Broccoli Leek Soup with Croutons December 7, 2021 by Jenny Chang Leave a Comment Broccoli Leek Soup with Croutons 2021-12-07 15:30:26 Print Ingredients 4 tablespoons butter 2 leeks roughly chopped including thick green leaves 3/4 teaspoon salt 1/4 teaspoon pepper 6 cups vegetable broth 1-2 broccoli crowns roughly chopped 1 russet potato peeled and chopped 5 ounces fresh spinach HOMEMADE CROUTONS 4 to 6 slices coarse country bread, crusts removed, cut into 3/4-inch cubes Extra-virgin olive oil Livia’s Seasoning Instructions Sauté leeks in butter, salt and pepper for 6-8 minutes until tender. Add broth, potatoes and broccoli simmer until tender, 18-22 minutes. Add spinach and simmer until wilted. Use an immersion blender to purée the soup. For a chunkier broccoli soup, remove some of the chopped broccoli crowns before blending and add back at the end. (Alternatively, you can use a food processor or blender to purée the soup in batches) Serve plain or with a dollop of sour cream, fresh ground pepper, and/or croutons. HOMEMADE CROUTONS Add cubed bread to a bowl and drizzle olive oil along sides of bowl instead of directly onto bread. Toss bread well until lightly coated. Season with Livia’s, your favorite s.a.l.t. Sisters blend, or other seasoned salt. Fry over medium high heat, stirring often, until browned on all sides Notes This soup tastes wonderful hot but is also great at room temperature. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Garden Gazpacho August 23, 2021 by Jenny Chang Leave a Comment Garden Gazpacho 2021-08-23 13:30:35 Print Ingredients Eight slices from 1 baguette 2 ¼ -2 ½ lb Tomatoes 1 large clove garlic ½ teaspoon Minced serrano pepper (seeds and ribs optional to control/add heat) 1/3 cup chopped cilantro stems and leaves, plus 1 tsp. chopped leaves Salt 4 tablespoons olive oil 1 small cucumber, peeled, seeded, roughly chopped (about ½ c.) 1 small red bell pepper, grill-roasted, peeled, seeded, roughly chopped (½ c.) 1 ½ teaspoons Balsamic vinegar 16 Cherry tomatoes, various colors, quartered 1-2 tablespoons thinly sliced scallions (green part only) Instructions Remove the crusts from 4 of the baguette slices and rip into pieces. Core the tomatoes and cut them in half crosswise to seed over a strainer, capturing the tomato liquid (to potentially thin gazpacho later). Roughly chop the tomatoes and measure out 3 packed cups. (Save extra tomatoes for salads) Put the garlic, serrano, 1/3 c. cilantro, ¼ tsp. salt, 1 T olive oil in a Vitamix or a blender. Blend on high, stopping to scrape the container, until well chopped. Add the tomatoes, cucumbers, roasted red pepper, balsamic vinegar, 3 T olive oil, ¼ tsp. salt and ½ c. of the ripped baguette pieces. Blend for 2 full min. until very smooth and a bit frothy. Season to taste. If soup seems too thick, add some of the reserved tomato liquid and blend again. Chill until very cold. (2 hours) Combine the cherry tomatoes, scallions, the 1 tsp. chopped cilantro, a pinch of salt and 1 tsp. olive oil. Toss the salsa well. Cut the remaining baguette slices into cubes, toss in olive oil and sprinkle with salt. Brown in a skillet until golden brown. Set aside. To serve, ladle cold gazpacho into small bowls or cups, garnish with croutons and salsa. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken Pot Pie Soup April 28, 2021 by Jenny Chang Leave a Comment Chicken Pot Pie Soup 2021-04-29 01:14:19 Serves 6 Print Ingredients 3 Chicken Breasts Skin-on, bone-in or Rotisserie Chicken Olive Oil Salt & Pepper 6 tablespoons unsalted Butter 5 cups chopped Leeks (white and light green parts) 4 cups chopped Fennel (remove tops and cores) 3 cups diced Carrots 1 tablespoon minced Garlic 1 tablespoon Tarragon leaves 1/4 cup Wondra Flour 3/4 cup Cream Sherry divided 7 cups Chicken Stock 1 rind of Parmesan cheese 1 10 oz bag frozen Peas 1 cup frozen whole Pearl Onions 1/4 cup minced Parsley Instructions Preheat oven to 350 degrees. Rub chicken breast with olive oil and sprinkle with salt and pepper. Roast for 35 mins. For a short cut use a purchased chicken and cut into 1 inch dice. Melt butter in a Dutch Oven over medium heat. Add leeks, fennel and carrots and sauté over medium heat for 10 minutes. Do not brown leeks. Stir in garlic and tarragon and cook for 1 minute. Sprinkle on the flour and cook stirring constantly for 2 mins. Add 1/2 C Sherry, the chicken stock, 4 t salt and 1 1/2 t pepper, and Parmesan rind. Bring to boil and simmer for 20 minutes. Add the cooked chicken, peas, and onions and simmer uncovered for 5 mins. Remove the rind before serving and add the remaining 1/4 C Sherry and parsley garnish. Adapted from from Modern Comfort Food, Ina Garten Adapted from from Modern Comfort Food, Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rosemary White Bean Chowder December 30, 2020 by Jenny Chang Leave a Comment Rosemary White Bean Chowder 2020-12-31 01:45:39 Print Ingredients 2 tablespoons Extra Virgin Olive Oil 1 yellow onion, diced 4 cups chicken or vegetable broth, low sodium 1-2 tablespoons s.a.l.t. sisters Herbes de Provence with Sea Salt 12 ounces unpeeled red potatoes, diced 2 ½ cups coconut milk 1/3 cup flour 1 can Cannellini beans, drained and rinsed 2-3 ounces kale, chopped Instructions In a large pot, heat the EVOO. Add the onion and sauté until tender, about 5 minutes. Stir in the broth, Herbes de Provence, and potatoes; bring to a boil. Turn the heat to low and simmer for 30 minutes. In a medium bowl, add the coconut milk and flour, whisk until combined. Once the broth has simmered, stir in the milk and flour mixture along with the Cannellini beans. Turn heat up to medium until it reaches a boil, then reduce heat and simmer until potatoes are tender. Add the kale and cook until wilted, about 3-5 minutes. Serve hot. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Farro and Sausage Stew March 3, 2020 by Jenny Chang Leave a Comment Farro and Sausage Stew 2020-03-03 18:34:48 Serves 4 Print Ingredients 1 cup farro 2 tablespooons olive oil 8 ounces hot Italian sausage, casings removed 4 cloves garlic, sliced pinch of crushed red pepper flakes 5 cups chicken stock 1 bunch kale, stems removed, leaves roughly chopped, about 4 cups 1 teaspoon chopped fresh thyme salt and pepper 2 tablespoons grated pecorino-romano cheese Instructions In a large, heavy saucepan, cover farro with a couple inches of water. Cover and bring to a boil. Reduce heat, salt the water, and simmer gently until the farro is tender, about 30 mins. Drain. Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic and pepper flakes until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat. Return the sausage to the saucepan and stir in the thyme. Season with salt and pepper. Divide into bowls and sprinkle with the cheese. Drizzle with the remaining olive oil. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/