Category — Soup
Sorry to be so remiss…Let’s see.
We tried Roasted Vegetable and Beef Stew
I only deviated from this recipe in that I used a leftover roast from the day before, and therefore skipped all the business about roasting the beef. However, I think it would have been even tastier with individually roasted bits of beef. We liked this a lot.
One day I made French Onion Soup. It was a time-consuming disaster. We could not ask the children to eat it, and it didn’t go far, which turned out to be a blessing, though it didn’t feel like one when I was pouring my heart into the preparation. Not yummy. The recipe called for over a cup of wine. I used about a cup (what we had leftover from Sunday)….blech. Richard said that was all he could taste. It was definitely too sweet. I do like the idea of putting bread on top and baking it with cheese. That part was great. Unfortunately it had nothing to do with onions. I think my Frenchy card is going to be revoked.
One more soup. I cheated and made a soup that we’ve had before….but it had been several months, and I’ve only made it once. I got it from someone on the Rumor Forum. (Thank you, Andrea!) So delicious.
Roasted chicken-noodle soup
2 t. olive oil
1 c. chopped onion
1 c. diced carrots
1 c. sliced celery
1 clove garlic, minced
¼ c. all-purpose flour
½ t. dried oregano
¼ t. dried thyme
¼ t. poultry seasoning
6 c. chicken broth
4 c. diced peeled baking potato
1 t. salt
2 c. shredded cooked chicken (about 12 ounces)
1 c. evaporated milk
4 ounces (2 cups) uncooked egg noodles
Heat olive oil in Dutch oven over medium heat. Add onion, carrots, celery and garlic, sautÃ© 5 minutes.
Mix flour, oregano, thyme and poultry seasoning in cup, add to veggies, cook for 1 minute.
Stir in broth, potato, and salt, bring to boil. Reduce heat and simmer, partially covered, 25 minute or until potato is tender (but not too).
Add chicken, milk and egg noodles; cook for 10 minutes or until noodles are tender.
February 19, 2007 2 Comments
* 6 cups chicken broth
* 1 onion, chopped
* 3 (3.5 ounce) links spicy Italian sausage
* 3 large potatoes, cubed
* 1 bunch fresh spinach, washed and chopped
* 1/4 cup evaporated milk
* salt to taste
* ground black pepper to taste
1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
I chose this recipe because I was longing for a soup that used Italian sausage. I didn’t put a ton of spinach in the first time, because I knew that when we had it as leftovers it would be nice to add some fresh, so that it wouldn’t be soggy. It worked well. We served it with French bread (take and bake the first night and homemade last night).
The girls didn’t care for it, but they ate most of their mug-full when pushed. Richard liked it a lot. Next time I think I’ll put in more potatoes and cut them smaller. Also, I recommend taking out a cup or so of the potatoes and mashing them to thicken the soup.
Overall, a success. The Okimotos approve.
(I’m about to click Publish with fear and trembling….I wish I could preview…)
P.S. I doubled it and had two dinners, lunch for one, and a bowl still in the fridge left over.
January 25, 2007 No Comments