Wednesday, December 17, 2014

BRINGING RECIPES ALIVE @ 641.5: Soup Slow Cooker Recipes

Join us on our culinary adventure through our cookbook collection.  Our staff will post recipes reflecting various cultures and nutritional needs which will be cross-referenced to a specific cookbook and page in our collection (641.5).


Come along with us and explore the wonders of how food can open your world to lifelong happiness and good health.


WHO DOESN'T LOVE SOUP?   A slow cooker is the perfect method to prepare soup.  Load it up with your favorite ingredients and let it do it's magic...  in several hours, it is ready to eat.  Pair it with fresh bread and/or salad and you have a healthy, hearty meal.

Below you will find some recipes we have posted for you, but don't hesitate to change it up... add or subtract ingredients to make it your own...  have fun with it!

As mentioned in the first slow cooker blog posted Dec. 9th, these sources can be found in our stacks.

 Check back weekly in December for other slow cooker meal ideas...
all from the EAPL stacks!

Scroll down for the full adapted recipes.

 Chicken Broth

3 pounds chicken wings, backs, or other parts
1 med onion
2 medium celery ribs with leaves, coarsely chopped
1 large carrot, coarsely chopped
6 whole peppercorns
   few fresh parsley sprigs or 1 tea. dried parsley
10 cups water

Combine all ingredients in a large slow cooker.  Cover and cook on low for 8 hours.

Let cool slightly.  Strain the broth into a bowl and discard the solids.  Refrigerate until cold.  With a spoon, skim the fat from the surface and discard.

Use within 3 days or freeze for up to 6 months.  (Tip:  Freeze in ice cube trays.  Defrost as needed.)

Makes 2 1/2 quarts of broth

                This broth makes a great base for all soups that have chicken broth.

             Adapted from "The Italian Slow Cooker" by Michele Scicolone,                2010,pg 46.

Chicken Orzo Soup

8 cups Chicken Broth
1 med onion, finely chopped
2 large carrots, chopped
2 medium celery ribs, chopped
1 1/2 pounds boneless, skinless chicken breasts or dark meat, cut into 1/2-inch chunks
2 med zucchini, chopped
1 cup orzo or another small pasta
1 cup thawed frozen peas
    Salt and pepper to taste
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh basil(or parsley)

In a slow cooker, combine the broth, onion, carrots, and celery.  Cover and cook on low for 3 hours.

Add the chicken, zucchini, orzo, and peas.  Cook for 30 minutes, or until the orzo in tender and the chicken is cooked through.  Add salt and pepper to taste.  Add in the cheese and basil(or parsley).  Serve hot.

Serves 6

                              Adapted from "The Italian Slow Cooker" by Michele Scicolone, 
               2010, pg 43.

 Split Pea Soup with Ham

2 T olive oil
1 med onion, finely chopped
2 cloves minced garlic
1,  1 1/2 lb ham hock 
1 lb. green split peas (rinsed)
3 carrots, chopped
2 celery ribs, chopped
6 cups chicken broth
1 t dried thyme
   Salt and pepper to taste
1/2 cup chopped fresh parsley

On the stove top:
In a frying pan, warm oil on medium heat.  Add the onion and garlic and saute until softened, 4-5 min.  

Slow Cooker:
Put the ham hock in the center of the slow cooker and spread the split peas around it.  Add the sauteed onion and garlic, the carrots and celery.  Add the broth, thyme, and 1 teaspoon salt and 1/2 teaspoon pepper.  Cover, cook on high for 4-5 hours or low for 8-10 hours, until peas are very tender. 

Transfer ham hock to a platter or cutting board and let cool about 15 minutes.  Remove the meat fro the bone, shredding or cutting into bite-sized pieces.  Stir the meat back into the soup along with the parsley.  Enjoy!

serves 6-8

                          Adapted from "Slow Cooker: Williams-Sonoma" by Norman Kolpas,     
                                2006, pg 35.

 Tortilla Soup

1  T vegetable oil
2  tomatoes(about 12 ounces), cored and chopped
1  onion, minced
2  jalapeno chiles, stemmed, seeded, and minced
6  garlic cloves, minced
4 t  minced canned chipotle chile in adobo sauce
1 T  tomato paste
8  cups  low-sodium chicken broth
10  cilantro stems, tied together with twine
1-1/2 lbs boneless, skinless chicken thighs, trimmed
    Salt and pepper
4  cups crushed tortilla chips
2  cups Monterey Jack cheese (about 8 ounces)
1  ripe avocado, pitted and cut into 1/2 inch pcs
1/2  cup sour cream
1/2 cup minced fresh cilantro
      lime wedges, for serving

On stove top:
Heat oil in 12-inch skillet over medium-high heat until shimmering.  Add tomatoes, onion, and half of jalapenos and cook until onion is softened and browned, 8-10 min.  Stir in the garlic, 1 tablespoon chipotles, and tomato paste and cook until fragrant, about 30 seconds.  Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Slow Cooker:
Stir remaining 7 cups broth and cilantro stems into slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.   Cover and  cook on low for 4-6 hours, until chicken is tender.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pcs.  Let soup settle for 5 minutes, then spoon off fat from surface with a large spoon.  Discard cilantro stems.
Stir in shredded chicken, remaining jalapeno, and remaining teaspoon chipotles and let sit until heated through, about 5 minutes.  Season with salt and pepper to taste.  Place tortilla chips in serving bowls, ladle soup over top, and serve.  Garnish with cheese, avocado, sour cream, cilantro, and lime wedges to your liking.  Fun meal for the family!

serves 6-8

Adapted from "Slow Cooker Revolution: one test kitchen, 30 slow cookers, 200 amazing recipes" by America's Test Kitchen, 2011, pg 11.


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