Celery Soup with Potatoes, Leeks and Dill

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When it's cold and rainy (a rare occasion here in Los Angeles) you have to take advantage of it and make yourself a good pot of soup!

Some of my most favorite soups can be found in Julia Child's Mastering the Art of French Cooking Cookbooks, both volumes one and two. I haven't made one I didn't love.  True to Julia's style, there are a few steps. They are not hard steps but are worth it. 

Very much so. 

I did one thing differently. I added dill. I didn't have fresh dill on hand so I used a pretty amazing spice blend by WildTree called Dill Dip Blend. It does make a fantastically addicting dip but is equally delicious as a seasoning. 

Celery Soup with Potatoes, Leeks and Dill

Inspired by Julia Child

Celery and Leeks

3 cups sliced celery

2 Leeks, white parts only, sliced or 1 1/4 cups sliced onion

1/4 tsp salt

3 TB butter

4 cups broth, chicken or vegetable

1/3 cup uncooked white rice

3 tsp WildTree Dill Dip Blend

Potatoes

3 cups potatoes, peeled and chopped

2 cups water (important to measure this as it will be added to the soup)

1/2 tsp salt

2 cups milk, heated

1/8 tsp sugar (pinch)

Salt and Pepper to taste (white pepper is recommended)

In a heavy bottomed 3 quart pot, melt the butter and slowly cook the celery and leeks with a 1/4 tsp of salt, covered, until tender but not brown. Add the broth and bring to a boil. Stir in rice and Dill Dip Blend, reduce to a simmer and continue cooking, uncovered for 25 minutes.

While that's going on, boil the potatoes with 2 cups of water and 1/2 tsp of salt. When tender, drain the cooking water into the celery and leeks. Puree the potatoes. I used a ricer and placed them back in the pan and whisked in the heated milk. If you're using a blender, beat along with 1 cup of the heated milk, place into the pan and add the remaining cup of milk.

Once the celery and leeks have cooked a bit, puree the mixture with an immersion blender, or in batches in a blender. Add the potatoes and whisk everything together really well.  Bring to a simmer and then beat in the pinch of sugar and season with salt and pepper to taste.

When serving, add a dab of butter to each bowl. Blend the hot soup into the butter and top with croutons. Something about that dab of butter that adds a bit of richness. You can skip it if you choose, but treat yourself and give it a try it. 

Boulder Organic Soup and Crusty Italian Bread

Boulder Organic Soup and Crusty Italian Bread

I love soup.

Not the typical canned soups with bland broth and high sodium. I rarely purchase processed soup. I rarely even go down the soup isle at the grocery store. Good soup is quick and easy to make and very versatile. It's the perfect answer when needing to clear out the veggies from your fridge.

However, there are times, when you need something on the go, you're rushed, or you just don't feel like cooking (or don't enjoy cooking, although if you're reading a food blog, I doubt that's the case). If you find yourself in any of these predicaments, don't grab the can. Go into the deli section and find yourself some real soup. Find yourself a container Boulder Organic Soup!

I had the pleasure of trying a few of these delicious, organic, gluten free soups. Talk about YUM factor! Each container is about 3 servings, and paired with some good bread, makes for the perfect meal when time is against you! Or take it to work and you have yourself 3 lunches for the price of one!

Boulder Organic uses locally grown produce as much as possible, is always gluten free, non gmo and of course organic. Not only are they doing good by preparing a very healthy product for the consumer, but they also donate to the local Community Food Share and other non-profits in their area.

I had the pleasure of doing an informal email interview with the Kate Brown, the Founder of President of Boulder Organic Foods. Please see read the interview at the bottom of this post for more insight to this wonderful company!

Although I tried a few flavors, Roasted Tomato Basil (pictured above), and Potato Leek, the Golden Quinoa and Kale was my favorite!

So very good! Nice chunks of tomato, carrots and kale....with oh so healthy quinoa all over the place. Perfect for those cold winter days/nights (although with the heat wave we're experiencing here, forcing us to wear our summer clothes, it's a bit challenging to go into more detail about how satisfying it is to eat hot soup in the winter0.

There are so many other flavors that I still need to try. Of course you can go on their website to find where you can purchase Boulder Organic Soup near you and see for yourself how many delicious soups there are to choose from.

In the meantime, let's talk about the bread you can make and serve with the soup (because I can't post anything without a recipe).

I found a wonderful Crusty Italian Bread recipe in the King Arthur's Flour Baker's Companion Cookbook, The biga (starter) is what makes this bread stand out from others. It gives it a depth of flavor that you can't get with other doughs (unless you're making sourdough). So plan ahead by a day....it'll be worth it! You'll love the soft, tender crumb as you bit through the firm crust.

Crusty Italian Bread

Biga
1 cup cool water
2 cups unbleached all-purpose flour
1/4 teaspoon instant yeast

Dough
1/2 cup cool water
2 - 2.1/2 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 1/2 teaspoons salt

Topping
1 egg white, lightly beaten mixed with 1 tablespoon water
Sesame seeds

To make the biga, combine all of the ingredients, mixing until well combined and a sticky dough forms. Cover and let rest at room temperature for 12 - 16 hours. During that time the dough will become softer and filled with bubbles.

