This Months Recipe:
I love soups as you may know. I take the most time making soups, doing the "mise en place" (which is the secret to restaurant cooking you know...having everything cut up and ready before you start to do your actual cooking.....doesn't everyone have a prep cook at home???), the laying out of all utensils needed, planning my garnishes, and all the while watching it transform from sauteed vegetables, meats, etc. to this wonderful creamy heaven in a bowl.
This is one of my favorite recipes for soup, something that Garys mom taught me many years ago: building on your flavors. Layering your flavors and making sure each level is properly seasoned. Soup making is a study in patience.
This soup is wonderful just made, but like so many soups, really develops its flavors the next day. It also freezes well. I like this soup as a main meal with some nice rustic thick crusted bread. Go wild on your toppings....and enjoy...Portuguese Black Bean Soup
Showing posts with label Soup Recipes. Show all posts
Showing posts with label Soup Recipes. Show all posts
Mar 7, 2012
Nov 29, 2008
Cafe Luna's Roasted Butternut Squash Soup
This is a wonderful soup, a meal in itself with a light green salad and a hunk of good crusted bread. Don't be intimidated by the procedures, they are just steps easily achieved. This soup will make you and your guests and family happy. A note to consider: try this cold, or lightly chilled. Let me know how you like it. David
Roasted Vegetables:
2 # Butternut squash, peeled and diced
1 cup (About 3 whole heads) fresh garlic cloves
1 med. White or yellow onions, large chunk diced
1 pasilla chile, seeded and chopped
1 cups fresh ginger, chopped into ½" dice (no need to peel, but make sure fresh with no blemishes)
2 large carrots, washed and chopped
1 medium apple, cored and chopped
2 TBL. Olive oil
2 TBL. Honey, warmed slightly
Preheat top broiler to medium or high.
1. Mix all the above ingredients together to cover with oil and honey.
2. Place all the vegetables on a roasting pan, or cookie sheet with sides, and place under broiler for about 25 minutes, middle shelf of the oven, stirring every 10 minutes or until nice and golden and beginning to show dark caramelization on the squash and onions.
While you are roasting the above, you can assemble this, the second part of the recipe:
Soup Ingredients:
4 medium Russet potatoes, peeled and diced
2 TBL Orange juice concentrate or juice of one orange and the zest
3 TBL Brown Sugar
1 tsp. Nugmeg
1 tsp. Freshly ground black pepper
pinch of chile flakes
1 TBL. Kosher Salt
1/2 cup Cilantro, chopped
3 qts. Rich chicken or vegetable stock , or water
1-2 cups Heavy Cream
Procedure:
1. In a large soup pot, pour roasted vegetables in pot, and the potatoes.
2. Add the rest of the ingredients, EXCEPT CREAM AND CILANTRO.
3. Bring to boil, reduce heat and simmer for 20 minutes or until potato is very soft.
4. Pour soup into another container to begin the puree process.
5. Add the cilantro, (no need to cook) stir, and then puree the soup until very smooth, placing back into the soup pot.
6. Add the cream and at medium heat, bring back just under a boil.
7. Adjust the seasonings depending on your tastes with salt.
Cool or serve immediately.
Note: this soup is also delicious served chilled.
Served topped with a dollop of Cilantro Sour Cream (recipe below) and fresh minced scallions sliced very thin at a 45 degree angle for presentation, and a dusting of paprika for color.
Cilantro Sour Cream:
1 cup sour cream
2 TBL heavy cream, half and half or milk
2 TBL fresh minced cilantro leaves and stems
2 TBL fresh minced scallions
1 TBL fresh minced parsley
pinch of salt
Place in blender and puree until very smooth and light green in color. Refrigerate until ready to use.
Roasted Vegetables:
2 # Butternut squash, peeled and diced
1 cup (About 3 whole heads) fresh garlic cloves
1 med. White or yellow onions, large chunk diced
1 pasilla chile, seeded and chopped
1 cups fresh ginger, chopped into ½" dice (no need to peel, but make sure fresh with no blemishes)
2 large carrots, washed and chopped
1 medium apple, cored and chopped
2 TBL. Olive oil
2 TBL. Honey, warmed slightly
Preheat top broiler to medium or high.
1. Mix all the above ingredients together to cover with oil and honey.
2. Place all the vegetables on a roasting pan, or cookie sheet with sides, and place under broiler for about 25 minutes, middle shelf of the oven, stirring every 10 minutes or until nice and golden and beginning to show dark caramelization on the squash and onions.
