Category Archives: Soup Pot

Market Fresh: Onions

Posted by Alaina in Market Fresh, Simple Suppers, Soup Pot and tagged with , ,

I use onions almost every day. They start my soups and sauces, they top my pizzas or potatoes, and they find their way into salads, too. They offer fantastic  flavor and can change a dish just by their addition.

They grow underground and there are a variety of types. Red, yellow, and white are quite common as well as green onions, sweet onions, vidalia and others.

CARAMELIZED ONIONS

1 Tb. butter
1 lg. onion, sliced in thin rings

Melt butter in a saute pan over medium-low to medium heat. Add onions. Let cook stirring occasionally for 20-30 minutes or until onions are brown and caramelized.

Delicious on pizza, bread, baked potatoes, salads, steaks, burgers, and more. The above is a carmalized onion and portabella mushroom pizza – yum!

FRENCH ONION SOUP
(Better Homes & Gardens)

2 Tb. butter
2 c. Onion, thinly sliced
4 c. beef broth
2 Tb. dry sherry or white wine
1 tsp. worcestshire sauce
dash pepper
6 slices French Bread
3/4 c. shredded cheese (swiss, jarlsburg, or gruyere)

In a lg. saucepan, melt butter. Stir in onions. Cook, covered, over medium-low heat for 8-10 minutes or till tender and golden, stirring occasionally. Stir in beef broth, dry sherry or wine, worcestshire sauce, and pepper. Bring to boiling, reduce heat. Cover and simmer for 10 minutes.

Meanshile, sprinkle toasted bread with shredded cheese, Place bread under broiler till cheese melts and turns light brown. To serve, ladle soup into bowls and float bread atop. Makes about 4 1/2 c.

I thought this could use a little thyme or parsley to brighten it. My friend, Amy, sent me this recipe that she says her family loves!

This was a delicious salad! You could add feta, nuts, chicken, or other toppings would be wonderful!

BALSAMIC ONION SALAD
(very slightly adapted from Ina Garten)

3 sm. red onions
1/4 c. plus 2 Tb. good balsamic vinegar, divided
1 c. good olive oil, divided
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
6 Tb. minced shallots (about 2 large)
2 tsp. Dijon mustard
1/4 c. good red wine vinegar
2 heads red-leaf, green-leaf, or mixed greens washed, spun dry, and torn into pieces

Preheat the oven to 375 degrees F.

Cut the onions in 1/2 and slice 1/4-in. thick, place on a baking sheet and toss with: 1/4 c. balsamic vinegar, 1/4 c. olive oil, 1 tsp. salt and 1/2 tsp. pepper.

Bake for 12 to 15 min., until the onions are tender. (This took a little longer for me – around 20-25 min. but I may have cut them larger.)

Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature. (They were still a little warm and I liked that!)

Whisk together the shallots, mustard, red wine vinegar, 1/2 tsp. salt and 1/2 tsp. pepper in a small bowl. While whisking, add 3/4 c. olive oil until emulsified.

To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

Market Fresh: Kale

Posted by Alaina in Market Fresh, Soup Pot and tagged with , , ,

Kale is one of those dark green leafy vegetables that boasts excellent nutrients. It is so good for you. My favorite way to have it is in soup but you could also steam it or saute it. I find that my family will eat kale the best when it is in a flavorful soup and since I’m always trying to find ways to increase our leafy green consumption, it works well!

SAUSAGE, SWEET POTATO & KALE SOUP

1 lb. ground sausage
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed

Brown sausage. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic.  Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.

Weekend Fare:Thanksgiving Sandwich & Soup Pot

Posted by Alaina in Soup Pot, Weekend Fare and tagged with , , ,

Today I’m going to give you a delicious and original sandwich to use your Thanksgiving leftovers. It is seriously our favorite sandwich in the whole world – at least of all the sandwiches we have tried!  I also want to share a soup recipe that would be perfect for the weekend or for lunch or for what-to-serve-all-these-guests at the holidays.

THANKSGIVING SANDWICH
(really suitable for any time of the year… )

1 loaf sourdough bread
1 lb. turkey (leftover or deli – thick sliced, mesquite smoked)
1/2 lb. sliced cheese (swiss, provolone or your favorite)
6 Tb. cranberry sauce or chutney (leftover works perfectly!)
9 pieces cooked sliced bacon
1 apple thinly sliced
Spread (3 Tb. mayonnaise, 3 Tb. dijon or brown mustard, 2 tsp. honey combined)
Butter

Butter outside of bread (two slices per sandwich). Lightly smear spread on inside of one piece and top with turkey, bacon, apples, cheese, spread cranberry on other piece of bread. Cook on hot griddle until golden brown and melty – turning once.

Makes about 6 sandwiches. Enjoy!

IMG_8150

POTATO LEEK SOUP
2 Tb. butter
1 lg. onion, diced
2 lg. leeks, sliced* and rinsed**
2 cloves garlic, minced
1 1/2 qts. vegetable or chicken stock
10 -12 med. potatoes, peeled & diced
2 Tb. fresh rosemary, chopped
3 c. milk
1 c. sharp (or extra sharp) cheddar cheese
Salt and fresh ground pepper to taste

Shredded cheese, bacon, chives and/or green onion for topping.

Saute onion in butter for 2-3 minutes over medium-high heat. Add leeks and saute for 5 minutes. Add garlic and saute for 2 more minutes. Add stock, potatoes, and rosemary and cook until potatoes are for tender but not falling apart. Reduce heat to medium-low. Add milk and cheese and cook stirring frequently until  heated through. Serves about 6.

Weekend Fare: Soup Pot

Posted by Alaina in Fall Recipes, Soup Pot, Weekend Fare and tagged with , ,

There is nothing more comforting than a big pot of soup.  It warms the soul as well as the stomach. One of my favorite things about the weather turning cold is being able to serve soup. Most soups are wonderful leftover (some even better the second time!) and most can be made in advance making soup a great food for weekends.

Today I’m sharing a family favorite. We love lentils and this recipe is especially one of my husband’s favorites. It’s very easy and you can even combine all the ingredients in your slow cooker on low for 6-8 hours – just make sure you brown the sausage first. You could also make this a vegetarian meal by omitting the sausage, increasing the lentils by 1/2 c. and using vegetable broth.

IMG_6692

SAUSAGE LENTIL SOUP

1/2 lb. sausage, casings removed or bulk sausage*
2 Tb. Olive Oil
1 c. carrots, finely diced (or coined)
2 stalks celery, diced
1/2 bell pepper, diced (I like red but any color will do)
1 med. onion, chopped
2 cloves garlic, minced
1 c. dry brown lentils, rinsed and drained**
6 c. chicken stock (or 1 qt. plus 2 c. water)
1 1/2 tsp. salt
1/2 tsp. rosemary
1/2 tps. dried sage
1/2 tsp. chili powder
1/4 tsp. freshly ground pepper
1/8 tsp. red pepper flakes

Brown sausage and remove from pan.  Saute carrots, celery, bell pepper, onion, and garlic in olive oil until tender. Add sausage, lentils, chicken stock, and seasonings.  Cook until lentils are al dente to soft – about 45 min. – 1 hour.

Serve with a green salad and fresh sliced bread or biscuits.

*I use a seasoned sausage like mild Italian or breakfast sausage.
**There are several different varieties of lentils and any would be suitable but the cooking times will vary.  It will be less time if you use red lentils – they will fall apart and become mushy when cooked too long.

Just another note: If you decide to use the slow cooker, you do not need to saute the vegetables in olive oil – instead omit the olive oil and put all vegetables in the slow cooker raw.