Farmers' Market Friday - Cure For What Ails You {Chicken Corn Soup}

I had entirely different plans for this week's post. I made it and photographed it, and then, I came down with a cold. Hit me like a ton of bricks - sore throat, throbbing sinus pressure, just plain sick. So, knowing that chicken soup cures what ails you (there's even research that shows this to be more than an old wives' tale), I set to making a pot of liquid gold. Of course, I couldn't just leave it alone and make the usual, standard variety - not with the abundance of sweet corn in my fridge - therefore, I decided to whip up some Chicken Corn Soup in hopes that it might be a good substitution to my second favorite Chinese restaurant soup. I know I did a Sweet Corn Soup previously, but that one was cream based. As such, I just didn't think it would be as soothing as a broth/stock based soup would be.

The result is a pretty good rendition, and its a good thing everyone liked it because, as usual, I cannot seem to make a small pot of soup to save my life.

Items from the market: 

• sweet corn
• chicken (actually, I had left over chicken carcass parts from deboning chicken breasts and thighs, so I used those pieces parts to make stock. I also used some boneless skinless breast meat for the actual meat part of the soup.)

Chicken Corn Soup

• 4 quarts of chicken stock (either homemade or purchased - your choice, I won't judge)
• 12 ears of sweet corn, shucked, desilked and corn cut from the cob
• 1 bunch green onions, whites and light green parts thinly sliced
• 2-3 boneless skinless chicken breasts
• assorted chicken parts (I used 2 backs and 8 wings as that is what I had on hand)
• 2-3 eggs
• 1 tbsp toasted sesame oil (optional)

1. Make your stock by covering chicken parts (except for boneless breasts) with water in a large soup pot or dutch oven. Simmer over medium hi heat (don't let the chicken boil) for about an hour or so. Remove chicken parts and if available, remove meat from bone. Reserve meat for addition to the soup. If using purchased stock, heat in pot.
2. To hot stock, add all corn kernels and green onion and cook over low simmer for another hour. Add chicken breast meat and poach in hot stock and corn mixture until done throughout (about 20 minutes or so). Remove chicken. When cool enough to handle, shred chicken meat or thinly slice across the grain. 
3. Using an immersion blender, puree the soup so that some of the corn is pureed but some is left intact. Add shredded chicken breast meat and any reserved meat from the carcasses. Add sesame oil, if using.
4. In a small bowl, crack eggs and beat well. While stirring soup with a fork, slowly drizzle egg into the soup mixture to create ribbons of cooked egg. 
5. Serve piping hot and garnish with a bit more fresh green onion if desired.

This soup definitely soothed my throat and the warmth of the dish helped to open up my sinuses. While my soup didn't have all of the ingredients listed in the soup the researchers made, it doesn't matter to me - it was just what doctor-mom ordered!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - Transitions {Sweet Corn Soup}

It is the funky time of year in Central Texas. We're approaching Fall, and yet, we still have temps registering in the 90s. The rest of the country is sporting corduroys and sweaters while we are still in shorts and tank tops. However, we do have odd breaks in the weather like last weekend when the cool rains held temps in the mid 60s. It is days like that which make you long for a complete change in the seasons. You begin to think, not only how your clothing options will change, but also, how your plate will change. If you frequent a farmers' market, you will have noticed that some of the gems of summer are starting to wane - there's less okra and eggplant available; winter squash have been to appear. As I've mentioned before, our Central Texas farming friends are pulling a veritable rabbit out of their hats with a second Sweet Corn crop - an encore before the season fully changes on us once and for all. 

That little cold snap last week made me think of more traditional fall dishes - soups and stews and the like. However, when you've got fresh, sweet corn staring you in the face, it is hard to ignore. So, why not straddle the seasons? Use a traditionally summer item in a fall-ish way. Although this Sweet Corn Soup is a creamy soup, it is remarkably light and thin and yet still warm and completely satisfying. Fantastic by itself, that sweetness makes it a natural vehicle for some salty and spicy mix-ins. 

