When using a blender to puree hot liquids, pop open a corner of the lid to prevent the vacuum effect which could potentially cause hot liquid to explode. Always pulse first before pureeing.
Roasted Poblano and Corn Chowder
*1.5 cups chopped white onion
*2 large cloves of garlic, minced
*3 Tbsp butter
*6 cups fresh (or frozen, or canned, drained) corn
*4 cups chicken stock
*3 poblano chiles, roasted, seeded, chopped (to roast: coat with veggie oil and roast in oven until skin blackens and peels easily, can be done over a grill as well.)
* 1 cup heavy cream
*1.5 tsp salt (more as needed)
*1 small Serrano pepper, seeded, de-veined, minced (wear gloves! These will burn the skin!)
In a large stock pot, sautee onions, garlic, and Serrano pepper in butter until soft. Add corn and stock, bring to boil and reduce heat. Simmer for about 30 minutes, stirring occasionally. Puree (use blender, food processor, immersion blender, etc) until smooth (will still be slightly chunky, mostly the corn) and put back into the pot over medium heat. Add cream, poblanos, season to taste with salt and pepper, simmer another 15 minutes.
Garnish- puree sour cream, cilantro, water (little by little, to make smooth) into a cream. Use a squeeze bottle to squeeze garnish onto soup.
Lentil and Italian Sausage Soup
1/2 lb. of your favorite Italian sausage (if using links, chop or remove casing to get smaller pieces)
1 large onion, chopped
1 stalk celery, chopped
2 large cloves of garlic, minced
1 16 oz pkg dry lentils
2 medium sized carrots, shredded
6 cups water
6 cups chicken stock
1 28 oz can of diced tomatoes
1 Tbsp fresh chopped Italian flat leaf parsley
2 bay leaves
1/2 tsp dried oregano (double for fresh)
1/2 tsp dried thyme (double for fresh)
1/2 tsp dried basil (double for fresh)
salt and freshly cracked black pepper to taste
In a large stock pot, brown sausage. Add onion, celery, garlic, herbs and sweat until onion and celery are tender. Stir in lentils, carrot, tomatoes, water, and stock. Bring it all to a boil, then reduce heat and cover. Let simmer 2 1/2-3 hrs or until lentils are tender. Season to taste with salt and pepper.
Potato Leek Soup
3 Tbsp butter
3 leeks, thinly sliced (rinse sand out of layers under cold running water)
1 medium onion, chopped
3 lbs baby red potatoes, chopped
4 cups chicken stock
1 cup heavy cream
salt and pepper to taste
In stock pot, sautee onion and leeks in butter until soft and slightly browned. Add potatoes and stock. Cook over medium heat to steep potatoes until tender. Using a hand masher, mash potatoes until soup is thickened and consistency is thick. Stir frequently and turn down heat to prevent scorching. Add heavy cream and salt and pepper, let cook 15 more minutes to allow flavors to marry, stirring frequently. Garnish with shredded white cheddar, crisp bacon, or both. Yum.
Carrot and Ginger Soup
2 Tbsp butter
2 medium sized onions (or one large, I prefer sweet yellows), chopped
6 cups chicken stock
2 lbs carrots, grated (cooks faster!)
2 1/2 Tbsp freshly grated ginger
1 cup heavy cream
salt and white pepper to taste (white pepper gives a more uniform appearance to this soup, no black speckles)
In a stock pot, sautee onions in butter until soft. Add carrots, ginger, stock, bring to a boil. Reduce heat and cover, let simmer until carrots are tender. Puree using preferred method, until smooth. Return to pot and add cream and salt and pepper, let cook for about 15 more minutes.
Creamy Tomato Basil Soup
2 medium sized cloves of garlic, finely diced or minced
1/2 a medium onion, chopped
8 Roma tomatoes, peeled, seeded, chopped (or 2 large sized cans of diced tomatoes in juice)
4 cups tomato juices, preferrably from the chopped tomatoes, or regular tomato juice will do
1 cup chopped fresh basil, reserve a few leaves for garnish
1 cup heavy cream
1 stick butter plus 1 Tbsp
salt and freshly cracked black pepper to taste
In stock pot, saute the garlic and onion in the Tbsp of butter until tender. Add tomatoes and juice, let simmer for 30 minutes. Puree with the basil, return to heat and stir in cream and butter. Season to taste with salt and pepper, serve when butter is melted. For garnish, stack remaining basil leaves one on top of the other, roll them up into a tube shape, use a knife to slice the tube thinly. This is called a chiffonade, which turns the basil into lovely ribbons that are perfect for garnish.
