honeymonster: (chicken)
Tuesday I made tomato soup. Here is a photo and a recipe.

1 tablespoon butter
1 medium onion, sliced
6 cups tomatoes (original recipe said canned chopped. I used boxed strained.)
1 cup heavy cream (optional)
1/2 cup narrow strips of basil (optional)

Melt butter in a saucepan and turn the heat off. Chop the onion, add it to the pan, and turn the burner back on to medium. Cook the onion, stirring occasionally, for 7 minutes.

Stir the tomatoes into the cooked onions and bring the mixture to a boil. Lower the heat and simmer for 10 minutes. Puree the mixture with an immersion blender or use a regular blender.

If you're using the cream or basil, add them now. Taste the soup and add salt if you think it needs it.

I didn't use cream, and we didn't have fresh basil. I added a little dried basil and a bit of salt.

This soup tastes really sweet at first, but as it cools the colors blend and it tastes even better.

My stepmother didn't like it.

Note that this recipe has no gluten! Also you can use olive oil instead of butter if you have a thing.
honeymonster: (chicken)
This is really easy and makes a thick, rich soup. However, you need to have leftover mashed potatoes. Otherwise it doesn't work. Serves one.

leftover mashed potatoes
liquid (half-and-half, light cream, or milk. Chicken broth will do in a pinch. Don't use water)
leftover meat (chicken, ham, meatloaf, pot roast?)
leftover vegetables
herbs if you want them
white pepper, ditto
grated cheese, if you have it

small to medium saucepan
spoon for getting things into pan
wooden spoon
knife of some sort (a steak knife will do)
something to cut up leftovers on (a plate works)
spoon and bowl for eating part

Cut up your leftover meat and vegetables into chunks. This is up to individual taste--I like smaller chunks. You can grate the meat if you have a food processor. Remember, this is one serving, so don't go overboard. Chop only as much as you want in one bowl of soup. Obviously, peas and corn don't need to be chopped. Probably not lima beans, either.

Scoop out about as much potatoes as you would have during a regular meal, directly into the pan. Now gradually mix the liquid into the potatoes with your wooden spoon. You want to add a little, stir until it's incorporated, and then add some more. Mix in liquid in stages like this until the mixture is a little thicker than you want your soup to be (the mixture will thin when you heat it).

Turn the heat to low and mix in any herbs or spices you want to use. I like to use parsley, basil, chives and white pepper. You may want your soup spicier.

Once the soup starts to heat up, it is time to mix stuff in. Pour your vegetables and meat into the pot and stir everything up. Stir this mixture often and don't let it boil. The way I usually check to see if its warm enough is to drip a little off the stirring spoon onto my finger, and then put the finger into my mouth.

When your soup is heated through, pour it into a bowl. Top with grated cheese, if you have some.

Don't forget to eat it!


Jan. 14th, 2010 06:34 pm
honeymonster: (Default)
Today I made egg drop soup, and I learned something.

I learned I don't like egg drop soup.

Also, went to see the vampire this morning. Cross your fingers that the pills are working and my cholesterol's on track.

new soup!

Nov. 5th, 2009 08:35 pm
honeymonster: (default)
I invented this recipe after a few years of farting around. It started out as corn chowder. The recipe only makes three bowls worth, so double up if you need to feed more people.

corn & ham soup

2 red or Yukon Gold potatoes (about a pound)
2 teaspoons onion powder
2 cups low sodium chicken broth
1 cup corn kernels (if they're frozen, thaw them out before you make the soup)
1 cup milk
1/2 cup yogurt
enough ham to make 1/4 of a cup when chopped or shredded (this is not very much at all)
white pepper to taste

Since this is such a small batch, I should have used a smaller pan. Also, I forgot a poking fork and tasting spoon.

Peel the potatoes. Cut them into things that vaguely resemble cubes:
(I love when a recipe tells you to cut potatoes into cubes like the damn things are rectangular.) Note: if you find brown spots in your potato, cut them away from the good bits. Discard any brown chunks. They taste gross.

Pour the chicken broth into the pan, add the potatoes. Sprinkle the onion powder on top and mix things up a bit.
Cover the pan and cook the mixture over low to medium heat, stirring occasionally, until the potatoes fall apart when you poke them with a fork.

