Tag Archives: soup

Carol’s Corn Chowder with Jalapeno Parsley Puree

thenakedbeet.com

Well in case you haven’t heard, Carol is famous. That’s right, young Carol was featured in the Times Free Press a few week’s ago for offering her soup expertise, and clearly we could not be more proud.

This is a recipe Carol adapted from Epicurious.com, and I can personally attest it is delish.

The really fun part here is the jalapeno parsley puree. It’s bright (in taste and in the bowl) and it gives the creamy corn chowder a wonderful kick.

This would be a perfect dish for a day like today in which everyone is feeling gray, wet and pretty darn depressed that the long Thanksgiving weekend is over.

Except me. Because I’m about to go see Twilight. By myself. And no, I could not be happier, so don’t you cry for me, Nummy! Now get your soup on.

Puree:
5 fresh jalapeño chilies
1⁄4 cup olive oil
11⁄2 tbsp fresh lime juice
1 tbsp water
1-2 garlic cloves, minced (depending on how much you like garlic)
1 cup packed fresh parsley leaves
Salt, to taste

Chowder:
1 onion, chopped fine
2 ribs of celery, chopped fine
2 tbsp vegetable oil
2 cups chicken broth
21⁄2 cups water
11⁄2 lbs boiling potatoes, peeled and cut into 3⁄8-inch cubes
4 cups fresh corn kernels including the pulp scraped from the cobs (organic frozen mixture of white and yellow corn works just as well)
2 tsp fresh thyme leaves, minced (very important; adds a great finishing touch to the soup)

  1. For the puree:
    1. Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them about every 7 minutes, for 20-30 minutes or until the skins are blistered and charred.
    2. Transfer the jalapeños to a zipper-lock bag and let them stand, covered tightly, until they are cool enough to handle.
    3. Peel the jalapeños, cut off the tops and discard all but 1 teaspoon of the seeds.
    4. In a blender, puree the jalapeños and reserved seeds with olive oil, lime juice, water, garlic, parsley and salt. The puree may be made 3 days in advance and kept covered and chilled.
  2. For the chowder:
    1. Cook onion and celery in vegetable oil over moderate heat, stirring, until the celery is softened.
    2. Add broth, water and potatoes; simmer for 10 minutes. Stir in corn and thyme; simmer for 5 minutes or until the potatoes are tender.
    3. To thicken, purée in blender 2 or more cups of the chowder, depending on the consistency you prefer your soups, and return to pot.
  3. Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it. Add salt and pepper to taste as well. For added crunch, sprinkle with tortilla chips.

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Filed under Soups, Veggies

Roasted Veggie Stock

How about this beautiful autumn weather, nummy? It’s balmy and breezy and cool and simply delightful outside, no?

Actually, no; it is not. It’s going to be 88 degrees in Nashville this afternoon, and I just spent my lunch hour  sweating through my long-sleeved shirt on the Calypso patio, so we Southerners still have a ways to go, as they say.

behindtheskillet.blogspot.com

Nonetheless, it was 67 degrees when I left the house this morning and we even managed to cook out last night without me throwing up from the humidity. Also, we’ve gotten to watch The Vols play football – and actually win, no less – two Saturdays in a row, so I say it’s fall, dad-gummit.

In that vein, we’re gonna kick things off with a roasted veggie stock that can serve as the base for any seasonal soup you like. Roasting the veggies is super easy but will give you much more depth of flavor* than just doing a basic broth, so don’t go cutting corners.

8 oz of mushrooms
2 carrots, medium dice
8 garlic cloves, peeled
2 onions, medium dice
1 celery stalk, small dice
4 sprigs of thyme

  1. Preheat oven to 400.
  2. Coat all veggies in oil and roast on sheet pan for 1 hour.
  3. Remove veggies to a stockpot, then deglaze the hot roasting pan by adding 1 cup of water.
  4. Scrape up any browned bits, then add the liquid to the post along with 6 cups of cold water and the thyme sprigs.
  5. Simmer gently uncovered for 1 hour. Strain and store. Or use immediately to make The Chef’s Tortilla Soup. Easy and delish.

