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Posts Tagged ‘soup’

  1. Maryland Crab Soup Recipe

    January 27, 2012 by Jarrett

    A lady read my blog and sent me a message: “Since you went to culinary school in Baltimore, I’ll bet you have a great crab soup recipe”   …well MJC, I’ll bet you’re right!

     

    MARYLAND CRAB SOUP

    Serves: 8-10 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 2 (14.5 oz.) Cans stewed tomatoes
    • 3 cups water
    • 1 cup fresh Lima beans
    • 1 cup frozen corn kernels
    • 1 cup sliced carrots
    • 2 tablespoons chopped onion
    • 2 tablespoons Old Bay Seasoning
    • 2 cups beef broth
    • 1 pound blue crab crab meat
    • 10 blue crab claws, steamed (optional)
    • 1 gallon water

    PROCEDURE:

    • Place whole tomatoes, water, Lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
    • Bring 1 gallon water to boil.
    • Add crab claws and boil 6 minutes.
    • Drain crab and set aside
    • Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture.
    • Cover and simmer 10-15 minutes longer.
    • Serve hot.

     

    The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area. It is the one we served at the restaurant in the Inner Harbor, rumor has it that it came from the chef’s grandmother from Dundalk, MD.

     

    Enjoy,

    Chef Phil

    Category Recipes, Soups & Salads | Tags: , | No Comments

  2. French Onion Soup Recipe

    January 6, 2012 by Jarrett

    Sometimes we get caught up in the “newer” recipes and forget about some old stand-bys.  Had a request for a “simple” French Onion soup, here you go.

     

    FRENCH ONION SOUP

    Serves: 6 Difficulty | Level: 1 (of 5) | Prep Time: 1 Hour | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 2 tablespoons (1/4 stick) butter
    • 10 cups thinly sliced onions (from about 5 large)
    • 1 cup dry white wine
    • 10 cups chicken broth
    • Three 3-inch pieces baguette, halved diagonally
    • 1 cup grated gruyere cheese

     

    PROCEDURE:

     

    • Melt butter in a heavy chef’s casserole or a large pot over medium-low heat. Stir in onions.
    • Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour.
    • Add wine.
    • Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes.
    • Add broth and bring to boil over medium-high heat.
    • Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper.
    • Sprinkle with cheese

     

    The only real preparation for onion soup is slicing the onions. Otherwise, what’s needed is plenty of time for the onions to cook slowly enough to soften and turn golden without browning.

    Enjoy,

    Chef Phil

    Category Recipes, Soups & Salads | Tags: ,, | No Comments

  3. Cabbage-and-White-Bean Soup with Prosciutto

    January 5, 2012 by Jarrett

    A nice hot hardy soup to take the chill off.

     

    CABBAGE & WHITE BEAN SOUP

    w/ PROSCIUTTO

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Min. | Ready In: < 1 Hour

    INGREDIENTS:

    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 6 fresh or canned plum tomatoes, chopped
    • 1/2 small head savoy cabbage* cut into 1-inch squares
    • 1 quart water
    • 2 cups canned low-sodium chicken broth or homemade stock
    • 1 teaspoon dried rosemary, crumbled
    • 1 1/4 teaspoons salt
    • 2 cups drained and rinsed cannellini beans (from one 19-ounce can)
    • 1/4 pound sliced prosciutto, chopped

     

    PROCEDURE:

    • In a large pot, heat the oil over moderately low heat.
    • Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
    • Add the cabbage, water, broth, rosemary, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
    • Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the prosciutto over the top.
    • Prosciutto beautifully complements cabbage and beans, but if you toss it into the soup pot its flavor cooks away to nothing. Sprinkle some over the top of each serving instead.

    *Savoy Cabbage: Beautiful crinkled leaves make Savoy cabbage the most attractive member of the cabbage family. It also has a unique flavor, mellower than other varieties, even a little bit sweet. But you can certainly substitute regular green cabbage here if you prefer.

    Enjoy,

    Chef Phil

    Category Recipes, Soups & Salads | Tags: ,,, | No Comments

  4. Royal Stilton Cheese Soup Recipe

    December 16, 2011 by Jarrett

    Here is a recipe for Stilton Cheese Soup that I brought back from Ireland.

     

    ROYAL STILTON CHEESE SOUP

     

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 10 Min. | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1/2 tablespoon butter
    • 2 tablespoons garlic , minced
    • 2 onions diced
    • 2 medium potatoes , peeled and diced
    • 6 cups chicken stock
    • 2 cups heavy cream
    • 1/2 teaspoon dry English-style mustard (I used Coleman’s )
    • 1 1/2 cups crumbled Stilton cheese , Royal (reserve some for topping )
    • 1 dash Worcestershire sauce (to taste )
    • 2 dashes Tabasco sauce (to taste )
    • salt , kosher (to taste)
    • 1/2 cup cooked bacon , crumbled
    • fresh ground black pepper (to taste )
    • 1 teaspoon red pepper flakes

     

    PROCEDURE:

    • Melt butter in a large sauce pan over low heat
    • Add onions, potatoes, red pepper flakes and garlic, cook, stirring until onions are clear .
    • Add stock and bring to a boil.
    • Reduce the heat and simmer for 15 – 20 minutes or until the potatoes are fork tender.
    • Place soup in a food processor or blender with half the bacon and process until smooth .
    • Pour cream into a saucepan, stir in the mustard and bring to a boil stirring constantly.
    • Reduce heat and simmer for about 4 – 5 minutes. Slowly add the crumbled cheese, stirring until melted.
    • Season to taste with the Tabasco, Worcestershire sauce, salt and pepper.
    • Sprinkle with remaining bacon and Stilton cheese and serve.

