Browsing articles tagged with " Wisconsin"

Yes soup for you!

Dec 15, 2010   //   by marymeals   //   Soups and salads  //  10 Comments

Creamy Chicken Wild Rice Soup

As one of natures most nutritious foods, wild rice was a staple of the Chippewa Indian diet, and is still considered sacred to their culture. High in fiber and rich in protein this super-food sustained tribes through long winters, as it preserved indefinitely once cured. Curing also provides the key to wild rice’s delicious nutty flavor. Native to North America, it can still be found growing in lakes and streams that crisscross the states of Wisconsin and Minnesota. The Indians of the Red Lake Band of these Chippewa still harvest it, and the rice provides great sources of revenue for the traditional cultivation of these rich grains. All rice grown on Minnesota State lakes is protected and must still be harvested from a canoe to keep the plants safe from the damage a power boat can cause. Enjoy these wholesome grains set off in a creamy and delicious wild rice soup.

Creamy Chicken Wild Rice Soup

To precook the rice:

1 cup wild rice
4 cups water
1/2 tsp salt
olive oil

Rinse rice in cool water. Place the wild rice, water and salt in a heavy saucepan and bring to a boil. Reduce heat to low cover and cook 45 to 60 minutes, until rice has puffed and most of the liquid has absorbed. Remove from heat and let sit additional 5 minutes. Fluff with fork and drizzle w a tiny amount of olive oil. Set aside.

For the soup:

1 onion diced
1 stalk celery diced
1/2 green pepper diced
1/4 cup carrots diced
2 cloves garlic minced
2 tbsp olive oil
2 tbsp butter
1/4 cup flour
1 tbsp garlic salt
4 cups chicken stock
1 cup water
1 bullion cube
1 tsp thyme
precooked wild rice
2 chicken breasts fully cooked and diced
1 pint half and half
salt and pepper to taste
chopped green onion for garnish (optional)

Heat olive oil in a stock pot and add onion, garlic, carrot, celery, and green pepper. Saute until vegetables are tender. Add butter and once it is melted add 1/4 cup of flour, stirring to coat all vegetables. Once flour is combined into mixture slowly whisk in the chicken stock. The soup will thicken slightly. Add bouillon, water, and stir in cooked rice, garlic salt, and thyme. Simmer 15 minutes and then add chicken and stir in half and half. Let soup heat to serving temperature and check for seasoning. Salt and pepper to taste. Posted on Make a foodie friend mondays!

I get by with a little help from my friends

Nov 22, 2010   //   by marymeals   //   Soups and salads  //  2 Comments

Tomato Soup

You know something has got to be good when people are willing to wait in -10℉ weather for over an hour. The Ovens of Brittany in Madison WI had food so amazing they had a line no matter what time of year it was. Dishes in the classical French style highlighted fresh, natural ingredients, paired with attentive preparation, and recipes that simply worked. Ovens transformed the local food scene making something as mundane as eating into a meaningful and delicious experience. A great place to gather with friends, or have a date night, it was also the versatility of the place that contributed to its success. Sadly, The Ovens of Brittany is no longer in operation as a restaurant, however, they still operate a successful catering business to this day. Here in this MaryMeals version I pay tribute to the best tomato soup I’ve ever tasted. It’s close to the original version but I like it to be a bit creamier, and have a little more spice.

Creamy Tomato and Herb Soup

1 stick butter
1/2 cup flour
1 onion diced
2 cloves garlic minced
32 0z chicken stock
1 large can crushed tomatoes
1 small can diced tomatoes
1/2 cup honey
1 tbsp dill
1 tbsp basil
1 tbsp garlic salt
1 tsp chili powder
pinch of red pepper flakes
couple dashes of hot sauce
salt and pepper to taste
1/2 cup of half and half

Take half of the stick of butter and melt in a small saucepan. Add flour and stir until well blended. Cook on low heat an additional 5 minutes to make a roux. Remove from heat and set aside. In a large soup pot melt remaining butter and saute onions until translucent, then add garlic and saute additional 5 minutes. Add chicken stock and bring to a boil. Whisk in the roux to thicken the stock until smooth, reduce to a simmer. Add all remaining ingredients except half and half. Continue to simmer 20 minutes test for salt and pepper. Stir in half and half and cook an additional 25 minutes. This recipe added to Veggie Converter’s: meatless Mondays

Let’s Go Dutch

Aug 30, 2010   //   by marymeals   //   Soups and salads  //  1 Comment

Home of the Split Pea Soup

It was on the way home from a day trip to tour the wineries of Santa Barbara that I first noticed the towering dutch-style windmill looming on the horizon. As we got closer I felt a strong sense of longing for my childhood home. Having grown up in the scenic Wisconsin river valley I know I thing or two about what makes a windmill go round. In 1887, a small group of dutch immigrants settled in St. Croix County just south of my home town of Baldwin. Dutch settlers from other areas soon joined them since the land was good for dairy farming. They quickly had a thriving milk production and built a cheese factory. St. Paul was a nearby market for their cheese and soon the dutch culture was brought to life in the surrounding towns. Baldwin, in particular, had a thriving dutch population. We even had a “Dutch Days” town festival complete with wooden shoe wearing street dancers! Ultimately, the town built a giant replica of a dutch style windmill to celebrate this rich heritage. The Windmill stands today, a beautiful reminder of the hardworking dutch settlers that tamed the wild river valley. As the giant windmill on the horizon grew closer, it became apparent that it was actually attached to the “World famous Andersen’s Restaurant: The home of the split pea soup!” It’s a whole restaurant. In the shape of a windmill. Devoted to this delicious Dutch dish! It’s also the Andersen’s that puts the label on the very best canned pea soup available in your local grocery store. We pulled in and ordered up. It was a very tasty soup that night at Andersen’s. If I’m ever cruising up north I always make sure there’s enough time to stop in for a quick bowl. When I’m stuck at home I make my own version. If you’ve never tried homemade pea soup I highly recommend you give my recipe a try. Its simple ingredients make budget friendly, fast, and definitely delicious.

Thick as fog Split Pea Soup

1 Pkg. dried Split peas
1 onion diced
2 tbsp olive oil
2 garlic cloves minced
1 carrot diced
(optional) 16 oz diced dutch farmers sausage (polish sausage is a good substitute) or diced ham
2 spoons of powdered chicken bouillon
32 oz of chicken stock and 2 cups of reserved water
1/2 tsp pepper
salt if needed

The only preparation split peas need are a quick rinse of cold water in a strainer. Once you’ve done that set it aside while you saute your onions in olive oil. Once they are translucent add garlic and carrots, saute until they start to soften a little. If you are adding meat do so at this time and let it cook about 10 minutes. Add peas and 2 spoons of bouillon. Stir together and let peas stir fry a bit in the pan about 5 minutes. Add Chicken Stock and pepper. Bring to a boil about 10 minutes. Turn down the heat and simmer about 50 Minutes. The soup is ready when the peas are soft. You can season with salt if needed. If the soup is getting too thick for your taste (Andersen’s is very thin) Add some of the reserved water. I prefer a very thick soup. Serve with seasoned croutons. Keep in mind as leftover soup cools it will become even thicker. The soup will thin as it is warmed, but you may thin to your taste with additional water during the reheating process. Check for seasoning and add salt if needed.