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Archive | Soup

Creamy Celery & Bean Soup with Coconut and Crispy Bacon

creamyCelerySoup

Makes 4 servings

INGREDIENTS

4 strips center-cut bacon
1 tablespoon butter
4 cups chopped celery, stalks and tops
1 cup chopped onion
2 cloves garlic, chopped
1 tablespoon fresh thyme leaves, plus more for garnish
1 (15-ounce) can white beans, drained and rinsed
2 cups vegetable or chicken stock
1 (14-ounce) can coconut milk
Salt and ground pepper, to taste

PREPARATION

Lay bacon in bottom of a cold, large stockpot or Dutch oven. Turn heat to medium and cook until bacon is crisp, turning often. Remove and set aside on paper towels.

Add butter to pot and melt. Add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add white beans, stock, and coconut milk and bring to a simmer. Cook for 10 minutes, stirring occasionally.

Purée soup with an immersion blender or by transferring to a food processor or blender. Adjust seasonings to taste. Serve with cooked bacon crumbled on top and thyme garnish.

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White Bean & Tomatillo Turkey Chili

whiteBeanChili

MAKES 6–8 SERVINGS

1½ tablespoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
1 small jalapeño, seeded and finely sliced
½ teaspoon kosher salt
2 large cloves garlic, minced
1 (4-ounce) can diced green chiles, drained
2 pounds ground turkey breast
1 (28-ounce) can tomatillos, drained and chopped
1 tablespoon chopped fresh oregano
2 tablespoons ground cumin
3 cups low-sodium chicken broth
3 cups cooked white beans, about 2 (16-ounce) cans, drained and rinsed
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice

PREPARATION

Heat oil in large pot or Dutch oven over medium heat. Add onion, bell pepper, jalapeño, and salt and cook until softened, 8–10 minutes.

Add garlic and chiles and cook, stirring continuously, for 30 seconds. Add turkey and cook, stirring often, until cooked through, 5–8 minutes. Add tomatillos, oregano, and cumin and cook for 1 minute, stirring frequently. Add chicken broth and beans. Bring to a gentle boil, reduce heat and simmer, uncovered, for about 1 hour, stirring occasionally. Stir in the cilantro and lime juice.

To freeze/serve: Allow chili to cool completely and transfer to 1-gallon freezer bag or a 2-quart freezer container. Freeze for up to 6 months. To serve, thaw chili overnight in refrigerator and reheat on stove over medium heat. Try serving with cornbread and garnish with sour cream and Monterey Jack cheese, if desired.

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Spiced Squash Soup

spicedSquashSoup

MAKES 4–6 SERVINGS

1 butternut squash, halved lengthwise
Olive oil
Kosher salt and freshly ground pepper
1 quart vegetable stock
1 large carrot, diced
2 shallots, minced
2 cloves garlic, minced
2–3 tablespoons curry powder
1½ tablespoons ground cinnamon
Seeds from 6 cardamom pods, optional
1–2 cups water, if necessary
¼ cup heavy cream (or 1/3 cup milk or almond milk)
1/3 cup thick plain yogurt

PREPARATION

Place rimmed baking sheet oven and heat to 400°. Remove seeds and stringy flesh from squash, reserving seeds. Rub squash flesh with oil, and season with salt and pepper. Place flesh-side-down on preheated baking sheet and roast until skin has browned and wrinkled and a knife slides easily into the caramelized flesh, about 25 minutes. Rinse squash flesh off seeds and pat dry. Arrange in a single layer on aluminum foil-lined baking; season with salt. Roast until toasty brown, about 10 minutes. Let cool.

Meanwhile, prepare vegetables and soup base: Gently warm stock in small saucepan over low heat; do not bring to a simmer. Heat a good glug of oil in Dutch oven over medium heat. Throw in carrot and cook for 2 minutes. Add shallots, stir, and cook for 2 minutes. Add garlic, cook for—you guessed it—2 minutes. Season with salt and pepper and add curry powder, cinnamon, and cardamom seeds, if using. If pan gets too dry, deglaze with a little stock.

