Can we start a thread of yummy soups or stews too, to help ward off winter's chill?
- Thread starter pat-nocal
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Southwestern Pumpkin Soup
Southwestern Pumpkin Soup
From The Watermark Restaurant via Epi and Bon Apetit
"The Watermark restaurant here in Cleveland is my favorite place to take out-of-town guests—and I find other excuses to go, too," writes Bob Charleton of Cleveland, Ohio. " Last time I went there, I had lunch in the Garden Room, a glassed-in space overlooking the Cuyahoga River. The highlight of the meal was an unusual pumpkin soup topped with cheddar cheese."
Surprisingly easy to make, this soup is flavored with cumin and chili powder.
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 15-ounce can pure pumpkin 3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
Makes 4 (first-course) servings.
This is delicious served with a crusty bread! I used cushaw instead of pumpkin, so I imagine that you can use just about any kind of squash.
Friday
Southwestern Pumpkin Soup
From The Watermark Restaurant via Epi and Bon Apetit
"The Watermark restaurant here in Cleveland is my favorite place to take out-of-town guests—and I find other excuses to go, too," writes Bob Charleton of Cleveland, Ohio. " Last time I went there, I had lunch in the Garden Room, a glassed-in space overlooking the Cuyahoga River. The highlight of the meal was an unusual pumpkin soup topped with cheddar cheese."
Surprisingly easy to make, this soup is flavored with cumin and chili powder.
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 15-ounce can pure pumpkin 3 tablespoons (packed) dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro
Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
Makes 4 (first-course) servings.
This is delicious served with a crusty bread! I used cushaw instead of pumpkin, so I imagine that you can use just about any kind of squash.
Friday
luisa_calif
Well-known member
YES! YES! One can never have enough homemade soup!
Do you think we should re-post favorites from the "OLD" Swap?
Do you think we should re-post favorites from the "OLD" Swap?
mariadnoca
Moderator
REC: Hot and Sour Soup
Hot and Sour Soup - yummy!
4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together – it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
Chinese Chicken Stock:
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water
Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
Yield: About 2 quarts
Hot and Sour Soup - yummy!
4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together – it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
Chinese Chicken Stock:
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water
Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
Yield: About 2 quarts
gayle-mo
Well-known member
Mimi, I'd been wondering this too....
If we could do it in a way that there were categories it would be easier to find things and maybe easier to post. What do you think?
I have a feeling there will be TONS of things posted on the 'Swapizen Forum'! Categories could be such as: Meats, Main Dish/Casseroles, Side Dishes, Soups, Salads, Breads, Breakfast Items, Desserts, Cakes, Pies, Candies, Holiday Foods, Drinks, Ethnic Dishes, MISC, etc.. (any good cookbook would have category suggestions)
I know I'd sure hate to lose some of the things that are on there.
If we could do it in a way that there were categories it would be easier to find things and maybe easier to post. What do you think?
I have a feeling there will be TONS of things posted on the 'Swapizen Forum'! Categories could be such as: Meats, Main Dish/Casseroles, Side Dishes, Soups, Salads, Breads, Breakfast Items, Desserts, Cakes, Pies, Candies, Holiday Foods, Drinks, Ethnic Dishes, MISC, etc.. (any good cookbook would have category suggestions)
I know I'd sure hate to lose some of the things that are on there.
Smokey Corn & Shrimp Chowder. Sooo good, sooo easy
Smokey Corn & Shrimp Chowder
3 bacon strips, thinly sliced
1 large onion, finely chopped
2 T. butter
1 t. dried thyme leaves
1 t. each salt and pepper
1 large potato, diced
1 red pepper, seeded, diced
2 c. milk
1 bottle clam juice (8 ox)
1 c. whipping cream
2 c. frozen corn kernels
2 bay leaves
½ lb. fresh or frozen peeled shrimp, coarsely chopped
1 t.s hot pepper sauce (optional)
Saute butter, onion and bacon until onion is soft, on med-high.
Add remaining ingredients except shrimp and pepper sauce. When boiling, reduce heat to med-low.
Simmer, covered about 15 minutes until potatoes are cooked. Discard bay leaves. Puree 1/3 of soup until smooth. Return puree to soup and add shrimp. Cook stirring often, 3-4 minutes. Add pepper sauce.
Sour cream & cilantro make a tasty garnish.
Smokey Corn & Shrimp Chowder
3 bacon strips, thinly sliced
1 large onion, finely chopped
2 T. butter
1 t. dried thyme leaves
1 t. each salt and pepper
1 large potato, diced
1 red pepper, seeded, diced
2 c. milk
1 bottle clam juice (8 ox)
1 c. whipping cream
2 c. frozen corn kernels
2 bay leaves
½ lb. fresh or frozen peeled shrimp, coarsely chopped
1 t.s hot pepper sauce (optional)
Saute butter, onion and bacon until onion is soft, on med-high.
Add remaining ingredients except shrimp and pepper sauce. When boiling, reduce heat to med-low.
Simmer, covered about 15 minutes until potatoes are cooked. Discard bay leaves. Puree 1/3 of soup until smooth. Return puree to soup and add shrimp. Cook stirring often, 3-4 minutes. Add pepper sauce.
Sour cream & cilantro make a tasty garnish.