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[personal profile] shalom

Here's a link to the recipe for this soup, which I made tonight.  http://thestir.cafemom.com/food_party/113618/chicken_tortilla_soup_the_best?fb_ref=post_bottom&fb_source=profile_multiline

It's absolutely delicious, full of flavor, and although baking the chicken and then creating the soup are 2 steps, they are fairly uncomplicated and the highest level of skill required was dicing an onion and a red pepper.

Here's what I varied from the original recipe:
  • I added more garlic as she recommended
  • Added a scant teaspoon of ground cumin
  • Used a can of peite diced tomatoes instead of a tomato puree.
  • Simmered it 30 minutes with the lid ON, not in an open pot (I was worried it would cook down too much).
I'm going to serve it tomorrow night with sliced avocado, shredded sharp cheddar cheese, and low-fat sour cream.
shalom: (Default)
[personal profile] shalom
Difficulty:  Easy

Time:  1.5 hours (1 hour roasting, the rest making the soup)

This is the 2nd year I've made this for Thanksgiving and it's delicious - even better if you make it a day or so ahead.  The little bit of cayenne adds a tiny kick at the end, but not burning.

Ingredients
1 large butternut squash, roasted then cut into pieces (mine was 4 lb.)
1 large onion, diced (I used a big sweet Vidalia onion)
1 apple, peeled, cored, and diced (I used a Granny Smith)
1/4 lb. butter (1 stick, or 8 Tbs)
32 oz. chicken broth (or if you want this vegetarian, use 8 cups water and equivalent amount of vegetarian boullion to make 32 oz.)
2 cups half & half (I used fat free, or light cream)
1/2 tsp dried tarragon
1/8 tsp. cayenne pepper
salt to taste
pepper to taste

Take a 4 lb. butternut squash, quarter it lengthwise, scoop out the seeds, rub with olive oil, then roast for 60+ min. at 350 degrees F or until tender.  Cool and peel.

In a pot, saute the onion and apple with the butter until they are soft.  Add the squash and the broth.  Using an immersion mixer (or in batches using blender), blend until smooth.  Add tarragon and cayenne pepper.  Simmer for 20 minutes.  Add half & half and heat through (do not boil).  Add salt and pepper to taste.  Serve.

(If you cool and serve later, you may need to add more broth or half & half, as the soup will thicken upon cooling.)

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