Sonoma Chicken Stew

In the fall of 2011, Panera Bread featured a Sonoma Chicken Stew. It was pricier than their typical soups, but it was served with Dry Jack Cheese Biscuits on top. This stew was very similar to their cream of chicken and wild rice soup, which has been one of my favorites since I was in high school. It is a creamy base with chicken and vegetables, but perhaps my favorite part was these small round carrots. I was completely baffled by them. They were so tasty and has a perfect texture. Each had a marking where a stem would be, so it wasn't just small pieces of carrot that were rolled around to form balls. I did some research and found that they are actually called thumbelina carrots and are sometimes grown in Sonoma, California.

I loved this stew so much that Bob and I often went to Panera while I was pregnant with Ava just to get this stew. Sadly, in the fall of 2012, the stew did not return to the fall menu! I was crushed and knew I had to come up with a way to recreate this stew.  My sister Lisa and I set out to do just that. We pulled components from recipes for Chicken & Dumplings, and added in what I remembered being in the Sonoma Chicken Stew. Of course, I couldn't find thumbelina carrots anywhere, so we made do with regular carrots. The stew turned out amazing!  Funny thing, shortly after we made the stew, I found "Parisian Carrots" in the freezer section of Trader Joe's- and they are the same little round carrot balls!  I stocked up!  

Sonoma Chicken Stew

Serves 4-6 dinner-sized portions

Ingredients:
2 tablespoons unsalted butter
1.25 - 1.5 lbs chicken breast, cut into small pieces
3 carrots, peeled and chopped (or thumbelina or Parisian carrots if you can find them!)
1 leek, quartered and sliced thin
1 yellow onion, chopped
2 tablespoons all-purpose flour
4 cups chicken broth
1 pound red potatoes, skin-on, diced small
1/2 cup baby peas (or more)
Fresh thyme, several sprigs
1/2 - 2/3 cup heavy cream

Directions:
1. Melt butter over medium high heat in a large Dutch oven. Season chicken with salt and pepper. Add chicken and cook until browned or opaque and cooked through, about 4-6 minutes. Remove chicken and keep warm.

2. Add carrots, onion, and leek to the Dutch oven. Season with salt and pepper and cook until vegetables begin to soften, 4 - 5 minutes. Add flour and cook for 2 minutes.

3. Add chicken broth slowly and bring to a boil.

4. Add potatoes, peas, and thyme, reduce heat and simmer uncovered until cooked through. If stew is getting too thick, cover while continuing to simmer. Add cooked chicken back to the Dutch oven and cook just until warmed.

5. Add heavy cream. Season with salt and pepper to taste, if necessary.

Source: Lisa & Meghan Original Recipe :-)

Simplified Chicken Tortilla Soup

I first posted this Chicken Tortilla Soup recipe in the summer of 2009. I have consistently made it since then, and over the years I have slightly modified the recipe to make it more simple and quick. This soup is a staple for us during the winter months, and I often immediately freeze half the batch so we can have it ready for a quick weeknight dinner. The soup itself is quite healthy - it's a tomato broth based soup unlike many of the creamy/cheesy restaurant versions of Chicken Tortilla Soup. The toppings are certainly not optional for us - they really elevate this meal to something amazing. As Baby Sister is due to join us two weeks from today (!!!), I feel more at ease knowing there's a container of this soup in my freezer :-)   

Simplified Chicken Tortilla Soup

Ingredients:

5 vine-ripened tomatoes

3 tablespoons olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon chili powder

1 teaspoon ground cumin

3 cups chicken broth

1 cup water

1 or 2 jalapeño peppers (depending on your spice preference), ribs and seeds removed and roughly chopped 

1 14.5-ounce can fire-roasted diced tomatoes

salt and pepper, to taste

2 cooked, shredded chicken breasts

Optional toppings:

Crushed tortilla chips/tortilla strips (you can find these at the store near the croutons)

1 Roma tomato, diced

Chopped fresh cilantro

Shredded cheese (Monterey Jack, Cheddar, etc.)

Light sour cream

Directions:

Preheat the oven to 350°.

1. Slice the tomatoes in half. Spread 1 tablespoon of the olive oil on a foil-lined baking sheet and arrange the tomatoes on top, skin side up. Drizzle the tomatoes with another 1 tablespoon of the olive oil. Roast the tomatoes for 35 minutes, until the skins wrinkle and the tomatoes are slightly brown around the edges.

2. Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed, 4-qt. soup pot over medium heat. Add the onion, garlic, and bell pepper and sauté about 5 minutes, until the vegetables become soft. Stir in the chili powder and cumin and cook for 1 minute.

3. Add the chicken stock and water. Bring to a boil over medium heat, then cover, decrease the heat and simmer 10 - 15 minutes.

4. Meanwhile, place the chopped jalapeños, the canned tomatoes with their juices, and the roasted tomatoes (included all the juices and browned tomato bits) in the bowl of a food processor fitted with a metal blade. Puree the jalapeño-tomato mixture about 1 minute. Transfer the mixture to the soup and continue simmering, covered, about  30 – 60 minutes.

