Asian Chicken Soup

Since my last similar post, I've decided I love this type of soup! This recipe is similar, just different amounts and a few added vegetables. Be careful not to go too heavy on the pepper, Chinese 5 Spice and star anise. Those seem to develop and intensify when reheated.

Start by slicing or chopping, then gently sauteing, the hard vegetables in some toasted sesame oil for 10 minutes to soften them a bit. 

3 med. carrots

4-5 dark green celery ribs

~ put the tops aside for later

12 or so Brussels sprouts

half a big purple shallot

Next add the other half of the chopped shallot and 1/3 of a red bell pepper, stir-saute this for about 5 minutes then add the chopped celery tops and seasonings. Start with small amounts then check the flavors and add more after simmering if needed. If you want a little sweetness, you can also add a tablespoon of honey.

garlic salt

Chinese 5 Spice

powdered star anise

black and cayenne pepper

Everything Bagel Seasoning

a big spoonful or two of chicken Better Than Bouillon

Stir and saute all this for several minutes, then add 2-3 quarts of water. Simmer 30-40 minutes until the vegetables are almost done the way you like them.

Add 10oz. of chopped roasted chicken, 2c frozen peas, and 4-1/2oz. of rice noodles. Stir gently and simmer another 5-10 minutes being careful not to overcook the noodles.

Mmmm. . .Soup's Ready. .😊. .Lin

Roasted Spicy Tomato—Vegetable Soup

Scrub and rough cut the vegetables for roasting.

4 Roma tomatoes
3 mini bell peppers
3 red or Yukon Gold potatoes
6 big peeled garlic cloves
1 med.—lg. purple onion
4 carrots

Put this group of vegetables in a big bowl, drizzle with EVOO to coat everything then pour onto parchment paper lined baking sheets with edges. Roast at 375° until nicely browned.

After roasting, if possible, peel the skin off the tomatoes and peppers and throw that away. Transfer the roasted vegetables to the pot with the celery. 

3 ribs of celery

You'll want to keep the celery, and the other greens more fresh, so  those don't get roasted. Put the chopped-sliced celery in EVOO, in a 6 quart soup pot. and sauté a few minutes before adding the roasted vegetables. To this you'll add about 52oz. canned tomatoes:

1 can Rotel tomatoes
1 14.5oz. can diced tomatoes
1 28oz. can diced tomatoes (not shown)

Rinse the cans, adding about 28oz. of that water, then stir in the seasonings and coconut milk:

2T± vegetable Better Than Bouillon
1T± Lowry's Garlic Salt
1t± powdered rosemary
1t± powdered oregano
2t coconut sugar (or brown sugar)
1 13.6oz. can coconut milk

Simmer this on low heat about 15 minutes. Blend with an immersion blender, then check the flavors. Blend in the following greens:

1/2 bunch of Italian parsley
celery tops
some fresh basil

Serve this with a dusting of fresh grated strong flavored cheese, and oyster crackers.

This will feed lots of hungry people. . .Lin