Category Archives: Soup

Cream of Asparagus Soup

cream of asparagus soupJPGI typically serve Cream of Sorrel Soup at Easter, but Spring was slow to arrive here in Michigan and there wasn’t enough sorrel.  So the logical alternative, for a great spring soup was cream of asparagus. Well, that was a great choice. It was definitely a highlight of the meal, even with the kids.  Cream of Asparagus soup at Easter 2014Not only is it delicious, but it’s super easy to make, and you don’t even need good asparagus. I was a little disappointed at how large the asparagus at my local grocery store was, but because the asparagus gets cooked down and pureed, you don’t need to seek out those tender thin stalks that can often be challenging to find. You can adjust the amount of cream in this soup – I went pretty easy on the cream because I loved the flavor of the asparagus. I used chicken stock as my base because I love the flavor (it’s in no way “chickeny”), but you could easily make this vegetarian by substituting vegetable broth. I served this as a small starter soup, but this would be great for a spring lunch on the patio, or as a weeknight dinner paired with a simple salad and bread, or with a sandwich.

INGREDIENTS:

  • 2 Lbs. (about 2 bunches) Fresh Asparagus- cut into 1/2″ pieces
  • 1 Large Sweet or White Onion -chopped
  • 3 TBS. Unsalted Butter
  • 5 Cups Chicken Broth (use Vegetable Broth for Vegetarian version)
  • 1/4 – 1/2 Cup Heavy (Whipping) Cream
  • Kosher Salt
  • White Pepper

INSTRUCTIONS:

Heat the butter in a stock pot over medium low heat, add chopped onion and saute until tender. Add chopped asparagus and cook for about 5 more minutes. saute asparagusAdd broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Working in batches, purée soup in a blender until smooth. Return pureed soup to pot and stir in 1/4 cup of cream; add more to reach desired consistency. Season with salt and pepper. Heat and serve. Garnish each bowl with an asparagus tip if desired or fresh snipped chives or parsley.

Easter Dinner

Easter Table 3I think I might love Easter dinner almost as much as I love Thanksgiving dinner. Both really embrace and celebrate the season, and I love food that is seasonally fitting. Unlike Thanksgiving, where I it’s almost sacreligious to vary the side dishes too much (although recent years have brought new introductions), there are a lot of side dish options which are fitting for spring and bode well for Easter dinner. I typically serve lamb as the main dish, simply because I don’t really love ham and I do love lamb. If I were feeding a big crowd, I would certainly do both. Sorrel soup is usually a tradition for us (my mother always made it as well), but spring has been so slow in arriving this year, that I don’t have enough sorrel in the garden this year and it’s hard to find any place that sells sorrel. As for vegetable side dishes – the list is almost endless…think green and fresh. This year I plan to serve sauteed snap peas with mint, but I will also serve a light arugula salad. Asparagus is probably the most traditional spring vegetable, and I’ve served that many times in the past. Starchy side dishes are also nearly limitless. Buttered noodles with fresh chopped herbs is simple but appropriate, boiled new potatoes with butter and herbs would be equally great, as would simple herbed white or wild rice. I have made risotto (with mushrooms and asparagus) in the past, however, this year I  will be serving my grandmother’s scalloped potatoes (made with canned evaporated milk). My Dad loved these potatoes and my grandmother (my mother’s mother) was always thrilled to make them. I also usually make a quiche for any vegetarian guests – asparagus and mushroom or leek is always a hit. Bread and rolls are another important component of the meal. Last year I made cheddar scallion scones and they were a huge hit, so I’ll make them again this year, but I’m also going to make popovers because they are my families new favorite. Ah, and for dessert: lemon cakeLemon Buttermilk Cake with Lavender Frosting is the standard and I will serve that again this year since it is Auntie Sarah’s favorite and also because I’ll be making one for my friend Sara, but I think I’m also going to make a rhubarb pie or tart, since rhubarb is another spring icon. Last year I served a coconut cake (now “award winning” since it won our local dessert contest on the Fourth of July).

I love decorating for Easter, and I love coloring Easter eggs. Aracauna egg for EasterBlog thru April 4 003Two years ago I decorated the table with fresh Araucana eggs (they are often called the natural Easter eggs because they are beautiful shades of blue, green, beige and even an almost pink). Last year I died Quail Eggs and I loved the way those turned out.

