Cooking: cheeseburger soup

When it's cold out in the world, there is nothing better than a hot, steamy soup.  Unless it's a hearty, hot, steamy soup with plenty of ingredients to provide warmth and comfort...

Cheeseburger soup

(adapted from The Recipe Critic)

500g minced meat

¾ cup chopped onion
1 cup chopped carrots
1 cup diced celery

1 tsp dried basil
1 tsp dried parsley 

1 tsp smoked paprika

4 cups chicken broth
1 cup milk

 

1 kg diced potatoes (I used frozen)

200g processed cheese (I used Maredsous double cream)

salt/pepper to taste

grated cheese, to taste

I start with the chicken broth, which I make with the carcass of one chicken, which I boil together with celery, carrots and peppercorns - and plenty of water.  I reckon I start with 1.5l-2l, ending up with about 1 litre of stock.  I also use the (boiled) carrots from the stock into the soup (waste not, want not...).  At the same time, I brown the minced meat.

On to the soup:  Finely chop the onion, carrot and celery in a blender so that they end up like a paste.  In a huge pot, melt a bit of butter over medium heat and slightly brown the paste so that the aroma starts working.  Add the condiments and the minced meat. Once everything is warmed up again,  slowly add the broth, making sure that the temperature is maintained at a medium.  Add the potatoes (which I take out of the freezer so that they thaw a bit) and continue steering.  Add the processed cheese, leave everything to bubble away (for about 45 minutes).  Add the milk.

I did not need to thicken the soup, which I actually prefer.  That way, I can reheat the portions I want and I just add some grated cheese on top.  Bliss...

Cooking: lasagna soup and frittata

My new go-to cure for insomnia: cooking! 

When I'm faced with a white night, instead of tossing and turning or watching TV, I've made a point to at least profit from the extra hours I'm awake - I will either knit/crochet/cross-stitch, or, as in this case cook.  At least this way, I will not have been up for nothing...

Pinterest came to my rescue, again:  I had already noted these two recipes and they were easy to make.  No noisy equipment to use (that would wake me up completely), or demanding work (which would not be ideal at my condition...):

Lasagna soup

(adapted from Afarmgirlsdabbles, to accomodate what was available in my fridge and pantry...)

2 tsp vegetable oil

1 Italian sausage, chopped

50g salami, finely chopped

1 cup onions, chopped

2 garlic cloves, minced

1 tsp dried oregano

1/2 tsp crushed red pepper flakes

1 tbsp tomato paste

350ml diced tomatoes (passata)

1 bay leaf

750ml vegetable stock

100g short square pasta (Quadrettini )

1 tbsp dried basil

salt / pepper to taste

  

Start with a big casserole: over medium heat, fry the sausage and salami in oil until almost through.  Add onions and mined cloves and continue. Once all have a nice brown/caramel colour, add  tomatoes/paste and the condiments.  Add then the stock and bring to boil.  Only then add the pasta, together with the basil and any salt/pepper.  Leave to carelessly simmer, about 20 minutes.  A truly comforting soup, ready to be enjoyed...

Frittata

(adapted from Donna Hay)

100g chorizo, finely chopped

50g feta

1 medium tomato, chopped

1 cup spinach (I had mini-portions, frozen)      

4 eggs

125ml single cream       

40gr grated cheese (I had mozzarella at hand)

salt/pepper to taste

Preheat oven at 200C (air). I don't have oven-proof skillets, and that's why I fried the chorizo separately.  And I don't use any oil, because the minute it hits the skillet, the chorizo starts oozing this beautiful piment oil, which is sufficient and nothing gets burned.  But always check - other types may necessitate oil to start cooking...

Beat eggs with cream and salt/pepper.

Everything else is stacked in a dish:  at the bottom I place the chorizo, which I then top with spinach and crumbled feta. Top these with chopped tomato and pour egg mixture over everything.  Finish with grated cheese.  I left everything to cook for about 15 minutes, at which point the smell coming out of the oven was the most welcoming indication that I had overcome my insomnia and that I could now go back to bed...

Recipe: Humble chicken soup and cheat ice-cream

What do you do when there are workmen in the house?  when you want to be there to keep an eye on things, but at the same time not to cause a disruption?  

My solution on such days, when workmen (macho men leaving dust and dirt wherever they go... but that's another story) are all over the house, when I am the guest in my own place, is to seek refuge in the kitchen. 

I do my own thing and if/when there is a matter to be cleared, I am available to sort things out!  

Recipe: Broccoli and potato soup

Starting in March and for as long as I find inspiration, I will be trying my hands at meatless (and fishless) recipes. Much has been said of the advantages of cutting down on meat (let alone that with all the scandals lurking around, one inevitably loses appetite), and I do indeed NOT eat meat every day. I don't intend to become vegetarian, though, I just want to enrich my culinary adventures with all the goodness in the vegetable and pulse world. Without further ado, here is the first of my vegetarian dishes:

Recipe: Beetroot soup

This has been a weird winter so far... Lots of snow, then a week of rain, some days of sunshine and now again a phase of snow... Topped with a flu epidemic around the world, what can I do to keep healthy?  This is my go-to boost recipe for such weather:  Beetroot soup.  I know, beetroot is an acquired taste, but people - it's one of nature's best produce!!! I also happen to like its taste, so for me there is no question: eat it in as many variations as possible - on to the soup recipe:

(no, I don't play around with yogurt every time I eat...)

Beetroot soup

 5 beetroots, cooked

1 large handful spinach

1 small onion, chopped

1 large potato, in cubes

1 large carrot, shredded

1lt vegetable stock

salt/pepper

Print recipe

Over medium heat, lightly brown the onion/potato and carrot mixture in about 1 tbsp of olive oil.  Cut up the beetroots, and add together with the spinach.  Add the stock and let it simmer for about half an hour.  Season as wished and then blitz everything.  Great taste and perfect as is to consume - still, if you wish you can always add a dollop of yogurt just to mellow down the beetroot's taste!

This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.