Laurie's Creamy White Chili

The weather is finally taking a turn for below 80 degrees here. It seemed like we waited for summer FOREVER. In the end of August summer disappeared, then BAM! September rolled around, and it seemed like it was July again. Crazy.

Anyway, this week, the leaves are turning, the air is crisp and it feels like soup season. I love this extra rich and hearty version of white or chicken chili Laurie makes. Everyone in our fam gives it two thumbs up. It's easy, and served with french bread and salad make a perfect fall dinner.

Laurie's Creamy White Chili

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1 lb. boneless chicken breast, cut in small pieces

1 medium onion, chopped

1 tablespoon oil

1 clove garlic, minced, or 1 tsp garlic powder

2 cans Great Northern Beans, rinsed and drained

1-14.5 oz. can chicken broth

1 cup sour cream

1 can chopped green chiles

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon cumin

1/2 cup whipping cream

Saute chicken pieces, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

Tips:

-I cooked the chicken and onion the day before serving and then threw the soup together 1/2 hour before we wanted to eat.

-If you want to cut fat, try substituting low fat sour cream and half and half for the sour cream and whipping cream.

-For a meatless option, you may substitute an extra can of Great Northern beans and omit the chicken.

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Cook's Illustrated Gazpacho

I still remember the first time I had Gazpacho. I was a senior in high school ( um, yes THIRTY years ago). I was with my friend Victoria, who was a waitress at Ericksen's restaurant. Unless I am imagining this, I believe the whole name of the restaurant was" Ericksen's on the Fiord". Funny that stuck in my mind. It was a mostly brownish restaurant in Poulsbo,WA ... not in the cool, waterfront part of Poulsbo (cute little Scandinavian town), but out on the main highway, before entering into town. I know you care. Anyway. Loved my first taste of Gazpacho then, still love it now.

You've never had Gazpacho? It's a soup, served cold. Best in the late summer, when tomatoes and cuces are in season.

Perfect dish for a warm summer afternoon. Love it with a dollop of sour cream and chopped avocado on top. If you are looking for a way to make a healthy, refreshing dish without too much work, and without turning on the stove or oven...you are going to love this soup.

Promise.

Cook's Illustrated Gazpacho

adapted from Cook's Illustrated

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3 ripe medium beefsteak tomatoes (about 1 1/2 pounds),

cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound)cored and seeded, cubed (about 2 cups)*
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) minced or chopped (about 1/2 cup)
1 medium garlic cloves , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons table salt
1/3 cup sherry vinegar ( I subbed balsamic: 1/2 white 1/2 red)
Ground black pepper
5 cups tomato juice Cook's recommends Welch's
1 teaspoon hot pepper sauce (optional)
8 ice cubes

Garnish with:

chopped avocado

sour cream

Extra-virgin olive oil

chopped olives

croutons

Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes.

Tips:

-Cook's recommends serving in chilled bowls.

-*I used one red pepper, and one yellow zucchini. Love the color of the zucchini. I'm sure a yellow pepper would work nicely in this recipe as well.

Bought these at my fave fruit and veggie stand in Brigham City.

Love this olive oil. Perfect for drizzling a little on before serving...

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Sara's Southwest Soup

Last week, we had this:

So I made this:

Easy, easy, easy.

Quick.

Yummy.

What more could you ask for???

Well, maybe -

In a perfect world, this:

Sara's Southwest Soup
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1 package chicken tenders or two whole chicken breasts
2 large (28 oz) cans crushed tomatoes
2 (14 oz) cans chicken broth
1 small package frozen sweet white corn
1 clove garlic, crushed
Juice and pulp of 1 lime
¼-1/2 cup chopped cilantro
Dash of red pepper flakes
Salt and pepper
½ to 1 teaspoon cumin

Cook chicken in oven or crock-pot until done with garlic and red pepper flakes.

Add rest of ingredients to large pan simmer until hot. Serve with dollop of sour cream, grated cheese and tortilla chips.

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Dad's Favorite Navy Bean Soup

Do you ever feel totally guilty about throwing out the bone that is in the middle of your Honeybaked Ham after the holidays? I do. Not surprising, since Guilt is my middle name. My mom always made Navy Bean Soup after Christmas and/or Easter with the leftover ham and of course, the bone. She made bean soup with her trusty pressure cooker. I remember watching that thing heat up, and was so afraid of the top popping off and exploding all over the kitchen. No idea where this fear came from...anyway, I make it on the stove in one of my stockpots. It's not quick, but really simple and inexpensive. If you are into food storage, and wondering (like me) what in the heck to do with all of those dried white beans, this is your chance to use up a few.

