Archive for the ‘soups’ Category

Crème of Parsnip Soup

June 14, 2011


Serves 4-6

Parsnips are one of my favorite vegetables. Their appearance is similar to a white carrot with a lot of flavor. This creamy soup is the perfect start to any meal.

1 lb of parsnips peeled & cut
1 cup of onion chopped
3 garlic cloves minced
1  large potato peeled and cut
¼ teaspoon of white pepper
½ teaspoon of  sea-salt

1/2 stick of unsalted butter
4 cups chicken stock or 2 herb ox chicken cubes to 4 cups water or substitute vegetable broth

2 bay leafs

1 cup of heavy cream

Suggested Garnishes (optional)

drizzle of white truffle oil in each serving

garlic croutons

fresh snipped chives

fresh grated nutmeg

directions

2 quart covered soup pot

Sauté onion, garlic in butter till translucent
Add parsnips, bay leaf, pepper, potato, salt, chicken stock

Cook on medium- low heat covered until till parsnips are fork tender (25-30 minutes)
Remove bay leafs

Puree soup with a hand held immersion blender
Add cream and return to low heat for 8-10 minutes

Serve piping hot in bowls and  garnish with your choice of truffle oil, chives , croutons or nutmeg

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Chicken Soup

January 18, 2011

Serves 4-6

Who doesn’t love chicken soup! Credit to my Italian grandmother for  allowing me to be her sous chef  in the kitchen making numerous pots of soups. I can remember making this soup for the first time on her wood stove in a huge antique pot with a fresh killed chickens from  her chicken coop and picking the garden vegetables.  I have  tweaked the recipe to my tastes  by adding more garlic, thyme and hot sauce. I know she would be proud!

3-5 lbs of chicken with skin on
4-5  peeled carrots cut into bite size pieces
2-3 celery stalks chopped into bite size pieces
4 large Spanish onions cut about 4 cups
6-10 garlic cloves  thru a press- reserve 1 tsp
3 bay leafs
1  tablespoon of fresh thyme leaves off stems or tie 8 sprigs with twine
1/2 cup dry vermouth or dry white wine  optional
6 cups chicken stock or 4 Herb Ox chicken cubes to  6 cups of water
¼ tsp of powdered cloves or 2 whole cloves
1 tablespoon flat leaf parsley shopped
3-5 dashes of Parrot hot sauce optional

2  tablespoons extra virgin olive oil
2 teaspoons sea salt
½ tsp of fresh ground black pepper
2  tablespoons grated  Piave, Romano or Parmesen cheese  optional

Heat a large  stock pot on medium heat

Add olive oil, brown chicken pieces, plate chicken.

Add in onions and garlic saute till tender

Return chicken to pot with stock, wine, bay leafs and thyme

cover -bring to a boil

Add  hot sauce,  clove, carrots,  salt, pepper.

reduce heat to low, cover and simmer for 3040 minutes till carrots are fork tender

Correct seasoning

Remove cloves, bay leafs and thyme sprigs

Add in remaining garlic

Ladle into bowls, garnish with parsley.  Serve with bowl of grated cheese at table.

Gypsy Juice hot sauce  is a very flavorful and Iam recomming adding some to your chicken soup! Especially if you  want a little heat and feeling a bit under the weather!

Vegetarian Split Green Pea Soup

January 18, 2011

Serves 6-8

1 lb bag of split green peas

1 cup of onion chopped
2 medium carrots peeled and cut small
2 stalks of celery chopped small
6 leeks white parts only sliced thin rings
2 tablespoon of sunflower or grape seed oil
2 tablespoons of garlic thru press (reserve 1 teaspoon)
1 cup of dry vermouth or white wine
6 cups of water

few dashes of parrot hot sauce (optional)
¼ teaspoon of powdered clove or 2 whole cloves
1 teaspoon of sea salt

1  14 oz can of Swanson’s or your favorite vegetable broth
1 tablespoon of flat leaf parsley chopped
8-10 sprigs of fresh thyme & 4 Bay leafs tied with twine
¼ teaspoon of fresh ground black pepper


