Minty Pea Soup

Pea soup reminds me of my father and my grandmother. My dad actually hates peas; he refuses to eat them. And my grandmother probably never made this soup.

Apparently, my grandmother would buy canned peas, boil them to death, and then serve the boiled pea mush to my dad. No wonder my dad hates peas.

If my dad ate this soup growing up, he would like peas. Because this soup is delicious, fresh, and slightly creamy. It's perfect for the spring!

Z liked this recipe so much that he actually suggested we make it for dinner one night. Any time Z recommends a particular recipe, instead of just saying, "I don't know what I want for dinner, Hilary. Make anything," means that we have found a winner.

This soup is easy enough to make for dinner on a weeknight, I promise! I'm including the recipe with frozen peas, because who really has time to shell fresh peas?

Enjoy!

Mint Pea Soup

from Ina Garten

2 tablespoons unsalted butter

2 cups chopped leeks, white and green parts only (about 2 leeks)

1 cup chopped yellow onion

4 cups chicken stock

2 10-ounce packages of frozen peas

2/3 cup chopped fresh mint leaves, lightly packed

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup creme fraiche

1/2 cup freshly chopped chives

Heat the butter in a large saucepan. Add the leeks and the onion, and cook over medium-low heat for 5-10 minutes, until the onion is tender. Add the chicken broth, increase the heat to high, and bring to a boil. 

Add the peas and cook for 3-5 minutes, until the peas are tender. Off the heat, add the mint, salt, and pepper. 

Puree the soup in batches, one cup at a time, and pour the pureed soup into a large bowl. Whisk in the creme fraiche and chives, then taste for seasoning. Serve hot! Top with additional creme fraiche if you would like. 

Cream of Celery Soup

As the weather begins to change, soup becomes a bigger and bigger part of my diet. Warm, comforting, and easy to make--soups should become a staple in your dinner rotation!

Today's recipe, coming from Bon Appétit Magazine is great because it is easy, delicious, and relies on kitchen staples like celery, potatoes, and onions.

As soon as I had a sip of this soup, I immediately wanted to devour it. Though the cream and the butter in this recipe means it is not the healthiest, it does make for fantastic soup. This creamy soup would make a greater starter for a fall dinner party as well.

Enjoy!

Cream of Celery Soup

from Bon Appétit Magazine

1 head celery, stalks chopped, leaves reserved
1 large waxy potato, chopped
1 medium onion, chopped
1 stick butter
Kosher salt
3 cups low-sodium chicken broth
1/4 cup fresh dill
1/2 cup heavy cream

Combine celery, potato, onion, and butter in a medium saucepan over medium heat. Season with kosher salt. Cook, stirring, until the onion is tender, about 8-10 minutes. Add broth, and simmer for 8-10 minutes until the potatoes are tender.

Purée in a blender with the dill. Strain, then stir in cream. Serve with a drizzle of olive oil and celery leaves/dill.

French Onion Soup

When I was in high school, my father would award my stellar academic success bribe me to get good grades by promising me a meal at the restaurant of my choice (he clearly knew me well). These special celebratory meals would always include fine white tablecloths, great views of San Diego, French onion soup, and creme brûlée.

There is something about French onion soup that is a true comfort meal to me. It's bubbly and crispy cheese, soaked baguette, and rich soup with oodles of onions is a perfect starter to a fancy dinner or a great accompaniment to a salad for lunch. The French truly perfected this recipe.

Luckily for us, French onion soup is easy enough to bring home (now, if only creme brûlée were easier!). It does take a few hours, but I highly recommend this recipe for a Sunday night. If you're vegetarian, simply sub in vegetable broth instead of beef broth. Extra bonus--the recipe calls for red wine, so you might as well split the rest of the bottle between you and your date!

French Onion Soup

Recipe from Tyler Florence

1/2 cup unsalted butter

4 onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 thyme sprigs

Kosher salt

Freshly ground black pepper

1 cup red wine

3 heaping tablespoons of all-purpose flour

2 quarts beef broth

1 baguette, sliced

1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, salt, and pepper to the pot. Cook until the onions are soft and caramelized, about 25-35 minutes.

Add the wine, bring to a boil, and reduce heat, and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and the thyme sprigs. Dust the onions with flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes.

Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season with salt and pepper.

When you're ready to eat, preheat the broiler. Ladle the soup into bowls, then top with 2 slices of bread and top with cheese. Put the bowls in the oven to toast the bread and melt the cheese.

Italian Wedding Soup

Zach and I were lucky enough to attend the wedding of close friends over the weekend. The bride and groom are absolutely beautiful people, inside and out, and it was so lovely to celebrate with them and the rest of their friends and family.

With weddings on my brain, I thought of this great Italian Wedding Soup recipe and knew I had to share it with you. It's perfect for a Saturday or Sunday night when you would rather curl up at home instead of going out. The recipe takes about an hour and 15 minutes, but I promise it is worth it for the bowl of delicious hearty soup. 

