De Ma Cuisine

Soups Archive



February 2015



Loaded Chicken and Rice Soup

Written by , Posted in Dinner, Fruit, Gluten Free, Herbs, Leftovers, Lunch, Main Dishes, Meat, One Dish Dinners, Poultry, Quick and Easy, Rice, Soups, Vegetables


I’m a sucker for a good bowl of soup. I think we’ve had three different kinds over the past four days. I love it. I can’t get enough of it. It can be hearty and filling, or a light start to a meal. It can be simple, like French Onion, or have a myriad of ingredients. Soups are a great way to get loads of veggies into a meal, and they’re a fabulous place to hide leftovers. Yes, soups are my favorite.


This one is no different. The goal was to make a veggie laden, leftover using, Chicken and Rice Soup.

It started with carrots and radishes. The carrots were fresh from this week’s box of produce. The radishes were extra from another meal, that I’d chopped and frozen so they wouldn’t go to waste.


We’re getting so many greens in our boxes that I’ve been making a lot of Stir Fry, like this Red Choi Stir Fry from the other week. I’d planned ahead and made double the rice, so there were leftovers for the soup.

Winner winner, chicken and rice soup for dinner.


After the initial veggies were fairly tender, everything else joined them in the soup pot. I made some Sliced Roasted Butternut Squash for dinner last night, to go along with some chicken thighs that I par-cooked on the stovetop, then finished in the oven. I used the leftovers from both in the soup.

Leftovers 0, Rach 3.


After everything bubbled around for a while (but not too long, since it was all cooked already), I added some milk. I used coconut milk, because I had some that I needed to use up. Use whatever kind you have on hand. The milk just needs to warm through for a minute or two. Don’t let it boil, or the soup may break.


And then, for the finishing touches, I stirred in some fresh parsley and a knob of butter.


This soup is best eaten with your favorite someone or alone standing at the kitchen island while you read a book. Fresh bread is essential for dipping and sopping up anything the spoon leaves behind. A slice of lemon is a perfect way to brighten a bit – just squeeze over top right before eating.


And, if it’s possible, this soup may be even better the next day (or a few days later – it freezes well).

Happy Eating!

Loaded Chicken and Rice Soup

Loaded Chicken and Rice Soup


  • 1-2 T olive oil
  • 1 C carrot (or parsnip), chopped
  • 1 C radish (or cauliflower), chopped
  • to taste, salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • 1/2 t dried rosemary (or 1 t fresh), broken or chopped
  • 1 t fresh thyme (or 1/2 t dried)
  • 1/2 t paprika
  • 1 C cooked chicken, chopped or shredded (I used leftovers)*
  • 2 C rice, cooked (I used leftovers)***
  • 2-3 C greens (like hon tsai tai, komatsuna, Tokyo bekana, chard, kale, collards, or spinach), chopped
  • 1 1/2-2 C winter squash, chopped (I used leftovers)**
  • 5-6 C chicken stock
  • 1 C milk (any kind)
  • 1-2 T fresh parsley, chopped
  • 1 T unsalted butter (optional)
  • lemon wedges, for serving


  1. (*If you're not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)
  2. Heat a soup pot over medium-low heat. Add the oil and when it's hot, add the carrots through salt (**unless you're using uncooked winter squash - if you are, add it now). Cook for 7-9 minutes, or until veggies are relatively tender. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.
  3. Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (***if you're not using leftover rice, also add 1/2 C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).
  4. Remove from heat and stir in parsley and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.



December 2014



Cannellini and Beet Green Soup with Feta

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Soups, Vegetarian


Let me tell you how my day was. It was fine. Nothing out of the ordinary happened. Nobody made me take a late lunch break. No one threw out the food I’d brought for lunch. I just waited too long to eat all on my own. When it came time to make the soup for this post, I was waaaaay too hungry to wait for it to finish cooking. So I ate a big pile of crackers with peanut butter and jam on them.

And then I made the soup.


It’s a simple one, made with humble ingredients. Beginning with a mirepoix, which is just a fancy way of saying the traditional French flavor base for many dishes: carrot, celery, and onion. This soup included. Not because it’s a fussy soup. It’s just what I had on hand.