Now for the dough: Add the water to your bubbly biga and mix until smooth. Add the flour, yeast and salt and knead until smooth. Allow to rest in a lightly greased bowl, covered, for about 1 1/2 hours. Deflate the dough every 30 minutes during this resting period.

Preheat your oven to 425'

Divide the dough into 3 equal sections, From the sections into balls and roll each ball into a 20" rope. Then you braid the ropes. For a great demo on how this is done, check out  King Arthur's Flour how-to video

Place the braided dough on a baking sheet that's been lined with parchment paper. Cover and allow to rest for 1 to 1 1/2 hours, until puffy. I always gently poke the dough with 2 fingers. If it springs back right away, it's not ready yet. If it springs back slowly...it's ready to go!

Brush the dough with the egg & water mixture then sprinkle with sesame seeds. Place the dough in the preheated oven and bake for 25-30 minutes. Allow to cool on a cooling rack. Slice and enjoy!

And don't forget to serve it with your favorite Boulder Organic Soup.

Interview with Kate Brown, Founder and President of Boulder Organic Foods

What inspired you to create Boulder Organic Foods?

My daughter had her tonsils removed and I went to the store to pick up soup for her.  When I began reading the ingredients list I was astonished about how much bad, unnecessary stuff was in the soups – even the organic options. I decided that I could do better. I knew how to make soup and I figured that others would prefer fresh, organic and nutritious options to offer their families.

How is your soup prepared?

Our soup is made in-house every day in small batches with the finest certified organic, gluten-free and non-GMO verified ingredients. And the soups are found in the grab-and-go and deli refrigerators of natural and conventional grocers nationally at similar price point to that of conventional soups.  I am exceptionally proud of our ingredients!

Which flavor is your favorite? 

It’s a tie between the Green Chile Corn Chowder and the Red Lentil Dahl.

What are the next flavor profiles Boulder Organic Foods will be pursuing? 

We have learned that exotic soup flavors just don’t appeal to most customers.  I think that soup is a very traditional, nostalgic and comforting food, so shoppers look for the old standbys and favorites.  We will continue to offer well-loved and traditional flavor profiles, with organic ingredients and cleaned up labels, that shoppers will consider a staple in their fridge. Stay tuned!

Do you plan on expanding the product line beyond soup? 

We certainly have considered an expansion.  It would make sense for us if our demand for fresh soup was leveling out, but we are nowhere near seeing a plateau in demand.  It’s been our position to pick one thing that we do really well and stick with it for a while. 

Do any of the soups have a special story behind their creation? 

Every single one has a history and some funny stories behind it!  I have definitely grown to love some particular vegetables that I didn’t previously like, due to the intense process of creating a new soup.  Butternut squash is a great example!  I didn’t appreciate the subtly of butternut squash until I started to play with flavors that enhance and amplify the deliciousness that is already there in the squash.  It is such a wonderful reward to find flavors that bring a look of delight to people’s faces when they try them!

Thank you Boulder Organic Foods and Kate Brown for giving me the opportunity to try your amazing soup! 

I was not compensated for this post, however Boulder Organic Foods supplied me with product coupons. All opinions are my own.

Butternut and Leek Soup with Red Lentils

Sometimes, when you can't decided between two options, combining them is the best idea ever.

I really love Julia Child's Leek and Potato soup. I really love Butternut Squash Soup. I was in the mood for both and just couldn't decide what to do. Although I was leaning a bit more towards the leek soup, the butternut squash really needed to be used soon.

Using Julia's recipe as a guide, and her often simple, basic seasoning technique that allows the main ingredient's flavor to shine like a star rather than the supporting spices and herbs, It's surprising how a bit salt and pepper is the only seasoning this recipe needs. Trust me, hold back on the urge to add the garlic or cumin, or whatever your go-to favorites are. Try it in it's true form first and remember that you can add other seasonings later if you choose.

Butternut and Leek Soup with Red Lentils

Printable Version

1 lb potatoes, peeled and cut into 2" cubes
2 leeks, including tender greens, sliced and rinsed
1 carrot, peeled and sliced
1 celery stalk, sliced
1 cup diced butternut squash
2 quarts of water plus more as needed
1/4 cup red lentils, uncooked
1 tablespoon salt
White pepper to taste
Garnish:
3 tablespoons of butter
Croutons
Chives or parsley

In a large put simmer the vegetables, water and salt, partially covered with a lid for about 30 minutes. Add the lentils and continue simmering, partially covered for another 20 - 30 minutes or until the vegetables are tender. Add warm water as needed to keep the vegetables under water.

Remove from heat. Using an immersion blender (or in batches in a blender) puree until smooth and creamy. Adjust the seasoning with salt and white pepper if needed.

Off heat and just before serving, stir in the butter, a spoonful at a time until melted and garnish with croutons and chives or parsley

The lentils were added to thicken the soup (instead of rice) and also for their nutritional value. The butter is added at the end to add a bit of depth and richness. It is of course optional. You can add cream instead if you'd like. Croutons are just so much fun in creamy soups.

