Tomato Tortelinni Soup

This soup is my adaptation from one of my favorite restaurants in college, sadly it is no longer open.  Chaucer's in Gainesville, Fl.  They would roast whole turkeys every day and make the best sandwiches on croissants. My favorite soup that they would serve was a creamy tomato basil with tortellini, this is my version.

          I found these adorable mini cheese ravioli at Trader Joe's.  They work great in the soup!  Yum!This soup comes together so quickly.  Literally, about 10 ingredients that I usually have on hand ready to go in about 30-45 minutes.  I do like to make it the day before, however, I find the flavors really blend and improve.  You can go ahead and cook the mini tortellini or ravioli, just store them separately from the soup and mix in the next day when you reheat.

INGREDIENTS:

1 Small onion, about 1- 1 1/2 C chopped

2 T Olive oil

32 oz. Chicken stock

2, 28 oz. San Marzano cans whole tomatoes

1 Clove garlic, smashed and peeled

1/2 tsp Dried basil

1 T plus 1 1/2tsp. Penzeys Italian sausage seasoning

Crushed red pepper flakes to taste

1/2 tsp. garlic powder

5 large fresh basil leaves

1 1/2 C Heavy cream

Salt & Pepper 

1 T Sugar

1 bag 12-16oz dried mini tortellini or ravioli

Fresh Basil & Parmesan cheese, ricotta for garnish

PREPARATION:

In a large stock pot, heat over medium heat and add oil.  Add onion and saute until nicely caramelized, about 3-5 minutes.  Add spices, stir and cook for about 1-2 minutes. Add the chicken broth and de-glaze the pan. Add the canned tomatoes, allow to simmer about 5 minutes. 

While simmering, in a separate small pot heat salted water and boil mini tortellini or ravioli, cook according to package directions.  Slightly under cook and reserve some of the cooking liquid.

Add the fresh basil leaves to the soup pot and puree.  Use a hand blender to puree or transfer to an upright blender and puree until smooth.  If using an upright blender, use caution and allow for pressure of hot contents when blending.  I couldn't live without my hand blender, get one, you will love it.

Once blended, add cream and adjust any seasonings, add sugar if needed.  (Sometimes I add sugar to balance the acid, but sometimes it is not necessary) Taste and use your best judgment.  Add cooked pasta.

Garnish as desired and enjoy.

Vegetable Beef & Barley Soup

I love cooking soups, you can be so liberal with your ingredients and you have to work really hard to mess it up. I created this one by reading over a couple of different beef and barley recipes and following the basic instructions, while adding my own ingredients. I use a very specific type of beef that originates from the Amish country near my hometown. (Sources are listed at the bottom of this blog entry.) Do yourself a favor and go to the trouble and order this canned beef, it is perfect for the pantry and has a multitude of uses.  My Grandmother would send me a box of Beef, Chicken and Noodles every Christmas.  You can also order homemade Amish noodles. I blended the recipe on the box of barley with some basic ideas of soup making, so don't be afraid to take liberty with the ingredients.
If you grew up in Amish country, they use this beef for a number of meals.   Beef and Noodles and Bar-B-Q Beef Sandwiches were both standard fare..

INGREDIENTS:
1 T olive oil
1 T butter
1/2 C celery, chopped
1/2 C carrot, chopped
1/2 C onion, chopped
2 cloves garlic, chopped
2 C, 1 small head of cabbage chopped into 1 inch squares
1/2 tsp. celery salt
1 tsp. or more, Penzeys Italian sausage seasoning
Salt and Pepper
1/2 C barley
1 20 oz. can Amish packed beef, remove any fat
2 15 oz. cans stewed tomatoes
1 32 oz Beef Stock
Water according to the proportions on the barley

PREPARATION:
In a large stock pot over medium heat add butter and olive oil, saute celery, carrot, onion, garlic and cabbage until translucent. Season with celery salt, Italian seasoning, salt and pepper. Add the barley and cook 5 minutes. Add broth, water, beef and tomatoes. Simmer about an hour, taste and add additional seasoning if necessary.

This is the beef I use.  I am sure there are other brands out there or you could start with a fresh roast, cut it into cubes
season and brown it in a pan, add 1 C of water and cover, cook for 30-45 minutes and then add it to your soup.
http://www.grabillmeats.com/

I couldn't live without the Italian Sausage Seasoning from Penzeys either!
https://www.penzeys.com/

Crab & Corn Chowder

Summer hasn't quite faded away here in Dallas, but I couldn't resist making this soup as the first one of the season! I had a ton of extra fresh ears of corn thanks to a generous neighbor and I think I found the perfect use for that corn!