Veggies sit for a bit in a hot pot (are you saying “hot pot hot pot hot pot hot pot” out loud now too? No? Ok.) with some salt and pepper. They are stirred occasionally. They get all tender and delicious. Garlic is added. Because it always should be. Then a bit of red wine vinegar is used to deglaze the pan.


I made a zillion cups of veggie stock the other week. I wondered how I’d use it all before I had enough veggie scraps to make more. Then two of the jars cracked in the freezer (which I’d found as I prepared for this soup, oh yay) and I only had half a zillion to use.

I don’t know if the lesson is to not use glass containers for veggie stock in the freezer. It was cold, and I left plenty of room at the top, these ones just expanded sideways for some reason… Bummer.


The stock was partially frozen still, even after defrosting in the fridge for a day. No big deal if it is. It’ll boil eventually.


And the house will get all warm and cozy and soup smelling-y.

I don’t think I’ve mentioned yet, in this post, how much I love that it’s finally cold.

Cold being a relative term – I’m talking cold like it’s in the 50’s at night, not cold like my brother, Josh, is experiencing, where it’s -19C/-2F.

But, it still needs to be said.

I love this season.


I love the root veggies that I’m totally craving. The warm comfort foods that don’t make me sweat while I’m eating. The oven that can be turned on without having the AC on full blast at all.


This soup would actually work well in the summer months. It feels light, while being full of beany protein, subtle oregano, and bright beet greens. But, let’s forget about summer for now. I’m totally into this chilly, cloudy weather. It makes me want to skip with glee.


The soup is finished off with a pat of butter. If you’re making this a vegan version, just drizzle some good quality olive oil onto each bowlful as you serve it (and skip the part later on where I talk about cheese… or use your favorite vegan cheeeeeese).


Butter gives the soup a glossy, creamy feel.


The last thing you must do before the soup can be eaten: top with a bit of feta. Trust me. This makes the soup. (Vegans, remember your instructions from before?)


Of course, it might have also been great with a huge stack of crackers for dipping. But, I ate all the crackers at first lunch. It would be wonderful with a freshly made baguette, but we’re fresh out. So, it’s just good on its own, standing at the kitchen island, eating as if I hadn’t just eaten thirty five pb&j crackerwiches.

Happy Eating!

Cannellini and Beet Green Soup with Feta

Cannellini and Beet Green Soup with Feta


  • 2 T olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped (or mixture of carrot and radish)
  • to taste, salt
  • to taste, pepper
  • 1 clove garlic, chopped
  • 1 T red wine vinegar
  • 4-5 C vegetable stock
  • 1-15 oz. can cannellini beans, drained and rinsed
  • 1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
  • 1 C (1 bunch) beet greens (washed well, including stems, to save for stock), chopped (or kale, spinach, or chard)
  • 1/2 T lemon juice
  • 1 t unsalted butter
  • feta, crumbled, for topping


  1. Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
  2. Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
  3. Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
  4. Serve topped with feta.



June 2014



Half Birthday Fun – Beef Chili

Written by , Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Meat, Potlucks, Sides, Soups, Thoughts, Vegetables


Tim’s birthday is on Christmas Eve. We always try to make it special. But, the day is usually a mixture of birthday and Christmas Eve celebrations.

He is always a good sport about it.

But, this year, I thought that a half birthday celebration would be nice. An entire day devoted to celebrating him.

The day was filled with things that he loves.

We started with doughnuts. We’ve discovered a place that’s close enough to walk to. Often on Saturday mornings we will take the dog for a walk and get ourselves a treat.


Then he went to a movie with a couple friends while I set up for later.


We invited a few friends to continue the celebration of things that Tim loves.

Things like candy, caramel corn, and Blue Moon.


Dinner was more of his favorites: hot dogs, beef chili, store bought potato salad, fruit salad, and chips.

He loves the things that I cook. He’s fine with our healthy lifestyle. So it’s fun to surprise him with things that aren’t so healthy once in a while (although I used organic hot dogs and organic grass fed beef for the chili, so I still felt good about eating it).

It was a fun treat. (I maaaay have felt a little bit sick afterwards, but it was worth it. ;))


There was laughter. Lots of laughter.


Another favorite is ice cream. It’s pretty much an entire food group for Tim.

A serving size for him is a third of a carton.

