Creamy Pea Soup

My mom would gladly confirm I have NEVER been a fan of peas, so isn’t it swell that the love of my life happens to be a fan of such vegetable. A recipe we saw on TV caught his eye and he’s been asking me to try it out but I decided to add two things which would make the soup much better for my taste buds, lots of basil and of course heavy cream.

This also gave me the opportunity to use my new food processor which he so kindly gifted me on Christmas. You should have seen how my eyes lit up when I opened it!

On a cold night go ahead and pair this soup with a mozzarella and tomato Panini or throw in some grilled jumbo shrimp with garlic croutons and you have a terrific one bowl meal.

(Ingredients)

Seasonings: Salt, Pepper, Garlic Powder, Olive Oil

1 Cup Heavy Cream

2 Cups of Low Sodium Chicken Broth

2 Handfuls of Basil Leaves

1 Pack of Frozen Peas

5 Pearl Onions – Peeled and Cut in Half

2 Cloves Garlic – Chopped

1 Medium Mozzarella Ball – Cut Up in Pieces

(Directions)

– In a sauce pan brown the garlic and pearl onions in a tablespoon of olive oil.

– Then add in 1 cup of the chicken broth and season with salt, pepper and garlic powder.

– Next throw in the frozen peas and let simmer covered on low.

– When peas are cooked through throw in a couple of basil leaves, drizzle olive oil then mix.

– Keep simmering until the basil is wilted then remove pan from flame.

*Must let mix cool down for five minutes before transferring to the food processor.

– Process on low till contents are chopped.

* You may need to stop the processor & push food down the sides to make sure all pieces get chopped.

– As you are chopping on low add the 1 cup of heavy cream through the small feeding tube.

* The mix should begin to turn a light green color.

– You can stop the chopping & open up the bowl to add in the last cup of chicken broth along with the mozzarella.

* Keep a couple of slices off to the side for garnish when completed.

– Again chop on low speed till the mozzarella is chopped and combined.

– Next open up again and add the last of the basil leaves.

* Keep a couple of small leaves off to the side for garnish when completed.

– Once more chop on low then transfer the contents to a pot.

– Heat stove on medium heat and be sure to spin the soup often if not the mozzarella in the soup will burn at the bottom or to the sides of the pot.

– You can season soup with salt, pepper and garlic powder then mix.

– Once soup is heated place in bowl and garnish with mozzarella and basil leaf.

Enjoy!

*As mentioned before you can always add in a protein to the soup to make a meal in one bowl or pair the soup with your favorite Panini.

~A.M.A.~

© Cookery for Two – 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Advertisements

Sausage Soup

Cookery for Two is feeling a bit under the weather and as the temperature cool’s down a new pot of soup was the craving last night. Browned sausage crumbles thrown into a chicken stock and tomato broth; add in escarole, cannellini beans and dainty pastina pasta. The melding of textures and flavors left my body warm and relaxed to enjoy the evening and then off to bed early because besides soup nothing beats a cold more than sleep!

Ingredients:

Seasonings: Olive Oil, Salt, Pepper, Garlic Powder

½ Cup of Red Wine

One Bunch Escarole

½ of One Small Shallot

2 Garlic Cloves

½ a Cup of Pastina Pasta

Two Boxes of Low Sodium Chicken Stock

1 Can of Cannellini Beans (Drained)

1 Package of Sweet Italian Sausage

1 Can of Whole Plum Tomatoes in Sauce

Directions:

– Chop up the shallot and garlic and let brown in a drizzle of olive oil at the bottom of your soup pot.

– When nicely cooked through add in both boxes of chicken stock and red wine, stir to scrape up any bits at the bottom of the pot.

– Put on low heat while you dice up only about 6 of the tomatoes from the can.

*Note: You will not need all of the tomatoes or the sauce. You can reserve for later in the week to make pasta sauce or such.

– Now add in the diced tomatoes to the pot, stir and season liquid with a pinch of salt, pepper and garlic powder.

– Now take sausage and cut casing and remove the meat from each link.

*Note: Be sure to season the sausage crumbles with salt, pepper and garlic powder.

– Crumble up all your meat into a heated pan with olive oil and brown the sausage.

– Once meat is cooked through add to the liquid in the soup pot.

