Leek Soup - (or the Miracle Diet Soup)

I have been eating like a proverbial piggy lately and realized, (as I stuffed myself with great effort, into my yoga pants), that it was time for a "system reset".  Obviously, holiday munching and cold weather comfort foods have taken their toll.  It is time to pull out the best weapon in my arsenol to get back on track so that I do not resemble an overstuffed sausage in my clothes. 
This is not a recipe of my own devising, but a wonderful tonic that I found in the book, "French Women Don't Get Fat".  This is a lovely, very light soup, (or almost a tea), that will help to get you over the "stuffies" from the winter food-fests.  It seems a bit severe as you read it, but it is tasty and more importantly, it works.

Leeks are a mild diuretic, and 48 hours or so of leek soup will definitly reset your system.

Recipe for Leek Soup

Serves one for the weekend


2 lbs. leeks

Water to cover in a large pot

1. Clean leeks and rinse well to get rid of sand and soil. Cut end of green parts leaving all the white parts plus a suggestion of green. (Reserve the extra greens for soup stock.)

2. Put leeks in large pot and cover with water. Bring to boil and simmer with no lid for 20-30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.



Instructions:

The juice is to be drunk (reheated or room temperature to taste) every 2-3 hours, a cup at a time.

For meals or whenever hungry, have some of the leeks themselves, ½ cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Add chopped parsley if you wish.

This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 - 6oz.–don’t lose that scale yet!), with two vegetables, steamed with a bit of butter or oil, and a piece of fruit.


Alternative:
Not everyone loves the sweet taste and delicate texture of leeks. If it’s not to your liking,  hide the leek among other flavorful and healthful ingredients. You too may prefer the Provençal version, known as soupe mimosa.


Mimosa Soup Recipe

1 head of lettuce

½ lb. carrots

½ lb. celeriac

½ lb. turnips

½ lb. cauliflower

1 lb. leeks

2 hard boiled eggs chopped

½ cup chopped parsley

Water to cover in a large pot


1. Clean and chop all ingredients in rough pieces and, except for the cauliflower and parsley, put them a pot. Cover with water, bring to boil and simmer unlidded for 40 minutes. Add the cauliflower and cook for another 15 minutes.

2. Use a stick blender or food processor to puree

3. Serve in a bowl and add more parsley and pieces of chopped boiled eggs.

Instructions:

Eat a cup every three hours (room temperature or reheated) or so all day Saturday and Sunday until the same Sunday dinner of fish or meat, 2 steamed vegetables with a dash of butter or olive oil and 1 piece of fruit. Somewhat less liquidy and magical than the leek soup it nevertheless is an effective and tasty alternative.

Red Pepper Soup Revise

I am working on my Red pepper soup. I have already made some changes. It is good, but reminds me more of a good Sunday gravy, (for fellow Soprano buffs, Pasta sauce for those non-Eye-talians). Hmmm.... might have to freeze this and start over in a different direction.

So far I have added in the both the cup of dry red wine, I used Chianti) AND 1 cup of beef broth.

Minestrone

Few soups cause as many arguments as Italian minestrone. Even its history is debated - is there a specific recipe from days gone by, or has it always been a type of leftover soup? Is there a classic version, or is it regional and seasonal as pasta often is? Should the broth be thick and starchy, or should it be light and fresh?

That is a question I will leave for more scholarly minds, all I know is that it is delicious and completely crave-able.

Minestrone can have either a meat-based or a vegetable-based broth. Also, you can include meat or not as you see fit, so this soup can certainly be prepared as a vegetarian meal. Almost all Italian minestrone soup will contain white beans, such as navy, cannelloni or Great Northern beans. Pasta is a common addition, typically something small like macaroni, tortellini or even broken up spaghetti. Lastly, any good minestrone will have tomatoes, regardless of whatever other vegetables you add. The tomatoes add a lot of flavor to the broth, so if you are using canned tomatoes make sure to use the liquid too.

The rest is pretty much up to you. If you have left over veggies, toss them in. Got something in the garden you want to use? Go for it! The neighbor dropped off yet another bag of zuchinni? It is all good, throw 'em in!

This is a nice basic recipe for a delicious minestrone.



