Tag: Soup

Spaghetti Squash Soup

Posted on by Angie Cordoni
Bowl of soup

Forget the butternut squash ~ the texture of spaghetti squash and delicate flavour make this Spaghetti Squash Soup a healthy and easy fall dinner!

~ Angie

Bowl of soup

Spaghetti Squash Soup

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Total Time 1 hour
Course Soup
Servings 6

Ingredients
  

  • 1 spaghetti squash
  • 3 tbsp olive oil divided
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 onion diced
  • 4 cups chicken stock Chef’s Elite Stock Base is best!
  • 3 tbsp maple syrup Posh uses Escuminac
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375.
  • Cut squash top off, then cut in half lengthwise. Scoop out seeds. Drizzle with 2 tbsp olive oil and sprinkle with salt. Turn upside down on a baking sheet lined with parchment paper and bake for 30 minutes.
  • Meanwhile, add 1 tbsp olive oil and butter to soup pot. Once melted add diced onion. Cook for 10 minutes. Add celery and carrot and cook for 5 minutes more.
  • Add broth to pot and bring to a boil. Reduce heat and let simmer for 20 minutes until carrots are softened.
  • Remove squash from oven and let cool slightly. Scrape out the beautiful squash, add to the soup pot and mix to combine.
  • Let cool slightly. With a ladle, transfer to a blender in small batches. Blend until pureed.
  • Add maple syrup to soup and stir to combine.
  • Salt and pepper to taste.
  • Enjoy with a soft bread! Happy Fall!
Keyword Fall, Maple Syrup, Squash
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Avgolemono

Posted on by Angie Cordoni
Avgolemono

Avgolemono is a Greek word pronounced ahv-go-LE-mono and refers to a mixture of eggs and lemon. In this recipe it’s used to created a delicious, tangy, creamy chicken soup.

~ Angie

Avgolemono

Avgolemono

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Greek

Ingredients
  

  • 1 tbsp extra Virgin Olive Oil
  • 1/2 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped green onions
  • 2 garlic cloves microplaned
  • 8 cups low-sodium chicken broth Chef’s Elite
  • 2 bay leaves
  • 1 cup rice
  • Salt and pepper
  • 2 cooked boneless chicken breast pieces shredded
  • 1/2 cup freshly-squeezed lemon juice
  • 2 large eggs
  • Fresh parsley for garnish

Instructions
 

  • In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the chicken broth then raise the heat to high. Add bay leaves. Once the liquid has come to a boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
  • Combine egg and lemon the following way: in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
  • Serve hot with your favorite bread. Garnish with parsley. Enjoy!
Keyword Avgolemono, Chicken, Eggs, Lemon, Soup
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