Add the milk to the pan and blend the mixture with an immersion blender, or pour everything into a regular blender, blend that stuff and add it back to the pan. Make sure it's blended smooth.

Add corn, shredded or chopped ham, and pepper to the pan:
Mix that all up and simmer the mixture over low heat for about five minutes. Turn off the heat, move the pan to the counter and mix in the yogurt.

honeymonster: (Chicken)
Start with this recipe. Use a whole cup of milk, whatever strength you want. Skip the butter. Add a shredded or finely chopped (cooked) chicken breast with the chives. Use about a cup of low-fat yogurt in place of the sour cream.

This is really good!


Mar. 5th, 2009 06:32 pm
honeymonster: (blue thing)
This is another first-time recipe.

Quick Pea Soup

1 10-ounce package frozen peas, thawed (my package was a pound, used the whole thing anyway)
3 tablespoons butter
1 head boston (also known as butter) lettuce (you have to use this right away, so only get it if you're going to make soup right away or the next day at most)
4 green onions, chopped
5 cups low-sodium chicken broth
salt & white pepper
sour cream


Melt the butter in your big saucepan, turn off the heat.

Wash the onions and chop off the hairy bit at the bottom and any limp bits at the top.
Put them on the cutting board two at a time and chop them into about 1/2 inch pieces. Put the pieces into the pan and chop the other two.

The root of boston lettuce is hairy and filthy:
Tear the leaves off of it and wash them. Then you need to chop them into pieces. Not being experienced at lettuce chopping, I just put a few on the board at a time:
and chopped as bet I could. The lettuce goes into the pan as well. Empty your thawed peas into the saucepan and cook the whole mess over medium-low heat, stirring a lot, until the onions are soft and the lettuce has wilted, about until everything looks like this:

Add the chicken broth, mix it all up, and turn the heat up some. Bring the mixture to a boil, then reduce the heat to low and simmer for about 8 minutes.

Puree the soup. taste it, season with salt and pepper to taste. Garnish each serving with a dollop of sour cream that will immediately sink.

This recipe is easily adapted for vegetarians--just substitute vegetable broth for the chicken.

Maybe next time I'll use more onions, but this wasn't bad at all.


Feb. 19th, 2009 07:40 pm
honeymonster: (blue thing)
I made this soup for the first time today. It's really good, and pretty simple.

potato-chive soup

1 1/2 pounds russet potatoes
4 cups (1 32-ounce box) low-sodium chicken broth
about 1 cup milk
1 tablespoon butter
1 tablespoon chives (Recipe I used called for fresh, but that was vetoed when the amount came up. Used freeze-dried instead.)
1/3 cup sour cream
salt & white pepper
additional sour cream

also a spoon for the sour cream

Peel your potatoes, rinse them off and chop them into fairly small chunks:
Put the chunks into your saucepan with the chicken broth. Cover the pan and bring the potatoes to a simmer over medium-low heat. Cook the potatoes, stirring occasionally, until they're very tender and fall apart when you poke them with your wooden spoon. Turn off stove.

Puree the potatoes and broth, either in batches with a regular blender, or just in the pot with with your stick blender. Mix in enough milk to reach desired consistency. (Took me about 3/4 of a cup.) Mix in butter, white pepper and chives.
Bring the mixture to a simmer again over low heat.

Remove from the heat and mix in the sour cream. Taste the soup, add salt if necessary (mine didn't need any.)

Serve with sour cream on the side.

There was one bowl left after lunch, I heated it up tonight and threw in some grated chicken breast and an extra spoonful of sour cream, which was terrific.
honeymonster: (blue thing)
Italian Roasted Garlic Soup

This stuff smells fantastic.

4 whole heads garlic
1 1/2 tablespoons olive oil (you're going to have to divide this up, so maybe you should measure it into a little bowl or something. Alternatively, you can just wing it like I did.)
1 yellow onion
2 stalks celery
3 1/2 cups low sodium chicken broth
1 (15 ounce) can cannellini or white beans
1/2 teaspoon dried basil
salt (I forgot this, so it's in the next picture)
white pepper to taste
1 bay leaf
1/2 cup half-and-half
freshly grated parmesan cheese for topping

You can buy parmesan cheese in little plastic containers, usually in the deli section of the supermarket. Get this kind for cooking, it actually melts.


