Garnishing with Crème Fraiche

Dairy is another option to use when garnishing your soup. Standard options include sour cream on a black bean soup or topping a soup off with yogurt or some cheese. Another option is to use crème fraiche. I've heard a little something about this product they call crème fraiche for some time now. It was supposed to be topped off on this chilled edamame soup but I couldn't locate it anywhere, then I heard about it in this chesnut soup. Apparently all the rage, it is made up of a special bacteria that gives it a sour taste that is widely found in Europe and throughout speciality stores in the states. For this garnishing post, I attempted to make my own crème fraiche from a recipe I found on Joy of Cooking. Here's the recipe and my reaction to this experience:

  prepping the heavy whipping cream

buttermilk in the tablespoon

                 

Reprinted from Creme Fraiche by Stephanie Jaworski as featured on the Joy of Cooking

Recipe:

1 cup (240 ml) heavy whipping cream

1 tablespoon buttermilk

Note:  If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

Creme Fraiche: In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.  Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature.  The creme fraiche is ready when it is thick with a slightly nutty sour taste.  Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.

Read more: http://www.joyofbaking.com/CremeFraiche.html#ixzz0eL17Tjav

P.S. The pictures really make it hard to tell the difference but the creme DID become thick, and yes had a very nutty taste as the Joy of Baking recipe stated. I didn't really enjoy the beginning process though. The buttermilk smell was a bit much and it definitely required some time and attention to turn the creme. But if you have the time, patience, and of course can't seem to find this product anywhere this recipe is a great alternative to the packaged verison.

 Finished Product-the Crème Fraiche

OTHER DAIRY PRODUCTS FOR SOUPS GARNISHES

• Greek yogurt
• Sour cream
• Shredded cheese such as cheddar
• Crumbly cheese such as goat, gorgonzola, or feta
• Grated parmesan
• Ricotta cheese

What are some other dairy garnishes (or alternatives even to dairy) that you use for your soup?
Seriously Soupy Serena

10 Super Soups for the Super Bowl

Image from Gridskipper.com (I know, I know the Bears didn't make it in)

It's that time of year again - Super Bowl!! -  where legions of fans gather together to eat, scream at the TV, bump chests, and eat some more. Ok, so I know this event is much more than that, but as a confused observer I am a bit ignorant in the ways of football, which basically means that I don't know what the heck is going on. No worries, the rules are explained to me time-and-time again and I still glaze over, but that doesn't mean that I don't enjoy the communal aspect of having friends together (even if it is to scream at a TV) and, of course, the food! Greasy, uncomfortably filling, and generally unhealthy, super bowl parties seem to be lacking one major component to complete the festivities (at least in my world) and that of course is soup! Having soup at your super bowl party will start the evening off on a semi-healthy note (stop laughing) and not just include chili (although this is also an option and can even be made healthy and yes, even vegan). I am working on a super bowl soup recipe for Friday's post that I promise won't be a standard offering. Until then, here are some other soups that you may want to feature (or bring) to your next soup (er) bowl party:

