Corn Bisque with Chipotles

May 16, 2012 by jennifer

Smooth and creamy to soothe the sorest of throats, hot and spicy to clear the stuffiest of sinuses…this soup is perfect for someone with a cold.

Ingredients:

2 tablespoons butter1 tablespoon olive oil2 medium onions, chopped1 carrot, diced8 cups frozen corn kernels, thawed, drained1 teaspoon fresh chopped rosemary1 whole chipotle pepper, minced6 cups low-sodium chicken stock 1 cup half and half cream1 red bell pepper, roastedsalt and pepper to tasteTo serve:1 cup sour cream¼ chipotle pepper, mincedcheese, if desired

Directions:

1. Melt 2 tablespoons butter along with 1 tablespoon olive oil in heavy, large pot over medium-high heat. Add onions, and carrot and saute for about 4 minutes.

2. Add 6 cups of the corn, the rosemary and the chipotle and saute 5 minutes. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.

3. Working in batches, puree the soup in blender and then return to pot. Mix in cream and remaining 2 cups of corn. Season to taste with salt and pepper.

4. Chop roasted red pepper into ¼" dice and stir into soup. Bring soup to simmer. Ladle into bowls and serve with sour cream mixed with chipotle and cheese if desired.

Recipe Origin:

Based on a recipe from Bon Appetit, November 1998.

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Spring Soup

May 16, 2012 by jennifer

This is a simple, pureed vegetable soup – delicious and actually quite light. Perfect for a spring afternoon while you’re sitting, basking in the early spring sun, shining through the window.

Ingredients:

2 tablespoons unsalted butter1 tablespoon olive oil1 small shallot, chopped finely1 small onion, chopped finely1 leek, cleaned, white and light green parts chopped finely1 medium baking potato, diced1 zucchini, chopped in half lengthwise and then into ¼" slices1 head broccoli, florets separated2 tablespoons all-purpose flour1 cup beef or veal broth2 tablespoons chopped fresh parsley2 cups chicken or vegetable broth½ cup frozen peassalt and pepper¼ cup whole milkTo serve: Adobo Fondue

Directions:

1. Melt butter and heat with oil in medium-sized sauce pan. Saute shallot, onion and leek until they begin to soften (about 5 minutes). Add potato, zucchini and broccoli and saute until all vegetables are soft, about 15 minutes.

2. Add flour and cook, stirring for five minutes. Add beef broth a little at a time, stirring to combine. Broth will thicken to a paste. Add chicken stock and simmer for about 15 minutes. Add parsley and peas and cook for another 5 minutes to cook through.

3. Transfer in batches to blender and return to pot along with milk and warm through. Add salt and pepper to taste. Serve with Adobo Fondue.

Adobo Fondue
½ cup half & half
½ teaspoon Worcestershire
¼ teaspoon Dijon mustard
1 garlic clove, cut in half
1 ½ cups sharp cheddar cheese, shredded
1 tablespoon flour
1 chili in Adobo sauce, minced
1 teaspoon Adobo sauce (or more to taste)
salt

1. In saucepan (non-aluminum) on low heat, heat cream, Worcestershire, mustard and garlic, stirring until hot but not boiling. Discard garlic.

2. In a bowl toss the cheese with the flour. Whisk flour and cheese into cream mixture and cook over low heat, stirring constantly until melted and mixture is smooth and bubbling. Add chili and sauce and salt if necessary.

After-Thoughts:

The spicy Adobo cheese sauce is the perfect compliment to this fresh. creamy soup.

Recipe Origin:

A Domestic Goddess original.

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Mulligatawny Soup/Stew

May 16, 2012 by jennifer

I had Mulligatawny soup once at an Indian restaurant and just kind of guessed at most of the components, so it’s not your traditional recipe…but it sure is delicious!

Ingredients:

1/8 cup vegetable oil1 large Vidalia onion, diced4 garlic cloves, chopped2 carrots, diced1 medium zucchini, diced½ medium eggplant diced¾ teaspoon ground coriander1 teaspoon turmeric½ teaspoon cayenne pepper½ teaspoon cinnamon¼ teaspoon cumin1 teaspoon curry powder1 teaspoon freshly grated ginger2 bay leaves1 cup dried red lentils3 cups low-salt chicken broth2 cups diced cooked chicken1 cup heavy cream3 tablespoons fresh lemon juice2 cups cooked basmati ricePlain yogurt or labneh for serving

Directions:

1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and saute 2 minutes. Add carrots, zucchini and eggplant and saute until all vegetables are soft.

2. Add turmeric, cayenne, cinnamon, cumin, curry, ginger and bay leaves and stir for about a minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.

