Brian - you should really pick up the “Ad Hoc at home” cookbook for a refreshing take on Keller. The complexity in his other books has been toned down quite a bit, but he’s also very precise in certain cases about what cooking vessel to use or exactly how to apply the heat. It’s very refreshing to look at one of his cookbooks and find recipes that you know you could turn out on any given weeknight. Which, I suppose is the whole point of the book in the first place.
I’ll check it out, Kent. Thanks for the tip. I’m on Borders’ email list, so I get a 30%-off or 40%-off coupon about every three weeks (I used one of the 40% ones to snag the FL/Bouchon box set for $60). Perhaps I’ll wait for one of those to arrive in my inbox and then use it for the Ad Hoc.
Bernard Clayton’s “Steak Soup” from his Soups and Stews cookbook. We’ve made a few adjustments over the years, and it isn’t made from steak (ground beef/chuck) but it is our house’s winter go to soup. Also big on potato, split pea and veg beef.
JD
First off this is a GREAT THREAD, thank you John Liotta.
Second, I just looked through “Ad Hoc” and noticed a mushroom - potato soup that is completely vegetarian. I think that is what I may make for an upcoming dinner party with a vegetarian guest.
Hard to find “Cavolo Nero” but I imagine curly kale will probably suffice…
Suggestions?
had a chance to look through a friend’s copy of “Ad Hoc” this weekend — recipes in there are waaaaay more accessible than those in FL and Bouchon – need to get that book!
I don’t make it but one of the best soups I ever had was at Square One in San Francisco - Butternut Squash Soup with Hazelnut cream. Killer! It’s been at least 15 years since I had it but nothing has topped it since (although Mistral’s cream of mushroom soup comes close!).
I’m a huge soup fan, but there’s something about a good old classic chicken soup/stock that gets me.
Lately, with the chicken stock I make, I’ve been loving a kale, potato and Chorizo soup. So easy. Here are the ingredients:
and the end result:
Finally, I do a mostly vegetable minestrone, except for the gigantic ham hock I add:
and cooking:
I just got an immersion blender, so I’ve been wanting to make soup. I made a roasted broccoli soup last night. In this case, I roasted the broccoli and large wedges of onion to carmelize them a bit. Then add to a pot with diced potatoes and chicken broth–bring to a boil and then turn down to simmer for about 15 minutes until everything is tender. Let cool and then puree with the immersion blender. Salt and pepper to taste, and I also added a bit of the Sriracha Rooster sauce just to add a bit of heat. You can add cream in the reheating if you want a creamier soup. You can also top with some grated Parmesan if the spirit moves you…
Bruce
This thread hit at the right time and place for me. I was looking up Lentil recipes and could not find one that inspired. Now I will try the one Nancy posted and report back. I love soup and am working to convince John, I suppose the recipes with bacon or hamhock would help.
Made this today with white, crimini and porcini mushrooms. Made my stock from a couple lamb shanks and added vegetable stock and beef stock base. Doubled the mushrooms to 2lbs plus 4oz dried porcinis. Doubled the celery, garlic and carrots and added fresh thyme for the last hour of cooking. Cut the meat from the shanks into small pieces and combined. Boy was it good.
I made Keller’s FOS earlier this week — took two entire days, but was entirely worth it! I used both chicken and steak bones to make my stock, and also added some mushroom stems and parm. cheese rinds to the stock, as well as a couple pinches of ground clove. All-in-all, I enjoyed the slight modifications I made, and think this might be the best version I’ve made yet.
Missed this thread last year and Carrie made Lentil soup last week that we ate for three days. My favorites:
Baked French Onion
Black Bean with spicy sausage, salsa and sour creme on the side
Lentil
Potato Leek with bacon or ham
Ham Hocks and Lima Beans, I know its not really soup, but after I add red wine vinegar and diced onions to my bowl, it thins out.
Now that Fall is upon us, it’s soup season, baby!
I’d love to see some favorite soup recipes on a thread - some we can all enjoy.
Shouldn’t you be starting with FRENCH Onion Soup?
Zingerman’s Mushroom Barley Soup
http://www.epicurious.com/recipes/food/views/Zingermans-Ann-Arbor-Mushroom-and-Barley-Soup-40019
It’s always nice if you have an extra pound of fresh porcini to throw in, but I generally use a mix of shiitake and oyster (and probably closer to a pound and a half.
