Sweet Corn and Potato Chowder with Brioche Croutons, from Gael

Sweet Corn and Potato Chowder with Brioche Croutons, from Gael

From Plated meal-kit service. Made for lunch 5-18-19. Yum! So easy! Make sure to toast the croutons enough.

Comments from Plated: "Silky, creamy, and so satisfying, this chowder had us knocking spoons out of the way to get another taste. Fresh corn and potatoes simmer in a white wine–infused broth. We swirl in cream and mash a few of the tender potatoes in the pot (what gives the soup its body). Finish with chives and garlic-toasted brioche croutons for a beautiful, comforting bowl."

2 ears corn
12 ounces red-skinned potatoes
⅛ ounce chives
2 slices brioche
1 yellow onion
2 cloves garlic
4 packets unsalted butter
2 tablespoons flour
1 vegetable bouillon cube
¼ cup white wine
4 ounces heavy cream

1. Prepare ingredients
Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs (see recipe tip). Cut potatoes into ½-inch cubes. Thinly slice chives. Cut brioche into 1-inch cubes. Peel onion and cut into small dice. Using the flat side of a knife, gently crush garlic cloves.

2. Sauté vegetables
Heat 1 packet butter and 1 teaspoon olive oil in a medium pot over mediumhigh heat. When butter is foamy, add corn, potatoes, onion, and ½ teaspoon salt and sauté, stirring occasionally, until softened, about 5 minutes. Then, stir in flour until no longer visible, 1–2 minutes more (see recipe tip).

3. Simmer chowder
Add bouillon cube, white wine, 2½ cups water, and ¼ teaspoon salt to pot with vegetables and stir to combine. Increase heat under pot to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until chowder thickens, about 7 minutes.

4. Make croutons
While chowder simmers, heat remaining butter in a medium pan over mediumlow heat. When butter is foamy, add brioche, crushed garlic, ¼ teaspoon salt, and pepper as desired. Cook, stirring frequently, until brioche is golden and garlic is fragrant, 5–6 minutes. Remove pan from heat and remove and discard crushed garlic (it flavored the croutons, but won't be pleasant to bite into). Set croutons aside for serving.

5. Finish chowder
Once chowder thickens, add cream, ¼ teaspoon salt, and pepper as desired to pot, still over medium-high heat. Simmer until slightly reduced, 3–5 minutes. Remove pot from heat. Using a fork or potato masher, carefully mash about half of potatoes in pot (see recipe tip), then stir to combine.

6. Plate chowder
Divide sweet corn and potato chowder between serving bowls. Garnish with brioche croutons and chives, and dig in

Ravioli in a light vegetable broth, from Gael

Ravioli in a light vegetable broth, from Gael

From Vegetarian Times, Oct. 2011. Made with the cherry tomato and tapenade tartlets. Delicious and fast!

4 c vegetable or chicken broth
1 lb fresh ravioli or tortellini (about 30)
1-2 carrots, grated
6 button mushrooms,sliced thinly
2 green onions, thinly sliced
2 cloves minced garlic
1/2 tsp fines herbes (or whatever herbs you like)
12 fresh basil leaves

Bring broth and 1 c water to boil. Add ravioli/tortellini and cook accoding to package till al dente. Remove pasta to plate w slotted spoon.
Reduce heat to med-low. Add carrots, mushroom, green onions, garlic and fines herbes. Cover and simmer 5 minutes.
Ladle broth into bowls. Divide ravioli among bowls. Sprinkle w basil.

262 calories per bowl (w 5 ravioli)

Chicken Tortilla Soup, from Gael

Chicken Tortilla Soup, from Gael

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (Can use pre-cooked chicken of any kind)
2 cans (14 oz. each) chicken broth
1 cup salsa
1 cup frozen corn
1 cup shredded Cheddar Cheese

HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

Gael first made this Nov. 1, 2010, a cold rainy day in Seattle. Really easy and good soup to put together on a rainy night. You can control the spiciness by the kind of salsa you buy, and you can also add more salsa if you like.

Edamame Avocado Soup with Tomato Crostini, from Gael

Edamame Avocado Soup with Tomato Crostini, from Gael

Via the Web (MelissaCMorris.com) . Edamame are baby soybeans often served with Japanese food, and they are so yummy. I didn't discover them until I moved to Seattle, where they are often served at Japanese restaurants.

1 1/2 pounds frozen shelled edamame

2 cups reduced sodium vegetable broth, divided

1/4 cup chopped shallots

2 peeled avocados, cut into quarters

3 cups water

3 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon white pepper

1 tablespoon chopped fresh parsley

Place edamame in a large saucepan. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft. Drain; set aside.

Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth. Pour puréed shallot mixture into a large bowl.

Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth. Add puréed avocado mixture to puréed shallot mixture; stir to combine. Add 3/4 cup broth, water, juice, salt, and pepper to puréed mixture; stir well with a whisk.

