Soups & Stews – The Fancy Pants Kitchen

Roasted Tomato Carrot Bisque

Francine — Sat, 18 May 2024 23:13:14 +0000

Tomato soup is an all-time favorite but elevate it with roasted vegetables and you’ll be in heaven with Roasted Tomato Carrot Bisque. The extra step of roasting cherry tomatoes, carrots and bell peppers is so worth it. The flavor is deep and rich and works beautifully with the swirl of heavy cream on top.

To roast the vegetables, combine the carrots, tomatoes and bell peppers on a sheet pan and drizzle with olive oil and balsamic vinegar. Sprinkle with spices and toss to coat the veggies evenly.

Put the garlic cloves on a sheet of aluminum foil and drizzle lightly with olive oil. Bring the edges of the foil together to make a tightly sealed packet. Place the packet in the middle of the vegetables.

Place the pan in the oven and roast for about 40 minutes, flipping the peppers after about 15 minutes. Remove from the oven.

While the vegetables are roasting, add the chopped onion to a stockpot with some olive oil. Once soft, add the tomato paste and cook for another few minutes.

Add the broth, potatoes and salt and bring to a medium boil. Cook for about 20 minutes or until soft.

Add the roasted vegetables (squeeze the garlic from their skin) and basil leaves to the stockpot and use an immersion blender to purée until smooth.

To serve, ladle the soup into bowls, top with halved cherry tomatoes, a drizzle of cream and some fresh basil leaves.

Share Your Thoughts...

Lastly, if you make Roasted Tomato Carrot Bisque, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Tomato Carrot Bisque

Makes: 10 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients

Roasted Vegetables:

3 pints cherry (or grape) tomatoes (use all red or a combination)
12 ounces carrots, roughly chopped (or use baby carrots)
1 large bell pepper, cut into large chunks (I like to use yellow or orange for a pretty color.)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
4 tsp Italian seasoning
1 & 1/2 tsp garlic salt
1 tsp sugar
1/2 tsp fresh ground black pepper

Soup:

1 tbsp unsalted butter
1 large (about 8 ounces) sweet onion, roughly chopped
1/4 cup tomato paste
6 cups low-sodium chicken broth, plus extra if needed
2 medium-large yellow or Russet potatoes (about 12 ounces), peeled and roughly chopped
1 tsp kosher salt

To Finish:

roasted veggies
1/2 cup tightly packed fresh basil leaves
2-4 tbsp heavy cream, optional
fresh basil leaves for garnish
small red and/or yellow tomatoes halved, for garnish
6 cloves garlic, unpeeled

Instructions

Roasted Vegetables:

Line a sheet pan with foil, for easy cleanup. Preheat the oven to 425 ˚F.

Combine the tomatoes and carrots and bell pepper on a sheet pan and drizzle with 2 tablespoons of olive oil and the balsamic vinegar. Sprinkle with the Italian seasoning, garlic salt, sugar and pepper. Toss with your hands to evenly distribute the oil and seasonings. Place the 6 cloves of garlic on a small piece of foil. Drizzle lightly with olive oil and bring up the edges of the foil to make a tightly sealed packet. Push some of the veggies away from the center of the pan to make a place for the garlic packet and nestle into place.

Place the pan in the preheated oven and roast for 15 minutes. Shake the pan gently to rotate the carrots and tomatoes. Flip the pepper pieces to the opposite side. Roast for another 20-25 minutes or until most of the juice from the tomatoes has evaporated. Remove from the oven.

Soup:

While the veggies are roasting, heat the 1 tablespoon of butter in a large soup or stockpot over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the tomato paste and cook for another 2-3 minutes until the tomato paste deepens in color.

Add the chicken broth, potatoes and salt. Increase the heat and bring to a medium boil. Cover and cook for 20 minutes until potatoes are nice and soft.

To Finish:

Add the roasted veggies (just squeeze the garlic cloves out of their skins) and fresh basil leaves to the stockpot and blend until smooth, using an immersion blender. You can also transfer the mixture to a regular blender, add the roasted veggies and blend until smooth. (If using a regular blender, be sure to leave the center cap of the cover off and cover the opening with a sieve, kitchen towel or several thicknesses of paper towels to prevent heat build-up and possible explosion.)

Add 2-4 tablespoons of cream (optional) and stir to blend. Taste and season with more kosher salt, if needed. If you prefer a thinner soup, add a bit more chicken broth.

Serve the soup bowls, garnished with halved cherry or grape tomatoes and/or a drizzle of cream or balsamic vinegar and fresh basil leaves. Refrigerate any leftovers and enjoy within 3-4 days or freeze for a delicious dinner on a busy day!

Recipe from The Cafe Sucre Farine

Herb Matzah Balls

Francine — Wed, 10 Apr 2024 19:55:21 +0000

Herbed Matzah Balls are a wonderful addition to chicken soup, whether it’s at the Passover seder or any time of the year. These matzah balls are just the right combination of fluffy along with some chewiness. It’s hard to accomplish that and often they turn out so fluffy that they fall apart or so dense that they are like a lead balloon! These are just perfect!

The addition of dill and parsley gives them a lovely flavor and appearance, so give them a try!

