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2 teaspoons olive oil 1 medium onion, finely chopped 2 medium carrots, finely chopped ¼ pound fresh fennel bulb (about half a small bulb), finely
chopped 1 rib celery, trimmed and finely chopped 3 cups S&W tomatoes diced with puree, pureed in food processor 5 cups chicken broth salt freshly ground black pepper 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil garnish: sour cream and milk
Sauté onion, carrots,
fennel and celery in oil over medium-high heat, 2 to 3 minutes.
Stir in tomato puree and broth.
Bring to boil.
Simmer 20 minutes partially covered.
Season with salt and pepper to taste.
Serve in individual bowls.
Thin sour cream to pouring consistency with milk.
Swirl about 1 tablespoon into each soup bowl.
Garnish with herbs.
Serves 6 Diana Gough 2 teaspoons olive oil 1 medium onion, finely chopped 1 carrot, finely chopped ¼ pound fresh fennel bulb, finely chopped 1 rib celery, peeled and finely chopped 1 jalapeno chili, minced 1 clove garlic, unpeeled 1 28-ounce can S&W diced tomatoes in puree, pureed in food
processor 4 cups chicken broth 1/4 teaspoon chipotle chili seasoning salt to taste Optional: ¼ teaspoon liquid smoke Garnish: fresh cilantro leaves, coarsely chopped and sour cream
Line a large
baking sheet with foil. Toss onion, carrot, fennel, celery, jalapeno
and garlic in oil; salt lightly. Spread
out the vegetables on the baking sheet. Roast in preheated
400-degree oven for 30 minutes or until the edges of the vegetables
are slightly browned. Do not let the vegetables burn.
Peel and mash the
garlic. Pour vegetables, garlic, tomato puree, chicken broth and
chipotle seasoning into a large saucepan. Simmer 20 minutes
partially covered. Puree
half the soup in blender and return to saucepan. Season to taste
with salt, pepper, liquid smoke and/or more chipotle seasonings.
Serve in individual bowls garnished with cilantro and a
dollop of sour cream.
Serves 6 Gourmet, 2001 Note: Great for the
Christmas! 2 pounds green
asparagus 1 large onion, chopped 3 tablespoons unsalted
butter 6 cups low-salt chicken
broth 1/2 cup crème fraîche
or heavy cream 1/4 teaspoon fresh
lemon juice, or to taste salt Garnish: 2 hard-boiled
eggs, chopped; paprika Cut tips from 12 asparagus stocks into ½-inch pieces. Reserve for garnish. Cut stalks and all remaining asparagus into 1-inch pieces. Sauté onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened, about 5 minutes. Add asparagus stalks and sauté for 5 more minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, drain and set aside. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), and return to pot. Stir in lemon juice and crème fraîche. Season with salt and pepper to taste. Garnish each bowl with asparagus tips, chopped egg and a sprinkling of paprika.
Serves 8 8 large ripe tomatoes or 2
28-ounce cans S&W Redi-Cut Tomatoes 1 teaspoon orange peel,
grated 1/2 cup orange juice 1 large cucumber, peeled and
diced
1/4 cup green onion, finely chopped
1/4 cup green pepper, finely chopped 1 7-ounce can whole kernel
corn with peppers 3 tablespoons olive oil 2 ½ tablespoons lime juice ¾ tablespoon salt 1/2 tablespoon chili powder 1/4 teaspoon pepper jalapeno sauce to taste Garnish: 1 large avocado, peeled and diced and sour cream
Peel all the tomatoes: Bring water to a boil in large saucepan.
Submerge one tomato at a time for 2 to 3 minutes, or until the peel
easily comes off in with your fingers. Submerge the peeled tomato
into a bowl of cold water.
Repeat with the other 7 tomatoes. Drain and dry with paper
towels.
Take 4 of the tomatoes, quarter and gently squeeze out seeds and
juice into a blender; set aside.
Finely dice the 4 tomatoes and set aside.
Chop the remaining 4 whole tomatoes, and add to the juice in
the blender. Puree the mixture.
In a large bowl combine diced tomatoes, pureed tomatoes and all
other ingredients except avocado and sour cream.
Stir well to blend; cover and chill overnight.
Before serving adjust seasonings to taste. Garnish each bowl
of soup with diced avocado and a dollop of sour cream.
