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Category Archives: Soups

Tortilla Soup

Chef Karen:I must be living under a rock. I’d never heard of Tortilla Soup before.  After I tried it at a church event, I knew we had to try it. It’s very easy to make! This is good news for anyone that’s prone to the “I HATE making soups” mentality. When I made it,  I left out the jalapeno rings. I just wasn’t “feeling” that kind of taste.  I crushed tortilla chips in the bottom of my bowl before pouring the soup into it.  I liked how the soup softened them up.  I also added some hot pepper cheese to the top; just because everything tastes better with either cheese or chocolate on it and this calls for cheese, not chocolate. I paired it with a cucumber salsa.  A recipe for another time 🙂  Enjoy your soup!

tortilla soup

Chef Jonathan: I was excited to make this soup because I’d never made a tortilla soup before, and I was pleasantly surprised. I expected it to be a bit more ‘Tex-Mex’, but I like all of the fresh ingredients in this recipe. I did however spice it up a bit and make chili-flavoured tortilla strips, by drizzling some EVOO to the sliced strips, and sprinkling some chili powder on top, followed by toasting in the oven. All in all, a great soup for a cold day, or just whenever.

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Here is the recipe: http://allrecipes.com/Recipe/Tortilla-Soup-I/Detail.aspx

 

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He Said/She Said Clam Chowder

This week we each tried a different Clam Chowder recipe. These are New England Clam Chowder Recipes.

Chef Karen: I patterned my recipe after Anne Burrell’s New England Clam Chowder recipe from the Food Network website. I made several changes to it as I went along.

I used canned clams – probably a no-no but the only choice I had at this point. Here is the recipe:

I can clams – chopped in clam juice

I large onion – chopped

6 pieces of bacon – cut into pieces

1.5 pounds of potatoes – cut into bite-size pieces

1.5 C whole milk

1.5 C heavy cream

1T corn starch

1 bunch of thyme

salt and pepper to taste

Drain the clams reserving the juice. Put 1 T of olive oil in the bottom of a large pot. When heated, add the bacon and cook until crispy. Add the onion and cook until transparent. Add the potatoes (I would cut back on the potatoes. I feel it was too many.) cook for about 5 minutes.

Whisk the corn starch into the reserved clam juice. Add to the pot and stir well. Add the milk and cream and bring to a boil. Stir in the clams. Add the thyme for about 5 minutes and then remove. Cook the chowder 15 minutes or until the potatoes are done. Add salt and pepper as desired. Enjoy!

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Chef Jonathan: I used a variation of Chef Irvine’s New England Clam Chowder recipe. This chowder has potatoes, onion, bacon, and my favourite ingredient: butter, and lots of it! I added canned baby clams, and my own seasonings. I also added half and half cream (you can use whipping), to thicken the chowder, and it also gives it a nice creamy taste. I like this recipe, it is very chunky, hearty, and perfect for a cold wintery day. This chowder is also perfect served with crackers or a nice thick bread. Enjoy!

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Creamy Roasted Garlic Soup

Chef Karen: I LOVE garlic. This garlic soup recipe caught my eye and I wanted to try it and subsequently share it with our readers. This soup hit a home-run in my kitchen! Besides the fact that it takes FOREVER to peel 40 cloves of garlic, the rest of the prep for the soup is standard. I followed the recipe to the letter and found it very successful. It’s very creamy and garlicky tasting but not over-garlicky. It was a simple and light Sunday evening supper served with Asiago bread.

Chef Jonathan: This is a fairly easy recipe, if you do all your prep at the beginning. Since there’s peeling, chopping, more peeling and dicing, it makes it very worthwhile to get your prep out of the way. Create your Mise en Place early to ensure a smooth and steady method. I only used about half the garlic cloves as stated, as I felt 40 was a bit excessive, and the taste was very enjoyable. I also like the finishing of the soup with cream, this is a very common and easy way to finish a soup, and it really creates a nice finish. Enjoy!

The recipe is from The Dairy Farmers of Canada and you can find it here: http://www.dairygoodness.ca/recipes/creamy-roasted-garlic-soup

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Tomato-Basil Parmesan Soup

Chef Karen: It’s fall. Fall means comfort food and that includes soup! I found this recipe the other day and because I have an abundance of tomatoes and basil in my garden, it tweaked my interest enough to want to make it.

It’s a very easy recipe to make. My one dislike is the consistency. It is very thick. Chef Jonathan seemed to think that the rue was quite abundant and that might be the reason. Next time I make it, I’ll certainly cut back on that a bit. The tomato and Parmesan combination are amazing, though, and this is certainly a soup to make often during those cold fall and winter days.

Chef Jonathan: I decided not to follow the rules this week, and I omitted the whole slow cooker concept and made soup old school. I prepared a classic mirepoix (1/2 onion, 1/4 both carrot and celery), instead of the given quantities, and I started by caramelizing my onions, then sweated my carrot and celery, until slightly tender. I then added my tomatoes, stock and herbs, brought up to a boil, then simmered for about an hour. At this point I made my roux, which seemed a bit on the wet side, but when I whisked in the soup, it thickened up nicely. I added about half the scalded cream, seasoned, and let heat for half an hour. All in all, a good soup for a cold day.

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Here is the recipe: http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/

 

Week 17 – Ginger Carrot Soup

Chef Jonathan: I found this recipe in my new Food Network Magazine, and it looked so amazing that I thought we should try it for our blog. The main thing that took me the longest was the prep. You should always do this first, as part as your Mise to get it out of the way, and then you can go through the recipe, step by step without any problems. I had a very strong ginger taste in my soup, which I like, but for some people it may be undesirable, so be cautious of how much you add. The only other thing I would have added to this recipe, is some 35% cream. It thickens the soup a bit, and gives a nice creamy viscosity.

 

Karen:  When I was a kid, if my Mom would have said to me, “We’re having carrot soup for supper,” I would have gone to my friend, Doreen’s, for the night.  But many years later, my son says to me, “Let’s make Guy Fieri’s carrot soup for our blog,” and it’s a different story.  I made it, I ate it and I liked it!  This recipe is so easy and quite tasty. My one hint would be about the ginger.  After Chef Jonathan told me he put too much in, I was careful about my amount.  I don’t think I added enough.  I put in the tablespoon that it called for but I might put in 1 1/2 tablespoons next time.  Other than that, I followed the recipe as written and it was yummy! Here’s a picture of mine – don’t you LOVE the colour?  and what follows is the link to the recipe.

 

Recipe for Ginger Carrot soup from the Foodnetwork website and found in this months edition of the Foodnetwork Magazine. http://www.foodnetwork.com/recipes/guy-fieri/ginger-carrot-soup-recipe/index.html