Items from the market:

• Sweet Corn
• jalapenos
• onions
• bacon or pork belly

Sweet Corn Soup

Adapted from Dorie Greenspan

• 6 ears of corn, shucked and de-silked
• 6 C whole milk
• 4 Tbsp unsalted butter
• 1 large onion, finely chopped (stick to yellow or white)
• 1 stalk of celery, thinly sliced
• 3 medium carrots, peeled and thinly sliced into rounds
• 2 cloves of garlic, finely minced (or run through a garlic press as I prefer)
• 4 C water
• 2 sprigs of thyme(fresh)
• 1 bay leaf

For Add-ins: 

• Fresh corn kernels
• jalapeno pepper, halved & seeded then thinly sliced
• bacon or pork belly, cut into small pieces and fried crisp
• fresh chives

1. Make soup base: remove corn kernels from the cobs. {There are many devices on the market that are advertised as making this an easy job. I find a sharp knife and a deep bowl work well: Using a corn holder (those tiny handles that pierce the cob) is also helpful. Place ear of corn upright in the bowl. Using a sharp knife, cut straight down the cob along the base of the kernels. Continue by turning the cob until you've made your way around the entire thing.) Keep the cobs and set the kernels aside. Cut each cob in half or thirds.
2. Put the cobs in a large dutch oven or soup pot. Pour in the milk and bring to a boil. Turn off the heat and allow the cobs and milk to steep while you work on everything else.
3. In a large, heavy skillet, melt the butter. Add the onion and a bit of salt. Cook over low to med-low. Stirring occasionally until the onion softens and becomes glassy (about 5 minutes or so; you do not want the onion to brown.) Add the celery, carrot, garlic and reserved corn kernels. Cook, stirring occasionally, until the mixture is softened( about 10-12 minutes)
4. Scrape the vegetable mixture into the steeping corn cob/milk pot, add water and herbs. Bring to a boil and then lower heat. Partially cover the pot and cook on low (check that you have a nice low simmer) for about 30 minutes.
5. Taste the soup and season to taste with salt and pepper. Remove and discard the cobs, the herb stalks and the bay leaf. Using an immersion blender, puree the soup.
6. To serve, ladle piping hot soup into individual bowls. Pass bowls of mix-ins at the table and allow guests to add their personal touch to the soup. Enjoy!

I hope you'll give this soup a try. It was a hit with the family who enjoyed that it was a soup that seemed to have a toe in both summer and fall - a great way to transition in your kitchen.

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

More Than an Apple For The Teacher {Roasted Butternut Squash with Caramelized Pear Soup}

I have a soft spot in my heart for educators. Teachers have an increasingly thankless job and yet it is the most important one on the planet. Our local PTA at the elementary school that my son attends (and my daughter attended up until this year when she moved on up to middle school) does a lot in the way of hospitality for the faculty and staff at our school so that we can show them how much they are appreciated. One of the things they organize almost every month is a themed luncheon on site at the school for them. Then, parents can volunteer to send in a dish or dessert that fits that theme so that the teachers, etc can enjoy a buffet during their lunch period.

This month's theme was Soup and Salad. Typically, I send a dessert (see here) and last time they did soup I sent this. After seeing the list of items that were being sent this month, I decided that a delicious vegan offering would be a great addition to the menu that was filled with fabulous sounding things like Taco Soup, Baked Potato Soup, Cheese Soup, Ravioli Soup, etc. The only problem is was that I don't really have a bunch of vegan items in my binder of tried and true recipes. I searched through a few of my favorite vegetable soup recipes and decided that one that we featured during a TGK Cooking Club session could easily be adapted to for a vegan lifestyle. Considering that not a drop was left and I was stopped no fewer than 5 times by teachers commenting on the soup as I visited the campus today, I'd say it was a success!

Roasted Butternut with Caramelized Pear Soup

• 5 Tbsp olive oil
• 2 red Anjou pears, cored and cut into 1/4 in thick slices
• 4 celery stalks, cut into 1/2 in dice
• 2 yellow onions, cut into 1/2 in dice
• 6 garlic cloves, minced
• 4 lbs of butternut squash puree (see notes for info)
• 4 C vegetable broth (plus a bit more, if needed)

1. In a large (5 1/2 Qt) Dutch oven, over medium-high, heat 2 Tbsp of the olive oil. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides (about 4-5 minutes total - you want a nice browned color, but not burnt). Transfer cooked pears to a plate and repeat to cook the remaining pears.
2. In the same pot, over medium heat, heat the remaining olive oil. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic, and cook briefly (about 30 sec or so.) Stir in the squash puree, the 4 cups broth, the pears and salt and pepper (to taste). Bring to a boil, reduce heat to medium-low and simmer for 10 minutes more.
3. Using an immersion blender, puree the soup until smooth. Add more broth or water if needed to reach the desired consistency of the soup. Ladle into bowls and enjoy!

