Posts tagged ‘soup’

December 10, 2011

Acorn Squash Soup Recipe

I seriously owned the kitchen this week.  Seriously.  The food blog name winner is KarlEatsFood.com, but it might need to be MistyEatsFood.com.  Just saying.  I have a feeling you might agree after you try my recipe for acorn squash soup.  The husband’s reaction after his first bite…”Holy shit!”

Why acorn squash? I had them sitting in a bowl in my kitchen for 2 months.  It was time to get rid of them.  I did a little research on how to prepare the squash.  I kept reading that you should peel it and then boil it.  How the hell do you peel that thing?  I would cut a finger off.  I made the smarter decision and roasted them.  Then I used my basic soup base.  Onion, garlic, and chicken stock.  Here’s the full recipe.

Acorn Squash Soup

  • 2 acorn squash
  • 1/2 yellow onion chopped
  • 3 garlic cloves chopped
  • 1.5-2 cans of chicken broth (or more depending on how it looks)
  • Thyme
  • Sage
  • 3 tbsp butter
  • 1/4 cup whipping cream
  • 1 big pinch of sugar
  • Lemon or balsamic vinegar

Preheat the oven to 450.  Half the acorn squash and discard the seeds and strings.  Place them skin side down in a baking dish.  I put a little water in the dish too.  Not sure why, but I have always done it that way.  I also put a tiny piece of butter on each squash.  Bake squash for 30 minutes.

While the squash cools a little, saute the onion and garlic in a couple tablespoons of butter until tender.  Spoon the squash out of the shells and throw it in the pot with the onion mix.  Immediately add the chicken broth.  I eyeballed the amount and made sure it was enough to cover the squash.  Add S&P and a little thyme and sage.  Bring to a boil and then simmer for 10-15 minutes.  It won’t take long since you already cooked the squash.

Transfer to a blender and puree until smooth.  Return it to the pot.  Stir in the cream now.   Don’t get crazy.  Do small amounts at first to get it where you like it.  I added a little more thyme and sage at this point.  Then I decided to throw in a large pinch of sugar to balance all the savory.  It also needed more salt.

Ladle it into bowls and squeeze lemon over it.  I have also done fig balsamic vinegar.  The vinegar bite finishes it perfectly.

Enjoy!

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December 5, 2011

Food Blog and Asparagus Soup Recipe

I am going to become a professional soup chef.  Yep, soup; not sous.  Now I have to give myself a pat on the back.  I am pretty damn good at creating scrumptious soups.  Because it is so cold this week, I will be featuring a few of my recent creations.  The soup du jour tonight is asparagus and leek soup because I had 2 lbs of asparagus that were about to go limp.  If you have read my recipes before, you know I am not very good at measuring, so use your best judgement on how much of each ingredient.

Before we dive into the recipe, I need your opinion.  The husband and I have talked about creating a food blog.  That means I will have a food blog and will do all the posting while he takes photos.  We are in a disagreement about the name.  I like TasteAndTattle.com.  He hates it.  Other options are DamnDelicio.us and KarlEatsFood.com.  What do you think?  Or do I just post to TPJ since I will be doing all the damn work?  I already purchased all the urls so don’t try to beat me to it.

Asparagus and Leek Soup

  • 1 large leek chopped (white and pale green parts only and rinse well after you chop)
  • 1 chopped shallot
  • 2 garlic cloves
  • 2-3 tablespoons butter
  • 2 lbs asparagus cut into 1 inch pieces
  • 3 cups chicken broth
  • 1 cup water
  • Heavy whipping cream (until it looks right and tastes right and other cream substances will work)
  • Fresh grated parmesan to taste

Cook leek, shallot, and garlic in butter until the leek is softened. Add asparagus, broth, and water and simmer until asparagus is tender.  Probably about 10 minutes.  It will get pureed, so it is okay if you over cook it a bit.

Purée soup in a blender until smooth. Put it back in the pot.  Stir in cream, cheese, and add S&P to taste.  I let it simmer for a while at this point to help reduce some of the liquid.  I might have added too much water.

If you want to get fancy and French.  You can pour it through a sieve before you add the cream.  I did not do that.  I am lazy, but if someone asks me, I will say I prefer to keep my soup rustic.

March 6, 2011

Jiggly Body Parts Prevention

After a week of gorging on beer, cheese and more bread than you can find in a bakery, I  became terrified body parts might start to jiggle.  I dedicated Saturday to fitness and clean(er) eating.  Our produce co-op delivery helped me with this mission.  A couple of my favs of the day are below.  You will notice that I still couldn’t ditch the cheese.

Cardio:
Exercise bike (I prefer the upright bikes)
2 minute warm up
90 seconds as fast you can (maintain it the entire 90 sec!)
30 seconds of recovery at a slow speed
Repeat 8x
10 minutes at moderate speed

Kale salad:
Fresh kale
Avocado
Red onion
Fresh Parmesan shavings

For the dressing, mix white balsamic vinegar, white wine vinegar, olive oil, honey, and salt.  Let the dressing marinate on the salad for a few minutes before serving.

Cauliflower soup:
2 tbsp of butter
1 medium onion
2 cloves of garlic
1 head of cauliflower
1-2 cans of low salt chicken stock
Parmesan cheese
White truffle oil

Melt butter in a large pot.  Add the onion and garlic and cook until tender.  Add cauliflower and saute a few minutes.  Add broth, cover and simmer 20 minutes (or until tender).  Transfer to a blender a puree until desired texture.  I like mine a little lumpy.  Return to pot and simmer.  Add S&P until taste.  Stir in fresh parmesan cheese.  Lastly, add a couple drops of truffle oil before serving!

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