Soup Archives - Page 2 of 4

Potato Leek Soup

As many of you probably know, the Instant Pot electric pressure cooker is all the rage right now

I love, love, lovity love my IP. It’s out on our counter at least 5 times a week making hard cooked eggs, mains, sides, yogurt… even dessert!

But this isn’t a sales pitch, so let’s make some soup!

I generally try to make recipes based on what’s in season. I was at our local farm market in the produce department and there were like a hundred leeks on display

Well maybe not 100 but there were a whole lot. Decision made. Potato Leek Soup

Some may say that the origin of leek soup is from France, but my Irish Mom, Mary Margaret would beg to differ

You’ll need 3 leeks, 5-6 potatoes (about 2 pounds) 2 garlic cloves and 2 slices of bacon

Slice the bacon into 1 inch strips

Choose the Instant Pot saute function and when hot, add the bacon

Saute until the bacon is browned and crispy then move to a paper towel lined bowl. Don’t wash the IP insert, we want this great bacon-y flavor

Thinly slice the garlic and the white/light green parts of the leeks

Simply Sundays note: slice the leek lengthwise first and rinse off any fine silt and dirt before slicing

Add a splash of olive oil to the bacon fat in the instant pot and once hot, add in the leeks & garlic

Saute for about 10 minutes or until the leeks are softened

Add in 6 cups of broth and bring to a boil, still on the saute function of the pot

Peel and cube the potatoes and add to the instant pot along with 3 bay leaves

Stir, place the cover on the pot, make sure the knob is on seal and set manual cook for 8 minutes. Keep in mind, with 6 cups of liquid, it will take a few minutes to get up to pressure. Use the quick release once completed

Remove and discard the bay leaves and using an immersion blender, blend to the desired consistency. Sometimes I blend it completely smooth, other times I leave some chunks for texture. Whatever the whim of the day is…

Drizzle in about a half of a cup of heavy cream or half & half and stir

Season to taste with kosher salt and serve garnished with the crumbled bacon and fresh chives

Enjoy!

Simply Sundays! ~ Potato Leek Soup

Servings: 4-6
Time: 20 minutes prep, 20 minutes cook
Difficulty: Easy
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Ingredients

3 leeks, rinsed and sliced

5-6 potatoes (about 2 pounds), peeled and cubed

2 garlic cloves

2 slices of bacon

Tablespoon of olive oil

6 cups of broth (chicken or vegetable)

3 bay leaves

1/2 cup of heavy cream or half & half

Kosher salt, to taste

Crumbled bacon and fresh chives for serving

Directions

Slice the bacon into 1 inch strips; choose the Instant Pot saute function and when hot, add the bacon

Saute until the bacon is browned and crispy then move to a paper towel lined bowl. Don’t wash the IP insert, we want this great bacon-y flavor

Thinly slice the garlic and the white/light green parts of the leeks

Add a splash of olive oil to the bacon fat in the instant pot and once hot, add in the leeks & garlic; saute for about 10 minutes or until the leeks are softened

Add in 6 cups of broth and bring to a boil, still on the saute function of the pot

Peel and cube the potatoes and add to the instant pot along with 3 bay leaves

Remove and discard the bay leaves and using an immersion blender, blend to the desired consistency

Drizzle in about a half of a cup of heavy cream or half & half and stir

Season to taste with kosher salt and serve garnished with the crumbled bacon and fresh chives

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Cooker

KitchenAid 3-Speed Hand Blender

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Prepware 1-Cup Measuring Cup

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

March 10, 2019

simplysundaysfoodblog7 Comments

Rustic Mushroom Bisque

This is a rich, flavorful and rustic soup my family just can’t get enough of

Every time we make this I can’t help but think of a rural French country side

There is just something homey and hearty about this soup that I know you will love it too

I use three different mushrooms for this

Shiitakes which hold some texture and give a meaty chew to the soup, cremini mushrooms which are softer and dried porcini which add a great earthy taste

Since the porcini mushrooms are dry you will need to reconstitute them in liquid

So let’s start there

We are using around 1 cup of dried porcinis

Bring about 2 cups of water to a boil and dump in the dried porcinis, remove from the heat and let the mushrooms steep for about 8 minutes

