No soup for you? Make your own!
Soup. One of my most frequent cravings. I'm not picky either - I like all the soups: noodle, tomato, bisque, chowda', vegetable, lentil, etc. Soup has that magical way of making you feel cozy and happy - a memory associated with the comfort of my childhood. One thing I love about soup is that you can basically take whatever you have in your fridge and pantry and turn it into soup - so that's what I've done below! Check out three of my favorites - Butternut Squash, Broccoli Cheddar, and Zuppa Toscana - with topping variations to keep leftovers interesting!
Butternut Squash Soup
Hangry Timer: 60 minutes
What you need:
2 Tbsp. Butter, unsalted
1 small Onion, chopped
1 stalk Celery, chopped
1 medium Carrot, chopped
1 medium Butternut Squash - peeled, seeded and cubed
32oz. Chicken stock
½ tsp. Nutmeg
½ tsp. Curry powder (optional)
½ tsp. Cayenne pepper (optional)
Toasted pumpkin seeds
Crème fraiche/Sour Cream
Sauteed Mushrooms & Spinach
What To Do With It:
Melt the butter in a large pot. Sauté the onion, celery, carrot, and squash for about 5 minutes, or until lightly browned and onions are translucent. Add some salt and pepper. Pour in enough of the chicken stock to just cover the vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Using an immersion blender, blend the soup until smooth. Stir in any remaining stock to attain your desired consistency. Season with salt and pepper, nutmeg, curry powder and cayenne to taste. Top with toasted pumpkin seeds, crème fraiche and fresh herbs toppings of your choosing! Enjoy!
Only The pure in heart can make a good soup.
-Ludwig Van Beethoven
Better Than Panera Broccoli Cheddar Soup
Hangry Timer: 40 minutes
What You Need:
1 Tbsp. Butter or Coconut Oil
1⁄2 medium chopped Onion
1⁄4 cup Butter
1⁄4 cup Flour
2 cups Half-and-Half, room temperature
2 cups Chicken Stock
2 cups fresh Broccoli, chopped into bite size pieces
1⁄4 tsp. Nutmeg
2 cups Sharp Cheddar Cheese, grated
What to do with It:
Sauté onion in 1 tablespoon of butter or coconut oil. Set aside.
Heat the ¼ cup butter over medium heat until just beginning to bubble at the edges. Add flour and whisk over medium heat for 2-3 minutes until a thick paste forms. Add the half & half slowly while stirring.
Add the chicken stock and simmer for about 10 minutes.
Add the broccoli and reserved onions and cook over low heat for 20-25 minutes.
Add salt and pepper to taste. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I did). Return to low heat and add the cheese. Stir in the nutmeg.
Serve in a bread bowl for ultimate Panera fandom.
*If your heat is too high your soup can get grainy.
Of Soup and love, the first is the best.
Kale, Sausage and Potato Soup
Hangry Timer: 45 minutes
What You Need:
12 Red Potatoes, thinly sliced
1½ lbs. Italian Sausage, out of the casing
1 medium Onion, chopped
4 cups Chicken Stock
1 14 oz. can Diced Tomatoes with green chiles
½ tsp. fresh or dried Oregano
½ tsp. Red Pepper Flakes
Splash of heavy cream
2 bunches Kale, picked over, cleaned and torn into bite-size pieces
What To Do With It:
Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, tomatoes, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.
In Japan, it is polite to slurp your soup - so go 'head, get your slurp on hangry people!