Cream of Potato and Broccoli Soup

So, I have two copies/versions of the Better Homes and Gardens Cookbook. One is an older version like my mom had and one is the updated version that the link points to.  My husband got me the updated version for Christmas two years ago.  That same year, my brother gifted me an immersion blender which I have mentioned in here once before.

The first thing that I made out of the cook book was cream of broccoli soup.  My husband and I thought that it came out really well.  It was yummy.

I had some potatoes to use up (in fact, I still have some to use up, but I have a lot less now), so I figured I'd make the potato version combined with the broccoli version.  I doubled the basic recipe and added to it.

Here is the basic recipe for the Cream of Vegetable of Your Choice Soup:

Desired Vegetables (variations listed include potato, cauliflower and broccoli)
1 1/2 cups chicken broth or vegetable stock
1 Tbsp butter or margerine
1 Tbsp all purpose flour
Seasoning
1/4 tsp salt
black pepper
1 cup milk, half and half, or light cream

Directions:
 In a large saucepan cook desired vegetables, covered, in a large amount of boiling water according to directions in each variation.  Drain well.  Reserve 1 cup cooked vegetables.

In a food processor bowl combine remaining cooked vegetables and 3/4 cup of broth.  Cover; process about 1 minute or until smooth.  Set aside.

In the same saucepan melt butter.  Stir in flour, seasoning, salt, and pepper.  Add milk all at once.  Cook and stir until slightly thickened and bubbly.  Cook and stir for one minute more.

Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining 3/4 cup broth.  Cook and stir until heated through.  If necessary, stir in additional milk to reach desired consistency.  If desired, season to taste with additional salt and pepper.

For the potato variant it says to use 5 medium potatoes peeled and cubed and a 1/2 cup chopped onion.  It also suggests dill or basil for the seasoning.

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Now that you have the starting point, here's what I did.

 Ingredients:

3-4 cups chopped potatoes (I probably used 14 small red potatoes and peeled half)

4 carrots

4 ribs celery

1 large onion

4 cloves of garlic

4 cups chicken stock

2 cups milk

2-4 cups of broccoli (I didn't really measure)

salt, pepper and dill to taste

butter and flour (approx 2 Tbsp each)

bay leaf

Directions:

I chopped the whole onion, 2 carrots, 2 ribs of celery, and peeled the cloves of garlic.  I didn't bother chopping the garlic at this point, but I did smash them a little with the side of my knife.  I sauteed all of these vegetables with some pepper in the dutch oven with a little bit of olive oil until they had softened somewhat.

Before and while these were cooking, I peeled half of my potatoes and chopped them into small pieces.  Once the mirepoix (which is the fancy cooking term for the "aromatics" that are onions, celery and carrots) had softened, I added the peeled and chopped potatoes, the bay leaf and the 4 cups of chicken stock.  I let this cook for about 10 minutes, then I tossed in about half of the frozen broccoli I was going to use.

Once I made sure that the broccoli had softened and the potatoes were thoroughly cooked, I took the pot off the heat and blended everything with my immersion blender until it was smooth.  You can see the consistency in the second picture.

I returned the pot to the stove and added the seasoning and the remaining vegetables except the broccoli (2 chopped carrots, 2 ribs of celery, chopped, remaining potatoes, chopped with skin left on).  I let this mixture cook on a medium heat, stirring often, until the potatoes were cooked through and adding the broccoli with just enough time for it to heat through.

In a small saucepan, melt your butter, then add the same amount of flour to make your roux (another fancy cooking term which usually refers to a fat and flour used to thicken something).  Once the butter and flour are mixed thoroughly, let them cook for about a minute.  You want to cook off the raw flour taste.  

Next, add all of your milk to the roux.  I used 1 cup of whole milk and 1 cup of skim milk for mine.  Whisk your milk and roux together, eliminating lumps.  Heat until your milk starts to thicken, but not boil.  You don't want to burn the milk. 

Add the milk to the soup mixture and stir to combine.

We served ours with some grilled cheese sandwiches made with the wheat bread I posted previously and sprinkled with a little shredded cheese on top.

When I was making this, my husband asked me if there was any meat in the soup.  It's not really a soup that needs meat in my opinion, and the nice thing is that most of the thickness is from blended vegetables, so it's pretty healthy.

Try it and tell me what you think.

Thanks and happy eating!

Spring Vegetable Soup with Tarragon (and chicken)

So, you can find the recipe for this in Saturday's post.  I don't have any "as we go" pictures because I think I was being lazy.

I think for this soup, I spent more time chopping and cleaning things than I did paying attention to the soup itself.  I used the recipe as a guideline.  I figured that if I added more veggies to it, it wouldn't hurt.

