Tag Archives: soup

Mushroom Garlic Soup

A bowl of mushroom garlic soup

 

Do you like mushrooms? Garlic? Soup?  If you answered yes, yes, and yes, then this is definitely the dish for you. This recipe takes the wonderful flavor of mushrooms sauteed in garlic butter and puts it into a soup – a garlic and mushroom lover’s dream!

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Andouille and Black Bean Soup

 

This soup started with two ingredients – black beans and roasted poblanos.  I had a huge container of black beans in the refrigerator from the pot of beans I had made for the black bean and shiitake enchiladas.  The poblanos were from a market bargain – a 99 cent bag of 10 large peppers.  As soon as I got home from the market I roasted, peeled and chopped the poblanos and started using them in a variety of dishes throughout the week, including this soup. A couple of 1/2 cup bags did end up in the freezer for the winter. The rest of the soup’s ingredients (andouille, potatoes and tomatoes) evolved from what was in the refrigerator and freezer. The result was fantastic!

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Cold Asparagus and Garlic Soup

 

When the weather starts warming up, I switch from hot soups to cold soups because they make a refreshing summertime lunch. One of my favorite cold soups is asparagus; so when I saw cheap over-size asparagus spears the other day, I knew what I wanted to make.  However, you know how things change once you get in the kitchen.  After chopping a clove of garlic to add to the sauteing onions, I decided to just add the whole head of garlic. After all, one can never get enough garlic.

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Kabocha Squash and Fennel Soup

Kabocha Squash and Fennel Soup with toasted Pumpkin Seeds

 

Yes, it is the end of the winter squash season here, but I just couldn’t help myself when I heard the last of the Kabocha squash on the gourd shelf speaking to me – “Make soup! Make soup!”  I’ve been lusty at all of the wonderful soups over at Cooking’s Good, so I knew it was time to make my own.  Last winter I made this soup of Kabocha squash and fennel.  Bobby and I both loved it; I shared my recipe with my brother and sister-in-law and they both gave it the highest of marks. So I decided to make it again last weekend and share it with you.

I discovered Kabocha squash, or Japanese squash, last winter when my produce guy recommended it. As we were talking another shopper picked up a couple of Kabochas so I asked her how she cooked them. She recommended roasting with the seeds in and then using the squash in the same manner as you would use other winter squash.  I did exactly that and she was spot on! The pulp was creamy and sweet and had a flavor like no other winter squash.  I was in love.  I’ve only just begun to experiment with the ingredient, but everything I’ve tried thus far as been excellent! At the end of this post I’ve provided links to other Kabocha squash recipes.

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Potato and Leek Soup

 

This is just one of our favorite winter soups, because we do have many. Leeks and potatoes are abundant here this time of year so it’s easy to find the ingredients. I usually make a big batch and then have it for a couple of suppers and lunches during the week. Sometimes I’ll add other ingredients to the leftovers to change things up a bit. See Kitchen Notes for some variations.

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Pumpkin and Chestnut Soup

A bowl of pureed pumpkin and roasted chestnuts

 

Several things inspired me to make this soup:

  • A cute little pumpkin sitting on the windowsill looking for a purpose other than just being cute
  • The local co-op having fresh Chestnuts for half price
  • It’s fall and the weather has turned chilly, so it’s soup time!
  • New plates that friends gave me for my birthday that were perfect for pumpkin soup!

With all that inspiration, how could I not make it?!

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Garlic Soup

Garlic soup is a very tasty way to take advantage of the health benefits of garlic.  It’s SO much better than taking a garlic pill!  To make it even healthier, add some sauteed mushrooms to the finish soup.  See the Mushroom Garlic Soup Recipe.

Bowl of Garlic soup with a garnish of parsey

On one of our trips to New Orleans, Bobby and I ate at Bayona, owned by Chef Susan Spicer.  I had a rabbit dish that was absolutely delicious as were all of the other meals that were eaten at our table that night. So you can imagine how excited I got when one of my cooking shows did a short segment on Bayona’s Garlic Soup.  I immediately looked it up on the internet and bookmarked it to make one day.  Well, that day has come.

But – as some of you may already know – I’m not very good at following a recipe, so the soup I ended up with probably tastes different from Bayona’s Garlic Soup. How different?  I have no idea and may never know because this soup was so good that I don’t think I could make it any other way.

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Green Chile Stew and Video

In the fall of 2011 we shot a short video for a contest sponsored by Chile Monster, a supplier of New Mexico chile, tortillas and tamales. The goal of the video was to “represent ANYTHING about New Mexico Chile, your LOVE for chile, Eating Chile, ANYTHING CHILE!”  It sounded like fun, so we went for it!

Bobby came up with a great idea that required his brother Jeff, a person who loves eating hot food (the hotter the better), to eat a bowl of really hot NM green chile. The premise of the idea – let’s make Jeff sweat!!!  For the video Bobby shot Jeff eating a bowl, actually two bowls, of fresh roasted New Mexico chile with a few beans and a little hamburger meat (recipe follows).  The video should make you smile.  It sure makes me smile!  (NOTE:  You can watch in HD if you choose.  Once you hit play, click on the “360p” and select “720pHD”, then go to full screen so you can really watch Jeff sweat! :) )

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New Mexico Green Chile

 

In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile are called by many names – New Mexico chile, Anaheim pepper, California chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few.  Unlike poblano and jalapeno pepper, this type of chile pepper has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable!  If you missed my Red or Green? post, check it out to see how chile is roasted.

The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos.  Once fried, one could smother the rellenos with green chile sauce or red chile sauce if you prefer.  The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes.  Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.

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