Makes 7 cups 3/4 cucumber peeled 3 large scallions 3/4 teaspoon oregano 4 ½ tablespoons olive oil 6 tablespoons lime juice
(about 5 sm limes) 1 large can, good quality
tomato juice 1/4 teaspoon pepper 3/4 teaspoon salt Garnish: ½ to ¾ avocado or
cucumber, peeled and chopped
Chop all ingredients except avocado and puree in a blender.
Chill. Add
avocado or cucumber just before serving.
Cold Cucumber Soup with Beet
Mousseline Serves 4 Cucumber Soup: 1 large onion, sliced 1tablespoon finely chopped
fresh dill 1 tablespoon vegetable oil 2 cups chicken broth 2 tablespoons fresh lemon
juice 4 cucumbers, peeled, seeded
and chopped freshly ground white pepper
to taste 4 to 8 ounces sour cream Beet Mousseline: 1 8-ounce can sliced beets 1 tablespoon balsamic
vinegar ¼ cup sour cream
Cucumber Soup:
In
large heavy saucepan sauté onion and 1 tablespoon dill in oil over
moderately low heat, stirring occasionally, until onion is somewhat
softened, about 5 minutes. Add broth and cucumbers; simmer 20
minutes. In a blender puree mixture in batches until smooth. Stir in
lemon juice, white pepper and salt to taste. Chill soup at least 4
hours and up to 1 day.
Just before serving, whisk in sour cream.
Adjust seasoning. Top with a dollop of Beet Mousseline.
Beet Mousseline:
Drain beets and coarsely chop.
Puree in food processor and pour into a small bowl.
Fold in sour cream.
Serves 15 2 pounds dried peas ½ cup olive oil 4 large yellow onions 4 large carrots, peeled 4 celery stalks, peeled 4 cloves garlic, peeled and mashed 4 quarts chicken stock, low sodium 1 ham shank or 1 cup left over chopped ham 2 teaspoons of summer savory 4 bay leaves 1 to 2 teaspoons thyme 1 tablespoon whole black peppercorns 2
medium Equipment:
Large
aluminum bowl, large, heavy soup pot
Preparation: Chop the
onions, carrots, celery and potatoes into 1-inch pieces. Finely chop
with a food processor. Put the garlic and all the chopped vegetables
except the potatoes in
a large bowl.
Warm
the oil in the soup pot over medium heat.
Add the vegetables and sauté until softened, about 6 minutes, stirring
frequently. Add the
stock, peas, ham, and spices.
Bring to a boil.
Reduce heat to a low simmer, cover, and cook for 2 hours stirring
occasionally. Pull
out the bay leaves.
If ham shank is used, trim meat from shank and remove as much fat as possible.
Chop shank meat and add back to the soup.
Salt to taste.
Freezes well.
Serves 6-8
Cook’s Illustrated 2 small leeks (or 1 large), white and light green parts sliced
thin crosswise (about ¾ cup) and washed thoroughly 2 medium carrots, peeled and cut into small dice (3/4 cup) 2 small onions, peeled and cut into small dice (3/4 cup) 2 medium celery stalks, cut into small dice (3/4 cup) 1 medium baking potato, peeled and cut into med dice (1 ¼ cup) 1 medium zucchini, cut into med dice (1 ¼ cup) 3 cups stemmed spinach leaves, cut into thin strips 1 28-ounce can S & W Petite Cut tomatoes, drained 8 cups free range chicken broth, reduced salt 1 Parmesan cheese rind, about 5 x 2-inches 1 15-ounce can cannellini beans, drained and rinsed salt and pepper ¼ cup basil pesto Garnish: Parmesan cheese, grated
Bring vegetables,
tomatoes, chicken broth and cheese rind to boil. Reduce heat to
medium-low; simmer, uncovered and stirring occasionally, until
vegetables are tender but still hold their shape, about 20 minutes.
(Soup can be refrigerated for 3 days or frozen for 1 month.)
Add beans and cook
just until heated through, about 5 minutes.
Remove and discard cheese rind.
Stir in pesto and spinach.
Season with salt
and pepper to taste.
Garnish with grated Parmesan cheese.