     

    It was a regular at the restaurant in Dublin, hope you enjoy !

    Chef Phil

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  5. New Mexico Turkey Tortilla Soup Recipe

    November 29, 2011 by Jarrett

    In the food service business waste will eat you alive. With the budget crunch that most are feeling at home I am going to look at using leftovers to stretch the food budgets.  So go ahead, buy the big turkey and plan on some leftovers.

    NEW MEXICO TURKEY TORTILLA SOUP

    Serves: 6  | Difficulty Level: 1 (of 5)  |  Prep Time: 15 Minutes  |  Ready In: 1 Hour

    INGREDIENTS:

    • Canola oil for frying
    • Six 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
    • 1 dried ancho chile, stemmed and seeded
    • 1 white onion, chopped
    • 3 cloves garlic, chopped
    • 1 can (28 ounces) peeled, whole plum tomatoes, drained
    • 4 cups canned low-sodium chicken broth
    • 2 cups shredded roast turkey
    • kosher or sea salt
    • 1 large avocado, halved, pitted, flesh scooped out, and cut into 1/2-inch dice
    • 6 ounces (1 1/2 cups) Mexican Queso Fresco cheese, crumbled, or shredded Monterey Jack
    • 1/3 cup lightly packed cilantro leaves
    • lime wedges for serving.

    PROCEDURE:

    • Pour the oil into an 8-inch heavy sauté pan to a depth of 1/2 inch.
    • Place over medium-high heat until the oil is shimmering (350 degrees F on a deep-frying thermometer).
    • In small batches, fry the tortilla strips, stirring them around, for about 1 minute until pale golden. (The oil will stop bubbling once they are crisp.)
    • Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels.
    • Reserve the oil.
    • Soak the chile in a small bowl of hot water for about 10 minutes until softened. Drain.
    • Tear the chile into pieces. Set aside.
    • In a 6-quart saucepan, heat 2 tablespoons of the tortilla frying oil over medium heat.
    • Add the onion and garlic and sauté, stirring frequently, for about 5 minutes until soft but not browned.
    • Remove from the heat.
    • Transfer the onions and garlic to a blender.
    • Add the chile and the tomatoes.
    • Blend to a smooth puree.
    • Pour the puree back into the saucepan and return to medium heat.
    • Add the stock or broth and bring to a simmer.
    • Cover the pan and simmer the soup for 30 minutes.
    • Stir in the shredded turkey.
    • Taste and season with salt.

     
    Serve the soup in shallow bowls and pile high the crisp corn tortilla strips for a crunchy garnish.

    Enjoy,

    Chef Phil

    Category Recipes, Soups & Salads, Turkey | Tags: ,,, | No Comments

  6. Vegetable and Navy-Bean Stew Recipe

    November 17, 2011 by Jarrett

    You don’t have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.

    VEGETABLE & NAVY BEAN STEW

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: 45 Minutes

    INGREDIENTS:

    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 4 small red potatoes, cut into 1/2-inch pieces
    • 1 pound button mushrooms, trimmed and quartered
    • 1/4 teaspoon dried thyme
    • Coarse salt
    • 1 tablespoon(s) tomato paste
    • 10 ounces baby spinach leaves, rinsed well
    • 1 can (14 1/2-ounce) navy beans, drained and rinsed
    • 1 tablespoon red-wine vinegar (optional)
    • Ground pepper

    PROCEDURE:

    • In a large nonstick skillet, heat oil over medium heat
    • Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes.
    • Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
    • Stir in tomato paste and 2 cups water
    • Cover, and cook until potatoes are tender, 8 to 10 minutes.
    • Add half the spinach; cover, and cook until wilted, about 1 minute.
    • Add remaining spinach and beans; cook, covered, until heated through.
    • Stir in vinegar, if desired.
    • Season with salt and pepper, and toss to combine.

    Drop biscuits or dumplings would be a nice finishing touch to this.

    Enjoy,

    Chef Phil

    Category Recipes, Soups & Salads, Stews, Vegetable Dishes | Tags: ,, | No Comments

  7. Broccoli, White Bean & Cheddar Soup Recipe

    November 7, 2011 by Jarrett


    Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.