Ingredients
3 Tbl olive oil
4 clove garlic, minced
1 large onion, chopped
2 stalks of celery, chopped
2 medium carrots, sliced
1 small can tomato paste
1 28 oz can diced tomatoes
8 cups chicken broth
4 cups water
1 cup shredded cabbage
Salt and freshly ground pepper to taste

1 Tbl basil
2 Tbl oregano
1 tsp sage
1 tsp thyme
1 cup chopped parsley
1 whole zucchini, sliced
2 ears of corn, sliced into 2 inch rounds, or 1 cup frozen corn
1 cup fresh or frozen green beans, (canned will do in a pinch) or 1 cup frozen peas
1 can Cannellini beans, drained
1 cup macaroni, uncooked
1/4 cup Parmesan or Romano cheese, a rind of either is best, but grated will do just fine



1. Heat olive oil in soup pot on medium low. Add garlic, onion, carrot and celery, sprinkle with salt. Saute until onions are soft.

2. Add tomatoes, tomato paste, broth, water, cabbage, zucchini, corn, green beans, peas,  beans, and cheese. Bring to a boil, reduce heat, and simmer for about 30 minutes.

3. Add remaining ingredients except parsley, cook for about 10 to 12 more minutes to cook the pasta.

4. Add parsley a minute or two before serving just to wilt it a little.

Serve with a nice salad and some crusty bread, oh, and this is another dish that does well with a nice glass of wine.  ;c)


Notes
There are endless variations that you can make. Any vegetable that you have at hand, fresh or frozen, I also like lima beans, fresh green beans when they are available, spinach or Swiss chard, literally, any vegetable that is in season or handy. As many times as I have made this soup, it has never been the same twice, but it is always delicious

Chocolate Soup number 2

Here is a less involved version.... less fuss, but really good just the same.. it is really just a lovely version of hot chocolate, but then, who really cares as long as it tastes good!

Ingredients
1 cup milk 1/2 cup heavy whipping cream 2 tablespoons unsweetened cocoa powder 2 tablespoons white sugar 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon
Directions
Heat all but 2 tablespoons of the milk and the cream in a saucepan. Do not allow it to boil.
In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream. Pour the cocoa mixture into the hot milk and cream blending well. Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.

Chocolate Soup! (Who knew?!)

Did you ever just have one of those rotten days when everything just seemed to pile up and overwhelm you? Man, I hate days like that, and today was one.... A day like this just makes you want to throw caution to the wind and grab your "security blankie". I do not know what that is for you, but mine is chocolate. Soup just did not appeal to me today until I found this. Chocolate Soup! Who knew? It hits the right note on all levels. Especially when you feel the need to indulge your inner child.

Ingredients
4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped / OR add 1 Tbl good quality Vanilla extract
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
Scant 1/8 tsp Cayenne Pepper (optional)
1/8 tsp Cinnamon
5 tablespoons cold water
Biscotti
Fresh raspberries, for garnish (optional)

Directions
In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean, cinnamon and cayenne. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)

Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.

Pour the soup into bowls and garnish with raspberries, serve with bicotti.

Classic French Onion Soup

French Onion soup is a favorite of mine, rich, beefy and oh so delicious.  It is not difficult at all to make at home, but it does take a little more time than I want to put out on a weeknight. Those onions have got to be slowly carmelized to bring out all of the richness and sweetness that they have locked inside. It is totally worth it though and the first time that you make it, you will feel so accomplished that you will be ready to face any cooking challenge.
The trick to a great French onion soup is starting with a really good, rich, beefy stock. I have made wonderful stock from the left over bones and drippings from prime rib, but the leftovers from any nice cut of beef will work. Store bought stock can be used succesfully if you do not happen to have any homemade stock lurking in your freezer. The next major element is the proper caramelization of the onions. Caramelizing onions take at least thirty minutes of slow cooking the onions over medium high heat. This browning, or caramelizing, brings out the sweetness in them, and will have your mouth watering before the broth and onions even meet.




This soup is beefy, rich and has a fantastic onion flavor.
Ingredients:

2 large sliced sweet onions, about 3 Tbl
Olive oil
1/4 tsp sugar
1 clove garlic, minced

1/4 cup chopped fresh thyme, or a tablespoon of dried
4 cups beef broth, (Chicken stock can be used, but it is just not the same)
1/2 cup of dry vermouth or dry white wine (and a nice glass of wine for the cook doesn't hurt either)

4 slices dense crusty bread, cut 1 inch thick
3/4 cup shredded Gruyère cheese, with a little parmesan added if you like (do not use mozzarella, it is just not the same)

Directions:

1. In a heavy bottomed pot add oil over medium heat… Add sliced onions and cook for two minutes stirring constantly. Reduce heat to low, cover and cook for 30 minutes. (You need a tight fitting lid.)