Cover and chill. Serve with...

Tomato Crostini

4 sliced tomatoes

2 tablespoons chopped parsley

1 tablespoon olive oil

4 tablespoons freshly grated parmesan

1 teaspoon sea salt

16 (1-inch-thick) slices French bread baguette

Preheat oven to 375º. Lightly coat one side of bread slices with olive oil; arrange bread slices in a single layer on a baking sheet. Top each slice with one tomato slice, sprinkle with parmesan cheese.

Bake at 375º for 8-10 minutes or until lightly toasted. Sprinkle with chopped parsley.

Baked Potato Soup, from Gael

Baked Potato Soup, from Gael

Gael made this for her Christmas Cookie Swap on 12/13/2008. I took an Internet recipe (from Cooking Light Magazine) and tweaked it around.

I made it the night before the party, and then served it off the stove the next day to cookie-party attendees. They ate it all! It came out kind of thick the second day, but you could certainly thin it out with milk, water or broth if you don't like thick soups.

4-5 baking potatoes (about 2 1/2 pounds)
2/3 cup all purpose flour
6 cups of 2% reduced fat milk
3/4 cup reduced fat extra sharp cheddar cheese, divided
Salt and fresh cracked pepper to taste
1 cup reduced fat sour cream
1/2 cup green onions, chopped


Preheat the oven to 400 degrees. Pierce the potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins

Lightly spoon the flour in a large Dutch oven; gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt and pepper, stirring until cheese melts. Turn the heat to low. Stir in the sour cream and the green onions (I added fewer onions).



Here's where I broke from the recipe, I also added crumbled bacon and my own pick of spices...some minced onion, some garlic powder, etc. Keep tasting and adding your own spices, otherwise it's too bland, I think.



Cook for 10 minutes or until thoroughly heated -- DO NOT BOIL. Serve with crusty bread, more green onion/cheese/bacon crumbles as toppings.

Beer Cheese Soup, from Ceil

Beer Cheese Soup, from Ceil

Dated 11-13-89. Mom wrote: Serve with popcorn

1/4 cup butter
1/2 cup flour
2/3 cup milk
13 3/4 ounces chicken broth
8 ounces Cheez Whiz
1/4 cup beer
1/2 teaspoon Worcestershire sauce

Melt butter, stir in flour till smooth. Add milk and broth gradually (use wire whisk). Heat and stir until bubbly and thick.

Reduce heat, add cheese and stir until melted. Simmer 5-10 minutes. Heat through but don't boil.

Thai Butternut Squash Soup, from Gael

Thai Butternut Squash Soup, from Gael

You can buy frozen squash, but I am learning that it is not that tough to cut up an actual squash. (Stand it on end and kind of skin off the skin with a knife. Then chop it into big slices and cube those.)

Rob liked the tofu, but I could do without it. Rob and I loved this, tasted just like a Thai restaurant. Make sure you buy the red curry paste – look in the ethnic section or at an Asian food store.

1 cup coconut milk
1/2 teaspoon Thai red curry paste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
24 ounces frozen cooked winter squash
1 lime
2 cups fresh baby spinach (use as much or as little as you like)

1/2 cake firm tofu (optional)
1 tablespoon soy sauce
1/2 teaspoon Thai red curry paste
1 teaspoon vegetable oil

In Dutch oven, whisk together coconut milk, curry paste, sugar, salt and broth. Add lime leaf and squash, cover, bring to simmer. Cook, covered, 15 minutes or until squash thaws. Meanwhile, cube tofu. Toss in bowl with soy sauce and curry paste. Heat oil in small skillet on medium-high. When oil hot, cook tofu, stirring occasionally, 5 minutes. Set aside. Lightly grate lime peel and juice lime. Add t of zest and 2 T juice to simmering soup. Stir in spinach, cook till it wilts. Add more sugar and salt to taste.

Notes: Made this again in December 2010. Perfect for a winter night.

Split Pea Soup, from Rob’s mom, Grace

Split Pea Soup, from Rob’s mom, Grace

Rob loves this recipe. From the Evans split-pea bag!

2 cups split peas
2 quarts cold water
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1/4 teaspoon thyme, dried
1/4 teaspoon marjoram, dried
dash cayenne
1 bay leaf
salt and pepper, to taste
hambone or andouille sausage, optional

Mix all ingredients. Be sure the thyme and marjoram are powdered. Better rub them between the fingers. Cover and cook slowly for about 1 hour, or even longer. The mixture must cook until the peas are very soft. Force through a coarse sieve. Return to range and bring to boiling point. Serve piping hot in bowls which have been heated. Optional: May be cooked with ham bone or pieces of cooked meat. I use a hambone and andouille sausage, which really helps make it delicious!

