Spring is March 21, 48 days and counting!
31 Jan 2011 2 Comments
in Gourmet, Soup Tags: chicken, Florentine, Shallot, soup
It has been a cold and stormy winter here in New England with no end in sight, as we hail our 4th nor-eastern of this year and it’s only January.
New England Winter
Seems like clockwork that with every Tuesday & Wednesday of the week these wicked disturbances manifest themselves upon our small seaside town and most of the country; trouncing upon us a wintry mix of snow, rain and ice, forcing us to slow down to a crawl.
Because of this iniquitous weather stranding me indoors with very little ingredients to cook with, I’ve created a soup to warm the heart and the soul with what is left in my cupboards… and it’s surprisingly good.
Chicken Florentine Soup
Chicken & Spinach Florentine Soup
1 Chicken Thigh (skin removed)
1 16 ounce Chicken Stock
1 1/2 Cup of water
2 Tablespoons Olive Oil
1 Leek bulb (finely chopped)
6 Celery Stalks (finely chopped)
1 Shallot (finely chopped)
2 Garlic Gloves (minced)
1 Teaspoon Braggs Amino Acid
1 Teaspoon Italian Spice
1 Tomato (Grated)
1 – 10 Ounce bag fresh Spinach
1 Dash Salt
1 Dash Pepper
In a stock pot on medium heat the olive oil. Add minced garlic, chopped shallots and leeks and sauté until beginning to brown, about 5 minutes.
Add ¼ cup of chicken broth, chopped celery, Italian seasoning, Bragg’s amino acid, grated tomato, salt and pepper, allowing flavors to intermingle for about 10 minutes.
Add chicken and brown for 5 minutes each side. Add remaining Chicken stock, water and spinach; allow soup to simmer on low heat for 45 minutes.
Remove meat from chicken bone and discard the bone, serve immediately.
Caution: this soup is so HOT that it may help melt a little bit of the snow.
Soup it does the body good!
13 Dec 2010 Leave a Comment
in Chef, Food, Gourmet, Main Dish, Soup Tags: Garlic, Lentil, Lentil soup, roasted garlic, Shallot, soup, soups
I heart soup, especially on a day like today when it’s cold and rainy outside. Each season offers a distinctive harvest of produce to inspire any epicurean with a colorful pallet for creating masterpieces of this liquid bullion.
Photo credit/ Wikimedia commons
It’s in the company of some of the best comfort foods, whether it’s thick & hearty or a subtle warming broth, it does the body good.
Lentils
I create soups recipes as I am preparing them, adding ingredients that often work really well together and some that just don’t! Today I made Lentil soup and it tasted like a work of art, so much so that I had to share it with all of you. And of course, document this recipe so that I could make it exactly, identically, perfectly the same way again.
Garlic Shallots Herbs
Here’s what you’ll need… Stockpot, saucepan, strainer, prep time 1 ½ hour
2 Cups of Lentils
2 Cups of water
1 Tablespoon garlic powder
2 Medium Shallots
1 Head of Garlic (Roasted)
2 Bay Leaves
3 Stalks of Celery
3 Carrots
¼ Teaspoon Slat
¼ Teaspoon Pepper
4 Cups Chicken or stock
1 Tablespoon of tomato paste
2 Tablespoon of Olive Oil
Lentil Garlicky Soup
In a sauce pan add water, lentils and garlic powder bring to a boil, drain and set aside. In your stockpot add olive oil, salt, pepper and tomato paste, heat for 2 minutes, then adding chopped shallots and roasted garlic browning for 10 minutes. Prepare the celery and carrots by cutting into small pieces, add to stock pot to sear along with olive oil, shallots and roasted garlic for 5 minutes.
Take the lentils (do not rinse) add to stock pot, allow to heat with herbs and oil for 2 to 3 minutes so lentils absorb all the flavors. Finally add the chicken stock mixing all the ingredients, simmer for 45 minutes and serve.
Soup really does the body good! Enjoy and SLURP!
