Category: Soup of the Week (Page 21 of 25)

This soup is submitted by Emily King. Emily is student at the International Culinary School at the Art Institute of Phoenix. She is currently serving her externship with Into the Soup. Rock on, Emily!

Ingredients

Meatballs

• 2 large poblano chiles
• 1 LB ground beef
• ½ C grated onion
• ¼ C panko breadcrumbs
• 1 large egg, beaten
• 2 garlic cloves, minced
• 1 T cumin
• 1 t dried oregano
• ½ t salt

Soup

• 1 T olive oil
• ½ small onion, coarsely chopped
• 2 gralic cloves, minced
• 2 T ancho chile powder
• 2 t cumin
• 9 C beef broth (preferably Savory Choice)
• 1 C zucchini, slice lengthwise, then in thin, half-moon-shaped slices.
• ¼ C long grain rice
• ¼ C chopped cilantro
• 1 T lime juice

Serves 4 as a meal, more as an appetizer

Meatballs (albondigas)

Place poblanos on a sheet pan and place under the broiler until the skins are blackened on all sides. When the poblanos are blackened, place them in a paper  bag and loosely fold-over the top to seal the bag (poblanos will continue to steam and skins will be easy to remove). When they are cool enough to handle, use a dish towel to rub the skins off, slice the chiles lengthwise. Remove stem, seeds, and strings and discard. Chop the rest of the flesh very finely.

Place minced chiles in a large bowl and combine with the remaining meatball ingredients mixing very thoroughly. Use a tablespoon to measure out the meatballs and roll in your hands to form approximately 1-inch balls. Brush a sheet pan with oil, and place meatballs on the pan. Do NOT bake.

Soup (Sopa)

Heat the oil in a large soup pot over medium heat. Add the onion and garlic and sauté until tender (saute the onion about half-way before adding the garlic to prevent burning). Add the chile powder and cumin and stir for another minute. Add the broth to deglaze the pot along with the oregano. Bring the broth to a boil, and then reduce to a very slow simmer. Cook for about ten minutes.

Stir the zucchini and the rice into the broth and increase the heat to medium. Carefully drop the meatballs into the soup one at a time, and adjust the heat to return the pot to a simmer. Cover and cook gently until the meatballs are cooked through and the rice is al dente. This will take about twenty minutes. Do NOT let the soup reach a boil. Adjust the seasoning with salt and pepper, and add the lime juice. Stir well, and top with cilantro before serving.

***Garnish the soup with crushed-up corn chips or tortilla strips, lime wedges, and/or diced avocado.***

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We met Coulter Dustin of Jac’s Pizzeria & Pub at the Scottsdale Culinary Festival. Jac’s is a family owned restaurant with a wide ranging menu of pizza, pasta and other yummy things. Just our kind of joint. If you are in Scottsdale and looking for a casual meal, check them out. In the meantime enjoy this Paprikash Soup.

Ingredients

• 1 ½ Sirloin (Cut in bite size)
• 1 Onion chopped (Large)
• 1T Sweet Hungarian Paprika
• 1 Hungarian hot pepper (Don’t seed) (Large)
• 32 oz Beef Stock
• Pinch of salt and pepper
• 4T Sour cream

Sautee the beef to medium, add chopped onion, beef stock, Paprika, add sliced Hungarian hot pepper. Simmer for one hour. (Till meat is tender) Add four tablespoons Sour Cream. Simmer for 5 minutes and serve.  (Pour over your favorite pasta for the added experience)

Suggested pasta: Gnocchi, Orzo, Egg noodles, Spotzal, or any other small full bodied pasta   

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Chef Mike Turcotte of the East Valley Institute of Technology‘s culinary arts program in Mesa, AZ and several his students whipped this soup up for our booth at the Scottsdale Culinary Festival Cook & Corks. It utilized our partner Savory Choice‘s stock (see below) and was considered by many to be one the best items served at this prestigous event. Thanks to Mike and his students. We love EVIT!

Ingredients

• 1 lb. Phillips crab meat, hot smoked
• 6 cups Savory Choice Chicken Stock – Veloute’
• ¼ c.  butter
• 1 small onion, small dice
• 2 stalks celery, small dice
• 1 lg  russet potato, med. Dice
• 1 T.  Old Bay Seasoning
• 1 t.  cardamom
• 1 t.  dill
• 1 c. cream
• Salt and pepper to taste

Preheat oven to 375 degrees.

