Soup Of The Week: Creamy Potato & Artichoke Soup

Well, things are finally getting back to normal in the Lancia household after the craziness of the holidays!  Pretty much everyone was sick, Ralph and I included.  My sister was really sick and hospitalized with pneumonia on the Thursday before Christmas.  We didn't think she was going to be released in time for Christmas, which led to much worry and sadness.  But thanks to a really incredible nurse at CMC, she was released at 10pm on Christmas Eve.  Literally just in time.  Her being at home for Christmas was the absolute best gift we could have ever received!  And the whole experience was really a gift in itself.  It taught me about the real meaning of Christmas, and the things that are really important in life...being together and sharing the day with your family.  So as my New Year's resolution, I am going to try and put things into perspective and not stress about the things that aren't really important in the grand scheme of things.  Like my father always says, "If it can be fixed with money, than it's not important."  So on that note, here's a soup that will fill your belly and warm your soul...

CREAMY POTATO & ARTICHOKE SOUP

INGREDIENTS:

• 2 tbsp extra virgin olive oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 bag of frozen artichoke hearts (I get mine at Wegman's)
• 6-8 good size Yukon gold potatoes, diced (they make the best soup!)
• 1 32 oz. box of chicken or vegetable stock
• 1/4 cup of cream, half & half, milk, or soy milk (whatever you have on hand)
• salt & pepper to taste

INSTRUCTIONS:
This soup is soo easy, it's my go-to winter soup recipe!  To start, saute your onion (I always add some salt and pepper with the onion) in olive oil in a large soup pot.  When the onion is translucent, add the chopped garlic and saute for a minute.  Add the diced potatoes and the bag of frozen artichoke hearts (I just add mine frozen since the liquids will add to the soup).  Add the entire box of chicken or vegetable stock (At this point I usually add some water to the pot so that it is 3/4 of the way full.  You can add water if you want but you don't have to).  Bring the soup to a boil and then turn the heat down to low and simmer until the potatoes are tender (test them by piercing them with a fork).  Turn off the heat and puree the soup using an immersion blender (this is one of my all-time favorite kitchen tools!) or in stages in a blender until the chunks of potatoes and artichokes are creamy.  Taste the soup and season with salt and pepper.  Add your cream/milk/whatever to the soup and stir to blend it through.  Serve with whole grain bread and enjoy!  Oh-yum!!!

The best part about this soup is that it is so versatile!  You can substitute pretty much any combination of vegetables you want for the potato & artichokes.  Just keep the rest of the recipe the same.  Try potato & leaks or potato & carrot, or broccoli & cauliflower or butternut squash....anything!

Here's a "Potato, Carrot, & Parsnip" version of the soup
that I made a few weeks ago.  Sooo good!



Soup Of The Week: Mediterranean Chicken & Vegetable Soup

During the winter months, I like to make a big ol' pot of soup just about every week.  It makes the house smell good and gives it that warm & cozy feel.  Not to mention that it also provides Ralph and me (and even sometimes my mom) with lunch for the week!  I figure it'll be fun to post the soups that I make on here ala "soup of the week"...Not to be confused with our local entertainment newspaper's "model of the week" segment.  I can guarantee you that my soups will be much better looking, better smelling, and more appealing overall.  And best of all, you'll never catch an STD from soup!

So, here goes, presenting...

MEDITERRANEAN CHICKEN & VEGETABLE SOUP  

INGREDIENTS:
2 tbsp extra virgin olive oil
1 medium onion, diced
3 cloves garlic, chopped
1 bag frozen Italian vegetables (or any of the following chopped fresh vegetables: zucchini, carrots, lima beans, green beans, cauliflower)
1 packaged sliced white button mushrooms (or about 8 mushrooms sliced)
3 roasted red peppers, sliced (or most of a jar of roasted red peppers, sliced)
1-2 lbs. chicken breast tenders, chopped into bite-size pieces
1 15.5 oz can of cannellini beans (white beans, great northern beans)
1 28 oz can of diced tomatoes
3/4 cup dry white wine
1-2 boxes of chicken broth (or about 5 cans I'm guessing)
1 cup of orzo
Italian seasoning to taste (I never measure anything when I cook, probably about 2 tablespoons)
2 tbsp. fresh oregano (optional, I add it because I grow fresh herbs inside my house)
Salt & Pepper to taste
1 bag of fresh spinach

DIRECTIONS:

• Heat olive oil in soup pot over medium heat.  Add onion, salt, & pepper (I'm not really sure why I add salt when I saute onions but it seems to work so I do) and saute for 3 minutes, or until translucent and starting to brown.
• Add garlic and saute another minute or so.  
• Add mushrooms (do not add salt with mushrooms or it will pull the water from them and they won't brown!) and Italian vegetables and saute until they are cooked through.
• Add chicken and continue to saute until chicken is no longer pink on the outside. 
• Add Italian seasoning, salt, and pepper.  
• Add white wine and scrape off any bits from bottom of the pan with your spoon (this is my favorite technique for adding flavor!  I always use a wooden spoon.)
• Add the can of white beans with all of the liquid (don't rinse them or pour out any of the liquid.  The liquid is a great way to add extra flavor to your soups!). 
• Add the can of diced tomatoes (with all the juice).
• Add all of the chicken broth.
• Add the orzo.
• Add the fresh oregano if using.
• Bring the soup to a boil, and as soon as it boils turn it down to low, cover, and simmer for about 30 minutes.  Stir the soup periodically to make sure it's not sticking to the bottom of the pot (I hate when that happens).
• Add the red peppers and the spinach.
• Check seasonings and add salt & pepper to taste.  
• Cook on low another 5-10 minutes for the spinach to cook through.  

Serve hot with thick slices of crusty Italian bread and revel in your domestic goddessness!