Soup-tastic

Monday, 26 October 2015

Guys,

Believe me when I say.  Soup is soooo easy to make. I really didn't appreciate soup (or stews) as a child ("oh man....turkey soup....tomato soup....cream of mushroom soup. boooo").

There is one giant exception: Campbell's vegetable alphabet soup.

I was in love with alphabet soup (like....who wasn't? It was so versatile...you could eat it and spell with it.)

As I have grown, my taste in soup as also matured.

Now I know there is a method. Follow the method, decide on a flavour profile and it should work.

For supper last night, I made pulled chicken (put three- four seasoned boneless, skinless chicken breasts in the oven at 300 degress for 2 hours. I had seasoned with salt, pepper, garlic, chili powder and cumin. Once out of the oven, top with barbecue sauce, if you wish and voila: pulled chicken for sandwiches, salads or in this case...soup!).

So we had leftovers.

What to do... what to do. Soup it is.

Basically get a big pot. We have an awesome cast iron/ceramic coated dutch oven.


  • Add an oil (olive, canola, whatever oil you prefer). Place the pot on medium heat
  • Add a ton of chopped onion (1 cup)
  • Stir until the onions are somewhat translucent.
  • Add 3-4 cloves of garlic.
  • Add a couple of chopped sticks of celery
  • Add three chopped large carrots
  • Stir for a few mins. Deglaze the pan with some wine or something to give it some umami (today I used rice wine vinegar).
  • Add another cup or two of veggies. (today for our house it was turnip....yes newfoundlanders love their root veggies. But it really could be anything. If it's a root veggie or a dried legume like lentils, that needs to cook longer...add it now.  If it's tomato, corn, a squash, a cooked bean or a green, wait 'til the end.)
  • Add two containers of stock (I used salt free chicken and veggie stock from campbell's today.  It helps me decide and control the level of salt)
  • Add a starch if desired (today I added 3/4 cup of rice but it could be potato or corn (see the last bullet), or rice/pasta noodle)
  • Add any and all of the spices/seasonings.  Today I used: chives, oregano, bay leaves, parsley.... but you could add anything depending on the flavour profile.
  • Add salt and pepper to taste
  • Add a cooked meat at the end (this could be omitted obviously but it could be chicken, turkey, ground beef, steak....whatevs)
  • Simmer away til the veggies and starches are soft
I just finished a bowl of herbed chicken and rice soup and it was phenomenal. The rice had soaked up a lot of the stock and was so buttery (despite having no butter in the recipe!)

Just need some fresh rolls and we are set for a fall supper. 

Nom.

Bonus: hot chicken soup for lunch in my meat locker of an office. 

K.

Note to self: Rice are absorbent little beings...if you like a brothier soup, stick to 1/2 cup of rice or be more generous with the stock.

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