Week Fourteen: Roasted Asparagus Soup with Chevre

The temperatures have been more like summer already here in Arkansas, but alas, it's springtime once again. That calls for celebrating with a springtime soup like this one, Roasted Asparagus with Chevre. In the cookbook description, the author states that "Roasting the asparagus concentrates its flavor and lightly caramelizes its peel, make the most of its delicate taste." And right she is.


I was worried this pureed soup would be as bland as the carrot soup I made earlier, but it isn't. And the garnishes are very tasty. I considered a substitute for the Chevre, but unless you just cannot stand it, I'd say go for it...you need only a few crumbles on top and it really adds to the taste.


This recipe comes from a fairly new cookbook in my kitchen called For The Love of Soup written by Jeanelle Mitchell.  She also authors another cookbook that will surely find its way to my kitchen called For The Love of Salad. In the introduction, she notes a passion for serving healthy and nutritious food, and touts the wonders of soup as a great way to do that.  Until just this very moment, I didn't see that this cookbook is dedicated to family and friends who supported its writing, including and especially her severely handicapped nephew, Yves.  Her book proceeds will go to serve him in his need for support and therapy following an auto accident several years ago. I hope you'll be inspired to purchase a copy for yourself!

Roasted Asparagus Soup with Chevre

Roasted Asparagus Soup with Chevre
Ingredients
3 lb. asparagus
1 t. olive oil
1 T. unsalted butter
2 leeks, white and light parts only, cut in half lengthwise, and sliced thinly
1 onion, chopped
1 stalk celery, chopped
3 cups low sodium chicken or vegetable stock
3 cups water
sea salt and freshly ground pepper
3/4 c. crumbled chevre

1. Preheat oven to 400.  
2. Trim off woody ends of asparagus. Wash well to remove grit.
3. Spread on a baking sheet and drizzle with oil. Bake for 15-20 minutes, turning occasionally until tender.  Remove from oven. Cut off tips and reserve for garnish. Chop remaining asparagus.
4. In a large saucepan, melt butter over medium heat. Add leeks, onion, celery, and saute for 6 minutes.
5. Add stock and water and bring to a boil.  Reduce heat, cover and simmer for10 minutes. Add chopped asparagus to soup, remove from heat, and let cool slightly.
6. Puree soup in the saucepan using a an immersion blender, or transfer in batches to a blender or food processor and blend until smooth, then return soup to the saucepan.  Simmer until heated and season with salt and pepper to taste.  Garnish with asparagus tips and crumbled chevre.

Week Thirteen: St. Michael's Alley White Chili

Okay, folks, sorry, but this is a repeat!
See Week Seven for the recipe. 

Week Twelve: Full Moon Tortilla Soup

This recipe came by way of my friend, Cheerful Cheryl, who got it from her cousin, Lori.  No telling where Lori got it :) but isn't that just the way of recipes and food. They are powerful connections.

This makes a large batch of soup, yielding 16 8 ounce servings, so beware, but you'll have no trouble with leftovers-it is delicious! It reminds me of a cheesy, cream of chicken soup with a kick, and was really easy to make.  

Here you go:

1/2 gallon chicken stock ( 4 cans Swanson Broth plus water to make 1/2 gallon)

1/2 t. white pepper

Combine these ingredients and bring to a boil to thicken. Make a roux with 1 c. butter and 1 1/2 c. flour, cooked over low heat, stirring constantly until smooth and thickened.  Stir into chicken stock.

Add 1 c. Monterey Jack cheese and stir until melted.

Then add these ingredients and heat.

1 pint Half&Half

2 t. diced jalapenos

1 can Rotel

1 c. cooked, diced chicken

Sprinkle servings with strips of flour tortillas and dollop of guacamole.

Yum! Enjoy!

