Week 39 -- Thickened Soups

All thickened soups depend on some form of thickening agency, for example, puree, roux (bechamel or veloute), cornstarch, cream. They can be creamy in consistency or chunkier as desired.

Soup Classifications

  • Clear Soups: broth based, with or without protein products and/or vegetables, or grains or pasta
  • Thickened Soups: cream or puree, thickened with roux or cornstarch or cream
  • Bisques and Chowders: thick soups, bisque is usually creamy, while chowder is chunky
  • Bisques, technically, are made with shells of crustaceans, mainly shrimp, lobster, and crawfish, usually sauteing the shells in olive oil/butter to infuse the oil with the flavor in the shells, or the shells can be simmered to infuse the liquid with the crustacean flavor, and those products are used to flavor the bisque properly
  • Again, technically, there is no such thing as tomato or squash or anything else "bisque" without crustacean shells-- just a cheap restaurant sales gimmick

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Cream Soups

  • Most cream soups are made by simmering the main flavoring ingredient in a flavored broth or thin white sauce (bechamel or veloute) to which seasonings have been added
  • The mixture is then pureed and strained
  • After consistency has been adjusted, the soup is finished by adding cream
    • All cream soups are finished with milk or cream, this adds texture and consistency
    • Cold milk and cream curdle easily if added directly to a hot or acidic (eg. tomato) soup
    • Never add cold milk or cream to a hot soup
    • Bring the milk or cream to a simmer before adding it to the hot soup
    • Do not boil a soup after milk or cream has been added, it will curdle

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Procedure for Making Cream Soups

  • In a soup pot, sweat hard vegetables such as carrots, onions, celery in oil or butter without browning
  • Thickening options
    • Add flour and cook to make a blond roux, then add the broth (veloute) or milk (bechamel)
    • Add broth/stock to the vegetables, bring to simmer, then add a cold roux that was made earlier
    • Add a previously prepared veloute or bechamel white sauce
  • Add any soft vegetables such as broccoli, cauliflower, or asparagus
  • Simmer the soup, skimming impurities until vegetables are tender
  • Puree the soup and strain through cheesecloth
  • Finish the soup by adding hot milk or cream to adjust consistency
  • Adjust seasonings

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Puree Soups

  • Puree soups are hearty soups made by cooking starchy vegetables or legumes in a stock or broth, then pureeing all or a portion of them to thicken the soup
  • Puree soups are similar to cream soups in that they both consist of a main ingredient that is first cooked in a liquid, then pureed
  • The primary difference is that puree soups are not thickened with roux or a starch, but use the starch content of the main ingredient for thickening
  • Also, puree soups are coarser than cream soups and are not strained after pureeing
  • Puree soups can be made with dried or fresh beans such as peas, lentils, navy beans, black beans, or any number of vegetables including cauliflower, celery, turnips, and potatoes
  • Diced potatoes or rice are often used to help thicken vegetable puree soups

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Procedure for Making Puree Soups

  • Sweat vegetables in butter without browning
  • Add the cooking liquid
  • Add the main ingredients
  • Bring to a boil, reduce to simmer, cook until all ingredients are soft enough to puree
  • Strain the soft ingredients, then puree (processor or immersion blender)
  • Reserve the cooking liquid to adjust the soup's consistency

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Cream of Mushroom Soup
(Cream of Broccoli, Cauliflower, Asparagus, Celery, etc, all done the same way)

  • Start by melting 3-4 tbs butter (best flavor for the roux)
  • Saute some chopped onions, and roughly chopped mushrooms, just soften them a bit, not browning
  • Coat the onions and mushrooms with some flour, roux is the thickening agent, cook until the protein in the roux breaks down (test for nutty aroma and lightening of the roux color)
  • Add milk (could be vegetable or chicken stock or stock and milk combination--or better yet, mushroom broth, a veloute instead of a bechamel
  • As milk (or stock or broth) and roux thicken, the onions and mushrooms continue to poach
  • Keep temperature under control with soft simmer
  • Judge the thickness of the soup by the nappe method (clinging to back of spoon)
  • You can leave it chunky, or puree it in processor or with immersion blender
  • How about cream of mire poix soup, carrot, celery, onion
  • Use seasonings or herbs to taste, s&p, thyme, rosemary are good for mushrooms, but whatever you like, sundried tomatoes, basil, oregano, crumbled bacon, baby spinach leaves

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Pureed Broccoli Soup
(Pureed Cauliflower, Asparagus, Celery, Mushroom, etc, all done the same way)

  • Saute some chopped onions, celery, green peppers, and broccoli florets (some stems are fine for it's all going to be pureed)
  • Add some (1-2 cups depending on finished quantity desired) vegetable broth made previously with mire poix (carrots, onions, celery, green peppers, whatever you like)
  • Allow vegetables to simmer in the broth to soften, about 1/2 hour or more
  • Separate the solids from the liquid by straining (reserve liquid to adjust soup consistency later)
  • Puree the vegetable solids (processor or immersion blender), then add some of the liquid, and puree again
  • Add some heavy cream if desired, no other thickening agent needed
  • Top with shredded cheddar or parmesan
  • How about puree of mire poix soup, carrot, celery, onion
  • Use seasonings(S&P) and herbs to taste (thyme, rosemary, marjoram, oregano, basil work well, but up to you)

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Pureed Asparagus and Zucchini Soup