We’ve discovered a little ice cream shop called Quenelle (pronounced kuh-nell). They make all of their ice cream. It’s insanely good. An ice cream cake from Quenelle seemed like the perfect way to end our little dinner.

It was.

I don’t know that I’ve heard as many exclamations about how good a dessert was as I did that night.

The cake was a layer of nutella, a layer of cookies and crème fraiche, with a devil’s food cake layer at the bottom.

That expression “we all scream for ice cream” – yeah, we did.

I accidentally put trick candles on the cake. I didn’t know that we had them. It was a trick on everyone.


As the light faded, we lit candles and sat for hours around the table.


The evening was one of those times when, as I went inside to get something and looked out the window, I just kinda stopped, and almost got a little bit choked up, looking at some of our dear friends gathered around our table. We’re so thankful for the little community of loved ones we have here in L.A.


I figured I should feed people chili. It’s easy and most people like it. It’s perfect in a bowl, or to top hot dogs. I made it the day before, then re-heated it the day of and kept it hot in the crock pot. Finding as many things to do beforehand made half birthday day so much more relaxed. I don’t think I stressed out at all. We had fun the whole day long.


Tim loves chili with beans. He’s happy eating it when I add tons of veggies. But, since it was his day, I though I’d try something new, and just do it with beef.


It’s pretty simple. The beef is cooked for a little bit with some seasonings. Onions are added partway through.


Since bell peppers are one of his favorite veggies I added two. Plus one hot pepper for just a bit of heat.


I have a hard time cooking without loads of garlic. Whatev.


And then piles of canned diced tomatoes are added in to make it saucy. I cooked it for two hours the first day, then probably a good 4-5 on half birthday day. It doesn’t need the extra day of cooking, but it sure didn’t hurt.


What a fun way to celebrate. It was a good day.

Happy 31 and a Halfth Birthday, Tim!

Beef Chili
Recipe Type: Main, Side, Beef, Meat, Dinner, Soup, Chili, Bell Peppers, Easy, Potlucks
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-10
  • 2 lb. ground beef
  • 2 white onions, chopped
  • 1 T chili powder
  • 1/2 T sweet paprika
  • 1 T smoked paprika
  • pinch cumin
  • pepper
  • 2 bell peppers, chopped
  • 1 hot pepper, leave seeds and ribs (optional), chopped
  • 6 cloves garlic, minced
  • 3 T balsamic vinegar
  • 2-28 oz. cans diced tomatoes
  • 1 T lemon juice
  • 1 t sriracha hot sauce
  • 2-3 t salt
  • cheese, grated, for topping
  • onions, chopped, for topping
  1. Heat a large soup pot. When hot, add beef and seasonings through pepper. Break apart (or mash using a potato masher) and cook over medium-low heat for about 5 minutes.
  2. Add onion and cook for about 5 minutes.
  3. Add peppers and cook for about 5 minutes more.
  4. Add garlic and cook for about 3 minutes.
  5. Add balsamic vinegar through salt. Stir to combine and bring to a boil. Reduce to a simmer and cook for about 2 hours, stirring every once in a while.
  6. Served topped with cheese and onions.



April 2014



Caesar Soup

Written by , Posted in Appetizers, Bread, Cheese, Fruit, Herbs, Lunch, Meat, Pork, Sides, Soups, Toasting, Vegetables


I have to confess something to you. A bowl of caesar salad in my vicinity will not last long. I have a hard time sharing it… I will, but I might rather eat the whole bowl by myself.

Enough about my caesar sharing issues.

Are you like me, and kinda stuck with the idea that lettuce can only be used in a salad or on a sandwich? Let’s break that mold.

How about a nice bowl of lettuce soup… Um, it’s way better than it sounds… and than the color might make you think (sorry, now we know, lettuce makes for a brown soup).


We all know that a good caesar salad dressing has tons of garlic. (Ahem, this is true of most of my favorite foods.) I mean, it’s good for you, and it tastes so gooooooood. Why not?!


Apple and basil are not part of a traditional caesar. Oh well. They go well in this recipe, so let’s ignore tradition for a moment.



Then the lettuce is wilted in. Just like that. Kinda fun. We usually want lettuce to be crisp, cold, and fresh. Most people turn their noses up at wilty lettuce. Snobs. (Hey, me too. Who wants a bowl of wilty salad… unless it’s meant to be wilted! Then we’re singing a different tune.)


