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Post by karenw on Sept 20, 2021 18:31:37 GMT -5
Soup season for me is really all year long but now that our night's are getting chillier, soups are going from light and veggie laden to heartier comfort food and this one filled that bill. Recipe inspiration is from Molly yeh but I took a few liberties with it. I halved the amount of dumplings otherwise there are way too many. I added some cooked diced chicken to the mix, lots of fresh herbs from my garden, a fennel bulb from my garden, and some green peas at the end. mynameisyeh.com/mynameisyeh/2019/2/knoephla |
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emptynestmom
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Post by emptynestmom on Sept 21, 2021 9:21:16 GMT -5
Karen it looks delicious! Thanks for sharing…
My favorite is Sausage, Bean and Kale…chicken base, only flavoring is from the sausage so it changes depending on the type I use…
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Post by wallycat on Sept 21, 2021 10:19:27 GMT -5
Those dumplings look so easy to make...and yummy!!!! Thanks!
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Post by karenw on Sept 21, 2021 18:14:11 GMT -5
Emptynestmom-I love a good Tuscan Bean Kale soup, too. Sometimes I do mine with hot Italian turkey sausage and sometimes I use pancetta. I am waiting a bit longer to make that one so I can use the kale from our garden. I like to wait until the first frost or close to it to harvest it and that is one of the crops that did not get wiped out when a tree fell on our garden this past summer!!!
Wallycat-Thanks!!
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Post by erin elizabeth on Oct 16, 2021 17:22:05 GMT -5
Anyone have a T&T stuffed pepper soup recipe?
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Post by karenw on Oct 16, 2021 17:49:42 GMT -5
Erin-Not tried and true but Pioneer Woman has a stuffed pepper soup that looks good. I have made her chicken cacciatore soup (with some of my own twists/modifications) a few times and that turned out really delicious. I use a few bell peppers for that, but I have not made her stuffed pepper one. I just happen to notice it because the recipe was in my e-mail yesterday!!
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Post by wallycat on Oct 16, 2021 17:55:41 GMT -5
I'll see if the Taste of Home has theirs posted. I made that in WI and we loved it. Good reminder! off to check.
That was quick: I'm sure I tweaked it when I made it, omitting sugar or whatever.....
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Post by erin elizabeth on Oct 17, 2021 11:10:51 GMT -5
I'll compare! My dad harvested the last of the peppers and I've already done stuffed and stir-fry and still have many to use! Plus the weather finally turned here yesterday so it is officially soup season <3
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Post by karenw on Oct 17, 2021 19:16:51 GMT -5
Speaking of soup, peppers, and harvesting.... Finally made my Tuscan Bean Soup today with some kale from my garden. The soup is a tried and true favorite of mine from cook's Illustrated with a few personal adaptations. The only negative (which is really not that negative) is that it only used 3/4# kale from my garden and there is still a lot left out there to use. Eventually I will blanch it all and freeze it. The day I do that, you may hear me cursing my husband for planting so much all day, but in the winter I will certainly enjoy pulling it from my freezer to use in soups and stews.  And as for peppers, we still have some bell peppers and poblanos in the garden (along with tomatillos) so next weekend I may make a chicken verde soup to use some of those. And BTW....Erin, if needed, peppers freeze beautifully. Either chop and freeze or roast and freeze. I have done it both ways equally successfully depending on what you want to use them for when you defrost. |
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rebelyell
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Post by rebelyell on Oct 18, 2021 15:32:32 GMT -5
Love soup season! Although I will make soup year round, its just more cozy once fall really hits.