Saute your veggies long enough to get some good carmalization, it really brings out the sweetness in the soup.
A wonderful use for the sweet corn that comes with the end of the summer. This is a terrific soup to kick off the transition into Fall. I found a recipe from Emeril Lagasse on-line and made a few changes. He called it a Bisque, but I consider it a chowder, I think of a bisque as being smooth. The roux creates the perfect consistancy. I also used a greater amount of corn. My version is displayed below.

INGREDIENTS:
1 T Olive oil
1 T Butter
1/2 C minced yellow onion
1 Small shallot, minced about 1/4 C
2 Cloves garlic, minced
1/2 C minced celery, 2 ribs
6 ears of fresh corn, cut from the cob
1 tsp. Salt & Pepper
1/2 tsp. Adobo all purpose seasoning
1/2 tsp. Cayenne pepper
1 tsp. Old Bay seasoning
32 oz. Chicken stock
3 Bay leaves
2 C Whole milk
1 3/4 C Heavy cream
3 T blonde roux, see below
1 Pound Jumbo lump crab, picked over to remove any shell
1/2 tsp. Worcestershire sauce
Additional Salt & Pepper if needed, I did



3 T Blond Roux: 3 T butter & 3 T flour, heat butter in a small skillet and melt over medium heat. Add flour and stir occasionally until golden and flour is incorporated, you want to loose that raw flour taste.


PREPARATION:
Cut all your veggies and have ingredients measured and ready to go and this soup will come together very quickly. In a large stock pot over medium heat, add the butter and olive oil. Add the onion, shallot, garlic, corn and celery to the pot. Season with S & P, cayenne and Adobo. Saute all the vegetables about 10 minutes until they begin to get some color, stirring occasionally. Meanwhile, in a small saute pan, melt the 3 T butter and add the flour and cook over medium low heat approximately 5 minutes, stirring occasionally. Remove from heat and set aside until needed later.
Once the vegetables have taken on a slightly golden color, add the stock and bay leaves. Bring to a boil, and allow to simmer 10 minutes. While the soup is simmering, pick through the crab to remove any shell and set aside. After 10 minutes, of simmering, add the cream and milk, return to a heavy simmer and whisk in roux a little at a time until the soup thickens. I used all the roux and it reached the perfect consistency. Add the crab and the worcestershire. Taste and adjust seasonings if necessary. I did add a little more S & P. Remove Bay leaves prior to serving.
Makes approximately 2 1/2 Quarts.

This was all that was left after a night of football, not a very glamorous shot, and not a garnish in sight, but I was lucky to get a shot of the finished product at all.

Kenny's Chicken & Sausage Gumbo

Just know from the beginning that the quantities of this recipe are for our annual Halloween block party, so it will serve a crowd! You can easily reduce the proportions and make just enough for your family. I learned to make this gumbo by assisting our Louisianan native neighbor. He has become infamous for this hearty soup. Neighbors now come from adjoining blocks just for a taste of this October tradition.
This year, Kenny was out of town and the incredible responsibility fell to me! Panic! Would I be able to pull off the 48 hour preparation? The roux was the most intimidating method I had to duplicate, this was an enormous pot to live up to. He toasts his flour dry, so I was horribly worried that I would burn it. This recipe happens in many stages, so be prepared to put in the time. Mine turned out fine, but not nearly as dark as Kenny gets his . . . mine was a light caramel his looks like a dark cinnamon or nutmeg color.
Following multiple calls and texts to Kenny and his wife for critical information and simple moral support, the gumbo was a success!
If I can do it, YOU can do it.


INGREDIENTS:

2 C flour, toasted

10 pounds chicken thighs, skin on
2-3 whole chicken breasts
Water
Pepper Corns, 2 bay leaves
celery leaves, one onion quartered, optional
6 pound of sausage


1 1/2 entire heads of celery, chopped (Hint: roughly cut then finish pulsing veggies in the food processor so they disappear when you saute them).
4 yellow onions, chopped
4 green peppers, chopped
6-8 cloves of garlic, peeled and chopped
1-2 jalapenos, seeded and chopped
2-3 pkgs. frozen sliced okra
32 oz. of chicken broth, if needed

2 oz. butter
2 T olive oil
Salt and Pepper
File powder
1-2 T. Oregano
1-2 T. Cayenne, the spices are all to taste, add more if needed
2 bay leaves

White rice
Your favorite Hot Sauce


PREPARATION:
Step one: toast your flour. In a skillet, heat flour over low to medium low heat, stirring constantly to obtain a dark caramel color. Set aside. This can be done a day ahead or well in advance and stored in the freezer until you are ready to use. Be patient, this may take a while. I am afraid of burning it so I take an hour or so.

