Category: Soup of the Week (Page 13 of 25)

Chef Joshua Hebert is an awfully busy guy, so we completely understand why he was unable to send us a recipe for his famous Miso Soup this week…

No–but really folks, it’s culinary season here in Arizona, and the chefs are running around like crazy getting ready for the Scottsdale Culinary Festival, arguably the biggest food festival in Arizona, and DEFINITELY on many gourmet radars throughout the Southwest. Here’s a recipe we think Chef Josh would have sent us…correct us if we’re wrong Hebert! 😉

Dashi Recipe

Ingredients

• 4 cups water
• 5” x 5” piece of kombu
• ½ cup katsuobushi (dried bonito flakes)

Place the kombu in the water, and place on a burner set to medium You must watch the pot carefully because you have to remove the kombu from the water when it floats to the surface, before the water boils.  After removing the kombu, as the dashi starts boiling, take the pot off the heat and add the katsuobushi. Let the katsuobushi soak until it sinks to the bottom. Strain through a fine sieve.

Miso Soup Recipe

Ingredients

• 4 cups dashi
• 3 tbsp miso paste
• ½ block Tofu (Firm), diced
• ½ cup wakame (dried seaweed)

First, soak ½ cup wakame in lukewarm water for 10 minutes. Rinse the reconstituted wakame, roughly chop it and add it, along with the tofu, to 4 cups of hot dashi. Remove about ½ cup of dashi into a separate bowl, and add 3 tablespoons of white, red, or a combination of the two. Whisk the miso paste into the dashi until smooth, return the mixture to the pot, and thoroughly stir the soup until the miso is distributed evenly. Garnish with chopped green onions.

This soup is a great appetizer for a Japanese-style entrée.

This is Heather—one of the ITS interns. I’m not a big soup fan (shhhhh… don’t tell my boss!). I don’t get along very well with hot liquids because I have no patience. However, I make an exception for this soup: it is awesome in the flavor department and the oven does most of the work for you! I’m sure that the soup is great piping hot, but it’s also very good at a more mid-range (i.e. lukewarm) temperature. Please try—you won’t be sorry!
 

Ingredients:

• 1  cup  broth (beef, chicken, or vegetable—I use vegetable!),   divided
• 1  tablespoon  brown sugar
• 3  tablespoons  balsamic vinegar
• 1  tablespoon  low-sodium soy sauce
• 1  cup  coarsely chopped onion
• 2 –  5  garlic cloves (depends on your feelings towards garlic!)
• 2 – 28-ounce cans whole tomatoes
• 3/4  cup  half-and-half
• Cracked black pepper (to serve)
• Fresh basil, chiffonade (to serve)

1. Preheat oven to 500°F.
2. Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9” baking pan that has been coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
3. Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half; process until smooth. For a VERY smooth soup, strain mixture through a sieve into a bowl; discard solids.  For a soup with more BODY, skip the straining.  Garnish with cracked black pepper and fresh basil, if desired.
4. Tastes great with a triple grilled cheese sandwich!

Yield: ~4 cups
Note: This soup may be prepared up to 2 days ahead and refrigerated. Reheat to your desired temperature over medium heat before serving.

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Robbie Fox’s pet peeves are chewing gum and “Drunken Yahoos” who punch (and break) the paper towel dispensers in the bathroom every weekend. If you’re headed to his Public House for an evening of authentic pub fare and fun, we suggest you leave the Trident at home and avoid bathroom brawls with inanimate objects. Besides, what does a paper towel dispenser know about “yo’ mama” anyway? Just keep on walkin’ buster.

Not in the mood for the pub? At least you can make some of the grub at home!

Robbie Fox’s Guinness Beer Cheese Soup

by Chef Don Santos

Yield: ~4 gallons

Ingredients:

• 2 qts        Carrots, 1/4” dice
• 2 qts        Onions (yellow), 1/4” dice
• 2 qts        Celery, 1/4” dice
• 3 oz         Garlic, minced
• 1 oz         Cholula hot sauce
• 3/4 tsp     Cayenne pepper
• 1 Tbsp      Kosher salt
• 1-1/2 tsp  Black pepper, freshly ground
• 18-3/4 cups     Chicken broth
• 12-1/2 cups     Guinness beer
• 1 lb          Butter (unsalted)
• 2 cups      Cod seasoning
• 12-1/2 cups     Heavy cream
• 12-1/2 cups     Half & Half
• 3 lbs        Irish Cheddar cheese
• 1-1/2 lbs  Gruyere cheese, shredded
• 1-1/2 lbs  Parmesan cheese, shredded
• 1/3 cup    Dijon mustard
• 1/4 cup    Worcestershire sauce
• 2 Tbsp      Dry mustard powder

