1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
1 teaspoon cumin
Balsamic vinegar (optional)
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 12-13 minutes. Add cumin and cook another minute. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Day 2 brings us a Creamy Mushroom Soup. Cream of mushroom soup is a simple type of soup. It is well known in North America as a common type of condensed canned soup, but this recipe is so much better.
Day 3, a fragrant Carrot Ginger Soup. Carrot soup has been described as a “classic” dish in French cuisine. The soup was eaten by King Edward VII every year on August 26th to commemorate the 1346 Battle of Crécy.
Day 4 Vietnamese Pho. Pronounced Pho, this noodle soup originated in the early part of the 20th century and one of the most popular street foods in Asia today.
Day 6 Chicken and Rice Soup. This hearty meal in a bowl is sure to satisfy any hungry man.
Day 7 Pan Fusion Soup? I totally made this up, but it turned out really well. Similar to pho, with a different flare.
Day 8 Broccoli Cheddar Soup. I love this “Copy Cat” Panera Bread recipe. If you don’t want all that cheese, you might like this recipe instead.
Day 9 Chicken Tortilla Soup. This zesty fiesta of flavor is so good. It makes enough that you could probably stash some away in the freezer for those nights when you just want to pull something out quick for dinner
Day 10 Salmon Bisque. An elegant, creamy soup, this recipe is sure to impress!
Day 12 Potato Leek Soup. Must try! This recipe is from the Queen of the Kitchen herself.
Day 13 Gumbo. Ewww weee. I love some good Cajun food. I still have nightmares Peaches!
Day 14 Of course everyone loves Tomato Soup with a nice grilled cheese sandwich. This recipe includes how to make Parmesan Crisps if you want a grown-up twist on the classic combo.
Day 15 Moroccan Beef Stew. I love making this for a dinner party. The exotic flavors you will taste remind me of the food I ate while in Egypt, during Desert Storm.
Day 16 A Hearty Winter Minestrone and some fresh Garlic Bruschetta is such a nice meal for a busy week night.
Day 17 Spicy Paleo Chili This recipe uses buffalo because it is high in protein and rich in flavor. Bison meat is also lower in calories and cholesterol than beef, pork, turkey, skinless chicken. It is more expensive, so feel free to use the other meats.
Day 18 Matzo Ball Soup Honestly, most of us have never tried this traditional Passover Soup, but a while back, one of my clients taught me how to make it.
Day 22 Classic French Onion Soup. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century.
Nothing is better on a cool fall day than a warm bowl of soup. Let’s get ready for Fall by making three awesome soups, starting with a Creamy Tomato-Basil soup, then everyone’s favorite, Chicken Noodle soup. To finish off the night, learn to make a hearty Minestrone that is sure to make any brisk evening better. And you have to have bread with soup right? You will also make Myrtle Allen’s Brown Bread, a quick, one-rising wheat bread.
In a medium pot, on medium high heat, add butter and onions and cook, stirring until onions are tender. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are cooked through.
Remove from heat. Puree with emersion blender or transfer to a blender in batches. Cover the blender. Be careful, it’s hot. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot, salt and pepper to taste. Serve in bowls and garnish with dollop sour cream and parsley.
Place rack in the upper third of the oven and preheat oven to 400 degree F. Place whole red bell peppers in a 9×13-inch dish. Drizzle with 2 tablespoons olive oil and rotate to lightly coat each pepper in oil. Roast for 15 minutes until blackened on the top. Remove from the oven and flip each pepper. Roast for another 15 minutes until the other side is also softened and blackened.
Remove from the oven and immediately cover pan in foil. Allow to steam for 10 minutes. Uncover and let the peppers rest until cool enough to handle. When cool enough to handle, remove the stem and all of the seeds and the charred red pepper skin. Discard.
To make the soup, place a large pot over medium heat. Add the remaining olive oil. Add the onions and garlic and cook until the onions are softened and translucent, about 5 minutes. Add the potato and parsley. Cook for 3 minutes more. Add the cumin and bay leaf. Stir to combine. Add the roasted peppers. Add the stock, turn the heat to low and simmer for 20 minutes or until the potato is softened.
Remove the pan from the heat and use an immersion blender to blend the soup mixture smooth. You can also blend the soup in three batches in a blender. Keep the lid on tight. Stir in heavy cream and season with salt and pepper to taste. Garnish with chopped parsley
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth (we use low sodium)
1 cup of water
1 cup long grain white rice
1 1/2 cups shredded cooked chicken breasts
Kosher salt and freshly ground black peppe
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender, about 5 minutes; season with salt and pepper, to taste. Stir in onion and cook, stir in onion, about 2-3 minutes.
Reduce heat and simmer about 5 minutes. Stir in chicken broth, heavy cream and thyme.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
chile-garlic sauce (optional, but highly recommended)
Preheat oven to 425 degrees F. Place beef bones on a baking sheet and roast in the oven for about 1 hour. Place bones, onion, garlic, ginger, salt, star anise, cinnamon stick and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 4 to 6 hours. Strain the broth into a saucepan and set aside.
Cook rice noodles according to package directions. Bring stock to a small boil. Divide noodles among 4 serving bowls; top with pork belly and shrimp. Pour hot broth over the top.
Serve with bean sprouts, Thai basil, cilantro, green onion, jalapeno, lime wedges, hoisin sauce, and chile-garlic sauce on the side.