10 super soups for the super bowl
1. Super Bowl Sunday Soup from Red Velvet Cafe-A hearty beef stew complete with a heaping dose of veggies and spices. Takes some time to prep (seven hours!), so be sure to factor that into your day.
2. Meatfree Super Bowl Chili from Starting Over-Utilizing various beans (black, garbanzo, kidney,  and vegetarian baked beans), this meatless chili was cooked in a slow cooker, which I'm sure could be modified into a pot. The recipe also includes corn, celery, bell peppers, and various spices to complete this filing meat-free chili.
3. Super Bowl Chili (with Meat) from That's So Yummy-Of course most super bowl parties don't feel complete without meat chili, and this one from That's So Yummy does not mess around. It is complete with ground beef, beans, and bacon (yes, bacon) that is sure to satisfy even the hungriest football fanatic.
4. Broccoli and Cheese Soup with Soymilk from Curious Eats- Start your party off with this healthier version of a broccoli and cheese soup that uses soymilk and reduced fat cheese.
5. Pace Picante Chicken Tortilla Super Bowl Soup from Cookie Girl-Using Pace Picanta salsa, this recipe is essentially a chicken soup with a twist. Top it off with Cookie Girl's homemade tortilla chips for a perfect pre-game side.
6. Cajun 15 Bean Soup from The Bear Brunch-A soup of 15 beans and sausage is surely a scrumptious meal to complete any super bowl party. The recipe also includes onions, garlic, tomatoes and lemon to complete the soup.
7. All Veggie Vegetable Soup from Eat At Home-Even all veggie soup can be enjoyed on the Super Bowl. This one includes five veggies that can be modified based on your preferences and even includes a cornbread and cheddar muffin recipe to accompany this healthy soup.
8. Baked Potato Soup from Raising Little Women-Potato Skins, Potato Chips, and Potato Skins-potatoes are a major par of the Super Bowl. Why not switch things up a bit by having your potatoes skins in soup?
9. Potato and Leek Soup from Seriously Soupy-Shameless Self-Promotion? Maybe, but this potato and leek soup is so easy to make and gives potatoes a subtle boast with onions, cream, and whole leeks.
10. Spicy Roasted Corn from Seriously Soupy-Yet another SS soup. I love this one for its spicy kick and of course of the yummy roasted corn. Double or even triple the amount of corn in the recipe since this one is suited for one, and adjust the amount of spices and salt by tasting it as you go.
11. To come on Friday...Stay Tuned!

What are some of your favorite super bowl soups?
Seriously Soupy Serena

Soup Review: Sausage-and-Kale Soup by Martha Stewart

                      Martha Stewart's Sausage-and-Kale Soup                         

Seriously Soupy's Sausage-and-Kale Soup

                                                                

After this weeks lentil and apricot soup I had a heaping amount of leftover kale that I still wanted to make good use of. I discovered this sausage-and-kale soup from Martha Stewart's publication Everyday that would not only use the kale, but utilize other ingredients (onions, potatoes, red pepper flakes, olive oil) that I already had on hand. I loved how the recipe used a minimal amount of ingredients, as well as had a quick prep and cooking time that resulted in a hearty, yet spicy soup that was ready in less than an hour! While I was preparing it I thought it was odd that it did not require any salt or pepper (something I would never think twice about not adding), but the soup (and its combination of flavors) worked really well on its own, which didn't require any extra condiments. While enjoying this soup, I discovered (once again) that some simple ideas (making the soup a bit spicy with sausage and kale) can create a different taste combination by simply using ingredients in a new way. This nice kick, along with some simple ingredients can also easily be modified if you don't like sausage by adding another type of meat or made vegetarian by adding seitan, tofu, beans, or pasta, etc. Check out this spicy Martha creation and let me know what you think:

Sausage-and-Kale Soup
Recipe by Martha Stewart from Everyday
Try serving this hearty soup as the main course of a light meal.
Prep: 15 minutes
Total: 50 minutes 

  Soup cooking with broth, potatoes, onions

Ingredients
Serves 4

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red-pepper flakes
• 5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
• 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 1 bunch kale (12 ounces), stemmed and shredded
• 12 ounces smoked chicken sausage, cut into 1/2-inch half moons
  

Directions

1. In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
2. In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

P.S. The only thing I modified was to hand blend the ingredients in the pot, as opposed to taking out half of the soup and pureeing it in a blender. I also ended up adding a little bit of water (about 1 cup), since I didn't feel like the consistency was soupy enough, at least for my standards.:)

Have you tried any Martha Stewart soup recipes?

Seriously Soupy Serena

Soup Recipe Exchange

Recipes, recipes, and even more recipes. I love the excitement of brainstorming and trying to develop new concepts and recipes for the site, but I also love reading and discovering what other bloggers, chefs, and foodies are creating. Here are some recipes that caught my eye and inspired me this week:

• Spinach Sweet Pea Soup with Mint Cream. This is a soup that I would love to eat, but probably never would have thought to create on my own. There is nothing too intricate about its preparation or ingredients, but the combination of them (spinach, petite peas, onions, and cream), along with a separate recipe for mint cream seems like the perfect healthy winter soup. Developed by the Culturistas —Lady D and Lady Lay, the recipe seems super easy and a great way to get a good dose of your daily veggies while also being diverse enough that it can easily be transformed into a cold soup in the summer. I am very excited to try this soup, along with the mint cream, which I'm sure will be an unexpected but nice finish to this unique soupy.

