Meatloaf Minestrone
June 10th, 2010
Let’s Just Jump in and BATHE…
Meatloaf Minestrone
Recipes, Soup, Soups & Stews, beans, meatloaf | 
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June 10th, 2010
Miso & Beet Detox Soup
You'll feel great after a little summertime detox. This cleansing miso & Beet soup will keep you going strong!
Recipes, Soup, Soups & Stews, asparagus, beet, cleanse, detox, miso | Comments Off
July 9th, 2009
Recipe for Pumpkin and White Bean Soup from Restaurants & Institutions website
Pumpkin and White Bean Soup
via Recipe for Pumpkin and White Bean Soup from Restaurants & Institutions website.
July 4th, 2009
CRAWFISH BISQUE
(4 Servings)
INGREDIENTS
1 – 1/2 cup crawfish tails
1 – 1/2 pint cold water
1/4 cup cooking oil
1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour
1 teaspoon salt
1 small onion, chopped
1/4 teaspoon sugar
1 stick celery, chopped
1/4 teaspoon red pepper
1 clove garlic, mashed
1 tablespoon green onion
1 bay leaf
1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped
INSTRUCTIONS
In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir con-
stantly until a deep golden brown; take pot away from heat for fear of burning; add onion,
garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of
water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers;
then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,
cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if
needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of
cooked rice.
COOKING TIP: Crawfish bisque improves in flavor if made ahead of serving time, and
chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.
COOKING TIP: Crawfish tails toughen and get dark if overcooked, only cook 5 minutes,
they are somewhat like egg, shrimp, and oysters.
June 23rd, 2009
Red Pesto Gazpacho
“Pine nuts and basil give this quick gazpacho the flavor of red pesto.”
PREP TIME 15 Min READY IN 2 Hrs 15 Min 2 Servings
INGREDIENTS (Nutrition)
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1/4 cup toasted pine nuts
2 tablespoons chopped fresh basil
2 cloves garlic, coarsely chopped
2 tablespoons fresh parsley leaves
1 teaspoon olive oil
1 dash salt
DIRECTIONS
Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.
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May 14th, 2009
Thai-Style Soup and Salad
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May 14th, 2009
Fresh Corn Soup Topped with Roasted Corn Guacamole
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May 14th, 2009
twibs – chefdbpeters on Twitter – Culinary Food Service and Recipes,
Appetizer, Bread, Chef Brad's Blog Post, Cocktail, Dessert, Entree, Food Information Blog, Food/Beverage Pairings Blog, Parties & Events by Chef Brad, Party Planning Blog, Pasta, Picture Book Blog, Recipe Blog, Salad, Soup, Vegetables, Video Recipe Blog, Weddings by Chef Brad, Wine Blog | No Comments »
April 29th, 2009
Leek and Potato Soup
INGREDIENTS:
2 Tablespoons butter
3 cups sliced leeks, white and palest green, trimmed and rinsed.
1 1/2 cups sliced onions about 6 ounces or 2 medium.
2 tablespoons flour
6 cups water
4 cups peeled diced potatoes, preferably russets, cut into 2 inch chunks about 1 1 /2 pounds
1 1/2 teaspoon of salt or to taste1/2 tsp fresh ground white pepper or to taste
INSTRUCTIONS:
Melt butter in the saucepan over moderate heat. Stir in the leek and onion pieces to coat with butter, cover the pan and reduct the heat. Cook slowly , stirring occasionally, for 10 to 15 minutes, until the vegetables are very soft but not coloured. Uncover, sprinkle on the flour, stir to distribute it well and cook for 2 minutes over moderate heat. Remove from heat and let cool for a moment.
Then, stirring continually, gradually pour in 1 1/2 cups of the water and bring to a simmer. When the liquid is smooth and starts to thicken, stir in the rest of the water, then add the potatoes and season with salt and pepper. Quickly heat the soup to a gentle boil, cover the pan, and lower the heat . Simmer for about 20 minutes until the potatoes are tender. Correct seasonings.
To serve, mash, blend or puree the soup to he desired consistency and adjust the seasonings. Garnish or vary the soup with additional ingredients. To made Vichyssoise:
Finely puree the soup base through a food mill or other appliance, then chill thoroughly. Before serving, stir in 1/2 to 1 cup heavy cream or a mixture of cream and milk, and a tablespoon or two of chopped fresh chives and adjust the seasonings. Sprinkle More chives over each serving.
April 22nd, 2009
Green Pea Soup with Tarragon and Pea Sprouts
| by The Bon Appétit Test Kitchen
Yield: Makes 6 servings INGREDIENTS: 2 16-ounce packages frozen petite peas, divided (do not thaw) Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper. Cook reserved 1 cup peas in microwave until warm, about 1 minute. Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts. |
April 15th, 2009
Italian Wedding Soup
Prep Time: 15 min
- Cook Time: 20 min
- Serves: 8 servings
Ingredients
Meatballs:
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
Soup:
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.