Homemade Condensed Cream of Chicken Soup

There are a lot of recipes out there that call for cream of chicken soup. I mean....a lot! But I'd cringe whenever I used it. I mean....from the can. It's loaded with all sorts of ingredients that I don't recognize. Plus several that I do recognize as totally not.....food. They certainly aren't ingredients I have in my pantry.

Guess what.....cream of chicken soup in a can is sooooo not necessary. It's incredibly easy ....as in SIMPLE.....to make. What do you think our great-great-grandmothers use to do? They made it! If you want to get real here...it starts out as a simple rue and then you add a bit of cream and stock.

Basically, that's it.

Hardly any time at all to make and it's totally cheap! And.....no junk added. No preservatives. No chemicals. Just wholesome ingredients found in just about any kitchen.

I have some seasonings listed and of course they can be adjusted based on personal taste. Whether you change the quantity or the seasoning all together. Make it the way it tastes best to you. For example, the summer savory can be swapped with thyme. The poultry seasoning can be omitted or swapped with herbs de province, etc. etc. You get the picture.

Homemade Condensed Cream of Chicken Soup

Inspired by: Gimme Some Oven
Makes about 2 cups

1/4 cup flour
1/4 cup butter
1 1/2 cup chicken broth
3/4 cup milk
Salt and Pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp poultry seasoning
1/2 tsp summer savory
1/4 cup chopped chicken

In a sauce pan, over medium low heat, melt butter and add flour, stirring to combine. Stir and simmer for about a minute or so, being careful that it doesn't stick to the bottom of the pan.

Slowly stir in the chicken broth, mixing until smooth. Add in the milk and the seasoning; salt, pepper, garlic powder, onion powder, poultry seasoning and savory.  Bring to a gentle boil, stirring constantly. Add in the chopped chicken. Reduce heat and continue simmering, stirring often, until thickened. It will thicken even more as it cools. Especially once refrigerated.

Taste and adjust seasoning accordingly.

Remove from heat, allow to cool.

Either use right away or store in the fridge for up to 5 days.

Use like you would any other condensed creamy soup.

What did I do with it? I made a really nice......

Roasted Hatch Chili Creamy Chicken Soup. 

You see, I had tossed some chicken in my slow cooker, along with some roasted hatch chilies (or any chili your little heart desires).

I then sauteed carrots, onion, and celery in a bit of olive oil. (this is what's so great about making soup. You just eyeball it, season it to taste and eat. It's all good).

I took out my condensed cream of chicken soup from the fridge, admired it for a second...loving how nice and thick it was

Added about a cup to my mirepoix (fancy name for the carrots, onion and celery combo)

I stirred in about 1 cup of chicken broth and added in my hatch chilies and chicken. Heated through....buttered up some bread, poured myself a glass of wine and prepared for a relaxing evening watching T.V.

The soup tasted as if it had been cooking all day long...complex flavors in such a short amount of time.

All due to a wonderfully easy, and way better tasting, condensed cream of chicken soup.

Makes me wonder why we allowed the food industry to talk us out of making it ourselves to begin with. Honestly...if you're putting together a casserole, take the extra 10 minutes or so to make your own soup base. I bet your family will be highly impressed with the flavor improvement.

Irish Meatball Soup

I love corned beef with cabbage and potatoes.

My family doesn't.

Not a single one of them.

Such a pity, really.

Rather than continuing my yearly torture of a traditional St. Patrick's Day feast that only I enjoy, I have recently started a new one. I don't know if this is actually an authentic Irish anything, but it contains lamb, cabbage and potatoes. With a side of some sort of soda bread, it's Irish enough for me.

Lamb...some people aren't much into lamb. To be honest, I'm one of those people. But what I do is mix it wish some bison and wow! It's rich and delicious without being overpowering in any way. I know they're both an expensive meat...but after all, I only make it once a year. And it's worth it. Especially when everyone loves it and I'm not left eating a whole corned beef on my own. If you can't get or don't like either of the meats I use...by all means, use ground beef.

Irish Meatball Soup
Printable Version

Soup
8 cups chicken stock (I sometimes use turkey stock)
1 russet potato, peeled and cubed
1 medium onion, diced
1 leek (white and light green parts) sliced
7 carrots, peeled and sliced
1/4 - 1/2 (depending on the size) head of cabbage, roughly chopped
3 garlic cloves, minced
3 TB barley
Salt and pepper to taste
Bouquet bag of a sprig of parsley, a couple of sprigs of thyme, 1 bay leaf (you can make a bouquet bag using cheesecloth or by using a tea strainer)
2 lbs meatballs, partially cooked (recipe below)
Garnish with a nice herb butter made with melted butter with added minced parsley, chives and thyme

Meatballs
1 lb ground bison
1 lb ground lamb
1/4 cup diced onion
4 TB minced garlic
1/4 cup minced parsley
1/3 cup panko crumbs
2 eggs
3/4 tsp salt
3/4 tsp pepper

To make the meatballs:
Mix together all of the ingredients and gently stir until just combined. Don't squish it around too much or you'll end up with a dense, dry meatball.

