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Soup

Dinner, Entrees, Lunch, Soup

Spicy Corn & Potato Chowder

November 1, 2017

Corn & Potato Chowder

It’s that time of year to start experimenting with new soup recipes, and I thought I would try to merry corn and potato chowder because I couldn’t decide which one I wanted to make.  And of course if you follow my food blog, you will see I like to spice things up a bit on occasion!

Corn & Potato Chowder

If you are not into spicy food, I would recommend only using 1 red fresno pepper, or none at all.  This soup will still have tons of flavor without the peppers.

 

Print Recipe
 Spicy Corn & Potato Chowder Recipe
Spicy corn and potato chowder with bacon and chives.
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Instructions
  1. If you want to speed up the process for the soup, cook the diced potatoes in the microwave for about 5 to 8 minutes, or put in the oven for about 20-30 minutes at 400 degrees.
  2. Cook the bacon in the over or in skillet and place on paper towels to get all the grease out and set aside.
  3. In a large pot, cook the chopped onions with a bit of olive oil on medium heat and cook until onions are translucent.
  4. Add the chicken or vegetable broth and chopped potatoes; bring to a boil and let simmer for about 10 minutes. If you did not pre-cook the potatoes, you will want the potatoes to simmer another 10 minutes or so.
  5. In a cup whisk the milk and flour together and pour into the potato mixture.
  6. Add the corn, red fresno peppers, pepper jack cheese, heavy cream, bacon, salt and pepper and stir. Then let simmer for another 10 to 20 minutes before serving. You can add some of the chives into the soup while simmering and use the rest as garnish.
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Dinner, Entrees, Lunch, Side Dishes, Soup

Tortellini Soup

September 21, 2017

tortellini soup

It’s that time of year for fall cooking!  Yesterday it was overcast and cool most of the day, and I was craving soup.  In looking at what I had in my kitchen, I decided to make Tortellini Soup which I love.  I never met a soup I didn’t like though.  Soups are comfort food to me, and they are easy to make.

tortellini soup

I always have white cannellini beans on hand which is a staple for Italian soups, and I use them often.  Of course, it’s hard to see from the pictures that they are in the soup.

I did not have carrots in the frig, but that is something I normally would put in this soup.  It tastes just as good without them, but if you had them I would definitely add them.  The great thing about soups, is that you can almost throw anything in a soup, and it will taste good.

 

Print Recipe
 Tortellini Soup
This Tortellini Soup is easy to make and tastes great!
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Instructions
  1. In a large pot, cook the chopped onions and minced garlic on medium heat with a very small amount of olive oil.
  2. Add the zucchini and herbs, then cook for approximately 5 minutes or until onions are translucent.
  3. Add broth, diced tomatoes and white cannellini beans and the rest of the spices and stir.
  4. Add the tortellini and kale and cook at low heat covered for approximately 20 to 30 minutes.
  5. Serve with grated Parmesan cheese on top!
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Entrees, Low-Carb, Soup

White Chili

January 6, 2017

I am trying to come up with healthier recipes for the new year!  I am working on being completely gluten free which has been very hard for me.  Here is a really simple and healthy white chili recipe.

GourmetGirlDoesRE

Ingredients:

  • 1 to 2 cartons of low sodium chicken stock
  • 2 large chicken breasts
  • 1 can green chilies
  • 1 small can of white beans, drained
  • 1/2 yellow onion, finely chopped
  • 1 to 2 thinly sliced green jalapenos
  • 1 to 2 thinly sliced red jalapenos
  • Greek yogurt or low fat sour cream to top (optional)
  • sliced avocado to top (optional)
  • Scallions to top (optional)

Directions:

  1. Bake the chicken in the over for 20-25 minutes at 350.  I usually coat the chicken with a bit of olive oil and salt and pepper before baking. The chicken doesn’t need to be fully done because it will be going into a crockpot FYI.
  2. Remove from oven and let cool.
  3. Cut chicken into thin slices and place into crockpot along with the chicken broth, green chilies, beans and jalapenos.
  4. Cook in crockpot for up to 8 hours and serve.
  5. This recipe was meant for 2 people (approximately 4 servings).  Double the recipe to make more.  This recipe only filled my crockpot half way.

