Recipes From the Garden: A Taste of the Season
A roundup of soups welcoming in the New Year guarantees comfort and warmth this winter season. Maybe you have heard the hype: Trader Joe's mini wontons are the perfect dumpling to elevate your wonton soup experience. And to transform this soup from great to WOW, be sure to add to each individual bowl the TJ's crunchy chili onion to your desired level of heat. Best of all, this soup lends itself to your favorite additions/modifications of veggies and proteins. Chicken Parm soup has everything you love about the Italian dish; chicken, sharp Parm and bright tomatoes. It will be done in under 30 minutes and warm up the soul. Cheesy taco soup, like a loaded beef taco, has all the favorite flavors in a cheesy, satisfying soup format. Almost as thick as chowder, this soup is hearty and filling. The creamy mushroom soup is definitely not your familiar can version. The wine cuts through the earthiness of the mushrooms and there is a richness of the cream. Its dimensions of flavors make it perfect for special occasions or a light dinner. The last recipe for Pastini soup is so simple and curing. Got a cold, the chills, the blues-this soup will warm you up like a warm hug. Pastini soup, the small star-shaped pasta, is called the Italian penicillin with its steamy chicken broth. My challenge to you in 2024 is to make a soup each week of winter. Not simply the tried-and-true; venture out with a new bowl of goodness. Beckoning soup recipes offer limitless possibilities for becoming traditions.
Chicken Cilantro Wonton Soup Recipe
Ingredients:
6 cups of chicken broth or stock
1 pkg Trader Joe's Mini Chicken Cilantro Wontons
2 tbsp olive oil
8 oz cremini mushrooms thinly sliced
8 oz sugar snap peas
¾ cup shredded carrots
½ cup chopped green onions
½ cup sliced water chestnuts
1tbsp sesame oil
1tbsp soy sauce
2 minced garlic cloves
½ tsp each: salt, pepper and ginger
Trader Joe's Crunchy Chili Onion, to taste
Heat a large stock pot with olive oil. Once the pan is hot, add the sliced mushrooms to the pot and allow to cook for 3-4 minutes. After they are browned on one side, add the sugar snap peas and the ½ tsp each of salt, pepper and ginger, along with the garlic. Add the chicken broth/stock and bring to a boil. Add to the boiling mixture the wontons, green onion and shredded carrots for 2 minutes. Reduce the heat and add the water chestnuts, sesame oil and soy sauce. Adjust seasonings as needed. Ladle the soup into bowls. Individually add the Trader Joe's Crunchy Chili Onion (suggest starting at tsp to ¼ tsp as individual desired heat level varies).
Servings 4
Chicken Parm Soup
Ingredients:
2 tbsp butter
½ cup of chopped yellow onions
1 tsp chopped garlic
6 oz of tomato paste
5 cups chicken broth
1 tsp oregano
1 tbsp of chopped basil or pesto
1 tsp salt
1 tsp pepper
2 cups of dried mini pasta (small shells, mini penne, ditalini or orchette)
¾ cup heavy whip cream
2 ½ cups of shredded chicken
1 cup mozzarella
½ cup Parmesan cheese
Pour the tomatoes into a large bowl and using kitchen shears chop into small pieces. Place the butter into a large pot and melt completely. Add the onion and garlic and sauté until translucent. Pour in the tomato paste and 1 cup of chicken broth, stirring until smooth. Add the chopped tomato pieces, stirring until combined, adding the additional chicken broth to the pot along with the oregano, basil/pesto, salt and pepper. Bring to a boil, stirring. At boiling point add the dry pasta, stirring. Simmer for 10-12 minutes checking for the doneness of the pasta. When al dente, add the shredded chicken. Turn the heat off and stir in the cream until well combined. Serve into bowls and top with mozzarella cheese and a sprinkling of Parmesan.
Servings 6-8
Cheesy Taco Soup
Ingredients:
1 lb lean ground beef
¾ cup large yellow onion chopped
1 tsp each of chili powder and ground cumin
½ tsp each: salt, dried oregano, paprika and pepper
1 medium red bell pepper chopped
4 garlic cloves minced
¼ cup masa
1 15 oz can pinto beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 15 oz can sweet corn, rinsed and drained
1 small can mild chilies
1 cup mild salsa
1 10 oz can mild enchilada sauce
5 cups chicken broth
Add later
1 cup grated cheddar cheese
1 cup grated Pepper Jack cheese
6 oz cream cheese, cubed and softened
Garnishes
Tortilla chips
Sour cream
Tomatoes
Lettuce
Avocado
Hot sauce
Fresh cilantro
Heat 1 tbsp olive oil over medium heat in a Dutch oven or soup pot. Brown the ground beef with onions until meat is cooked through. Add all spices and seasonings, red bell pepper and garlic. Sprinkle in masa and cook, stirring constantly for 3 minutes. Stir in the pinto beans, black beans, corn, mild chilies, salsa, enchilada sauce and chicken broth. Bring to a boil, then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened. Turn heat to low and stir in cream cheese until melted, followed by Pepper Jack and cheddar cheese until melted. Add milk to thin, if needed. Season with hot sauce to taste. Serve with additional garnishes as desired.
Servings 6-8
Cream of Mushroom Soup
Ingredients:
1 tbsp oil
2 yellow onions medium diced
4 cloves of garlic minced
2 lbs of fresh baby bella or cremini mushrooms sliced
4 tsp chopped thyme
½ cup any dry red or white wine
6 tbsp flour
5 cups chicken broth
1½ tsp salt
1 tsp black pepper
2 tbsp beef bouillon granules
1 cup heavy cream
Chopped fresh parsley as a garnish
Heat butter and oil in a large pot over medium high heat until melted. Sauté onion for 2-3 minutes until softened. Cook garlic about 1 minute until fragrant. Add mushrooms and 2 tsp thyme. Cook for 5 minutes. Pour in wine and allow to cook for 3-4 minutes. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, stir again and bring to a boil. Reduce the heat to low-medium, season with salt, pepper and bouillon granules. Cover and allow to simmer for 10-15 minutes, while occasionally stirring to thicken. Reduce heat to low, stir in the cream and gently simmer. Adjust salt and pepper to taste. Top off with fresh parsley and remaining thyme. Serve warm.
Servings 6
Pastina
Ingredients:
4 cups chicken or vegetable broth
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese
Fresh parsley, chopped (optional)
In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat. Add the pastina to the pot and stir gently. Reduce the heat to medium-low and let the pasta cook for about 10 minutes or until tender. While the pasta is cooking, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and lightly golden. Remove the skillet from the heat and set aside. Once the pastina is cooked, remove the pot from the heat and add the garlic and olive oil mixture, salt, and pepper. Stir well to combine. Add the grated Parmesan cheese and stir again. If desired, sprinkle fresh chopped parsley over the top of the pastina and a drizzle of olive oil. Serve the pastina hot and enjoy!
Servings 2