Roll about a tablespoon of the meat into 1 inch balls. In a medium-hot pan drizzled with a little oil. brown on all sides and set aside. You will do this in batches....probably 3 batches.

To make the soup:
Pour the chicken stock into a large pot. Add the vegetables and seasoning. Heat to just before a boil and reduce heat a bit, allowing it to barely bubble but not boil. Cook for about 30 minutes. Add the meatballs and continue to cook until the vegetables and meatballs are cooked through, about 15 more minutes.

Remove the bouquet bag and adjust seasoning if necessary.

Drizzle each serving with the herb butter.

Mexican Chicken Chowder

This is one of those super tasty, easy dinners. It's satisfying and pretty quick to make. It would be even quicker if you had some leftover cooked chicken on hand.

One of the things that makes this meal so quick and easy is the flavoring packet I used. Now typically, I stay away from seasoning packets. Well...the ones at the local market. What makes the one I used here an exception? It's organic. No GMO's, no pesticides, no preservatives, no insecticides, no irradiation, do food dyes. So what we have here...is quality AND convenience. All neatly wrapped up in one.

Where can you get Wildtree products? From my friend Michele (whom by the way is responsible for me starting a blog, and joining Facebook):

Website http://www.mywildtree.com/MICHELEBCOOKS/
Facebook page: https://www.facebook.com/michelebcooks
She also has a blog: My Italian Grandmother

Meanwhile, back at the bat cave.....

Mexican Skillet Meal Seasoning contains every flavor you would want in a Mexican dish, such as peppers, onion, garlic, cumin, cilantro, and jalapeno. Its all conveniently packaged for your ease of not only time, but peace of mind. Your meal is loaded with flavor, not time. Aaaaand health is not compromised just because you need 'fast food'.

Mexican Chicken Chowder
Printable Version
serves 4 - 6

3 good sized boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 tablespoon of light olive oil for sauteing
Salt and Pepper according to taste
4 oz fresh button mushrooms, sliced
1/2 large white onion, diced
3 garlic cloves, minced
1 - 14.5 oz can of chicken broth
1 cup milk
1 packet of Wildtree Mexican Skillet Meal Seasoning
1 - 15.5 oz can of Cannellini Beans, undrained (or any white bean that you prefer)
1 - 7 oz can diced green chiles, mild

Heat oil in a thick bottomed 2 quart sauce pan over medium high heat. Season the chicken with salt and pepper. Add to sauce pan and cook, stirring occasionally, until brown on all sides and almost cooked through, about 8 - 10 minutes (less if you're using chicken breast). Remove from pan and set aside.

Reduce the heat to medium, add a bit more oil to the pan if needed. Toss in the mushrooms and onions. Stir to coat with oil and saute until tender, about 3-5 minutes. Add the garlic and saute an additional minute.

Pour in the chicken broth and stir, scraping up any bits off the bottom and along to sides.

Reduce the heat to medium low. Add the milk and the Wildtree Mexican Skillet Meal Seasoning. Stir to combine.

If you have a stick blending (immersion blender) put that baby to use and puree what's in the pan. Otherwise, either leave it as is, or puree it in a blender, only filling the blender half full and covering with a towel (may have to work in batches).

Once pureed, add the cooked chicken back into the pan along with the cannellini beans and the diced green chili. Stir and continue cooking until heated through.

Garnishment recommendations are endless:

Avocado
Cilantro
Cheese
Tomatoes
Green Onions
Tortillas
Tortilla Chips
Jalapenos

Whatever your little heart desires. (I had mine with a margarita, but I don't think that is considered a garnishment).

This recipe is similar to a white chili that I make, that's either made in the crock pot, or for quite a bit more time on the stove. The Wildtree Mexican Skillet Meal seasoning give this baby that boost of flavor that so often is lacking in quick meals. It's sure to be a family favorite. It's not spicy, although if heat is your thing, add a dash or 2 or more of cayenne pepper to spice it up a bit.

A Very Blueberry Thanksgiving

It works. Blueberries with your Thanksgiving feast. I swear! If you're not much of a cranberry fan, then go for the little blue dynamos! If you LOVE blueberries, then just do it! You get that slight tartness with a little sweet, of course, but blueberries also work in savory dishes.

I promise!

Until yesterday, I had no idea that blueberries were so versatile.

I attended A Very Blueberry Thanksgiving luncheon with Food Bloggers of Los Angeles, hosted by Erika of In Erika's Kitchen, sponsored by Blueberry Council and Rioja Wines.

Every dish had blueberries in it, from the appetizers to the main course and last but not least, the dessert. The courses were magnificently paired with 6 different Rioja Wine varieties.

One thing that stuck in my head, as I listened to the Little Blue Dynamos guys talk about blueberries, was the quality of produce that comes from Chile. For some reason I have always thought that imported produce wasn't as regulated as domestic. Well, Chile is an "export powerhouse" and in order to sustain that, they need to maintain a high level of quality and safety standards. Not just US standards but also Canadian, South Korean and European, just to name a few. What that means is the quality is just as good, if not better than what we get domestically. And since their harvesting time is opposite of ours (due to that south of the equator thing) we have the benefits of obtaining various fresh fruits during our winter months.

