Cool rainy days of fall call for hauling out the soup pot, I say, to simmer up something hot and hearty to warm you up from the inside out.
Last week’s deluge of downpours had me hunkering down at home in comfort food creation mode stirring up a few super simple soul-pleasing soups to tuck away in the fridge and enjoy throughout the week for lunch or dinner.
Shrewd shortcuts like using steam-in-the bag broccoli, as well as prepared pesto, will cut your prep time down considerably, making the Beer Cheddar Broccoli Soup and the Zucchini Pesto Blender Soup best choices for busy days. And while the Chimichanga Chili requires a bit of time to roast the pork tenderloin, it is well worth the extra effort. (You could always roast the pork ahead of time, wrap and refrigerate it and assemble the soup just before serving, too.)
BEER CHEDDAR BROCCOLI SOUP
Serves 4
1 package steam-in-the-bag broccoli (Albertsons produce department)
2 tbsp. butter
½ cup minced red onion
1 clove garlic, minced
2 tbsp. flour
2 tsp. Worcestershire sauce
1 cup beer
1 cup chicken stock
2 cups half and half
3 cups cheddar, grated + additional for garnish
Salt
White pepper
Steam broccoli in bag in microwave according to package directions. Set aside. Melt butter in medium saucepan or Dutch oven. Sauté red onion and garlic in butter until softened. Whisk in flour, then whisk in Worcestershire, beer, chicken stock and half and half. Simmer briefly.
Stir in cheddar until melted. Season with salt and white pepper. Stir in steamed broccoli. Distribute among soup bowls. Garnish with additional grated cheddar cheese.
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ZUCCHINI PESTO BLENDER SOUP
Serves 4
2 tbsp. butter
2 tbsp. olive oil
2 medium zucchini, thinly sliced
Salt
Freshly ground pepper
2 tsp. Herbes de Provence
2-3 tbsp. prepared pesto
2 cups chicken stock
½ cup cream
Heat butter and olive oil in large sauté pan over medium high heat. Add zucchini, sprinkle with salt and pepper and sauté zucchini until golden brown. Remove sautéed zucchini from pan and transfer to blender, saving a few for garnish, if desired. Add remaining ingredients and blend until smooth, thinning with additional chicken stock, if desired. Transfer soup to sauce pan and warm over medium heat.
Serve hot. Garnish with sautéed zucchini.
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CHIMICHANGA CHILI
Serves 6-8, can be doubled
2 tbsp. butter
2 tbsp. flour
14.5-ounce can diced tomatoes (I used fire-roasted with garlic, and they were delicious.)
2 cups chicken stock
2 cups pork tenderloin, roasted and cooled
7-ounce can mild green chiles
½ tsp. salt
2 cups tortilla strips, for serving
1 cup mild cheddar cheese, grated
Brush a rimmed roasting pan with olive oil. Place a one-pound pork tenderloin roast in prepared baking pan. Cover with ½ cup salsa, spreading to cover top of roast. Bake at 375 degrees for about 40 minutes. Let cool completely. Slice into ¼ inch cubes. Heat Dutch oven or large heavy soup pot over medium heat.
Add butter and melt. Add flour and stir until blended. Cook, stirring frequently until golden brown. Add diced tomatoes and stir, cooking briefly until slightly thickened. Add chicken stock, cubed roasted pork tenderloin, green chiles and salt, stirring to combine. Cook until heated through.
Place a handful of tortilla strips in bottom of each soup bowl.
Ladle Chimichanga Chili on top of tortilla strips and top with grated cheese.
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