. Seriously Soupy: 2010

Tuesday, December 28, 2010

Red Lentil and Kale Soup with a Poached Egg

Red Lentil and Kale Soup with a Poached Egg - Seriously Soupy
I recently tried a version of this soup at The Farm on Adderley, a farm-to-table restaurant in my neighborhood. I love lentil soup and was really excited to try their version that also included braised kale, parmesan cheese and a poached egg. Instead of using regular lentils, I added red lentils along with some onions, garlic, rosemary, pepper, kale and the egg - which made a creamy and rich soup that wasn't quite the same as the Farm's but was still a delicious take on their recipe. Making this soup also allowed me to poach an egg, a basic cooking technique that I never tried before. I followed the step-by-step instructions on Serious Eats and like many of the soup recipes that I have tried on this site, I realized how easy it was. With our without an egg, this soup is an easy variation on the classic soup recipe thanks to the hearty kale and the creamy parmesan.


Red Lentil and Kale Soup with a Poached Egg
Ingredients:
6 cups of water
2 cups of dry red lentils
Bunch of kale, about 3-4 leaves
3 cloves of garlic, minced
1/2 yellow onion, peeled and chopped
1/4 cup of grated parmesan cheese
Bunch of fresh rosemary
5 dried bay leaves
sea salt
black pepper
1 tablespoon of dried thyme
1 egg, poached


Directions:
Add water to a pot and start boiling. Cut up the onions and garlic and add them to the pot, along with the lentils. Add the parmesan, rosemary, thyme, bay leaves, salt and pepper and let cook for 20-30 minutes, checking on the soup periodically and adding water (if needed). Add the kale and let cook for another 10 minutes. Taste and turn off the flame. Set aside while the egg is poached. Read this article on how to poach an egg. Top the soup with some parmesan cheese and the egg. Enjoy!

How do you make your lentil soup?

Seriously Soupy Serena

Monday, December 20, 2010

Cream of Corn Soup

Cream of Corn Soup by Deja Vu Cook
Guest Blogger: Kathleen of Deja Vu Cook

Bring a taste of summer to the winter table with this soup celebrating the great flavors of corn and tomato together.  Through the summer this combination is common to all areas of the country, so if you miss the combination I think this will satisfy those taste buds that are craving the magnificent pairing.

Cream of Corn Soup
Ingredients:
2 C. Whole Kernal Corn (canned or frozen)
1 C. Onion (chopped
1 C. Carrot (diced)
1 C. Celery (diced)
1/4 C. Olive Oil
4 C. Chicken or Vegetable Stock
1/2 C. Heavy Cream
Salt
Freshly Ground Pepper
Addl. Whole Kernal Corn (Optional for Garnish)
Roasted Juliette Tomatoes (Optional for Garnish)
    Preparation:
    1. Saute the onion, celery, carrot and corn in the oil until soft; add the stock and bring to a boil
    2. Cook for 15 minutes; them remove from heat and blend with an immersion blender or blender
    3. Strain through a colander (optional) and return to a boil, skim the surface
    4. Add the cream and season to taste
    5. Serve in warmed bowls and garnish with the corn and tomato garnish or pass garnish separately
    Garnish
    Ingredients and Preparation:
    Mix together and warm; serve in a warmed serving bowl

    (Serves 4)
    Recipe adapted from www.finestchef.com


    To read more recipes by Kathleen, be sure to check out her blog, "Deja Vu" Cook.

    Do you have a soup that you would like to contribute to Seriously Soupy? Email me at seriouslysoupy@gmail.com for more details!

    Wednesday, December 15, 2010

    Foodie Link and Seriously Soupy's Souperbowl Winter Soup Contest

    With the temps dropping into the single-digits I have definitely been taking refuge by making soups. FoodieLink, a website that focuses on healthy food, good eating and long-term sustainability and myself have paired up to sponsor a Soupbowl Winter Soup Contest. Contestants - both amateur chefs and professionals - are asked to submit their favorite soup recipe (using at least one locally-sourced ingredient) to compete in a live soup cook off at Jimmy’s No. 43 in January. Members of the FoodieLink community will have a chance to vote for their Top 10 favorite soup recipes. Contestants will then be asked to compete on January 26th in a live-judging/all-you-can-eat soup taste tasting event. The grand prize winner will be featured on FoodieLink along with exciting prizes for the second and third place soup recipes.

    A quarter of the proceeds will go to the Bowery Mission, a non-profit soup kitchen in NYC.
    TICKETS for this fundraiser and all-you-can-eat soup party costs $30/per person and includes bread from Orwasher’s Bakery, regional cheeses, and the chance to get to know good foodies including NYC food professionals. Soup recipes are free to enter and the top 10 contestants will attend the event for free.

    To enter your soup recipe, please fill out this form on FoodieLink. To learn more about this exciting winter soup contest, please visit FoodieLink.

    Monday, December 13, 2010

    Colombian Chicken and Potato Soup

    Colombian Chicken and Potato Soup
    A few months ago I learned about some soups from South America and was excited to learn about locro, sopa de sorrel and Ajiaco Bogotano - a chicken and potato Soup from Columbia. Considered Colombia's national dish, I discovered another recipe for chicken and potato soup in the January 2011 edition of Real Simple magazine that included corn, lime juice, celery and potatoes. Topped with avocado and cilantro (optional), this delicious comfort food was also an easy and quick soup to prepare that used minimal spices (lime, oregano, salt, and pepper). A great variation on the chicken soup and one that will have you wanting more. Enjoy!

    Colombian Chicken and Potato Soup, Adapted from Real Simple Magazine
    Ingredients:
    1 whole chicken (Real Simple: 1 pound boneless, skinless chicken thighs - about 4)
    4 cups of chicken broth - *I used this chicken stock recipe
    4 corn-on-the-cob pieces
    1 tablespoon of olive oil
    1 small onion, thinly sliced
    1 celery stalk, thinly sliced
    4 garlic cloves, thinly sliced
    2 medium russet potatoes (about 1 pound), peeled and cut into 1-inch pieces - *I also used purple and red potatoes
    2 tablespoons of fresh lime juice, plus wedges for serving - *I used lime juice
    1/4 teaspoon of dried oregano
    kosher salt and black pepper
    Cut-up avocado, fresh cilantro sprigs, and capers for serving
    *celery salt
    *topping with sour cream


    *Seriously Soupy addition/modification.