Serves 10
Bon Appétit, 11-98 5 tablespoons butter 2 ½ pounds butternut squash, peeled, seeded, cut into ½-inch
pieces (try FP) 2 cups chopped leeks ½ cup chopped peeled carrot ½ cup chopped celery 2 small Granny Smith apples, peeled, cored, chopped 1 tablespoon minced thyme 1 teaspoon minced sage 5 cups chicken stock salt Garnish: drizzles of sour cream or crème fraiche and chopped chives
Melt butter in
large soup pot over medium-high heat. Add squash, leeks, carrot and
celery; sauté until slightly softened, about 15 minutes. Mix in
apples, thyme and sage. Add stock and 1 cup cider and bring to boil.
Cover and simmer until apples are tender, stirring occasionally,
about 30 minutes. Cool slightly. working in batches, puree soup in a
blender; return to the pot. Add salt to taste.
Bring soup to
simmer. Ladle into bowls. Drizzle with sour cream. Top with chives.
Roasted Vegetable and
Barley Soup
Serves 8 Bon Appétit, Feb. 03 olive oil 4 large plum tomatoes, halved lengthwise 3 medium carrots, peeled and quartered 6 ounces crimini mushrooms, thickly sliced 1 large onion, cut into 1-inch wedges through root end 1 red bell pepper, quartered 1 medium zucchini, halved lengthwise 3 garlic cloves, unpeeled 2 tablespoon olive oil 8+ cups chicken broth ½ ounce dried porcini mushrooms, broken into pieces 3 large basil leaves 1 bay leaf Parmesan cheese rind ¼ cup pearl barley
Preheat oven to
400-degrees; adjust rack to middle of oven. Oil large, very heavy
baking pan. Arrange tomatoes and next 6 ingredients in pan. Drizzle
with oil. Roast until vegetables are tender and brown around edges
(don’t burn!), stirring occasionally, about 30 to 45 minutes. Peel
garlic and reserve. Coarsely chop half vegetables and reserve.
Transfer garlic and remaining vegetables to large pot.
Add ½ cup chicken
stock to baking pan and scrape up browned bits; add to pot. Add
roasted vegetables, remaining broth, dried porcini, basil, bay leaf
and cheese rind. Simmer, covered, about 20 minutes. Remove bay leaf
and rind. Puree in blender. Return to pot with bay leaf and cheese
rind. Add barley. Simmer, covered, about 40 minutes. (You may need
to add additional chicken broth if soup becomes too thick.) Add
reserve vegetables. Adjust seasoning and serve.
Serves 4 1 pound crimini mushrooms 2 tablespoons dried porcini, soaked in hot water for 15 minutes 4 tablespoons butter 1/3 cup celery, diced 1/3 cup leeks, diced 1/3 cup onion, diced 1 sprig fresh thyme 3 tablespoons sherry 2 tablespoons flour 2 ½ cups mushroom or beef stock 1 egg yolk 1 cup light cream dash nutmeg
Remove stems from
crimini mushrooms and slice. Drain (reserve the liquid) and chop
porcini mushrooms. Sauté all mushrooms, leeks, onion, celery and
thyme for 5 minutes. Add sherry and cook, covered, 5 more minutes.
Remove pan from heat. Discard thyme stem. Add flour and stir well.
Slowly add stock and porcini liquid, stirring constantly.
Return pan to heat, bring to low boil.
In separate bowl,
whisk egg yolk, cream and nutmeg.
Remove pan from heat. Whisk in the cream mixture.
Place 1 cup of
soup liquid and ½ cup mushrooms in a blender and puree well. Return
blended mixture to soup in pan and reheat until the soup thickens.
stirring continuously.
Bourbon Street
Black Bean Soup 15 ounces mixed beans (some barley is good too) 1 ¾ quarts cold water 1 ham shank or 2 meaty ham hocks ½ pound hot Italian chicken or pork sausage, cooked 1 tablespoon each: minced fresh cilantro and parsley 2 teaspoons fresh thyme leaves 1-28 ounce can S&W Ready-Cut tomatoes 3 stalks fresh celery, peeled, with leaves, chopped 1 medium onion, chopped 3 cloves garlic, minced salt and ground pepper to taste ½ cup dry sherry Garnish options: sour cream, sharp cheddar, green onions,
cilantro
Wash beans.
Soak overnight in water to cover by 2 inches. Taste the
soaking liquid. If bitter, drain and rinse the beans. Otherwise use
the liquid in the following step. In large pot, place beans with 1 ¾
quarts water. Cover and
bring soup to boil. Lower heat to medium low and cook 1 hour,
stirring occasionally.
