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Tuesday, November 1, 2011

Cozy Food

There's a real bite in the air and frost on the grass every morning. In my book, that means it's time to start baking things, stewing things and making soup. In the last week, I've used a pound of butter in various breads, pies and crumbles. I've made a savory beef-and-mushroom pie, drunk good red wine and, tonight, concocted a soup that even the seven-year-old ate with relish. In case you need an easy soup that is satisfying (and that contains nothing they will pick around or moan about), I highly recommend the following.

Hearty Vegetable Soup with Cod

Combine the following ingredients in a stock pot. Bring to a boil, and then let simmer for approximately 20 minutes, or until potatoes and carrots are soft.

2 quarts water
2 Tbsp. good chicken bouillon
1 chopped onion
5-6 small red, russet, or gold potatoes (a combination is nice), chopped
3 small carrots, chopped
1 handful fresh spinach
4 cloves garlic
1/2 a yellow bell pepper, chopped bite-size
1/2 a red bell pepper, chopped bite-size
1 T. grated asiago or parmesan cheese

Season soup with the following, and then puree thoroughly with immersion blender until the mixture is very smooth.

1 tsp. thyme
good pinch salt
fresh ground black pepper

Adjust seasoning to taste. Then add to the pot:

1 pound cod, cut into bite-size pieces

Turn heat off, and leave pot covered, while you sautee the following in a small amount of olive oil, just until the peas are cooked, making sure to leave everything nice and crisp.

1/2 a yellow bell pepper, chopped bite-size
1/2 a red bell pepper, chopped bite-size
2 cups sugar snap peas (or other pea pods; or 1 cup shelled peas)

Check to make sure cod is cooked through. Then dump veggies into soup, and serve.

The soup broth becomes lovely and creamy with the potatoes for a base, and the richness of so many different vegetable flavors is delicious. It was a very nice contrast to the thick bites of cod and few crisp floating veggies.

The beautiful thing about this recipe is that as long as you make sure you have a good mixture of veggies simmering to make the broth nice and rich, you can vary what you choose to puree versus leave whole, depending on what the pickiest in your family will/won't eat in soup. I don't think any kind of peas in pods will puree nicely, so if your household won't eat pea pods, I'd recommend using shelled peas. Also, you could easily substitute shrimp, scallops, or some other firm fish for cod, as well as use other veggies that you like.

All you have to do is procure a crusty loaf to serve alongside, and delicious fall dinner is ready in almost no time.


Momo Fali said...

My kids can pick around ANYTHING. Tonight, they complained about French fries. Sigh.

MommyTime said...

*sigh* for sure. The nice thing about something pureed, though, is that there's nothing to pick around! You could leave the whole soup pureed, and just put in shrimp or something they like for protein...

Suburban Kamikaze said...

This sound delicious. Of course, I have teenagers so I'd have to work a Wendy's spicy chicken sandwich in there somewhere.


The Empress said...

I am so excited!!

Fish soup.

Holy cow, this is gonna be great and I'm not even kidding.

My kids love whitefish, and I have run out of ideas: fish tacos, baked fish, fried fish..but now: COD SOUP!!

Thank you for stopping at my blog so I could find you.



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