5. Add salt and pepper to taste along with the cooked shredded chicken. Simmer a few minutes until chicken is heated through.

6. Ladle the soup into bowls. Top as desired and serve immediately.

Source: Adapted from You're Gonna Bake It After All, from Annie’s Eats  

Homemade Turkey Soup

Turkey soup is one of my favorite winter meals. It just screams cold weather to me, and nothing is as warm and comforting as a big bowl of this soup. Whether you come down with a bad cold virus or come in from a day of playing in the snow, this soup is the perfect remedy.

After hosting our first Thanksgiving, I was completely wiped out and the thought of making turkey soup was too daunting to tackle, but I absolutely could not give up the opportunity to make my beloved turkey soup. I threw the turkey carcass in the freezer and saved it for another day. On one of my days off after Christmas, I invited my mom over to teach me how to make her turkey soup. She doesn't have a written recipe, so I tried to document what we did along the way.

Much of this recipe is adaptable to your personal taste; put in what you like! I like to just make enough of the soup with noodles for one meal to avoid the noodles getting overly soft. I love the texture of al dente wide egg noodles in this soup. Cooking the noodles in the soup itself gives them a fantastic flavor, adds a little starch to the broth, and omits the use of an extra pot - added bonus! As I mentioned earlier this week, it may be March but I'm not convinced the winter weather is behind us, so there are plenty more turkey soup days left!

Homemade Turkey Soup

Ingredients:

For the stock:

1 tablespoon oil (I used extra-virgin olive oil)

4 carrots, peeled and rough chopped

2 sweet yellow onions, rough chopped

5 ribs of celery with tops, rough chopped

1 tablespoon kosher salt

1/2 teaspoon ground pepper

leftover turkey parts, with some meat left (I had the carcass of a 22 pound turkey)

chicken bouillon, optional

parsley (dried or fresh), thyme, poultry seasoning, to taste

For the soup:

Amount vary according to taste:

carrots, cut lengthwise then chopped into 1/4" thick slices (or however you prefer)

yellow onion, chopped

celery, chopped (optional)

wide egg noodles

Directions:

1. Make the stock: In a 10-quart stock pot, heat the oil over medium heat. Add the carrots, onions, celery, salt, and pepper. Cook until vegetables are softened slightly.

2. Add the turkey parts and fill the pot to the top with water. Heat to a simmer, then reduce heat to maintain a simmer for approximately 2 hours or more.

3. Using a fine-mesh strainer set over a large bowl, pour the stock into the strainer to remove vegetables and turkey parts. Return the stock to the pot and set aside.

4. Assemble the soup: Carefully pick through the stock solids/turkey parts to remove the turkey meat. Add it back to the stock. At this point, add any other veggies you would like in your soup (I added a little yellow onion and some carrots). Season to taste with poultry seasoning, thyme, parsley, salt, and/or pepper. If the stock lacks a bold poultry flavor, you may add some chicken bouillon to bump it up (I did not have to do this).

5. Return pot containing soup to a burner and heat to a simmer until veggies are cooked through. Remove the pot from heat, let cool slightly, then place in refrigerator. The fat will rise to the top of the soup and can be skimmed off later.

6. Finish the soup: When ready to eat the soup, make sure fat has been skimmed off, add as much soup as you'd like to a pot and heat to a boil, add dry egg noodles and cook until al dente. Taste to make sure seasoning is to your liking, and serve soup immediately. The longer the soup sits, the softer the noodles will be.

Source: My mom

Ricotta Gnudi in a Parmesan Broth

Although it's nearing the end of April, we've had another cold front come through Chicago, so I thought I would post this comforting soup-like meal. I made it sometime this winter, and I really liked these tasty ricotta dumplings bathing in a warm Parmesan broth. This was definitely not one of Bob's favorite meals, mainly because he doesn't really like ricotta cheese. I naively thought I could change his mind :)

Giada has this meal filed under "hearty pastas" in her cookbook, Everyday Pasta, but I think a small portion could be served as a soup course at a dinner party. If you like ricotta cheese, you should give these a try!

Ricotta Gnudi in a Parmesan Broth

Makes 4 to 6 servings

Ingredients:
Parmesan Broth
6 cups low-sodium chicken broth
1 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

Ricotta Gnudi
2 1/2 cups whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 egg
1 egg white
2 ounces prosciutto, chopped (I omitted this)
2 Tablespoons chopped fresh flat-leaf parsley (or 1/2 Tablespoon dried)
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 2 Tablespoons all-purpose flour, plus 1 cup for dredging

Directions:
1. Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and simmer until the broth has reduced to 4 cups, about 20 minutes.

2. Meanwhile, make the gnudi: bring a large pot of salted water to a simmer over high heat. In a large bowl, combine the ricotta, Parmesan, egg, egg white, prosciutto (if using), parsley, nutmeg, salt, and pepper; mix thoroughly.

3. When the water is simmering and ready, stir the flour into the ricotta mixture. It is important not to add the flour too soon; otherwise they will become dense and gummy rather than light.

