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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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