Tag Archives: soup

Turkey and Potato Soup with Canadian Bacon and Sage

Still have turkey leftovers? This is a fabulous soup to use some of those leftovers. Canadian bacon or pancetta gives the soup a great well rounded flavor and the mashed potatoes and turkey gives it a sense of comfort and warmth. The sage just makes it additionally interesting. A great fall or winter soup!

turkey potato sage soup blog (2) turkey potato sage soup blog (1)

Ingredients

  • 1 Tbsp butter
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 1 large carrots, halved lengthwise and thinly sliced
  • 1 or more oz Canadian bacon, chopped
  • 3 cups chicken broth
  • 3 cups chopped cooked turkey (I cubed it, but think it would be good shaved as well)
  • 2 1/2 cups mashed cooked peeled baking potatoes
  • 1 Tbsp chopped fresh sage and additional fresh sage leaves for garnish
  • fresh ground pepper to taste

Directions

  • Heat butter in large pot, add onions and cook for a few minutes
  • Add celery, carrots, bacon and cook for another 5 minutes until onions are translucent
  • Add broth, turkey, potatoes and sage, stirring with whisk until blended
  • Bring to boil, reduce heat and simmer for 10 minutes
  • Garnish with fresh sage

This soup freezes very well!

dit-elle-Esther

Winter Squash and Apple Soup

Washington State is the apple capital of the world and are lucky to get an abundance of different varieties, especially in fall! This is a lovely soup using apples and celeriac (celery root) as the main ingredients. It is wonderful served simply with fresh apples and drizzled with olive oil, or make a full meal out of it by serving with some Winter Squash and Apple Galette or Bacon Wrapped Goat Cheese Stuffed Dates! 🙂

wintersquash and apple soup blog (2)

Ingredients

3 tablespoons olive oil
1 leek, white and light green parts only, thinly sliced
3 cloves garlic, minced
1 bay leaf
2 pounds celeriac, peeled and diced
1 pound Yukon gold potatoes, peeled and diced
3 apples – peeled, cored and diced and more for garnish
Salt and pepper, to taste
1/2 cup dry white wine
5 to 6 cups vegetable stock
Truffle or olive oil, to garnish
Preparation
Heat oil in a heavy stockpot or Dutch oven over medium heat. Add leeks and cook until soft and translucent, about 8 minutes. Stir in garlic and bay leaf, cooking for 1 additional minute. Add celeriac, potatoes and apples; cook until soft, about 10 minutes.

Season with salt and pepper and deglaze the pot with wine, cooking until almost evaporated. Pour in enough vegetable stock to cover and bring to a boil. Lower the heat to a simmer and cook, partially covered, until celeriac and potatoes are very tender, about 30 minutes.

Remove bay leaf and let soup cool slightly. Carefully puree soup until smooth (either with an immersion blender or in batches in a blender or food processor). Return soup to the stove to reheat, adding additional stock if too thick. Taste and season with salt and pepper, if needed. To serve, drizzle with truffle or olive oil and fresh slices of apple.

Thanks PCC Natural Markets!

dit-elle-Esther

Sweet Potato, Sausage and Kale Soup

It’s been rainy and damp this past week, so this soup seemed like a great dish – the sweetness of the sausage and sweet potatoes balance out the kale in a delicious way. Hot steamy bowl anyone? This recipe makes a large batch and freezes very well!

Blog sausage kale sweet potato soup 1 Blog sausage kale sweet potato soup 2

Ingredients

  • 2 Tbsp olive oil
  • 4 cups chopped onion (about 2 large)
  • 1/2 tsp crushed red pepper
  • 6 garlic cloves, thinly sliced
  • 1 lb sweet turkey or chicken Italian sausage
  • 8 c. coarsely chopped peeled sweet potatoes (~2 lbs)
  • 5 c. water
  • 4 c. chicken broth
  • 1 bunch kale, rinsed and chopped
  • 1 cup coconut milk
  • Salt / pepper to taste

Directions

  • Heat oil in large pot, add onion and sautĂ© for 5 minutes
  • Add garlic, salt & pepper (if desired) and sautĂ© for a minute
  • Remove casings from sausage and add sausage to pan
  • Cook 5 minutes or until sausage is lightly browned, stirring to crumble
  • Add potato, water and broth and bring to a boil
  • Reduce heat and simmer for ~8 minutes
  • Gradually add kale, cook another 10 minutes or until tender
  • Season with salt/pepper as needed
  • Makes 10 servings

dit-elle-Esther

Shakshuka

What’s Shakshuka? That’s what I wondered too when I saw this recipe. Apparently it’s a popular dish in Tunisia and Israel – a thick sauce made of onions, peppers and tomatoes simmered with spices. Then you poach eggs directly on top of the sauce and serve. Yum!

