Creamy Tomato Dill Soup

One year. 52 posts.  5,582 views.  Wow.  To celebrate actually sticking with something for year, and the cooling weather, let’s make some soup!

 

Tomato Dill Soup

 

 This recipe is easy, fast, delicious, and infinitely modifiable. 

Tomato Dill Soup

 Shall we?
Ingredients
2 Tbsp AP flour
2 Tbsp butter*
Freshly ground black pepper
1 14.5 oz diced tomatoes**
1 Tbsp. grated onion
14.5 oz chicken (vegetable) stock, hot. (In other words, measure it with the can)
½ c. almond milk
1 tsp. dried dill weed**
Instructions
Puree the tomatoes, set aside.
Reserve some dice if you like your soup chunky.
In the saucepan over medium heat, make a white roux with the fat and flour.
Once it smells cooked and no longer like raw flour, SLOWLY whisk in the hot stock.
Whisk the crap out of it to avoid lumps.
Next, whisk in the tomatoes and whatever herbs/seasonings you feel like. I used 1 tsp. dried dill.
Let simmer for a couple minutes, and right before serving, stir in the creamy stuff of your choice and turn off the heat.
Ladle it up – it’s done.
Garnish with croutons and a dollop of sour cream (or the like).
Make some grilled cheese, and it’s dinner!
You will never buy tomato soup again.
Notes
* Or olive oil, or whatever fat you like.
** I like to use the plain low salt diced tomatoes when I do this with dill. You can used the kind with olive oil and garlic, and then toss in a frozen Dorot basil cube (or fresh, if you have it), instead.
You can make this creamy with whatever creamy stuff you like: whole milk, cashew cream, 1/2 & 1/2, soy creamer, heavy cream. Whatever floats your boat

Cheater Chicken Soup

Tender chicken, zucchini, spicy broth and fresh condiments. Yum.
Chicken, spicy broth and fresh condiments. Yum.

Although we all like to make fun, sometimes I get Sandra Dee. Well, at least her approach sometimes….especially her appreciation for cocktails. But I digress….

It’s been a helluva week, so I decided to try free delivery from my local grocery.  And, it was awesome. Except for one thing.  Somebody else picked out my meat, specifically chicken breasts.  I got this package of Chernoble Chicken. You know the kind, unnaturally large, boneless, skinless chicken half breasts that weigh almost a pound apiece and will only be edible if stewed? In retrospect, this is probably why they were such a good price. Sigh. But, when life gives you tough chicken, ya gotta make soup.

Problem is, it’s supposed to be 95* today. Fine, crockpot it is! Problem is, Bill can’t have starchy stuff like noodles or potatoes. Fine, zucchini it is! Chicken and zucchini ….. either mexican style or italian style…Fine, mexican style it is!  I’m totally going Sandra Dee on this mofo, tho – I ain’t slicin’ and dicin’ today, dammit.  Well, except for one zucchini. Fine.

I cannot tell you how much I wish I had an avocado right now. That would push this baby into the sublime zone. Maybe tomorrow with the leftovers…..

Cheater Chicken Soup
Serves 6

For the soup
2# shredded chicken (or three of those behemoths, poached and shredded)*, or leftover rotissamat chicken, or…..leftover turkey
1 quart of water
1 Tbsp. chicken base
2 Tbsp. menudo seasoning
1 can fire-roasted diced tomatoes with garlic
½ c. Southwest blend frozen veg mix (the one with onion, chili, corn and black beans)
1 fat zucchini, in ½” dice

For garnish
fresh cilantro leaves
lime wedges
shredded cabbage
avocado slices
chiltepin
mexican oregano
crumbled tortilla chips

Instructions
1. Set your crockpot to low. Dump in all the soup ingredients.
2. After four or up to six hours, scoop it in to a bowl and serve with chopped cilantro, lime wedges, radish slices and some shredded cabbage.
3. Or, if you can do the carbs, some crumbled up tortilla chips.
4. And, some avocado slices.
Notes
You could totally just put in that chicken raw, and add the zucchini after the first two hours. And, you’ll need to scoop the chicken foam off the top. Gross? Yeah, kinda, that’s why I poached mine first.

You could also have this ready in a soup pot on the stove top and simmer for half an hour, just throw everybody in the pool from the get-go.

Nutrition Facts
Servings 6
Amount Per Serving
Calories 184
Total Fat 8g
Sodium 91mg
Total Carbohydrates 19g
Dietary Fiber 7g
Sugars 3g
Protein 13g

Vitamin C 132%

(edited October 2017 to remove a recipe plug-in and just have the recipe in the post)

Velouté d’asperges et courgettes au thym et citron (it sounds so fancy for leftovers…)

Some parts of being a former French teacher I will not let go – the biggest being a serious French Food Fangirl, and proud of it. Why? Allow me to illustrate – they can take the bits of stuff we would have thrown out and turn it in to something extraordinary.  This is creamy asparagus soup made with asparagus butts. You know, those end pieces you trim off and throw away? 
VAC2med

This is a super simple recipe and you can discern every ingredient with each bite – the sweetness of the squash and onion, a faint note of celery, the earthiness of the asparagus, touches of lemon and thyme and through it all the gorgeous richness of that butter. Oh, my.

 

This beautiful, rich, fresh-tasting soup came to be because I was going to post about a roasted asparagus salad but wound up with some serious woody asparagus stems.
VAC4med

And that made me think of my last French host mom, and how horrified she would be if I threw that much food away. So, I put those, and a couple chopped up courgettes, a celery rib and a slice of onion in the steamer.
VAC3med

After twenty minutes, I puréed it with some warm chicken stock, pushed it through a mesh sieve, put in a ton of butter and a dash of lemon zest and fresh thyme and called it exquisite. Which it was. 

Asparagus Courgette Soup

The next time you have some asparagus butts, make this. You will be SO happy!

Asparagus Squash Soup with Lemon & Thyme
Serves 2
Fast, healthy creamy soup equally delicious hot or at room temp.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
217 calories
12 g
46 g
18 g
6 g
11 g
367 g
28 g
8 g
1 g
5 g
Nutrition Facts
Serving Size
367g
Servings
2
Amount Per Serving
Calories 217
Calories from Fat 159
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg
15%
Sodium 28mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 5g
20%
Sugars 8g
Protein 6g
Vitamin A
40%
Vitamin C
74%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of asparagus butts
  2. 2 courgettes (zucchini/dark green summmer squash)
  3. 1 small celery stalk
  4. 1 thickish slice of an onion (about 1/4")
  5. Chicken broth as needed
  6. 3 Tbsp unsalted butter
  7. 1/2 tsp lemon zest
  8. 1/4 tsp fresh thyme leaves
Instructions
  1. Steam the veg for 20 minutes.
  2. Purée in your food processor for a good bit with enough hot broth to get it going. You can add the rest of the ingredients here, or after you strain it - your choice.
  3. Strain the purée through a mesh sieve to get out the woody parts of the stem and celery strings.
  4. Serve with a lemon wedge, and if you're feeling truly daring another pat of butter.
  5. Now in your best Julia voice, say "bon appétit!"
Notes
  1. Serve with some garlicky croutons and Yum!
beta
calories
217
fat
18g
protein
6g
carbs
12g
more
Adapted from La Dinette de Crevette
Bucket of Yum http://bucketofyum.com/

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