Mini Easter Eggs (Dyed Quail Eggs)

Mini Easter Eggs (Dyed Quail Eggs)

Click here to see instructions for Dyed Quail Eggs

Click here to see Previous Easter Dinner Menu and Recipes

 

Grilled Leg of Lamb (Recipe by Alton Brown)

I take zero credit for this recipe – normally I can’t resist adding my own personal touches to a recipe to make it my own, but in this case, I wouldn’t change a thing. Click on the link above to go to the original recipe and read some of the nearly 100 five star reviews. Many people comment that, like me, they were skeptical of the mustard, but you just can’t argue with the results. Alton’s recipe calls for a charcoal grill, but you can make this on a gas grill, just turn off the center burner when cooking. It’s important to buy good quality lamb meat; if you don’t find what you’re looking for, ask your butcher. As I’ve mentioned before, we happen to have a farm we buy from, so even though our lamb is frozen, the flavor is always outstanding. This recipe is too good to only serve once a year – it would be great to serve at any occasion.

INGREDIENTS:

  • 1 Boneless Sirloin Leg of Lamb

For the Paste:

  • 4 Cloves of Garlic
  • 8 Fresh Mint Leaves
  • 1 TBS. Brown Sugar
  • 1 TBS. Kosher Salt
  • 2 tsp. Black Pepper
  • 5 TBS. Strong Mustard, such as Dijon
  • 2 TBS. Canola Oil
  • 2 Sprigs Fresh Rosemary

INSTRUCTIONS:

Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher’s twine. Leg of Lamb MarinadeFire 2 quarts (1 chimney’s worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher’s twine from the roast. Cover with foil and rest it for 15 minutes before serving.

 Alternative: Lamb Chop (or Leg of Lamb) Marinade

INGREDIENTS:

  • 12-16 Small Lamb Chops (French Cut) – or 1 Boneless Leg of Lamb
  • 1 Cup Olive Oil
  • 4 TBS. Fresh Squeezed Lemon Juice (about 1/2 juicy lemon)
  • 8 Cloves Garlic – chopped
  • 4 TBS. Fresh Rosemary – chopped
  • 4 TBS. Fresh Thyme- chopped
  • 4 TBS. Fresh Oregano – chopped
  • Kosher Salt
  • Fresh Ground Pepper

INSTRUCTIONS:

Pour olive oil into a glass baking dish. Add garlic, herbs, and lemon juice and mix until thoroughly combined. Add lamb chops (or leg of lamb) to pan and season with salt and pepper, turn over and season other side of meat. Spread marinade (including chopped garlic and herbs) over meat. Cover and refrigerate at least one hour (2 hours is better). Lamb chops in marinate

Easter Table 5

 

Rhubarb Tart

Rhubarb Tart

 

Lemon Cake with Whipped Cream and Edible Spring Flowers

Lemon Cake with Whipped Cream and Edible Spring Flowers

Vegetarian Chipotle Pumpkin Soup

Pumpkin soupAnother “re-post,” but this is a little different because I am making the soup vegetarian. This soup will be the starter course at my “Friendsgiving” gathering this Sunday. I’m expecting 26 adults and a couple of little ones, so I will be doubling the recipe. I am serving buffet style, so I will serve the soup out of a hollowed-out pumpkin, but guests will eat out of small bowls. I’m really mixing traditional Thanksgiving recipes with some non-traditional dishes for this gathering, and I’m hopeful that my guests will enjoy the eclectic  menu. Serves 8-10 as a starter, or 5-6 as a main course.

INGREDIENTS:

  • 3 15 oz. Cans of Pumpkin Puree
  • 4-6 Cups Vegetable Stock or Broth (homemade is ideal, but if not available use a good quality brand)
  • 1 Medium Sweet or Yellow Onion – chopped
  • 3 Cloves Garlic – chopped
  • 1-2 Chipotle Peppers (canned in adobo sauce) – chopped
  • 1 tsp. Ground Cumin
  • 1 tsp. Dried Oregano
  • 2 TBS. Olive Oil
  • 2 TBS. Lime Juice
  • Salt to taste (about 2 tsp.)
  • Creme Fraiche (optional – garnish)
  • Cilantro (optional – garnish)

INTSTRUCTIONS:

