Let's start a thread all about soup...' Tis the season! What are some of your favorite nutrient dense, flavor rich, bone broth based soups? Share your recipes, and let's all eat soup!
One I love is simple, straight up rich chicken bone stock made with rosemary, mirepoix, and bay leaves, all strained with pearl onions, carrots and dark meat chicken, and for rich and creamy I used super rich chicken stock, butternut squash (some roasted for sweetness, then blended with the stock until smooth) with cayenne, cumin, ginger and a touch of cinnamon, with the remaining chunks of butternut squash simmered in the creamy base until fork tender. My husband likes to add raw sour cream on top of his.
Also, I make a Mexican pork stew recipe that I found in a magazine some time ago, and altered it to make it more paleo (it just has a touch of cornmeal and black beans in the regular recipe) but it is 1 large pork shoulder cut into chunks, and browned in batches in olive oil (you can use whatever you choose) and then in the left over oil and browned bits, sweat one large chopped white onion and 3 cloves of garlic until tender and part translucent. Then take 2 lbs of tomatillos, peel the husk, quarter, and roast in the oven until caramelized, and add to the base of the onions and garlic. Then add in any stock (pork if you have it, if not, chicken is fine), add in the browned pork chunks, as many jalapenos as desired and let it thicken up. Delicious. We like to make this pretty spicy so we like some raw sour cream on this too.
I've been doing zero carb/GAPS type diet to get back on track after some crazy holidays. What I do for breakfast and dinner (am not hungry for lunch) is dump 1/2 quart of bone broth in a sauce pan and add 1/2 lb of grass-fed ground beef or wild salmon. I add a tablespoon or so of coconut oil, dump in some cumin, paprika, coriander, turmeric, and onion and garlic powder and simmer until the beef is cooked. Transfer to a bowl, salt and pepper, garnish with tarragon, and oh my god is it good. Rich and spicy, soothing and comforting, and oh so nourishing.
I love soup!!! My favorite rich comforting cold-weather soup is roasted cauliflower. Roast cauliflower in the oven (get it nice and brown). While that's happening, saute onions and garlic in oil (and maybe some butter) until fragrant. Add fresh thyme and a little chili powder or other spice. Pour in broth (whatever you have around) and add roasted cauliflower. Simmer until the cauliflower is super soft. The puree with an immersion blender. Add salt to taste and adjust spices. Dig in! (This is also awesome with a little cream poured in, or parmesan cheese grated on top, but it's not necessary.
Alternately, I also make basically the same recipe, but use half butternut squash and half sweet potatoes instead of the cauliflower. It's sweeter and starchier, but when I make it all of my friends (including the veg/vegans, and the SADers) go crazy about it. (Oh, and I use vegetable broth when feeding vegetarians. I'm not an animal, I just eat them.)
So far this soup season my secret ingredient is more feet. Beef feet in beef stew, chicken feet in chicken soup. I compared, beef stew with stew bones but no feet, and then a batch with a whole foot thrown in. The foot stew was much tastier, thicker, and I ate it like a wild man, unable to stop, while I was able to remain a bit civilized eating the no-foot stew. It sets up solid like chilled bone broth. Throw everything in a crockpot and simmer for 12ish hours, perfect every time. The secret is more feet. Make sure to pull the foot pieces out before you serve to anyone, because they look just awful.
My moms hamburger soup
Grassfed ground beef
Chopped potato (chunks)
Worcestshire sauce (or fish sauce)
A little tomato paste
Fresh or frozen string beans
It's a bowl of umami goodness. Add some grated Parmesan on top if you eat dairy for extra umami. :-D
My husband makes an absolutely awesome bacon and parsnip soup. Here's the recipe:
1 lb of parsnips, chopped. 1/2 lb of bacon, chopped except for 4 pieces 1 apple (optional) 3-4 carrots, chopped 2 stalks celery, chopped 5c. chicken or beef stock 1 onion, diced few sprigs of fresh thyme coconut oil
Heat the oil, add onion until soft. Add chopped bacon, cook for 2 mins. Add parsnip, cook about 10 mins until soft. Add stock, bring to a boil, then reduce to simmer for 10 mins. As that's cooking cook the 4 slices of bacon until crisp, then crumble into pieces and add some fresh thyme. After the soup has simmered 10 mins blend it (we have a hand blender which is very, well, handy) return puree to pot, season with salt and pepper and add more stock or water to adjust consistency to whatever you like. serve with the bacon/thyme crumbles on top.
sooooo deelish! I like to eat this with a cooked chicken breast.
