BLT and P (Bacon, Leek, Tomato and Potato) Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* Extra-virgin olive oil, for drizzling
* 6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
* 3 small ribs celery from the heart of the stalk, finely chopped
* 2 small to medium carrots
* 3 leeks, trimmed of rough tops and roots
* 1 bay leaf
* Salt and pepper
* 3 medium starchy potatoes, such as Idaho, peeled
* 2 quarts chicken stock
* 1 (15-ounce) can petite diced tomatoes, drained
* Handful flat-leaf parsley, finely chopped
* Crusty bread, for dunking and mopping

Directions

Heat a medium soup pot or deep sided skillet over medium-high heat. To
the hot pan add a drizzle of extra-virgin olive oil and the bacon.
Cook bacon until brown and crisp. Add the chopped celery. Take peeled
carrots and lay flat on cutting board. Hold each carrot at root end
and use the vegetable peeler to make long, thin strips of the carrot.
Chop the thin slices into small carrot bits or carrot chips, 1/2-inch
wide. Add the chips to celery and stir. Cut leeks lengthwise and then
into 1/2-inch half moons. Place the leeks into a colander and run
under rushing cold water, separating the layers to wash away all the
trapped grit. When the leeks are separated and clean, shake off water
and add to celery and carrots. Stir veggies together, add a bay leaf
and season with salt and pepper. While the leeks cook to wilt, 3 to 4
minutes, slice the potatoes.

Cut each potato across into thirds. Stand each piece of potato upright
and thinly slice it. The pieces will look like raw potato chips.

Add stock to vegetables and bring to a boil. Reduce heat and add
potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender
and starting to break up a bit. Add bacon and parsley and stir. Adjust
seasonings. Serve immediately with crusty bread.

Hungarian-ish Mini-Dumpling and Egg Noodle Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Daphne's Note: Try it with other meat instead of chicken, add carrots
for sweetness :)

Ingredients

* 8 cups chicken stock (recommended: Kitchen Basics, 2 (1-quart) boxes
* 1 pound ground chicken or ground turkey breast (I keep an extra
pack of both in the freezer; they are both so lean and easy to work
with!)
* 1 egg
* 1 cup plain bread crumbs
* 1/4 teaspoon freshly grated nutmeg, eyeball it
* 1 teaspoon smoked sweet paprika
* Handful parsley leaves, finely chopped
* Salt and pepper
* 1 1/2 cups thin egg noodles
* 1/2 cup piquillo Spanish peppers or roasted red peppers,
quartered lengthwise, very thinly sliced
* 6 scallions, cut into 2-inch pieces then shredded into thin sticks
* Handful fresh dill, finely chopped, about 3 tablespoons

Directions

Heat stock to a boil and reduce heat to simmer.

Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika,
parsley, salt and pepper. Roll the meat into 1-inch dumplings and add
to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes
alone. Add the egg noodles, peppers and scallions and stir. Cook
another 4 to 5 minutes until noodles are just tender. Stir in dill.
Season soup with salt and pepper to taste and serve immediately.

Chicken Fajita Tortilla Soup

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons extra-virgin olive oil
* 2 packages chicken tenders, 1 1/2 to 2 pounds
* 1 tablespoon coriander, a palm full
* 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
* Salt and freshly ground black pepper
* 1 large onion, quartered and thinly sliced
* 1 large bell pepper, quartered and thinly sliced
* 1 jalapeno, seeded and thinly sliced
* 1 (28-ounce) can fire roasted diced tomatoes
* 1 quart chicken stock
* 1 bag white corn tortilla chips
* 1 cup shredded pepper Jack or sharp white Cheddar
* 1 ripe avocado, diced
* 1 lime, juiced
* 4 scallions, chopped
* Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan,
over medium-high heat. Add chicken, begin to brown 4 minutes, add
coriander, thyme, salt and pepper, to taste, onions, bell pepper and
jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes,
stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and
divide among 4 bowls. You need a couple of handfuls per bowl. Top the
chips with a little cheese. Toss the avocado with lime juice. Top the
chips with ladles of soup. Garnish soup with avocado, scallions and
cilantro or parsley.