LUSCIOUS CHICKEN NOODLE SOUP

Perhaps you would think that the time for blogging about soup is pretty much over. But two facts conspired to bring it to our table. First, Phil got a little cold, and second, the weather turned pretty nasty. Forecast for Saturday and Sunday: chilly and full-time rain. Great combination for a rotten weekend. I will disclose to you that we do resort to Campbell’s canned soup sometimes. Yes, it’s not that great, but whenever we feel like we might be getting a bit sick, we buy a couple of cans and call them dinner. I squirt a little lemon juice over my bowl, freshly ground black pepper, and it does a reasonably ok job. But, this time I decided to take this classic soup medicine into my own hands. I would start by making my own chicken broth and use that to cook chicken thighs until  fork-tender. I won’t be humble. This was one spectacular chicken noodle soup. Even if for my bowl I used zoodles instead.

CHICKEN NOODLE SOUP
(from the Bewitching Kitchen)

A pressure cooker is preferred, but not mandatory

for the chicken stock:
2 pounds of chicken wings
2 carrots, cut in chunks
1 celery rib, cub in chunks
1/2 large onion
10 whole peppercorns
1 piece of ginger, about 1/2 inch
1 piece of kombu, about 3 inches long
1 bay leaf
7 cups of water

for the soup:
6 chicken thighs, skinless, with bone-in
4 medium carrots, diced
2 ribs celery, diced
chicken broth, as much as needed
salt and pepper to taste
fresh lemon juice to taste
cooked noodles or zoodles

Start by making the chicken broth. Mix all ingredients in a large stockpot or pressure cooker. If using a pressure cooker, cook for 40 minutes under pressure, release steam, open the pan, strain the stock. If using a regular pan, simmer for at least one hour, preferable an hour and a half.

Return about 2 cups of broth and 1 cup of water to the pressure cooker, add the chicken pieces seasoned with salt and pepper. Cook under pressure for 20 minutes. Alternatively, simmer in a regular pan until the meat is very tender. Remove the pieces of chicken to a bowl, allow it to cool until you can handle it.

As the chicken cools, return the pressure cooker to the stove, add the carrots, celery, cook under pressure for 5 minutes, or in a regular pan until the veggies are tender. The base of the soup is now ready.  Shred the chicken with a fork or your fingers. Reserve.

When it’s time to enjoy the soup, cook some noodles (or zoodles) in boiling salted water.  Re-warm the soup by mixing the soup base, the reserved chicken meat, and any reserved stock until the consistency is the way you like. Squirt fresh lemon juice, adjust seasoning if needed with salt and pepper. Place some cooked noodles in your serving bowl, ladle the soup over, and…

ENJOY!

to print the recipe, click here

Comments: I got the inspiration for this soup from a couple of sources. For instance, the use of kombu in the chicken stock came from the book The Longevity Kitchen. It is an interesting ingredient, one that I advise you to use just like you would fish sauce. Don’t sniff it. Big turn off. But it does a great job, not only nutritionally speaking, but in terms of flavor. The stock made with chicken wings has been my method of choice for years now, after a basic recipe found in one of my favorite cookbooks  Simple to Spectacular. I pumped it up by using the pressure cooker, and it does a great job extracting all flavors and goodies from the wings. In the composite photo you can see the color of the stock (upper left), no photoshopping was involved.

You will notice that I used the pressure cooker three times in a row, but you can do it all in a regular pan. Make sure to allow the wings to simmer for one full hour at least, and the chicken thighs until very tender. I’ve seen recipes recommending a 10 minute simmer, and I have no idea what those people are talking about. You would have to pretty much wrestle the meat off the bone with such a quick cooking.

