White and Green Asparagus Soup
1 bunch white asparagus (bottoms trimmed if not using fine mesh strainer)
1 bunch green asparagus (bottoms trimmed if not using fine mesh strainer)
2 tbsp. butter
1 c. onion, roughly chopped
½ c. celery, roughly chopped
½ c. leeks, white part only, sliced
½ c. leeks, green part only, sliced
2 qts. chicken stock, low-sodium
salt to taste
pepper to taste
grated nutmeg to taste
1 c. heavy cream (optional)
Bring two 4-quart pots of salted water to a rolling boil. (Water should be as salty as the ocean.) Have large bowl of ice water nearby. Plunge white asparagus into one pot and green asparagus into second pot. Boil for approximately 3 to 5 minutes, until asparagus softens just slightly beyond a hard, crisp texture.
Immediately plunge into ice water, and drain when asparagus becomes completely cooled. Trim into approximately 1-inch pieces, saving 8 white asparagus tips and 8 green asparagus tips for garnish. Set aside. (Note that tough ends of asparagus will not require trimming since soup will be strained through a fine mesh strainer. If fine mesh strainer is not available, snap off tough ends before boiling asparagus.)
In two large soup pots, melt 1 tablespoon butter over medium heat within each pot. Place ½ cup onion and ¼ cup celery into each pot. Place white part of leeks into one pot and green part of leeks into second pot. (This now defines your white soup and green soup pots, respectively.)
Sauté vegetables until translucent, not allowing to brown. Add 1 quart chicken stock to each pot and bring to a light simmer. Cover, lower heat, and cook approximately 45 minutes or until all ingredients have become well-softened. Remove from heat. When soups are cool enough to handle, add pre-cooked white asparagus to white pot and pre-cooked green asparagus to green pot.
Using a blender, thoroughly blend both soups separately. Strain each soup through fine mesh strainer into separate containers. Season green soup with salt and pepper to taste and white soup with salt, pepper and nutmeg to taste. If desired, ½ cup heavy cream may be added to each soup for additional richness and flavor. (Note that soups should be slightly thickened and may be reheated to reduce for proper thickness.) Chill both soups overnight, allowing flavors to meld.
To serve, place green soup into soup pot and bring to gentle simmer; keep white soup chilled. For assembly, place each soup into separate coffee Thermoses or pitchers. With a Thermos or pitcher in each hand, gently pour soup into a single bowl at the exact same time, achieving the same amount of soup in each bowl. You should end with two soups separated in each bowl. Garnish by placing one white asparagus tip on the green side and one green asparagus tip on the white side. Serves 8.• • • • •
This recipe was inspired by the arrival of spring asparagus, both green and white, which remains available through summer. I personally love asparagus, and my first thoughts were how to incorporate the green and white simultaneously into a single recipe that will first and foremost be tasty while having great eye appeal. Two soups served in one bowl that can be either hot or cold, or for that matter hot and cold, seemed like an exciting way to experience both types of produce simultaneously.
The tastes complement each other yet are different in mouth-feel, due to the differences in temperature. To me, it's kind of similar to the pleasant sensation of having hot fudge syrup with cold ice cream.
— Submitted by owner/executive chef William Sherman
Roasted Butternut Squash Soup with Glazed Balsamic Butternut Squash and Parmesan Crisps
Balsamic-Glazed Butternut Squash:
1 peeled, cubed butternut squash
2 tbsp. honey
¼ c. balsamic vinegar
1 tbsp. lemon-pepper seasoning
3 tbsp. olive oil
2 c. shredded Parmesan cheese
Roasted Butternut Squash Soup:
2 shallots, or 1½ oz. sliced
2 tbsp. butter
3 tbsp. olive oil
1 sprig rosemary
1½ lbs. butternut squash
2½ c. vegetable stock
¼ c. heavy cream
salt and pepper
For the squash:
Preheat oven to 400 degrees. In a large bowl, combine all ingredients and mix to coat the squash. Place the squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown, about 30 to 35 minutes, making sure to flip the squash after 15 minutes. Cut the squash into 1-inch pieces.
For the crisps:
Line a cookie sheet, preferably with a silicon liner, or with wax or parchment paper. Spread the cheese evenly in one large circle. Place in a pre-heated 350-degree oven and cook for 7 to 8 minutes or until the cheese is melted and just starting to brown. Remove from heat, cool and break into pieces.
For the soup:
Brown the shallots in the butter and olive oil. Add the rosemary whole and continue to cook, but don't burn. Peel and seed the squash while the shallots are cooking, dice and add to the pot. Add vegetable stock and simmer until the squash is tender, or about an hour. Remove squash and stock from heat and remove the rosemary. Puree, add the cream, and season.
