• Corn and Chicken Tortilla Soup

    September 21, 2020 /
    Servings: 8 people
    Calories: 354kcal

    Ingredients

    • 3 Tbsp olive oil
    • 2 small white onions chopped
    • 1 large carrot chopped
    • 1 celery rib finely chopped
    • 1 cup white wine
    • 8 cups chicken bone broth
    • 8 cups water
    • 1 clove garlic
    • 2 bay leaves
    • freshly ground black pepper to taste
    • 1 whole roasted chicken (store-bought is easiest)
    • 2 cobs corn shucked and kernels removed
    • 15 oz canned fire-roasted tomatoes
    • 1 chipotle pepper in adobo sauce seeded, cut into strips
    • 1 tsp adobo sauce
    • 1 avocado
    • 1 bunch cilantro coarsely chopped
    • tortilla chips to serve

    Instructions

    • Heat the olive oil in a large pot, such as a dutch oven, over medium-high heat for about a minute or two. Add the onion, carrot, and celery and cook until lightly browned but otherwise translucent, stirring occasionally. Add the wine to deglaze, scraping the bottom of the pot to loosen any browned bits. Cook for 2 minutes. Add the stock, water, garlic, and bay leaves, and season to taste with freshly ground black pepper.
    • Remove the wings and legs fo the chicken and add to the pot. Bring to a boil, then reduce the heat to low and simmer for 2 hours. For a faster version, gently boil over medium heat for about 30 minutes.
    • Meanwhile, shred the remaining meat of the roasted chicken and cut the corn kernels off the two cobs of corn by slicing longways down the cob.
    • After the 2 hours (or 30 minutes), return the soup to medium-high heat, and remove the wings and thighs and the bay leaves with a slotted spoon. Add the shredded white-meat chicken, the fresh corn, and the fire-roasted tomatoes. Add the chipotle pepper and its adobo sauce to the stock. Season to taste with salt and let cook for another 20-30 minutes.
    • Ladle the soup into individual serving bowls, and serve each with 2 avocado slices and a sprinkling of cilantro on top and tortilla chips on the side.

    Nutrition

    Calories: 354kcal | Carbohydrates: 10g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1185mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1734IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 3mg

  • Balsamic Roasted Tomato Soup with Burrata and Basil

    September 21, 2020 /
    Servings: 8 people
    Calories: 184kcal

    Ingredients

    • 2 cups beef broth divided
    • 2 Tbsp loosely packed brown sugar
    • 6 Tbsp balsamic vinegar
    • 2 Tbsp tamari soy sauce
    • 2 cups chopped yellow onion
    • 8 cloves garlic
    • 112 oz canned whole tomatoes, drained (4 28-oz cans)
    • 1 1/2 cups half-and-half
    • 2 large, firm tomatoes
    • freshly ground salt and black pepper to taste
    • 1/3 cup fresh basil chiffonade
    • 8 balls of burrata

    Instructions

    • Preheat the oven to 500°F. Lightly oil two 9 x 13 inches baking dishes.
    • Combine 1 cup of the broth, the sugar, vinegar, and soy sauce in a small bowl.
    • Divide the onions, garlic, and tomatoes between the prepared dishes. Pour the broth mixture evenly over the tomatoes and bake for 50 minutes.
    • Pour the remaining cup of broth and the half-and-half over the roasted tomatoes, dividing equally between the dishes. Allow to cool slightly.
    • Meanwhile, thickly slice the two large tomatoes. Place the slices on a foil lined baking sheet and char under the broiler in the oven until slightly blackened, about 15 minutes.
    • Working in batches, pureé the tomato mixture in a blender until smooth. Pour into a stockpot and heat gently over medium heat.
    • Divide the soup into 8 large soup bowls. Sprinkle each bowl with the basil chiffonade and freshly ground black pepper. Split the burrata balls in half and gently place the two pieces in the center of each of the soups, just slightly submerged. Place a charred slice of tomato on top of the burrata in each bowl and serve.

