Chicken Soup (for the Soul) + Optional chicken pot Pie filling!

Chicken Soup (for the Soul) + Optional chicken pot Pie filling!

This is the year* for whole chicken experimentation for me. Prior to these past several months I had NEVER cooked a full bird. Thighs, breasts, legs, wings - yes, but the whole chicken as one? Never. I was intimidated. I mean [...]

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Egg Drop Soup

Basic Egg Drop Soup

Basic Egg Drop Soup

Egg Drop Soup time! I posted a picture of my egg drop soup on Instagram a little while back and have been getting requests for the recipe mainly from my friends and family buried beneath several feet of snow. I just learned that my hometown has received over 8.5 FEET of snow in just the past 6.5 weeks. HOLY CRAZY. These poor people have been receiving at least one snow day a week for the past month. Boohoo, poor New Englanders. ;)

This recipe is perfect for the snowed in folk as the only two ingredients you actually need, is broth and eggs (and salt). It also takes about 5 minutes to make. It’s great with added flavors, but the core ingredients are only broth and eggs so it's super simple to make with whatever you have in your kitchen.

You can use any type of broth you have on hand- beef, chicken, pork, vegetable… they’ll each bring a different flavor profile to the dish, but it will be delicious either way. The beef and pork will bring the most flavor, while the chicken and vegetable will be more basic without any added seasonings or spices.

I have made this with both pork and chicken broth so far. With the chicken, I added fish sauce, ginger, and chopped onions cooked in bacon fat. To a few bowls I added spiralized zucchini as well to make the soup more filling. I personally thought the onions were too noticeable, even when finely chopped. I didn’t like getting pieces of onion in my spoonfuls of soup. Next time if I were to want an onion flavor, I will just add onion powder and sliced green onions on top after the soup was done cooking.

I prefered the soup using a pork broth over the chicken because the flavor of the broth had more depth. I just added some salt, fish sauce, and called it a day. Super simple and easy and great for breakfast. I don’t drink coffee in the morning, so it was a real treat to have my breakfast be a cup of hot liquid with added protein. I even chopped up some cooked sausages and tossed it in their for my breakfast. I mean.... it's essentially sausage and eggs! Maybe I’m weird, but at least my tummy and I are happy!

Makes: 1 serving
Prep time: 2 minutes
Cook time: 5 minutes


Ingredients:

  • 1 egg
  • 1 cup broth
  • ⅛ teaspoon salt
  • ¼ teaspoon (splash) fish sauce for that umami kick
  • chopped scallions as garnish (optional- I didn’t have any on hand but I wish I had!)

1. Bring your broth to a boil.
2. Whisk your egg in a bowl.
3. Slowly pour the egg into the boiling broth in a thin stream while stirring the broth so that the egg doesn't clump.
4. Add your spices, mix, serve.

Bhadabing bhadaboom.

Sweet Butternut Squash + Carrot Soup

HAPPY + HEALTHY NEW YEAR TO ALL!!

I hope you were able to spend New Years Eve/Day with friends and family and those that matter most. Here's to an amazing 2014 filled with great food and great people!

Sweet Butternut Squash and Carrot Soup
Sweet Butternut Squash and Carrot Soup

Holy moly. I've made loads of butternut squash soups before. Some following recipes, some not. They were all yummy, but this my friends, this is AWESOME. I don't know how it got so sweet! The flavors, they're just, they're just so wonderful!

Ingredients:

4 cups butternut squash diced
2 large carrots, about 1 1/2 cups diced
1/2 medium yellow onion, large dice
2 garlic cloves, finely chopped
1 cup beef or chicken stock (I used beef that I made)
1/4 teaspoon thyme
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried ground sage
1 tablespoon lard, bacon fat, or coconut oil

Instructions:

1. In a braiser over medium heat, add the onions, garlic, squash, and carrots. Add all seasonings. Let sit for 6-8 minutes, stir every 3 minutes or so. You want the veggies to get browned.
2. Add 1 cup of stock and cover on low for 30 minutes. Check eveery 10-15 minutes to stir. After 30 minutes everything should be soft.
3. Transfer to a food processor and blend until you reach your desired soup consistency.

How easy is that?! Oh and so delicious. I really should have cooked my entire 3.5lb butternut squash and made a batch to eat every day for a month. Yes, yes, next time I will do that.

Roasted Cream of Broccoli Soup (dairy-free)

Roasted Cream of Broccoli Soup
Roasted Cream of Broccoli Soup

Now, I could have easily NOT roasted the broccoli and taken way less time making this delicious soup, but I'm pretty much OBSESSED with roasted broccoli. I mean, have you READ my about me?! Why have boring cream of broccoli soup when you can have roasted cream of broccoli soup? But that's just me. If you don't want to roast your broccoli, then don't. The soup will still taste yummy, I swear. (Well, unless you mess it up ;) hehe) Also, please note that this can easily be made VEGAN! Just sub coconut oil or olive oil and don't use bacon! Another note: this soup is even better the next day... and it's pretty good cold too!!

