Recipe Tag: Soup

One Pot Beef and Bean Chili – Virtual

Heat a large sauce pot over medium-high heat. Once hot add the oil.

When oil is hot add the onions and saute until translucent and soft, about 5 minutes.

Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.

Add the remianing ingredients and bring to a boil.

Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.

Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.

One Pot Beef and Bean Chili

Heat a large sauce pot over medium-high heat. Once hot add the oil.

When oil is hot add the onions and saute until translucent and soft, about 5 minutes.

Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.

Add the remianing ingredients and bring to a boil.

Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.

Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.

Five Onion Soup

Preheat the oven to 350°F.

Peel and destem the shallots and place them in a heavy saucepan fitted with a lid.

Add 1 teaspoon olive oil and shake to coat the shallots well.

Cover and place the pan in the oven and roast for about 25 minutes, turning the shallots over once.

Remove the shallots to a bowl and set aside.

Slice the white onions in half, remove the stem, and peel.

Place the onions, cut side down, in a saucepan with 1 teaspoon olive oil.

Place the pan in the oven, and roast, covered, for about 1 hour, turning the onions over every 15 minutes.

While the onions are cooking, place a large skillet over medium-high heat.

Add 1 teaspoon of olive oil and the white part of the leeks.

Saute for about 7 minutes, stirring frequently, or until limp.

Place the cooked leeks in the bowl with the shallots and set aside.

Add 1 teaspoon olive oil to the pan and add the red onion.

Cook, stirring frequently, for about 10 minutes or until they are lightly softened and caramelized.

Place the cooked red onions in the bowl with the leeks and shallots and set aside.

Place 1 teaspoon olive oil in the skillet and add the green part of the leeks.

Cook, stirring frequently, for 5 minutes.

Place the cooked green part of the leeks in the bowl with the white part of the leeks, red onion, and shallots.

Deglaze the pan used to cook the shallots, leeks, and red onion with 1 cup of vegetable stock, then add that liquid to the bowl with the leeks, shallots, and red onion. Set aside.

When the white onions are roasted, add 3 cups of vegetable stock to the roasting pan, and using a stick blender or blender, puree the white onions and stock together until smooth.

Add the cooked shallots, leeks, red onions, and the liquid to the saucepan with the pureed onion mixture.

Place the mixture on the stove over low heat and add the goat cheese and milk.

Cook, stirring very gently, until the goat cheese melts.

Serve.

Chilled Corn Bisque with Shrimp

Melt butter in a medium stock pot over medium low heat.

Add the minced garlic and onion and cook very gently. Stir frequently and do not allow to brown.

After about ten minutes the onions will be translucent and slightly soft.

Add the corn, white beans, vegetable stock, salt, and pepper.

Simmer over very low heat for about 45 minutes. Do not allow the soup to boil.

Add the fresh thyme and cook for fifteen minutes longer.

Remove from heat and allow to cool, then puree until smooth. Chill.

While the soup is chilling, place the water in a shallow pan fitted with a steamer over high heat.

When the water boils, add the shrimp and cook for 5 to 7 minutes. Remove and chill.

When the shrimp are cool, combine them with the diced avocado, tomatoes, olive oil, vinegar, salt, and pepper.

Fold together gently and chill.

When ready to serve, ladle the soup into bowls and top with the tomato-shrimp mixture.

Seared Salmon with Celery and Leek Soup

Place the 1 teaspoon olive oil in a medium sauce pan over medium heat. Add the onion and leek and cook for about 5 minutes until translucent. Add the celery and celery leaves and stir well.

Add the salt and pepper with the chicken stock and water. Set the heat to medium-low and simmer for about 25 minutes. Stir occasionally. Don’t let the soup boil too fast.

Using a blender or stick blender, puree the soup and then press it through a fine mesh sieve. You may have about a half cup of fibrous celery that won’t pass through the sieve. Discard that and return the smooth soup to the sauce pan.

Add the corn kernels and simmer the soup for about 20 minutes. It will reduce to about 3 cups during that time.

While it is simmering preheat the oven to 375°F.

Rinse the salmon in cool water and pat dry. Place the fish on cutting board skin side up. Score the skin just through to the flesh at about 1/2 inch intervals.

Place a large skillet over medium-high heat. Add the 1 tablespoon olive oil and heat until the oil is almost smoking. Place the salmon in the skillet skin side down and cook for about 4 minutes. Place the skillet in the oven and cook for another 4 – 5 minutes until the salmon is done.

