Category Archives: Soups

Curried Lentil Soup

Recipes, Soups

Ingredients for 4 servings, 1 quart

For soup:

  • 1 clove of garlic
  • 1 piece peeled fresh ginger
  • 1/2 small bulb fennel, cored and cut into large chunks
  • 1 small celery, cut into large chunks
  • 1 small carrot, peeled and cut into large chunks
  • 1 large shallot, cut into large chunks
  • 3 Tbsp unsalted butter
  • 2 tsp curry powder
  • 1 cup lentil, rinsed
  • 1 quart homemade chicken stock, dilute with water depending on how concentrated you made it
  • Kosher salt to taste
  • Black pepper to taste
  • Optional: Mustard to taste
  • Optional: Worcestershire sauce to taste

Pulse the garlic and ginger in a food processor until finely chopped. Add the fennel, celery, carrot and shallot and pulse until coarsely chopped.

Melt 2 tablespoons of butter in a 4-quart saucepan over medium-high heat. Add the chopped vegetables and cook, stirring until softened for about 3 minutes. Add the curry powder and cook until fragrant, about 30 seconds. Add the lentils, broth, salt and pepper. Bring the soup to a boil over high heat, reduce the heat to maintain a brisk simmer, cover, and cook until the lentil are tender, 25 – 30 minutes.

Transfer 2/3rd of the soup to a blender or food processor and puree until smooth in batches. Stir the puree back into the soup along with the remaining butter. Season to taste and adjust the consistency with water if necessary.

Yellow Tomato Gazpacho

Appetizers, Soups

yellowsoup

Ingredients for 8 servings 

For soup:

  • 1 1/2 cups chopped seeded peeled cucumber
  • 1 cup chopped Vidalia or other sweet onion
  • 1 cup coarsely chopped yellow bell pepper
  • 6 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds chopped seeded peeled yellow tomatoes (about 6 large)
  • 1 garlic clove, minced

For garnish:

  • 2 (1-ounce) slices French bread, torn into 1/2-inch pieces
  • 1 teaspoon extra virgin olive oil
  • 1 cup quartered grape or cherry tomatoes
  • 1/2 cup diced peeled seeded cucumber

To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour purred vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.

Preheat oven to 375°F.

To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375F 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.

 

 

Crème De Tomato En Croute

Appetizers, Soups

tomatosoup

Adapted from Philippe Jeanty, Bistro Jeanty in Yountville

Ingredients for 6 servings

  • 6 – 7 ripe medium-sized tomatoes, cored and quartered (2.5 lb)
  • 1/2 cup unsalted butter
  • 1 medium-sized yellow onion, sliced
  • 6 garlic cloves
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1-1/2 teaspoons whole black peppercorns
  • 1 teaspoon dried thyme
  • 1 cup water (use only if tomatoes are not ripe and juicy)
  • 4 cups heavy cream
  • 1 to 2 tablespoons butter
  • salt to taste
  • 1/ 2 teaspoon ground white pepper
  • 1 pound puff pastry
  • 1 egg beaten with 1 tablespoon water

Melt the 1/2 cup butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30 to 40 minutes, until the tomatoes and onions are very soft.

Purée in a blender, working in batches, or use a handheld immersion blender; strain. Return the soup to the pot.

Add the cream, salt, white pepper and the remaining 1 to 2 tablespoons butter to taste. Bring soup back to a boil. Let soup cool for 2 hours or overnight (in the refrigerator).

Divide soup among six 8-ounce ovenproof soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut six rounds slightly larger than your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash side down over the tops of the cups, pulling lightly on the sides to make the dough tight like a drum.

Preheat oven to 450°F. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10 to 15 minutes, until the dough is golden brown. Do not open the oven door in the first few minutes or the dough will fall. Serve immediately.