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Leek Potato Charred Poblano Soup

Hello, hello! We are back in the saddle and hope you had a fantastic Holidays and a fresh start to 2017. We have been on a rollercoaster of change and highly focused on our book. Besides some adversities with Miss. Mildred (our stove), we are working on her retirement and the stove transition to make it happen. We are extremely grateful for all the great people who have supported us during this time, whether if it has been a word of encouragement, an e-mail, a phone call, or a donation funding for the new stove to come. To all of you, THANK YOU so much! On the other hand, It is taking a little longer than we expected, with permits and responses, but as soon we have the stove we will shout it out loud and proud!, and of course we will send you a photo.

In the meantime, dealing with our bi-polar weather and stove, soups have been my ultimate effort to save our dinners. One coil burner and a quick prep and 20-25 minutes in the kitchen, can yield the coziest, warmest, and most rewarding bowl of goodness to your table on any given dinner night. This classic velvety soup of leeks, potatoes, and cream has the flavor force of 1,000 horses. It always amazes me how so few ingredients treated with care can yield some of the best soups. Despite the classic version of this soup being one of my favorites, I’m giving this classic velvety soup a rustic and hearty twist. I find this soup much more comforting when its not blended all the way. So I reserved some sautéed leeks, and when it comes the time to pure, I used my immersion blender just a few times, enough to give the desired creaminess from the classic version, and leaving about half of the potato bites. These slight changes give great texture and hearty body to the soup. My irreverence, the addition of charred poblanos, I think is the best thing that could happen to this soup

Chiles Poblanos, as you know, when charred take on a smoky, and pleasant heat that when added to the soup create a spectacular synergy of flavors. Creamy texture small potato bites, soft buttery leeks with a smoky mildly spicy accent, a dollop of Greek yogurt, some sea salt, and a crusty bread on the side is all you need to make your dinner memorable.
Best 25 minutes invested in your kitchen. Hell yeah!

Leek Potato Charred Poblano Soup

Serves 1 Mama bear, 1 Papa Bear, 2 cubs

3  large leeks washed, use just bright lime and white parts, sliced.
1  pound Maris piper or yellow wax potatoes, peeled and medium diced.
3  tablespoons butter
1  tablespoon extra virgin olive oil
3  cups chicken stock
1  cup heavy cream*
1/4  teaspoon dry dill
3/4  teaspoon sea salt
Fresh ground black pepper to taste
2  poblano peppers, charred, skinned, de-seeded and cut into strips.

Garnish with:
Greek yogurt, dry or fresh dill, serve with toasted cheese crostinis or rustic bread.

* For vegan or non-dairy soup version, use about 1 can of unsweetened coconut milk and add just one clove of garlic when sweating the leeks, to tame the coconut flavor…it makes a delicious version!

Preparation:

1. Rinse and wash leeks. The best method I have find is to cut the green parts just above when the bright lime and white leek color starts. Cut the top hairs of the leeks and slice in half length wise. Rinse under running water holding from white tops to greenish ends. This will
prevent the sand and dirt getting into the white parts. Make sure you use a clean board to slice the leeks after washing them. Sand particles are very sneaky and they can ruin your soup, be alert. On a separate note, Save deep green parts, wash them, and cut into 3″ pieces, you can make a marvelous stock for feature soups.


2. Over medium heat, warm up a medium large pot, melt butter and oil, add leeks a pinch of salt and 4 tablespoons of chicken stock. Toss well, cover pot with a lid, lower the heat and let them sweat for about 4-5 minutes.
3. When the leeks start softening, and still bright green, reserve about 4 tablespoons in a little ramekin set aside.
4.Add diced potatoes, chicken stock, black pepper and salt, bring it to a high simmer, cover pot and reduce heat. Cook for about 8 minutes or until potatoes are soft but still retain their shape.

