Category Archives: Soups

Instant Pot Butternut Squash with Apple and Pepitas

I will never buy cut butternut squash again.  Thank you Instant Pot!

2 tablespoons unsalted butter
1/2 cup pepitas (purchase them on Amazon if you don’t love in SW)
1 medium red onion, chopped
1/2 tsp dried ancho chile
1 apple, chopped
1/2 teaspoon rep pepper flakes
1/2 teaspoon cinnamon
2 butternut squash cooked in instant pot
Salt to taste
1/4 cup honey or maple syrup
1/2 cup raw sugar
1/3 cup sour cream

PREPARATION

Cook your butternut squash in your Instant Pot. You will do this buy cutting your butternut squash in pieces and placing on your trivet. Then pour one cup of water in your Instant Pot and set manual high for 17 minutes. Remove your squash from skin and set aside.

Melt butter in your Instant Pot. Place your onion and chopped apple in your melted butter and cook for several minutes on sauce function.

Add half of the pipitas and cook for a few more minutes. Add one cup of apple juice. Then add ancho, red pepper flakes, cinnamon and butternut squash.

This is how your onions and spices should look when you pour in your apple juice.

Stir in 4 cups water. Bring to a boil, then use your emersion blender to blend your soup.

Add your maple syrup or honey then sugar. I tend to like my soups sweet and spicy if you don’t cut back on the amount of sugar or syrups.

 Then sour cream to taste.

Serve the soup in warm bowls with toasted pepitas on top.

Instant Pot Creamy Leek Soup

I love Leek soup.  I tend to buy it at Safeway, it’s a quick go to for a simply soup….My Instant Pot has rescued me once again from processed soup.  This soup is so quick and simple.

Ingredients
1 pound of peeled and cut Potatoes
2 good size sliced Leeks (only the white portion)
1 chopped Onion of your choice
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon Oregano
4 cups chicken broth
1/2 cup half and half or milk
Some Olive Oil
Salt and Pepper to Taste
Bacon for Garnish

 

First you will place your olive oil in the bottom of your instant pot and place on saute. You will sweat your chopped onions and leeks for several minutes.

Once the have begun to sweat you will add in your oregano and pepper flakes.  I do have to warn you if you can’t handle the heat then add your red pepper flakes at the end of the soup making process.

Toss in your cubed potatoes

Then your milk and broth.  Turn off your Instant Pot and place on Manual High for 10 minutes.  Make sure your valve is closed so it can come to pressure than walk away. You will want to wait for it to come down Natural Pressure wise.  I went and picked up my son from school.

When you open the pot it will look like this.

I did two rounds in my blender although you could also do an emersion blender if you wish. From here you need to taste it and add salt and pepper to your liking.

It gave my 5 very nice size bowls of soup.

Look at how creamy this soup is.

Instant Pot Lemon Asparagus Soup

img_6051This Asparagus soup is so fresh and full of lemon flavor.

2 pounds fresh asparagus, woody ends removed
1 yellow onion rough chopped
2 garlic cloves
3 tablespoons unsalted butter
1/2 teaspoon dried thyme
5 cups chicken broth
Zest + juice of organic lemon
1 teaspoon salt
8 ounces light sour cream

img_6037Throw your chopped onions into your instant pot after Saute function has melted your butter.

img_6038Once they begin to caramelize add your garlic.

img_6039Chop asparagus into 1 inch pieces. Throw in the pot with 5 cups of your broth, and thyme, salt, lemon zest and juice.
Press the “Keep Warm/Cancel” button on the Instant Pot. Place Instant Pot lid on top, secure it into the locked position. Make sure the valve on the top is in the sealed position.

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Press “Manual” {on HIGH pressure} and then the “-” until you get to 5 minutes.  Allow to naturally pressure release for a few minutes then using an oven mitt, turn the valve to release the pressure.

img_6046When you open the lid it should look like this.

img_6047From here I used an emersion blender. You could also use a standard blender.  I prefer to only clean one pot.

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It should look like this.

img_6049Add your sour cream and blend.

img_6051This soup is perfect as is but you could top it with more sour cream, or steamed asparagus if you choose to.