Add olive oil to a large stockpot and heat over medium. Add the onions and cook until softened (but not browned). Add garlic, chipotle, and cumin and cook until garlic is aromatic (about 1 minute). Add the pumpkin puree, 4 cups of vegetable stock, oregano, and salt. Bring to a simmer and allow to simmer for 25-30 minutes. Check consistency; add more vegetable stock to thin the soup. Puree soup in blender (or use an immersion blender). If you prefer, you can skip this step (soup will have bits of onion, garlic and chipotle), but I think it’s worth the little bit of extra work to get a smooth soup. Taste, and add more salt, cumin or chipotle (if you want more heat). Return to stockpot and add lime juice. Serve warm and garnish with creme fraiche and cilantro (optional). This re-heats well, so it’s a good make ahead recipe.pumpkin soup in pumpkin

 

Chicken Lemon Rice Soup (Avgolemono)

Chicken Lemon Rice Soup

Chicken Lemon Rice Soup

This soup is a family favorite. My son orders it every time we go to one of our local Greek restaurants, but my daughter, who has very discerning taste, is often skeptical whether it will be “the real kind.” I really should make this more often, because it’s so easy and uses ingredients that I always have on hand. You can adjust the amount of lemon that you include to suit your own taste, but we like it pretty lemony, and that’s what this recipe reflects. I also add bits of shredded chicken (often rotisserie chicken), particularly when I am serving the soup as the main part of the meal, although I think it a worthy addition, the chicken is not traditional. If you happen to be hosting your Greek mother-in-law and want to impress her, don’t add the chicken. Last night we enjoyed the soup as a starter which was followed by lamb burgers; it made for a nice weeknight meal. I didn’t take a lot of pictures because I had guests, but this recipe is really easy to follow without pictures.

INGREDIENTS:

  • 8 Cups Chicken Broth
  • 1 Cup Uncooked White Rice
  • 4 Eggs
  • Juice of 3 Lemons
  • 1 Cup Shredded Chicken Meat
  • Salt and Pepper
  • Chopped Parsley (optional – garnish)

INSTRUCTIONS:

Add chicken broth to a medium stockpot and bring to a boil. Add rice, stir, and reduce heat to low. Simmer, uncovered, over low heat until rice is al dente (about 15-18 minutes) or nearly fully cooked. In a medium sized glass or non-reactive bowl, beat 4 eggs; add lemon juice to bowl and beat until incorporated. Using a ladle, slowly add hot chicken broth to bowl of beaten eggs, whisking the entire time. Repeat this several times until the egg mixture reaches nearly the temperature as the chicken broth. This is prevents the eggs from cooking too quickly and becoming scrambled. Once the egg mixture is thoroughly heated, add it to the stockpot with the remaining chicken broth and rice. Add shredded chicken, if using. Taste for lemoniness, and add more lemon juice if desired. Season to taste with salt and pepper. Garnish with chopped parsley, if desired, and serve immediately.Through March 18 017

Spicy Smoked Chicken Chowder

Spicy Smoked Chicken Chowder with Homemade Tortilla Chips

Spicy Smoked Chicken Chowder with Homemade Tortilla Chips

The boys went out for barbeque the other night and were a little overzealous in their ordering; they came home with almost two full uneaten smoked chicken quarters. (I have a feeling they filled up on hush puppies). The chicken had a great flavor, but didn’t seem that appetizing just reheated, so I decided to craft a soup around the leftover chicken. I thought the smokiness would be best accentuated in a chowder (I briefly toyed with the idea of a smoked chicken tortilla soup, but I like my traditional recipe too much to mess with it). I did, however, decide to make some homemade corn tortilla chips to accompany the chowder, and I garnished the chowder with a couple of avocado slices, but, honestly, the avocado didn’t add much to the already amazing flavor of the chowder. As is typical with a newly created recipe – I tweeked it as I went. I decided to add diced red pepper (because it was a bit of an afterthought, I sauteed it separately after I had cooked most of the other vegetables, so it is not shown in the photos). The photos also show both sweet and red onion being sauteed; I had 1/2 leftover of each, so I used both. You can adjust the spice in the recipe, but I thought the level of spice was perfect as is. If you can’t find smoked chicken (you can always go to your local barbeque joint), you can certainly substitute regular chicken (rotisserie would be fine), but if you can find smoked chicken, it really adds a whole additional level of flavor.