    Directions:
    1. In a large saucepan or Dutch oven, combine the chicken broth and 1 cup of water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked, 10 to 12 minutes.

    2. Remove the chicken and corn from the saucepan and reserve.

    3. Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the potatoes and the reserved cooking liquid and bring to a boil. Reduce heat and simmer until the potatoes are cooked through, 15 to 20 minutes.


    4. Meanwhile, shred the chicken and cut the corn pieces into 1-inch thick rounds. Return the chicken and corn to the soup. Add the lime juice, oregano, salt, pepper and cook until heated through, about 1 minute. Serve the soup with avocado, cilantro, capers, or lime wedges. 


    What soups have you made from Columbia?


    Seriously Soupy Serena


    Wednesday, December 8, 2010

    Tomato Soup with Chickpeas and Spinach

    Tomato Soup with Chickpeas and Spinach - Seriously Soupy
    Sometimes it takes a little inspiration to create a new soup. I was perusing through "Great Tastes Soup" by Bay Books and discovered a delicious-looking chickpea, potato and spinach soup and an interesting tomato soup that included celery stalks and carrots. I decided to combine aspects of the two to create this creamy tomato soup with chickpeas and spinach by adding some simple flavors like rosemary and thyme and omitting the potatoes, sugar, and bay leaves. A classic recipe that can continuously be altered - and that is the beauty of soups.


    Tomato Soup with Chickpeas and Spinach
    Ingredients: 
    5-6 heirloom tomatoes, cut up
    3 cups of water, approximately
    1 yellow onion, peeled and cut up
    2 green onions, finely chopped
    2-3 garlic, minced
    2-3 stalks of celery, cut up
    2-3 carrots, cut up
    1 can of tomato paste
    Pinch of rosemary
    Pinch of Thyme
    1 can of garbanzo beans (chickpeas) 
    1/4 cup of light cream
    Bunch of fresh spinach
    Sea salt and pepper to taste
    Sprinkle of Parmesan cheese
    Drizzle of olive oil

    Directions:
    Cut up the onions - both yellow and green - and place them in a medium-sized pot, along with the garlic and olive oil. Cover and let cook for 10 minutes as you cut up the tomatoes, celery, and carrots. Add them to the pot, along with the paste, rosemary, thyme, salt, pepper and some water (use your discretion). Cover and let cook for 30-40 minutes. When the vegetables are soft, turn off the flame and mix the ingredients together in a blender with the cream. Return to the pot and add the spinach and chickpeas. Let cook for another 5 minutes. Taste with salt and pepper and top with Parmesan cheese. Enjoy!

    What are your favorite recipes for tomato soup?

    Seriously Soupy Serena

    Friday, December 3, 2010

    Matzo Ball Soup and Hanukkah Soup Recipes

    Matzoh Ball Soup - Seriously Soupy
    Happy Hanukkah (or Chanukah)! This eight-day Festival of Lights revolves around spending time with family and friends, playing games like the drediel, lighting the menorah, and enjoying delicious foods like latkes, "sufganiyot" (jelly-filled doughnuts), and brisket. Being a winter holiday, it is also perfect to enjoy soups - ranging from the traditional matzo ball soup and cabbage soup to new variations such as a beef and braised beef soup. Enjoy the holiday and the soup!


    1. Matzo Ball Soup

    Part One—Chicken Stock
    Ingredients:

        •    1 whole chicken cut into 1/4's (I used a small organic chicken)
        •    1 large pot almost completely filled (75%) with water
        •    4 carrots
        •    2 stalks of celery, cut up
        •    2 small parsnips or 1 large parsnip, cut up
        •    1 small yellow onion, diced into small cubes
        •    1 small bunch of dill tied tied together with white thread
        •    1 small bunch of parsley tied together with white thread
        •    Approximately 2 tablespoons of salt, tasting throughout the simmering process, adding more if needed


    Directions:
    Fill up a pot with water and bring to a boil. Add the chicken and cover. While that is cooking cut up, tie the thread around the dill and parsley, and the clean the vegetables. When the water/chicken starts to boil, clean any bubbles or dirt that acclimates to the surface. Add all of the vegetables and the salt to the pot. Set to a very low flame and allow the water to simmer slowly for two hours. Periodically check the pot and taste the concoction, adding salt if needed. After three hours let the vegetables sit in the pot until they cool. Discard all vegetables except carrots. Depending on when you are making the matzo meal you may need to keep your broth in the fridge or remove the vegetables and place the pot  immediately back on the heat as the matzo balls are added.

    Part Two—Matzoh Ball Mix

    Ingredients:
        •    2 eggs
        •    2 tablespoons of olive oil
        •    1/2 cup matzoh meal
        •    1/2 teaspoons of salt
        •    2 tablespoons of cold seltzer
    * Makes approximately six medium-sized matzo balls

    Directions:

    In a medium-sized bowl mix eggs and oil with a fork, but do not beat the mixture. Add the matzoh meal, salt, seltzer, and mix together.  Cover with aluminium foil and place in the refrigerator for 20 minutes. Start your pot of broth again and bring it to a slight boil. After 20 minutes remove the matzoh from the fridge and wet hands. Make the balls and place them in the boiling pot.  Lower the flame, cover, and cook for 40 minutes. Remove the matzoh balls and broth with a spoon, place into a soup bowl, and enjoy!


    2.  Sweet-and-Sour Cabbage Soup - A recipe from cookbook author, Lisa Yockelson, this brisket and cabbage soup includes raisins, cabbage and beef for a tasty soup that can also be enjoyed throughout the year. The post also includes a soup recipe for a potato and dairy soup.

    3. Apple and Parsnip Soup - A perfect pairing with your potato latkes, this simple parsnip and soup includes Granny Smith apples, coriander, olive oil, onions and parsnip. Also a quick and light treat any time of the year.

    4. Mushroom Barley Soup - A classic soup that is also a delicious treat for Hanukkah. The recipe includes pearl barley, mushrooms, celery, and tomatoes that is said to cook under an hour!