All in all, this was so good that I had to blog right away. Contrary to what normally happens, you are reading on Wednesday a recipe we enjoyed only three days earlier. Also contrary to my principles, with this post I line two articles in a row involving chicken. Oh, well. That shows you how much I enjoyed this recipe, I simply could not wait to share.  I hope you’ll give it a try if you are headed to winter where you live, or if someone is feeling lousy with a cold. Heck, try it if you simply love chicken noodle soup. No other reason needed!

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

ONE YEAR AGO: Orange Mini-Cakes and a Bonus Recipe

TWO YEARS AGO: In My Kitchen, May 2015

THREE YEARS AGO: Chestnut Brownies and a Blog Award!

FOUR YEARS AGO: Quinoa with Cider-Glazed Carrots

FIVE YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

SIX YEARS AGO: Pain de Provence

SEVEN YEARS AGO: Golspie Loaf, from the Scottish Highlands

 

SOUP SATURDAY: ROOT VEGETABLES

Third Saturday of the month, which means it’s time for soup! This month’s Soup Saturday Event event is hosted by Wendy, from A Day in the Life on the Farm. She chose Root Vegetables as the theme.  I thought about making a potato soup I’ve had in my files sitting for 6 years. Yes, I checked. That soup calls for two kinds of potatoes and it also involves shrimp. Unusual, right? I definitely have to make it before another 6 years go by. But then, another option called my attention, one that features a veggie that doesn’t get much praise. The parsnip. Inspiration for the recipe came from  the cookbook The New England Soup Factory, but I modified it quite a bit. Parsnips paired with tomatoes, a tasty idea. No matter your stance on this humble looking root veggie, I am certain you will love this soup.


PARSNIP AND TOMATO SOUP

(inspired by New England Soup Factory)
2 tablespoons olive oil
1 large shallot, diced
2 ribs celery, sliced
8 medium parsnips, peeled and cut in chunks
1 can (28 ounces) whole tomatoes, peeled, with liquid
1 bottle V8 juice (12 ounces)
2 cups water
1/4 cup half and half
salt and pepper
fresh dill
.
Add the olive oil, shallot and celery pieces into a pan, and saute until soft and fragrant in low heat, about 5 minutes. Add the parsnips, increase heat to medium and cook, stirring often, until it get a bit of color.
.
Add the tomatoes with the liquid, stir to release brown bits from the pan.  Transfer to a pressure cooker, add the V8  juice and 1 cup of the water. If you don’t have a pressure cooker, cook on top of the stove until the parsnip pieces are tender, around 50 minutes.  If you use a pressure cooker, cook for 20 minutes and release pressure under cold running water.
.
Transfer contents to a high-powered blender, and blend until smooth. Return to the pan. If too thick, thin with additional water. If too thin, simmer to thicken it. Add the half and half, some fresh dill and simmer gently for a couple of minutes. Ladle into soup bowls and add fresh dill right before serving it.
.
Sprinkle some more fresh dill as a garnish.
.
ENJOY!
.
to print the recipe, click here
.

Comments: I was really pleased with this soup. I love tomato soup but sometimes find it a bit too intense. The parsnips mellow the flavor of the tomato and give the whole thing a more earthy flavor. It’s important to use a very powerful blender, otherwise you could get a bit of  a fibrous texture. I ran the blender for a few minutes to make sure it was absolutely smooth. Oranges and tomatoes are great together, so when I enjoyed the soup again for my lunch next day, I added a bit of orange zest and squeezed some orange juice while warming it. Very nice, and the dill doesn’t fight with the citric flavor. I had never used V8 as a cooking ingredient, but will definitely keep it around, maybe even the spicy version for added kick. Often vegetable soups include chicken stock, but for the most part I prefer to use either water of a veggie stock. The half and half could be omitted, I suppose, if you like to keep it lower in fat, but it is such a small amount, I say go for it…
 .

Wendy, thanks for hosting! I invite my readers to click on the link feast below, to see what my virtual friends cooked up this month…

.

 

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

https://static.inlinkz.com/cs2.js

ONE YEAR AGO: A Retro Dessert

TWO YEARS AGO: Cauliflower Tortillas: Going low-carb and loving it!

