BEEF VEGGIE SOUP

This is one of those soups that everyone of a certain age has had! During a simpler, more frugal era this type of soup was a staple on the dinner table, especially in the fall/winter months.

Ground beef was the lesser expensive meat choice and the soup was a great way to use up veggies at the end of the week. Once the flavors meld together no one cares that they were the former beauty queens that were now the  less than pretty wilting ones from the crisper bin.

BEEF VEGGIE SOUP serves 6
1 pound ground beef
1 LARGE Vidalia onion, chopped
3 stalks celery, diced
1 LARGE carrot, diced
1 can Green Giant white shoepeg corn
2 cups frozen green beans
15 ounce can stewed tomatoes, chopped
3-4 cloves garlic, minced
2 tablespoons FRESH chopped Basil
2 tablespoons FRESH chopped Parsley
FRESH ground sea salt and pepper, to taste
1 cup DRY red wine
8 cups beef bone broth**
1 cup diced potatoes, optional
1 cup prepared pasta, optional
1/2 cup raw rice, optional
1/2 pound mushrooms, sliced, optional
Grated cheese, as a topping

  • Brown ground beef over medium high heat in a large soup pot.
  • When beef is just about browned, drain off most fat and add onions, carrots and celery, sweating for 4-6 minutes.
  • Add garlic, garlic salt and onion salt, stirring to blend.
  • Add chopped stewed tomatoes with their juice, Basil, Parsley and FRESH ground sea salt and black pepper. Simmer 3-4 minutes.
  • Add broth, wine and potatoes or rice if using.
  • Simmer for 1 hour.
  • Add corn, green beans and mushrooms if using, simmering for 15-20 minutes more.
  • If using pasta add prepared pasta and simmer 5 minutes until heated through.
  • Serve with Honey Beer Bread.

**I made this broth with beef bone marrow bones and end of the season tomatoes.

CHICKEN CORN CHOWDER

Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is committed by sweltering in a covered pot.

When I make bone broth I use the carcass of the rotisserie chicken and often use whatever vegetables I have around in the bin that a wilted or such. This time I used a bone broth made with end of the season tomatoes which added a GREAT flavor to the chowder.

CHICKEN CORN CHOWDER
4 tablespoons butter
1/3 pound bacon, diced
1 LARGE yellow onion
3-4 cloves garlic, FINELY minced
3 stalks celery, halved and thinly sliced
1 LARGE carrot, diced
3-5 small mini peppers, sliced thin
3 cups FRESH or frozen white corn
2-3 cup diced rotisserie chicken pieces
3 1/3 cups chicken broth (preferably homemade bone broth)
FRESH ground sea salt and black pepper
3 tablespoons cornstarch
1 1/2 cups half and half
3 cups grated cheese of choice (I used FACE ROCK sharp cheddar)
Frank’s Original Hot Sauce, optional – see note

  • Melt butter in large stock pot.
  • Add onion, carrots, celery and garlic, sauteing 5 minutes or so until carrots are starting to soften.
  • Add bacon and continue to saute 10 minutes until bacon is browned.***
  • Add peppers, corn and 3 cups of the chicken broth, bring to a simmer10-15 minutes.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Whisk the remaining chicken broth with the cornstarch until smooth.
  • Add roux to pot and blend in well. Simmer a few minutes more.
  • Add half and half, stirring well.
  • Add cheeses and stir to melt.
  • Fold in chicken pieces and simmer 5-10 minutes more.
  • Season to taste.
  • Serve.

***NOTE:

  • If bacon has a high fat content, trim some of the fat off to prevent your chowder from becoming too greasy.
  • A splash or two or three of Frank’s original hot sauce can really amp up this chowder.

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

  • Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
  • Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
  • Add celery, carrots, bell pepper and tomato paste.
  • Season generously and saute 4-5 minutes.
  • Add herbs, stock tomatoes and cannellini beans.
  • Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. ūüôā
  • 45 minutes before serving add chicken pieces and rice, stirring to combine.
  • Simmer until rice is tender.