*Depth of flavor is my one bit of pretentious kitchen-speak for this post. We may have been out of the blogging game for a while, but that doesn’t mean the Cooking Channel hasn’t been playing on an obnoxious loop in the background of our lives the whole time. Osmosis, baby,

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Filed under Soups, Veggies

French Onion Soup

The Chef made this a few nights ago out of the Beef Broth he created last week, and it was a clean, brothy version of the classic. Topping this with some cracked black pepper and french bread that has been toasted with gruyere or provolone on top will make you feel positively French. But not in the stinky beret-wearing way.
——
6 sweet yellow onions, thinly sliced
tablespoon of olive oil
4 cups of beef broth
1 tablespoon of fresh thyme
2 tablespoons of brandy
salt and pepper to taste
—–
  1. Cook onions in olive oil over medium low heat in a large Dutch oven for about one hour. You want the onions to be very caramelized so be patient.
  2. Once caramelized, add brandy. Cook until brandy evaporates.
  3. Add broth and thyme. Simmer for 30 minutes.
  4. Season with salt and pepper to taste and top with melted gruyere or provolone cheese and croutons. As usual, this is even better the day after.

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Filed under Comfort food, French food, Soups

Butternut Squash Bisque

The Chef loves his squash. And I love my bisque. So this is a happy meeting place. The addition of cinnamon is a great little toasty surprise, and finishing this with the roasted walnuts gives it a really interesting texture.

As always, the roasting is the most important part. It takes the squash from good to great, so don’t skip it!

2 whole butternut squash, peeled and diced
1 onion, diced
2 stalks of celery diced
1/2 cup of heavy cream
dash of cinnamon
salt and pepper to taste
tablespoon of butter
tablespoon on olive oil
splash of vegetable stock

  1. Preheat oven to 375.
  2. Toss squash with oil, salt,and pepper. Roast for about 40 minutes or until very soft.
  3. Melt butter in a medium pot. Add, onions and celery. Add a good pinch of salt . and saute until tender.
  4. Puree squash , celery, and onions.  Put back in a pot on medium heat.
  5. Add stock, cream, and taste for seasoning. Simmer for 30 minutes and done.
  6. Garnish with chopped roasted walnuts and a dollop of sour cream.

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Filed under Appetizers, Soups, Veggies

Soups On!

When RipleyPickles decided to create this blog, I thought for sure this would be all about soup.  I am shocked that there are only 7 recipes so far as I assume RipleyPickles hoards soup recipes in her spare time.  While I am not posting any actual recipe (although watch out because in the next two weeks I am trying out a few new Pho recipes), this article in NY Times Magazine is great.  I am a big fan of Mark Bittman and utilize his “How to Cook Everything” cookbook more times than necessary.  He recently quit his Minimalist blog, to write a new column for NY Times Magazine.  His first article luckily enough was all about soups.  It is a great read and lesson in the varieties of soup.  Enjoy! -ts

http://www.nytimes.com/2011/03/06/magazine/06eat-t.html

*Since NYT is pretty legit, I should note the picture is Yunhee Kim for The New York Times. Food stylist, Maggie Ruggiero; prop stylist, Deborah Williams

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Filed under Comfort food, Soups

BB’s Tortilla Soup

Despite The Chef’s unfortunate aversion to making standard, run-of-the-mill soups, I whined enough to finally get him to make me some tortilla. And it was anything but standard. I even got his brother-in-law JR to back me up on the fabulosity of this, so maybe that will give me some leverage when I beg him to make it again.

2 tsp vegetable oil
1 onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 jalapenos, minced
4 garlic cloves, minced
1 tsp oregano
1 can of chopped green chilies
2.5 cans of diced tomatoes
1 tbsp of chili powder
1/2 tbsp cumin
1 1/2 quart of chicken stock
3 cups of shredded cooked chicken
salt and pepper to taste

  1. Heat oil in a large pot over medium heat.  Add all of veggies except tomatoes.  Cook until soft and caramelized (this is the most important part of making this soup right).
  2. Then add tomatoes, stock, chili powder, and cumin.  Simmer for about an hour.
  3. Then add chicken, heat through, and serve. Garnish with fried tortilla strips, chopped cilantro, a squirt of a lime, and sliced avocados.

I also dose this up with some shredded Mexi cheese, but that’s your judgment call to make. The Chef’s Mexican Crema would also be a welcome addition. This soup becomes even nummier after a few days, so make enough to munch on all week.

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Filed under Chicken, Comfort food, Mexican food, Soups, Southwestern food