February 5, 2014

SOUP'S ON!

You guys.  It's winter.  It's cold.  Aren't your craving a hot bowl of soup?  I know I am. 

Chicken Tortilla Soup and Thai Butternut Squash Soup are two favorites you are sure to love.  They are simple, delicious, HEALTHY, inexpensive and will feed a crowd. 

Chicken Tortilla Soup


Thai Butternut Squash Soup
Noticing a jalapeño theme? I can't get enough!



Chicken Tortilla Soup
Makes 8-10 generous servings
Adapted from Ina Garten’s Recipe

4 split chicken breasts, bone in, skin on
1 tablespoon olive oil                                              
2 yellow onions, chopped
2 celery stalks, chopped
4 carrots, chopped
4-6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
9 cups chicken broth or stock
1 (28-ounce) can whole tomatoes in puree, crushed with your hands
2-4 jalapeño peppers, seeded and minced*
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup chopped fresh cilantro leaves
6 (6-inch) fresh corn tortillas

Optional toppings for serving:
Chopped avocado, sour cream, grated cheddar or Monterey jack cheese, tortilla chips, jalapeños, chopped cilantro

Preheat oven to 350 degrees.

Place the chicken breasts skin side up on a baking sheet.  Sprinkle with salt and pepper and roast for 35-40 minutes, until cooked through.  Set aside to cool.

Meanwhile, heat the olive oil in a large pot or Dutch oven.  Add the onions, celery and carrots and cook over medium-low for about 10 minutes, until the onions start to brown.  Add the coriander, cumin and garlic and cook for 1 minute.  Add the chicken stock, tomatoes with their puree, jalapeños, 1 tablespoon salt, 1 teaspoon pepper and the cilantro. Stack the tortillas and cut into 1/2-inch strips, then cut the strips into 1/2-inch squares.  Add to the soup.  Bring soup to a boil, then lower heat and simmer, uncovered, for 30 minutes.
When chicken is cool enough to handle, discard the skin and bones and shred the meat.  After the soup has simmered, add chicken to the soup and check soup for seasoning.  Ladle into bowls and serve with tortilla chips and toppings of your choice.

*Regarding the jalapeños - they will NOT make your soup spicy if you remove the seeds and membranes before you mince them.  If you prefer a little heat, keep the seeds and membranes in one or two of them.  Just be careful and wash you hands immediately after handling the peppers.  If you are completely averse to using jalapeños, simply substitute two poblano peppers.





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Thai Butternut Squash Soup
Serves 4-6

2 tablespoons canola oil
1 yellow onion, diced
2 pounds butternut squash, peeled, seeded and chopped
1 apple, cored and chopped (Gala or Fuji work well)
2 teaspoons red curry paste
3 garlic cloves, minced
1 cup chicken broth or stock
1 (14-ounce) can light coconut milk
2 tablespoons fish sauce
1/4 teaspoon kosher salt
Optional toppings:
1/2 cup chopped salted, roasted peanuts
1/4 cup cilantro leaves
1 lime, cut into wedges
Pomegranate arils
Goat cheese
Jalapeños

Heat canola oil in a medium pot over medium heat.  Add onion and squash, sprinkle with salt and sauté for 10 minutes, stirring often.  Add garlic, apple, curry paste and ginger, sauté for 3 minutes, stirring often.  Add chicken stock, coconut milk and fish sauce.  Continue to simmer until squash and apples are tender, about 10 minutes.

Using an immersion blender, carefully blend the soup until smooth. (You can use a blender for this step – place half of the soup mixture in blender. Remove center piece of blender lid to allow steam to escape. Secure lid on blender. Place a clean towel over opening in blender to avoid splatters.  Blend until smooth. Pour into large bowl and repeat procedure with remaining soup.  Return to pot.)

Taste soup for seasoning.   Ladle into bowls and serve with toppings of your choice.


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1 comment:

  1. I a, going to try the squash soup recipe and those brownies are what I first noticed. Sent all to my daughters and daughter in law.

    ReplyDelete