Notes:

• Butternut Squash Puree: Follow directions seen here. Use the cooked squash (scooped from the shell.) Since the soup will be pureed in the pot, the smoothness and silkiness is less important at the cooking stage.
• If you do not have an immersion blender, I highly recommend you get one. Otherwise, in order to puree the soup, you will need to use a standard blender and transfer batches of hot soup to puree to the blender and place it in a new pot. Continue until all of the soup is pureed taking care to not blow the top off of your blender.
• If you would like to make a variation that is not vegan, make the following substitutions/additions
• butter instead of olive oil (same amounts)
• chicken stock instead of vegetable broth (same amounts)
• use one cup of half & half instead of broth/water to thin soup in step 3.
• To gild the lily:
• Caramelize 2 extra pears and lay slices on top of the individual servings.
• Top individual servings with a few toasted hazelnuts or other toasted nuts of your choice.
• For non-vegans: On a baking sheet, bake 8 oz of thin prosciutto in a 350F oven for about 20 minutes (until crispy) Allow to cool and then use to garnish individual servings.(along with pear garnish - fabulous!)

This soup is just so delicious. It is sweet and savory at the same time and the vegan version is creamy and silky without a touch of dairy. 

Happy Cooking!

sld

Resourceful {Italian Wedding Soup}

For this recipe, there is no real back story, no historical references, no personal significance. I just happened to have a recipe pop up in an email newsletter that I get and the sound of the dish captured my attention. Italian Wedding Soup. To me, it just sounds so alluring: delicious meatballs floating in warm broth with wilted greens, Romano and Parmesan cheeses and I knew I had to make it. And then, I saw that making of meatballs was involved. Now, don't get me wrong, I can make a mean meatball, but I had no strong desire to do so. I wanted results without all the work. That's when it clicked - the bag of frozen meatballs that El Syd and I picked up during a recent foray to the Costco. I know. I know. I KNOW! Store-bought meatballs. I am as shocked as you are. But, let me tell you, (as I'm sure you well know)  you can try things at Costco before you buy them. I love that. I don't want a five pound bag of something that is horrid. So, on that last trip there, we sampled the meatballs (Italian-style meatballs) and they were quite amazing. Beef, Romano and Parmesan cheeses that almost taste as if they've been charbroiled. I highly recommend them for a quick Italian style dinner and, after last night's experiment, they are the perfect way to make Italian Wedding Soup a weeknight possibility.

Italian Wedding Soup (serves 6-8)

• 3/4 - 1 lb pre-made, store-bought meatballs (should be about 25 or so meatballs depending upon size) (or homemade meatballs if you prefer)
• 2 lg eggs
• 1/4 C grated Romano cheese
• 1/4 C grated Parmesan cheese
• 2 Tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 8 C chicken stock
• 1 bunch kale, trimmed and cut or torn into bite sized pieces; about 6 lightly packed cups ( I used baby kale that I found near the salad greens in our market - super tender and eliminated the need for cutting)

1. Cook meatballs in oven according to package directions. While they are cooking, in a large 4-6 qt dutch oven or soup pot, heat olive oil over med-high heat and add onion and garlic and saute until the onions are translucent and the garlic is softened (about 5 minutes.)
2. Add stock and bring to a boil. Add the greens (I ended up grabbing 6 handfuls of greens from the container- as stated above about 6 loose cups.) Reduce heat to low, cover and simmer to let the greens wilt & cook into the broth (about 10 minutes). Add meatballs and cook another 5 minutes.
3. In a small bowl, lightly beat 2 eggs and add in cheeses. Stir with a fork to blend. Slowly pour the egg mixture into the hot soup, stirring constantly to created cooked streamers of egg in the soup. Cover and simmer for about 1 minute to ensure eggs set up. 
4. Season to taste with salt and pepper. Add some red pepper flakes to the bowls of your spice lovers and a bit of lemon juice for a perked up bit of brightness.
5. Serve and enjoy!

We really loved this soup. It was warm and satisfying without being overly heavy. We served it with some calzones that I whipped up as well and it was the perfect soup and "sandwich" combo for a chilly, overcast Sunday supper. Considering how easy it is to make with the help of those pre-made meatballs,  this could easily be pulled off in under an hour for a weeknight meal. Leftovers can be kept for about 3 days and reheated gently on low, it would make a great lunch item to take to work during the week.

Happy Cooking!

sld

Roasted Poblano and Cheese Soup

Holy Ap-cray! It has been a whole month since I've posted last in this space. I wish I could say I have some fantastic story as to what I've been doing in the meantime. Like, swimming from Cuba to Florida ala Diana Nyad or was involved in negotiating the reopening the government during the shutdown. But, alas, all I've got is that I've still been catching my stride during this first quarter of the school year, and costume construction for the impending Halloween. Oh, and planning and researching "Soup's On!" a TGK Cooking Club Class offering (still working on the official name for these things so bear with me if it always seems slightly different from the last time you hear something about it). Which brings us to the real substance of this post - soup. 

