Whoopy once, whoopy twice...

     Whoopy Chicken Soup with Rice!  Maurice Sendak is my husband's favorite children's book illustrator and my boys love him, too.  Who doesn't dream of following Max to the land of the wild things or soaring around naked in a Night Kitchen?  But one of his most delicious titles has to be Chicken Soup with Rice.  A handy primer for teaching months of the year, it has the subliminal effect of making one desperately need a bowl of soup by the end.  But not just any soup, mind you!  Chicken Soup with Rice.

     I made this lovely little thing in the pressure cooker.  The advantage of this is that to make the stock, one processes it for 15 minutes*.  Drain out the bones, pop in some veggies and rice and process for 4 minutes*.  That's right FOUR minutes.  And then, my friends you've got soup that tastes like it's been simmering all day.  I love the pressure cooker for soup!

*Times do not include the time it takes to bring the pot to pressure.  It still takes under an hour to make this stock and all, though.

Quick Chicken Soup with Rice
 (Yields 6-8 servings)

For the Stock:
1 Chicken carcass, picked pretty clean
1 Onion, halved and peeled
2 cloves of Garlic, peeled

Place the carcass in the crock pot and submerge it in enough water to cover it.  Water should not come above half way up the side of the pot.  Add the onion and garlic.  Put the lid on the pot and make sure the weight is on.  Heat on high until the weight starts to jiggle.  Reduce heat to low so that the weight jiggles slowly.  Cook for 15 minutes.  At the end of that time, run cold water over the lid of the pressure cooker (not the valve) to release the pressure and open the lid.  (Consult your cooker's instruction manual for additional quick pressure release methods your cooker may have.)  Put a strainer over a large bowl and drain the carcass and vegetables out of the stock.  The onion should be extremely soft.  If you want, you can put the stock in the fridge and let it cool. It will be really easy to skim the fat off when it hardens.  (Clearly, I didn't bother with this step tonight.)  You can freeze the stock for later if you want or can it following chicken soup processing times.

For the Soup:
2 Carrots, sliced
1 stalk Celery, sliced
1 Onion, chopped
2 cloves Garlic, diced
1 C white Long Grain Rice, rinsed (Basmati is nice)
1 C cooked Chicken pieces
1 Tbs Thyme
Salt and Pepper to taste

Return the stock to the pressure cooker.  Add water as necessary to bring the level to half way up the cooker.  Add veggies, thyme, chicken, and rice.  Close the lid and add the weight.  Heat on high until weight jiggles.  Reduce heat until weight jiggles slowly.  Cook for 4 minutes.  Remove from heat and reduce pressure quickly by running water over the lid or whatever quick release methods your cooker has. Adjust seasonings as desired.

Review:
My youngest son LOVED it!  He said, "Mom!  I'm the little boy in the book!"  Unfortunately, my eldest has a cold and slept through dinner, but I'm sure he'll be all over this at lunch tomorrow!

Reading Week!

When my oldest was two, The Tawny Scrawny Lion was his very favorite book.  My husband and I knew the book by heart.  *Spoiler Alert!  The Tawny Scrawny Lion starts out thin because he has to work too hard to eat meat so he meets a rabbit who feeds him carrot stew and becomes fat and happy The End.  

This book lists the ingredients for the rabbit's carrot stew including:

Carrots

Mushrooms

Good-Smelling Herbs

Fish

Don't ask me why the rabbit family eats fish.  Perhaps they're pescetarians.  

When my son was little I wanted to make the stew for him, but I couldn't bring myself to put fish in it until I thought of Goldfish crackers!  It's been a hit ever since.

March is reading month apparently, and I have been wanting to share some homeschool/preschool recipes with you guys.  What better way than to start with a week's worth of food based on children's books?

 

Tawny Scrawny Lion Carrot Stew

1 medium onion, chopped

2 cloves garlic

1 (4-5 oz) chopped portobello mushroom (gills removed)

2 lbs carrots, peeled and sliced

5 C water

1/2 tsp fresh rosemary leaves, diced

1 tsp fresh thyme leaves

Salt and Pepper to taste

Olive oil

Heat a little olive oil in a large pot, then add the onion and cook until it is transparent.  Add the garlic and cook until the scent blooms (about 30-50 seconds).  Add the mushrooms.  Cook until the mushrooms release their juices.  Add water, carrots and herbs and bring to a boil.  Reduce heat to a simmer and cook until carrots are soft.  When the carrots are cooked, use an immersion blender to puree the soup.  Serve with fishy crackers and berries for dessert!