A lot of people struggle with making the perfect matzah ball but I’m here to tell you that the struggle is over! This is a simple recipe that you’re going to put on “repeat” year after year.

Begin by whisking the eggs well. Add olive oil and sparkling water and continue to whisk for another 30 seconds or so.

In a small bowl, combine the matzah meal, salt, baking powder and pepper. Add that to the whisked egg mixture, along with the herbs and blend well. Refrigerate for a few hours or overnight.

Bring the stock or salted water to a boil. While you are waiting for it to boil, roll the balls. Using damp hands, roll the balls to an inch and a half diameter and place on a baking sheet.

Once the stock is boiling, lower the temperature and gently add the matzah balls. Don’t crowd them as they will grow. If necessary, cook in two batches.

Simmer them for 50 minutes and give them a try. If they are still firmer than you like inside, simmer for another 10 minutes or so.

You can make these in advance. You can remove them from the boiling water and place them on a sheet pan to cool and then pop into the refrigerator.

You can also freeze them once they get to room temperature. Leave them on the sheet pan and place them in the freezer. Once frozen, transfer to a freezer bag and store them until needed. Place the frozen matzah balls directly into simmering soup and heat until the centers are hot (this could take about 20 minutes).

Share Your Thoughts...

Lastly, if you make Herb Matzah Balls, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Herb Matzah Balls

Makes: 18 matzah balls

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour plus chill time 4 hours minimum

Ingredients

4 eggs
4 tbsp olive oil
1/4 cup sparkling water, seltzer or club soda
1 cup matzah meal
1 tsp kosher salt
1/4 tsp baking powder, optional
1/4 tsp black pepper, ground
1/4 tsp white pepper, ground
2 tbsp chopped parsley and dill
Water, vegetable or chicken stock for boiling the matzah balls (approx 2 quarts)

Instructions

In a medium bowl, whisk eggs vigorously. Add olive oil and sparkling water and continue to whisk for about 30 seconds.

In a small bowl, combine matzah meal, salt, baking powder (if using), and peppers. Add to egg mixture, along with herbs, and blend well. Refrigerate for a few hours (can refrigerate over night).

Bring stock or salted water to a boil in a large stockpot. While the stock is coming to a boil, roll the matzah balls. Using dampened hands, roll balls to 1 1/2-inch diameter and place on a parchment-lined tray. Once the stock is boiling, reduce it to low and add the matzah balls. Do not crowd them as they will grow. If necessary, cook in two batches.

Simmer covered for 50 minutes. Once cooked, remove from boiling liquid and add to soup bowls.

Chef’s Notes:

If not using right away, remove from boiling liquid, cool on a small sheet pan, and store in fridge. You can reheat them directly in the soup you will be serving them in.

Roasted Tomato Lentil Caprese Soup

Francine — Fri, 08 Mar 2024 15:27:30 +0000

This delicious Roasted Tomato Lentil Caprese Soup is a wonderfully healthy and filling soup! It’s chunky texture, deep flavor and superb toppings make it a go-to soup any time.

It’s reminiscent of a caprese salad with tomatoes, mozzarella, olive oil, balsamic vinegar and fresh basil leaves but in soup form.

Thickened with lentils, there’s also a protein component to it so that it’s perfect on its own for a light lunch or dinner.

Roasting the tomatoes with onions, balsamic vinegar, olive oil and garlic creates a deep rich flavor. Once roasted, add the tomato mixture to a soup pot or Dutch oven.

Add lentils, broth, tomato paste and bay leaves to the tomatoes. Cook for 20 minutes and then remove from the heat.

Remove the bay leaves and add fresh basil to the pot. Using an immersion or stand mixer, blend the soup until combined but still chunky. Be sure to leave a corner of the lid of the stand mixer open (if you are using a stand mixer) so that steam can escape. I also cover that opening with a dish towel so that soup doesn’t go everywhere.

If you need to add a bit more salt, do so now.

To serve the soup, top it with halved mozzarella balls, cherry tomato halves and fresh small basil leaves. Drizzle with olive oil and a good crush of black pepper! Enjoy!

Share Your Thoughts...

Lastly, if you make Roasted Tomato Lentil Caprese Soup, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Tomato Lentil Caprese Soup

Makes: 10 servings

Prep Time: 20 minutes

Cook Time: 1 hour & 5 minutes

Total Time: 1 hour & 25 minutes

Ingredients

3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
3 pounds plum or roma tomatoes, washed and halved lengthwise
1 large sweet onion, peeled, halved and cut into wedges
6 medium cloves garlic, crushed (with the back of a knife) and peeled
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1 tsp sugar
1 cup red lentils (about 7 ounces)
5 cups low-sodium chicken broth
1 (7-ounce) can tomato paste
2 medium bay leaves
1/2 cup fresh basil leaves
1 tsp salt
1/2 tsp freshly ground black pepper

For the Topping:

8 ounces fresh mozzarella balls (try to get the Ciliegine or Bocconcini or cut into 1/2″ chunks)
1 pint yellow and red cherry tomatoes or use one color
small fresh basil leaves for garnish
extra-virgin olive oil for garnish
fresh ground black pepper for garnish

Instructions

Preheat oven to 450˚F. Combine tomatoes, onion, garlic, oil, balsamic vinegar, salt, pepper and sugar in a large bowl. Stir gently with a large spoon or spatula to coat. Turn mixture out onto a rimmed sheet pan and arrange tomatoes cut side down. Nestle garlic cloves in the center of the pan. Be sure to scrape out all the good oil and juice in the bowl.

