Culinary

Soup For The Soul

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Delicious bean stew with sausage and potato

In the chilly, winter months, we’re more susceptible to colds, flus and immune-system overload. As we all know, soup really is the best remedy. Soup has the ability to nourish us and heal our body in ways that it’s hard to put your finger on. Filling your bowl with vibrant vegetables, dark leafy greens and full-bodied broth can create a delicious one-pot meal you can eat for days! It’s comfort food for the mind, body and soul. Plus, there are countless ways to prepare it to make it unique and personal each time.

 

Who says pumpkin season is over? ….This creamy pumpkin soup recipe is perfect for a cold winter night.

  • 8 slices bacon cooked and chopped
  • 4 tablespoons bacon grease or butter as needed
  • 2 medium onion diced
  • 1 cup shredded carrot about 1 medium carrot
  • 2 cloves garlic minced
  • 5 cups chicken broth
  • 2 teaspoons brown sugar
  • 2 bay leaf
  • 4 sprigs fresh thyme or ¼ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 2 (15 ounce) can pumpkin puree
  • 1 cup heavy whipping cream plus extra for garnish
  • 4 tablespoons chopped fresh parsley divided
  • 1 cup croutons optional garnish

 

Instructions 

  1. In a soup pot over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving 2 tablespoons of fat in the skillet. If the bacon grease is less than 2 tablespoons, add butter to make up the difference.
  2. Reduce the heat to medium and add the onion. Cook until softened, about 3 minutes. Stir in the carrot and garlic and cook until fragrant, about 1 minute more.
  3. Add the chicken broth, brown sugar, bay leaf, thyme sprigs, salt, pepper, and nutmeg. Bring to a boil, then reduce to low heat and simmer uncovered for 15 minutes.
  4. Add the pumpkin and cream and simmer for 2 to 3 minutes.
  5. Discard the bay leaf and thyme stems, and using an immersion blender or hand blender, puree until smooth.
  6. Stir in 1 tablespoon of parsley and pour into soup bowls. Garnish with cream, croutons, crumbled bacon, and a little parsley if desired.

 

Sausage, Potato, Veggie, and White Bean Soup


Talk about the perfect cozy meal! Loaded with hearty ingredients, this one is sure to become a favorite!

Ingredients:

  • 2 tsp olive oil
  • 3 turkey Italian sausages, casings removed
  • ½ cup sweet yellow onion, diced
  • Dash of crushed red pepper flakes
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 yellow potatoes, peeled and diced
  • 3 cloves of garlic, minced
  • 8 cups of chicken broth
  • Sea salt and freshly cracked pepper, to taste
  • 2 cans of white kidney beans, rinsed and drained
  • 2 cups of kale, chopped

Instructions

  1. Heat the olive oil in a Dutch ovenover medium heat. Add the turkey sausage, casings removed, to the skillet. Break up the meat with a spatula so it’s in small crumbles.
  2. Add the onion and a dash of crushed red pepper flakes, then cook for 3-4 minutes or until the meat is cooked and the onion is tender.
  3. Add the carrots, potatoes, celery, and minced garlic; stir constantly for 1 minute.
  4. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Cover with a lid and simmer over low heat for one hour or until the potatoes and veggies are tender.
  5. Add the kale and the drained white beans to the soup and simmer for 10 minutes. Taste and re-season if needed. Serve immediately. Enjoy.

 

Homemade Vietnamese Pho

Pho (pronounced “fuh”) is savory and incredibly aromatic, thanks to the perfect balance of spices.

Ingredients:

For garnish (this is where pho soup shines!):

  • 8 green onions, chopped
  • 4 fresh jalapeño peppers or red thai chili peppers,  thinly sliced and seeds removed
  • 2 bunches of fresh cilantro, chopped
  • 2 bunches of Thai basil leaves
  • 2 cups of fresh bean sprouts
  • 4 limes, cut into wedges
  • Sriracha hot sauce, or additional red chili pastefor heat, optional

Instructions

  1. Place a large dry pot over medium heat, add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
  2. Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
  3. Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
  4. Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges
  5. 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak) Discard the ginger, clove, cinnamon stick and onion pieces from the pot.