THREE YEARS AGO: Clementines in Cinnamon Syrup

FOUR YEARS AGO: In My Kitchen, April 2013 

FIVE YEARS AGO: Thrilling Moments (CROISSANTS!)

SIX YEARS AGO: Maple-Oatmeal Sourdough Bread

SEVEN YEARS AGO: Pork Trinity: coffee, mushrooms, and curry

Save

Save

SOUP SATURDAY: MEXICAN SOUPS

SOUP SATURDAY IS ON!

Third Saturday of the month, it’s time for soup! This month our event is hosted by the one and only, Karen from Karen’s Kitchen Stories. I’ve been a follower for a long time, and if you read my blog, you might remember I’ve made quite a few recipes from her site. The Bread Queen! For this event, she chose Mexican Soups. My first thought was tortilla soup, since it’s something I’ve been meaning to make for a while. But before settling on that classic, I sat down with some of my cookbooks. Maybe I should say I sat down with my iPad to electronically browse through my cookbooks. Yes, I might have a slight cookbook obsession, but I do so while sparing trees. The moment I laid my eyes on Marcela Valladolid’s Manchego and Poblano Soup, I knew it had to be it.  First, I love poblanos because their heat does not scream at you or threaten to strip the outer layer of your larynx. Second, Manchego cheese is a favorite of ours. We got hooked on this Spanish delicacy many years ago through our friends and next door neighbors back in Oklahoma. Ever since that time, we always seem to have a piece of Manchego in our fridge. Just because.  If you have trouble finding it, a Monterey Jack, with its nice melting qualities will do.

MANCHEGO AND POBLANO SOUP
(adapted from Marcela Valladolid’s Fresh Mexico)

7 poblano chiles, stemmed and seeded
2 medium shallots, halved
1/4 cup water
4 tablespoons (1/2 stick) unsalted butter
1 + 1/2  tablespoons all-purpose flour
3 cups whole milk
1/2 cup grated Manchego cheese (or Monterey Jack cheese)
Salt and freshly ground black pepper
diced Manchego cheese for serving, to taste
Tajin seasoning (optional)

Bring a medium-size heavy saucepan of salted water to a boil. Add the poblanos and shallots and cook for 20 minutes, or until tender. Drain them and transfer to a blender. Add  ¼ cup water. Blend until smooth. Set aside.

Melt the butter in a large heavy pot over medium-high heat. Whisk in the flour and cook for a couple of minutes, whisking constantly, but not allowing it to brown. Reduce the heat to medium and whisk in the chile mixture. Cook, whisking, for a few minutes until slightly thickened. Whisk in the milk. Bring the soup to a simmer and cook, whisking every minute or so to prevent scorching, for about 5 minutes, or until slightly thickened.

Whisk in the grated Manchego cheese. Adjust seasoning with salt and pepper. Ladle into bowls, and top with the diced cheese, plus a sprinkle of Tajin seasoning, if using.

ENJOY!

to print the recipe, click here


Comments: I modified the recipe quite a bit from Marcela’s version. She used double the amount of poblanos. Fourteen. You read me right. I could not bring myself to make it so peppery. I also modified the cooking method. I am really pleased with the resulting soup, creamy, just the right amount of heat, and that final touch of adding small cubes of Manchego cheese floating on top is sublime! As you get a spoonful, that cheese melts and fills your mind with happy thoughts. Then you get all cozy and warm inside. There was a bit of texture in my soup, even though I used a powerful Vitamix to blend it. It did not bother me, but just for fun I passed leftovers through a chinois. It turned out quite spectacular that way, I would follow the extra step if serving it for company.  There I go again, dreaming with soup shots. A recurring theme. Must do something about it.

Wendy, thanks for organizing the Soup Saturday Event, and Karen, thanks for hosting this month! 