Bake for 30 minutes, then flip tomatoes to opposite side and bake for another 10-15 minutes, until most of the liquid has been evaporated. Depending on the size of your tomatoes, cooking time can vary a bit so keep an eye on them at the end.

Remove from oven and transfer the tomato mixture (and any liquid left in the pan) to a large soup pot or Dutch oven. Add the lentils, broth, tomato paste, bay leaves and salt. Bring to a boil, then cover and reduce to a steady low simmer. Cook for 20 minutes then remove from heat.

Remove bay leaves and add basil to the soup. Allow the mixture to cool a bit before blending and then blend with an immersion blender or stand blender. It’s also a good idea to leave the center cap of the blender lid off and cover it with several layers of paper toweling. (If too much heat builds up in the blender container, it can cause an explosion.) Leave the soup a bit chunky, not super smooth.

Taste and add a bit more salt, if needed. Serve soup hot topped with halved mozzarella balls, cherry tomato halves and small fresh basil leaves. If your basil leaves are large, just slice them thinly. Drizzle each serving with a teaspoon of olive oil and a shower of fresh ground black pepper.

Recipe from The Cafe Sucre Farine

Short Rib Onion Soup

Francine — Tue, 09 Jan 2024 21:55:18 +0000

This hearty Short Rib Onion Soup is the perfect antidote to cold winter days. One taste of this will warm your insides and have your tastebuds jumping for joy! It’s rich, flavorful and filling. Top this delicious soup with a gruyère toast and you’ll be in heaven!

This is not a quick recipe but having a bit of patience will pay off. You need the time to braise the short ribs and to caramelize the onions.

Once your broth is made, after hours of simmering it in the oven, and you’ve added the caramelized onions, stirring in short ribs chunks makes it almost a stew. You can thin it if you want it more soup-like but either way, the flavors are insanely good!

Begin by searing the short ribs on both sides. You’ll have to do this in batches. Make sure the ribs are nicely browned, almost crispy, in order to get the best flavor from them.

Remove the ribs and pour off some of the fat and then add carrots and onion and cook until the veggies start to brown. Add tomato paste and red wine and cook until the wine is almost evaporated.

Return the ribs to the pot along with garlic, thyme, bay leaf and broth. Cover with a lid and braise in the oven for a few hours or until the meat is falling off the bone.

Meanwhile, caramelize the onions by adding them to a skillet with melted butter in it. Cover the pan and over a medium-low heat, let the onions slowly steep for about 15 minutes. Uncover the pan and add salt. Continue to cook, stirring every 5 minutes or so until caramelized to a deep brown color. This can take 40 minutes or 90 minutes! Personally, I prefer raising the heat just a touch so that they caramelize quicker but be careful…you don’t want to burn them!

Add dry sherry and scrape up any stuck onions. Keep cooking until the sherry evaporates.

When the short ribs are cooked, remove them from the broth and transfer to a plate to cool. Strain the broth. If it looks fatty, you can degrease them using a fat separator or spoon it off the top.

Pull the meat from the bones and pull it into bite-sized pieces. You can also get rid of any fat chunks.

Place the caramelized onions into the pot with the de-fatted broth and the short rib chunks. Simmer it all together for about 15 minutes.

To make the toasts, under the broiler toast the bread until semi-firm. Rub each piece with cut garlic clove. Divide the cheese between the toasts and return the tray to the oven until the cheese has melted and started to brown. Watch it so that it doesn’t burn!

Ladle the soup into bowls and top with a cheese toast. Sprinkle with chives and serve hot.

Share Your Thoughts...

Lastly, if you make Short Rib Onion Soup, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Short Rib Onion Soup

Makes: 6-8 servings

Prep Time: 30 minutes

Cook Time: 3 hours & 15 minutes

Total Time: 3 hours & 45 minutes

Ingredients

Braise:

3 pounds bone-in beef short ribs
Kosher salt and freshly ground pepper
2 tbsp olive or vegetable oil
1 large carrot, chopped (about 1 & 1/2 cups)
2 large yellow onions, or 1 large onion plus 1 large leek, chopped
4 sprigs fresh thyme
1 bay leaf
8 garlic cloves, smashed and peeled
1 tbsp tomato paste
1 cup red wine, any variety but ideally a dry one
8 cups beef broth or stock

Caramelized Onions:

6 tbsp unsalted butter
2 & 1/2 to 2 & 3/4 pounds yellow onions, peeled and thinly sliced
1/2 cup dry sherry

Toasts & Assembly:

6 to 8 (one per bowl) thick slices sourdough or country bread
1 small garlic clove, peeled and sliced in half
1 cup coarsely grated gruyère cheese
Chopped fresh chives, for serving

Instructions

To braise the short ribs, heat oven to 325°F. Generously season the ribs on all sides with salt and pepper. In a large (5 to 6-quart) Dutch oven, heat the oil over medium-high heat. Brown half of short ribs on all sides; don’t skimp on the color. Set aside and repeat with the second half of ribs, then set them aside too.