 

Once squash is roasted, remove from oven and let cool enough to handle.

Remove skin and mash, scoop, or chop the flesh up and add to pot. Stir, breaking up squash as much as possible.

Add stock and water, if necessary, to cover vegetables in liquid. Bring to a boil, reduce heat to a simmer and cook, stirring occasionally, until flavors are combined, squash has broken down, and soup is thick but not stew-like, about 20 minutes. Remove from heat and, working in batches, carefully purée in blender. Do not overfill blender; the steam of the hot soup could pop the lid off, so hold down with a dish towel over your hand to prevent getting burned. Return soup to clean pot.

Stir in cream and taste. The soup should be a little spicy, a little sweet and creamy without tasting fatty. Adjust the seasoning as needed. Serve hot or cool completely, refrigerate, and serve cold. Top with a dollop of thick yogurt and a good sprinkling of toasted squash seeds and kosher salt.

Recipe courtesy of The Working Class Foodies Cookbook by Rebecca Lando.

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Garden Fresh Gazpacho

gazpacho

MAKES ABOUT 2 QUARTS

INGREDIENTS

2 pounds tomatoes (about 4 large), cut into chunks
1 English cucumber, seeded and roughly chopped (not peeled)
½ sweet onion, roughly chopped
2–3 cloves garlic, minced
1 tablespoon sherry vinegar (optional)
2–3 tablespoons red wine vinegar, to taste
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper

PREPARATION

In a food processor, purée tomato until almost smooth. Add cucumber, onion, garlic, both vinegars, oil, salt, and pepper and pulse until almost smooth. Add more vinegar, salt, and pepper to taste. Chill soup in refrigerator for at least 30 minutes; the longer it sits the more the flavors will develop. Store gazpacho tightly sealed in coldest part of refrigerator for up to 2 days.

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Seafood Gumbo

seafoodGumbo

SERVES 10

INGREDIENTS

10 cups chicken broth
1¼ cups all-purpose flour
1 cup vegetable oil
2 cups chopped onion
½ cup chopped green onion
½ cup chopped green bell pepper
1 clove garlic, minced
1½ teaspoons red pepper
1½ teaspoons salt
1 (15-ounce) can chopped tomatoes with green chilis, such as Rotel
½ cup Worcestershire sauce
2 tablespoons hot sauce, such as Crystal
2½ pounds shrimp, shells on
1¼ pounds crab meat, picked over
1 pound sausage, cooked and sliced
¼ cup chopped parsley
1 bay leaf
Cajun seasoning, to taste

PREPARATION

Bring chicken broth to a simmer in a saucepan over medium heat. Reduce heat to low, cover, and keep hot. Heat oil in a large, heavy-bottomed saucepan over medium heat. Gradually sprinkle in flour. Cook, stirring occasionally, until deep brown, about 5—10 minutes. Watch carefully to prevent scorching.

Add onion, green onion, bell pepper, garlic, red pepper, and salt. Cook until vegetables are soft. Slowly add half the hot chicken broth, stirring. Once combined, add remaining chicken broth, tomatoes, Worcestershire, and hot sauce. Remove from heat, cool, and refrigerate at least overnight, up to 2 days.

To finish and serve, warm gumbo over medium heat. Meanwhile, bring a large pot of salted water to boil. Add shrimp, cover, remove from heat and let stand until cooked through, about 10 minutes. Peel and devein shrimp and add to gumbo. Add crab, sausage, parsley, bay leaf, and Cajun seasoning to taste. Bring to a simmer and cook for 30 minutes—1 hour, the longer it simmers, the spicier it will be. Serve over rice and top with additional green onions, if desired.

