- We all love it but Abbey loves it the most. (Or so she says) - weekends that she would come home from college, she always asked to have it ready when she comes through the door. It’s is delicious. Hearty, creamy and full of flavor. Always a little sad to see the pot empty.My friend Kathy and my sister Melanie now make this soup also. You can usually find Kathy making it most often in the dead of winter, especially on snow days. Melanie more so in the fall. I love it with a grilled cheese sandwich. But then again, I love anything with a grilled cheese sandwich.As a sidenote. I think what takes this soup from singing to sanging is a little extra butter and cream.The original recipe I believe called for evaporated milk and very little butter, and that just won't work for me.1 large sweet onion2 cups chopped carrots1 1/2 cups chopped celery2 to 4 potatoes2 extra large cans of Chicken broth1/2 teaspoon ground thyme (or more)1/2 teaspoon dried rosemary (or more)Chicken - (I think a rotisserie chicken is perfect for this soup) it gives a earthiness to it. But you can obviously use whatever chickened you’d like. Locally, Shaw’s grocery store has a rotisserie rosemary chicken that’s perfect.1 cup light, or heavy cream (or one can evaporated milk1/4 cup butter (or a stick!)Tad bit of fourBag of egg noodlesIn your stockpot -Sauté onion, carrots and celery for a good 10 minutes or so. Plenty of salt and pepper. Add your thyme and Rosemary. After your 10 minutes of sautéing dust lightly with flour, enough to coat all the vegetables and get them just the slightest bit browned. Add your chicken, chicken broth and potatoes. Cook on low for 15- 20 minutes (checking often to see when your potatoes are cooked) - when they are nearing done, add your noodles. I would say a half a bag. And cook another 10 minutes. When your noodles and potatoes are done, turn the heat down to a low simmer and add your cream and butter. And call it done. We add crushed red pepper at the table. Yummy!
Emily's most requested fall dish. Served with fresh buttered bread, heavenly! ....it's not my beloved pho, or Indian, but it's still magical. I like a lot of heat, and this broth lends itself perfectly to it. 2 teaspoons paprika 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon crushed red pepper (or a shit ton) 1/4 teaspoon freshly ground black pepper 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes 1 tablespoon olive oil 4 shallots, quartered 4 garlic cloves, chopped 1/2 cup chicken broth 1 (14.5-ounce) can diced tomatoes, undrained 3 cups (1-inch) cubed peeled butternut squash (about 1 pound) 1/4 cup chopped fresh cilantro 1 or 2 habanero's (optional) Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, s
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