If there’s a lot of fat in the pot, pour it off until you have 2 tablespoons left. Add carrot, onion, leek (if using) and cook on medium-high heat until lightly browned at edges, about 5 to 6 minutes. Season with salt and pepper. Add tomato paste and cook for 2 minutes; it will get a little darker. Add the red wine and cook until it has reduced to just a puddle, about 3 minutes.

Return the short ribs and any juices that have collected to the pot. Add garlic, thyme sprigs, and bay leaf, then pour broth over ribs and vegetables. Cover with lid, transfer to the oven, and braise until the short ribs are falling off the bone, about 2 & 1/2 to 3 hours.

Meanwhile, prepare the onions. [If you have another large Dutch oven (fancy!) you can use it here. A large soup or stock pot will do, too. Or, you can use a large, deep frying pan for just the onions and finish the soup in the short rib’s pot later.]

Melt butter over medium heat. Add the onions, toss to coat them in butter and cover the pot. Reduce the heat to medium-low and let them slowly steep for 15 minutes. They don’t need your attention.

Uncover the pot, raise the heat slightly and stir in salt–I start with 2 to 3 teaspoons of kosher salt. Cook onions, stirring every 5 minutes (you might be fine checking in less often in the beginning, until the point when the water in the onions has cooked off) for about 40 to 90 minutes longer. Onions are caramelized when they’re an even, deep golden brown, sweet and tender. Add sherry and scrape up any onions stuck to the pan, then simmer it until the sherry evaporates.

When the short ribs are cooked, use a slotted spoon to remove them from the broth and transfer to a plate to cool slightly. Strain the broth, discarding the vegetables. If the broth looks fattier than you prefer, you can use a fat separator to remove it, or carefully spoon it off the surface. Discard the short rib bones and pull the meat into large bite-sized chunks. You can de-fat the ribs a bit here, too, if there are easily-removed pieces.

Place the caramelized onions in the final soup pot, if they’re not already there, and rewarm over medium-high. Add broth and bring it to a simmer and season to taste with more salt and pepper. Add short ribs to broth and gently simmer everything together for 10 to 15 minutes.

To make the cheese toasts: Heat your oven’s broiler (or turn it to its top temperature). Coat a large baking sheet with foil, for easiest cleanup. Gently toast the bread until semi-firm and dry to the touch. Rub each with the raw garlic clove. Divide cheese between the toasts and return the tray to the oven until the cheese has melted and the toasts are browned on top.

To serve, ladle ribs and broth into bowls and sink a cheese toast halfway in. Sprinkle with chives.

Do Ahead:

I love making this a day ahead of time; short ribs are fantastic the second day, even better, you could argue, plus any excess fat in the broth will be easier to remove once chilled. You can make everything but the cheese toasts early, or just a component or two (the short rib braise, the caramelized onions). Rewarm over medium-high heat until simmering to serve.

Recipe from Smitten Kitchen

Chicken Pot Pie Soup with Puff Pastry Croutons

Francine — Wed, 13 Dec 2023 16:29:46 +0000

Chicken Pot Pie Soup with Puff Pastry Croutons is a wonderful way to warm your belly without all of the heaviness of an actual chicken pot pie. All the components that you adore with chicken pot pie shine beautifully in this cold-weather soup: leeks, fennel, carrots, peas, pearl onions and chicken. And instead of the traditional puff pastry topping, you get small pretty stars made of puff pastry to get the crunch that you love in a pot pie.

Give this soup a try this season…you will love it!

Make the stars (or circles or scallops) by unfolding a sheet of pff pastry and cutting out shapes. Place them on a parchment-lined baking sheet, brush the tops with egg wash, salt and pepper and refrigerate them until a bit later. Once you are ready to bake them, they only take 8-10 minutes in the oven!

Next up is the chicken…rub the chicken breasts with olive oil and sprinkle with salt and pepper and roast them for about 30-35 minutes. When you can handle them, cut the breasts into 1-inch diced pieces.

In a Dutch oven or large pot, melt the butter and add the leeks, fennel, and carrots and sauté until the leeks are tender but not browned. This will take 10-15 minutes.

Stir in the garlic and tarragon and then sprinkle the Wondra flour and cook for 2 minutes.

Why use Wondra flour? Unlike all-purpose flour, it is higher in protein and therefore with become more finely ground. Because of that, it dissolves nicely into liquids vs clumping up.

Add the cream sherry, chicken stock and parmesan rind. Cook for 20 minutes and then add the chicken pieces, frozen peas and pearl onions. Simmer for another 5 minutes.

Off the heat, remove the parmesan rind ad add some more cream sherry and chopped parsley.

To serve, ladle the soup into bowls and top with two puff pastry croutons.

Share Your Thoughts...

