success for the world's worst soup cook?
For some reason I am fail at soups. Thank goodness I live alone and am the only person who suffers from my soup experiments. Why is it cabbage tastes so good in soups except when I make it? Why does a tablespoon of soy sauce (added according to recipe!) turn an entire pot of soup from win to fail? And let's not forget the time my ham & cheese soup almost sent me to the hospital (NOT because of food poisoning). v_v'''
However, I am still determined to learn how to make a decent soup. A recipe I found in Better Homes and Gardens looked promising, and since I'd never eaten kale either, I was excited about finding a recipe that used it. I did make some adaptations, and generally I felt the results were delicious!!
The kale especially was really good - it held up well in the soup and actually had a bite to it rather than being complete mush. So...now I'm a kale fan. ^_^
Kale, Lentil, and Chicken Soup
original recipe: http://www.bhg.com/recipe/soups/kale-lentil-chicken-soup/
Ingredients:
2 tablespoons olive oil
1 medium onion, coarsely chopped
2-3 large carrots, peeled and sliced
2-3 stalks celery, with leaves, chopped
4 cups chicken stock
4 cups water
1/2 chicken
2 teaspoons black pepper
1 tablespoon fresh basil, snipped, OR 1 tsp. dried basil
2 cloves garlic, minced
1 head kale, rinsed and coarsely chopped
1-2 tomatoes, seeded and chopped
1 cup lentils
1. Heat olive oil in bottom of stockpot. Add the celery, garlic, and half the onions and carrots. Cook until vegetables are nearly tender, 5-7 minutes.
2. Add chicken broth, water, 1/2 chicken, pepper, and dried basil (if using). Bring to a boil, then reduce heat, cover, and simmer until chicken falls off the bone, 45 minutes to 1 hour. Debone chicken and return to pot.
3. Add lentils, return soup to a boil, then reduce heat, cover, and simmer for 10 minutes.
4. Add kale, tomato, and remaining onions and carrots. Return soup to a boil, then reduce heat, cover, and simmer for 20 minutes. If you're using the fresh basil, stir it in after 10 minutes and then simmer a remaining 10 minutes.
~*~*~*~*~*~*~*~*~*~*~*~
yay, a "cold" front is blowing in...tomorrow is only supposed to be 67...you know, really cold...man i'm ready for some sweater weather v_v...
However, I am still determined to learn how to make a decent soup. A recipe I found in Better Homes and Gardens looked promising, and since I'd never eaten kale either, I was excited about finding a recipe that used it. I did make some adaptations, and generally I felt the results were delicious!!
The kale especially was really good - it held up well in the soup and actually had a bite to it rather than being complete mush. So...now I'm a kale fan. ^_^
Kale, Lentil, and Chicken Soup
original recipe: http://www.bhg.com/recipe/soups/kale-lentil-chicken-soup/
Ingredients:
2 tablespoons olive oil
1 medium onion, coarsely chopped
2-3 large carrots, peeled and sliced
2-3 stalks celery, with leaves, chopped
4 cups chicken stock
4 cups water
1/2 chicken
2 teaspoons black pepper
1 tablespoon fresh basil, snipped, OR 1 tsp. dried basil
2 cloves garlic, minced
1 head kale, rinsed and coarsely chopped
1-2 tomatoes, seeded and chopped
1 cup lentils
1. Heat olive oil in bottom of stockpot. Add the celery, garlic, and half the onions and carrots. Cook until vegetables are nearly tender, 5-7 minutes.
2. Add chicken broth, water, 1/2 chicken, pepper, and dried basil (if using). Bring to a boil, then reduce heat, cover, and simmer until chicken falls off the bone, 45 minutes to 1 hour. Debone chicken and return to pot.
3. Add lentils, return soup to a boil, then reduce heat, cover, and simmer for 10 minutes.
4. Add kale, tomato, and remaining onions and carrots. Return soup to a boil, then reduce heat, cover, and simmer for 20 minutes. If you're using the fresh basil, stir it in after 10 minutes and then simmer a remaining 10 minutes.
~*~*~*~*~*~*~*~*~*~*~*~
yay, a "cold" front is blowing in...tomorrow is only supposed to be 67...you know, really cold...man i'm ready for some sweater weather v_v...