 

White Cheddar and Broccoli Soup

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What you will need

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6 tablespoons unsalted butter
1 small white onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
4 cups homemade chicken broth
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper
4 cups broccoli florets
1 large carrot, diced
10 ounces cut up sharp white cheddar cheese
Directions

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Melt the butter in a large pot oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes.

DSC_0059It should look like this.

DSC_0064Then gradually whisk in the half-and-half until smooth.

DSC_0060Add the chicken broth.

DSC_0061I strained mine, as if was fresh.

DSC_0068Then season with salt, nutmeg and pepper and bring to a simmer.

DSC_0071Reduce the heat to medium-low and and your broccoli uncovered, for  about 20 minutes.

DSC_0074It will thicken and look like this.
DSC_0078Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or you can puree the soup in the pot with an immersion blender.)

DSC_0081This is how it will look when you return it to the pan.  If you choose you can strain it for a bisque like soup.

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Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

DSC_0087Ladle into a bowl and garnish with cheese.

Thai Spicy Shrimp Soup

 

This soup is so good!

2 teaspoons curry powder
1 teaspoon ginger powder
4 cups chicken broth
1/2 cup raw sugar
1 tablespoon molasses
2 tablespoons grated frozen ginger
2 (13.5 ounce) cans coconut milk
2 stalks chopped lemongrass
1 pound medium shrimp – peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro
Unsweetened coconut chips
Add all ingredients to list

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Directions

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Heat the oil in a large pot over medium heat. Cook and stir the molasses, raw sugar, ginger,and curry powder in the heated oil for 2 minute.

DSC_0068You will want it bubbly like the photo above.

DSC_0069Now add one can coconut milk and lemongrass.  I freeze mine and keep infused lemongrass coconut milk on hand.  You can add the canned coconut and lemongrass and get the same results. I just happen to grow lemongrass and freeze my excess. Continue to cook for a few minutes until you can smell the lemongrass.

DSC_0072Transfer to blender and place on high for 1 minute.

DSC_0074Slowly pour the chicken broth over the mixture, stirring continually. Ssimmer for 10 minutes. Then add your shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice.

DSC_0077Add final can of coconut milk.

DSC_0082To thicken it you will need around 1 tablespoon cornstarch mixed with a quarter cup of your broth once your lumps are out poor back into soup.  Never add cornstarch directly to your soup.

DSC_0080Toss in your chopped cilantro and stir.

DSC_0090Here’s the unsweetened coconut chips I use.  You can find them at Frys/Kroger stores.

DSC_0088Garnish with coconut chips and dig in. There is nothing bad I can say about this soup!  Mercy it is delicious.

 

 

Spicy Tortellini Soup

DSC_0109If you enjoy spice you have to make this soup!

INGREDIENTS
1 medium sweet onion diced
3 garlic cloves, minced
2 tablespoons butter
2 cans organic diced tomatoes with chipotle peppers (if you can’t handle heat make one can regular diced tomatoes)
4 large fresh basil leaves
1/2teaspoon salt
1/4 teaspoon pepper
4 cups chicken stock
1/4 cup heavy cream
1 cup 1% milk
1/3 cup raw sugar
20 ounces three-cheese tortellini
fresh basil, to garnish
INSTRUCTIONS

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Place the onion,  and butter, Sautee over medium heat for 5 minutes or until the onions are translucent.

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Add in the diced tomatoes, chicken stock, and  stir to combine. Simmer for 20 minutes.

DSC_0097Once your ingredients have come to a full boil take your emersion blender and blend completily.

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Place the three-cheese tortellini, cream, milk and sugar into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.

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Serve and garnish with fresh basil. This soup is spicy and so easy to make!

Slow Cooker Green Chile Pork Stew

DSC_0059My lovely neighbors brought back this wonderful Chipotle Garlic Oil from Central California.  It was a great addition to this Green Chile Stew.

