Souper Soup for when You're Sick

So I should start off by saying that the ingredients in this recipe cyan be adjusted or changed because, as the title says, this is a Souper Soup for when You're Sick- and when you're sick you can't be bothered to have specific ingredients.

Ingredients

1-2 whole heads of garlic- Cloves separated, smashed, and peeled 
1-2 Quarts of chicken stock/ vegetable stock/ water (or any combo of these)
1 bay leaf
1 sprig fresh thyme (or a sprinkle of dried)
1/2 hot pepper, diced
2 carrots, chopped
1 onion, diced
2 celery stalks, chopped
2 cups cooked pasta (real semolina is best)
1-2 eggs
dash wine vinegar
Rosemary salt
Pepper

Combine stock, garlic cloves, bay leaf, thyme, hot pepper, carrots, and half of the onion and simmer, covered for 30 minutes.

Add remaining onion, celery and pasta to the pot. Cook for 10 more minutes. Meanwhile, separate the eggs into whites and yolks. Beat the whites. Slowly drizzle into pot while whisking soup. Now mix vinegar with yolks. Whisk this into the soup. Cook for another 3 minutes.

Serve hot and season.

Sweet Potato and Corn Chowder

We arrived back home in Vermont last night from a weekend away in Geneva, NY. We watched the temperature drop to 41 degrees on the car thermometer and hoped that the bedroom window was closed. Unfortunately, it wasn't. Thus our house is a balmy 50ish. Since it is only the first week of October, and we are tough Vermonters, it is obviously far too early to turn the heat on. Instead a day of baking and cooking ensued. What better than homemade bread and a rich fall soup?

This week's recipe comes from the New England Soup Factory Cookbook, a book I do not own but borrow often. We had received sweet potatoes in our CSA last week so I flipped through the recipes with that in  mind. When I saw it I knew it was perfect for a day like today. Sweet Potato and Corn Chowder.

The Recipe:

Sweet Potato and Corn Chowder

7 Large Sweet Potatoes, peeled

4 Tbsp. butter

2 Cloves of Garlic, chopped

1 Spanish Onion, peeled and diced

2 ribs celery, diced

3 carrots, peeled and diced

8 C. Chicken Stock

5 dashed Worcestershire Sauce

1/4 C. Packed Brown Sugar

1 Tbsp. ground coriander

2 C. Heavy Cream

1 16-oz can whole kernel corn, drained

1 16-oz can creamed corn

salt and pepper

Directions:

                Boil some salted water. Dice 2 of the sweet potatoes and add to the boiling water. Boil 10 minutes. Drain, rinse in cold water and set aside.

                In a stockpot melt butter over m/h heat. Add garlic, onion, celery, carrots, and remaining 5 potatoes (chopped). Saute for 10 minutes. Add stock, bring to a boil, then lower the heat to medium and simmer for about 30 minutes (or until the potatoes are soft).

                Remove from heat and stir in worcestershire sauce, brown sugar, coriander, and cream. Puree using a hand blender (immersion blender). Add the reserved sweet potatoes and both corns. Return to the heat and simmer for 5 more minutes. Season.

I served this soup with homemade multigrain "harvest" bread (I used the crusty boule recipe from this blog but mixed in 2 cups of harvest grains, kalamata olives, garlic infused oil, and marinated mozzarella balls. 

The soup was a wonderful fall soup. It was very rich with just a hint of sweetness. I found that I needed to season additionally at the table and next time would season as I added ingredients instead of just at the end. I also added a few dashes of hot sauce because I thought the soup seemed a little too sweet while I was cooking it. We will definitely be having this soup again!

Cold "Caesar Salad" Soup

I first saw this recipe while flipping through my favorite cookbook (of the moment), Artisanal Cooking, by Terrance Brennan and Andrew Friedman, and decided to remember it for the summer. Well, we got a full head of romaine lettuce in our CSA this week so I decided the time had come to try this unique recipe.

Cold "Caesar Salad" Soup

Ingredients:

2 tablespoons olive oil
2/3 C. Spanish onion, diced
5 cloves garlic, crushed and peeled
2 teaspoons, plus 1 pinch, salt
3 C. chicken stock
1 lb. Romaine Lettuce (about 1 head), cleaned and coarsely chopped
1/4 C plus 2 tablespoons finely grated parmigiano-reggiano cheese
4 (preferably salt packed) Anchovy fillets, soakedm drained and patted dry (optional)
1/4 C. plus 2 tablespoons EVOO
2 tablespoons freshly squeezed lemon juice
Parmesan and Black Pepper Croutons (Recipe follows)

Heat olive oil in heavy-bottomed stock pot over medium heat. Add onion and garlic and a pinch of salt and cook until soft but not browned (4 minutes). Add chicken stock and boil over high. Lower the heat and simmer until the onions are tender (15 minutes).