Italian Wedding Soup

From Ina Gartern

8 servings

For the meatballs:

3/4 pound ground chicken

1/2 pound Italian chicken sausage, casings removed

2/3 cup fresh white bread crumbs

2 teaspoons minced garlic (about 2 cloves)

3 tablespoons chopped fresh parsley leaves

1/4 cup freshly grated Pecorino Romano

1/4 cup freshly grated Parmesan

3 tablespoons milk

1 extra large egg,  lightly beaten

1 teaspoon Kosher salt 

1/2 teaspoon freshly ground pepper

For the soup:

2 tablespoons olive oil

1 cup chopped yellow onion

1 cup diced carrots

3/4 cup diced celery

10 cups chicken stock (use low-sodium stock)

1/2 cup dry white wine

1 cup small pasta ( I used orzo, but tubetini or stars is more traditional)

1/4 cup chopped fresh dill

12 ounces baby spinach, washed (I used red kale instead!)

Preheat the oven to 350 degrees F. 

For the meatballs, place all the ingredients in a bowl and mash lightly with a fork. 

With a teaspoon, drop 1 inch to 1 1/4 inch meatballs onto a cooking sheet lined with parchment paper. Bake the meatballs for 30 minutes, until they are cooked thoroughly and lightly browned.

Heat the olive oil in a heavy-bottomed soup pot over medium-low heat. Add the onions, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally.

Add the chicken stock and wine, and then bring it to a boil. 

Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. 

Add the fresh dill and then the meatballs to the soup, and then simmer for one minute. 

Taste for salt and pepper, and then season the soup as necessary.

Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. 

Ladle into bowls and garnish with Parmesan. 

Faux Pho

This post was originally supposed to be about pesto because I had a ton of basil and parmesan cheese. But then I realized making pesto would have required a trip to the store for some pine nuts. Poking around my kitchen a little bit longer, I discovered some rice noodles tucked behind my cereal, and some chicken soup in my freezer.

And that is how my faux pho came to be. With a few ingredients, you can easily elevate chicken soup into something a little more exciting and fresh. It is not necessarily the most traditional, but it will curb your pho cravings until you can make it out to your favorite hole-in-the-wall restaurant.

Perhaps the best thing about this meal is that is was ready in 15 minutes. Seriously! Which means you have plenty of time to unwind after a busy Monday back at the office...

Faux Pho

I used frozen homemade chicken soup, that already had carrots and chicken in it.  If you don't have any, feel free to use store-bought low-sodium broth and rotisserie chicken.  To make it vegetarian, simply sub the chicken broth and chicken for veggie broth and tofu!

Handful of rice noodles (feel free to grab as much as you want)
4 cups of chicken broth
1/2 cup shredded rotisserie chicken
1/4 onion, chopped
1/3 cup chopped fresh basil
Juice from 2 limes
1 tablespoon soy sauce
1 tablespoon fish sauce
Siracha

• Cover the noodles with boiling water.  Let sit for approximately 7-10 minutes.  I prefer my noodles on the chewier side, so I err on 7 minutes.  
• Drain noodles when done.

•  Combine broth and chicken in a pot, and heat over medium-high heat.  Add in chopped basil, lime juice, and onions.  Continue to cook until the soup is hot.
• Stir in soy sauce and fish sauce.

• To serve, place noodles in a bowl.  Add soup on top, and then add Siracha. 

Back to Basics: Chicken Soup

Chicken soup is one of the most important "need to know" recipes.  Whether you are sick or you simply want a bowl of delicious soup that instantly reminds you of home, this soup fits the bill.

Simply dump all the ingredients into a pot, and then let it sit on the stove for 3-4 hours.  Yes, it does take a while to make, but your patience is well worth it.

When it's cold out, and you're not leaving the house anyway, why not throw this on the stove?  It's a perfect winter lazy day recipe.

Chicken Soup

Makes about 6-8 servings

1 5-6 lb chicken (I used two 3 lb chickens)
1 1/2 onions, peeled and cut in half
4 carrots, washed
6 stalks of celery, including leaves (feel free to trim an inch or two off the bottom though)
15 springs of parsley
7 sprigs of dill
1 tablespoon kosher salt
1 teaspoon black pepper

1. Rinse both the inside and the outside of the chicken with cold water.  Pat thoroughly with a paper towel to dry.
2. Place chicken in a large stockpot.  Then add the onions, carrots, celery, parsley, dill, salt, and pepper.
3. Fill the rest of the pot with filtered water.
4. Bring the pot to a boil, and then let it simmer for one hour. 
5. After one hour, remove the chicken from the pot.  Let the chicken cool slightly.  Remove the breast meat from the chicken, using a knife or kitchen scissors.  Set the breast meat in the fridge, and then return the rest of the chicken to the pot.
6. Let the soup simmer, uncovered, for three more hours.  
7. Remove the soup from the heat. Strain the soup through a fine mesh strainer.  Take the leftover vegetables (onions, carrots, and celery) and dice them,  Add the vegetables back to the broth.  
8. Cover the broth, and let it chill in the fridge.  The fat will separate from the broth.  Use a spoon to remove any fat that rises to the surface.
9. Shred leftover chicken breast from step 5 using either your hands or a fork.  Add the breast meat back to the soup.
10. To serve, simply heat the broth again on the stove.  If you prefer, you can add in fresh parsley and dill.