Watercress soup with Whiskey Cream

Watercress soup with Whiskey Cream

Source: Food Network Magazine, March 2013, pg. 125

1 C. heavy cream

3 T. Irish whiskey

3 T. unsalted butter

1/2 medium onion, chopped

1 stalk celery, chopped

1 small russet potato, peeled and chopped

3 C. chicken broth

1/4 tsp. sugar

kosher salt

2 bunches watercress, tough stems trimmed

freshly ground pepper

Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.

Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.

Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.

Apple Cheddar Soup with Bacon

Apple Cheddar Soup with Bacon

Source: Food Network Magazine, March 2013, pg. 104

3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 C. chicken broth
1 1/2 C. unsweetened apple juice
Kosher salt and freshly ground pepper
2 C. shredded extra sharp cheddar cheese (about 8 oz)
2 slices rye bread, toasted
2 tsp. dijon mustard
Chopped fresh chives, for topping

Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.

Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.

Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-soup-with-bacon-recipe.html?oc=linkback

Beer and Cheddar Soup

Beer and Cheddar Soup

Source: Jonathon, Erdeljac

1/2 lb. pice of slab bacon
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large garlic cloves, minced
1 T. chopped thyme
1 12 oz bottle lager or pilsner
2 1/4 C. chicken broth
4 T. unsalted butter
1/4 C. all purpose flour
1 C. heavy cream
1/2 lb. sharp yellow cheddar cheese, coarsely shredded
4 oz smoked cheddar cheese, coarsely shredded
salt and freshly ground pepper

In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

MAKE AHEAD The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.

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Aaron's Gone Soup (Asian Mushroom Soup)

Aaron's Gone Soup (Asian Mushroom Soup)

10041

Source: slightly adapated from - Jean Carper. "EatSmart" unknown publication or date.

Ingredients:
4 C. chicken broth
3 T. soy sauce
3 tsps. grated ginger
3 garlic cloves, minced
3 C. assorted mushrooms, sliced
3 C. white cabbage, shredded
1 C. thinly sliced carrots
2 C. cooked chicken breasts, shredded
2 C. fresh udon noodles
1 C. thinly sliced green onions
2 C. shredded raw spinach
1 T. mirin

Preparation:
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Drizzle in the mirin.

Green Lentil Soup with Coconut Milk and Warm Spices

Green Lentil Soup with Coconut Milk and Warm Spices
 
10040

Source: The Traveller's Lunchbox. "Cold Comfort" http://www.travelerslunchbox.com/journal/2012/2/12/cold-comfort.html

Ingredients:
1 1/2 C. French green lentils 
6 C. vegetable or chicken stock
1 bushy sprig fresh thyme
1 1/2 tsps. turmeric
3 T. butter, vegetable or coconut oil
1 large onion, diced
2 cloves garlic, minced or pressed
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
a pinch of freshly-ground nutmeg
1 can coconut milk
 a few handfuls (~7oz/200g) fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons (optional)
salt and freshly-ground black pepper, to taste
bread for serving

Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.

While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.

Roasted Cauliflower Soup

10017
Roasted Cauliflower Soup

Yield: 10 cups
Time: 1 hour and 20 minutes
Source: Gourmet, December 1997. Epicurious.


Ingredients:
2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped thyme leaves
1 bay leaf
2 cups heavy cream

Preparation:
Preheat oven to 425 F.
Cut cauliflower into 1 inch florets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

In a 4 quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and purée the soup using a hand held blender until soup is smooth. Stir in cream and salt and pepper to taste.

Beer Cheddar Soup

10015
Beer Cheddar Soup

Servings: 8
Time: 1 hour 15 minutes
Source: http://allrecipes.com/Recipe/Wisconsin-Natives-Beer-Cheese-Soup/Detail.aspx


Ingredients:
1 1/2 C. diced carrots
1 1/2 C. diced onion
1 1/2 C. diced celery
2 cloves garlic, minced
1 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
3 C. chicken broth
2 C. beer
1/3 cup butter
1/3 cup flour
4 C. milk or half and half
6 C. shredded sharp Cheddar cheese
1 T. Dijon mustard
2 tsps. Worcestershire sauce
1 tsp. dry mustard

Preparation:
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.

Nutritional Information
Amount Per Serving : Calories: 565 | Total Fat: 39.7g | Cholesterol: 119mg

French Onion Soup

10014

French Onion Soup

Servings: 6 servings

Time: 1 hour, 30 minutes

Source: Gourmet, December 2006

Ingredients:

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise

3 sprigs fresh thyme

2 Turkish bay leaves or 1 California

3/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter

2 tsps. all-purpose flour

3/4 C. dry white wine

4 C. reduced-sodium beef broth (32 fl oz)

1 1/2 C. water

1/2 tsp black pepper

1 (1/2-lb) piece shredded Gruyère, Comte, or Emmental

2 T finely grated Parmigiano-Reggiano

Baguette

Preparation:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

Discard bay leaves and thyme from soup and divide soup among crocks. Top with cheeses and dip some crusty bread.

Senate Bean Soup

10010

Senate Bean Soup

Servings: 6-8

Time: 2 hours 55 minutes

Source: Food Network Magazine

Ingredients:

1 lb. dried navy beans, picked over

1 lb. ham (preferably with bone)

1 large russet potato, peeled and quartered

Kosher salt

1/2 C milk

2 T unsalted butter

1 large onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1/4 C chopped fresh parsley

Freshly ground pepper

Preparation:

Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.

Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.

Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.

Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.