Oh January. You, grey, cold, bitter pill. You pre-cursor of more cold, wet, snowy weeks, with nothing left to show of the holiday cheer besides bits of tape and tighter jeans.
The cure for the Januaries is vacation SOUP. Thick, rich, soul-warming soup, served couch-side with a side of “Kim and Kourtney Take NY” and maybe a hot toddy.
Between episodes, I was in the kitchen making all kinds of soup.
I ended up with three different recipes to suit tastes and moods. One creamy and rich, one spicy and sweet and finally, one so hearty and nutritious, one bowl contains all your nutrients for the day so you can spend the rest of the day eating cookies.
Take that, January.
Creamy Chicken Wild Rice Soup
This soup is deliciously creamy and delicate; but stuffed with wild rice, chicken, vegetables and herbs. I don’t care for cooked carrots or celery (the traditional vegetables here) so mushrooms and peppers add some flair to this dish. I lightened it up a wee bit by substituting milk and half-half for the heavy cream; but it still tastes just as rich.
2 tbs butter
1 medium onion, peeled and diced
3 cloves garlic, diced
8oz button mushrooms, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/3c. AP or WW flour
3 c. chicken stock
1 tbs Thyme (fresh or dried)
1 tbs Rosemary, chopped (fresh is preferred)
1 Bay leaf
Sea Salt, Cracked Pepper
1 c. whole milk
1/2c. half-half
2 c. cooked rotisserie chicken, chopped into 1″ pieces
1.5 c. cooked wild rice (I used quick-cooking rice)
In a deep soup pot, melt butter. Saute garlic, onion, mushrooms and pepper until soft and translucent, sprinkle with sea salt and black pepper. Stir flour into the vegetables so that they are coated. Add chicken broth, thyme, rosemary and bay leaf. Bring broth up to a boil, add chicken and rice, Lower heat and allow soup to simmer for 10-15 minutes. With heat on low or off, slowly add milk and half&half (do not let this boil). If soup is too thick, stir in additional milk or chicken broth to thin. If soup is too thin, sprinkle in more flour to thicken or add additional half & half and allow the soup to reduce over low heat. Serve with lots of black pepper (or a diced roasted red pepper). Makes 8 cups.
Coconut Curry Squash Soup
I love me some curry, especially paired with coconut milk. I love the spicy warmth of the curry with the subtle cooling sweetness of the coconut. The squash and cauliflower in here are just a delicious anti-oxidant bonus. This would be SO good paired with chicken satay and a cold peanut noodle salad. Make that, and invite me over, ok?
1 tbs olive oil
1 medium onion, peeled and diced
2 cloves garlic, diced
1 *roasted butternut squash
1 *roasted head of cauliflower
3 tbs curry powder
1-1/2 cans (10oz each) Lite Coconut Milk
2c. Chicken Broth
Sea Salt
Black Pepper
Fresh Cilantro
*Roasting Vegetables: Lightly grease two baking sheets. Split butternut squash in half vertically (I don’t bother peeling it), scoop out and discard seeds. The butternut will be VERY hard so if you’re unable to split it, simply pierce it all over with a knife to allow it to vent). Place cut side up (or whole squash) on baking sheet. De-stem the cauliflower, and chop into 2″ pieces. In a large bowl toss the cauliflower with 2 tbs olive oil, sea salt and black pepper. Add to separate baking sheet. Roast both sheets on 350; one hour for the squash, 35 minutes for the cauliflower or until a fork can easily pierce the through the vegetables. Using a large spoon, scoop the butternut squash from the rind and set aside.(if you baked yours whole, simply split it open now, scoop out the seeds,and then scoop out the orangey goodness). You’re ready to rock.
In a deep soup pot, heat oil over medium heat. saute onion and garlic until soft and translucent. Add squash and cauliflower. Sprinkle with sea salt, black pepper and curry powder until thoroughly mixed through. Add broth, and bring up to a boil for several minutes. Reduce heat and add coconut milk, stirring until warmed through. Using a stick (immersion) blender, puree the soup until smooth (adding a bit more coconut milk or broth to thin as needed). No stick blender? Allow soup to cool and then blend, by batches, in a blender or food processor. Serve with black pepper and tons of fresh cilantro.
Makes 10 cups.
Minestrone
The ultimate comfort food; minestrone can be made dozens of ways. I knew I wanted this to be hearty enough for meal on its own, but also oh-so-delicious. I did set out to make this entirely vegetarian, but then I thought…BACON. You’re welcome.
4 slices center-cut bacon, diced
1 medium onion, peeled and diced
2 cloves garlic, diced
4oz mushrooms, sliced
1 can fire-roasted tomatoes (with juice)
1/3c tomato paste
2 c. chicken broth (or more for a thinner consistency)
1.5c. frozen spinach or kale (no need to thaw)
1.5c c. green beans (frozen or fresh), chopped into 1″ pieces
1 10oz can chick peas, rinsed and drained
2c. dry small pasta (I used brown rice shells)
In a deep soup pot, saute bacon over medium heat until crisp. Add onion, garlic and mushrooms. Saute until vegetables are soft and translucent. Sprinkle in sea salt and black pepper. Stir in tomato paste, chicken broth and fire-roasted tomatoes. Bring broth up to a rolling boil. Add green beans and spinach, bring soup back to a boil. Add chick peas and pasta. Reduce heat and allow soup to reduce until a fork stands up in it (ok, not really – if you don’t want it so thick, add a bit more chicken broth). Serve with lots of parmesan cheese. Makes 10 cups.
Incidentally, each goes exceedingly well with a hot toddy.