While you are roasting the above, you can assemble this, the second part of the recipe:
Soup Ingredients:
4 medium Russet potatoes, peeled and diced
2 TBL Orange juice concentrate or juice of one orange and the zest
3 TBL Brown Sugar
1 tsp. Nugmeg
1 tsp. Freshly ground black pepper
pinch of chile flakes
1 TBL. Kosher Salt
1/2 cup Cilantro, chopped
3 qts. Rich chicken or vegetable stock , or water
1-2 cups Heavy Cream
Procedure:
1. In a large soup pot, pour roasted vegetables in pot, and the potatoes.
2. Add the rest of the ingredients, EXCEPT CREAM AND CILANTRO.
3. Bring to boil, reduce heat and simmer for 20 minutes or until potato is very soft.
4. Pour soup into another container to begin the puree process.
5. Add the cilantro, (no need to cook) stir, and then puree the soup until very smooth, placing back into the soup pot.
6. Add the cream and at medium heat, bring back just under a boil.
7. Adjust the seasonings depending on your tastes with salt.
Cool or serve immediately.
Note: this soup is also delicious served chilled.
Served topped with a dollop of Cilantro Sour Cream (recipe below) and fresh minced scallions sliced very thin at a 45 degree angle for presentation, and a dusting of paprika for color.
Cilantro Sour Cream:
1 cup sour cream
2 TBL heavy cream, half and half or milk
2 TBL fresh minced cilantro leaves and stems
2 TBL fresh minced scallions
1 TBL fresh minced parsley
pinch of salt
Place in blender and puree until very smooth and light green in color. Refrigerate until ready to use.
Oct 21, 2008
Wild Mushroom Soup with Roasted Poblano Cream October 2008
Like a lot of soups with cream and potatoes in them, this soup is great right off the stove, but better the next day after it has chilled over night. The Poblano Cream is really a wonderful addition to the top of the soup when serving, placing a hearty dollop on top so you can swirl it through as you eat. I like to sprinkle a bit of fresh chopped cilantro on top to finish. Serve with a lightly dressed salad and some good warm bread for a full meal.
2# Rough diced mushrooms, a mixture of domestic and wild
2 TBL Porcini mushroom powder (available at gourmet stores, or just whiz some up in you blender)
1 cup mixed dry wild mushrooms (available at grocery stores)
2 cups Marsala wine
8 cups Chicken, Beef or rich vegetable stock or a mixture
2 large Russet potatoes, peeled and cut into chunks
1 TBL Mexican seasoning (recipe follows)
1 Lemon, washed, zested and juiced
1 cup Heavy cream or Half & Half
Salt and Pepper to taste
Roasted Vegetables: the following seven vegetables can be roasted together:
2 Roma style tomatoes
2 Poblano (or Pasilla ) chiles, cut into quarters, and seeded
1 Red or green bell pepper, seeded
1 Carrot, large, washed and chopped into chunks
10 garlic cloves
1 large white or yellow onion, peeled and chopped into large chunks
1 Jalapeno, seeded
Procedure:
1. Roasting Vegetables: In a large bowl, toss the roasting vegetables together with a bit of olive oil, just enough to coat. Spread the vegetables on a pan or roasting dish and place under the broiler on medium, tossing often until evenly roasted and sweating, about 15 - 20 minutes. Reserve all juices.
2. In a medium Dutch oven or heavy bottomed soup pot, coat pan with olive oil and heat until just beginning to smoke. Throw in the fresh mushrooms and saute until golden and evenly cooked. Add the Marsala wine, bring to boil and simmer for 10 minutes on medium
3. Add the roasted vegetables and their juices, the stock, the dry mushrooms and mushroom powder, the potato and the Mexican spices. Bring to a boil, reduce heat and simmer for 25-35 minutes.
4. Off the heat, add the lemon juice and zest, and begin to puree in the blender the soup in half full batches, making sure you cover the top with a kitchen towel so it does not splatter on you. Pour back into your soup pot, adding the cream. Stir well, let simmer about 5-10 minutes more, taste for salt and serve topped with a dollop of the Poblano Cream (recipe below).
Poblano Cream: Place all the below ingredients together in a blender until very smooth, then chill.
1 Fresh Pasilla/Poblano chile, sliced and seeded, lightly oiled and roasted (as above) in an 8" saute pan.
1 Fresh Jalapeno chile, sliced and seeded, light oiled and roasted (as above), together with the Poblano.
½ c Heavy cream
½ c Sour Cream
2 TBL Mascarpone or Cream Cheese (for binding)
2 TBL Fresh green onions, minced
3 TBL Fresh minced cilantro
Salt to taste when fully blended.
Mexican Spices - Blend in a food processor or blender. Cover tightly and will last 4-6 months.
