Creamy Chicken Poblano Soup

March 9th, 2020

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Winter’s last gasp has even hit Florida.  Last week was unseasonably cool and windy.  A fire was lit in the fireplace and I craved comfort food.  Soup is always my first choice.  Soup made with lots of vegetables puréed to a smooth consistency is also my first choice.  The depth of flavor created is heartwarming. Add to that lots of Poblano chilis, which are not hot but pleasantly warm, and you have the perfect bowl of soup.  Chicken is just a given.  Chicken soup has been warming our bellies forever.

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This recipe came from Joanna Gaines which will appear in her new cookbook Magnolia Table Volume Two.  It can be preordered on Amazon.

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A chicken soup with a Mexican flair and crispy tortilla strips is the best way to say goodbye to Winter. We return to Lake Lure at the end of the month.

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Stay warm wherever you are.

CREAMY CHICKEN POBLANO SOUP

ingredients

+ 8 tablespoons (1 stick) unsalted butter
+ 2 cups small-diced onion (about 1 large)
+ 4 celery stalks, cut into medium dice
+ 3 carrots, cut into medium dice
+ 2 garlic cloves, minced
+ 3 medium poblano peppers, seeded and cut into medium dice
+ 1 1/2 teaspoons kosher salt
+ 1/2 teaspoon freshly ground black pepper
+ 1 teaspoon ground cumin
+ 1/4 teaspoon dried thyme
+ 8 cups (2 quarts) chicken broth
+ 2 cups heavy cream
+ 3 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
+ 1/4 cup chopped fresh cilantro
+ Tortilla chips and sliced radishes, for garnish

instructions

1. In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.

2. Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.

3. Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.)

4. Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking. Stir in the cilantro.

5. Serve warm, garnished with tortilla strips and sliced radishes.

6. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Makes 6 to 8 servings

PRINTABLE RECIPE

Goulash Soup with Red Peppers and Cabbage

November 10th, 2019

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Soup is always on my mind when the cold winds blow.  We are expecting the first below freezing temperatures tonight.  To complicate our lives, our heating system is not working.  We are managing to keep warm with our gas fireplace and may even light a wood fire in out kitchen fireplace.  David is now down in the furnace room with the new parts.  Hopefully we will have heat again soon.  But soup restores all discomfort and warms the soul.  This goulash soup was adapted from Kalyn’s Kitchen.  David is still avoiding carbs so this combination of Ground Beef, Cabbage and Roasted Red Peppers fits perfectly into a Keto diet.

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The changes I made to the recipe were to increase the ground beef and cabbage.  I doubled the cabbage from two cups to four cups.  I increased the ground beef from 1 pound to 1 1/2 pounds.

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We enjoyed the warming goodness of this soups flavored with paprika, beef stock and tomatoes.  The cornbread is a side dish that I enjoyed alone.  It is Rosa’s Cornbread which is very rich and indulged in only in small slices.

GOULASH SOUP WITH RED PEPPERS AND CABBAGE (Adapted from Kalyn’s Kitchen)

  • 2 onions, diced
  • 2 tsp. finely minced garlic
  • 1 T olive oil
  • 2 T sweet Hungarian Paprika
  • 1 T hot Hungarian Paprika
  • 1/2 tsp. crushed caraway seed (optional)
  • 4 cups homemade beef stock (or 3 cans, 14 oz. each)
  • 3 cups roasted tomatoes or 2 cans (14.5 oz.) diced tomatoes
  • 4 cups finely diced cabbage
  • 1 1/2 lbs. lean ground beef (ground chuck is best)
  • 1 jar (12 oz.) roasted red peppers, diced into 1 inch pieces
  1. Heat large heavy frying pan, add oil, and saute onions about 5 minutes, until barely starting to color. Add garlic and saute 2 minutes more, then add paprika (and caraway if using) and saute 1 minute more.
  2. Put onion/spice mixture into large soup pot. Deglaze pan with 1 cup of beef stock, then add that and rest of beef stock to soup pot. Add roasted tomatoes or canned tomatoes, cabbage and 2 cups water to soup pot and start to simmer.
  3. Brown ground beef in frying pan until quite brown, breaking into small pieces as it cooks. When browned add to soup pot. Let simmer on very low heat one hour. (Taste for seasoning and add more paprika if desired.
  4. After one hour, add diced red peppers and simmer about one hour more. Serve hot, garnished with sour cream.  This freezes very well.

