Nothing more I adore than chicken soup!

I have been feeling poorly and was diagnosed with a sinus infection on Monday. I figured the cure all (along with the abx) would be some homemade chicken soup.

I started with a whole, frozen approx. 4lb bird purchased at my sister-in-law's sister's farm (did you get that?). They are a bit smaller than store bought, but the taste cannot be beat. Nothing beats buying locally grown meat/poultry!

I placed it in a large stock pot, covered it with water and simmered it until it was cooked through. Then I removed the bird, strained the cooking liquid into a large bowl and put the pot back on the stove on med. high heat adding some EVOO to the bottom of the pan.

I added:

1 medium yellow onion, diced
2 centers of organic celery hearts (leaves included), sliced
4 organic carrots, sliced
4 small locally farmed turnips
5 medium organic yukon gold potatoes
1 Tbsp. minced organic garlic

Once the veggies were a bit tender, I added in the strained cooking liquid and removed the meat from the bird that had now cooled enough to touch and added it back into the pot.

I then added enough water to bring the liquid up to close to the top of the pot (about 6 cups) and added in the following:

2-3 sprigs of fresh rosemary (picked from my herb bucket outside my front door)
2 sprigs of lemon balm (which grows next to the rosemary)
2 tsp. dried basil
2 tsp. dried thyme
2 tsp. dried oregano (I probably would have used fresh, but was too lazy to walk to the garden plot)
freshly ground peppercorn
2 tsp. chicken base

I simmered this for about an hour and a half. Tasted the soup, added in salt and pepper to taste and then topped it with stew dumplings (a family favorite). I also served it with some Parmesan biscuits and leftover honey butter.


Stew Dumplings

1 1/2 c. flour
1 Tbsp. cold unsalted organic butter
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk

Mix together all the dry ingredients. Pinch in the butter until it is well blended. Add the milk and stir until soft dough comes together. Drop by spoonful onto gently boiling soup/stew, cover and let steam for about 20 minutes.


Baking Powder Biscuits
Preheat oven to 425

3 c. flour
4-6 Tbsp. cold organic unsalted butter
1 tsp. salt
1 Tbsp. baking powder
1 c. milk
**I usually add in about a cup of cheese with the butter**

Mix together the dry ingredients. Pinch in the butter until all is well blended. Add in the milk, stir until dough comes together and then place on flour surface. Knead just until dough is mixed well and cut with biscuit cutter. Place on silpat lined baking sheet and bake at 425 for about 20 minutes or until golden brown)

Makes about 12 2" biscuits.

By golly, I think I've got it!

One of my all time comfort foods is a thick, hearty split pea soup. I know so many people who turn their nose up at it, but I just can't understand why. It is sweet (from the peas and carrots) and smoky (from the ham). It makes me happy whether served with a crusty french loaf or even the Parmesan-rosemary biscuits that I serve warm from the oven.

As of last night, I think I've found the recipe I will use from now on. SOOOO good. SOOOOO comforting - even on an evening that wasn't cold. Oh and it helps that most of the kids like this soup. The ones that don't even get through it without complaining...much. ;)

Di's Split Pea Soup

1 package green split peas (approx. 2 cups)
1 c. lentils (I used heirloom belugas, but whatever kind you can find is good.)
1 can Cannelini beans (I didn't have any dried beans or I would have used those - canned worked fine)
4 med. carrots, diced
4-5 celery heart stalks, diced
1 large onion, diced
4-5 cloves of garlic, minced
1 bay leaf
2 tsp. kosher salt
1-2 tsp. freshly ground pepper
3 med. potatoes, diced (you can leave these out...I wanted to use them up)
1 tsp. dried basil
1 tsp. dried thyme
1 1/2 tsp. dried rosemary
2 Tbsp. unsalted butter
3 Tbsp. EVOO
1lb ham steak, bone in, cut into bite size pieces
10 c. water

Open peas and place on large sheet tray. Make sure there are no stones or debris. Do the same for the lentils. If using dried beans, do same and follow directions on package for soaking method.

