Sunday, January 10, 2010

3 super simple soups

Three delicious soups, canned ingredients and root vegtables (perfect for such a cold winter when you need to stock up on non-perishable items), all use chicken stock, but they would all be vegetarian if you substituted vegetable stock. All very inexpensive.

I suggest making these all at the same time and freeze two for later.

Serve with crusty bread, drizzle with olive oil, warm in oven till toasted, mix up some salt, herbs, and olive oil for dipping. Roasted chicken is a perfect meat pairing for these.




 Corn Chowder


 1/2 cup butter
1 small onion, diced or food processed
1 small carrot, diced or food processed
1 clove garlic, minced
½ cups all-purpose flour
2 – 14 ounce cans of corn, drained
3 cups chicken stock
2 cups half-and-half OR 2 cups milk and 1 tbsp corn starch to thicken
Salt and pepper to taste
            (Optional Ingredients: Shredded Cheddar Cheese, Fried Bacon, Canned Diced Tomatoes, Ham)
Sauté onion, carrot and garlic in ½ cup of butter until soft.
Add flour slowly stir to make a roux, or thick paste.
Stir in chicken stock first and then rest of ingredients.
Bring to a boil and then reduce heat and cook for at least 10 minutes or simmer longer for more flavor.
This is always a major crowd pleaser at our house - hate to say it but we always add the cheese!
 Butternut Soup



(Adapted from a recipe on the Farmers Market Foods Organic Butternut Squash Can & thanks to Naomi for the gift of the organic squash!)
15 ounce can Butternut Squash
14 ounce chicken broth
1 medium onion
2 diced carrots
2 tbsp butter
½ tsp baking soda
½ tsp cinnamon (optional, certainly may want to add later if freezing)
2 cups half-and-half OR 2 cups milk and approx. 1 tbsp corn starch to thicken
Salt and pepper to taste
Sauté carrots & onions in butter for 2 minutes. Add broth, baking soda, salt, cinnamon (if using) and pepper. Simmer 10 minutes until vegetables are soft. Add butternut squash and half and half (or milk and cornstarch).
Bring to a boil and then reduce heat and cook for at least 10 minutes or simmer longer for more flavor.
Farmers Market Foods has great recipes for organic canned squash, pumpkin, and sweet potato.

Lima Bean Pesto Soup
 2 cloves garlic - chopped
3 ¼ cup chicken stock
2 – 14 ounce cans lima beans rinsed and drained
4 tablespoons tomato paste
5 tablespoons pesto (we buy ours at World Market)
(Optional ingredients for a more savory soup: ¼ cup heavy cream; 2 tbsp butter.)
Put all ingredients except one cup of chicken stock into a stock pot. Put half or more of the mixture into a blender and blend until smooth. Return blended portion to pot. Use the remaining one cup of stock to ‘rinse’ blender and add to stock pot.
 Heat at least 10 minutes, simmer longer if you have time. Salt and pepper to taste.



I have made this soup for several years, just makes you feel good, low fat too.

Hope you enjoy these, we did! So are you making any super simple winter soups???

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