  • Ingredients
    • 1.5 tbs olive or canola oil
    • 1 onion, roughly chopped
    • 1/3 cup green bell peppers, roughly chopped
    • 2 medium Yukon gold potatoes, roughly chopped
    • 1 cup asparagus, roughly chopped
    • 1 cup zucchini, roughly chopped
    • 1 cup green beans, roughly chopped, or sweet peas
    • 2 cups chicken broth
    • 1/2 tsp dried thyme
    • 1/2 tsp dried rosemary
    • 1/2 tsp garlic powder
    • S&P to taste
  • Procedure
    • Saute onions and bell peppers in large soup pot
    • When onions are translucent, add potatoes, get a little caramelization on them
    • Add asparagus and zucchini, green beans or peas (or both), seasoning and herbs
    • Add broth, bring to simmer for 1/2 hour, or until potatoes are fork tender
    • Puree with processor or immersion blender
    • Adjust consistency and seasoning
    • Serve hot, topped with grated parmesan, bacon crumbles, diced green onions, etc
    • Possible sides include, cheese and crackers, BLT sandwiches, crusty bread, etc

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Borscht

  • Ingredients
    • 1 lb. beef stew meat, cut into bite-sized pieces
    • 1 onion, chopped
    • 4 cups beef broth, divided 2 cups and 2 cups
    • 2 large beets (about 3/4 lb), peeled and chopped into 1/2 inch cubes
    • 2 carrots (1/2 lb), peeled and chopped into 1/2 inch cubes
    • 1 russet potato (1/2 lb), peeled, chopped into 1/2 inch cubes
    • 1 can cannelini (white beans) with liquid
    • 1/2 cup fresh dill, chopped
    • Beet greens and stems, chopped
    • 2 bay leaves
    • 1.5 tbs red wine vinegar
    • 1/2 cup sour cream
    • Salt and black pepper to taste
    • Optional: 1 cup shredded cabbage
  • Procedure
    • Brown the beef in dutch oven
    • Add onions, cook until soft (about 5 minutes)
    • Add 2 cups beef broth and red wine vinegar, bay leaves, and simmer, braising meat until fork tender (a couple hours at least)
    • While beef is cooking, prep vegetables, toss in olive oil, and spread beets and carrots out in single layer on foil lined roasting pan, roast 15 minutes at 400F, add potatoes (tossed in olive oil), roast everything for 15 minutes more
    • After meat is tender, skim excess fat off the liquid
    • Add the remaining broth, carrots, beets, potatoes, beef, cabbage (if using), cannelini, beet greens, and dill
    • Simmer for another 20-30 minutes
    • If soup is made a day ahead, then reheated, everything will take on more of the beet red color
    • Serve with a dollop of sour cream

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Vichyssoise (French Potato/Leek Soup)

  • Ingredients (for 3 servings)
    • 2 tbs butter
    • 4 leeks, thinly sliced, or fennel, or celery, or some of each
    • 2 medium yukon gold potatoes (1 lb), peeled or unpeeled, small cubes
    • 1 cup chicken stock/broth
    • 1 cup heavy cream
    • 1/16 tsp nutmeg
    • Salt and black pepper to taste
    • 2 fresh chives, finely chopped (garnish)
  • Procedure
    • In dutch oven, melt butter, sweat the leeks (fennel, celery) about 5 minutes, avoid browning
    • Add potatoes, saute about 5 more minutes, avoid browning
    • Stir in chicken broth, bring to a boil, reduce to simmer for 35 minutes, until leeks and potatoes are very soft, then allow to cool some
    • Slowly and in small batches puree the soup with processor or immersion blender, pouring off in another large bowl
    • Return soup to the cooking pot and whisk in cream and nutmeg
    • Season with salt and pepper, return to boil, reduce to simmer and cook 5 minutes, if you want to thin soup out, add more broth, if needed
    • Serve hot, as is (checking seasoning), garnish with chives, OR
    • Transfer soup to the other bowl and chill over ice bath, stirring occasionally
    • When soup is at room temperature, cover in plastic wrap and put in refrigerator to chill
    • Serve in chilled bowls, garnish with chives
  • Notes:
    • If you want the soup white as possible, use only the white parts of the leeks/fennel, and peel the potatoes, otherwise enjoy the character of color
    • If using celery peel the outside to remove the worst strings before dicing and cooking for the smoothest puree
    • This soup is great hot or cold, and may serve as the base for other soups--think adding broccoli florets, asparagus tips, cauliflower (pureed or whole bits), crumbled bacon, etc

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Chicken and Black Bean Soup
Cuban/Mexican Fusion

