Category: Soups

Pizza Soup

Soup season is upon us and I have been making many of my old standbys like Chicken and Wild Rice and Roasted Cauliflower Potato Leek. This week I decided to try something new. I came across a recipe for Pizza Soup in a Slow Cooker. I was intrigued, but not too impressed…it was basically open and dump. I knew that I could improve on a good idea, so I formulated a plan on my morning walk. Fresh veggies and good Italian sausage were the cornerstone. A crunchy bread and cheese topping would stand in for crust  and would be the crowning glory. Tomatoes and stock would be the foundation for the liquid with a little something to make it creamy. Now to make it happen.

I used  2 good sized links of Chicken Italian Sausage from Fresh Thyme (my personal favorite). Heirloom Peppers and Cremini Mushrooms along with Onions and Garlic rounded out the “toppings.” For good measure, I added some Ripe Olives and Pepperoni for that “Supreme” feel. I used Fire Roasted Tomatoes and plain old Tomato Sauce along with some Chicken Stock. To give the soup a creamier texture I added some cream cheese. Now for the “crust.”

I am a crust person, especially the crispy edges. How to replicate that? In a perfect world, I would have made my own crostini, but I had no beautiful crusty bread. I did however, have croutons and it was a premade shortcut that I could live with. What is pizza without cheese? That shouldn’t even be a question. I used a blend of Italian cheeses including Romano, Asiago, and Parmesan. So, it was now showtime.

It went together in the usual way, the sausage, which I pinched out of the casings into little bites that browned in olive oil. The sausage came out and the veggies went in. They cooked long enough to soften a bit and smell delightful. The stock and tomato products went in next and a short simmer got everyone well acquainted. The latecomers were the olives, pepperoni, and cream cheese. Now I had a sausage tomato soup. It was time to make the “Crust.”

I ladled the soup into oven proof bowls and topped each one with a handful of croutons and a generous sprinkling of cheese. Then it was off to the broiler where it took on the golden brown crunchiness I was looking for. While it was not a tasty slice, it was a tasty soup that tasted a whole lot like pizza.

Print
Pizza Soup
Servings: 4
Author: binner216@comcast.net
Ingredients
  • 1 Tbsp. Olive Oil
  • 2 Links Italian Sausage Pork, chicken, or turkey
  • 1 Medium Onion Coarsely chopped
  • 3 Cloves Garlic Chopped
  • 1 Cup Cremini Mushrooms Sliced
  • 1 Cup Sweet Peppers Your choice, sliced
  • 1 Can Diced Tomatoes
  • 1 Can Tomato Sauce 15 ounce size
  • 2 Cups Stock Beef or chicken
  • 1 Tsp. Italian Herb Blend More or less to taste
  • 2 Ounces Cream Cheese
  • 2 Ounces Pepperoni Sliced
  • 1 Can Sliced Olives Your choice, small
  • 4 Ounces Italian Cheese Blend
  • 1-1/2 Cups Croutons
Instructions

  1. Heat the olive oil in a large soup pot. Pinch off small bits of sausage from the casing and drop them into the pan. Brown lightly. Remove from pot , leaving the drippings.

  2. Add the onions to the pot and cook for about 3-4 minutes, just until they begin to soften. Add the garlic, mushrooms, and peppers. Cook a few minutes just until they start to soften. Add the Italian herb blend, diced tomatoes and the tomato sauce, along with the stock. Stir to blend and allow to simmer for about 15 minutes.

  3. Stir in the drained olives and the pepperoni. Cut the cream cheese into small pieces and add to the pot. Cook and stir until the cheese melts.

  4. Spoon the soup into 4 oven proof soup bowls. Top with a handful of croutons and sprinkle with the Italian cheeses. Broil 3-4 minutes or until the cheese is melted and the croutons are golden.

This is my version. Choose the ingredients that you enjoy on your pizza. This soup is yummy and doesn’t take much time to get in your tummy.

Reflections on Summer and Some Summer Favorites

What a long strange trip this has been. This is not the Summer that any of us were looking forward to. Instead of pools, beaches, and barbecues we’ve had social distancing, masks, and cautious outdoor dining. I know that I am not alone when I say, “Please let it be over!” While there is a faint light at the end of the tunnel, the bright light seems pretty far away. We are all trying to make the best of things and figuring out how to responsibly use the little bit of relaxed guidelines to our cautious advantage.

Family time is the best part of summer and we are happy to have more time  together. Since I live in the Kitchen of Love, food has been one of the great comforts. A few new things have been laid upon the table, but many of my Summer Favorites have come to the table like old uncles and aunts that you haven’t seen since last summer. I want to share a few of my favorites with you. They have graced the blog before, some of them on multiple occasions. These three are definitely worth repeating.