**NOTES:

  • I like to use homemade chicken tomato bone broth from the end of the garden season.
  • Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

  • Preheat oven to 350¬į.
  • Sift together the dry ingredients.
  • Cut in softened butter.
  • Add cheeses and mix until crumbly.
  • Add onion pieces and mix until well distributed.
  • Whisk egg into whole milk and heavy cream.
  • Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
  • Form into a LARGE round or 4 small rounds.
  • Transfer to baking sheet lined with a SILPAT.
  • Slice an X into the tops for venting.
  • Bake 1 hour.
  • Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

  • If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a

CARROT COINS

I ORIGINALLY posted this recipe in 2012, but I’ve been making it since the 80’s, but boy did it need a serious photo update. This recipe makes a great side that lasts several days or even weeks with a great vinegar base.

CARROT COINS
40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, sliced thin
1 can Campbell’s tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup avocado (neutral flavored) oil
1 teaspoon Worcestershire sauce

  • Whisk together soup, oil, Worcestershire sauce, sugar, salt and pepper.¬†
  • Add carrots, peas and onions.¬†
  • Chill overnight so flavors blend.¬†
  • Serve cold.

**I replaced the canned soup with the following recipe:

CREAM OF TOMATO SOUP
2 tablespoons butter 
3 tablespoons flour 
1 cup pureed tomatoes
1 1/2 cups milk 
dash each of garlic salt, onion salt, basil, and oregano.
  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and seasonings and cook until bubbly.¬†
  • Add tomato puree’ and blend well.
  • Remove from heat and gradually whisk in liquid.¬†
  • Return to heat and cook, stirring, until smooth and thickened to desired consistency.

49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

  • Preheat oven to 450¬į.
  • Spray a 9 x 13‚ÄĚ baking dish with cooking spray and set aside.
  • In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred ūüėÄ
  • In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
  • Stir until evenly combined.
  • Pour this mixture into the prepared baking dish.
  • Evenly arrange French fries in a single layer on top of the hot dog mixture.
  • Bake for 30 minutes.
  • Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

  • Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
  • Drain off any excess grease.
  • Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

  • Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

  • Whisk corn flour and water together.
  • Stir corn flour mixture into chile.
  • Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

  • Serve HOT with topping of choice.

RUSTIC CASSOULET (slightly updated)

RUSTIC CASSOULET
2-3 boneless, skinless chicken thighs, cut into bite sized pieces**
1/2 pound thick-cut bacon, diced
1 pound Johnsonville beef sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, FINELY minced
1/4 cup FRESH minced Italian flat leaf parsley
28-ounces whole peeled tomatoes (seasoned, if you can find them)
14-ounce can white beans, drained and rinsed
2 tablespoons FRESH chopped thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best – I make them from baguettes )
1 cup shredded Parmesan cheese
FRESH ground sea salt and ground black pepper
2 cups pasta of choice (optional)
Crusty French Bread (optional)

  • Preheat oven to 325¬į.
  • Brown the bacon until browned and crumbly in large saute skillet/dutch oven.¬†
  • Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausage pieces to bacon fat and brown on all sides.
  • Add salt and pepper to taste.
  • Remove from fat and set aside.¬†
  • Add the shallots, cooking 3-4 minutes until softened.
  • Add garlic, sauteing a few minutes more until fragrant.
  • Add white wine and chicken stock, bringing to a boil. Turn heat off.
  • Add tomatoes and beans. ‚Ä®
  • Add meat back in.
  • Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
  • Spread crumb mixture over the top and bake covered for 30 minutes.
  • Remove cover and bake 5-10 minutes more until browned.

NOTES **

  • I sometimes cook the chicken thighs whole and then shred them – just depends on my mood.
  • You can change this into a thick soup/stew by eliminating the bread crumbs and adding 8 ounces (2 cups) of macaroni during the last 10-15 minutes. I then serve it with crusty bread for dipping.