    5. Beet and Braised Beef Soup - Featured on Epicurious, this beet and beef soup is a hearty soup for the holiday that includes lima beans, carrots, beef ribs, beef, celery root, beets and cabbage. The flavor combination of dill, scallion and red wine vingear that Peter Hoffman (creator of this soup) says would be paired well with a "well-dressed salad of fall greens and great rye bread." The recipe also includes a tutorial on how to choose the meat for the soup.

    Wednesday, December 1, 2010

    Soup and Wine Pairings

    A perfect pairing - wine and soup. Image Credit: Slash Foods
    Guest Blogger: Becky Tyner of Small Wine Lots
     
    Last month, I was asked by a well known chef to make a soup, pair it with wine, and then tweet about it. At first I thought it would be a difficult feat. But after thinking about it I realized that pairing soup with wine is like pairing any other meal with wine. Let’s take a steak dinner.  On the plate are some veggies, mashed potatoes, and then the steak. When picking out the wine for that plate we mainly focus on the wine though we do take into consideration the side dishes.  Soup is similar to this. It’s basically a plate of food in liquid form. So, when pairing the most important thing is to focus on the main flavors. Chicken, spice, mushrooms, whatever it is..and figure out which wine will go with those flavors. Of course the best pairing is that you drink wine you like with food that you like!
     
    Here are some of my recommendations for wine and soups:

    1. Roasted Butternut Squash - Pair with Spann Vineyards Chardonnay -
    A naturally sweet soup, butternut squash works well with this Spann Vineyards Chardonnay - a crisp, refreshing and food-friendly wine.

    2. Beef and Barley Soup- Pair with Clark Claudon Cab
ernet -
    Containing black fruit aromas such as black cherry, plum and cassis with hints of pomegranate, this Cabernet works well with the rich and hearty beef in this soup. The wine is also described as being "full on the palate" whose complex tastes include "cured meats, floral notes and shaved dark chocolate leading to a long cedar, black fruit and mocha finish."

    3. Turkey and Vegetable Soup - Pair with a light D’Argenzio Tocai Fruilano 
-
    A delicious addition to mix up a typical Turkey Soup, this seasonal delicacy pairs well with the fruity notes in this wine.

    4. French Onion Soup - Pair with Mount Rose of Syrah -
    A pungent soup generally made from beef stock, French Onion Soup and its rich gruyere cheese is a classic that pairs well with wine from New Zealand. Described as having a "deep, rich color with a concentration of flavors." This wine works well with the rich flavors of this soup.

    5. Potato and Leek Soup - Pair with Spelletich Chardonnay (non ML)
 - 
    A creamy and velvety soup, Potato and Leek Soup pairs well with Spelletich Chardonnay, a wine from Napa Valley. Described as containing "hints of lavender and caramelized apricots lead into a perfectly balanced mouth feel with a tantalizing soft hint of cream" this complex blend balances well with this earthy and flavorful soup.

    6. Chicken Noodle Soup - Pair with Broman Sauvignon Blanc - 
    A classic soup recipe that is not only a hearty meal but mom's choice as a natural cold elixir.  Broman Cellars' Savingnon Blanc is the perfect pairing with this soup that features a vibrant blend of citrus fruits (grapefruit, lemongrass and lime zest) and some white peach and apricot.

    
7. Manhattan Clam Chowder - Pair with Tool Box Pinot Grigio
 - 
    The tomato sauce version, Manhattan Clam Chowder combines the perfect blend of fresh clams, celery, onions, pepper, and potatoes. The Tool Box Pinot is balanced with fresh green apple, bright citrus and clean mineral flavors" that provides a crisp and satisfying finish when paired with a fish-based soup.

    8. Minestrone Soup - Pair with Spotted Owl Alexandria’s Cuvee
 - 
    A hearty vegetable soup with red beans, macaroni pasta, carrots, tomatoes, zucchini and much more is an easy and quick soup recipe that pairs well with Spotted Owl Alexandria’s cuvee, a wine that is not produced every year. This unique varietal is reminiscent of a Syrah as well as aromas of dark cherry, blackberry, mulberry, and spice.

    9. Pork Wonton Soup - Pair with a Halleck Dry Gewurztraminer
 - 
    A traditional Chinese dish, pork wonton soup is a delicious combination of vegetables and pork broth that pairs well with a Halleck Dry Gewurztraminer, a wine from the Russian River Valley. Containing "deep lychee, pineapple, rose petals and magnolia," this complex wine is said to leave a "long cleansing finish." 

    10. Kale, White Bean and Sausage Soup - Pair with Moshin Vineyards Bowman Zin (2007
) -
    A wine that contains notes of white pepper, spice, vanilla and blueberry that complements the smoky flavors of the sausage (or chirzo), hearty beans and rich flavors in the kale. 

    11. Lentil Soup - Pair with Renard Roussanne (2007) - 
    One of my favorites, Lentil Soup is classic comfort food that also happens to be healthy. This Renard Roussanne, a chardonny from Santa Barbara, is a complex blend featuring "almond blossom, nectarine, apricot and honeycomb as well as accents of melon and mint. Said to have a "lasting finish," this wine can enhance the flavors in the lentils and make for a luxurious meal. 

    Small Wine Lots is a boutique company that focuses on smaller lost wineries in order to connect the wine enthusiast to a winery and to make sure they have fun while doing so. Small Wine Lots hosts wine events, provides tours to wineries, hosts dinners with their Sommelier and has a wine club. To learn more about Small Wine Lots, please call (707) 501-7954, email info@smalllotsbigwines.com or visit their website: Small Wine Lots.

    Friday, November 26, 2010

    Post-Thanksgiving Day Leftover Ideas: Cranberry Turkey Soup


    Cranberry Turkey Soup - Seriously Soupy
    I hope everyone had a fun and delicious Thanksgiving but now that the feasting is done there is always the question of what to do with all of that turkey. You could make turkey sandwiches or a turkey pot pie but I think soup is the easier way to go. I used leftover turkey, cranberries, carrots, sweet potatoes, potatoes and dill for a very simple/sweet and savory post-Thanksgiving Day soup that could easily be varied to use whatever ingredients that you have left or as an easy soup over the winter. Enjoy!

