Cream of Chicken & Wild Rice
Prep Time: 20 minutes Prep Notes: See rice note below
Cooking Time: 15 minutes Yields: 4 people
Ingredients
1 tablespoon extra-virgin olive oil
1 cup sliced mushrooms
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup onion
1/4 cup flour (optional -- see note)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice (see note)
3 cups shredded chicken (or turkey)
1/4 cup reduced fat sour cream (optional -- see note)
2 tablespoons chopped fresh parsley
Directions
1. Heat oil in a large pot over medicum heat. Add mushrooms, celery, carrots and onion and cook, stirring until softened, about 5 minutes.
2. Add flour, salt and pepper and cook, stirring, for 4-5 minutes.
3. Add broth and bring to boil, stirring and scrapping up any brown bits. Add rice and reduce heat to a simmer. Cover and cook until rice is tender, 5 to 7 minutes. Stir in chicken (or turkey), sour cream and parsley and cook until heated through, about 4 minutes more.
Notes: Check the length of time on your rice. Quick-cooking or instant has been parboiled to reduce the cooking time, while conventional wild rice can take 40 to 50 minutes to cook. If you only have conventional rice, cook it in advance and add it as a part of step 3. -- To make without flour or dairy, after adding the rice and before the chicken, scoop out about a cup of the soup and mix in a blender. Return blended mixture to the pot and stir.
Chicken Ginger Soup
Prep Time: 10 minutes Cooking Time: 60 minutes Yields: 4 people
Ingredients
2 1/2 pounds skinned chicken (on the bone)
3 long stalks celery
1/2 bunch scallions
3-inch piece fresh ginger, cut into slivers
Sea salt to taste
2 teaspoons fresh lemon juice1 bunch chopped fresh parsley or cilantro
Directions
1. Place the chicken in a pot with enough water to cover it.
2. Cover the pot and bring to a boil over medium-high heat.
3. Add celery, scallion and ginger.
4. Reduce heat and simmer, covered, for 11/2 hours.
5. Remove the chicken, allow it to cool. Pull the meat from the bones.
6. Return chicken to the pot and add salt, lemon juice and parsley or cilantro.
7. Mix well and serve
Carrot Ginger Soup
Prep Time: 15 minutes Cooking Time: 40 minutes Yields: 4 people
Ingredients
1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water salt and pepper to taste
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon agave nectar
1/4 cup heavy cream (optional)
Directions
1. Preheat the oven to 350 degrees F. Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then peel skin off the flesh and set aside. Discard skin.
2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but keep in mind this soup should be thick and creamy. Return soup to the pan, and heat through. Add lemon juice and agave, and season with salt, pepper and cinnamon.
4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Creamy Red Lentil Soup with Lemon Tahini Drizzle
Prep Time: 15 minutes Cooking Time: 40 minutes Yields: 4 people
Ingredients
Soup:
2 tablespoons olive oil; more to drizzle at end
1 large yellow onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon sea salt, or more to taste
Freshly ground black pepper to taste
Pinch of smoked paprika
Pinch of cayenne pepper, to taste
1 quart chicken or vegetable broth
1 cup red lentils, picked through for stones and debris
1 large carrot, peeled and diced
Juice of 1 lemon, or more to taste
1/4 cup chopped fresh cilantro (optional)
1/4 cup snow pea shoots (optional)
Dressing:
1/4 cup Tahini
2/3 tbsp lemon juice
1 garlic clove, minced
salt and pepper to taste
Directions
1. Pour olive oil into a large pot on medium high heat. When the oil is hot, add the garlic and onions. Cook until golden and translucent, but not browned - about three to four minutes.
2. Stir in the tomato paste, cumin, smoked paprika cayenne, salt and pepper and cook for another two minutes.
3. Add the broth, water, the lentils, and the carrot. Bring to a boil, and then partially cover the pot with a lid and reduce the heat to maintain a gentle simmer.
4. Once the soup is simmering, combine the ingredients for the dressing and whisk until incorporated. Set aside. After about 30 minutes, the lentils should be soft and creamy, the carrots tender. Taste, salt if necessary, and then, once cooled slightly, carefully pour into a blender. Do this in batches, and cover the lid of the blender with a towel before turning it on. Don't worry about getting the soup completely smooth - the chunkiness will give it character.
5. Return to the pot, reheat if necessary, add the lemon juice and stir.
6. To serve, pour into bowls, sprinkle optional snow pea shoots and cilantro, a drizzle of good olive oil and a drizzle of the tahini lemon dressing.
Credit: Adapted from Liesl van Eeden