  • Ingredients (for 4 servings)
    • 8 oz dried black beans (use more if desired)
    • 2 chicken wings, 2 thighs, 2 legs, back, rib cage, giblets (yes, break down a whole chicken for this, reserve the 2 breast pieces for another meal)
    • 2 carrots, roughly chopped
    • 2 celery ribs, roughly chopped
    • 1.5 onions, roughly chopped
    • 4 cloves garlic, peeled, left whole or smashed
    • 14 oz diced tomatoes (1 can)
    • 1 tbs lemon juice
    • 4 cups chicken broth (more or less depending on desired soup consistency)
    • Salt and black pepper to taste
    • 1 tsp powdered cumin (or more to taste)
    • 1 tsp dried oregano
    • 1 cup chopped fresh cilantro (divided)
    • 2 bay leaves
    • 8 oz sour cream
    • 1 fresh tomato diced
    • 1/2 onion, finely diced
    • 1 jalapeno, seeded and finely chopped
    • 1 tbs lime juice
  • Procedure
    • Break down a whole chicken (if needed do a google search for "how to break down a whole chicken"), keep all parts for soup except the breasts, put breasts in storage bag and refrigerate for another meal (breaking down a chicken is not hard and it saves a lot of money and adds a lot of great flavor when you make your own stock
    • Remove skin and as much fat as possible from the wings, legs, thighs, and back (reserve the fat for cooking, you want about 2-3 tbs of rendered fat--lots of good flavor is found here)
    • In Dutch oven over medium heat, render the fat to 2-3 tbs oil, then remove and discard any solids
    • Add the wings, thighs, legs, back (cut up to fit), rib cage (cut up to fit), and giblets to the Dutch oven and saute lightly in the chicken fat/oil
    • Add carrots, celery, 1.5 onions, garlic, and cook down to soften the vegetables, put lid on the Dutch oven to help steam the vegetables
    • After vegetables begin to soften, add diced tomatoes, black beans, cumin, oregano, bay leaves, and 1/2 cup chopped cliantro, add 1/2 tsp salt, 1/2 tsp black pepper
    • Add chicken broth and simmer until beans are 3/4 cooked (still a bit crunchy) and the chicken is falling off the bones, at least 1 to 1.5 hours or more (kitchen and house should be smelling wonderful)
    • Remove the chicken from the Dutch oven and allow to cool, also remove about 1/2 of the black beans and set aside for further cooking later, then clean the chicken off the bones and tear into bite-size pieces, set aside
    • Take the rest of what's in the Dutch oven and puree in a processor or blender
    • Return the puree to the Dutch oven along with the reserved beans and chicken pieces to finish cooking at a low simmer (about 1/2 hour), taste for seasoning (add more S&P as desired), cook until beans are soft but not too mushy, check soup for consistency, and add more chicken broth if desired
    • Use the fresh chopped tomato, 1/2 onion, jalapeno, a couple tablespoons cilantro, and lime juice to make pico de gallo
    • Serve the soup in bowls with a dollop of sour cream, topped with pico de gallo, garnish with remaining cilantro
    • Note: By initially cooking with the chicken bones, back, rib cage, you make a wonderful chicken stock base for the soup with smooth, creamy texture. If you already have good chicken stock on hand, you can use 6 boneless chicken thighs, or some other configuration of chicken pieces of approximately the same weight for outstanding results, simply substituting some of your stock for the chicken broth. Using breast meat works nicely, too, of course. Also, you might enjoy avocado slices with it.

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Zuppa Toscana
Tuscan Soup -- potato, sausage, kale

  • Ingredients (for 4 servings)
    • 8 oz spicy Italian sausage, casings removed, roughly crumbled
    • 4 slices bacon, diced
    • 1/2 onion, diced
    • 2 cloves garlic, minced
    • 2.5 cups chicken broth
    • 1 cup water
    • 2-3 russet potatoes, peeled and diced (depending on size, 2 large or 3 medium)
    • 2 cups chopped kale, spinach works great
    • 1/2 cup heavy cream
    • S&P to taste, careful -- the bacon adds salt, and the sausage is already spicy, if you want spicier add some red pepper flakes
    • Parmesan cheese, for topping
  • Procedure
    • In medium pot, on low boil, cook the potatoes in the chicken broth and water, removing half of the potatoes after about 5 minutes and set aside, continue cooking the other half until mashable (about 15 minutes more), reserve the liquid
    • Brown sausage in a dutch oven, remove and set aside
    • In the same dutch oven crisp the diced bacon, remove and set aside
    • In bacon fat, stir in onions and saute until beginning to soften, about 4 minutes, then stir in garlic and cook for another minute
    • Add the liquid reserved from cooking the potatoes to the crockpot to deglaze, scrape up and mix in any fond, reduce heat to gentle simmer
    • Add the mashed potatoes and mix well to creamify
    • Add the unmashed, diced potatoes
    • Add the kale or spinach, cook until it wilts down
    • Add the sausage and bacon that was set aside
    • Stir in the heavy cream, heat through
    • Top the soup with grated parmesan cheese
    • Consider adding some julienned sun-dried tomatoes, cooked in or used as topping

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Butternut Squash and Apple Soup

  • Ingredients & Procedure
    • 1 onion or two shallots, roughly chopped
    • 2-3 apples, roughly chopped
    • 1 carrot, roughly chopped
    • 2 garlic cloves, roughly chopped
    • 1 butternut squash, cut in two, scoop out seeds
    • Foil line a baking pan, put apples and carrots down, put squash on top, light coat of oil on everything
    • Roast at 375F for at least 1/2 hour, maybe 3/4 hour, to soften apples, carrots, and squash
    • Get soup pot hot, 2 tbs butter, 1 tbs oil, saute onions and 2 cloves garlic, add soft apples and carrots
    • Scoop out squash flesh into the tenderized onions/garlic
    • Cook for at least 2-3 minutes, add 1/2 cup chicken broth
    • Puree with processor or immersion blender
    • Check consistency, add 1/3 cup cream, 3 tbs sour cream, then add more chicken broth, if needed, to get desired consistency
    • For flavor, add S&P as desired, 1 tbs maple syrup, 1/4 tsp nutmeg, 1/4 tsp cinnamon, 1/2 tsp ginger if desired

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Beef and Barley Soup or Stew