Meanwhile, fill a large bowl (I used the sink) with ice water.

Raise the heat to high and return the stock pot to a boil. Add the romaine lettuce and let boil for 4 minutes. Remove the pot from the heat and add 1/4 C. cheese, 2 tsp. salt, and the anchovies (I left these out). Puree in batches, slowly adding the EVOO in a smooth stream. Transfer the mixture to a stainless steel bowl and set the bottom of the bowl in the ice water. Stir the soup to cool quickly.

Refrigerate the soup for up to 3 hours. Stir in the lemon juice right before serving.

Serve in chilled bowls. Garnish with croutons and 2 tbsp. cheese.

Parmesan and Black Pepper Croutons

Ingredients:

2 C. 3/4 in. cubed country bread or baguette
1 tbsp. EVOO
1 tbsp. unsalted butter
1 tsp. grated garlic
1/4 tsp. plus a pinch salt
2 tbsp. finely grated paramesan cheese
1/2 tsp. fresh black pepper

Preheat oven to 325 degrees F. Put the bread cubes in a mixing bowl and set aside.

Warm the oil and bitter in a sauce pan over low heat. Add garlic and salt and cook until melted but not brown. Pour over bread cubes and stir to coat evenly. Add cheese and black pepper, stirring.

Spread cubes in 1 layer onto baking sheet and bake 5-6 minutes. The cubes should be golden-brown and crisp on the outside but chewy on the inside.

Review:

My expectations for this soup were not high though I was super intrigued by it. The blurb in the cook book above the recipe reads, "Soups fashioned from leafy greens are nothing new; spinach and escarole have been the basis of any number of examples. But you might be surprised at how well romaine works in this context and how naturally anchovy, lemon juice, Parmigiano-Reggiano, and black pepper fit in."
I hoped to be surprised.

The soup was, as you would expect with a soup made primarily our of lettuce, very green. It was also extremely salty. I did add a little extra salt, to make up for not using the salt-packed anchovies, something I will definitely scale back on the next time I make this recipe. Another change I plan to make is to add some Worcestershire sauce, since this is a key ingredient in my Caesar Salad dressing. 

So yes, this is a recipe I am going to attempt again- I am still intrigued and hoping to be surprised. The croutons, however, were amazing!!! I do love homemade croutons.

Chicken and Anduille Gumbo

Gumbo has been a long awaited meal in my family for some time now. I don't remember how long ago, but many months ago my parents asked me if I had ever seen okra anywhere, to buy. I assumed it wouldn't be that difficult of a thing to find. I checked big chain supermarkets in the fresh, canned and freezer aisles. I checked local, organic stores. I checked the "healthy, natural" grocers. Nowhere. Nada. Nothing. So I was very surprised when I was out at the big chain store Tuesday doing my regular weekly shopping and noticed a can of okra tucked among the garbanzo beans. I snatched the can up and immediately added the other key ingredients in gumbo to my shopping list.

What I didn't expect was that another of the key ingredients would be nearly as illusive to find! And so begins the tale of the Great Anduille Sausage Hunt of Oh '11!

While at the store, where I found the okra I started the hunt for anduille sausage. I knew that there were acceptable substitutions for anduille, and I even knew that I don't like anduille nearly as much as other sausages, but I felt like since this meal was so long awaited and since I (finally!) found he okra, I had to use real anduille. At the big chain store I found many kinds of sausage. Breakfast sausage, spicy sausage, chicken sausage (in a variety of flavors), chorizo, smoked sausage, pepperoni. But, alas, no anduille. I called it for the day, knowing I wasn't going to prepare the meal until the following night (when I had invited my parents over for dinner) and would have another whole day to continue the G.A.S.H. '11