Lastly, if you make Chicken Pot Pie Soup with Puff Pastry Croutons, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chicken Pot Pie Soup with Puff Pastry Croutons

Makes: 6 servings

Prep Time: 30 minutes

Cook Time: 1 hour & 20 minutes

Total Time: 1 hour & 50 minutes

Ingredients

All-purpose flour, for dusting
1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note)
1 large egg beaten with 1 tablespoon heavy cream, for egg wash
Kosher salt
Freshly ground black pepper
3 chicken breasts, skin-on, bone-in, 2 & 1/2 to 3 pounds total (see Chef’s Notes)
Good olive oil
6 tbsp (3/4 stick) unsalted butter
5 cups chopped leeks (about 3 leeks), white and light green parts (see note)
4 cups chopped fennel (about 2 bulbs), tops and cores removed
3 cups (1/2-inch) carrots, scrubbed and diced
1 tbsp minced garlic (about 3 cloves)
1 tbsp chopped fresh tarragon leaves
1/4 cup Wondra flour
3/4 cup cream sherry, divided (see Chef’s Notes)
7 cups good chicken stock, preferably homemade
1 (2- × 3-inch) piece of Italian Parmesan cheese rind
1 (10-ounce) box frozen peas
1 cup frozen whole pearl onions
1/4 cup minced fresh parsley

Instructions

Preheat the oven to 350°F. Line a sheet pan with parchment paper. Lightly dust a cutting board and rolling pin with all-purpose flour. Unfold the sheet of puff pastry on the board, dust it lightly with all-purpose flour, and lightly roll the pastry just to smooth out the folds. With a star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper, and refrigerate until ready to bake.

Place the chicken on a sheet pan skin side up, rub the skin with olive oil, and season generously with salt and pepper. Roast for 30 to 35 minutes, until a thermometer registers 130°F to 140°F. Set aside until cool enough to handle, about 15 minutes. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Increase oven temperature to 400°F.

Meanwhile, melt the butter in a medium (11- to 12-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel, and carrots, and sauté over medium-high heat for 10 to 15 minutes, stirring occasionally, until the leeks are tender but not browned.

Stir in the garlic and tarragon and cook, stirring often, for 1 minute. Sprinkle on the Wondra flour and cook, stirring constantly, for 2 minutes. Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 & 1/2 teaspoons pepper, and the Parmesan rind. Bring to a boil over medium-high, lower the heat to low, and simmer, partially covered, for 20 minutes.

While the soup simmers, bake the puff pastry croutons for 8 to 10 minutes, until puffed and golden brown.

After the soup has simmered for 20 minutes, add the chicken, peas, and onions. Return to a simmer over medium. Simmer uncovered for 5 minutes more. Off the heat, remove the Parmesan rind and add the remaining 1/4 cup of sherry and the parsley. Serve hot in large shallow bowls with two puff pastry croutons on top of each bowl.

Chef’s Notes:

You can use boneless, skinless chicken breasts if you prefer. Cut the time down to 20-25 minutes to cook them, double-checking that the internal temperature is 130-140°F. The chicken won’t be quite as flavorful, but the soup has plenty of flavor to make up for using boneless, skinless chicken breasts.

If you don’t have cream sherry, you can create a fairly close version by adding 2 teaspoons of dark brown sugar to 1/2 cup dry sherry.

Recipe by Ina Garten

Easy Italian White Bean Stew

Francine — Thu, 02 Nov 2023 18:16:11 +0000

This delicious Easy Italian White Bean Stew is a wonderful choice on a cold day! Healthy, hearty, delicious and easy, it’s my go-to recipe for all of the above.

Flavored with garlic, rosemary, and oregano, it can be a vegetarian option as well (leave out the bacon and use vegetable broth). This stew comes together in just 45 minutes. Yes!!!

Begin by cooking the bacon pieces for 3-4 minutes. Add the onion, celery and garlic and continue cooking until the veggies are tender, about 5 more minutes. Add the white wine and scrape up any browned bits that are stuck to the bottom of the stockpot. Cook until the wine is reduced in half. This will only take a couple of minutes.

Add the beans, broth, cheese rind, spices and lemon zest and cook for about 25 minutes.

At this point, stir in the spinach and lemon juice. Cook for about 5 more minutes and add more salt & pepper, if necessary.

To serve, ladle into bowls, drizzle olive oil and top with a sprinkling of parmesan cheese and chopped parsley.

Share Your Thoughts...

Lastly, if you make Easy Italian White Bean Stew, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Italian White Bean Stew

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients

2 tbsp extra virgin olive oil
4 ounces bacon, diced small (about 4 strips of bacon)
1 & 1/2 cups yellow onion, diced
1 cup celery, diced
3 large cloves of garlic, minced
1/2 tsp crushed chili flakes
3 tbsp white wine
2 (15-ounce) cans no-salt added Great Northern beans, drained and rinsed (cannellini beans & white kidney beans work here as well)
4 cups of vegetable or chicken broth
1 parmesan cheese rind (2-3 inches long)
1 tsp dried rosemary or 1 tbsp fresh chopped rosemary
1/2 tsp dried oregano
1 bay leaf
zest of 1/2 lemon
1 tsp kosher salt, or more to taste
1/2 tsp freshly cracked black pepper, or more to taste
3 cups baby spinach

For Serving:

grated parmesan cheese
flat leaf parsley, chopped

Instructions

Heat a dutch oven (or large soup pot) over medium heat. Add the olive oil and bacon and cook, stirring, until the bacon is almost cooked, 3-4 minutes.

