“Soup for all of you!” said in the Soup Nazi tone, with a smile.
Eating for comfort—-One soup at a time
We all have our comfort foods, especially when Mother Nature
is being such a bitch is being a tad temperamental.
Soup is my go-to comfort food. Yes, I love chocolate. However, for me, chocolate is not my comfort food because it’s in a class of its own, also in a food group of its own and is an essential part of my diet.
I’ll be sharing two soup recipes with you.
Orgasmically delicious tomato basil soup, chock full of vitamin C and topped with crunchy, spicy chickpeas (have to ensure we get some protein in there).
The second soup recipe I’ll be sharing is Straddle Me Soup—which is really called; Stracciatella Soup.
When I was a little girl I would call this soup; Straddle Me Soup (this may have been a foreshadowing for my desire to write steamy romances).
I claim innocent of all inappropriate charges.
Stracciatella wasn’t easy to say for a four-year old. My siblings thought it was funny. My parents—not so much.
Of course once I understood the significance of what I had called this soup, I stopped. Sort of. I did get a kick out of saying it to the nuns in high school. They didn’t find it funny. I reminded them that English wasn’t my first language.Hey, that excuse has worked for me. Not always, but it was my ace in the proverbial hole.
Selena’s Saucy Sexy Best Ever Tomato Soup
4 lbs ripe Roma tomatoes
1 head of roasted garlic
4 TBSP extra virgin olive oil
1 (28 oz) can crushed tomatoes
4 cups of homemade chicken broth (or vegetable broth or you can use water)
1 cup fresh basil, finely chopped
1/2 cup 1% milk (or you can use skim milk, almond milk or cream)
1 cup shredded carrots
1 cup shredded zucchini
Pot of water
salt and black pepper to taste
Roasted Spicy Chickpeas (recipe below)
Add oil to a skillet and add: shredded carrots and zucchini. Cook on medium-high heat, stirring, until the vegetables are cooked al dente. Remove from heat and set aside.
In a large pot, water to a rolling boil.
In a large bowl, add ice and cold water and set aside.
Place fresh tomatoes in boiling water and allow to boil for 3 – 4 minutes (skins will burst when ready to remove).
Remove tomatoes from boiling water and add them to the bowl of ice water. Let cool, until they are cool enough to handle, then peel off the skins.
Dice tomatoes and crush with a potato masher.
To a soup pot add: broth (or water), tomatoes, canned tomatoes, carrots, zucchini, roasted garlic and 1/2 cup of fresh basil.
Bring mixture just to a boil, while stirring.
Reduce heat and simmer uncovered for one hour.
During the simmering process, taste it, so you can add salt and pepper to taste.
After the hour, stir in the milk (or cream if you are using cream), and let simmer for 5 minutes.
Remove from stove and stir in the remainder of the fresh basil.
Top off with crunchy, spicy chickpeas. Click HERE for the chickpea recipe.
Stracciatella Soup (also known as Straddle Me Soup) Served with Parmesan Crisps
5 to 6 cups of chicken (or vegetable) broth (Homemade broth works best)
3 large eggs
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
2 cups fresh baby spinach
2 roasted garlic (mashed)
Juice of ½ fresh lemon
Salt & pepper to taste (not too much salt if you are serving with Parmesan crisps)
Put heat on stove at medium-high and in a large pot add: broth, lemon juice, garlic, basil and parsley and bring to a boil.
Add the spinach, stir and cook until spinach is wilted.
Season the soup.
Break the eggs in a small bowl.
Gradually drizzle the eggs into the broth, stirring gently with a fork so that the eggs form a thin strand. Do this for about one minute.
4 oz Parmigiano-Reggiano
Freshly ground black pepper, smoked paprika, or cayenne, optional
Cayenne pepper (optional)
Pre-heat the oven to 300 F
Use a non-stick spray (or use parchment paper) on a cookie sheet.
Grate cheese on the small hole side of your cheese grater.
Place a tablespoon of the grated cheese on the cookie sheet, 4 inches apart.
Flatten the mound of cheese with the back of a spoon.
Season with black pepper, (optional: cayenne)
Place baking sheet on the middle rack of the oven and bake for 5 – 6 minutes, or until golden.