Archive for Soup Recipes
Split Pea Soup with Chef Jason Hill
Posted by: | CommentsA 9 hour drive in the Colorado mountains is a humbling experience. On the way home, driving through intermittent snowstorms, icy roads, and several “almost” accidents, thanks were given, once again. Thankful that the little Mazda in front of us swerved off to the right on the ice. Thankful that the rock split the windshield towards the bottom , not affecting visibility. Thankful for our sweet, silly, family. And thankful that, after all is said and done, the drive was worth it. Wandering off in thought from the sleepy ipod audiobook, our thoughts turned to warm comfort food, in particular, soup, served with an equally comforting piece of baguette. What do we still have at home? What could we create? The beauty of soup is that all that is required is a creative mind and a few ingredients, it’s like art in a pot!
Tonight we chose pea soup with our baguette, and to stir your creative visions we bring you this video from chef Jason Hill, serving up a piping hot classic split pea recipe. Ingredients include: 1 lb of dried split peas, half an onion, 2 carrots, 2 celery stalks, 2 cloves of garlic, bacon, a bay leaf, chicken stock or bullion mixed with water, and whatever your inventive mind desires to add. You could substitute ham for the bacon, or easily make the soup vegetarian by omitting the meat.
French Onion Soup
Posted by: | CommentsAutumn has arrived in full swing and we find ourselves betraying our favorite summer foods like a wicked adulteress. We’ve been ditching salads, ignoring the barbecue, and even walking away from one of our best friends, sushi. Instead, our fickle appetites have found a new love, warm and hearty comfort foods. This week our new love is soup, and today, we have a crush on French onion soup.
Made of beef broth, onions, croutons, and cheese, this ancient soup has enjoyed a rebirth beginning in the 1960′s when French food came into vogue in America (I believe we were late to the party!).
Where did it come from? Although onions have always been a staple among poverty stricken diners since ancient Roman times, ironically French onion soup was presumed to have been invented by French royalty, King Louis the XV. The story is that, in his hunting lodge, alone with only onions, butter, and champagne (poor thing), he created the world’s first French Onion Soup.
We love this version by Chef John in this video, and you may find his full written recipe here.
French Onion Soup from Foodwishes on Vimeo.
Do you have a favorite version of French onion soup? Do tell! Post your link or recipe in the comment section below!
Creamy red pepper soup with Chef Giada De Laurentiis
Posted by: | CommentsBorn and raised in Rome, Food Network star Giada’s unpretentious family style italian cooking is as genuine as her smile.
In this video, Giada prepares a simple creamy roasted red pepper soup with made with potatoes, mascapone cheese, and fresh croutons.
Visit Giada on the Food Network here for the written recipe.
A bit of red pepper trivia: The green peppers you buy are actually the red variety, simply picked before they have ripened to red. This explains why they are sweeter and more expensive than the green bells, as the farmers need to tend the crops for a longer period of time. The harvest time is typically late summer and autumn. The ripened red peppers are more nutrient rich, having 9 times the antioxidant carotene and twice the vitamin C of green peppers.
When choosing red peppers, look for those that feel heavy, have a wrinkle and blemish free skin, and a strong healthy stem. Select organic peppers if possible, as bell peppers are one of the most heavily fertilized vegetables.
