soup

KNR, p. 255 “Easy Chicken Soup”

 

Honestly, it’s been odd doing the grocery shopping during this time of shortages. I head to the usual aisles for the produce and find a ready supply of celery and carrots, but not always potatoes of any kind. Fresh onions and garlic? None in sight for days. Our store makes rotisserie chicken every day, so when we can’t find raw chicken in the meat section, we grab a cooked garlic roast chicken which can serve four hungry people – more if you make soup with it.

 

We picked this soup recipe for Kerrian’s Notebook because the ingredients have been available every day, no matter which large grocery store we visit. We’ve made it several times during the last three weeks, so it’s definitely been taste-tested. Adjust the spices to your family’s palate.

 

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"Easy Chicken Soup"
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
 
Ingredients
  • 1 32ounce box of low sodium chicken broth (Swanson’s has a nice organic version)
  • 1 teaspoon sea salt
  • 1.5 cups sliced fresh baby carrots
  • 1.5 cups diced fresh celery, 1/4 inch pieces
  • 1 cup canned diced potatoes
  • 1/2 cup potato water from diced potato can
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon onion powder
  • 1 cooked rotisserie chicken
  • 1/2 cup canned young sweet peas
Instructions
  1. In large soup pot, sprinkle sea salt evenly on bottom of pan.
  2. Add carrots, celery, and one cup of the chicken broth, cover the pot and simmer on medium high heat until carrots and celery are tender, ten to fifteen minutes, stirring every five minutes.
  3. While celery and carrots are simmering, chop the rotisserie chicken into 1/2 inch pieces, (about 3 cups) and set aside.
  4. Reduce heat to medium, add diced potatoes, potato water, garlic powder, and onion powder to pot and stir.
  5. Add 3 cups chicken broth to the pot and stir.
  6. Add 3 cups chopped chicken to the pot and stir until well mixed.
  7. Cover pot and heat soup mixture for about ten minutes until it bubbles around the edges, stirring occasionally.
  8. Add peas to the pot, tossing gently, and heat another five minutes.
  9. Remove from heat and serve with crusty bread or crackers.

 

As with any home prepared food, the leftovers keep for up to four days in the refrigerator.

Good news: it can be frozen in individual portion containers, and freezing extends the shelf life for two weeks. So double the recipe and you’ll have enough for another night. You might want to add more chicken broth when reheating.

 

Enjoy!

 

 

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KNR, p. 70 “Irish Peasant Soup”

 

 

 

During our last trip to Ireland, Sheila and I had lunch in many different restaurants, in both big cities and small villages throughout the country. We were surprised to see that there were two comfort foods common to every mid-day menu: Brown Bread and Irish Peasant Soup. While I’m traveling, if I find something I like to eat, I tend to stick with it, just to be on the safe side. Sheila says I should be more adventurous, but IMO, odd sauces can cover up a LOT of mystery meat.

 

Having said that, we discovered that each of the places had different recipes for the soup. Sheila came up with this combination of vegetables after striking up a friendship with a chatty cook who revealed that the soups are basically created using whatever is fresh from the garden that week.

 

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Irish Peasant Soup
Author: 
Recipe type: Soup
Serves: 4-6
 
Ingredients
  • 2 Tablespoons olive oil
  • 4 stalks celery, (no leaves) diced into 1/4 inch cubes
  • 2 quarts (64 ounces) organic low sodium chicken broth (Swanson’s)
  • 1 teaspoon powdered garlic
  • 1 teaspoon onion powder
  • 1 ¾ cups baby carrots, sliced
  • 3 parsnips, peeled and sliced (about 1 cup)
  • 1 teaspoon minced garlic
  • 1 Tablespoon fine sea salt or Kosher salt
  • 2 cups coarsely chopped kale
Instructions
  1. Saute diced celery in olive oil until translucent (about 10 minutes), stirring occasionally.
  2. Add 1/4 cup of chicken broth if needed to keep from sticking.
  3. Add powdered garlic and onion powder. Stir.
  4. Add sliced carrots, sliced parsnips, minced garlic and salt.
  5. Add 1 cup more chicken broth, stir, cover and bring to low boil, cooking until parsnips fork tender (about 20 minutes).
  6. Stir occasionally.
  7. After parsnips are fork tender, add the kale and the remaining chicken broth, cover and continue on simmer for another 30 minutes, stirring every ten minutes.
  8. Remove soup from pot a little at a time and puree in blender or food processor until desired consistency, setting aside until entire contents are pureed.
  9. Return puree to pot and lightly season with salt, etc. to taste.
  10. Reheat before serving.
Notes
Note: If making ahead, this soup gets a little saltier in the refrigerator by the next day.

It’s easy to substitute other veggies if parsnips or kale are out of season or unavailable. Keep the seasoning, liquids, and measurements the same. The basic recipe is quite versatile. Promise: nobody will die if you switch out collard greens for the kale.  😉

Enjoy!

 

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KNR, p. 186 “Kerrian’s Pumpkin Soup”

 

Pumpkin SoupIMG_6202

Thanksgiving is coming! Thanksgiving is coming!  Yay!
Sheila and I were at the store earlier and picked up a few odds and ends – mostly the salad fixings, since the guests will be bringing some of the side dishes. I stocked up on the canned pumpkin.  I can never get enough pumpkin, so I am making pumpkin soup to go with my sandwiches both before and after Turkey Day.  🙂

 

This is a super easy recipe. No chopping! I use the pumpkin can to measure the milk, and all the ingredients go straight into the pot. Minimal cleanup and it’s ready in 15 minutes. Sheila says she likes the soup, but I have a sneaking suspicion that she likes the fact that all she has to do is show up to the lunch table and enjoy.  🙂

 

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"Kerrian's Pumpkin Soup"
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1- 15 oz can organic pumpkin puree
  • 1 3/4 cup milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 tsp sea salt
  • 1/4 cup brown sugar
  • Garnish - 1/2 teaspoon pre-packaged, halved pecans for each bowl.
  • Garnish - 1/8 teaspoon ground cinnamon for each bowl.
Instructions
  1. Place pumpkin in a 2 quart saucepan.
  2. Add milk 1/4 cup at a time, mixing thoroughly.
  3. Add cinnamon, nutmeg, sea salt, and brown sugar and mix together.
  4. Heat on medium heat until soup starts to bubble at the edges, about 5 minutes, stirring occasionally to keep from sticking.
  5. Stir and cook for 5 more minutes. It will be thick and creamy.
  6. Divide equally among bowls and garnish with cinnamon or chopped pecans. (or both)

 

Happy Thanksgiving!

*Photo by Patti Phillips

 

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