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Category Archives: Soup

Pan Roasted Corn and Potato Soup

The kids and I had caught a cold and were in need of soup for dinner.  I asked my daughter what kind she felt like and potato was the answer.  With eight ears of corn in my fridge I figured I better incorporate some of them.  This was I came up with and it turned out lovely.  Nothing better than sweet corn and a touch of heat to the dish.  Enjoy!

Pan Roasted Corn and Potato Soup

Pan Roasted Corn and Potato Soup:

  • 2 ears of fresh corn, kernels removed
  • 2 Tbs olive oil
  • 1/2 onion, chopped
  • 2 Tbs green chiles or 1/2 a jalapeno, minced
  • 3 large russet potatoes, peeled and diced
  • 2 cups chicken stock
  • 12 oz. evaporated milk
  • 1 tsp salt, more to taste
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1/4 tsp coriander seed, ground
  • 1/2 tsp cumin

In a dutch oven over medium heat add olive oil and corn.  Cook 10-15 minutes until kernels are turning golden.

Add seasoning, onions and chiles, cook 3-4 minutes more.Pan Roasted Corn and Potato Soup

Peel and dice potatoes and add them and the stock.  Simmer for 30 minutes or until potatoes are tender.

I used an immersion blender at this point to make my soup semi-smooth.  Your choice how smooth or chunky you go.

Add the can of evaporated milk and heat through.  Taste and add any additional salt or a dash of hot sauce.

We served our soup with a little cheese, green onion and chopped bacon I had in the fridge.  Tasted just as good the next day without toppings.

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Split Pea Soup

Split Pea Soup

Mr.Picky hates soup, and I don’t use the word hate loosely.  There are probably five soups I could ever get Mr.Picky to eat and they can’t be made very often.  My daughter and son both love split pea soup as does Mr.Picky.  Mr.Picky has one requirement with the soups he eats, they have to be thick.  Almost so thick the spoon will stand up in it.  This is the recipe I use, sometimes changing the seasoning a bit.  Feel free the change anything but it is worth a try.

Split Pea Soup:

  • 2 1/4 dried split peas
  • 2 quarts cold water
  • 1 1/2 lb. ham bone
  • 2 onions, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pinch of marjoram or sometimes I add thyme or Tarragon
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 potato, diced
  • 1 bay leaf

In a large stock pot cover peas with water and soak overnight.  If you need a faster method simmer 2 minutes and soak one hour.

Once peas are soaked, add ham bone, onion, salt, pepper, bay leaf and marjoram.  Cover pot and bring to a boil, simmer for 1 1/2 hour.

Remove bone, and cut off meat.  Dice meat and set aside.

Add vegetables, cook slowly uncovered for 30-40 min or until vegetables are tender.

At this point if you like your soup smooth like we do, use your immersion blender to blend until desired smoothness.  Then add ham to soup.  Or don’t blend your soup and add the ham.

Eat up, and serve with saltine crackers.

* This soup freezes great.   I will usually freeze two portions together and pull it out in the morning for a quick lunch on a cold day.

Chicken and Rice Leftover Soup

So I had probably 4 cups of my chicken and rice leftover and needed to eat it up.  I never throw out leftovers, even if it means I eat it all week-long.  Mr.Picky despises leftovers, he has gotten better at eating them in the last year but before that he rarely.  Growing up in a large household, I tend to make too much of everything.  So I eat leftovers along with the kids for lunch.  Chicken and rice is a great meal, but the leftovers are just not the same.  Usually the leftovers are too dry, and don’t reheat well so I made them into soup.

This was my Chicken and Rice Leftover Soup, feel free to add whatever vegetables you have or like.  I think peas would be really good in it but had some garlicky green beans leftover so threw them in instead.  This was a great lunch and a great way to use up our odds and ends.

Chicken and Rice Leftover Soup:Chicken and Rice Leftover Soup

  • 4 cups or so of chicken and rice leftovers (see my Chicken and Rice recipe)
  • About 2 cups of water (give or take how thick you want your soup, ours was really thick)
  • 2 large carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1 zucchini, chopped
  • A cup of garlicky green bean leftovers (see my Garlicky Green Bean recipes), chopped to bite size

I sautéed my vegetables for about 10 min. in a TBS of olive oil.

Added my leftovers and water, and simmered until carrots were tender.  About 20 minutes.

Seasoned with salt, pepper, and thyme.  You can experiment with seasonings and it is all to taste.

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