Sausage and Kale Soup

Today my Mom/wedding planner is guest blogging.  She sent me this recipe of a soup she recently made along with the photo.  Mary Ann says that you could substitute either spinach or escarole for kale if you like.

You will need:

4 sweet and 4 hot sausage

2 celery ribs- diced

1 red pepper- diced

2 large onions- diced

4 carrots- diced

1 16 oz package of mushrooms- sliced

1 cup of chopped broccoli

1 small bunch of fresh kale- chopped

1 can of red kidney beans

4 potatoes- diced

1 28 oz can of Italian tomatoes- chopped

1 can of artichoke hearts- chopped

3 cloves of garlic- pressed

1 tablespoon of tomato paste

1 32 oz box of Kitchen Basics beef broth

1 bottle of red wine

1 tablespoon of parsley

1 tablespoon of oregano

red pepper flakes- to taste

salt & pepper

2 tablespoons of olive oil

Step 1:

In large skillet, saute celery, carrots, red pepper, and broccoli in olive oil. When soft add onion, then mushrooms and garlic. 

 

Step 2:

In large pot, brown the sausage (out of casings). Add kale and steam for 5 minutes. 

 

Step 3:

Add sauteed vegetables to pot. Add potatoes, wine, broth, paste, tomatoes and bring to boil. Add artichokes ,kidney beans, red pepper flakes, salt & pepper, parsley and oregano. 

 

Step 4: Bring to simmer and when potatoes are soft, soup is ready.    

Chicken Tortilla Soup

This is Charles's favorite soup.  I started making it a few years ago, and I make a couple big batches a year.  I took the leftover chicken from the Citrus Roast Chicken and added it to the soup.  I then took the bones and made a homemade stock.  When I made the stock I left the garlic, orange, and lemon in the cavity of the bird.  It adds flavor to the stock.  This soup could be made with vegetable broth and without chicken for vegetarians.

As I mentioned before, I make big batches of this soup.  Feel free to cut this recipe in half if you do not have a large stockpot.

This makes about 12 servings.

You will need:
8 cups stock
2 cups diced cooked chicken
3 tablespoons olive oil

1 chopped red pepper

1 chopped green pepper

1 finely chopped jalapeño pepper

1 chopped onion

2/3 cup chopped celery

1 can diced tomatoes

1 can of chick peas

1 can of black beans

1 can of corn

1 bag of tortilla chips

3 cloves crushed garlic

jack or cheddar cheese

red pepper flakes

* You can add more of what you like, take out things you don't like, or add other vegetables.

Step 1:

In a large soup pot saute the garlic in the olive oil.  Then add in the tomatos and onions and cook until the onions are soft and the tomatoes have lost some moisture.  Then add in the peppers and saute for 2-3 minutes. Then add the celery, corn and beans.

Step 2:

Add the stock and bring to a slow boil.  Add the chicken.  Then crush up some of the tortilla chips, this will thicken the soup.  I like thick soup so I add several handfulls.

Step 3:

Simmer for 30 minutes.  Add salt, pepper, and/or red pepper flakes to taste.

Step 4:

Serve with stredded jack or cheddar cheese and tortilla chips.

Ribollita (Italian Bread and Vegetable Soup)

Ribollita is the Italian word for reboiled.  It is also a very common Tuscan soup.  The soup began as day old minestrone soup with leftover bread added, that was reboiled.  It is a very hearty thick soup, that is filled with vegetables.  Some people believe that Ribollita dates back at the Middle Ages.  The soup used to be considered "peasant food" because it is made from very common and inexpensive ingredients.

I first discovered Ribollita when I was studying abroad in Florence.  I fell in love with all of the wonderful food the city had to offer.  The school I attended had a series of cooking classes, which I attended with my friend Woody (who designed this blog).  During one of these classes we learned how to make Ribollita, and it became one of my favorite Tuscan foods.  I began ordering at restaurants and noticed that every restaurant's soup was a little different.  I still remember enjoying ZaZa's Ribollita which was so thick you could eat it with a fork.

I like to make Ribollita in the beginning of winter.  It is the perfect meal on a cold Chicago day.  It warms you up and fills you up.  It is also a really healthy meal - a perfect escape from all the unhealthy holiday eating.  I will make a big batch and then freeze most of it in containers just the right size for an individual serving.  A big batch of Ribollita will make about 10 servings - it is very filling so the serving size is less than for other soups.  Traditional Ribollita has cabbage, but I use spinach instead - feel free to use whatever you prefer.

You will need:
4 cups of Stock - see previously posted recipe - if possible add a Parmesan Rind when making your stock
A good quality Tuscan Bread (Whole Foods) - either a day old, or thickly sliced and left out to get stale
1 cup Frozen Spinach - Thawed and Squeezed Out
1 cup Carrots
1 cup Onion
1 cup Celery
1 can cannelloni beans, drained
1 14.5 oz. can diced tomato
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
3 cloves crushed garlic
2 tablespoons Parmesan

Step 1:
Heat olive oil over medium heat in a large pot.  Add the onions and garlic and saute until soft (about 3 minutes).  Then add the carrot, celery, salt and pepper and saute for another 3 minutes.