To serve, place 3 or 4 balsamic glazed butternut squash pieces into the bottom of the soup bowl. Pour the soup over the squash pieces and garnish with a Parmesan crisp. Serves 4.• • • • •
This soup is always on our menu at Charles Court at the beginning of fall, and our guests wait all summer for it, as it is an indication that fall is here and winter is on the way. The squash comes from Venetucci Farm, like much of the produce used at Charles Court, and follows the style of Charles Court food in that we take something at its best stage from the farm, and do very little to it other than cook it properly and let it stand on its own, so the flavor can speak for itself.
— Submitted by executive chef Gregory Barnhill
1 yellow onion, roughly chopped
4 tbsp. butter
6 16-oz. cans artichokes, in water
1 qt. heavy cream
¼ lb. Gruyère cheese, shredded
salt and pepper to taste
Sauté onions in butter until soft. Add artichokes, do not drain. Add cream and simmer for 1 hour. Blend with immersion blender until smooth. Add cheese and blend again. Pass through a china cap (strainer). Season to taste and serve with warm crabmeat.• • • • •
This soup has become a staple here at the Cliff House. I came up with it one day while at my computer thinking of new upscale soups to use. The best thing about it is that it's really easy to make and tastes very good. I've used this soup in my Savage Kitchen videos that we do here at the Cliff House, and have gotten good feedback.
— Submitted by executive chef Scott Savage
Beer Cheese Soup
1 bunch celery, chopped
2 large yellow onions, chopped
1 tbsp. garlic, crushed
1 lb. butter
½ c. flour
1 tbsp. smoked paprika, ground
2 qts. chicken stock
3 pints CMB Ole 59er Amber Ale
1 qt. heavy cream
1½ lb. mild cheddar, shredded
½ lb. fontina, shredded
1 oz. Worcestershire
Sauté celery, onions and garlic in butter until translucent. Add flour and paprika while stirring, forming a roux. Allow roux to brown slightly, but do not burn. Add chicken stock and continue stirring frequently until mix reaches a boil. Strain out vegetables and bring stock back to a boil.
Add beer, and bring back to a boil, stirring constantly. Add heavy cream and bring to a scald. Slowly add cheese, stirring constantly until cheese has melted and is fully incorporated. Add Worcestershire. Makes 1½ gallons.• • • • •
Ordinarily, the idiom "too many cooks spoil the broth" is accurate. With, however, this one exception.
We begin our soup with that most important ingredient: beer. My head brewer, Andy Bradley, has developed our Ole 59er Amber Ale with a perfect malt-and-hop balance. We build upon that base with a traditional Southern roux, brought to us by my kitchen manager, Chris Brocious; a Wisconsin cheddar introduced by my Midwestern-born sous chef, Michael Jenkins; and finally, with my fontina, a touch of Italian creaminess.
The result? A gratifying soup that's "greater than the sum of its parts."
— Submitted by general manager Paul Dehner
Split Pea Soup
1 medium onion, chopped
2 celery ribs, chopped
2 tbsp. oil
1 lb. dried green split peas
10 c. water, divided
14 oz. smoked kielbasa, sliced
4 medium carrots, thinly chopped
2 medium red potatoes, peeled and cubed
1 tsp. basil
1½ tsp. salt
½ tsp. white pepper
1 tbsp. chicken bouillon
In a large pot, sauté onion and celery with oil until tender. Stir in peas and 6 cups of water. Bring to boil. Reduce heat, cover and simmer for 45 minutes. Stir in kielbasa, carrots, potatoes, basil, salt, pepper, bouillon and remaining 4 cups of water. Return to boil. Reduce heat, cover and simmer 30 minutes or until peas are tender. Add more water if needed. Top with a dollop of sour cream. Makes 8 servings.• • • • •
When I was growing up, Sunday supper after church was my favorite meal of the week. I remember Mom would always cook up a roast, mashed potatoes, biscuits, a big pot of soup and a freshly baked fruit pie with vanilla ice cream. One of her best soups, split pea, is often made at our café during the winter months. We hope your family will enjoy it as much as ours does.
— Submitted by chef/co-owner Bob Smoot
Roasted Tomato, Red Pepper and Jalapeño Soup with Pepper Jack Quesadillas
20 ripe tomatoes
1 c. red bell peppers, cut into quarters
1 onion, chopped into quarters
¼ c. jalapeños
4 cloves of garlic
2 tbsp. ghee (clarified butter) or olive oil
1 to 2 qts. organic chicken broth (depends on your desired thickness)
1 c. heavy whipping cream (optional)
juice of 2 limes (optional)
sea salt to taste
3 c. grated pepper jack cheese
12 6-in. flour tortillas
Grill the tomatoes, bell peppers, onions and jalapeños (remove veins and seeds for milder taste) until blackened on all sides. Simmer the above and the garlic in a large pot with 2 tablespoons of ghee or olive oil on low heat for approximately 1 hour. Add 1 quart of chicken broth and blend in food processor. Add the above to the other quart of chicken broth and heat slowly. At this time you have a choice to: Add 1 cup whipping cream and enjoy, or add lime juice (instead of cream). Serves 6 to 8.