First up is a Corn Chowder that showcases fresh corn at its peak. The kernels simmer with onions and peppers in a corn broth that imparts layers of corn flavor and goodness.

Summer Corn Chowder
Print Recipe
Servings
4
Servings
4
Summer Corn Chowder
Print Recipe
Servings
4
Servings
4
Ingredients
Corn Broth
Chowder
Servings:
Instructions
Corn Broth
  1. Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.
Chowder
  1. Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
  2. Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 - 3 minutes. Stir in the chili powder and cook 1 minute more.
  3. Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
  4. Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.
Share this Recipe
Powered byWP Ultimate Recipe

Gazpacho is a classic summer dish. Fresh vegetables at their peak blended to your liking. This is a recipe that begs to be played with from the vegetables you use to how spicy (or not) you make it.

Gazpacho with Roasted Corn
Print Recipe
Servings
4
Servings
4
Gazpacho with Roasted Corn
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the corn kernels from the cobs and set aside. Save cobs for Vegetable or Corn Stock.
  2. Chop the Cucumber, Tomatoes, Pepper, and onions into 1 inch chunks. Place in food processor bowl or a large deep bowl (if using an immersion blender).
  3. Roughly chop up the Garlic, Parsley, and Cilantro and add to whatever type of bowl you are using. Add the Vegetable Juice to the bowl as well.
  4. Add the Citrus Juice, Vinegar, Smoked Paprika and Cumin to your bowl. Process the veggies and juice until chopped to your liking. Check for seasonings and add more if needed. a little Salt & Pepper is good, too.
  5. Stir in the corn kernels and store covered in the refrigerator for several hours. Serve chilled.
Share this Recipe
Powered byWP Ultimate Recipe

This is what could happen if you married a pasta salad with a lettuce salad and threw in a little chicken for good measure. The pasta and lettuce are co-stars with a supporting cast of fresh and pantry vegetables.

Italian Salad with Pasta and Chicken
Print Recipe
Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Italian Salad with Pasta and Chicken
Print Recipe
Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Ingredients
Dressing
Servings:
Instructions
  1. Cook the pasta according to the directions on the package. Drain and rinse and put in a large bowl.
  2. Slice the onion lengthwise into narrow strips and add them to the pasta in the bowl.
  3. Slice the peppers into thin strips abut the same size as the onions and add them to the bowl.
  4. Cut the tomatoes into halves or quarters depending on the size of the tomatoes and add them to the bowl.
  5. Add the garbanzo beans, drained artichoke hearts, chicken, and olives to the bowl and toss to combine everything.
  6. Dressing: Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously to blend everything. Pour over the salad ingredients and toss to coat. Cover and chill for at least 2 hours.
  7. When you are ready to serve, add the torn lettuce leaves and toss once more. Divide between two plates and sprinkle with the Romano cheese.
Share this Recipe
Powered byWP Ultimate Recipe

Here’s hoping that this Summer like no other is filled with good food and lots of love.

All Over the Map Asian Noodle Soup

 

This easy soup uses Asian ingredients from several different countries. Soba Noodles from Japan, Fish Sauce from Vietnam, Soy Sauce from China and broth in a box that is Thai inspired. It’s rounded out with American Pork, and vegetables that are available in most any grocery store.

Since this soup is literally all over the map it is fair game to any kind of modification you would like. Change the meat, change the noodles (rice or ramen noodles would be good) to whatever you have or like. The same goes for the vegetables.

I found this broth at Aldi. It is not one of their regular items so it may not be there when you go. Take a hint from the label and you can probably add ginger, lime juice, fish sauce, and chili to chicken broth and get a similar result. (Yes, I did taste all of those flavors in the broth.)

The cooking times in the recipe will result in tender crisp vegetables. Adjust the time to your preference.

All Over the Map Asian Noodle Soup
Print Recipe
Servings
4
Servings
4
All Over the Map Asian Noodle Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat 1/2 tablespoon oil in a soup pot. Add the ground pork and cook until it is no longer pink. Remove with a slotted spoon and set aside.
  2. Add the remaining oil to the pan and add the onions and carrots to the pan and cook for a few minutes until they are fragrant. Add the garlic and ginger and cook 2 minutes longer.
  3. Return the pork to the pan and add the broth, fish & soy sauce and lime juice. simmer for 15 minutes to allow the flavors to blend.
  4. Give the soup a taste and add whatever you think it needs. Add the cabbage, red pepper, chilis and green onions. s\Simmer for 5 minutes or so.
  5. While the soup is cooking, prepare the noodles per the package directions. Add the cooked noodles to the soup and let everything get acquainted for another 5 minutes.
  6. Serve with a sprinkle of chopped cilantro and a squeeze of lime. You could also add a splash of Sriracha if you like.
Share this Recipe
Powered byWP Ultimate Recipe

 

A Reluctant Spring and An Adapted Recipe

I’m sitting here listening to the wind propelling a driving rain at my window. The air is flirting with being warm (sort of), and Spring is more than a week old. This week has been quite unsettled weather wise. It has been warm and sunny and cold and gray seemingly within hours of each other. I know the old adage that if you don’t like the weather in Chicago, just wait an hour, but I (and I know I am not alone) want Spring to come in and stay awhile.