1 tbl. Ground cumin 1 tbl. paprika (I like Spanish or Smoked)
1 tbl. onion powder 1 tbl. chile powder
1 tbl. garlic powder or granulated garlic 1 tsp. Kosher salt (use less if using table salt)
1 tbl. Dry oregano 1/4 tbl. cayenne pepper & 1/4 tbl. Black pepper
2# Rough diced mushrooms, a mixture of domestic and wild
2 TBL Porcini mushroom powder (available at gourmet stores, or just whiz some up in you blender)
1 cup mixed dry wild mushrooms (available at grocery stores)
2 cups Marsala wine
8 cups Chicken, Beef or rich vegetable stock or a mixture
2 large Russet potatoes, peeled and cut into chunks
1 TBL Mexican seasoning (recipe follows)
1 Lemon, washed, zested and juiced
1 cup Heavy cream or Half & Half
Salt and Pepper to taste
Roasted Vegetables: the following seven vegetables can be roasted together:
2 Roma style tomatoes
2 Poblano (or Pasilla ) chiles, cut into quarters, and seeded
1 Red or green bell pepper, seeded
1 Carrot, large, washed and chopped into chunks
10 garlic cloves
1 large white or yellow onion, peeled and chopped into large chunks
1 Jalapeno, seeded
Procedure:
1. Roasting Vegetables: In a large bowl, toss the roasting vegetables together with a bit of olive oil, just enough to coat. Spread the vegetables on a pan or roasting dish and place under the broiler on medium, tossing often until evenly roasted and sweating, about 15 - 20 minutes. Reserve all juices.
2. In a medium Dutch oven or heavy bottomed soup pot, coat pan with olive oil and heat until just beginning to smoke. Throw in the fresh mushrooms and saute until golden and evenly cooked. Add the Marsala wine, bring to boil and simmer for 10 minutes on medium
3. Add the roasted vegetables and their juices, the stock, the dry mushrooms and mushroom powder, the potato and the Mexican spices. Bring to a boil, reduce heat and simmer for 25-35 minutes.
4. Off the heat, add the lemon juice and zest, and begin to puree in the blender the soup in half full batches, making sure you cover the top with a kitchen towel so it does not splatter on you. Pour back into your soup pot, adding the cream. Stir well, let simmer about 5-10 minutes more, taste for salt and serve topped with a dollop of the Poblano Cream (recipe below).
Poblano Cream: Place all the below ingredients together in a blender until very smooth, then chill.
1 Fresh Pasilla/Poblano chile, sliced and seeded, lightly oiled and roasted (as above) in an 8" saute pan.
1 Fresh Jalapeno chile, sliced and seeded, light oiled and roasted (as above), together with the Poblano.
½ c Heavy cream
½ c Sour Cream
2 TBL Mascarpone or Cream Cheese (for binding)
2 TBL Fresh green onions, minced
3 TBL Fresh minced cilantro
Salt to taste when fully blended.
Mexican Spices - Blend in a food processor or blender. Cover tightly and will last 4-6 months.
1 tbl. Ground cumin 1 tbl. paprika (I like Spanish or Smoked)
1 tbl. onion powder 1 tbl. chile powder
1 tbl. garlic powder or granulated garlic 1 tsp. Kosher salt (use less if using table salt)
1 tbl. Dry oregano 1/4 tbl. cayenne pepper & 1/4 tbl. Black pepper
Jul 1, 2008
Creamy Carrot Soup July 2008
This is one of those soups that can be served hot or cold, or room temp. It is a very nice beginner course. Or a main meal soup with a light and simply dressed salad.
3# carrots, sliced (about 8 cups)
2 ribs of celery, chopped (2 cups)
3 cups chopped onions
2 medium potatoes, peeled and cut into chunks
12 cups chicken stock, in the box or home-made
6 sprigs parsley
1 1/2 tsp. grated orange peel (grate orange part only)
6 tbl. butter
1/8 tsp. nutmeg (more if desired after tasting)
1/4 tsp. white pepper
1 tsp. brown sugar
1/4 tsp. ground ginger
1 tsp. marjoram
1 cup fresh grated carrot
3 cups heavy cream
salt to taste (after finished cooking)
Garnishes:
minced fresh parsley
sour cream mixed with a bit of nutmeg or paprika
mango salsa
PROCEDURE
1. Cook onions and celery in butter until softened in pot for 10-15 minutes on medium-high, covered.
2. Add all other ingredients except the cream, and the grated carrots, cover, and bring to boil. Reduce heat to medium-low and cook until carrots and potatoes are very soft, about 40 minutes.
3. Puree all of these ingredients.
4. Add cream and grated carrots, bring back just under boil. It should coat the back of your spoon. This soup should be very smooth and creamy.
5. Sprinkle with parsley and a dollop of sour cream or try it with the sour cream topped with a spoonful of mango salsa. Wonderful!