Serves: 10-12 people Prep time: 5 minutes Cook time: 20-25 oven, 20-25 minutes on the stove Total time:  about 60 minutes

Ingredients:

  • 7 heads of broccoli (mine were small, about 8 1/2 cups chopped after being roasted)
  • 2 1/2 cups broccoli stems, chopped (about 4 stems, make sure to peel the outer green part of the stem off because it is very tough)
  • 1/2 large onion, sliced
  • 4 tablespoons fat of choice (coconut oil, lard, or olive oil)
  • 1 leek (about 2 1/2 cups chopped... not the dark green part)
  • 2 small cloves garlic, chopped
  • 2 shallots, diced
  • 1-2 quarts beef stock (or chicken stock, whatever you have, I only had 1 quart stock)
  • 3 cups water (or additional stock)
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon red chili flakes
  • 1 can of full fat coconut milk
  • 8 strips of bacon (optional but encouraged if you eat bacon!)

Instructions: 1. If you choose to roast your broccoli first, preheat your oven to 375 degrees. 2. Cut the broccoli florets off and rinse them with water. 3. You will need two foil lined baking trays (for easy clean up). Smear 1 tablespoon of fat (oil or lard) on each baking sheet. Distribute your broccoli and onion over both trays. Sprinkle 1/4 teaspoon of salt and pepper on each tray. (You can also peel your broccoli stems and cut them and put them on the tray to roast, but I didn't to save time). 4. Bake in the oven for about 20-25 minutes. Half way through, stir around the veggies. 5. If you eat bacon and would like to include it, while your broccoli is baking, cook your bacon. Turn your burner on medium/high heat under your skillet. Place 4 pieces in your skillet (or as many as will fit). Flip after 3-4 minutes. After another 3 minutes, or until your bacon reaches desired done-ness, take the bacon off and place them on paper towels to absorb excess grease. Put more bacon in your skillet until all bacon is cooked. 6. Make sure to prep the rest of your ingredients while the broccoli is finishing up... peel/cut broccoli stems if you didn't roast them, dice shallots, leeks, and garlic if you haven't already. 7. Put a burner on medium/high heat under a large stock pot. Add two tablespoons of your fat of choice, garlic, shallots, and leeks (and broccoli stems if you've not roasted them). Stir occasionally, let cook for 12-15 minutes- until shallots are translucent and almost a bit brown. 8. Add the roasted veggies into the pot. Then add your stock. If the liquid doesn't reach the top of the veggies, add filtered water. I had to add 3 cups of water because I ran out of stock :/ If you have extra stock, use that! 9. Bring the pot to a boil and let it simmer for about 15 minutes. 10. Turn off the burner. Use an immersion blender and blend everything! (If you are going to use a regular blender, wait for the soup to cool down. Super hot liquid + glass makes me nervous!) 11. Once everything has been blended, add the rest of the spices (1/4 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon red chili flakes) and shake a can of coconut milk and add it all in. Mix again with the immersion blender. 12. Chop your bacon and add it in!! Yuuummyy.

P.S. Let me know if you make this recipe or any other recipe on my blog by commenting on it! Also, please let me know if anything is unclear. :)

Bacon Butternut Squash Soup

Bacon Butternut Squash Soup
Bacon Butternut Squash Soup

Wowwee. This soup is certainly worth making time and time again. This is a recipe from the Civilized Caveman. This dude has some bangin' recipes. I've made a couple, and always am pleased with how they come out. The only change we made to this recipe was swapping out the apple for a small sweet potato. I'm sure it would have been equally delicious with the apple, but I didn't feel like leaving the house to pick one up. ;) This recipe is super easy to make and you can make it as thick or thin as you like, just add more chicken stock to make it thinner! I like the thick soupy-squash texture though.

The below recipe is taken directly from The Civilized Caveman's website.

Serves 6

Ingredients:

1 large butternut squash, peeled and cut into large chunks
3 whole carrots, peeled and cut into large chunks
1½ tablespoons coconut oil, melted
1/2 pounds raw bacon, chopped
1 small onion, chopped
1 small apple, chopped*
2 cups chicken stock
1 cup full fat coconut milk
1 teaspoon salt
1-2 tablespoons cinnamon(taste bud depending, start with 1 and add to taste)
1 tablespoon nutmeg

Instructions

  1. Preheat your oven to 350 Degrees Fahrenheit
  2. Toss squash and carrots with coconut oil
  3. Arrange in a baking dish and roast uncovered for 35 minutes or until tender
  4. In a large stock pot or dutch oven over medium heat, cook bacon until crisp Remove bacon with a slotted spoon and set aside for the soup garnish
  5. Add the onion and apple to the dutch oven or stock pot and sauté in bacon fat over medium heat until tender, about 5 minutes
  6. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot and bring to a boil stirring often
  7. Remove from heat
  8. Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth
  9. Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg
  10. Serve soup in large bowls garnished with bacon or you can freeze and save for later. I have frozen mine up to 2 months

Notes

**The seasonings are highly dependent on the size of your squash. My squash was huge, at least 2-3 lbs so add your seasonings in batches and taste test along the way so you don’t overpower the soup.

Bacon Butternut Squash Soup
Bacon Butternut Squash Soup

*Again, I used a sweet potato instead of an apple and it was AWESOME. Alsoooo, Pardon the color, it was super late so I only had artificial light to light this masterpiece of a dish. ;) It will not look this yellow in real life.