  • Ingredients
    • 1 lb. beef stew meat or chuck roast, cut into bite-sized pieces
    • 1 cup chopped carrots
    • 1/2 cup chopped celery
    • 1 cup chopped onion
    • 4 cloves garlic, minced
    • 2 tbs tomato paste
    • 3 cups beef broth
    • 1 cup red wine
    • 1 tbs soy sauce
    • 1 tsp Worcestershire sauce
    • 1/2 tsp each dried rosemary and thyme
    • 2 bay leaves
    • 1/2 cup barley
    • 4 oz chopped mushrooms
    • 1/2 cup green peas (frozen are great)
    • S&P to taste
  • Procedure
    • Sear the beef in Dutch oven, remove and set aside
    • Lightly saute the carrots, celery, onions in Dutch oven, then add tomato paste and garlic, cooking another minute
    • Add wine to deglaze, integrating the fond, then add broth, soy sauce, Worcestershire sauce, rosemary, thyme, bay leaves, and return the beef to the pot
    • Bring to low simmer, cover pot, cook for about 1 hour, when beef is beginning to tenderize
    • Add barley, cover and simmer another half hour, then add mushrooms and peas, check for seasonings, and adjust accordingly
    • Simmer for another half hour, until cooked through and beef is tender
    • For thinner soup add more broth, or for a thicker stew add some roux or cornstarch slurry
    • Serve warm

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Chicken and Barley Soup or Stew

  • Ingredients
    • 1 lb. chicken (boneless skinless thighs are great or use leftovers), cut into bite-sized pieces
    • 1 cup chopped carrots
    • 1/2 cup chopped celery
    • 1 cup chopped onion
    • 4 cloves garlic, minced
    • 3 cups chicken broth
    • 1/2 cup white wine
    • 1/2 tsp each dried rosemary, sage, and thyme
    • 1/2 cup barley
    • 4 oz chopped mushrooms
    • 1/2 cup green peas (frozen are great)
    • S&P to taste
  • Procedure
    • Sear the chicken in Dutch oven, remove and set aside
    • Lightly saute the carrots, celery, onions in Dutch oven, then add garlic, cooking another minute
    • Add wine to deglaze, integrating the fond, then add broth, rosemary, sage, thyme, and return the chicken to the pot
    • Bring to low simmer, cover pot, cook for about 1 hour
    • Add barley, cover and simmer another half hour
    • Saute mushrooms in separate skillet, then add mushrooms and peas to Dutch oven, check for seasonings, and adjust accordingly
    • Simmer for another half hour, until cooked through
    • For thinner soup add more broth, or for a thicker stew add some roux or cornstarch slurry
    • Serve warm

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Pork and Barley Soup or Stew

  • Ingredients
    • 1 lb. boneless pork loin, cut into bite-sized pieces
    • 4 slices bacon
    • 1 cup chopped carrots
    • 1/2 cup chopped celery
    • 1 cup chopped onion
    • 4 cloves garlic, minced
    • 2 tbs tomato paste
    • 3 cups beef broth
    • 1 cup red wine
    • 1 tbs soy sauce
    • 1 tsp Worcestershire sauce
    • 1/2 tsp each dried rosemary and thyme
    • 1/2 cup barley
    • 4 oz chopped mushrooms
    • 1/2 cup green peas (frozen are great)
    • S&P to taste
  • Procedure
    • Fry the bacon in Dutch oven, remove and set aside
    • Sear the pork in bacon fat in Dutch oven, remove and set aside
    • Lightly saute the carrots, celery, onions in Dutch oven, adding more oil as needed, then add tomato paste and garlic, cooking another minute
    • Add wine to deglaze, integrating the fond, then add broth, soy sauce, Worcestershire sauce, rosemary, thyme, and return the pork to the pot
    • Bring to low simmer, cover pot, cook for about 1 hour, when pork is beginning to tenderize
    • Add barley, cover and simmer another half hour, then add mushrooms and peas, check for seasonings, and adjust accordingly
    • Simmer for another half hour, until cooked through and pork is tender
    • For thinner soup add more broth, or for a thicker stew add some roux or cornstarch slurry
    • Serve warm, topped with reserved, crumbled bacon

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Gouda Mushroom Soup

  • Ingredients (3 servings)
    • 1/4 cup butter, cubed
    • 1/4 cup flour
    • 1/4 tsp pepper
    • 1/4 tsp ground allspice
    • 2 cups chicken broth
    • 1/4 cup sherry wine
    • 1/4 cup heavy cream
    • 1/4 lb sliced mushrooms
    • 2 garlic cloves, minced
    • 1 cup shredded gouda cheese
    • Pinch of paprika
    • Salt to taste
  • Procedure
    • Melt butter in pan, stir in flour, pepper, allspice, until smooth
    • Gradually add broth, sherry, garlic, and cream, bring to simmer
    • Add cheeese increntally, stirring each addition until melted
    • Add mushrooms, simmer 5-6 minutes more until mushrooms soften
    • If soup is too thick, add more chicken broth, if it is too thin, add more cheese or cream
    • Serve, garnishing with green onion or chives, and pinch of paprika

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Cheddar Broccoli Soup

  • Ingredients (4-6 servings)
    • 4 tbs butter, cubed
    • 4 tbs flour
    • 1/2 onion, chopped small
    • 2 garlic cloves, minced
    • 2 cups chicken broth
    • 3/4 tsp salt
    • 1/2 tsp black pepper
    • 1/4 tsp paprika
    • 3 cups broccoli florets
    • 1/3 cup carrots, julienned, then half matchstick length
    • 2 cups half and half
    • 8 oz grated cheddar cheese (mild, medium, or sharp)
  • Procedure
    • Melt butter in large pan, add onion and garlic, cook until soft
    • Add flour to make roux with the aromatics, cook out the flour proteins
    • Add chicken broth incrementally, stirring to make veloute
    • After all the broth is added, and veloute has formed, add broccoli and carrots and seasonings, cook until vegetables are just beginning to soften
    • Stir in half and half, then add the cheese incrementally, stirring until melted and smooth between additions
    • Taste and adjust seasoning as needed
    • Soup is ready when the broccoli is the desired softness/firmness

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Goat Cheese Cauliflower Soup

  • Ingredients (3 servings)
    • 1 tbs olive oil
    • 1/2 onion, chopped small
    • 1/2 medium head of cauliflower, broken into florets
    • 1 small yukon potato, peeled and cubed
    • 2 garlic cloves, minced
    • 2 cups chicken broth
    • 3/4 tsp dijon mustard
    • 1/2 tsp black pepper
    • 1 cup half and half
    • 4 oz soft goat cheese
  • Procedure
    • In a large saucepan, heat oil over medium-high heat, add onion, cook and stir until tender, stir in cauliflower and potato, cook and stir 4-5 minutes
    • Stir in broth, mustard and white pepper, bring to simmer, covered, 15-20 minutes or until vegetables are tender
    • Remove from heat, stir in cheese, cool slightly after cheese has melted in, add half and half
    • Use immersion blender to puree the soup, then raise heat to simmer a couple more minutes
    • Taste and adjust seasoning as needed
    • Serve with croutons, garnish with chives or green onions or sprinkle of paprika

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Seafood Chowder

  • Ingredients (6 servings)
    • 1 onion, chopped small
    • 1/2 cup carrots, finely chopped
    • 1 celery stalk, finely chopped
    • 2 medium golden yukon potatoes, small dice
    • 3 garlic cloves, minced
    • 2 tbs olive/canola oil
    • 1 chicken bouillion cube
    • 2 cups seafood broth (from clams and mussells and shrimp)
    • 1 lb large shrimp, peeled and deveined
    • 3/4 lb bay scallops, or more
    • 12 mussels
    • 12 clams
    • 1/4 tsp dried thyme
    • 1/4 tsp dried tarragon
    • 1/4 tsp dried basil
    • 1/8 tsp tumeric
    • 3/4 cup heavy cream
    • 1.5 tbs flour
    • S&P to taste
  • Procedure
    • Put clams and mussels in sauce pan, add 1/4 cup water, 1/4 cup white wine, 1/4 cup sherry, medium heat, remove from heat when shellfish open, set aside, reserve cooking liquid for seafood broth
    • Peel and devein the shrimp, cut into spoon size pieces (reserve shrimp heads and shells for making shrimp broth)
    • Add shrimp shells to the sauce pan containing the shellfish cooking liquid, add enough water to cover the shells, put lid on the pan and simmer to make seafood broth, in the end 2 cups of seafood broth is needed, add chicken bouillion cube, add thyme, tarragon, basil
    • In a large saucepan, heat oil over medium-high heat, add onion, carrots, celery, garlic, salt and pepper, cook and stir until tender
    • Add flour to make roux
    • Add seafood broth to make veloute
    • When the veloute comes to simmer, add the potato, add tumeric, cook until potatoes are getting soft
    • Chop clams, mussels, and shrimp to spoon size pieces, and add to the chowder, along with the scallops
    • Add heavy cream
    • Continue to heat until shrimp and scallops are cooked through, a couple minutes
    • If chowder is too thin, make cornstarch slurry with a tbs cornstarch and 2 tbs water to thicken the soup
    • Serve with croutons, garnish with chives or green onions or sprinkle of paprika
    • Other seafood to add: lobster, crab, octopus, grouper, haddock, cod, etc

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Cream of Seafood Soup

  • Ingredients (6 servings)
    • 2 leek stalks, chopped small
    • 1 celery stalk, finely chopped
    • 3 garlic cloves, minced
    • 4 oz mushrooms, sliced thick
    • 1 zucchini, large dice
    • 2 cups shrimp broth (from shrimp shells and cooking the mussels and clams)
    • 1 cup chicken broth
    • 1 lb large shrimp, peeled and deveined
    • 3/4 lb bay scallops, or more
    • 12 mussels
    • 12 clams
    • 1/4 tsp dried thyme
    • 1/4 tsp dried tarragon
    • 1/4 tsp dried basil
    • 1.5 cups potato flakes
    • 3/4 cup heavy cream
    • S&P to taste
  • Procedure
    • Put clams and mussels in sauce pan, add 1/4 cup water, 1/4 cup white wine, 1/4 cup sherry, medium heat, remove from heat when shellfish open, set aside, reserve cooking liquid for seafood broth
    • Peel and devein the shrimp, cut into spoon size pieces (reserve shrimp heads and shells for making shrimp broth)
    • Add shrimp shells to the sauce pan containing the shellfish cooking liquid, add enough water to cover the shells, put lid on the pan and simmer to make seafood broth, in the end 2 cups of seafood broth is needed, add chicken bouillion cube, add thyme, tarragon, basil
    • In Dutch oven, heat oil over medium-high heat, add leeks, celery, garlic, salt and pepper, cook and stir until tender
    • Add mushrooms and zucchini
    • Add seafood broth and chicken broth, bring to low simmer
    • Chop clams, mussels, and shrimp to spoon size pieces, and add to the soup, along with the bay scallops
    • Add the potato flakes, then the heavy cream
    • Continue to heat until shrimp and scallops are cooked through, a couple minutes
    • If soup is too thin, add more potato flakes and/or cream
    • Serve with croutons, garnish with chives or green onions or sprinkle of paprika
    • Other seafood to add: lobster, crab, octopus, grouper, haddock, cod, etc

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Mediterranean Lentil Sausage Soup

  • Ingredients (3 to 4 servings)
    • 1/2 lb mild or spicy Italian sausage (according to taste), sliced bite size
    • 3/4 cup red lentils (dry)
    • 1 stalk celery, finely diced
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 1 tbs smoked paprika
    • 1 tbs sweet paprika
    • 12 oz marinara sauce (or diced tomatoes and a tbs of tomato paste)
    • 2 cups chicken broth
    • 1 bay leaf
    • 5 oz baby spinach
    • S&P to taste (1/4 tsp salt, 1/4 tsp pepper)
    • Toppings: grated parmesan, lemon wedges, chopped parsley, etc
  • Procedure
    • In Dutch oven saute the onion for about 3 minutes, add garlic and sausage, sauteing until sausage is brown
    • Add lentils to pot and saute/toasting lightly, season with paprikas and pepper (hold off on salt for now as salt can toughen lentils while cooking)
    • Add marinara, chicken broth, and bay leaf, bring to boil
    • Lower heat to soft simmer for 20 minutes (soften the lentils)
    • Stir in spinach and wilt down, simmering for another 5 minutes or so
    • Remove from heat, remove bay leaf, stir to get lentils beginning to make their own "gravy"
    • Taste for salt and adjust accordingly
    • This soup should be somewhat thick, but if it is too thick, add a bit of water
    • Serve in bowls with grated parmesan, squeezed lemon, chopped parsley, and a slice of rustic bread

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She Crab Soup

  • Traditionally, she crab soup is made with female blue crabs and roe, but the flavor and texture of the crab meat of males and females is the same, and roe is seasonal (in the spring) and it can be omitted with little overall loss, but use roe if you have it on hand, some people replace the roe with hard-boiled chicken egg yolks
  • Ingredients (4 to 5 servings)
    • 1 lb lump crab meat
    • 4 tbs butter (roux)
    • 4 tbs flour (roux)
    • 1 small onion, grated
    • 1 celery stalk, grated
    • 2 garlic cloves, minced
    • 2 bay leaves
    • 2 cups heavy cream
    • 3 cups shrimp broth
    • 1/3 cup sherry, plus more to add a tablespoon or so on top of each bowl when serving
    • 1 tsp Worcestershire sauce
    • 1 tsp Old Bay seasoning
    • 1/4 tsp mace or nutmeg
    • S&P to taste (try 1/4 tsp salt, 1/4 tsp pepper, then more if desired)
    • Toppings: sherry, chopped parsley or chives for garnish
  • Procedure
    • Start the shrimp broth at least 1 hour ahead of time, begin as with bisque, sauteeing shrimp shells and crab shells if you have them, then add aromatics (mire poix) and water, needing 3 cups at the end
    • In Dutch oven melt the butter and saute the onion and celery for several minutes (low saute temperature, below 340F, don't brown the butter), add garlic and continue sauteing until the vegetables are quite soft, careful not to burn the garlic, she crab soup requires patience
    • Add the flour and make roux, blending in the soft vegetables to practically dissolve them into the roux, and cook the proteins in the flour down (blonde roux)
    • Add cooled shrimp broth and bay leaves to roux and simmer until it thickens, stirring to prevent lumps
    • Slowly add cream, keeping heat low, soft simmer
    • Add Worcestershire, Old Bay, mace or nutmeg
    • Add the crab meat slowly, maintain soft simmer for 15 minutes
    • Add sherry, simmer for another 10 minutes to cook off alcohol and temper the sherry flavor
    • Fish out the bay leaves, and taste for seasoning and add salt and pepper as desired
    • Cover and simmer for another 10 minutes or so
    • Serve in bowls with a tablespoon of sherry on top, and sprinkle with chopped parsley or chives, and a slice of rustic bread or Ritz crackers or Captain's wafers

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Mulligatawny Soup

  • This soup is a British-Indian cuisine hybrid, the result of colonizers’ encounters with rasam — a spiced dish enriched with lentils, served over rice in southern India. It morphed into mulligatawny when the British made it thick, chunky and meaty. This version is thickened with roux, red lentils, curry powder, and coconut milk, bolstered with chicken thighs and tart apple additions.
  • Ingredients (4 to 6 servings)
    • 1.5 to 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
    • 4 tbs butter (roux)
    • 4 tbs flour (roux)
    • 1 onion, diced
    • 2 celery stalks, small dice
    • 1 carrot, small dice
    • 3 garlic cloves, minced
    • 1 tbs ginger, minced
    • 2 bay leaves
    • 6 cups chicken stock/broth
    • 3 tsp curry powder
    • 1/2 cup red lentils
    • 1 tbs lemon juice
    • 1 can coconut milk (14 oz)
    • Toppings: chopped parsley green onions or chives for garnish
  • Procedure
    • In Dutch oven brown/sear the chicken (dredged in flour) in butter, then remove, set aside
    • In same Dutch oven saute the onion, bay leaves, celery, and carrot for several minutes (low saute temperature, below 340F, don't brown the butter), add garlic and ginger and continue sauteing until the vegetables are quite soft, careful not to burn the garlic, use the remaining butter and flour to make roux along with the aromatics
    • Add chicken broth, lentils and bay leaves to roux and simmer until it thickens, stirring to prevent lumps
    • Slowly add coconut milk, keeping heat low, keep soft simmer going
    • Add lemon juice
    • Cover and simmer for another 30 minutes or so
    • Use stick blender to creamify the soup, then add the chicken back in, warm thoroughly
    • Serve in bowls and sprinkle with chopped parsley or chives, and a slice of rustic bread or Ritz crackers or Captain's wafers, cheese slices or cheese spread, etc.

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Red Beans and Rice

  • Ingredients (8 servings)
    • 1 lb dried red kidney beans
    • 2 ham steaks (could use sausage [andouillie is traditional, but nearly any kind], chicken, beef, etc)
    • 1 onion, diced
    • 2 celery stalks, diced
    • 1 carrot, small dice
    • 1 bell pepper, diced
    • 3 garlic cloves, minced
    • 2 bay leaves
    • 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp dried parsley
    • 1 tsp smoked paprika
    • Cayenne, red pepper flakes, jalapeno peppers, hot sauce to taste
    • Salt and black pepper to taste (remember ham may be salty too)
    • 1 cup uncooked rice
    • Toppings: chopped fresh parsley, green onions, or chives for garnish
  • Procedure
    • Soak dried beans in water for at least 2 hours, then drain
    • Add beans to a stock pot or Dutch oven with enough water to cover the beans, bring to boil then strong simmer, stirring gently occasionally
    • Skillet sear the ham (or other meat) for browning, set aside
    • Saute vegetables in same skillet, stir in any fond from the ham, turn translucent, then add garlic for a couple minutes
    • Add vegetables to the beans, then bay leaves, paprika, parsley, thyme, and rosemary along with some salt and pepper
    • Keep pot of boiling water at the ready for adding water as needed to keep the beans covered
    • Cut the ham into bite-size pieces, then add to beans, top off with water as needed, keep stirring occasionally
    • Continue simmering for 45 to 60 minutes, testing bean tenderness
    • During last 20 minutes, cook rice

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New Orleans Gumbo

  • There are many possible variations for gumbo. For instance, for seafood gumbo use shrimp/fish broth instead of beef broth and add more seafood varieties (scallops, crab portions, etc). For vegetarian okra gumbo, use okra, mushrooms, or other vegetables to replace animal proteins.
  • Ingredients (8 servings), besides sausage and shrimp, consider chicken, ham, scallops, crab
    • 4 strips bacon, diced
    • 1/2 cup butter
    • 1 cup flour
    • 1 onion, diced
    • 1 bell pepper, diced
    • 3 garlic cloves, minced
    • 4 cups beef broth
    • 1.5 lbs andouillie sausage
    • 1/2 lb okra, 3/4 inch slices
    • 3 bay leaves
    • 3/4 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 3/4 tsp dried thyme
    • Add cayenne, jalapenos, hot sauce, etc. to taste
    • 2 cups white wine
    • 2 lbs shrimp, p&d
    • 2 tbs Worcestershire sauce
    • 1 cup uncooked rice
    • Toppings: chopped fresh parsley, green onions, or chives for garnish
  • Procedure
    • Fry bacon in Dutch oven, remove and set aside, blot excess grease
    • Saute okra in bacon grease to remove slime (takes 20-30 minutes), remove and set aside
    • Saute andouillie sausage in bacon grease in Dutch oven, remove and set aside, blot excess grease
    • Add butter to the bacon/andouillie grease, melt slowly
    • Make golden brown roux by sifting flour in small increments into the butter, whisking as you go, then cook the roux on low heat (don't burn it), stirring often, until it reaches golden brown (about 30 minutes)
    • Add the onions, bell peppers, and garlic into the roux and stir well, cook until onions are translucent, about 10 minutes, stirring often
    • Add warm beef broth to the roux and vegetables, stir well (no lumps), if too thick add more broth, bring to boil for a couple of minutes to maximize roux thickening power, then turn down heat to simmer, cover and cook for 10 minutes
    • Add sausage, bacon, okra, bay leaves, herbs, spices/seasonings, cover and cook over medium low heat for 75 minutes
    • Stir in wine, Worcestershire sauce, and shrimp
    • Cover and cook on low simmer for 15 to 30 minutes, stir occasionally
    • During last 20 minutes, cook rice

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Jambalaya

  • Ingredients (6 servings), besides sausage (andouillie or chorizo or keilbasa) and shrimp, consider scallops,chicken or ham
    • 2 roma tomatoes, diced
    • 1 green pepper, diced
    • 2 celery stalks, diced
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 1 lb sausage, sliced
    • 1 lb shrimp, p&d
    • 1 cup uncooked white rice
    • 2 cups chicken broth
    • 3/4 tsp smoked paprika, 1/4 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 1/2 tsp dried thyme
    • Add cayenne, jalapenos, hot sauce, etc. to taste
    • Toppings: chopped fresh parsley, green onions, or chives for garnish
  • Procedure
    • Saute vegetables in cast iron skillet that has a lid (need lid when rice and liquid are introduced)
    • Add garlic to saute when vegetables are beginning to soften, cook until fragrant (30-45 seconds)
    • Add sausage to the skillet with vegetables, let sausage gain some color
    • Add herbs, spices, and seasonings, stir well, cook 30 seconds
    • Add rice and stir well, like pilaf method
    • Add chicken broth, stir well, then mix tomatoes in
    • Bring to simmer, cover and cook for 10 to 15 minutes, checking rice tenderness and liquid level
    • Add shrimp, stir in, cover, cook 5 more minutes

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Classic Beef Stew

  • Ingredients (6 servings)
    • 1.5 lbs beef stew meat, bite-size pieces
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 8 oz mushrooms, quartered
    • 2 tbs butter, 2 tbs flour
    • 3/4 cup red wine
    • 4 tbs tomato paste
    • 2 tbs Worcestershire sauce
    • 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, 1/2 tsp dried thyme, 2 tsp sugar
    • 3 cups beef broth
    • 1.5 cups potatoes, bite size
    • 3/4 cup frozen peas
    • Toppings: chopped fresh parsley, green onions, or chives for garnish
  • Procedure
    • Sear beef until well browned in iron skillet, transfer to Dutch oven
    • Deglaze skillet with 1/4 cup red wine, get up fond and juices, pour into Dutch oven over beef
    • Add more oil to skillet and saute carrots, celery, and onions, until onions are translucent
    • Add garlic and tomato paste, saute another minute, then add vegetables to the Dutch oven
    • Add 2 tbs butter to the skillet and saute the mushrooms until they give off water and gain color, then stir in 2 tbs flour to form roux, then transfer to Dutch oven, stir everything
    • Add red wine, Worcestershire sauce, herbs, spices, seasonings to Dutch oven
    • Add 3 cups beef broth, bring to boil to thicken the roux/veloute, then back down to simmer, cover and cook for 60 to 90 minutes, until beef is tender
    • Add potatoes and cook 10 more minutes, then add peas and cook 10 more minutes

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Greek Beef Stew (Stifado)

  • Ingredients (6 servings)
    • 1.5 lbs beef stew meat, bite-size pieces
    • 1 tsp salt, 1 tsp black pepper
    • 2 tbs oil, divided
    • 1/2 lb shallots, keep whole with root end intact, cut off top, peel
    • 1/2 onion, diced
    • 3 garlic cloves, minced
    • 1.5 tbs tomato paste
    • 2 tbs red wine vinegar
    • 1/2 cup red wine
    • 1 tsp sugar
    • 1/8 tsp ground cinnamon, 1/8 tsp ground allspice, 1/2 tsp dried oregano, 1 bay leaf, 1/2 tsp rosemary
    • 1 cup beef broth, or more as needed
    • Toppings: chopped fresh parsley, green onions, or chives for garnish
  • Procedure
    • Season beef and sear in iron skillet until well browned, remove and set aside
    • Saute shallots, getting some browning, set aside
    • Add more oil to skillet and saute onions and garlic for a minute, then add tomato paste and cook until toasted, about 2 minutes
    • Add vinegar and wine and deglaze, scraping up and stirring in fond
    • Add cinnamon, allspice, oregano, rosemary, bay leaf, stir, reduce liquid by half (2 to 3 minutes)
    • Add beef and shallots back to the skillet, coat all pieces with sauce well
    • Add beef broth, bring to simmer, cover and cook for 60 minutes
    • Uncover and simmer another 60 minutes (or more) stirring occasionally, until beef is tender, add more beef broth as needed
    • Serve with crusty bread or over rice or grits or polenta or mashed potatoes or couscous, etc

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Beef Bourguignon (Rustic French Stew)

  • Ingredients (6 servings)
    • 4 bacon slices, diced
    • 1.5 lbs beef stew meat, bite-size pieces
    • 2 carrots, large slices
    • 2 celery stalks, diced
    • 1 onion, julienned
    • 3 garlic cloves, minced
    • 1/3 cup cognac or brandy
    • 2 tbs butter, 2 tbs flour
    • 2 cups red wine
    • 2 cups beef broth
    • 1 tbs tomato paste
    • 2 tbs Worcestershire sauce
    • 1/4 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried parsley, 1/4 tsp rosemary, 2 bay leaves, 1/2 tsp black pepper, 1/2 tsp salt
    • 8 oz mushrooms, quartered
    • Combine 2 tbs softened butter and 2 tbs flour (beurre manie)
    • 1.5 cups pearl onions (frozen are fine)
    • Toppings: chopped fresh parsley, green onions, or chives for garnish
  • Procedure
    • Sear bacon in Dutch oven, then set aside
    • Sear beef in bacon fat until well browned in Dutch oven, set aside with bacon
    • Saute carrots, celery, onion, and garlic, leave in Dutch oven
    • Deglaze with cognac or brandy, get up fond, stir in any juices
    • Add beef and bacon back into Dutch oven
    • Add red wine, beef broth, tomato paste, and herbs, just enough to cover the meat with little meat tips above the surface (braising level, not swimming)
    • Cover the Dutch oven and put in the oven for 1.5 hours at 300F, test beef tenderness, cook longer if needed
    • Saute mushrooms in butter in skillet for about 10 minutes, remove from heat
    • Remove Dutch oven from oven, place on range to simmer, stir beurre manie into the sauce to thicken, cook for a few minutes
    • Add pearl onions and mushrooms and simmer 20 to 30 more minutes
    • Check beef tenderness, simmer longer if needed
    • Serve over flat egg noodles or toasted bread or mashed potatoes or grits/polenta/quinoa/rice

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Carnitas Salsa Verde Soup

  • Ingredients (6 servings)
    • 6 cups chicken broth
    • 1 lb carnitas
    • 1 lb tomatillos
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 tbs chili powder (New Mexican chili powder is great)
    • 1/2 tsp ground cumin
    • 2 tsp lime juice
    • 1/3 cup cilantro, chopped
    • 1 14oz can cannellini beans, or 3/4 lb potatoes diced
    • Salt and black pepper to taste
    • 2 avocados, sliced
    • Toppings: green onions, chives or cilantro for garnish, possibly a sprinkle of cheese
  • Procedure
    • Make salsa verde
      • Remove papery husks from tomatillos
      • Cut the tomatillos in half, and place cut side down on foil-lined baking sheet
      • Place under broiler for 5-7 minutes until tomatillo skins are browned
      • Put the cooked tomatillos, lime juice, onions, garlic, chili powder, cumin in processor and pulse until all ingredients are finely chopped and mixed
      • Check to see if salt is needed
    • Combine chicken broth, carnitas, beans or potatoes, salsa verde, stir to combine
    • Heat to boiling, then back off heat to simmer for 20 minutes (if using potatoes, until potatoes are tender)
    • Taste and add salt and black pepper as desired
    • Serve with desired toppings and crusty bread

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