4. Shape the gnudi using 2 large soup spoons: scoop up a large spoonful of ricotta mixture into one spoon, then scoop the mixture onto the other spoon and back again, forming a three-sided oval. I have also seen these shaped into little round balls, like meatballs.

5. Drop the gnudi into the dredging flour. Form another 8 or 9 gnudi at a time, dredge in flour on all sides, and tap off the excess.

6. Slide the formed gnudi into the simmering water, being careful not to overcrowd the pot. Remove the gnudi using a slotted spoon after they have floated to the top and have cooked for about 4 minutes total.

7. While the gnudi cook, create another batch of gnudi and dredge them in flour. Continue cooking and forming gnudi, transferring cooked gnudi to a platter in a single layer, until you have used all the ricotta mixture.

8. Divide the gnudi among the serving bowls. Pour the reduced broth over the gnudi. Sprinkle with a pinch of the pepper and a spoonful of grated Parmesan and serve.

Source: Everyday Pasta

Welcome 2010!

Happy New Year! I have been dreaming about 2010 for a LONG time. I started graduate school in Chicago in 2004 knowing that I would not be done until close to 2010, at which point I planned to move back to St. Louis where my entire family lives. Meanwhile, Bob decided to go back to school, knowing he would graduate in the spring of 2010. We both feel that our lives have sort of been on hold during this time - waiting to have more time (and space) for our hobbies and interests. So, 2010 is a big year for Bob and I:

His graduation and my hooding ceremony:

A big move to St. Louis:

New jobs: (Bob will be working as a PT and I'll be working with fruit flies!)

House shopping:

And one of my favorite parts is that my cousin Chris, who joined the Navy just as I was starting graduate school, will have completed his service and is moving back to St. Louis too.

I am beyond excited to be near my parents and extended family again!

Since it's the beginning of a brand new year, I'd like to reflect back on 2009. I feel like I have grown so much in my cooking since starting this blog last March - it has really pushed me beyond my comfort zone and forced me to try new things. I have now worked with mock marzipan, royal icing, and yeast breads, just to name a few. I am so thankful to each and every one of you who read my blog and who comment on the recipes I post!

To celebrate the occasion, I've decided to go through the things I made in 2009 and choose my favorites. I realized I couldn't pick just one favorite of each category of food, so I decided to just pick my top recipes and list them here. This is hard because I typically only post something if I really like it, so I usually recommend it all. To be featured in this list, the recipe must meet my standards - most importantly, taste amazing - when I read the title of these recipes my mouth actually starts watering - that's how good they are. As a cooking blogger, it's difficult for me to repeat recipes because there are SO MANY fabulous ones out there to try (I have about a million starred in Google reader to prove it!) To be honest, it's really only the super special recipes that I actually make a second time. These are recipes that I plan to make again and again. Sometimes it's not even my choice - it's that Bob requests them over and over. Funnily enough, a lot of my top recipes are from Giada De Laurentiis! Not on purpose, it's just how it turned out.

In no particular order, this is my list of "must makes" from 2009:

Blueberry Ricotta Pancakes - This is a simple recipe from Giada because it uses store bought pancake mix, but it's a semi-homemade approach that tastes incredible. The ricotta cheese really elevates the pancakes to a new level. I am a pancake snob and only like them super light and fluffy, and these pancakes deliver!

Panzanella - I absolutely LOVE this classic tomato and bread salad recipe of Giada's. Perfect for summer when tomatoes are at their peak, but still great the rest of the year.

Chicken Tortilla Soup - I have made many chicken tortilla soups before and never quite found the right one . . . until this one. I love it's simplicity - no corn, no beans, just a super tasty broth with a few veggies, and some chicken of course. The toppings are exceptional. I think each of them adds another flavor dimension. I recently made this for my family and they loved it!

Ribollita - I would have to say this was one of my most surprising recipes (it's Giada's). The whole time making it I was convinced I would hate it - it didn't look appetizing and I really planned on having to eat crackers for dinner. Not only did I eat the soup, I had a second bowl. It was that good. And now here it is on my top recipes lists for 2009. Go figure!

Chicken Gyros - I have made these at least 5 times in the last 5 months! They are SOOO good. The most recent time I made an amazingly delicious flat bread, which I will post soon. It took these from awesome to indescribable :)

Garlic Chicken - Serve with rice, serve with rice noodles, just serve!

Triple T Deluxe Pizza - One of the only recipe on this list that is my own, and it's not even a recipe! The crust is from Cook's Illustrated and truly makes the pizza. The toppings are a great combination, I think. This was the first time I made pizza at home and thought, "hey, this is better than I can get delivered" - no joke.

Rigatoni with Sausage, Pepper, and Onions - Just thinking about this dish makes my mouth water (another Giada recipe). The sweet onions and peppers, the tangy tomato sauce, the comforting pasta, and one of my favorite flavors - marsala wine. This is one of my favorite dishes of all time!