You can take a nice tour of Mexican Soups made by my virtual friends with a click on the link at the bottom of the post. Have fun!

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

ONE YEAR AGO: A Smashing Pair

TWO YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

THREE YEARS AGO: Crispy Chickpea and Caper Spaghetti

FOUR YEARS AGO: Spring has Sprung!

FIVE YEARS AGO: Chickpea and Fire Roasted Tomato Soup

SIX YEARS AGO: Double Asparagus Delight

SEVEN YEARS AGO:  Sun-dried Tomato and Feta Cheese Torte

 

https://static.inlinkz.com/cs2.js

Save

Save

Save

SOUP SATURDAY: PERSIAN BUTTERNUT SQUASH SOUP

In this sunny, gorgeous weekend, I’m thrilled to join the group event Soup Saturday. This month our assignment was designed by Kathy from A Spoonful of Thyme, and she chose International Soups as the theme. I considered visiting my home country, but for some reason lately  I’ve been absolutely mesmerized by all things Middle Eastern. Their spices, their sweets, their teas, they all fascinate me. After intense research, I went with a comforting butternut squash soup.

butternutsoup1

PERSIAN BUTTERNUT SQUASH SOUP 
(adapted from The Saffron Tales)

for the soup:
2 tbsp sunflower oil
1 medium shallot, finely chopped
¼ tsp coriander seeds
¼ tsp cumin seeds
1 butternut squash, cut in chunks
2 dried limes
3 cups water
1 tablespoon butter
2 tablespoons yogurt
1 tbsp pomegranate molasses
salt and black pepper to taste

for topping:
Greek yogurt
pomegranate seeds (optional)
toasted sunflower seeds

Heat the sunflower oil in a large saucepan. Add the shallots and cook gently until soft and fragrant. Toast the coriander and cumin seeds in a small pan over low heat for a minute, then grind them with a pestle and mortar. Reserve. Add the butternut pieces to the pan with the sautéed shallot, then sprinkle the toasted ground spices, and stir well. Close with a lid and simmer for 5 minutes or so.

Pierce the dried limes with a fork a few times and add to the pan. Pour in the water, cover, and cook for around  20 minutes more, or until the squash is tender, easily pierced with a fork.  Meanwhile, prepare the seed topping by toasting the sunflower seeds in a small pan for a few minutes. Transfer to a bowl to cool. When the squash is cooked, squeeze the dried limes against the side of the pan with a wooden spoon until they burst, releasing a lot of liquid. Remove the limes and discard them. Add the contents of the pan to a blender, and process until very smooth. With the blender running, add the butter, yogurt, and pomegranate molasses. Add salt and pepper, taste and adjust seasoning.

Ladle the soup into a bowl and top with yogurt, pomegranate seeds, and toasted sunflower seeds.

ENJOY!

to print the recipe, click here

composite

Comments: This soup won my heart. I feel like hosting a dinner party simply to serve soup shots to my guests as they arrive, and this would be it. I find soup shots quite elegant, but of course they would be more appropriate on cold evenings, and those are ready to go into my rear view mirror. I am about to survive another winter, can you imagine the thrill of it?  Anyway, this soup uses one unusual ingredient, dried lime. Together with celery root, dried limes will scare little kids and impressionable adults. But be brave, hold one by one in your hand, go at them with the fork, and once they simmer, they release the most amazing citric flavor. Trust me, you need to bring dried limes to your kitchen.  And a mortar and pestle, while you’re at it. I normally would use a spice grinder, but adding the hot spices to the mortar while the smoke is still going up, then grinding them manually, is so rewarding! You catch the aromas as the spices grind, you can control how fine or coarse you want them. A perfect culinary experience.

If you’d like to see what other members of the Soup Saturday made for this month’s assignment, click on the link at the end of the post, I am looking forward to a tour around the globe in soup form…

persian-butternut-squash-soup

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

ONE YEAR AGO: Walnut Cranberry Sourdough Bread

TWO YEARS AGO: Ottolenghi in Brazil?

