SUYL: Favorite Soup Recipes

It’s not often I can actually link up to Kelly’s Show Us Your Life! I’m not sure many people would appreciate that my “kid” is a neurotic gray cat. LOL But this week is all about food, in particular, soups. Since I am obsessed with cold weather and snow, soups are a perfect match. I have a couple of soups I like to make when it gets cold and hold up well for a week while you eat on it. My favorite is French Onion Soup but sadly it is still quite a challenge for my impatient personality. The other two are easy and quick: Potato Leek Soup and Chicken Noodle Soup. Word of warning, I don’t exactly measure when I make either of these.

Potato Leek Soup

  • Four to five large potatoes of your choice (I prefer the golden, waxy ones for the creamy texture they provide)
  • Two to four leeks (depending on their size)
  • One medium onion
  • Butter for sauteing
  • Chicken broth (I use the reduced sodium, at least the 32oz box, normally end up using another partial box to make a bit more)
  • Heavy whipping cream (I try to stick to the smallest carton in the dairy case)
  • Salt & pepper to taste
  • Parsley for finishing

Dice potatoes, set to the side. Slice leeks and onion, saute until translucent, add broth, cream and potatoes to the pot season to taste. Cook until potatoes are done. Use hand blender to blend the potatoes and onions with the broth and cream. Check flavor, season a bit more if you desire. Add parsley flakes, stir and let simmer for about 15 minutes and then serve.

*If you prefer, you do not have to blend the soup. Also, I normally just prep everything from start to finish in a stock pot.

Chicken Noodle Soup

  • Two to three skinless, boneless chicken breasts
  • Butter for browning
  • Chicken broth (as with the above soup. . . I use the reduced sodium, at least the 32oz box, normally end up using another partial box to make a bit more)
  • One small onion
  • Two carrots (although I normally just use the baby carrots and do about two handfuls from the bag)
  • One stalk of celery (I leave this out, I don’t know why)
  • Extra Wide Egg Noodles (I usually use half of a bag but I really love noodles in my soup)
  • Salt & Pepper to taste
  • Parsley for finishing

Dice the chicken breast, onion, carrots and celery and brown in pot with butter; once browned to your satisfaction add broth. Make sure you get all the goodness stuck to the bottom of the pot off and mixed into the broth. Cook on a low/medium heat for about 30 minutes, season to taste and add egg noodles (use time as directed on package). I normally check and season to taste again once the noodles are done but I have also been known to keep this on the stove cooking for most of the afternoon. Sprinkle parsley and serve.

I hope you enjoy both soups! I tend to end up making these when I don’t want to deal with actually cooking something each evening after work during the winter.

 

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Show Us Your Life: Holiday Recipes

Kelly from Kelly’s Korner is doing a link up for this week’s SUYL discussing holiday recipes. I love to cook, bake, well anything that has to do with the kitchen I LOVE, so here are a few holiday recipes that I hope you enjoy!

Red Velvet Cake

I made this cake for the first time my senior year of high school! We were challenged to understand the importance of following directions! While the frosting was a bit tricky; the cake was divine! I now use cream cheese frosting and leave off the marzipan decorations . . .

1 box German chocolate cake mix (Pillsbury is the one I use)
1 cup water
1 cup sour cream
1/4 cup vegetable oil
3 eggs
1bottle (1 oz) red food color
Bake as directed, I used to make this as a layer cake but found that guests at my Christmas dinner party enjoy this cake as cupcakes.
I also use the whipped cream cheese frosting to make it extra fluffy.
The marzipan (if you would like to use it) is divided in half and colored with green and red food coloring. Make into holly leaves and berries to make a wreath on top of the layer cake.
Chocolate Peanut Butter Balls
This is the recipe that I keep wishing would just disappear! A favorite of many of my friends, it is simple to put together but it takes time and patience. I don’t have the latter!
3/4 jar creamy peanut butter
1 large bag of confectioner’s sugar
1 stick of butter
1 tsp of vanilla
Melt butter and combine with the vanilla and peanut butter (I use my stand mixer for this) and then slowly add the confectioners sugar into the mix. I usually do not end up using the whole bag, it depends on the thickness/consistency as you are working it into the peanut butter. Chill for about 30 minutes and then start rolling it into balls. Place on large cookie sheet (I normally lay down parchment or wax paper on the sheet for less mess), place in fridge for at least an hour but I like to keep them in there overnight.
Chocolate Coating
2 bags of semisweet chocolate chips (I like to use three bags but the recipe calls for two)
3/4 bar of paraffin wax
In double boiler, melt the chips and wax and then take off of the burner. Dip each ball into the chocolate and place back on the cookie sheet. I have tried every which way to come up with the easiest way to do this. My friend Sherry just uses a fork and dips them. For some reason I don’t like to do it this way because then I am left with fork holes after dipping them. I will throw a few into the pot and fish them out with spoons but I know there must be a better way!
I normally store them in the fridge until I am ready to give them out to friends.
Sweet Potato Casserole
Up until a few years ago I did not eat sweet potatoes but this little confection converted me and now I will eat them! Beware, this is a very yummy side dish and can be addicting to make!
1 can (large) sweet potatoes (I actually use sweet potatoes, bake them and then the peel comes right off, if you do this, generally three to four large sweet potatoes will do)
1 can (small) condensed milk
2 eggs
1 cup sugar
1/2 cup butter, melted
1 tsp vanilla
Mix together and place into lightly buttered casserole dish
Pecan Topping
1/3 cup butter, melted
1/2 cup brown sugar
1/3 flour
1 cup chopped pecans
I normally go a bit heavy on the topping, so I will make more but fair warning, it is really sweet!
Bake at 350* for 45 minutes to an hour
I hope you all enjoy the recipes! I love each of them although my waistline does not! Merry Christmas and I can’t wait to see what the others have shared.