Divide cheese evenly over 6 tortillas. Then top with additional tortillas. Butter lightly. Grill on both sides until cheese is melted. Cut in quarters and enjoy!• • • • •
I enjoy making this soup in the fall, when all the tomatoes are ready. At my former restaurant, it was more to the French style of cooking. After living in Mexico for seven years, it took a spin to the hotter side. We should have a sign that reads, "If you don't like garlic or jalapeños, go home!"
— Submitted by owner Anne Armour
1 lb. boneless chuck roast, trimmed and cut into ½-inch cubes
2 tbsp. lard
½ small onion, sliced
salt to taste
½ tsp. black pepper
1 bay leaf
½ tsp. steak spice (no MSG)
½ tsp. granulated garlic
2 tbsp. Spanish paprika
1 tsp. marjoram
1/8 c. all-purpose flour
1/8 c. milk
Heat lard in large pan over medium heat, then add beef. Let simmer for a few minutes. Add onion, salt and black pepper. Reduce heat to low and simmer for about 10 minutes.
Stir in remaining seasonings, marjoram last. Add approximately 2 to 3 cups of water — just enough to cover the beef. Bring to a boil, then reduce heat to low and let beef braise in sauce up to 25 minutes (until meat is tender).
In a separate bowl, combine flour, egg and milk, and mix well. Add the mixture slowly into the goulash pan, stirring constantly. This will thicken the sauce. Serves 4.• • • • •
This recipe has been used in my restaurant for years, and it has become an absolute customer favorite and our signature dish. A blend of beef and paprika flavors creates a delicious dish your family and guests will love. It can be served over noodles, potato pancakes, dumplings or rice, and garnished with sour cream. Regardless, it is a dish that will satisfy the most picky eaters and will bring you back to it again and again.
— Submitted by owner Bozena Jakubczyk
Grilled Tomato Bisque
3 lbs. large, firm, ripe tomatoes, halved
1 large red bell pepper
1 red onion, peeled and quartered
¼ c. olive oil
Smoked salt (if not available, add a few drops of liquid smoke)
Freshly ground black pepper
2 tsp. minced garlic
¼ lb. carrots, peeled and roughly chopped
¼ lb. celery, roughly chopped
2 c. veggie stock (or chicken broth)
1 chipotle pepper in adobo sauce (or more, depending on spice preference)
½ c. heavy cream
2 tbsp. finely chopped fresh basil leaves
fresh grated Parmesan, to taste
Preheat grill to medium-high.
In a large bowl, toss tomatoes, red bell pepper and onions with 3 tablespoons of the oil to lightly coat. Season lightly with salt and pepper. Place the tomatoes, cut sides down, and the onions and bell pepper on the grill and cook, turning, until charred and soft (about 4 minutes for the tomatoes and 6 to 10 minutes for the onions and pepper). Remove and place the pepper in a plastic or paper bag, and cool for 10 minutes. Once cool, peel and seed pepper. Let the tomatoes and onions sit until cool enough to handle.
In a large pot, heat the remaining tablespoon of oil over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 45 seconds. Add the carrots, celery and veggie stock. Cook for 5 to 8 minutes, or until carrots are tender. Add all of the grilled veggies and the chipotle, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes. Remove from the heat and purée in small batches in the blender.
Just before serving, add the cream and cook until heated through.
Garnish with fresh Parmesan and basil.• • • • •
As kids, one of our favorite things was a grilled cheese sandwich and tomato soup. As adults, it still is. We created this soup as a modern twist on an old classic. The spice of the chipotle pairs great with the creaminess of a grilled cheese, especially as we get into cool fall evenings. Bringing our customers back to one of their childhood favorites, this is one of our top sellers in the restaurant.
— Submitted by chefs/owners Lindsay and Marty Williamson
Rotisserie Chicken Green Chili
3 lbs. boneless, skinless, rotisserie chicken, shredded
4 c. all-purpose flour, toasted
5 tbsp. vegetable or canola oil
1 large yellow onion, coarsely chopped
6 medium garlic cloves, coarsely chopped
15 medium tomatillos, husked and quartered
10 roasted poblano chilies, skinned
8 c. chicken stock
2 2-lb. bags of green chilies, skinned
3 tbsp. Mexican oregano
1 tbsp. cayenne pepper
1½ tbsp. jalapeño chili powder
1 tbsp. ground cumin
½ tsp. paprika
1 c. fresh cilantro, chopped
½ c. salt
In a heavy-bottomed stockpot, heat oil and sweat onions and garlic. Add tomatillos, roasted poblanos and flour. Cook for about 5 to 8 minutes, stirring constantly. Add chicken stock, chicken, green chilies and all spices. Bring to a boil, then reduce heat to low-medium; simmer for about an hour. Finish with cilantro, salt and pepper to taste. Makes about 30, 9-ounce bowls.• • • • •
Some of you may remember the green chili at Beckett's in the early '90s — that recipe was the inspiration for this incarnation. We put a lot of love into our house-made chicken green chili. We toast the flour to add depth and a slight nuttiness. Fresh tomatillos, which are more acidic than tomatoes, are used to cut through the chili's richness. Use fresh roasted chilies whenever possible, but frozen will do. Use mild peppers or the hottest you can find, depending on your taste.