Be sure to check often to make sure they do not burn. Stir as needed.

2. Take off lid, sprinkle sugar in to help with the carmelization and cook onion to a deep rich mahogany color. This is important. The onions must be carmelized and brown for them to acheive that intense rich flavor. Add garlic and sauté for 1 minute. Deglaze with with Vermouth or wine.


3.Add the stock, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.


4. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Carefully ladle the soup into the bowls or casserole dish.  Top with croûton, (I like to lightly toast mine first so that it is browned on both sides, it makes a more satisfying testure with the soup) and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Sprinkle a few fresh thyme leaves on top for a little color.

Serve immediately.

This is great served with a basic green salad and a glass of red wine.

Tuscan Bean Soup

Tuscan Bean Soup This is a really rustic and delicious soup.  Ridiculously easy to make, it another myth-buster that soup cannot be properly made on a weeknight unless you have a red and white can on the shelf.  Hah.  This soup is a breeze to make, smells fabulous while cooking, and warms you right down to your toes.  I recommend it with some cheesy Asiago toasts and a nice glass of Chianti INGREDIENTS 1 tablespoon olive oil 1 pound Italian sausage, (or try one of those gourmet sausages that they have now), cut into 1/4-inch-thick slices 1 ¼ cups chopped fennel 1 ¼ cups chopped onion 2 or 3 cloves garlic, finely chopped 4 cups chicken broth one 14 ½-ounce can diced tomatoes ¼ teaspoon freshly ground black pepper ¼ teaspoon sage one 19-ounce can cannellini beans with the liquid reserved In a 6-quart saucepan, heat the oil and sauté the sausage over medium heat. Cook sausage until heated through, about 5 to 7 minutes. Remove sausage and drain drippings, reserving 1 tablespoon drippings in pan. Add the fennel and onion to pan; sauté until softened, about 10 minutes. Add garlic and cook 1 minute. Stir in chicken broth, tomatoes, pepper and sage. Cook 10 minutes. Add cannellini beans with reserved liquid and cooked sausage. Bring mixture to a boil over medium-high heat and cook 1 minute. Reduce heat to low and simmer 10 minutes more.   Buon appetito!

Zuppa Toscana at Home

Zuppa Toscana at Home ~

Is it wrong to pilfer recipes every now and then?  I mean really, aren't all recipes just a variation on someone else's recipe in the first place?  If your moral compass says that it is wrong, then quick, click ahead to the next recipe, but if, like me, you find the occasional hint of larceny to be a wonderful spice, then read on.

This soup is a scaled down version of the wonderful Zuppa Toscana at a well known chain restaurant.  It is actually a breeze to make, fast enough for a weeknight, but I like to take my time on a weekend.  The flavors are rich, robust, earthy and need only a salad, or some crusty bread to make a complete meal.  I should warn you, once you make this, be prepared to get a lot of requests for it.  Mangia!

INGREDIENTS 1 lb ground Italian sausage 1½ tsp crushed red pepper flakes 1 large white onion, diced 4 slices bacon, coarsely chopped 2 cloves of garlic, minced 10 cups water 5 cubes of chicken bouillon 1 cup cream or half and half 1 lb sliced Russet potatoes  (about 3 large potatoes) ¼ of a bunch of kale, coarsely torn or chopped Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes, reduce heat to simmer, cover and cook until soft, about half an hour. Add the cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve. Squisito!

Red Pepper Soup

We had the most wonderful soup for dinner... Cream of Red Pepper. Who knew that there was such a thing? Lovely, aromatic, spicy, but a little sweet... sublime. The flavor was robust, but oh so smooth. After the first spoonful, we were sorry that we had ordered an entree as we would have been thrilled with nothing more than a tureen of this wonderful soup.

This recipe did not give me the same results as the soup we enjoyed at the restaurant, but it was very good, and I think it would also be a great jumping off point for a pasta sauce if you cut out the beef broth and added a little basil.