On medium heat saute onions, garlic, leeks in oil in a large stock pot
Add vermouth and water, stock, pepper sauce, salt and bring to a boil
Add peas, carrots, celery, and spices
Cover and simmer for 45 minutes

Remove cover and simmer an additional 30 minutes
Remove bay leaf, thyme sprigs  & whole cloves

Add remainder of garlic

If you like soup pureed use an hand held immersion blender and puree before serving

Adjust seasoning salt & pepper to taste

Serve with crusty bread, garlic croutons and garnish each bowl with parsley

Hot & Sour Soup

December 2, 2010

Serves 6-8

 If you adore hot and sour soup, this recipe is bursting with flavor. When ever I travel to a new city, I often find out who has the best  soup. This recipe is a blend of many soups  tried over the years. Friends beg me to make it often, customers love it so much they requested it to be canned. I think  this soup is well worth the time spent making it.

5 cups chicken stock or vegetable stock

4 eggs beaten

2 Tablespoons Marukan Seasoned Rice vinegar*

¼ teaspoon white pepper

2 Tablespoons grated ginger (reserve 1 teaspoon )

¼ cup frozen peas

¼ cup wood ear rinsed in warm water

5  garlic cloves minced ( reserve 1 teaspoon)

¼ cup shredded lily buds rinsed in warm water- cut off hard ends

¼ cup shredded bamboo shoots

1 Tablespoon of peanut oil or sunflower oil

1/4 lb ground pork or turkey (optional)

2 scallions white & green parts sliced thin

3 Tablespoons double black soy, a superior soy or Tamari

2 Tablespoons of  sugar

2 Tablespoon of wine vinegar

1 Tablespoons sriracha or hot Asian chili sauce*

2 Tablespoons of arrow root powder or cornstarch mixed with 3 Tablespoons water in a small bowl and set aside

2 Tablespoons Kadoya sesame oil*

1 cup of firm tofu, drained and cut into bite size pieces

¼ teaspoon hot chile flakes(optional)

Heat a large stock pot or Dutch oven, add peanut oil, sauté garlic

add in meat, break apart while browning

Add in vinegars, soy sauce, chili sauce, sugar and  stock and bring to boil.

 Reduce heat to a medium simmer.

Add in tofu, wood ears, lily buds and bamboo strips.

Whisk  in eggs slowly, swirling into hot broth.

Whisk in in arrow root paste – soup will start to thicken just a little.

Add in remainder of garlic, ginger, white pepper and peas

Correct seasoning with salt, soy  if needed. If you desire it a little sweeter add in more  sugar

Add in sesame oil, and top each bowl with scallions and or chili flakes

I always serve a small bowl of extra chile flakes and chili sauce with a tiny spoon for guests who love the extra heat!

* Available @drhot.net or Asian markets

Red Kidney Bean Soup

May 29, 2009

 

Serves 4-6

2   15.5 oz cans of dark red kidney beans rinsed and drained

1 large yellow onion chopped( aprox 1 & 1/2 cups)

1-2 large garlic cloves pureed

Half stick of unsalted butter

Salt and fresh ground black pepper to taste

1 Tablespoon chopped flat leaf parsley

2-3 dashes of hot sauce( Parrot or Franks)

2 inches diced salt pork cut into cubes

3 bay leafs

2 teaspoons of sugar or honey

2 Herb- Ox chicken boullion cubes

1 ½ cups of milk

2 Tablespoons of deluxe cream sherry (preferrably Savory & James)

1 cup of cream or half and half

3 scallions white & green parts chopped for garnish 

2 tablespoons of cornstarch or arrow root powder blended with ¼ c of warm water

 

 

In a soup pan sautee salt pork on low to med heat till crispy. discard salt pork pieces. Add butter to fat drippings and sautee onion and garlic till translucent. Add in beans. On medium heat add in milk, cream, bay leafs, boullion cube, hot sauce, sugar, bring to a simmer. Add in sherry.

Add in cornstarch, stir until soup thickens. Correct seasoning (add salt).  Serve and top each bowl with chopped parsley, scallions and fresh ground pepper. great with a hunk of crusty buttered bread.