The next morning I resumed my hunt for the illusive anduille and I was quite confident that it would be no problem to find the sausage. I had thought it through and had a very good idea of the store, if there was one in Vermont, that would have it. Cheese Traders --one of my favorite stores! This store buys their cheese and wine in bulk and then divvies it up and sells it as much reduced rates. Since going to Murray's Cheese Shop in NYC last summer I always feel a little nostalgia when I enter Cheese Traders.
I hopped in the car and made the 15 minute drive, knowing I would find my treasure. At Cheese Traders I found, and bought, many things. Anduille was not one of them. Though I did find true authentic chorizo from Spain and Manchego cheese (which started me thinking about another possible recipe blog entry)...
But, readers, do not fret! I had a back-up plan!
I jumped back in the car and drove to the close by Healthy living Natural Foods Market! This store, although having a wonderful selection and fun atmosphere, stresses me out like no other grocer. They are constantly moving things around and, to me, the food items seem to be in no discernable order. I braced myself and entered the store. There was no way for me to head straight for the meat section, since there are coolers and refrigerated cases everywhere, so I tried to wend my way down the main path. I must have looked like a fool. I left no stone unturned. I looked in every chest freezer (because every local farm has their own), every refrigerated case and every wall freezer. I don't know what made me do it, but I circled the store one more time and saw a lone freezer standing in the middle of the store, well off the beaten track (I try to stick to the paths in this store for fear of never finding my way out). I saw some sausage looking packages so I ventured over. I found the most amazing selection of sausages and sausage like meats in this freezer! I found blood sausage, bratwursts, and things I didn't even know how to pronounce. But no anduille. I closed the freezer door, abashed, and looked up at the freezer, where I had been sure I would finally find my target. Through the clear freezer door I saw a package of something, on the top shelf, way in the back. I couldn't see what it was but decided, hey, why not. I opened the door again, stood up on tip toes, and pulled the package out of the freezer. IT WAS ANDUILLE!!!!! I galloped over to the wine selection and bough a bottle of anduille-finding celebration wine (that I thought would complement the meal). I headed home, to actually start the gumbo!

And what you all have been waiting for: THE RECIPE

Chicken and ANDUILLE gumbo

This recipe comes from The Spicy Food Lovers Bible

2 boneless, skinless chicken breasts (cut into 3/4 in. cubes)
1 tbs. Cajun seasoning
1 lb. anduille sausage (cut into 1/4 in. slices)
2 tbs. vegetable oil
1 1/2 c. chopped onion
1 c. diced bell pepper
1 c. chopped celery
3 jalapeno chilies (stems and seeds removed, chopped)
1 1/2 tsp. minced garlic (I used substantially more...)
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 bay leaves
1/4 tsp. black pepper
1/4 tsp. white pepper
6 c. chicken broth.
1 c. dark roux (see below)
10 oz. frozen okra (I used canned)
2-3 C. cooked white rice (or potato salad, I hear)
1 C. sliced green onions

ROUX:
 Another long story, I'll give the short version.

Rule number 1. Don't use butter (for a dark roux). It will burn and you will have to start over. I did.

Heat a saucepan over high heat. Add 1 C. vegetable shortening. Let it melt and start to bubble. Add 1 1/2 C. flour (preferably bread flour though I'm not sure why) a bit at a time, whisking continually, and adjust heat to low/medium. Hopefully you have been doing your arm workouts- you need to continually stir for about a half hour, as the roux turns from white, to a peanut butter color, and beyond to a chocolaty color (see pictures below). Be careful stirring, the roux burns when it flecks out and hits your skin. Ow. Once the roux is between a peanut butter and a chocolate remove the pan from the heat and pour into a heat-safe bowl (so it stops cooking).

 GUMBO:
Combine chicken and Cajun seasoning and let sit 30 minutes, to marinate.

In a heavy stockpot heat oil over high heat. When hot, reduce the heat to medium and add the anduille and brown. Add the chicken and onions, cook for about 4 minutes, stirring occasionally. Add the bell pepper, celery, chilies, and garlic and sauté for another 2 minutes, stirring occasionally. Now add the oregano, basil, bay and peppers and sauté for an additional 2 minutes.

Stir in the broth and bring to a boil. Whisk in the roux, a little at a time, stirring continuously for 5 minutes. Simmer the gumbo for 25 minutes, stirring often.

Add the okra and simmer for another 20 minutes. Taste and adjust seasonings, adding more Cajun if necessary. Remove from heat and stir in green onions.

Serve over rice. Traditionally you also serve it with a bottle of hot sauce.

 I have to say, I didn't think the gumbo was going to be that good. I was intrigued enough to want to make it, but was never super excited about eating it. But it was good! Really good! I think I got the spice just right- since it had to be a little spicy (Come on! It's gumbo!). In contract to the above recipe I only used one jalapeño but added dried red pepper flakes and chili powder. I actually liked the flavor of the anduille, thank god- it would have been terrible if the G. A.S.H '11 was in vein, but I wouldn't hesitate to try a different sausage next time.

