Category: Soup of the Week (Page 10 of 25)

This is one amazing fellow, and I’m so glad I got the chance to not only taste his creations but to sit down and chat with the guy for several hours.  To all you budding chefs out there: if you’re looking for a role model with the drive, passion and spirit to inspire you to do great things, take a look at Chef Christopher Dobrowolski of the Cowboy Club and Barking Frog Grille.   Thanks for your time and for sharing your secrets, Chris….I can’t wait to see what you do in the next 10 years.  We’ll be watching!

Ingredients:

• 1 quart Chicken or Vegetable Stock
• 2 cups Oven Dried seeded Ripe Tomatoes (~4 fresh tomatoes)
• 1 1/2 quarts Heavy Cream
• 1 quart Small Diced Red Onion
• 1 quart Pecan pieces
• 1/4 cup Canned Chipotles
• 1/4 cup Minced Fresh Garlic
• Fresh Ground nutmeg
• Salt Grinder Ready
• Pepper Grinder Ready

1. Roast the pecans at 350 degrees in convection oven until they are nicely toasted and dry. Dry the tomatoes at 200 degrees in convection oven for 1 hour.
2. In a large 2 gallon pot, caramelize red onion until they are tender in texture. Add the fresh chopped garlic to caramelized red onion and cook until golden brown. Add pecans and dried tomatoes; saute on medium heat until they are thoroughly coated with the juices from onion and garlic mixture. Add all of your heavy cream and boil this mixture until pecans very soft, not al dente.
3. When this mixture is ready, you will need to puree in a blender (not a food processor or electric wand). During this process you will be using your stock to thin the soup to a thin nape (to coat something with a sauce or soup) consistency on a spoon.
4. The final step of seasoning is to your liking. After you have pureed all ingredients to desired texture you will need to season with FRESH ground salt, pepper and nutmeg and chipotle puree. Make sure you begin with the chipotle puree to develop the spice level; then move on to the salt and pepper, remembering that salt is the most important seasoning you will ever use. It is amazing what one small pinch can do to a recipe so don’t be afraid to season. The final seasoning with the ground nutmeg is important because you are using this item not only to taste a hint of nutmeg but to bring out a creamy texture/taste in your soup–use sparingly.

Soup of the Week is brought to you by Sunset and Savor the Central Coast

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I had the distinct pleasure of meeting, radioing, eating and drinking with John Sarich, the culinary director of Chateau Ste. Michelle Winery. We’d not met prior to the taping of this show, but that didn’t seem to matter one bit. He’s as gracious as they come, funny as hell and one heck of a cook. Can’t forget to name-drop Hamid….the color at Ste. Michelle…to say the very least. Thanks John and Hamid for a very memorable experience, indeed!! I LOVE MY JOB!!!!!!

This is John’s recipe and you can find many more in his amazing new book ‘Chef in the Vineyard’–available at fine books stores everywhere!!

Asian Crab Noodle Soup

Ingredients:

• 2 cloves Garlic, thinly sliced
• 1 T. grated fresh ginger
• 1 T. peanut oil
• 1/2 t. sesame oil
• 1 t. fish sauce (optional)
• 1 t. soy sauce or to taste
• 6 Cups chicken, vegetable or seafood stock
• 1 pound vermicelli or thin Asian rice noodles
• 1 T. chopped fresh cilantro
• 1 T. chopped fresh basil
• 1 T. chopped fresh mint
• 1 bunch green onions, sliced thin on the diagonal
• 1 pound cooked fresh Dungeness or king crab
• Chili oil or chili paste, to taste

1. Saute the garlic and ginger in the peanut and sesame oils in a 6 at. Saucepan over medium heat, just until lightly softened. Add the fish sauce, soy sauce, and stock. Bring to a low boil . Add the noodles.
2. Cook until the noodles are just tender, about 5 to 7 minutes. Stir in the cilantro, basil, mint, and green onions.
3. Ladle into serving bowls and top with the fresh crab. Add the chil oil or paste if desired.

Wine recommendations: Chateau Ste. Michelle Winery 2009 Eroica Riesling (see the Weekly Whet!) and Dr. Loosen Eroica Riesling, Columbia Valley

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Soup of the Week is brought to you by Sunset and Savor the Central Coast

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This Haas family favorite is a good match for the both the Espirit de Beaucastel Blanc 2009 (see the Weekly Whet!!) or Esprit de Beaucastel Blanc 2007. The richness of the Roussanne in the Esprit Blanc nicely compliments the combination of earthiness and creaminess of the root vegetables.  Serve it with a simple green salad and crusty bread for a perfectly comforting meal. 