I'm hoping to perfect French Onion Soup this year. I made some decent ones last year...hoping to combine those few attempts into one perfect batch. 🤞
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emptynestmom
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Post by emptynestmom on Oct 18, 2021 20:41:05 GMT -5
And when you do I look forward to seeing and trying your French Onion Soup…
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Post by rebelyell on Oct 19, 2021 15:57:51 GMT -5
And when you do I look forward to seeing and trying your French Onion Soup… Thank you! If anyone has any tips and tricks, I'm all ears! |
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Post by mcgee on Oct 23, 2021 12:36:13 GMT -5
Soup season for me is really all year long but now that our night's are getting chillier, soups are going from light and veggie laden to heartier comfort food and this one filled that bill. Recipe inspiration is from Molly yeh but I took a few liberties with it. I halved the amount of dumplings otherwise there are way too many. I added some cooked diced chicken to the mix, lots of fresh herbs from my garden, a fennel bulb from my garden, and some green peas at the end. mynameisyeh.com/mynameisyeh/2019/2/knoephlaKaren, when you halved the dumplings did you halve the egg? |
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Post by karenw on Oct 23, 2021 18:35:21 GMT -5
I did not. I used one full egg and just cut back a bit on the liquid. I just added enough to bring the dough together and roll it out. I do think the dumplings could use a bit more salt so I would not cut that in half either but probably not the full amount(somewhere in the middle!).
Karen
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Post by mcgee on Oct 23, 2021 22:27:08 GMT -5
I’m gonna make this tomorrow- I’ll let you know if I’m successful. Thanks for your input.
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gilgamesh37
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Post by gilgamesh37 on Oct 29, 2021 9:31:22 GMT -5
Expecting a cold, windy and possibly rainy weekend here. Told DH I planned to make soup and offered him 4 options---split pea, this Molly Yeh one above, meatball minestrone, or zuppa toscana. He picked the zuppa toscana (to quote Gilbert Gotfried, pardon me while I have a heart attack and die of Not-Surprise). However, with the weather turning, I'm now considering making a second batch this weekend anyway. I love the meatball minestrone but apparently I made it too often when we first moved in together and it's been on indefinite pause  which I hope isn't permanent (although I suppose I could add it to the list of things I make just for myself, like chicken curry or the rice-tofu veggie casserole from CLBB days). Either way I'm going to make the old school dinner rolls recipe that Smitten Kitchen posted this week to go with. |
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rebelyell
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Post by rebelyell on Oct 30, 2021 15:28:48 GMT -5
Expecting a cold, windy and possibly rainy weekend here. Told DH I planned to make soup and offered him 4 options---split pea, this Molly Yeh one above, meatball minestrone, or zuppa toscana. He picked the zuppa toscana (to quote Gilbert Gotfried, pardon me while I have a heart attack and die of Not-Surprise). However, with the weather turning, I'm now considering making a second batch this weekend anyway. I love the meatball minestrone but apparently I made it too often when we first moved in together and it's been on indefinite pause  which I hope isn't permanent (although I suppose I could add it to the list of things I make just for myself, like chicken curry or the rice-tofu veggie casserole from CLBB days). Either way I'm going to make the old school dinner rolls recipe that Smitten Kitchen posted this week to go with. I'll come over for some meatball minestrone haha! It sounds excellent  Do you have the recipe handy? |
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Post by gilgamesh37 on Nov 3, 2021 19:14:12 GMT -5
Whoops! Sorry, just seeing this now. Sure—-it’s not hard at all and it freezes wonderfully (going into winter with a freezer fully stocked with frozen individual portions of things like soup, tetrazzini, stew, braised short ribs....makes me a very happy gal). Hopefully the formatting doesn’t go totally wonkus on this.
MEATBALL MINESTRONE
10 oz frozen chopped spinach, thawed 16 oz can of tomatoes
1 ½ lbs lean ground beef ½ tsp oregano
1 egg 16 oz can of kidney beans
1 tsp salt ½ tsp basil
1/3 cup bread crumbs 1 cup sliced carrots
¼ tsp pepper 1 cup sliced celery
2 Tbl olive oil 1 cup rotelle, elbow, or penne pasta
1 large onion, coarsely chopped
4 (14 ½ oz) cans beef broth (or 2 cans beef broth + 2 cans chicken broth)
With hands, squeeze as much moisture from the spinach as possible. Combine in large bowl with beef, crumbs, egg, salt and pepper. Shape into 1” balls and bake on oiled cookie sheet for 20 minutes at 350. Pour drippings into a soup pot, and in drippings (add a little olive oil if you need more) sauté onion, stirring occasionally, until soft. Stir in broth, tomatoes (break up with spoon) and their liquid, beans and their liquid, oregano and basil. Bring to rolling simmer, cover, reduce heat slightly and simmer for 10 minutes. Add carrots and celery. Cover and simmer 10 more minutes. Stir in pasta. Cover and simmer until pasta is cooked al dente, about 8-10 minutes. Add meatballs and continue cooking until they’re heated through.
