Thursday, September 9, 2010
Share a Spoon: Souptastic
Well, sort of. I mean the recipes are out there. It's up to you to go get all the ingredients, put it all together, make it delish and then it'll be on.
Where can you get some delish recipes to get started now that your taste buds have been tickled?
Well, funny you should ask!
One of my peeps just so happens to host a little weekly recipe exchange called Share a Spoon and this week's theme is soup.
Hop on over to Think Tank Momma by clicking here and check it out.
Now, I have been absent from this little party for awhile because I didn't have any recipes to share.
However, MB and I can eat the hell out of some soup.
We love it.
These are some of our favorites.
I make this one quite a bit in colder weather. Its yummy.
Spinach Rice Soup
1 1/2 pounds fresh spinach
3 tbsps extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small fresh red chile, seeded and finely chopped (I often just use crushed red pepper)
4 oz/generous 1/2 cup risotto rice
2 pints/ 5 cups vegetable stock (or chicken)
salt and ground pepper
4 tbsps grated pecorino cheese to serve
Place the spinach in a large pan with just the water that clings to the leaves after washing. Add a large pinch of salt and heat gently until wilted. Remove from heat and drain, reserving any liquid. Chop finely.
Heat the oil in a large pan and cook the onion, garlic and chile (if using) over medium heat, stirring occasionally, for 4-5 minutes, until softened. Stir in the rice until well coated, then pour in the stock and reserved spinach liquid.
Bring to a boil, lower the heat and gently simmer for 10 minutes. Add the spinach and cook for 5-7 more minutes, until rice is tender. Season with salt and pepper to taste and serve with the cheese.
This is a real pleaser. Everyone loves it!
Pasta e Fagioli
1 lb ground beef
1 29oz can diced tomatoes
2 14oz cans great northern beans, undrained (I skip these sometimes)
1 14oz can chopped spinach, drained (I use fresh if possible, or frozen)
2 14.5oz cans chicken broth
1 8oz can tomato sauce
3 cups water
1 tbsp minced garlic
1 tbsp dried parsley
1 tsp garlic powder
1.5 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil (fresh is better)
1/2 lb whole wheat seashell or small shaped pasta
Grated or shredded parmesion (optional)
In a large stockpot, brown the beef. Add all ingredients but the cheese. Bring to a boil, reduce heat and simmer for 40 minutes. Add pasta and cook uncovered until pasta is tender. Top with cheese if desired.
This next one is one that MB hates. I think it's really good though and can't wait to make it again.
Creamy Sweet Potato Soup
2 large sweet potatoes
2 cups chicken broth, divided
1 tbsp reduced calorie margarin
1 tbsp all purpose flour
1/4 tsp ground ginger
1 cup fat free evaporated milk
1 tbsp chopped pecans
Preheat oven to 400 degrees.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin and chop potatoes.
Combine sweet potatoes and 3/4 cup broth in a blender or food processor and blend until smooth, about 1 minute. Set aside.
Melt margarine in a medium saucepan. Stir in flour and ginger and then add milk. Cook, stirring until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cup broth. Cook, stirring, until heated through, about 5 minutes more. Pour 4 into 4 serving bowls and sprinkle each with 3/4 tsp pecans. Yields about 1 cup per serving.
*I think I added a little curry spice to mine and it was awesome.
I have about a hundred more soup recipes and am always looking for new ones. If you want more or want to share more, email me.