Chicken with Dijon Mascarpone Sauce - Love this recipe! Yet another one from Giada - what can I say, she's knows good Italian food! Get your mascarpone cheese at Trader Joe's if you can - so much cheaper. This recipe is so indulgent. I save it for special occasions and company.

Fresh Salsa - The first time I made this, I was skeptical. How could I like it more than the great salsas you get in Mexican restaurants? I was mistaken - this salsa is right up there with the best of them. It's fantastic served with quesadillas, enchiladas, or tacos, or by itself with tortilla chips. I served this as an appetizer when my cousin and her boyfriend were over one night. He kept saying how good it was, then kept apologizing for repeating himself - it was cute :)

Spinach and Chicken Quesadillas - My favorite quesadilla recipe so far! In my opinion it's the fajita seasoning that makes it special (I credit Annie for that addition!) It was through this recipe that I realized my love of Monterey Jack cheese - it's perfect for Mexican food!

Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream - Wow. Seriously that word sums it up. These were incredible. I still have people at work say to me "you know, you can make those anytime, you don't have to dress them up as Easter Chicks." I take a LOT of desserts into work, and for this one to stand out as much as it did really shows it's a great recipe. I can't wait to make these for my dad because I know he will LOVE them!

Pumpkin-Chocolate Tart - Not only is this one of my favorite desserts in terms of decoration, but this tart is fantastic. The combination of the sour cream and pumpkin makes a super tasty filling. The gingerbread-tasting crust is spicy and delicious, and it's coated in solid chocolate! I plan to make this again next fall for sure.

Chocolate and Toasted Coconut Covered Homemade Marshmallows - Homemade marshmallows are fabulous on their own, but as soon as I dipped them in chocolate and rolled them in toasted coconut, I had a hit! These are just like candy. My only mistake was not making more of them! Next year, I will be prepared with plenty of chocolate and coconut on hand to make a bunch of these.

Triple Chocolate Biscotti - I'm certainly not a biscotti expert, since these were the first I've ever tasted, but what a great little cookie! I loved the combination of white and bittersweet chocolates. These are great on their own or dipped in your favorite coffee, tea, or even milk.

Chicken Marbella - This is such a famous recipe and probably needs no introduction, but if you've never tried it, you must. Great for a crowd or a small group with yummy leftovers, the flavors in this dish are truly wonderful.

Double Chocolate Layer Cake - Decadent and rich - this dessert is perfect for chocolate lovers like yours truly. I'm not surprised it's the most accessed recipe on Epicurious.com!

Spicy Roasted Chicken - Pam has several great looking chicken recipes - all of which I'd love to try. This one is so delicious. I love the spices and the chicken turned out very juicy.

Chicken Pesto Pizza - I loved this pizza! It's a blend of sweet peppers, zucchini, and chicken, flavored with Italian seasoning. The ingredients magically combine to make one fantastic dish.

Bailey's Irish Cream Cheesecake - Of all the cheesecakes I've made, this is my favorite. Such a creamy filling covered in ganache - yum!

And just for fun, these are the top posts that have received the most hits according to Google Analytics:

10. Layered Taco Dip

9. Orzo Stuffed Peppers

8. Ricotta Pancakes - Two Ways

7. Bailey's Irish Cream Cheesecake

6. The Best Salsa in the World

5. Magic Brownies - Two Ways

4. Spaghetti and Mozzarella Stuffed Turkey Meatballs

3. Chicken Marbella

2. Whole Food's Spinach Artichoke Dip

1. Bacon Stuffed Cherry Tomato Appetizers (Thanks for the recipe Kat!!!)

Leek and Potato Soup

The first time I tried Leek and Potato Soup was at a California Pizza Kitchen. I was in junior high, and I had never even heard of a leek! I was glad that I went ahead and tried it because it was such a delicious soup! My sister sent me this Julia Child recipe several weeks ago after she made it. This was fantastic! It's the first Julia Child recipe I've ever made and hopefully not the last! It has surprisingly little butter for a Julia Child recipe, and many options so you can personalize the soup to your taste.

Leek and Potato Soup

Makes 6-8 servings

Ingredients:

3 Tablespoons butter

3 cups sliced or minced leeks (white parts only), or onions, or a combination of both

3 Tablespoons flour

2 quarts hot water (or 4 to 6 cups water plus milk added at end of cooking)

1 Tablespoon salt, pepper to taste

Optional: a cup or so of tender green part of the leeks, sliced or minced

4 cups (about 1 1/2) potatoes, peeled, and roughly chopped

1/3 to 1/2 cup heavy cream or sour cream (I used light sour cream)

2 to 3 Tablespoons butter, optional (I omitted)

2 to 3 Tablespoon minced fresh parsley and/or chives

Directions:

1. Melt butter over moderate heat in a 3- to 4-quart heavy-bottomed saucepan. Stir in the leeks and/or onions, cover pan, and cook slowly for 5 minutes without browning.

2. Blend in the flour, and stir over moderate heat for 2 minutes to cook the flour without browning. Remove from heat, let cool a moment, and gradually beat in a cup of hot water. Blend thoroughly with the flour and vegetables, then stir in the rest of the water. Note: If you want to use milk, add it at the end of the cooking - it will curdle if you add it now.) I used 6 cups water now and 2 cups milk at the end.