THREE YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

FOUR YEARS AGO: 2012 Fitness Report: P90X2

FIVE YEARS AGO: Caramelized Bananas

SIX YEARS AGO: Roasted Lemon Vinaigrette

SEVEN YEARS AGO: Whole Wheat Bread

 

Save

SOUP SATURDAY: A NEW BLOG EVENT!

16114833_10211890414716031_5142216880039446529_nAs those who follow my site might remember, a blog event I participated for years – The Secret Recipe Club – recently came to an end. Some of the participants took matters into their own hands and came up with fun ideas to keep us connected and sharing recipes on a regular basis. With this post, I offer my first contribution to Soup Saturday, as launched by Wendy, from A Day In the Life on the Farm. We are all sharing recipes for healthy soups so if you’d like some serious inspiration, make sure to click on the link party at the end of this post. I loved the idea because if there’s one thing I should make more often, it’s soup. Any reason to make it more often sounds great to me.

To start things on a nice note, I will share not one but two recipes, both were a huge hit with us. I honestly don’t know which one would be my favorite. Phil leaned towards the second.  I wish I had made them on the same day to pour them in a bowl side by side,  making an Yin Yang kind of hybrid soup. I’ve seen that done before, it looks very stylish. Take a look at this version, for instance.

These are very low in carbs, especially the first one. The second involves some carrots (three for the whole batch), so it is slightly more fulfilling. Both are Paleo-friendly, in case you are interested…

asparagus-soup-2

ASPARAGUS SOUP WITH ADVIEH
(from the Bewitching Kitchen)

1 bunch of asparagus, tough ends removed (about 1 pound)
1 leek, white part only, minced
1 tablespoon coconut oil (or olive oil)
1 cup baby spinach leaves, well packed
salt and pepper
1/2 to 1 teaspoon advieh (or a mild curry mix)
2 + 1/2 cups water
1/2 cup coconut milk
fresh lemon juice to taste

Heat the coconut oil in a large saucepan. Add the leeks and saute until translucent. Cut the asparagus, in 1-inch pieces, add to the pan and saute gently for a few minutes, until it starts to get some color. Season with salt and pepper. Add the advieh, is using, saute briefly stirring constantly, until the spice mix releases its aroma.

Add the water, close the pan, and simmer gently until the asparagus is fully tender, about 20 minutes. Transfer mixture to a blender (preferably high power), add the spinach leaves, and blend. The spinach will “cook” in the residual heat of the soup. Return soup to pan, add the coconut milk, simmer until heated through. Squirt a little lemon juice right before serving. Adjust seasoning, and…

ENJOY!

to print the recipe, click here

Comments: Advieh is a mixture of spices that varies a lot depending on the region, but usually contains turmeric, cinnamon, cloves, cardamom, ginger and dried rose petals. I got mine not too long ago, and decided to give it a try. Good move by Sally. It turned out subtle, not at all as if you are swallowing perfume… I would define it as a floral curry. Quite unique, very flavorful. I find the idea of eating something with rose petals quite enticing…  don’t you?

carrotcaulisoup

LEMONY CAULIFLOWER & CARROT SOUP
(adapted from a recipe from Melissa Clark)

1 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 shallot, diced
3 medium carrots, peeled and cut into 1/2-inch pieces
5 to 6 cups of water
1 teaspoons kosher salt, more as needed
1 tablespoon white miso
1 small head of cauliflower or 1/2 large one,
zest of 1 lemon
2 tablespoons lemon juice, more to taste

Rice the cauliflower in a food processor and reserve (you can also use the florets, in this case add them together with the carrots). Heat the oil in a large saucepan, add the shallots and saute until translucent. Add coriander and a little salt, saute until fragrant.  Add carrots, saute briefly, add 5 cups of water  and the miso, stirring well until it dissolves. Simmer for 15 minutes, add the riced cauliflower and cook everything together for 5 more minutes (riced cauliflower cooks fast).

