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Recipe: Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup

Sweet Potato and Andouille Soup


Down in Louisiana (and in the South, really) we love our pork products. So when my boss brought me some fresh andouille sausage and I picked up some Louisiana sweet potatoes from Hollygrove Market, I knew I had to make Sweet Potato and Andouille Soup.

The smokiness of the andouille pairs very nicely with the sweetness of the sweet potatoes. Add quite a bit of hot sauce and you’ve got yourself a great soup.

Ingredients:

  • 3 sweet potatoes
  • 1/4 pound andouille sausage (plus more for garnish)
  • 2 sticks of unsalted butter
  • 3 TBSP sweet potato-habañero hot sauce (or your favorite hot sauce)
  • 1 cup flour
  • 1 red bell pepper, finely diced
  • 1 white onion, finely diced
  • 4 celery stalks, finely diced
  • 1 pint heavy cream
  • 6 cups scalded 2% milk
  • Salt and pepper to taste
  • Pepitas (toasted pumpkin seeds), for garnish

Directions:

  1. Preheat oven to 375F.
  2. Boil sweet potatoes 10-15 minutes.
  3. While potatoes are boiling, pulse andouille in food processor to a nice crumble.
  4. Transfer sweet potatoes to oven and place directly on rack. Roast for an additional 10-15 minutes, let cool then peel and puree in food processor.
  5. Sweet Potato and Andouille Soup

    Impress your holiday guests with this recipe for Sweet Potato and Andouille Soup.

  6. In a large stock pot, saute celery, red bell pepper and onion in butter until vegetables are tender.
  7. Add flour and heat for 2 to 3 minutes, but do not brown.
  8. Add pureed sweet potatoes, hot sauce and diced andouille (saving some for garnish). Stir to mix.
  9. Add heavy cream, stirring to incorporate.
  10. Gradually add scalded milk, stirring constantly to desired richness.
  11. Season with salt and pepper, to taste.
  12. Ladle soup into bowls and garnish with cracked black pepper, crumbled andouille and pepitas.

Sweet Potato and Andouille Soup takes about 45 minutes from start to finish if your scald your milk in advance. I was skeptical that using scalded milk would improve the soup, but I have to say it does so skip that part at your own risk.

For the sweet potato-habañero hot sauce, I used the variety from Butcher here in New Orleans. It’s hands down one of my favorite hot sauces out there. You can by some here.

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Posted by on November 26, 2012 in Cookin', Recipes, Soups/Stews

 

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Recipe: Chickpea, Piquillo Pepper and Chicken Soup

Chickpea, Piquillo Pepper and Chicken Soup

Chickpea, Piquillo Pepper and Chicken Soup


Need a quick recipe for a busy weeknight? This recipe for Chickpea, Piquillo Pepper and Chicken Soup takes no time at all. The secret is using ingredients with lots of flavor, like hummus and piquillo peppers.

Chickpea, Piquillo Pepper and Chicken Soup

A perfect, creamy soup for Fall weather.

You’ll save a ton of time without sacrificing flavor. And it’s perfect for the upcoming (or already arrived) cold weather.

Ingredients:

  • 1 cup drained piquillo peppers, 1/4 cup cut into thin strips
  • 2 cups reduced-sodium chicken broth
  • 1 cup shredded rotisserie chicken
  • 1/2 cup cooked rice (white or brown)
  • 3/4 cups hummus
  • 2 TBSP cilantro
  • 1 tsp hot sauce
  • Olive oil, for serving
  • Salt and pepper, to taste

Directions:

  1. In a food processor, puree the whole piquillo peppers, hummus and chicken stock until smooth.
  2. Chickpea, Piquillo Pepper and Chicken Soup

    This recipe uses very few ingredients.

  3. Transfer the soup to a Dutch oven.
  4. Add the chicken, rice and hot sauce, season with salt and pepper, then bring to a boil.
  5. Ladle the soup into bowls and garnish with olive oil, cilantro, sliced piquillo peppers and more hot sauce (if desired).

Four pretty simple steps, right? It’s not a backbreaking recipe by any means and the flavors are awesome for such a quick recipe.

I had no problem finding jarred piquillo peppers at my local grocery store, but if you can’t find them, roasted red peppers are a suitable substitution.

 
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Posted by on November 12, 2012 in Cookin', One-Pot Wonders, Recipes, Soups/Stews

 

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Recipe: Roasted Red Pepper Soup

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Roasted red peppers are delicious no matter what dish you place them in (within reason). They’re great on sandwiches, pizzas, in salads, you name it. Another way they can be put to great use is in soup.

I chose to make a simple Roasted Red Pepper Soup that focuses on the peppers rather than other ingredients (like potatoes, carrots, etc.). To complement the red peppers, I used cream cheese to give the soup a nice creamy texture.

Be advised that you will need a broiler to roast the red peppers.