• Roman Egg Drop Soup. Developed by the Eceletic cook, Roman Egg Drop Soup or Stracciatella is a traditional Italian soup that has been a part of her life since her childhood in the 70s. Before she delves into the recipe, she tells the story of how this soup was an inspirational part of her childhood in a section of Canada called Park Extension. The detailed story depicts how she ate at her neighbors house that taught her to "cherish good, simple food." She also notes that this soup is the "heart of Italian cooking," that involves the use of minimal ingredients (eggs, Parmesan cheese, pepper, nutmeg, and broth) and preparation that can easily be re-created in your home.

• Tortellini Sausage Soup. Blogger, Edenut Creates recently announced that she would be making a soups for several weeks during the winter. Already up to week six, she has recently created a filing and keyword-simple soup out of tortellini, sausage, and various veggies (carrots and zucchini). She also lists some substitutions such as sausage for chickpeas or sausage for ground meat, based on your preferences and/or dietary restrictions. It also seems like a great way to some more use out of leftover tortellini and give it a second life as a soup.

What are some exciting soup recipes that you saw this week?
Seriously Soupy Serena

Lentil Apricot Soup with Roasted Kale

 Lentil Apricot Soup with Roasted Kale

Lentil soup has been done before and that is by no means a bad thing! I love this savory and complex bean-soup, but I have made it zillions of times (yes, zillions) with the same-old recipe (carrots, lentils, celery, spinach, and various spices) that I know so well I could even make in my sleep. Not that I don't love that comforting and super simple combination, but I wanted to mix things up a bit and try a new variation on this classic little soupy. Assessing my inventory, I had some dried apricots that I thought would be a nice pairing for its complex sweet and tart-like taste and I have never cooked with apricots before, so why not now? I also thought kale would be a good choice and opted to roast it to add a rich and garlicly taste, along with some standard items (carrots, celery, onions, and spices) to complete the soup. I had NO idea how this was going to taste, or even if this medley was going to work, but when creating your own soups you have to stick to your gut (even when other people aka Lonnie Feldman are telling you it's a weird idea) and I couldn't have been happier with the result. I was actually a little surprised at how well the flavors blended—slightly sweet, a little kick from the cumin and bay leaves, and a hearty texture. As a reached for my second bowl (It was THAT good), I realized that the only thing that changed was the addition of two ingredients (roasted kale and apricots), but this significantly altered the soup and has me re-thinking ways to prepare lentil soup, and not-so-much about the traditional way that I used to clutch onto. It's good to remember that with soups you can have one main ingredient (lentils), but vary it up in many different ways (kale, apricots, and maybe beets for next time?) that creates a new twist on an old fav. This soup definitely reminded me of this simple concept and one that I think will really expand my (and your) soupy recipe portfolio. Check out this twist on the lentil soup and I hope you enjoy it as much as I did:

Lentil Apricot Soup with Roasted Kale
Ingredients:
1 bag of dry lentils
3-4 cups of water
1 yellow onion, chopped up
1/2 of a garlic clove, chopped up
2 tablespoons of olive oil
3-4 stalks of kale
1/2 bag of dried apricots, cut up into small squares
bunch of baby carrots (10 or so), cut up into small squares
1 stalk of celery, chopped up
8-10 bay leaves
pinch of sea salt
pinch of pepper
pinch of cumin

Directions:
Pre-heat the oven to 350 degrees (for the kale). Meanwhile, fill a pot with approximately 3-4 cups of water and let boil. While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves. Cover the pot and start the kale prep. Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan. Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically.  Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes. While cooking, cut up the apricots it teeny tiny squares. This part took a little longer than I anticipated and I probably could have had even smaller apricot segments, but you'll know when you can't chop no longer.:) Add the kale to the pot and cut it into smaller segments (if necessary), but do be careful, it will be hot! Let cook for another 15-20 minutes, making sure to watch your water (adding more, if necessary) and tasting the soup to see if anything else needs to be added. Lower flame, pour into a bowl, and enjoy!

How do you make your lentil soup?
Seriously Soupy Serena