Archive | Soup

Shed’s Easy Watercress (Wild or Cultivated) Soup

We love this soup because it can be served cold or hot depending on the weather outside.

Preparation time: 15 minutes

Cooking time: 25 minutes

Yields 6 servings

  • 3 Tablespoons butter (unsalted)
  • 2 cups Yukon Gold or red-skinned “new” potatoes, peeled and roughly chopped
  • 1 ½ cups leeks, well rinsed and sliced into ¼ inch thick rounds
  • 3 cups chicken stock (may substitute vegetable stock)
  • 1 ¼ cups half & half (optional)
  • 2 bunches watercress, stems removed and roughly chopped (reserve enough whole stems for garnish)
  • sea salt and ground pepper to taste

Melt the butter in a large sauté pan, without letting it brown. Add the leeks, a pinch of salt and pepper, and sauté for 5 minutes. Add potatoes and chicken stock, bring to a boil, then turn down the heat and continue to cook for 20 minutes, or until potatoes are soft.

Turn off the heat, then add the chopped watercress. Caution: Overcooking watercress will dull its bright green color. Allow soup to cool, then puree in batches in a blender or food processor. If desired, add the half & half. Additional salt and pepper may be needed, to taste.

If serving warm, reheat the soup gently … Read More

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Roasted Pepper and Saffron Soup

Recipe by Albert Katz

Yield: 4 to 6 servings

This soup makes a luscious fall offering that highlights the richness of roasted peppers with the distinctive punch of saffron. The dollop of crème fraîche has a “soothing” impact on the richness of the soup.

INGREDIENTS

  • La Mancha Select Saffron, about 24 threads
  • 3 tablespoons Katz Late Harvest Sauvignon Blanc Agrodolce Vinegar
  • 2 tablespoons Katz Organic Chef’s Pick Extra Virgin Olive Oil
  • 1 medium yellow onion, coarsely chopped
  • 1 small carrot, peeled and coarsely chopped
  • 1 small leek, white part only, cleaned and chopped
  • 2 garlic cloves, chopped 1 medium, ripe tomato, peeled, seeded and chopped
  • 1 medium potato, peeled and coarsely chopped–Yukon Golds work well Sea salt and freshly ground black pepper
  • ½ teaspoon ground cumin
  • 5 to 6 medium-sized red bell peppers, roasted, peeled, seeded and diced
  • 4 to 5 cups chicken stock
  • ¼ cup crème fraîche or sour cream

TO PREPARE

Place La Mancha Select Saffron and Late Harvest Sauvignon Blanc Agrodolce Vinegar in small frying pan and warm, carefully, over very low heat for just about 30 seconds. Remove from heat and set aside.

Heat the Chef’s Pick olive oil over medium heat in a saucepan. Add … Read More

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Autumn Corn Bisque

Yield: Makes 2½ quarts, enough to serve 10

INGREDIENTS

  • 4 tablespoons unsalted butter
  • 3 leeks, white and light green parts only, washed and thinly sliced
  • 6 ears fresh yellow corn, cut from the cob (about 6 cups)
  • Salt and freshly ground white pepper to taste
  • 1 teaspoon fennel seed, toasted and ground
  • 2 quarts vegetable stock
  • 1 bay leaf
  • ½ cup heavy cream
  • Sea salt and white pepper, to taste

TO PREPARE

Heat a heavy 6-quart pot over a medium burner. Add the butter to melt, then add the leeks and stir well. Cover the pot loosely with a lid and reduce the heat to medium-low. Sweat the leeks for 10 minutes, until very soft and sweet. Add the corn, season with salt and white pepper and continue to cook, loosely covered, for 5 minutes more. Stir in the ground fennel, add the stock and bay leaf and bring the pot to a simmer. Simmer for 20 minutes, or until the corn is very soft. Remove the bay leaf and thoroughly purée the soup, in batches, in a blender. For best results, pass the soup through a chinoise (a conical finemesh strainer) after puréeing. Return the purée to the pan … Read More

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Swamp Soup

Yield: 4 servings

INGREDIENTS

  • 4 cups chicken or vegetable broth, divided in half
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ teaspoon ground nutmeg
  • 2 cups zucchini, thinly sliced (about 3 whole squash)
  • 2 medium ripe avocados, peeled and with the pit removed
  • ½ teaspoon salt or to taste
  • A handful of cooked organic black or pinto beans Prepared pesto (optional)

TO PREPARE

In a large saucepan, bring 2 cups of the broth to a boil with the onion, garlic and nutmeg. Reduce the heat to low, cover and simmer for an additional 15 minutes, stirring occasionally. Next, add the remaining 2 cups of broth and the zucchini and bring back to a boil. Reduce the heat to low, re-cover and simmer for an additional 15 minutes. Remove the lid and allow the soup to cool slightly.