3. Stir in the salt and pepper, optional green of leeks, and the potatoes. Bring to a boil, and simmer partially covered for 40 minutes, or until vegetables are thoroughly tender.

4. For a peasant-type soup, mash the vegetables in the pan with a mixing fork or potato masher. For a smoother texture, put through medium blade of a food mill. I used an immersion blender and it worked perfectly.

5. "Final enrichments": To serve the soup, stir in the milk if using, and blend in as much of the cream/sour cream as you wish. Add salt and pepper to taste. Off heat, stir in the extra butter if desired. Decorate each serving with more cream/sour cream and a sprinkling of herbs.

Source: Julia Child's Kitchen

Butternut Squash and Apple Soup

One of my favorite things about Fall is the wonderful fruits and vegetables that are at their peak. The cooler weather means that it's officially soup season (although some of us enjoy soup year round with the a/c cranked up!) I initially made this soup last year. It was my first time working with butternut squash, so I was a little intimidated, but it's really not difficult. The hardest part is cutting the squash open! This recipe does require a lot of peeling and chopping, but it's definitely worth it. Considering this is Ina Garten's recipe, it should come as no surprise that it's AMAZING!!! Bob and I LOVE this soup and highly, highly, highly recommend it! It makes a LOT, so be prepared for leftovers!

Butternut Squash and Apple Soup

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 cups chopped yellow onions (3 large)

2 Tablespoons mild curry powder

5 pounds butternut squash (2 large)

1 1/2 pounds sweet apples (4)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups water

2 cups good apple cider or juice

Directions:

1. Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

2. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. (This takes a bit longer for me).

4. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the food processor fitted with a steel blade. (You may also use an immersion blender, which I did - much easier!)

5. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Season with salt and pepper if desired and serve hot.

Source: Adapted from the Barefoot Contessa Ina Garten

Ribollita

This soup recipe comes from Everyday Pasta by Giada De Laurentiis. The picture in the book looked great, and we love soup, but as I was making it I really didn't think I'd like it. It looked like there was way too much spinach and I didn't see how the flavors were going to blend together. As it turns out, I LOVED this soup!!! I really should have trusted in Giada because I have loved every one of her recipes that I've made. I used turkey bacon instead of pancetta and omitted the cannellini beans. Since I left out the beans, I added a bit more broken spaghetti to bulk it up. I really can't tell you how great this soup is. I will definitely be making it again!!!

Ribollita

Ingredients:

1/4 cup extra-virgin olive oil

1 onion, chopped

1 carrot, peeled and chopped

4 ounces pancetta, chopped (or turkey bacon)

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 Tablespoon tomato paste

1 14.5-ounce can diced tomatoes, with juice (I used petite cut)

1 1o-ounce package frozen spinach, thawed and squeezed dry

1 15-ounce can cannellini beans, drained and rinsed (I omitted)

2 teaspoons herbes de Provence

6 cups low-sodium chicken broth

1 bay leaf

3-inch piece of Parmesan rind

1 cup spaghetti broken into 1-inch pieces (extra if omitting beans; I used whole wheat thin spaghetti)

Grated Parmesan, for serving

Directions:

1. Heat the oil in a large, heavy pot over medium-heat. Add the onion, carrot, pancetta, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, stirring occasionally, about 7 minutes.

2. Add the tomato paste and stir until dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all of the brown bits.

3. Add the spinach, beans, herbes de Provence, broth, bay leaf, and the Parmesan rind. Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes, or until the pasta is al dente.

4. Discard the Parmesan rind and bay leaf, and ladle the soup into bowls. Sprinkle with Parmesan cheese and serve.

Source: Adapted from Everyday Pasta

Roasted Tomato Soup

I know it's still warm out, but I wanted to make this soup while the delicious summer tomatoes are still in stores and while my basil plant still has some life in it! This soup was SO delicious! The red pepper flakes make it pretty spicy, which is nice. We had just the soup, but it would be great alongside a grilled cheese sandwich. This was also my first time using my immersion blender- LOVE IT! I can't tell you how much easier it is not to transfer the soup to food processor and back. I made some Parmesan Garlic Polenta Croutons (adapted from Proud Italian Cook) to go with it, which I'll post next, so stay tuned!

Roasted Tomato Soup

Ingredients:

3 lbs. vine-ripened tomatoes, cut in half and insides removed

1/4 cup + 2 Tablespoons olive oil

1 Tablespoon kosher salt

1 1/2 teaspoons pepper

2 cups chopped onions

6 garlic cloves

2 Tablespoons butter

1/2 teaspoon crushed red pepper flakes

1 28-ounce can whole or chopped tomatoes, with juice

2 cups fresh basil leaves

1 teaspoon dried thyme

4 cups chicken stock

Directions:

Preheat oven to 400F.

