Split Pea & Ham Soup

Hearty pureed split peas slow simmered with ham hock, carrots, celery, and shredded ham steak.

Ingredients

1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme

Directions

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Adjust the seasoning, to taste

Corn and Crab Soup

Ingredients

1 quart chicken broth (4 cups)

1 tablespoon butter

1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes

1 (32-ounce) package of frozen corn

2 garlic cloves, chopped

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 (6-ounce) can lump crabmeat, drained and picked through (don't use Krab or imitation meat. It's gross)

1 cup half and half or heavy cream (to add later)

1 avocado, sliced (to add later)

Directions

Combine all ingredients in freezer bag except heavy cream and avacado

Cook in crock pot on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. 

If you'd like a thicker broth, pulse a few times with an immersible blender about halfway through cook time, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).

Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.

Chicken Gnocchi Soup

Ingredients

4 T butter

1 large yellow onion, small diced

1 C celery, small diced

2 garlic cloves, minced

1/4 cup flour

1 quart half and half

3 cups chicken broth

1 1/2 cup carrots, finely shredded

1 cup fresh spinach, roughly chopped

1/4 teaspoon thyme

1/2 teaspoon parsley

1 cup chicken, cooked and diced

Freshly grated Parmesan cheese – for garnish

1 pound package gnocchi

salt & pepper to taste

Directions

In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
Sprinkle in the flour and whisk to combine. Cook for 1-2 minutes. Whisk in the flour until there are no more lumps and simmer until thickened.
Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes.
Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through.
Season with salt and pepper, serve.

Zuppa Toscana

Ingredients

4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste

Directions 

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.

Mary's Corn & Lobster Chowder

Ingredients

1/4 lb. bacon
2 c. onion, diced
2 T flour
2 Russet potatoes, peeled, diced small
3 springs fresh thyme
1 c. half & half
2 c. cooked corn
1 red or yellow bell pepper, diced small
4 scallions, thin sliced
2 c. cooked lobster, diced medium (or 1/2 shrimp, 1/2 crawfish, etc.)
1/4 c. fresh parsley
4 c. chicken broth

Directions

Cut bacon into small dice and place in large pot over love heat
Stir to render fat, 5-7 min - add butter
Add onion and cook over low heat, stirring occasionally, 10 min
Add flour, cook 1 min longer
Add broth, potatoes, thyme, cook until potatoes are tender, 15 min
Add half & half, corn, peppers, scallions, cook 10 min, season to taste
Add lobster and parsley before serving

Tortilla Soup

Ingredients

4 chicken breasts, cooked shredded
1 cl. garlic
2 T butter
28 oz. chicken broth
28 oz. chopped stewed tomatoes
1 c. salsa
1/2 c. cilantro
1 T cumin (or to taste)
8 oz. Monterey Jack cheese
small can green chilis
2 c frozen corn
1 can black beans
Sour Cream
Tortilla chips

Directions

Saute garlic in butter
Combine remaining ingredients except cheese, sour cream, chips
Cover, cook on low in crock pot, 8-10 hours
Cover w/ remaining ingredients to taste

Uncle Ben's 6-Gun Chili

Ingredients

2 1/2 lb. ground beef
1 c. chopped onion
1 c. chopped green pepper
4 cl. garlic, minced
5 T chili powder
2 t. ground cumin
1 t. dry mustard
2 t. paprika
1/4 t. crushed red chili peppers
2 16oz. cans tomatoes w/juice
3 15oz. cans pinto beans
1 t. salt
1/2 t. pepper

Directions

Brown beef, stir in onion, green pepper, garlic, cook until soft
Add seasonings and tomatoes, cover and simmer 1 hour
Remove cover, add beans, simmer uncovered 1 hour
Serve w/ tortilla chips

Potato Leek Soup

Ingredients

2 T olive oil
3-4 slices bacon - lardon
2 T butter
2 shallots, sliced/minced
2 cl garlic, minced
2 leeks, whites only, sliced (half moons)
2 Russet potatoes, peeled, cubed small
5 sprigs thyme
1 bay leaf
1-2 p chicken stock (for desired thickness)
1 p heavy cream
s&p

Directions

Heat oil over med-high heat, cook bacon until golden brown
Drain some of the oil, add leeks, shallots, and s&p - cook 8 minutes until tender
Mount butter, add bay leaf, garlic, thyme, potatoes, saute 3-4 min
Add cream, cook on high 2-3 min to reduce cream
Thin with stock, simmer until potatoes are tender

Chicken Noodle Soup (fr. Smitten Kitchen)

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped
3-pound chicken, in parts or 3 pounds chicken pieces of your choice
8 cups water
1 bay leaf
2 teaspoons table salt
Freshly ground black pepper
1 large carrot, diced (1/3-inch)
1 medium parsnip, diced (1/3-inch) (optional)
1 large celery stalk, diced (1/3-inch)
3 ounces dried egg noodles, I prefer wide ones
1 tablespoon chopped fresh dill or flat-leaf parsley


Directions

Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges. Add the chicken pieces (if too crowded, can do this in two batches), making little wells in the onions so that the parts can touch the bottom of the pan directly. Cook chicken parts until lightly browned, about 10 minutes.

Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer and skim any (sorry for lack of better term) scum that appears at the surface of the pot. Simmer pot gently, partially covered, for 20 minutes.

Transfer chicken parts to a plate to cool a bit before handling. Set a fine-mesh strainer over a bowl (ideally, with a spout) and pour soup through it.

If your pot looks grimy and you’re fanatical about having a clear soup, you can give it a quick wash before returning the broth to the pot. You can remove a bit of fat at this point, if it looks necessary. Bring the broth back to a simmer.

You may be tempted at this point to taste it and add more salt. I know this because I do it every single time, adding another teaspoon, and every. single. time. I regret this as it is too salty in the end. So, proceed with any re-seasoning with caution.

To finish and serve: Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes. While these simmer, remove the skin and chop the flesh from a couple pieces of chicken, only what you’re going to use. You won’t need all of it in the soup. I usually use the breasts first because they’re my least favorite and benefit the most from the extra moisture of the soup. The remaining parts can be slipped into an airtight bag in the fridge (I recommend leaving the skin on for retained moisture until needed) and used for chicken salad or the like over the next few days.

Once noodles have cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls. Garnish with dill or parsley, dig in and let it fix everything that went wrong with your day.

Do ahead: If planning ahead, the point where you strain your chicken broth is a great place to pause. Refrigerate the chicken broth until the next day. Before heating it and finishing the recipe, you can easily remove any solidified fat from the surface for a virtually fat-free soup. Then, you can cook the vegetables and noodles to order, adding the chicken only so that it can rewarm (and not overcook!). If making the broth more than a day in advance, you might as well freeze it. I recommend freezer bags with as much air as possible pressed out. Freezing the bags flat will make it easier to stack and store with other frozen soups, and the bag will only require a short soak in warm water to defrost.

Chicken & Dumplings (fr. Smitten Kitchen)

Ingredients

Chicken and Vegetables

• 3 to 3  1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat
• 2 teaspoons butter or olive oil, or a combination of both
• Salt
• 1 quart chicken stock (homemade is best)
• 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
• 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
• 1 large onion, roughly chopped (about 2 cups)
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/4 cup dry sherry or vermouth (optional)
• 1 Tbsp of heavy cream (optional)
• 3/4 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• Ground black or white pepper

Dumplings

• 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 Tbsp butter, melted
• 3/4 cup milk
• 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

1 Heat the chicken stock to a gentle simmer in a medium pot.

2 In a large (8 qt), thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt. Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
3 Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock. Poach the chicken in the stock until cooked through, about 20 minutes or so. Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

4 Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4-5 minutes. Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2-3 minutes. Do not let it burn.
5 Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up. Add a ladle of hot chicken stock to and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together. Add the rest of the chicken stock, the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

6 Make the dumpling batter by whisking together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.)

7 Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.

8 Gently stir in peas, parsley and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.

Minestrone (clear broth)

Mise En Place

• 1/2 cup dried cannellini beans* (approx. 1 cup cooked)
• 2 oz pancetta** (optional)
• 3 large garlic cloves
• 1/2 cup carrots (approx. 2)
• 1/2 cup celery (approx. 2)
• 1 1/2 cups onion (1 medium)
• 1 - 15 oz can whole tomatoes (15 oz

 Soup:

• 1 tbsp olive oil
• pinch of sea salt
• 3 large sprigs fresh thyme
• 1 bay leaf
• 1 Parmesan rind (optional)
• 12 cups stock (vegetable or chicken)

Veggies & Pasta

• 1 1/2 cups Yukon gold potatoes (about 2 medium)
• 1 cup zucchini
• 4 cups kale
• 2 oz tubetti pasta (or 1/3 cup of other small, dried pasta)
• salt (for cooking pasta)

  Garnish

• pesto (optional)
• grated Parmesan cheese (optional)
• extra-virgin olive oil (optional)

• To prepare your mise en place, finely dice the pancetta (if using). Émincé the garlic lengthwise. Cut the carrots, celery and onion all into medium-dice pieces. Drain, seed and chop the tomatoes (the remaining juice can be used in another recipe). Set aside.
  Note: De-seeding the tomatoes is optional, but it is highly recommended because the seeds can often be bitter.
  
  To start the soup, heat a large, heavy-bottomed pot over medium-heat. Add the olive oil followed by the pancetta. Cook it until it is light-golden in color
  

  Add the carrots, celery and onion along with a pinch of salt. Sweat the mirepoix (you may have to turn the heat down slightly) for about 8 to 10 minutes or until the vegetables soften but do not brown. Add the garlic and cook until it starts to soften and release its aroma (do not let the garlic brown either).
  Next, add the chopped tomatoes, bouquet garni and the parmesan rind, followed by the stock. Bring the soup to a simmer and let cook for about 15 minutes, stirring occasionally.
   