1. In a large saucepan over medium heat, stir together carrots, onions, celery and garlic. Stir in hot pepper sauce, cayenne, salt and pepper. Pour in chicken broth and beer; simmer until veggies are tender, about 12 minutes. Remove from heat.
2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in cod seasoning with a wire whisk; cook, stirring until the mixture is light brown, about 3-4 minutes. Gradually stir in heavy cream, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon, Worcestershire sauce and dry mustard. Adjust for hot pepper sauce. Bring to a simmer and cook 10 minutes. Enjoy!

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Once a Chef, Always a Chef. Although I do not currently make a living as a chef, I was born into the industry via my family’s Greek restaurant. It was really an “I-had-no-other-choice” type of thing! I worked the Arabian Horse Show this past Saturday and made 14 gallons of Roast Vegetable Cream Soup. It was the perfect comfort food for a chilly February night. Most guests dunked crusty bread into the soup and made a meal of the combo.

~Basil~

P.S. All of us here at into the Soup suggest that you do the same! 🙂

Yield: ONE GALLON (16-8 ounce servings)

Ingredients:

• 5 ounces roasted zucchini, sliced
• 5 ounces roasted yellow squash, sliced
• 5 ounces roasted tomatoes (Roma or red/round), sliced
• 5 ounces roasted mushrooms (domestic) sliced
• 3 ounces roasted cauliflower florets
• 3 ounces roasted broccoli florets
• 3 ounces roasted onion (yellow, unpeeled), very thinly sliced
• 2 ounces roasted garlic cloves (unpeeled), smashed with blunt side knife
• 1/2-gallon heavy whipping cream
• 6 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 3 bay leaves
• 1 quart of chicken stock/broth
• 8 – 1 ounce slices real American cheese (NOT cheese “food”!!)
• Salt and freshly ground black pepper

1. Prepare veggies and roast in preheated 375-degree oven for 40 minutes.
2. Combine heavy cream, flour, lemon juice, bay leaves, chicken stock; mix well with whisk. Bring to boil while stirring; once at full boil, reduce to simmer for at least a 30 minutes.
3. Add roasted veggies to cream/stock mixture. Simmer for 30 more minutes and then remove the bay leaves.
4. Using a hand-stick type blender, puree the mixture. Please make sure that the pot/ pan is large enough to do this! If your pot is not LARGE, the procedure can become dangerous and messy!!!
5. Add cheese, salt and pepper.
6. Stir, serve and enjoy!

Note: Serve with crunchy French bread or lavosh crackers with white wine or cold beer.

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Spicy Chicken and Vegetable Soup

Ingredients:

• 2 tablespoons olive oil

• 1 chicken (3 pounds) boned, skinned

• Creole Seasoning

• 1 1/2 cups chopped onions

• 1 cup chopped celery

• 1 cup diced carrots

• ½ cup chopped green onions

• 2 tablespoons chopped minced garlic

• ¼ cup fresh parsley leaves

• 2 tablespoons chopped fresh basil

• 4 bay leaves

• 2 cups assorted chopped fresh vegetables: beans, zucchini, yellow squash, cabbage-small dice

• 1 ½ cups spinach leaves

• Pinch crushed red pepper

• 2 quarts chicken stock

• 1 can Sprouts Fire Roasted Tomatoes

• 1-2 can Sprouts Salsa Style Tomatoes

1. In a large sauce pot, heat the olive oil.  Season the chicken with Creole seasoning.  When the oil is hot, add the chicken, sauté for 5 minutes, or until the meat is brown.   

2. Add the onions, celery, carrots, green onions, garlic, parsley, basil and bay leaves.  Season with Creole seasoning.  Saute the vegetables for 4 minutes.   

3. Add the chopped vegetables, spinach, and crushed red pepper and sauté for 1 minute.   

4. Add the stock and canned tomatoes and bring the liquid to a boil. (If you want more snap…add 2 cans Salsa Style Tomatoes.)  Reduce the heat to a simmer, uncovered for 20 minutes.  Enjoy!

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