1. Toss tomatoes with 1/4 cup olive oil, salt, and pepper in a large mixing bowl. Spread the tomatoes in 1 layer on a baking sheet covered in foil and roast in the oven for 45 minutes.

2. In a large stockpot over medium heat, saute the onions and garlic with 2 Tablespoons olive oil, butter, and red pepper flakes for 10 minutes until the onions start to brown. Add the canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes.

3. Use an immersion blender (or food processor) to puree the soup.

Source: Annie's Eats

Chicken Tortilla Soup

I think it's pretty obvious that I have a thing for soup. Even though I typically think of soup as cool weather fare, we had an unseasonably chilly start to the summer in Chicago, so soup was still on my mind. Chicken Tortilla Soup is one of my favorites, and I'm always looking for new versions to try. 

About a month and a half ago, Bob and I went to Whole Foods to get some tomatoes for this soup, only to discover that it was closed down! Thankfully, we read the sign more closely indicating that they had moved locations. We followed the road to the new store and OH MY GOSH it's amazing!!!!!!!!  If anyone who reads this in in the Chicago area, have you been to the new Whole Foods in Lincoln Park???  WOW! We started by descending the escalator into the vibrantly colored produce section. Amazing. To the right of the produce is a bar where you can get drinks to sip while you shop (genius, right?). I don't need to go into all the details, but let's just say this store has it all and then some - complete with a wine bar in the center of the store which specializes in wine and cheese flights, and culminating in a ginormous gourmet food court and a bakery with an extensive, mouth-watering pastry selection. If you live near Chicago, you must go!

Anyway, I've always wanted to try jicama, but have never found it in our regular grocery store. The new Whole Foods not only labels each produce item with a sign stating the identity and country/region of origin, but it also tells you how to prepare it! I decided to buy some jicama and throw it in this soup.  

First of all, this soup is reallllllly delicious. Definitely the best tortilla soup I've made at home. We also really liked the addition of the jicama - it gave it a slight crunch. My opinion - don't skimp on the toppings here; they really do make it sooo good. Seriously, each component (tortilla chips, Monterey Jack cheese, sour cream, fresh tomatoes, and fresh cilantro) add to the soup, and I couldn't bear eliminating even just one. 

The first time I made this soup, I baked the chicken and then shredded it. The second time, I put frozen chicken breasts in the crock pot on low with some water and a generous sprinkling of salt in the morning, then had easily shreddable chicken by the time we got home from work. A shredded rotisserie chicken would also be great. If you like Chicken Tortilla Soup, you'll love this recipe!

Chicken Tortilla Soup

Ingredients:

5 vine-ripened tomatoes

3 Tablespoons olive oil

1 yellow onion, diced

3 cloves garlic, minced

1/2 red bell pepper, diced

1 small jicama, julienned

1 teaspoon chili powder

1 teaspoon ground cumin

3 cups chicken broth

2 jalapeno peppers, finely diced

1 14.5-ounce can fire-roasted diced tomatoes

salt and pepper, to taste

2 cooked chicken breasts, shredded

(Not so) optional toppings:

Crushed tortilla chips

1 Roma/plum tomato, diced

Chopped fresh cilantro

Shredded Monterey Jack cheese

Light sour cream

Directions:

Preheat oven to 350F. 

1. Slice the tomatoes in half. Spread 1 tablespoon of the oil oil on a foil-lined baking sheet and arrange the tomatoes on top, skin side up. Drizzle the tomatoes with another 1 tablespoon of olive oil. Roast for 35 minutes, until the skins wrinkle and the tomatoes are slightly brown around the edges.

2. Heat the remaining 1 tablespoon of oil in a heavy-bottomed soup pot over medium heat. Add the onions, garlic, jicama, and bell pepper, and saute about 5 minutes, until the vegetables become soft. Stir in the chili powder and cumin and cook for 1 minute.

3. Add the chicken stock, 1 cup water, and half of the diced jalapenos. Bring to a boil over medium heat, then cover and decrease heat to simmer for about 10-15 minutes.

4. Meanwhile, place the remaining jalapenos, the canned tomatoes with their juices and the roasted tomatoes (including as much as possible of the juices and browned tomato bits) in the bowl of a food processor fitted with a metal blade. Puree the jalapeno-tomato mixture about 1 minute. Transfer the mixture to the soup and continue simmering, covered, about 30 minutes to 1 hour.

5. Add salt and pepper to tasted, along with the cooked chicken. Allow to simmer a few more minutes, until the chicken is heated through.

6. Ladle soup into bowls. Top as desired and serve immediately.

Source: Adapted from Annie's Eats

Chicken [Sausage] Florentine Soup

As I've said before, Bob and I love soup. Kerstin's recipe for Chicken Florentine Soup looked so delicious that I couldn't wait to try it. She takes a normally cream-filled soup and thickens it with potato - brilliant! This soup calls for chicken breasts, but I didn't feel like thawing any on this particular evening, so I threw in some chicken sausages. We loved this meal. It's a very tasty, satisfying soup that tastes like it's made with butter and cream, but is actually very healthy!
Chicken [Sausage] Florentine Soup

Ingredients:
1 Tablespoon olive oil

2 leeks, chopped

3 garlic cloves, minced

3 cups chicken stock

3 red potatoes, peeled and chopped

2 cups (4 ounces) fresh spinach, chopped

3 chicken sausages, diced

1 cup skim milk

2 Tablespoons flour

1 teaspoon salt

grated Parmesan cheese

Directions:
1. In a large stockpot, heat the oil over medium heat and saute the leeks 5 minutes or until tender. Add garlic and saute for 1 additional minute.

