Category: Soup of the Week (Page 11 of 25)

Comfort food at its’ best! Seems like the perfect thing to whip up for game day! GO CARDS!!! I LOVE MY JOB!

Ingredients:

• Vegetable Oil
• 2 lbs. Pork, cut small
• 2 lbs. Tomatillos, roasted and pureed
• 2 lbs. Poblano Peppers, roasted, cleaned, and diced
• 2 each Onions, medium, diced
• 4 each Garlic cloves, minced
• 1 qt Pork Stock or Water
• Shredded Cabbage, Oregano, Diced Onion, Radish (for garnish)

1. In a large stockpot, over medium heat, add a small amount of vegetable oil. Add diced pork and season with a generous amount of kosher salt.
2. When pork starts to become caramelized in color, add onions and continue to sauté. When onions and pork are caramelized, add garlic and roasted peppers; sauté for 1 minute. Add roasted tomatillos, season with salt and pepper and add stock or water. Bring to boil; reduce heat and simmer for 1.5 hours.
3. Garnish with shredded cabbage, oregano, diced onion and radish.

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Back in the day, “The Brooklyn” was one of  my top spots for the 5:00 O’Clock pop with friends.  In fact, I liked it so much that I make it a point to stop in every time I come to the city.  The oysters – check, the happy hour – check – the service – check, the vibe ~ DOUBLE CHECK.  Long before I gave much thought to the back of the house, I could name every bartender in the joint.  Whether or not they remembered mine is fodder for another day… Now, lucky me, I know the Executive Chef, too!  Blair King joins me on the show today and was kind enough to share his Pacific Northwest Bouillabaisse.  Not only a taste of Seattle, but a bonus from The Brooklyn. 

Ingredients:

• 2 oz.    Olive oil
• 2 oz.    Chorizo, fresh
• 1T.    Garlic, minced
• 1T.    Fennel bulb, diced
• 10 ea.    Penn Cove Mussels
• 10 ea.    Treasure Cove Clams
• 3 oz.     Alaskan King Salmon 1/2 in. cubed
• 3 oz.    Alaskan Halibut 1/2 in. cubed
• 1 oz.    Columbia River Sturgeon, 1/2 in. cubed
• 6 ea.    Prawns, 41-50 count
• Fennel-Saffron-Tomato Nage (recipe follows)
•  1 ear    Roasted corn, removed from ear
•  1 oz.    Oven dried tomatoes
• 1/4 c     Spinach, fresh
• 2 oz.    Butter, unsalted, cubed
• Pinch    Sea salt, to taste
• 3 oz.    Crab Risotto

1. Brown chorizo in sauté pan over medium heat.
2. Add garlic and fennel and sweat for 1 min. Add all seafood and toss to coat.
3. Add nage, oven-dried tomatoes, and roasted corn. Cover and simmer for approximately 5 minutes until all shellfish are open.
4. Remove bouillabaisse from heat. Fold in butter and spinach; season with sea salt.
5. Pour into heated bowl and garnish with a Dungeness crab risotto.

Fennel-Saffron-Tomato Nage

Ingredients:

2 T     Fennel seed, toasted
2T     Coriander seed, toasted
3     Bulbs Shallots, rough cut
1 Lb     Fennel Bulb, quartered
2 #    Heirloom tomatoes
4 oz    Tomato Paste
4 oz     Garlic Cloves
2 c     Pinot Gris
4 c     Clam Nectar
8each     Saffron Threads

Roast shallots, fennel bulb, tomatoes, garlic, celery in 350 degree oven for one hour until soft but not charred.  Deglaze roasting pan with pinot gris.  Combine with remaining ingredients in stock pot. Add water to cover vegetables and bring to boil.  Reduce heat to simmer until nage is half of its original volume.  Strain and reserve for Bouillabaisse assembly.

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Our hats are off to Chef Tomer Shneor of Branzino in Seattle, WA (Belltown, to be exact).  He entertained us with stories and some of the best gnocchi EVER!  We also got a little taste of this outstanding Corn Soup – silky, smooth ~ just delish!  Thanks, Tomer!

