so, yeah, i've been getting to make a lot of soups lately, and it's good times. ok, let's see...let's go down the list. so far, i've made
carrot and coriander - twice...it's my favorite soup in the world and kind of my go-to soup when i just need to knock something out. it's absolutely delicious. garnished with heavy cream and cilantro
beer cheese - i used a pitcher of stella artois and cheddar and pepperjack and served it with smoked paprika popcorn on the side. boom. it was genius.
roasted red pepper and tomato bisque - not very creative but we had a case of red peppers that we needed to use. never made this one before. could have been a bit zippier, but good.
jalapeno chicken chowder - also a first timer. turned out pretty friggin spicy so i dialed it back with a handful of powdered sugar (i know, right?). ended up just right. happy as hell with this one, and will totally make it again.
black bean & tomato - was pretty good until el chefe told me to add a half gallon of water and a can of tomato puree. he thought it wasn't thick enough and i agreed but it dumbed down the flavor considerably. before the additions i thought it was a little brothy but had a nice black bean flavor and just enough heat to remain interesting.
i think i at least helped make a couple more but i forget what they were...oh, el chefe made some potato, orange, and milk abomination that i suppose had some potential but turned out too milky and wierd. anyway, making soup is fun and i'll try to let ya know if i do something new this week. i know i haven't been blogging a lot lately but my schedule is all wierd now what with me working during the day and going to bed at a reasonable hour. don't get me wrong, i love my new schedule, but it's wierd not working dinner rushes and being able to eat with the wife every night, and not have to dvr the office and lost. i used to blog after the wife went to bed but now we go to bed at the same time and i just forget. sorry!
anyway, there's a new bourdain on. later.
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4 comments:
I started a new job and on my first day cI hekped make carrot soup.
Shallots, little garlic, shredded carrots, chix stock, coconut milk. Then pureed and strained and finished with Lime zest and a touch of cream.
Corriander was used in the soup. I have made carrot soup before but I always used fresh ginger and coconut milk only. I would also drop a few tablespoons of brown sugar in the soup too.
I thought the lime was a refreshing touch that made a noticeable change in the flavor of the soup.
coconut milk? i can totally see how that would be awesome. i just had the carrot and coriander soup in ireland and loved it so i just make it the way i had it. honestly, i haven't really even considered changing the recipe. i might try that coconut milk thing, though...
ps congrats on the new job
how do you make it?
ok, sautee onion and tons of carrot. add salt and white pepper and lots of fresh ground coriander at this point. add chx stock, and boil for twenty or so minutes. i blend mine with stick blender, but a bar blender would work better. after it's blended i add some heavy cream, then garnish with a drizzle of cream and fresh cilantro. if you use farmers market fresh carrots you will notice. it's a gorgeous cold weather soup.
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