This was one of my dad's favorite foods- it's filling, and served with cornbread, feels like a meal. If you don't have a ham bone, (this sounds like an old Country Western song, doesn't it?) you can just chop up some ham and call it good.

Navy Bean Soup

adapted from Food Network

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds (or leftover ham bones)
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
4 cups cold water

4 cups chicken or vegetable broth
1 1/2 cups carrot, coarsely chopped
Kosher salt and freshly ground black pepper at least 1 teaspoon of each


Place the beans in a large saucepan and cover with cold water by about 2 inches (about 10-12 cups water). Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain. Tie the parsley, thyme, and bay leaf together with kitchen twine.

In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the 4 cups water and 4 cups broth. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.

Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.

Puree about 3 cups of the beans with a some of the liquid in a blender, or use immersion blender to blend some of the beans. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.

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Classic French Onion Soup

French onion soup. How many people say it's their all time favorite soup? Creating an outstanding French onion soup experience (in my opinion) includes: home made broth; deep, dark caramelized yellow onions; good quality baguette (preferably stale); and the best Gruyere cheese you can buy.

Now, I know you are going to look at this recipe and say, Sheesh, have you ever heard of Campbell's ?? YES, my pantry is stocked with it. For the kids, or a quick lunch, it has it's place. Let's face it. Using canned soup won't produce the same rich flavor you'll get if you make the broth yourself. If you want to indulge yourself, or someone you love :) invest a little time and make this special soup. Nummy.

This recipe is adapted from Fine Cooking Magazine and Anne Willan, renown French chef, cookbook author and founder of La Varenne Cooking School.

Roasted Beef Broth

best if you make this the day (or two before serving)

5 lb. meaty beef or veal bones, such as shanks, knuckles, and ribs
2 medium carrots, cut into big chunks
2 medium yellow onions, quartered
1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
1 Tbs. black peppercorns
1 Tbs. tomato paste

Position a rack in the center of the oven and heat the oven to 450°F.

Put the bones, chopped carrot and onion on a large rimmed baking sheet and roast until brown, about 45 minutes to 1 hour.

With a slotted spoon or tongs, transfer the roasted bones and vegetables to a stockpot, leaving any rendered fat in the pan. Add the bouquet garni, peppercorns, tomato paste, and 5 to 7 quarts cold water (enough to cover the bones and vegetables by a couple of inches) to the pot. Bring to a boil slowly over medium heat, reduce the heat to medium low or low, and simmer, uncovered, skimming the surface occasionally with a slotted spoon until the broth is flavorful and reduced enough to just barely cover the bones and vegetables, 4 to 5 hours.
Strain the broth into a large bowl, cover, and chill. Skim off all fat before using.

make ahead tips:
The broth can be refrigerated for up to 3 days or frozen for up to 2 months.

French Onion Soup

2 oz. (1/4 cup) unsalted butter, more for the baking sheet
5-6 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
Kosher salt and freshly ground black pepper
1 tsp. granulated sugar
1 small baguette (1/2 lb.), cut into 1/2-inch slices
2 quarts Roasted Beef Broth (recipe above) or canned beef broth :(
1 bay leaf
2-3 cups grated Gruyere

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 2 tsp. salt and about 1 teaspoon fresh ground pepper. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, another 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 375°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 20 minutes total. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper. Keep broth hot.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broiler proof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

Tips:

-I added about 3-4 teaspoons of salt, total.

-This is not a difficult recipe, just time consuming. If you break it into steps, it is simple:

1. Brown the bones and veggies.

2. Cook the broth.

3. Refrigerate the broth and skim the fat.

4. Caramelize the onions.

5. Make the croutes.

6. Put the soup together, broil and serve.

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Butternut Squash Soup

One day my neighbor, who is an expert gardener, came over and saw that I had three Butternut Squash centered on my table with ribbons tied around the stems. He laughed when I told him I had never cooked Butternut Squash, only used them as table decorations. I have since reformed and cooked this funny squash several times since.