They will yield around a half cup when they are softened in the water

Strain the mushrooms reserving 1/2 cup of the mushroom liquid to add to our stock

Give the mushrooms a chop and set aside

Now let’s start working on the soup

Heat 1 tablespoon of olive oil to a dutch oven or heavy pot over medium heat

We are going to start building flavor in this soup with two of my favorite ingredients

1 large shallot and 4 slices of bacon

Peel and chop the shallot, cut the bacon down the center then then chop as well

Add the shallots and bacon to the pot

I’ll bet you can smell them cooking already!

Let these cook, stirring occasionally for around 6-8 minutes, or until the bacon has rendered down and is browned and crisp

While the shallots and bacon are cooking, let’s prep our mushrooms

We are starting with around 6 ounces of shiitake mushrooms

Remove the stems from the shiitakes as they are very fibrous and not good to eat

You can discard them or use them to flavor stocks

Remove any excess dirt off the caps with a dry paper towel and slice them up and set aside

Next let’s talk about the cremini (also spelled crimini) mushrooms

They are immature portabella mushrooms and can be brown or white

The brown cremini can also be labeled as “baby bellas” by a grocer to make them sound fancy

We are using around 12 ounces

As with the shiitakes you want to wipe off the excess dirt, unlike the shiitakes you can leave these stems on

Slice them up

Add the shiitake, cremini and porcini mushrooms into the pot and sprinkle with kosher salt and ground black pepper

Let these cook 5-6 minutes stirring occasionally

Next we will need 1 cup of dry white wine (like a Chardonnay) and 1/4 cup of flour

Add the white wine to the mushrooms and bring to a boil

Reduce the heat and simmer for 8-10 minutes to allow the alcohol to cook off stirring occasionally

The mushrooms will start to cook down nicely

Sprinkle the 1/4 cup of flour over the mushrooms

Stir this together and allow it to cook for 2-3 minutes to get the flour taste out

Next we are going to need 6 cups of beef stock, the 1/2 cup of reserved porcini liquid and 1 tablespoon of Gravy Master

Click on our link to make Homemade Beef Stock

Add the beef stock to the pot

Add in the porcini liquid and Gravy Master

Stir everyone together, cover and bring to a boil

Reduce the heat to a low simmer and cook 25 minutes

Next we will need 1 cup of heavy cream and around 1 tablespoon of fresh chopped parsley

Add the cream to the soup and stir

Sprinkle with the parsley

Cover and bring to a boil, reduce heat and simmer for 8-10 minutes

Taste and adjust and seasonings

Between the flour we added earlier and the heavy cream the soup should tighten up, however if you want it thicker we can make a roux

Melt 2 tablespoons of butter in a pan

Whisk in 1/4 cup of flour

Cook until bubbly and lightly browned

Whisk a bit of this at a time into the soup until you get your desired thickness

Now this is a hearty, rich and rustic soup so we feel the addition of some brightness just makes it even better

We recommend a garnish of some lemon zest and chopped chives

Sprinkle a little zest and chives on a bowl of hearty soup and serve with some crusty bread!!!

Enjoy!!!

Simply Sundays! ~ Rustic Mushroom Bisque

Servings: 6-8
Time: Prep 15 Min, Cook 1 Hour
Difficulty: Medium
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Ingredients

2 cups of water

1 cup of dried porcini mushrooms

1 tablespoon of olive oil

1 shallot

4 slices of bacon

6 ounces of shiitake mushrooms (stems removed and discarded)

12 ounces of cremini mushrooms

1 cup of dry white wine (like a Chardonnay)

1/4 cup of flour

6 cups of beef stock

1/2 cup of reserved porcini liquid

1 tablespoon of Gravy Master

1 cup of heavy cream

1 tablespoon of fresh chopped parsley

kosher salt

ground black pepper

For the Roux (optional)

2 tablespoons of butter

1/4 cup of flour

For the garnish (optional)

lemon zest

chopped chives

Directions

Bring about 2 cups of water to a boil and dump in 1 cup of dried porcini mushrooms, remove from the heat and let the mushrooms steep for about 8 minutes. Strain the mushrooms reserving 1/2 cup of the mushroom liquid to add to our stock. Give the mushrooms a chop and set aside