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Post by rebelyell on Nov 3, 2021 19:30:30 GMT -5
Whoops! Sorry, just seeing this now. Sure—-it’s not hard at all and it freezes wonderfully (going into winter with a freezer fully stocked with frozen individual portions of things like soup, tetrazzini, stew, braised short ribs....makes me a very happy gal). Hopefully the formatting doesn’t go totally wonkus on this. MEATBALL MINESTRONE Thank you very much! |
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Post by margauxspain on Nov 8, 2021 9:25:06 GMT -5
Firstly, definitely some great warmer up soups here. One of our faves is a Chickpea (garbanzos) creamed soup, non-dairy using a potato to create the semi creamy texture without over powering the chickpea soup.  |
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emptynestmom
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Post by emptynestmom on Nov 8, 2021 10:08:56 GMT -5
Margauxspain…Welcome to the group! Hope to see more of you here…
could you share the recipe? I really like chickpeas…
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Post by margauxspain on Nov 8, 2021 15:45:40 GMT -5
EmptyNestMom, Good evening, I would be more than pleased to share the recipe. Please note: It is almost 21.40 here in Spain, so I shall put it on my list of to do´s for Tuesday morning. Thank you for your interest. It is a classic traditional soup and very simple to prepare .. Soak the chickpeas overnight (see foto below). If using tinned or canned beans, place them in a colander or strainer and rinse very well. You shall not need to soak tinned or canned beans overnight.  |
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Post by margauxspain on Nov 8, 2021 16:00:23 GMT -5
Empty Nest Mom,
I decided to give you the recipe now .. Thank you for your welcome wishes. Nice to meet you.
INGREDIENTS:
1) Spanish or Italian Extra virgin Olive oil (Evoo)
2) 1 medium to large potato peeled and diced finely and puréed with a stick mixer or a blender
3) the chickpeas of course
4) Fresh water
5) salt of choice to taste
6) rosemary herb - a swig
7) a pinch of smoked Spanish Paprika (Pimentón de la vera) - all Latin markets have this, or sub paprika -- a sprinkle
8) if you can, a few strands of Spanish Saffron or a tiny bit of colorant
9) a couple of grinds of black peppercorns - fresh black pepper
10) 1 onion diced finely
11) 1 tomato diced finely ( I peel my tomatoes and de-seed the seeds)
12) a couple of cloves of fresh garlic diced finely
a) sauté in Evoo, the tomatoes, the onion and the garlic.
B) Simmer the beans until tender and drizzle a little Evoo so the beans do not stick to the pot.
c) When tender, add the spices, herbs and the "sofrito" = the tomatoes, onion and garlic
d) stir gently with a wooden spatula
e) Now, taste test and adjust spices and herbs
f) Add the blended potato and let simmer on low until the soup is thickened however, on creamy side.
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which I hope isn't permanent (although I suppose I could add it to the list of things I make just for myself, like chicken curry or the rice-tofu veggie casserole from CLBB days). Either way I'm going to make the old school dinner rolls recipe that Smitten Kitchen posted this week to go with.
which I hope isn't permanent (although I suppose I could add it to the list of things I make just for myself, like chicken curry or the rice-tofu veggie casserole from CLBB days). Either way I'm going to make the old school dinner rolls recipe that Smitten Kitchen posted this week to go with.
Do you have the recipe handy?
