Cheddar Beer Soup with Black Pepper Croutons

Cheddar Beer Soup with Black Pepper Croutons
Black Pepper Croutons
  1. 3 tablespoons olive oil
  2. 4 cups rustic bread cubes
  3. ½ cup finely shredded Pecorino Romano
  4. Salt and pepper
  5. Cheddar Beer Soup
  6. 3 tablespoons olive oil
  7. 1 medium onion, chopped
  8. 1 clove garlic, minced
  9. 1 pound red skinned potatoes, peeled and chopped into ½” cubes
  10. 1 c beer
  11. 4 cups vegetable stock
  12. ¼ teaspoon dry mustard
  13. Several dashes Tabasco sauce
  14. Several dashes of Worcestershire
  15. 6 ounces shredded sharp cheddar
  16. Salt and pepper
  1. Toss the bread cubes in olive oil and season with salt. Spill the coated cubes on a baking sheet and bake at 400 degrees until golden brown. Remove from heat and immediately toss with cheese and black pepper. Cool until ready to use.
  1. Heat the olive oil in a large heavy saucepan over medium high heat. Add the onion and sauté until onions begin to sweat, about five minutes; add the potatoes and continue sautéing another 10 minutes; add garlic and sauté until flavor is released, about 2 minutes. Add the beer and the stock, increase heat to a simmer and cook about 20 minutes until potatoes and vegetables are very soft.
  2. Remove from heat and puree the soup in either a blender or use an immersion blender depending on desired consistency. Return the soup to the pot and place over low heat. Add the mustard, Worcestershire and Tabasco. Add the cheese a handful at a time, stirring between each addition (do not bring to a boil). Simmer until the cheese is melted and smooth. Taste and adjust with salt and pepper. Garnish with croutons.
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Lemon and Orzo Soup with Spinach and Chicken

Lemon and Orzo Soup with Spinach and Chicken
  1. 1 1/2 cups diced onions
  2. 3/4 cup each diced carrots and celery
  3. 2 tablespoons Olive oil
  1. 1 tablespoon each fresh garlic and thyme
  2. 1/2 teaspoon red pepper flakes
  3. 8 cups low-sodium chicken broth
  4. 1 cup dry orzo
Off Heat, Stir In
  1. 4 cups cooked chicken or turkey
  2. 1 pkg. fresh baby spinach (5oz.)
  3. 1-2 tablespoons minced lemon zest
  4. 3-4 tablespoons fresh lemon juice
  5. Salt to taste
  6. Crumbled Feta cheese
  1. Sauté onions, carrot, celery in oil in a large pot over med-high heat until softened, 7-9 minutes. Add garlic, thyme and pepper flakes to pot; cook until fragrant, 1 minute. Add broth and bring to boil. Stir in orzo; cook until al dente about 7 minutes. Off heat, stir in chicken/turkey, spinach, zest and lemon juice. Season soup with salt. Garnish with feta and additional zest.
Adapted from Cuisine at Home December 2013
Adapted from Cuisine at Home December 2013
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Black Bean Sweet Potato Chili

Black Bean Sweet Potato Chili
  1. 1 onion chopped
  2. 2 cloves garlic minced
  3. 1 poblano pepper diced
  4. 1 tablespoon olive oil
  5. 1 1/4 teaspoon cumin
  6. 1 tablespoon chili powder
  7. 15 ounces crushed tomatoes
  8. 8 ounces vegetable broth
  9. 1 teaspoon salt
  10. 1/2 teaspoon black pepper
  11. 1/2 teaspoon dried oregano
  12. 1 large carrot peeled and diced
  13. 1/2 cup diced sweet potato
  14. 1 cup frozen corn
  15. 37.5 ounces black beans drained, but not rinsed
  16. 1/2 cup salsa
  17. 2 bay leaves
  18. 14 ounces petite diced tomatoes
  19. 1 1/4 teaspoon cornstarch
  1. Monterey Jack cheese or Feta
  2. Cilantro
  1. Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté for 5 minutes until tender and golden. Add the garlic and poblano pepper and sauté another minute until fragrant. Add the cumin and chili powder and sauté another 2 minutes.
  2. Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.
  3. In a small bowl whisk together the reserved 1/4 cup broth and cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat for 45 minutes or until vegetables are tender.
  4. Serve with your choice of toppings.
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Country Potato Soup

