Cheddar Beer Soup with Black Pepper Croutons November 19, 2019 by Jill Foucre Leave a Comment Cheddar Beer Soup with Black Pepper Croutons 2019-11-20 00:32:13 Print Black Pepper Croutons 3 tablespoons olive oil 4 cups rustic bread cubes ½ cup finely shredded Pecorino Romano Salt and pepper Cheddar Beer Soup 3 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 pound red skinned potatoes, peeled and chopped into ½” cubes 1 c beer 4 cups vegetable stock ¼ teaspoon dry mustard Several dashes Tabasco sauce Several dashes of Worcestershire 6 ounces shredded sharp cheddar Salt and pepper Croutons 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. Soup 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. 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. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon and Orzo Soup with Spinach and Chicken October 15, 2019 by Jill Foucre Leave a Comment Lemon and Orzo Soup with Spinach and Chicken 2019-10-15 21:23:34 Print Sauté 1 1/2 cups diced onions 3/4 cup each diced carrots and celery 2 tablespoons Olive oil Add 1 tablespoon each fresh garlic and thyme 1/2 teaspoon red pepper flakes 8 cups low-sodium chicken broth 1 cup dry orzo Off Heat, Stir In 4 cups cooked chicken or turkey 1 pkg. fresh baby spinach (5oz.) 1-2 tablespoons minced lemon zest 3-4 tablespoons fresh lemon juice Salt to taste Crumbled Feta cheese Instructions 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 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Black Bean Sweet Potato Chili February 25, 2019 by Jill Foucre Leave a Comment Black Bean Sweet Potato Chili 2019-02-26 01:38:19 Print Ingredients 1 onion chopped 2 cloves garlic minced 1 poblano pepper diced 1 tablespoon olive oil 1 1/4 teaspoon cumin 1 tablespoon chili powder 15 ounces crushed tomatoes 8 ounces vegetable broth 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried oregano 1 large carrot peeled and diced 1/2 cup diced sweet potato 1 cup frozen corn 37.5 ounces black beans drained, but not rinsed 1/2 cup salsa 2 bay leaves 14 ounces petite diced tomatoes 1 1/4 teaspoon cornstarch Toppings Monterey Jack cheese or Feta Cilantro Instructions 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. 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. 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. Serve with your choice of toppings. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Country Potato Soup February 25, 2019 by Jill Foucre Leave a Comment Country Potato Soup 2019-02-26 01:35:56 Print Ingredients 1/2 pound thick cut bacon - (we use Nueske's) 2 tablespoons bacon grease reserved 2 tablespoons butter 1 clove garlic 1 medium onion, diced 3 carrots, diced 3 celery stalks, diced 1/2 teaspoon dried thyme 1/2 cup flour 3 pounds potatoes, peeled, cubed 6 cups chicken broth 1 tablespoon s.a.l.t. sisters herb blend 1 bay leaf 2 cups whole milk Toppings: Cheddar cheese, green onion, Bacon Instructions 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. 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. 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 February 25, 2019 by Jill Foucre Leave a Comment Roasted Mushroom Soup with Parsley-Lemon Gremolata 2019-02-26 01:25:50 Print Ingredients 1 pound portobello mushrooms, stemmed, caps cut into ¾” pieces 1/2 pound shiitake mushrooms, stemmed, caps cut into ¾” pieces 6 tablespoons olive 1/4 cup butter 1 tablespoon Tuscan Farmhouse Seasoning (Salt Sisters) 3 14-ounce cans (or more) vegetable broth 1 1/2 tablespoons butter 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 garlic cloves, minced 1/4 cup Dry Sherry 1 cup whipping cream 3/4 teaspoon chopped fresh thyme Instructions 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. 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 cup coarsely chopped Italian or regular parsley 2 teaspoons grated lemon peel Salt and Pepper Finely chop parsley, lemon peel. Salt and pepper to taste Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/