Archive for ‘croutons’

June 29, 2011

Southern Tier Double IPA Cheddar Soup

If you remember this fabulous beer dinner I went to at Garden in the Cellar in Cambridge, this dish may look familiar. I have not been able to get this soup (or the entire meal) out of my head since March, and I finally decided to try and re-create it.

As with other times that I have re-created something I loved from a restaurant or other event, I don’t really have a recipe. Although this drives some people crazy, I prefer to adjust, experiment and change the ingredients as I am cooking, and tasting. Enjoy, this is a perfect meal for a rainy day – the flavors are incredible!

Ingredients:

butter
celery, carrots, onion, coarsely diced
vegetable broth – a lot
3-4 yukon gold potatoes
extra-sharp cheddar – go for high quality for this recipe
jalapeno cheddar – I happened to have this in the fridge, not necessary, but awesome!
2 bottles of Southern Tier Double IPA, or any other delicious IPA
scallions
sour cream
bread,  for croutons

Directions:

1) heat 2-3 tablespoons of butter in a large saute pan over medium-low heat
2) coarsely dice carrots, celery and onions – about 1 lb of carrots and celery, and 2-3 white onions. sweat in large saute pan and add a healthy pinch of salt
3) once vegetables are softened and translucent (about 8-10 minutes), put them in a large sauce pot – this will be the home of your soup
4) add vegetable broth, I used almost all of a 32 oz. container (you can add chicken broth for a more savory soup, but I preferred it to be vegetarian, and more healthy)
5) meanwhile, peel and chop 3-4 small-medium potatoes and add to boiling water
6) once potatoes are cooked thoroughly, add to soup. stir ingredients well, and season to taste with salt, pepper and chili powder
7) cook soup (which should be brothy at this point) cook on medium-low for about 30 minutes
8) add IPA! I added about 2.5 bottles, and you could really taste the flavor of the beer
9) grate extra cheddar cheese, I used about 12 oz – do not buy pre-shredded!!
10) add soup mixture to a blender or food processor and mix until smooth and creamy
11) transfer soup back to stove top at low heat and add cheese in small amounts, waiting for each amount to melt.
12) let simmer on low for a few hours
13) garnish with chopped scallions, sour cream and homemade croutons, and enjoy!

January 12, 2011

broccoli leek & potato soup

i made this soup in those dreary weeks between the end of fall and the beginning of real winter. it is a perfect pick me up soup; delicious, hearty and warming from the inside out. i love this recipe because it really showcases the leeks, which often do not get the praise and attention they deserve, and it has a rich creamy texture (with very little cream!). in addition, this recipe uses both broccoli florets and stems to reduce food waste and increase nutritional value.

nutritionally speaking – excellent source of vitamins A, B6, C, K, riboflavin, and folate and significant amounts of calcium, magnesium, phosphorus, potassium, iron. low in saturated fat, and very low in cholesterol.


broccoli leek & potato soup:

  • 2 baking potatoes – peeled and cut into 1-inch cubes
  • 2 large broccoli bunches
  • 4-5 medium to large leeks – white and light green parts only
  • olive oil – about 2-3 tablespoons
  • 3-4 cloves of garlic – chopped small
  • 3 cups of vegetable broth
  • 1/2 cup of light cream
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • bread (for croutons)
  • parmesan cheese for garnish

directions:

1) peel baking potatoes and chop into 1-inch cubes. cook in boiling water until a fork easily goes through one of the chopped pieces. set aside once cooked.
2) meanwhile, separate broccoli stems from florets. slice the stems into small coin-like pieces (sometimes it is recommend that you peel the outside of the stem, i do not bother with this step unless the outside of the stem is very thick). break the florets into small pieces and steam both the florets and stems together in a vegetable steamer. set aside once cooked.
3) clean and prepare leeks. chop off the darkest green ends of the leeks which are often slightly damaged or worn. cut off the white bearded bulb at the bottom. all you should have left are the white and light green parts. separate the leeks length wise and run under water to remove the dirt between the leaves. some leeks are really dirty – there is nothing wrong with this (usually those are the best locally grown leeks!) just clean them well. once clean slice thinly.
4) in a large fry pan heat olive oil and add garlic. add leeks and cook on medium heat to “sweat” the leeks, stirring often until they begin to soften and are fragrant – usually about 5-6 minutes. add about 3 cups of vegetable broth and cover, reducing the heat to medium-low. cook another 8-10 minutes.
5) mix cooked potato, cooked broccoli and leeks in a large bowl, and transfer the mixture in batches to a food processor (a blender also works) and puree until smooth.

6) as each batch is pureed, return to a large sauce pan on the stove. then add light cream, salt, pepper, cayenne pepper, chives and parsley.  reheat about 5-10 minutes.
7) serve with shaved parmesan cheese and home made croutons *

*croutons can be made with almost any type of bread, stale bread works best. chop into cubes, add a small amount of olive oil, salt, pepper, fresh or dried herbs of your liking, toss and bake in a toaster oven or oven for 10-15 minutes until crunchy.