2 tablespoons unsalted butter 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1/4 cup chopped red bell pepper 1 tablespoon minced garlic 2 cups chicken broth 1/2 cup dry white wine 3/4 teaspoon dried thyme 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour) 3 1/2 cups heavy whipping cream 1 cup cooked corn 1 teaspoon salt 1 teaspoon hot sauce 1 pound lump crabmeat 1 tablespoon chopped parsley 1 tablespoon chopped green onion 16 crab claws, optional
1. Heat the butter over a low to medium heat in a 4-quart saucepot.
2. Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute.
3. Add chicken broth, white wine and thyme. Bring to boil.
4. In a small bowl make blond roux by combining oil and flour and stirring until a smooth paste is formed.
5. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.
6. Add salt, hot sauce and corn. Simmer 5 minutes.
7. Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and green onions. Simmer until heated.
8. Divide into 4 large bowls. Garnish with crab claws.
Waiting for my husband to pick our youngest up from the airport. She's had a long weekend in NYC doing all sorts of fancy things, her flight was delayed an hr, it's 17 degrees F out there. The situation called for something I could make with what's in the kitchen and getting-towards-the-end-of-the-garden stash. Didn't have broth/stock on hand. I had to work all night, nap in the morning, not much energy. Two of us have colds, so comfort food in order. I admit I went overboard with the Anaheim and hot banana peppers, just to use them up.
Sauteed onions in olive oil, add roasted, peeled and seeded hot peppers saute till they're ready. Add water to cover. add: Peeled and thinly sliced carrots from the garden, lots of them to use em up. Bring to almost a boil and add a cup or so of rinsed brown rice. Sink steamer basket into liquid, submerge roasted chicken bones in so they can be lifted out later. Lower to simmer for an hr. Remove chicken bones and discard. Add a can of coconut milk Sautee sliced mushrooms in a little oil, add, turn up to simmer. Add shredded cabbage when soup is hot. Turn down, Add the rest of rotisserie chicken, bite size. Fish sauce to taste, salt, pepper. Taste, realize it's going to be too spicy hot after all. Add can of diced tomatoes. Last minute add lemon juice because I don't have limes. Serve with hot multigrain bread. It's good.
My apartment is full of the glorious odour of leek & potato soup. Onz thing that I love so much about it is that you can add so many different ingredients -- things that you particularly like and also things that you need to get rid of. Carrots are nearly always included, and I had two left, so they went in, but I also had some celery that was withering, so that went in as well. I threw in some handsful of parsley and cilantro, because I have bunches of both of those and never manage to use all of them before they go bad. Normally I would add turnips, but I don't have any at the moment. I was tempted to put in some of the broccoli that I just bought, but frankly there were enough vegetables already. So it boiled merrily with the herbs and spices that I added along with salt and pepper. Tomorrow I will grind it up in the food processor and it will be fantastic.
Here is a nice little compilation of soups: www.deliciousmagazine.co.uk/articles/10-mighty-meaty-soups I have a couple of packages of chicken backs, and also some thigh pieces. Must make stock (salvaging the thigh meat, of course) and thinking of a nice hearty soup - stew to welcome a friend arriving in our freezing city (though the weather is somewhat less horrific than it had been). I like the idea of the ouillade, but what I'll have, mostly, is chicken meat. Of course I could buy a bit of lardons, bacon or something similar, but it will be based on chicken. Vegetable or spicing ideas?
I'm making my chicken stock - the thigh meat and what meat there was on the backs has all been stripped off - makes quite a bit, enough for a "meal soup", sort of between a soup and a stew.
I want to make it sing. I seem to be out of tinned beans (black, white etc) or dried ones - I do have some lentils in the cupboard, but I'm not sure that is what I want for this, and I have frozen edamame (not in the shell, just the green soya beans). There is some onion and celery left. I'm out of leeks (whenever I have leeks, I use them all). I'll probably buy at least one leek but am not sure I want it in this soup. I'd love some winter squash but it isn't really the season any more - it depends on what I find at the market - would a sweet potato be good in soup?