2. Add chicken stock and potatoes to the pot and bring to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender. Remove from  heat and use an immersion blender to puree the mixture until smooth and creamy. Alternatively, transfer the soup to a food processor or blender and puree, then return soup to pot.

3. Add the chicken sausage and spinach to the soup and simmer for a few minutes until the spinach is wilted and the sausage heated through.

4. In a small bowl, whisk the flour and salt into the milk until smooth. Gradually add the milk mixture to the soup. Bring to a boil; cook and stir for 2 additional minutes. 

5. Reduce heat to low until ready to serve. Top with grated Parmesan cheese, if desired.

Source: Adapted from Cake, Batter, and Bowl

Black Bean Soup

This recipe of Kerstin's for Black Bean Soup reminded me of a soup I've had at one of my former favorite Chicago restaurants Nacional 27. The reason I say former is because each time Bob and I go there, the menu has changed and our favorite dishes are replaced with some not-so-great ones. I've read some restaurant reviews that corroborate our feelings, and I think it's because they have had at least one change in head chef. Regardless, I was super excited to try this soup, and I am SO glad I did, because guess what? It's even better than the soup at Nacional! This soup is so flavorful and delicious, plus it's easy to make. It would have been easier if I had an immersion blender, so I'm seriously considering getting one in the near future. Bob and I eat a lot of soups, and I'm realizing how much hassle it would save us. I made half a batch of this soup, and I'm kicking myself because we didn't have any leftovers - it was that good. I think I might just have to make it again very soon :) We had this with cornbread muffins; I had wanted to make jalapeno cornbread muffins but didn't have all the ingredients.

Black Bean Soup

Ingredients:
4 strips of turkey bacon
1/2 Tablespoon olive oil
1 large carrot, chopped

1/2 yellow onion, chopped

1 clove garlic, minced

3 cups chicken broth

1 can black beans (I used half of a very large can), drained and rinsed
1/2 Tablespoon ground cumin

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1 1/2 Tablespoons red wine vinegar

1 teaspoon cornstarch

crumbled feta cheese, optional

Directions:
1. Cook bacon in a large stockpot over medium heat. Remove bacon and crumble.

2. In the same pot, heat olive oil and add carrots and onion. Cook until vegetables are soft. Add garlic and saute for about 1 minute, then add chicken broth, black beans, bacon, cumin, salt, and crushed red pepper flakes. Bring to a boil, then reduce heat, cover and let simmer for 20 minutes.

3. Use an immersion blender to puree soup to desired consistency (or transfer soup to a food processor to do the same, then add soup back to the pot.)

4. Combine red wine vinegar and cornstarch in a small bowl, then add this to the soup. Simmer 5 more minutes or until soup has reach preferred thickness.

If desired, top with crumbled feta cheese (or light sour cream might also be good!)

3 servings

Source: Adapted from Cake, Batter, and Bowl

Chilli Coconut Chicken Soup

One of Bob's favorite type of food is soup. I always tease him that he likes "ladies lunch" food, because he's perfectly happy with a bowl of soup and a side salad. Sometimes I'll ask him if he'd like me to make watercress sandwiches with the crust cut off :) Of course I'm only kidding, and I'm glad that he likes soup so much because he doesn't mind if we have it for dinner quite often! This is another soup from my "Quick Short Chicken Recipes" cookbook. I've been making it for a few years now. We used to just eat it as a soup, then I started adding a little bit of Jasmine rice to the bowl before putting in the soup. It gives the dish a little more substance and a nice flavor. Adding rice noodles might be good too.

Chilli Coconut Chicken Soup

Original recipe ingredients:

1/4 cup oil
3/4-inch piece fresh ginger, peeled and grated
6 spring onions, sliced into 1 1/4-inch lengths
6 chicken breast fillets, thinly sliced
1/3 cup sweet chilli sauce
2 cups coconut milk
2 Tablespoons lime juice
a little fish sauce at the end for extra flavor, optional

My version ingredients:

1 Tablespoon extra virgin olive oil
3/4-inch piece fresh ginger, peeled and grated
1 bunch (5-6) spring onions, sliced into 1 1/4-inch lengths
1 chicken breast, thinly sliced
1/3 cup sweet chilli sauce
1 15-ounce can lite coconut milk, brought up to 2 cups with skim milk and a few drops of imitation coconut extract (just 'cause I have it around)
2 Tablespoons lime juice

brown (or white) Jasmine rice

Directions:
1. If desired, start cooking the Jasmine rice according to package directions.