3. Puree soup with immersion blender until almost smooth (you can puree it in a blender if you want it totally smooth, but I like it a bit rough and rustic). Stir in chicken, cream, and lemon juice. Add rice and season to taste with salt and pepper if necessary. Serve with a dollop of plain yogurt or labneh.

Recipe Origin:

A Domestic Goddess original.

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Recipe: Roasted Eggplant Soup

May 16, 2012 by jennifer

When I told S. I was making "Eggplant Soup" he made an "ew" face and slunk out of the room. When he finally tasted this concoction the "ew" face turned into a "yum" face and he stuck around for dinner.

Ingredients:

1 large eggplant, halved lengthwise1 medium-sized onion, peeled and quartered2 large carrots, cut into large chunks6 cloves garlic, peeled and left whole2 tablespoons olive oilsalt and pepper3 cups low-sodium or homemade chicken stock1 cup dry white wine4 slices sun-dried tomato1 tablespoon tomato paste1 bay leaf1/8 lemon (one slice, left whole)¼ cup heavy cream¼ whole milk yogurt2 tablespoons tahinicrumbled goat cheese for serving

Directions:

1. Preheat oven to 400 C. Place eggplant, onion, carrots and garlic on foil or parchment-lined baking sheet. Brush with oil and sprinkle with about ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper. Roast for about 40 minutes, or until the veggies start to brown.

2. When cool enough to handle, scrape out flesh from eggplant, discard skin and place into medium-sized sauce pan along with carrots, onions, garlic, stock, wine, tomatoes, tomato paste, the lemon slice and the bay leaf. Bring to a boil then turn down heat, cover and simmer for about 30 minutes. Remove from heat and cool slightly.

3. Remove lemon slice and bay leaf. Puree soup in the pan with an immersion blender or transfer in batches to a blender or food processor and blend till smooth. Transfer back to saucepan and add cream, yogurt and tahini. Simmer until heated through. Season with salt and pepper to taste.

4. Serve with crumbled goat cheese and maybe a few dashes of Tabasco.

Recipe Origin:

Based on three different recipes…a new Domestic Goddess original.

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Recipe: Tomato Soup

May 16, 2012 by jennifer

Tomato soup is great for whatever ails you…especially when "you" are a two and a half year old boy.

Ingredients:

2 tablespoons unsalted butter1 tablespoon extra virgin olive oil1 onion, finely chopped2 carrots, peeled, shredded3 cloves garlic, minced1 teaspoon chopped fresh thyme½ teaspoon paprika1 bay leaf2 28-ounce cans chopped fire-roasted tomatoes3 cups home-made or low-sodium chicken brothLemon-Rosemary Cream:½ cup heavy (whipping) cream¾ teaspoon minced fresh rosemary2 teaspoons finely grated lemon zestSalt and Pepperbread, toasted, for croutons

Directions:

1. Melt butter along with olive oil in large, heavy saucepan over medium heat. Add onion, carrots, garlic, thyme, paprika and the bay leaf. Cover; cook until onion is tender, stirring occasionally, about 5 minutes.

2. Add tomatoes and broth. Cover and simmer for about an hour.

3. Discard bay leaf. Season with salt and pepper. Cool slightly and transfer to food processor to puree in batches, returning to pan to re-warm prior to serving.

Lemon-rosemary cream:
Whisk cream, rosemary and ½ teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper.

5. Stir remaining 1 ½ teaspoons lemon peel into soup.

6. Ladle soup into bowls. Drizzle cream mixture over and serve with grilled cheese, toast, crackers or croutons.

After-Thoughts:

For my "croutons" I toasted a slice of homemade crusty white bread, cut it into "sticks" and brushed each one with some really delicious spicy olive oil

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Cream of Mushroom Soup

May 16, 2012 by jennifer

This soup is perfect for a chilly night when you just don’t have the time or energy to make chili or even a casserole. It’s simple and delicious – and the more black pepper you add the better it tastes (and the more it warms you up)!

Ingredients:

6 tablespoons unsalted butter 1 medium onion, finely chopped 1 medium shallot, finely chopped1 lb fresh mixed mushrooms, chopped roughly (I used button, cremini, shitake and oyster) 3 tablespoons all-purpose flour 3 ½ cups low sodium or homemade chicken broth ½ cup dry white wine or champagne½ cup whole milk Salt and pepper to taste

Directions:

1. Melt the butter in a pot and add the onion and mushrooms. Saute over low heat for about 15 minutes, stirring occasionally.

2. Sprinkle with the flour and cook for a few minutes more. Slowly add the stock and the wine and heat, stirring, until it reaches the boiling point.

3. Reduce the heat and simmer for about 25 minutes. Stir in the milk and season to taste.

Recipe Origin:

A Domestic Goddess Original

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Recipe: Vegetable Stock

May 16, 2012 by jennifer

Who would think that everyday vegetables could be so beautiful and so delicious?

