Soup’s on @ 1102

Last Soup:  Broccoli and Bread Soup

My Rating:  **   2 out of 5 stars

Comments:  I found this soup to be extremely bland.  It was not to my liking.  I would have done better to have made it a broccoli cheddar soup.  The salt from the cheese would have given it some added flavor.  The best part was the bread.  But if a mild soup is to your liking this will do just fine.

Well, with the weather warming up  – Here in Arizona it’s been warmer for a while now – My desire for soup has diminished.  So, I gave this review of our last soup featured, and I will have to turn Wednesday toward a lighter food fare.  As of now I haven’t decided just what. . . Maybe Salads,  maybe low cal . . .  I will have to see what catches my palette.  “Soup’s On” will return in the fall, when I’m looking for warmer tastes and comfort food.

Published in: on March 28, 2012 at 9:00 am  Leave a Comment  

Soup’s on @ 1102

Last Week’s Soup:   Pizza Soup

My Rating:  **** 4 out of 5

Comments:  This turned out great.  I made it on Wednesday, and had it for my own Personal Super Bowl Week.  It was very tasty, and warmed up well for lunches, was good for dinner, and I made Buffalo Chicken Wing Eggrolls to go with it.  (You’ll have to keep a look out for that recipe in a future blog.)  I’m sorry I didn’t post last week.  It was saved, but I guess I didn’t schedule.  No worries, I need a break from soups,  I need to clear out my freezer and eat some of my stored concoctions up.   Enjoy, this is a keeper!

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Broccoli and Bread Soup

Ingredients

1 1/2 pounds broccoli spears

1 3/4 quarts chicken or vegetable stock

1 tablespoon lemon juice

salt and freshly ground black pepper

1.   Using a small, sharp knife, peel the broccoli stems, starting from the base and pulling gently up toward the flowerets:  The peel should come off easily.  Chop the broccoli into small chunks.  (I skipped the peeling part.  I cut the stems into chucks saved some for the soup and threw the rest into my vegtable stock pot)

2.   Bring the stock to a boil in a large saucepan.  Add the broccoli and simmer for about 10 minutes until soft.

3.   Puree about half of the soup and stir into the rest of the soup.  Season with salt, pepper, and lemon juice.

4.   Reheat the soup.  Toast the bread, rub with garlic, and cut into quarters.  Place 3 or 4 pieces of toast in the bottom of each soup bowl.  Ladle the soup over.  Serve at once, with Parmesan if  liked.

Published in: on February 15, 2012 at 9:00 am  Leave a Comment  

Soup’s On @ 1102

Last Weeks Soup:   Mushroom Soup

My Rating:    ***      3 out of 5

Comments:   This was ok.  I remember it being better the first time I made it.  The best thing about this one, was it had lots of mushrooms, which I love.  I did add a few more that the receipe called for.  It did warm up well, and it was good for lunches during the week.

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While sitting in the lunch room a while back, one of my co-workers was eating soup that his wife had packed in his lunch.  It smelled so good.  I asked him what kind it was?  He said he didn’t know,  just something his wife put in.  (MEN?!?)  But I looked at it and said, “It smells like pizza!”  It had pepperoni, and I could smell oregano, and italian seasonings in the tomato based soup.  Well, in a couple days he said, that he asked his wife and it was Pizza Soup.  She had got the recipe from a co-worker and she would send it to me.

Well, with Superbowl Sunday this week, I am going to postpone my regularly scheduled soup for this week.  Don’t worry it will be here next week.  I figured in honor of Superbowl – Pizza Soup sounded like a good selection.  Now I never got that recipe from work, so I looked one up.  After checking out several, I chose this crockpot one – because during Superbowl you want something that can stay warm, and that you don’t have to fuss over while you’re trying to watch the game.  It works well, on a buffet.

PIZZA SOUP

Ingredients

1 jar (14 oz) of pizza sauce
3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup sliced mushrooms
1 cup tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
2 Italian sausage cooked
1 cup sliced pepperoni, sliced in quarters
8 fresh basil leaves, chopped (or 1/2 T dried)
1 T dried oregano
1/2  cup dried pasta
shredded mozzarella cheese (to add later)

Directions

Use a 5 or 6 quart crockpot for this recipe. Serves 8

Wash and prepare veggies. Dump them into the crockpot.

Take sausage out of skin and brown.  (Do a loose chop for bite size sausage pieces).   Add to crockpot.

Add pepperoni,  basil and oregano.  Pour in the pizza sauce, and follow with three empty jars of water.

Cover and cook on low for 4-6 hours.  Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high.