Heat 1 tablespoon of olive oil to a dutch oven or heavy pot over medium heat. Peel and chop 1 shallot. Cut 4 slices of bacon down the center then then chop as well. Add the shallots and bacon to the pot. Let these cook, stirring occasionally for around 6-8 minutes, or until the bacon has rendered down and is browned and crisp

Remove the stems from 6 ounces of shiitake mushrooms and discard. Remove any excess dirt off the caps with a dry paper towel and slice them up and set aside. Wipe off any excess dirt from 12 ounces of cremini mushrooms. Slice them up leaving the stems on

Add the shiitake, cremini and porcini mushrooms into the pot and sprinkle with kosher salt and ground black pepper. Let these cook 5-6 minutes stirring occasionally. Add 1 cup of dry white wine (like a Chardonnay) to the mushrooms and bring to a boil, reduce the heat and simmer for 8-10 minutes to allow the alcohol to cook off stirring occasionally

Sprinkle 1/4 cup of flour over the mushrooms. Stir this together and allow it to cook for 2-3 minutes to get the flour taste out. To the pot add 6 cups of beef stock, 1/2 cup of reserved porcini liquid and 1 tablespoon of Gravy Master. Stir everyone together, cover and bring to a boil. Reduce the heat to a low simmer and cook 25 minutes

Add 1 cup of heavy cream to the soup and stir. Sprinkle with 1 tablespoon of fresh chopped parsley. Cover and bring to a boil, reduce heat and simmer for 8-10 minutes. Taste and adjust and seasonings

For the Roux

Melt 2 tablespoons of butter in a pan. Whisk in 1/4 cup of flour. Cook until bubbly and lightly browned. Whisk a bit of this at a time into the soup until you get your desired thickness

Serve in a bowl topped with lemon zest and chopped chives (optional)

Tools used to make this recipe

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

Lodge Enameled Cast Iron Dutch Oven

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

ZELITE INFINITY Chef Knife 8 inch

January 27, 2019

simplysundaysfoodblog2 Comments

Potlikker Soup

Ham and homemade stock give this soup a great flavor, pasta adds heartiness and collard greens, vinegar and hot sauce complete that Southern potlikker flavor!

Okay…

What is Potlikker?

By definition, it is the juices left over from making collard greens and it is supposed to be very good for you

That being said there are a lot of applications to use these great flavors

We have adapted this to a ham based soup that is so delicious we like to call it a “Pot Licker”

My daughter claims it is her favorite soup (I like hearing that)

This is also a great recipe for utilizing a leftover ham shank

Note: Southern collard greens are often served with ham hocks to impart the smoky flavor and meatiness

So we had ham and now we have ham shank

Time for a transformation!

There always seems to be left over ham after a Holiday meal or Sunday dinner

Now I know what your thinking… What am I going to do with this?

What we are going to do is transform this into a completely new and amazing meal!

There is a lot of meat clinging to this shank and to me, a bone with any meat on it spells stock

We will need 2 carrots, 1 onion and 1 celery stalk along with the leftover ham shank

Give everyone a rough chop

No need to peel these as they’re are just to flavor the stock and will be discarded

By the way, you can make this stock a day ahead to make life easier

Add the ham bone and veggies into a large pot

Next up, we will need 1/4 cup red wine vinegar, 1 tablespoon of sugar, 1 tablespoon of hot sauce, 2 teaspoons of black peppercorns, 2 garlic cloves and 3 bay leaves

Smash the garlic and add it to the pot along with the rest of the ingredients

You basically want to cover as much of the ham as you can with water

The amount of water will change depending on the size of the ham

We used 16 cups of water for this

Cover and bring to a rapid boil over medium heat

Reduce to a simmer and cook for 2 hours or until the liquid is reduced by half

Strain the pot reserving the ham and stock

Discard everything else

We ended up with 8 cups of this beautiful and flavorful stock!

