Guest Post: Potato and Fresh Herb Soup

Potato and Fresh Herb Soup by "Deja Vu" Cook

Guest Blogger: Kathleen of Deja Vu Cook 
We have a tendency to think of fresh herbs and something to add to a soup, but surprise yourself when you make this soup (especially in the spring and summer) with fresh herbs from your own garden.  Here in Florida we have these herbs in our backyards year round but spring seems the appropriate time to really celebrate them wherever you may live.

Potato and Fresh Herb Soup by "Deja Vu" Cook
Ingredients:
4 T. Unsalted Butter
1 1/4 C. Diced Onions
1 1/2 C. Diced Potatoes
1 t. Salt
Freshly Ground Pepper
1 T. Mixture of Fresh Parsley, Thyme, Lemon Balm, Chives and Marjoram
3 1/2 C. Chicken Stock
1/2 C. Whole Milk
Fresh Parsley (chopped for garnish)
 
Preparation:
1. Melt the butter in a heavy saucepan; when it foams add the onions and potatoes; toss in the butter thoroughly
2. Season with salt and pepper; cover and sweat on low heat for 10 minutes
3. Add the fresh herbs and the stock; cook until vegetables are soft
4. Puree the soup with an immersion blender (or transfer in batches to blender)
5. Season and thin with the milk to the consistency you desire
6. Pour into warmed soup bowls and garnish with fresh parsley


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!

Happy National Soup Month

Guest Blogger: Kathleen of Deja Vu Cook 

I was making a list of the top ten favorite recipes from the readers on my website and at the same time I saw that it was National Soup Month (January).  During the first year of trying to document family, friends and my recipes I was fortunate to meet @SeriouslySoupy (Twitter).  She has wonderful ideas, recipes, classes and events in New York all about soup.  She invited me to guest post on her site Seriously Soupy a few times and we share recipes.  This list was great for me to review of my own soups that I make and people would like.  The biggest surprise was the interest in chilled soups.  Living in Florida it is normal for chilled soups, but three out of ten was not only great but an inspiration to create more chilled soups for 2011.  Enjoy!


Corn Chowder with Bacon

Soupe a l’Oignon Gratinee

Split Pea and Ham Soup (and a lot of Carrots) 

Potage Crecy (French Carrot Soup)

Saint Lioba Beer and Mushroom Soup
 
Tanzanian Coconut Bean Soup

Chilled Pea and Mint Soup

Cuban Black Bean Soup

Chilled Zucchini Soup

Chilled Cucumber and Dill Soup

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

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:

• 1/2 C. Whole Kernal Corn (canned or frozen)
• 1/2 C. Roasted Juliette Tomatoes

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!

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.

Oyster Stew

Oyster Stew by Deja Vu Cook

Guest Blogger: Kathleen of Deja Vu Cook 

When it is time for fish and shellfish stew and chowder I think of many places in New England and all the fabulous meals shared.  I grew up in Connecticut with all the relatives in Boston and many summers on Cape Cod, so those recipes share a special place in my heart and home.  “Oyster Stew” is always on the menu during the Thanksgiving, Christmas and New Years holidays for me.  This tradition started for me in Goshen, Connecticut in the mid-70s.  A couple friends of mine bought a 200-year-old salt-box in the Town of Goshen, Connecticut and I spent many happy holiday times with them through the years.  Oyster Stew was part of their tradition and immediately was adopted by me.  Oh, that was easy, I love oysters!   But it is also one of the first soups I make when the weather changes here in Florida.  Today is the third day I have my windows open so all the soup recipes are coming out of the cupboards.  

Oyster Stew
Ingredients:
16 0z. shucked oysters and their liquid
1/2 C. onion (diced)
1/2 C. celery (peeled and diced)
6 T. unsalted butter
1/2 t. worcestershire sauce
1 1/2 C – 2 C.  heavy cream
Freshly ground pepper (season to taste)
1-2 oz. dry sherry (optional)
Chopped parsley for garnish

Directions:

1. Pick through the oysters carefully removing any bits of shell
2. Place in a sauce pan with their liquid and 2 C. of water and heat til the oysters begin to curl
3. Remove and set aside, strain the liquid and set aside
4. Simmer the onion and celery in butter in a soup pot until tender (approx. 6 minutes)
5. Add the oyster liquid and heavy cream and heat “almost” to the boiling point, reduce heat and simmer for 10 minutes
6. Stir in the Worcestershire
7. Add the oysters and season to taste with pepper
8. Pour into warmed bowls and add (1 t. sherry to each bowl-Optional) 
9. Garnish with chopped parsley

(Serves 4)
(Compliments of John Totino, Architect)
Adapted from the book “Jasper White’s Cooking from New England” by Jasper White

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!