 Review:

 My guys love this soup! 

Have a Souper New Year!

     I hope everyone had a fantastic New Year's celebration, is well recovered, and ready to look 2013 straight in the eye and say "Bring It."  If you're still nursing wounds from last year, or maybe just last year's cold, I've got just the thing for you.

     This soup started out as a Souperhero Soup, Jean Grey aka Phoenix to be exact.  She has a stunning green suit and gorgeous flowing red hair.  The problem is it was darn near impossible to make it look like a super hero the way I have been with the other soups.  Puréed kale just isn't very yummy.  But I love this soup.  It is completely different from soups I normally make.  I love the clear broth, the chewiness of the kale.  It makes me feel like I'm eating a big ol' healthy bowl of health so I'm sharing it.

     There are lots of different varieties of kale on the market these days.  They all have a distinct flavor and color.  My favorite for this soup is called Dinosaur kale.  It's also called Tuscan kale, Lacinato kale, Black kale, or Cavolo Nero and sometimes, affectionately, Dino kale.  The dark green leaves hold up well to the cooking and the color is to die for.  In the end, this soup is a little like Phoenix: bold, beautiful, and dramatic, even if it doesn't look much like her costume. 

Kale and Sweet Potato Soup
12 oz dinosaur kale, washed, stems removed and chopped into small squares
1 sweet potato, scrubbed but not peeled
1 large portabello mushroom including stem and gills, cubed
1 1/4 C diced onion
3 large garlic cloves, pressed
2 four inch sprigs of thyme, stems removed
4 C water
dollop of olive oil
salt and pepper to taste

Pierce the sweet potato several times with a fork and heat in the microwave until done.  You can bake it in the oven if you'd like, but it will be much quicker in the microwave.  Remove from microwave and set on the counter to cool.  When it cools enough to touch, peel the skin off and chop the potato into small cubes.  In a large pot, heat olive oil till it shimmers.  Add onion and sauté til the onions have softened and just begun to brown.  Add mushroom and cook until juices release.  Add thyme and garlic and heat just for 30 seconds or so while the flavor blooms in the garlic.  Add water and bring to a boil.  Reduce heat and simmer slowly for about 10 minutes.  The water should be gently flavored.  Add salt and pepper at this time to taste and determine if you want the broth to be more strongly flavored or not.  Cook longer as desired, though I find about 10 minutes to be adequate.  When you are happy with the broth, add kale and stir til combined and all the leaves are moistened. Cook over low heat for 2-3 minutes until kale just loses the raw flavor but has not become soft.  Serve with sweet potato on top.

Notes:

• If you want it to look a little more "Phoenix-y" you can drain the broth through a strainer to remove all the vegetables, but I like the mushroom bits, personally.  
• If you can get your hands on some chanterelles, about a cup would make a terrific substitution for the portabella.
• Adding some white beans like cannellini beans would be a nice touch.  
• This is good reheated but doesn't freeze well.  It gets that "frozen greens" taste.

Review:
This is a favorite of the adults in the house.  The kids, not so much...

Avengers Assemble!

     Once upon a time there was a nerdy guy who wanted to join the armed services.  And no one would take him because he was a tiny little nerdy little guy.  Then he got hooked up with some super crazy secret military project and got massively hot and buff and hot and became Captain America!  And he still let his freak flag fly with that nerdy hat.  Wings?  Really?  That's what the movie said anyway.  My impression of him growing up was mostly, "Hey, that guy's name is Captain America.  He's not as cool as Superman, but not as scary as the Hulk.  I wonder if he dates Wonder Woman?"  Yeah, now I know that would be a pretty hardcore Romeo and Juliet type story being from separate publishers and all, but I think we can all agree how awesome that would be. 

     When I first envisioned this soup, I thought I'd make the white ring with sour cream.  However, one of my little nerdy guys has recently developed some stomach "things" and I've taken him off dairy of any kind for a while.  So I made a turnip and cauliflower puree for the ring.  It is fantastic, but if you'd like to save yourself some time and have a bit more of a dramatic look, I think sour cream is the way to go!

