Category: Soup of the Week (Page 9 of 25)

Not only is Lee Hillson a good friend of mine, he’s also an amazing Chef!  Lee, executive chef at T-Cooks at the Royal Palm Resort, is a one-of-a-kind man who responded to the question “Hey, buddy, can you get me a soup recipe for the show?”  with “How about this one?”…in less than 30 minutes.  God, I love this guy…and you’re gonna love this soup!

Yield: 1 Gallon

Ingredients:

• 5 each             Red Onions (halved)
• 4 each             Cloves Garlic
• 2 each             Rosemary Sprigs
• 2 each             Yukon Gold Potatoes (medium sized)
• 3 oz                 Heavy Cream
• 1 gallons            Water

Toss onions, garlic, and rosemary with a little oil, salt and black pepper.  Roast in oven until onions are caramelized and soft.  Put in a pot with diced Yukon potatoes.  Add water and cook until potatoes are soft.  Add cream.  Puree and strain through chinois.  Season with salt.

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Italian Sausage  is sweet and savory, making it a perfect base for a flavorful soup. With the fresh citrus and herb qualities of our 2009 Bootjack Ranch Sauvignon Blanc, the flavors of the fresh vegetables added to the soup will be enhanced and add to the lively character of the dish. This is a great comfort dish on a fall night and also a perfect dish to celebrate the ending of summer!

Makes 4 servings 

Ingredients: 

• 1 pound Italian sausage 
• 1 clove garlic, minced 
• 28 oz (2 14‐oz cans) beef broth 
• 14.5 oz (1 can) Italian-style stewed tomatoes 
• 1 cup sliced carrots 
• 14.5 oz (1 can) great Northern beans, un-drained 
• 2 small zucchini, cubed 
• 2 cups spinach — packed, rinsed and torn 
• 1/4 teaspoon ground black pepper 
• 1/4 teaspoon salt 

1. In a large stock pot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stirin beans with liquid and zucchini.  
2. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. 
3. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5  minutes.  

Enjoy with a glass of the Ninner Wine Estates 2009 Sauvignon Blanc! 

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Executive Chef Dre Lane of iPic Theaters gave us this soup recipe.  I liken it to Navy Beans and Ham with some serious style!  We had a great time chatting with Chef Dre and, even more wonderful than his sense of humor and his food, is his big, pearly white smile.  Great guy!!

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Serves: 6-8

Ingredients:

• ¼ Cup Unsalted Butter
• 2 TBSP Olive Oil
• ¼ Cup Finely Chopped Shallots
• 12 Each Sage Leaves
• ¼ Cup Finely Minced Garlic
• 1 ½ Cup Chopped Pancetta
• 2 # White Beans (soaked overnight)
• 128 oz Chicken Stock
• 2 Cup Heavy Cream
• Salt/Pepper to season and taste
• Fresh Parmesan Reggiano (optional)
• ¼ Cup Finely Chopped Parsley

1. In large saucepan add butter and oil and heat on medium flame until the butter had melted and has started to turn brown. Add shallots, garlic and sage leaves, reduce heat to low and cook for 2-3 minutes, until shallots and garlic are golden brown in color. Add Pancetta and cook for an additional 8-10 minutes until slightly crispy.
2. Carefully drain ½ of the rendered fat and remove approximately ½ cup of pancetta for future use.
3.  Add the white beans, chicken stock and heavy cream to the sauce pot and simmer on medium/low heat until beans are tender (about 1 ½ hrs) adding additional stock as needed.
4.  When beans are fully cooked (tender but not mushy) remove from heat. Using a hand held blender quickly puree until slightly smooth. Add additional stock if necessary. Season with Salt and Pepper and ladle in soup bowl. Garnish with pancetta, shaved Parmesan Reggiano and chopped parsley. Serve immediately.

Soup of the Week is brought to you by Sunset and Savor the Central Coast

 Click Here for More Soups of the Week

A friend of mine recommended these folks to me (he’s a rockin’ Chef) so I gave them a ring and they sent me a plethora of products to play with in the kitchen.  You know how much we love soup…and they do some really good soup!  We’ve decided to go with their Thai Chicken and Rice this week– the aromas of lemon grass, ginger, cilantro, and fragrant jasmine rice will fill your kitchen.  Hope you enjoy it as much as we did!

