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Soups
Mar 8, 2024 18:11:19 GMT -5
Post by SAR01 on Mar 8, 2024 18:11:19 GMT -5
Quick Sick day soup Ingredients 1 teaspoon extra-virgin olive oil 1 clove garlic, thinly sliced 1/4 teaspoon turmeric 1 teaspoon ginger, grated 6 cups low-sodium chicken stock 3 ounces hair pasta, broken in half 1 cup chicken, cooked and shredded 1 tablespoon lemon juice, freshly squeezed microgreens, to taste, for garnish scallions, thinly sliced, to taste, for garnish Directions Step 1 -In a sauce pan over medium-high heat, add the olive oil. Step 2 -Add the garlic, the turmeric, and the ginger to the heated olive oil, stirring frequently, and cook until fragrant, about 30 seconds. Step 3 -Add the chicken stock to the seasoning mixture, stirring occasionally, and bring to a simmer. Step 4 -Add the hair pasta to the soup mixture and cook, about 1 minute less than the package instructions for al dente. Step 5 -Add the cooked chicken to the soup mixture, stirring occasionally, and heat through, about 1 minute. Step 6 -Transfer the soup mixture from the stovetop to a wire rack, add the lemon juice, and stir to combine. Step 7 -Ladle the soup into individual serving bowls and garnish evenly with the microgreens and the scallions. Step 8 -Serve.
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Soups
Apr 8, 2024 19:24:46 GMT -5
Post by SAR01 on Apr 8, 2024 19:24:46 GMT -5
German Potato Soup
Ingredients
1 tablespoon oil, of your choice 1 onion, diced 3 cloves garlic, minced 2 stalks celery or 1/2 small celery root, diced 2 medium carrots, diced 2 pounds potatoes, chopped 1/2 teaspoon dried marjoram nutmeg, to taste salt, to taste pepper, to taste 4 cups vegetable broth 2 whole bay leaves, optional 1/3 cup cream, dairy or dairy free fresh parsley, optional, for garnish sausage slices, optional, cooked, meat or vegan, to taste
Directions
Step 1 -Heat the oil in a large pot over medium heat.
Step 2 -Add the onion to the oil and sauté until translucent, about 3 minutes.
Step 3 -Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
Step 4 -Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
Step 5 -Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
Step 6 -Discard the bay leaves.
Step 7 -Pour 1/2 of the soup into a different pot.
Step 8 -Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
Step 9 -Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
Step 10 -Simmer the soup until it melds together, about 3-4 minutes.
Step 11 -Taste for seasoning.
Step 12 -Serve with the parsley and the sausage slices.
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Soups
May 1, 2024 12:02:49 GMT -5
Post by SAR01 on May 1, 2024 12:02:49 GMT -5
Old Fashion Chicken noodle soup
Ingredients
2 1/2 pounds chicken thighs, bone-in and skin-on 1/2 teaspoon salt, plus more to taste 1/2 teaspoon pepper, plus more to taste 1 tablespoon canola oil 1 large onion, chopped 1 clove garlic, minced 10 cups chicken broth 4 ribs celery, chopped 4 medium carrots, chopped 2 bay leaves 1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme 3 cups egg noodles, uncooked 1 tablespoon fresh parsley, chopped 1 tablespoon lemon juice
Directions
Step 1 -Pat the chicken dry with paper towels.
Step 2 -Season the chicken with the salt and the pepper.
Step 3 -In a 6-quart stockpot, heat the oil over medium-high heat.
Step 4 -Add the chicken to the hot oil in batches, skin-side down, and cook until dark golden brown, about 3-4 minutes.
Step 5 -Transfer the chicken from the pan and remove the skin.
Step 6 -Discard all but 2 tablespoons of the chicken drippings, reserving those drippings in the pan.
Step 7 -Add the onion to the chicken drippings and sauté over medium-high heat until tender, about 4-5 minutes.
Step 8 -Add the garlic and cook until fragrant, about 1 minute.
Step 9 -Add the broth to the stockpot, stirring to loosen the browned bits from the bottom of the pan, and bring it to a boil.
Step 10 -Add the now-skinless chicken to the mixture.
Step 11 -Add the celery, the carrots, the bay leaves, and the thyme.
Step 12 -Reduce the heat to low and simmer, covered, until the chicken is cooked through at 165 degrees F and tender, about 25-30 minutes.
Step 13 -Transfer the chicken to a plate.
Step 14 -Transfer the soup from the heat.
Step 15 -Add the noodles to the broth and let stand, covered, until the noodles are tender, about 20-22 minutes.
Step 16 -When the chicken has cooled enough to handle, remove and discard the bones.
Step 17 -Shred the chicken meat into bite-sized pieces and add it to the stockpot.
Step 18 -Stir in the parsley and the lemon juice.
Step 19 -Taste for seasoning.
Step 20 -Discard the bay leaves and serve.
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