My frequent soups start in my pressure cooker. I gently brown beef chunks in tallow in batches. After I remove the last beef batch, I add any sturdy vegetables chunked like parsnips, carrots, some onion, ginger, green pepper, sun dried tomatoes and cook a little to free up and bits stuck to the bottom of the pan. I add bones if I have them. Put the beef back in with some spices as desired plus salt and pepper. The cooker has requirements for liquid based on volume and time cooking so I usually add one and a half cups of water. The big surprise for me is how flavorful the broth is without adding stock-just water-which eliminates one more processed item from my life. I add a splash of vinegar or wine or lemon juice and put on the lid and cook as directed by the manufacturer. It always comes out so good but different each time a la Seth Robert's crazy spice idea.
Looking forward to other ideas.
I actually just made an insane chicken soup (you could almost call it pulled chicken with broth) and here are the ingredients...
5.5lbs of chicken thighs, browned (but not cooked through) in bacon fat, drain "most" of the fat (there will be quite a bit from the thigh skin). SAVE THIS FAT! You haven't lived until you've had homemade chopped chicken livers that have had the fat rendered by cooking chicken skin in bacon fat - kosher? Nope.
3 carrots, scrubbed and chopped
4 medium stalks of celery, chopped
4 cloves of garlic minced
1 large white onion
about 2 tsp Kosher sea salt (Alessi makes the one I'm using currently)
dry rosemary, about a pinch
2 tablespoons apple cider vinegar (trust me... all stews need this ingredient, it really makes a difference)
black pepper to taste
1 (12oz) can of lo-so chicken broth (I used Pacific Organic, iirc)
Water to cover
I simmered the chicken with all of the above for about 2 hours, then deboned the chicken and put the shredded meat and skin back in the pot, and cooked it for another 2 hours.
Just before serving, I added the juice of one lemon.
It was the best soup I had ever made. And simple.
In a spare pot I cooked some noodles (gasp!) for the non-paleo members of my household. My son, who doesn't eat pasta, instead had some raw broccoli and a huge dollop of sour cream on top...
The soup I invented myself It is called "SEVEN CABBAGES"
Ingredients: (same amount for all vegetables)
chicken or beef broth and some meat
carrots (peeled and cut) celery root (peeled and cut)
Kohlrabi pieces (peeled and cut) cauliflower (cut into smaller florets)
parsnips (peeled and cut) cabbage (cut) Savoy cabbage (cut)
broccoli (cut into florets)
Chinese cabbage (cut)
peeled, crushed garlic (one clove)
Add all vegetables to a simmering broth in order. Allow five minutes for 1. carrots and celery root, add all other vegetables with an interval of one to two minutes in order.
Add 6. Chinese cabbage at the very end.
Add 7. crushed garlic when serving.
In this recipe you can use chorizo or shredded chicken for the meat. If using cooked shredded chicken, add it at the end with the greens.
You can use kale or large spinach for the greens.
You can use collards, but they take forever to cook because they're very tough, so keep this in mind. Sometimes the kale is old / tough too, so it might take a long time to cook too.
If using chorizo, you don't need any spices. If using chicken, add some paprika, garlic, and a little cumin or curry after frying the onions.
To shred the greens, remove stems, layer all the leaves and roll them into a cigar (but cigars aren't Paleo, OK?). Grip the leaves very tightly on your hand between your thumb and forefinger, and shred from forefinger to thumb, pushing the greens up with the pad of your palm as needed.
The reason I give these detailed instructions is because you want the greens very finely shredded, which is super difficult to achieve otherwise.
Makes enough for two people, I think. Sorry, I don't generally measure things :(
A few bone broth questions 4 Answers