Captain America Red White and Blue Soup
5 C quartered Tomatoes (yield about 5 C tomato purée) (use peeled fresh or canned tomatoes)
4 C Turnips*
1/2 Cauliflower (about 3 Cups florets)
2 Cups sliced Leeks (white parts only)
2 cloves Garlic, chopped
Purple Potatoes
Bread or White Cheese (mozzarella, white cheddar, muenster, or maybe even Swiss)
butter or margarine
milk (or milk alternative)

RED
If you are using fresh tomatoes (6 or 7 pounds), the quickest way to peel them is to cut the core out, slice an X in the other end and broil them on a baking sheet with the X side up.  You can broil them quickly till the skin peels off or keep them in a little longer until they are almost cooked.  When the skin has started to pull back, take them out of the oven and allow them to cool enough to touch them.  Peel them and quarter them.  If you are using canned, I'd say two of those big 28 oz cans would probably get you pretty close.  Maybe buy an extra small can just to be sure...

BLUE
While you are broiling your tomatoes, set 1 pound of purple potatoes on to boil in their skins.  Boil until potatoes are tender to the center when pierced with a fork.  Drain and allow to cool until you can remove their skins.  Make mashed potatoes with a little milk and butter, salt and pepper, making substitutions as your diet requires.  You want the consistency to be smooth, but not gluey.  These got gluey on me pretty quickly, so watch out.  Set aside.

(BACK TO RED)
Place tomatoes in a large pot.  Drain canned tomatoes, or for homemade tomatoes, don't add the extra juice that has cooked out.  Heat tomatoes until boiling, salt and pepper as desired.  Put in a blender or use an immersion blender until it has reached a smooth consistency.   Set aside.

WHITE
To make the white circle, steam cauliflower and turnips together until tender about 15-30 minutes.  Cook the leeks in a frying pan with little olive oil until they have softened and browned slightly.  Reserve some of the steaming liquid when vegetables are done.  Place cauliflower, turnips, leeks, and garlic cloves into a pan and buzz with the immersion blender or give them a good spin in a blender or food processor.  Use the reserved steaming liquid to thin it up as necessary.  *If you're not a fan of the bitterness of turnips, you can use parsnips or even just the rest of the cauliflower head.

Cut cheese or bread into a star shape.  I actually used one of the glow-in-the-dark stars from the kid's bedroom ceiling as a template since I didn't have a cutter small enough!

ASSEMBLY
Pour  tomato soup into the bowl.  You can make the circles any order you want, but I made the blue one first to help find the center.  I used plastic baggies with the tips cut out as piping bags.  The thinner and more consistent you can make the purées the better this should work (all the more reason to use sour cream, really).  Pipe the blue circle, then pipe the white circle, making sure to leave an outer ring of red showing.  Place the star on the blue!

     When all is said and done and the initial "oohing and ahhing" is over with, you may want to add another dollop or two of the potatoes to this soup once you've tucked into it.  Additional crusty bread on the side is a nice touch, too!  I served sourdough.

Review:
The boys knew who this was right away, though my youngest apparently thinks his name is "Captain American."  They weren't terribly crazy about it.  Particularly my picky one, but once we added a little more potato, my eldest decided it was darn near edible.

My Soupy Senses are Tingling...

     We had our first "feels like Fall" day here in the Pacific Northwest this weekend and my thoughts turned toward the warm and comforting soups ahead but before Summer slips away entirely, I wanted to set the next Souperhero loose upon the masses!

     This one is another fruit soup.  There was a bit of controversy about Wonder Woman and whether watermelon soup was really "soup" or not.   Watermelon soup is a real thing.  Google it if you don't believe me.  Go ahead.  I'll wait...

     See?  Tol'ja.  And strawberry soup is a thing, too.  But as far as I can tell, this, my friends, is the world's first Spider-Man Strawberry Soup!

Spider-Man Strawberry Soup
Yields: 2-4 Servings
2-4 pints Strawberries
1 pint Blueberries
1/4-1/2 C Vanilla Yogurt

Blend strawberries in blender and fill bowls.  Clean blender and blend blueberries until skin is completely disintegrated (or as close as you can get it), set aside.