Ingredients:

  • 6 red peppers, cored, stemmed and halved
  • 4 cups chicken stock
  • 6 oz. cream cheese (I used reduced fat)
  • 2 cloves garlic, minced
  • 1 TBSP olive oil
  • 1 onion, chopped
  • 1 TBSP fresh thyme (plus more for garnish)
  • Salt and pepper to taste
  • Hot sauce (optional)

Roasted Red Peppers

Roasted Red Peppers


Directions:

  1. Set broiler to high.
  2. On a foil-lined baking sheet, place red pepper halves skin side up and broil for 15 minutes or until skin is nearly all blackened.
  3. Remove peppers from the oven and place in a large plastic bag (even Ziploc), seal and let steam for 10 minutes.
  4. Meanwhile, in large stockpot, saute onion and garlic with olive oil over medium heat until onions are translucent.
  5. Once peppers have steamed, puree the peppers and onion-garlic mixture in a food processor or blender. Work in batches if necessary.
  6. Return puree to stockpot and boil over medium until bubbling.
  7. Add cream cheese, fresh thyme and salt and pepper. Heat until bubbling and cream cheese is melted.
  8. Serve warm and add hot sauce if desired.

Red peppers are known for their antioxidants and nutritional benefits. This recipe can be healthier if you use low-fat or reduced-fat cream cheese.

If the soup is too runny, you can add more cream cheese to thicken it up or continue cooking until some of the chicken stock has reduced.

 
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Posted by on March 26, 2012 in Cookin', Recipes, Soups/Stews

 

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Recipe: Butternut Squash and Bacon Chowder

Butternut Squash and Bacon Chowder

Butternut Squash and Bacon Chowder

If you’ve seen some of my other recipes, you’ve probably figured out that I enjoy butternut squash. However, this is my favorite butternut squash recipe.

This is a very hearty soup that I think it restaurant-quality. In fact, a friend recently told me it was the best soup he’s ever had. I’m actually somewhat reluctant to share this recipe at all, but everyone should experience this dish at some point.

Ingredients

  • 1 lb. butternut squash, cubed
  • 1 medium onion
  • 4 red potatoes
  • Butternut Squash

    Butternut Squash

  • 3 TBSP butter
  • 2 cups chicken broth
  • 1/2 cup milk (or cream)
  • 4 slices thick-cut bacon
  • 1 tsp paprika
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 425F.
  2. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions and saute for a few minutes, stirring occasionally, until soft and translucent.
  3. Add potatoes, butternut squash and chicken broth. Bring to a boil then reduce heat to low, cover and simmer for 30 to 45 minutes.
  4. While soup is simmering, bake bacon on a foil-lined baking sheet until crisp.
  5. Remove soup from heat. Puree the soup with a blender (immersion or standard) or food processor until smooth.
  6. Bacon in Butternut Squash

    Adding in the Bacon to the Butternut Squash Puree

  7. Add the milk (or cream) and bacon, then stir. Return soup to heat and warm over medium, but do not boil rapidly. Salt and pepper to taste. Serve.

I highly suggest baking the bacon. It will cook evenly and be crisp all around.

It’s no secret that bacon goes well with everything, but it goes really well with the butternut squash and potato base for this chowder. And I’m calling it a chowder because it’s thicker than most soups. Enjoy!

 
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Posted by on November 30, 2011 in Cookin', Recipes, Soups/Stews

 

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Recipe: Curried Cauliflower Soup

Curried Cauliflower Soup

Curried Cauliflower Soup

If you’re looking for a soup recipe that has a nice kick, this Curried Cauliflower Soup is the perfect find. It’s creamy and light with lots of flavor. Top it with toasted almonds for a nice crunch.

I would categorize this as a Fall or Summer soup since it’s light, but utilizes cauliflower. It has a frothy texture to it which keeps it nice and light.

Ingredients

  • 3 1/2 cups 2% organic milk
  • 3 teaspoons curry powder
  • 1 cup chopped red onion
  • 1/4 cup almonds
  • 3 cloves garlic, chopped
  • 5 cups cauliflower florets (about 1 pound)
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350F. In a medium bowl, toss almonds with 1 teaspoon milk and 1 teaspoon curry powder. Spread on to baking sheet and bake until toasted (6 to 8 minutes). Set aside.
  2. Meanwhile, heat 1/2 cup milk in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, about 10 minutes.
  3. Add cauliflower, remaining curry powder and milk, cover and simmer until cauliflower is very tender (about 30 minutes).
  4. Cooking Curried Cauliflower Soup

    Boiling the Cauliflower

  5. Season to taste with salt, pepper and additional curry powder (if necessary).
  6. Working in batches, puree in blender until smooth. Transfer to bowl and garnish with toasted almonds before serving.

This is a very healthy recipe that avoids the use of cream so it’s not loaded with fat. You can also substitute skim milk to eliminate even more calories and fat. Making the substitution won’t sacrifice any of the flavor.

The spicy kick of the curry goes really well with the creaminess of the cauliflower. Serve it as a side with dinner or as an appetizer.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 30, 2011 in Cookin', Recipes, Soups/Stews

 

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