As a seasonal cook, I am anxious to create light and bright meals that are bursting with the flavors of spring. When I’m still wearing my winter coat to shop for ingredients of the season, that kind of inspiration is a struggle. I feel the need to eschew light salads and set my sights on warm and comforting soups.

Long time readers know that I love creating recipes based on what I have on hand and what I have a taste for at any given moment. Readers also know that I do like to take inspiration from someone else’s imagination once in a while, too. When I came across a recipe for a Vegetable Chowder on Facebook, I knew what would be coming out of the Kitchen of Love next.

The recipe features Broccoli, Cauliflower, and Potatoes in a decadent Cheddar Cheese Sauce. Perfect for a Winter evening or an overly chilly Spring one. Thicken the sauce a little more and it could be the kind of side dish that would make a marvelous counterpoint to an Easter Ham. The best of both seasons, so to speak.

While this recipe is an adaptation from Life Made Simple. There was another adaptation before mine. Decatur Macpherson and Twelve Tomatoes also took it for a spin. So, to my knowledge this is the third generation adaptation of this recipe. Every good cook looks at a recipe and immediately starts their own editing process. My initial edit looked like this:

While I really made no major changes to the recipe, I did give it a few tweaks. More cauliflower, less potatoes, and absolutely no celery, because I knew that was how I would like it. Every cook, whether casual or professional, makes changes to a recipe  based on their taste and preferences. I do not like celery therefore I didn’t use it. I wanted a slightly less starch heavy soup so I added more cauliflower and reduced the potatoes. You get the idea. I’m sure you do this in your own kitchen. That’s how creative cooking works.

The soup that resulted was beyond memorable. I took the time to add each vegetable individually. This resulted in cauliflower and broccoli that were still tender-crisp. The broccoli even retained most of its color. The cheese sauce was a study in Yin and Yang. Fat free half & half played brilliantly with the cream cheese and buttermilk filled in for the heavy cream. Never mind the fact that those were the ingredients I had in the house. It was our supper twice within a few days and I’m sad that we ate it all so quickly. Here is what I believe is the Third Generation Vegetable Chowder recipe.

Print
Vegetable Chowder

Adapted from Life Made Simple and Decatur Macpherson/Twelve Tomatoes

Servings: 8
Ingredients
  • 1 Quart Low Sodium Chicken Stock
  • 1 Head Broccoli Cut into florets
  • 1 Small Head Cauliflower Cut into florets
  • 1 Medium Russet Potato Peeled and cubed
  • 1 Cup Sliced Carrots
  • 1 Yellow Onion Diced
  • 4-5 Cloves Garlic Finely chopped
  • 1/4 Tsp. Cayenne More or less to taste
  • 1/2 Tsp. Smoked Paprika Or to taste
  • 2 Tsp. Italian Herb Blend I like McCormick Grinder
  • 1/2 Tsp. Dried Thyme
  • 5 Tbsp. Butter Divided
  • 5 Tbsp. Wondra Flour
  • 2 Cups Half & Half I used fat free
  • 8 Ounces Cream Cheese Cubed & room temp.
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 1/3 Cup Buttermilk
Instructions

  1. Melt 1 tablespoon of butter in a large soup pot over medium heat. Add the onions and carrots and saute for 5 minutes or so.

  2. Add the garlic, paprika and cayenne and cook for another minute or two.

  3. Pour in the Chicken Stock and the potatoes. Bring to a low boil and simmer for 10 - 15 minutes. Add the herbs at this point.

  4. Add the cauliflower and simmer for 5-6 minutes more then add the broccoli. Cook until the vegetables are barely tender crisp.

  5. In a separate pan, melt the remaining butter and stir in the flour. Cook this for 3 minutes or so until the roux begins to turn golden, then slowly whisk in the half & half.

  6. Bring to a low boil, stirring constantly until the mixture begins to thicken. Add the cream cheese cubes and stir until they are melted into the sauce. Finally, stir in the buttermilk. Add this mixture to the soup pot and stir to thoroughly blend.