Remove the soup from the heat. Using an immersion blender, purée the soup until smooth, or transfer to a blender. Return the soup to the pan, over very low heat add the lemon zest and juice. Adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

Comments: The original recipe from Melissa Clark has a higher proportion of carrots and uses more miso, which in my opinion overpowered the flavor of the veggies. I liked my revised version a lot more. You can barely detect the miso, but it adds a nice exotic flavor to it.  This soup was my lunch three days in a row, and if there was more, I would have it on day 4 again. Nothing better in a chilly day, I can tell you that.  I topped it with black sesame seeds, and a swirl of yogurt and Sriracha. That really took the soup to a higher level, I love to vary the amount of Sriracha at each spoonful, testing my limits. Of course, if you prefer a more tamed version, omit the hot sauce, but the yogurt is perfect with it.

 

low-carb-soups-from-bewitching-kitchen

ONE YEAR AGO: Salmon Rillettes

TWO YEARS AGO: Linzer Cookies

THREE YEARS AGO: Baked Ricotta

CREAMY ZUCCHINI MUSHROOM SOUP

Soup weather is here to stay. I should not complain, actually, so far things have progressed more or less smoothly. Anytime December catches me in my neck of the woods going for a morning run with no gloves, no hat, no growling, and wearing only a light long-sleeved shirt, I am a happy camper. Actually, happy jogger is more like it. But, let’s face it, things will get nasty soon enough and diving into a creamy bowl of soup feels like the right thing to do. I improvised this one using stuff I had in the fridge, not sure how it would turn out, but it was so delicious I had to share. The combination of zucchini with mushrooms might be a bit unusual, but worked very well… If you care to know, the soup is Paleo-friendly, low in carbs, and high in deliciousness.

Creamy Zucchini Mushroom Soup

CREAMY ZUCCHINI & MUSHROOM SOUP
(from the Bewitching Kitchen)

2 tablespoons olive oil, divided
1/2 onion, diced
salt and pepper (I recommend using a heavy hand for the black pepper)
za’tar (optional)
3/4 pound white mushrooms, sliced thick
3 medium zucchini
1 cup chicken stock
2 cups water
fresh thyme
2 handfuls spinach
1/2 cup coconut milk
toasted coconut flakes for topping (optional)

Heat 1 tablespoon of olive oil in a pan, when hot add the onion, season lightly with salt, pepper, and a little za’tar, if using.  Saute until onion is translucent, add the mushrooms, and cook them in medium-high heat, stirring occasionally. If the pan gets too dry, add another tablespoon of olive oil.  When the mushrooms are starting to get soft, add the zucchini, cook for a couple of minutes then add chicken stock and water. Mix well, cover the pan and let it simmer for about 12 minutes.

Turn the heat off, add thyme and spinach. Mix, transfer the contents to a blender.  Blend very well, being careful (hot stuff in a blender can be dangerous, do it in batches if necessary). Return the blended soup to the pan, add the coconut milk, warm it up in low-heat, taste and adjust seasoning.

Serve with toasted coconut flakes or any other topping you like.

ENJOY!

to print the recipe, click here

compositezucc
Comments
: I am very fond of zucchini soup, and also love a nice creamy mushroom soup. Never thought of marrying both ingredients. When mixing zucchini with mushrooms you’ll enter a twilight zone of unappealing color that can be tricky to deal with. After all, part of the charm of zucchini soup is its beautiful green, but the mushrooms mess that up. That’s when the fresh spinach enters the scene. I use this trick often when I want to perk up the green color of a soup. The secret is to add it right before you blend the soup, and don’t add too much. You won’t be able to tell there is spinach in it because the zucchini and mushroom flavor is prominent. Use a nice blender, if you have a Vitamix put it to work for at least a couple of minutes.  You will have a gorgeous green soup, creamy, soothing, flavorful. It will be light but keep you satisfied, thanks in part to the fat from the coconut milk.  I had a bowl of this soup on a Saturday after running and felt like a million bucks after.  Two Aleve pills as a side dish probably did not hurt either.

