soup worthy

In Food, In My Kitchen on February 28, 2011 at 8:36 am

Soups have eluded me most of my cooking years. I knew decent cooks could throw together a solid chicken noodle at the very least, but my efforts would come up lacking somehow. Sure, I could crank out an awesome gumbo with one hand tied behind my back, but turn that Thanksgiving turkey carcass into a delicious bowl of comfort? Oh, there were some ugly, ugly moments.


I gave up trying to make up my own concoctions and leaned heavily on recipes. If I thought a recipe looked good, I’d give it a whirl. My absolute favorite soup recipe came from Louisiana chef John Folse. It’s a gorgeous creamy soup with colorful bits of spinach and sweet potatoes and red peppers, and just enough spice to keep the cream from being too much, and LOTS of garlic that just makes me hum for the yumminess.


It’s a bit on the rich side for every day. It starts with a roux of butter (well, margarine, but I use butter) and flour and ends with A QUART of heavy whipping cream. So the other day when I had the leftovers of this roast chicken, I decided to try a lightened version of my favorite. It made for a great late winter lunch, and even the kids could not object too strenuously to the familiar ingredients. And unlike the Thanksgiving horror show of years’ past, this is a soup I can stand behind.

Creamy Colorful Chicken Soup

1 tablespoon olive oil

1/2 cup chopped onion

1 heaping tablespoon minced garlic

1 quart poultry stock (I used turkey stock)

1 1/2 cup peeled diced sweet potato

1/4 chopped roasted red pepper

2 cups chopped cooked chicken

4 cups spinach, washed and roughly chopped

1/4 cup half-and-half

1 cup cooked orzo or other small pasta

salt and black pepper to taste

Heat oil in a 4-quart sauce pan over medium heat, saute onion and garlic until onion is translucent. Add stock and sweet potatoes and bring to a boil. Reduce heat to low and simmer, covered for 5 minutes, or until sweet potatoes are tender. Stir in red pepper and chicken and cook until chicken is heated through, 5-10 minutes. Add spinach and cook until wilted, about 2 minutes. Add half-and-half, and when ready to serve, add orzo and heat through. Season with salt and pepper.


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