Preheat your oven to 350 degrees fahrenheit. Peel off some of the garlic's outer skins, but don't peel the bulbs entirely. Slice about 1/4 inch off the top of each head of garlic.
Place the bulbs, cut-side up, in a baking pan of some sort, and sprinkle each with 1/2 teaspoon olive oil. Bake the garlic, uncovered, until golden--45 minutes to an hour.

Let the garlic cool for about 15 minutes. The recipe says to squeeze the whole bulb in your hand to get the pulp out. This works, but it's really messy and you'll get a lot of papery skin bits in the bowl you're squeezing into. Anyway, get the pulp into the bowl somehow, and pick out any papery pieces and crispy bits you suspect won't blend well.

Peel the onion and chop it. Take off the tops of your celery stalks and chop them too. Heat the remaining oil in your saucepan and saute the onion and celery over medium heat until it softens.

Drain and rinse the beans while the onions and celery soften. This is an important step, as I found out.

Once the onion and celery are ready, pour the broth into the pot and add the garlic pulp, beans, basil and bay leaf. Stir the mixture up a bit and bring to a boil. Reduce the heat to medium low and simmer, uncovered, 15 minutes.

Remove the bay leaf and throw it out. If you don't, you get hard, inedible bits all through your soup.

Puree the soup in your blender or in the pan with your stick blender. If you used a regular blender, return the soup to the pot. Stir in the half-and-half. Add salt and pepper to taste, and simmer the soup for another five minutes.

Ladle (or pour it, if you don't have a ladle) into bowls and sprinkle with parmesan cheese.
honeymonster: (blue thing)
This recipe is for my favorite soup of all time, which I just happened to make tonight. It's the kind of soup where you eat a spoonful, wait a bit, and start eating it like someone is going to take it away from you.

Creamy Potato-Leek Soup

Tthe original recipe called for 3/4 cup of water, but after seeing the bottom of the pan tonight, I'm gonna say you need at least 1, maybe 1 and 1/2.
You need 3 cups of milk. You don't have to use lactaid milk, especially since there's also cream in this and you will have to take lactaid anyway, but it's what was in the fridge.
1 cup cream
3 leeks
4 large potatoes, or 4 largish potatoes & 1 small one
3 tablespoons butter
white pepper

I forgot the vegetable peeler, which you'll need unless you're really good at peeling potatoes with a knife.
I forgot the pan lid too.
Also, the thing in the saucepan is a wooden spoon.
Next to the knife on the cutting board is a stick (hand, immersion) blender. This makes the recipe SO GODDAMN MUCH easier. But if you don't have one of these, you can use a sieve, a food mill, or a regular blender. I'll have instructions for those too.
Trim the leeks like this:
Peel of the outer leaves if they look gross. The slice the leeks in half, like this:

Once every leek is trimmed and sliced, you're going to want to rinse and dry your cutting board and knife. They will be filthy.

The way I wash leeks is by holding each half under running water and trying to rinse each leaf part. There is probably an easier way, but I don't know it yet. Leeks are filthy, be diligent.

Chop your clean leeks into 1/2 to one-inch pieces. Melt the butter in your saucepan over low heat. Turn off the heat. Throw in the leeks.

This is a great time for those of you with leg or back problems to sit down for a while.

Peel, rinse, and chop the potatoes. Turn the heat under the leeks up to medium or so, and sautee them. You should keep a close eye on them, and you may want to stir the whole time. I usually quit when they look like this:

Now pour the water into the pan and add the potatoes. Turn the heat down to somewhere between medium and high, and put the lid on again.

Great spot for more rest.

Check on the potatoes and leeks until they're done. You'll know they're done because you can do this:

The original recipe says you should heat the milk and cream while running the potatoes and leeks through a seive. We didn't have the right kind of sieve, so I used a food mill. It took me a while to figure out I should have just used a blender.

If you use a sieve or food mill, gradually mix the hot milk and cream into the vegetable puree. Then taste it, add salt and white pepper as needed, and you're done.

If you use a regular blender, put the potatoes and leeks in with enough milk so they will blend smoothly. Blend the stuff, pour it back in the pan, add the rest of the milk and cream, reheat, season, and eat.