Layer your favorite smoking chips in the bottom of a large hotel pan or 9 x 13 cake pan (put down aluminum foil if a cake pan).  Lay a rack on top of this and layer that with aluminum foil. Spread crab evenly over the foil, cover tightly and put in oven for approx. 15 minutes. (if you have a smoker, that’s the best way to go)

Remove from oven and let cool.  In a separate sauce pan, heat chicken stock and keep warm.

In a large stock pot, saute the onion, celery and potatoe in a ¼ cup of butter in a stock pot. Add Old Bay Seasoning, cardamom and dill. Add 2 T. butter and 2 T. of flour , whisk and make sure it doesn’t burn.  Gradually add chicken stock, whisking constantly. Should thicken to coat the back of a spoon.

Add the crab and the cream, bring back to temperature.  Season to taste.

Sprinkle with a little fresh parsley.

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My mother in-law sent me this soup. She was a spouse to an Air Force Colonel for 24 years and moved all over the world to locations as varied as Lubbock, Texas and Guam. She got this recipe from another Air Force spouse, and it has been passed around for who knows how many tours of duty. It is a great goto soup when the next move is on the horizon, the husband is TDY, the boxes are being packed, the kids are hungry, and friends are coming over to say goodbye.

Ingredients

• 3 lbs stew meat
• 2-3 carrots, sliced
• 2 fresh tomatoes (wedged)
• Mushrooms sliced, fresh
• ½ stick butter
• One 28oz can of whole tomatoes, cut up
• 2 large russet potatoes, peeled, sectioned into 8ths
• 16 oz. Package of frozen vegetables
• Salt & Pepper
• Marjoram

Saute carrots, mushroom, and fresh tomatoes with the butter. Add can of tomatoes (with juice). Cook for 5 min over medium heat. Add water to cover. Simmer 1 hour, cover pan.

Add potatoes. Cook until potatoes are done. Add frozen vegetables. Cook over medium low heat for 10 min, and then turn off until ready to serve

Reheat adding salt, pepper, and marjoram to taste. Serve with crusty bread.

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Our Executive Producer is a connoisseur of Tortilla Soup and he says this is the best he has ever had. The fact that it comes from his sister notwithstanding, it is pretty awesome.

Ingredients

• 2 TBSP Olive Oil
• 1 Medium Onion, chopped
• *2 Pablano Peppers, roasted, peeled, seeded and chopped
• *1 Jalapeno, seeded,small dice
• *2 Cups (approx) crumbled tortilla chips
• (2) 14oz Fire Roasted, Organic Diced Tomatoes with juice
• 1 tsp each: dried thyme, ground coriander, ground cumin
• 1/2 bottle of Tecate Beer (or your favorite Mexican beer, of equal intensity)
• 4 cups Good Chicken Stock
• Salt and Pepper as needed.

• Heat Olive oil over medium high heat.
• Add onion, peppers, and saute until soft, starting to caramelize.
• Add tortilla chips, continue to saute until soft and fragrent… toasty corn smell.
• Add tomatoes and spices and cook for 5 minutes
• Add 1/2 bottle of beer, deglazing and reducing until alcohol is cooked out.
• Add Chicken Stock,  bring to a boil, reduce heat and simmer partially covered for 30 minutes
• Turn heat off and using a hand blender (or full sized blender) combine until smooth consistency
• Add S& P as needed

• Secret Weapon… Use Roasted Hatch Chilis when in season.  Be careful… depending on wet or dry growth seasons, hatch chilis can swing in heat level.  Add or eliminate jalapeno based on personal taste.
• I save up the tiny pits from the bottom of the bag of tortilla chips and use for soup.  Waste not want not… salt content will depend on brand of chips, or if you make your own… that is why I season the soup later, instead of my normal routine of seasoning as I go.

• Sliced Radishes
• Green Onion, white and green parts
• Mexican Crema, or Sour Cream, Greek Yogurt
• Monterey Jack Cheese, grated
• Fresh Chopped Cilantro
• Diced Avocado
• Lime Wedges
• Tortilla Chips or Crispy Julienned tortilla strips

• Lime Roasted (16×20) Shrimp
• Shredded poached Chichen Breast

Serves 8

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About Chef Susan Thomas

Chef Susan Thomas lives in Frisco, Texas with her husband Andrew and her daughter Caroline who just started kindergarten. Susan is enjoying her new job as Regional Director of Operations for Morrison Health Care Food Service.