     

    BROCCOLI WHITE BEAN & CHEDDAR SOUP

    Serves: 6 | Difficulty Level: 1 (1 of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes

     

    INGREDIENTS:

    • 1 14-ounce can reduced-sodium chicken broth or vegetable broth
    • 1 cup water
    • 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
    • 1 14-ounce can cannellini beans, rinsed
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 1 cup shredded extra-sharp cheddar cheese

    PROCEDURE:

    • Bring broth and water to a boil in a medium saucepan over high heat.
    • Add broccoli, cover and continue cooking until tender, about 8 minutes.
    • Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
    • Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids).
    • Transfer to a bowl.
    • Repeat with the remaining broccoli mixture and cheese.
    • Serve warm

    Enjoy,
    Chef Phil

      This is rich without being real hi-cal. I have found it freezes surprisingly well and so make big batches whenever you can get a good price on healthy broccoli. One caution: it looks pretty awful, but who cares if it tastes good!


    Category Recipes, Soups & Salads | Tags: ,, | No Comments

  8. Spicy Sweet Potato Soup Recipe

    September 29, 2011 by Jarrett


    For Maggie in Florida

     

    SPICY SWEET POTATO SOUP

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1/2 cup sour cream
    • 1 teaspoon grated lime zest
    • 2 large sweet potatoes, peeled and cubed
    • 1 tablespoon butter
    • 1 onion, sliced
    • 4 cups chicken stock
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon crushed red pepper flakes
    • 2 tablespoons grated fresh ginger root
    • 1/4 cup smooth peanut butter
    • 1 lime, juiced
    • 2 tablespoons chopped fresh cilantro
    • salt to taste
    • 1 large roma (plum) tomato, seeded and diced

    PROCEDURE:

    • In a small bowl, stir together the sour cream and lime zest.
    • Set aside in the refrigerator to allow the flavors to blend.
    • Melt butter in a large pot over medium heat.
    • Add onion and garlic, and cook for about 5 minutes, until softened.
    • Add sweet potatoes, and chicken stock.
    • Season with cumin, chili flakes and ginger.
    • Bring to a boil.
    • Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
    • Puree the soup using an immersion blender or regular blender. (If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage.)
    • Whisk peanut butter into the soup, and heat through.
    • Stir in lime juice, and salt.
    • Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

    Enjoy,
    Chef Phil


    Category Recipes, Soups & Salads, Vegetable Dishes | Tags: ,, | No Comments

  9. ITALIAN-STYLE CHICKEN & VEGETABLE SOUP RECIPE

    December 23, 2010 by Daniel


    Nice warm soup for those colder days ahead

     

    ITALIAN-STYLE CHICKEN & VEGETABLE SOUP RECIPE

    Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 10 Minutes Ready In: Less than an hour

     

    INGREDIENTS:

    •6 Cups chicken broth, divided
    •1 Pound boneless, skinless chicken thighs
    •1 Tablespoon olive oil
    •2 Medium carrots, sliced diagonally (1/4 inch thick)
    •2 Ribs celery, sliced 1/2 inch thick
    •1 Medium onion, chopped
    •1 Medium zucchini chopped 1/2 inch thick
    •2 Cloves garlic, minced
    •1/2 Teaspoon oregano
    •3/4 Cup small tube type pasta
    •1 Cup canned white beans, washed and drained
    •1/4 Cup chopped, fresh parsley

    PROCEDURE:

    •Bring 3 cups of broth to a gentle simmer in a large skillet over medium heat
    •Add chicken, simmer 8 minutes, turning once.
    •Remove from heat, let stand, covered, 10 minutes.
    •Remove chicken, shred. Reserve poaching liquid.
    •Heat oil in a large pot over medium heat until hot.
    •Cook carrots, celery and onion until they start to soften
    •Add zucchini, cook until tender, stirring occasionally
    •Add garlic, cook and stir until fragrent (30 seconds). Stir in oregano
    •Add the reserved cooking liquid and remaining chicken stock, bring to a boil
    •Add pasta, simmer over medium heat until pasta is al dente
    •Stir in beans and shredded chicken
    •Cook until heated through
    •Stir in parsley

    Enjoy
    Chef Phil

     This should just hit the spot on those cold afternoons, serve with crusty bread and a small side salad to complete this meal.


    Category Chicken, Recipes, Soups & Salads | Tags: ,,,, | No Comments

  10. ITALIAN VEGETABLE RICE SOUP

    November 9, 2010 by Daniel


    A quick and easy soup for a cool afternoon’s lunch.

     

    ITALIAN VEGETABLE RICE SOUP

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: 15 Minutes

     

    INGREDIENTS:

    •4-1/4 cups vegetable or chicken stock
    •2 carrots, cooked, peeled and diced
    •1 zucchini, cooked, diced
    •1 lb. canned Great Northern beans, undrained
    •1-1/2 cups quick cooking rice
    •1 tsp. Italian herb seasoning
    •1/4 cup grated Parmesan cheese

    PROCEDURE:

    •Bring stock and carrots to a boil in a saucepan over high heat.
    •Stir in next 4 ingredients.
    •Cook about 5 minutes, until vegetables are just tender.
    •Serve sprinkled with Parmesan.

    Enjoy
    Chef Phil


    Category Recipes, Soups & Salads, Vegetable Dishes | Tags: ,,, | No Comments