    Nutrition

    Calories: 184kcal | Carbohydrates: 29g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1068mg | Potassium: 1004mg | Fiber: 5g | Sugar: 17g | Vitamin A: 941IU | Vitamin C: 46mg | Calcium: 205mg | Iron: 4mg

  • Black Bean Chili

    September 5, 2020 /
    Servings: 6 people
    Calories: 434kcal

    Ingredients

    • 2 Tbsp sunflower oil
    • 2 lbs lean ground beef or bison
    • 1 yellow onion
    • 4 cloves garlic minced
    • 1 jalapeño finely chopped
    • 1 ancho or fresno pepper finely chopped
    • 1 serrano pepper finely chopped
    • 1 tsp cumin
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1/8 tsp cayenne pepper
    • 1 Tbsp chili powder
    • 3/4 cup dry red wine
    • 3/4 cup beef stock
    • 1 Tbsp Worcestershire sauce
    • 1 Tbsp brown sugar
    • 8 oz canned tomato sauce
    • 15 oz canned fire-roasted tomatoes
    • 15 oz canned black beans
    • 1 large firm tomato diced
    • 1 orange bell pepper diced
    • 2 Tbsp harissa (the red pepper paste, not the spice)
    • freshly ground salt and pepper to taste
    • 8 scallions sliced
    • cilantro coarsely chopped
    • sharp white cheddar freshly grated

    Instructions

    • Pre-chop all the vegetables. Heat the oil ini a large pot or dutch oven over medium-high heat and the meat, breaking it up into bite size pieces with the edge of the spoon or spatula. Cook until browned all over. Remove the meat and place in a bowl; set aside.
    • Sauté the onion and the garlic in the pan juices until translucent. Add the jalapeño, ancho, and serrano peppers, and cook until fragrant. Add the cumin, coriander, paprika, cayenne, and chili powder. Mix the spices into the vegetable mix well.
    • Return the meat to the pot, and mix into the peppers, coating with the spices. Add the red wine and beef stock. Mix in the Worcestershire sauce and brown sugar until fully dissolved.
    • Add the tomato sauce, fire-roasted tomatoes, and black beans. Stir in the fresh chopped tomato and orange bell pepper.
    • Let the chili cook over a med-low simmer for at least 30 minutes and up to 2 hours – the longer the better. After 30 minutes, stir in the harissa and season to taste with freshly ground salt and pepper.
    • Serve the chili hot in large soup bowls, topped with thinly sliced scallions, freshly chopped cilantro, and freshly grated sharp white cheddar.

    Nutrition

    Calories: 434kcal | Carbohydrates: 33g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 801mg | Potassium: 1275mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3425IU | Vitamin C: 46mg | Calcium: 104mg | Iron: 7mg

  • Spring Vegetable Soupe au Pistou

    September 5, 2020 /
    Servings: 4 people
    Calories: 310kcal

    Ingredients

    • 3 shallots finely chopped
    • 2 Tbsp butter
    • 1 bay leaf
    • 4 cloves garlic crushed and minced
    • 1 large Yukon gold potato peeled
    • 3 medium carrots thinly sliced
    • 4 small celery sticks diced
    • 1 large leek thinly sliced
    • 60 oz chicken bone broth
    • 1 bunch green onions sliced
    • 10 stalks asparagus sliced into 1-inch pieces
    • 1 medium zucchini quartered and sliced
    • 1 medium yellow squash quartered and sliced
    • 1 bunch watercress
    • 1/4 cup olive oil
    • 1 1/2 Tbsp fresh tarragon chopped
    • 2 Tbsp fresh oregano chopped
    • Juice of 1 small lemon
    • Freshly ground salt and pepper to taste
    • Grated parmesan to taste

    Instructions

    • Chop all the vegetables and peel the potato ahead of time – it will make making the soup smoother and more organized.
    • In a large pot over low heat, sweat down the chopped shallots in the butter with the bay leaves. Mince three of the garlic cloves and add them to the shallots, continuing to soften them.
    • Meanwhile, boil the peeled potato until it begins to soften, about 15 minutes. When soft and cooled, remove from the water, and dice into 1/4-inch pieces.
    • Add the carrots, celery, and leek to the pan. Sauté until softened. Add the chicken stock to the pot, and bring to a gentle simmer, cooking until all the vegetables soften, about 3-4 minutes.
    • Add the green onions, asparagus, zucchini, squash, and potatoes and simmer for another 2 minutes.
    • While the soup is cooking, blend together the watercress, remaining garlic clove, and olive oil in a food processor to create a thick and smooth, pesto-like dressing. Season with salt to taste and set aside.
    • When the soup is done cooking, season with the chopped tarragon and oregano, the lemon juice, and freshly ground salt and pepper to taste. Spoon the soup into large bowls, and top each with a generous dollop of the watercress pesto and a sprinkle of freshly grated parmesan.

