Posts Tagged ‘Soup’

Winter Warm-Up Squash Soup

Howdy food lovers!

I know last time I was on I said I would be bringing you a Winter warm-up, and I am. Sorry it wasn’t sooner. This is a squash and leek soup that warms the soul as well as the body. Here is what you need to get started:

Olive Oil, a big squash cut up in chunks, a big leek cut up in chunks, 4 cloves of garlic, some fresh or powder ginger, vegetable stock about 4 cups, salt, pepper and lime juice.

Grab a medium pot, heat a little olive oil in it on medium.

Add the squash and leek and sautee for a few minutes. Add the garlic and 2tbsps of ginger and a splash of the stock and continue to sautee until the leeks are soft. Add the rest of the stock and bring to a boil.

Simmer for about 10 minutes until squash is soft but still whole. Remove from heat and add a splash of lime juice and salt and pepper to taste.

Serves 2 comfortably.  Eat it with a nice baguette.

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Winter Warm-Up

For those of you that enjoy a delicious soup that warms the soul, and yet is not too heavy from the holidays, this is perfect!

I made a ham on Christmas Eve, and decided to use the bone for a soup. I really had no idea what I was going to add to it, but being the Soup Nazi I am, I knew I could pull something together. What I came up with was so good, I just had to share it with you all here.

Here is what you need to make this soup:

1 leftover hambone

1 onion, diced

2 cups peas

10-15 cups water, not all at once

1/2 tsp salt

1/4 tsp pepper

1/4 tsp Italian seasoning

2 bay leaves

2 tbsp butter

1/4 cup parmigiano cheese

2 cups egg noodles, broken

 

Place ham bone in a large stockpot and cover with water. Add bay leaves, salt and pepper. Bring to a hard simmer over medium-high heat. When ready, turn down and simmer low for about 5 and a half hours.

The water will disappear about halfway. That’s normal.

Add more water, enough to recover the meat and bone. Add peas, onion, salt, pepper and Italian seasoning and keep simmering 2 more hours.

Take out the bones. Try to get them all.

Add the egg noodles and simmer a half hour more.

Add the butter and parmigiano cheese, stir well and serve immediately.

It is delicious, and warms you up to the soul!

Serves 4-5 comfortably with bread on the side.

Sweet Corn Chowder

Hi guys!

Wow! I was lookin’ at the hits and gotta say, I’m flattered. Thanks for stopping by, whomever you shall be. I’m delighted to have you.

Today I got something that is a comfort food to some. I am some. Here is what you need:

5 cups vegetable stock

2 cans corn niblets

salt & pepper to taste

olive oil

2 tbsps parsley

&

6 nice size potatoes, peeled and diced

1 large onion, peeled and diced

Heat the olive oil in a large pot, when reached med-high heat, add onions, season with salt and pepper and soften. About 5 minutes.

Add potatoes, and heat for 5 more minutes.

Now add the vegetable stock, and bring to a boil. After boiling, simmer until potatoes are soft. About 15 minutes.

Now add the parsley, and 1/4 cup of heavy cream like half and half. Though the cream is totally optional.

Serve immediately. Serves 3, 2 bowls each.  And it’s delicious!

Later  foodie friends!!

Rockin’ Ratatouille

Hi guys… okay gals!!!

Have I got  a recipe for you… this was an experiment gone good!!!

Basically it’s a ratatouille with Italian sausage.

Here is what you need:

Zucchini, 2, peel and chop them

Tomatoes, 2 ripe vine chopped and tomato sauce 1/4 cup

Onion 1/2 cup finely chopped

2 cloves garlic sliced thin

2/3 cup red wine

1-2 Italian Sausage, unsheathed and crumbled

1 & 3/4 tsp oregano

bay leaf

salt & pepper

some olive oil

Here is what you do now:

First gently fry up the sausage, then set aside.

In a decent pot, heat some olive oil in the pot, make it hotter heat. Add the onions, bay leaf and a pinch of salt, cook until onion is soft.

Add garlic, oregano, and wine. Bubble a minute then add tomato sauce. Bubble another minute.

Add zucchini, sausage and tomato and cook for a few minutes to blend the flavor and soften the zucchini. When desired softness, serve!

Goes great with a loaf of fresh Calabrese bread.

Serves 2 comfortably.

Welcome to Fredalicious Eats! Soupe Au Pistou anyone?

This is an idea I had, since there are so many food lovers in the world. Why not share my cooking. Maybe they in turn will share theirs.

So, happily I begin this blog. Dedicated to nothing but my food.

To start off, tonight I made Soupe Au Pistou. It was delicious! I used the cookbook; Mastering the Art of French Cooking by Julia Child. It needs no introduction, as she is well-known, especially since the latest film, and her cooking speaks for  itself.

You start with these ingredients, and yes, the red paste I made is the Pistou part of it. That means this is actually two recipes in one. It is much easier than it sounds….

And also this, which is potatoes, carrots, onions and salt boiling for the last 40 minutes.

This is what the finished product was…. served with French bread out of the oven. MMM.

Could you really expect this soup not to look so good?? Well, you should have come over to my house and tasted it!!! It was amazing!!!

Don’t worry though, I saved some and put it in the freezer. When you’re ready, I’ll pull it out.

Until next post, I have a question for you to ponder. What are your favorite flavors when cooking?? Let me know in the comments section.