You know that loaf of bread that is now stale and is not acceptable for peanut butter and jam? Good. Let’s rip it apart and toast it up. It’s seasoned with a little bit of olive oil, some salt, and pepper. Crunchy is good here, so don’t under toast.

No one wants soggy croutons.

Because they’re totally going into the soup. Yep. We’re doing this. The soup was blended and strained so it’s creamy and smooth. Then it is topped with that bacon you’ve been snacking on, those croutons you can’t stop eating, and the parmesan cheese you keep sneaking tastes of. (Oh, just me? Cool.) Plus, don’t forget about adding a drizzle of your favorite olive oil.


And just like that, it’s ready.

Creamy and dreamy, with a bit of zip.

Boom, bang, done did. (What?!) Let’s eat!


Happy Eating!

Caesar Soup
Recipe Type: Soup, Lunch, Side, Main, Quick and Easy, Foodie
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 37 mins
Total time: 52 mins
Serves: 2
  • 2 slices bacon
  • 1 T olive oil
  • 1 apple, diced
  • 1/2 t dried basil
  • 1 stalk green garlic, diced
  • 6 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1 t dijon mustard
  • 1 T balsamic vinegar
  • 6 C lettuce, washed and torn
  • 4 C vegetable stock
  • 2 C bread, torn
  • 1 T lemon juice
  • 2 T mayonnaise
  • olive oil, for topping
  • parmesan cheese, grated, for topping
  1. Pre-heat oven to 350F.
  2. Cook bacon and drain on a paper towel lined plate.
  3. Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
  4. Add dijon and balsamic vinegar, and cook 1 minute.
  5. Add lettuce and wilt down for 2-3 minutes, stirring constantly.
  6. Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
  7. Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
  8. Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
  9. Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).




March 2014



Ham and Greens Chowder

Written by , Posted in Dairy-Free, Dinner, Fruit, Lunch, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables


We got some amazing ham the other day from Llano Seco. Since Tim loves ham, I try to remember to have it appear on the menu every once in a while.

Because we are just two, even a mini ham yields leftovers. They are great for sandwiches, of course. But, a couple of months ago I made them into soup. I didn’t take any pictures, so I had to make it again last week.

Oh darn.

Might be ones of my favorite soups. Even the leftovers were gone within a day or two.

There’s all sorts of goodness happening in this soup. Potatoes, carrots, radishes, green garlic and spring onions. The stock is vegetable, made from the previous week’s older veggies that were on their way out.

Homemade goodness.


I love a creamy soup, so I added some almond milk. The milk was first whisked with a bit of flour and water to act as a thickener. I think this soup would be delightful without the milk and if it wasn’t thickened. But, I definitely like it best the way it is. 

If you don’t like almond milk, you can use coconut milk, cow’s milk, goats milk, rice milk… you get the picture. Whatever milk you prefer to drink will work just fine. If you want a richer soup, cream would do the trick. Make it to your family’s tastes.



Any greens will do, but this time I chose kale and collards. I’ve made this before with mizuna (which tastes like a mild mustard green), and spinach would be perfect too.


I almost always like a squeeze of lemon on everything. It just brightens things up. This soup is no different.


Happy Eating!

Ham and Greens Chowder
Recipe Type: Soup, Main, Vegetables, Ham, Pork, Greens, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4-6
  • 2 T olive oil
  • 2 C potatoes, chopped
  • 1 C daikon radish (or any kind of radish), chopped
  • 1 1/2 C carrot, chopped
  • to taste salt
  • to taste pepper
  • 3 stalks green garlic (or 3 cloves garlic), chopped
  • 1 C spring onions (or regular onion), chopped
  • 7 1/2 C vegetable stock (frozen is fine)
  • 1/2 C corn
  • 1 t sriracha (or other brand) hot sauce
  • 1 C ham, chopped
  • 1 T all purpose flour
  • 1/2 C cold water
  • 1 C milk (almond, coconut, cow’s…)
  • 4 C greens (I used 12 kale leaves and 4 collards), chopped
  • lemon wedges, for serving
  1. Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
  2. Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
  3. Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
  4. Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
  5. Taste and adjust seasoning if needed.
  6. Serve with a squeeze of lemon.