This is a super simple recipe, so you can always add more veggies if you wanted!

Comfort Food, Dinner, Entrees, Holiday Recipes, Soup

Pumpkin Tomato Tortellini Soup

October 17, 2016

I love winter and trying out new soup recipes!  Since the holidays are approaching, I am trying out new recipes with pumpkin, sweet potatoes, butternut squash and yams.  I came up with this interesting pumpkin tomato tortellini soup that tasted pretty darn good, so I decided to post this one.  I hope you enjoy as much as my husband and I did.

GourmetGirlDoesRE

Ingredients:

  • 2 cartons low sodium chicken broth
  • 3 cans of pumpkin puree (or if you are really ambitious you can roast the pumpkin and puree yourself)
  • 2 packages of cheese tortellini
  • 1 cup cream
  • 2 small cans or 1 large can of diced tomatoes
  • 2 cloves of garlic, finely chopped
  • 1/2 medium yellow onion, finely chopped
  • 1 package bacon
  • 2 to 3 tablespoons dried sage or if you want to use fresh sage, use the entire package
  • 2 to 3 teaspoons cinnamon
  • 2 to 3 teaspoons nutmeg
  • 3 to 4 teaspoons white pepper
  • salt and black pepper to taste
  • 2 to 4 teaspoons of chipotle spice or to taste

Directions:

  1. Cook the bacon and crumble into small pieces and set aside for later.
  2. Drizzle a bit of olive oil or grape seed oil into a large pot and add onions and garlic.  Cook at medium heat until onions are translucent.
  3. Add the chicken broth, cream and pumpkin puree and mix well.  Then add the other spices and cook at low heat for 15 -20 minutes.
  4. Add the tortellini and cook at low for another 15 minutes and serve.
  5. Garnish with bacon.

 

Comfort Food, Dinner, Entrees, Soup

French Onion Soup with Homemade Croutons

April 4, 2016

Easter weekend I went with my family to Angels Camp and we stayed at the Wyndam condos.  I was responsible for making dinner one night.  I brought my crockpot and was able to do my prep work in the morning and let it cook all day while we were out having fun at Big Trees.  My soup was a big hit!  I also made mini sliders with Hawaiian rolls along with a strawberry and blueberry mixed green salad.  I have posted the salad recipe separately.

GourmetGirlDoesRE

This recipe makes up to 10-12 ramekins!

Ingredients:

  • 3 large yellow onions, chopped into thin strips
  • 3 to 4 (32 oz.) cartons of beef broth
  • fresh thyme for soup and croutons (1 container)
  • 1/4 cup of Cognac (you can use dry sherry as well)
  • 1/2 cup of your favorite stout beer
  • 6 to 8 tablespoons of butter
  • 3 to 4 tablespoons Worcestershire sauce
  • 2 to 3 large slices of gruyere cheese per ramekin (2 packages)
  • 2 to 3 bay leaves
  • salt and pepper to taste
  • 1/4 cup of flour

Directions:

  1. Place butter in large skillet with the onion strips and cook on medium heat.  Add fresh thyme and the stout beer.  Cook until translucent.  The onions should have a bit of sauce to it from the beer and butter.  You will need it because once you add the flour it will thicken.  Slowly add the flour while stirring.  Take off heat and set aside.
  2. In a crockpot add the beef broth, Cognac, more fresh thyme, Worcestershire sauce, bay leaves and salt/pepper.  Then add the onions and stir everything together before putting the lid on.
  3. Cook 8 to 10 hours.
  4. Pour soup into large ramekins and place on a cooking sheet.
  5. Add homemade croutons as well as 2 to 3 slices of gruyere cheese to each ramekin (see crouton recipe below).
  6. Place in oven and broil on high for approximately 5 to 10 minutes.
  7. Serve with fresh parsley as a garnish.