David Van-Buskirk AT Cafe Luna
3# carrots, sliced (about 8 cups)
2 ribs of celery, chopped (2 cups)
3 cups chopped onions
2 medium potatoes, peeled and cut into chunks
12 cups chicken stock, in the box or home-made
6 sprigs parsley
1 1/2 tsp. grated orange peel (grate orange part only)
6 tbl. butter
1/8 tsp. nutmeg (more if desired after tasting)
1/4 tsp. white pepper
1 tsp. brown sugar
1/4 tsp. ground ginger
1 tsp. marjoram
1 cup fresh grated carrot
3 cups heavy cream
salt to taste (after finished cooking)
Garnishes:
minced fresh parsley
sour cream mixed with a bit of nutmeg or paprika
mango salsa
PROCEDURE
1. Cook onions and celery in butter until softened in pot for 10-15 minutes on medium-high, covered.
2. Add all other ingredients except the cream, and the grated carrots, cover, and bring to boil. Reduce heat to medium-low and cook until carrots and potatoes are very soft, about 40 minutes.
3. Puree all of these ingredients.
4. Add cream and grated carrots, bring back just under boil. It should coat the back of your spoon. This soup should be very smooth and creamy.
5. Sprinkle with parsley and a dollop of sour cream or try it with the sour cream topped with a spoonful of mango salsa. Wonderful!
David Van-Buskirk AT Cafe Luna
Jan 1, 2008
South Western Corn Chowder January 2008
4 cups chicken stock
1 chopped carrot
1 cup chopped red bell pepper
8 cups frozen corn--or 2# frozen bag
4 potatoes, peeled and diced
2 cups chopped yellow onion--about 1 medium sized
3/4 tsp.cumin (more if preferred)
3 tsp. granulated garlic
1/4 tsp. red pepper flakes
1 tsp. paprika
1/4 tsp. tobasco sauce
1/4 cup chopped fresh cilantro (or parsley if you don't like cilantro)
1 tsp. chili powder
1/4 tsp. salt
2 cups half and half or heavy cream
PROCEEDURE
1. In a medium sized soup pot, combine all ingredients except cream and chopped cilantro.
2. Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes, stirring occasionally.
3. In a blender, puree soup in batches till smooth; return to soup pot.
4. Add heavy cream and cilantro. Bring back to low simmer,cook for another 5-8 minutes, or until slightly thickened.
5. Sprinkle with more chopped cilantro (or parsley) and serve.
David Van Buskirk
1 chopped carrot
1 cup chopped red bell pepper
8 cups frozen corn--or 2# frozen bag
4 potatoes, peeled and diced
2 cups chopped yellow onion--about 1 medium sized
3/4 tsp.cumin (more if preferred)
3 tsp. granulated garlic
1/4 tsp. red pepper flakes
1 tsp. paprika
1/4 tsp. tobasco sauce
1/4 cup chopped fresh cilantro (or parsley if you don't like cilantro)
1 tsp. chili powder
1/4 tsp. salt
2 cups half and half or heavy cream
PROCEEDURE
1. In a medium sized soup pot, combine all ingredients except cream and chopped cilantro.
2. Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes, stirring occasionally.
3. In a blender, puree soup in batches till smooth; return to soup pot.
4. Add heavy cream and cilantro. Bring back to low simmer,cook for another 5-8 minutes, or until slightly thickened.
5. Sprinkle with more chopped cilantro (or parsley) and serve.
David Van Buskirk
Tomato Dill Soup January 2008
3 lbs. fresh tomatoes, diced or
2-28 oz. cans of chopped tomatoes, or “ready cut”
1 carrot, med., peeled and grated
2 cups chopped yellow onions
6 cups rich chicken or vegetable stock
1 TB. Chopped fresh garlic and
2 tsp. granulated garlic
1/4 tsp. ground allspice
pinch of sugar
1-2 TB. dry dill weed
1-15 oz. can tomato sauce
1 TB. fresh grated orange zest
OPTIONAL- 2 cups half and half cream
Method:
1. In a large soup pot, add all ingredients except cream and orange zest.
2. Bring to boil, reduce heat to low simmer, and cook for 20 minutes, stirring often.
3. In batches, ladle hot soup into blender, and puree until smooth.
4. Return back to soup pot, add the half and half, (if used) and orange zest. Bring back to simmer, and serve.
David Van-Buskirk
2-28 oz. cans of chopped tomatoes, or “ready cut”
1 carrot, med., peeled and grated
2 cups chopped yellow onions
6 cups rich chicken or vegetable stock
1 TB. Chopped fresh garlic and
2 tsp. granulated garlic
1/4 tsp. ground allspice
pinch of sugar
1-2 TB. dry dill weed
1-15 oz. can tomato sauce
1 TB. fresh grated orange zest
OPTIONAL- 2 cups half and half cream
Method:
1. In a large soup pot, add all ingredients except cream and orange zest.
2. Bring to boil, reduce heat to low simmer, and cook for 20 minutes, stirring often.
3. In batches, ladle hot soup into blender, and puree until smooth.
4. Return back to soup pot, add the half and half, (if used) and orange zest. Bring back to simmer, and serve.
David Van-Buskirk
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