Soups

Moroccan Chicken Soup

(serves 8-10)

¼ C olive oil

2 small yellow onions, diced

6 stalks of celery, diced

6 large cloves garlic, minced

1 red bell pepper, diced

1 medium-sized butternut squash, peeled and cubed

2 large zucchini, cubed

1 – 12 ounce package of lima beans

1 – 15 ounce can of garbanzo beans, rinsed and drained

1 t cinnamon

1 t ground ginger

1 T turmeric

1 T ground coriander

1 T curry

1 t red pepper flakes

2 t salt

8 C chicken stock

1 bunch cilantro, finely chopped

Shredded chicken from one whole chicken (Rotisserie bird strikes again)

Cous cous ( about 2 cups cooked)

Greek yogurt, cilantro leaves and toasted almonds for garnish

In a large preheated soup pot, add olive oil. Once it shimmers, add onion, celery, garlic and red pepper. Add a spritz of salt and black pepper. Sauté over medium high heat until onions are translucent and vegetables begin to soften. Add butternut squash, zucchini, lima beans, garbanzos and 2 C of stock. Add cinnamon, ginger, turmeric, coriander, curry, red pepper flakes and salt. Mix spices in well. Add remaining stock and bring to a slow boil. Once vegetables are fork tender, add chicken and cilantro.

Serve soup over cous cous and garnish with a dollop of yogurt, cilantro leaves and toasted almonds.

Use the recipe for cous cous in the “dressings/sides” section. Leave out the the chili powder for this application.

YUM. As one customer remarked, “This should be ‘mo-rockin’ chicken soup.”

Chicken Tortilla Soup

(serves 8-10)

¼ C vegetable oil

1 bunch celery, diced

2 small yellow onions, diced

8 cloves garlic, finely minced

5 corn tortillas, quartered

6 C chicken stock

1 – 28 ounce can crushed tomatoes

2 – 10 ounce cans Rotel tomatoes

2 t taco seasoning (Fiesta brand is good.)

1 ½ t chili powder

1 ½ t cumin

2 t chipotle puree

Juice from 1 lime

1 bunch cilantro, chopped

Shredded chicken

In a preheated soup pot, add oil, celery, onions and garlic. Season with a generous sprinkle of salt and pepper. Sauté over medium heat until onions are translucent. Add corn tortillas and continue to cook until the tortillas soften. Add stock. Scrape up any bits that have stuck to the bottom of the pan. Add remaining ingredients. Bring soup to a boil. Lower heat, cover and simmer for about an hour. Remove soup from heat and allow cooling. Once soup has cooled (overnight is best), puree in a blender. Remember to only ladle your blender pitcher 2/3 full. Blend first on low speed and then raise to high speed. (NEVER PUREE HOT SOUP.) Shred cooked chicken. (I used a rotisserie bird.) For service, heat soup and ladle into bowls with shredded chicken, avocado chunks, crispy tortilla strips, queso fresco and toasted pumpkin seeds. Garnish with lime wedges and sprigs of cilantro.

(see instructions for crispy red tortilla strips)

Corn Chowder

(serves 8-10, recipe can be cut in half)

½ stick butter

¼ C olive oil

7-8 garlic cloves, minced

1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, diced small

2 small yellow onions, diced small

5 stalks celery, diced small

3 jalapenos, seeded and finely chopped

1/3 C flour

12 ears fresh corn, kernels removed

5 medium red potatoes, diced

2 – 14.75 ounce cans of cream style corn

1 T cumin

1 T dried thyme

½ t red pepper flakes

5-7 bay leaves

1 t salt

8 C boxed chicken stock

In a preheated soup pot, add butter and olive oil. Once butter has melted, add garlic, bell peppers, onion, celery and jalapenos. Sauté over medium heat until onions are translucent. Add a pinch of salt and cracked pepper. Add flour and thoroughly mix in. Stir until a smooth “paste forms.” The flour may start sticking to the bottom of the pan. Pour in a small amount of chicken stock and scrape up bits that have stuck to the bottom of the pan. Add corn, potatoes, cream style corn, remaining stock and seasonings. Cover and bring to a boil. Lower heat and simmer until potatoes are tender. Guess what? Allow the soup to cool and store overnight in the fridge. This step is not absolutely necessary but flavors will be fuller from an overnight stay. For serving, heat up soup and add heavy cream. For this portion of soup, add 2-3 cups. Adjust seasoning with salt and cracked pepper. Ladle into bowls and garnish with sharp cheddar, croutons and parsley. This would make a great Sunday soup for friends. The soup can freeze (without cream) if you make the larger amount.

For croutons: brush slices of sourdough bread with olive oil on both sides. Tear into pieces and place on a cookie sheet. Bake in a preheated 350 degree oven for 20-25 minutes until lightly golden.

Poblano and Smoked Turkey Chili

Serves 8-10

1 – 13 ounce package of smoked turkey sausage, sliced

¼ C olive oil

2 small yellow onions, diced

3 poblano peppers, diced

8 cloves of garlic, minced

2 T tomato paste

¼ C flour

1 – 28 ounce can of diced tomatoes and juice

1 large can of kidney beans, rinsed

1 large can of white hominy, rinsed

2 T chili powder

1 T dried oregano

1 ½ T cumin

1 T chipotle puree

5 bay leaves

Juice from 2-3 limes

8 C chicken stock (or vegetable)

½ bunch cilantro, finely chopped

In a preheated soup pot, add olive oil and smoked turkey. You will need to cook turkey in two batches. Don’t crowd the pot. Too much moisture will be created which will hinder browning. Brown turkey pieces well and remove to a paper towel lined plate. Pour off oil and add additional olive oil for sautéing of onions, poblanos and garlic. Sauté until onions are translucent and garlic is fragrant. Add tomato paste and continue to sauté until paste develops a deeper almost brown color. Careful to monitor the heat. Slow is better here. Take the time to develop this very important flavor component. Add flour and mix in well. Stir to remove all lumps. Thoroughly coat the flour in the oil/onion mix.

Add tomatoes/juice, kidney beans and hominy. Stir to combine. Add chili powder, oregano, cumin, chipotle, bay leaves, lime juice, stock and cilantro. Bring to a boil, reduce heat and add reserved turkey pieces. Simmer for about 30 minutes. Again, this soup will really shine after a day of vacation in your chiller. Plan ahead. Serve with slivers of radish, green onions, and a dollop of crème fraiche. I like to serve this over cous cous. The addition of that really makes this a hearty bowl of goodness.

Tomato Basil Soup

USE ME!

(serves 8-10)

¼ C olive oil

8 cloves garlic, halved

2 small yellow onions, chopped

2 T tomato paste

1 C red wine

½ C sun-dried tomatoes

2 – 28 ounce cans of diced San Marzano tomatoes

4 C cherub tomatoes

4 C boxed vegetable stock (unsalted)

1 C fresh basil leaves, packed

1 t salt

1 t red pepper flakes

1 T sugar

Preheat a soup pot over medium high heat. (Make sure that you use a non-reactive pot. Stainless is perfect.) Add oil, onions and garlic. Reduce heat to a nice simmer and continue to cook until garlic and onions develop some golden coloring. (pic) Add a pinch of salt. Add tomato paste into pot and mix in well and continue to simmer until tomato bits form on the bottom of the pan. Pour in red wine and scrape up any bits as the liquid begins to thicken to a syrupy consistency. (pic) Add canned tomatoes, sun-dried tomatoes, cherubs, vegetable stock, basil, salt, red pepper and sugar. Bring soup to a boil. Reduce heat, cover and simmer until cherubs wilt – 30-45 minutes. Remove soup from heat and allow cooling. Refrigerate uncovered until the soup is cool enough to puree in a blender. My suggestion is to make the soup a day ahead. Puree the next day and reheat for service. Again, soup almost always benefits from an overnighter in the fridge. Puree the chilled soup in a blender until smooth. If you object to seeds, you can puree the soup through a food mill. Reheat and serve with Texas-sized croutons and additional fresh basil leaves. If you prefer a thinner consistency to the soup, add additional vegetable stock or water.

Chilled Avocado Soup with Mango Jicama Relish

(Serves 6-8)

3 large avocados, remove pits and scrape meat out

1/2 C sour cream

1 C buttermilk

1 C vegetable stock

1 C filtered water

1/3 C fresh lemon juice

2 t salt

¼ t cayenne pepper ( or more if you like the heat)

1 English cucumber cut into 1/2 inch pieces, leave skin on

1 bunch of green onions, chopped into inch long pieces

Half a bunch of cilantro, roughly chopped

Organize ingredients first. You will need to blend in two batches.

Creamy goodness. Cool and addictive.

Place all ingredients in a blender and process until smooth. Place into a container and chill in the refrigerator. Best made in the morning for evening eating. Can be prepared a day ahead. Color can suffer a bit, however.

For relish:

1 small jicama, peeled and diced small

1 small mango, peeled and diced small

Half a small red onion, diced small and rinsed

1 large jalapeno, seeded and diced small

Half a bunch of cilantro, finely chopped

Zest of half an orange

1 T olive oil

1/2 t salt

Mango relish is also good on a shrimp taco, fish taco, grilled salmon or dip a chip in it.

Combine all ingredients in a bowl and stir to combine. Relish can hold for a couple of days.

Cream of Cauliflower Soup

(serves 8-10)

½ stick butter

¼ C olive oil

6 stalks of celery, medium dice

2 small yellow onions, medium dice

6 garlic cloves, minced

S & P

2 heads cauliflower, trimmed and cut into pieces, use only florets

3 parsnips, peeled and cut into medium-sized pieces

2 large turnips, peeled and cut into medium-sized pieces

1 t red pepper flakes

1 T plus 1 t herbs de Provence

5 whole cloves

8 C chicken or vegetable stock

In a preheated soup pot, add butter and olive oil. Once butter has melted, add celery, onions, garlic and a pinch each of salt and pepper. Cook over medium high heat until onions are translucent and celery begins to soften. Add cauliflower, parsnips, turnips, red pepper flakes, herbs de Provence, cloves and stock. Bring soup to a boil, reduce heat, cover and simmer over medium heat until all vegetables are fork tender. Remove soup from heat and allow cooling. Once cooled, puree the soup in batches using a blender. Be very careful. Once soup is smooth, place it back in your soup pot and add 2 C of heavy cream. Warm soup over medium heat. Adjust seasoning with salt and cracked pepper. Stir to prevent sticking. Ladle into bowls and garnish with pumpernickel croutons, parmesan cheese, and chives.

Gazpacho with Shrimp Veggie Relish and Avocado Cream

(Please read through the entire recipe before you embark. I found this a challenge to format. It’s very simple and delicious. Good luck!)

(Ingredients needed for 2 blender batches:)

5 mini cucumbers

1 each – red, orange and yellow bell peppers

4 C cherub tomatoes

2 T pickled jalapenos

16-20 Manzanilla olives

2 bunches cilantro

4 C tomato juice

1/3 of a small red onion

One blender batch:

2 mini cucumbers, cut into large pieces, skin on

1/3 of a red, yellow and orange bell pepper, cut into large pieces

2 C of cherub tomatoes

1 T sliced pickled jalapenos

8-10 Manzanilla olives

Pinch of cilantro

2 C tomato juice

Place cucumbers, bell peppers, tomatoes, jalapenos, olives, cilantro and tomato juice in a blender. The blender will be full. Start by pulsing the mixture before you go to high speed. Puree until smooth.

Repeat this step for a second batch. Place both batches in a large bowl and then add the salt, celery seed, EVOO and sherry vinegar. Use a stick blender to incorporate. Do not double the seasonings. Listed below is the correct measure for two blender batches. Cut it in half if you only make one batch of gazpacho. Chill in the refrigerator for several hours. Overnight is best for full flavor.

Final seasoning for 2 batches:

2 t salt

1 t celery seed

¼ C EVOO

2 T sherry vinegar

For avocado cream:

½ C sour cream

1 large avocado

Pinch of cilantro

Pinch of salt

2 T fresh lemon juice

Place ingredients in the bowl of a food processor. Puree until smooth.

For chopped relish:

Use remaining pieces of the bell peppers and dice them small, 1/3 of a red onion diced small and one miniature cucumber, diced small-skin on. Combine in a bowl and add diced shrimp.

For diced shrimp:

Fill a sauce pan ¾ full with water. Bring water to a boil. Add 1 t salt, juice of one lemon, 1 t red pepper flakes, and 6 bay leaves. Add 1 pound of large shrimp. Cook until firm to touch. Drain off water and chill shrimp. Peel and dice each shrimp into four pieces. Combine with chopped veggies.

For serving:

Ladle gazpacho into highball glasses and top with veggie/shrimp relish and avocado cream. Garnish with pickled okra. Summer delish!

Split Pea Soup with Ham

¼ C olive oil, plus another ¼ C of olive oil

1 center cut ham steak, trimmed and diced

1 yellow onion, diced small

4 celery stalks, diced small

4-5 carrots, diced small

classic mirepoix or holy trinity, many good things begin here

5 whole cloves

1 T dried thyme

6-8 bay leaves

1 pound split peas, rinsed

8 C chicken stock

Salt and pepper to taste

In a preheated soup pot, add ¼ C olive oil. Add diced ham and cook over medium heat until ham pieces develop a nice brown color. Please be patient. Develop good color. You should not rush this with high heat as you can burn the ham and develop a bitter taste. Remove browned ham to a paper towel lined plate. Pour off remaining oil. Add the remaining ¼ C of olive oil to the pot and add celery, onion, carrots and a pinch of salt and pepper. Sauté until vegetables release their liquid. Continue to cook until liquid starts to evaporate leaving a nice brownish color on the bottom of the pan. See photos! Remember, brown = flavor. Browning the ham and veggies is the most important step in the recipe as depth of flavor is being created. The rest is simmering and waiting for the peas to cook. Once veggies have started to brown and your pot has a nice coloring on the bottom, add a small amount of stock and deglaze. Reduce down to a thick liquid. Add remaining stock, cloves, thyme, bay leaves and peas. Bring to a boil. Reduce heat, cover and simmer until peas soften and break apart. If soup is too thick, add more stock. Add reserved ham pieces and continue to simmer. Adjust seasoning at this point with salt and pepper. Serve this bowl of comfort with croutons and enjoy a real classic.

White Bean and Rosemary Soup

¼ C olive oil

3-4 sprigs fresh rosemary

1 large yellow onion, diced

4 large garlic cloves, minced

¼ C tomato paste

½ c dry white wine

1 C sun-dried tomatoes, julienned

4 bay leaves

2 t dried thyme

2 t dried oregano

½ t fennel seeds

1 t red pepper flakes

1 pound northern beans, rinsed and soaked for several hours or overnight

8 C chicken stock

1 – 5 ounce container of baby kale

In a preheated soup pot, add oil and rosemary sprigs. Allow rosemary to gently simmer while it flavors the oil. Once leaves start to look a little dry, add onion and garlic. Add a spritz of salt and fresh cracked pepper. Continue to sauté until onions are translucent. Add tomato paste and continue to sauté. You want the paste to deepen in color. Some brown bits on the bottom of the pan are desirable. BROWN = FLAVOR, I once heard someone say. Good. Careful not to burn the paste, but allow enough time for deeper color to develop. Natural sugars are being extracted. This step renders a great deal of flavor. Don’t be in a hurry! Once you have sufficient brown bits, add your wine for deglazing. Allow the wine to evaporate creating a nice thick sauce. See the picture! The addition of the wine adds a nice acidic element too. At this point, the remainder of the ingredients, except the kale, can be added. Bring soup to a boil and reduce heat and cover pot and allow soup to simmer for several hours. Obviously, tender beans are the goal. The cooking time can vary depending on how long you soak the beans and also how old the beans are. (We once cooked some garbanzo beans for days, it seemed, and they still were not tender.) Prior to serving, add kale and adjust seasoning with salt and pepper. If soup is too thick, add more stock. Serve with freshly grated parmesan, chopped parsley, and a drizzle of EVOO. A nice crusty crostini is great for dipping.

I added some grilled chicken and apple sausage to the soup.

Most soups benefit from an overnight stay in your fridge. Flavors fully develop and blossom. Plan ahead. Better flavor results, in most cases, when you give soup a chance to rest.

Also, hopefully no one is using an aluminum soup pot. Acidic elements can yield undesirable tastes when you are cooking with aluminum. Stainless is the ticket.