    Cranberry Turkey Soup
    Ingredients:
    Serves: 2 
    3-4 cups of water 
    1 cup carrots, cut up
    1 red potato, cut up with skins
    1 sweet potato, cut up with skins
    Bunch of fresh dill
    1 cup of fresh cranberries
    4-5 pieces of turkey or chicken
    salt
    pepper
    1/4 teaspoon of fresh rosemary


    Directions:
    Pour water in a pot and let boil. Add the sweet potatoes, potatoes, carrots and cranberries. Let the soup boil and add the turkey, dill, rosemary, salt and pepper and cover. Let cook for 30-40 minutes.


    Seriously Soupy Serena

    Wednesday, November 24, 2010

    Thanksgiving Day Soup Recipes


    For many, the turkey is the main attraction on Thanksgiving but being all about soups, I was focused on finding some interesting and delicious soup recipes to start the feast. I'll be making a variation of Daniel Boulud's chestnut, apple and celery soup, but if that isn't what you are looking for hopefully one of these soup recipes will inspire you this Thanksgiving.

    Thanksgiving Day Soup Recipes

    1. Oliver Baussan's Chestnut Soup- Forwarded to me from my friends at Top Ten Dishes, this velvety holiday soup is packed with flavor from the cardamom pods, black truffle oil and chestnuts. I also love the addition of porcini powder, which have I never cooked with but would be excited to try out in this soup.

    Celery and Blue Cheese Soup by Deja Vu Cook
    2. Celery and Blue Cheese Soup - Kathleen of Deja Vu Cook recently made this delicious celery and blue cheese soup that she describes as having an "unforgettable taste thanks to the blue cheese." Adding, "If you have never tried celery soup this is a must." I certainly agree with that and love the combination of simple flavors in this soup (garlic, onions, butter and stock) that will surely leave your guests with a meal to remember.

    Cranberry Bean and Pearl Barley Soup - Photo Credit: Saveur.com
    3.  Cranberry Bean and Pearl Barley Soup - Very excited to see a cranberry bean soup and this one from Saveur.com also includes barley, pancetta, and various fresh seasonings (parsley, rosemary, basil, and sage). The directions also noted that farro can be used to replace the barley.

    4. Gingered Butternut Squash Soup with Spicy Pecan Cream - I'm a huge fan of butternut squash and having been making my variation - roasted butternut squash with carrot soup - for months. The beauty of soups is that there are so many variations using the many of the same ingredients that can completely change the taste of a soup much like this gingered butternut squash soup. Featured on Food and Wine.com, the recipe by Dean Fearing includes the classic staple - butternut squash - along with pecans, butter, coconut milk, ginger and hazelnut oil - creating a delicious twist to the classic recipe.

    Harvest Corn Chowder with Chirzo - Photo Credit: Bon Appetit
    5. Harvest Corn Chowder with Chirzo - Described as a "smoky soup," this corn chowder with chirzo includes fresh corn, red potatoes, Spanish chirzo, thyme and cayenne pepper for a kick. A hearty way to start Thanksgiving that can also be varied as a simple corn chowder without the chirzo. 


    6. Selection of Soups from the NY Times - As you can see, I love lists and this featured on the NY Times.com is collection of soups from their archives that might be perfect for your Thanksgiving. Featuring a peanut soup, cranberry borscht, and game stock - I'm sure you'll find some soup ideas from this list.

    This is just the tip of the soup iceberg for Thanksgiving recipe ideas. Please feel free to leave your soup link or recipe ideas in the comment section.

    Happy Thanksgiving!
    Seriously Soupy Serena
     

    Monday, November 22, 2010

    Holiday Soup Ideas: Chestnut, Celery and Apple Soup with Roasted Chestnuts

    Holiday Soup Ideas: Chestnut, Celery and Apple Soup with Roasted Chestnuts


    It's been a few weeks since I was 'Seriously Soupy' - a combination of non-blogging priorities and sheer exhaustion have kept me away. But, I was recently inspired to return to my soup pot thanks to Emily (of Brooklyn Cookery) who told me about this delicious root vegetable soup recipe by Daniel Boulud. I didn't have the celeriac root so I substituted for celery and used Fiji apples instead of McIntosh. Emily made this soup before me and noted that she used less stock then the recipe asked for. She also added more heavy cream and some butter. I also wanted a thicker soup and used two cups of stock (instead of 4 quarts). I also roasted some chestnuts as a garnish, that when mixed into the soup, made the soup a very rich with a nice crunch. This is definitely one to try out over the holidays and one that is easy enough to vary depending on what ingredients you have at home.




    Chestnut, Celery and Apple Soup, Adapted from
    Daniel Boulud's Recipe
    From Daniel Boulud’s Café Boulud Cookbook, Daniel Boulud and Dorie Greenspan, Scribner 1999.
    Makes 4 servings
     

    Ingredients:
    2 tablespoons extra-virgin olive oil
    1 medium onion, peeled, trimmed and thinly sliced
    1 medium leek, white part only, trimmed, thinly sliced, washed and dried
    2 McIntosh apples, peeled, cored and cut into ½-inch cubes
    *4 celery ribs, cut up or
    from Daniel Boulud's recipe -10 ounces celery root, peeled and cut into ½-inch cubes
    1 bay leaf
    1 sprig thyme
    Pinch of freshly grated nutmeg
    Salt and freshly ground white pepper

    *Pinch of celery salt
    3/4 pound peeled fresh chestnuts from 1 ¼ pounds chestnuts in shells, or 3/4 pound dry-packed bottled or vacuum-sealed peeled fresh chestnuts
    2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken broth
    1/2 cup heavy cream


    *Changes to the original recipe

    Directions:

    1) Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then discard the bay leaf and thyme.

    2) Purée the soup until smooth using a blender, food processor or hand-held immersion blender, then pass it through a fine-mesh strainer. At this point, you should have about 2 quarts of soup. If you have more, or if you think the soup is too thin – the soup should have the consistency of a velouté or light cream soup – simmer it over medium heat until thickened. Taste and, if necessary, adjust the seasoning. (The soup can be cooled completely and stored in a covered jar in the refrigerator for 3 to 4 days or frozen for up to a month. Bring the soup back to a boil before serving.)

