09 February, 2015

Sweet Potato Soup with Caramelized Onions | New England Soup Factory Cookbook

You may caramelize the onions in advance or while preparing this soup.



Sweet Potato Soup with Caramelized Onions ingredients (17)
Makes 8 - 10 servings
Caramelized onions
2 Tbsp salted butter
2 Tbsp large Spanish onions, peeled and sliced thinly
1/2 cup packed dark brown sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup balsamic vinegar

Soup
4 Tbsp salted butter
3 whole garlic cloves, peeled
2 cups sliced onions
2 cups sliced carrots
1/4 cup diced celery
8 medium-large sweet potatoes, peeled and cut into chunks
10 cups chicken stock
1/2 cup packed dark brown sugar
1/2 tsp ground nutmeg
2 Tbsp Worcestershire sauce
2 cups light cream
1/2 cup sweet sherry
Kosher salt, to taste
Freshly ground black pepper, to taste
1.5 cups caramelized onions (above)


Notes:  Big-Batch Slow Cooker Caramelized Onions recipe here.


Sweet Potato Soup with Caramelized Onions directions
Caramelize onions
In a large sautée pan over Medium heat, melt the butter. Add the onions and sautée for eighteen (18) minutes. Then, add the brown sugar, salt and pepper and sautée ten (10) minutes more.

Add the vinegar; continue cooking until it begins to evaporate and the onions look thick and syrupy, about an additional eight to ten (8 - 10) minutes. Then, remove from heat and let cool. If preparing in advance, refrigerate in a tightly covered container until ready to use.     Back to Top


Prepare soup
Melt the butter in a stockpot over Medium-Heat heat. Add the garlic, onions, carrots and celery, sautéeing for ten (10) minutes.

Add the sweet potatoes and sautée five (5) minutes more.

Pour over the stock and bring to a boil. Then, reduce the heat to Medium and simmer until the sweet potatoes are very soft, about thirty to thirty-five (30 to 35) minutes.

Use an immersible blender to purée the soup until smooth. Add the brown sugar and next six ingredients (nutmeg through black pepper). Puree again until well combined.

Use a spoon to stir in the caramelized onions. Serve warm.     Back to Top


Slightly adapts recipe from Marjorie Druker and Clara Silverstein, New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup (Nashville: Thomas Nelson, Inc., 2007), 14  - 15.


You might like
Sassy Sweet Potato Stew via Everyday Southwest
Adapted Sassy Sweet Potato


Index
Soups, Gumbos, and Stews
sweet potato

Page Last Updated 25 May 2015

Eggplant Parmesan Soup | New England Soup Factory Cookbook



Eggplant Parmesan Soup ingredients (17)
Makes 8 - 10 servings
Soup
2.0 to 2.5-lbs purple eggplant (about 2 large)
3 Tbsp olive oil
3 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
12.0-oz (1.25 cups) canned stewed tomatoes
2 cups tomato juice
1/2 gallon (8 cups) vegetable stock
1 cup white wine
1 tsp dried oregano
1 tsp dried basil
4 cups garlic croutons
2 cups shredded Parmesan cheese
1 Tbsp balsamic vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste

Optional garnish
Fresh basil or oregano sprigs
Shredded Parmesan cheese


Eggplant Parmesan Soup directions 
Preheat oven to 425ºF.


Roast eggplants and remove pulp
Wash the eggplants and pat dry. Using a fork, prick each eggplant in several places. Then, place them in a roasting pan or foil covered baking sheet. Roast until soft, about thirty five (35) to forty (40) minutes in the preheated oven.

Cool slightly. Over a large mixing bowl, peel away the skin and spoon the pulp into it; discard the skin. The pulp will appear mushy and wet.

Working in small batches, remove the pulp to a cutting board and chop into small pieces. Return to bowl and set aside.


Prepare other vegetables and cook soup
In a stockpot over Medium- High temperature, heat the olive oil. Sauté the garlic, onion and celery for ten (10) minutes, stirring frequently.

Add the eggplant pulp, tomatoes and the next five (5) ingredients (juice through basil). Bring to a boil. Then, reduce heat to Medium and simmer for thirty-five (35) minutes.     Back to Top

Meanwhile, use rolling pin or food processor to crush croutons into breadcrumbs; set aside.


Finish and serve
To finish the soup, add the Parmesan cheese, stirring constantly until it melts. Then, add the vinegar, salt and pepper; stir well.

Stir in the bread crumbs. Simmer over Medium heat for an additional five to seven (5 - 7) minutes. Serve warm.     Back to Top


Slightly adapts recipe from Marjorie Druker and Clara Silverstein, New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup (Nashville: Thomas Nelson, Inc., 2007), 50 - 51.