5. Meantime charr the popblanos on the direct flame of your stove, use tonges in order to rotate and char them evenly.Set aside cover them with a plate and let them rest for 3-4 minutes. Te plate will create steam and will help when its time to remove the skins. With a spoon, gently scrape the skin, cut the top of the Chile, then slice and open. scrape all the seeds with the spoon and remove the veins. process to think slice or dice what ever you prefer. If you do not own a gas stove… As we do not…use a torch or rub the chiles with a tinny drop of oil, and use the oven broiler. watch them at all times because they can get from char to burnt on a blink of an eye!… Then proceed with the same method to de-vein and de-seed them.
6.Once potatoes are cooked to your desired consistency, add dill, and heavy cream. Stir, and lower the temperature about medium low. with the help of an immersion blender just pulse 2-3 times into the soup to add some creaminess. I leave about 1/2 of the potato diced and half pureed. If you do not have an immersion blender, grab a potato masher, or puree 1 cup of the soup in the blender, until smooth, then add to the soup and stir until well incorporated. At last add the poblanos, cut into strips or diced, and save some to garnish the soup when served. Let the soup warm up, do not let it boil. Serve with a dollop of Greek yogurt and extra slices of charred poblanos. Enjoy!

Music Pairing:  Segundo, Pink Maritini – Je dis Oui!

 

 

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Leek Potato Charred Poblano Soup

Course Soup
Cuisine wholesome
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Mariana McEnroe

Ingredients

  • 3 large leeks washed, use just bright lime and white parts, sliced.
  • 1 pound Maris piper or yellow wax potatoes peeled and medium diced.
  • 3 tablespoons un salted, butter
  • 1 tablespoon extra virgin olive oil
  • 3 cups chicken stock
  • 1 cup cup heavy cream* * For vegan or non-dairy soup version, use about 1 can of unsweetened coconut milk and add just one clove of garlic when sweating the leeks, to tame the coconut flavor...it makes a delicious version!
  • 1/4 teaspoon dry dill
  • 3/4 teaspoon sea salt
  • Fresh, ground black pepper, to taste
  • 2 medium Poblano Peppers, charred, skinned, de-seeded and cut into strips.

Instructions

  1. 1. Rinse and wash leeks. The best method I have find is to cut the green parts just above when the bright lime and white leek color starts. Cut the top hairs of the leeks and slice in half length wise. Rinse under running water holding from white tops to greenish ends. This will

    prevent the sand and dirt getting into the white parts. Make sure you use a clean board to slice the leeks after washing them. Sand particles are very sneaky and they can ruin your soup, be alert. On a separate note, Save deep green parts, wash them, and cut into 3" pieces, you can make a marvelous stock for feature soups. 

  2. 2. Over medium heat, warm up a medium large pot, melt butter and oil, add leeks a pinch of salt and 4 tablespoons of chicken stock. Toss well, cover pot with a lid, lower the heat and let them sweat for about 4-5 minutes.

  3. 3. When the leeks start softening, and still bright green, reserve about 4 tablespoons in a little ramekin set aside.

    4.Add diced potatoes, chicken stock, black pepper and salt, bring it to a high simmer, cover pot and reduce heat. Cook for about 8 minutes or until potatoes are soft but still retain their shape.

  4. 5.Once potatoes are cooked to your desired consistency, add dill, and heavy cream. Stir, and lower the temperature about medium low. with the help of an immersion blender just pulse 2-3 times into the soup to add some creaminess. I leave about 1/2 of the potato diced and half pureed. If you do not have an immersion blender, grab a potato masher, or puree 1 cup of the soup in the blender, until smooth, then add to the soup and stir until well incorporated. At last add the poblanos, cut into strips or diced, and save some to garnish the soup when served. Let the soup warm up, do not let it boil. Serve with a dollop of Greek yogurt and extra slices of charred poblanos. Enjoy!

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French Onion Bagel Soup

French-Onion-Bagel-Soup_Make-soup_Yes,-more-please!

Soup season it’s here and the soup I’m craving: French Onion Soup, a classic of classics, deep mahogany broth, soft sweet onions, and that crusty bread soaking all the juices and keeping afloat the most amazing crusty cheesy cloud on top of the soup. A wintery elixir. There is something cosmic about a cold day and simmering pot of soup on the stove. The House is warm with a cozy smell, a sweater, some crusty bread, warming your hands by holding the cup is just one of the best feelings…wiiihkkk…Now can you hear the wicked record on the back?… I just remembered we live in Texas.

This “El Niño” is driving me crazy. Almost 6 months of summer here in Austin to much Summer for me I wish I could be in Yakutsk for the weekend and then come back to be able to appreciate this Texas weather… But for now I’m just in need of cool down so I can make soup, lots of soup.

