Split Pea Soup (with Parmesan Potato Crisps)

Happy Thanksgiving everyone.  We had 13 people over and it was a wonderful way to start the season.  We made a 20 pound turkey and this is what I made with the leftover smoked turkey bones.

Split Pea Soup (with Parmesan Potato Crisps)

Ingredients:
Bones from a Thanksgiving Smoked Turkey
12 C Water
1 Pound Split peas
4 T Butter
1 C Carrots, chopped
1/2 C Celery , chopped
1 C Onions, chopped
2 Cloves of garlic, minced
1/2 t Black pepper
1 Bay leaf
2 t Fresh thyme
Salt to taste

Directions:
1.  In soup pot, add smoked turkey bones and water.  Bring to a boil, turn down and simmer for 1 hour.  Strain.
2.  Saute onions in butter until soft.  Add carrots and celery and continue to saute.   Add garlic and then split peas and pepper.  Saute for 2 more minutes.
3.  Add sauteed mixture to the stock.  Add bay leaf and thyme.  Cook on low for 1 hour or until peas soften. 
4.  Salt to taste.  Make parmesan potato crisps (below) to serve with soup. 

Parmesan Potato Crisps

Ingredients:
2-3 Pounds Russet potatoes, thinly sliced
Frying oil
1/3 C Parmesan, grated

Directions:
1.  Fry potatoes in oil until brown and cooked.
2.  Sprinkle with parmesan.

Gypsy Pot Soup

Gypsy Pot Soup

Ingredients:
1 1/2 C Chickpeas, cooked
2 Carrots, peeled and sliced thickly
8 C Vegetable Stock
1 Lb Pumpkin or Butternut Squash, peeled and cubed
2 C Green Beans, cut in 1 inch
2 Pears, peeled and cut into 1 inch chunks
1 T Lemon juice
3 T Olive oil
3 Cloves of garlic, peeled
1/3 C Blanched Almonds
1 Slice of bread, torn in pieces
1 Onion, chopped
1 t Sweet Paprika
2 Tomatoes, finely chopped
1 Pinch of Saffron
2 t Red wine vinegar
2 T Fresh mint, chopped
Salt to taste

Directions:
1.  In a soup pot, add chickpeas, carrots, and stock.  Bring to a boil.
2.  Add lemon juice, pumpkin, green beans and pears.  Simmer for 20 minutes, until vegetables are soft.
3.  In a skillet, heat oil and add garlic, almonds and bread.  Sauté until golden brown.  Using a slotted spoon, remove everything leaving oil. 
4.  Add onion to oil and sauté until softened.  Add paprika, tomatoes and a few tablespoons of stock and cook until softened, about 7 minutes.
5.  Stir the tomato mixture and saffron to soup.  Continue to cook making sure the pumpkin is soft, almost falling apart.
6.  Meanwhile add the fried garlic, almonds and bread into a food processor and process until finely ground. 
7.  Stir garlic mixture and vinegar into soup.   Salt to taste. 
8.  Garnish with mint.

Serves 6-8

Almond and Broccoli Soup

Almond and Broccoli Soup

Ingredients:
3/4 C Ground Almonds
2 Lbs Broccoli
5 C Vegetable Stock
1/2 C Heavy Cream
Salt to taste

Directions:
1.  Preheat oven to 350 degrees.  Spread ground almonds on a cookie sheet and toast in oven for about 10 minutes until golden.  Reserve one quarter of the almonds for garnish.
2.  Cut the broccoli in small florets and steam for about 6 minutes. 
3.  Add the broccoli to the stock and bring to a boil.  Turn down and simmer for 10 minutes.
4.  Put the remaining almonds and cream into the soup and use an immersion blender to blend until smooth.
5.  Season with salt and garnish with sprinkled almonds.

Serves 6-8

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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.