Garlic and bread soup

Once I tried to make the garlic soup in Julia Child’s Mastering the Art of French Cooking. I didn’t have all the right herbs, and I don’t know what else happened, but it was just plain wrong. There was no mellow garlic flavor; this was enough to paralyze every vampire within a 100-yard radius. I made it for The Big Boss that night, and evidently he is no vampire – he devoured four bowls as an appetizer. I sacrificed the rest to the kitchen drain gods – it was just too strong for the rest of us. That idea of garlic soup, a strong, aromatic, rejuvenating broth, really appeals to me, though, and I decided I was brave enough to try it again for a dinner guest this week. I used herbs from my garden and homemade stock made from leftover roasted chicken, and it turned out to be a really lovely, mellow-flavored soup. You don’t have to worry about peeling and mincing the garlic very much. I cut and smashed a whole head of garlic, then strained it after simmering. Here’s a picture:   The soup was a simple and flavorful started to our dinner of handmade ravioli and artichokes, and has been just as tasty for breakfast with a piece of toast. Try this: Garlic and bread soup   Save Print Rejuvenating garlic soup is thickened with bread - fast and simple to make Author: Life in a Skillet Recipe type: dinner, appetizer Cuisine: soup Ingredients 8 cups chicken stock 1 head of garlic 1 bay leaf 1 tbsp fresh thyme 1 tbsp fresh marjoram 1 tsp salt...
Curried celery root soup

Curried celery root soup

A fabulous warming winter root vegetable soup recipe with celeriac and curry – my delicious and divine interpretation of a Nepenthe soup. Easily adaptable to a vegetarian diet and completely gluten-free. Enjoy! Click through for recipe and photos.

Meatless Monday: Potato leek soup with a twist

Meatless Monday: Potato leek soup with a twist

Fennel and artichoke hearts add an earthy twist to Julia Child’s excellent potato leek soup – a quick entree I learned to make forever ago from her Mastering the Art of French Cooking. In addition to 2 large chopped leeks – white part only –  and 2 pounds peeled and chopped russet potatoes, just add 1 large chopped fennel bulb and 1 can water-packed artichoke hearts to your pot. I discard the feathery fennel tops and thinly slice the bulbs. Use these often in your soups – they hold up nicely in a stew, puree well, and add a hind of licorice along with a boost of fiber and potassium to your meals. The rest of a proverbial piece of cake. Just barely cover with water, add a pinch of paprika and lots and lots of freshly ground lemon pepper. Simmer until it’s all tender, about 30 – 40 minutes. It will look like this: Use a hand blender to puree, and you end up with a nice thick warming entree. Add butter and salt at your pleasure and discretion. Serve in warm bowls with a fresh baguette and warm radishes. Go crazy and top with a bit of sour cream and crispy prosciutto if you like....

Leftover rotisserie chicken stock

You probably pick up a rotisserie chicken from the grocery store every now and then if you don’t roast your own. I do, probably once every two weeks or so, and make stock from the leftover carcass. It’s an easy way to always have homemade chicken stock on hand – plus, I like the idea of using the entire animal for nourishment. This is my recipe. It is infinitely variable, so please don’t worry about proper herbs or exact measurements. Just don’t add salt. This is an ingredient, not a finished soup, and you can adjust the seasoning later on. If you refrigerate this instead of freezing, you may notice it looks like Jell-o. If so, congratulations! You’ve made a perfect, luscious, extra-rich, nutrient-filled chicken stock. Leftover rotisserie chicken stock   Save Print Cook time 1 hour Total time 1 hour   Simple way to make chicken stock from leftovers Author: Life in a Skillet Recipe type: soup Ingredients 1 leftover rotisserie chicken or roasted chicken carcass 2 carrots, quartered lengthwise 2 ribs celery, quartered lengthwise 1 medium onion, quartered 1 tbsp black pepper 1 bay leaf 1 tsp fresh chopped Italian oregano 1 tsp fresh chopped thyme Instructions Place ingredients in a stockpot and add 2 quarts of water. Bring JUST to a boil. Immediately, reduce heat to simmer and cover. Simmer for 45 minutes. Strain. When cool, measure into 8- or 16-ounce canning jars and freeze. Notes Substitution notes: 1 tsp hot curry powder and a 1" chunk of ginger root for the thyme, oregano, and bay leaf makes a flavorful stock with an Asian flair. Other good...
Americana on the road

Americana on the road

  Here’s a classic road trip stop located in Santa Nella, California – Anderson’s Pea Soup Restaurant. If you’re headed to Yosemite or Tahoe, San Francisco or Santa Cruz, and find yourself cruising along the state’s north-central bit of Interstate 5, it’s a great stop to pull over for clean bathrooms and a big bowl of that smooth, flavorful, green soup that tastes of home and will warm you air-conditioned hearts. Gift shop Mad Libs optional on your way out. Then when you feel like recreating the taste of vacation, here you go! Make a big batch of your own, enough to freeze the extra to pull out to reheat for a quick supper.   Anderson's Split Pea Soup   Save Print Prep time 10 mins Cook time 50 mins Total time 1 hour   Here is the recipe for Anderson's original split pea soup. Soothing and simple - enjoy! Author: Anderson's Recipe type: soup Serves: 8 Ingredients 8 cups water 2 cups green split peas 1 rib celery, chopped 1 large carrot, chopped 1 small onion, chopped ¼ tsp thyme Dash red pepper sauce 1 bay leaf Salt Pepper Instructions Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point. Wordpress Recipe Plugin by EasyRecipe...