    * 3) Place a few chestnuts in a pan and let cook on a medium heat. Add some soup (about 2 tablespoons) and let the mixture cook with the chestnuts (about 5 minutes). Top the soup with the chestnuts and enjoy!u 

    To serve: Reheat the soup, if necessary – the soup really needs to be hot – and ladle it into warm bowls.

    What soups will you be making over the holidays?


    Friday, November 19, 2010

    Caldo Gallego (Garbanzo and Spinach Soup)

    Caldo Gallego (Garbanzo and Spinach Soup) by Kathleen of Deja Vu Cook
    Guest Blogger: Kathleen of Deja Vu Cook

    A hearty Spanish soup to enjoy either as a main course or soup course with lots of flavor similar to our typical American chili.  Spice it up with some crushed red pepper if you like it "hot."  I usually cannot find the dry garbanzo beans but definitely worth the extra time if you do find them, just remember to soak them the night before.  I also love this soup when I have a “Tapa” night, but served in small ramekins.

    Monday, November 15, 2010

    Soup Review: French Onion Soup by Cook's Illustrated

    French Onion Soup - Image Credit: Cook's Illustrated
    Seriously Soupy's French Onion Soup
    It has been awhile since my soup review post where I test out a popular soup recipe. Since I have been meaning to try a French Onion Soup but was unsure of the steps enough to 'wing-it,' I decided that this was the perfect time to try this recipe I have been eying from Cook's Illustrated. Described as the "Best French Onion Soup" and one that requires patience, I quickly learned that this wasn't the quick and easy soups that I was used to. With cooking time measuring in over 2.5 hours patience is definitely required, however, I wouldn't have known about all of the steps involved, so following the recipe was actually very helpful. Plus, the recipe was accompanied with step-by-step pictures on how to brown the onions, which made the process very easy. The recipe also suggested using yellow onions (Vidalia) and Swanson broth but I opted to use one with my of new favorite local brands - Brooklyn Bouillon. The recipe is definitely worth trying out, but be sure to carve out enough time for the preparation.


    Friday, November 12, 2010

    How to Make Chicken Soup and Chicken Stock


    Chicken Noodle Soup by Cindy Feingold of Salt and Serenity
    I recently had the pleasure to learn more about Cindy Feingold and her food blog - Salt and Serenity from a casual email discussing soup. Cindy passionately stated that "making your own stock seems to be be a lost art these days and while stock in a box is fine, nothing beats homemade stock." As I have been learning through this Soupy experiment that couldn't be more true. Cindy also kindly shared with me a chicken noodle soup recipe and easy chicken stock recipes -- taking the mystery out of this not-so-mysterious cooking experience. Be sure to check out Cindy's 'Wishing for Chicken Soup' post (including preparation tips through pictures) on Salt and Serenity and of course follow her recipes to make your very own cup of comfort this weekend.


    Chicken Soup By Cindy Feingold of Salt and Serenity
    Serves 6
     

    Ingredients:
    1 whole chicken

    7 pounds chicken bones

    12 cups chicken stock (recipe below)

    2 medium onions, peeled and quartered

    4 large carrots, peeled and cut into 2 inch lengths
    
2 celery stalks (with leaves), cut into 2 inch lengths
    
2 parsley stems (not the leaves)

    10 black whole peppercorns
    
1 dried bay leaf

    salt and black pepper to taste
 
    chopped parsley and/or dill
 
    cooked egg noodles or white rice, if desired

    Directions:
        1.    Pour chicken stock into a large stockpot.  Add chicken bones and whole chicken and bring to a boil.  Turn the heat down to low and, using a slotted spoon, skim off the foam that has risen to the top.  Add vegetables, bay leaf, parsley stems and whole peppercorns.  Let simmer for about 2 hours.
        2.    Strain the soup and transfer it to a clean pot.  I love the flavour of the cooked carrots, so I always save them to serve in the soup.  Using 2 forks, remove skin and bones from whole chicken and shred the meat into bite sized pieces.  Discard all bones and other vegetables.
        3.    Put reserved carrots and shredded chicken into fridge. Let pot of strained soup sit on the counter until cooled a little bit.  Cover pot and chill in fridge overnight.  The next day, remove layer of hardened fat off the top.
        4.    Bring cold soup to a boil. Turn down heat and add cooked egg noodles or rice, reserved carrots and chicken and simmer for about 5 minutes,  Add salt and pepper to taste. Sprinkle with fresh parsley and/or dill.


    Chicken Stock By Cindy Feingold of Salt and Serenity
    Makes 12 cups

    Ingredients:
    8 pounds chicken bones

    12 cups cold water

    2 onions, peeled and quartered

    2 carrots , peeled and cut into 2 inch lengths
    
2 celery stalks (with leaves), cut into 2 inch lengths

    2 dried bay leaves
    
2 parsley stems (not the leaves)

    10 whole black peppercorns

    Directions:
        1.    Place bones and water in a stockpot and bring to a boil.
        2.    Reduce heat to a simmer and using a slotted spoon, skim off any foam on the surface.  Add remaining ingredients and simmer, uncovered, for 3 hours.
        3.    Strain liquid and discard all the vegetables and bones.
        4.    Refrigerate stock and remove layer of fat from the top.  Use stock as needed, or freeze in small containers for a later use.  Stock keeps well in the freezer for 4 months.


    Cindy Feingold is a passionate foodie that runs the popular blog
    Salt and Serenity, both of which she states she craves. She had had a passion for food since high school in Toronto but never considered a culinary career until after she received her MBA. Cindy later went onto the Culinary School in Toronto and worked for several years in the industry, cooking at restaurants, gourmet take-out food shops and catering.  In 1989 her and her husband started a family and shortly after that they moved to Ottawa.  Now that her kids are almost grown up (20, 19 and 17), Cindy has been slowly easing her way back into the food world and writing writing a food column in Ottawa.  She also recently decided to start Salt and Serenity after joining the Bread Baker's Apprentice Challenge as a way to chronicle her baking journey.  After the challenge was over, she was hooked and decided to continue exploring her love of food through blogging.