Some dark green vegetables, but I'd add them in at the end. I do have some fresh spinach. No chard or kale, but they are easy to find. My challenge is always not buying too much veg to eat up.
I'm in soup-stew mode here, too. My new stove was delivered Thursday, but the plumber/electrician couldn't get here until Tuesday. His real purpose, as he fit me in between other appointments, was to check everything that needs doing & make a list of what to get. But he insisted on running out for the line to hook up the stove, saying I needed that right away.
So of course I was motivated to cook something & what better than a hearty soup. It was late in the day, but the pork butcher had a nice length of spine. I got some little new potatoes, a hefty wedge of cabbage, & some carrots & onions. The vegetable vendors here always have bags of washed & cut-up assorted vegetables so I got one with broccoli, cauliflower, peas, green beans, chayote, zucchini & carrot and another of just chayote. The herb vendor had beautiful fresh parsley & pre-soaked tiny chickpeas. Boy oh boy do I have a lot of soup! Some of it is in now in the freezer, of course, and besides having it as-is, last night I blenderized some for a change. I'd also made pico de gallo, a lovely addition to soup.
I made a white bean (alubias blancas chicas, similar to Navy Beans) and vegetable soup this morning. The only meat was a single smoked pork chop. I used celery, onion, garlic, carrot and potatoes, garlic and a can of organic cubed tomatoes. There was about a liter of the chipotle infused vegetable stock I'd made two days ago. It came out rather well. I had considered adding a bag of frozen green chard, but decided against it. We already have an excess of similar Caldo Gallego in the freezer.
From the depths of our chest freezer, I pulled up two substantial containers of a soup vaguely similar to Caldo Gallego. This soup was compounded back in September of 2013. More of it remains. We will be sharing this today with our house cleaners, if they are willing.
I am just not in the mood for cooking today. I did already make a Red Cabbage Slaw this morning, a real change from our usual fat free Health Salad. I added some sweetened dried cranberries, lemon juice and chopped crystallized ginger.
I made braised red cabbage (a Viennese recipe). It is not high in fat, and has no cholesterol (there are no bits of fatty pork in it) but it isn't fat free either, as there is a bit of oil (I used olive oil, though I doubt that is authentic).
Bixa, yes, that is sort of like the bits of meat on the chicken backs, though obviously much larger. That would be ideal for soup - picking the meat off before it is too cooked.
I watched an ad on TV this morning - first time I had ever seen it but then I don't tune in to the 'home' channels - showing a blender type thing that cooks and puree`s the soup all in one hit. I can only imagine this to be an advantage at the office and not to be used in place of making soup in a real soup pot!
I came across the official Baz Faz recipe for Curried Banana Soup, printed from a now defunct website.
25g butter 1 small onion, chopped 1 tsp curry powder 900ml chicken stock 350g ripe bananas 2 tbs lemon juice salt 125ml cream
Melt the butter in saucepan and cook onion gently for 5 minutes. Stir in curry powder and cook for 30 seconds. Add bananas, lemon juice, salt and enough stock to cover. Bring to the boil, put the lid on and simmer for 15 minutes. Transfer to processor and make puree. Return to saucepan. Add rest of stock and cream. Mix well and taste for seasoning. Reheat and serve.
Despite my utmost respect for Baz Faz's culinary skills I really don't think I would like this recipe. Maybe with a plantain banana not the sweet ones that he recommends. I have always preferred regular bananas a wee bit on the green side. The riper they become, my husband eats them or I make banana nut bread.
DUCK SOUP (or, more accurately, Duck and Cabbage Soup)
One duck carcass. left over from Ducking with Orange Sauce. Meat reserved as feasible without getting too finicky about it, fattiest skin discarded. Extra orange sauce was scraped from pan and platter, and reserved. Submerge carcass in stock pot with onion, carrots, celery, peppercorns, bring to boil, then turn down low to simmer for three hours or more. Refrigerate to cool and skim fat. Then heat to strain and discard solids.
