Soup

kale tortellini soup

December 16, 2011

Are you a soup person? If you’ve been coming here a while then you’ll know that I am.

They’re hard to mess up for a start, that always helps. But I also love that they are one of the most relaxing things to make. As a bit of a stress-head in the kitchen, it’s nice for me to make something with a slow rhythm to it.

This soup is pretty quick and easy to make but it’s got soul and it’s got rhythm. Put on a record or the radio and get that oil warming. Saute some garlic and red chili flakes as you tap your foot; watch some stock and chopped tomatoes simmer while you sing out of tune; stir in tortellini, and lovely detoxifying kale. Add pesto, dance around a bit, season, and serve.

It’s a rustic, bold and spicy base filled with mouthfuls of kale, tomato, and carb-y, cheesy pasta. What could be better on a freezing December day?

Kale Tortellini Soup
from Running with Tweezers

Ingredients

  • 1 tbsp olive oil
  • 2 large cloves garlic, minced
  • 1 tbsp dried red chili flakes
  • 5 cups vegetable stock (or 3 cups vegetable stock and 2 cups water)
  • 14 ounces chopped tomatoes with their liquid
  • 3/4 -to a whole bunch of kale, roughly chopped and tough stems removed
  • 8 ounces fresh or frozen cheese tortellini (Feel free to use normal pasta instead of tortellini if you like, or maybe beans instead.)
  • 1 tbsp good quality pesto
  • salt and fresh ground black pepper, to taste

Directions

  1. In a large heavy bottomed pot, heat the oil over medium heat. Add the minced garlic and saute until soft but not browned – 1 to 2 minutes. Add in the dried red chili and saute for another minute.
  2. Pour in the vegetable stock (and/or water) and chopped tomatoes and simmer for 15 minutes. Add the tortellini and cook until tender, about 6 to 8 minutes. Stir in the kale and cook until the leaves are wilted and the ribs are tender, 3 to 4 minutes.
  3. Stir in the pesto, taste and season with salt and pepper to taste. Serve immediately.

Creamy White Chicken Chili

November 2, 2011

I’ve never tried making white chili before. Heck, I don’t know if I’ve ever eaten it to be honest but it is set to become a very regular occurrence in this household.

Oregano, cumin, and a dash of cayenne give the chicken and beans some fantastic fragrance and green chilies spice it all up before everything’s totally mellowed out by the creamy half & half and sour cream.

UK readers, half & half is one part milk and one part cream. It’s sold here as a pre-made beverage (probably the wrong word, you wouldn’t want to pour yourself a glass!) that people use for baking, cooking, or putting in coffee. You could achieve the same results for this recipe by using 1/4 cup whole milk mixed with 1/4 cup double cream.

Funny story: when I first moved to the U.S. I saw half & half in the fridge I shared and assumed it was the same as semi skimmed milk (Americans: 1% or 2% milk). I poured it into my bowl of cereal and chowed down, even though it looked a little thick. Yeah…that was a learning moment.

Anyway. Back to this chili. Can you think of anything more dreamy on a cold November day than a bowl of creamy, fragrant, spicy bowl of chicken chili? No, I didn’t think so. It’s just excellent. I dare you to make some this weekend.

Creamy White Chicken Chili
adapted from Eat Live Run

Ingredients

  • 1 lb boneless, skinless chicken breast, diced into 1/2-1 inch pieces
  • 1 medium onion, finely diced
  • 1 tbsp vegetable oil
  • 3 cups cooked cannellini beans
  • 14.5 oz chicken broth
  • 2 4-oz cans chopped green chilies
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne
  • 2 garlic cloves, minced
  • 1/2 cup half & half
  • 4 ounces sour cream

Directions

  1. Heat the oil in a large pot or dutch oven over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another few minutes.
  2. Add the spices, stir to mix, then add the beans and cook for about a minute. Once fragrant, add the chicken broth and green chilies and bring to a boil. Reduce the heat and simmer for thirty minutes.
  3. Turn off the heat and add the sour cream and half & half. Serve with tortilla chips or a hunk of crusty bread.

the season of soup

October 26, 2011

It’s that time of year. Finally, Minneapolis has accepted fate and we’ve left behind October temperatures in the 80s for blustery, grey mornings and quickly darkening evenings. And just like that, my body knows what’s good for it and starts intensely craving soups (and pounds of cheese and pasta, but that’s another post altogether).

In the spirit of this season of soup I thought I would share my personal to-make list of soups, in case some of you are looking for inspiration too.

Bean and lentil soups tend to be my favourite and I’ve got quite good at remembering to soak dried beans overnight and cooking them up to use in whatever (I currently have a hefty batch of French lentils and cannelini beans sitting in the fridge). I know you’ve heard it before, but they really taste better than out of a can. Really.

So, without further ado, soup!

Cauliflower Soup with Mustard and Gruyère croûtons – from Gourmet Traveller

Twice Cooked Tuscan Bread Soup – from Saveur

African Peanut Soup – Relishing It

Kale Tortellini Soup – Running with Tweezers

Chunky Vegetable Soup – Butterfly Food

French Onion Soup – Bon Appetit

Creamy White Chicken Chili  from Eat Live Run

And a few personal favourites from this site. Reading back over these posts makes me want to hide inside a sleeping bag and never come out :)

Nigel Slater’s Classic Caldo Verde

Lentils with Kale and Bacon

Moroccan Carrot Soup

What soups are you excited to make now that the cold is creeping on? Feel free to share links!