Tag Archives: broth

National Soup Month

January is National Soup Month! It’s gotten colder here, so soup is the perfect go to meal for us. I love soup so much I wrote a book about it.

The recipe is at the end of the story.

It is featured on Library Sparks’ activity calendar for January which you can download for free here. (Did you know it’s also Happy Get Organized Month and Happy Brainteaser Month? I bet you didn’t!)

Soup Day was inspired by my son, Jamie. I created Snowy Day Soup (the recipe of which is at the end of the story) to get him to eat his veggies when he was a toddler. We’d choose the vegetables together at the market, and I’d let him cut the soft ones like the mushrooms, with a plastic knife (with my help).

Here is an old video of us making it together!

Back in 2010!

Back in 2010!

And here is a video of it being read on Story Time Castle. 🙂

Another favorite soup of his is Zucchini Soup, and we have it regularly. It is so easy to make, even he can do it by himself! I illustrated a version of it which I submitted to They Draw and Cook. Here’s the art and the recipe:

Zucchini Soup Melissa Iwai 2016 72

Zucchini Soup

1 lb. zucchini sliced

1 cup chicken broth or other broth

salt and pepper to taste

  1. Slice zucchini into rounds. Steam. You can either steam on the stove or in the microwave, covered with saran for 8 minutes.
  2. Careful transfer the cooked zucchini and juices into a blender. Add chicken broth and seasonings. Pulse several times on low, and then blend at high until completely smooth.
  3. Heat and serve.

Happy Slurping! 🙂

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Filed under Books, Children, Soup, Soup, Uncategorized, Vegetables

Jamie’s Soup and My Society 6 Store

jamie'ssoup

I did a similar soup post way back when when I created this creamy green soup.  This one, however, is even easier, and I recently taught my ten year old to make it by himself!  It is his favorite soup these days, so I make it a lot. And now he can do the honors.  This is a good thing because I am so busy these days with MATS A and other work!

All you do is cut 2 large zucchini into slices.

cutting

Then you steam them in the microwave for about 6-8 minutes.

Place steamed zucchini into a Vitamix along with 2 cups of broth and season with some salt and pepper if you like.  Blend and serve!  If you want it warmer, just heat it a little for about 30 seconds.

Drinking the green yumminess!

Drinking the green yumminess!

This is what I did in my class last week– I designed a collection of ceramic plates:

MELISSA_IWAI_BEARANDBUNNY_4A_WK2REV

To read about the process, you can go here.  It was quite painful!  But all good. 🙂

Also, I just reopened my Society 6 store. I’ve been hesitant dipping my toes in the waters — I don’t know why….  But I made my first sale!  To myself!  ha ha.  I bought a pillow that has my bunny head design on it.  It is nothing really, but exciting to me, because it’s such a novelty for me!  There is a SALE in my store right now for $5 off everything plus FREE shipping until 11/9, so check it out!  🙂

Screen Shot 2014-11-05 at 3.53.01 PMJamie’s Zucchini Soup

2 zucchini

2 cups of chicken broth or other broth

salt and pepper to taste

1.  Cut zucchini into slices.  Place in large bowl and cover with saran.  Microwave for about 5-7 minutes until soft (it depends on your oven).  Alternatively, you can steam in a steamer on the stove for 8-10 minutes.

2.  Blend cooked zucchini and broth and seasonings in a Vitamix or blender until smooth.

Makes about 4 large bowls of soup.

 

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Filed under Soup, Soup, Vegan, Vegetables, Vegetarian

Not Normal

Meditating Lion 2013_iwai

Still not back to normal around these parts… but hopefully soon.  This project has dragged on and on, and I have been overwhelmed with the work, I have had no time to do anything else.  I am truly exhausted.  My family has been so supportive. I don’t know what I would do without them!

Here is a painting I did while waiting for ginormous files to save, export and upload.  I am donating it to my son’s school auction.  It’s called Meditating Lion, and it’s pretty much the place I want to be in!

Will be back with recipes soon.

Here’s a good one that  I was introduced to by the person I’m working with.  It’s so simple I was able to  make while waiting for my computer to restart:  Take a whole, rinsed chicken. Chop it up into pieces so it can fit into a large pot.  Fill pot with water to cover chicken pieces by about an inch or two. Add some salt.   Boil for 90 minutes.

When it’s done, you have amazingly tender chicken that can be used for soup, burritos, tacos, salad, etc.  And you have AMAZING broth.  I strained it and chilled and skimmed off the fat (which people would be horrified by — the schmaltz  gives it the rich flavor).  It is very soothing, and I think helped to stave off an oncoming cold.

I made this soup and used the chicken broth and added the shredded cooked chicken at the end.  I didn’t have time to take a picture, but it was excellent, and the broth makes all the difference! It looked like this, but I put cooked rice in it instead of noodles.

soup-2

By the way, my book, Soup Day, was released in Korea recently!  I love how they incorporated the soup spoon in the title in Hangul.

cover72

I only have to sell about 600 more copies before I can start on the sequel!  If you want to help me out, please do!  It is in stores and here.
Thanks for your patience and support ….  be back soon!

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Filed under Art Related, chicken, Soup

National Soup Month and Soup Day Giveaway!

I can’t believe January is almost over!  Did you know January is National Soup Month? I’ve been making and eating soup all month with my new Vitamix that my wonderful husband gave me for Christmas.

The cool thing about the Vitamix is that you can throw in a bunch of veggies and liquid into the canister and “cook” the soup as you blend.  The powerful motor is four times as strong as a regular blender and can run for five minutes on high.  This causes friction which creates the heat to “cook” the soup.