Creamy Zucchini Mushroom Soup2
ONE YEAR AGO: Mascarpone Mousse from Baking Chez Moi

TWO YEARS AGO: Pumpkin Brigadeiros

THREE YEARS AGO: Pumpkin Espresso Loaf

FOUR YEARS AGO: Caramelized Carrot Soup

FIVE YEARS AGO: Miso-Grilled Shrimp

SIX YEARS AGO: A Special Holiday Fruitcake

YELLOW SQUASH SOUP

I generally dislike negativism, although admittedly I am not a very optimistic person.  I try to hide it well, though, and keep my assessment of everything that will might go wrong to myself. HOWEVER, the weather lately has pushed me to a dangerous edge, so I shall pout, whine, complain and be generally unpleasant to fellow human beings.  We have rain, then thunderstorms, then more rain. When there’s no rain, we have cloudy skies.  The temperature rarely reaches 75 F, but when that happens I am expected to be cheerful, walk around smiling. Not happening.  Given the bizarre meteorological situation I’m stuck with, I am blogging on soup. Soup. Hot and soothing. In May. I know, pitiful.

Yellow Squash Soup11
YELLOW SQUASH SOUP WITH TARRAGON AND LEMON
(slightly modified from Fer’s site Chucrute com Salsicha)

2 large yellow squash, cut in chunks
1 shallot, minced
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon fresh tarragon leaves, minced
salt and pepper to taste
3 cups chicken or vegetable stock
juice of 1/2 lemon
1/4 cup heavy cream
dash of nutmeg
fresh chives for decoration

Heat the olive oil and butter in a pan, add the shallots and saute until translucent. Add the pieces of squash and cook for 7 to 10 minutes in medium heat.  Season lightly with salt and pepper.  Add the tarragon, chicken stock, and lemon juice.  Mix well, cover the pan and simmer for 10 to 15 minutes.  Off the heat, add the heavy cream and nutmeg, transfer the mixture to a blender and process until smooth.  Alternatively, you can reserve some of the pieces of squash to add later, for texture.

Serve right away with chives (or fresh tarragon) on top.

ENJOY!

to print the recipe, click here

Comments: For those who don’t know, Fer is a Brazilian food blogger who’s been living in the US probably as long or even longer than me. She was also my number one inspiration to start the Bewitching Kitchen, so it feels special to blog about a recipe from her site… Fer shared a post about this soup not too long ago, but my intention was to make it in the fall, when the weather would be more appropriate for it.  However,  the universe conspired against me.  We are at the end of the month of May.  I’ve been unable to wear shorts or flip-flops. End of May.  I had to bring a jacket from storage on more than one occasion. I wore boots three times this month. So there you have it, Yellow Squash Soup for lunch.  At least I can testify that it’s delicious!  This soup will be a regular appearance at our kitchen, and in my next time – when October comes – I intend to use coconut milk instead of heavy cream, just because I think it will be awesome that way too.  If you are faced with adverse meteorological conditions, make this soup, it is bright yellow like the sun that should be shinning outside.

cartoon-calvin-grumpy

Note added after publication…. because I have great friends, I share with you a better cartoon sent to me by the one and only Gary…  yeap, that summarizes it all much better

unnamed-23

ONE YEAR AGO: Grilled Chicken with Tamarind and Coconut Glaze

TWO YEARS AGO: Chicken-Apricot Skewers

THREE YEARS AGO:  Asparagus Quiche

FOUR YEARS AGO: Two-stage Pea and Prosciutto Risotto

FIVE YEARS AGO: Mellow Bakers: Corn Bread