Printable Recipe

Chateaubriand for Thanksgiving

November 27th, 2018

Chateaubriand

Our Thanksgiving dinner was a departure from the usual.  Our Son Michael loves to grill and decided to attempt a whole tenderloin cooked over indirect heat and then seared over the direct coals.  The inspiration came from Meathead Goldwyn in his iconic grilling book Meathead; The Science of Great Barbecue and Grilling.  The beef was outstanding.  Served with mashed potatoes and an updated green bean casserole, we never even missed a turkey.

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A whole tenderloin requires a breakdown to get to  a symmetrical log from the center.  The tenderloin tips are cut from each end.  The chain along the side needs to be trimmed away and the silverskin removed.  The trimmings can be used as a few filet mignon steaks, stew meat, and/or ground with some of the fat into upscale hamburgers.

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You will need to fold over the tapered end and tie it with string to ensure even cooking.  Once the chateaubriand is ready, dry brine it in the refrigerator for 4 to 6 hours.  The dry brine is just kosher salt.  Sprinkle about 1/2 teaspoon of salt per pound of meat all over the cylinder.  After the allotted time is up, remove the beef from the refrigerator and season it with a seasoning rub.

BEEF RUB
2 Tablespoons ground pepper
2 teaspoons chopped rosemary
2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder

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Set up the grill in a two-zone configuration and get the indirect zone up to about 225 degrees F.  Place the meat in the indirect-heat zone.  It will cook slowly for about 45 minutes.  Check temperature with a meat thermometer.

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When the meat reaches 110 degrees F, move it to direct heat to sear.  Leave the lid open and roll the roast a quarter turn every 5 minutes or so.  When it reaches 130 degrees F in the center, move it to a cutting board.  Cover with foil and let rest for 15 minutes or so.

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Slice into at least 1 inch steaks and serve.  Serves 6 to 8 easily.

Parsnip Soup

Earlier in the day Kristen made a delicious Parsnip and apple soup with smoked almonds and scallions.  I don’t have the recipe but anything you add to it is enhanced by using an immersion blender to meld it all together.  Here is a similar recipe.

Kale and Quinoa Salad

One of the most colorful dishes on our table was this fabulous Kale, roasted quinoa, purple sweet potato and apple salad.  It was such a seasonal delight that I would love to serve this every Autumn and Thanksgiving.  Kristen is so creative.  Remind me to get the recipe.  Will try to blog about this again or maybe Kristen will put it on her blog, Menubility.

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I made a Bourbon Pumpkin Pie from this recipe.  I add a Streusal Topping.  Recipe follows.

STREUSAL TOPPING

1 1/2 cups pecan pieces
1 cup light brown sugar
1/4 cup flour
1/4 cup melted butter
1/2 tsp. pumpkin pie spice

Mix all ingredients.  Place on a baking sheet and bake for about 15 minutes in a 350 degree oven.  Cool and sprinkle over cooked and cooled pie.  You will have extra for other purposes.

FAMILY CHRISTMAS 2018

We took some time over Thanksgiving to have photos taken for our Christmas cards.  We are lucky to have Christobal of Azul Photography as a family friend.  Let the Christmas Season begin.

A Change in Latitude and Warming Soup

January 11th, 2018

NSB House

We have made our annual Winter trek to Florida this month.  We fell in love with New Smyrna Beach last year and were lucky to find this charming rental property for this year and, hopefully, for many years to come.  The house has a lot of character with two fireplaces and lots of room.  It is within walking distance to town and the beach.

The only down side so far has been the cold weather.  We have had freezing temperatures and have made use of both fireplaces.

NSB Bedroom

The fireplace in the Master Bedroom is wonderful and a cosy place to curl up with a good book.

Lentil and Kale Soup 1

Another way to warm up is with this Slow Cooker Creamy Lentil Soup.  It was featured in the latest issue of Cooking Light Magazine and was part of a 3 day detox article for clean eating after the holidays.  We have stuck to the recipes and have felt better for it.  We’ve even lost a few pounds.

NSB Kitchen

I am enjoying my new kitchen.  It has a gas stove, which I prefer, and every kind of pot, pan, casserole and gadget imaginable.

NSB Porch

When the weather warms up, I am sure that we will enjoy this screened in porch.

Lentil and Kale Soup

In the meantime, we will stay warm by the fire and eat warming soup.  The soup is made creamy by an infusion of pureed chickpeas.  I know it is probably colder where most of you are located, so let’s hope the January thaw will make an early appearance.