I tried to get my boys to eat a dish last night with squash in a brown sugar/butter mixture, tossed with fresh spinach and sauteed onions. Uhhh - that was a no-go. Today, I separated the squash from the other ingredients, and plopped the squash in a pot with a cooked onion. Added a little broth, and yum! Instant lunch for me. A few slices of chopped bacon and pine nuts for garnish. If this was any easier, it would be Campbell's.

Butternut Squash Soup

adapted from Food Network

1 sweet onion, chopped

1 Butternut Squash peeled, seeded and cubed. About 5-6 cups

1 tablespoon olive oil

1 tablespoon brown sugar

dash nutmeg

salt and pepper to taste

4 cups chicken or vegetable broth

3 tablespoons cream or half and half, optional

Place onion and olive oil in large stockpot cook over medium heat for about 5 minutes. Add squash, brown sugar and seasonings. Continue to cook for about 5 minutes. Add broth and cook until squash is soft. Using an immersion blender, blend the ingredients in the stockpot until smooth. Add more salt and pepper to taste and cream, if desired. Garnish and serve.

Approx 6 servings.

Tips:

-If you are a curry lover, 1 teaspoon of curry powder would be a great addition.

-The easiest way I have found to peel a Butternut squash is with a vegetable peeler. Take long slow strokes.

-If you don't have an immersion blender, I feel sorry for you.

-What I meant to say was, if you don't have an immersion blender, take the soup from the pot in about 3 batches, and process (carefully) in a blender until smooth.

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Martha's Fresh Tomato Soup with Parmesan Chive Croutons

My sweet friend Melanie gave me a big box of tomatoes fresh out of her garden yesterday! Joy! Happiness! More tomato toast! More BLT's! Now I can pretend it's still summer, and enjoy these gems. I had this tomato soup a few years ago at a Recipe Club dinner and loved it. It takes about 10 minutes to make. I'm sharing my modified version. I cut the amount of cream and butter, so I could eat this for lunch without feeling guilty. Gilt. It's really a four letter word isn't it?? If you leave the "u" out. Anyway. I made this and it seemed to be missing something - I know I just said I left out some of the cream and butter. No, it needed a yummy crouton. I froze a few extra pieces of french bread I made a couple of weeks ago, so I pulled that out of the freezer, sliced it up (frozen) and threw it into a pan. Yummalicious. Thanks Mel.

Martha's Fresh Tomato Soup

adapted from Martha Stewart

printable recipe

3 Tablespoons butter

3 tablespoons olive oil

2 medium onions, chopped

4 cloves garlic

1/2 cup white cooking wine, or white grape juice

8 cups chopped tomatoes, skins left on

1-2 teaspoons kosher salt

1-2 teaspoon fresh ground pepper

1 cup fresh basil, chopped

1/4 cup cream

Melt butter in stock pot. Add chopped onion and garlic, cook for about 5 minutes, or until soft. Add wine or grape juice, tomatoes, salt, pepper and basil. Cook for another 5 minutes. Cool for about 5 minutes add cream if desired. Blend soup in batches using blender*until all soup is smooth. Return to stockpot, add cream and heat just until warmed through. Serve with croutons.

Yield: 4-5 large bowls

Parmesan Chive Croutons

bread 2-3 slices

olive oil

grated parmesan

fresh chives,chopped (I used garlic chives)

kosher salt

pepper

Cut up 2-3 pieces of bread, preferably a dense and crusty bread. I used leftover french, and it was still yummy.

Heat a non stick skillet using medium high heat. Add about 3-4 tablespoons olive oil. Toss bread in pan and cook for about 3-4 minutes. Season with salt and pepper. Sprinkle generously with grated parmesan, toss and add chopped chives. Remove from heat and let cool. Top soup with croutons. This can also be cooked in the oven at 350 degrees for about 10-15 minutes or until browned. To cook in oven: toss all ingredients and place on foil lined cookie sheet, bake as directed.

Tips:

-The original recipe called for 6 tablespoons butter and no olive oil. I like this lighter version better. If you really want to cut fat, leave out the butter altogether and just use 3 tablespoons of the olive oil (total). I tasted the soup before adding the cream (1/4 cup, cut down from original 1/2 cup) and thought it was really good without the cream addition too.

-*If you have a hand held immersion blender (read about it here)- there is no need to let the soup cool before blending up, also no need to transfer out of the stock pot. Just add the cream to the pot after blending.

