Soups | Rocky Mountain Woman

Posts Tagged ‘Soups’

Vichyssoise

Written by Rocky Mountain Woman on August 24, 2012 – 6:23 am -

Vichyssoise is a cold leek soup perfect for the hot days of August…

Ingredient list:

3 T butter
4 leeks trimmed and sliced thin
2 medium onions, sliced
10 oz baking potatoes, diced
6 cups chicken stock
salt and pepper from the mill
1 cup of creme fraiche or heavy cream

Clean the leeks thoroughly and slice the white part

melt the butter in a large pot

add the leeks and onions and cook until tender, but not colored

Dice potatoes

add to pot with stock and salt and pepper, bring to a boil, reduce the heat and simmer until the potatoes are tender, 20 or 30 minutes

puree in a food processor or food mill until smooth, return to the pot and add the cream and season to taste

Served cold with some french bread, a crisp green salad and a glass of some sort of bubbly wine, this would be an elegant light summer dinner!

Bon Appetit!

SPEECY SPICY MEATBALL SOUP

Written by Rocky Mountain Woman on October 21, 2011 – 7:26 am -

This will warm the cockles of your soul!

Ingredient list:

meatballs:

2 large poblano chilis
1 lb ground beef
1/2 cup grated zucchini
1/4 cup grated onion
1/4 cup panko
1 large egg, beaten
2 garlic cloves
1 T ground cumin
1 t oregano
1/2 t Kosher salt

broth:

1 T olive oil
1/2 small onion, grated
2 garlic cloves, minced
3 T ancho chili powder
2 t ground cumin
9 cups low sodium beef broth
1/2 t oregano
1 cup grated zucchini
1/4 cup rice
1/4 cup fresh cilantro
1 T fresh lime juice

tortillla strips for garnish

Start by charring the chilis on a grill

when they are blackened, place in a plastic bag for 10 minutes

then peel and remove the seeds

and mince

Mix with beef and onion

add the remaining meatball ingredients

form into small meatballs and set aside

Heat oil over medium heat in a dutch oven and add onions and garlic, saute’ until onion is soft

Add chili powder and cumin, saute’ another minute

Add broth and oregano, bring to a boil, then lower heat and simmer for 10 minutes

Stir zucchini and rice into broth and add meatballs, simmer stirring occasionally and adjusting heat to avoid a full boil for another 20 minutes or until rice and meatballs are cooked through

garnish with a sprig of cilantro, a squeeze of lime and tortilla chips…

Adapted from Bon Appetit

SHITAKE DUMPLINGS

Written by Rocky Mountain Woman on March 25, 2011 – 6:55 am -

Comfort food, Asian style!

Ingredients:

3 dried Shitake mushrooms
1/2 cup hot water
1 1/2 quarts of chicken broth
1 1/2 t soy sauce
1/2 lb ground turkey
4 green onions, sliced
2 garlic cloves chopped
1 t fresh ginger, minced
1 T Asian chili sauce, any type
1 package egg roll wrappers