Week Eleven: Spicy Chicken Sausage and Lentil Soup

Just barely getting this post published before the week is up, though I made this soup a couple of days ago.  The recipe was sent to me by Merry Melanie, also a lover of soup, when she commented the first week about this particular recipe.  She got it from a really good food blog called Joy the Baker, and not only does Joy bake, she can make a lot of good food! Her blog has a great recipe index which includes gluten-free and vegan recipes.  And her writing is fun,fun!!  Her first cookbook came out earlier this year.

Lentils

To further inspire me, I got these lentils in the mail from my sister, Carolyn, who lives in Bend, Oregon.  If you've never had lentils before, they belong to the legume family, and are very nutritious. Because of their high protein content, this makes them a popular and inexpensive choice for vegetarians and people who cannot afford meat. They're also high in fiber, and cook in just 30-40 minutes.  Yay for lentils!


So this soup was a hit with everyone I've served it to!  It is really easy, and makes a large amount so you'll have plenty to share.  Enjoy!
Print the recipe here

Week Ten: Carrot-Ginger Soup

There has been evidence of spring here in Arkansas since mid-February--daffodils, pear tree blossoms, and forsythia.  Spring makes me think of bunnies and Easter, and bunnies and Easter make me think of carrots. And although I've eyed a soup recipe like this for awhile, I was moved to try it with the signs of spring all around me.

Well, let's just say it wasn't all I hoped it would be. I was reminded that making soup, like life itself, doesn't always deliver :)  But also, like life itself, the gifts are in the process, and in the experimenting, and in the new adventures found along the way.  (Those of you who know me well, know I CANNOT resist the symbolism and analogies to be found here.  Those of you who do not know me like that, please bear with me.)

This recipe is from my Soups Stews & Chilis cookbook published by America's Test Kitchen.  I rely heavily on their foundation of objective technique in trying to become a better cook.  They do this very well, but in the end, we must acknowledge that objective information and knowledge about "how to" do something (that is,  the right way to saute, the best way to produce perfectly beaten egg whites, etc.) doesn't mean it will taste good to us. We cannot remove our subjective, personal and unique idea about whether it "works" for us. 

I was very glad to have tried this soup.  My curiosity was satisfied.  So don't be discouraged from trying it, especially if you are a fan of ginger, (which I am), because your taste buds may love this soup.  But more than that, remember that creating is in the process just as much as the outcome.

I served this soup to Jeffy, who dutifully ate most of it, but agreed with me that it was much better with the sliced green onion garnish, which I used instead of the chives called for in the recipe.  So again. Don't skip the garnish! My friend, Lover of Vegetables Laura, who is toting "little tiny", suprised me in that she just plain didn't like it after one taste. I gave a jar of it away to another friend, Cheerful Cheryl, who hasn't reported back yet.  

Another nice touch is to serve with the Butter Croutons suggested, but in favor of lower calorie consumption, I left these off.  Be sure to let me hear from you if you try this one, especially if you liked it!  

Carrot-Ginger Soup

serves 4-6

2 T. vegetable oil

1 1/2 pounds carrots, peeled and chopped medium

1 medium onion, chopped medium

4 t. minced or grated fresh ginger (do not use ground)

4 c. low sodium chicken broth, plus extra if needed

3/4 c. whole milk

1/4 c. orange juice

salt and ground black pepper

1 T. minced chives

Heat oil in a large Dutch oven over medium heat until shimmering.  Add the carrots and onion and cook until the vegetables are softened, about 7-10 minutes.  Stir in the ginger and cook until fragrant, about 30 seconds.

Stir in the chicken broth and bring to a boil.  Reduce to a simmer and cook until carrots are tender, 20-30 minutes.

Working in batches, puree the soup until smooth, 1-2 minutes.  Return the soup to a clean pot.  

Stir in the milk, orange juice, and additional broth as needed, enough to adjust the soup's consistency.  Heat the soup gently over low heat until hot (do not boil.  Season with salt and pepper to taste, and serve sprinkling with individual portions of chives.