Ingredients:

2 whole zucchini1 Red Cayenne Pepper (hot)2 Green Cayenne Peppers (not as hot)2 Cubanelle/Sweet Peppers (not hot)5 – 6 pieces sun dried tomatoa small bunch of asparagus2 – 3 stalks celery, leafy parts if you have them2 medium-sized carrots1 red onion1 shallot1 green pepper1 red pepper2 – 3 spring onions3 or 4 cloves of garlic1 lemon1 large tablespoon grainy mustard seed5 pepper corns2 fresh bay leaves (or 1 dried)Parsley

Directions:

1. Rinse vegetables in cold water. Chop first 12 ingredients into similar sized chunks (cut garlic cloves in half). No need to remove skins from onion or garlic. Put into large stock pot and fill with cold water and put on stove to boil.

2. Cut lemon in half, squeeze in juice and throw halves into pot. Add mustard, pepper corns, bay leaves and parsley. Add any other vegetables you might have around – the more the merrier!

3. Cover and simmer for a few hours then strain and bring to room temperature. Skim any "gunge" off the top and put into freezer containers to store for a few months (if it manages to stay that long!).

*Use in risottos, other stocks and soups, sauces, marinades or eat on it’s own with some noodles or rice in it. Delicious, nutritious and simple!

After-Thoughts:

I used hot peppers, lemon and mustard because I don’t add salt to my stocks. You can add salt to your stock but I think it is better to add it to taste when you use the stock in a recipe or to the stock itself if you’re going to just have a bowl of it on it’s own.

Recipe Origin:

A Domestic Goddess original.

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French Onion Soup

May 16, 2012 by jennifer

There is something about French Onion Soup that makes me so happy when I eat it. Pushing my spoon through that thick, gooey layer of cheese and bread into the pliable, delicious liquid beneath…ah, it’s heaven

Ingredients:

4 tablespoons unsalted butter 2 pounds (2 or 3 large) yellow onions, sliced ¼" thick 1 ½ teaspoons granulated sugar 1 tablespoon all-purpose flour ¾ cup dry red wine3 ½ cups Homemade Beef or Veal Stock 2 teaspoons chopped fresh thyme Salt and freshly ground black pepper 1 small baguette, sliced into ½-inch pieces 1 ½ cups grated regular Gruyère 1 ½ cups grated smoked Gruyère

Directions:

1. Melt butter in a large Dutch oven on medium – medium-low heat. Add onions, spreading them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are soft, golden brown, and just starting to caramelize – about 1 hour.

2. Sprinkle flour over onions, and stir to coat. Cook flour for about 5 minutes. Add wine, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.

3. Meanwhile, lightly toast at least 8 slices of bread under a broiler or in the toaster and set aside. Ladle hot soup into four ovenproof bowls and arrange on a sturdy baking sheet. Place 2 -3 slices (depending on size) of toasted bread over each bowl of soup. Mix together the two grated cheeses and sprinkle ¾ cup over bread in each bowl.

4. Place soup bowls under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

After-Thoughts:

I find this soup to be both rustic and elegant…easy to make and delicious to indulge in.

Recipe Origin:

Based on a recipe by Martha Stewart

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Veal Stock

May 16, 2012 by jennifer

You can make this stock with veal, lamb or beef bones and it will taste almost exactly the same. I like to use veal bones because I really like the flavour of they bring out in the stock.

Ingredients:

4-5 veal soup bones with some meat still on them1 red onion, cut into quarters – skin on½ lemon, cut into quarters1 stalk from broccoli (no florets), chopped roughly¼ red chili pepper, chopped roughly1 cup fresh flat leaf parsley, chopped roughly½ head roasted garlic – skin on2 cloves raw garlic, halved – skin on1 shallot, halved – skin on5-6 whole black peppercorns1 tablespoon balsamic reduction or 2-3 tablespoons balsamic vinegar

Directions:

1. Roast the soup bones in a 400 F oven for about 20 – 30 minutes. Transfer to large stock pot and add the remaining ingredients. Cover everything with cold water and bring to the boil.

2. Allow stock to simmer on the stove top or transfer to a pre-heated crock pot and allow to simmer for a few hours.

3. Cool to room temperature then drain out all the ingredients and discard. Strain soup a few times through cheese cloth and then transfer to freezer containers. Freeze for up to 2-3 months or keep in the refrigerator for 1 week.

After-Thoughts:

This stock is very fragrant and quite delicious. I use it in pasta sauces, in risotto, in gratins and even eat a bowl of it, hot, on its own.

Recipe Origin:

A Domestic Goddess original

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Recipe: The Ultimate Vegetarian Soup

May 16, 2012 by jennifer

This is one of the best vegetarian soup recipes I have ever tried…that wasn’t drowning in cream or cheese, that is.

