The last month I have been addicted to soup. It seems my body is craving something warm with these cold wintery days. While I have been pulling recipes from lots of places, I wanted to share two with you that I found really good and a little unique.
Peasant-Style Potato and Kale Soup - recipe from www.Thedailygreen.com
I changed a few things from this recipe. I didn’t use chorizo and I left some of the potato’s chunky versus mashing them all. I loved the garlic in the recipe and really enjoyed this soup!
1 tablespoon olive oil
1 onion, chopped
8 cups turkey or chicken stock
8 potatoes, peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale, trimmed, washed and thinly sliced salt, to taste
freshly ground black pepper, to taste
1. Heat a small skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
2. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
3. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper.
Baby Lima Soup with Chipotle Broth - recipe shared by a food bloger I am connected with on twitter @Hungry_Wolf. I had a tweet requesting any soup recipes and she shared this one that is from 101 Cookbooks.
I have never bought dried lima beans and was pleasantly surprised with this soup. The beans aren’t green they are white and I got them in the bulk section at a health food store. I would assume you can get them in the bean section of a regular grocery store too.
- 1 pound of dried baby lima beans, picked over and rinsed
- 10 cups of water
- 1 head of garlic, top cut off to expose the cloves and loose skins removed
- 2 T. olive oil
- 1 onion, halved top to bottom and sliced into thin crescents
- 1-2 chipotles in adobo sauce
- 2 t. fine-grain sea salt
- Squeeze of lime juice (optional)
Rinse the beens, then combine them with the water and garlic in a heavy soup pot. You might think putting a whole head of unpeeled garlic in the pot is strange, but just to with it. Bring the beans to an active simmer and cook for 30-40 minutes, until just a touch al dente and not mushy or falling apart. Test their doneness by tasting; you really can’t tell any other way.
Heat the olive oil in a heavy skillet over medium heat, add the onion, chipotles, and 2 teaspoons of adobo sauce, and saute over medium heat for 3-4 minutes, just until the onion starts to soften. You can always add more adobo sauce later for spicier soup; just don’t overdo it on the front end.
Add the salt and the onion-chipotle mix to the pot of beans and simmer gently for about 5 minutes to blend the flavors. The broth should be thin, so add more water if needed. Add more salt and more adobo a bit at a time if the flavors aren’t popping. Finish with a squeeze of lime if you like. You can remove the garlic head or serve around it.