TOMATO SWEET POTATO BISQUE with BACON JALAPENO GRILLED CHEESE CROUTONS

TOMATO SWEET POTATO BISQUE adapted from CARLA HALL
1 tablespoon avocado oil
1 tablespoon butter
1 medium sweet potato 
2 medium carrots, peeled and diced 
1 rib celery, cleaned and diced 
1 sweet onion, FINELY chopped 
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
2 tablespoons FRESH thyme leaves
14.5-ounce can fire-roasted diced tomatoes 
4 cups unsalted vegetable broth (or chicken broth)
1/4 cup heavy cream 
Micro greens or chopped green onions, for garnish 

  • Preheat the oven to 425¬į.
  • Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes.
  • Allow to cool, then peel it and roughly chop it.
  • Heat avocado oil and butter in a large deep skillet over medium-high heat.
  • Add the carrots, celery, onions, salt and pepper, stirring occasionally, until the onions just turn translucent, about 5 minutes.
  • Add the garlic and thyme, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
  • Stir in the cayenne pepper, tomatoes with their juices and the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes.
  • Add the roasted sweet potato.
  • Using an immersion blender, puree the soup until silky smooth.
  • Return the soup to the skillet and heat on low.
  • Stir in the cream.
  • Season to taste and serve hot with the micro greens or sliced green onions and
  • Croutons.

BACON JALAPENO GRILLED CHEESE CROUTONS
2 slices bacon per sandwich, cooked crisp
FRESH sourdough bread
1/2 cup whipped cream cheese
1 SMALL can diced jalape√Īos, drained well
QUALITY medium cheddar slices

  • Beat together the cream cheese and diced jalape√Īos.
  • Butter the outside of the bread slices.
  • Spread one slice with the cream cheese jalape√Īo mixture.
  • Lay bacon pieces on top of cream cheese mixture.
  • Top with cheddar cheese slice and other slice of bread, buttered side out.
  • Place the sandwich in a nonstick skillet and turn the heat to medium-low, cooking and turning occasionally, until the bread is toasted golden brown and the cheese is completely melted through.
  • Cut into croutons.

CREAM SPRING SOUP

CREAM SPRING SOUP
2 cups chicken stock
4-6 asparagus spears, trimmed and cut into 1 1/2 inch pieces
1 large carrot, peeled and diced
1 celery rib, cleaned and diced
2-3 green onions, sliced
1 clove garlic, minced
1 tablespoon FRESH chopped chives
1 teaspoon FRESH chopped rosemary leaves
FRESH ground sea salt and black pepper
1 teaspoon mushroom umami herb (I get Simple Organics at Kroger)

  • Combine the above ingredients, bringing to a SLOW boil.
  • Reduce heat and simmer 5-10 minutes until vegetables are tender.

1 cup cooked macaroni
1/2 cup heavy cream or 1 SMALL can of evaporated milk

  • Stir in heavy cream and macaroni, heating through.

TUSCAN CHICKEN TOMATO SOUP

TUSCAN CHICKEN TOMATO SOUP serves 6

8 thick slices sourdough bread
2 tablespoons avocado oil, plus more for toasting bread 
Salad Supreme garlic bread sprinkle
2 tablespoons salted butter OR 2 seasoned butter cubes (see notes)
3 boneless, skinless chicken thighs, diced OR 2 cups diced rotisserie chicken pieces 
1 LARGE shallot, diced 
2-3 cloves garlic, minced 
2 tablespoons QUALITY tomato paste  (I use Classico sun dried tomato pesto)
14-ounce can QUALITY diced tomatoes 
14-ounce can QUALITY tomato puree 
2 cups low-sodium chicken broth 
One 15-ounce can cannellini beans, drained and rinsed
1 to 2 tablespoons honey 
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish 
FRESH ground sea salt and black pepper 
One SMALL 6.52-ounce jar marinated artichoke hearts, drained 
Mini QUALITY Mozzarella balls 

  • Preheat the oven to 425¬į.
  • Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
  • Heat the butter and oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken (if you‚Äôre using the raw thighs otherwise rotisserie chicken pieces are added later), onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
  • Add the tomato paste and stir until everything is well coated.
  • Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano.
  • Add in rotisserie chicken pieces, if using.
  • Season to taste with FRESH ground sea salt and black pepper, stirring well and bringing to a simmer for 10 minutes or so until flavors are well blended.
  • Add the marinated artichoke hearts to the soup and stir to combine.
  • Tear the toasted bread into large chunks and place in the bottom of soup bowls OR use grilled cheese croutons for an extra yummy plus.
  • Ladle the soup over the bread.
  • Top each bowl with several mini Mozzarella cheese balls, chopped oregano and a drizzle of balsamic glaze.