Step two: Place chicken thighs and breasts in a large stock pot, at least 6 quarts, along with the pepper corns and bay leaf, celery leaves and onion, cover with water. Bring the pot to a boil and allow to simmer an hour or two, until chicken is tender. I like to add some of the celery leaves and one onion to make a richer broth. Cool and de-bone the chicken, removing the skin and any fat, set aside. Strain the broth, throw out the solids and fat, store to use in the soup later. I like to do this step the day before, it makes it very easy to de-bone the chicken, once it has cooled and you can separate into smaller pieces, place in a plastic baggy Refrigerating the broth makes it easier to remove the fat.

Step three: Saute the veggies (all except the okra, that goes in at the very end) in olive oil and butter, 2-3 minutes. Add the seasonings and the reserved stock. (You may or may not need the extra 32oz of stock listed in the recipe, have it just in case.) Bring the gumbo to a boil and begin stirring in the roux. Dust roux over the top of the gumbo in 3-4 batches stirring each addition in completely prior to adding more roux. Repeat as many times as needed to reach the desired thickness, color and flavor. (Any left over roux can be stored in a baggy in the freezer for later use.) Taste and adjust seasonings if necessary. Meanwhile, slice the sausage. Cook the sausage in the oven, it is so much easier! Line a rimmed baking sheet with foil and place slices of sausage in the oven to bake at 350 degrees until nicely caramelized. Stir occasionally, drain on paper towel if needed then add to your stock pot. Simmer at least one hour.
The de-boned chicken can be added at this time too, if you want it to be shredded, allow it to cook longer and the chicken will completely fall apart. If you want the chicken to retain most of its shape, add it at the very end. Add the frozen okra and allow it to cook an additional 20 minutes. Remember to remove the bay leaves prior to serving.
As an option you could add a 28oz. can of crushed tomatoes, some gumbos have a more tomato base, but this one has so much flavor it doesn't need them.
Serve over steamed white rice, hot sauce on the side.

Ham & Bean Soup

Another busy weekend and with Beep arriving home I thought I would make something easy and satisfying to have around the house to feed the crew. I decided to change up the traditional version a little and add some noodles. Beep likes soups with noodles, so, why not? The one twist I was not planning on was Beep's addition of swiss cheese melted on top. I suppose it makes sense. Who doesn't like ham and swiss? I have to admit it was a brilliant addition. This soup will absolutely become a standard in the list of winter comfort food. I just hope it starts feeling a little more like winter here in Texas soon.




INGREDIENTS:
1 Large yellow onion, peeled and diced
3 Ribs celery chopped
3 Carrots peeled and diced
1 T Olive oil
1 T Butter
1 tsp. Garlic Powder
Fresh Cracked pepper
Pinch Kosher salt
5 C Chicken stock
1 C Water
2 Bay leaves
3 Small Ham Hocks, about 1 1/2 pounds
Additional Ham to cube and add to the pot
3 15oz.Cans of Great Northern & Cannellini Beans, I use one Northern and 2 Cannellini
Ditallini Pasta, cooked and drained
Swiss cheese, optional garnish

PREP:
In a large stock pot, heat the butter and olive oil. Add the onion, celery and carrot. I dice mine pretty finely, I like it to melt together and almost disappear.
Season with just a pinch of salt, you never know how much salt might be in the ham, garlic powder and plenty of freshly cracked pepper. Sweat, over medium low, for quite awhile until the veggies are very tender and translucent. Stirring occasionally. Add stock, water and ham hocks. Bring to a simmer and add additional cubed ham and beans. Allow to simmer at least 1-2 hours. Remove ham hocks and bay leaf. Meanwhile, cook pasta, drain and add to the stock pot.
Beep thinks that the flavor gets better the next day, so make it a day ahead if you like. I have to agree, the soup thickens with time and the flavors marry nicely.
When hot top with swiss cheese if desired. Melt cheese under broiler or in microwave on top of soup.

Marvelous Mushroom Bisque

Beep's mom made a memorable cream of mushroom soup, unfortunately she never wrote down the recipe. I have been on a quest to reinvent this old favorite for Beep & Christi and think I may have finally gotten close. One slight glitch, I didn't measure closely while making this one, but it got a big thumbs up from my mushroom lover Bo. I always feel like soup should come out a little different each time. It is sort of like making a salad, you can always add a little of something else and it turns out just fine.
I use a variety of mushrooms each time, it depends on what is in season and what I can find. Any combo will work, pick your favorites. I love visiting F-M 1410, for fresh greens and fungi, it is an eclectic store front with the best stuff.