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Heirloom Pumpkin Soup

heriloomPumpkinSoup

Photo by Elizabeth Sniegocki

SERVES 8-10

5 pounds heirloom pumpkin (before cutting)
2 tablespoons olive oil
2 leeks, cleaned and sliced, white parts only
1 medium-sized yellow onion, diced
2 sprigs fresh rosemary, stemmed and chopped
3 sprigs fresh thyme, stemmed
1 tablespoon fresh sage, chopped
½ bunch fresh parsley, chopped
8 cups chicken broth
2–3 tablespoons local honey
1 pinch nutmeg
Salt and pepper to taste
3 tablespoons butter
1/3 cup half and half

Cut and peel the pumpkin, then dice into 1–inch cubes. Heat the olive oil in a large stock pot over medium heat. Add the leeks, onion, and herbs and sauté until translucent, about 10 minutes. Add the pumpkin cubes and chicken stock and bring to a boil. Reduce heat to a simmer, cover, and let simmer until the pumpkin is tender, about 20–30 minutes. Purée the pumpkin mixture using an immersion blender. Swirl in the butter and half and half. Add honey, nutmeg, and salt and pepper to taste.

NOTE: Instead of the usual Halloween-style pumpkin, try a bumpy Galeux d’Eysines or a pink-hued Porcelain Doll.

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Red Claw Crawfish Bisque

redClawBisque

Serves 6

1 stick unsalted butter
½ cup all purpose flour
Crawfish broth
1 cup heavy cream

Melt butter in a medium pot over medium heat. Add flour and cook, whisking continuously, until amber in color and nutty smelling, 6—7 minutes. Stir in crawfish broth, heavy cream, and saffron. Let cook on medium-low heat until slightly reduced and thick, 15—20 minutes. Stir in crawfish meat and cook until heated through. Serve garnished with chives.

Recipes courtesy of Saltwater Café:
1071 Tamiami Trl, Nokomis;941-488-3775;
saltwatercafe.com

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Potato and Corn Soup with Coconut

potatoCornSoup

SERVES 4

INGREDIENTS

2 tablespoons olive oil
2 shallots, sliced
Kosher salt
1 leek, sliced
1 teaspoon of curry powder
1 glass of white wine
4 cups chicken stock
1 pound Russet potatoes, peeled and diced
1 (15-ounce) can of organic corn
2/3 cup coconut milk
1/3 cup heavy cream

PREPARATION

Heat oil in a large saucepan over medium heat. Add shallots, season with salt and cook until soft. Add leek, curry, and wine; bring to a simmer. Cook until reduced, about 5 minutes. Add chicken stock and potatoes. Bring to a simmer, cover partially, and cook until potatoes are soft, about 20 minutes. Add corn, coconut milk, and heavy cream; simmer for 10 minutes. Adjust seasoning to taste. Enjoy!

Recipe courtesy of Maison Blanche

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VEGETARIAN CHILI

recipeVegChili

By Audrey Landers

Serves 8

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 bag frozen vegetable crumbles
  • 3 cloves garlic, finely chopped
  • 1 tablespoon dried oregano
  • 2 jalapeño peppers, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 2 cans diced, stewed tomatoes
  • 2 cups cooked (or canned) kidney beans
  • 2 cups cooked (or canned) black beans
  • 2 8.75-ounce cans corn

PREPARATION

In a flat pan, heat olive oil over medium heat. Add vegetable crumbles and garlic, and sauté, stirring often, for 5 minutes, or until thoroughly cooked and slightly browned. Place all other ingredients in a large pot and simmer for 10 minutes. Add the cooked crumbles and simmer for 5 minutes on low heat. Garnish with shredded sharp cheddar cheese and chopped red onion. Serve with brown rice.

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BUCKINGHAM PALACE TOMATO SOUP

tomato soup

By Darren McGrady

Serves 6

  • 2–4 cloves garlic
  • 1 ½ pounds vine-ripened tomatoes
  • 1 ounce butter
  • 4 slices smoked bacon, roughly chopped
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 1 small leek, chopped
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 ounces flour
  • 2 ounces tomato paste
  • 4 cups chicken broth
  • ½ cup malt vinegar
  • ½ cup sugar
  • ½ cup heavy cream (optional)
  • ¼ cup crispy bacon, chopped
  • ½ cup mature cheddar cheese
  • ¼ cup sour cream

PREPARATION

Roast garlic cloves in a 350o oven until they are soft. (You can roast them in their skins, but be sure to remove sins before use.)

