Archive for Soup Recipes
Otto & Anita’s Schnitzel Haus is a quaint family run Bavarian restaurant in historic Multnomah Village in Portland. Inside, you will find a plethora of delicious Eastern European Schnitzels, Krauts, Spätzles, and Bavarian baked goods, prepared by husband and wife team Chefs Otto and Anita Fennerl. Yesterday, we were delighted to find the original award winning pickle soup recipe in our email inbox, the creation of Otto, developed at his former restaurant by the name of Trianon.
Of note: do not fear the concept! This beautiful seafoam green soup has a smooth creamy base with a subtle refined tang of dill pickle flavor. Serve with a buttered warm bread and white wine, a spicy Gewürztraminer, or German beer.
Chef Otto’s Dill Pickle Soup
3 tbsp butter
3 oz. onion cut into julienne strips then into thirds
1/2 cup dry white wine
1/2 cup all purpose flour
4 cups water
1-1/2 cups marinade from pickles (pickle juice from the jar, strained)
4 large pickles cut into julienne strips, then into thirds (we love Bubbies pickles, found at Whole Foods)
2 tsp dried dill weed (or 2 tbsp of fresh dill)
1/2 cup of whipping cream
1/4 tsp poultry seasoning
salt and ground pepper to taste
Melt butter in large pot.
Add onion and saute until soft.
Add wine and continue cooking until almost all liquid evaporates.
Reduce heat and stir in flour, do not brown.
Combine water and pickle marinate.
Whisk into mixture all at once.
Increase heat and bring to a boil, stirring constantly until soup thickens.
Add pickles and dill.
Stir in cream.
Add poultry seasoning, salt, and pepper to taste.
Photo via Murry @Urbanspoon
Ah summertime, we are so happy to finally see fresh beautiful local produce, especially tomatoes in season once again. Today we are celebrating the heirloom tomato with a fresh colorful chilled gazpacho recipe from Chef Jeffrey Fournier of 51 Lincoln restaurant in Newton MA. Enjoy and thank you so much Chef!
Heirloom Tomato Gazpacho
Chef Jeffrey Fournier
2 lbs of red heirloom tomatoes, save 2 for garnish and core and quarter the remainder
2 large white onions diced
1/2 of a large shallot, diced
1 yellow pepper, diced
Half of a bottle spring water, or tap water
1/2 cup champagne vinegar
1/2 cucumber peeled
1/2 cup extra virgin olive oil
2 ears of corn, lightly blanched (alternatively you may also grill, boil, or use raw)
1 cup of cilantro leaves
Lightly blanch the corn by placing it in boiling water for 2 minutes, remove and place into a bowl of ice water for 2 minutes, set aside.
Place the diced shallot and onions in a saucepan pan with oil salt and pepper, sweat slowly until they are translucent. Remove from heat.
Add the tomatoes, diced pepper, and cucumber to the shallot onion mixture.
Puree in a blender with EVOO, vinegar, spring water, salt and pepper. Chill the pureed mixture for 1-2 hours. Serve in soup bowls and garnish with sliced tomatoes topped with corn and cilantro leaves, and a drizzle of olive oil.
We also have another mouth watering restaurant recipe from Chef Jeffrey, for Argentine Ribeye Steak, give it a view!
Wondering what to feast on tomorrow night for St. Patrick’s Day? Give this authentic Irish recipe a try for a refreshing change: it’s healthy and light cabbage vegetable soup thanks to Chef Kevin Dundon. Kevin is a famous Irish Tv personality, author, and Chef/Owner of the award winning Dunbrody Country House Hotel & Restaurant located in Wexford on Ireland’s south coast. Chef Kevin also has a strong presence here in the States as the Executive Chef/Patron of the Raglan Road Irish Pub & Restaurant in Orlando’s Disneyland, receiving rave reviews on both Yelp and Open Table. Thank you chef for the recipe, and wishing everyone a delicious St Patty’s Day!
Irish Cabbage Soup
Chef Kevin Dundon
* 2 tablespoons olive oil
* 1 onion, chopped
* 1/2 green cabbage, thick stalks removed and shredded
* 1 leek, trimmed and sliced (visit the “how to chop leeks” video for tips)
* 2 potatoes, diced
* 8 ripe plum tomatoes, diced
* 120 ml/4 fl oz dry white wine
* 1 litre/1 3/4 pints kitchen vegetable stock or water
* salt and freshly ground black pepper
* fresh flat-leaf parsley sprigs, to garnish
Heat the olive oil in a large pan and add the onions, cabbage, leeks and potatoes, stirring to combine. Cover with a lid and sweat over a medium heat for about 5 minutes until softened but not colored.
Add the tomatoes to the pan, season to taste and allow to cook for a couple of minutes. Pour in the wine and allow to reduce by half, then add the stock or water and bring to the boil. Reduce that heat and leave to simmer for 15 minutes until all of the vegetables are completely tender and the liquid has slightly reduced and thickened. Season to taste. Garnish with parsley and serve with warm bread.
PS: Be sure to also check out our other delicious Irish soup recipe, a gorgeous bowl of green watercress and potato goodness.