 

Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.

 

White Wine Coq Au Vin

This French country stew is a rustic delight!

 

What’s the meaning of coq au vin?

It translates literally to “cock (or rooster) in wine.”

 

Ingredients:

2 tsp. olive oil

4 oz. pancetta, cut into 1/2-inch pieces

1 (3 1/2- to 4-pound) whole chicken, cut into 10 pieces

Kosher salt and freshly ground black pepper

1 lb. cremini mushrooms, quartered

2 medium onions, chopped

2 leeks (white and light green parts only), halved and sliced

2 cloves garlic, chopped

2 Tbsp. all-purpose flour

1 (750-milliliter) bottle dry white wine

1/2 cup chicken stock

2 Tbsp. Dijon mustard

6 sprigs thyme

2 bay leaves

1/4 cup fresh tarragon, chopped

 

Directions:

Step 1
Preheat oven to 350°F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate.

Step 2
Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer.

Step 3
Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon.

 

What is Bouillabaisse ?

Bouillabaisse is a French seafood stew from France’s port city of Marseille.

It’s a traditional dish made with various Mediterranean fish, shrimps, and mussels cooked in a flavorful tomato-based broth seasoned with saffron. The dish has a hint of fennel and orange, and it’s usually served with a garlic mayonnaise called rouille (see the recipe) and toasted bread.

Ingredients:

Fish

1 lb fresh white fish 500 g, such as cod, seabass or monkfish (see more information on top)

2 cups shrimps 200 g

1 lb mussels 500 g

Bouillabaisse soup

1 yellow onion

1 small fennel bulb

1 leek

5 saffron threads

2 cloves garlic , minced

4-5 tomatoes

1 tbsp tomato paste

1 lb potatoes

1 tbsp fennel seeds

3 bay leaves

1 orange

1 liter fish broth

1/2 cup dry white wine

2 tbsp pastis Pernod Ricard

Salt

Fresh parsley

Rouille sauce

2 egg yolks

3 garlic cloves

1 tbsp Dijon mustard

2 slices of bread , baguette

6 saffron threads

1 tsp paprika powder

1 tsp Piment d’espelette or cayenne pepper

1 pinch of salt

A few drops of lemon juice

2/3 cup of olive oil

 

Instructions:

Thinly slice onion, fennel and leek. Cut tomatoes and potatoes into cubes.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, fennel and leek. Sauté for a few minutes until the onion is translucent.

Add the fennel seeds, saffron threads, garlic, tomatoes and orange zest. Stir and cook for a few minutes to release the flavors.

Deglaze with pastis and white wine. Remove the orange zest, then pour in the fish stock.

Optional: blend the soup and pass through a sieve to remove any lumps. Set aside in the saucepan.

Add the potatoes, bay leaf and orange zest and cook over medium heat for 20 minutes.

Rinse the mussels well and remove any open or broken ones. Cut the fish into cubes. Pour over the fish, shrimps and mussels.

Cover the pot with a lid and simmer for 5 to 7 minutes, or until the fish is cooked through, the shrimps are pink and the mussels have opened.

Discard any mussels that have not opened during cooking.

Remove the pot from the heat and pour the bouillabaisse into serving bowls. Garnish with chopped fresh parsley.

 

For the rouille sauce (prepare it before or while the soup is simmering)

Infuse saffron with lemon juice. Using a food processor or a hand blender, blend egg yolks, garlic, Dijon mustard, soaked bread, saffron mix, salt, paprika, and piment d’espelette.

Gradually drizzle in olive oil while blending until creamy. Adjust seasoning, chill for 30 minutes, and serve with fish stew or as a dip for bread and veggies.