3 large red bell peppers, halved lengthwise, seeded
2 tablespoons butter
1 medium onion, finely chopped
1 (28-oz.) can (3 cups) Italian plum tomatoes
1 cup dry red wine
2 cups beef broth
1 tsp teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions

Lay pepper halves, cut side down, on broiler pan. Broil 3 to 4 inches fromheat about 15 minutes or until skin is completely blackened, OR lay whole peppers directly on stove top burner, turning with tongs until completely blackened. Place in plastic bag; let stand 10 minutes to steam. Peel pepper;finely chop.

Melt butter in large saucepan over medium heat. Add onion; cook until
tender. In blender, puree tomatoes and chopped peppers. Add to
onion. Blend in wine, beef broth, dill weed, salt and pepper. Bring to a boil and reduce heat. Simmer 20 minutes, stirring occasionally. Use stick blender at this point and puree, or serve as is. Garnish with sliced green onions and a dollop of sour cream if desired.

Mom's Magic Thai Soup

I came up with this after having "Tom Yum Ga" at a Thai restuarant. I loved the soup and I noticed that my sniffles had disappeared... I knew that I could not dash out and pick it up everytime I wanted it, so I played around with flavors for awhile till I came up with this. Now when one of my kids, (and many of my friends) get a cold, they ask for this soup. They like to say that there is not a virus around that can stand up to the heat.

4 cups chicken stock
1 jalapeno, sliced (double this if you are brave!)
1 serrano chili, sliced
2 green onions, sliced
Juice of 1 lime
1 or 2 tbl of lemon grass, you can get a tube in the produce section of most major grocery stores(or a couple of stalks if you cannot find pureed)
1 Tbl Fish sauce (optional)
1 can straw mushrooms, drained
1 diced tomato (optional. This will reduce the heat, but it gives a nice flavor and color)
Few sprigs of cilantro, or about 2 tbl chopped, (more or less to taste)
handful of raw shrimp, OR 1 nice chicken breast sliced thin into bite size pieces

Bring the stock to a simmer and add about half of the peppers, onion and cilantro and add the lemon grass. Simmer for about 10 minutes, then strain and discard the veg. Put the strained stock back on to simmer and add the rest of the ingredients, continue to cook until the shrimp are pink, (or the chicken is done.) Garnish with a little bit of fresh cilantro and serve.
You can make it without any shrimp or chicken, and one time I even made the basic soup in a coffee pot at work, some of the girls in the office had a cold and volunteered to buy the ingredients if I would make them the soup.

Pease Porridge Hot....

Pease Porridge cold.......

Oh! Pea Soup! So delicious and smooth and smokey...... Really wonderful stuff and unbelievably easy to make......


A delicious pea soup recipe with ham and seasonings.
Cook Time: 2 hours, 45 minutes
Ingredients:
1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste
Preparation:
Directions for split pea soup In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt. Use stick blender to smooth it into a velvety puree or leave it as is for rustic style................

The Story of Rock Soup

Rock Soup belongs to everybody and every country... The variations are limitless,.... as are the recipes for soup. This has always been one of my favorite fables, there is so much truth and meaning and comfort in it....

