We all love classic dishes such as meatloaf, macaroni and cheese, hearty soups and stews. However, sometimes it can be difficult to decipher how many calories these dishes contain as well as their total cost. Here we take a look at common and loved classic dishes and brake down how much they generally cost to make as well as their calorie content.

Last night I made a quick and easy chicken soup....real comfort food. Sometimes you just don't know what to eat or what to cook, and I don't know anybody who doesn't enjoy a nice warm and delicious soup on a cool evening.

I basically had all the ingredients on hand and just picked up a cooked bbq chicken from the grocery store.

Ingredients:

• 4 carrots sliced thin
• 2 celery stalks sliced thin
• 1 medium onion diced
• 2 32 ounces chicken broth
• 1 chicken bullion cube
• 2 cups of water
• 8 ounces egg noodles
• salt & pepper to taste, 2 bay leafs & parsley

Number of Servings: 5

Method:

First I added a little olive oil to coat the pan then I added the carrots & celery & onion to cook for 3-5 minutes. Then the broth & water & bullion cube & bay leafs cooking for maybe 15 minutes. I then cut the chicken off the bone into small pieces adding that to the soup & then the noodles. Cooking maybe 9-10 minutes : salt & pepper & parsley and you're done.

You can have a hearty bread on the side or a salad or a sandwich....and enjoy

Lately I have become accustomed to a soup diet. Maybe because soup is nice and warm and excellent when you feel a little under the weather. And then when you do feel better, you simply continue to enjoy a bowl of soup everyday, because there's really no reason to stop. I admit, I often cheat and go for canned tomato or chicken noodle, but today I felt an urge for vegetables, so I decided to make this simple recipe that's both healthy and ready in no-time.

The tender flavors of the vegetables (farm-fresh is optimal in this dish) come through very well, because of this method: The soup is broth based, although I whisk together one egg yolk with some cream, then temper the mixture and pour it in the soup. The result is a very light, "round" flavor, which goes very well with whatever vegetables you decide to add.

Servings: 2

Ingredients:

• vegetable oil
• 1 carrot
• ½ a small head of broccoli
• ½ cup of frozen peas
• 1 green onion
• 2 cups of broth (I used water and a bullion cube)
• 1 egg yolk
• 3 tablespoons of cream (I used half-and-half although heavy cream would make it nice and creamy)

Method:

Cut up the vegetables, the carrots in slanted pieces and the broccoli in small bite-size pieces, chop the green onion.
Start with sauteeing the carrots in some vegetable oil. After a few minutes, add the broth and let come to a simmer, then let cook for a minute or two. Add the broccoli pieces and the frozen peas. Let cook until the vegetables are tender with some resistance (about 1-3 minutes). Add the green onion.

In a bowl, whisk together the yolk and the cream. Remove the soup from the heat and start tempering the egg mixture. Add one spoonful of the hot broth into the bowl, whisk, then add some more, and finally pour the mixture in the soup. Make sure the soup is off the heat or the egg might form strands!
Enjoy with some hard bread and aged cheese.

Some people think that soups are complicated. And while it’s true that some soups are wonderfully balanced and a little complex to make, not all are. Because when you think about it, soup is simply food in liquid form, whether it it’s broth based, cream based, blended or chunky. While I think some soups are best made from a classic combination of meat/fish and vegetables such as minestrone soup, lentil soup or chowder, sometimes it’s fun to make a soup simple based on one or two ingredients.

Like today, when I checked my supplies and didn’t find much of substance: some broccoli and cream in the fridge and peas in the freezer. Well, why not make a simplified version of Vichyssoise (the classic pea soup with sparkling wine) and include some broccoli?

That’s exactly what I did, and the result was quite good. There were not too many flavors to compete for attention so the taste was very straight forward, soft and balanced. Besides, I love the bright green color. If you happen to have some sparkling wine at home, it wouldn’t hurt to add some at the end. Or, if you happen to have some lightly whipped real cream, please add a dollop for garnish because it will compliment this soup wonderfully.

2-3 servings

Ingredients:

• Vegetable oil
• ½ head of broccoli, stems included, washed in chopped in small pieces
• 1 ½ cup of frozen peas
• 2 green onions, chopped
• 2 cups of broth (I used two cups of water and 2 bullion cubes)
• 3 tablespoons of cream
• Pepper

Method:
Start sautéing the broccoli in some oil. Then add the broth and bring up to a simmer. Let cook for a minute or two and then add peas and onions. Let simmer for a few minutes. Now, either blend in a blender, or use an emersion blender. Place back in pot and optionally let simmer for a few more minutes if you want a thicker soup. Pour in the cream and finish off with some freshly ground pepper.

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This method could easily be applied to any other vegetable as well. Simple sauté, add broth, blend and add some cream. Most vegetables go well with a contrasting flavor, however peas have such a delicate flavor on their own, so I chose to keep this soup very “clean” without spices or acidity.

As a craving for comfort food persisted, potato and leek soup seemed like the perfect meal: warm, soothing, smooth and tasty. I have always had a fondness for potato and leek soup, somehow it always leaves you very fulfilled, it's easy to make and doesn't require too many ingredients. This time I wanted to make it a little bit different and give it some body, and what gives a vegetable soup a better base than bacon? Bacon ALWAYS adds good flavor and some good fat, since potatoes and leeks aren't exactly equipped with a whole lot of calories...

For an herbal addition I added fresh sage: a most excellent accompaniment if you ask me. Besides, sage is often forgotten and rarely used and goes well with leeks and potatoes. The only thing I think I would improve for next time is the amount of water I added. I used a little too much water, and as a result I couldn't add as much half-and-half as I wanted, or else my soup would have turned out way too liquidy. Overall, this soup was very good and very comforting, just like comfort food should be.

Large batch (about 8-10 servings)

Ingredients:

• 5 lbs of winter potatoes (baking potatoes, King Edward or similar...) peeled and cut in pieces
• 3 large leeks, rinsed and cut
• 8 slices of bacon
• 2 quarts of water
• 4 bullion cubes (I used Knorr's chicken bullion)
• 1 cup of half-and-half
• 1/2 cup of dry Vermouth
• Juice of 1/2 lemon
• 2 tbsp of fresh, chopped sage
• 1 tbsp of Balsamic Vinegar
• Black Pepper

Method:

Cut bacon in small pieces and cook until crispy in a large pot. Remove about half of the fat. Add potatoes and leeks and cook for a few minutes. Add water and bullion cubes. Cover with a lid and let boil until the potatoes are soft, about 20 min. Take about 3 cups of soup out and blend in a blender until smooth. Place back in the pot, add half-and-half, dry vermouth and lemon juice. Let simmer for a few minutes. Add balsamic vinegar, pepper and taste. Season if needed, else add the fresh sage and serve.