I had never used leeks before this recipe, but I had seen other people talk about how dirty they were on the many food shows I watch in the background during the day.  They weren't lying.  I'm glad I saved them for last because my cutting board was dirty after I was done.

So, just in case you didn't feel like bouncing back and forth between the previous entry and this one, here is the list of veggies for the soup:

10 small red potatoes, quartered
2 medium carrots, sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
1 medium onion, coarsely chopped
1 large leek, sliced 1/4 inch thick
1 pound green beans, cut into 1-inch lengths, or frozen peas

I think I used 8 red potatoes (because they were a little bigger than I thought), 4 carrots, 4 ribs of celery, and 2 leeks.   The green beans and onion were about right though.

After cutting everything up, I cleaned the leeks.  To do this, chop them however you need to for the recipe, fill a bowl with cold water and put all the copped leeks into the water.  Swish the leeks around to break the pieces apart, then let them sit for a few minutes.  The leeks float on the surface of the water while all the dirt sinks to the bottom.  I was amazed at exactly how much there was.

While the leeks were sitting in the water, I did my first addition.  I took a large, thawed chicken breast and seared it on both sides in a little garlic infused olive oil (making a nice brown flavor coating on the bottom of my dutch oven).  I removed the chicken breast, reduced the heat on the stove and sauteed the onion, carrots and celery until slightly softened.  I added the potatoes, salt, water, and leeks into the pot, then added the chicken breast back in.  I added the tarragon at this point.  The recipe sounds like it called for fresh tarragon, but I had dried stuff.  When you're cooking things in a slow cooker, or for longer periods of time, you want to add dried herbs at the beginning so they have time to develop.  If you're using fresh herbs, add them at the end.  If you cook the fresh herbs from the beginning, they won't be as potent and you'll lose some of the flavor.

I let all this cook at a simmer for about 30-40 minutes.  At that point, I pulled out the chicken breast and added the chopped, fresh green beans to let them cook while I shredded the chicken.  After 3-5 minutes, I added the shredded chicken back in, peppered to taste and added some more tarragon, and it was ready to serve.

My husband and I each had 2 bowls and we still had enough left over for 4 more servings.

I was amazed at how much flavor came out of the veggies and how dark the broth was.  The added chicken breast was just the right amount so that my husband didn't complain about there being no meat for dinner.  (I made another soup last night that had no meat in it and he just had to suffer.)

Anyway.  Try it .. you'll like it.

Thanks and happy eating!

Linda's Herb and Spice World Tour Part 2: Tarragon

Here we have installment number two in Linda and Lilly's spice project.  While I'm not a big fan of licorice flavored things, I do really like tarragon.  When I go to Soup Plantation, I almost always get some of their tuna and tarragon pasta salad (and I'm not a big fan of fish either, but the tarragon makes it).  So, I was super excited when this packet showed up.  I made one of the recipes shortly after it arrived and loved it.  That will be the next entry.  This will just be the information and the recipes that were sent.

Tarragon

Tarragon, or Artemisia dracunculus, is a perennial herb in the lettuce family and is related to wormwood. Native to northern Europe, Siberia, Russia, and parts of Asia, tarragon went from relative obscurity in the cooking world to the forefront of French cuisine in just a few hundred years – a remarkable accomplishment considering its competition.

Characteristics

Tarragon is a small, attractive herb with slim vertical stems and long, narrow dark leaves which are green in color. The herb is native almost exclusively to the Northern hemisphere, and has spread from its cultivation in Europe and Scandinavia to parts of North America as well. The plant prefers dry, poor soil which typically is unfriendly to delicate herbs – excess moisture in the soil can actually lead to frostbite and death in colder climates, so dry soil protects the plant.

There are two varieties worth mentioning in reference to the kitchen – French tarragon and Russian (or Siberian) tarragon. The French is held in higher esteem because of its milder flavors and glossy appearance (the herb has smooth, deep green leaves). Russian tarragon is a suitable substitute in most cases, but is said to have an “inferior” flavor by comparison; this variety can be identified by its rough leaves and light green color.

Tarragon is similar in flavor to anise, with sweet and heady notes and a fragrant aroma.

Common Uses

The herb is, compared to kitchen plants which have been used for thousands of years, relatively new to many world cuisines. It has found a semi-reliable place in Mediterranean, European, and North American cookery. However, tarragon is most commonly associated with French cuisine due to its placement in an herb blend referred to as the “fine herbes” (fresh parsley, chives, chervil, and tarragon); it is also used in well known sauces such as Bearnaise and in dishes like tartare. Tarragon pairs well, when used correctly, with fish, lobster, red meats, chicken, some roasted vegetables, fresh salads, and tomatoes; dressing, marinades, soups, and vinegars can also be enhanced with a bit of tarragon. It also goes nicely with eggs – the traditional French herb omelet demonstrates this nicely.

