Soups & Stews

For the stew

  • about 4 pounds bone-in, filleted and boned - you need to end up with a little over 2 pounds of pure meat
  • 1½ pounds floury potatoes, such as russet
  • 1½ waxy potatoes, such as Yukon Gold
  • 2 pounds carrots
  • 2 onions
  • 1/2 teaspoons fresh thyme leaves
  • chopped fresh chives and parsley, to garnish

 

For the stock

  • bones from the lamb
  • 1 large carrot, quartered
  • 1 onion, quartered
  • 1/2 celery stick, quartered
  • 1 bay leaf
  • 2 large sprigs of thyme
  • a generous sprig of parsley
  • 6 black peppercorns, lightly crushed

Irish Lamb Stew

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Course: 
  • 6 cups chicken stock 
  • 1 yellow onion, finely chopped 
  • 2 carrots, peeled, halved lengthwise, and thinly sliced 
  • 2 celery stalks, thinly sliced 
  • 2 zucchini, thinly sliced 
  • 2 tablespoons finely chopped fresh parsley
  • 2 oz dried very thin egg noodles
  • 1/2 cup shredded or cubed, skinless cooked chicken meat
  • Salt and freshly ground pepper

Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup

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Course: 

For the Seafood Stew:

  • 1 recipe Slow-Cooked Onions and Tomatoes (recipe follows)
  • 2 tablespoons vegetable oil
  • 5 pounds 16/20 count shrimp, preferably with heads on, peeled and deveined; reserve shells heads for seafood broth
  • 2 yellow onions, cut into small dice
  • 2 carrots, cut into small dice
  • 5 celery ribs, cut into small dice
  • 2 tablespoons tomato paste
  • 1 ripe tomato, cut into medium dice
  • Leaves from 1 bunch fresh flat-leaf parsley, chopped; reserve stems for seafood broth
  • 1 whole snapper (2 to 3 pounds), scaled, gutted, and fillets removed; reserve head and bones for seafood broth
  • 4 quarts cold water 
  • 3 bay leaves
  • 3 dried chiles, such as chili arbol 
  • 1 recipe Roasted Garlic and Jalapeño Aioli (recipe follows)
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 5 pounds mussels, scrubbed and debearded (discard any that won’t close)
  • Wood chips, soaked 
  • 1 pound jumbo lump crabmeat, picked over for shells and cartilage
  • 1 bunch green onions, thinly sliced 
  • Toasted slices French bread 
  • Hot sauce to taste

For the Slow-Cooked Onions and Tomatoes:

  • 1/4 cup olive oil
  • 1 pound slab bacon, cut into medium dice
  • 3 yellow onions, cut into small dice 
  • 2 ripe tomatoes, cut into small dice
  • 1 head garlic, cloves peeled and minced
  • 2 jalapeño chiles, seeded and minced

For the Roasted Garlic and Jalapeño Aioli:

  • 10 garlic cloves, peeled 
  • 3/4 cup vegetable oil
  • I jalapeño chile, seeded and diced 
  • 1 tablespoon fresh lemon juice
  • 1 large egg yolk
  • 1 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper

Grilled Cast Iron Seafood Stew

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Course: 
  • 2 pounds whole kernel corn, fresh or frozen 
  • 2 carrots, peeled and sliced thin
  • 2 russet potatoes, peeled and chopped 
  • 1 red bell pepper, seeded and chopped 
  • 3 cups lseafood or chicken stock 
  • 1 (8-ounce) bottle clam juice
  • 1/2 cup dry white wine or additional broth
  • 1 bay leaf
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup heavy cream, room temperature 
  • sliced green onions
  • cooked crumbled bacon
  • hot sauce

Shrimp and Corn Chowder with Bacon

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Course: 
  • 8 cups of chicken stock
  • 1-3 jalapeño peppers, seeded and finely chopped
  • 3-6 cloves of garlic, finely chopped
  • 1½ tablespoons of freshly grated ginger (or more to taste)
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated lime zest
  • juice of 1 lemon (or 1 lime)
  • 1 tablespoon spicy yellow curry powder 
  • 1½ teaspoons cumin
  • 1 teaspoon allspice
  • 1 teaspoon sumac
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 cup of either sliced Shiitake mushrooms or crimini mushrooms, stems included
  • 1 - 2 cups fresh green beans, cut into 1-inch pieces
  • 4 boneless chicken thighs 
  • 14 oz. of coconut milk
  • 1 - 2 tablespoons cilantro, chopped
  • Sriracha sauce (A.K.A. “Rooster Sauce”), to taste
  • 1 bunch green onions, chopped (to be added to individual bowls when served)
  • Cooked rice, for serving

Curry Chicken Soup with Coconut over Rice

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Course: 
  • 8 cups frozen corn, thawed
  • 3 cups low-sodium chicken broth
  • 8 ounces andouille sausage, cut into 1/4 inch pieces
  • 1 onion, chopped fine
  • 1 red bell pepper, stemmed, seeded and chopped fine
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon Cajun seasoning
  • 1 lb red potatoes, cut into 1/2 inch pieces
  • 1/2 cup heavy cream
  • salt and pepper to taste

Cajun Corn Chowder

Louisiana Cajun Corn Chowder

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Course: 
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery 
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 3/4 teaspoon dried thyme
  • 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
  • 3½ cups heavy whipping cream
  • 1 cup cooked corn
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onion
  • 16 crab claws, optional for garnish

Louisiana Corn & Crab Bisque

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Course: 
  • 2 teaspoons salt
  • 1½ cups brown or green lentils, picked over and rinsed
  • 6 medium garlic cloves, finely chopped
  • 2 lb. Swiss chard (about 2 bunches) washed and chopped
  • 2 medium yellow onions, chopped
  • 4 tablespoons extra-virgin olive oil
  • 1 large potato, peeled and diced
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh squeezed lemon juice

Lentil and Swiss Chard Soup

Lentil and Swiss Chard Soup

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