Butter Croutons

6 slices high-quality white sandwich bread, crusts removed, cut into 1/2 inch cubes

3 T. unsalted butter,melted

salt and pepper

Adjust oven rack to the middle position and heat the oven to 350.  Toss the bread cubes and butter together in a medium bowl and season with salt and pepper to taste.  Spread the croutons onto a rimmed baking sheet and bake until golden brown and crisp, 20-25 minutes, tossing them halfway through baking.  Let cool and serve.  The croutons may be stored for 3 days in an airtight container.

Week Nine: Black Bean Soup from South Beach Diet

One of the reasons I LOVE Black Bean Soup is that it is a very healthy one, and after several weeks of high-fat, high calorie soups, it was time.  I think Panera Bread Company's Black Bean Soup is one of the best around, but this version from the South Beach Diet is pretty tasty, and very easy!  


One of the things I've learned from cooking soup a lot is that pureeing is often a method used to deliver a smooth, velvety texture to soups, mostly cream soups, but also in some cases, such as in this recipe, it tends to give the soup body.  Pureeing can be done in a food processor, with an immersion blender or in a stand blender.  America's Test Kitchen favors the stand blender, which in my kitchen is the mighty Vitamix.  It is one of my favorite kitchen appliances. When pureeing hot soups, be sure to fill your blender only 1/2 to 2/3 full to prevent leakage! 


Next to homemade stock (that's a blog post for another day), America's Test Kitchen recommends   Swanson's Chicken Broth which is what I typically use. However, I picked up a new product the other day called Knorr Homestyle Stock which I used in this recipe.  I think it worked very well, but haven't heard the word from ATK yet:)  


This soup is low fat, vegetarian, and filling. As usual, I favor the garnishes for adding a punch to the soup: fresh lime juice, cilantro, sliced green onions, and low fat sour cream, if desired.  Kind of like icing on the cake if you ask me:)  Add a salad and some cornbread, and you've got a meal!  Enjoy!


Click here to view and print the recipe!
Black Bean Soup from South Beach Diet

Week Eight: Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro-Lime Sour Cream

Also known as Loca Luna's Red Bell Pepper Soup!  I thoroughly enjoyed making this soup--not sure if I was just in the mood, or if it was that I've looked forward to trying a red pepper soup for so long, or that I just enjoyed the process...whatever, it was a delightful recipe to make!  


This one came from the Idea Alley cookbook--50 years of recipes in a spiral bound book which is published by the Arkansas Democrat Gazette.  My mom loved the recipes printed in the paper every week, and must have clipped every one ever published.  This is a brilliant collection of them spanning the decades.  (I purchased mine at The Crown Shop in Little Rock.)  


Published on February 8, 2006, the story behind the recipe is interesting in that the food editor made several requests for the recipe to Mark Abernathy, the owner/chef of the local restaurant Loca Luna. Each time the request got lost in the shuffle of daily business.  But Mr. Abernathy finally came through, and so did Food Network, after Rachel Ray filmed a segment for her television show, Tasty Travels, at Loca Luna because "the soup sounded so good".

I can attest. It is good.  It's not inexpensive (8 bell peppers @ $1.79 each), and it's not low calorie ( 2 cups heavy cream). But it's satisfying to make, as well as to eat.  Don't be tempted to skip the garnish-it really, really adds a great finishing touch.  Click the link below to print the recipe from Food Network's website.  Enjoy!
Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro-Lime Sour Cream

Week Seven: St. Michael's Alley White Chili

When it's cold outside, we not only can't resist soups, but soup in the form of chili just has to be at the top of the list.  It's this year's first real winter weather today in Arkansas--just a little sleet and snow, not too severe, but the city closed schools, etc. So technically, it's a snow day. Yay!  