This is just one of many tellings that I am collecting... enjoy


The Story of Rock Soup

The war had been long and hard, scarring the countryside, the villages, and the people --both soldiers and citizens. Finally, it was over..... though some claimed victory, no one really won except the winter which now held them all prisoner. A lone soldier, trying to return to his far-away home, had wandered through the cold and snow for days. He was tired, but more than that, he was literally starving. At last he came upon a village. He picked a house and knocked on the door. When someone came to answer, the soldier explained his plight and asked for a little something to eat. The little man behind the door shook his head saying that he had a family to feed and they were hungry themselves and they could give him nothing. The soldier pleaded that he would eat any scraps, but the villager again said he had nothing to spare --there were no scraps. This scene was repeated house to house but always the answer was the same. It had been a hard winter and the soldier found that the villagers were all hungry too.The soldier had a thought, and then it somehow formed a plan. He looked about, and spotting something nearby, his eyes brightened. He quickly went off to the nearby woods. Soon, he returned with all the sticks and pieces of wood he could find and built a campfire in the village square. Then he went over to the large, black iron pot resting against the wall of the empty blacksmith shop. Dragging the pot over the fire, he filled it with snow. At this point he had drawn a large crowd of onlookers who stared at him with curiosity. They talked among themselves and wondered what he was going to do with the pot of now-boiling water. Then the soldier ferreted about the ground below the eaves of the villagers' cottages until he had gathered a dozen or more smooth, dark stones. He inspected each closely, smelled them individually, sometimes comparing one stone's fragrance(fragrance???) to that of another. When all was done, he had kept only a few. He polished them with snow, wiped them clean, and then placed them gingerly, one by one, into the pot. Now the onlookers were really getting curious --more than that, they were sure the soldier was mad with hunger. The soldier then took a big wooden spoon from his knapsack and began stirring the water in the pot and occasionally taking a taste. ''Mmmmmm,'' he finally said, ''this is the best Rock Soup I have tasted in a long time.'' The villagers couldn't believe their ears. Rock Soup? Surely he was mad! The soldier took one more taste and then said, ''This is good soup but it needs something, perhaps a carrot..... Yes, that's it, a little bit of carrot would make it perfect!'' An elderly villager stepped forward, looked into the pot, leaned over and inhaled deeply. When he stood up, he closed his eyes and remembered the aromas of soups and stews long gone. The villager paused a moment, then said,''I think I might have a couple of carrots in my cellar, I will bring them.'' On his return the carrots were added to the Rock Soup. Again the soldier continued to stir and taste and stir and taste. Finally the soldier said,''This is pretty good Rock Soup, the carrots made it better, but it is still missing something. Perhaps a few onions would make it even better.'' No sooner had he said it, than a few villagers scurried off. Upon their return, the soldier was given more than a few onions --but it was a big pot, so in they all went. Again the soldier continued to stir and taste and stir and taste. The soldier said,''This is very good Rock Soup, the carrots and onions made it better, but it is still missing something. Perhaps a few potatoes would make it even better.'' He let two or three of those that had drawn near sample the ever-steaming brew, which by now was starting to smell delicious. A good number of villagers bustled off. Upon their return, the soldier was presented with a potato here and a potato there until he had enough to fill the pot. As he let it simmer, others brought bits of this and that to add to the flavor. Tasting it one more time, he exclaimed it was ''Perfect!'' Starting with the children, everyone had a bowl of this wonderful soup. Everyone in the village exclaimed that it was the best Rock Soup that they had ever eaten and they all ate their fill. ''What about neighboring villages?'' someone asked. ''They are hungry, too.'' Saving a rock for themselves, the others were cleaned, placed in baskets, and sent out by messenger.
The soldier's recipe was attached.....
Gather a few local stones..
Clean them well....
Add this stone to them....
Next,....

Cheaters Arroz con Pollo (Mexican Chicken and rice)

I stumbled into this soup quite by accident. I had been working all day and the boss had brought us lunch of a Mexican Chicken bowl from the El Pollo Loco. I was hungry, but oh so tired, and decided to take it home for dinner. The kids were all supposed to be out for the evening and it was just going to be me for dinner. When I got home, I found that my youngest sons' plans had fallen through and he was in for the night. He was starved and I was just too tired to go out and pick up something for him. Out of sheer laziness, I decided to stretch my lunch to feed both of us. It was great! We loved it and it was ridiculously easy to make. Now it is a staple in our house, especially on a work night.

I mixed Chicken bowl from El Pollo Loco (usually rice, beans, diced chicken and salsa)
2 tbl chopped cilantro
2 tbl chopped onion
1/4 cup fresh salsa
(all of these can be had at the salsa bar while you wait for your chicken bowl)
4 cups chicken broth

Add contents of bowl and the broth to a saucepan and heat. After it has simmered for about 5 minutes, add other ingredients to taste.

It is just that simple.

A wonderful, spicy, hearty soup... you will be hard pressed to make a better Arroz con Pollo soup from scratch.

Ole!

Stracciatella

Stracciatella is a wonderful Italian soup that at first may look complicated, but is actually one of the easiest soups you will ever make, and frankly, once you make it, you can serve it at any dinner with complete confidence. It is delicious, and has a complexity of flavors that will leave your guests wondering where you learned to cook like that.

Ingredients
6 cups reduced-sodium chicken broth
2 large eggs
1/3 cup freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
1/2 tsp nutmeg
1 cup lightly packed spinach leaves, chopped or cut into thin strips
Salt and freshly ground black pepper
1 thinly sliced potato, (optional)
Directions
Bring the broth to a boil in a large saucepan over medium-high heat. ( if adding potato, simmer until tender), In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
Mama Mia! That is a wonderful soup. Warms you all the way down to the soul....

Ladle the soup into bowls and serve.

Serve with chopped parsley and thinly shaved Parmesan cheese to taste.