Our Rioja Wine representative had so much to say (and I realize even more, how little I know about wine). I thoroughly enjoyed each selection that was presented (I even won a bottle!). Here's a nice little tip: if you have a bottle of wine and the tannin is just a little too strong for you, place the bottle in the fridge for about 15 minutes or so and the flavor will soften and you'll have a nice smooth wine to enjoy.

If you follow me on Instagram (PeacefulCooking), twitter (ImStuffed) or facebook (Peaceful Cooking) you will have seen previews of the following amazingly delicious dishes on Sunday. All of which contained blueberries. Every single dish was fantastic. I'm going to share photos and links to the recipes since there are several, rather than make this post 2 miles longs (instead of just 1 mile).

First up we had.... 

Pre-feast nibbles:
Paired with Muga Blanco 2012

Mashed Potato Pops with Blueberry "Not Ketchup"
Printable Recipe

These little pop-in-your-mouth morsels were very good with that little crispy-crunch on the outside. But what made them beyond good, was the Blueberry "Not Ketchup"! Seriously people, you have to try it. It's not too sweet, very smooth with a slight tang. If it were socially acceptable, I would've been eating the dip with those skewers once the potato balls was gone. It's that good!

Pumpkin Soup Shooters with Dried Blueberry Dust
Printable Recipe

Light, subtle flavors, not too thick or heavy. Just enough to keep you from fainting due to starvation while waiting for the big meal! (you know how it is....you don't eat all day because you want to save your appetite) Adding the fun little dusting of blueberries gives this soup shooter that special festive touch.

First Course:
Paired with: Cune Rosado 2012

Butternut Squash Salad with Blueberry Balsamic Vinaigrette
Printable Recipe

Oh my goodness! This is one dish I wish I had taken more of. And a definite addition to my table this year! I'm not much of a salad person but when the flavors and textures blend so wonderfully, I just couldn't help myself. I love this salad. I'm not sure which ingredient won me over...of course the blueberries...but then the pepitas spoke to me....and then...I think the Blueberry Balsamic Vinaigrette started singing to me. Yes! That's what it was. (Nothing like a private serenade)

Side Dishes
Paired with: Cune Rosado 2012
Vina Herminia Tempranillo 2012
Torre  de Ona Finca San Martin 2010
Conde de Valdemar 2010

Chili Roasted Sweet Potatoes with Dried Blueberries
Printable Recipe

Sweet potato fans...here's your chance to get out from under that sweet potato casserole! Healthy, quick and easy and look how beautiful that is. Talk about back to the basic with a new twist. Delish!!

Pulled Turkey Sliders with Blueberry Chutney
Printable Recipe

This is actually a great idea for turkey leftovers. Or maybe a little something to hold over those football fans until the feast is served. If you're an early Thanksgiving Feast eater...then how about a quick bite before you go to bed. Whatever you choose, it's gonna work. These are easy, delicious and fun to eat!

Blueberry Stuffin' Muffins
Printable Recipe

Baking stuffing in a muffin tin? YES!! Little individual servings and everyone gets the best of both worlds....the moist center and the crunchy top. I'm sure you've seen people add cranberries, apples, grapes..etc to their stuffing. Why not blueberries? This whole dish is ingenious! (and look how cute they'd be next to the Pulled Turkey Sliders above!)

Brussels Sprouts with Blueberry Balsamic Glaze
Printable Recipe

If you struggle to find that vegetable side dish that can stand up to the main course, look no further! Brussels sprouts are roasted in a blueberry balsamic glaze yet they maintain their cabbage like integrity that so many enjoy.

Main Course:
Paired with: Lan Edicion Limitada 2008 (my personal favorite of all the wines offered)

Boneless Roasted Turkey Breast with Blueberry Salsa
Printable Recipe

I'm sorry I didn't get a picture of the turkey this was served with but we all know what that looks like. I went back for seconds and all that was left was a little of this salsa....and I was totally fine with that. The combination of blueberry, green apple, and red onions is phenomenal! If you're going to skip the gravy, for whatever reason, then this is the perfect compliment for your turkey.

Last but not least.....

Dessert
Paired with: Blueberry Mulled Cider
Printable Recipe
A lovely refreshing yet comforting cider to finish with. (I don't know why I failed to take a picture. Maybe I drank it before thinking about it)

Pumpkin Blueberry Triffle
Printable Recipe

What a way to end the day! This is truly a delightful dessert. It's not heavy, it's not too sweet. It doesn't make you groan at the end as if you ate so much and wished you hadn't. I should've brought some home though, because now as I'm looking at it, I really want some. It has all the right holiday spices and flavors rolled up in perfect harmony.

If you're looking to switch things up a bit, or introduce a new dish....maybe you have the privilege of enjoying more than one Thanksgiving dinner....the dishes above come highly recommended, by yours truly.

