Category: Soup of the Week (Page 16 of 25)

Now that you have picked that carcass clean, you can roast the bones, prepare your mire poix (carrots, celery, and onions–a little garlic never hurt too), hang your sachet d’epices (parsley stems, whole cloves, peppercorns, thyme, and a bay leaf in a cheese cloth-sack) from your biggest stock pot, add water, and simmer all the ingredients for hours! Sound like a lot of work? Don’t worry!

If your carcass is actually on its way to the landfill right now along with your skinny-pants, you can substitute a good stock straight from the store for this one, and as usual, we recommend Savory Choice.

Ingredients

• 1 gallon homemade turkey stock or 3 pouches Savory Choice Turkey Broth Concentrate
• 1 carrot diced
• 1 onion diced
• 3 stalks celery diced
• 2 T Olive Oil
• 3 cloves garlic
• 2 t poultry seasoning
• 1 14oz. can tomatoes, diced and seeded
• 1-1/2 lbs of white and dark turkey meat
• 2 bay leaves
• Turkey carcass (optional)
• 1 cup white wine
• 1 gallon water (if you are using Savory Choice Broth Concentrate)
• 1-1/2 T salt
• Black pepper to taste

In a 2 gallon pot over medium heat, heat the olive oil, add the onions carrot and celery. Saute for 3 to 5 minutes or until onions are translucent. Add the garlic and bay leaves. Continue to cook for an additional 2 minutes, add the Stick Pouches (or your stock), water (if using the pouches), wine, carcass, and poultry seasoning. Bring to a boil and allow to simmer for 20 minutes. Add the tomatoes, turkey meat, salt and pepper. Increase heat, bring back to a boil and turn down to a simmer. Simmer for an additional 10 minutes. Serve warm.

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

My favorite soup recipe is Chayote Squash Soup. Many people don’t know about the chayote squash–it’s a lovely, versatile ingredient. I was once cooking in Aspen with Jacques Pepin, Julia Child, and about 8 other people and Jullia had never seen one. It was such a thrill for me to teach her something!!

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 1 tablespoon finely chopped garlic
• 1 serrrano chile, seeded and finely chopped
• 2 chayote squash (1-1/2 pounds), peeled, cored and cut into 1/2-inch dice
• Salt and freshly ground pepper to taste
• 2 cups vegetable stock
• 1/4 cup fresh cilantro leaves
• 1/2 cup heavy cream

Garnish:

• 1/2 cup heavy cream
• 1/4 cup chopped chives

Heat butter in a medium saucepan over medium heat; add onion, garlic and chile and cook until softened, about 5 minutes. Add chopped chayote squash, salt and pepper, and continue cooking, stirring, another 2-3 minutes. Add vegetable stock, bring to a boil. Lower heat, cover, and cook until squash is tender, about 20 minutes. Cool slightly and put mixture into a blender. Purée; add cilantro and puree again. Return mixture to the saucepan and add the cream. Season with salt and pepper and heat to the desired temperature. Ladle the soup into bowls. Put the cream in a squeeze bottle; drizzle a little cream and some of the chives over each serving. Serve immediately.

Makes 6 servings

About Chef Barbara Fenzi

Barbara Pool Fenzl is a major figure on the American culinary stage. Her first love is teaching, but she is also a cookbook author, magazine writer, and television personality. In 1983, Barbara founded Les Gourmettes Cooking School in Phoenix, which offers demonstration classes that she, restaurant chefs, cookbook authors, and traveling instructors from across the country teach. Barbara was the host of a 13-week PBS television series, “Savor the Southwest,” which aired in 1999 in approximately ninety markets coast to coast, and for the past several years she has hosted cooking-related pledge drives (“A is for Appetizers,” “D is for Desserts,” and so on) on the Phoenix-area PBS station. Barbara is the author of Southwest the Beautiful Cookbook (Collins San Francisco 1994), Savor the Southwest (Bay Books 1999), and Seasonal Southwest Cooking (Northland Publishing 2005). She was also the food editor of Southwest Passages and Phoenix Home and Garden magazines. As if that wasn’t enough work, she is a frequent contributor to Bon Appétit magazine and other national publications.

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

Gretchen Searcy is a Minnesota native who learned all about home cooking growing up with her Midwest family of 10. She currently resides in Phoenix and recently started making healthy, homemade soups for her co-workers. They loved them so much she decided to go into the ‘soup business’ for herself. Gretchen’s weekly soups are individually packaged and hand delivered, ready to heat up for a quick lunch or dinner. Please contact Gretchen for more information and your chance to be on the ‘Soup & More’ email list!