St. Michael's White Chili

This recipe comes by way of my friend, Cheerful Chirpy Cheryl, who got it from her cousin.  I'd been looking for a tasty white chili recipe to serve for an upcoming special occasion, and by George!, (or by Michael!), I do think this is a winner!  It makes a TON, and could certainly be shared with others or frozen to eat later.  I think a batch of cornbread would be the perfect addition.  
On researching the restaurant noted in the title, it's a pretty interesting history of changing hands over many years.  Nothing like local flavor, yes? Around here, local restaurants are biting the dust in our present economy.  Read about St. Michael's Alley Coffehouse in Tulsa.  


*Notes:  If you take note of the ingredients list, you'll see right away this is a very  spicy chili.  Here are the changes I made: used 4 chicken breasts instead of 6, reduced the cayenne pepper to 1/2 teaspoon, used 4 cans of beans instead of 6, used 2 14-ounce cans of diced tomatoes, and roasted my jalapenos.


St. Michael's Alley White Chili
2 lbs. cooked, chopped chicken breasts (6)*
6 15.8 ounce cans Great Northern beans*
5 garlic cloves, minced
2 onions, finely chopped
1 4 ounce can green chiles
3 cups chicken broth
1/3 c. chopped jalapeno*
2 tsp. chili powder
1 T. cayenne pepper*
1 T. cumin
1 T. Tabasco sauce
1 T. Worcestershire sauce
1 16 ounce can diced tomatoes, drained*
2 t. oregano
salt & pepper


Saute garlic and onion until onions are clear.  Add remaining ingredients and cook over medium heat, stirring every 10 minutes, or until mixture is hot and well blended, about 45 minutes.  Top with chopped green pepper, red onion, cilantro, tomatoes, and a dollop of sour cream.  May also top with guacamole if desired.

Week Six: Super Bowl Chili (a little late)

This being Super Bowl Sunday I asked my husband what soup I should make this week, and he said, "Chili! Of course!"  But Week Six totally blew by without posting, and sadly, no photo, but I'm guessing you all know what a delicious bowl of chili looks like!  Turns out this recipe really isn't very "soupy", as I combined one from my friend, Joyful Jodi, and another friend, Sweater Dan.  (No alliteration there, because, of course, there's a story behind that name:) )


The recipe from Jodi was sent to me in 1999 in an email as her favorite to serve with Fiesta, and pile-on dish with rice, lettuce, Fritos, chili, cheese dip, onions, black olives, pecans, coconut, and the kitchen sink! Really. Whatever you like can go on this pile!  It's really delicious, but is more of a meaty version of chili for topping things like this, or nachos, or Frito pies.  I got Sweater Dan's version of chili which is always served at our small group party where the menu is Soup & Pie.  It is very similar but adds green peppers, and leaves out the tomato paste, which of course is the key to making it thick instead of soupy.  So this basic chili can be tweaked however you see fit, and it will be good! Guaranteed!


Since I've owned my special pot, LeCreuset, I've become accustomed to simmering dishes like this in the oven at very low temperatures, maybe 200-225 degrees.  I think it works magic.


CHILI
2 lbs. ground sirloin
2 chopped onions
4 chopped green peppers
6 cloves garlic, minced
2 23 oz. cans diced tomatoes, drained
2 small cans tomato paste
2 T. garlic salt
4 T. chili powder
2 cans Ranch Style beans


Brown meat with onions and garlic.  Add other ingredients and simmer for several hours. 


Enjoy!

Week Five: Slow Cooker Tortilla Soup

Alrighty folks! This is one of many versions of chicken tortilla soup that I'll be trying over the weeks.  There are so many good recipes for this type of soup out there, several of which you all have offered up to me already, and because it's so popular, we just must do quite a few.


Over the past couple of years, I've become a fan (some say a fanatic) of America's Test Kitchen.  I love the science they describe and the methods behind the recipe, and find it so helpful to engage that way while I'm putting a dish together. Telling me why we do what we do in a certain recipe helps it make sense, and therefore, the process becomes much more intuitive, which makes one a better cook, I think.  Because I am not one of those cooks, like my friend Precious Page, who can put a little of this, and a little of that, in a dish, and know it's going to come out right. So ATK helps me this way.  And you'll be hearing a lot more about them from me...I have their cookbook volume called Soups and Stews.  


