Marcel's Culinary Experience

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Soups

Mandy’s Ribollita Soup

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Mandy's Ribollita Soup
Serves 4
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Ingredients
  1. 3 T olive oil
  2. 1 small onion, diced small
  3. 3 cloves garlic, minced
  4. 1 bay leaf
  5. 1 T minced sage
  6. 1 T minced rosemary
  7. Salt and pepper
  8. 1 small carrot, sliced lengthwise, cut into half-moons
  9. 1 small zucchini, sliced lengthwise, cut into half-moons
  10. 1 14-oz. can whole peeled tomatoes
  11. 3 c. vegetable broth
  12. 1 14 -z. can cannellini beans, drained and rinsed
  13. 1 bunch laccinato kale, stems removed, cut into ribbons
  14. ¼ c. grated parmesan
  15. basil leaves, for garnish
  16. Baguette
Instructions
  1. In a Dutch oven, warm the olive oil over medium-low heat. Add the onion, garlic, bay leaf, sage, and rosemary and cook, stirring occasionally, until the onion begins to soften (5 min.). Season lightly with salt and pepper.
  2. Add the carrot, zucchini, canned tomatoes and broth to the pot, breaking up the tomatoes to release their juices. Bring to a boil, lower the heat, and simmer until the carrots are completely tender, 25-30 min.
  3. Remove and discard the bay leaf. Stir in the beans, kale and cheese. Cook for a further 2 min., until the kale wilts. Check the seasoning and adjust with salt and pepper to taste. Serve topped with basil leaves and a slice of baguette.
  4. Source: More Mandy’s
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Butternut Squash Bisque

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Roasted Butternut Squash Bisque
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Ingredients
  1. 4-5 lb. Butternut squash (or combination of alternate squash)
  2. ¼ c. Olive oil for tossing with squash to roast
  3. 2 t. Salt
  4. 2½ t. White pepper
  5. ½ c. Butter
  6. 1 ½ c. Onions, small dice
  7. 1 c. Celery, small dice
  8. 1 c. Apple, peeled, small dice
  9. 2 T. Finely minced garlic
  10. 1 ½ t. Curry powder
  11. 4 t. Garam masala
  12. 8 c. Vegetable stock
Instructions
  1. Heat the oven to 400 degrees
  2. • Cut the squash in half, remove the seeds, rub the cut sides with oil, and sprinkle with salt and pepper
  3. • Place the squash halves, cut side down on a parchment paper lined sheet pan and roast for 45 minutes or until flesh is tender and easily pierced with a knife. Remove from oven and set aside to cool
  4. • While the squash is roasting, in a soup pot, melt the butter and sauté the onions, celery, and apple until tender and beginning to brown; add garlic and continue sautéing for two to three minutes
  5. • Add the squash flesh, the curry powder, and garam masala to the pan and stir to combine and warm
  6. • Add the stock and bring to a boil over high heat. Lower heat and to maintain a simmer for about 45 minutes until all flavors meld
  7. • Transfer soup in batches to a blender to puree or alternately use an immersion blender until soup is creamy and smooth. Thin with additional stock if soup is too thick.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Toast with Lemony Pea Mash

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Toast with Lemony Pea Mash
Serves 6
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Ingredients
  1. 1 garlic clove, quartered ¼ c. fresh flat leaf parsley leaves 3 T olive oil, divided salt 2 c. frozen peas, thawed 2 T chopped fresh chives 1 T finely chopped preserved lemon peel, divided 1 T fresh lemon juice ¼ tsp Aleppo pepper black pepper and salt 12 slices good bread, toasted
Instructions
  1. Combine garlic, parsley, 1 T oil, a pinch of salt and ½ c. water in a small saucepan. Add peas and cook until peas are tender, about 2 minutes. Drain, reserving cooking liquid.
  2. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, ½ T preserved lemon peel, 1 T lemon juice, ¼ tsp. Aleppo pepper, and 2 T oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is thick but spreadable. Season mash with salt and pepper and more lemon juice if desired. Drizzle toast with oil; top with pea mash, sprinkle with remaining ½ TBSP preserved lemon peel and more Aleppo pepper. Drizzle with olive oil. Pea mash can be made one day in advance. Cover and chill.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Broccoli Leek Soup with Croutons

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Broccoli Leek Soup with Croutons
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Ingredients
  1. 4 tablespoons butter
  2. 2 leeks roughly chopped including thick green leaves
  3. 3/4 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 6 cups vegetable broth
  6. 1-2 broccoli crowns roughly chopped
  7. 1 russet potato peeled and chopped
  8. 5 ounces fresh spinach
HOMEMADE CROUTONS
  1. 4 to 6 slices coarse country bread, crusts removed, cut into 3/4-inch cubes
  2. Extra-virgin olive oil
  3. Livia’s Seasoning
Instructions
  1. 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.
  2. 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)
  3. Serve plain or with a dollop of sour cream, fresh ground pepper, and/or croutons.
HOMEMADE CROUTONS
  1. 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
  1. This soup tastes wonderful hot but is also great at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Garden Gazpacho

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Garden Gazpacho
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Ingredients
  1. Eight slices from 1 baguette
  2. 2 ¼ -2 ½ lb Tomatoes
  3. 1 large clove garlic
  4. ½ teaspoon Minced serrano pepper (seeds and ribs optional to control/add heat)
  5. 1/3 cup chopped cilantro stems and leaves, plus 1 tsp. chopped leaves
  6. Salt
  7. 4 tablespoons olive oil
  8. 1 small cucumber, peeled, seeded, roughly chopped (about ½ c.)
  9. 1 small red bell pepper, grill-roasted, peeled, seeded, roughly chopped (½ c.)
  10. 1 ½ teaspoons Balsamic vinegar
  11. 16 Cherry tomatoes, various colors, quartered
  12. 1-2 tablespoons thinly sliced scallions (green part only)
Instructions
  1. Remove the crusts from 4 of the baguette slices and rip into pieces.
  2. 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)
  3. 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.
  4. Blend for 2 full min. until very smooth and a bit frothy.
  5. Season to taste. If soup seems too thick, add some of the reserved tomato liquid and blend again.
  6. Chill until very cold. (2 hours)
  7. Combine the cherry tomatoes, scallions, the 1 tsp. chopped cilantro, a pinch of salt and 1 tsp. olive oil. Toss the salsa well.
  8. Cut the remaining baguette slices into cubes, toss in olive oil and sprinkle with salt. Brown in a skillet until golden brown. Set aside.
  9. To serve, ladle cold gazpacho into small bowls or cups, garnish with croutons and salsa.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/