Homemade Croutons Recipe

  1. Get 1 to 2 large loafs of sourdough bread and cut into large pieces.
  2. Place cut pieces into a large bowl.
  3. Melt 1 to 2 sticks of butter and mix with the cut pieces of bread with a wooden spoon.
  4. Drizzle your favorite olive oil over to help coat the bread as well.  I like to use both butter and olive oil because it gives a better flavor.
  5. Add fresh or dried thyme and mix.  Parmesan cheese would be good as well.
  6. Place on a cooking sheet at 400 and monitor until it looks crispy.  It takes approximately 15 minutes.

GourmetGirlDoesRE

Dinner, Entrees, Low-Carb, Lunch, Soup

Thai Chicken Soup

January 27, 2016

Here is my spicy Thai Chicken Soup recipe I just made tonight.  If you love spicy things, you will love this soup.  Of course, you have to like Thai flavors in general and coconut milk.  This really is an easy recipe to make, especially if you use some of my short cuts.

GourmetGirlDoesRE

Ingredients:

  • 4 small cans of lite or regular coconut milk
  • 3 cups of reduced sodium chicken broth
  • 3 cooked chicken breasts, chopped into bite size pieces (or if you are in a hurry buy a small roasted chicken already cooked from the store and pull the meat off into small pieces)
  • 4 to 5 scallions, chopped
  • 2 cups julienned carrots (you can buy in a package already done in the salad section)
  • 2 red bell peppers, chopped or sliced into bite size pieces
  • 2 garlic cloves, finely chopped
  • 2 to 3 cups mushrooms, chopped
  • 3 to 4 tablespoons finely chopped fresh ginger (or get the fresh tube of ginger in the salad section)
  • 2 to 4 teaspoons ground ginger
  • 1 stick of lemongrass, finely sliced (or get the fresh tube of it in the salad section which may be easier to find)
  • cilantro to taste
  • salt and pepper to taste
  • 1 to 2 cups coconut flakes (optional)
  • hot chili paste/sauce to taste to make it as spicy as you want
  • juice of one lime (optional)

Directions:

  1. Bake 3 chicken breasts at 350 for approximately 20-30 minutes with a light coat of olive oil and pepper.  Once done, let cool before cutting.  If you bought a roasted chicken from the store, just pull the meat off and set aside.
  2. In a large pot place the fresh ginger, garlic and mushrooms with a small amount of olive oil and cook on medium high heat for approximately 5 minutes.
  3. Add the chicken broth and coconut mile as well as all the other ingredients except for the cilantro and simmer for at least 20 minutes.
  4. Add cilantro once it’s almost done cooking.
  5. Garnish with cilantro, scallion greens or even mint leaves.

This dish could also be served over white rice.  I thought about putting udon noodles in the soup which I think would be great, but I was trying to keep it healthy and low-carb!

 

 

Soup

Ministroni Soup

December 1, 2015

During the fall and winter season, I make a lot of soup.  There is nothing better than good comfort food when it’s cold outside.  Ministroni soup is right up there with some of my other favorites and is easy to make.  This is the kind of soup where you can experiment with different vegetables.

GourmetGirlDoesRE

Ingredients:

  • 1 (15 oz.) can of white cannelli beans, drained and rinsed
  • 2 zucchinis, chopped into bite size pieces
  • 2 medium carrots, peeled and chopped into bite size pieces
  • 1 pound swiss chard, finely chopped (remove stems)  Kale would also be really good to add
  • approximately 1 cup of finely chopped pancetta into small bite size pieces
  • 1 to 2 cans diced tomatoes
  • 2 garlic cloves, minced
  • 1/2 to 1 yellow onion, chopped
  • 1 (32 oz.) carton of chicken or beef broth
  • 1 sprig of rosemary
  • 2 bay leaves
  • 2 tablespoons fresh Italian parsley
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 carton  of macaroni noodles or other noodle of your choice

Directions:

Heat olive oil in a heavy large pot over medium heat.  Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and saute for 2 minutes.  Add the diced tomatoes.  Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture and remaining broth.  Add bay leaves and rosemary sprig as well as salt/pepper.  Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard bay leaves and rosemary sprig (the leaves will have fallen off of the stem.)

I usually add the macaroni noodles after I put everything else in the soup and let it simmer for an our or so.  You can also cook the noodles separately and put them in the soup afterwards.

Ladle the soup into bowls and serve.  Top with Parmesan cheese.

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