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Leftover Soup

20 Mar

If you had any leftover soup, its perfect for a step saver dinner tonight. Lets review the soup blog super quick, then we will move on to leftovers. Below is the link to the original blog.

https://busymomswellness.com/2019/03/02/its-still-soup-season

Now lets talk leftovers! This is where we left off with our Tomato Basil Soup. Not only was this soup delicious, the scents wafting about are so memorable that you want more.

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Feel free to simply enjoy this soup again as is. Want to jazz it up? Heat the soup, and then toss in some other flavorful seasonings. Savory oregano would be wonderful, and so would some fragrant rosemary. You can also easily add a little cream to change the flavor profile a bit. Adding cream is also a budget friendly way to stretch your soup. Just whisk it in and enjoy!

To make this soup into more of a wholesome meal, grill up a sandwich to go along with it.

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Need another leftover idea? Cook up some tortellini-or any pasta of choice-and use the soup as a pasta sauce.

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Need another option? Take some frozen shrimp out of the freezer. Heat up your soup, throw in some chopped green pepper, diced tomatoes, and a can of drained quartered artichoke hearts. Add the shrimp, heat through, and enjoy a delicious gumbo. Have it as is or spoon it on top of a bowl of steaming hot rice. Don’t forget the hot sauce!

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You can even use your leftovers to make more leftovers. Take frozen stuffed shells, lay them in a dish, cover with the soup, and top with some mozzarella cheese. Pop in a 400 degree oven for about 40 minutes and enjoy. Not only will this make a great dinner, you can take the leftovers to the office tomorrow for a quick lunch. You will be the envy of everyone in the break room for sure!

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So how is that for options? Pretty cool! What are you making with your leftover soup?

 

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It’s (Still) Soup Season!

2 Mar

Step up kids. It’s time to get the soup on. Lets do this! Today we are putting together some tomato basil soup. We will also toss in a couple of roasted red peppers for a special touch. Tonight we have soup, tomorrow we use leftovers for a sauce. But first things first. On to the soup.

To get things going let’s start with flavorful mire poix. What is that you ask? It is a combination of vegetables that are gently cooked. A mire poix is a great base on which to start layering your flavors. I diced up some green onions, celery and some carrots. I also diced some garlic, but that needs to be added in later. First things first.

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Its okay to give these veggies a rough chop. We will smooth this out in a bit. Get your big soup pot out and heating up over a medium heat. After it warms up for a few minutes add some good quality olive oil.

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When your oil is heated up toss your veggies into the pot-but hold off on that garlic for a bit-it burns easily so we will ease that into our soup later.

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Give the vegetables a good stir. Add salt and pepper. I like to have a salt and pepper mix close by when cooking.

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The vegetables will soften and become fragrant. Let them cook for 4-5 minutes and then add the garlic. (Garlic is lovely when roasted but when it burns-well not so much, so it needs to be added right before the tomatoes). Keep stirring gently, and let the garlic cook for about 2 minutes. Now we will add good Italian tomatoes and some roasted red peppers.

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Add the entire contents of the tomatoes to the vegetables in the soup pot. With the peppers, take them out of the oil before adding to the vegetables.

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Keep the heat at medium, stir this all up, and enjoy seeing this bubbling goodness come together. The fragrance filling your kitchen will give you a reason to stand there and do some deep breathing. Yum. Let this simmer for 20 minutes or so, stirring every so often. Then get ready to add another layer of flavor to your soup.

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Now we add the chicken broth. If this will be a vegetarian soup, feel free to add vegetable stock instead. The soup will delectable either way. Also add parsley and a sprinkle of salt and pepper. I like a little heat, so I also add red pepper flakes, but that is optional. The winter soup delight is coming together perfectly.

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Time to add the basil. I grow basil in my summer herb garden, but since it is winter I bought some. Fresh basil is worth it in this soup so get it fresh if you can.

 

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Pull the leaves gently off of the stalks and give them a rough chop. We will use an immersion blender to cream the soup later, so don’t worry about your knife skills. Add the basil to the soup and stir.

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Grab your immersion blender. Don’t have one? Invest in one. I use mine for everything from smoothies to vinaigrette to soups and sauces. This kitchen tool is essential. Put your immersion wand into the soup and blend away. Be mindful of the hot soup and do not allow it to splatter.

You can also put the soup in the blender to smooth out, but be very cautious, go slowly and do it in batches to avoid burns and accidents. I using a blender pour the soup back into the pot. Let the soup simmer while you get your soup bowls out. Fill your bowl up, garnish with fresh parmesan cheese and basil, then get ready for tasty greatness.

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Keep your eye out for my next blog. We will explore ways to use your leftover soup-if you have any!

Oscar Glam

23 Feb

Need a glamorous appetizer for your Oscar Party? Then this show stopper will be on your list. If you have a little time to fuss over making this jam, it is worth it. Have a glass of your favorite Cab ready to go along side this dish and celebrate a win!

Grab a heavy saucepan, add 2 tablespoons of high quality butter, put the heat on low, and lets get started.

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Next, you need one or two vidalia sweet onions and thinly slice them. I like a mandolin to do this job. It is quick, easy, and you’ll get through cutting the onions without shedding a single tear.

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Now toss the onions into the sizzling butter. Add a bit of sugar, salt, red pepper and black pepper.

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Give that fragrant deliciousness a good stir. Now this is when a little patience comes in handy. Turn the heat to low, cover the pan, and let those onions get golden.

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While the onions are cooking away, its time to get ready for the next step. We will be adding dried fruit, sun dried tomatoes, 1/2 cup of white wine and some rich balsamic vinegar to the onion mixture.

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I used figs this time because I had them on hand, but I have also used dried cherries (my favorite!) and dried cranberries. This recipe is wonderful to customize to your taste. Chop the dried fruit and tomatoes. I used about 5-6 of each.

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After about a half hour its time to take the lid off the sauce pan and let the wonderful sweet fragrance of the onions pleasure your senses. Mmmmmm. After you take that deep breath in, add the tomatoes, fruit, balsamic vinegar and wine. Stir that all together.

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Leave the lid off and let that simmer down. All of the wine will cook off and the onion jam will thicken. When that happens, remove it from the heat and let it cool a bit.

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Get some crackers and some lovely bread ready to nosh. There is one last ingredient to add-bleu cheese. Layer that jam onto a cracker, top it off with bleu cheese and prepare to win the Oscar for Best Supporting Appetizer! Let the show begin!

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