Southwestern Black Bean Soup

Southwestern Black Bean Soup

Ingredients:
1 Shallot, chopped
1 Onion, chopped
2 Cloves of garlic, minced
1 Pound of black beans
1 Smoked turkey leg
8 C Chicken Stock
1 C Water
2 T Tabasco sauce
2 T Cilantro, chopped
1 T Oregano
2 t Ground Cumin
14 oz Can of tomatoes
Sour cream, garnish
1 Avocado, sliced, garnish
1 Bunch cilantro, chopped

Directions:
1.  In a soup pot, saute the onions, shallots and garlic in the olive oil until translucent. 
2.  Add black beans, turkey leg, stock, water, Tabasco, cilantro, oregano, cumin and tomatoes.  Bring to a boil and boil for 2 minutes.   Turn down heat and simmer for 2 - 2 1/2 hours; until beans are soft.
3.  Remove the turkey leg and pull of any remaining meat.  Add any meat back into the soup.
4.  Puree about 2 cups worth of the soup and add it back in.
5.  Serve with sour cream, avocado and cilantro on the side.

Serves 6-8

Oyster Stew

Oyster Stew

Ingredients:
1 T Butter
1 T Olive oil
1/2 Potato, peeled and chopped
1/4 Onion, chopped
1 Stalk of celery, diced
2 Bottles of Clam juice, 8 ounces each
1/4 C White wine
2/3 C Water
1 C Heavy Cream
2 Dozen fresh oysters
Salt to taste

Directions:
1.  In a soup pot, saute onions and celery in butter and olive oil.
2.  Add potatoes and clam juice.  Bring to a boil and turn down heat.  Simmer for about 30 minutes, until potatoes are soft.
3. During this time, shuck the oysters and reserve the oyster juice to add to the soup. 
4.  Add white wine, oyster juice and water to the soup.  Simmer for an additional 10 minutes.
5.  Puree soup in a food processor and run through a strainer.
6.  Put it back over low heat and add the cream. 
7.  Turn off and add oysters for 2 minutes.    Salt to taste and serve immediately. 

Serves 4-6

Udon Noodle Soup

Sorry I missed last week.  I went wedding dress shopping with my mom, my soon to be mom and my best friend.  It was a weekend full of running around with the ladies I love.   We went to a few shops and I feel in love with a dress.....the dress of my dreams!

This weeks soup is a udon noodle soup.  It is a light soup and good as an appetizer.  We enjoyed it before a nice crab meal. 

Udon Noodle Soup:

1 Chicken Breast, skinless, chopped
2 T Gingerroot, minced
2 T Garlic, minced
8 C Chicken Stock
3 T Soy Sauce
6 Ounces Udon Noodles
1/4 C Peas
4 Ounces Shrimp, peeled, chopped
1 C Bean Sprouts
5 Shitake Mushrooms, thinly sliced
1/4 C Corn
3 Green Onions, chopped

Directions:
1.  In wok, cook chicken in vegetable oil for 4 minutes.  Add gingerroot and garlic and cook for 1 additional minute.  Set aside.
2.  Bring stock and soy sauce to a boil.  Add udon noodles and cook for 2 minutes.
3.  Add mushroom, peas, and shrimp.  Cook for 2 additional minutes.
4.  Add cooked chicken, bean sprouts, corn and green onions.  Cook until heated through.

5.  Serve with soy sauce. 

Serves 6-8

Tip:  Bean sprouts last longer when kept in water in the refrigerator.

Chicken Vegetable Soup

This one was an in-house request.  We are starting to get into Fall and this soup is hearty and good for you. 

Chicken Vegetable Soup

Ingredients:
8 C Chicken Stock
1 C Shredded Cabbage
1 C Carrots, chopped
4 Potatoes, peeled and chopped
1 Onion, sliced
1 C Green Beans, chopped in 1 inch pieces
2 Tomatoes, peeled and chopped
1 T Tomato Paste
2 C Broccoli, chopped
1/4 C Rice
1/4 C Corn
3 Cloves of garlic, minced
1/2 t Oregano
1 T Fresh parsley
1 t Fresh basil
1 Chicken Breast
Salt to taste

Directions:
1.  In a soup pot, add chicken stock, and chicken.  Bring to a boil and cook for 5 minutes.  Pull chicken out and shred.  Set aside.
2.  Add onion, potatoes, cabbage, garlic, tomato, tomato paste and herbs. Simmer for 15 minutes.
3.  Add rice and continue to cool for 10 more minutes.
4.  Add carrots, corn, broccoli and green beans.  Cook for an additional 7 minutes.
5.  Add chicken and cook for last 2 minutes.
6.  Salt to taste. 

Serves 8-10

Butternut Squash Soup

Butternut Squash Soup

Ingredients:
2 T Butter
1 T Olive Oil
1 Onion, chopped
1 Shallot, chopped
1 Butternut squash, peeled and chopped
2 Pears, peeled and chopped
2 Potatoes, peeled and chopped
8 C Vegetable Stock
1 t Nutmeg
1 t Brown Sugar
Chives, to garnish
Salt to taste

Directions:
1.  In soup pot, heat butter and olive oil.  Add onions and shallots.   Saute for 3-5 minutes.
2.  Add squash, pears and potatoes.  Saute for an additional 2 minutes.
3.  Add stock and bring to a boil.  Turn down and simmer for about 30-45 minutes; until squash is soft.
4.  Puree in a food processor or with an immersion blender. 
5.  Return to soup pot, add nutmeg and sugar.  Salt to taste.  Garnish with chives.

Serves 6-8