     

    Wednesday, November 10, 2010

    Bread and Soup Pairings: What are the Best Types of Bread to Pair with Soup?

    Garden Vegetable Soup - Image Credit: Panera Bread
    I recently had the opportunity to learn more about bread at an interactive Panera Bread workshop. Not just the sliced variety that you find at a grocery store, the true art of bread making, as instructed by Tom Gumpel - head baker of Panera, involves learning how it can enhance the flavors in food as well as the overall dining experience. A hands-on class, I learned how to make a savory asiago bread pudding and a chocolate pecan babka (see recipes below). I also learned how to pair bread with food such as how grilled meats goes well with sourdough bread and how French bread goes well with breakfast food but of course my main focus was wanting to learn how to pair soup with bread. Check out this informative list (provided by Panera's Tom Gumpel and Danielle Cook) of what type of bread goes with some common cups of soups. Your soupy experience will never be the same...

    French bread - Image Credit: Panera Bread
    Soup and Bread Tips Pairing from Panera Bread

    Information provided by Tom Gumpel, Head Baker for Panera Bread and Danielle Cook, Bakery Development Project Manager of Panera Bread.  

    Low-fat Vegetarian Black Bean Soup – Pairs well with asiago cheese bread.  The slightly spicy with flavors of cilantro, cumin and garlic blend perfectly with the nutty flavor of the asiago cheese in our sourdough-based bread.

    Vegetarian Creamy Tomato Soup – Pairs well with three cheese bread. The tomato soup has a rich and creamy tomato flavor with hints of oregano. Dipping a piece of three cheese bread in this soup reminds you of sopping up mom’s homemade marinara with great piece of bread.

    Broccoli Cheddar Soup
    – Pairs well with French bread.  The rich and cheesy soup with chunks of broccoli soaks in nicely to the open crumb of our French bread.  Save a little of the bread for the last bit of soup at the end of the bowl so that you can use it to scrape the bowl clean!

    French Onion Soup – Pairs well with sourdough bread.  A classic at Panera since we began 23 years ago has been French onion soup in a Sourdough bread bowl.  The soup soaks into the sides of the tangy bread bowl, making the mix of the slightly sweet and beefy soup compliment the sourdough perfectly.

    Low-fat Chicken Tortilla Soup – Pairs well with Jalapeno cheddar bagel. The flavors of cumin and lime along with ancho and chipotle chilies of the chicken tortilla soup blend nicely with the slightly spicy jalapenos and salsa spice mix in the bagel.  Roasted corn flour in the bagel dough balances the spices of the bagel and the soup.

    New England Clam Chowder – Pairs well with country bread. Clams and potatoes in the rich, creamy broth goes really well with the nutty, yet slightly sour flavor of the country bread. Country bread’s soft crumb is a perfect match for the thick broth of the chowder.

    Garden Vegetable Soup with Pesto – Pairs well with whole grain bread. The flavorful tomato broth of the Vegetable soup tastes great soaked into a piece of hearty, slightly sweet whole grain baguette.  With the added benefit of whole grains and fiber from the baguette and a variety of vegetables like zucchini, cauliflower and tomatoes in the soup, it tastes great and is good for you, too.

    Cream of Chicken and Wild Rice Soup – Pairs well with sesame semolina bread. The nutty flavor of the sesame seeds on the crust and the semolina crumb tastes great dipped into the creamy, chicken broth of the Wild Rice soup.

    Baked Potato Soup
    – Pairs well with ciabatta bread. The broth of this russet potato soup is full of flavor with bacon, chives and spring onions. With that in mind, a simple bread with a nice open crumb pairs well with this soup, allowing the flavors of the soup to be the star.

    Low-fat Chicken Noodle Soup – Pairs well with asiago focaccia bread.  The sharp flavor of the asiago that tops this focaccia tastes great with the lightly herbed broth of the chicken noodle soup.

    Monday, November 8, 2010

    Soup 101: The Origin of Soup

    Soup definitely is food - Image Credit: Ian Butler, Fine Artistie
    By Joan Gioe, Contributing Writer to Seriously Soupy

    The origin of soup correlates directly with the discovery of pottery and the invention of containers that could hold cooking liquid on the fire without breaking. This puts soup as the second oldest cooking method in history, (roasting being number one with a bullet) and dates back to around 5000 B.C. -- about as old as some things in my refrigerator, sadly.

    The word "soup" itself is derived from the Old French word sope/soupe whose Latin root is the verb suppare meaning to soak. Soup by definition was "to soak with bread" or "pour over bread." The original term soup primarily referred to a broth or porridge.

    Furthermore, the addition of bread was as pivotal as it was essential. In the Middle Ages, soup became a staple of dinner fare when one would use bread as more a utensil than a garnish. The use of the bread to sop up the leftover liquid at the end of the meal is how the word supper was created. Learn something new every day kids!

    The modern restaurant industry is said to be based on soup. Broth, bouillion, and consomme were born as a result of restoratifs (where the word restaurant comes), where they were the first items served in public restaurants in 18th century Paris.

    Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like gumbo), thin (such as an aforementioned consomme), smooth (like a bisque) or chunky (chowder or bouillabaisse). Though most soups are hot, some like vichyssoise and many fruit soups are served cold.

    So there you have it. The origin. From soup to nuts. It's easy to forget about soups when thinking of fine dining or hearty home cooked meals. But soup started it all. I mean hey, we didn't evolve from Primordial pizza right?

    Joan Gioe is the mother of one amazing toddler and wife of one amazing husband. She credits him for getting her back on the writing horse. You can read her tribute to another time and place on her blog, Dear, Daughter in which she chronicles life events in the style of old fashion love letters to her 22-month-old daughter. She also recently started a food blog called The Panini Press where she makes a new panini every week and provides step-by-step pictures and instructions so that you can easily make them yourself.

    Saturday, November 6, 2010

    Thai Coconut Curry Chicken Soup

    Thai Coconut Curry Chicken Soup - By Dari Litchman
    Crafty mama Dari Litchman recently shared this quick and delicious meal-to-table soup that takes less than a 1/2 hour to cook that is a excellent dinner option as well as a delicious comfort food for the colder months ahead. As Dari stated, "Hands down, this one of my all time go-to comfort meals." Quick + delicious = I'm sold and can't wait to try this savory/sour/spicy chicken soup.