If you grew up with the stuff in a Jewish household, this will take you back. If you didn’t, you will wish you did
From Marcella Hazan. Transformation of pedestrian ingredients into a soup that will turn any frown upside down.
1.5 cups large yellow onion, sliced very thin.
Salt
.25 cup extra-virgin olive oil
3 tablespoons butter, divided
2 pounds broccoli
1 large clove garlic, peeled and sliced very thin
4 large boiling potatoes, peeled, washed and cut into small dice
2 cups chicken broth or stock plus water to equal 2.5 cups
Freshly ground black pepper
6 to 8 basil leaves, torn into pieces
.5 cup freshly grated Parmigiano-Reggiano cheese
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Put the onions, a large pinch of salt, the olive oil and 1 tablespoon of the butter in a saucepan; turn the heat to medium-low and cover the pan. Cook until the onion is completely tender and turns a light nut brown.
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Detach the broccoli florets from the stems, keeping the stems aside for another use. Wash the florets under cold, running water.
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When the onion is cooked, add the sliced garlic and leave the pan uncovered. Cook, stirring for about 1 minute, without letting garlic become colored. Add the broccoli florets, cook until tender. 4. Add the diced potatoes and cook for about 5 minutes, turning them over frequently. Then add the broth. Cook until some of the potatoes dissolve as you stir them. Add 1 or 2 tablespoons water if you find the soup becoming too dense. The final consistency should be loosely creamy.
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Taste and correct for salt, and add liberal grindings of black pepper. Swirl in the basil, grated cheese and the remaining 2 tablespoons of butter, and serve.
Chestnut-Mushroom Soup (adapted from Mark Bittman)
1 jar whole chestnuts (14.8 oz) - I’ve roasted fresh chestnuts and they are honestly not worth the hassle.
3 oz. dried mushrooms (rehydrated), liquid reserved – I generally used mixed wild mushrooms, but you can use any variety you might have on hand including fresh
4 cups chicken -or- vegetable stock – chicken stock is richer, but you can use vegetable stock and not lose much
3 cups celery, chopped
3/4 cup onion, chopped
2-3 tablespoons olive oil
salt and pepper to taste
- Heat olive oil in dutch oven or pot (at least 5 qt. capacity). After oil is heated, add chopped celery and onion. Cook, stirring occasionally, until the contents turn translucent, approximately 10 minutes.
- Add stock, chestnuts, rehydrated mushrooms and reserved mushroom liquid (strain). Bring mixture to boil, then reduce heat and simmer, partly covered, for 30 minutes.
- Let soup cool. Puree in blender -or- use hand blender in the pot. Season with salt and pepper to taste. Reheat and enjoy.
Yields: approximately 8 cups
Tips:
I will often sautee thinly sliced mushrooms in olive oil and place 2-3 strips as a garnish on top of the bowl. It’s a nice presentation. You can also garnsih with finely chopped chestnuts or parsley. A drizzle of truffle oil is also really nice.
You can stretch the soup a bit by adding more stock. This is pretty rich, so thinning it out a bit won’t hurt much.
You can sautee some bacon (preferably thick cut), removing it from the pan when it first starts to crisp. Then, sautee the veggies in the bacon fat instead of olive oil in step 1 and follow the recipe as written above and garnish with the bacon.
You knew is was coming…
Indeed, Tex.
I think soups are the easiest thing to make, even when not using Progresso. Most start with mirepoix. Then look in the fridge and see what you can use. Broccoli, cauliflower, left-over beans, chicken, whatever.
We always have organic chicken and beef stock and usually frozen home-made chicken stock, which is incredibly rich.
The other night we used a bit of red bell pepper with the mirepoix, and it gave the cauliflower broth a nice orange/red tint. One of the best soups we had made in a long while.
I have a fondness for leek soup, and if you chiffonade some of the tender leeks, they add nice texture. Some potato chunks and maybe a bit of Spanish chorizo are nice too.
An immersion blender is essential in making soups, as is a devil-may-care attitude. Simple soups are, well, simple.
Serious though…
Roasted Butternut Squash Soup is my go to for Kristi when the weather turns cold. When I get some time, I will post a detailed recipe.