Day Five Soup Week: Creamy Corn Chowder.

This one is made in the slow-cooker.

1 Tbsp olive oil
2 medium carrots (or about 10 baby carrots), finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large potato (about 1 lb), peeled and cut into 1/2-in cubes
3 cups low sodium chicken stock
1 bay leaf
3/4 tsp dried thyme
1/4 tsp paprika
4 cups frozen corn kernels
2 cups milk
3 Tbsp cornstarch
2 Tbsp white cooking wine
1/2 cup cream
1 tsp salt
ground pepper
about 5 slices bacon, crumbled (optional)

1. In a skillet, saute onions, carrots, celery and potatoes with oil until softened and lightly browned. Remove from heat and add a splash of water or chicken stock to de-glaze the pan.
2. Transfer vegetables to slow-cooker and add potatoes. Pour broth over the top and add bay leaf, thyme and paprika. Cover and cook over low heat for 3 hours or high heat for 1 1/2 hours, until potatoes are cooked through.
3. Stir in corn and milk; cover and cook for 1 hour more until heated through.
4. In a small bowl, whisk cornstarch and wine together, then add cream. Whisk cream mixture into the soup and cook an additional 10 minutes. Stir in salt and pepper to taste.
5. Using a potato masher, gently mash some of the potatoes until slightly thickened.
Sprinkle each serving with crumbled bacon and serve immediately.

Day Four Soup Week: Brown Rice and Asparagus.

This is a variation on a recipe featured on Oprah. Very good.

Hearty, thick, healthy and full of flavor.

3/4 cup brown rice

1/4 cup wild rice

2 teaspoon salt or to taste

1 bunch asparagus

1 tablespoon olive oil

2 celery stalks, finely chopped (about 2/3 cup)

1/2 onion, finely chopped (about 1/3 cup)

1 small carrot, finely chopped (about 1/3 cup)

1/2 teaspoon dried thyme

6 cups vegetable stock

2 tablespoons minced scallions or green onions

1 teaspoon chopped fresh parsley

1 tablespoon soy sauce or tamari

1 teaspoon hot sauce

freshly ground black pepper

Put rice with the salt in 3 cups of water in medium saucepan. Bring to a boil, reduce heat, cover and simmer until rice is tender and water is absorbed (about 45 min). Trim the ends off the asparagus stalks and discard. Steam asparagus until tender, yet crisp, about 2 minutes. Drain in a colander, then rinse under cold water. Let the asparagus cool for a few minutes. When completely cooled, cut into 1 inch pieces, reserving 1/4 of tips for garnish.

Coat the bottom of a large pot with the olive oil. Add celery, onion, carrot and thyme. Cover and cook over low heat for 4 minutes, stirring occasionally, until tender. Add the stock and cooked rice and bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Let the soup cool a bit and transfer small batches to a blender and blend to desired consistency. Return all blended mixture to pot. Stir in asparagus, scallions, parsley, soy sauce, hot sauce and ground pepper. Return to a simmer for two minutes. Ladle into bowls and garnish with reserved asparagus tops and sprigs of parsley.

Serves 8

*Note: Feel free to skip the blender, if desired. Also, I added some leftover bacon bits and it was so delicious. Use whatever combination of rice you prefer. I added some Rye and used more wild rice and less brown than the recipe called for because that's what I had in my pantry. You just want to end up with about 2 cups of cooked rice. Finally, if asparagus is not in season or if you prefer not to use it, try broccoli.

Day Three Soup Week: Tuscan Bean Soup.

One of my very favorites. It feels so healthy going down... and it is!

serves 4

1 cup baby carrots, coarsely chopped
1 small onion, chopped
3 Tbsp olive oil
2 15-oz cans cannelini beans, rinsed
1 32 oz box chicken broth
2-3 tsp dried Italian seasoning
1 5-oz package baby spinach
Freshly ground black pepper

In 4 quart pot, cook and stir carrots and onion in 1 Tbsp olive oil over medium heat for 3 minutes.
Add beans, broth and seasoning. Bring to a boil then slightly smash beans.
Reduce heat; simmer uncovered for 8 minutes, stirring occasionally.

Meanwhile, in large skillet, heat remaining olive oil over med-high heat.
Add spinach; toss with tongs 1-2 minutes, just until wilted.
Remove from heat. ladle soup; top with spinach and sprinkle with pepper.
Serve with crusty bread.
(When do you not serve soup with crusty bread..?)

Day Two Soup Week: Creamy Sweet Onion.

Something simple and light.

3 sweet onions
3 Tbsp olive oil
1 Tbsp flour
1 tsp salt
2 1/2 cups chicken broth
2 cup milk
1 1/2 tsp paprika
Ground black pepper to taste
Shredded cheese

Saute onions in heated oil until soft, golden and transparent.
Whisk in flour to make a roux.
Continue whisking while adding chicken broth.
Simmer over low heat for 15 minutes.
Reduce heat to low and add milk; be careful not to boil.
Once hot, remove from heat and serve!

Top with grated cheese.
Serve with fresh French bread.


ps. Be prepared for tears, right?
I should say Onion Goggles required (one of my most valuable kitchen tools).
It even got to baby girl!

Day One Soup Week: White Chili.

Winter is here, and winter means soup. So I thought I would share our favorite, tried and true (easy) soup night recipes. One every day this week.

This first one is a favorite, I've already made it three times this season! I really wish I could take credit for it's deliciousness, but I can't. And the worst part is that I have no idea who gave me the recipe! The card is typed out, so there is no handwriting to decode, but I must know the person because I found it in my recipe box.
I won the Sweepstakes Award at a Chili Cook-off... So if it is your recipe, please claim it so I can properly thank you!

White Chili

2 Tbsp butter
1 med onion
1/2 Tbsp garlic
1/2 Tbsp oregano
1 Tbsp cumin
1/4 tsp cayenne pepper
1 1/2 c chicken broth
1 chicken bouillon cube
1 7oz can diced green chiles
2 15oz cans Northern Beans, partially drained
2 cups cooked and diced chicken breast
1 can white corn (do not drain)
16 oz sour cream
1 cup grated cheddar cheese
1 cup grated pepper jack cheese

Saute onions in butter until transparent then add cooked chicken.

Add spices and other ingredients except cheese and sour cream.

Cook over moderate heat for 30-45 minutes.

Add sour cream and cheese the last ten minutes of cook time.

It is pretty substantial, so it is great served on its own, or with a crisp green salad and cornbread. By the way, do you have a great cornbread recipe to share? I have not yet found one that I love.