    Thai Coconut Curry Chicken Soup by Dari Litchman
    Ingredients:
    2 boxes of chicken broth
    1 can of unsweetened coconut milk (you can use lite)
    1 tbsp curry powder
    1 jalapeno pepper - diced (toss seeds out or add for extra zip)
    4 chicken breasts
    1 lime
    scallions - about 1 cup chopped
    cilantro - about 1 cup chopped
    2 cups cooked white rice
    salt and pepper
    squirt of sriracha (hot chili sauce)

    Directions:
    Cook rice by itself. Add chicken broth and coconut milk to a pot and bring to a boil, add jalapeno and curry powder. Add chicken breasts and cook until done, then take out, chop into chunks and put back into the soup. Put some rice into a bowl, ladle soup on top. Garnish with cilantro, scallions, and a squeeze of lime. Taste with some salt and pepper and for an extra added zip add a squirt of sriracha.

    To learn more about Dari, check out her websites www.papismami.etsy.com and www.darilitchman.carbonmade.com.

    Do you have a soup that you would like to contribute to Seriously Soupy? Email me at seriouslysoupy@gmail.com for more details!
     

    Friday, November 5, 2010

    Soups from South America: Part 2

    I certainly learned a lot about soups from South America from the first part of this series and now the journey continues with soup recipes from Bolivia, Paraguay, Uruguay, Columbia, and Venezuela. Each country truly has its own distinct soup recipes that I'm sure are reflected in how different each culture and its people are. As I mentioned in the part one, this is not a complete list but a starting off point to learn more about these countries and their regional soups as as to get inspired to create a soup outside of your comfort zone. If you have any recipes to share, feel free to add you links in the comments section or email me at seriouslysoupy@gmail.com to be included in the list.

    Soups from Bolivia
    Fricase (Spicy Pork Stew) -  This spicy soup by Bolivia Bella can be used with chicken or pork, along with green and white onions, bread crumbs, cayenne pepper, and pork ribs. The hearty soup is also topped with corn and chuños (black dehydrated potatoes).
    Peanut and Potato Soup by Green Girl
    Sopa de Mani - Peanut Soup - A typical soup made in Bolivia, this peanut soup by Momstinct is made with peanut oil, ribs, raw peanuts, peas and potatoes. I also found a vegetarian version and step-by-step instructions of this peanut and potato soup by Green Girl that includes roasted peanuts, tomatoes, and chile powder.


    Bori-Bori - Paraguayan Dumpling Soup from the New Book of Soups
    Soup from Paraguay 

    Bori-Bori - Paraguayan Dumpling Soup - It seems that every culture has their version of the dumpling and this delicious one from Paraguay is filled with meat, vegetables, and cornmeal-cheese. The broth itself is made from beef shank, saffron, carrots and celery that makes for a tasty broth recipe on its own. 

    Soup from Uruguay  
    Beef Tripe Stew - Tripe or stomach of a cow is the base of this authentic soup. The recipe includes detailed instructions on how to prepare the tripe soup, which also includes peas, rice, and tomatoes.


    Ajiaco Bogotano (Chicken and Potato Soup) by My Colombian Recipes
    Soup from Columbia
    Ajiaco Bogotano (Chicken and Potato Soup) - Considered Columbia's national dish, ajiaco includes three types of potatoes and the South America herbs - Guascas and Aji Salsa, for the garnish.  My Columbia Recipes describes the soup as a "feel-good comfort soup" that also includes scallions, onions, celery, corn, and chicken.
    Sopa de Res by Mindy's Deli
    Soup from Venezuela
    Sopa de Res or Hervido de Res - A simple and comforting beef soup, this sopa de res by Mindy's Deli includes beef shank, peas, carrots, garlic and onions.


    Also be sure to check out part one of the series.



    Wednesday, November 3, 2010

    Mushroom Barely Soup with Roasted Brussels Sprouts

    Mushroom Barely Soup with Roasted Brussel Sprouts - Seriously Soupy
    After reading the title of this post I realized how much of a nightmare this might be for a child. Of course that is also a huge generalization; kids today have far more sophisticated palates. But, for me, the one veggie that I would never try, no matter if it was fried in butter or dipped in chocolate was brussel sprouts. Of course I later learned about the power of the sprout and really love to eat them roasted. For this soup, I thought they would make a nice addition a classic mushroom and barley that also included carrots, celery and leeks (had them around). This recipe was also made with an all-green roasted veggie broth that included broccoli, kale, celery, beet tops, and spinach. I also had these veggies lying around from the soup party and the soup cook-off that also needed to either be tossed or made into broth. Obviously, I choose the later. If you don't want to make the all-green broth, you can always use a simple veggie broth or rely on good-old fashioned fresh herbs. I hope you enjoy this one, brussel sprouts and all!

    Tuesday, November 2, 2010

    The Iron Foodie Challenge

    Iron Foodie 2010 | Here's Why that will be me:
    MarxFoods.com -- Fine Bulk Foods The Foodie BlogRoll

    I love a challenge and now thanks to the first Iron Foodie Challenge sponsored by The Foodie Blog Roll and Marx Foods, a specialty retailer, I have a chance to get creative and really put my ladle to use. This exciting contest starts by answering a few preliminary questions where 25 participants will then go on to the next round and receive 8 ingredients from Marx Foods. Judging by their delicious website, this could involve cooking with Sargol Iranian Saffron Threads, lemon honey, or what I secretly have been eying: the truffles! Contestants then have to create a unique signature dish using three of these ingredients to be considered for the grand prize: a $200 store credit to Marx Foods.com. I hope I make it to the next round, I have a lot of exciting soup recipes on the brain and new ingredients to sample!

    1. Why do you want to compete in this challenge?
    As I mentioned, I love a challenge. In fact, Seriously Soupy was created because I wanted to challenge myself to create new soup recipes and learn more about soups by creating a new recipe every week. After a year and 72 soups later, I try to stand true to my original intentions. I try to use new ingredients and create new soup recipes by learning about international soups as well as feature guest writers; but as with everything in life there is always something new to learn. I really want to do this challenge to push myself even further as I learn more about new ingredients and get out of my comfort zone (once again) to create an inventive and original soup using products from Marx Foods that i likely have never heard of or used before.

