Tuesday, August 31, 2010

sick day soup for a sick baby

Will is feeling a bit better thankfully but something is definitely going around. In the mean time I made "Sick Day Soup" for dinner last night and brought some over to a friend whose son is "friends" with William. They also spent part of the day yesterday in the ER. It seems he caught the same thing. This soup hit the spot and William gobbled up two bowls which is a miracle because the poor child wouldn't eat anything all day.
poor, sick baby Will.

I made a few pieces of toast from a rosemary olive oil loaf, spread on a bit of butter and granualted garlic and then some grated Parmesan Reggiano cheese. I broiled it until the cheese was bubbly and plopped the toast on top of the soup, as a crouton of sorts. It was yum.

I love making soup. Especially ever since Rookie Cookie posted her Soup How-To. She is the bomb. I just threw whatever I had into the pot and it turned out really great. I didn't measure anything but I think I can remember most of what I put in for those of you who are interested in some Sick Day Soup. This is a veggie soup but you can add meat if you like (I didn't feel like it yesterday). You can also substitute the chicken stock for vegetable stock if you want to make it truly vegetarian.

3 Tablespoons olive oil
2 Tablespoons butter
4 cloves garlic, peeled and minced
1 medium onion, chopped
4 stalks celery, chopped
1/2 cup mushrooms, sliced
1/4 cup all-purpose flour
6 cups chicken stock
1 (14.5 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
4 carrots, sliced
2 summer (yellow) squash, diced
3 potatoes, diced
2 bay leaves
3 teaspoons Italian seasoning - this is approximate, add to taste
2 teaspoons kosher salt - this is approximate, add to taste
1 teaspoon black pepper - this is approximate, add to taste
1/4 teaspoon crushed red pepper - this is approximate, add to taste

Heat olive oil and butter in a large stock pot over medium heat until butter is melted. Add garlic, onions and celery. Saute until slightly softened. Add mushrooms and saute another couple of minutes until the mushrooms are slightly softened.

Add flour and stir until you no longer see any white and the flour smell is gone (a minute or so). Add the chicken stock, diced tomatoes (with juices) and tomato paste and stir until combined. Cover and bring to a boil. Once boiling add carrots, squash, potatoes and all the seasonings. Cover and turn the heat to low and let simmer until all the vegetables are soft (about 30 - 40 minutes). Season to taste.

4 comments :

  1. Sean says that all Jewish grandmothers put bay leaves in the soup and it's the bay leaves that are supposed to work their magic!

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  2. We've spent the day - well actually night - at Children's ER when DD was 4 months old, so I can completely sympathize with your sad birthday! At least everyone there is wonderful. Hopefully you can have a birthday do over when everyone is healthy.
    I've commented a few times, but I'm not sure if I ever introduced myself. My God Daughter is Shannon (Sessions) Manning's niece and I found your cooking blog on her blog. We saw Shannon and her girls this weekend. :-)

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  3. I'm so glad William is feeling better! Soup always helps! I will have to make that! Sounds delish!

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  4. Sick sucks. Especially when the mom is sick too.

    I am glad you were able to put the soup guide to use- even in the summer! I have grand soup plans for this fall and winter.

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