Country Potato Soup
  1. 1/2 pound thick cut bacon - (we use Nueske's)
  2. 2 tablespoons bacon grease reserved
  3. 2 tablespoons butter
  4. 1 clove garlic
  5. 1 medium onion, diced
  6. 3 carrots, diced
  7. 3 celery stalks, diced
  8. 1/2 teaspoon dried thyme
  9. 1/2 cup flour
  10. 3 pounds potatoes, peeled, cubed
  11. 6 cups chicken broth
  12. 1 tablespoon s.a.l.t. sisters herb blend
  13. 1 bay leaf
  14. 2 cups whole milk
  15. Toppings: Cheddar cheese, green onion, Bacon
  1. Cut bacon crosswise and cook in large skillet about 10 minutes until cooked through. Remove bacon to plate and drain on paper towel. Reserve 2 tablespoons of bacon fat.
  2. Add bacon fat and butter to large pot and melt butter over medium heat. Add onion, carrots, garlic, celery, and cook until tender about 10 minutes. Add flour and cook constantly about 2 minutes. Add potatoes, broth, s.a.l.t. sisters herb blend, thyme, bay leaf and bring to a boil. Reduce heat and simmer about 15 minutes.
  3. Slowly pour in the milk, stirring constantly and simmer until soup is thickened, about 15 minutes. Serve with cheese, green onion tops, and crumbled bacon.
Adapted from Magnolia Table
Adapted from Magnolia Table
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Mushroom Soup with Parsley-Lemon Gremolata

Roasted Mushroom Soup with Parsley-Lemon Gremolata
  1. 1 pound portobello mushrooms, stemmed, caps cut into ¾” pieces
  2. 1/2 pound shiitake mushrooms, stemmed, caps cut into ¾” pieces
  3. 6 tablespoons olive
  4. 1/4 cup butter
  5. 1 tablespoon Tuscan Farmhouse Seasoning (Salt Sisters)
  6. 3 14-ounce cans (or more) vegetable broth
  7. 1 1/2 tablespoons butter
  8. 1 onion, chopped
  9. 2 carrots, peeled and chopped
  10. 2 celery stalks, chopped
  11. 3 garlic cloves, minced
  12. 1/4 cup Dry Sherry
  13. 1 cup whipping cream
  14. 3/4 teaspoon chopped fresh thyme
  1. Preheat oven to 400°F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 1/4 cup melted butter. Sprinkle generously with Tuscan Farmhouse seasoning, toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 10 minutes longer. Cool slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
  2. Melt butter in heavy large pot over medium-high heat. Add onion, carrots and celery, and garlic and sauté until tender, about 8 minutes. Add Dry Sherry and simmer until almost all of liquid evaporates, about 2 minutes. Add broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. Serve in small bowls, top with Gremolata.
Parsley-Lemon Gremolata
  1. 1 cup coarsely chopped Italian or regular parsley
  2. 2 teaspoons grated lemon peel
  3. Salt and Pepper
  4. Finely chop parsley, lemon peel. Salt and pepper to taste
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Chickpea Stew With Orzo and Mustard Greens

Chickpea Stew With Orzo and Mustard Greens
Serves 4
Cook Time
25 min
Cook Time
25 min
  1. 2 tablespoons extra-virgin olive oil, more for drizzling
  2. 2 medium carrots, peeled and chopped
  3. 1 small fennel bulb or 2 celery stalks, chopped
  4. 1 medium onion, chopped
  5. 2 cloves garlic, minced
  6. Pinch crushed red pepper flakes
  7. 2 teaspoons minced fresh rosemary (optional)
  8. 2 cups chicken or vegetable broth (or water)
  9. 1 (15-ounce) can chickpeas, rinsed and drained
  10. ¾ cup roughly chopped cherry or grape tomatoes
  11. ½ cup whole-wheat or regular orzo
  12. 1 quart loosely packed baby mustard greens or spinach (about 5 ounces) or whatever greens you have on hand
  13. Salt and freshly cracked black pepper
  14. Chopped scallions, for garnish (optional)
  15. ¼ cup finely grated Parmigiano-Reggiano cheese, more as needed
  1. In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, plus an additional 2 cups water and bring to a boil.
  2. Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
  3. Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.
  1. I substituted the orzo for quinoa and cooked the quinoa separately, according to package directions.
Adapted from NYT Cooking
Adapted from NYT Cooking
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Easy Tomato & Grilled Cheese Croutons

Easy Tomato & Grilled Cheese Croutons
For Soup
  1. 3 tablespoons olive oil
  2. 3 cups onions, chopped
  3. 1 tablespoon minced garlic
  4. 4 cups chicken stock
  5. 1 (28oz) can crushed tomatoes
  6. large pinch of saffron threads
  7. 1 tablespoon kosher salt
  8. 1 teaspoon ground black pepper
  9. ½ cup orzo
  10. ½ cup heavy cream
For Grilled Cheese Croutons
  1. 4 slices country white bread
  2. 2 tablespoons unsalted butter, melted
  3. 4 ounces Gruyere cheese, grated
  1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 min, stirring occasionally, until golden brown. Add the garlic and cook for 1 min more. Stir in the chicken stock, tomatoes, saffron, salt and pepper. Bring the soup to a boil, then lower the heat and simmer for 15 min.
  2. Meanwhile, bring a medium pot of water to a boil. Add 2 tsp salt and orzo. Cook for 7 minutes. (it will finish cooking in the soup.) Drain and add to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
  3. Serve hot with Grilled Cheese Croutons scattered on top (see directions below).
  4. Lightly brush one side of each slice of bread with melted butter, making sure to butter the corners. Put Gruyere cheese on unbuttered side of two slices and place the remaining two slices of bread on top of the cheese, buttered side up.
  5. Grill the sandwiches on a panini grill for about 5 minutes or a skillet until both sides are nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.
  1. From Ina Garten Barefoot Contessa FoolProof
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Creamy Pumpkin Soup

