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Cream of Cauliflower Soup & Buttermilk Biscuits

4 Aug
Guess what everyone! I finally figured out how to link the GoLoKitchen Facebook fan page to my site! I’m really not all that technically savvy. Can you tell? It is located right under my wonderful followers (thanks, guys! 🙂 ) Anyways, check it out and do me a favor: press that pretty little ‘like’ button. It would do my heart good. Thank you.
This soup is a classic recipe-one I remember my Mom making on cold rainy days. Growing up, I always walked to school, so when it was bad weather, I most likely braved the storm and froze all the way home. But, on those awful days, when I walked in the door, I always smelled onions and butter cooking or onions and olive oil cooking. It is one of those memories that I will always remember, one I automatically link to home. I love my Canadian home and all the people that live there. I also love it here too. So, either way I look at it, I can’t win. However, I can do what I can to get the best of both worlds. And if that means making a bunch of my Mom’s recipes, then so be it. 
To be quite honest with you, there is no recipe for this soup–at least one I’ve never seen. And to be frank, I don’t remember everything my Mom put into this. So, I was flying by the seat of my pants come dinner time. Lucky for me that’s when good things and good ideas pop into my head. Now, this didn’t quite taste like the original, but it was still delightful. The flavor was creamy and mild and didn’t really taste a whole lot like cauliflower. My daughter ate it up and so did my husband (a man who is very hesitant around cauliflower). So, for all you cauliflower haters out there, give this soup a chance. And, for you other folk, make this and be excited for October when I share my Grandma’s cauliflower recipe (it’s very simple and involved a lot of cheese). Seriously, you should be excited because cauliflower really can be that good. Just in time for the holidays, you lucky people!
Now, the biscuits were just something I whipped up to have on the side of the soup. Because it’s been a hot summer I hadn’t made biscuits in a very long time, (meaning I was too hot in my un-air-conditioned apartment to even think of turning on the oven) so when I sunk my teeth into a fresh one, it was almost like a reunion of sorts. “WowI have missed you old friend.” 
Note to self: make more biscuits. 

They are pretty little devils that are just delicious and full of carbs. My favorite. Add a little butter and I’m happy as a clam. 
Moral of the story: Soup = good. Biscuits = good. Soup + Biscuits = one happy full family! 
Cream of Cauliflower Soup
yield: 4 entree portions
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1/4 cup all purpose flour
5 cups good quality chicken stock
1 large head cauliflower, cut into small florets
1 bay leaf
1 cup cream or half & half
In large pot, heat butter and olive oil over medium heat. Saute onions until soft and translucent, about 5 minutes. Sprinkle flour over onions and stir to create a paste. Cook 2 minutes. Slowly whisk in chicken stock and increase heat to high. Soup should thicken slightly. Stir in cauliflower, salt, pepper and bay leaf. Simmer lightly with lid cracked for 30 minutes or until cauliflower is soft. Reduce heat to low, remove bay leaf, stir in cream and adjust seasonings to your taste. Top with parsley if desired. Serve with biscuits.
Recipe TIPS
-I’ve told you this many times before, but once you add in your cream or half & half, be sure not to boil the soup! Bad things will happen.
-I had to add in quite a bit of salt to my pot of soup to make it taste great, so don’t be afraid to sprinkle in more!
Buttermilk Biscuits
yield: 12 biscuits
*this is my cinnamon buttermilk biscuit recipe minus the cinnamon
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup sugar
1/3 cup cold butter, cubed
1 cup cold buttermilk or 3/4 cup whole milk

Mix all dry ingredients together in large bowl. Cut in cold butter until its the size of small peas. Stir in buttermilk until batter is all moist. Cut into 12 biscuits or drop onto greased baking sheet. Bake at 400 degrees for 15-20 minutes.


Minestrone Soup

16 Jun

Hello, friends! Is it finally summer where you are? We got a glimpse of it over the weekend, but now we’re back to temperatures in the 50’s and 60’s. I think the crazy temperature changes is what is making me feel awful– stuffy nose and a cough. Yuck. So I made some soup to make me feel better. It’s not really the time of year for soup, but sometimes you just have make it.
Minestrone is one of those great soups that is delicious, vegetarian and packed full of nutrition. I personally love the stuff and could eat the entire pot. Its warm, satisfying and one bowl will fill you up! I put dark kidney beans, garbanzo beans and whole wheat pasta for added protein and onions, celery, carrots, tomatoes and cabbage for vitamins and minerals. Overall, its a pretty healthy meal! If you don’t like certain vegetables in here, then you can omit them or substitute them for other ones. For example, if you don’t like cabbage then substitute it for zucchini. Zucchini is a pretty traditional ingredient for Minestrone–I didn’t have any on hand but feel free to add it in. Like lots of other dishes, the longer it cooks the better it tastes. I’d recommend lightly simmering this soup for as long as you can and then 10 minutes before serving, put in the pasta to cook OR just cook it separately and serve it along side. Top the whole dish with some parmesan cheese and crusty bread and thats dinner!