You might like:
Eggplant Parmigiana from 30-Minute Meals
Chef Tory McPhail's Roasted Eggplant and Garlic Soup
Sclafani's Stuffed Eggplant Soup
Chef Michy's Vegetable Broth


Index
eggplant
Italian / Italian-style
Soups, Gumbos and Stews > E

Page Last Updated 25 May 2015

08 February, 2015

(Hot & Sweet) Pumpkin, Vegetable and Bean Soup

An accidental purchase of one can of Libby's® Easy Pumpkin Pie Mix (instead of the Pumpkin Puréeresulted in a pleasing and flavorful soup combination worthy of repetition. Serve without or with your choice of cooked rice. Since I had the time on a snow day, I simmered this soup slowly for eight (8) hours, adding new ingredient every two (2) hours. 



For recipes using Libby's® 100% Pure All Natural Pumpkin Purée, please start here


(Hot & Sweet) Pumpkin Vegetable and Bean Soup ingredients (17)
Makes xx-quarts 
Stage 1
1/2 gallon (64-oz) Ham Hock Stock
2 cups (16-oz) water or broth
EVOO
2 garlic cloves, minced
1 Tbsp Salt-Free Curry Powder
1 (30-oz / 850g) can Libby's® Easy Pumpkin Pie Mix (Do not substitute Libby's® 100% Pure All Natural Pumpkin Purée in this recipe. Without the preseasonings, you will produce very different results.)
3 Bay leaves

Stage 2
1 (15-oz / 425g) store brand can black beans in gravy
1 (12-oz / 340g) bag frozen chopped onions (Mine were defrosted; however, I think frozen would be fine.)
1 (15.5-oz / 439g) can Iberia Premium Black Beans, "Frijoles Negros," rinsed well and drained

Stage 3
1 (10-oz / 283g) can Ro-Tel Hot Diced Tomatoes with Habaneros

Stage 4
Two handfuls Dried Sliced Shiitake Mushrooms broken into bite-size pieces (about 2/3 to 1 cup)
Leftover San Marzano Peeled, Whole Tomatoes in Sauce (about 1 to 1.5 cups)
Leftover Curried Chicken Pumpkin Stock (about 3 to 4 cups)

Stage 5
1 (15-oz / 425g) can store brand sweet white kernel corn, rinsed well and drained
Freshly-squeezed juice of one small Sunkist® Moro orange

Optional for serving
Hot, freshly cooked rice
Dark raisins     Back to Top


(Hot & Sweet) Pumpkin Vegetable and Bean Soup directions
Stage 1:  Prepare and simmer stock
Bring the stock to a boil. Then, reduce to simmer and cover. Meanwhile, heat olive oil in a stockpot. Sauté the garlic; add curry powder, stirring well. Stir in the Pumpkin Pie Mix, heating through.

Combine the stock and sautéed mixture; bring to a boil. Add Bay leaves. Then, cover and simmer slowly for two (2) hours.     Back to Top


Stage 2:  Start simmering black beans
Add black beans; stir well. Then, cover and simmer slowly for two (2) hours more.     Back to Top


Stage 3:  Start simmering Ro-Tel
Add Ro-Tel; stir well. Then, cover and simmer slowly for two (2) hours more.     Back to Top


Stage 4:  Add to stock and start simmering Shiitake Mushrooms and whole tomatoes
Stir in Curried Pumpkin StockTaste and adjust; add Ro-Tel for more fire. Then, add Shiitake Mushrooms and whole tomatoes; stir well. Cover and simmer slowly for two (2) hours more. Taste and adjust seasoning.     Back to top


Stage 5: Heat through corn
Twenty to thirty (20 to 30) minutes before serving, add corn kernels and Moro orange juice; stir well. Cover and simmer. If serving with rice, prepare it now.     Back to Top


Stage 6:  Serve
Remove Bay leaves from the soup before serving warm in large bowls. When reheating, and if desired, add some raisins to each bowl just before serving; stir.     Back to Top


You might like:
Curried Pumpkin Soup
Curried Shrimp and Rice with Okra
Hot & Sour Soup


Index
black beans
pumpkin
Soups, Gumbos and Stews > C > curried
Soups, Gumbos and Stews > H

Page Last Updated 25 May 2015

01 February, 2015

Very Tomato Soup

Why this recipe works: 
  • Concentrated flavor (four tomato layers — juice, sundried, San Marzano, and diced — are simmered)
  • Ultimate comfort food 
  • Hearty texture without adding milk or cream
  • Versatility
  • Vibrant color

Finished soup with diced tomatoes only 

Very Tomato Soup ingredients (12)
Makes 4.5-Quarts
Stage 1
Canola oil
1 (12-oz) bag frozen chopped onions, defrosted
3 cloves garlic, minced
6 handfuls Sundried Julienned Cut Tomatoes in Olive Oil & Herbs, drained

Stage 2
5 cups Ham Hock Stock
2.5 cups tomato juice (see Notes:)

Stage 3
1 (28-oz) can whole San Marzano peeled plum tomatoes, squished between your fingers and then pureéd before adding to stockpot
2 cups water

Stage 4
Pinch of dark brown sugar
2 Bay leaves
Fresh or dried herbs you find pleasing (If I have basil, I add it here.)