Bring a large pot of water to a boil. Immerse tomatoes in the water and cook until the skins split (about 30 seconds). Remove tomatoes and place in ice water, and then slip off and discard the skins. Chop roughly and set aside.

Melt butter in a large, heavy-bottom saucepan (one that has a lid) and add bacon, frying gently. Add onion, carrot, celery, leek, roasted garlic, bay, and thyme, and sauté until golden brown. Sprinkle flour over vegetables and stir. Add chopped tomatoes and tomato paste and bring to a simmer. Cover and place in a 350o oven for 1 hour. Remove from oven and with an immersion blender, puree´ mixture and then strain, discarding the vegetables, for a fine, delicate soup.

Bring vinegar and sugar to a boil, and reduce by half. Add to the tomato soup to taste, and season with salt and pepper. Stir in cream (optional). Pour into bowls and garnish with bacon, cheese and sour cream.

Courtesy of chef Darren McGrady; theroyalchef.com

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recipeMangoGazpacho

MANGO HONEYDEW GAZPACHO

Mango Gazpacho

A great way to use those ripe locally grown mangos.

2 pounds mango pulp (weight is after mangos are peels and seeds removed.)
½ cup fresh mint
1 cup extra virgin olive oil
1 teaspoon sea salt
1 cup organic honey
3 cups crushed ice
4½ cups water (It’s a good idea to use filtered or bottled water)
1 honeydew melon, peeled, seeded, and diced

In blender, blend all ingredients together until smooth. Put in cooler for 30 minutes before serving. Garnish with sliced red radish and diced strawberries. Serve chilled.

Serves 8

Courtesy of The Table Creekside: 5365 S Tamiami Tr, Sarasota; tablesrq.com

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STOCK

POULTRY STOCK

Poultry bones, like chicken, duck, quail, turkey (or rabbit)
Vegetables (carrots, celery, corn, garlic, leeks, onions, parsnips, turnips)
Herbs (bay, parsley, sage, thyme)
Spices (cloves, juniper, pepper)

Simmer for 2–6 hours

FISH STOCK

Fish bones and shrimp shells from non-oily, white-fleshed fish. Bones must be impeccably fresh.
Vegetables (carrots, celery, corn, garlic, leeks, onions, parsnips)
Herbs (bay, parsley, thyme)
Spices (coriander, fennel seeds, pepper)

Simmer for 1 hour

MEAT STOCK

Meaty bones and scraps (beef, bison, game, goat, lamb, pork)
Vegetables (carrots, celery, garlic, leeks, onions, parsnips, turnips)
Herbs (bay, parsley, thyme)
Spices (clove, juniper, pepper)

Simmer for 4–10 hours

VEGETABLE STOCK

Vegetables (cabbage leaves, carrots, celery, corn, leeks, onion, parsnips, turnips)
Herbs (bay, parsley, thyme)
Spices (clove, coriander, juniper, pepper)

Simmer for 1–2 hours

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farmerChefKingsFarm

KING’S FARM BUTTERNUT SQUASH SOUP WITH SAGE

King's Farm Butternut Squash Soup with Sage
photo by Chad Spencer

Courtesy of Chef Eric Bein – Station 400

¼ pound butter
4 pounds butternut squash, peeled, seeded, and diced
2 carrots, peeled and diced
2 celery ribs, diced
1 medium onion, chopped
4 sprigs fresh thyme (leaves only, remove and discard stems) or use 1–2 teaspoons dried thyme
4 cloves garlic, sliced
Salt (to taste)
1 tablespoon curry powder
2 teaspoons cinnamon
½ teaspoon ground cloves
2 quarts vegetable stock
2 pints heavy cream
1 teaspoon salt (or more to taste)
8–12 fresh sage leaves

Melt 2 tablespoons butter over medium heat in a large stock pot. Add squash, carrots, celery, onion, thyme and garlic. Season lightly with salt and sauté until vegetables become soft. Add curry, cinnamon, and cloves and stir to combine.