Blog shakshuka

The recipe below makes 12 servings – a lot! You can easily cut it in half, or the sauce freezes very well!

Ingredients

  • 1/2 cup olive oil
  • 2 large yellow onions, diced
  • 10 cloves garlic, minced
  • 3 tablespoons paprika
  • 1 tablespoon turmeric
  • 2 teaspoons dried thyme
  • 3/4 teaspoon cayenne or harissa (optional)
  • 6 red or yellow bell peppers, seeded and diced
  • 2 (28-ounce) cans diced tomatoes, with juice
  • 1 quart low-sodium chicken or vegetable broth
  • 1 tsp salt or to taste

Toppings

  • Eggs (optional)
  • Avocado (optional)
  • Feta cheese (optional)
  • Chopped fresh parsley (optional)

Directions

  • In a large, deep saucepan over medium-high heat, warm olive oil. Add onions, and stir for several minutes, cooking until translucent and pale gold, about 10 minutes. Lower the heat to medium-low, add garlic and cook for several more minutes, being careful not to brown the garlic. Stir in spices, cayenne or harissa and bell peppers. Cook for 8 minutes, stirring occasionally.
  • Add tomatoes with their juice and broth, stirring gently to blend. Simmer uncovered for 30 to 60 minutes, until liquids have reduced to a thick sauce. Taste and add salt as desired.
  • Warm the sauce to medium and poach one egg per person directly in the sauce.

To store: Divide equally between 3 large freezer tubs. Label with the name and date. Use within 6 months.

Thanks for the inspiration PCC Natural Markets.

dit-elle-Esther

Paleo Chili

This is a hearty and delicious paleo chili recipe – legume/bean free, full of veggies and a rich flavorful meat sauce. You can do this in a crock pot or regular stove top pot. This makes a wonderful meal served with Pumpkin Cheddar Muffins!

Blog paleo chili

Ingredients

  • 2Tbsp cooking oil (I chose coconut oil or olive oil)
  • 2lbs. ground beef (or ground meat of choice)
  • 1-2Tbsp chili powder
  • 1-2Tbsp cumin
  • 1tsp oregano
  • 1tsp allspice
  • Salt to taste
  • 1 large white onion diced
  • 4oz. tomato paste
  • 28oz. crushed tomatoes
  • 1cup water or enough liquid to cover the meat/sauce
  • Serve with avocado slices and your favorite chili toppings

Directions

  • In a large pot, add hamburger meat and onions and cook through.
  • Once thoroughly cooked, add the spice mixture and stir until combined.
  • Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)
  • Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!

Thanks EasyPeas-y for the inspiration!

dit-elle-Esther

Soup Season – Some Fall Favorites!

Feeling the shorter days, longer nights, chilly and damp weather? Nothing like a steaming bowl of soup to warm from head to toe! Here’s a collection of soups that Lauren and I have posted over the past year – lots of yummy autumn inspired soups (think pumpkin, squash, mushroom) and more!

Blog pumpkinsoup1

Steamy vegetable based soups

Hearty meat soups and stews

Seafood soups

Super Mom Tip: most of these soups and stews freeze very well! Make a big batch and freeze in smaller portions for easy re-heating later on! 🙂

dit-elle-Esther

Bouillabaisse

We were in lovely Walla Walla this summer and thanks to the Grandparents, Adam and I got a rare night out while on a trip! We had dinner at Brasserie Four, a fabulous little French restaurant on main street.. Everything on the menu looked excellent and everything we sampled was excellent! I had Bouillabaisse for dinner – fresh seafood in golden saffron, orange, fennel and wine broth – amazing! After some searching and testing I found a recipe from Steamy Kitchen that was a close match. And here it is! Enjoy! 🙂

Blog bouillabaisse (1) Blog bouillabaisse (2)

Ingredients

  • 3 tablespoons olive oil
  • 1 leek, white part only, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • peel of 1 orange, orange part only (use vegetable peeler)
  • 3 tomatoes, chopped
  • 1/3 cup chopped fennel fronds
  • fresh herbs (in any combination): thyme, parsley, oregano (I used 1 tsp each of dry herbs, as I did not have fresh ones at hand)
  • 1/2 teaspoon saffron threads, crushed
  • 3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells (I skipped this as did not have – worked out fine, but the broth was probably less ‘seafoody’ than it could have been)
  • 10 cups water
  • 1 cup dry white wine
  • sea salt to taste
  • 3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)

Directions

  • In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. SautĂ© for 5 minutes until softened but not brown.
  • Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
  • Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we’ll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
  • Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.

Thanks Steamy Kitchen!

dit-elle-Esther