– After the meat throw in the can of cannellini beans (drained).

– Now higher the heat and bring the soup to a boil and then throw in the pastina to cook.

– Keep stirring so pastina will not stick to the bottom of the pot.

– Once pastina cooked through you can now prepare the escarole.

– Put pot on low heat again.

– Chop the escarole and only use the greenest parts of the leaves.

*Note: I’m not sure about the condition of escarole for others – but every time I buy it they always seem to be very dirty with sand and such. Be sure to clean your chopped leaves very well with cold water till the water run’s clear.

– Once cleaned thoroughly throw the leaves into the soup pot.

– Continue to keep the soup on low and spin periodically for about other 20 or so minutes.

– You can also add seasonings to taste if you feel it needs something more.

Serve & Enjoy!

*I think the most important thing about this soup in particular is the base of chicken stock, the tomatoes, the red wine and seasonings.

*Again as always with soup it’s very versatile so you can incorporate any vegetables you want.

*You can also swap the protein here – try Shrimp even!

*Think different for your starch too – try Arborio rice in soup instead of pasta.

~A.M.A.~

 

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Italian Wedding Soup

It’s the season for soup – One in particular which I’ve seen a hundred times over but have never tried is Italian Wedding Soup. This particular evening I decided to give it a go. I mean what could there not be to like about moist mini turkey meatballs in chicken broth with hearty vegetables and pasta. Fresh parmesan tops the dish and melts right into your bowl and taste buds. This soup is filling, warming and delicious. So on those cold nights or maybe even when you’re feeling under the weather curl up with a bowl of this soup and let your troubles of the day just melt away.

Ingredients Meatballs:

Cooking Spray, Olive Oil, Salt, Pepper, Garlic Powder

1 Egg

½ Pound of Ground Turkey Meat

½ Cup of Italian Bread Crumbs

1 Tablespoon of Milk

1 Tablespoon grated Parmesan

Ingredients Soup:

Olive Oil, Salt, Pepper, Garlic Powder

(1) Small Shallot Minced

(2) Garlic Cloves Minced

(2) Containers of Low Sodium Chicken Broth

(1) Cup Dry White Wine

(1) Cup Sliced Zucchini

(3) Cups Fresh Spinach Leaves

*Be sure to trim the stems.

(2) Cups Pasta

*Use something small like mini wheel shaped pasta or mini bowties.

 (1) Can Cannellini Beans

Package of Fresh Shredded Parmesan

Directions Meatballs:

*Note: You will start getting the soup together when you get to the step about the meatballs cooking for 30 minutes

Pre-heat the oven to 350 degrees.

– In a bowl combine turkey meat, egg, breadcrumbs, milk, grated parmesan and a couple of sprinkles of all seasonings.

– Roll a mini size ball of meat mix in-between your hands and place in a baking dish which has been prepped with cooking spray.

– Drizzle olive oil all over the meatballs and sprinkle with all seasoning one more time.

– You can make about 25 mini meatballs with the ½ pound of meat.

– Bake the meatballs for about 30 minutes or until browned and cooked through.

– When the meatballs are done be sure to mix them up so they pick up all the oils, flavor and juices in the dish.

Directions Soup:

– Heat a tablespoon of olive oil at the bottom of your pot.

– Throw in the minced garlic and shallot to brown.

– Now pour in the wine and scrape up any bits on the bottom of the pot.

– Next you can add the chicken broth and bring to a boil.

– Throw in pasta and bring down to a simmer.

– Once pasta is cooked through add in the zucchini and cannellini beans.

– Sprinkle seasonings into the pot and cover.

– Let simmer till zucchini is now cooked through.

– Throw in the meatballs and cook on low heat for about 10 – 15 minutes.

– Take spinach leaves and tear by hand and throw them into the pot.

– Sprinkle seasonings into the pot and spin to make sure all the ingredients are combined.

 – Continue to cook on low heat for another five  minutes.

– Once done – ladle soup into bowls and top with the fresh parmesan.

Enjoy!

*Feel free to swap out any of the veggies I used for other kinds.

*Note you can always add in a can of tomato paste to the broth and give the base a tomato flavor.

*Also you can brown up Italian sausage and throw slices of that into the soup instead of the mini meatballs.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.