Garnish/top with shredded mozzarella cheese for serving.

(Just like pizza you can add what ever you want.  All veggies, No Mushrooms,  Hot Peppers, have fun with it)

Some cheesy garlic bread makes a nice accompaniment.

SUPERBOWL PREDICTIONS – Any one but New England.  Sooooooo

GO GIANTS!

Published in: on February 1, 2012 at 9:00 am  Leave a Comment  

Soups on @ 1102

Last Week Soup:  Tomato & Fresh Basil Soup

My Rating:  *** 3 out of 5

Comments:  The soup was O.K.  It had a fresh taste.  It heated up well in the microwave, making it good for lunches.  I split the batch in half, and only added the cream to the second half when I was ready to eat it.  I added a teaspoon of sugar to the second half to cut the acidity of the tomatoes.  That helped with the taste.

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Mushroom Soup

Ingredients

1/4 cup Butter

1 8 oz pkg  (3 cups) Sliced Mushrooms

1/4 cup finely chopped onion

1/4 cup finely chopped celery

3 tablespoons flour

1 teaspoon basil leaves crushed

1 teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1/2 cup milk

1.  Melt butter in large saucepan over medium heat.

2.  Add mushrooms, onions and celery

3. Cook and stir until tender

4.  Stir in Flour, basil, salt and pepper.

5.  Cook 1 minute or until smooth and bubbly – stirring constantly.

6.  Gradually add chicken broth and milk.

7.  Cook until slightly thickened, stirring constantly.  DO NOT BOIL.

Published in: on January 25, 2012 at 9:00 am  Leave a Comment  

Soup’s On @ 1102

Last Week Soup: Buttermilk Squash Soup

My Rating:  * * * * *    5 out of 5 Stars

Comments:  I got a hit on the first try.  The only problem was that Summer Squash isn’t in season.  This Summer and Fall when yellow squash is plentiful, this recipe will be a staple.  Now the Star of this Soup is the Cumin Butter.   Ooooh – take the recipes advice and make a double batch.  Here’s my picture.  Yeah, it really came out looking that pretty!

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Tomato and Fresh Basil Soup

Ingredients

1 tablespoon olive oil

2 tablespoons butter

1 onion minced

2 pounds ripe Italian plum tomatoes, roughly chopped

3 cups chicken or vegetable stock

1/2 cup dry white wine

2 tablespoons sun-dried tomato paste

2 tablespoons shredded fresh basil, plus a few leaves for garnish

2/3 cup heavy cream

salt and freshly ground black pepper

1.   Heat the oil and butter in a large sauce pan until foaming.  Add the onion and cook slowly for about 5 minutes, stirring frequently, until soft, but do not let brown.

2.  Stir in the tomatoes and garlic, stock, white wine, and sun-dried tomato paste, with salt and pepper to taste.  Bring to a boil.  Lower the heat, half-cover the pan, and simmer slowly for 20 minutes, stirring occasionally to stop the tomatoes from sticking to the bottom.

3.   Process the soup with the shredded basil in a food processor or blender.  Press through a strainer into the rinsed pan.

4.   Add the heavy cream and heat through, stirring:  Do not let the soup approach the boiling point.  Check the consistency and add more stock, if necessary.  Adjust the seasoning to taste, pour into warm bowls, and garnish with whole basil leaves.  Serve at once.

This recipe from The SOUP BIBLE

Published in: on January 18, 2012 at 9:00 am  Leave a Comment  

SOUP’S ON @ 1102

Welcome to my latest column.  Soup’s On!   I’ve always enjoyed a warm bowl of soup especially during cold winter months.  It is a great addition to my healthy diet, when I’m trying to shed a few pounds.  It is a good use of left over ingredients, since I HATE wasting food.  Plus I’ve been saying for years that I wanted to learn to be proficient in this course of the Menu.  So, for 2012,  Soup’s On every Wednesday @ 1102.  We’ll learn technique, try flavors, rate the results, and hopefully come up with at least one or two culinary delights to add to my cookbook.

 


One of the gifts that I got this Christmas was a gift card to Barnes and Nobel.  With my soup quest in mind I bought a book, that I saw early last year, The Soup Bible.  It is a lovely 244 page full color cookbook, with hundreds of soup recipes from around the world.  It will be my inspiration for this Wednesday feature.   I will try many of the recipes, and share my review of the cooking process.  Hopefully, you will try a few as well, and let me know what you think of them.

So join me on Wednesday’s for my new challenge.  Soup’s On!

Published in: on January 4, 2012 at 9:00 am  Leave a Comment