  7. Lower the heat and add the cheese to the pot gradually, allowing each addition to melt. Heat a few minutes more and it is ready to serve.

This will definitely be appearing again. At this time of year, in this part of the country, there could be another cold snap. Even if there isn’t, the rich creamy goodness of this soup is going to be heating up Mama D’s Kitchen soon.

 

Whole Lotta Chili Goin’ On

As we leave Halloween behind and prepare to make a quick stop at Thanksgiving before plunging headlong into Christmas, it is important to note that as the weather and decorations change, so does what the Kitchen of Love turns out. Friends, we are at the cusp of Chili Season. This is a season (and dish) that loves Fall, adds a bit of zest to Winter, and can make the coldest, dampest Spring day feel a little less bleak.

This dish for almost all seasons has many versions and a history that rivals many urban legends. I would guess that almost every cook has a version and that there are as many dos and don’ts as there are recipes. It’s not from Mexico, but the spice profile is. It is the subject of an ongoing, often heated debate; beans vs. no beans. Native of Texas, but with possible roots in the Canary Islands. Created in a nun’s vision or out of necessity. We may never know for certain and many articles have been written. What is certain, however is that any way you like your chili is all right.

I’ve shared several chili recipes over the years, but I do believe that there is always room for one more. This one features a wide variety of chilis in different forms, hence the name. It starts with my homemade red chili sauce made with ancho and guaillo chilis. There are roasted poblanos and canned green chilis to give some texture and mild heat.

Jalapenos join onions and garlic for the vegetable base.The spices include Ancho and Chipotle Powders, which brings the chili total to seven. That’s a “Whole Lotta Chili.”

There is also debate as to whether tomatoes should be added. I have done chili both ways and they each have their merits. This version uses some tomato paste partly for a little more richness but mostly because there were a couple of tablespoons left in the tube.

All of these flavors require a protein profile that is just as varied. Smoky Bacon, Chicken Thighs, and Turkey Italian Sausage rounded out the meats. There was about 1-1/2 pounds total. I used what I had on hand, but you could go with beef, ground or chopped, or all ground turkey. Even skip the meat and double up on the beans (if you are of the chili with beans army). Remember there are no rules for chili…as long as you aren’t serving it to Texans.

I am a staunch member of the chili with beans club, so I doubled down with Kidney and Black Beans. I love the pasty yet meaty texture of Kidney beans (How’s that for a description?) and the smoky flavor of Black Beans. Together they gave some added depth to the chili.

Chili seasonings are only limited by the chili maker’s taste and spice cabinet. You can choose screaming hot or sweetly spicy depending on your sensibilities. I tend to be a savory and mildly spicy kind of gal ( and Papa D wouldn’t want it any other way). I have even put Mexican Chocolate in my Turkey Mole Chili. For this recipe however, I stuck mostly to tradition and used plenty of Cumin, a touch of Coriander, and a healthy amount of Mexican Oregano. Yes, there is a difference, try it. I opted for Ancho and Chipotle Powder instead of Chili Powder; It was a personal choice, use what you really like.

I added some Corn Broth to the chili sauce mainly because I had it in the freezer. Chicken or vegetable stock works well, too. I like my chili on the thick side. That requires a thickening agent. I used Masa Harina. This is fine ground corn flour. Add some water or stock to the flour and shake it like crazy to create a slurry. It works quickly and cooks out to a subtle corn taste that I love.

This is just one suggestion for chili. I have several of them in my recipe archives, if you are inclined to, browse. A winter kitchen needs at least one chili recipe. Take this one as a starting point and make it your own.

Whole Lotta Chili
Print Recipe
Servings
6
Servings
6
Whole Lotta Chili
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the bacon and cook until it renders some fat and is just beginning to brown. Remove the bacon from the pan and drain on paper towels.
  2. Add the chicken and turkey sausage to the pot and cook until they are cooked through. Remove from the pan and set aside. Leave the drippings in the pan.
  3. Add the onions, garlic, cumin, coriander, and jalapeno to the pot and cook until the onions soften and everything smells wonderful.
  4. Add the tomato paste and stir to blend it in. Cook for about 5 minutes stirring occasionally.
  5. Add the chili sauce and stock along with the chili powders and oregano. Stir in the green and poblano chilis. Bring to a simmer and cook for 20 minutes to blend the flavors.
  6. Add the rinsed and drained beans to the pot and let everything simmer another 15 minutes.
  7. Increase the heat to a low boil. Shake the masa harina with a half cup of water in a jar until it is well blended. Stir the mixture into the chili and continue to stir until it thickens.
  8. Give it a taste and adjust the ingredients as needed. Serve.
Share this Recipe
Powered byWP Ultimate Recipe