Curried Squash and Red Lentil Soup

This week's recipe was suggested by Sarah, Matt's sister. We had given her a subscription to Gourmet Magazine for Christmas and she had made this recipe from it and then passed it along to us since she liked it! Matt had been very interested in the recipe because when he studied abroad in Spain he ate a lot of lentils. I was less enthusiastic since I had never had lentils and assimilated them with beans (which I do not like) but when I actually looked into it found that lentils seemed like something I could try out.

Curried Squash and Red Lentil Soup

For soup:

• 3 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 tablespoons minced peeled ginger
• 1 tablespoon curry powder (preferably Madras)
• 1 cup red lentils, picked over and rinsed
• 2 quarts water
• 1 teaspoon fresh lemon juice, or to taste

For cilantro oil:

• 1/2 cup chopped cilantro
• 1/2 cup vegetable oil
  

• Accompaniment: cooked basmati rice

Make soup:
Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.

Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.

Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.

Make cilantro oil:
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.

Serve soup drizzled with cilantro oil.

Remarkably, I actually followed this recipe pretty exactly. One of the things that I didn't follow, which I should have, was cutting the squash and other vegetables down to a very small size. Almost all of the soups I make end up being pureed (at least partly) with an immersion blender so I didn't worry about cutting the veggies down but then when we were eating the soup I found some of the squash cubes a little larger than I would have liked.

The other thing that I found surprising about this recipe was that even with lots of minced garlic and ginger, with the curry powder and multiple seasonings with salt and pepper, I found the soup a little bland. This was quickly remedied by adding salt and pepper at the table. I understand that butternut squash tends to soak up salt and take a lot to be noticeable but, like I said, I added salt and pepper multiple times during the cooking as well as before serving. I would be interested in adding some garlic, ginger, and maybe some hot pepper to the cilantro oil to help with the end flavor. 

Even with the above criticism I really liked this soup. It tasted better with each bite! I am looking forward to eating the half that we froze at a later date!

French Onion Soup (Vermont Style)

This week while talking about planning meals (something Matt and I always talk about but hardly ever actually do) Matt said, "I think we should make French Onion Soup". I knew this meant, "I would like to eat French Onion Soup but you should make it". And I say that with absolutely no hard feelings-- I thought making French Onion Soup would be fun since it is one of our favorite things to get in restaurants (with Caesar salad, which I made to go along with the soup!)

The reason I titled this recipe French Onion Soup (Vermont Style) is because I made two large differences in the recipe: 1. I used mostly local white and red onions and 2. I used Hunter's (super de duper sharp) Cabot Cheddar Cheese.

I looked through two of my cookbooks for the best French Onion Soup recipe and then looked online and used a combination of three recipes to make this soup. I'll post my recipe below.

French Onion Soup (Vermont Style)

4 large yellow onions

2 red onions

1 tbs. olive oil

1 tbs. butter

salt and pepper

1/2 c. dry sherry

1.5 c. water

1 Quart brown beef stock

1 bay leaf

6 sprigs fresh thyme, tied with kitchen twine

6 tbs. butter

6 slices day old baguette

Cabot Hunter's Cheddar Cheese (grated)

Place the oven rack in the lowest spot and preheat the oven to 400 degrees.

Thinly slice the onions from pole to pole (I used a mandoline slicer) and place in a large stock pot. (It is going to look like a huge amount of onions but it will reduce a lot!) Add the olive oil, butter, and salt and pepper. Cook the onions, in the stock pot without a cover, in the oven for 1 hour, stirring occasionally. 

Reduce oven temperature to 350 degrees.

Using potholders move the stockpot to the stovetop and cook over medium high heat for another 15 minutes. Onions should become quite brown. Stir often and scrape the sides and bottom of the stockpot. 

Deglaze the bottom of the pan by adding the water and sherry. Simmer until the fond reduces by half. Add the beef stock, bay leaf, and thyme. Simmer.

In a skillet over medium high heat melt the butter. Brown the slices of baguette in the butter (You can also place the slices of baguette under a heated broiler for a healthier option but in real French Onion Soup you are supposed to cook them in butter so that the bread isn't as absorbent when it is placed in the soup).

When you are about ready to serve the soup ladle some onions and broth into 6 oven safe bowls. Top with a baguette slice and lots of cheese. Place the bowls onto a cookie sheet and place into the 350 degree oven for 15-20 minutes, until cheese is melted.

We really liked this soup. It actually tasted better the more we ate and I'll admit that with my first bite I was a little nervous about the sweetness and the strong taste of sherry. I would be interested in trying the soup again with cognac instead of sherry since I think I have a predisposition to not like sherry since trying a sip straight (to see what it really tasted like). I really enjoyed the cheddar cheese (since I am not a fan of Swiss-- even fancy gruyere).