SLOW COOKER CREAMY LENTIL SOUP (Cooking Light Magazine)

Cooking Spray
4 cups reduced-sodium vegetable broth
1 cup uncooked green lentils
1 cup chopped yellow onion
3/4 cup chopped carrots
2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 thyme sprigs
4 cloves garlic, minced
1 (15-oz.) can unsalted chickpeas, rinsed and drained
3/4 cup water
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
2 cups thinly sliced lacinato kale
1/2 tsp. sherry or red wine vinegar

Coat a 5-6-quart slow cooker with cooking spray.  Place broth and next 8 ingredients (through garlic) in slow cooker; stir well.  Cover and cook on LOW 7 hours.

Process chickpeas, 3/4 cup water, oil, and lemon juice in a blender until smooth.  Add chickpea mixture and kale to slow cooker; stir well.  Cover and cook on LOW 30 minutes.  Stir in vinegar.

Servings 5, Calories 312.

Printable Recipe

Butternut Squash Soup

December 6th, 2017

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While staying with our family over Thanksgiving, my DIL Kristen made this flavorful soup for our lunch preceding our Thanksgiving dinner. The butternut squash is combined with a few parsnips and potatoes and simmered in chicken broth. Once cooked it is puréed with an immersion blender.  There is no need for heavy cream.  The soup is thick and velvety.  The smoked almonds and chopped scallions add a bit of crunch and flavor.  I will be making this butternut squash soup all through our chilly December.  If you want to make it vegetarian, substitute vegetable broth for the chicken broth.

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We got our tree right after Thanksgiving because our home was on a Christmas Walk on December 2nd. I scrambled to get all of the decorations out before the end of November.  But now it is done and I can sit back and enjoy the season in peace. Here are a few pictures of the results.

Christmas Mantel

The mantel and chairs in their Christmas adornment.

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The den, ready for a fire and a good book.

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I have been busy making cookies, but on this day the Crock Pot is busy next to the sink making our dinner.  So much to do.

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Oranges in my hearth pot next to the fireplace.

Christmas Kitchen

Another view of the kitchen.

Christmas Porch

Christmas porch on a beautiful sunshiny day.

Christmas Lower Porch

Lower porch with my new reindeer pillow.

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My talented Mother’s Christmas Carolers.  I think everyone in our small town had a set of her carolers and I have fond memories of her making them in the hundreds.  She “lives on” in many households through her work.

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My husband has never grown up.  Fortunately we built bookshelves along the stairwell to our downstairs area.  I have given David free reign with all of his collectible toys.  When the Grands were younger they marveled at all of the mechanical toys (except for the bug-eyed monkeys that scared them).  The shelves seem particularly festive at Christmas.

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Enjoy the festive season and this velvety butternut squash soup on the countdown to Christmas. I am happy to have time to relax.

BUTTERNUT SQUASH SOUP (RECIPE FROM KRISTEN KLETT)

INGREDIENTS

    • 2 tbsp Olive Oil
    • 1 medium yellow onion – rough chop
    • 2 cloves of garlic – rough chop
    • 1 tablespoon of dijon mustard
    • 1 medium butternut squash, cut into approx. 1” cubes (3 to 4 cups)
    • 3 small parsnips – cut similar to squash
    • 2 very small yukon potatoes (fingerling okay) – peeled and cut similar to squash and parsnips
    • 3 cups of chicken broth (I prefer making mine with “better than boullion” chicken base – much richer flavor)
    • 3 shakes of cayenne pepper
  • Salt and pepper to taste

FOR GARNISH

  • Smoked almonds – chopped/crushed
  • Scallions – chopped

In a medium pan, saute the onions in olive oil with a sprinkle of salt and pepper until the onions are translucent.

Add the dijon mustard and garlic and cook for another 1-2 minutes

Add the squash, parsnips and potatoes and stir to combine and coat with oil/onions/garlic. Cook for another 1-2 minutes. Season with another sprinkle of salt and pepper.

Add the chicken broth. The broth should just cover the vegetables (too much broth will make your soup more watery/runny). Cook for 20 minutes on a low simmer until all vegetables are fork tender.

Turn the heat off and, using an immersion blender, puree the soup directly in the pan until silky smooth.

Add a few dashes of cayenne pepper to taste.

Serve soup topped with crushed smoked almonds & green onions.
TIP: Root vegetables pair very nicely with Gruyere cheese. If you want a tasty side for your soup, make grilled cheese or crostini with Gruyere.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.