Corn Soup

Makes 4 Liters

Ingredients:

• 10 corn ears, kernels removed (save corn cob for corn stock)
• 2 TBS Olive oil
• 2 Onion, diced
• 3 Cloves garlic, smashed
• 8 Thyme sprigs
• Corn stock, to cover
• 1/4 cup Heavy cream
• Salt, to taste
• Black pepper, to taste

1. Place corn kernels and thyme into medium size stock pot, cover with water, and bring to a boil. Reduce to simmer and cook for 45 minutes; strain stock and set aside.
2. Sweat onions in olive oil on medium low heat until translucent; add garlic and cook for 3 minutes. Reduce heat to low,  add corn kernels and continue cooking  for 10-15 minutes, making sure to stir constantly.
3. Add corn stock, increase heat to high and bring soup to a boil. Lower heat to a simmer, and cook corn soup for 45 minutes.
4. Remove corn soup from the heat, ladle soup into blender (only a small amount at a time) and puree until smooth. Repeat until all soup has been pureed.
5. Pour pureed soup back into pot,  and slowly bring it to a boil. Whisk in heavy cream and season with salt and pepper.

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Our soup of the week is from Chef Ryan Swarthout of Robert’s Restaurant and Wine Bar in Paso Robles, CA.  This soup is a simple, rustic, yet elegant, concoction that just leaves you wanting more.  Not to mention that Ryan is one really cool guy!  We had a great time at his place and enjoyed an amazing dinner and great conversation.  Thanks for sitting down to chat with us, Chef!!  Oh, and say hello to Trevor for me!

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Ingredients:

• 5 cups tomatoes, whole peeled with juice
• 5 each garlic cloves
• 1-2 cups heavy cream
• 1/2-1 cup sugar

Preheat oven to 375. Place tomatoes and garlic cloves on a sheet pan. Roast tomatoes for about 30-45 minutes, until nice and roasted. Place tomatoes, garlic and 1 cup of cream in a blender. Blend on low; increase speed while adding more cream and 1/2 cup sugar. Taste for creaminess and balance of flavor. Add more cream and/or sugar if needed.
Serve warm.

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By Chef Jason Wyrick

Chef Jason Wyrick is the creator of The Vegan Culinary Experience, a vegan magazine that includes instructional articles, healthy-eating articles, restaurant, product, and book reviews, and interviews with the hottest vegan chefs. A subscription to the magazine also gives you the ability to interact online with your fellow subscribers, listen to podcasts, and watch webcast cooking classes. Luckily, Chef Wyrick has agreed to share some simple vegan recipes with into the Soupers as well! Enjoy!

Serves: 1
Prep Time: 10 minutes

Ingredients

• 1 mango
• 1 tsp. chipotle powder
• ¼ tsp. salt
• 1 tsp. freshly ground ginger
• 1/2 cups of water
• 1 tbsp. freshly chopped mint leaves
• A sprinkle of chipotle powder for presentation per bowl
• A sprig of mint for presentation per bowl

1.) Peel and de-seed the mango and place in a blender.
2.) Grate the ginger into the blender.
3.) Add the chipotle powder to the blender.
4.) Add the mint to the blender.
5.) Add the water to the blender.
6.) Blend until smooth.

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Our Soup of the Week is from Chef Brian Adornetto–professional chef, culinary instructor, freelance food writer, and food editor for the Raleigh Downtowner. To check out some of his writing/editing skills, head to the “Sustainable Spotlight: Chapel Hill Creamery“; to check out some of his awesome skills as a chef, look no further than this Melon Gazpacho. We can’t wait to try it (mouth watering)!!

Ingredients:

*Note: Wash all produce before peeling and seeding.

• 1 Honeydew Melon, peeled and seeded
• 1/4 Seedless Watermelon, rind and pith removed
• 1 each Red/ Yellow/ Green Bell Pepper, seeded
• 6 Cucumbers, peeled and seeded
• 1 bunch green seedless grapes
• 2 cups dry sparkling wine
• Sea Salt

1. Dice melons, peppers, and cucumbers until approximately the size of the grapes. Place in a large bowl.
2. Remove grapes from the stem, reserving a few for garnishing, and add the rest to the bowl.
3. Fill the blender half way with the produce from the bowl and add wine as needed to allow it to blend. Puree all of the ingredients until smooth and place in a container large enough to hold all of the gazpacho. Repeat as necessary.
4. Add extra wine if needed to achieve the desired consistency. Season the gazpacho with salt, cover, and chill in a refrigerator for at least 2.5 hours.
5. Quarter reserved grapes. After ladling soup, place a few grapes on top of the gazpacho to garnish.

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