Category: Soup

Lamb Potjie

7/15/2021

South African

1 lb lamb, cut up in big chunks
2 tbs flour
1 cup stock
1 cup red wine
1 onion, chopped

5 cloves garlic, crushed
5 sprigs of rosemary
5 sprigs of thyme
5 bay leaves
vegetables, chunks (such as pumpkin, potatoes, carrot, etc)

Toss lamb in flour, salt, and pepper
Brown in hot oil or butter
Add stock, wine, onion, garlic, and herbs
Stew on low heat without stirring or moving for an hour and a half
Add more liquid if reduced too much
When lamb is soft, add vegetables, cover, and cook 30 minutes

Greek Octopus Stew

5/15/2021

Greek

1 lb octopus, cut into bite sized pieces
2 tbs olive oil
5 shallots, halved and layers separated
3 cloves garlic, thinly sliced
1 small can olives, pitted and sliced
2 bay leaves

2 tbs balsamic vinegar
pepper
1 pinches chili flakes
1 tablespoon(s) honey
spring onions, to serve
coriander

Caramelize shallots in very hot oil, 3-4 minutes
Saute garlic and stir in octopus, 4-5 minutes
Add olives, balsamic, chili, flakes, honey, and pepper
Stir to combine and lower heat
Cover and simmer 45-60 minutes to desired octopus tenderness
Finish uncovered if too liquidy

Don't add extra liquid or salt to octopus. I added mushrooms because it sounds nice.

Ensopa de Camerao

4/1/2021

Brazilian

1 onion, finely diced
1 bell pepper, finely diced
4 cloves garlic, minced
1 can diced tomatoes
1 lb shrimp
1 can coconut milk
1/4 cup cashew milk

1/2 tbs tomato paste
1 tsp ginger
1 tsp paprika
1 lb shrimp
1 lime, juiced
cilantro, parsley, or basil

Saute onions and peppers in hot oil until translucent
Cook in garlic until soft
Stir in tomatoes and cook for a few minutes
Move ingredients to side and cook shrimp until color changes on both sides
Remove shrimp from pan
Add milks, tomato paste, paprika, ginger, and season
Simmer uncovered 10-12 minutes
Add shrimp back to pan for 3-5 minutes
Remove from heat and stir in juice and herbs
Serve with rice or thick crusted bread

You can make this into a more smooth soup by pouring the sauce into a blender after cooking the tomatoes, adding the remaining ingredients, then returning it back to the pan to simmer.

Sausage Tortellini Soup

3/23/2021

1 lb hot Italian sausage, ground
1 onion, diced
1/2 head garlic, minced
6 cups chicken broth
1 bunch spinach

10 oz cheese tortellini
1 cup heavy cream
seasonings?
parmesan

Brown sausage in pot on medium heat and remove from pan
Cook onion and garlic until gragrant
Add chicken stock, deglazing, stir in spinach and simmer until wilted
Return sausage, add tortellini, and simmer until tortellini is cooked
Stir in heavy cream
Serve with parmesan cheese

Bourguignon

2/16/2021

French

1 lb boneless beef chuck, 1-1/2-inch pieces
1 cup pancetta or bacon
1 medium yellow onions, chopped
3 cloves garlic, smashed
1 tbs balsamic vinegar
1 tbs tomato paste
1 tbs flour
2 cups dry red wine

1 cups beef broth
1 bay leaf
dash thyme
1/2 tsp sugar
2 carrots, sliced
1/2 lb potatoes, cut in half
2 tbs butter
mushrooms

Season and brown beef and bacon in batches; set aside
Saute onions and garlic in balsamic vinegar for 5 minutes
Cook in tomato paste and return beef to pan
Stir in flour until dissolved
Deglaze with liquids and add bay leaf, thyme, and sugar
Bring to a boil and add carrots and potatoes
Cover and braise for 2 hours at 325
Cook bacon in butter for 5-10 minutes and add to pot
Simmer 10 more minutes, adjust seasoning, and serve with parsley

Feijoada

2/1/2021

Brazilian

1 pound dry black beans
1 pound short ribs
8 oz hard sausage, sliced
1/2 pound smoked chorizo
3 slices bacon