You don't need to be bitten by a radioactive spider to make the web on Spidey's face.  This is all you need:

Well, Spider-Man thought it was cool anyway...

I found the best way to draw the face was first to draw a small circle either dead center or slightly below center.  Then the eyes in yogurt.  Then outline the eyes with blueberries and draw the straight lines.  Finally, connect with curved lines and do any touch ups to the eyes as needed.  If you want to be quicker about it, you could try the old "drag a toothpick through a spiral" trick used in cookie making, but I haven't done it.  I don't see why it wouldn't work though and then you could put the eyes on after...?

Notes:

• Never knew this before making Spidey, but pulverized blueberries congeal!  They get pretty hard (almost as thick as Jell-o!), so you need to work rather quickly.  I liked them once the gelling process had just begun.  Once they set up they were hard to squeeze out of the bottle.  Within an hour or so the liquid separated completely and become a little gross.
• I used homemade yogurt sweetened with agave and added vanilla so it was pretty thin.  You may need to thin store-bought with a little milk so it fills in without lumps.

Review:
     I probably don't really need to review this, do I?  They loved it. =)  Whether your kids eat this with a spoon or a straw, you'll have happy little spider-fans!

It's Soup Eatin' Time!

     Today's Souperhero is incognito over here on Crackers on the Couch.  He will reveal his identity on my buddy Cara's blog: Fork and Beans!!

      I hope you've enjoyed the Souperhero posts this week!  If you didn't see your favorite, fear not!  I've got more ideas percolating this very minute!  I'll be posting them periodically throughout the year as I work them out!

     Oh!  And hey, before I forget!  I've been nominated for a Homie Award!  Today's the last day of voting!  If you're so inclined, how about giving CotC a little love?

Striking while the Iron is Hot...

Iron Man, that is...

     There was a time when Iron Man was my little one's hands down favorite superhero.  He has never seen a movie or a comic book.  I think he's watched a couple of cartoons.  Mostly he was in love with his Iron Man toy.  He got to pick it out using a gift card that his Uncle sent him for Christmas.  It was the prize toy for nearly a year in this house.  Many a moment was spent looking for that darn thing (he always had to have it with him, but never remembered where he had it last!)  It has a button on the front that says clever things like, "I am Iron Man!"  It's shiny, it's red, it might be the coolest toy ever invented.  He's grown past it a little recently, it no longer occupies the coveted position beside his head at night, but I like to think that with this soup, he'll be able to take a little of that old love into adulthood with him.

     Just like my son has heard of Iron Man but never seen the movie, I have always heard of borscht, but had never eaten any!  I looked it up and realized that most of the recipes call for boiled beets.  I. Do. Not. Like. Boiled. Beets.  (Unless they're mixed in with a bunch of chocolate...) So I decided to roast everything and see what happened.  I found the result fantastic, as did my boys.  My husband is not much of a beet guy.  He would have liked to have tasted more onion or garlic.  I think you could cut the beets back by a cup or so if you want it a little less "beety."

Iron Man Roast Borscht
Yields 6-8 servings

3 large beets (4 cups cubed)
1 C carrots
2 C parsnips
1/2 medium head cabbage (quartered)
4 cloves garlic in peel
1 large onion, quartered
olive oil
salt and pepper
2 C vegetable stock
2 C water
2 tsp balsamic vinegar
sour cream

Roast whole beets wrapped in foil at 425° for 2-3 hours or until soft.  Remove from oven.  Place carrots, parsnips, cabbage, garlic, and onion on a sheet, drizzle with oil, season with salt and pepper, and roast until slightly browned, remove cabbage first, if necessary.  (Cabbage cooks in about 1/2 an hour, the rest of the veggies in about 45 minutes).  Remove peels from garlic, peel and cube beets, and put all veggies together in a large pot.  Add water and stock and cook together until everything is heated through.  Either in a blender or using an immersion blender*, puree the soup together.  Stir in vinegar.  Salt and pepper to taste.  Add sour cream to top.  I used a piping bag and smoothed it with the back of a spoon (high tech, that...)  Tastes great with sour dough bread!