INGREDIENTS:

  • 2-3 Cups Shredded Smoked Chicken (skin removed)
  • 1 Large Sweet Onion
  • 1 Sweet Red Pepper – chopped
  • 1 Jalapeno Pepper -seeds and membrane removed; finely chopped
  • 3 Cloves Fresh Garlic – finely chopped
  • 2-3 Large Russet Potatoes – peeled and cut into 1/2 inch cubes
  • 16 Oz. Frozen Corn (can substitute canned)
  • 3 Plum Tomatoes – seeded and chopped
  • 4 Chipotle (in Adobe sauce) Peppers – seeds removed and chopped.
  • 1/4 Cup Olive Oil
  • 1/4-1/3 Cup Flour
  • 3 Cups Chicken Stock or Broth
  • 2 cups Heavy Cream
  • 1 Cup Monterey Jack cheese – shredded
  • 1 Bay Leaf
  • 2 Sprigs of Fresh thyme or 1/4 tsp. Dried Thyme

INSTRUCTIONS:

Fill a medium stock pot with enough water to sufficiently cover potatoes; bring to a boil and add potatoes. Cook potatoes until al dente (just becoming fork tender), about 5-7 minutes. Drain potatoes and run under cold water to stop cooking process; set aside. Heat olive oil in a medium saute pan over medium heat. Add onions, garlic, jalapeno and red pepper and saute until onion is translucent and peppers are tender.Saute onion and jalapenoAdd potatoes and flour and cook for an additional 5 minutes. Add flour to vegetable mixtureTransfer mixture to a stock pot, add tomatoes, corn, chipotle peppers, shredded chicken, shredded smoked chickenchicken stock, bay leaf and thyme. Heat to just below a boil, and add cream. Add creamWhen cream is heated, add shredded cheese. Garnish with avocado slice, if desired. Serve with homemade tortilla chips or good crusty bread.A hearty spoonful

Enjoy!

Tuscan White Bean Soup with Smoked Turkey

Tuscan White Bean Soup

Tuscan White Bean Soup with Smoked Turkey and Kale

This is a hearty but healthy soup. It’s been in the single digits here in Michigan, and this soup is a welcome warm-up. It’s great for dinner with a thick slice of crusty bread and a hunk of hard cheese (Parmesan, Romano or Asiago), or have it for lunch. I loaded the soup up with greens because I feel like our vegetable intake is always lacking in the winter, but you can certainly cut back on the amount of greens. I used dried beans that I soaked, but if you don’t have the time to soak the beans overnight, you can substitute canned beans. I used Great Northern Beans, but you can substitute any other type of white bean (including garbanzos), or use a combination of beans.

INGREDIENTS:

  • 1 Medium Sweet Onion – chopped
  • 2 Cloves Garlic – finely chopped
  • 2 TBS. Olive Oil
  • 48 oz. Dried Great Northern (White) Beans (or your favorite white bean)
  • 1 Smoked Turkey Leg
  • 1/2-1 tsp. Red Pepper Flakes
  • 2 Cups Chopped Carrots (about 3 carrots)
  • 1 Cup Celery – Chopped
  • 64 Oz. Chicken Stock (about 12 Cups)
  • 4-6 Cups Kale or Escarole (or other dark leafy green)
  • Bay Leaf
  • Salt and Pepper
  • Fresh Thyme

Carrots and celery

 

INSTRUCTIONS:

Pour beans into a large bowl, cover with water and soak overnight. Soak the beansDrain the beans and set aside. Add the turkey leg to a medium stockpot, cover with water and bring to a boil. Reduce heat and simmer until turkey leg is cooked and tender  – about  60-90 minutes. In a large stockpot, heat olive oil over medium heat, add onions and garlic and saute until tender. Saute onions and garlicAdd smoked turkey leg, beans, and chicken stock, and crushed red pepper flakes and cook until beans are al dente (about 15-20 minutes). Add Beans and waterRemove turkey leg from the pot, and, when cool enough to handle, pull the meat from the leg (discarding skin) and shred. Ladle out about 1  cup beans and 1/3 cup of cooking liquid and transfer to a blender or food processor. Puree bean mixture Pureed beansand return puree to stockpot. Add shredded turkey meat, carrots, celery, greens, and bay leaf and simmer until vegetables are tender.Add Kale Season to taste with salt and pepper. Garnish with shredded Parmesan cheese and a sprig of fresh thyme.Ready to serve