According to the Encyclopedia of Food and Culture(Katz, and Woys Weaver ),* at its simplest, soup is nothing more than broth infused with flavor. Soup shows up in most cultures of the world. When food is scarce, soup is an important way to stretch what ingredients are available. It is also a traditional way to give a new life to leftovers and to not waste one single morsel. While it can be the whole meal in its entirety or part of a meal when served together with other soups, soup's usual place is as the opening act to the rest of the meal. In fact, the 18th century gourmand, Guinod de la Reniere likened soup to the portico of a building; in the same way an overture sets the tone of an opera, so does the soup for the rest of the banquet.

Soup wasn't always so revered as a culinary treat, and instead has its start as an adjunct to medicine. In the middle ages," "iusculum consummatum" was given as medicine. Fast forward to the 18th century where this general class of clear soups was called "restaurant" and was considered the health food of Paris at the time.  Soon, the place where you could go and procure your health elixirs and enjoy them was called a restaurant.  So, maybe the idea that chicken soup (aka Jewish penicillin)  is more than just comforting and actually restorative might not be too far-fetched.

For our class on soups, we made 3 different soups. First up was a broth based soup, classic french onion followed by a vegetable puree soup, roasted butternut squash with caramelized pear and crispy prosciutto. We wrapped up the session with a cream/milk based soup, Roasted Poblano and Cheddar soup, which is what I'm sharing today. This soup reminds me of a cheesy enchilada in soup form. It is melty and warm and very filling to serve as a meal or would be a fabulous starter to a Mexican-influenced menu. It isn't difficult to make and comes together in a little over 30 minutes or so. It is begging to be your dinner on a brisk, Fall day, so give it a shot.

 *(yes, there is such a thing. yes, I own it. yes, I realize this makes me a super-nerd. 
Katz, Solomon, and William Woys Weaver. Encyclopedia of Food and Culture. New York: 2002.) 

Roasted Poblano & Cheese Soup (adapted from Lambert's)

• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 yellow onion, peeled and chopped
• 4 cloves garlic, minced (or run thru the press)
• 2 plum tomatoes, cored, seeded(if you want) and chopped
• 1/4 C cilantro, finely chopped
• 1/2 C flour, all-purpose
• 2 C chicken stock
• 1 C whole milk
• 2 C heavy cream
• 2 poblano peppers, roasted  peeled, seeded and chopped (you can sub canned green chiles in a pinch.)
• 3 C cheddar cheese grated (preferably white cheddar)
• 1/4 C yellow cheddar or colby (for garnish)
• 3 green onions, white and green parts, finely chopped (for garnish)

1. In a fairly large, heavy soup pot, heat the oil and butter over medium heat. Once the butter is melted, add the onions & saute until soft and translucent (about 3 minutes). Add garlic, tomatoes & cilantro and continue to cook for another 2-3 minutes. Add flour, stirring continuously, cook for another 2 minutes or so. (The flour acts as a thickener/pseudo-roux for the soup).
2. Whisk in the chicken stock, milk and cream. Bring soup to a brisk simmer. Season with salt and pepper. Turn heat to low and continue to cook at low simmer(stirring frequently) until it is thick and creamy.(This will take about 15 minutes).
3. Fold poblanos into the soup and cook for another 5 minutes. Add white cheddar and stir until the cheese is incorporated and the soup is smooth (about 2 minutes).
4. Once the cheese is in the soup, keep the heat at low simmer. Anything more than that will cause the cheese to "break"resulting in the cheese solids separating and an oily soup.
5. Ladle the soup into bowls and top with a sprinkle of yellow cheddar/colby and green onions for garnish. enjoy!

Note: feel free to play around with the type of cheese that you use - monterrey jack might be a good choice...even pepper jack. Also, you can experiment with the ratios and types of milk products used. Your soup may turn out differently, but you might have a thinner (less caloric) soup for anyone out there watching that. Again, I'm a firm believer in moderation. So, have a bowl or two of soup over the course of a couple of days isn't the same as drinking the whole pot with a straw. Not that I've done that or anything. One last note, following class, we added a few crumbled tortilla chips for garnish then the cheese and onions. Divine! (You could also add some shredded cooked chicken if you've got people who must. have. meat.)

Happy Cooking!

sld