Category: Soup of the Week (Page 15 of 25)

Chef Joe Walker attended Scottsdale Culinary Institute in 2004 and has worked for Executive Chef Beau MacMillan at Elements at Sanctuary and is now putting it all together for La Grande Orange and his first book “Du Jour.” A collection of 11 gorgeous yet simple soups. Well, soup, doesn’t that just work?

Ingredients:

Yield: 4-6 servings

• 3 tbsp Canola Oil
• 1 cup Onion, diced
• 1/2- cup Green Peppers, diced
• 1/2- 1 lb Mushrooms, finely chopped (use food processor)
• 3 cloves Garlic, chopped
• 1 Bay Leaf
• 1/2 tbsp Cumin
• 1-1/2 tbsp Chili Powder (New Mexico mild chili powder)
• 2 cups Vegetarian Broth
• 1-1/2 cups Water
• 4 cup Canned Tomatoes, diced
• 3 tbsp Tomato Paste
• 4 cups Pinto Beans
• 1 tsp Salt
• 1 tsp Yellow Mustard
• 1/2 cup Cilantro

In a large pot, heat oil over medium heat. Add onions and green peppers, cook for 5 minutes stirring frequently. Then add mushrooms and garlic. Cook for an additional 10 minutes stirring frequently. Add the bay leaf, cumin and chili powder, and blend well with vegetable mixture. Next add broth and water. Bring to a boil then reduce to simmer (gentle bubbles). Add tomatoes and paste and let cook for 40-45 minutes. Next add pinto beans, salt, and mustard. Blend well. Finally add cilantro and let cook for about 10 minutes–taste for seasoning.

 Click Here for More Soups of the Week

Hoppin’ John is a traditional Southern New Year’s dish that consists of black-eyed peas, rice, collard greens, and ham hocks, along with aromatics and various spices depending on the tastes of the cook. We decided to get a little creative this week by turning this dish into an easy, satisfying soup and we’re glad we did because the results were delicious!

Ingredients:

Garlic, minced                    2 cloves

Jalapeno, minced                1

Onion, chopped                  1

Carrot, chopped                  1

Celery, chopped                  1

Bay Leaf                            1

Cayenne Pepper                  1 tsp

Ham, diced                         1 1/2 Cups

Long Grain Rice                   2/3 C

Chicken Stock                      8 Cups

Black Eyed Peas                  2 Cups (Frozen)

Collard Greens (Shredded)    1/2 Bunch  

Lemon                                1

Scallions and Diced Tomato for garnish

Preparation

1. Film the bottom of a large pot with olive oil

2. Fry the ham over med-high heat until it is brown and crispy. Reduce the heat to medium.

3. Saute onion, celery, and carrot for about 3 minutes on medium heat until translucent and coated in oil.

3. Add the garlic, jalapeno, and bay leaf, and continue to saute for about another minute. Reduce the heat if the garlic sizzles too loudly. Do NOT burn the garlic.

4. Add the collard greens and rice and throughly mix into the sauteed vegetables and ham. The greens should be well coated in oil and beginning to wilt. This should take about 2 minutes.

5. Squeeze the lemon evenly over all ingredients, and add cayenne and salt to taste. REMEMBER: You can always add more salt, so be conservative.

6. Stir in the Black Eyed Peas and saute for about a minute.

7. Now add the stock, bring the soup to a boil, and immediately reduce the soup to a simmer for 25 to 30 minutes.

8. Spoon the soup into bowls and top with scallions and tomatoes

May 2011 be a prosperous and wonderful year for all:-)

 Click Here for More Soups of the Week

There are those times you just have to step back and give credit where credit is due, and this week, we’re giving it to Bon Appetit Magazine. It’s a great monthly magazine that encourages cooks of all levels to get in the kitchen and…well…COOK! Plus, we think the pictures are neat too. Here’s a great, hearty winter soup that’s a little out of the ordinary!

Ingredients:

• 1  garlic clove, minced
• 1/4 teaspoon cumin seed, ground
• 6  whole cloves, finely crushed
• 1 tablespoon curry powder (or to taste)
• 1/4 teaspoon ginger, ground
• cayenne pepper
• 1/4 cup unsalted butter (1/2 stick)
• 1 (4 -4 1/4 lb) roasting chickens, cut into serving pieces
• chicken giblets, coarsely chopped
• 3 stalks celery, with leaves, thinly sliced
• 2 large onions, chopped
• 2  carrots, diced
• 1  leek, thinly sliced (white part only)
• 11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
• salt & pepper, freshly ground
• 2/3 cup long grain rice
• 2 medium apples, peeled, cored and diced (tart)
• 1 cup plain yogurt
• 2 tablespoons fresh lemon juice (or to taste)
• 2/3 cup whipping cream, warmed
• chopped fresh parsley, to garnish
• lightly toasted sliced almonds, to garnish

Directions

1. Combine garlic and spices.
2. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
3. Add giblets and saute until cooked through.
4. Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
5. Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
6. Add to chicken.
7. Stir in remaining stock and season with salt and pepper.
8. Cover and simmer 30 minutes.
9. Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
10. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
11. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
12. Degrease soup if necessary.
13. Stir in lemon juice, then blend in cream.
14. Taste and adjust seasoning.
15. Pour into heated tureen and sprinkle with parsley and almonds.

 Click Here for More Soups of the Week

Abbie’s jumping in…to the Soup, that is!  Her Butternut Squash Soup sounds absolutely amazing, just like she is.  Part accountant, part chaffeur, part chef and full time friend.  We Love Abbie!!!