Minestrone Soup
yield: 6 servings

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, diced
2 large carrots, peeled and diced
2 ribs celery, washed and chopped
4 cups water
2 chicken bouillon cubes (I use Knorr)
1-15 oz. can Dark Kidney Beans, rinsed and drained
1-15 oz. can Garbanzo Beans, rinsed and drained
1-15 oz. can tomato sauce
1-14.5 oz. can diced tomatoes
1 tablespoon basil
1 teaspoon oregano or marjoram
lots of salt and pepper
1/2 tablespoon parsley flakes
1 1/2 cups shredded cabbage
1/4 lb. whole wheat pasta
parmesan cheese
1 loaf crusty good quality bread

In large pot, sauté onions, carrots and celery in butter and oil over medium heat for 7-10 minutes. Stir in water, bouillon, beans, tomato sauce, diced tomatoes, spices and cabbage. Bring to boil, then reduce heat and simmer at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately. Serve with parmesan cheese and good quality crusty bread.

Creamy Chicken and Wild Rice Soup

27 May

Its been raining here a lot and there seems to be NO END in sight. It will occasionally stop from time to time but then it just picks right back up again. I don’t know why I feel the need to make soup when the weather gets bad, but there you have it. Maybe its something my Mom did OR maybe its engrained in my DNA or something! That would be cool. Either way, I made a huge pot of delicious soup and you lucky people get the recipe!

It takes around 1 hour to get all the ingredients prepped and cooked. The hardest part is chopping and waiting. And, to keep the calories low, I used fat free half and half, but who am I to tell you to use the fat free stuff. If you need a little pick me up, then use the good stuff OR the even better stuff: cream! You’ll have to take a few things up with your hiney, but its well worth the confrontation.
Also, this recipe calls for a specific kind of wild rice: Uncle Ben’s Long Grain & Wild Rice Original Flavor (6 oz. box that is skinny and orange) It is very important that you use that kind because it comes with a special spice packet that flavors the soup. Well, I don’t want to force you to buy this, but in my opinion you need it to get the same result that I did. It was only $2 or so. That plus chicken stock, carrots, celery and onions doesn’t end up being all that expensive. Splurging on a little rice never hurt anyone! Plus this particular rice in this soup is amazing! After taking his first bite, my husband said “wow….this is delicious!” So, there you have it folks! Get cooking!
Creamy Chicken & Wild Rice Soup
yield: 6
2 tablespoons butter
2 tablespoons olive oil
1 cup onion, diced
4 ribs celery, chopped
4 large carrots, peeled and cubed
6 cups good quality chicken broth
3/4 lbs. chicken breasts, cubed
1-6 oz. box Uncle Ben’s Long Grain & Wild Rice
1 1/2 cups half and half (I used fat free)
1/3 cup all purpose flour
plenty of salt and pepper
In large pot, heat butter and olive oil. Sautee onions, celery and carrots on medium low heat for 10 minutes to soften. Season vegetables with salt and pepper. Pour in chicken broth and cubed raw chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally. In small bowl, whisk cold half and half with flour until smooth. Pour into soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot.

Creamed Tomato Bisque

8 Apr

Ok, friends…..I don’t have a lot of time, but I needed to share with you a great recipe that I stole/borrowed from my Mom’s recipe box a few years back. I have no idea where she got it….all I know is that it is easy and GOO-OOD. So, if you are reading my humble blog and you realize that this is in fact your recipe, let me know and I will give you all the credit!

Anyways, I promise you will like this creamy dreamy tomato soup. Typically I don’t like tomato soup because its plain and boring. But THIS stuff……..oh my goodness gracious……this is anything but plain and boring. Its fabulous. I want to bathe in it thats how good it is. Seriously delicious. I’ve made this only a few times because it is pretty sinful and doesn’t get along too well with my online calorie counter, but its well worth it. Eat this with a little grilled cheese sandwich and you’re in heaven. You’re welcome in advance!
Creamed Tomato Bisque
yield: 4 big servings
1/4 lb. butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup flour
1-28 oz. can diced tomatoes
2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried marjoram
4 cups chicken broth
In large pot, melt butter over medium low heat. Stir in celery, onion and carrot and sauté until veggies are soft, 10-15 minutes. Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally. Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!) until smooth. Pour blended soup back into soup pot.
LAST STEP!!–Stir in 2 cups half & half with 1/2 teaspoon curry powder. DO NOT boil once this has been added! Serve hot!
Recipe TIPS:
You could use whole milk, but after the 1/4 lb. of butter, why would you choose the ‘lighter’ option?!