In large stockpot over med-high heat add oil and butter until butter is melted. Add in onion, garlic, celery and carrots. Saute veggies until they are softened - about 10 minutes. Add in potatoes, ham pieces (throw the bone in as well), split peas, lentils, beans, salt, pepper and herbs. Pour 10 c. of water over all and bring to a boil. Turn heat down and simmer for a couple hours on low, stirring occasionally. Remove bone, bay leaf and stir well before serving.


Rosemary - Parmesan Biscuits

3 c. all purpose flour
1 Tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
2/3 c. grated Parmesan cheese
6 Tbsp. unsalted butter, cut into small chunks
1/2 Tbsp. fresh, minced rosemary
1 c. milk (approx.)

Preheat oven to 425.

In large bowl combine flour, baking powder, salt, cheese and rosemary. Add in butter. With a pastry cutter, two knives or your finger tips, cut the butter into the flour mixture until it resembles coarse corn meal. Add enough milk to make a dough. Do NOT overwork - just mix until it comes together.

Turn dough out onto floured board and pat down to about 1" thickness. Cut with 2" biscuit cutter and place about an inch apart on a silpat lined sheet pan being careful not to overwork the dough. Bake in preheated oven for about 15 minutes or until lightly brown on top. Serve immediately with butter.

Potato Leek Soup

One of my most favorite parts of working outside my home was being able to eat something someone else prepared for lunch each day. Most days I ate a salad from the grocery store down the street or we picked up soup and salad from a restaurant. The best soup was always the potato leek. I have never made it up until this point, but in browsing the fresh veggies the leeks always seem to call to me. I finally gave in and bought them. After doing some research, this is the soup I ended up with. I don't use cream, half & half, milk or creme fraiche like many of the recipes I found online which makes it a bit less fatty. To cut down the fat even more, you could go with just the EVOO instead of the butter & EVOO.

Potato Leek Soup

2 med. leeks, trimmed of dark green leaves, sliced lengthwise & washed well (Save dark greens)
8-10 small-med. potatoes, diced
1 carrot, diced
1 celery stalk, diced
minced garlic (4-5 cloves)
32 oz. vegetable stock*
salt & pepper
EVOO
2 Tbsp. butter

*I made my own vegetable stock using the dark greens & root pieces from the leeks, the carrot peelings & ends, celery leaves & ends along with some herbs, garlic and a large pinch of salt. Just add water enough to cover and then some (about 8-10 cups). Strain the mixture before using.*

Place potatoes into vegetable stock and cook until fork tender.

While potatoes are cooking, dice leeks and saute in a fry pan along with the carrot, celery & garlic in a mixture of EVOO & butter. Remove from heat once leeks become translucent and mixture is very fragrant.

Once potatoes are done, remove from the liquid (I use my spider skimmer) and place into food processor (or blender). Add just enough of the cooking liquid to make a thick, yet soupy base (about 6 cups). Place potato mixture back into the pot and add in the leek mixture. Cook low and slow for a couple of hours, stirring every so often to prevent sticking on the bottom of the pan.

I served this with our homemade sandwich bread which was sliced thick, smeared with some butter and Parmesan and stuck under the broiler for about 3-4 minutes. (Just long enough to melt the cheese and brown the edges. It was a terrific accompaniment.

Black bean & Corn chowder

This was a huge hit with the kids and so very simple. I served it with some homemade oatmeal bread.


Black Bean & Corn Chowder

2 Tbsp. EVOO
2 Tbsp. unsalted butter
1 1/2 medium onions diced
2-3 cloves garlic, minced
1 large celery stick, diced
1/4 cup turkey bacon, diced finely
3-4 Tbsp. flour
10 c. liquid (I used 4 c. chicken broth and the rest water, but added some chicken base)
2 cans black beans, rinsed
3 c. frozen corn
Salt
Pepper
Cumin
Oregano
Chili powder
Red pepper flakes

Heat the EVOO & butter in a large stock pot. Add in onion, celery & garlic and cook for a few minutes stirring occasionally. Add in turkey and heat thoroughly. Add in flour, mixing well. Once roux is formed add in liquid (stirring well to avoid lumps). Add in beans, corn and spices/herbs to taste. Bring to a boil and then cover and reduce heat to a simmer for at least 20 minutes or so.