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Posts Tagged ‘Chicken broth’


Come and take a step back in time with me…Mid ’90’s it was. My parents offered me a trip to join them in France only if I paid the air fare, and they would take care of everything else. Who could not pass up an offer like this? I took it!

As most of this story is a chapter in a book that I have written and not yet published, I will tell you about part of our trip when we stayed with friends in Italy. And, of course this has to do with food…

We arrived at Alfredo and Luciana’s house late, and Luciana had lunch ready for us. A simple soup of tortellini in chicken broth. So here is the easy comfort food lunch we had that day, which we make for dinner on cold nights, and tonight is cold!

Ingredients
64 oz. low sodium chicken broth
Dash of white pepper
1 package of fresh chicken prosciutto tortellini
Olive oil
2 green onions, sliced
A couple of healthy pinches of Parmesan cheese

In a soup kettle, add the chicken broth.

Broth in the soup kettle

In another soup kettle add enough water to cook the tortellini. Add a drizzle of olive oil to keep the tortellini from sticking together.

Tortellini added to the pot with olive oil

Cook this based on the instruction on the package. While this is cooking,

Cooking tortellini

heat the chicken broth. When the tortellini is cooked, drain and add to the broth.

Add tortellini to the broth

Do not boil this but simmer gently. Serve by topping with cheese then the green onions.

Dinner is served!

Serve with a good crusty sour dough bread! Enjoy! BTW – tonight’s photos were taken by my husband who was really having a good time not only cooking but taking the photos. I was told to get out of the kitchen and not to touch the camera!

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I have not made this soup before and after taking a look at recipes I got a basic idea of how to make this soup. One of the things that I noticed was that a lot of the recipes called for using frozen broccoli. While freezer veges are good for some things, for this cream of broccoli soup I will be using fresh. I also love the flavor of mushrooms and love a good cream of mushroom soup, so I thought that I should combine the two. Below is the recipe that I created.

Ingredients
10 oz. crimini mushrooms
2 TBS butter
5 cloves of garlic finely chopped
3 TBS butter
1/2 large onion, chopped
3 large broccoli crowns, cut into small pieces
1/2 cup flour
4 TBS butter
4 cups low sodium chicken broth
2 cups heavy cream
1 tsp dill weed
salt and pepper

Gather your ingredients

In a skillet melt the 2 TBS butter, then add the garlic and mushrooms.

Saute the mushrooms and garlic

Cook down the mushrooms until golden brown. Remove from the pan and set aside. Next, in the same pan, add the 3 TBS of butter. Melt and then add the onions and broccoli. Cook until the broccoli is a brilliant green and soft.

Cook the broccoli and onions

Move this to a bowl to cool. In the same pan, melt the remaining butter, and turning the heat to low, slowly add the flour. You will end up with a huge lump of the cooked flour. Turn the heat off. Then slowly add about one and a half cups of broth to the flour mixture, adding the broth slowly so as to avoid lumps.

The flour mixture with the addition of the broth

Set aside. Using a blender or food processor, in batches, add the broth, mushrooms and some of the broccoli mixture and puree. Add the pureed mixture to the pot with the flour, stirring to blend.

Pureed broccoli, mushroom, onions and garlic added to the flour broth mixture

Turning the soup pot to medium high, slowly add in the cream.

Slowly add the cream

Then add the dill, salt and pepper to taste and bring to a simmer.

Bring the soup to a simmer

Cook for about 10 minutes and serve with a warm crusty bread.

Soup is on!

Sit back and enjoy!

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Here is a quick and easy soup to make for one of those cold nights! It is easy to prepare and tastes great!

Ingredients:
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of C&W frozen artichoke hearts, thawed
1 bunch of Swiss chard
1 10 oz. package of white or crimini mushrooms, pre-sliced and washed
Asiago cheese

Prepare the chard by removing the center stem and then chopping the leaves.

Removing the center of the chard

Heat the olive oil in a soup kettle over medium high heat and crumble in the sausage.

Crumbled sausage is browning

Cook, stirring often, until browned.

Browned sausage

Next, add the broth, water, artichokes and mushrooms and bring to a boil.

Bring to a boil

Reduce heat to a simmer. Then add the chard.

Add the chard and stir

Cook for about 5 minutes until the chard is just cooked.
Ladle into bowls and grate a bit of Asiago over the top!

Soup's on!

Enjoy!

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