soup

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.

 

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.  🙂

 

"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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KNR, p. 18 “The Giants are going to the Superbowl!”

(First posted in 2012, when the Giants really were on their way to the Superbowl. Alas, in 2013 and 2014, they did not even make the playoffs. The recipe still works, tho.  🙂  🙂

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I don’t like to brag, but my team is going to the SUPERBOWL! And with a heart attack OT win! We expected a great game, but this was outstanding!

 

Sheila wasn’t all that happy about the Giants getting this far, but our fan rivalry is (mostly) good-natured and she took the ribbing pretty well.  At least she didn’t boo or wear her (purposely anonymous here) team’s colors during the game.

 

People descended on the house an hour before the playoff game against the 49ers, ready to eat. The guys from Homicide brought cheese steaks, Sheila put together subs, and I made our famous football soup. This one is a surprise favorite with our crowd, just right for the people who can’t handle my four-alarm chili and can be fixed from scratch to bowl in the time it takes to cook the rice.

 

 

Hearty Vegetable Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 32 oz. box Swanson’s no msg chicken broth
  • ¼ cup uncooked Basmati rice
  • 1 19 oz. can Progresso minestrone
  • 1 15 oz. can Progresso black beans
  • 1 15 oz. can petite cut diced tomatoes (with jalapenos if you can handle the kick)
  • 1 15 oz. can mixed veggies
  • Grated parmesan cheese
Instructions
  1. Pour the chicken broth into a large pot. Add the rice. Cover and cook on medium-high until boiling, about 10 minutes.
  2. Add the minestrone, black beans, diced tomatoes and mixed veggies and return to boil. Stir frequently until the rice is tender, about 20 minutes.
  3. Remove from heat and let ‘rest’ for 20 minutes before serving. The flavors will deepen for a more savory taste.
  4. Ladle into bowls, sprinkle parmesan cheese on top, and enjoy!

 

Like the vegetable combination, but want to make it into a meal all on its own? Add meatballs. Now that’s a hearty soup.  🙂

Enjoy!

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