Due to snow and ice last Saturday there was no farmer’s market. Yes, I live in the South, North Carolina to be exact, so when there is snow my town, as well as most of the state, shuts down. You may laugh, and that is fine! But where else can it be 9 degrees on Monday and 70 degrees on Friday!!
Needless to say, I was so happy this morning knowing I would get back to my usual Saturday morning schedule of going to the farmer’s market. You may laugh at me again, but I love my farmer’s market, #chfarmersmarket. I have met some of the most AMAZING people!! And happy to call them friends. If you are as lucky as I am to have a farmer’s market close, PLEASE, go and support them.
My goodies for today include some amazing chocolate, delicious sweet potatoes, awesome chevre, and locally made body scrub and body butter.
I found this recipe in a special interest magazine, “Better Homes and Gardens Special Interest Publications – Soups and Stews”. I love soup so this magazine was a MUST HAVE for me!
As I usually do, I made a few minor adjustments. Here is how I made it:
*1 TBSP butter
*1/2 cup chopped carrots
*1/2 cup chopped onion
*4 cloves minced garlic
*1 Portobello mushroom cap – chopped
*4 cups chicken broth
*2 cups chopped cooked chicken
*2 cups dried egg noodles
*1/2 tsp each – salt (I used lime salt); dry mustard; black pepper
*1/4 tsp curry powder
*1 cup fat free half & half
*1 TBSP flour (all purpose flour)
*1 cup chopped broccoli
*1/2 cup frozen peas
*sriracha to taste (I used about a tsp or so)
In large saucepan melt butter over med heat, then add carrots, onions, and garlic and cook until tender. Stir in chicken broth; chicken; egg noodle; salt; mustard; sriracha; and curry powder. Bring to a boil, then reduce heat and simmer until noodles are tender.
In a small bowl whisk together half & half and flour, then gradually add to chicken mixture. Stir in broccoli and peas. Let simmer about 5 minutes or so until soup has slightly thickened.
I served the soup topped with a little shredded cheese and homemade crescent rolls.
I love soup! And I find it very comforting and filling this time year.
This recipe was included in my local farmers’ market newsletter. I love my local farmers’ market. I am there practically every Saturday. In their weekly newsletter, this recipe was included. ***link below***
As with most recipes I find, as some of you know, I do some adjusting. Sometimes it is lots of adjusting. I say why not! Sometimes in a recipe there are ingredients I do not care for so I adjust it to what I like, since I am the one eating the final product.
Here is my list of adjustments to the recipe:
*substituted Japanese sweet potatoes for parsnips
*red onion instead of shallots
*chicken broth for vegetable broth (because that is what I had. Typically I do use vegetable broth)
*added 4 cloves of garlic
*added 3oz of goat cheese
*topped with shaved parmesan cheese instead of scallions and coconut cream
*made my own 5 spice – 2 tsp cinnamon; 2 tsp nutmeg; 2 tsp ground cloves; 3 stars of star anise; and 2 tsp white pepper – I have an extra coffee grinder so I put all ingredients in grinder and pulsed until the star anise was ground in,
And actually followed the directions for the soup.
**pumpkin, sweet potatoes, onions, goat cheese, and garlic from my local farmers’ market – Chapel Hill Farmers’ Market**
As the temperatures are beginning to drop, I am drawn to making more soups. But I enjoy soups all year long. I get so much inspiration for them from my local farmer’s market, especially this time of year. This soup is probably my favorite!
1 red onion – chopped
4 TBSP butter
6 cups butternut squash – peeled and cut up (I sub 1 cup of butternut squash with 1 cup of Delicata squash – peeled and cut up)
3 cups vegetable broth
1/2 to 1 tsp of Oregano
4 cloves of fresh garlic – minced
Siracha – to taste -(I vary mine from about a tsp to a TBSP or more)
2 cups plain Greek yogurt
4 oz plain Chevre (or cream cheese)
*In large saucepan, saute onions and garlic in butter until onions are tender. Add squash, vegetable broth, oregano, and Siracha. Bring to a boil, and cook about 20 minutes, or until squash is tender.
*Puree squash, yogurt and Chevre (or cream cheese) in food processor (or blender) in batches until smooth. Return to saucepan, and heat thoroughly.
**when I puree the batches, I do use a food processor and put half the squash in the processor with one cup of yogurt. Then I put that batch in a med/lg bowl then puree the next batch with the other cup of yogurt and Chevre or cream cheese. Then I add those 2 batches back to my large saucepan to heat.
And as always, feel free to play around with recipe. Add, delete, omit anything. Just ENJOY!