Pick off all of the ham and discard any fat and bones

The meat closest to the bone becomes so tender and delicious you are going to love it

Set the ham aside

Now it is time to make some Potlikker!

We are serving this Potlikker soup over pasta, so cook up a pound of your favorite, according to the directions, drain and set aside

We are going to start with some similar ingredients for the soup as we did for the stock

We will need 1 onion, 2 garlic cloves, 4 slices of bacon and 2 teaspoons each of kosher salt and ground black pepper

Peel and chop the onion and garlic and chop up the bacon

Heat 2 tablespoons of olive oil in a large pot over medium heat

Add in the bacon

Render the bacon down 4-6 minutes until nice and browned

Next add in the onions, garlic and salt and pepper

Sweat these down 6-8 minutes stirring occasionally

Now this is a Southern inspired dish and if we are talking Southern we will need some greens

And when I think of Southern greens I think collard greens!

Here we have 1 bunch

You want to soak these in some cold water and give them a good rinse to remove any dirt or grit

Pat the leaves dry, flip them over so you are at the back and remove the stem by cutting a v pattern on both sides

Once the stems are removed, stack the leaves and cut down the center

Then chop along the length

Repeat until they are all chopped

Add the ham back into the pot with the onion and bacon and stir to combine

Add in the collard greens and stir to combine

Add in the reserved stock

Cover and bring to a rapid boil, then reduce to a simmer and cook 20-25 minutes

Looking good!

We like to stir in 1 tablespoon of red wine vinegar at the end

The acid really compliments the richness of the broth

Put a scoop or 2 of your favorite pasta in a bowl and ladle Potlikker over it

Deliciously comforting!

We serve this with a sprinkle of crushed red pepper and shredded parmesan cheese!

Enjoy!!!

Simply Sundays! ~ Potlikker Soup

Servings: 6-8
Time: Stock Prep 2 hrs, Prep 15 Min, Cook 40 min
Difficulty: Medium
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Ingredients

For the Stock

1 leftover ham bone with meat

1 onion

2 carrots

1 celery stalk

1/4 cup of red wine vinegar

1 tablespoon of sugar

1 tablespoon of hot sauce

2 teaspoon of black peppercorns

2 garlic cloves

3 dry bay leaves

16 cups of water

For the soup

reserved stock( around 8 cup)

reserved ham

2 tablespoons of olive oil

1 onion

4 slices of bacon

2 garlic cloves

1 bunch of collard greens, cleaned, stem removed and chopped

1 teaspoons of kosher salt

1 teaspoons of ground black pepper

1 tablespoon of red wine vinegar (optional)

crushed red pepper (optional)

shredded parmesan (optional)

1 pound box of your favorite pasta (cooked and drained)

Directions

For the stock

Add the leftover ham bone to a large pot. Add in 2 chopped carrots, 1 chopped celery stalk, 1 chopped onion, 2 smashed garlic cloves, 1/4 cup of red wine vinegar, 1 tablespoon of sugar, 1 tablespoon of hot sauce, 2 teaspoon of black peppercorns, 3 dry bay leaves and 16 cups of water

Cover and bring to a boil. Reduce heat to a simmer and cook for 2 hours

Remove from heat and strain, reserving the stock and ham. Pick meat from bones and reserve. Discard the bones and veggies

Cook 1 pound of your favorite pasta according to the directions. Drain and set aside

For the soup

Chop 1 onion, 2 garlic cloves and 4 slices of bacon. Heat 2 tablespoons of olive oil in a pot. Brown the bacon for 4-6 minutes. Add in the onions and garlic, sprinkle with kosher salt and ground black pepper. Sweat them down for 6-8 minutes. Add the ham back in and stir to mix

Soak and rinse 1 bunch of collard greens in cold water to remove any excess dirt or grit Cut out and discard the main stem. Layer the leaves on top of each other and cut down the center. Then chop along the length

Add collard greens to the pot along with the reserved stock. Cover and bring to a boil Reduce heat to a simmer and cook 20-25 minutes. Stir in 1 tablespoon of red wine vinegar. Season with salt and pepper to taste

Place 1 -2 scoops of pasta in a bowl. Ladle Potlikker over the noodles. Sprinkle with crushed red pepper (optional) and shredded parmesan cheese (optional)

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

Pyrex Mixing Bowl

Wilton 3 Piece Cookie Sheet Set

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

Mini Prep Glass Bowl

April 15, 2018February 4, 2020

simplysundaysfoodblogLeave a comment

Roasted Poblano Posole

This hearty soup is packed full of deliciousness from smoky poblano peppers, the tasty corn flavor of hominy and a flavorful stock

There are many different variations of Posole, a popular Mexican soup

This roasted poblano version is my family’s’ favorite

What are poblano peppers?