Creamy ‘Green Curry’ Soup

12 Mar

Can you guess what is in this soup? If you’re thinking along the lines of everything that goes into a traditional green curry, you are WRONG. Yes, I used curry powder, but its split peas that makes this soup green! Crazy, right? Well, let me tell you how un-crazy and delicious this soup is. It is so so so so so good. It’s creamy in taste and texture thanks to the blended peas and other veggies as well as the cream! The taste is very pleasant and not too strong. Some times when curry is involved I think strong flavors, but this is the opposite. I purposely added less so it wouldn’t be so overpowering. Its obvious that the curry powder is there, but it won’t blow you away. Its just a lovely soup that takes you out of the ordinary rut.
My 1 year old loved it as well as my husband. Actually, after asking what he thought of it, Gordon started his sentence like this : “I don’t like soups like this….(me in my head:”WHAT?” I was in utter shock and disbelief that he could not like this soup-I started having a nervous breakdown which was slowly leading to heart failure when he said)….usually, but this one is delicious!” Maybe that was a total over exaggeration on my part, but it did give me quite the little scare.
Moral of the story: make this and love it. The end.
PS- Did I mention its healthy too?! Just looking out for your well being! You’re welcome.
Creamy ‘Green Curry’ Soup
Yield: 4 servings
2 tablespoons olive oil
1 cup diced onion
1 large clove garlic, minced
2 large carrots, peeled and chopped
1 cup green split peas (you know, the dried kind that are really inexpensive!)
2 chicken bouillon cubes (I used Knorr)
6 cups hot water
salt & pepper
1 bay leaf
1/2 tablespoon curry powder (plain yellow curry powder….not spicy)
1/2 cup cream (You can use milk too, but why?!)
In large pot, heat oil over medium heat. Add in onion and sauté 3 minutes. Stir in garlic and carrots. Cook another 5 minutes. Stir in split peas until they are coated in remaining olive oil and residual juices from vegetables. Add in all remaining ingredients and bring to boil. Reduce heat and lightly simmer until peas are very soft, 45 minutes to 1 hour. Once peas have softened completely, remove bay leaf and blend with immersion blender, blender or food processor. Stir in cream and keep warm over low heat until ready to serve.

Creamy Vegetable Soup

15 Feb

Lately, my sister and I have been going running early in the mornings when it is so cold out! A little ridiculous, but it feels great once we’re done. Anyways, going running when it is that cold out makes me cold for the rest of the day! I don’t know why, but it just does. And hot showers and sweat pants aren’t cutting it. So, I made some soup to help warm my body up. This stuff is goo-ood! Its made from scratch with vegetables that are typically very common in most kitchens. Don’t let the whole ‘from scratch’ scare you because its really quite simple. I’ll show you!

Creamy Vegetable Soup

Yield: 4 servings


2 tablespoons butter

1/2 onion, diced

Continue reading

Creamy Vegetable Soup

15 Feb

Lately, my sister and I have been going running early in the mornings when it is so cold out! A little ridiculous, but it feels great once we’re done. Anyways, going running when it is that cold out makes me cold for the rest of the day! I don’t know why, but it just does. And hot showers and sweat pants aren’t cutting it. So, I made some soup to help warm my body up. This stuff is goo-ood! Its made from scratch with vegetables that are typically very common in most kitchens. Don’t let the whole ‘from scratch’ scare you because its really quite simple. I’ll show you!

Creamy Vegetable Soup
Yield: 4 servings

2 tablespoons butter
1/2 onion, diced
2 1/2 tablespoons flour
1/2 cup whole milk or cream
2 1/2 cups water
1 chicken bouillon cube
2 carrots, peeled and diced
2 small potatoes, peeled and diced
1/2 cup frozen corn
1/2 cup frozen pean
1/4 teaspoon oregano
1/4 teaspoon tarragon

In large pot, melt butter. Sautee onion for about 3 minutes until starting to soften. Sprinkle in flour and stir to incorporate and make a paste. Cook 1-2 minutes. Raise temperature to medium high and slowly whisk in water using 1/2 cup increments. After each addition of water, whisk and wait for it to bubble and thicken. Continue this process until all water has been incorporated and you have a thick soup base. Reduce temperature and add in all vegetables and seasonings. Stir and cover. Cook 15-25 minutes or until vegetables have softened. Stir in milk or cream and add more salt and pepper depending on preference. Serve hot.