Thank you Blueberry Council and Rioja Wines for sponsoring such a lovely spread.

And Thank you again Erika for a wonderful afternoon, for your hospitality and your expertise in the kitchen!

Curry Butternut Soup

Here's a quick one. Not much story behind it other than I got the recipe from.....

Delicious Disney.

I love soups. I love creamy soups. I especially love squashy creamy soups...and that's why I chose it.

If you can purchase (and eat) Thai Red Curry Paste, then this soup recipe will be a lot quicker than how I made it. Thai Red Curry Paste contains fish sauce and shrimp sauce, which I can't eat. In this case, I made my own. A vegan version. It was easy enough and the ingredients were simple enough but there are a lot of ingredients which made the soup making process longer than it could've been. I'll give you the recipe for the Thai Red Curry Paste at the end.

This soup is delicious. The flavors are strong and subtle at the same time. Smooth yet lasting. Rich and comforting. Each bite brings out a new dimension. I'm eating a bowl of leftovers as I type and the flavors really pop after mingling for a day or two.

Curry Butternut Soup
Printable Version

2 TB butter
1 medium onion, chopped
1 clove garlic, chopped
1 tsp ground cumin
1 tsp ground coriander
Juice from 2 lemons
2 tsp Thai red curry paste
1 lb butternut squash, peeled, seeded and cut into chunks
2 cups vegetable stock
Salt and pepper to taste
2 cups milk
4 TB sour cream
Fried wonton strips, cilantro and pickled ginger to garnish (optional)

In a large, heavy bottomed pot, melt butter over medium-high heat. Add the onion and garlic and saute until tender (about 5 minutes).

Stir in the cumin, coriander, lemon juice and curry paste. Add the squash and vegetable stock. Reduce heat to simmer and cook for about 20 minutes or until the squash is fork tender.

Puree with an immersion blender, or in batches in a blender. Add salt and pepper to taste.

Return to heat. Stir in the milk and sour cream and heat through without boiling.

Garnish with fried wonton strips, cilantro and pickled ginger.

That simple....and that good!

When reheating, I added a little bit of coconut milk to thin it out....mmmm.

Vegan Thai Red Curry Paste
Inspired by: Thai Food

1 shallot, chopped
2-3 tsp chili sauce
4 garlic cloves
1 thumb sized chunk of fresh ginger, sliced
2 TB ketchup or tomato paste
1 tsp cumin
3/4 tsp coriander
1/4 tsp pepper
2 TB soy sauce
1 TB Thai Golden Mountain Sauce *
1 tsp sugar
2 TB chili powder
3 TB thick coconut milk
2 TB lime juice

Combine all ingredients and puree.

*I couldn't find Thai Golden Mountain Sauce so I mixed 2 TB soy sauce, 2 TB vegetable stock and 1/4 tsp sugar. (yes, all that and I only used 1 TB of the stuff).

Since I've never tasted real Thai Red Curry Paste, I do not have a comparison as to how close of a substitute this is. All I can say is that the flavor is fantastic!

I'm entering this in the Souper Sunday round-up at Deb's place Kahakai Kitchen Head on over there and see what wonderful soups, salads and sandwiches she's gathered

Potage Parmentier - Leek and Potato Soup

Yesterday my daughter brought home a leek. A very large leek. My mind instantly went to an amazing Julia Child recipe: Potage Celestine. But what I needed tonight was simplicity at its finest (short of having it delivered). I had spent most of the day pulling weeds and prepping my little garden strip for planting. I'm exhausted to say the least.

After flipping through a couple cookbooks, I discovered that Potage Parmentier fit the bill. I mean...seriously. Soup doesn't get any more simple or easier than this.

And it's delicious. It's satisfying without being heavy. It has full flavor and a bit of richness without a dozen ingredients. Aaaaaaaand...it's a Julie Child recipe from Master the Art of French Cooking.

Can it get any better than that?

Did I mention that its vegetarian? And if you use vegetarian butter....it's vegan!

Side note: you may choose to drink a white wine with your soup. I had started the red a while ago....and kept with it. A nice Merlot. Which happened to sweeten up nicely with my dinner.

Potage Parmentier - Leek and Potato Soup
Printable Version

1 lb potato, peeled and dinced
1 lb leek, thinly sliced
2 quarts water
1 TB salt
Salt and Pepper to taste if needed
3 TB softened butter
3 TB minced chives

In a large pot, simmer the potato, leek, water and salt, partially covered for about an hour. Remove from heat. Puree with an immersion blender or blender..or a fork if you have to. Season with salt and pepper to taste (the salt may not be needed). Just before serving, stir in the butter a little at a time. Garnish with chives.

That's all she wrote.

Lady and Sons Chicken Pot Pie

First was Tyler Florence's Chicken Francese
Second was Ann Burrell's Braised Chicken with Tomatillos and Jalapenos
Third came a version of Ina Garten's Apple Pie; Apple Pear Pie in a Cast Iron Skillet

Now I'm on to Paula Deen. One of my favorite comfort foods is chicken pot pie. When I saw Paula Deen top hers with puff pastry.....well, it was a no brainer. I had to give it a try. Turns out that one of my daughter's liked the puff pastry more than what I normally do (which is pour bisquik over the top). My other daughter is lactose intolerant, has decided to eat gluten free and has slowly become a vegetarian. Sir Sportsalot wasn't home that night. My take? I'll tell you in a minute.