Ingredients:
10 oz. baby bella mushrooms
8-10 oz. any combination of these varieties:
yellow and black trumpet Chanterelles, shitake, clamshell
1 T. Olive oil
1 T. Butter
3/4 C Chopped onion
3/4 t. dried Thyme
1/2 t. garlic powder
1/2 t. celery salt
Salt & Pepper to taste
1/2 t. Goya Adobo all purpose seasoning ( I use it in just about everything)
1 1/2 T. Worchestire sauce
32 oz. Chicken broth
1 1/4 C Heavy cream
Freshly grated nutmeg to taste

Preparation:
Saute onion in butter and olive oil over medium high heat, 2-3 minutes, until lightly caramelized. Meanwhile, roughly chop the mushrooms and add to the pan. Add seasonings, except nutmeg. Continue cooking until mushrooms release their liquid, when most of the liquid is gone, add worchstire and allow mushrooms to absorb that as well. Pour in chicken stock and allow all of the flavors to release from the pan. Bring to a simmer and add the cream. Blend with an immersion blender to desired texture. I like to leave some of the mushrooms intact. Grate nutmeg and adjust other seasoning if necessary.

Neiman Marcus Tortilla Soup

I will apologize in advance for no photo of the soup, I thought I could copy the cookbook cover and didn't take a picture. Guess you'll have to get the book and check out the photo and recipe on page 19.
A favorite fall soup for our family is the tortilla soup from the Mermaid Bar in Neiman Marcus, Northpark. This is not the light brothy style that you may first invision, it it a thick stick to your ribs version of the southwest creation. For our family it is a must have during every visit!
Our prayers were answered when friend, neighbor and executive chef for Neiman Marcus, Kevin Garvin published the iconic retailers first cookbook in 2003, Neiman Marcus Cookbook, and the coveted recipe was now mine for the making.
I always worry when recreating a restaurant recipe, is the scale correct, will it be the same? Kevin did not disappoint, the recipe is dead on! I didn't have to change a thing to recreate that wonderful combination of flavors. The only thing I do is blend the soup with my immersion blender prior to adding the cheese sauce and the cream. The soup at the Mermaid Bar is smooth and silky with very small pieces of recognizable veggies. I didn't get that same consistency without blending it just slightly. I also cheat and use store bought broth to save time. There are adequate brands these days, so I often don't bother making my own.
LOVE, LOVE, LOVE the entire book, if you don't have it among your collection, YOU SHOULD.
Some of my other favorites are . . . Chicken & White Bean Chili, Poblano Chile & Corn Chowder, Mermaid Bar "Love Salad", Crab Louis Parfait & Strawberry Butter are just a few.
And that is not all . . . Kevin followed up the success of this book with his second; Neiman Marcus Taste: Timeless American Recipes in 2007.
2 3/4 Cups poached & shredded chicken
3 T olive oil
1 Cup dice onion
1/4 Cup diced red onion
1/4 Cup diced carrot
1/2 T minced garlic
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. paprika
1 tsp. red chile powder
1 tsp. dried oregano
1/2 tsp. cayenne
1 Cup crushed canned tomatoes
2 Quarts chicken broth
10 corn tortillas cut into small pieces
1/4 Cup nacho cheese sauce, jar
1 Cup heavy cream
S & P to taste
Crispy tortilla strips & fresh cilantro to garnish
In a heavy bottom sauce pan saute the veggies in the olive oil until soft, add the garlic and spices. Next add tomatoes, broth, and 2 cups of water and bring to a boil. Turn heat to a simmer, add the corn tortillas and simmer one hour. Stir occasionally. THIS IS WHERE I DEVIATE. . . blend as stated above. Add shredded chicken, cheese sauce and cream. Season to taste garnish and serve. I like to make the soup a day or two in advance.

gazpacho

A summer favorite. Add lump crab meat or left over lobster if there is such a thing. I list amounts for the ingredients, but it is easy to add or omit whatever you like and adjust to taste.

4-5 tomatoes
2 large cucumbers, peeled and seeded
1 small yellow onion, diced
3 ribs celery
2 carrots
1 yellow bell pepper, diced
3-4 pieces hearts of palm, sliced
1 large clove garlic, crushed
1/2 C red wine vinegar
1/4 C good quality olive oil
2 2oz. cans V-8
1/3 C fresh chopped cilantro
Tabasco sauce to taste
Salt and Pepper to taste

With a paring knife, cut an X in the bottom of each tomato. In a sauce pan, bring water to a boil and blanch tomatoes for a few minutes until the skin begins to split.
Remove and place in an ice bath to stop cooking. Peel and seed, the tomatoes, discard both. Dice remaining "meat" of the tomato. Dice the cucumber, onion, celery and pepper into equal sizes. Crush the garlic. Mix all of the vegetables in a large bowl. Process 1/4 of the vegetable mixture in a food processor until smooth. Stir the processed vegetables with the remaining chopped vegetables.
Whisk the vinegar and olive oil in a bowl. Stir in the Tabasco sauce, salt and pepper. Add to the vegetable mixture and mix well. Stir in the vegetable juice and cilantro. Chill, covered in the refrigerator.
Ladle into bowls and garnish with crab, lobster and or sour cream.