Ingredients:

2 carrots, washed and peeled3 celery stalks, washed½ red onion1 white potato, peeled1 sweet potato, peeled¼ head of green cabbage1 can chick peas2 tablespoons olive oil2/3 cup dry white wine2 cans fat free, low sodium vegetable broth + about 3 cans water3 tablespoons fresh parsley1 tablespoon fresh Italian oreganosalt and pepper1 zucchini, washed1 can diced tomatoes

Directions:

1. Chop the potatoes into small, bite-sized pieces. Heat olive oil in large stock pot and add potatoes, stirring for a few minutes. Meanwhile, slice carrots, celery and onion into thin slices and add to potatoes. Chop cabbage or slice with mandoline and add to other vegetables. Cook (as my sister says) until you hear them…a few minutes.

2. Drain chick peas and add to pot with wine and stir together. Add vegetable broth and enough water to completely cover vegetables. Add herbs and salt and pepper to taste. Cover and allow to simmer for about twenty minutes (until potatoes are fork tender).

3. Twenty minutes prior to serving, chop the zucchini and add to pot along with the can of diced tomoatoes. Stir and heat through.

4. Serve with crusty bread, scones, or cook some smallish pasta and add as much or as little pasta to each person’s bowl as they like.

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Roasted Pumpkin Soup

May 16, 2012 by jennifer

The smaller the pumpkin you use for this soup the sweeter the results will be – you can also substitute any kind of squash or sweet potato as well if you prefer. This soup is a great fall treat – and is perfect if you’re a little under the weather…hot, creamy, a tiny bit spicy – yum!

Ingredients:

2 pounds peeled pumpkin, chopped roughly1 whole head garlic1/8 cup olive oilkosher salt and fresh cracked black pepper3 ½ cups chicken stock1/8 cup table cream2 tablespoons fresh lemon juice1 teaspoon cumin1 teaspoon turmeric½ teaspoon paprikasalt and pepper to taste

Directions:

1. Preheat oven to 375 F. Slice top of garlic off and discard; place garlic on 6" square piece of aluminum foil and drizzle about 1-2 teaspoons of the olive oil on top. Wrap up in foil and set aside.

2. Cover a baking sheet with more aluminum foil and arrange pumpkin pieces in one layer. Pour the remainder of the oil over, sprinkle with salt and pepper and toss to coat.

3. Roast pumpkin in oven along with foil-wrapped garlic for about 35 – 45 minutes or until they are starting to brown and fork tender. Garlic is done when you press the package and it is soft, or when you smell roasted garlic permeating your kitchen (yum!).

4. Leave pumpkin and garlic to cool until you can handle them. Process both in batches, along with chicken stock in a blender or food processor and transfer to large stock pot. Heat over medium heat until simmering and whisk in cream, lemon juice, spices and salt and pepper to taste.

After-Thoughts:

Be sure to serve with chopped flat leaf parsley, goat’s cheese and lots of fresh bread to sop up this delicious soup.

Recipe Origin:

A conglomeration of about 5 different recipes – resulting in a Domestic Goddess original!

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Chicken Stock

May 16, 2012 by jennifer

Making your own chicken stock is both rewarding and satisfying. So little actual work with so much benefit comes out of a picked over chicken bones and some everyday vegetables.

Ingredients:

1 chicken carcass3 carrots – medium sized2 celery stalksgreen parts of 3 leeks1 large sweet onion, outer dirty skin peeled off2 small shallots, outer dirty skin peeled off1 2" hunk horseradish, peeled1 1" hunk of ginger, peeled2 large garlic cloves1 whole lemon3 sundried tomotoes (not in oil)½ bunch flat leaf Italian parsley5 whole peppercorns2 bay leaves3 whole cardamom pods1 teaspoon mustard grains

Directions:

1. Put chicken carcass in large stock pot and fill with cold water (hot water will seal in the protein and your stock will never be clear). Turn burner under it on high.

2. Rinse and chop carrots, onions, celery, horseradish and ginger roughly and add to pot (I usually also add some of the celery leaves). Smash garlic cloves and add (peel on), add sundried tomatoes and chop lemon in half and add to pot. Add all herbs and spices to pot and bring to the boil.

3. Cover and simmer for a few hours then strain and bring to room temperature. Skim fat off the top and put into freezer containers to store for a few months (if it lasts that long!).

After-Thoughts:

Chicken stock should be something that is done without a recipe, so this is really just a guide. Add the carcass to cold water and everything else is whatever you have to hand. No horseradish or ginger? Don’t sweat it! Want to add more onion? Go for it! It’s all personal and totally subjective.

Recipe Origin:

A Domestic Goddess original.

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