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Chili with Brats

I like this green chili sauce, it's chunky with onions, tomatoes and roasted chilies. You can use any brand, or if you can't find green sauce, add some fresh green chilies or a can of chopped green chilies.

Colosimo's Bratwurst, made in Utah.

To continue our string of "Manly" dishes, I thought what's more manly than chili? When my little brother played Pee-Wee football at the old Chico football field, I loved buying Frito Pie. Frito's, chili (probably canned), with grated cheese on top. I remember the chili was made with small red beans, and I loved it. It was different than my Mom's. Dad loved Kidney beans, so she always used those in her chili. I like a combo of beef and sausage in chili. For my Southwest and Texan friends who read this blog - I know you are thinking- No respectable chili has beans as a main ingredient!! Kind of like being from the Northwest and hearing people say they love fish- only Halibut, and then only as "Halibut Au Gratin" which I really dislike. All of that sauce totally masks the fish! Sick. But I like beans more than meat, so I always make chili with beans AND meat. Anyway, moving on. This past week, I made some with a combo of ground beef and Bratwurst. We have a local company that makes great Bratwurst*, I used a plain Brat this time. I don't use a recipe when I make chili - I tried to record the amounts used this time, so I could post a recipe. Oh, and I like the zip the green chili sauce adds. I'm not a big fan of spicy food, so this is a mild chili recipe. My boys love eating the leftovers on top of hot dogs and buns, topped with lots of grated cheese. Testosterone city.

Chili with Brats

3-4 *Bratwurst
1 lb ground beef, extra lean
1-2 onions, chopped
1 green pepper, chopped (optional)
1-2 teaspoon chili powder
1 teaspoon cumin
1-2 cloves chopped garlic
3 15 oz. cans small red beans, drained
2 14.5 oz. cans chopped tomatoes, with juices
1/2 jar 16 oz medium green chili sauce (if it's mild, I throw the whole jar in)
1 tablespoon sugar
Salt, ground pepper

Cook the Bratwurst in a pan on medium high heat, turning once. After brown on both sides, add a little water to the pan - about 1/4 cup, and cover. Let steam for 8 minutes. Remove to cutting board. Let sit.
Cook ground meat in large heavy pan. Drain any grease, add chopped onions, pepper and cook until onion is softened, about 5 minutes. Add chili powder, cumin and chopped garlic. Season generously with salt and pepper.
Add the drained cans of beans, chopped tomatoes, green chili sauce and sugar. If you like a thicker chili, add a can of tomato sauce or some tomato paste. Slice the Bratwurst, add to the pot. Cook for several hours, covered on stove top- low heat.

Tips:
- I usually double this amount.

-*You can substitute any type of sausage - ground or Polish, Italian...it's all good. If you live in or around Utah, I recommend Colosimo's Sausage. They make great Bratwurst, and other flavors of sausage- even an Apple Sausage if you are a "Vegetebelarian" as my kids call it. They have been making sausage since the early 1920's, and they produce a great product free of unmentionable fillers usually found in sausage. AND they sell at Costco, the happiest place on earth, according to Corrine.

-Slow cooking a roast- pork or beef, then shredding or dicing it into the chili is great too. Or cut the roast into small pieces, brown and season and throw all of the ingredients into a dutch oven or crock pot and cook for 10 hours on low heat.

- Beans - you may use canned, or soak and cook some of the 10, 000 pounds of beans you have in your food storage. Any combo - I have tried black, red, chili (which I think are pintos), butter beans (icky), white.

-This is best when cooked for at least 6-8 hours on low heat.

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Lemon Chicken Soup

If you love chicken soup, you have to try this recipe. It's chicken soup with a rich, yummy twist. This recipe comes from my dear friend Barbara, who is a fab cook. Barbara is a funny lady, amazing mom, raises UNBELIEVABLY talented children, is a spiritual giant (really), has great style...I could go on and on. Anyway...I have been wanting to try this soup forever, and finally did yesterday. It was SO good. I made it once for a teacher luncheon at Bountiful High, then made another batch for our family. Everyone in the fam ate it up and loved it. Even the picky eaters. Yes Stephen, that's you.

