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Mexican Lime Soup with Chicken

Mexican Lime Soup 1 Mexican Lime Soup with Chicken

This cold has grabbed me by the collar and slammed me up against the wall. And yes, I’m resorting to chicken soup, spiked heavily with lime. Which comes in very handy considering how much stock I currently have in my freezer.

In December I shot fifty soups for the next Soup Sisters cookbook, due out this fall via Appetite by Random House. Teams of other volunteers were rounded up to cook as I styled and shot, but while most of the excess was delivered to shelters, the short days meant a loss of light and many containers came home with me to be photographed in my kitchen. As you can imagine there was plenty of leftover soup hanging around my fridge. This one stood out – it’s simple and tasty – just chicken, onions and broth, no noodles to interrupt by slurplily splattering all over your chin, necessitating extra Kleenex. But really what I love is the crumbled feta and sliced avocado combined with the warm lime. I’m about to haul myself out of bed and go make another batch. Any minute now.

Admittedly, I rarely cook chicken specifically for soup as it specifies in the recipe; most often I find myself making stock out of meaty bones, coaxing that meat to fall off into the pot. (Often I’ll simmer stock out of a not-quite-finished bird for meatier soups.) The original called for browning bone-in, skin-on chicken breasts, then simmering them in the soup, taking them out and dicing before returning to the pot; you could do this, or just pull the leftover roast chicken (or turkey) from your freezer, like I do. There’s almost always a baggie or two in there.

Mexican Lime Soup with Chicken

Adapted from Soup Sister Linda Green, for the upcoming second (not yet published) Soup Sisters Cookbook

3 limes
canola or olive oil, for cooking
1 large onion, finely chopped
5 to 6 garlic cloves, crushed
1 jalapeño pepper, seeded and minced
1-2 cups chopped or shredded roast chicken or turkey
4 cups (1 L) chicken stock
salt and pepper
1 tsp. oregano

crumbled feta
1 avocado, sliced or diced

Juice two of the limes and cut the third into wedges to serve with the soup.

Heat a drizzle of oil in a medium pot and sauté the onion for 3-4 minutes, until soft. Add the garlic and jalapeño and cook for another minute. Add the chicken, stock, lime juice and oregano. Season with salt and pepper to taste and bring to a simmer. Cook for 10 minutes or so, then ladle into bowls and top with crumbled feta and sliced or diced avocado.

Feel better.

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January 06 2014 | soup | 5 Comments »

Sausage and Shrimp Chowder

Chowder 1 Sausage and Shrimp Chowder

We chatted about chowder on CBC this morning – mostly because they wanted to play the chowder bit from the Simpsons (it’s the little things…), but also because it’s delicious, especially on a blizzardy day like this one. I’m a bit of a chowder purist – I like the creamy ones with corn and potatoes and bacon or sausage – and this time I added some BC wild spot prawns. (If you think a shrimp is a shrimp, give these a try. And they’re sustainable.) If they still have their shells on, save them and cover with water, then bring to a simmer and voila – a free batch of shrimp stock. Look at those shells!

shrimp stock Sausage and Shrimp Chowder

A mild or spicy Italian sausage (chorizo would be delish too) seasons the entire pot – I didn’t need to add garlic or herbs or anything but a bit of salt and pepper at the end. I made this in the dark early this morning, so I don’t have step by step photos, but it’s pretty straightforward – saute, simmer, toss in your seafood (you could use whitefish, scallops, crab or lobster) and it’s done in under 20 minutes.

chowder 2 Sausage and Shrimp Chowder

Ridiculous. I’m not sure why I don’t make this more often. Perhaps I will.

Sausage and Shrimp Chowder

canola or olive oil, for cooking
1 small onion, finely chopped
1 celery stalk, chopped (with leaves)
1 carrot, chopped
1 mild or spicy Italian sausage
3 Tbsp. flour
4 cups (1 L) chicken stock
2 small potatoes, unpeeled and diced
1 can sweet kernel corn
salt and pepper
1/2 lb. raw, peeled shrimp
1/2 cup heavy (whipping) cream

Drizzle some oil in a heavy pot set over medium-high heat. Add the onion, celery and carrot and cook for 4-5 minutes, until soft; squeeze the sausage out of its casing into the pot and cook, breaking the meat up with a spoon, until no longer pink.

Shake the flour over the mixture and stir to coat everything well. Pour in the stock, add the potatoes and bring to a simmer; cook for 15 minutes, or until the potatoes are tender and the soup has thickened. Add the corn, season with salt and pepper, and stir in the shrimp. (If the soup is simmering, take it off the heat first – the shrimp will cook gently with the heat of the soup. Stir in the cream, adjust seasonings, and serve immediately.

Serves 4-6.

pixel Sausage and Shrimp Chowder
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November 19 2013 | soup | 9 Comments »

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