Serves 6-8

Ingredients:

• 1 tablespoon vegetable oil
• 1 clove garlic, chopped
• 1 tablespoon peeled and chopped fresh ginger
• 1 1/2 ounces Fond de Poulet Gold® dissolved in 5 1/2 cups hot water
• 1 cup jasmine rice (uncooked)
• 4 cups shredded (thinlly sliced) Napa cabbage
• 1/2 cup peeled and coarsely grated (or julienned) carrots
• 1/2 cup thinly sliced celery
• 1/4 teaspoon dried red pepper flakes
• 1/2 pound boneless skinless chicken breasts, sliced across the grain in 1/4-inch strips
• 2 tablespoons finely chopped lemon grass
• 2 tablespoons chopped cilantro
• Salt and ground black pepper
• 2 green onions, trimmed and sliced diagonally (about 1/2 cup)

1. Warm the oil in a soup pot over medium-low heat. Add the garlic and ginger and cook, stirring, for 2minutes (do not allow the garlic and ginger to brown).
2. Add the dissolved Fond de Poulet Gold®, increase the heat, and bring the liquid to a boil.
3. Add the rice, reduce the heat to medium, and simmer for 5 minutes.
4. Stir in the Napa cabbage, carrots, celery, pepper flakes, chicken, lemon grass, and cilantro. Bring thesoup back to a simmer and cook, stirring occasionally, for 10-12 minutes, until the rice and vegetableare tender and the chicken is cooked through. Season to taste with salt and pepper, and serve the soupgarnished with sliced green onions.

Soup of the Week is brought to you by Sunset and Savor the Central Coast

 Click Here for More Soups of the Week

Executive Chef Dre Lane of iPic Theaters gave us this soup recipe.  I liken it to Navy Beans and Ham with some serious style!  We had a great time chatting with Chef Dre and, even more wonderful than his sense of humor and his food, is his big, pearly white smile.  Great guy!!

Serves: 6-8

Ingredients:

• ¼ Cup Unsalted Butter
• 2 TBSP Olive Oil
• ¼ Cup Finely Chopped Shallots
• 12 Each Sage Leaves
• ¼ Cup Finely Minced Garlic
• 1 ½ Cup Chopped Pancetta
• 2 # White Beans (soaked overnight)
• 128 oz Chicken Stock
• 2 Cup Heavy Cream
• Salt/Pepper to season and taste
• Fresh Parmesan Reggiano (optional)
• ¼ Cup Finely Chopped Parsley

1. In large saucepan add butter and oil and heat on medium flame until the butter had melted and has started to turn brown. Add shallots, garlic and sage leaves, reduce heat to low and cook for 2-3 minutes, until shallots and garlic are golden brown in color. Add Pancetta and cook for an additional 8-10 minutes until slightly crispy.
2. Carefully drain ½ of the rendered fat and remove approximately ½ cup of pancetta for future use.
3.  Add the white beans, chicken stock and heavy cream to the sauce pot and simmer on medium/low heat until beans are tender (about 1 ½ hrs) adding additional stock as needed.
4.  When beans are fully cooked (tender but not mushy) remove from heat. Using a hand held blender quickly puree until slightly smooth. Add additional stock if necessary. Season with Salt and Pepper and ladle in soup bowl. Garnish with pancetta, shaved Parmesan Reggiano and chopped parsley. Serve immediately.

Soup of the Week is brought to you by Sunset and Savor the Central Coast

 Click Here for More Soups of the Week

When I first spoke with Chef Kevin Fryburger (Fry) he told me this soup was a Paso Roblesy Meat Soup – which I thought was really charming.  Come to find out, he created this Steak, Tomatillo, Chili Chowder just for into the Soup.  Now, that’s REALLY charming.  I’m so looking forward to meeting this accomplished Chef and tasting some of his meat soup.  I LOVE MY JOB!!!!

Ingredients:

• 1/4 cup olive oil
• 1 cup diced celery
• 1 cup diced yellow onion
• 1 cup diced carrot
• 8 tomatillos, skins removed, cored, and roughly chopped
• 5 baking potatoes, peeled, and diced into 1/2 inch cubes
• 2 cups diced Ortega chilis
• 2 tablespoons smoked chipotle peppers, diced
• 2 pounds Flat Iron Steak, grilled to Medium
• 1 gallon beef stock
• 1 cup Wild Horse Merlot
• 7 garlic cloves, diced small
• 2 tablespoons ground cumin
• 2 tablespoons oregano leaf
• 2 cups diced, ripe tomatoes
• 1/2 pound organic cheddar cheese, grated
• 2 limes
• Kosher salt

1. Cook steak on Charbroiled or BBQ; set aside to cool.
2. In a medium stock pot on medium high flame add olive oil.
3. Add tomatillos and garlic, saute for 5 minutes. Add celery, onion, carrot, saute 5 minutes Add Ortega chilies and chipotle peppers, cumin and oregano, saute 5 minutes.
4. Add chicken stock, bring to a boil, then turn down to a simmer. Add Merlot.
5. Add potatoes and simmer soup just until potatoes are fork tender (do not over cook potatoes),
6. Dice steak into 1/4 inch cubes; add to soup.
7. Add the juice of 2 limes and salt to taste.
8. Serve chowder in bowl topped with 2 tablespoons organic cheddar cheese.

*Suggested Wine pairing – 2006 Wild Horse Merlot

Soup of the Week is brought to you by Sunset and Savor the Central Coast

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