2. Heat the oil in a saucepan over high heat, add the ginger and spring onions and cook for 1 minute. Add the chicken and cook for 2-3 minutes, or until golden. Add the sweet chilli sauce and cook for a further 1 minute.

2. Add 1 1/3 cups water and the coconut milk. Bring to a boil, then reduce heat and simmer for 4-5 minutes. Add the lime juice, season with salt and add a little more sweet chilli sauce, if desired. If using Jasmine rice, spoon into soup bowls, then top with the soup. Serve with lime wedges.

Source: Adapted from the Quick Short Chicken Recipes cookbook

Creamy Tomato Basil and Italian Turkey Sausage Soup

One of my favorite soups from the hospital cafeteria across from my lab is Tomato Florentine. It's a basic tomato soup with spinach and pasta shells. I was reminded of this soup when I saw Jenny's recipe for Creamy Tomato Basil and Italian Sausage Soup. I loved that this recipe comes together in just 10 minutes! Of course my version takes a bit longer since I had to complicate it by adding some pasta and spinach, but it's still a super quick recipe, and it's delicious!
Creamy Tomato Basil and Italian Turkey Sausage Soup

Ingredients:
3 sweet Italian turkey links, casing removed
10 fresh basil leaves, chiffonade (or 1-2 teaspoons purchased basil puree)
1 26-ounce jar of pasta sauce
1 cup water
1 1/2 cups fat-free half-and-half
1 cup small whole wheat pasta (such as macaroni)
6 ounces fresh spinach, roughly chopped
Salt and pepper to taste
Parmesan cheese, if desired

Directions:
1. Boil a small pot of water. Cook pasta according to package directions; drain.

2. Meanwhile, heat a medium-sized dutch oven over medium heat. Brown sausage, breaking it into bite-sized pieces, or smaller. Drain grease (or use paper towels to squeeze out grease), if desired.

3. Stir in pasta sauce, basil leaves or puree, water, and half-and-half. Cook until warm then reduce heat to low.

4. Add cooked pasta and season soup with salt and pepper to taste. Toss in the fresh spinach and simmer until wilted. Serve with grated Parmesan cheese, if desired.

Source: Adapted from Picky Palate

Chicken, Leek, and Tomato Soup

Years ago when I was living by myself in my studio apartment on Lake Shore Drive (my Mary Tyler Moore Days!), my aunt gave me a little cookbook called "Quick Short Chicken Recipes." It's been a lot of fun going through the cookbook every once in a while and rediscovering recipes, as my palate expands and my knowledge of different cooking techniques improves. Each time I look through it, I find a new recipe that I wouldn't have considered making before, either because it used butter (gasp!), cream, peppers, asparagus, etc. This recipe is actually one I've made for a few years now, and it is delicious. It sounds pretty simple, and it is, but it's just a great tasting soup that both Bob and I love, and it's pretty healthy, with a few modifications!

The original recipe serves 4. I've also typed out the version I usually make for just Bob and I, which is the same amount of broth but less chicken, leeks, and butter. It makes enough for us to have the soup as a dinner, and sometimes a lunch-sized leftover depending on how hungry we are.

Chicken, Leek, and Tomato Soup

Serves 4

Ingredients:

2 1/2 ounces butter

3 leeks, thinly sliced

3 chicken breasts

3 cups chicken stock

2 cloves garlic, crushed

15-ounce can crushed tomatoes

1/4 teaspoon soft brown sugar

1 Tablespoon chopped basil leaves

extra chopped basil, to garnish

My version:

Ingredients:

1 Tablespoon butter

2 leeks, thinly sliced

1 chicken breast

3 cups chicken broth

2 cloves garlic, grated

15-ounce can crushed tomatoes

1/4 teaspoon soft brown sugar

1 Tablespoon chopped basil leaves (or 1 teaspoon dried)

extra chopped basil, to garnish

Directions:

1. Melt butter in a large saucepan over medium heat. Add the leek and cook for 2 minutes without browning.

2. Thinly slice raw chicken breasts. Increase heat and add the chicken to the saucepan. Cook for 3 minutes or until the chicken is browned.

3. Add the stock/broth, garlic, tomatoes, sugar, and basil. Bring to a boil, then reduce the heat and simmer for 5-6 minutes, or until the chicken is tender. Season and garnish with extra fresh basil. Serve with crusty bread.*

Source: Adapted from the Quick Short Chicken Recipes cookbook

*This time I modified the recipe for Tomato Bread instead. I took 2 slices of French bread and drizzled them lightly with extra virgin olive oil. I then used a silicone brush to spread the oil over the bread. I broiled the bread until brown, meanwhile removing the skin from a clove of garlic and slicing the clove in half. When the bread was toasted, I removed it from the oven and rubbed the garlic over each piece. I then placed the bread on the soup and grated Parmesan cheese on top. You could also make homemade croutons like this (sprinkle the bread with garlic powder or salt before broiling), which would be a nice addition to the soup. Another idea is to add Asiago cheese to the bread or croutons before broiling. My favorite soup at Panera (creamy tomato) comes with Asiago croutons!