Creamy Pumpkin Soup

Creamy Pumpkin Soup
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Ingredients
  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
Instructions
  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.
Notes
  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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chicken Soup with Ricotta Dumplings

Chicken Soup with Ricotta Dumplings
Serves 8
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Ingredients
  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
Dumplings
  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
Instructions
  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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chicken, Mushroom and Wild Rice Soup

Chicken, Mushroom and Wild Rice Soup
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Ingredients
  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
Instructions
  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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Bone Broth

Bone Broth
Yields 12
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Ingredients
  1. 3 pounds bones (organic pasture raised poultry or grass fed beef)
  2. 1 tablespoon apple cider vinegar
  3. 1 teaspoon sea salt
  4. 1 onion, quartered
  5. 2 large carrots, roughly chopped
  6. 2 stalks of celery, roughly chopped
  7. Water
Instructions
  1. Add the bones, vinegar, and vegetables to a large stockpot with a tight-fitting lid. Fill the pot with water until it covers the bones by 2 to 3 inches. Bring to a boil, cover, and reduce to a very low simmer. Let the broth simmer covered for 12 to 24 hours. The longer the broth simmers, the more nutrients will be extracted from the bones. Ideally, the bones should be soft and crumble easily when they are done.
  2. Let the broth cool and then strain the bones through a fine mesh sieve into mason jars. Store in the refrigerator for up to a week or the freezer for several months.
Notes
  1. You can also use a pressure cooker - we used an 8 quart stovetop model.
  2. Add all bones, vegetables, vinegar and salt to pot. Fill with water to max fill line. Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up indicating that the pot has reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure.
  3. Let cook for 2 hours. Let the pressure release naturally. Let cool and strain broth into mason jars.
Adapted from Nourish the Roots Blog
Adapted from Nourish the Roots Blog
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lemon-Chicken & Pepe Soup

Lemon-Chicken & Pepe Soup
Serves 8
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Ingredients
  1. 1 T. olive oil
  2. 4 scallions (white and green parts separated), chopped
  3. 2 celery stalks, chopped
  4. 2 garlic cloves, minced
  5. 1 small zucchini, diced
  6. 1/2 t. kosher salt
  7. 1/4 teaspoon ground black pepper
  8. 9 cups chicken stock, plus additional if needed
  9. 3/4 cup acini de pepe pasta (or Israeli couscous)
  10. 1-1/2 t. lemon zest
  11. 2 cups cooked, shredded chicken (from a rotisserie chicken)
  12. 1 cup canned garbanzo beans, drained and rinsed
  13. 1-1/2 T. chopped fresh dill
  14. 1 T. chopped fresh parsley
  15. 1-1/2 cups shredded romaine lettuce
  16. 2 T. fresh lemon juice
  17. red pepper flakes for garnish (optional)
Instructions
  1. In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally.
  2. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.
  3. Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.
  4. Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired.
Adapted from Food 52
Adapted from Food 52
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Pasta e Fagioli

Pasta e Fagioli
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 T. EVOO
  2. 1/8 lb. pancetta, chopped 2
  3. 4 (6") sprigs rosemary, left intact
  4. 2 (4-6") sprigs thyme, left intact
  5. 1 large fresh or 2 dried bay leaves
  6. 1 medium onion, finely chopped
  7. 3 carrots, finely chopped
  8. 2 ribs celery, finely chopped
  9. 4 large cloves garlic, finely chopped
  10. salt and fresh ground pepper to taste
  11. 2 (15 oz) cans cannellini beans
  12. 1 cup canned tomato sauce or canned crushed tomatoes
  13. 2 cups water
  14. 1 quart chicken stock
  15. 1 ¼ cups ditalini
  16. freshly grated Parmigiano cheese
  17. crusty bread, warmed
Instructions
  1. Heat olive oil in dutch oven over medium high heat and add pancetta. Brown pancetta lightly and add herb stems, bay leaf, onions, carrots and celery. Cook until soft and then add garlic. Season with salt and pepper and cook another few minutes.
  2. Add beans with liquid, tomato sauce, water and stock to pot and raise the heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring frequently to prevent pasta from sticking to bottom of pan. Cook for 6-8 minutes until pasta is al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaves from soup.
  3. Allow soup to rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of freshly grated cheese.
  4. Pass crusty bread for bowl mopping.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Slow Cooker White Chicken Chili with Cilantro-Lime Finish