NOTES: When I buy FRESH herbs (thyme, tarragon, oregano, basil…), I chop them up and make butter cubes in my lidded silicone trays to freeze and have on hand for recipes just like this. It adds another layer of flavor.

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

WHITE BEAN, CHICKEN & SAUSAGE STEW
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

  • Heat 2 tablespoons of the oil in large skillet over medium heat.
  • Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
  • Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
  • Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
  • Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
  • Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
  • While stew is simmering, make the croutons.
  • Preheat broiler.
  • Melt butter and whisk in garlic salt.
  • Toss croutons to coat in butter mixture.
  • Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
  • Serve with croutons and Parmesan sprinkle.

NOTES:

  • If you prefer a soup to a stew, use the 4 cups of chicken stock.¬† Otherwise use 3 +/- cups to your desired consistency.
  • Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.

SOUP BY ANY OTHER NAME ~ TUTORIAL

Is it a soup, a stew, a bisque or a chowder? And what is the difference between them? After a little research I realized that there are specific reasons for each name, mainly regional cultural and/or the type of cooking vessel.

So let’s check out a few “definitions” or descriptions that I wish I’d had years ago!

  • BISQUE – A French style cream base soup whose main characteristic is a smooth and velvety texture that uses seafood as the protein. This dish is simmered SLOWLY over a low heat which results in the tender meat and rich broth.
  • BOUILLABAISSE – A Mediterranean based fisherman stew.¬† Traditionally it is made with a mixture of garlic, tomatoes, saffron, fennel, fish and shellfish.
  • BORSCHT – A Russian style stew whose main ingredient is beets.¬† Traditionally it also contains tomatoes, cabbage and many times chunks of meat.
  • CASSEROLE – a kind of stew that is cooked slowly in the oven in a “casserole”, a large, deep dish. The casserole dish is typically a dish used both for cooking the food in and serving it in also. Casseroles are of global origin and use. Here, in America, the casserole typically has three components; a meat or protein component, a vegetable and a starch, usually a potato or rice and often there is a cheesy or crunchy topping.
  • CHOWDER – Chowder is French in origin and refers to “chaudiere”, a type of “cauldron” used to cook for large gatherings.¬† Many times chowders are made from household staples. Early settlers used ingredients like salt pork, locally caught fish, bread or biscuits. Centuries later potatoes replaced breads or biscuits and milk or cream was added to create rich flavors and thickening of the sauce.
  • ETOUFFEE – A spicy Cajun braising process to cook proteins, usually a single meat, in a small amount of liquid making a thick stew with a spicy sauce or gravy. The meats are stuffed or smothered with aromatic vegetables and herbs, covered and SLOWLY simmered until the vegetables flavor has become one with the meat. Cooking this way ensures a flavorful, moist dish that is usually an entree versus a side dish.
  • GAZPACHO – A pureed mixture of raw summer vegetables including tomatoes, cucumbers and onions. Classic versions are thickened with breads and include some form of peppers. This is also served cold most often. Gazpacho is considered Spanish, but originated in Greek or Roman times and was brought to Spain the the 1500’s.
  • GUMBO – the word gumbo iteself is derived from the African congo word Quingombo for okra, one of the main ingredients used to thicken gumbo.¬† Ground sassafras root or file’ powder is another common thickener. variety of meats served WITH rice unlike Jambalaya that rice is IN the dish – RICE IS THE COMMON COMPONENT – it is just the way it is used in the dish is different – Rice is a VEHICLE for gumbo, but an integral COMPONENT of Jambalaya. Gumbo has a variety of meats/proteins (a fish, poultry, sausage for example) whereas Jambalaya uses a single meat, usually a fish of some sort.
  • JAMBALAYA – A pilaf style main dish with a rice like a Paella (probably its early ancestor), but with a Creole Cajun, New Orleans style flavor influence. Traditionally Jambalaya is made with a combination of pork, chicken, shrimp and a variety of herbs and spices.
  • MINESTRONE – An Italian vegetable bean soup made with combinations of pasta, cheese, pesto and primarily FRESH seasonal produce.
  • MULLIGATAWNY – An Indian soup that almost always contains a chicken stock with curried meat or seafood that is smothered in a coconut milk or cream and lentils, carrots or apples.
  • PAELLA – A Spanish dish whose name primarily refers to the style of pan used that is¬† broad and shallow. Traditionally this was made with rice, chicken, rabbit, beans and sometimes snails. Nowadays the “traditional” ingredients have varied to include fish, shellfish, vegetables, pork and sausage.
  • POSOLE –¬†A hearty Latin stew that is a blend of chicken stock, chicken or pork, chile peppers, vegetables and hominy. This stew is usually served on special occasions or days of feasting. By many this is considered the gringo version of Menudo that uses a less appetizing (to gringos) cut of meat, the cow stomach.
  • POTAGE – is a French soup made with a coarse thick cream and primarily vegetables. It translates into “special of the day”, but NOT the blue plate special as it is traditionally made with the freshest of seasonal ingredients.
  • POT PIE – Pot pies have been around for centuries with quite a history from being called Sea Pies made aboard ships or from Roman times with live birds that flew out of the pies to eventually becoming a comfort food traditional in America. Pot pies to me are one of the BEST comfort foods. There is nothing better than a flaky crust filled with a mixture of chunks of chicken, peas and carrots in a rich gravy like soup. A great cousin to the pot pie is a Shepherd‚Äôs pie that has a topping of mashed potatoes or a cornbread, biscuit topping.
  • SEVICHE – A FRESH, raw seafood in a marinade made from tomatoes or lemon juice.¬† The acids in the tomato or lemon juice “cook” the seafood, removing the raw taste and leaving you a flavorful dish.
  • STEW – Stews are found all around the world by many names, each dealing with regional cultural ingredients. Some of those examples are Hungarian Goulash, Italian or French Ragout and American Brunswick stew from Virginia or Burgoo from Kentucky. Stews are made up of the browning of small pieces of meat in a hot fat, poultry pieces or chunks of fish that then simmers with vegetables, herbs and spices in enough liquid to cover everything in a closed vessel of some sort (dutch oven or stock pot). A stew can be simmered over low heat on the stove top or baked in the oven also at low heat and when left alone allows the flavors to blend naturally while also tenderizing tougher cuts of meat. The sauce that develops as the dish cooks may be thickened by pureeing the vegetables or by incorporating flour or egg yolks.
  • VICHYSSOISE – A classic French soup that is made with potatoes, leeks, herbs, chicken stock and a heavy cream. This is typically pureed and served chilled with a FRESH chive garnish. Shhh… don’t tell anyone, but I like it warm and hate it cold, but love the flavor mixture.