Anyway. (Think Ellen when you read this, and smile.) I found this recipe on Susan's blog, Wildlife in the Woods via the ATK FB page. It is from ATK's cookbook Slow Cooker Revolution.   She gives great tips in her post, and it would have behooved me to read them before cooking!  The called for amount of jalapeno and chipotle in adobo sauce are too much for even my spiciness liking! It didn't ring a bell with me that those amounts would yield such heat.  So be forewarned:  reduce the amount according to your taste.  See. 
I told you I wasn't intuitive in the kitchen.

Ye ol' Crock Pot

I also liked this recipe because it brought out the old crock pot, aka slow cooker.  I own a crock pot, but don't use it often, mainly because Jeffy isn't fond of crock pot meals.  But soup seems like the safe and perfect use for it. Tried the Mission Super Thin tortilla chips for the first time and loved them!

Slow Cooker Tortilla Soup

Soup + Salad

adapted from America's Test Kitchen Slow Cooker Revolution
Ingredients:
1 T. vegetable oil
2 tomatoes (12 oz.), cored and chopped  (I used @12 oz of cherry tomatoes - full of flavor!)
1 onion, minced
1 jalapeño chile, seeded and minced (I always wear gloves for this!)
8-10 garlic cloves, depending on size of cloves and your family's preference, minced
1 T. minced canned chipotle chile in adobo
1 T. tomato paste
8 c. chicken broth (I used half store bought, half homemade)
10 cilantro stems, tied together with twine
1 1/2 pounds boneless, skinless, chicken thighs
Salt and pepper
Garnishes:
4 c. crushed tortilla chips
8 oz. crumbled queso fresco (fresh Mexican cheese) or shredded Monterey Jack cheese
1 ripe avocado (Mine weren't ripe yet, so I skipped this last night, but I wished I had had it!)
1/2 c. sour cream
1/2 c. minced fresh cilantro
lime wedges, for serving

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add tomatoes, onion, and jalapeño  and cook until onion is softened and browned, 8 to 10 minutes. Stir in garlic, chipotles, and tomato paste and cook until fragrant, about 30 seconds. Stir in 1 c. broth, scraping up any browned bits; transfer to slow cooker.
2. Stir remaining 7 c. broth and cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. (Mine only took 4 hours.)
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard cilantro stems.
4. Stir in shredded chicken, and let sit until heated through, about 5 minutes. Add any additional seasonings (chipotle or jalapeño peppers, or salt and pepper) according to your taste, at this point. Place tortilla chips in serving bowls, ladle soup over top, and serve with cheese, avocado, sour cream, cilantro, and lime wedges.

"He is not an honest man who has burned his tongue and does not tell the company that the soup is hot."  

~~Old Proverb

Week Four: Halibut and Sweet Potato Chowder

Halibut Sweet Potato Chowder

You might ask why this soup? Just for the "HAL-I-BUT"!! Get it? Well, a friend of mine named Too Funny Tom told me I should start my post this way:) Haha!  Pictured to the right, the soup is contained in a beautiful piece of handmade pottery, and served in matching soup bowls, all gifted to me by Lovely Linda from Bend, OR. 


This recipe is from Sunset Magazine, February 2006, and was suggested to me by my sister, who is very adventurous in the kitchen!  She even sent me the saffron called for in the recipe, but she didn't tell me how EXPENSIVE halibut is!  I really did not know.  Let me prepare you in advance that this soup is not inexpensive to make!  