While the salmon is in the oven divide the soup between two bowls.

When the salmon is cooked place one filet in each bowl of soup skin side up. Place the lemon juice in the hot skillet with the olive oil and swirl to mix well. Pour the sauce over each salmon filet and serve.

Lemon Herb Chicken Soup

Preheat the oven to 325°F.

Using a citrus zester or a knife zest the lemon. (This will be about a tablespoon.)

After the lemon is zested juice it.

Place the onion, chicken, lemon juice, lemon zest, rosemary, honey, salt and pepper in a large skillet.

Cover the skillet and place in the oven.

Cook for 40 minutes. Stir occasionally.

Add the carrots, garlic and stock.

Stir and return the pot to the oven for another 120 minutes.

While the soup is in the oven for the second time place the water in a stock pot over high heat.

When it boils add the pasta.

Cook until just done – about 15 to 20 minutes.

Drain the pasta and add to the soup. Stir gently.

Serve.

Creamy Leek Soup

Place 1 teaspoon of the olive oil in a large sauce pan over medium heat.

Add the white part of the leeks and cook for about 3 minutes. Stir frequently.

Add the white beans, stock, and salt.

Reduce the heat and simmer for 40 minutes. Stir occasionally.

While the soup is simmering, place the remaining teaspoon olive oil in a large skillet over medium high heat.

Add the green part of the leeks and cook for about 5 minutes. Toss frequently and cook until wilted. Remove to a bowl and set aside.

After the soup has simmered, remove from the heat and let the soup cool slightly.

Using a blender or a stick blender, puree until smooth.

Add the goat cheese and puree.

Serve the soup topped with the green parts of the leeks and fresh pepper.

Creamy French Onion and Leek Soup

Place a large skillet in the oven and preheat to 375°F.

Place the whole grain bread in the oven directly on the rack.

Add the oil and shallots to the skillet, stir, and return to the oven.

Cook the shallots for about 5 to 7 minutes or until lightly browned. Stir occasionally.

Remove the (toasted) bread from the oven and set aside while the onions and leeks are cooking.

Add the green part of the leeks and cook for 5 minutes. Stir occasionally.

Add the white part of the leeks and cook for 10 minutes. Stir occasionally.

Add the vegetable stock, goat cheese, salt, pepper, and milk to the skillet. Stir.

Return the skillet to the oven for about 3 minutes, then remove and stir until the goat cheese is melted and the soup is creamy.

Divide the soup between two high sided oven proof bowls.

Cut the bread into 1/2 inch squares and sprinkle over the soup.

Top with the grated Swiss cheese.

Return the bowls to the oven and bake for about 7 to 10 minutes or until the Swiss cheese is melted.

Serve.

Cream of Cauliflower Soup

Place the water in a large pot fitted with a steamer basket over high heat.

When the water is boiling, add the cauliflower and steam for 18 minutes. Remove and let cool.

While the cauliflower is steaming place the olive oil in a large skillet over medium-high heat.

Add the onion and cook slowly for about 10 minutes, adjusting the heat so that the onions become soft and translucent but do not brown.

Place the onions, salt, and water in a blender and puree until smooth.

Slowly add the cauliflower and puree until smooth.

Add the goat cheese and puree until smooth.

Reheat gently and serve.

Baked Potato Soup

Preheat the oven to 325°F.

Wrap the potatoes in foil and place in the preheated oven.

Place the bacon in a pan and place the pan in the oven. Cook on one side for about 10 minutes and turn the bacon. Cook on the other side for 10 minutes. Remove the pan from the oven and place the bacon on a paper towel to drain.

Slice the white part off of the green onion and reserve the green parts for later (put them in the refrigerator). Place them in the pan with the rendered fat from the bacon and return the pan to the oven.

Roast the onions for about 15 minutes. Toss once or twice.

Remove the green onions from the oven and place on the paper towel with the bacon to cool.

When the bacon and onions are cool, cut them into small dice.

Place them back in the pan with the bacon fat.

When the potatoes are done (about an hour) remove them from the oven and let them cool.

Slice the potatoes in half and scoop out the flesh. Add it to the pan.

Coarsely chop the potato skin into about 1/4 inch pieces. Add the potato skin to the pan.

Add the milk, water, buttermilk, and pepper to the pan.

Slice the tops of the green onions crosswise. Add them to the soup and stir until well blended.

Reheat gently over medium heat.

Serve the soup topped with the shredded cheese.