Add additional
water if necessary to cover beans by 1 inch, then add ham shank,
sausage, cilantro, parsley, thyme, tomatoes (including juice),
onions and garlic. Bring to boil. Reduce heat to medium low, cover,
and cook for 1 ½ hours.
Remove ham shank
or hocks. Discard bones and fat and dice the meat. Return meat to
soup and simmer 30 minutes Add ½ cup sherry wine. Season to taste
with salt and pepper. Stir.
Best if refrigerated overnight before serving.
Garnish: sour
cream, grated sharp cheddar, chopped green onions, fresh cilantro. ½ pound ground pork 6 fresh shitake mushrooms, (garnish) 3 tablespoons soy sauce 2 tablespoons dry sherry 1 tablespoon sesame oil Optional: 2 tablespoons fresh ginger, minced 2 teaspoons sugar 2 tablespoons rice vinegar 1 ½ teaspoons chili-garlic sauce 1 tablespoon sesame oil
4 cups finely shredded 6 green onions, thinly sliced 8 cups low-salt chicken broth Optional: 1/2 cup chopped cilantro salt and pepper
Sauté ground pork
until no longer pink. Drain of excess grease and pat dry with paper
towels. In a medium bowl, combine pork, soy sauce, dry sherry and 1
teaspoon sesame oil. Marinate for 30 minutes
Remove stems from
mushrooms and discard. Slice into ¼-inch pieces. Sauté mushrooms in
2 teaspoons sesame oil; set aside.
Heat 1 tablespoon
sesame oil in heavy large frying pan over medium-high heat. Add
cabbage and green onions and sauté until cabbage in tender, about 3
minutes. Transfer
cabbage to large soup pot.
Add broth, ground pork including marinade, (ginger) sugar,
rice vinegar and chili-garlic sauce. Taste and adjust seasonings.
Can be prepared ahead to this point.
Heat soup until
steaming. Ladle into bowls and garnish with mushrooms and
(cilantro).
Makes 5 cups
Daniel Boulud Note: Have your guests try to guess the ingredients in this soup! 4 slices, about ¼ pound top-quality white bread, crusts removed 2 cups water ½ cup slivered almonds, very lightly toasted 1/3 cups pine nuts, very lightly toasted 1 small clove garlic, peeled and split 1 teaspoon salt, or to taste 1 ¼ pound organic seedless green grapes. Select ones that are
very sweet; they should be slightly yellow in color. 6 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar ½ teaspoon sherry vinegar freshly ground white pepper Optional: green food color
Soak bread in
water for 10 minutes.
In a blender,
grind almonds, pine nuts, garlic and salt scraping down sides often;
take care to not turn them into a paste. Transfer nuts to food
processor along with the grapes; puree. Lift bread from water
(reserve the water) and squeeze the bread between your hands to
extract some of the excess liquid. With the motor running, add the
bread along with the oil, both vinegars, and ¼ to ½ of the water.
Check the soup’s consistency—it should be as thick as good heavy
cream. If it is closer to sour cream, add more water.
Strain the
gazpacho and taste for seasoning, adding pepper and more salt as
needed. Stir in 1 to 2 drops green food color. Refrigerate for up to
12 hours. Serve in small shot glasses as a starter or in place of a
sorbet between courses.
