I was searching for a soup to make with things I already had in my house. Given the current global status, I’m trying not to leave the house unless I absolutely need something. I think most of us are doing the same thing.
Knowing what I had in my freezer, in terms of proteins, I thought about what a shrimp soup would be like.
Shrimp is a sensitive protein because it can become gummy if it’s overcooked. It only takes about two minutes to cook entirely.
My shrimp was already precooked so I didn’t need to do anything else. If you’re using shrimp that’s raw, I would suggest pan-frying your shrimp with some oil and then putting in the soup when directed in the instructions. Honestly, it’ll probably yield more flavor.
When you think of noodles in a soup, you think of semi-bland chicken noodle soup that you eat when you’re sick.
This was nowhere near that standard.
She has flavor. She has texture. She has grace! I was worried about the noodles becoming too mushy or you won’t be able to see any of the other ingredients besides noodles. I think the ratio of noodles to vegetables worked out well.
I can say that since the noodles will soak up the extra sauce when you put it in the refrigerator for leftovers when you go to reheat the leftovers it may look more like a pasta dish than a soup dish. That’s what happened to me. But, do not be disappointed, it still tasted great.
This is why the estimation of broth is 6 to 8 cups. If you want it soupier, add more broth!
2 Cups of Potatoes, diced into small cubes (I used red potatoes but you can use anything you have on hand.)
4 Tablespoons (1/4 Cup) of Butter
4 Tablespoons (1/4 Cup) of Flour
1/2 Cup of Red or Green Bell Pepper, chopped
1/2 Cup of Onion, chopped
1/2 Cup of Frozen Peas
5 Cups of Chicken Broth
1 Cup of Heavy Cream
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1/2 Teaspoon of Paprika
2 Cups of Shredded Cheddar Cheese
Begin by melting the butter in a large pot or dutch oven. Once the butter has melted, put in the pot the onion and bell peppers. Allow these to start to get soft. About 5-6 minutes.
Add the garlic and let it become fragrant. About 1 minute.
Sprinkle in the flour. Be sure to stir constantly and combine the flour well. About 1-2 minutes.
Pour in the chicken broth and bring to a boil.
Add in the potato and cook until fork-tender. About 10 minutes depending on the size of your potatoes. Make sure to keep the potatoes boiling or the soup will not thicken.
Next, bring the heat down to medium-low and add the frozen peas and ham. Cook for 3-5 minutes until heated through.
Then, turn the heat down to very low (I took my pot off the heat and waited about 2 minutes) and pour in the heavy cream. Stir. In small handfuls, add the cheddar cheese. Stir well in between adding cheese to avoid clumping. Then keeping the heat low, return the pot to the heat.
The origin of this soup came about when a friend asked me for some soup recommendations that he could freeze in case he got sick.
He mentioned that he enjoyed the Sausage, Potato, and Spinach Soup.
I also said he should try a soup with more vegetables in it to help boost his immune system if that were to happen. Although, I didn’t sell him on that idea. I still managed to come up with this tasty dish!
Originally, I was going to put potatoes in this soup but I thought that may be too similar to the same I said earlier. Instead, I used cauliflower to bulk up the soup.
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Prep Time: 10 minutes Cook Time: 25 minutes
What You Will Need:
1 lb Hot Italian Sausage (I used turkey)
1 Tablespoon of Olive Oil
1 Red Bell Pepper, chopped
2 Celery Stalks, chopped
1/2 Cup of Carrots, chopped
1 Cup of Red Onion, diced
3 Cups of Cauliflower, cut into bite size pieces
1/2 Cup of Corn (I used frozen)
3-4 Cloves of Garlic
4 Cup of Chicken Broth
1/2 Teaspoon of Oregano
1/2 Teaspoon of Basil
1/2 Teaspoon of Parsley
1 Teaspoon of Salt (adjust accordingly)
1/2 Teaspoon of Ground Pepper
Heat the olive oil in a large pot or dutch oven. Add red bell pepper, celery, carrots, and red onion. Cook until the mixture begins to soften.
Add Sausage and cook until the sausage has browned.
Then dump in the garlic as well as the oregano, basil, and parsley. Let it cook until the garlic becomes fragrant.
Pour in the chicken broth. Heat until it comes to a boil. Add Cauliflower and cook at medium heat until tender. This will take between 10 to 15 minutes depending upon the size of your cauliflower pieces.
Bring the heat down to low and add the corn. Let corn cook through until heated. This should only take 1 to 2 minutes.
Serve and Dobrou Chut’!
Optional: Add Parmesan Cheese to this soup! It may take away from the nutritional aspect but it’s too good!