Add veg stock, bring to a boil and turn down to a simmer. Allow to cook until liquid has reduced slightly. Meanwhile, melt remaining butter in a sauté pan until it begins to foam. Add sage leaves and fry until crispy. Remove sage and place on paper towel to drain. Season with salt immediately and reserve both browned butter and crispy sage leaves for garnish.

When vegetables are tender, turn off heat and allow soup to cool slightly. Carefully ladle soup into blender, add the cream, and purée on highest setting until velvety smooth. Return to pots and reheat gently. Adjust seasoning and serve in warm bowls garnished with brown butter and crispy sage leaves.

Serves 8–12 depending on serving size

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atTheTableSoup

ROASTED BUTTERNUT SQUASH SOUP

roasted butternut squash soup

3–4 pounds butternut squash
6 tablespoons unsalted butter
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock
Salt and freshly ground pepper, to taste
Ground nutmeg, to taste, if needed
Pinch of sugar, if needed
½ cup crème fraiche or sour cream

Preheat oven to 400°F.

Leave the squash whole, but prick with the tip of a knife so they will not explode when they bake. Place on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about 1 hour. Remove from the oven and, when cool enough to handle, cut in half lengthwise. Remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.In a saucepan over low heat, melt the butter. Add the onions and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors.

Remove from heat and allow to cool.

Purée the soup with an immersion blender or in batches with a blender or food processor. Alternatively, pass the soup through a food mill placed over the pan. Return to a clean saucepan and reheat gently over medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavor balance, add a pinch of sugar.

Ladle into warmed bowls and garnish with whipped crème fraiche and the remaining sage. Serve immediately.

Serves 6

Courtesy of Chef Jean-Pierre Knaggs – Owner Bijou Café
MKWP – Chardonnay “Carneros”, Ramey Cellars, 2008

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backHouseRecipe

THE FAMOUS BEACH BISTRO BOUILLABAISSE

BOUILLABAISSE

6 tablespoons extra virgin olive oil
2 cloves garlic, minced
½ cup finely chopped onion
1 cup finely chopped celery
1 leek, white parts only, finely chopped
2 tablespoons shrimp or crab base
1 tablespoon dried tarragon
1 tablespoon fennel seed
2 cups white wine
¼ cup pernod
1 quart seafood stock (can substitute clam juice)
2 cups tomato juice
1 tablespoon tomato puree
1 dash Tabasco
3 medium tomatoes peeled, seeded, and roughly chopped
1 pinch of saffron
3 pounds firm-fleshed fish (ask your fishmonger to make a recommendation
14-18 jumbo shrimp
2 lobster tails
2 dozen mussels, bearded and cleaned
2 dozen littleneck or sweet clams, well cleaned
8 ounces cleaned, sliced calamari tubes and tentacles

Heat a heavy bottom stockpot over high heat. Add the oil and garlic. Sauté the garlic for 5 minutes and then add the onion, leek, and celery. Stir the vegetables well to prevent burning and allow to cook for an additional 3 to 4 minutes, or until translucent. Next add the shrimp or crab base, dried herbs, white wine, and Pernod, bring to a simmer and allow to reduce for 5 minutes. Add seafood stock (can substitute clam juice), tomato juice, tomato puree, Tabasco, tomatoes, and saffron and bring to a boil, reduce heat and simmer for 10 minutes.

Add all the seafood and cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Taste and adjust seasoning. Serve with a dollop of aioli and toasted French bread.

Serves 6-8

Courtesy of Sean Murphy, Beach Bistro

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