January 1, 2025

Chicken Souse

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Chicken Souse

January: National Soup Month

Drank too much champagne or Bahama Mamas on New Year’s Eve? Then try a comforting bowl of chicken souse. This citrusy soup from the Bahamas is often recommended as a hangover cure as well as the common cold remedy.  What makes this chicken soup taste unique are the whole allspice berries. The tender chicken meat provides protein to give strength when one’s immune system is weakened. Sick or not, have this healthy soup as a delicious way to start off the new year as well as celebrate National Soup Month.

Recipe

(Adapted from Sparks People)

Ingredients

  • 3 pounds chicken wings
  • Dried red pepper
  • Salt and pepper to taste
  • 1 large onion, sliced
  • 2-3 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 2 stalks celery, chopped
  • 2 tablespoons whole allspice (no substitutions)
  • 2 limes, divided use

Directions

In a large pot, place the chicken wingettes and drummettes (discard the wingtips). Cover with water an inch above the chicken parts. Add dried pepper pieces (as much heat as desired; we prefer our souse mild). Salt and pepper to taste. Bring to a boil, cover the pot and lower heat to simmer for about 20 minutes. Par-boil the chicken but not cook all the way. Then drain and discard the broth and debris, retaining the chicken. Rinse the pot and return the chicken in it.

While the chicken is par-boiling, slice the onions, mince the garlic (we used jarred minced cloves), cut up the potatoes and chop the celery. Cut one lime in half to juice into the chicken broth but reserve the other lime to slice and garnish the souse. In the pot with the par-boiled chicken, add the onion and potatoes. Cover with water an inch above everything. Salt and pepper to taste.

Bring to a boil again, cover the pot and lower heat to simmer for around 15-20 minutes until the potatoes are almost done. Stir in the minced garlic, whole allspice and celery. Squeeze the juice of one lime into the broth. Cover and simmer for another 5-10 minutes to allow the flavors to blend. Remove from heat. Ladle into soup bowls. Garnish with sliced limes and serve hot.

Notes

  • We halved the original recipe to feed just the two of us.
  • Do not eat the whole allspice!!! It is only used to flavor this dish!!!
  • Chicken souse is traditionally served with johnny cakes in the Bahamas. But it can be eaten with other types of bread, such as Bimini coconut bread.
  • Search our blog for more soup recipes.

 

January 31, 2018

Brussels Sprouts Soup

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Brussels Sprouts Soup

January 31: Eat Brussels Sprouts Day

Highlander grew up eating Brussels sprouts and likes them. His mom cooked the baby-looking cabbage as a side dish for some of their Sunday suppers of roast beef, gravy, potatoes and Yorkshire pudding (traditional English meal). But like a lot of people, Islander did not like the taste of Brussels sprouts and passed on them during their family get-togethers. Highlander encouraged her to try making healthy Brussels sprouts in different recipes but she still did not like them…until her college roommate, Champa S., shared one for Brussels sprouts soup (Champa never liked the vegetable before either). Islander was skeptical about the recipe but she gave it a try. She actually liked it! Not only was it easy to make, it did not taste as bitter as the other recipes. Now Brussels sprouts soup is one of the ways she will eat those little leafy greens. Can we convince the skeptics, too, to try this simple soup on “Eat Brussels Sprouts Day”? It is also an appropriate dish to eat as an end to National Soup Month in January.

Recipe

(Adapted from Food.com)

Ingredients

  • 3 cups Brussels sprouts (or 1 ½ pounds)
  • 1 sweet onion, chopped
  • 2 tablespoons butter or olive oil
  • 4 cups low sodium vegetable stock
  • ¼ cup cream
  • fried onions (optional garnish)

Directions

Rinse the Brussels sprouts to remove any debri. Chop the onions. In a large pot, melt the butter or heat the olive oil. Saute the onions until soft.

Mix in the Brussels sprouts. Pour in the vegetable stock. Bring to a boil, then lower the heat and simmer for 20-30 minutes until the sprouts are tender. Puree in batches in a blender.

Transfer the puree back to the pot. Stir in the cream and heat through. Ladle into soup bowls and garnish with fried onions. Serve hot.

Notes

  • Find fried onions in the salad section of the grocery store.
  • Search our blog for other soup recipes.
 

January 1, 2016

Creamy Carrot and Sweet Potato Soup

Posted by HI Cookery under 01 January | Tags: , , , , , |
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Creamy Carrot and 

Sweet Potato Soup

Carrot Sweet Potato Soup

January: National Soup Month

We (TRY to) make a resolution to eat healthier this year and we started it off by cooking a heart-warming soup from carrots and sweet potatoes. The bright color combinations of these root vegetables remind us of a sunny day when winter weather can be dull and depressing. Both carrots and sweet potatoes are packed with vitamins and minerals, such as A and B-complex and beta-carotene, have anti-oxidant properties and are a naturally sweet source of fiber.

Creamy carrot and sweet potato soup is a “souper” healthy way to begin the new year and observe National Soup Month.

Recipe

(Adapted from Healthy Living Made Simple)

Ingredients

  • 3 tablespoons butter, divided use
  • 1 cup sweet onion, diced
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups carrot, washed, peeled and chopped
  • 4-5 cups sweet potatoes, washed, peeled and cut into cubes
  • 3 cups chicken broth, fat-free and less-sodium
  • 3 ½ cups water
  • 2 tablespoons milk
  • 2 tablespoons cream
  • salt and pepper to taste
  • 2 tablespoons thyme, fresh and roughly chopped (optional garnish)

Directions

In a large pot, melt one tablespoon butter over medium heat. Cook the onions until tender. Add the cinnamon and nutmeg, stirring constantly.

Carrot Sweet Potato Soup

Push this mixture to the side and add the remaining two tablespoons butter. Turn up the heat and melt the butter until brown (about a minute). Add the carrots, sweet potatoes. Pour in the chicken broth and water.

Carrot Sweet Potato Soup

Add the thyme. Bring to a boil then reduce the heat. Cover and simmer until the carrots and sweet potatoes are tender (about 35 minutes). In a blender, working in batches, place the soup mixture and puree until smooth. Be careful not to splatter. Return all the pureed soup into the pot over medium-low heat. Stir in the milk and cream. Season with salt and pepper. Ladle into soup bowls. Serve hot and garnish with extra thyme.

Carrot Sweet Potato Soup

Notes

  • Substitute ¼ cup half-and-half for the milk and cream.
  • Have a happy and healthy new year!
 

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