Archive for the ‘Soups’ Category

Creamy Ginger Chicken Soup   4 comments

Update: After eating more of this soup, Jonathan and I agreed that I should ammend the recipe to 1/4 c butter instead of 1/2 cup. Probably the first time I’ve ever decided something had too much butter! At any rate, start with 1/4 cup, and add more if you feel it needs it.

I had a hankering for a certain soup today… a soup I had never made or eaten, and one for which I couldn’t find a recipe. Creamy, chickeny, savoury. But not Mexican-type savoury. So I made it up, and I love the way it turned out. Hope you like it!

Laurel’s Creamy Ginger Chicken Soup

Ingredients:
3 lbs. chicken breasts
6 medium-large potatoes, peeled and diced
Fresh Ginger Root, minced (I used one medium size root that resulted in at least 1/2 c of minced ginger. Feel free to use more.)
1 medium onion, diced or minced according to your family’s preference
5 cloves garlic
1/4 c butter
1 c white wine (I used cooking wine and honestly think that real wine would add an even better flavor. If you don’t use either, add an extra cup of water)
1 c heavy cream
1 c sour cream
1 t salt (plus to taste)
1 t Garam Masala
Pepper to taste

Boil 3 lbs. of boneless chicken breasts in just enough water to cover them. When cooked, set the chicken aside to cool. Run the resulting broth through a strainer to catch any little pieces. You’ll need 6 cups for the soup, so save the extra or add some water to make up the difference. I felt the need to wash my soup pot before proceeding, but that step is optional. 🙂

In 6 cups of chicken broth and 1 tsp salt, boil the potatoes until just tender. Remove from heat.
Add the chicken, which you have cut up or pulled apart while the potatoes boiled.

In 2 T of butter, saute onion until it begins to become translucent. (Add the remainder of your 1/4 c of butter to the soup pot with the potatoes and chicken.)

Add ginger and garlic and saute a bit longer, add white wine and let simmer for several minutes.

Add the onion/ginger/garlic/wine mixture to soup pot, then stir in cream, sour cream, Garam Masala, and salt/pepper to taste.

Warm, but do not allow to start to boil. Serve and enjoy!

Posted December 4, 2009 by smithlaurel in Soups

Butternut Soup   3 comments


I love butternut squash, and last spring worked out a yummy recipe for butternut soup. Let me know if you like it as much as we do!

2 large or 3 medium butternut squash (about 6 pounds before taking out the seeds)
2 medium or 1 large sweet potato
1/2 c butter
1 medium onion
4 cloves garlic, minced
2-3 T fresh grated ginger (or 1 T ground ginger)
4 cups chicken broth
1 1/2 t salt
1/2 t pepper
1 t cinnamon
1 t nutmeg
1 c heavy cream

Cut squash in half lengthwise and scoop out the seeds. Place face down in pan with sides. Add about 1/4 inch of water and bake at 350′ for 30 minutes or until squash is tender. Bake sweet potatoes at the same time (they might be done sooner).

Melt butter in soup pot over medium heat. Saute onions until almost translucent, then add garlic fresh ginger and saute a few more minutes.

Pour in chicken broth and bring to a simmer.

Scoop the flesh out of the butternut squash and the sweet potato. Mash with a potato masher. If you want a smooth soup, you can also puree them. I like this particular soup with all the itty bitty chunks, so I just smash it and throw it in.

Stir and heat thoroughly, but don’t bring to a boil. Add spices (only include ground ginger if you didn’t use fresh). Taste and adjust as desired.

Just before serving, stir in cream.

Enjoy!

Posted September 29, 2009 by smithlaurel in Soups