From the category archives:

Soup

It’s winter and the kid has been saying he wants something. Soup. It’s cold but “I don’t know what I want.”

He saw a picture of a green soup and told me this morning “I want that.” Not sure what that was but I made him a very vegetable based cheese soup. Pretty simple to do and really this is not a recipe but a suggestion. You could switch out the vegetables and it would be just fine.

I would however use a good cheddar. I like Cabot’s Extra Sharp and do not skip coating the cheese with the corn starch.

Serve with a good toasted buttered bread and enjoy.

Ingredients:

4 tablespoons of butter
1 Large crown of broccoli chopped
1 large carrot diced
1 rib of celery diced
3 leaks chopped and cleaned
3 cloves garlic – smashed
4.5 oz good cheddar grated – about 2 cup
6 cups chicken stock
¼ cup flour
5 teaspoons cornstarch
3 Slices od good bread.
Olive oil
Salt and pepper

Directions:

Toppings:

Butter and toast the bread in a 450 oven until browning and turn off oven.
Once cooled chop up the bread and set aside
Place about ½ cup of the broccoli aside as a garnish – just the very small tops of the crowns.

Soup
Melt the butter in a heavy soup pot
add all the vegetables and 1 teaspoon both salt and pepper and cook on medium for about 15 minutes
Stir frequently

Add the flour and stir in for about 2 minutes
Add the stock and bring to a boil for 20 minutes

Turn of heat and let it come to a rest and cool

Either use an immersion blender or a blender (in small batches) and blend the soup until smooth

Bring the soup back up to a simmer
Toss the grated cheese with the cornstarch
Gradually whisk the cheese into the simmering soup.

Serve soup with the toasted bread crumbs, broccoli crowns and a splash of olive oil on top.

 

 

 

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Simple Turkey Broth for Soup

by Michael on November 29, 2014 · 0 comments

in Poultry,Soup,Technique

The thing we like to do the day after Thanksgiving is to make Turkey soup. Turkey soup with a turkey sandwich can’t be beat. But last night, after dinner, two of our guests admitted they have never made soup and would have no idea how. So here is a simple primer. First we start with the turkey broth.

No cooking skill needed.

First, remove all the leftover skin and any fat and discard. Then carve of the rest of the meat and set aside in the refrigerator.

An optional step is to roast the carcass and bone for 30 minutes until brown. I do this is a 450 degree oven. Add a bit of water to the bottom of the pan.

In a large stockpot, add two coarsely chopped carrots, stalks of celery and onions. Add two bay leaves, a tablespoon of peppercorns if you have them and a tablespoon of salt. Add the bones and carcass. Cover with enough water to cover everything.

Bring to a simmer. Do not boil. Boiling will render a cloudy broth. Let it simmer for as long as you can – I usually go 4 hours. Take it off the heat and let it cool a bit and then strain it through a fine sieve and you are good to go.

To remove any fat, just place in the fridge overnight and skim the solidified fat off of the top.

Keep in mind that there is very little salt in this. Adjust to your taste or recipe. From here you could just have a hot cup of broth with a sandwich, or add vegetables like carrots, celery, onions, parsley or leeks, chopped turkey and rice or noodles for a heartier soup.

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Escarole with Cannellini Beans, Sausage and Pan Fried Croutons

Thumbnail image for Escarole with Cannellini Beans, Sausage and Pan Fried Croutons January 6, 2013

Escarole with Cannellini Beans, Sausage and Pan Fried Croutons is based on an Italian style of preparing greens. It would also work well as a vegetarian dish if you take out the sausage. And, it will work with most any leafy green vegetable.  But the slight bitterness of the escarole really works. Any of the greens […]

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Red Posole (Pozole Rojo)

Thumbnail image for Red Posole (Pozole Rojo) December 9, 2012

As the holidays approach, it’s time  make tamales. One of the regional things we picked up in Phoenix. It seems that every grandmother has them on sale for  $15 a dozen. We started out making it a party, I would prepare the meat and the masa and then everybody would how up and fill and […]

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Cream of Celery Soup

January 31, 2012
Thumbnail image for Cream of Celery Soup

I originally posted this cream of celery soup recipe years ago. What was I thinking; or proofreading. Anyway, the first pass was cookable but just barely.. This one is fool-proof. This recipe will work for any kind of soup. Just replace the 5 cups of celery with any vegetable or mix of vegetables and you are […]

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