• Peel and cut the potatoes into medium dice and place into cold water. Dice the zucchini the same size.
  Trim the kale from the stem and cut or tear the leaves into rough, bite-sized pieces. Wash and spin dry. Set aside.
  Once the soup has simmered for about 15 minutes, start to cook the pasta in a pot of salted water.
  Bring a medium pot of cold water to a boil. Season with salt (about 1 teaspoon per liter/quart of water). Add the pasta and cook until al dente.
  In the meantime, finish adding the vegetables to the soup. 
  
  

  Once the soup has simmered for about 15 minutes and you have started to cook the pasta, add the potatoes to the soup. Simmer gently for about 5 minutes then add the zucchini and beans, followed by the drained, al dente pasta. Season to taste.
  Add the kale and simmer for another 5 to 10 minutes. Season the soup again with salt and pepper to taste.
   To serve the soup, ladle it into warm bowls. Garnish with a dollop of pesto and top with Parmesan cheese. Drizzle with extra-virgin olive oil and serve immediately.

Broccoli Cheese Soup

Ingredients

1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning

Directions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) 


For Crockpot
Melt butter and add onions, cook 3-4 minutes, add flour and stir to combine. Add milk and half & half. Combine onion and cream mixture with remaining ingredients except chicken broth in ziplock. Freeze. Cook in crock pot 6-8 hours on low, adding broth to thin as needed.

White Bean Chicken Chili

Ingredients

 3 large chicken breasts
1/2 c. whipping cream
1/2 tsp. garlic
1 tsp. chicken broth
4 tbsp. butter
3, 16 oz. cans Northern Beans - don't drain!
1.5 tsp. cumin
1/2 tsp. Cavenders
1 tsp. parsley
1/2 tsp. chili powder
1/2 tsp. red pepper

Directions

Boil chicken breasts, drain water into bowl and remove impurities -  return broth to pot
Shred chicken, add to broth
Add other ingredients
Simmer 1 hour

For crockpot

Combine all ingredients in ziplock and freeze. Cook in crockpot 6-8 hours on low. Remove chicken and shred about halfway through and return to pot.

Shrimp & Corn Bisque

Serves 2-3 people - I double this recipe.

Ingredients

3 c. frozen corn, thawed, divided
2 c. chicken broth, divided
3/4-1 lb. unpeeled medium shrimp/scallops or a mix
1 tbsp. olive oil
1 c. chopped onion
1 c. chopped green pepper
1 c. sweet red pepper
1 c. milk
1/4 c. half & half
1/8 c. cilantro
1/8 c. parsley
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic

Directions

Combine 2 c. corn & 1 c. broth
Puree, set aside
Heat oil in large skillet over medium heat
Add onion, green pepper, red pepper, garlic
Saute until tender - puree is desired
Stir in pureed corn, remaining broth (1 c.), and milk
Boil, reduce heat, simmer 5 minutes
Add remaining corn (1 c.), shrimp, cilantro, parsley, s&p
Cover, simmer 5-10 minutes

For Crock pot

Puree 2 c. corn and 1 c. broth, combine with remaining ingredients in ziplock bag. Freeze. Cook in crockpot 3-4 hours on low.

Tomato Basil Bisque

Ingredients

6 c. (3 pints) cherry tomatoes

3 tbsp. olive oil

1.5 tsp. salt

1 tsp. pepper

2 tbsp. butter

2 tsp. minced garlic

1 c. chopped onion

28 oz. diced tomatoes

4 c. chicken broth

3/4 tsp. thyme

1/2 tsp. basil

1.5 c. whipping cream

Directions

Heat oven to 400

Combine cherry tomatoes, 2 tbsp. oil, s&p

Toss to coat, place in single layer on baking sheet

Roast until shriveled, 35-40 minutes

Heat butter & 1 tbsp. oil in large pot

Add garlic & onion, saute 6 minutes

Add canned tomatoes, broth, thyme, basil, roasted tomatoes

Boil, then simmer, 40 minutes

Puree in processor, return to pot

Stir in cream

Warm until soup steams (not boils)

For Crock pot

Roast tomatoes per direction. Combine with remaining ingredients except cream in ziplock. Freeze. Cook in crock pot 6-8 hours on low. Halfway through, puree with hand blender. 30 minutes before serving, stir in cream. 

Egg Drop Soup

Better than broth when you're sick  because of the egg protein.

Ingredients

4 c. chicken broth
2 eggs lightly beaten
1-2 minced green onion or onion powder (lightly beaten)
Salt & pepper - to taste
Sesame oil

Directions:

Boil broth, add s&p, and oil
Cook 1 minute
Stream egg in while stirring
Garnish with onion if desired

Twice Baked Potato Soup

Our go-to sick soup. Easy on the stomach, but full of flavor. Plus it has bacon. How can you feel sick when you're eating bacon? Christie's recipe, so of course, no measurements...

Ingredients

Water
Whipping cream
2 slices of bacon
Onion
Baked potato
Cilantro
Mozzarella cheese
Dollop sour cream