Weekly Winner: Sensational Soup, part Deux

Chicken Peanut SoupI am definitely on a soup kick lately.  This usually happens about now as I grow tired of salads and warm weather food and want to “cozy up” with something warmer.  Soup always does that for me and this soup, Indonesian Chicken and Peanut Soup, has it all — noodles, curry, peanut sauce, and just the right amount of heat.  Yummy does not even begin to cover it.  This soup is downright sumptuous.

The recipe comes from Fine Cooking, and thanks to rotisserie chicken and quick-cooking rice noodles, you can be curling up with this bowl of comfort in no time.

Indonesian Chicken and Peanut Soup

Serves 4

Ingredients:

  • Kosher salt
  • 8 oz. rice vermicelli noodles
  • 1 Tbs. coconut or safflower oil
  • 2 large shallots, halved lengthwise and thinly sliced
  • 1 Tbs. curry powder, preferably Madras
  • 4 cups lower-salt chicken broth
  • 1 cup well-shaken canned coconut milk
  • 1/3 cup crunchy peanut butter, preferably all natural
  • 2 Tbs. soy sauce; more as needed
  • 2 tsp. granulated sugar
  • 2 cups shredded cooked chicken (about 8 oz.)
  • 1 Tbs. fresh lime juice
  • Freshly ground black pepper
  • 1/4 cup chopped fresh cilantro or small cilantro leaves (on hubby’s and for photo purposes only)
  • Asian chile garlic paste, such as sambal oelek (optional)

Procedure:

  1. Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions.
  2. Meanwhile, heat the oil in a medium Dutch oven or other heavy-duty pot over medium-high heat. Add the shallots and cook, stirring occasionally, until just starting to brown, 3 minutes. Add the curry powder and cook until fragrant, stirring constantly, about 10 seconds. Add the broth, coconut milk, peanut butter, soy sauce, and sugar, and whisk until the peanut butter is fully incorporated. Add the chicken and bring to a simmer. Cover and simmer gently for 15 minutes. Add the lime juice, and season to taste with more soy sauce and pepper.
  3. Divide the noodles among four serving bowls. Ladle the hot soup over the noodles. Garnish with the cilantro and chile paste, if you like. (trust me, you’ll want some sambal!)

Weekly Winner: Keeping it Creamy and Dreamy with Cashew-Cauliflower Soup

soupSoups On!!  It is definitely soup weather and I couldn’t be happier about it.  While I’m a lover of all soups, stews, chilis, and chowders, I gotta admit that my all-time favorite type is a creamy, pureed soup.  And have I found a winner here with this beautiful Cashew-Cauliflower Soup.

The recipe comes from Real Simple and you know what?  It is!  But it is also, quick, vegetarian, gluten-free and dairy-free.  Not that I particularly care about any of that but a lot of my clients do.  If I can produce a soup this luscious and creamy without… well, cream… then I’m a happy camper!  It also freezes great, so I’ll be making vats of this to keep on hand for chilly autumn nights or time-crunched lunches.  Quick, tasty, healthy and of course, creamy and dreamy.  Definitely a weekly winner!

Cashew-Cauliflower Soup

Serves 4

Ingredients:

3/4 cups raw cashews, divided

3 cups low-sodium vegetable broth, divided

1 Tbsp olive oil, plus more for serving

1 yellow onion, chopped

3 cloves garlic, chopped

1 head cauliflower, cut into florets (about 5 cups)

1 15-oz can cannellini beans, drained and rinsed

2 Tbsp fresh thyme leaves

1 Tbsp fresh oregano leaves

1 1/4 tsp kosher salt

1/2 tsp freshly ground black pepper, plus more for serving

Procedure:

  1. Preheat oven to 350F. Place 1/2 cup each cashews and water in a microwave-safe bowl; cover and microwave on high for 3 minutes; let cool.  Transfer to a blender, add 1/2 cup broth, and blend until very smooth
  2. Heat oil in a large pot over medium-high. Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes.  Add cauliflower and cook, stirring, until golden, about 5 minutes.
  3. Add beans, thyme, oregano, salt, pepper, and remaining 2-1/2 cups broth. Bring to a simmer and cook, covered for 10 minutes.
  4. Toast remaining 1/4 cup cashews on a baking sheet until golden, about 6 minutes; chop and set aside
  5. Add cauliflower mixture to blender and puree until smooth.  Serve soup topped with toasted cashews, a drizzle of oil and several grinds of pepper.