CREAMY LEMON CHICKEN SOUP

Need a FRESH start to the new year?  Try this soup full of tender chicken, crunchy snap peas and a tangy lemon bite to wake up your senses.

LEMON CHICKEN CREAMY SOUP
3 tablespoons butter
3 tablespoons WONDRA flour
3/4 cup small diced red onion
2 1/2 cups chicken bone broth
Juice of 2 LARGE lemons
2 cups diced rotisserie chicken
1 1/2 cups trimmed and halved sugar snap peas
1 tablespoon FRESH chopped Italian leaf parsley
1 tablespoon FRESH chopped rosemary
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons heavy whipping cream

  • Melt butter in sauce pan over medium-high heat.
  • Add onions, sauteing 2-3 minutes until soft.
  • Sprinkle with flour and stir well until smooth.
  • Add lemon juice and broth gradually.
  • Generously season with FRESH ground sea salt and black pepper.
  • Bring to a boil, reduce heat and simmer 10 minutes until it begins to thicken.
  • Stir in chicken and peas, simmering another 5 minutes until chicken is warmed through and peas are crisp-tender.
  • Reduce heat to low and stir in cream, simmering just until the cream is blended in and heated through.
  • Season to taste.
  • Serve immediately.

NOTE: I like to serve it with my Savory Chicken Bread ūüėÄ That recipe will post tomorrow.