Sunday, December 2, 2007


What the heck is a "stoup"? I had never heard of that term before. Apparently it's a hearty soup with lots of goodies mixed together.

I subscribe online to Everyday with Rachael Ray and the latest email intrigued me. There were lots of recipes for hearty soups and one in particular caught my eye. I couldn't wait to try it the following week.

Well yesterday Don, Cindy, Matt and I had an improptu get together at their place in Sherman Oaks. I told Cindy about this recipe and she sounded as excited about it as I was. So we headed over there and us girls immediately set off for Trader Joe's and her local veggie store while the boys stayed home and talked about who knows what. We came home and unloaded groceries, set to start cooking in a few hours as we had all been munching on Cindy's fabulous home-made cookies.

All of the sudden it was 8:45pm and we hadn't eaten dinner. Don, Cindy and Matt were busy creating epic level characters, something that I couldn't get my heart into. So I set about making this stoup and in someone else's kitchen! I give kudos to Cindy for chopping the onion and showing me her neat trick that avoids tears. :)

This stoup was the perfect ending to a great day with friends. Very hearty and filling, and the flavors mixed really well. I think next time I'll add a little more salt and pepper, but other than that I highly reccomend it for these cold evenings that come with the season.

From Everyday with Rachael Ray, February 2007

2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1 1/2 cups) - I chopped them instead to save time.
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth - We used 4 cups which worked out fine.
1 pound ground chicken - We used ground turkey.
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano (a couple of generous handfuls)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)
Crusty bread, for dunking


1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.


Cindy said...

Yes! This was sooooo fabulous! And it smelled as good as it tasted. I loved the idea of using gnocchi in a soup instead of noodles! I am so sad though because I forgot to box the soup up when we were done eating and wasted all of those awesome leftovers!

By the way, very clever title Camille!

Camille said...

Oh no, bummer! I guess I will just have to come over make it again sometime. :) All that extra counter space was very handy.

I also realized that I forgot the pumpkin mix, brownie mix and spiced cider at your place, along with the basil and parsley. Doh!