Dreaming with cold weather while the thermometer reads 80 F… I’m making soup anyway…We will crank down the AC just for tonight and pretend it’s cold outside… Adjust your AC accordingly.  Now with the right temperature (thermometer reads 70F), Lets cook!…

Well, here we are revamping the unrevampable, and I thought about giving this classic French onion soup a little twist. I used a bagel instead of the crusty bread. Yes, a crusty chewy pumpernickel bagel toasted, with a bellybutton that helps the steam escape from the soup and let’s the oozing cheese talk to the soft onions below. The good thing about using a bagel is that stays crunchy for longer and it madly absorbs the oniony broth.  It is ridiculously good and satisfying.

Through out the recipe you will find a couple of tips and tricks that I’ve learned to use when making onion soup. I know they will help you make the best onion soup you can make, or to improve the one you already make.

For now, this is all what I can tell you about one of my favorite soups…

Just relax and cook. I promise all your efforts will be rewarded on the first spoonful, and there will be no words just slurps.

French-Onion-Bagel-Soup_ingredients

For this recipe you will need:

French Onion Bagel Soup

Serves 4

2 lbs small-medium yellow sweet onions
2 tablespoons butter
1 glug extra virgin olive oil
1 tablespoon white flour
1 tablespoon Balsamic Vinegar

1/2 cup extra dry Vermouth or any dry white wine of your preference.
1 generous splash of Sherry Vinegar
3-4 generous dashes Worcestershire sauce
4 cups Beef Broth sodium free* I like to use sodium free if store boughten.
2 dry bay leafs
1 sprig of thyme
1 teaspoon kosher Salt or Salt de Fume to give an extra layer of flavor.
4-6 cranks of fresh Black Pepper

Top with:

2 Pumpernickel bagels cut in half . Sliver the closed end on each half to expose the grain of the bagel, and toast.
I choose Pumpernickle Ian choose Onion! any flavor that rocks your boat will work.

2-3 oz per person of Gruyère cheese shredded.
Buy the real deal, the imported one. I used a Swiss brand with a lot of earthy and nutty notes, it melted beautifully leaving a great crust. Go the extra mile its worth it. If you do not care for Gruyère, try some French variations like Comté or Beauford.

Preparation Method:

1.One of the most important things to remember when making onion soup its how to cut the onions.”Cut the onions in segments”. Against all french techniques on how to cut an onion, remove top and bottom, cut in half-length wise peel the outside coarse layer, then flat surface down facing the board, and slice lengthwise radially like thin orange segments about 1/4″inch or little less. See photo below. This step for me its crucial to make sure you don’t have onion mush as they caramelize and cook. Each segment stays soft and creamy with out disintegrating while soup its simmering away. I also like it this way so you don’t have long stringy slippery onion strings. Chose small to medium size onions, they are sweeter and friendlier on your spoon when eating.

2. Chop the onions, following the instructions above.

French-Onion-Bagel-Soup_How-to-cut-the-onions-for-onion-soup
3.Bring to a medium heat a cast iron enamel pot, add butter and a glug of extra virgin olive oil. Add the sliced onions making sure to separate all the segments with your fingers. Toss carefully, lower the heat to medium slow, cover and cook for 10 minutes. Stir now and then.
4. Remove lid and stir; crank up the heat to medium high to evaporate most of the moisture, cook for 3-4 minutes stirring now and then to avoid onions from burning. You want to caramelize them. To help them caramelize add a tablespoon of Balsamic vinegar at this stage, and cook for another 5 minutes or until they look soft, and have develop their sweetness and they have a deep golden brown color.
5.Once the onions are caramelized, evenly sprinkle one tablespoon of flour and toss for 2 minutes scraping the bottom of the pan.
6. Add the Dry Vermouth the sherry vinegar, toss and let the alcohol evaporate.
7. Add the beef broth little by little stir constantly. Then, add Worcestershire sauce, aromatic dry herbs, salt and pepper.
8. Simmer for 25-30 minutes until the onions taste and look soft and they have absorbed the flavors from the broth. Taste and adjust for salt and pepper.

French-Onion-Bagel-Soup_How-to-make-French-onion-Soup-step-by-step_Yes,-more-please!
9. Once soup its ready, divide the soup into 4 oven safe soup bowls. I used this special onion soup bowls with handles. It will be around 3 ladles of soup per bowl. Place the soup bowls into a baking sheet tray with a lip,(to avoid soup spillage in your oven. This will also make it easier to place the soups in and out of the oven.) French-Onion-Bagel-Soup_Ready-to-serve!