If you have a stick blender, this is really easy. Pour the milk and cream onto the potatoes and leeks in the pan. Stir everything up a bit. Put the blender together, immerse it in the pan, and run it on low for a couple of minutes. Stir everything about to check for chunks, and blend for another 30 seconds. You may need to reheat the soup a bit. Taste, add salt and pepper, and eat. You earned it.
P.S. Tony, the card is adorable.
honeymonster: (blue thing)
cream of broccoli soup

This is one of my very favorite soups, and yes, it is kinda odd that both my favorite soups are green. Since we are not having a big christmas dinner this year I am definitely gonna get me some leeks and do this with my other favorite soup too.

Enough broccoli to make 4 cups when cut up (a little extra is fine)
4 cups (1 2-pound box) low-sodium chicken broth (no specific brand necessary, we just have to get the gluten-free kind)
1 medium-to large potato
1 cup heavy cream
salt and white pepper to taste (depending on the salt content in your broth, you may not need any extra)

I would advise against getting those bags of pre-cut florets, as broccoli stems add a lot of flavor and body to the soup.

The thing with the cord on the cutting board is an immersion (stick, hand) blender. These things are great for soup! If you don't have one, another option is a regular blender. If you don't have either, I guess your option is to boil everything about ten minutes longer and work it through a sieve. But you're on your own with that one.

Pour the chicken broth in the big saucepan. Peel and wash your potato, then chop it into pieces and add it to the broth:
Now it's time to wash your broccoli. What I usually do is pull the florets off the stems and wash them individually (running lots of water through the flower part) before throwing them in the pot. This takes longer, but there will be no grit in your broccoli.

Here comes the hard part. Don't throw away the stems! instead, peel them as best you can ( I do it with my nails, which hurts, but the peeler just doesn't work right), cut about 1/2 inch off the flat end, slice them up and toss them in with the rest of the broccoli.

Put the lid on the sauce pan, put it on the stove, and turn on the heat under it between medium and low. Cook them for about 20 minutes, or until the vegetables seem to be falling apart nicely.

Now is a great time to read more of your library book:

How do you know when your ingredients are ready to be soup? Usually when they fall apart when you push on them with the wooden spoon, like this:

Turn off the stove. If you are using a hand blender, you can add the cream now. If you are using a regular blender, you'll probably have to blend everything in batches, then put it back in the pan and then add the cream.

Blend the ingredients well, keeping an eye out for chunks. Taste the soup and add salt and white pepper as needed. Heat it up some more if you need to, but be careful not to let it boil. And eat! Eat your soup!
Sorry this last picture's so blurry, soup is way more work than the peanut butter cups.
honeymonster: (blue thing)
I made this for dinner last night. It's been getting really cold, so it's soup season! This recipe evolved by accident from my adaptation of a corn chowder recipe. I hope you like it.

large saucepan with a lid
sharp knife
cutting board (for cutting the potatoes on, doy)
wooden spoon for stirring
fork for poking
spoon for tasting
glass measuring cups
potato masher thingy OR hand (AKA stick or immersion) blender
medium mixing bowl if you only have one measuring cup, or if your measuring cups are small

2 cups chicken broth
4 medium potatoes OR 3 large ones
2 cups (1 1-pound bag) frozen corn
onion powder
2 cups milk
1 cup heavy cream
salt & white pepper to taste

To thaw the corn, pour it into either a glass measuring cup or mixing bowl a few hours before you start the rest of the soup, and leave it on the counter. You can put a plate over it if you are worried about stray dust and whatnot.

Pour the chicken broth into your large saucepan and put it on the stove.

Peel the potatoes and rinse off the dirt. Chop them into slices about an inch thick. Watch out for bad spots! They taste crappy. Put the potatoes into the saucepan with the broth. Sprinkle onion powder over the potatoes. I never measure this part, just kind of shake until they're coated nicely. Cover the saucepan and turn the stove on to low.

Cook the potatoes and broth until the potatoes fall apart under your fork. Obviously, you'll need to check on them once in a while.

When the potatoes are tender, turn off the heat.

If you have an immersion blender, add the milk and cream now. Blend everything carefully, right in the pan. Stir to check for lumps. Blend again if necessary. Clean the blade part of the blender.

If you don't have a hand blender, mash the potatoes about with your masher for a while. Then stir in the milk and cream a little at a time.

Dump the corn into your soup, sprinkle some salt and pepper on it, stir, and cook over low heat (keep an eye on it) for another five minutes.