Carrot, Leek and Potato Soup

Serves 4

Ingredients:

• 1 lb. potatoes, peeled and chopped
• 3 large carrots, chopped
• 2 large leeks, finely sliced
• 3 tbsp. butter
• 2 cups water
• 2 cups chicken broth
• Salt to taste
• Cream (for garnish)
• 3 tbsp finely chopped parsley (for garnish)

1. Melt the butter in a stockpot; add the leeks and carrots over medium-low heat.  Stir to thoroughly coat vegetables with butter, and sauté for about 5 minutes.  Do not let leeks brown.
2. Add the potatoes, the chicken stock, the water, and salt. 
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until vegetables are soft.
4. Remove from heat, and use an immersion blender to puree.  Correct seasonings.
5. Ladle into bowls, and serve with a swirl of cream and a sprinkling of parsley.

Soup of the Week is brought to you by Sunset and Savor the Central Coast

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JW Restaurant and Chef Justin Goodfellow..  Justin says he ain’t a chef, he’s just a good cook.  They both start with the letter ‘C’ and they both make my mouth water….so does this soup!  Check it out and next time you’re in Gig Harbor, WA – stop by JW’s and enjoy their outstanding fare.

Ingredients:

• Diced Yucca Root, Taro Root, Daikon Radish (2 cup each)
• 5 Husks of Corn That has been smoked in the husk and then cut off of the ear
• Heavy Cream (2 cups)
• Vegetable Stock, good quality (32 oz)
• Salt & White Pepper (to taste)
• Smoked Paprika (3 tablespoons)
• Brown Sugar (3 tablespoons)
• Thyme (fresh or dried 2 tablespoons)
• Onion Powder (1 teaspoon)
• Garlic Powder (1 tablespoon)

Sauté roots for approximately 20 minutes before adding the remainder of the ingredients. Simmer for ~40 minutes and serve.

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This week’s soup is traditionally a Welsh soup, although many cultures have their own versions. Let’s face it, you just can’t go wrong with onions, dairy product, and potatoes! While you can make your own Celtic-style food at home, there’s nothing like sharing the experience with other “Celtophiles”. You can get your fill of Celtic food  and culture this weekend at the Arizona Highland Celtic Festival in Flagstaff, AZ. Escaping the heat is an added bonus! Put a few gallons in the gas tank and skip town with us! We’ll see you in the pines  🙂

Ingredients:

• 1 pound leeks, cleaned, reserving only the white portions for the soup (save the rest for a stock!)
• 3 tablespoons unsalted butter
• Heavy pinch kosher salt, plus additional for seasoning
• 3-4 small, Yukon gold potatoes, peeled and diced
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1 teaspoon white pepper
• 1 tablespoon snipped chives (for garnish)

Heidi has a new friend and his name is Kelly Fletcher.  Kelly is the Executive Chef at one of my favorite spots in town–“House of Tricks“.  We met formally (or rather, very informally) when I hosted the ‘Challenge to the Chefs’ at the Scottsdale Culinary Festival last April.  While soup wasn’t on the menu that day, he prepared a recipe especially for us and the “Biblical Proportion Dust Storm” that rampaged through Phoenix last week.  

Grilled Corn Vichyssoise with Habub Corn Dust and Ancho Powder

Ingredients:

• 5 ears of summer corn (shucked and silked)
• 3 leeks julienned (white part only, washed thuroghly)
• 2 med. yellow onion julienned
• 2 Idaho potatoes, peeled and cut into 1″ cubes
• 8 cloves minced garlic cloves
• 2 T. sherry vinegar
• 1/2 lb unsalted butter

1. Grill the ears of corn until a few of the kernels have taken color on every side of the cob. Remove from the grill and allow to cool to the touch.
2. With a serrated knife remove the kernels from the cobs and place the cobs in a med. stock pot and add water to cover the cobs by a few inches, bring to a boil and reduce heat and simmer over low heat for 20~30 minutes. Reserve kernels for later..  Meanwhile in a seperate pot melt 4 oz. of butter over medium heat and add the onions, leeks, garlic and corn kernels and sweat for 4-5 minutes or until the onions are transluscent.
3. To this pot you can now add your potatoes and prepared corn stock from the previous pot, discarding the cobs, they won’t be needed any longer. Bring the soup to a boil and reduce to a medium heat and simmer until the potatoes are easily pierced with a knife.
4. When your potatoes are ready use a slotted spoon to place about 1/3 of the soup solids into a blender and add enough of the soup liquid to cover then add 4 oz. of cold butter, place the lid on and tightly hold in place while you buzz the soup to the desired consistency. Pour the soup into a large bowl and the continue this process until you have blended all of the solids and the soup is the consistency you want. Fold the sherry vinegar in and add salt and white pepper to taste.. place the bowl into the fridge and chill over night. Adjust the thickness with a touch of milk the next day if the soup is to thick.
5. Prepare your favorite cornbread recipe and allow it to cool all day so that you can crumble it into a fine powder.. use this to garnish your chilled vichyssoise with a touch of ancho chili powder and snipped chive.

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