Monday, February 10, 2014

Potato Cream Cheese Soup

Today you get two soup recipes... Mostly because I am hungry right now.   Knowing that I made this one last night is almost enough to make me get out in the cold and drive home to get a bowl.  Should have brought some with me!   I have already posted my Roasted Jalapeno creation from yesterday.  I had it for lunch yesterday and finished off one bowl for dinner.  I knew I would still be hungry so I also made a batch of my new favorite potato soup.  This one is so easy and simple.  I have made it 3 times in the past two weeks.  I am going to start buying the cream cheese with the extra protein in it and use it to try to help my protein intake.  As you may have noticed most of my soups do not have meat in them.  I do use chicken or turkey stock and I try to make my own stock as much as possible.  I am not a vegetarian.  I just don't really care to eat meat.  This recipe comes together easily and has just a few ingredients.  It is my go-to comfort food during this cold weather that will not go away.  

Potato Cream Cheese Soup

4 cups chicken or vegetable broth
4 cups peeled and diced potatoes
1/2 medium onion, chopped
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
8 ounces of cream cheese, cubed (Or one container of extra protein cream cheese - they are 7 ounces)

Put potatoes, broth and seasonings in soup pot and bring to boil.  Boil over medium heat until potatoes are soft and tender.  Mash some of the potatoes to release the starchiness.  Reduce heat.  Stir in cream cheese and stir occasionally until cheese melts.  Serve immediately.  

You can top with some shredded cheddar cheese and some chives or even bacon if you wish.  I like it just as it is.  Nice, creamy and warm.  It fills me up and makes me happy.  Soup=happiness in my world. 

Roasted Jalapeno Soup

I know that most people probably wonder how I can eat soup every day.  My own family even questions my strange tastes.  However, it does not keep them from at least sampling my latest creation.   I love soup.  And there are just so many different varieties that I never get tired.  I have some staples that I make over and over and then I have these every once in a while special treats.  This one is going to be one of those.  It doesn't make a big pot.  In fact, I made one pot yesterday and it was gone by the end of the day.  And I can assure you that I ate most all of it.  Sorry, I am not sorry...  

Roasted Jalapeno Soup
  • 4 green jalapeno peppers
  • 1/2 cup carrots, peeled and chopped (roughly 2 carrots)
  • 1/2 cup onion, peeled and chopped (roughly 1 small onion)
  • 2 cloves garlic, peeled and minced
  • 2 tbsp olive oil
  • 3 Tbsp butter
  • 1/4 cup flour (4 Tablespoons)
  • 2 1/2 cups stock (chicken or vegetable)
  • 1/2 cup heavy whipping cream or milk
  • Salt and pepper
Preheat broiler.  Cut jalapenos in half, remove seeds and membranes.  Broil for 4-6 minutes, keeping an eye on the peppers pretty closely.  (Don't get busy doing the rest of the prep and forget them... they will be charred to a crisp quickly!)  Once they start to darken and start getting soft, remove from oven and let cool slightly.  The skins will easily peel off where the charred spots are.  Chop them into small pieces once cool enough to handle easily.  (P.S.  I use gloves for all of this process.  I don't like hot pepper fingers at all.)

In your soup pot heat the olive oil and add the carrots, onion and garlic.  Cook until they start to soften.  Then add the butter.  Once butter has melted, stir in flour and keep stirring for a couple of minutes.  Slowly add stock and stir until smooth.  Add the jalapenos.  Bring to a boil, add cream and then lower heat and simmer until soup has thickened.  Will only take about 5 minutes or so.  Salt and pepper to taste.  Puree using an immersion blender or transfer to a blender and then back to pot.   

It is different than most of the soups I make.  It only makes about 2 cups and it is super creamy even though it only has half a cup of cream in it.  It has a really good flavor.  Slightly spicy but nothing over the top.  I obviously eat as a meal but it would be a wonderful first course for a nice Mexican style dinner.  

Adapted from Chocolate Moosey.

Wednesday, February 5, 2014

Roasted Parsnip Soup



Roasted Parsnip Soup

  • 1 small bag of parsnips, peeled and chopped in to 1 inch pieces
  • 1/2 large onion or 1 medium onion, chopped
  • 1 inch ginger, peeled and chopped
  • 2 cloves of garlic, chopped
  • 1 sprig of rosemary
  • 4 sprigs of thyme
  • 3 tablespoons olive oil
  • salt and pepper
  • 2 cups chicken stock
  • 1/2 cup cream
  • 1 tablespoon honey

Preheat oven to 375 degrees.  Toss parsnips, onion, garlic, rosemary, thyme, olive oil, salt and pepper on a baking pan.  Roast until soft and starting to brown,  about 25 minutes.  Add a little chicken broth to the pan and continue to cook for another five minutes or so.   

Meanwhile heat remaining chicken stock in a sauce pan.   When vegetables are finished add to stock along with cream.  Remove stems of thyme and rosemary.  Transfer to blender.  Add honey.  Puree.  Return to sauce pan and heat through.  Adjust salt and pepper as needed.  
________________________________________

This is a really creamy soup and I think was even better the next day after the flavors had a chance to blend.    It is really simple to make.