Btw, if you don't know what I'm doing....I'm cooking something from each of the celebrity chefs that some friends over on my Facebook Page, PeacefulCooking had listed as their favorite chefs. My next post will be a recipe from Jacques Pepin.

Back to the chicken pot pie. I cut the recipe in half and baked them in single serving bowls. With the girls grown (still living at home) and gone most of the time, I'm trying to teach myself how to cook less food. What a challenge that is! Anyway...I still had some "filling" leftover so I froze it for next time. Even though I cut the recipe in half, I'm going to share the full version recipe with you. Paula say's this will serve 4 people. I believe it could serve up to 6, but that depends on the appetites of those you're feeding.

Lady and Sons Chicken Pot Pie
Printable Version

4 sheets puff pastry, thawed (assuming you're using the frozen version)
1 egg, beaten
4 chicken breast halves or 2 cups leftover cooked chicken
Salt
Pepper
Garlic Powder
2 TB vegetable oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base (I used 4 tsp bullion instead)
1 TB minced garlic
1/2 small onion, minced
1 cup each of frozen peas and carrots (I used 2 cups of a frozen veggie mix)
pinch fresh grated nutmeg (optional)


Preheat your oven to 350'

Cut your puff pastry into 1" strips so they're a little longer than your baking dish (if you're making individual servings then cut the strips thinner to accommodate the size of the bowl). On a cookie sheet you're going to weave the strips together:

Lay out the vertical row. Then fold back every other strip halfway. Lay a strip in the middle horizontally. Take the strips you folded back and lay them flat again.
Now take the opposite vertical strips and fold them back. Lay another strip horizontally. Take the folded back strips and lay them flat again. Continue this until you've reached the end.

Then repeat the process going the other direction. I hope this helps....

**If you don't want to go through all that, then just take the strips and lay them across each other without weaving.

Make as many lattices as needed.

Brush your lattices with the beaten egg.

Bake for about 5 minutes, until the dough rises and turns a light golden brown. Set aside.

(after 5 minutes in the oven, mine still weren't brown so I had to stick them back in)

For the filling, season your chicken with salt, pepper and garlic. I cut up my chicken before hand but you can either saute them in the oil whole, or cut up. Either way, saute the chicken in a large skillet with high sides until cooked. Cut them into chunks if you didn't do so before cooking and set aside.

Drain out the oil and melt the butter in the skillet. Slowly add in the flour, stirring constantly. Don't let it turn brown. Slowly stir in the cream until fully incorporated and smooth.

Add the chicken base or bullion, the garlic and onions. Stir until thickened. Add your veggies and cooked chicken.

Remove from heat and divide the filling into oven proof bowls or casserole dishes. Lay your puff pastry on top

Place on a baking sheet in order to catch any spills. Bake in a 350' oven for about 5 minutes or so, until nice and bubbly.

Now...my take on this dish. I LOVE the puff pastry. The filling is a bit rich. You can use half and half or just plain milk to tone it down or "lighten" it up. You can add a little more milk or cream to get the consistency you like. The flavor was wonderful. I love making them into individual serving sizes. Although for me...one bowl was enough for two dinners...it was that filling!

This dish is quick and easy. Especially if you were to use leftover chicken. It's hearty and filling...perfect for those cold winter nights coming up.

Provencal Vegetable Soup with Garlic, Basil and Herbs

Sometimes nothing but soup will do. A nice, simple soup. Nothing too heavy. In this case, that meant no meat. I rarely go meatless on anything.....but I knew my youngest daughter would thoroughly enjoy it.

I found the recipe for this amazingly delicious bowl of vegetable goodness in Julia Child's Mastering the Art of French Cooking. She explains that early summer in the Mediterraneans is the season for Soupe Au Pistou. Pistou is a Provincal pesto, made with garlic, basil, tomato, cheese and olive oil. It's added to the soup just before serving and provides a fabulous flavor. Think about it...all those herbs...freshly added at the last minute which means they are still bursting with flavor because they haven't been cooked away. The herbs aren't shuffled off into the background in this soup. They're aren't necessarily center stage either. What they do is effectively lift the fresh vegetables, supporting them in a way that lets you appreciate every simple ingredient that has come together in your bowl.

With all that said....this soup is best served and enjoyed immediately. It is at it's peak the day you cook it. It's still good as leftovers but it will no longer contain that "wow" factor.

Also, I recommend a good french baguette to go with your soup.

These are a couple of loafs I made using the master recipe from Artisan Bread in Five Minutes a Day. For those of you who are unfamiliar with ABin5, its a great book on no-knead bread.

Another note about this soup...use what ever fresh veggies you have on hand, or use frozen. For the beans, use your favorite. Don't stress. It's just soup.