Lemon Chicken Soup

12 cups chicken broth
1/2 cup lemon juice
1/4 cup butter
1 pint whipping cream
8-10 oz egg noodles "Country Pasta" brand is best
1/2 cup flour
1 1/2 cups cold water
2 cup chicken, cooked, chopped
1/2 teaspoon poultry seasoning or "Fine's Herbs"

(I used lots of garlic salt and Mrs Dash)
1/2 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup fresh mushrooms, optional

In small saucepan, combine 1 cup chicken broth, lemon juice and butter. Bring to boil, and let reduce to about 1/2 cup, takes about 1/2 hour to 45 mins. After reduced, take off heat, stir in cream and set aside. While the mixture is reducing, cook the chicken with spices and chop the vegetables. In a large pot, heat remaining 11 cups chicken broth. Bring to boil, then add vegetables and noodles and cook for about 13-15 minutes. Blend flour and water and whisk into soup. Bring to boil once again. Reduce heat to low. Add cream mixture and chicken and spices to taste. Heat through, but don't boil.

Barb's note: Country Pasta is sold at Dicks, Costco, Smiths. Serves 6 hungry people or 8 polite people.

Si's note:
I used 1/2 pint of cream and 1/2 pint of half and half.

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Crock Pot Chicken Noodle Soup

When my kids were little, and their favorite holiday was Halloween, I thought- if I make something the kids really like, they will actually eat dinner before they go out and fill up on sugar. They all loved home made chicken noodle soup and scones. So began the tradition. I don't use a recipe- just mix together water- to make chicken stock, throw in some chunky carrots, celery, onion, seasoning and chicken. Simmer for a long time, strain off the fat, add some noodles...that was it. I found a recipe for Crock Pot Chicken Noodle Soup, and thought it sounded good. I think good chicken noodle soup needs tarragon, and lots of chicken flavor, so I modified a bit. Try it- I think you'll love it too.

Crock Pot Chicken Noodle Soup
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2-3 lbs of chicken pieces, any type
4 cups water
4 cups chicken broth
salt and pepper, at least a teaspoon of each
1 tablespoon tarragon
1 bay leaf
1 onion, chopped
3 carrots, chopped
3 stalks celery, chopped
8-10 oz noodles

chicken flavoring, to taste

Place all ingredients except noodles in crock pot. Cover and cook on low for 5-6 hours or on high for about 3 hours. Remove chicken and bay leaf. Take meat from bones, shred or dice, and return to broth. Add the noodles. Cook for another 30 minutes to an hour, or until noodles are done. Or, cook the noodles separately and add just before serving. Add chicken flavoring to taste.

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Chicken Tortilla Soup

It's soup time! Finally the weather has cooled down enough to make soup. I love the flavors in Cafe Rio's Chicken Soup. After experimenting with lots of white chili, (not my fav, because it has too mucho meat and beans) tortilla soup recipes and using Cafe Rio's soup as a model, I came up with this recipe. I should have saved myself some time by just GOOGLE-ing their soup name. Their guarded recipe tastes really similar to this one. The recipes I looked at call for slow cooking the chicken. This is a quickie version...It's brothy (is that a word?), with lots of vegetables and chicken. If you really like the flavor of their soup, mash an avocado, add some garlic and onion, and put a scoop of guac in just before serving. Do not make this soup unless you have grated cheese and tortilla chips to pile on top of the soup. Ole! Yes, English is my second language.

Chicken Tortilla Soup
A Bountiful Kitchen
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1-2 Tablespoons olive oil
2 chicken breast halves, skinless, boneless
3 cups water
1 whole large sweet onion, chopped

1 1/2 cups chopped carrots
1 small can mild green chilies
1 clove garlic, chopped

1 teaspoon cumin
1 can Rotel brand tomato, lime juice and cilantro
1 can small white beans
1 quart carton chicken broth
3 teaspoons chicken flavoring or bullion cubes
1 cup frozen corn
1/2 fresh lime, juice and zest

cilantro

Heat olive oil in pan. Add chicken and cook until light brown on both sides. Season with salt and pepper. Add 3 cups water to pan, cover and simmer chicken on medium high heat until cooked through, about 10 minutes. Remove chicken and set aside. In same pan, add onion,carrots, chilies, garlic, cumin and Rotel to juices, and add enough broth from carton until vegetables are covered. Simmer for 10-15 minutes, until vegetables are tender. Chop the chicken. Add chicken, beans, corn and lime juice to vegetable mixture in pan with all remaining broth. If additional chicken flavor is needed, add some chicken flavoring to taste. Salt and Pepper. Garnish with fresh cilantro. 8 servings.

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