As soon as the weather even so much as teases colder temperatures, I find myself chomping at the bit to make soup. To me, soup is as comforting to make as it is to eat. It’s so simple and you have the ability to layer flavors and add in hidden veggies–so what’s not to like? This Broccoli Cheddar soup came from a Google search in which I landed here. I was looking for something that didn’t use a ton of cream because I wanted to keep it as light as possible.
Since winter is refusing to go away much to my dismay, hot foods are remaining a necessity to me. The only silver lining is that the cold weather is at least offering me tons of opportunities to make soup!
This is a riff on a mushroom recipe I found on 101 Cookbooks. I’ve changed it enough, but the basic elements should be credited to her recipe. I just wanted a simple, no frills soup with chunks of potatoes in it. The original recipe only called for water but I wanted to bump up the volume a bit with vegetable broth. I only substituted half of the water for broth so I could make sure I retained the mushroom flavor.
I finally got a chance to slow cook something in the slow cooker! I found this recipe actually on some Crock Pot website where there was a list of a billion soups, chilis and stuff I’ve seen countless times before. This one stood out for some reason. Maybe it was the premise of making sausage meatballs, which I had never done before or maybe it was that my ego was bruised after my cheesecake brownie failure/fiasco that I wanted to make a can’t-fail soup that seemed super simple and straightforward.
Whatever my reasoning was, the soup turned out pretty good, even with using lean turkey sausage to keep it healthier! I didn’t love it because I used hot sausage, instead of mild like the recipe suggested. I think it just overpowered everything else that was going on and was too sausage-y. I also made a 1/2 pound too many meatballs so the broth to sausage ratio was a little unbalanced. My boyfriend, who is not a soup fan, thought this was my best soup yet (probably because of the lack of actual soup!)
I woke up feeling a little under the weather last week and was feeling
a little very helpless. I had that awful feeling in my throat that you feel right before you’re about to get the dreaded cold. So I took some Robutussin, ate a clove of garlic raw (oh, yes it’s as terrible as it sounds), took ibuprofen and finally downed some Airborne. I wish I could say I didn’t do this all at once, because I sound really fucking crazy…but it was all within a few hours.
STILL. That wasn’t enough. Everyone knows the benefits (perhaps mostly psychological) of chicken soup when you’re getting a cold! Well, I found this chicken soup recipe from Gourmet on Epicurious. It has the goodness of good old fashioned chicken noodle soup and a muted version of the aroma of a bowl of Pho! Win-win.
I felt better within hours. Was it the soup, the litany of the other things, or an amalgamation of it all? Who knows, who cares. The only thing I care about it that I’ve only made soup from scratch once before so I was glad it turned out tasting good! And it’s really fun to pour a beaten egg into simmering soup and watch it cook!
- 6 scallions, divided
- 2 cups water
- 1 1/2 cups reduced-sodium chicken broth
- 1 (2-inch) piece peeled ginger, sliced
- 1 skinless boneless chicken breast half (6 to 8 ounces)
- 2 large eggs, lightly beaten
- 1/4 teaspoon white pepper (optional)
Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.
Meanwhile, chop remaining 3 scallions and shred chicken.
Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.