Serves 12 1 tablespoon butter 1 tablespoon olive oil 3 medium leeks, thinly sliced ½ cup minced shallots 3 garlic cloves, peeled and chopped 4 tablespoons parsley 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh oregano 1 large red bell pepper, cut into ½-inch cubes 8 cups low-salt chicken broth 1 pound frozen baby lima beans 1-14 ¾ ounces frozen white corn kernels 1 pound ham, cubed salt and pepper Tabasco
Melt butter and
oil in heavy large pot over medium heat. Add leeks, shallots and
garlic. Sauté about 5 minutes or until leeks are soft. Add parsley,
thyme and oregano. Sauté until fragrant, about 3 minutes. Mix in red
bell pepper. Add broth and 1 ½ cups lima beans and bring soup to
boil. Reduce heat to medium-low, cover, and simmer until lima beans
are tender, about 10 minutes. Add 1 ½ cups corn kernels. Puree in
blender and return to pot. Add remaining lima beans and simmer for
10 minutes. Add remaining corn kernels, cream corn and ham. Heat
through. Season to taste with salt and pepper. Serve with
Creamy Lima Bean Soup with Bacon
Serves 2 (8 Cups)
Gourmet, September ‘91 2 (6) slices lean bacon 1 small (medium-large) onion, chopped 1 small (3 medium) garlic cloves, pressed 1 (3) cups chicken broth 1 (3) cups water 1 (3) 12-ounce package frozen lima beans 1/3 (1) cup green onions, thinly sliced salt, pepper and Liquid Smoke
Cook bacon until crisp;
drain on paper towels; crumble and set aside. Transfer 1 (3)
tablespoon bacon fat to skillet and sauté onion until soft, about 5
minutes. Add garlic and sauté 30 seconds. Transfer onion and garlic
to large soup pot; add chicken broth, water and lima beans. Simmer
10 minutes. Puree in blender. Season with salt, pepper and Liquid
Smoke to taste. Serve
garnished with bacon and green onion.
Serves 4 2
tablespoons (1/4 stick) butter 1 cup
chopped white onion 1 pound
large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups) 2 1/2 cups
low-salt chicken broth 1 1/2
teaspoons cumin 1
tablespoon honey 1 teaspoon
fresh lemon juice 1/8
teaspoon ground allspice 1/2 cup
plain yogurt, stirred to loosen garnish: cilantro Melt butter in large saucepan. Sauté
onions for 2 minutes. Mix in carrots, cumin and broth; bring to
boil. Simmer, covered, until carrots are very tender, about 20
minutes. Remove soup from heat. Puree in batches in blender until
smooth. Return to same pan. Whisk in honey, lemon juice, and
allspice. Season with salt and pepper. Ladle soup into bowls.
Drizzle yogurt; sprinkle with cilantro.
Serves 6 to 8 America’s Test Kitchen 7 ounces extra-firm tofu, drained 4 tablespoons soy sauce 1 teaspoon toasted sesame oil 3 tablespoons cornstarch, plus 1 ½ teaspoon 1 boneless, center-cut loin pork chop, about 6 ounces 3 tablespoons cold water, plus 1 teaspoon 1 large egg 6 cups chicken broth 1 5-ounce can bamboo shoots, sliced lengthwise into 1/8-inch
strips 4 ounces shiitake mushrooms, stems removed, caps sliced ¼-inch
thick 5 tablespoons black Chinese vinegar or 1 tablespoon red wine
vinegar plus 1 tablespoon balsamic vinegar 1 teaspoon chili oil 1 teaspoon ground white pepper 3 medium scallions, sliced thin
Place tofu in pie
plate and set heavy plate on top. Weight with 2 heavy cans; let stand at
least 15 minutes (tofu should release about ½ cup liquid). Whisk 1
tablespoon soy sauce, sesame oil and 1 teaspoon cornstarch in medium
bowl; toss pork with marinade and set aside for at least 10 minutes, but
no longer than 30 minutes.
Combine 3 tablespoons
cornstarch with 3 tablespoons water in a small bowl and mix thoroughly;
set aside, leaving spoon in bowl. Mix remaining ½ teaspoon cornstarch
with remaining 1 teaspoon water in small bowl; add egg and beat with a
fork until combined. Set aside.
Bring broth to boil in
large saucepan set over medium-high heat. Reduce heat to medium-low; add
bamboo shoots and mushrooms and simmer until mushrooms are just tender,
about 5 minutes. While broth simmers, dice tofu into ½-inch cubes. Add
tofu and pork, including marinade, to soup, stirring to separate any
pieces of pork that stick together. Continue to simmer until pork is no
longer pink, about 2 minutes.
Stir cornstarch
mixture to recombine. Add to soup and increase heat to medium-high;
cook, stirring occasionally, until soup thickens and turns translucent,
about 1 minute. Stir in vinegar, chili oil, pepper and remaining 3
tablespoons soy sauce; turn off heat.
Without stirring soup,
use soupspoon to slowly drizzle a very thin stream of egg mixture into
pot in a circular motion. Let soup sit 1 minute, then return saucepan to
medium-high heat. Bring soup to gently boil, then immediately remove
from heat. Very gently stir soup once to evenly distribute egg; ladle
into bowls and top with scallions. |