Creamy Pumpkin Soup
  1. 3 tablespoons olive oil
  2. 1 sugar pie pumpkin
  3. 4 whole carrots, root and stem trimmed
  4. 1 large yellow onion, chopped
  5. 1 large or 2 small shallots, chopped
  6. 2 garlic cloves, minced
  7. kosher salt, to taste (1/2-1 teaspoon)
  8. fresh ground black pepper, to taste
  9. ½ teaspoon ground cinnamon
  10. ½ teaspoon freshly ground nutmeg
  11. 4 cups vegetable broth
  12. 1 teaspoon Sriracha hot chile sauce
  13. ½ cup full fat coconut milk (or heavy cream)
  14. 2 tablespoon maple syrup (or honey)
  15. roasted, salted pepitas to garnish
  1. Preheat oven to 425. Carefully cut pumpkin in half and scoop out the seeds. Lightly brush or rub olive oil on the whole carrots and the flesh of the pumpkin. Place pumpkin cut side down on a parchment lined baking sheet. Roast pumpkin and carrots together for 35 minutes or until pumpkin flesh is easily pierced with a fork. Set aside to cool. Once cool enough to handle, peel the pumpkin skin from the flesh and discard the skin.
  2. Heat several tablespoons olive oil in the bottom of a large Dutch oven. Add the onion and shallot. Stir to combine and cook until translucent, about 8-10 minutes. Add garlic and salt and cook 1-2 minutes more. Add the cinnamon, nutmeg, and black pepper. Cook another minute to warm the spices. Next add the pumpkin flesh, vegetable stock, and Sriracha to the pan. Bring to a boil, then reduce heat and simmer 15 minutes.
  3. Once pumpkin mixture is done cooking, add the coconut milk and maple syrup. Blend with an immersion blender until smooth.
  4. Ladle into bowls and sprinkle pepitas on top for garnish.
  1. You can cook pumpkin in pressure cooker if needed. Place whole pumpkin in pressure cooker on rack, add approximately 1 cup water and bring to high pressure. Cook 12 minutes at high pressure, then release naturally. Cut pumpkin in half, scoop out seeds and membranes, and peel off skin. You can omit carrots. Use 3 cups of stock to start and add the last cup if needed.
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Chicken Soup with Ricotta Dumplings

Chicken Soup with Ricotta Dumplings
Serves 8
  1. 3 quarts, plus 1 cup chicken stock
  2. 2 carrots, thinly sliced
  3. 2 stalks celery with leaves, thinly sliced
  4. 1 large yellow onion
  5. ½ cup fresh parsley, chopped
  6. 2 teaspoons salt
  7. ½ teaspoon freshly ground pepper
  1. 2 cups flour
  2. 3 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 eggs
  5. ½ cup part skim ricotta cheese
  6. ¼ cup low-fat milk
  7. 1 tablespoon fresh thyme, finely chopped
  8. 1 tablespoon fresh parsley, finely chopped
  1. In a large pot combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4” of liquid for the dumplings to float. Bring to a boil over medium heat then reduce to a simmer. Salt and pepper to taste.
  2. To make the dumplings, sift the flour, baking powder and salt together. In a small bowl, combine the eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings into balls and drop into boiling broth. Cook 15 minutes.
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Chicken, Mushroom and Wild Rice Soup

Chicken, Mushroom and Wild Rice Soup
  1. 2 tablespoons butter
  2. 1 medium onion, chopped
  3. 2 stalks celery, chopped
  4. 3 carrots, chopped
  5. ½ pound fresh mushrooms, chopped
  6. ¼ cup flour
  7. ¾ teaspoon salt
  8. ¼ teaspoon pepper
  9. 3 cups chicken stock
  10. 1 cup cooked wild rice
  11. 1 teaspoon minced fresh parsley
  12. 3-4 cups cooked chicken, diced
  1. In a deep saucepan, melt the butter over medium heat. Add the onion, celery and carrot and sauté for 3 minutes, or until onion is wilted. Lower the heat to medium-low, add the mushrooms, and cook 5 minutes longer. Add the flour, salt and pepper and cook until the mixture bubbles and begins to turn golden. Add the stock; cook and whisk until thick and smooth. Add the wild rice, chicken and parsley and heat through.
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