 

Sushi, Sashimi, Miso Soup and Edamame

Sushi, Sashimi, Edamame, and Miso Soup

Sushi, Sashimi, Miso Soup, and Edamame

Everyone in my family loves sushi, mostly California rolls, but I’m getting them to branch out. I love fresh sashimi, and my waisteline can spare the extra rice. Everyone also loves miso soup, which literally takes 5 minutes to make, and I always keep all of the ingredients on hand (all but the miso paste and tofu are kept in the cupboard). So, on a week night when I don’t have time to cook, and don’t want to order out, this is a great fast meal. While I love to make homemade sushi and rolls, they are very time consuming. I have an amazing Japanese grocery store/Sushi Bar nearby, but I’m also lucky to have a local grocery store that carries an excellent selection of sushi, rolls, and sashimi. I always keep edamame in the freezer (it’s a great healthy snack alternative), so I can literally throw this dinner together in a matter of minutes. I usually start by soaking the wakame for the miso soup and cutting the tofu. I also start boiling two pots of water – one for the edamame and one for the miso soup. Whie I’m waiting for the water, I plate the sushi and/or sashimi (depending on whose plate it is). When the pots of water are boiling, I prepare the edamame (according to the directions on the package – but you really just boil it for a few minutes until it’s hot all the way through), and the miso soup. Drain the edamame and season generously with Kosher salt, and add to the plate with the sushi. Pour miso soup into bowls (I like to put the bowls on the sushi plate), and you’re done.

For the Miso Soup:

  • 4 Cups Water
  • 1.5 tsp. Instant Dashi (Handashi) – available at Japanese/Asian markets
  • 1/2 Cup Miso Paste (light)
  • 1-2 TBS. Dried Seaweed (Wakame is traditional)
  • 1/2 Cup Cubed Tofu (I prefer firm)
  • 2 TBS. Green Onions – chopped

Place dried seaweed in a bowl and cover with warm water to rehydrate. In a medium stockpot, bring water to a boil.  Add instant dashi and stir until all of the granules are dissolved. Add miso paste and stir until paste is dissolved and incorporated. Add remaining ingredients and serve.

 

 

Chipotle Pumpkin Soup

Chipotle Pumpkin SoupAs everyone is getting ready for the next round of holidays, I am still trying to catch up from the last round (Halloween and Thanksgiving). I love pumpkin soup and have a great “standard” recipe, but the addition of the smoky, spicy chipotle flavor, really puts this soup in a class all of its own. I served this at my “Wicked Wine Tasting,” and people loved it. To add to the appeal, serve the soup out of a hollowed, cleaned pumpkin (or individual pie pumpkins). As for using fresh pumpkin,cooked and pureed…I’m over it! I can handle the laborious job of cleaning and cutting pumpkins for roasting, but throw in the whole puree process and it just seems like, well… work. Someday, not in the anywhere near future, I am going to try a taste test to determine whether people can actually tell the difference in dishes prepared with canned pumpkin vs. fresh, and, more importantly, to determine whether the fresh pumpkin tastes better. Because this soup is hearty, I prefer it to be rather thick. If you prefer a thinner soup, you can easily adjust by using more chicken stock. I’m sorry I don’t have more pictures; things were pretty hectic getting ready for the party. Serves 8-10 as a starter, or 5-6 as a main course.

INGREDIENTS:

  • 3 15 oz. Cans of Pumpkin Puree
  • 4-6 Cups Chicken Stock or Broth
  • 1 Medium Sweet or Yellow Onion – chopped
  • 3 Cloves Garlic – chopped
  • 1-2 Chipotle Peppers (canned in adobo sauce) – chopped
  • 1 tsp. Ground Cumin
  • 1 tsp. Dried Oregano
  • 2 TBS. Olive Oil
  • 2 TBS. Lime Juice
  • Salt to taste (about 2 tsp.)
  • Creme Fraiche (optional – garnish)
  • Cilantro (optional – garnish)

INTSTRUCTIONS:

Add olive oil to a large stockpot and heat over medium. Add the onions and cook until softened (but not browned). Add garlic, chipotle, and cumin and cook until garlic is aromatic (about 1 minute). Add the pumpkin puree, 4 cups of chicken stock, oregano, and salt. Bring to a simmer and allow to simmer for 25-30 minutes. Check consistency; add more chicken stock to thin the soup. Puree soup in blender (or use an immersion blender). If you prefer, you can skip this step (soup will have bits of onion, garlic and chipotle), but I think it’s worth the little bit of extra work to get a smooth soup. Taste, and add more salt, cumin or chipotle (if you want more heat). Return to stockpot and add lime juice. Serve warm and garnish with creme fraiche and cilantro (optional).Halloween Party 079

 

Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

I served this at my Wicked Wine Tasting, but it would be a great option for Thanksgiving. Because the wine tasting was all about tasting wines paired with foods, I used really small (ramekin size) bowls. What I discovered, however, is that a small amount of soup is perfect because you can still serve other foods. Not that a big bowl of this soup wouldn’t be great, but I do like the idea of more of a tasting size portion of soup. I have a great creamy pumpkin soup recipe which is rich and decadent, but I wanted to do something a little different for this wine tasting. The chipotle flavor pairs so well with the pumpkin and there’s just the right amount of heat in the back of this soup. I served it out of a hollowed out pumpkin (which I put in a chafing dish and it actually stayed warm). This was very well received at the wine tasting and I promised to post the recipe. I apologize for the lack of photos – I had so much going on that I really didn’t have time to photograph during the cooking process, but this recipe is so straightforward that the photos aren’t necessary.

INGREDIENTS:

  • 4-6 Cups of Chicken Stock (or broth)
  • 45 oz. (3 small cans or 1 large and one small) Canned Pumpkin
  • 1 Medium Sweet Onion – chopped
  • 3 Cloves of Garlic – minced
  • 2-3 Chipotle Peppers (canned in adobo) – chopped
  • 1 tsp. Ground Cumin
  • 2 tsp. Fresh Oregano (or 1 tsp. dried) – chopped
  • 2 tsp. Olive Oil
  • 2-3 tsp. Salt (to taste)
  • 1 tsp. Fresh Ground Pepper
  • Cayenne Pepper (optional)

INSTRUCTIONS:

Heat olive oil in a large stock pot over medium heat. Add the onions and cook until translucent. Add garlic, cumin, and chipotle peppers and saute for an additional minute. Add pumpkin and 4 Cups of chicken stock. Add oregano and salt and pepper and simmer for about 20 minutes. After about 20 minutes, transfer soup to a blender and blend until the onions and peppers are incorporated and the soup is smooth. Add more chicken stock if the stock is too thick. Season with additional salt and pepper as necessary and add cayenne pepper if more heat is desired. Serve with garnishes of creme fraiche and cilantro. If desired, serve out of a cleaned out pumpkin.

Chipotle Pumpkin Soup served out of a Pumpkin

Chicken Miso Soup

Chicken Miso Soup

My kids and I love miso soup. It’s actually very easy to make, but you will need to go to an Asian (Japanese, if possible) market to find the two key ingredients (dashi and miso paste). Dashi is the normal base for miso soup – it’s made from fish and seawood- and it’s usually available in a quick cooking version. However, I’m on this diet that requires that I eat two servings of probiotics a day, and I can only eat so much Greek yogurt in a day, but, luckily, miso is a probiotic. While regular miso soup would be fine, I was on a quest to combine my probiotic serving with my lunch which includes a lean protein. So, I decided to add miso to chicken broth and add some cooked chicken and some greens. I have used leftover chicken (shredded), but for this batch I just poached some thin slices of chicken breast. Seaweed is usually what’s in miso soup, but I didn’t have any dried seaweed, so I added spinach (I have also used Swiss chard, which was great, so you can use any good “green”) . Miso paste comes in a variety of flavors (or colors); I think light miso is the best for soup. This recipe makes two lunch size servings.

INGREDIENTS:

  • 4 Cups Chicken Broth
  • 1/2 Cooked Boneless Skinless Chicken Breast*
  • 2 TBS. Light Miso
  • 1+ Cup Spinach or other “green”
  • Approx. 3 TBS. Green Onion (green part only) -chopped

* Use leftover chicken (as long as it’s not overly seasoned) and shred it, or thinly slice (it’s easier if partially frozen) a chicken breast and add to boiling water to simply poach.INSTRUCTIONS:

In a medium sized saucepan, bring chicken broth to just below a boil. Add miso and stir until miso is comletely dissolved. Add greens and cook until wilted, add chicken. Add green onions and serve immediately.