I posted last week about the difference between bisque and chowder, so now you know that this is a chunky soup.  It doesn't have much cream in it so it isn't as rich as some chowders I've eaten, but packs a lot of flavor with the other ingredients.  The magazine touts it as a "fresh and satisfying seafood chowder that takes off the winter chill".  I totally agree, except that as I type, the tornado sirens are going off and the temperature is 63 degrees here in Arkansas, so there wasn't a chill to take off!  If you're a wine drinker, the pairing for this is Arneis, a lively Italian white wine, or an aromatic dry Riesling.  


By the way, check out Sunset magazine.  Though born and raised in Arkansas, my sister, aka Tunna, has lived in the west for most of her life and been a subscriber for years.  After my friend Cheryl visited the northwest US last fall, she gave me a subscription to for my birthday in September, and I have thoroughly enjoyed it.  It is similar to Southern Living, but is written for life in the western US.  


And now for the recipe!! 


Halibut and Sweet Potato Chowder
Serves 4-6
Notes:  *Choose dark red saffron threads(not orange or yellow)
You may substitute saffron powder, but use only 1/8 teaspoon.
**I used only 1 pound due to cost, and it was plenty!


1. Pour 1 T. olive oil into a 4-6 quart pan over medium-high heat; add 2 andouille sausages, 6-8 oz. total, cut in 1/4 inch slices. Stir often until beginning to brown.  Add 6-8 oz. onion, peeled and chopped, and stir often until limp.  Add 1/4 teaspoon *saffron threads; 3 cups reduced-sodium chicken broth; and a 1 pound sweet potato cut into 1/2 inch chunks.  Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes.  Stir in 1/4 cup whipping cream and salt and pepper to taste.
2.  Meanwhile, rinse **2 pounds boned, skinned halibut and pat dry; cut into 1 inch chunks.  Lay chunks on top of soup, cover and cook until halibut is opaque, but still moist looking in the center, about 10 minutes.  Gently stir soup.  Ladle into bowls and garnish with thinly sliced green onion.

Week Three: Tomato Bisque

Tomato Bisque Soup & Grilled Cheese

I was hungry for a tomato soup, and will do another version of this in summer when the basil is flourishing in my garden, but this recipe was pretty easy and pretty tasty. It comes from the Food Network website.

Bisques are made by pureeing the soup mixture after cooking, and then adding cream to the mixture.  This yields a rich, thick, creamy texture.  Bisques are traditionally made with a seafood base, but these days aren't limited to that.  Bisque soups are closely related to chowders, another creamy soup, but chowders have chunks of ingredients whereas the bisque is a creamy, smooth soup.  Served with grilled cheese, using a chipotle gouda cheese that was yummy!

• Tomato Bisque Soup 
• Food Network Kitchens
• 
  
• Ingredients:
• 4 tablespoons unsalted butter
• 1 tablespoon minced bacon (about 1/2 ounce)
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 3 parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper

Directions

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

• Copyright 2000 Television Food Network, G.P. All rights reserved

Week Two: Baked Potato Soup

“There are things you do because they feel right & they may make no sense & they may make no money & it may be the real reason we are here: to love each other & to eat each other’s cooking & say it was good.”      ~ Brian Andreas of StoryPeople

(If you don't already know StoryPeople, please check out their website here.)  


This week's soup is a perfect winter soup, although it's not that cold here yet in Arkansas. It's one of my favorites, and is found in Apron Strings, published by the Junior League of Little Rock.  But if you've put losing weight as one of your New Year Resolutions, you probably won't want to make this one!  Loaded with calories, but oh so good!  Serve it with salad like I did, and make yourself feel a little better about it! 


You really should treat yourself to a LeCreuset Dutch Oven to use as the *heavy saucepan* mentioned in the recipe!  The decision to buy one should not be entered into lightly, however, as they are quite pricey.  But after lots of research, I bit the bullet about 3 or 4 years ago and bought the one you see in the photo.  My only regret is that I didn't purchase one sooner.  I cook on an electric stove, and enameled cast iron cookware does wonders to distribute the heat evenly--which can be an impossiblity in other types of cookware.  Sometimes you can score LeCreuset at TJMaxx or Home Goods, so keep a lookout when you're shopping there.

