Ravioli Soup with Spinach

I was strolling through the Trader Joe's in Reisterstown today, when I came upon the most beautifully smelling, freshly baked Ciabatta bread. I just had to have them! Then I passed the fresh meat case and the ground turkey was an amazing price (as are most items in
Trader Joe's). My original thoughts were moving toward some sort of BBQ sandwiches, but then I had to get to my car! It was so windy and bitterly cold out. Today just screamed Soup!!!!

1-1/2 pounds ground Turkey

8 oz dried mini Ravioli

1- 10 oz bag baby Spinach

2-32 oz cartons of Chicken Stock

2-1/2 c of water
2 tbsp Olive Oil

1 tbsp Butter (you really didn't think I'd leave it out, did you?)

1 small Onion, chopped
1 Carrot, chopped

2 cloves Garlic, minced

1/4 c regular Bread Crumbs

1 tbs dried Italian seasoning

1 tsp dried Parsley

1 tsp Salt, divided

1/4 tsp pepper

1 egg

2 tbs milk

In a stock pot, over medium heat, heat the olive oil and melt the butter. Add 3/4 of the chopped onion, half the garlic, and the chopped carrot. Add 1/2 tsp salt. Cook until tender, about 5 minutes.

While the vegetables cook, mince the remaining onion and put into a large bowl. To the bowl add the bread crumbs, Italian seasoning, parsley, 1/2 tsp salt, the pepper, and the ground turkey. In a separate bowl, beat the egg and milk together, then add this to the large bowl as well. Mix until combined.

Once the vegetables are tender, add the chicken stock and water. Raise the heat to medium high and bring to a simmer. Pinch off a tiny bit of the turkey mixture and drop it in the broth. Simmer until done. This shouldn't take more than 5 minutes. Taste and adjust your seasoning if necessary. Using a teaspoon, measure and roll out your meatballs.

Cover the pot and bring the broth to a boil. Add the pasta and the meatballs. Cover and bring the soup back up to a boil. Once it boils, lower the heat to medium. Cook the pasta according to manufacturer's directions. During the last minute of cooking, add the spinach. Stir until the spinach is wilted.

Serves 6 (with leftovers)

TIP: This is something I picked up from Food Network (which I watch entirely TOO MUCH of!), if you aren't going to eat all the soup at one sitting, cook the pasta separately and add to the soup. If you store the soup with pasta in it, it will absorb more of the liquid and be uber mushy.

Leek and Potato Soup

I was walking through the Produce Department of the store I help manage and I came upon leeks! I got very excited! (I'm a little strange that way) I've wanted to use leeks in a recipe for a while! Leeks are a member of the onion family. I can't think of anything that goes with onions better than potatoes, can you?! So here's my quick and easy version of Leek and Potato Soup. It's thick and creamy and hits that very special spot in your tummy that warms your soul.

7 medium potatoes

2 leeks

2 carrots

1 celery stalk

1 garlic clove

4-14.4 oz cans of low sodium chicken broth

1 cup half-n-half (I used fat free)

4 tbsp olive oil

2 bay leaves

1/2 tsp dried basil

1/4 tsp dried oregano

salt and pepper to taste

Fill a large bowl with water and set aside.

In a stock pot, or large pan, heat the olive oil on medium heat.

Cut the leeks at the root and the tough leaves (where they're light green in color). Split the leeks in half lengthwise and slice thinly. Place the sliced leeks in the water and swish them around, breaking the layers apart. Leeks can hold dirt between the layers, so we're giving them a bath!

While the leeks bathe, peel and finely chop the carrots and celery stalk and mince the garlic. Add the carrots, celery and garlic to the oil. Using your hands LIFT the leeks out of the water, leaving the grit behind, shake out the excess water. Add the leeks to the pot. Be careful, the oil WILL pop because of the water. It will stop when the waters gone. Saute the vegetables until they are very soft and tender, about 5-7 minutes.

Meanwhile, peel and chop your potatoes - I used a small dice. When the vegetables are tender, add the potatoes, bay leaves, basil, oregano, 1 tsp salt and about 15 good turns of the pepper mill. Toss to combine and then add the chicken broth. Turn the heat to high and bring the pot to a full boil. Once the soup is boiling, reduce the heat to medium, and gently boil for about 20 minutes or until the potatoes are very tender (they can be smashed against the side of the pot without effort). Add the half-n-half, being sure to temper it first so it doesn't curdle. Remove the soup from the heat and let stand for 5 minutes. Remove the bay leaves and, using an immersion blender, blend the soup until thick and creamy. Taste. Adjust your seasoning if necessary.

Makes approximately 6 cups of soup

TIPS:

To temper half-n-half, pour 1 cup half-n-half in a 4 cup measuring cup. Fill the cup up with the hot soup, one ladle at a time. By slowly raising the temperature of the half-n-half you don't have to worry about it breaking (curdling).

As you chop your potatoes, drop them in a bowl of water. This stops them from turning brown while you finish chopping the rest of the potatoes.

If you don't have an immersion blender you can use a regular blender or food processor, but be careful with the hot soup!

Easy Vegetable Beef Soup

This soup is such a simple and quick fix! It can literally be thrown together in one pot and on the table in approximately 30 minutes. It goes down great on blustery cold autumn days, or after a romp in the snow! Serve it with a nice warm crusty bread and you have a meal fit for a king!








2 pounds Beef, cubed ( I use a Chuck Roast or whatever is on sale)
1 small Yellow Onion, chopped
3 tablespoons Olive Oil
32 ounces Beef Stock
32 ounces Water
1 - 29 oz. can Tomato Sauce
3 Bay Leaves
16 oz. Regular Frozen Mixed Vegetables
3 small Red Potatoes, washed and cut into small cubes
8 oz Bow Tie pasta
Salt and Pepper to taste

In a stockpot, over medium high heat, add your olive oil. When the oil's hot, add the chopped onion and beef. Cook the beef until it's browned on all sides and the onion is soft. Add the bay leaves, beef stock, tomato sauce and water. Next add the vegetables and potatoes. Bring the soup to a boil, then add the pasta. Boil until the pasta and potatoes are tender, approximately 8 to 11 minutes.

Season to taste.

Serves about 8-10 (depending on how hungry, or how cold, you are)

Once you have basic recipe down, it's incredibly versatile also! For instance, use your left over roasted chicken (or turkey! The holidays are near!), switch the beef stock for chicken and omit the tomato sauce (or even leave it in) and viola!! You have chicken soup better than anything you would get out of a can! Or, for you vegetarians ... omit the meat, and switch to vegetable broth.

If you decide to leave out the tomato sauce, I would thicken the broth slightly by dissolving some cornstarch in cold water and stir the mixture into the soup while it's boiling. You don't want the broth too thick; just enough to give it some body.

Be on the lookout for my Olive Oil Bread! It's great for dunking and soaking up all the wonderful broth!