    Nutrition

    Calories: 310kcal | Carbohydrates: 28g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Sodium: 1677mg | Potassium: 1217mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9111IU | Vitamin C: 69mg | Calcium: 155mg | Iron: 5mg

  • Hot and Sour Thai Shrimp Soup with Noodles

    July 22, 2020 /
    Servings: 4 people
    Calories: 765kcal

    Ingredients

    • 1 1/4 lbs medium shrimp in shells peeled (shells reserved) and deveined
    • 2 tsp salt
    • 1/2 tsp sesame oil
    • 3 stalks lemongrass ends trimmed and tough outer leaves removed
    • 3 quarts chicken stock or low-sodium chicken broth (96 oz)
    • 1 1 1/2 inch piece fresh galangal or ginger peeled and thinly sliced
    • 9 cloves garlic smashed
    • 1 cup shallots (about 4 large)
    • 3-4 green Thai chiles or 2 serrano peppers sliced
    • 1/3 cup Asian fish sauce
    • 1 lb half-inch wide flat rice noodles
    • 1/2 lb spinach coarse stems removed
    • 1/3 cup fresh cilantro coarsely chopped
    • 1/3 cup fresh basil (preferably Thai basil) coarsely chopped
    • 1/2 cup fresh lemon juice
    • Sriracha hot chile sauce to taste

    Instructions

    • Peel and devein the shrimp, reserving the shells. Toss the shrimp with 1/2 tsp of salt and the sesame oil in a bowl. Refrigerate, covered, until ready to use. Slice the lemongrass stalks into 2 inch piece and lightly smash with the blade of a knife: this help to release the flavor more when they go in the soup.
    • Combine the stock, lemongrass, galangal or ginger, and garlic in a 4-quart heavy bottomed saucepan and bring to a boil. Reduce the heat and simmer gently, uncovered, for 35 minutes.
    • Add the reserved shrimp shells to the broth and simmer, uncovered, for 15 to 20 minutes, skimming off the froth as necessary. Place a large bowl beneath a fine-mesh sieve in the sink, and pour the broth through the strainer into the bowl. Discard the solids.
    • Return the broth to the pan, add the shallots and chiles, and bring to a boil. Reduce the heat to medium-low and simmer gently, uncovered, for 15 minutes.
    • Meanwhile, cook the noodles in a large pot of boiling unsalted water until tender, about 6 to 8 minutes. While the noodles cook, roughly stack the spinach leaves and slice crosswise into 1/2 inch wide strips. Drain well the noodles and divide them among four large bowls. Top with a handful of the spinach.
    • Add the fish sauce and remaining 1 1/2 tsp salt to the soup and simmer for 5 more minutes. Add the shrimp, cilantro, basil, and lemon juice to the soup and let stand for about 5 minutes to just cook the shrimp. Turn off the heat. The shrimp with continue to cook in the hot broth as you serve the soup.
    • Ladle the soup into the prepared bowls over the noodles. Serve with Sriracha hot chile sauced if desired for an extra kick.

    Nutrition

    Calories: 765kcal | Carbohydrates: 123g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 357mg | Sodium: 4256mg | Potassium: 1467mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5539IU | Vitamin C: 47mg | Calcium: 364mg | Iron: 9mg

  • Turkish Red Lentil Soup: Gelin Çorbasī

    June 27, 2020 /
    Servings: 4 people
    Calories: 291kcal

    Ingredients

    • 1 clove garlic minced
    • 1 yellow onion diced
    • 1.5 Tbsp butter
    • 3 Tbsp concentrated tomato paste
    • 1 tsp sweet paprika
    • 3/4 cup red lentils picked over and rinsed
    • 5 cups chicken or vegetable stock
    • sea salt and black pepper freshly ground
    • 1 Tbsp fresh mint minced
    • 1 tsp red chili flakes
    • 1 Tbsp fresh lemon juice
    • lemon wedges to serve

    Instructions

    • Melt the butter in a large stock pot, such as a dutch oven, over medium-low heat. Slowly soften the garlic and onion in the butter until translucent. Add the tomato paste and paprika and cook for 2 minutes, stirring regularly.
    • Add the lentils, stirring to coat. Add the stock and bring to a boil. Turn to a simmer and cook for 40 minutes, stirring occasionally to prevent sticking.
    • Once the lentils are soft and beginning to fall apart, take off the heat. Blitz the lentils in a blender or food processor or use an immersion blender to pureé the soup. Pour back into the pot and return the pot to the heat. Season with salt and pepper to taste and stir in the lemon juice: the lemon is essential to bring out all the flavors
    • Serve hot with a sprinkling of mint and red chili flakes and a squeeze of lemon juice.

    Nutrition

    Calories: 291kcal | Carbohydrates: 37g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 586mg | Potassium: 820mg | Fiber: 12g | Sugar: 8g | Vitamin A: 832IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 4mg