Provencial Vegetable Soup with Garlic, Basil and Herbs
Printable Version

3 quarts water
2 cups diced carrots
2 cups diced potatoes
2 cups diced onion or the white parts of leeks
1 TB salt
2 cups white beans, cooked or canned
2 cups green beans, frozen veggies or what ever you have on hand (I had broccoli and cauliflower)
1/3 cup vermicelli (or broken speghetti. I used orzo which absorbed a lot of the broth)
1 slice stale bread, crumbled into crumbs (or use about 1/4 cup bread crumbs)
1/8 pepper
Pinch of saffron
4 garlic cloves, mashed
6 TB tomato puree (I used tomato sauce)
1/4 cup fresh basil, chopped (or 1 1/2 TB dried basil)
1/2 cup grated Parmesan cheese
1/4 - 1/2 cup olive oil

In a large pot slowly boil the carrots, potatoes, onions (or leeks) and salt for 40 minutes. Add more salt if necessary.

Add the green beans (or what ever fresh vegetable you're using) beans, the vermicelli, bread crumbs, pepper and saffron. Boil slowly for about 15 minute or until your vegetable is just cooked through. Correct seasoning again if necessary.

While the vegetables are cooking, prepare the pistou as follows: in a bowl blend the garlic, tomato puree, basil and cheese. Drop by drop, mix in the olive oil. When the soup is ready to serve, add a cup of the soup to the pistou and blend. Then pour this mixture into your soup. Serve with bread.

Potage Celestine (Celery Soup with Potatoes, Leeks, and Rice)

You know when there's that kitchen gadget that seems pretty darned cool but you're not sure if you're going to use it that often? I mean...you've gone all this time without it. Do you really need it?! But for some reason you still want it. And you'll find a way to need it. And use it.

Hence....the potato ricer.

It's been on my list of "kitchen wants" for a while now but I wasn't sure if I really needed it. I've heard that it aids in making fantastic mashed potatoes. However, I'm a bit of a purist in some ways. All my life I've had potatoes mashed the old fashioned way. I felt a bit of a surge of pride when I mashed up a bowl of creamy potatoes by hand (however tiring it was....and on more than a few occasions, felt as if my arm was going to fall off).

Well, the other day when I asked my peeps on facebook what they were having for dinner....someone piped up with "Potato Soup!" I love potato soup and haven't had it in a while. I thought how handy a potato ricer would be for that and next thing I knew I was out and buying a one. That very day!

Next day...I find myself in my kitchen with Julia Child making Potage Celestine from Mastering the Art of French Cooking Volume Two. The ingredients are basic. The results are clean, fresh and more flavorful that I ever expected.

 (ok, there are a few more ingredients than shown in the picture, but these are the main ones)

Potage Celestine (Celery Soup with Potatoes, Leeks, and Rice)
Printable Version
6 servings

2 medium leeks, white parts, sliced and cleaned
3 cups sliced celery stalks
1/4 tsp salt
3 TB butter
4 cups chicken stock (I used 2 cups of chicken stock and 2 cups of collard greens stock)
1/3 cup white rice (uncooked)
3 or 4 baking potatoes, peeled and chopped
2 cups of water
1/2 tsp salt
2 cups milk
1/8 tsp sugar
Salt and White Pepper to taste
4-6 TB soft butter
3 TB minced fresh chervil, tarragon or parsley (I used chives) and more to garnish if desired
Croutons to garnish if desired

In a large (3 quart) saucepan, melt 3 TB of butter over a medium low heat. Add the leeks and celery, cover and cook until tender but not browned. This should take about 10 minutes. Add the stock and bring to a boil. Stir in the rice and simmer for about 25 minutes, uncovered.

In another large saucepan or pot, (at least 3 quarts but larger would be better), boil the potatoes with 2 cups of water and 1/2 tsp of salt. Once the potatoes are tender, drain the water into the pan with the celery and leeks.

With a handy dandy potato ricer, puree the potatoes back into their cooking pot.

Add the milk and whip with a wire wisk until smooth (takes seconds).

If you don't have a potato ricer....it's ok. No one will hold it against you. I swear. Just put the potatoes and 1 cup of the milk into a blender and puree away. Pour back into the pot and beat in the remaining milk. See? No worries.

We're almost done.

Add the celery and leeks into the whipped potato pot and if you have an immersion blender, puree it all together

No immersion blender either? Put it back into your blender, in batches and puree it all.

Beat in the sugar and season with salt and white pepper to taste.

As is....it tastes amazing!

Now, for a little added amazingness.....check this out...

In a small bowl, mash 4 - 6 TB of softened butter and 3 TB of your choice of a fresh herb together.

Divide the butter / herb mixture between the serving bowls, blend the servings of hot soup into the bowls with the butter / herb mixture, top with croutons and maybe a little extra minced herbs and serve.

 

 

For the croutons, I used some sourdough bread, cut into little 1/4" or so cubes, dried in a warm oven (325' F) for about 15 minutes. Then sauteed them in clarified butter until golden brown.

The results of this soup? Amazing! Simple flavors blended together to make a deliciously clean soup. I do believe this is now one of my favorite soups. Ever!