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion (or two if they are small)
• 1 or 2 parsnips, peeled and chopped (optional)
• 1 or 2 carrots, peeled and chopped (optional)
• 1 apple, chopped (optional)
• 1 Tbsp ginger juice
• 1 Tbsp thyme
• 2 Tbsp light miso
• Salt and pepper, if you feel the need (The miso is my salt)
• Enough stalk to cover by an inch, ~5 cups
• ¼ cup ground cashews

1. Sauté your onions in the oil of your choice. If you have pumpkin oil this is a good place to use it!  Be careful not to brown them too much, i.e. brown soup vs. orange soup (it doesn’t hurt the flavor at all just the color). Add remaining vegetables and an apple for sweetness (optional).  Add your herbs and spices.
2. While the vegetable are cooking, grind your cashews in a blender until they resemble flour; add your stalk or water to the nut flour and blend.  Add the miso to the blender and mix well. 
3. Pour liquid over vegetables making sure you cover them by about an inch.  Cover and simmer
   until the vegetables are soft. I pressure cook it for about 10 minutes–if you have a pressure cooker, use it!
4. For a nice pureed soup, blend the soup before serving.  I like to serve this with croûtons on top.

 Click Here for More Soups of the Week

Inspired by her time in Southeast Asia, Heidi and a friend worked on this soup for a recent event in Phoenix. She enjoys it almost weekly at one of her favorite restaurants, Pho Avina. You’re gonna LOVE it!!

Ingredients:

• 1 gallon beef broth
• 1/2 ea onion
• 1/2 cup wood ear mushrooms
• 1 pod star anise
• 1 ea cinnamon stick
• 2 cloves garlic, crushed
• 1/2” piece ginger, sliced
• 1” piece lemongrass, crushed
• 1 tsp ground black pepper
• 2 Tbsp fish sauce
• Rice noodles
• Scallions

In a large pot, place the broth and the mushrooms. Place over medium heat and bring to a low simmer

Halve and char the onion in a hot –nonstick pan – let cool. In a large piece of cheesecloth, place the onion, star anise, cinnamon, garlic, ginger, and lemongrass. Tie into a sachet and place in the pot of broth. Add the black pepper and simmer for 1 hour.

Add the fish sauce and simmer another 15 minutes. Remove the sachet, check for seasoning and add salt if necessary.

Once the broth is complete, pour over rice noodles and garnish with chopped scallion. YUM!

About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE

Sharon Levinson is a big supporter of C-CAP and a world traveler so it’s not hard to see why we’re featuring her killer recipe for Seafood Chowder this week! She and her husband, Larry were inspired by the Chowder they shared at the Boat Shed Cafe in Nelson, New Zealand and they hope that this recipe will inspire you to go there, too! Rock lobster makes a nice addition to this dish.

Larry’s Seafood Chowder

Ingredients:

Seafood Stock

• 30    Mussels [optional] well cleaned and bearded
• 1-2 lb    Prawns and shells
• 1 1/2 lb     Fish and fish scraps [tilapia]
• Vegetable scraps – onion, celery, carrot
• 2 1/2 Qt    Water

1. Combine ingredients, except mussels, in a large pan, simmer uncovered for 20 minutes.  
2. Add mussels and cook until shells open, discarding those that don’t.  Strain and reserve.

Tomato Provençal

• 1/2    White onion, finely diced
• 3    Garlic cloves, finely diced
• 1 1/2 oz    Olive oil
• 1 1/2 oz    White wine
• 26+oz    Tomatoes, pureed or can of pureed tomatoes    
• 1 tsp    Rosemary, Oregano
• 1/2 tsp    Marjoram
• 1 oz    Honey
• Salt and pepper to taste

1. Sauté the onion and garlic in the olive oil until translucent.  Add the white wine and reduce.
2. Add the pureed tomatoes and bring to a simmer.
3. Add the herbs and honey; continue to simmer for 15 minutes stirring occasionally.
4. Check the flavor; season with salt and pepper but keep the Provençal slightly sweet.  Set aside.

Chowder Base

• 4 oz    Butter
• 3 oz    Carrots, finely chopped
• 3 oz    Onion, finely chopped
• 3 oz    Celery, finely chopped
• 4 oz    Flour
• 1 Qt    Reserved Seafood Stock

Fish to add in step 3:

• 12 oz    White fish – sole, tilapia
• 4 oz    Mussels, chopped
• 12 oz    Shrimp, chopped if large
• Calamari tubes, finely sliced [optional]

1. In a large pot, sauté onions, carrots and celery in butter until tender.  Add the flour and cook gently for 2-3 minutes until you get a somewhat sandy texture.
2. Slowly add the seafood stock until you have a smooth sauce, stirring frequently.
3. Bring to a boil and add the seafood; cook for 3-4 minutes or until the fish is cooked.  Stir in the mussels.
4. Check the seasoning.  Add dill, if desired.

Assembly

• 3 C     Chowder base
• 1 1/2 C    Provençal sauce
• 1/2 C    Cream

1. To serve the chowder, put 3 C of chowder base and 1 1/2 C of Provençal in a medium saucepan.  Add 1/2 C of cream.
2. Stir together and simmer two minutes.
3. Meanwhile, sear 12 scallops in butter until golden.
4. Ladle chowder into bowls; add 3 scallops each and sprinkle with parsley. Serve with crusty bread!

Careers through Culinary Arts Program (C-CAP) works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP manages the largest independent culinary scholarship program in the United States. Since 1990, C-CAP has awarded students $31 million in scholarships and donated $2.5 million worth of supplies and equipment to classrooms. C-CAP operates in seven locations: New York; Los Angeles; Chicago; Philadelphia; Hampton Roads, VA; Prince George’s County, Maryland; and statewide in Arizona.

About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE