and ideas. I can understand why anyone would become Vegan. My body felt so good after eating anything Vegan. A great reward for your mind, body and soul.
Anywho, I’m a big soup fan so I decided to dedicate a Vegan soup for this potluck. Although soup is a more of a winter thing, I could eat it any time of the year. Especially when I use fresh vegetables from the local markets. Yum!
Preheat a 4 quart soup pot over medium heat. Saute onion and celery in the oil with a pinch of salt until soft. Add garlic and cook until fragrant, 30 seconds or so.
Add carrots, potatoes, thyme, tarragon, vegetable broth and salt. Cover and bring to a boil. Once boiling, lower heat to a simmer, add pasta and cook until pasta and vegetables are soft, about 10 more minutes.
Add agave, tomato sauce and frozen peas and heat through (5 minutes or so.) Remove from heat. It tastes better the longer you let it sit, but give it at least 10 minutes. Taste for salt and seasoning, and serve.
The weather here has been absolutely gorgeous this week. I don’t want to jinx anything, but I’m afraid the weather wont last. Every year for the last three years the midwest experiences their Spring thaw while Colorado gets hit hard with late-season snow storms. I thought I would get one last “winter-esque” recipe in before our thaw hits. Here’s hoping that Spring is just around the corner – I’m so excited to plant my fresh herb garden again this year!
Ragoût is a the French version of thick, hearty stew. Like any stew you can put just about whatever you want into the pot. I had some chicken sausage and leftover kidney beans so I threw those in here. The result was super satisfying and relatively low in fat content, which is always a nice bonus. Plus this is a perfect weeknight meal seeing that it only takes 30 minutes to complete.