Category: Soup of the Week (Page 2 of 25)

If this don’t say SUMMER, nothin’ does!!!

Jennifer says, “This soup was inspired and suggested by Chef Chrysa, after giving me a bunch of roasted beets:)”

15 yellow beets (Roasted and Peeled)
2 cloves garlic
6 cups chicken stock
1/4 c Heavy Cream
Rosemary
Thyme
Parsley
Salt to taste

Sautée chicken stock with garlic and herbs. Add beets and bring to a boil. Simmer on low 10 minutes and then remove from heat. Blend and then return to a medium heat. Slowly add cream, mix thoroughly and serve with horseradish Crema 🙂

Color me Summer!!! Chef Tracy Dempsey takes her expert hand to a soup for us and we couldn’t be more pleased. Summer in a spoon…and a bowl!

Roasted Peach Gazpacho with AZ Bitters Lab Orange Sunshine Bitters

6 ripe peaches, peeled, pit removed and cut in large pieces
2 tablespoons honey
1 tablespoon olive oil
½ large English cucumber, peeled, seeded and cut in large dice
3 tablespoons white wine vinegar
Water as needed to thin
2 tablespoons Sherry
Sea salt and freshly ground black pepper to taste
2 sprigs fresh Italian flat-leaf parsley, finely chopped
4 fresh basil leaves, julienned
¼ cup English cucumber, fine dice
AZ Bitters Lab Orange Sunshine Bitters, to taste

1. Preheat oven to 350F. Place peaches on a sheet pan and toss with honey and olive oil. Roast in oven until just tender. Remove and cool.
2. Place the peaches and the cucumber in the bowl of a food processor fitted with the blade attachment and process until relatively smooth. Add vinegar. Add some water to thin. Finish with the Sherry and season to taste with salt and pepper. Refrigerate for at least 2 hours. Taste for seasoning and adjust as needed.
3. To serve, place gazpacho in serving glasses or bowls. Garnish with the herbs and diced cucumber. Finish with 3-5 splashes of the bitters. Serve.

So, this is pretty cool! Prior to meeting Bill and Lill from AZ Bitters Lab, I made a seriously, subtle suggestion via email that maybe they try their hand applying their Bitters for our Soup of the Week. Challenge accepted! They’d never used their products for a savory, much less a soup, and spent several days coming up with this concoction! HOW COOL IS THAT? Oh, and it’s awesome!!

Pea Soup with Bourbon and Bittered Crema

(based on a recipe by Jeff Mauro, Food Network)
• 2 TBS olive oil
• 3 stalks celery, chopped
• 2 parsnips, peeled, chopped
• 1 onion chopped
• 2 sprigs fresh oregano
• 2 sprigs fresh thyme
• 2 bay leaves
• 2oz Booker’s bourbon
• 1 lb split peas
• 8oz smoked ham
• 8 cups chicken broth
• ½ cup Mexican crema combined with 8 dashes of AZBL Orange Sunshine bitters
1. Sautee celery, parsnips, onion in oil for 15 mins
2. Season with salt and pepper
3. Add oregano, thyme, bay leaf and sautee for 3 mins
4. Turn off heat, add bourbon, return to simmer for 3 mins
5. Add peas, ham, stock and cook for 1 hour. Adjust seasoning as needed
6. Pull ham and bay leaves, then blitz soup with an immersion blender until creamy
7. Chunk up ham into ¼” cubes and return to soup
8. Serve soup with a garnish of the bittered crema swirled on top

This is just one of the many ‘Ramens’ you can concoct starting with this lovely base from Executive Chef Joshua Hebert. He’s got a new gig opening up in early Fall, Hot Noodles Cold Sake, and we can’t wait to line up for his amazing creations! Eat in or take out! If he doesn’t have this pairing on the menu, make sure you have some at home to sip and slurp alongside your fave bowl of comfort! What we love most is that if it only had an ‘a’ at the end…KiJoshu(a) Sake!

Shoyu Ramen base
1 T sesame oil
1 T pork fat
1t chopped garlic
1t chopped ginger
1t chopped shallots

1/2 c sake
1/2 c mirin

1 cup soy sauce
2 cup dashi
2 cup pork stock

2 oz pork belly
4 oz ramen noodles
1oz sprouts
1 t chopped scallions
2 slices naruto
1 T bonito flakes
1 sheet nori

Add pork fat and sesame oil to a pan, and add shallots garlic, and ginger. Gently toast. Add sake and mirin, deglaze and reduce to 90 %. add soy sauce and bring to a simmer. Add dashi and stock, bring to a simmer. Season to taste with salt and soy sauce, and simmer yu noodles seperately. Add to broth in a bowl, and garnish with all items. enjoy

This is the most amazing bowl! Yes, I slurped!! Thanks, Chef!

Mushroom Broth:

5 lbs Button Mushrooms
1 lb Scallions
1 C. Whole peeled Garlic

Add all ingredients with 6 quarts of water and bring to a boil, reduce heat and simmer for 30 minutes. Strain the broth into a clean pot and add 2 cups bonito flakes, simmer for another 30 minutes. Strain and set aside, this is your Dashi.

The Ingredients:

2 lbs. Shrimp
1/4 C. Soybeans
1 Block of Firm Tofu
2 Cups Shaved white cabbage
1/4 C chopped snap peas
Shitake Mushrooms
Low Sodium Soy Sauce
Cooked Udon Noodles
Togarashi
Sambal

Let’s Cook It: In a medium stock pot add a small amount of cooking oil and let it warm up. Then add your shrimp. Seaons with some togarashi. Let cook for one minute and turn over. Now add tofu, soybeans, cabbage, mushrooms and peas. Cook one minute. Add 8 oz. of Dashi and hand full of noodles. Cover and cook on high for 4 minutes.

Bowl It Up: In a couple of large bowls, divide up the shrimp and all the other ingredients equally, broth and all! Spoon a dollop of Sambal on the top and serve!

In this touching tribute to Andrew Gooi’s Grandmother, she shares his favorite dish as a child growing up in Kuala Lumpur, Malayasia. Whole lotta’ love in this one, people!!

Click here to watch the video! https://vimeo.com/160646971

Pig Trotter Vinegar Soup:
½ lb pig trotter
½ Cup Black Vinegar
½ C. Brown Rock Sugar
1.5 C Water
1 Ginger, Sliced
6-8 Garlic Cloves
1 T. Sesame Oil

Simmer trotter for 2-3 minutes. Remove and brown in a pot over medium heat. Add sesame oil, ginger and smashed garlic. Stir with trotter for 4-5 minutes. Pour in black vinegar and water. Finally, add the rock sugar and simmer soup for 15-20 minutes.