Slow Cooker White Chicken Chili with Cilantro-Lime Finish
Serves 6
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Ingredients
  1. 1 T. olive oil
  2. 1 large green pepper, seeded, large dice
  3. 1 poblano pepper, seeded, large dice
  4. 1 large jalapeño pepper, seeded and diced
  5. 1 medium onion, large dice
  6. 1 T. minced garlic
  7. 1 1/2 T. ground cumin, divided
  8. 1 1/2 t. ground coriander, divided
  9. 1 1/2 pounds boneless, skinless chicken breasts
  10. 2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained
  11. 1 cup low-sodium chicken broth
  12. 1 T. lime juice
  13. 1/2 t. salt
  14. 1/4 cup plain non-fat Greek yogurt or non-fat sour cream (optional)
  15. 1/4 cup cilantro leaves (optional)
Instructions
  1. Using the “sauté” function* on the slow cooker, heat oil until shimmering. Add peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander. Cover and cook for 6 minutes or until softened, stirring occasionally.
  2. Add chicken, beans and broth to the slow cooker. Cover and cook on “high” for 4-6 hours or “low” for 8-10 hours.
  3. Shred chicken with a fork and stir in the reserved cumin and coriander, the lime juice and salt.
  4. Serve in individual bowls garnished with cilantro and yogurt.
Notes
  1. *If your slow cooker lacks a sauté function, cook as directed in a skillet over medium heat. Then add the contents to the slow cooker.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Lobster Bisque

Jill consulted one of her favorite culinary references, the Larousse Gastronomique, to create a luxurious Lobster Bisque.  

LobsterBisquePictureText

Editor’s Notes: 

Mirepoix = Carrots, Onions and Celery; Bouquet Garni = Bundle of Fresh Herbs (Jill used Thyme and Rosemary)

Jill used Heavy Cream in place of Crème Fraîche and sautéed Shrimp in place of the Crayfish since she had already cooked her Lobster for the garnish.  A lesson that recipes are to be used as a template and you can use what you have on hand.  Enjoy!

BisqueRecipe_edited-2

Minestrone Soup

Minestrone Soup
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Ingredients
  1. 2 quarts chicken broth or cold water
  2. 1/4 cup extra virgin olive oil
  3. 3 slices pancetta (1/4" thick), diced
  4. 1 large yellow onion, minced
  5. 2 stalks celery, minced
  6. 2 carrots, minced
  7. 1 T. Italian parsley, minced
  8. 1 can diced tomatoes, drained
  9. 1 can cannellini beans, drained & rinsed
  10. 2 red potatoes
  11. 1/4 lb green beans, ends trimmed & cut into 1/2" pieces
  12. 2 zucchini, diced
  13. 1/4 lb mushrooms, diced
  14. 1 cup frozen peas
  15. salt & pepper to taste
  16. Parmigiano-Reggiano rind
  17. Parmigiano-Reggiano cheese freshly grated to serve
Instructions
  1. Heat chicken broth (or water) in pot and keep warm over low heat.
  2. Heat oil in large heavy bottom pot over medium heat. Add pancetta, onions, celery, carrots and parsley cook, stirring, 10 minutes or until vegetables are lightly brown. Add tomatoes and stir until they soften, about 5 minutes.
  3. Add cannellini beans, potatoes, green beans, zucchini, mushrooms and peas. Season with salt and pepper. Stir for 2 minutes until vegetables are well mixed. Add broth or water and rind, bring to boil. Reduce heat to low and cook partially covered stirring periodically for 2 1/2 hours, or until soup is thick. Remove cheese rind, taste and adjust seasoning. Serve with grated Parmigiano.
Notes
  1. *Rice or small pasta may be added during last minutes of cooking.
Adapted from Biba Caggiano
Adapted from Biba Caggiano
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cream of Summer Corn Soup with Tarragon

Cream of Summer Corn Soup with Tarragon
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Ingredients
  1. 6-8 ears of corn, shucked
  2. 4 sprigs tarragon plus chopped leaves for serving
  3. 1 cup heavy cream
  4. Kosher salt
  5. freshly ground pepper
  6. 1/2 cup freshly grated Parmesan
Instructions
  1. Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.
  2. Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and lightly simmer to blend flavors, 15 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper.
  3. Transfer 1/2 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture and season to taste.
  4. Serve sprinkled with chopped tarragon.
Adapted from Bon Appetit
Adapted from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/