Here's the recipe:
4 large baking potatoes
2/3 cup butter (11 Tablespoons)
2/3 cup flour
6 cups milk
3/4 t. salt (optional)
freshly ground pepper to taste
4 green onions, chopped
12 slices bacon, crisp fried, crumbled
1 1/4 cups shredded Cheddar cheese
1 cup sour cream

• Preheat the oven to 400 degrees
• Wash the potatoes and pierce several times with a fork. Bake for 1 hour or until tender; cool.
• Cut the potatoes in halves and scoop the pulp into a small bowl, discarding the skins.
• Melt the butter in a *heavy saucepan* over low heat. Stir in the flour. Cook for 1 minute, stirring constantly.
• Add the milk gradually, stirring well after each addition.  Cook over medium heat until thickened and bubbly, stirring constantly.  Season with salt and pepper.
• Add the potato pulp, 2 T. of the green onions, 1/2 of the bacon, and 1 cup of cheese.  Cook until heated through.
• Stir in the sour cream.  Add additonal milk if needed for the desired consistency.  
• Sprinkle each serving with the remaining green onions, bacon, and cheese.
• NOTE: Skim milk and low fat sour cream and cheese may be used to reduce fat in this way.  The recipe can be increased and freezes well.

So love each other & eat each other's cooking & say it is good!  Bon appetit! 

Week One: Black-Eyed Pea Soup

What else? Of course for Week One we'll start off with the traditional New Year's Day food! Usually I go strictly by the recipe, but here I combined a couple of recipes: this one at Epicurious, and this one at Food Network.  I used dried peas vs. canned peas, cooking them with some Petit Jean ham pieces to add flavor.  After they were cooked, I drained and added them to the broth mixture as directed in the recipe. Cornbread was the perfect accompaniment to round out our meal!  


Black Eyed Pea Soup
Serves 8

Black Eyed Pea Soup 2 tablespoons olive oil 2 3/4 cups finely chopped onions 1 c. green pepper, chopped 1 c. celery, chopped 1 tablespoon minced garlic 2 15-ounce cans black-eyed peas, drained  OR 1 pound dried peas, cooked and drained 2 1/4 cups low-salt chicken broth 1 can Rotel tomatoes, drained 2 1/2 teaspoons dried oregano 3/4 tsp. Cajun seasoning 1 teaspoon red wine vinegar Freshly grated Parmesan cheese Heat olive oil in heavy large pot over medium heat. Add onions and garlic and saute until onions are golden and tender, about 8 minutes. Add black-eyed peas, chicken broth, Rotel, oregano and cayenne pepper and bring to simmer. Simmer 15 minutes to blend flavors. Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead.  Cover and refrigerate. Bring to simmer before serving.)  Ladle soup into bowls. Sprinkle with Parmesan cheese and serve. Notice the soup and sandwich tray in the photo?  This set of two was a Christmas gift from my sister who lives in Oregon--love them!  So great for serving soup with sandwiches or salad or any other side.  And the green pot in the background is my favorite kitchen item, a LeCreuset dutch oven.  More later on the perfect soup pot--- I'll be raving about it from time to time!  Hope you enjoyed your black-eyed peas today, however you prepared them!

Happy 2012! & Welcome!

Welcome to 52 Weeks of Soup!  This is a blog for the love of soup, because I wholeheartedly agree with Master Chef Louis P. DeGouy in his quote above.  Soup is, shall we say, comfort food at its finest.


First of all, a disclaimer:  I am not trained in the culinary arts, and do not profess prowess in the kitchen! All of my recipes come from somewhere else, for which I will assign credit where credit is due.


I'll be posting a soup each week, and also adding some little tidbits here and there.  I look forward to your comments and suggestions, especially from those of you who love soup as much as I do!


Now get out your soup pot and join me! Soup's on!