Category: Soup of the Week (Page 23 of 25)

It is a very busy week (we are on the road), so I am tossing this Soup on the board. It’s appropriate because this is one of my stand buy meals when I have a hard day or just need a good hearty, Sunday night soup. My daughter and my husband both love it. I hope you enjoy it too – Heidi.

Ingredients

• 4 Cups Chicken Stock
• 6 Cups Water
• 2 Ham Hocks
• ½ Head Cabbage – Chopped
• 2 Carrots – Rough Chop
• ½ Onion – Rough Chop
• 1 Ham Steak –  Medium Dice

Put stock and water in stock pot and add everything except ham steak.  Bring to a boil and then return to simmer.  Skim.  Add ham steak in last hour (I cook this for about 3 hours).

Serve with fresh biscuits, butter and honey.  It’s also nice to add a ½ teaspoon of your favorite vinegar to the soup. For some reason, simple white vinegar seems to work best. We also like lots of pepper.

This week’s soup comes all the way from New Zealand and is submitted by a good friend, drummer extraordinaire, and one time leader of Silent Treatment, a precariously mediocre yet gorgeously loved cover band from Singapore (ala 2006). Chris provided the beats for this band for which Heidi was an occassional singer. For more fun, check below for a picture of the group and a download version the band’s tribute to Chris on his last night as its permanent drummer. Cheers to Chris, Debs, and the boys and cheers to Silent Treament, we miss you all.

Ingredients

• 1 onion
• 1 carrot
• 2 sticks of celery
• 4oz lentils (for a smoother soup, use red lentils)
• 1 pint of stock

Chop vegetables and put all in a saucepan with all other ingredients. Bring to boil (skim off any of the lentil residue), simmer for 45 mins (Serves 2).

Listen to the Silent Treatment tribute to Chris… Click Here!

Our Soup of the Week is from Peggy Markel, a person who truly embodies the spirit of into the Soup. Check out Peggy’s Culinary Adventures below. Here she provides us Brodo Toscano (Tuscan Broth) straight from her travels to Italy. It can serve as the basis of many other soups and sauces, but we think it sounds pretty tasty on its own.

Ingredients

• large pot of  water 
• 1 red onion, cut in half and toasted (on the grill or frying pan)  
• 2 celery sticks  
• 2 carrot sticks  
• 2 vine-ripened tomatoes (cut a cross in the  bottom)  
• beef shoulder, tongue, or meat of preference tied up with string and tied to one handle of the pot to keep them from  disturbing the broth when taken out. (Tip: do not use pork products)  
• a whole chicken  
• pinch of salt and pepper (‘to taste’ is optional, depending if you want a neutral broth or more savory.)

   

Bring a large pot of water to the boil, add all ingredients and simmer for roughly a few hours. Continuously skim the surface for any impurities and fats that rise to the top with a mesh spoon/strainer. When ready remove the meat and all other ingredients.   Use a cheese cloth to strain the broth.  Eccolo!

Peggy Markel’s Culinary Adventures: Connecting Cuisine Culture & Lifestyle

About Peggy Markel

Peggy Markel is the Owner and Operator of Peggy Markel’s Culinary Adventures. In 1993, she started The Ligurian School of Poetic Cooking (1993–2000), with Angelo Cabani, master chef and proprietor of Locanda Miranda in Tellaro, a small village on the Italian Riviera. For the past 17 years Peggy has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. “For me, a connection to real food is a connection to life.” Peggy’s journeys help people explore the cuisines of Tuscany, Sicily, Morocco, Almafi, and India.

One of our FaceBook Fans requested Chicken and Dumpling Soup. The best one that I can possibly think to share is my mom’s. It is that classic comfort food that I love and share with my family. Enjoy.

Ingredients

• 1 Whole or Cut up Chicken
• Water
• Pinch Salt
• Parsley
• 1 Stalk of Celery (optional)
• 1 Carrot (optiona)

Cover chicken with cold water, add a pinch of salt and slowly bring to a simmer. Continue cooking for 3-4 hours. Remove chicken and skim fat. Reduce broth by a  boil or continue to simmer. 

At this point you can remove fat from chicken and return to pot with bones (this is how we always had it when I was a kid); or you can pick the meat from the bones and put in the pot. If there isn’t enough flavor, add a few teaspoons of chicken boullion.

Make dumplings according to Bisquick Quick Recipe but add a T. more or so of milk for moister dumplings. Serve over precooked egg noodles. Biscuits and honey is a nice touch with this one.

I love the taste of carrots and celery with the soup, so I chop up a single stalk and a single carrot and add about 30 min before serving.

Chef Glenn Humphrey has been referred to by some of his admirers simply as a “bad-ass chef.” Standing 6′ 4″ and arriving on his Harley, one would tend to think of him that way. But that is only half the story. He is also known for being a genuinely nice guy, a teacher dedicated to his students and a real do-gooder in the community. That makes him “cool” to us. You can find him on 1440AM in Phoenix on Tuesdays at 11AM or on intothesoup.com in a video later this week. In the meantime, here is his fabulous Roasted Butternut Squash and Pumpkin Soup with Chipotle Cream.

Ingredients

• 1 small pumpkin, about 2 pounds or 2 cups canned pumpkin
• 2 Butternut squash, about 2 lbs
• 1 tablespoon butter
• 2 slices bacon, diced
• 1 large yellow onion, chopped
• 6 cups chicken stock
• 1/2 cup heavy cream, plus 1 cup, for garnish
• 1/4 cup orange juice
• Large pinch freshly grated nutmeg
• Pinch of cinnamon
• Salt and freshly ground black pepper
• 1 tablespoon chipotle pepper, pureed

Preheat the oven to 350 degrees F.

Halve the pumpkin and the squash from top to bottom and with a spoon remove the seeds and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin and squash can be easily skewered, 25-40minutes. Cool for about 20 minutes.

Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.

In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.

Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.

About Glenn

Glenn Humphrey  CEC, CCE  is Placement Director and Instructor at the Arizona Culinary Insitute; Former Instructor, Scottsdale Culinary Institute; The Culinary Institute of America; Marie Callendar’s, Orange Co.; Restaurant Enterprises, Irvine; Hungry Tiger, Inc.; Friendly Hill Country Club, Whittier; Holland America Cruises, Seattle; The Burlington Inn, Burlington; Norwegian American Cruises, Oslo

This week’s soup comes from Chef and Sommelier Larry Canepa who is also our Wine & Spirits consultant. Click here to read Larry’s Article on Sherry Wine.

Ingredients

• 10 Bacon Strips, diced, cooked crisp, and drained
• 1 tablespoon Extra Virgin Olive Oil
• 1 pound Fresh Mushrooms
• 1 medium White Onion, chopped
• 3 Garlic Cloves, minced
• 1 quart Heavy Whipping Cream
• 1 (14-1/2 ounces) Chicken Broth
• 5 ounces shredded Swiss Cheese
• 3 tablespoons cornstarch
• 3 tablespoons Cold Water
• 1/2 teaspoon Fresh Ground Black Pepper
• 1/2 teaspoon Salt

1. Add olive oil to stockpot. Heat over medium heat.
2. Sauté mushrooms, chopped white onion, minced garlic until mushrooms begin to soften.
3. Stir in heavy whipping cream and chicken broth.
4. Stir in cheese in several batches, until melted.
5. Add cornstarch, cold water, salt, and pepper to small bowl. Stir until smooth.
6. Stir cornstarch mixture into soup.
7. Bring to a gentle boil. Simmer 2 minutes until thickened.
8. Serve in individual soup bowls. Garnish with bacon bits.