Add the onion, celery, garlic, and chili flakes and a pinch of salt and pepper. Continue to cook, stirring, until the vegetables are tender, about 5 minutes.

Add the white wine and continue to cook, stirring and scraping up any of the browned bits on the bottom, until the wine has reduced by half, about 2 minutes.

Add the beans, broth, cheese rind, rosemary, oregano, bay leaf, lemon zest, salt, and pepper and bring contents to a boil. Once boiling, reduce the heat to a light simmer (about medium-low heat), cover, and cook for about 25 minutes, stirring occasionally.

Stir in spinach and the juice of a lemon. Taste and add more salt and pepper, if desired. Continue to cook, uncovered and simmering, for about 5 more minutes.

Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.

Recipe from The Defined Dish

Chili Crisp Chicken Ramen

Francine — Wed, 11 Oct 2023 16:15:03 +0000

As the weather starts to cool, Chili Crisp Chicken Ramen is the perfect way to warm the bones! The butternut squash broth is flavored with ginger, garlic and shallots. The chicken is crisped up in a Thai red curry and fish sauce coating. The soup is topped with a crispy garlic butter. All together it is a mouthwatering soup that you’ll make all winter long!

To make the broth, melt the butter and add shallots and butternut squash cubes together in a large pot. Once the vegetables are softened, mix in the white wine and continue cooking for another 5 minutes. Add the ginger and garlic and finally the broth and soy sauce. Simmer this while you are preparing the rest of the ingredients.

To get the chicken to crisp up, toss the chicken strips in cornstarch.

In a skillet, add the olive oil and Thai red curry paste and cook until it’s fragrant. Add the chicken and toss to coat all of the pieces. Cook for about 8 minutes, stirring occasionally, until the chicken becomes crispy. Remove from the heat and add fish sauce and soy sauce.

In a small skillet, melt together the butter, garlic and a pinch of chili flakes. Cook until the butter browns and the garlic crisps.

To serve, arrange noodles in shallow bowls. Pour the hot broth over. Top with chicken, chili crisp sauce and green onions.

This ramen is delicious for leftovers (just store the soup, chicken and noodles separately).

Share Your Thoughts...

Lastly, if you make Chili Crisp Chicken Ramen, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chili Crisp Chicken Ramen

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

Ginger Broth:

2 tbsp unsalted butter or olive oil
3-4 medium shallots, sliced
1 tbsp chopped fresh ginger
2 cloves garlic, chopped
2-3 cups cubed butternut squash
1/3 cup dry white wine
4 cups low sodium chicken/vegetable broth
1/3 cup tamari/soy sauce
8 ounces ramen noodles, cooked to package directions

Chili Crisp Chicken:

1 & 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
1 tbsp cornstarch or arrowroot powder
2 tbsp extra virgin olive oil
1/4 cup Thai red curry paste
1 tbsp fish sauce, tamari sauce, or soy sauce
6 tbsp unsalted butter
3-4 cloves garlic, chopped
chili flakes
1/3 cup green onions, thinly sliced

Instructions

To make the broth, melt together the butter, shallots, and butternut squash in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Mix in the wine, cooking until the wine cooks into the shallots, another 5 minutes. Add ginger and garlic and cook 1 minute.

Pour in the broth, soy sauce, and pinch of pepper. Simmer over low heat.

In a bowl, toss together the chicken and cornstarch.

Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.

Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.

Arrange the noodles in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce, chicken, and green onions. Enjoy!

Recipe by Half Baked Harvest

Thai Coconut Chicken Soup

Francine — Sun, 03 Sep 2023 22:34:13 +0000

Thai Coconut Chicken Soup is a silky, flavorful, melt-in-your-mouth rendition of a more traditional Tom Kha Gai but even more heavenly.

Tom Kha Gai is one of my favorite soups to order in a Thai restaurant. This version includes all of the flavor but less exotic ingredients. The chicken is velvety soft and the broth is silky and flavorful. On top of that, it’s very healthy and soothing.

So, this is the next soup to make when the idea of soup pops into your brain!

We begin this delicious soup by sautéing onions and yellow bell peppers in coconut oil and butter. Add garlic, ginger, lemongrass and red curry paste and cook until it’s fragrant.

Add the chicken broth, coconut milk, potatoes, sugar, fish sauce and salt and cook for 25 minutes or until the potatoes are soft.

Using an immersion blender, purée the broth until it’s smooth and place it back in the pot.

While the soup is simmering, prepare the chicken for a technique called “velveting” by combining the egg white, cornstarch, rice vinegar and oil in a bowl. Add the very thinly sliced chicken and marinate it for 20 minutes.

Add the chicken to the hot puréed broth and stir it well to separate the chicken pieces. Return the broth to a simmer and then turn off the heat and cover the pot. Let the soup sit, undisturbed for 10 minutes, and then get ready to serve it.

I like to serve the soup with rice, lots of fresh herbs, slivered sugar snap peas and lime wedges or wheels.

Share Your Thoughts...