10. Then place half a toasted bagel into each bowl and top each with 2-3 ounces of the shredded Gruyère cheese. Crack some black pepper and place under the oven broiler for 3-4 minutes until cheese is melted and its crusty and golden brown. Watch at all times they can burn on a blink of an eye! Pull the tray out of the oven and place the bowls on an under plate before serving. Warn your guests for HOT bowls and extra hot soup.

French-Onion-Bagel-Soup_Toasted-bagel French-Onion-Bagel-Soup_Gruyere-cheese-cheezee-it-up!French-Onion-Bagel-Soup_Soup-for-2-or-4French-Onion-Bagel-Soup_Soup-for-2-or-4_Yes,-more-please!French-Onion-Bagel-Soup_Mmmm_Yes,-more-please!

French Onion Bagel Soup

Our Texas dream night winterland … Enjoy!

Music Pairing: Yann Tiersen – La Veillée

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Creamy Basil-Zucchini Noodle Soup

Creamy-Basil-Zucchini-Noodle-Soup_Yes,-more-please!

Welcome Spring! and its amazing crazy weather, hehehe… here in Austin, Tx its rainy, cloudy and around 60 degrees that feels like 50 degrees. So I think a vegetable noodle soup, with a bright green hue, light, creamy and bright will lift up any cloudy weather… If you live in a part of the world where the weather feels accordingly with the Spring season, hey! this Creamy Basil-Zucchini Noodle Soup it’s also for you since it can be served warm or cold.

Describing this soup is a dreamy pleasure,it is creamy, fragrant, gluten-free, vegan, vegetarian, green, calorie friendly and easy to make. The basil, ginger,  and coconut give this soup an aromatic spring flare. The raw zucchini noodles add bite and texture to the soup. For me, it always has been interesting to enhance one flavor by combining different cooking variations of it. Raw, steamed, roasted, sautéed, two or three variations in one dish with the same ingredient. I believe that by maximizing one subtle ingredient like zucchini you can achieve maximus dept of flavor, textures, temperatures and add lots of character to the dish by focusing on “the” one ingredient.

Creamy-Basil-Zucchini-Noodle-Soup_ingredients

Six ingredients joining one pot, and the fun task of making zucchini noodles. By the way, have you made Zucchini noodles before? It is awesome. This little apparatus, called the vegetable spiralizer it is the bomb!. As you know, I’m not very fond of uni-taskers in the kitchen, the only uni-tasker gadget I owned and loved was the Julienne peeler, until now. (which by the way you can use if you do not own a spiralizer) This vegetable spiralizer belongs into the FUN category, it transforms any meaty root vegetable or fruit into the most beautiful curly noodles. I’ve used, zucchini, carrots, beets, potatoes, sweet potatoes, butternut squash, cucumbers, rutabagas, green papaya, apples, pears, uff! you name it. It’s really easy to use and clean up. If you have heard of it, yes it is awesome! (No, I’m not getting paid to say this, what you are reading it is my honest opinion, in fact I did not even bought this beautiful red spiralizer ha! It was a Christmas present from my friend Andrea…Thank you Drea! I love it! Hehehe.)

So, dear friends, whether you are experiencing a warm or cold Spring; Begin by make this delicious soup and enjoy the Spring ride!

Creamy-Basil-Zucchini-Noodle-Soup_vegetable-spiralizer_zucchini-noodles

Let’s cook! …for the recipe you will need…

Continue Reading →

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Mariana’s Mexican Mushroom Soup – a.k.a. M-mmm Soup!

Mexican-Mushroom-Soup_Yes,-more-please!

Cold weather, soups and blankets. The time has come and I’m setting you up with the most delicious Mexican mushroom soup. I was planning to make cream of mushrooms since one of my friends asked me for a recipe I made many years ago when I was a student in Guadalajara. (Rosi, if you are reading this please make this soup I think you’re gonna love it more than the cream of mushroom…although the cream of mushroom recipe is in your e-mail by now.)

As usual my brain went in multiple directions when I was at the market. I saw the epazote, smelled it and immediately thought of the Pasilla peppers I had at home. Suddenly it evoked the smells and flavors the recipe which were in my head and I could almost taste this delicious mushroom soup.