Tarragon contains a numbing compound, eugenol, which makes it a good natural remedy for minor pain-related symptoms such as toothache or sore gums (the Greeks used the herb this way). It was also classified for a time under an archaic school of medicine which claimed that certain herbs could cure ailments inflicted by animals or offenders similar to the plant; tarragon, with it’s long, narrow leaves, was assumed to treat snake bites and wounds from venomous animals because it looked like fangs…there isn’t much information on how successful the treatment was, perhaps because the practitioners of this school of medicine didn’t live very long…

Use and Storage

Tarragon loses its flavor with unfortunate speed when dried – preserving in herb in vinegar is a good option for those wanting to use its essence for cooking when the leaves are unavailable. Tarragon can be stored for a short time in the fridge, but is sensitive to cold and can deteriorate quickly. Dried tarragon is less potent but can be purchased in many fine grocery stores and supermarkets.

It is best to use tarragon with a light hand – the herb can easily overpower all other elements in a dish.

Use It (How to/where)

• along with chives, parsley, and chervil to season French dishes
• in egg dishes and delicate omelets
• infused into vinegar to season many dishes
• in salad dressings and marinades
• to season fish, lobster, and seafood
• paired with chicken and young fowl
• with red meats and some roasts
• in soups and stews
• in sauces like Béarnaise

Recipes

Spring Vegetable Soup with Tarragon (Serves 4)
Food & Wine 

7 cups water
10 small red potatoes, quartered
2 medium carrots, sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
1 medium onion, coarsely chopped
1 large leek, sliced 1/4 inch thick
1/2 tablespoon kosher salt
1 pound green beans, cut into 1-inch lengths, or frozen peas
2 tablespoons chopped parsley
1 tablespoon chopped tarragon
Freshly ground pepper 

Directions:

In a large pot, combine the water with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.

Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.

Notes One Serving 163 cal, 0.5 gm fat, 0 gm sat fat, 36 gm carb, 6.8 gm fiber. 

Tarragon Omeletta
The Perfect Pantry 

10 large eggs, well beaten
3/4 cup shredded cheese (gruyere, cheddar, fontina, or your favorite mix)
3 Tbsp minced fresh herbs (tarragon, parsley, thyme, basil, or a mix) OR 4 tsp dried herbs
Large pinch of sea salt
Large pinch of fresh ground black pepper
2 Tbsp olive oil

Directions:

In a large bowl, combine eggs, cheese, herbs, salt and pepper, and beat lightly with a whisk to combine. Heat a large frying pan over lowest heat; add the oil, then pour in the egg mixture. Cover, and cook for 5 minutes. Lift the lid, and with a spatula lift the edges of the omeletta and let some of the uncooked egg from the top run underneath. Replace the lid and continue cooking over low heat for another 3 minutes. Again, lift the edges and let the uncooked egg on top run underneath. Cover, and continue cooking until the egg is set, another 5 minutes or more. If you prefer to have the top browned, either flip the omeletta and cook for 1 minute, or place under the broiler until the top is lightly browned. Serve hot or at room temperature.

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I made the soup with minor additions.  It was delicious and I will be sharing that next.  I need to see if I can find the picture of the finished product.  I encourage everyone to try tarragon.  It's a great herb.  The smell of it makes me happy.

So, get some tarragon, try one (or both) of these recipes and tell us what you think!
Thanks, and happy eating!

Linda's Herb and Spice World Tour Part 1: Cardamom

A friend of mine, Linda, and her granddaughter (another friend of mine), Lilly have decided to take on a project for the year.  I think it's kind of neat and she has given me permission to share what she sends me with you all.  She plans to put together little packets throughout the year that contain a packet of a spice or herb, information about that spice or herb and a recipe or two using it.  The idea is that she'll choose things that are a little different, and recipes from different cultures and cuisines.  Like I said... I think it's neat and I'm interested to see what she comes up with through the year.

For the first installment of this project, they have chosen Cardamom.  This is not a spice that I currently have, but I'm still (re)building my herbs and spices.  So without further delay... Cardamom:

Image courtesy of UCLA Biomedical Library


All About Cardamom

by Sandra Bowens

Most herbs and spices are used in a similar manner no matter where in the world the cooking takes place. Thyme finds its way into soups and poppy seeds into baked goods with little regard for location or cuisine. Not so with cardamom.