Lastly, if you make Thai Coconut Chicken Soup, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Thai Coconut Chicken Soup

Makes: 8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

For the Soup:

1 tbsp coconut oil
1 tbsp butter
1 large sweet onion, roughly chopped
1 large yellow bell pepper, roughly chopped
3 medium cloves garlic, minced
2 tbsp finely grated fresh ginger
2 tbsps finely chopped lemongrass or lemongrass paste
1 tbsp Thai red curry paste, more to taste
5 cups low-sodium chicken broth, maybe more
2 (13.5 ounce) cans coconut milk (regular or light)
2-3 medium potatoes, peeled and roughly chopped (around 14 ounces, before peeling)
2 tbsp granulated sugar
2 tbsp fish sauce
1 & 1/4 tsp kosher salt, more to taste

For the Chicken:

3-4 medium boneless skinless chicken breasts (1¼-1 ½ pounds), cut in half lengthwise and thinly sliced about ⅛-inch thick
1 egg white (from 1 large egg)
2 tsp corn starch
2 tsp rice vinegar
1 tsp extra virgin olive oil

For Serving:

lime wedges
fresh cilantro, basil, Thai basil and/or mint leaves
sugar snap peas, optional (see Chef’s Note below)
cooked rice

Instructions

In a large (5-6 quart) Dutch oven or soup pot, heat the coconut oil and butter over medium heat. Add the onion and yellow bell pepper and sauté until the onion is softened and translucent. Add the garlic, ginger, lemongrass and red curry paste and cook for another minute until fragrant.

Add the chicken broth, coconut milk, potatoes, sugar, fish sauce and salt. Bring to a boil and cook, uncovered, for 25 minutes or until the potatoes are very tender.

Using an immersion blender or a regular blender, puree the broth mixture until nice and smooth. (If using a regular blender, let the broth cool for a bit and be sure to vent the top to prevent the heat from building up in the blender container and causing an explosion.)

Taste the puréed broth. Add more salt if needed. If you like things a little spicier, you can add more Thai red curry paste.

While the broth is simmering prepare the chicken by combining the egg white, cornstarch, rice vinegar and oil in a medium size bowl. Add the thinly sliced chicken and stir well to coat. Allow the chicken to marinate for 20 minutes.

After the chicken has marinated for 20 minutes, bring the puréed broth to a low simmer. Add the chicken and stir well to separate the pieces. Allow the broth to return to a simmer (don’t let it boil vigorously) then cover the pot tightly and turn off the heat. Allow the soup to sit, undisturbed for 10 minutes, then serve and enjoy.

For Serving:

There are lots of serving options. We like to serve it with basmati rice (as pictured), lots of fresh herbs and lime wedges.

Chef’s Note:

To use sugar snap peas as a garnish/topping for this soup, simply slice them diagonally and microwave them for 1 minute then rinse under cold water to stop the cooking.

Recipe from The Cafe Sucre Farine

Chilled Creamy Tomato-Basil Soup

Francine — Wed, 16 Aug 2023 17:26:08 +0000

This Chilled Creamy Tomato-Basil Soup has all the wonderful flavors you’d come to expect in a hot tomato-basil soup with one fabulous secret ingredient! It brightens the soup without overpowering it.

I’m talking about orange juice! Without knowing it was in this recipe, you’d be thinking about just how good this is, but once you know, you will get a subtle citrus vibe, but not enough to steal the show!

And, if you love cold soups like gazpacho, you are going to love this! Cold, refreshing, healthy, easy and flavorful, this soup has it all!

This is a very easy soup to make. It’s part of the Easy Peasy category (especially created for those who enjoy cooking but prefer simple recipes).

Sauté onions, carrots and garlic in a large pot until they are soft. Add the tomatoes, water, orange juice, sugar, salt & basil leaves and bring the soup to a boil. Turn it down, cover it and simmer for about 25 minutes.

Purée the soup with an immersion blender or in a regular blender. Stir in the heavy cream.

Transfer the soup to a container and refrigerate until it’s very cold.

Once cold, ladle into bowls and top with fresh chopped basil. Enjoy!

Share Your Thoughts...

Lastly, if you make Chilled Creamy Tomato-Basil Soup, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chilled Creamy Tomato-Basil Soup

Makes: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes plus chill time 2 hours

Ingredients

3 tbsp extra virgin olive oil
2 large yellow onions, roughly chopped
2 medium carrots, peeled and sliced into 1/4-inch rounds
5 cloves garlic, smashed and peeled
2 (28- ounce) cans whole peeled tomatoes
4 cups water
1 & 1/2 cups orange juice, preferably not from concentrate
1/4 cup sugar
2 & 1/2 tsp salt
10 leaves fresh basil, plus more for garnishing soup
1/3 cup heavy cream

Instructions

Heat the olive oil in a large pot over medium heat. Add the onions, carrots and garlic and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 15 minutes.

Add the tomatoes, water, orange juice, sugar, salt and basil and bring the soup to a boil. Turn heat down to low, cover and simmer for about 25 minutes.

Purée the soup with a hand-held immersion blender until completely smooth. (Alternatively, use a standard blender to purée soup in batches. Always be careful not to fill the jar more than halfway, and leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape.) Stir in the heavy cream. Taste and adjust seasoning with salt and/or sugar if necessary. Note that the flavor of the orange juice is more pronounced when the soup is hot; once the soup is chilled, it will be more subtle.