    2. Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?
    I would love to spend time in Julia Child's kitchen. Although our styles of cooking are different, I love her spirit and passion for cooking. Her confidence is also striking to me as she successfully made the transition to start a new career much later in life. Although I am not the same age as she was when she became a cook, I feel that I am embarking on a new cooking journey and would love to talk to her about this as we make her classic dish, beef bourguignon, together.

    3. What morsel are you most likely to swipe from family and friends’ plates when they aren’t looking?
    Chocolate chips. I eat pretty healthy, but if I see a stray chip or a cookie lying around, I'm going to snatch it. Same rings true for ice cream. If I see some ice cream leftover, it will be really hard for me to resist slurping it up.

    4. Sum your childhood up in one meal.
    Although this meal might not actually be constituted as a proper dinner these days, the four-square meals know as the Swanson TV dinner was a staple in my childhood.

    5. The one mainstream food you can’t stand?
    Maybe this is obvious, but I can't stand canned soup.It is incredibly salty and many of them have so many preservatives. After starting Soupy, I learned how easy it is to make your own soup, which is not only healthier but is also cheaper and in my humble opinion way more satisfying.

    Monday, November 1, 2010

    Roasted Root Vegetable and Turkey Soup and Prospect Farm Soup Cook-Off

    Roasted Root Vegetable and Turkey Soup - Seriously Soupy
    Roasted Root Vegetable and Turkey Soup topped with Sage - Seriously Soupy
    People's choice winner. Check out that squash!
    This weekend I had the honor to participate in Prospect Farm's Soup Cook-Off - a communal cooking event/fundraiser for a new volunteer-run farm in Windsor Terrace. Once an open plot of land, the area has been transformed into a fully-functional compost deposit station where locals can drop-off their non-cooked waste to be turned into soil. Since there is a high-lead concentration in the soil, organizers are starting slow with the growing process where a small plot of land is used to grow carrots, romaine lettuce, kale, and beets. There are also several squashes that no one has planted but continue to thrive at the farm, including four to six different shapes of squash.

    For the cook-off, I entered a roasted root vegetable and turkey soup/stew that I also made for the soup party a few weeks ago. One rule of the event was that all of the soups had to have at least one ingredient that came from a local source. Most of my soups use ingredients that come from my local farmers market, so that part was pretty easy in addition I used organic turkey and fresh herbs. A two-part recipe (some marinating is involved), this is a great soup/stew that is filing and has various flavors (sweet and savory) that is a healthy variation to a standard meat chili. I ended up winning the people's choice (see my squash trophy) that was tied with a cauliflower and chorizo soup with kale chips. I hope to have some of the recipes from the cook-off on here real soon!
     
    Growing vegetables at the Prospect Farm
    A massive squash at the Prospect Farm


    Soup Tasting!
    First Place: Barley Soup with Local Greens, Dill, and Feta
    Second Place (tie): Jerusalem Artichoke Soup and Blue Cheese and Roasted Cauliflower Soup
    People's Choice (tie): Roasted Root Vegetable and Turkey Soup and Cauliflower and Chorizo Soup with Kale Chips

    For additional information about Prospect Farm, please visit www.ProspectFarm.org or fan them on facebook by visiting www.Facebook.com/ProspectFarmBK. You can also reach them via email them at ProspectFarmBK@gmail.com.
    The Judges - Joe Brancaccio of Brancaccio's Food Shop and Brandon Maya 

    Sunday, October 31, 2010

    Halloween Soup Ideas


    Eyeball Soup with Bugs by Recipe Girl
    Looking for an extra ghoulish soup this Halloween? Well, look no further. I scoured the web for the scariest sounding soups that also happen to be edible. From a dead sea soup to a eyeball and bug soup and even a graveyard soup, I'm sure you'll find inspiration to make your own horrifying soupy treat this Halloween.

    Have a Happy, Safe, and Soup-tastic Halloween!

    Eyeball Soup with Bugs - The perfect soup for Halloween, Recipe Girl adapted this eyeball soup with bugs from Martha Stewart Living that includes using kalamata olives, chives and fresh rosemary for the bugs and mozzarella balls and pimiento-stuffed olives for the eyeballs. As a soup itself, I love the combination of tomatoes, oregano, cream, garlic, white wine, and onions that can stand on its own as a delicious tomato soup - with or without the bugs. 

    Teeny Tiny Graveyard Soup - This recipe by Soup Song involves some prep work and creativity to make a visual graveyard come to life via your soup bowl. The recipe starts by making a broth made of chicken legs, chicken feet, celery, carrots, and various spices, but no garlic (Soup Song says "you won't want to keep the vampires away.") The soup also calls for the creation of various body parts like hearts and blood, guts, fingers, and teeth that cleverly uses plum tomatoes, tagliatelle pasta, white asparagus, and white corn, respectively. After you make this horrifying soup, be sure to read Teeny Tiny and the Soup Bone (right below the recipe)- this one is a real hair raiser! 

    Dead Sea Soup - Halloween is Here is all about frightful Halloween treats ranging from creepy coleslaw to brain cell salad to this dead sea soup. This recipe uses celery hearts, artichokes, chicken soup, and blue and green food coloring for the dead sea look. Try a bowl without the food coloring for a healthy Halloween treat.

    Moldy Cheese Soup - This recipe on Perfect Entertaining is described as a "sophisticated broccoli and cheese soup" that uses food coloring to enhance the soup's moldiness. As a broccoli soup, this recipe sounds quite indulgent that uses three types of cheese (parmesan, gorgonzola, and fontina), heavy cream, butter, and white wine! A hearty seasonal treat, indeed. 

    Even More Creative Halloween Soups:
    Cauldron of Chili with Breadstick Bones - Recipe from Cooks Recipes
    All Hallow's Eve Soup - Recipe from CD Kitchen
    Parts from the Morgue Soup - Recipe from Divine Dinner Party
    Tomato Soup with Goop - Recipe from Family Fun

    What is your favorite Halloween soup?

    Seriously Soupy Serena