Taste the soup and adjust the seasoning as needed. Then eat it!
honeymonster: (Hugh)
Trying to dissolve the christmas crankiness today, I made this soup again. It is tasty!

You need:
2 medium potatoes
1 and 1/2 cups water
1 to 2 teaspoons onion powder (I just sprinkled it on there until it looked right)
1 cup milk
1/2 cup heavy cream
1 cup fresh or frozen corn kernels
1 and 1/2 teaspoon butter
salt and pepper

lid for saucepan
wooden spoon
potato masher
measuring cup
measuring spoon

Okay, peel, wash, and thinly slice your potatoes. Put the potatoes, water, and onion powder into the saucepan, cover the saucepan, and cook over low to medium heat until the potatoes fall apart when you poke them with a fork.
Mash the soft potatoes around with your masher. It's okay to leave some chunks.
Mix the milk, cream, and corn into the potatoes and cook everything over low heat with the lid off for 5 minutes.
Stir in the butter until it's melted, then season with the salt and pepper to taste.

Eat soup!
honeymonster: (Chicken)
Makes a LOT

You need:
6 slices bacon, cut in about 1/2 inch strips
1 onion, finely chopped (if I used raw onion I'd say shred it in the food processor) OR 1 teaspoon onion powder
4 medium potatoes, peeled and diced (I wasn't used to the knife I was using, so my first potato was thinly sliced instead of chopped. Made quick work of the bacon, though!)
3 cups water
2 cups fresh or frozen corn kernels (I poured it out of a bag from the freezer and let it thaw. If you do this, you'll probably want to fill a two-cup measure to the brim, corn shrinks as it thaws.)
3 cups milk
3 tablespoons butter

big saucepan
knife to cut stuff up
cutting board on which to cut stuff
wooden spoon with which to stir
potato smasher (optional)

Cook the bacon slowly over low heat until its brown. If using onion powder, add it at this stage. The powder will brown, which will add a bunch of flavor. Once the bacon is brown, pour off all but two teaspoon of fat (if using real onion) or as much fat as you can (powder).
Onion should be added to the bacon and fat at this point. Cook the onion, stirring a lot, for five minutes over low heat. Skip this part if using powder.
Add the potatoes and water (the water isn't listed in the original recipe ingredients, which kind of threw me off), cover the pan, and cook until potatoes are tender.
At this point I mashed everything up with a potato masher. I bet one of those nifty hand blenders would work even better. You can skip this step, its totally optional.
Add the corn and milk, stir everything up, and cook five minutes more, or until soup is hot again.
Before serving, add the butter, stir that in. Taste the soup. If you think it needs salt and pepper, add them! Stir the soup. Taste again. Need more salt? You know what to do. You should know what to do if it doesn't, either.
Hope you have someone around who really likes soup.

Next time, I think I'm going to halve the recipe and replace a third of the milk with cream.
honeymonster: (Hugh)
I always seem to fart around with recipes (except dessert recipes) before I even try them. This one turned out pretty well, so I thought I'd share.

You need:
2 tablespoons butter
1 cup cooked vegetables (I used the leftover steamed cabbage, which was actually smoked cabbage because the water boiled away. But anyway..)
1/2 teaspoon onion powder (you can throw in a couple slices of fresh onion, but the texture of onion makes me gag, which is not a desired quality in soup)
2 and 1/2 cups milk
1/2 cup light cream

wooden spoon
strainer, vegetable mill, blender, or food processor
Something in which to strain or otherwise purée soup (or keep it while the other half is in the machine)

Melt the butter in the saucepan and add the vegetables and onion powder. Cook them together, stirring often, over medium-to-low heat for about 5 minutes.

Add the milk and turn the burner to low. Simmer everything over low heat for 20 minutes. While simmering, the lid should be on the pan, but crooked. "Partially covered" is what the original recipe says.

After the 20 minutes, turn off the heat. Press your soup through a strainer or food mill, or purée it in your blender or food processor. However you do it, you're going to have to do this in at least two batches.

Put the soup back in the saucepan and heat it up again, if necessary. DO NOT BOIL YOUR SOUP. This would be bad. Taste the soup, add some salt and pepper, taste again. If you think it needs more seasoning, add it. If not, don't.

Now, pour some soup into a bowl and eat it.

.. I want to try this with lima beans.

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