Stage 5
1 (14.5-oz) can peeled and diced tomatoes, drained


With diced tomatoes and cooked white rice only

Variations
Add 1 to 1.5 cups hot, cooked rice to each bowl when serving.

In Stage 2, add or substitute roasted tomatoes for the sundried tomatoes. Suggestion: Bloody Mary Tomatoes recipe here.

In Stage 5, substitute drained Ro-Tel Tomatoes for the diced tomatoes and/or add drained white corn kernels.

So many possibilities. Use your imagination!     Back to Top



Notes:  For tomato juice, I used juice reserved from one (10.0-oz) can Ro-Tel Original, and drained one 14.5-oz can Diced Tomatoes in Tomato Juice and one 11.5-oz can V8 Original.

I pureéd the Italian tomatoes before and after adding to the stockpot to ensure smooth texture (whole tomatoes had seeds and membrane).

If you plan to freeze the soup, omit the diced tomatoes at the end; for better texture after freezing, add the diced tomatoes when reheating the soup to serve.


Very Tomato Soup directions
Stage 1:  Sauté
Heat canola oil in stockpot. Sauté the onions and garlic, then briefly, the sundried tomatoes,


Stage 2:  Prepare stock
Pour Ham Hock Stock and tomato juice into stockpot; bring to a boil. Then, reduce heat, cover and simmer for one (1) hour. Use an immersible blender to purée before adding any other ingredients.     Back to Top


Stages 3 - 4 - 5:  Add layers of tomato
Stir in the sauté mixture, puréed San Marzano tomatoes and 2 cups water. Purée again; then, cover and simmer for one hour.     Back to Top

Purée and taste. Add dark brown sugar, bay leaves and desired seasoning(s). Cover and simmer for one hour.     Back to Top

If you are serving now, stir in drained diced tomatoes. Cover and simmer for one hour. Then, remove Bay leaves.     Back to Top

If you plan to freeze the soup, however, skip the diced tomatoes now and just simmer. For better texture after freezing, add the diced tomatoes when reheating the soup to serve.


Serve or freeze
Cool and freeze or serve hot, adding cooked white rice to each serving, if desired.     Back to Top


Index
Soups, Gumbos and Stews > T - U > tomato
Soups, Gumbos and Stews > V
tomato

Page Last Updated 25 May 2015

Rustic Mushroom Soup


Rustic Mushroom Soup (unstrained) 

Rustic Mushroom Soup ingredients (11)
Makes about 2.5-quarts
Stage 1
Vegetable oil
2 tsp minced garlic
1 (12.0-oz) bag chopped onions, defrosted
2 cups dried sliced mushrooms (no need to reconstitute), gently dusted to remove grit

Stage 2
6 cups Ham Hock Stock
1 tsp ground thyme
1/4 tsp ground white pepper
1/4 tsp Kosher salt

Stage 3
1 (12-oz / 354ml) can Nestlé® Carnation® Evaporated Milk
4.0-oz Heavy Cream
(For richer soup, use 16.0-oz heavy cream, total)

Stage 4
4.0-oz Harvey's Bristol Cream Sherry


Notes:  I used 1 cup Gourmet Mushroom Blend + 1 cup dried sliced Shiitake.

  • A friend suggests whirling dried mushrooms in small food processor in Stage 1 and leaving those larger (but not whole) pieces in the soup, therby also elimating puréeing later in the cooking process.


Rustic Mushroom Soup directions
Stage 1:  Sauté
Heat vegetable oil in 6-quart stockpot. Sauté garlic and onions, then the dried mushrooms.


Stage 2:  Prepare stock
Add the Ham Hock Stock, thyme, pepper and salt. Bring to a boil. Reduce heat, cover and simmer for one hour. Then, purée the mushroom base.

Depending upon your personal preferences, strain the mushroom base before adding the milk and cream, if you wish. (Without straining, the soup has bits of mushroom, onion and garlic as seen below.)     Back to Top


Unstrained, puréed soup has mushroom, onion and garlic bits.


Stage 3:  Temper milk / cream
Meanwhile, and in another pot, gently warm the evaporated milk and cream.

Remove milk mixture from heat and place the pot next to the mushroom base to begin tempering. Use a ladle to gradually add about one cup of the mushroom base to the milk mixture, stirring well after each addition, to raise its temperature. After you have added about 2/3 of the mushroom base to the milk mixture, stir the tempered mushroom soup back into the remaining mushroom base.     Back to Top


Stage 4:  Finish and serve
Add the sherry, stirring well. Cover and simmer gently for about ten minutes more for the flavors to blend before serving.     Back to Top


You might like
Emeril's Brown Chicken Broth
Justin Wilson's Ham Stock
Porcini Mushroom Soup (to come)
Roasted Mushroom Soup With Sourdough Croutons (crockpot)


Index
mushrooms
Soups, Gumbos and Stews > R

Page Last Updated 31 May 2015