Transfer the soup to a container (or leave in the pot if you wish) and refrigerate until very cold.

Ladle the soup into bowls and top with fresh chopped basil. Garnish with whole basil leaves if desired.

Freezer-Friendly Instructions:

The soup can be frozen, without the cream, for up to 3 months. When ready to serve, add the heavy cream and stir until fully combined with the remainder of the soup.

Recipe by Once Upon a Chef

Mexican Chicken Soup

Francine — Tue, 20 Jun 2023 23:35:13 +0000

This Mexican Chicken Soup is a delicious and easy way to get your spicy groove on! Using rotisserie chicken to speed things a long, this soup combines the wonderful indigenous flavors of cumin, chilies, cilantro and jalapeño to create a hearty broth.

While there are a lot of ingredients, most of them are probably in your pantry and it’s simply a matter of combining them together!

For the best version of Mexican Chicken Soup, try this one!

To make this soup, sauté the onions, celery, bell peppers and carrots until they begin to soften. Add the garlic, jalapeño, and spices and cook another minute.

Add tomatoes, chicken broth, brown sugar, green chilies and cilantro.

Stack the corn tortillas and slice them into strips. Add the strips to the pot of soup and simmer for 20 minutes or until the carrots are tender. Add the fresh cilantro and use an immersion blender to blend the soup until it’s smooth but still a little chunky. You can use a regular blender if you don’t have an immersion blender but be careful as the soup is hot and could splatter in a regular blender.

While the soup is cooking, make the crispy tortilla strips by slicing the tortillas into strips, drizzle with oil, sprinkle with salt and bake them for 15-20 minutes or until they are golden and slightly crispy (don’t worry, they will get crispier as they cool).

Add the rotisserie chicken and fresh corn and cook for a few more minutes.

Ladle the soup into bowls, sprinkle the crispy tortilla strips over the top and serve the soup hot!

Share Your Thoughts...

Lastly, if you make Mexican Chicken Soup, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mexican Chicken Soup

Makes: 12 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients

For the Soup:

1 tbsp extra-virgin olive oil
1 tbsp butter
1 medium sweet yellow onion, coarsely chopped
2 celery stalks, coarsely chopped
1 medium red bell pepper, coarsely chopped
3 medium carrots, coarsely chopped
4 cloves garlic, finely minced
1 jalapeño, finely chopped (seeds and veins removed)
1 tbsp dried oregano
2 tsp ground coriander
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder (preferably Ancho chili powder)
2 (15-ounce) cans fire-roasted diced tomatoes
6 cups low sodium chicken broth, maybe more
1 (4-ounce) can green chilies, undrained
1/2 cup cilantro leaves, finely chopped
2 tsp brown sugar
1 tsp kosher salt, or more to taste
1/2 tsp ground black pepper
6 (6-inch) yellow corn tortillas
1/2 cup cilantro leaves and stems, coarsely chopped
3-4 cups chopped rotisserie or leftover chicken
6 ears fresh corn, cooked and cut from the cob OR 2 11-ounce cans of tiny crisp corn

For the Crispy Tortilla Strips:

6 (6- inch) corn tortillas
2 tbsp extra virgin olive oil
1/2 tsp kosher salt

Instructions

For the Soup:

Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion, celery, bell pepper and carrots and sauté, stirring occasionally, until the onion begins to soften, 4-5 minutes. Add the garlic, jalapeño, oregano, coriander, cumin, smoked paprika and chili powder. Continue to cook, stirring frequently for one more minute.

Add the fire-roasted tomatoes, chicken broth, brown sugar, green chilies, cilantro, salt, and black pepper.

Stack the corn tortillas and cut the stack in half. Stack both piles on top of each other then slices the tortillas into thin strips (about 1/4-inch thick). Add the tortilla strips to the pot with the other ingredients.

Bring the mixture to a boil, then lower the heat to maintain a steady simmer and cover the pot. Cook for 20-25 minutes or until the carrots are nice and tender. Add the coarsely chopped fresh cilantro. Using an immersion blender (or a regular blender), blend the soup until smooth but still a little chunky.

Add the chicken and corn and stir to combine. If you prefer a thinner soup, you can add a bit more broth at this point. Cook for another 2-3 minutes until everything is warmed through. Take a taste and add more kosher salt, as needed. Sprinkle the crispy tortilla strips over the top. Serve and enjoy!

For the Crispy Tortilla Strips:

Preheat the oven to 325˚F. Line a sheet pan with foil or parchment paper for easy cleanup.

Stack the corn tortillas and cut the stack in half. Stack both piles on top of each other then slices the tortillas into thin strips (about 1/4-inch thick).

Transfer the tortilla strips to the prepared pan and drizzle with oil. Sprinkle with the salt. Using your hands, toss the tortilla strips to coat them with the oil, then spread them out to a single layer on the pan.

Bake for 15-20 minutes or until golden and slightly crisp (they will crisp up more as they cool.), tossing with a tongs to redistribute every 5 minutes. Remove from the oven and allow to cool on the pan.

Store in an airtight container.

Recipe from The Cafe Sucre Farine