More Soup!

(fall must be coming, I have soup on my mind!!)

Nobody has specifically requested this one, but it is so tasty that I have to share it!  It is from a Canadian Living magazine.  Super easy and lovely flavours.  You can easily double this to make more. 


Roasted Red Pepper and Sweet Potato Soup

3 sweet red peppers, chopped
2 sweet potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, chopped
2 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
4 cups chicken broth or vegetable broth
1/3 cup balkan style yogurt (optional)
2 Tbsp fresh parsley, chopped (optional)

1.  In roasting pan, toss red peppers, sweet potatoes, onion, garlic, olive oil, seasoning, salt and pepper.  Roast at 425F stirring every 10-15 minutes until vegetables are very tender, about 45 - 60 mins.

2.  In food processer, puree cooked vegetables with chicken broth, and pour into large pot.  Whisk in 1 cup water.  Bring to a boil, reduce heat, cover and simmer for 5 mins. 

3.  Serve with a little yogurt swirled in and a sprinkle of parsley.

Soup from Scratch

This is a fabulous recipe for either chicken or turkey soup that my Mum used to make all the time when I was growing up.  She found it in "Cook Milk in Any Flavour You Like" which I don't even think is published anymore.  If you make it with noodles it tends to get pretty thick.  We would even refer to it as "Chicken Stew".  Perfect for using up leftovers from a chicken or turkey dinner. 

Chicken Soup

Stock
1 leftover bird (there doesn't need to be very much meat on it)
any leftover gravy
1 onion, quartered
2 celery stalks
3 sprigs fresh parsley (or a few generous shakes of dried parsley)
1 bay leaf
1 tsp thyme
1-2 tsp salt (I like to go easy on the salt and add more in later if I need to)
1/2 tsp pepper

2 potatoes, peeled and cooked (or 1 - 2 cups leftover mashed potatoes)
1/4 cup butter
1 onion, finely chopped
2 celery stalks, chopped
2 carrots, grated
1/4 cup flour
2 cups milk
1-2 Tbsp dried parsley
1/2 tsp marjoram
1/2 tsp dill (optional)
1 - 2 cups egg noodles or other noodles (optional)

1. Break carcass into pieces small enough to fit into large pot.  Add leftover gravy, onion, celery, parsley, bay leaf, thyme, salt and pepper.  Add enough water to fill the pot 1 1/2 - 2 inches away from top (about 8-10 cups).  Simmer 1 - 2 hours.

2.  Place colander over large bowl and empty contents of soup pot into the colander, catching the broth in the bowl.  Put colander with meat and vegetables still in it on a plate and set aside.

3.  Cover potatoes with some of the broth and boil until soft.  Mash well.  (skip this step if you are using leftover mashed potatoes)

4.  Saute chopped onion, celery and grated carrots in butter in the large pot.  When vegetables are tender, add flour, then gradually add in milk, stirring constantly to prevent lumps.  Add mashed potatoes and all the broth that you reserved earlier.  Pick through your cooked carcass to find any pieces of meat (try not to choose slimy bits or skin).  Add meat to your soup, as well as parsley, marjoram, dill, and any additional salt and pepper you think it needs.  Add noodles if you wish.  Simmer for 10-15 mins, or until noodles are cooked.  Serve with fresh bread or rolls.

This is NOT a complicated recipe, just a little bit time consuming, but soooo worth it!!  :)