Poblano peppers are a mild variety of a chile. They’re named for the state of Puebla in Mexico. These peppers are quite popular in Mexico and in the Southwest in the US. They can be eaten raw, but roasting amps up their flavor

Roast 3 poblanos over an open flame until charred on all sides. When cool enough to touch, peel & slice the peppers in half. Remove the seeds and dice the pepper. Set aside

I like to poach the chicken in stock rather than water because it adds so much flavor to the protein

I have 2 boneless, skinless chicken breasts in a quart of chicken stock in a saucepan

Simmer over medium low heat for about 25 minutes until the chicken is cooked through. Remove chicken and set aside to cool

Skim the stock if necessary and reserve the liquid for the soup

Dice a small onion and mince 3 garlic cloves. In a large stock pot, drizzle 2 tablespoons of olive oil and heat over medium-high heat. Add in the onion and garlic and saute for 5-7 minutes until they slightly soften

Drain and rinse two 14 ounce cans of hominy

I’m using two 4 ounce cans of chiles, 1 tablespoon of cumin, 1 teaspoon of kosher salt and a 1/4 teaspoon of cayenne pepper

Add the chiles and spices to the onions and garlic in the pot, stir to combine

Use reserved stock from the poached chicken and add additional chicken stock to equal 8 cups in total

Shred or cube the cooked chicken for assembly

A note regarding the chicken – I have made this soup with shredded chicken and cubed chicken and my family prefers the shredded. It’s your call

Everybody in the pot!

Simmer over medium-high heat for 10-15 minutes, until all of the ingredients are heated through

We like to serve with some avocado, fresh cilantro, cotija cheese and a squeeze of lime

Enjoy!

Simply Sundays ~ Roasted Poblano Posole

Servings: 6-8
Time: 15 minutes prep, 45 minutes cook
Difficulty: Easy
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Ingredients

3 poblano peppers

2 boneless, skinless chicken breasts

1 quart of chicken stock (for poaching)

1 small onion

3 garlic cloves

2 tablespoons of olive oil

2 – 14 ounce cans of hominy

2 – 4 ounce cans of chiles

1 tablespoon of cumin

1 teaspoon of kosher salt

1/4 teaspoon of cayenne pepper

8 cups of chicken stock (including poaching stock)

Avocado, fresh cilantro, cotija (or queso fresco) cheese and lime for serving, if desired

Directions

Roast 3 poblanos over an open flame until charred on all sides. When cool enough to touch, peel & slice the peppers in half. Remove the seeds and dice the pepper. Set aside

Poach 2 boneless, skinless chicken breasts in a quart of chicken stock in a saucepan Simmer over medium low heat for about 25 minutes until the chicken is cooked through Remove chicken and set aside to cool

Skim the stock if necessary and reserve for the soup

Drain and rinse two 14 ounce cans of hominy

Assemble two 4 ounce cans of chiles, 1 tablespoon of cumin, 1 teaspoon of kosher salt and a 1/4 teaspoon of cayenne pepper

Add the chiles and spices to the onions and garlic in the pot, stir to combine

Use reserved stock from the poached chicken and add additional chicken stock to equal 8 cups in total

Shred or cube the cooked chicken for assembly; add all ingredients to the pot

Simmer over medium-high heat for 10-15 minutes, until all of the ingredients are heated through

Serve with avocado, fresh cilantro, cotija (or queso fresco) cheese and lime, if desired

Tools used to make this recipe

Simply Bamboo Maui Bamboo Cutting Board

Mini Prep Glass Bowl

Farberware Classic Series Stainless Steel Saucepan