Ingredients

Pork Loin
20 ounces of first picked summer corn
Salt to taste
1 Tablespoon Red pepper flakes
2 Tablespoons Chipotle Garlic Oil
1/4 cup flour
1 White onion sliced thin
1 Tablespoon Cumin
1 ziploc bag
Cilantro
Sour Cream

DSC_0043I used a large Pork Loin only because I feed my neighbors.  You could easily make this recipe with 2 lbs.

DSC_0048Take your pork loin and cut it into large chunks then toss in a ziploc bag with the 1/4 cup flour and cumin  until coated.

DSC_0052Place your sliced onions and pork in a warm frying pan with your oil and brown on both sides.

DSC_0046Toss your corn and salsa verde and red pepper flakes directly into slow cooker. Then toss in your pork.  You will slow cook your ingredients for 3 to 4 hours depending on how tender you want your pork.  Add salt as you go, and that it.

DSC_0057Once its finished add some sour cream, and cilantro.  Super Simple and delicious.

Cream of Chicken with Poblano

DSC_0098This soup is like the best  chile rellenos you’ve ever had, in a bowl with extra cheese.
5 poblano peppers

2 tbsp butter

1/4 cup chopped onion

2 cloves garlic, minced

1 tsp ground cumin

4 cups chicken bone broth

3/4 cup 1% milk

Salt and pepper to taste

1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces

4 ounces 1/3 fat cream cheese

2  cups shredded cheddar cheese

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DSC_0069Broil your  poblano peppers until skin is charred and blistered. I broiled mine for about 5 minutes per side.

DSC_0070Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible.

DSC_0081 Pull of your tops and cut out seeds then place in a food processor or blender to finely chop. I added around 1 cup broth to the poblanos to make sure they became very fine texture wise.  Set aside.

DSC_0079In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.

DSC_0091Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer.

 

DSC_0096 Add cream cheese, cheddar and chicken pieces and continue to cook until chicken is cooked through, about 10 minutes. At the end I had a few pieces of cream cheese that hadn’t fully melted so I place my immersion blender on the top to make it fully blended.

DSC_0101This soup is delicious and so simply to throw together ingredient wise. This is one of my new favorites just in time for snow.

 

 

Crunchy Croutons

DSC_0095Here is my standard crouton recipe.  I often will take my spare Artisan bread and toss it in the freezer whole.  Then when I know guest are coming I pull the loaf out and cut it up for croutons.  It’s a great way to use that portion of Artisan bread that didn’t get consumed.

Ingredients

4 to 6 cups bread cut up in pieces
4 Tablespoons Olive Oil
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1/2 Teaspoon White Pepper
Can I use other ingredients? YES, of course you can. Sometimes I do pepper flakes or cheese depending on what soup or salad I’m making.

DSC_0091

Preheat over to 400 degrees

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DSC_0092Toss all ingredients above into your bowl of bread pieces.

DSC_0088Place on Baking sheet and bake for 15 to 20 minutes.  Checking once during baking process.

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Tarragon Mushroom Bisque

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INGREDIENTS
4 Tbsp olive oil
4 Tbsp butter
4 cups cremini or button mushrooms roughly chopped *can you use other mushroom?…of course you can!
3/4 cup minced shallots
3 teaspoons garlic minced
1 teaspoon kosher salt
1 teaspoon dried tarragon
5 cups chicken stock
1/2  cup heavy cream
1/2 teaspoon white pepper

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DSC_0109 Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter.

DSC_0112Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

DSC_0114Once you remove the 1 cup of mushroom add your Shallots, tarragon, garlic, salt and pepper and sweat for a few minutes. Tarragon enhances the flavor of mushrooms.

DSC_0116Then add your flour and brown your ingredients.

DSC_0118Do not add your chicken stock until the bottom of your pan has browned.

DSC_0121Now add your stock and, bring to a simmer cooking, uncovered, for 10 minutes. Remove from heat.
DSC_0125Purée soup with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.) You may also run it through a strainer if you want it velvet like vs. having some texture.  This is a personal choice.

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Stir in cream and reserved mushrooms: Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste.

DSC_0136Stir in the reserved cooked mushrooms.

DSC_0143Add whatever topping you prefer and enjoy!