*Be careful using an immersion blender with this one!  I burned myself pretty good when a bit of it plopped out... An apron is a good idea for this red soup, too...

Review:
For once something my little Iron Man kid likes!  He actually liked it from the first bite.  It took my eldest two bites.  A wonderful, filling soup that's great for cold winter days.  This does take quite a while to roast everything.  I did the beets the night before and roasted the veggies the next day.  It makes quite a bit though, so you can freeze half and have two meals!  Tomorrow, the final day of Soup-erhero week!

You Won't Like Me When I'm Angry...

But you will love me when I'm soupy!  

     As much as girls of my generation wanted to be Wonder Woman, boys wanted to be The Incredible Hulk!  My brother loved the tv show.  I was terrified by it.  I think it's a boy thing.  Somewhere there is a dusty Polaroid of my husband transforming himself into a tiny, menacing Hulk and both of them had their fair share of Hulk tee-shirts and underwear.  What little boy wouldn't want to grow strong and powerful to tackle the injustices rampant in the elementary schoolboy's world?  Chores, Brussels sprouts, early bedtimes, all easily vanquished by THE HULK!!!  GRRRRR!!  Instead, they are stuck in their little Banner boy bodies, and have to go to bed at 7:00 because Mom said so, but a boy can dream... 

And so, in honor of all those little frustrated Hulks out there:

Incredible Minted Split Pea Soup
Yield: 4 servings
1 large onion roughly chopped
3 large cloves garlic, sliced
1 Tbs olive oil
1/2 lb green split peas
4 C water
1 C  fresh or frozen peas
1/4 C fresh mint
salt and pepper to taste

Heat olive oil in a large stock pot and brown onion and garlic.  Add split peas and water.  Bring to a boil, and reduce to a simmer.  Cook for 30-40 minutes until split peas are soft, adding more water as necessary.  Add fresh or frozen peas and cook until heated through.  Add mint and puree in a blender or with an immersion blender until smooth. 

Review:
The little Hulks-in-training around here love this!  Sweet and minty, warm and comforting, it soothes that savage beast!  Welcome back, David.  Good to see you, Bruce.  *cue depressing music... doDOdo dooooo!  doDOdo doooo!*

P.S.  Happy Leap Day Everybody!  See you tomorrow for day four of Soup-erhero Week!

All the World is Waiting for YOOOOOOU!

     I think every single little girl who lived anywhere near the 1970's wanted to be Wonder Woman.  Linda Carter was kick-ass.  I lived in rerun-ville (the 80's) but that didn't diminish her hindquarters kicking ability in the least.  I mean, my gosh!  Bullet stopping bracelets?  A magic lasso?  The Invisible Plane?  And the ability to spin around really fast and not throw up?  COME ON!!!  You know you so wanna be her! 

     As soon as I thought of Batman Soup, I knew I totally had to do Wonder Woman.  Wonder Woman Watermelon soup.  Word.

Wonder Woman Watermelon Soup
Yield: 4 servings
 
4-5 C seedless watermelon
1 pt. raspberries
8 oz strawberries
1 mango, in four slices

Blend watermelon, raspberries, and strawberries in a blender until thoroughly liquified.  Slice the mango and cut the logo shape with a knife or just chop it in to small pieces.  Ladle soup into bowls and place or sprinkle mango.  If you want, you can refrigerate it for a few hours beforehand (up to overnight).

 This makes a great smoothie, too!

Review:
The boys went nuts for it!  They loved the "W" and they thought soup was a great, chilly dessert!  Hope to see you all again for day three of Soup-erhero Week!

In a World...

...where darkness reigns supreme.  Only one man can save Gotham.  And when he's done?  He's going home for a nice bowl of soup!

     A few months ago, my eldest, just being silly, said, "I wanna bowla BATMAN SOUP!"  And my little brain thought, "Hey!  I could totally make Batman soup!"  And then it thought, "Hey!  I could totally make a whole bunch of Superheroes!"  And this, my friends, is what you are about to witness.  Welcome to Day One of Souperhero Week!