I’ve been doing a hybrid of stove top cooking and vitamix “cooking” to make my soups. I love to put caramelized onions and/or garlic in my soups, and I find that cooking them on the stove first with seasonings and then blending makes a tastier soup.

Here are some of the soups I’ve been enjoying and tinkering with:

Roasted Acorn Squash Soup

Creamy Cauliflower Zucchini Soup

White Bean and Shiitake Mushroom Soup

I am celebrating National Soup Month by giving away a personalized autographed copy of  my book, Soup Day (which includes a recipe for Snowy Day Vegetable soup).

To enter the Soup Day book giveaway, do one or all (to increase your chances) of the following:

1.  Leave a comment and let me know what your favorite soup (recipe) is.

AND/OR

2.  Tweet (Hey everyone enter the @meliwai Soup Day giveaway! http://wp.me/pNxYO-tW) about this giveaway and follow me on Twitter

AND/OR

3.  Follow me on Facebook and leave me a comment about it.

4. Post about this giveaway on your Facebook page with my link (http://wp.me/pNxYO-tW).

Contest is open until February 6, 2012, midnight (EST).
Tuesday, February 7,  I’ll choose a winner using a random number generator and it on the blog.  🙂 I will also email the winner.  You’ll have one week (7 days) to respond to my email or another winner will be chosen. Giveaway is open to anyone in the world.  🙂

Soup Day is also available in stores and online.  I have already written the sequel, and am required to sell a lot of copies of it in order to make that happen! Thanks for your support!

And now, on to the recipes:

Garnished with roasted acorn seeds and crushed pepper.

1 small roasted acorn squash

½ small onion, sliced thinly, about ½ cup

½ teaspoon oil

pinch of kosher salt

1 cup chicken broth (or other broth you prefer)

¼ cup milk

½ teaspoon curry

½ teaspoon cumin

1 ½ teaspoon cinnamon

  1. Roast acorn squash and toast seeds.  To see how to do this, check out this post.
  2. Cut roasted acorn squash in to large cubes.
  3. Heat oil in sauce pan over medium heat. Add onion and sprinkle with salt.  Saute until soft and translucent.  Add acorn squash, chicken broth, milk, and spices and simmer for about 10-14 minutes. (Alternatively throw everything in Vitamix including parmesan and blend on high for five minutes.  Serve.)
  4. Blend soup with immersion blender or process in blender in batches, being careful not to fill blender more than half way.  Remove center cap and cover lightly with a towel while blending.
  5. Serve garnished with toasted acorn squash seeds.

Creamy Cauliflower and Zucchini Soup

Garnished with grated parmesan and crushed pepper.

1 half head of cauliflower (about 12 oz.) cut into florets

1 small zucchini (about 6 oz.), cut into slices

½ teaspoon oil

1 small onion sliced thinly, about 1 cup

salt and pepper to taste

Dash of dried thyme

2 cups chicken broth (or other broth you prefer)

1 tablespoon grated parmesan cheese

  1. Steam cauliflower and zucchini in microwave for about 4-5 minutes or in steamer on stove for about 6-8 minutes.
  2. Heat oil in sauce pan over medium heat. Add onion and sprinkle with salt.  Saute until soft and translucent.  Season to taste with thyme.
  3. Add steamed cauliflower and zucchini and broth and simmer for 10-15 minutes.  (Alternatively throw everything in Vitamix including parmesan and blend on high for five minutes.  Serve.)
  4. Add parmesan and blend with immersion blender or blend soup in blender in batches, being careful not to fill blender more than half way.  Remove center cap and cover lightly with a towel while blending.
  5. Garnish with extra parmesan if desired.

White Bean and Shiitake Mushroom Soup

Garnished with whipped cottage cheese, shiitake, and multigrain cracker.

This is a very thick soup – the consistency is that of condensed mushroom soup.  If you want a thinner soup, use 1/2 the amount of beans.

5 g of dried shiitake mushroom or other dried mushroom such as porcini

1 can of white beans (1/2 can if you want thinner soup)

½ teaspoon olive oil

Dash of kosher salt

Dash of thyme and marjoram

1 small onion sliced thinly, about 1 cup

1 clove of garlic, minced

1 ½ cups chicken broth or more for thinning

  1. Place dried mushrooms in a medium sized bowl and pour about ½ cup boiling water to cover.  I usually place a smaller dish or bowl on top to keep the mushrooms submerged.  Let sit for about 10 minutes. Drain mushrooms, but save the soaking liquid.
  2. Meanwhile rinse beans in colander with water to remove excess salt and drain.
  3. Slice softened shiitake into thin strips
  4. Saute onion in olive oil over medium low heat until soft.  Season with sat and spices.  Add shiitake soaking liquid and braise for until liquid evaporates.  Add garlic and sauté until softened.  Add shiitake and sauté for a few more minutes.
  5. Reserve about ¼ cup of sauted mushrooms and onions and set aside.
  6. Add broth and white beans to pan and bring to a simmer. Cook for about fifteen minutes.   (Alternatively, throw everything into Vitamix and blend on high for five minutes. Add reserved shiitake and onion and blend for a few seconds on low to combine.  Serve.)
  7. Blend with immersion blender or transfer soup to blender in process in batches, being careful not to fill blender more than half way.  Remove center cap and cover lightly with a towel while blending.  Add reserved shiitake and onion and pulse to combine.  Add more hot broth if you want to thin soup out to desired consistency.
  8. Serve with a dollop of creme fraiche, sour cream or whipped cottage cheese.

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Filed under Art Related, Soup, Soup, Vegetables