Flatiron's rotisserie chicken gets our own spice rub and then rests overnight before being slow roasted, shredded and added to our chili. We've been told by several customers that this is the best green chili they've ever had.
— Submitted by chef Espiridion "Pete" Moreno
3016 S. Academy Blvd., 391-0142
Jamaican Chicken Soup (Saturday Soup)
3 ears of corn
6 green onions
scotch bonnet peppers, optional, to taste
dumplings (either pre-made or use any recipe online)
2½ lbs. chicken
½ to 1 lb. pumpkin
4 cloves garlic
3 stems fresh thyme
salt, to taste
black pepper, to taste
allspice, to taste
Boil 3 quarts of water. Chop all vegetables into cubes and add to water, along with the dumplings. Boil for 20 minutes. Add chicken and pumpkin and cook for 40 additional minutes. Add seasonings, salt, black pepper and allspice to taste. Simmer to perfection.• • • • •
In Jamaica, we eat this chicken soup on Saturdays. Every family has their own version — it's a traditional meal. We'll also cook it if it's raining or colder outside. We serve it here at Jamaican Flavor every Saturday, and more often during the winter months.
— Submitted by owner Hugh Davis
10 lbs. of 2-inch beef stew meat
1 c. extra virgin olive oil
6 garlic gloves, crushed
6 fresh thyme sprigs
2 tbsp. coarse black pepper
6¾ c. of beef broth (¾ c. beef consommé with 6 c. of water)
6 bacon slices, cut in 1-inch strips
3 oz. tomato paste
¾ c. flour
5 c. dry red wine
1 whole orange peel
8 c. bottom or quartered mushrooms
6 c. baby carrots
4 c. pearl onions
Granulated sugar, as needed
Finely chopped parsley for garnish
The day before you plan to serve, in a large stainless steel bowl, mix together the beef cubes, ¾ cup olive oil, crushed garlic cloves, whole thyme sprigs (do not pull apart sprigs) and coarse pepper. Cover, label, date, and marinate overnight in the refrigerator.
Mix beef broth.
In a large pot over medium heat, cook bacon with ¼ cup olive oil until almost crisp. Remove bacon from the pot. Add beef in single layers. (Save the garlic and thyme from the marinade.) Fry all beef cubes in bacon fat until evenly browned on all sides, about 6 to 7 minutes for each batch. Tie all thyme sprigs together with a cooking string. Remove beef from the pot and set aside in a clean bowl.
Add tomato paste and flour to the pot and whip mixture to a thick, smooth, dark brown paste. Add beef broth and red wine and stir well with a whisk. Add browned beef cubes, bacon crisp, crushed garlic, thyme bunch and orange peel, and bring to boil. Reduce heat and simmer for 1 hour. Remove thyme bunch and orange peel. Add mushrooms and continue cooking for an additional 15 minutes. Add baby carrots and pearl onions and simmer an additional 15 minutes.
The sauce should be silky and smooth when done; the beef, tender while cutting with a fork. Serve each portion over 5 ounces of small (not long) pasta, English boiled potatoes or white rice. Add sugar to remove wine acidity if preferred.
Additional serving suggestions: Toast French bread slices in the toaster or oven. Rub each slice on one side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley. Add peeled, cut parsnips with the carrots for an additional twist. Serves 15.• • • • •
Beef Bourguignon comes from a very old French recipe called the Daube Chaude à la Provençale. Originally, it was made with deer (chevreuil), wild boar (sanglier) or other large kills during the Middle Ages. The Daube Chaude ("hot stew") is also served cold as an appetizer in an aspic (inside a seasoned aspic jelly or surrounded with aspic cubes). The popularity of wines from Burgundy over the centuries has made this dish a French menu staple.
At La Baguette French Bistro, we add an orange peel, as done in my family for generations. We do not marinate the meat in red wine prior to cooking as recommended in many recipes, because we feel that cooking the meat in red wine takes away the other aromas included in our recipe. A good red wine, fresh thyme sprigs, orange peel and crushed garlic make our Beef Bourguignon an unforgettable experience.
— Submitted by owner Patrick Garnier