This is one of her ‘rave review’ soups…

Ingredients:

• 1 oz Dried Mushrooms – Shiitake, Porcini, Morel, Brazilian, Ivory Portabella and Oyster
• 8 cups water
• 1 1/2 cups Celery, diced
• 2 1/2 cups Onion, diced
• 1 1/2 cups Carrots, shredded
• 3 Garlic Cloves, minced
• 1 1/2 tsp Olive Oil
• 6 cups (24 ounces) Button Mushrooms, sliced
• 1/2 cup Low Sodium Soy Sauce
• 1 cup Arborio Rice
• 2 tsp Honey
• 1/2 tsp Thyme
• 1 1/2 tsp Salt
• 1/2 tsp White Pepper
• Pinch Cayenne (optional)
• 1 Grind Fresh Ground Pepper
• 1/8 tsp Garlic Salt

Add dried mushrooms to water – bring to boil and simmer 15-20 minutes. Strain (reserve the liquid) and set mushrooms aside to cool. Once cool coarsely chop re-hydrated mushrooms. While mushrooms are boiling, heat oil on low heat and sauté celery, onion and garlic 5-8 minutes, until celery is slightly tender. Add carrots; sauté 3 minutes. Add fresh mushrooms; increase heat to medium, and sauté until mushrooms begin to release their juices.

Add remaining ingredients to the pot. Bring to a boil, reduce to simmer, and simmer 30 – 40 minutes, or until rice is tender. Add additional water for a slightly ‘brothy’ consistency

Serve with Parmigiano-Reggiano Cheese. Or, for a truly decadent experience, serve with a wedge of warm Brie and a hearty whole grain slice of hearth bread.

Yield: 6-10 servings (depending on bowl and appetite size!)

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

I met Beau MacMillan (Bo Mac) on the radio nearly 6 years ago and since that time I’ve come to call him a friend.  He’s one of the most sincere, real people you will ever know. His smile, wit and infectious giggle endear him to everyone he meets.  I just love this guy – he’s a keeper!

Butternut Squash and Parsnip Soup

 Chef Beau MacMillan, Elements/Sanctuary on Camelback Mountain

Yield: 8 bowls

Ingredients

• 2 small White onions
• 2 each Organic butternut squash (washed, peeled and chopped)
• 6 each Organic parsnips (washed, peeled and chopped)
• 1 each Organic leeks (washed and chopped)
• 1 1/2 oz. Ginger, chopped
• 6 cloves Garlic, chopped
• 1/2 cup Brown sugar
• 1 Tbsp. Chipotle in Adobo, pureed
• 4 oz. Smoked bacon, chopped
• 1 cup White wine
• 2 qts. Lobster stock
• 2 cups Heavy cream
• 2 each Limes
• 1 each Bay leaf
• 5 oz. Blended oil
• To taste Salt and pepper

1. Saute bacon in oil over medium heat in a pot.
2. Add onions, squash, parsnip and leeks. Cook until soft then add ginger, garlic, brown sugar and chipotle. Cook for 10 minutes.
3. Deglaze with white wine and cook for 2 minutes. Add lobster stock and cream then season with salt and pepper. Add Bay leaf and cook for 20 minutes.
4. Puree soup and add lime juice.

 Click Here for More Soups of the Week

Chef Brian is a personal chef, writer and blogger and good facebook friend of into the Soup. His company, Love at First Bite, brings intimacy back into the kitchen, along with some really good chowders! 

 Ingredients

• 8 ounces bacon, chopped

• Olive oil

• 6 cups small diced onions (4 large onions)

• 4 tablespoons (1/2 stick) unsalted butter

• 1/2 cup flour

• 3 quarts chicken stock 

• 6 cups diced and peeled white potatoes (2 pounds)

• 10 cups fresh corn kernels (about 10 ears)

• 2 cups cream

• 1/2 pound sharp white cheddar cheese, grated

• Kosher salt

• Freshly ground pepper

• 3 tablespoons minced parsley

• 2 cups white cheddar popcorn

Serves 10-12

In a large stockpot over medium-high heat, cook the bacon in olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon, crumble, and reserve. Reduce the heat to medium, add the onions and butter to the bacon fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour and cook for 3 minutes. Add the chicken stock and potatoes and bring to a boil. Lower to a simmer and cook uncovered until the potatoes are tender, about 15 minutes. Meanwhile, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. Add the corn and cream to the soup. Stir in the grated cheddar and cook for 5 more minutes, until the cheese is melted. Season the soup to taste with salt and pepper. Serve hot with a garnish of crumbled bacon, parsley, and popcorn.

About Chef Brian Ardornetto

Chef Brian Adornetto began his culinary journey early in life. He was taught the basics of cooking by his mother and grandfather at the landmark P.N.K. Tavern in Jersey City, NJ which has been in his family for over 75 years. Brian graduated from Saint Peter’s Prep and earned his Bachelor of Science degree from Saint Peter’s College before attending culinary school. He has also completed the Lisa Ekus Group’s Media Training Course. Check out his site Click Here.