1 onion, chopped
1 head garlic, chopped
3 tomatoes, diced
3 bay leaves
1/2 orange

Brown meats in batches
Saute onions and garlic until fragrant and season
Add all ingredients (drain beans) and enough water to cover
Simmer 2 to 2.5 hours
Serve with farofa and orange slice

Pumpkin Chicken Tortilla Soup

12/5/2020

2 tbs olive oil
1 medium onion, diced
6=7 garlic cloves, minced
1/2 cup green chilies, chopped
1 cup sweet peppers, diced
1 can chipotle peppers, chopped
2 tbs cilantro, chopped
2 chicken breasts or shredded chicken
2 tsp salt
1 tsp pepper
1 tsp garlic powder

2 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 can black beans, drained & rinsed
1 can pumpkin puree
2 cans fire roasted tomatoes
1 cup sweet corn kernels
16 oz chicken broth
100 ml cream
1-2 limes, juiced
1/2 cup rice, rinsed and drained

Saute onions and peppers until softened
Add garlic, chilies, and spices and saute until fragrant
Add chicken pumpkin, vegetables, broth, water, cream, and tomato paste
Simmer for 25-35 minutes and remove chicken
Stir in juice, rice, chipotles, and cilantro
Add chicken back in and simmer 2-3 minutes until rice is cooked
Serve with cilantro, lime wedges, fried tortilla strips, avocado, cheese, etc

Texas Red Chili

12/1/2020

A Chef Tim Love recipe

2 ancho chili, deseeded
2 guajillo chili, deseeded
2 arbol chili, deseeded
2 white onions, diced
2 red bell peppers, diced
1/4 cup garlic, minced
10 roma tomatoes, halved and grilled
1/4 lb ground beef

1/4 lb tenderloin scrap, seasoned & seared
1 tbs chili powder
1.25 oz cumin
1/2 cups chipotle puree
12 oz Shiner Bock or IPA
5 red corn tortillas, cooked & crushed
1/2 quart chicken stock
salt & pepper to taste

Heat oil and brown ground beef
Add in onions, bell peppers, garlic and dry spices
Once meat is browned, strain off grease and return meat to pot
Add chilies, tomatoes along with any juice & tenderloin
Cook for 2-3 minutes.
Deglaze with beer and simmer for 2 minutes
Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
Serve with crushed tortilla strips and cheese

Roasted Red Pepper Bisque

11/15/2020

2 tbs olive oil
1 small onion, chopped
2 tsp brown sugar
2 tbs butter
2 garlic cloves, chopped or minced
8 oz roasted red peppers, drained
2 cans (14.5 oz) fire-roasted tomatoes
1 cups chicken stock

2 bay leaves
1 tsp salt
2 tsp red wine vinegar
1tsp Italian seasoning
5-6 basil leaves
1/4 tsp paprika
1/4 tsp chili powder
1/2 cup heavy cream

Heat the oil in a large soup pot, set to medium heat
Sauté onions and sugar together until caramelized
Add butter and garlic and sauté for 3 minutes until fragrant
Add the peppers, tomatoes, stock, and bay leaves to the pot
Bring to a boil, then reduce heat and simmer for 20-30 minutes
Season
Purée the soup on high with immersion blender
Stir in cream and heat until warm through
Serve soup with pesto, crumbled goat cheese and croutons

Chicken Gnocchi Soup

11/4/2020

4 tbs butter
1 tbs olive oil
1 onion, diced
3 tbs garlic, minced
1/4 cup flour
1 pint half and half
14 oz chicken stock
1 cup chicken, diced

1 cup carrots, julienned
1 cup spinach, chopped
2 tsp thyme
1 tsp parsley
1 tsp paprika
1/2 tsp nutmeg
salt & pepper
16 oz gnocchi

Heat butter and olive oil until melted
Cook onion and garlic until translucent
Whisk in flour and cook for a minute before whisking in half and half
Simmer until thickened
Whisk in stock, and stir until thickened
Add seasoning, vegetables, chicken, and gnocchi
Simmer on low for at least 30 minutes
Season to taste
Serve with pepper and parmesan cheese

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