Category: Soup of the Week (Page 4 of 25)

When we first sat down with Bob Tam of Bitter and Twisted, Emily and I were a tad concerned that he might be just a little too quiet…NOT!!! He is soft spoken, but this guy is hilarious!!! He had us in stitches and he had us enthralled. After sending me the pic and recipe, Bob texted and said, “Funny fact…it’s served at KFC’s in China and it’s really good!” That may be, but I’m crossing my chopsticks and hoping he’ll give us a taste of this next time we stop by.

Hey, Bob!! Enjoy the shopping trip on Monday and make sure to seek out Century Eggs if they have them.

Century Egg & Pork Porridge

6 oz Pork, thin strips
1 tsp Soy Sauce
¼ tsp Minced Ginger
¼ tsp Sesame Oil
¼ tsp Baking Soda (optional tenderizer)
Mix all ingredients well let marinade 30 min or overnight

4 cups Pork Stock (or Chicken or Water)
Poach Pork in stock until just done, set aside, reserve Stock

2 cups of Steamed White Rice (Jasmine is preferred)
Salt
White Pepper
Place Rice and Stock in blender and puree until almost smooth
In a pot, simmer Porridge over low heat for 5 min.
Add Salt and White Pepper to taste

2 each Diced Century Egg
Gently mix in Century Egg and Poached Pork

2 each Chopped Scallion
To serve: garnish with Chopped Scallion

Three words….YUM! YUM! YUM!! Pork Potstickers in Posole. Can you say, “Alliteration?”

CUFF POSOLE is served with smoked pork potstickers.

6 LB 8oz of whole peeled pear tomatoes

46 oz tomato juice

1 ½ bottles Pinot Grigio

8 Cups chicken stock

1 onion chopped

7 oz chipotle peppers

2 roasted red bell peppers

10 large garlic cloves

1 Tablespoon of garlic powder

2 Tablespoons chili powder

2 teaspoons of cumin

Roast and peel your red peppers
Reduce white whine by ¼
In a pan sauté onion until caramelized and add garlic and sauté for 5 min
Add everything in a large stock pot and blend with a hand blender until smooth
Bring to a boil then reduce to a simmer and cook for 20 minutes

Pico de gallo:
Dice tomatoes, jalapenos, and onions
Serve with Mexican style hominy, Cotija cheese, and fresh pico de gallo

Next time I visit this gal, we’re going full on with this little number! Maybe we can talk E into whipping up another pitcher of his Margaritas!!!

Ingredients:
1 pound of Roma tomatoes
1 small onion, halved
1 jalapeno or 1 serrano pepper
4 cloves of peeled garlic
1 packed cup of cilantro leaves
6 cups of chicken stock
1-2 teaspoons of ground cumin
1 teaspoon of ground ancho chile powder
1 fresh corn tortilla, cut or torn into small pieces
Salt and pepper to taste
Shredded cooked chicken
Garnishes such as diced avocado, cheese (cotija, asadero, queso fresco or Monterrey/Pepperjack), sliced radishes, cilantro, crema and fried tortilla strips

Instructions:
· Heat a cast iron skillet over high heat.
· Add tomatoes, onions, peppers, and garlic and cook until blackened in spots. Turn intermittently so all sides get a little char. Alternatively, you can broil the vegetables.
· Remove seeds from the peppers and puree the vegetables along with the cilantro in a blender or food processor.
· Transfer to a pot and add chicken stock, cumin, ground ancho chile, and the tortilla. Simmer for about 45 minutes or until the tortilla has dissolved and thickened the soup. Season with salt and pepper.
· To serve, place a mound of chicken in a bowl, add soup, garnish, and finish with a squeeze of fresh lime juice to serve.

I had the distinct and delightful opportunity to meet and talk with Jennifer Caraway this week. She is the founder and heart behind The Joy Bus, a non-profit organization which nourishes the bodies and souls of those home bound with cancer. She’s quite a gal and personally, I think she’s totally RAD!!!

This is a very simple yet nourishing soup. For those who have trouble getting the necessary nutrients into their body this is a great staple to keep the belly happy with just a few bites.
Charred I’Itois and Potato Soup
http://www.crookedskyfarms.com/#!iitois-onion/c21vb
Makes 14 8oz portions
10 Medium White or Yellow Potatoes
2 Medium Sweet Potatoes
3 Bunch I’itois Onions
10 Cups Stock (I used some chicken stock I made the previous day but veggie stock will work too)
1 cup Crème Fraiche
EVOO
1 Tsp Nutmeg
Salt to Taste

Douse your I’itois with olive oil, nutmeg and a sprinkle of salt, roast until charred. Meanwhile, quarter your potatoes and place in a stock pot. Add water and boil until the potatoes are soft to the touch. Add a handful of potatoes, a couple sprigs (reserve a few of your charred sprigs for garnish) of your charred onion and a generous amount of stock to your Vitamix (blender, processer etc.) and repeat until all the potatoes are pureed. Heat your soup over a medium heat, add salt to taste and slowly whisk in ¾ cup of the Crème Fraiche. Portion into small bowls and garnish with remaining I’itois and Crème Fraiche drizzle. Enjoy!

We’re a little late in posting this soup, but we’ll give Chris Osborn a break….cuz he’s so uber busy! Love that he sent it in ‘restaurant mode’….so, all you culinary students get to play with your conversion factors. Unless,of course, you’d like to make a gallon of this goodness. I might!!!

When we arrived to record the show, Nick says, “So, I started the soup this morning but need to finish it for you. Do I have time?” I’m like, “Hell, yea! Bring me soup!” Not only did we get this coffee cup full of tippable delish, he made us brioche grilled cheese for the dippable portion. 2 words, Holy Shit!!

3 small celery roots, peeled and cut into 1″ cubes
9 cups vegetable stock
3 bay leaves
1 medium yellow onion
2 leeks, washed and sliced into thin rings
2 stalks of celery, diced
2 cloves garlic, minced
½ c butter
1T fresh thyme leaves
salt & pepper, to taste
1 cup cream

In a large pot or Dutch oven, cook butter over medium-high heat. Add in the leeks and a pinch of salt and sauté for 4-5 minutes. Add in the garlic and celery and stir, and cook for 1-2 minutes more.
Add in the cubed celery root and stir to coat. Butter will brown, Careful not to heat pan to much or butter will burn. Add a bit more butter if necessary and cook for 2 minutes. Next, pour in the vegetable stock, Carefully. Add in the bay leaves, thyme, and a dash of salt and pepper. Bring the soup to a boil, and then reduce the heat to low and allow to simmer until celery root is tender (about 30 minutes).
Remove the soup from the heat. Using a blender purée the soup until smooth and creamy. Return the pot to the stove and stir in the cream. Bring the mixture to a boil. (If you would like to thin out the soup at this point, you can add in more cream or a bit more stock). Taste, and adjust seasonings if needed. Finish with a splash of red wine vinegar to brighten the flavor.