Step 2:
Add the tomato, beans, spinach, and oregano.  Stir.

Step 3:
Add the stock and bring to a boil.  Boil for 10 minutes.

Step 4:
Add the bread.  The bread should be diced into 2 inch chunks.  Then add the Parmesan  Stir and let boil slowly for another 10-15 minutes.  Stir every few minutes until the bread dissolves into the soup.

Traditionally Ribollita is served with olive oil poured in the shape of the letter "C" on top, and no cheese.  I however, do not pour olive oil on top and I do sprinkle Parmesan over the soup.  Please don't tell the Italians.

Day After Thanksgiving Soup

Just in case I have not made this clear, Thanksgiving is by far my favorite holiday.  I love all the food, and especially the turkey.  My Dad and I could probably eat turkey everyday.  My Dad is one of few people who goes to the grocery store the day after Thanksgiving and buys a turkey on sale, goes home, and cooks it.  At first my mom thought that was crazy - but there is a very good reason for this.  The Thanksgiving turkey becomes Turkey Soup - and we need more turkey to eat with all the Thanksgiving side dishes.  So the obvious solution is to cook another smaller turkey the day after Thanksgiving.

I love this soup so much that having it once a year is not enough, so I make it with leftover chicken.  This soup freezes very well, I freeze individual servings and take them out as I need them.

My dad taught me that leftover gravy is the secret to a great soup. I strongly believe that it adds a lot of flavor to soup. I like to add gravy to all of my stock based soups. Feel free to add or omit any vegetables to this soup.

You will need:
2 quarts Stock (I posted the recipe last week)
1 cup or as much as you have Gravy (unless you already added it into the stock)
3 cups diced Turkey (or Chicken)
1 cup chopped white onion
1 cup chopped carrot
1 cup chopped celery
1 package fresh cheese or ravioli or tortillini
2 tablespoons olive oil
Sprinkle of Parmesan

Plus 1 cup of any of the following vegetables:
lightly sauteed mushrooms
frozen spinach (defrosted and water squeezed out)
corn
cannellini (white) beans
broccoli
green beans
peas

Step 1:
In a large soup pot (or if your large pot is already filled with the stock, use a frying pan - and then add the sauteed veggies to the stock) saute the onion in 2 tablespoons of olive oil.  After a couple minutes, once the onion is soft add the carrots and celery.  Continue sauteing until the onion is slightly browned.

Step 2:
Add the stock to the sauteed veggies.  Heat until bubbling.  Then add the gravy, diced turkey, and the remaining veggies.  I always put spinach, corn, cannellini beans, and green beans in this soup.  Let the soup bubble for a least 30 minutes cooking the veggies.

Step 3:
Add the fresh ravioli or tortillini.  Cook for another 10 minutes and serve with a sprinkle of Parmesan. 

I always freeze half of this soup right away and save it for later.  (Later is usually a day when it is -20 in Chicago and there is no way I am leaving my apartment).

Chicken Stock/Turkey Stock

Homemade stocks are so much tastier than store bought.  I do use store bought stocks when a recipe calls for a small amount of stock, but if I am making soup I make my own stock.  Stock can be frozen so even if you aren't planning to make soup right after Thanksgiving you should consider making a stock.  Purchase stock ingredients along with everything you need to make Thanksgiving dinner, then make stock the day after the Thanksgiving.

Next week I will teach you how to turn this stock into Day After Thanksgiving Soup - which my Dad taught me how to make.

You will need:
Chicken or Turkey bones - meat removed
1 large onion
2 cups carrots
2 cups celery
leftover gravy
a teaspoon of red pepper flakes
4 cloves crushed garlic

Step 1:
Chop the onion, carrots, and celery.  Your chopping doesn't need to be nice and neat since these vegetables will be strained out of the stock.

Step 2:
Put the chicken or turkey bones in a large pot and fill the pot with water until it is 3/4 full.  Put on a burner over medium high heat and bring to a simmer.  Add in the onion, carrots, celery, gravy, red pepper flakes, and garlic.  Let simmer for 2-3 hours - until the stock reaches a nice golden color.  I always add leftover gravy to my stocks and soups if I have any on hand because it adds so much flavor.

Step 3:
The most important step in making stock in putting a collander in a large pot in the sink.  Do not forget to put the collander into a pot otherwise you will be dumping your stock down the drain.  Pour the stock through the collander and into the other pot.  Throw away the vegetables in the collander.  Either use your stock to make a soup, or freeze and use later.

Tip: if you have a Parmesan rind add it into the stock. Chop it into a few chunks and it will completely dissolve into the stock.