In a blender, purée the slightly cooled soup mixture with the avocado, in batches, until it reaches a smooth consistency. Return the purée to the saucepan, add salt to taste and warm gently. To serve, place a few of the beans in the bottom of the bowl and gently pour in the soup. When you serve it make sure to … Read More

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GAZPACHO GRATITUDE

Mary’s son William and Sara’s daughter Lucy came bounding home from school one day to share the news that tomatoes are indeed a fruit and both requested a tomato smoothie. As it happened to be the season when Sweet 100 tomatoes were at their peak, the fruit went into the blender with other ingredients, and the result was extraordinary. Remember, this “souper” smoothie is only as good as your tomatoes; make it when they are fresh and ripe. For a richer taste and a probiotic hit, try adding a dollop of locally-produced plain yogurt. To turn this into a light summer dinner, ladle into bowls and top with black beans and a few cubes of avocado.

Yields 2 smoothies (about 2 1/2 cups)

INGREDIENTS

  • 2 1⁄2 cups cherry tomatoes
  • 1 medium-sized carrot, peeled and roughly chopped
  • 3⁄4 cup roughly chopped cucumber (seeded and peeled, if not using the English hothouse variety)
  • 3⁄4 cup peeled and roughly chopped cantaloupe
  •  3 Tbs chopped red onion
  • 1 Tbs fresh lemon juice
  • 2 tsp good quality extra-virgin olive oil
  • 5 medium-sized fresh basil leaves
  • 1⁄2 tsp sea salt, plus more to taste
  • Freshly ground pepper, to taste

TO PREPARE

In a blender, combine the … Read More

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200-fishChowder

FISH CHOWDER

Serves 8 as an entrée

For the chowder base:

2 tablespoons water
3 ounces bacon or salt pork, cut into lardons
2 medium onions, medium dice
1 leek, trimmed, quartered lengthwise, and sliced about 1/2–inch thick
2 stalks celery, halved lengthwise and thinly sliced
5 cups fish stock (or substitute 2 ½ cups clam juice and 2 ½ cups water)
1 tablespoon kosher salt, more to taste
2 bay leaves

To finish the dish:

2 large russet potatoes, sliced in half lengthwise, then sliced into 1/2 –inch half moons
1 ½ pounds white fish such as halibut, cut into two-bite chunks
1 ½ cups heavy cream, or to taste
White pepper to taste
Beer-Steamed Clams (optional, see recipe)

To prepare the base: Heat the water with the bacon or salt pork over a medium burner. Stir occasionally for five minutes, or until the water has cooked off and the pork is golden all over. Add the onion, leek and celery, and stir to coat in the pork fat. Continue to cook for five to seven minutes, stirring often, until the onions are translucent and smell sweet. Add the stock, salt and bay leaves. Bring the pot to a … Read More

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GOLDEN CHICKEN STOCK

By Chef David Katz of Panevino
www.panevino-napa.com

Makes 1 gallon

3 pounds chicken neck and back bones (substitute turkey, duck or quail bones)
2 whole chicken legs including thigh, cut in half
1 cup dry white wine (optional)
1 gallon cold water

Cheesecloth sachet containing:

  • 6 thyme sprigs
  • 6 parsley stems
  • 2 bay leaves
  • 10 black peppercorns

2 white or yellow onions, large dice
1 leek, trimmed, large dice
2 carrots, large dice
2 stalks celery, large dice

Preheat oven to 400°.  Place the chicken bones and legs on a lightly greased baking pan and bake for 30 minutes or until golden brown.  Remove the pan from the oven and transfer the chicken to an 8-quart stockpot. Heat the pot over a medium heat and add the wine, then reduce by about half.  Add the water and sachet and bring the pot to a simmer over high heat.  Reduce the heat to maintain a bare simmer and cook for 45 minutes, skimming away any fat or foam that comes to the surface.  Add the vegetables and continue to cook at a bare simmer for an additional 90 minutes.  Strain the stock through a sieve lined with cheesecloth and chill thoroughly … Read More

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