 Click Here for More Soups of the Week

The lovely and amazing Chef Lisa Dahl, of Dahl & Di Luca in Sedona, graciously provided this recipe. Zuppa Minestra Di Fagioli, from her new book The Elixir of Life.  Enjoy!

Ingredients

• 2 pounds dried cannellini beans
• 14 cups water
• 2 bay leaves
• 1 ham hock
• Approximately 1/2 cup extra virgin olive oil
• 2 cups carrot, cut in quarters lengthwise and diced in approximately 1/2-inch pieces
• 2 cups celery, cut in half lengthwise and diced in approximately 1/2-inch pieces.
• 2 cups coarsely chopped onion
• 3 cloves fresh garlic, finely minced
• Half of one medium-sized cabbage, coarsely chopped
• 1 cup Marvelous Marinara or a good quality marinara (scroll down farther for recipe)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 rosemary sprig

Cover washed beans in water, enough to cover by at least 2 to 3 inches and cover the ham hock, if used. Add the bay leaves and bring to a high boil. Lower to light boil and continuously skim the bean foam until it no longer rises to the top. Cover the pot with a lid cocked at a slight angle to allow steam to escape, and cook, checking from time to time to make sure there is enough water. Have extra water on hand to keep a cover of 2 inches.

Meanwhile, cover the bottom of a skillet with sufficient extra virgin olive oil (approximately half cup) to begin sautéing the carrots. Sauté over a low flame for a few minutes until the carrots begin to soften slightly, and then add celery and onions, making a colorful mirepoix.

When the vegetables begin to turn golden, add the minced garlic and sauté a few moments more, being careful not to let the vegetables burn. Take the vegetables out of pan with a slotted spoon and set them aside in a bowl, leaving the residual oil in the pan. To that oil add the chopped cabbage and braise it slowly until golden adding more oil as needed, being careful not to burn. When the cabbage is soft and golden, turn off the heat and add the sautéed carrots, celery, onions, and garlic to the cabbage. Save for later use.

When the beans are beginning to become really soft and tender but still perfectly intact, remove and discard bay leaves and ham hocks. If you want the ham hock meat back in the soup, tear it from the bones and return it to the pot. It is delizioso!

Now, scoop out approximately half the beans and place them in a colander (over a bowl so you do not waste the broth). Pour the beans into the bowl of a food processor or hand-mash them to a puree. Add the bean puree and any escaped broth back into the simmering beans. Add the marinara sauce and sautéed vegetables. Add all the spices except the rosemary sprig. Cook the soup slowly, checking for flavor and color, as it comes into its own. Add more seasoning as desired. Drop the rosemary sprig into the soup for one minute and remove. Drizzle the remaining extra virgin olive oil- whatever was not used for sautéing, into the soup. Cook slowly until flavor is perfect, rustic, rich and fragrant.

Marvelous Marinara – The Mother Sauce

• 1/2 cup extra virgin olive oil
• 2 cups chopped red bell peppers
• 1 cup chopped Bermuda onions
• 5 cloves garlic, finely minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper
• 2 tablespoons fresh basil coarsely chopped
• One 28-ounce can top quality Italian or Cal-Ital tomatoes with sauce (I use San Marzano brand)
• 2 1/2 cups water

Place the red peppers in a food processor and pulse to achieve a coarse chunky dice. Remove (no need to clean the bowl) and add onion and pulse to the same consistency. It is important to stop the dice before vegetables become watery. Scrape the onions into the bowl with the peppers. Texture of both should be consistent in size so they will cook at the same rate.

Pour the olive oil into a stockpot and heat it until it is smoking. One way to test whether it’s hot enough is to drop a bit of the vegetables into oil. They should really sizzle. Be careful not to let oil splatter on your face or eyes (it happens to me more times than I want to admit!) Allow the sauté process enough time to caramelize the peppers and onions before adding the garlic. As the golden rustic color of the vegetables stains the oil, the garlic can be stirred in and the flame lowered to prevent burning the garlic. As it takes on a caramel color, stir in the salt, pepper, crushed red pepper, and fresh basil and allow the mixture to bubble gently, watching for the color of oil to become a rusty color.

Have sauce can open and ready to pour into stock pot. You want to hear a sizzle when adding thickened sauce. You will need to adjust heat and stir constantly while sauce and vegetable mixture marry together. Reduce heat and simmer long enough to allow drops of oil to resurface and the bright red color of the sauce to deepen.

Add the water a little at a time leaving 1/2 cup (of the 2 1/2 cups) left behind for possible thinning. Let simmer as long as time allows- a minimum of two hours. Check seasoning for salt, pepper, and crushed red pepper. I always like to add a little additional olive oil towards the end to impart a deep rich flavor. Whether you thin with the balance of water (or just a splash more) or not will depend on the intended use for the sauce. One might desire a little thicker sauce for an eggplant Parmigiano –Reggiano than a Bolognese sauce, for example. Buon Appetito!

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