Batman Black Bean Soup
Serves: 4

1 tsp olive oil
1 medium sized portobello mushroom, chopped
3 cloves garlic, minced
1/2 C onion, chopped
2 1/2 C mushroom stock
4 C cooked black beans
salt and pepper to taste
sliced cheese, biscuit cutter, and knife for making the symbol or these cutters
sour cream, optional

I cooked my beans ahead of time in a pressure cooker using this time chart.  You can use canned beans if you want.  Drain beans.  Heat oil in large pot and add mushroom and onions.  Cook until onions begin to soften.  Add garlic and heat until it just begins to cook.  Deglaze the pan with a little of the mushroom stock and then add the rest.  Add beans.  Bring to a boil, then lower heat and simmer for 20-30 minutes; add salt and pepper.  While your soup is cooking, you can:

 (teehee!)

When the soup has reached a flavor you like, using an immersion blender, combine it into a smooth puree.  Pour into bowls and top with your symbol! 

If you're not looking for pure Souperhero Awesomeness, you can mix in a little sour cream.  It tastes yummy, but dilutes the color a little...

Review:
Holy Black Bean Soup, Batman!  The boys LOVE this!  When I was making this tonight for the shoot they both begged, "Are you going to give us a bat?!"  All your little Batman lovers out there will be all over this, I promise!

Simple Fall Soup

Thanksgiving is just a week away!  ACK!  This little soup is very quick and would make a nice starter or an easy tummy soother for the day after.

2 cups cubed butternut squash
1 large sweet potato
2 medium potatoes
1/4 onion
2 cloves garlic
salt & pepper
fresh thyme or rosemary, optional

Peel and cube veggies.  Boil in about 4 cups of water for 30 minutes or until veggies are soft.  Puree and add additional water as necessary until soup reaches desired consistency.

Review:  
A very quick and filling soup that serves 4.  You could easily double everything for a larger group.


I hope you've enjoyed my Thanksgiving posts!  It'll be back to normal programming next week.  But coming up in December I've got some seriously awesome cookies!

I'm a Little Weird...

I like to can.  I just absolutely love to cook up a giant batch of something or other, pour it into jars and pressure cook the snot out of it.  This year, I did three batches of jam, tomatoes, two kinds of pickles, and most recently, mushroom stock.  It is so reassuring to know that I am saving food for my family for a year or more.  And I use it.  When I put stuff in the freezer it usually lives there until it grows fur and I throw it out.  I've been doing the whole October Unprocessed thing this month and I decided it might be a great opportunity to put up some mushroom stock which I've always wanted to do but never got around to.  This was so incredibly simple, I can't believe I haven't done it before.

Mushroom Stock

3 large portobello mushroom caps
1/2  to 1 lb chanterelle mushrooms
3 medium carrots
1 large onion
4 large cloves garlic
4 sprigs thyme
1 sprig sage
4 sprigs rosemary
1 Tbs whole peppercorns
6 Quarts of water
Scant amount salt

Roughly chop mushrooms, onions and carrot.  Put everything else in the pot whole and boil in 3 quarts of water until veggies are soft.  Add remaining water and bring to a boil.  Salt very sparingly. 

In the mean time, prepare your pressure canner and canning jars.

Strain out veggies, catching soup in a large bowl.  Press juice out of the veggies as much as possible using a wooden spoon or a potato masher.  Place in jars and pressure can for 30 minutes.  Yields about 6.5 pints.

Review:

I realized a few dozen soups or so ago that portobello mushrooms add a whole new dimension.  They are so earthy and meaty they knock the socks off regular button mushrooms.  If you don't want them to turn your soup dark, you can remove the gills, but I think it's unnecessary.  I can't wait to use this stock in my next batch of soup.  If you must, you can freeze this, just don't tell me.  It might break my heart...

Speaking of soup and because I'm a little weird, I decided I couldn't bear to trash all those gorgeous mushrooms and veggies.  It took a huge leap of imagination on my part, but I turned them into "Cream" of Mushroom soup!  This whole "food blogger" thing isn't always kind to the ol' waistline, so instead of using cream, I tried non-fat milk.  It wasn't bad at all!

"Cream" of Mushroom Soup

1 batch of left-over mushrooms and veggies, herb stems removed
2 cloves garlic, pressed
2 C non-fat milk
2 C mushroom stock or water
Salt and Pepper

Heat veggies and garlic in water until it boils.  Slowly add in milk, salt, and pepper.  Purée.  Serve with a big hunk of crusty bread and a little fresh or sour cream drizzled on top.  Some fresh thyme would be nice, too if you've got any left.

Review:

Very nice.  Make sure you cook down your garlic well, though.  I didn't and the boys found it too hot.

I've got apple and pear sauces to put up yet this season.  I believe I'll do a more in-depth tutorial on canning if you guys are interested...

Celebrating Summer...

This may come a day late and a dollar short to most of you fine folks out there, but here in the Pacific Northwest it's finally (dare I say it?) Summer!  The sun is out.  It's slightly warmish.  Some days it's downright, nearly, almost hot!  Time for some cucumber soup!  I got this recipe from a friend of mine who asked me to make it for a Ladies' Tea.  I was relatively new to cooking and decided to punch it up a little with curry powder.  I loved it.  But let's just say there were several ladies who were less than impressed...  Something about curry not quite complimenting clotted cream...  If you like a little curry and you're not trying to impress the Ladies Tea Society, go for it.  It's fantastic.  If not, make it like this, it's still great.  It originally came from Gourmet Magazine, apparently.

Chilled Cucumber Soup
3 cucumbers, peeled, seeded, and chopped, plus 1 C peeled, seeded, and finely diced
1 1/2 C plain yogurt
1/4 C sour cream
1/2 tsp English-style dry mustard, or to taste
Salt and Pepper
1/4 C chopped fresh dill
Fresh lemon juice, taste
Cucumber slices, dill sprigs, for garnish

In a blender, puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl.  Chill soup until ready to eat.  Before serving, stir in finely diced cucumber, dill and lemon juice.  Garnish soup with cucumber slices and dill sprigs.
Yield: 4 1/2 C Prep time: 20 minutes

Notes:
I used the juice of one whole lemon, but I was using my own homemade yogurt, so it was pretty mild.  Using store bought, you could probably get away with half a lemon.

Review:
One of my crumbs loved it, the other wouldn't touch it, but what else is new?  Hubby and I thought it was great.  It's great as a first course, or even a whole meal if it's really unbearable outside, though you might want to double it up.  I served this with some sauteed shrimp and garlic on a bed of rice and parsley (fake chicken chunks for myself...)  Very nice.

Passover

Yesterday marked the start of Passover for this year.  And even though I'm not Jewish, I loves me some matzoh ball soup.  It's been years since I last made it.  I found this matzoh ball recipe online at Recipe Source in 2003.  It was posted by Casey Wilson and was apparently exported from Master Cook.  All I can say is it's great!  The soup is something I put together to go with it.

Matzoh Ball Soup

2 Tbs melted fat or oil
2 large eggs, slightly beaten
1/2 C Matzoh meal
1 tsp salt
2 Tbs soup stock or water

Blend fat, or oil, and eggs together.  Add matzoh meal and salt mixture to egg and blend well.  Then add soup stock or water and mix until uniform.  Cover mixing bowl and place in refrigerator for 15 minutes.  Using a two or three quart pot bring 1 1/2 quarts of slightly salted water (no salt if desired) to a brisk boil.  Reduce flame, and into the slightly boiling water drop balls approximately 1 inch in diameter formed from mixture from refrigerator.  Cover pot and cook 30 to 40 minutes.  Have soup at room temperature, or warmer, and remove matzoh balls from water and place in soup pot.  When ready to serve, allow soup to simmer for about 5 minutes.  Makes about eight balls.

My substitutions/additions:

• I use Crisco as the fat.  I know...  But I swear it's one of the very few things I use Crisco for.
• I use Manischewitz brand matzo meal.

My Broth
2 32 oz boxes "Kitchen Basics" Natural Roasted Vegetable Stock
1 large onion, cut
2 carrots peeled and cut
2 celery stalks washed and cut
3 cloves garlic pressed
1/4 Tbs Better than Bullion
S&P to taste

Wrap veggies in cheese cloth.  Heat stock, add vegetables.  Boil vegetables in broth and water until soft while making Matzoh balls.  Follow the directions on the matzoh balls for cooking them.

My substitutions/additions:

• Last night I used Imagine Organic No-Chicken Broth instead of Kitchen Basics.  One box plus 4 C of water.
• I also didn't bother straining the vegetables out.

Review:
Really great!  I don't know why I don't make this more often.  Mr. Crackers on the Couch loves these, though the kids wouldn't go for it.  Maybe next year...  Total Keeper.

It's a Thai! (Curry Soup, that is...)

This soup is fantastic.  I made it a few weeks ago and am just now getting to type it up.  I got the recipe in my favorite grocery store from my favorite grocery store chef who was giving out samples.  It was apparently created by the Central Market Culinary Resource Center.  Hoity Toi!  Those of you who read last week's post know my feelings about cilantro.  But I have to say... *sigh* this recipe needs it.  I tried to leave it out and it just wasn't as good.   Don't get all excited.  I still don't like it.  It just had to be in this soup.  Also, big surprise to regulars is I actually did use the World Foods curry sauce because it's vegetarian and it's hard to find vegetarian Thai curry sauces.

Thai Red Curry Squash Soup

1 Tbs olive oil
1 C chopped onion
1 large apple, peeled and diced (jonagold, braeburn or similar variety)
1 4 lb squash (butternut, kabocha, blue kari, or hubbard) seeded, peeled, and cut in 1-inch chunks
3 C chicken broth
1 C World Foods Thai Red Curry Sauce or your favorite red curry sauce
1/2 C coconut milk
3 T chopped cilantro
Salt and Pepper to taste

Heat the oil in a 6-quart stock pot over medium heat.  Add the onion and cook for 5 minutes; add the apple and cook for another 5 minutes.  Add the squash and broth.  Bring to a boil, reduce to a simmer and then cover and cook for about 20 minutes or until the squash is tender and falling apart. 
Use a potato masher if you like some texture, or a hand blender if you want the soup smooth.
Once the desired texture is reached, add the red curry sauce, coconut milk, cilantro, and salt and pepper to taste.
Add shrimp or croutons if desired.

My substitutions/additions:

• I probably used a fuji apple because that's mostly what we buy...
• I used veggie broth.
• The chef and I both agreed it needed a dairy element.  I said yogurt, he said maybe yogurt or sour cream.  I used yogurt.  I was right...  =)

Review:

Awesome.  Even the boys liked it.  Boy 1 actually keeps asking for it weeks later!  Keepin' it!

*Update:
Ever since I posted this, I have had a really hard time finding the World Foods brand red curry sauce.  I discovered that Trader Joe's brand of red curry sauce is also vegetarian and tried some tonight.  It worked great!  Slightly less spicy, but still super yummy.  I garnished it with crème fraiche tonight, on a lark, and it was very nice indeed!

Homemade Vegetable Soup

Not sure where this one came from, but I suspect I made it up from a bunch of stuff I had sitting in the fridge.

2 or 3 small tomatoes chopped (peeled)
1/4 C chopped onion
olive oil
2 cloves garlic
2 carrots
2 stalks celery
1 lb potatoes peeled, chopped
+/-2 tsp bullion
2-3 C cooked pasta
2 large button mushrooms, sliced
basil, oregano, parsley, opt
salt and pepper to taste

In a frying pan sautee onions and tomatoes in olive oil until juices release and it begins to boil.  Add garlic cloves.  Boil till garlic has softened.  Blend with immersion blender.  Remove from heat.  Add mushrooms, salt and pepper to taste and spices if desired.  In a separate pot of water, boil carrots, celery, and potatoes until potatoes soften.  Add bullion to boiling water.  Add tomato puree.  Boil for about 10-20 minutes.  Salt and pepper to taste.  Add cooked pasta till heated.  Serve with cottage cheese or sour cream.


My substitutions/additions:

• I forgot to peel the tomatoes, but it was just fine anyway.  I also didn't peel the potatoes.
• I used Better than Bullion Organic Mushroom Base instead of bullion.
• The pasta I used was uncooked, so I added it about 15 minutes before my hubby got home.  It soaked up all the fluid and made it less like soup and more like stew.  I used 1 C of uncooked whole wheat macaroni.
• I also added 1/4 C red wine when I mixed the tomatoes in with the rest of the veggies.

Review:
Served this with sour cream tonight.  It was fantastic!  It yielded about 6 cups.  Total comfort food all the way! Keeper!