Saute onions, garlic, and a pound of mushrooms in a little oil or duck fat until tender. (carrots would make it more attractive looking, but I didn't add any.) Add stock, and a cup or more of washed brown rice. Let simmer until rice is about done, and add shredded duck meat, reserved orange sauce, a lot of shredded cabbage (~ one small head). Cook 10 min and taste. It will be too sweet and need something. Add a lot of freshly ground pepper, along with moderate amts of rice vineger, MSG, soy sauce, chile paste. Taste again. Still needs something, probably: ground cumin, and a pinch of curry powder. (Alternately, I could have gone the ginger and sesame oil route.) It turned out very nice, just the thing for early January, property tax and insurance bill austerity time. I add a squirt of sriracha to my bowl.
I bought some turkey bones (part of a carcass) at a local butcher's to make turkey broth. Ideally, I'll pick up a turkey leg or some wings tomorrow to round it out. I seem to have a bit of a sniffle, and poultry broth is the best thing.
Lola, as for your duck, don't worry about "fattiest skin". Dump it all in. Poultry broth is VERY easy to skim or remove the layer of fat once chilled if you want it fat-free. The skin provides a lot of flavour.
The famous Marx Brothers' Duck Soup recipe also involves cabbage. But no duck: "Take 2 turkeys, 1 goose, 4 cabbages, but no duck, and mix them together. After one taste, you'll duck soup the rest of your life."
I don't have any duck left; if I buy any bits for soup, it will be duck necks.
I'm going to whip up some Oyster Artichoke soup today, enough to share with some neighbors and for us to enjoy thru the weekend I scored a bunch of oysters from a local oyster bar as part of a barter that I did with them in exchange for lemons. They also gave me a container of oyster liquor which is key to flavoring this recipe. It's likely one of my favorite soups although, it is very rich.
Our weather has been quite cold. Freezing temperatures for the last three nights or so. Good soup weather. Since I'm going to be cleaning out the refrigerator, and have a lot of vegetables that need to be used up, I plan to make a vegetable stock. Later I'll use the stock to make a vegetable soup and add some ham I've had in the freezer since Thanksgiving.
I'm really not all that good at cutting up vegetables so, since I wanted uniformity, I got out my food processor and used the slicing blade. Something I rarely do. Once I'd made a good stock I cleared out the overlooked vegetables and then added sliced up onion, carrots, celery, potatoes, corn and canned garbanzo beans. I also added a can of tomatoes and the ham. Here's the result as it's just beginning to simmer:
I'm also thrilled I now have a clean refrigerator.
Now, all I have to do it clear the sink drain I managed to clog.
I love cleaning out the refrigerator that way. My only problem now is that since my last session, the vegetable drawer is completely devoid of vegetables. (Well, it gave me a chance to scrub it out, so that was good.)
Yesterday, I threw together a simple Consomé de Pollo con Verduras. That's chicken soup, but without chicken meat. Although I have a substantial supply of homemade chicken soup, made by a neighbor lady, it was easier to open two boxes of Kirkland brand Organic Chicken Stock.
I got out a few vegetables, such as sliced carrots, zucchini and chard and added them in two stages to the pressure cooker. It was done in less than 15 minutes, and was very "clean" and good. We already had some plain rice which I put in each bowl.
I also prepared the typical Mexican chicken soup garnishes of chopped onion, cilantro, chile Jalapeño, lime halves and scooped out spoonfuls from an avocado.
If you think you've seen this picture before, you have. It was in yesterday's "What's for lunch".
Potlikker is sort of a secret of the Deep South of the United States, so I was pleased to actually encounter an official recipe. I have never made it myself, basically because I would not have know which ingredients to use. My own concept of the dish as a child was that after cooking fatback, you just put greens in the same pot full of fat to cook them. Having a French mother, I never actually saw this ever happen at home.
Of course I've heard of pot likker (pot liquor) and have enjoyed it at every chance throughout my life. I'd say that even though the classic is the brothy part of greens cooked with bacon or fatback, it's really the broth from any cooked greens, even if only adorned with olive oil.
I never heard of potlikker soup and maintain some skepticism about it's being a real traditional thing, but hey -- I don't know everything. Whether or not it's 200 years old or a modern magazine twist on traditional food, the soup would be delicious.