Archive for Soup Recipes
Pumpkin Cardamom Soup from Chef Franck Salein
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This beautiful and simple pumpkin soup features a hint of cardamom, and the end result has the delightful appearance of a cup of cappuccino. This chef recipe video is brought to us from our friends at Gourmandia, and features French Chef Franck Salein and a translator. Chef Franck is from Les Sources de Caudalie, a gorgeous four star hotel, vino-therapy spa (hot springs infused with grape vine minerals!), and a gourmet restaurant located in the Bordeaux region of France.
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Onion, Pancetta and Wisconsin Parmesan Cheese Soup
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Brrr….it’s getting chilly here in Colorado, and we have nothing but soup on our minds. From the kitchen of Master Chef Tom Catherall, his Italian restaurant recipe is a complete meal by itself: simple, savory, and very comforting. This Tuscan soup is made with onions, leeks and pancetta, and is topped with rustic crunchy garlic bread and shaved Wisconsin Parmesan cheese. It serves approximately 4 people, or 2 very hungry people! We served the soup and toast alone, but it would be great with a salad, steamed greens, or roasted vegetables.
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Tuscan Comfort, Chef Jody Adam’s Acquacotta Recipe
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Buttero, painting by Giovanni Fattori, public domain image
Acquacotta or Acqua Cotta in Italian literally translates to “cooked water”. From Italy, it is a soup with origins from the rural area of southwestern Tuscany and morthern Lazio known as Maremma. It began as a peasant soup for cattle and sheep herders known as “buttero”, who threw whichever fresh seasonal vegetables they had into hot water. As such, this one pot meal has many variations, many of which include a poached egg and a side of crusty rustic bread.
Our version of Acquacotta today comes to us via our friends at Great Chefs, and is demonstrated by chef Jody Adams. Jody won a James Beard “Best Chef” award in 1997, and previously was named one of Food & Wine’s “Best New Chefs” in 1993. Currently, Jody’s delicious edibles are being consumed by the lucky patrons of Rialto restaurant in Cambridge, MA.
Chef Jody’s comforting Acquacotta consists of a porcini mushroom Marsala broth served over polenta and Pecorino Romano cheese, and topped with a poached egg and truffle oil. If you love this dish as much as we did, please consider purchasing Chef Jody’s cooking videos on DVD at Great Chefs.
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