Reuben Soup, from Anne

Reuben Soup, from Anne

¼ lb diced bacon
1 c chopped onion
1 T minced fresh garlic
3 c cooked diced potatoes
16 oz can sauerkraut, drained
6 oz chicken stock
2 c diced corned beef or pastrami
1 t dry mustard
½ t caraway seeds
1 c heavy cream
Rye croutons
Grated Swiss cheese

Begin rendering bacon in soup kettle over medium heat. Add onions and garlic and sauté until tender (about 5 minutes). Add potatoes, sauerkraut, chicken stock, meat, dry mustard and caraway seeds. Simmer 10-15 minutes. Stir in cream and heat through. Ladle into bowls and top with Rye croutons and Swiss cheese. Serves 8.

Hearty Turkey and Rice Soup, from Clio

Hearty Turkey and Rice Soup, from Clio

4 cubes chicken bouillon
1 cup celery -- chopped
1 pound Velveeta -- cubed
3 cups cooked turkey -- chopped, cubed
1 cup carrots
broccoli
3/4 cup barley
minute rice

Dissolve bouillon in 4 c boiling water, add celery and carrots. Cover, simmer 20-25 minutes. Add remaining ingredients, stir until cheese is melted. Add broccoli last.

French Onion Soup, from Gael

French Onion Soup, from Gael

My favorite French Onion Soup recipe, and so easy! We were making this so often for a while I actually bought those little lidded French Onion Soup bowls that can go in the oven, but you sure don’t need them.

2 onions, thinly sliced
1/4 cup butter
2 tablespoons Wondra Quick-mixing flour
21 ounces beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup Parmesan cheese, grated
6 slices Swiss
dash Worcestershire sauce or red wine

Preheat oven to 425 degrees F. Separate sliced onion into single rings. In a medium saucepan or Dutch oven, sauté onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Can add dash Worcestershire and wine. Bring to a boil and simmer for 20 minutes.

Meanwhile, toast French bread slices. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.

Byerly’s Wild Rice Soup, from Anne and Gael

Byerly’s Wild Rice Soup, from Anne and Gael

Delicious soup, similar to Byerly's version. Instead of ham, you can use chicken if you prefer. Ingredients are very flexible -- feel free to cut back on carrots, almonds, sherry, flour, butter...anything you want less (or more) of.

4 T butter
2 T onion, minced
1/2 cup Wondra flour (regular flour OK, Wondra helps prevent lumps)
6 cups chicken broth
1 box wild rice mix, prepared
1 1/2 cups ham
1 cup carrots, finely grated
7 T almonds, slivered
1 1/2 teaspoons salt
pepper, to taste
2 cups half and half
5 T cooking sherry

Melt butter in saucepan or Dutch oven. Stir-fry onions till tender. Blend in flour, gradually add broth, cook, stirring constantly, until mixture comes to a boil. Boil one minute. Stir in rice, ham, carrots, almonds, salt and pepper. Simmer about 5 minutes. Blend in half and half. Add sherry, heat to serving temperature.

Blue-Ribbon Chili, from Gael

Blue-Ribbon Chili, from Gael

This chili is my favorite. It was the grand-prize winner in a contest held by Country Woman Magazine, and I can see why it won. It's fabulous and even though it has a lot of ingredients, it’s actually very flexible--if you don't have bacon, leave it out; mess with the spices to make it hotter or milder, etc.

3/4 pound Italian sausage, links or ground
3/4 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 cup beef broth
1/2 cup Worcestershire sauce
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
6 cups tomatoes, chopped
6 bacon strips, cooked and crumbled
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can garbanzo beans, rinsed and drained

Brown sausage and beef, drain. In the drippings, sauté onion, peppers and garlic for 3 minutes. Add broth, Worcestershire and spices, bring to a boil over medium heat. Reduce heat, cover and simmer for 10 minutes. Add tomatoes, bacon, and browned sausage and beef, return to a boil. Reduce heat, cover and simmer for 30 minutes.

Add all of the beans. Simmer for 1 hour, stirring occasionally. Serve garnished with shredded cheese and sour cream.

Avocado Gazpacho, from Gael

Avocado Gazpacho, from Gael

When we visited Rob's family in LA for July 4th, 1998, a California friend made this. Cold soups are really nice in summer. A nice change from tomato gazpacho. Serves 8.

2 large cucumbers
3 cups chicken broth
1 tablespoon Tabasco sauce
juice of one lime
1/2 teaspoon salt
2 ripe avocados
extra cucumbers, sliced, on side
extra avocado, sliced, on side
garlic croutons

Cut 1 cuke into chunks. Process with 2 cups of broth, lime juice, salt and Tabasco. Pit, peel and chop avocados. Process with puree and add 3rd cup of broth. Process briefly to coarsely puree the avocado--leave some chunks. Chill two hours at least. Serve with croutons and sliced cucumber and avocado to sprinkle on top.