This highly scented spice has a variety of typical uses depending on region. Cardamom flavors coffee in Saudi Arabia, baked goods in Sweden and ground meat in Norway. It is a common ingredient in Eastern Indian curries. All of India considers cardamom to be a digestive aide while Scandinavians employ it as a breath freshener.

The Near East and Scandinavia consume half the world's cardamom. It is more widely used than cinnamon in Sweden. Cardamom coffee or gahwa is a symbol of Arab hospitality. The spice is often combined with cloves and cinnamon in all cuisines.

A member of the ginger family, cardamom follows saffron and vanilla on the list of most expensive spices. As with those two spices, the harvest is labor intensive. Grown on plantations, primarily in India and Guatemala, the tall plants flower for eight or nine months of the year. Each pod, or capsule, ripens slowly and must be plucked when three-quarters ripe.

These capsules hold seeds that are considered the spice. After harvest, the pods are washed and dried. The method of drying dictates the final color. White indicates the pods have been dried for many days in the sun leaving them bleached. Green pods have been dried for one day and night in a heated room.

Cardamom is offered commercially in many forms. You might purchase the whole pods and remove the seeds yourself as needed. You may also buy "decorticated" cardamom; the seeds have been removed from the pod but left whole. Least desirable is the ground form. Powdered cardamom loses flavor quickly.

This flavor is intense with a citrus aroma and hints of menthol. Try it with baked goods, curries and meats. Some say it is a must for mulling wine. Just a quarter teaspoon or so will go a long way so use care as you experiment. Roughly 10 pods will give you enough seeds to crush to equal 1/2 teaspoon ground cardamom.

And on to the recipes....


Moroccan Garbanzo Bean Stew Recipe 
formerchef.com 

• 2 Tbsp olive oil
• 1 yellow onion, sliced
• 5 cloves of garlic, minced
• 1 tsp. cardamom, ground
• 1/2 tsp cinnamon, ground
• 1 tsp cumin, ground
• 1/2 tsp paprika, ground
• 1 tsp chili pepper, ground
• 1 can (28 oz) diced tomatoes and their juice
• 2 cans (15 oz each) garbanzo beans (a.k.a. chick peas)
• 3 cups vegetable stock (or chicken stock or water)
• 1 lb zucchini, cut into 1-2″ chunks
• 4 oz dried apricots, diced
• 1/4 cup green olives, pitted and chopped
• 2 cups (packed) fresh spinach
• salt and pepper to taste

1. Heat a large pot (6 or 8 qt) and add the olive oil. Cook the sliced onions over a medium heat until soft and add the minced garlic. Add the ground cardamom, cumin, paprika and chili pepper and cook 2 minutes.

2. Add the can of diced tomatoes, the garbanzo beans and the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, the chopped dried apricots and the green olives. Cook until the squash is tender.

3. Before serving, fold in the 2 cups of fresh spinach and cook until the spinach wilts. Season with salt and pepper. Serve with cous cous.

Notes (from the formerchef writer):
*I used ground chipotle chili
*I would have used fresh tomatoes if they were in season
*You can use dried garbanzos, just soak and cook them first.
* If too much of the liquid evaporates near the end of the cooking process, just add a little more stock or water and bring back to a simmer. 

How to Grind Cardamom:
The recipe calls for ground cardamom, and if you have some whole cardamom pods, it’s worth the extra time it takes to get the seeds out and grind them yourself. The fragrance is nothing short of incredible and blows the doors off the stuff in the bottle. 

Crush the pods until they break apart. Pull out the seed covers until you have nothing left but the tiny black/brown cardamom seeds. Grind them in a spice grinder until fine.

 And Recipe number 2:

Cardamom Vanilla Pound Cake
epicurious.com

• 3 cups all-purpose flour
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 sticks unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 vanilla beans, halved lengthwise
• 4 large eggs
• 1 tablespoon fresh lemon juice
• 1 cup whole milk
• 1 1/2 cups chilled heavy cream
• 2 1/2 tablespoons confectioners sugar
• 1 1/2 teaspoons pure vanilla extract

Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment

Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.

Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.

Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.

Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

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I definitely plan on trying the pound cake.  As I'm sure you'll see, I do a bit of baking and am partial to deserts.  I may try the bean stew, but my husband is not a fan of zucchini and I'm not really a big fan of green olives.  Hopefully I can pick up the few things I'm missing for the pound cake recipe on Friday.  I will definitely post an entry with how that goes (with pictures!)

If you enjoyed this and/or tried a recipe, please leave a comment to let us know your thoughts.

Thanks, and happy eating.