As promised - soup! Here are a couple of recipes for quick, light, AND satisfying soups. The classic Greek avgolemono (egg-lemon). And a quick black bean. Either are ready in twenty, with very few ingredients. Keep in mind that a lovely garnish - dollop of sour cream, sprinkle of toasted nuts, chopped raw onion or scallions, chopped fresh tomato, minced fresh herbs, sprinkle of cheese, etc. - can make the most basic soups prettier, healthier, and best of all...tastier! Enjoy either of these soups hot or cold. (Recipes posted in comments, below.)I made the black bean today, mmm, Nathan loved it too. I still have a few garden tomatoes, they made a perfect garnish. And there's just enough soup left for my lunch tomorrow - NICE.
(As an aside, and for a good laugh, check out this food photo from Planet Dan's blog. Mmmmm...!?! Man he cracks me up.)
posted by Stephanie @ 10:53 AM
10 Comments:
Avgolemono (Egg Lemon) Soup
Serves 4-5
1 quart chicken broth (I use 2 cans Butterball chicken broth, which is just shy of 4 c.)
¼ c. uncooked rice
Pinch nutmeg
3 egg yolks
Juice of 1 lemon
Salt and pepper
Optional: breast meat from roasted chicken, pulled into bite sized pieces
Optional: chopped parsley or scallion for garnish
Place broth, rice, and nutmeg in a large saucepan. Bring to a boil, reduce heat, cover, and simmer 20 minutes until rice is tender. While rice cooks beat yolks with lemon juice. When rice is done, spoon a little hot broth into the egg mixture and stir, then stir egg mixture into pan of hot broth. Heat over lowest heat 1-2 minutes, stirring constantly, until no taste of raw egg remains (do not boil). Taste for salt and pepper.
Quick Black Bean Soup
Serves 2-3
2 tsp. olive oil
1 15 oz. can black beans, rinsed and drained
1 large clove garlic, minced
½ small onion, chopped
½ c. (or more) canned chicken broth (I like Butterball)
pinch cayenne pepper
pinch ancho chili powder
pinch cumin
pinch oregano
salt and pepper to taste
Optional garnishes
Chopped raw onion
Chopped ripe tomato
Dab of sour cream
Squeeze of fresh lime
Tabasco
Puree all ingredients (except garnishes) in a food processor. Transfer to a small saucepan and simmer for 10-15 minutes, partially covered, adding more chicken broth to achieve desired consistency, correct seasoning with salt and pepper.
These reciepes are just what I am looking for. I am so excited to get cook'in!
:0) Maven of Mischief
Could one substitute other beans or legumes with this Black Bean recipe? You know what those black beans do to me...! :-)
Of course! White beans of some sort (cannellini, navy) or even garbanzos. Bean away!
Thanks for the soups, Stephanie! First of all I'm freezing (it was 47 degrees when I brought the girls to the bus this morning) and second of all I said I'd actually cook dinner for my family tonight and I have NO ideas and don't feel like opening a dusty cookbook. So I'll try the Egg Lemon Soup with the chicken in it and get some good bread to go with it.
The soup was great! I used a big lemon and large eggs, very tasty and different from my 5 usual dinners, and husband and younger daughter liked it, so thanks!
Stephanie - I made the bean soup yesterday for lunch (took the day off) and had the rest for lunch today. Yummy! and very easy for this non-cook. I'm going to try it soon with white beans.
Chris F
Chris and Maud! I'm so glad you guys liked the soups! And thanks for letting me know, I really appreciate it - S
I made the bean soup with Great Northern beans (I am not sure if all white beans are alike - but these were fine - I didn't see any cans of cannellini beans at Cub.) Anyway - 'twas yummy! Makes up quick and gives me a dinner and a lunch! Gotta love the time saver!
Chris F
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