As you can see it has nothing to do with the cream of mushrooms I had plan to made, but I have to say that when I trust my instincts and let go, a wonderful recipe arises. I think when the soup was ready, it knock me down it tasted so good and it is so easy to make.

Warm and earthy yet light at the same time, this mushroom soup has the distinct flavor of the Pasilla peppers which tint the broth with a mahogany color and a faint spice. The Cremini mushrooms’ heartiness shine through along with the epazote licorice-minty flavor. The corn masa rue gives the broth a nutty corn flavor and great consistency.
To top it off, I recommend a bit of fresh crema or a dollop of plain greek yogurt which can be added along with some queso panela or queso fresco. For a Vegan version, you can add tofu squares, and a bit of unsweetened coconut cream. If you are looking for a soup that will warm you up with a friendly calorie count this Mariana’s Mexican Mushroom Soup might be just what you where waiting for… Mmm!!!

Mexican-Mushroom-Soup_ingredients

Mariana’s Mexican Mushroom Soup – a.k.a. M-mmm Soup!

Serves 4 or 2 hungry Mexican Yetis.

1 lb cremini mushrooms, clean and medium thin sliced.
1 large or 2 small dried pasilla chile seedless and cut with scissors
1 tablespoon corn masa-harina “Maseca”
½ medium white onion small diced
1 medium garlic clove finely diced
4 roma tomatoes
4 cups chicken, beef or vegetable stock
1 glug corn oil or extra virgin olive oil (what ever flavor you prefer)
2 sprigs of epazote (if you are using Mexican epazote, use just one)
Sea salt to taste.
2-3 cranks of Fresh Black Pepper

Garnish with:

Fresh Mexican crema, crème fraîche or plain greek yogurt
Queso Panela or queso fresco
Fresh epazote

Vegan substitutions:

Vegetable stock
Garnish with: unsweetened coconut milk, and firm tofu squares.

Preparation method:

1. Cut a little cross on the bottom of each tomato. In a small pot boil your tomatoes until soft. Remove the skins. Reserve one cup of the boiling water and blend them until smooth. Set aside.
2. Remove the stem of the chile pasilla and shake to remove all the seeds and core.With the help of kitchen scissors slice the chile pasilla into an 1/8” inch thin strips.

Mexican-Mushroom-Soup_how-to-cut-Pasilla
3. Have everything ready beside your stove to start the soup.
4. In a medium large soup pot, over medium high heat add the oil, wait until warms up and then add the pasilla strips. Toss with a wood spoon for 1-2 minutes until they start looking crispy and they release their flavor. After 2 minutes the color of the oil is orange. Remove the crispy rings from oil and reserve them for garnish.
5. Lower the heat to medium and add 1 tablespoon of the corn-masa harina and stir until slightly golden brown. Add the diced onions and garlic, toss for 1-2 minutes, add the tomato pure, toss and season salt and pepper, bring to a boil.
6. Add the chicken stock, and the epazote sprig. Bring to a boil and then simmer for 5 minutes. Add the cremini Mushrooms and crush some of the fried pasilla reserved. Bring to a slow simmer, cover and cook for 15-20 minutes until the mushrooms are tender and the broth has a richer consistency.

Mexican-Mushroom-Soup_Yes,-more-please!_for-two
7. Taste for salt and pepper. Turn down the heat and let the soup rest for 10 minutes.
8. Meantime prepare your garnishes. Warm up some corn tortillas, serve the soup and garnish with crema, queso panela o fresco, some of the crispy pasilla rings, fresh epazote, and Warm up!

Note: If you are the spicy soul like me, toast some chile de arbol with a little bit of oil and crush some of this spicy chile on top… mmm spicy!

Mexican-Mushroom-Soup_Serve-and-Garnish

Mexican-Mushroom-Soup_Yes,-more-please!_for-twoMexican-Mushroom-Soup_Plate_Yes,-more-please!

Warm up!

Note: Now that I think about it.. it will be delicious if you add some kale or swiss chard, even baby spinach…at the end  of the preparation…yum!

Music Pairing: Lila Downs – Llorona Frida Kahlo

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Caprese Tomato Spinach Soup

Tomato-Spinach-Soup-'caprese-style'-ingredients ~Yes, more please!ingredientsIs it Spring time yet?!!!…Well the thermometer is still going up and down like mad in Austin. And since yesterday was on the chilly side, I was craving tomato soup. I know I have to wait at least one more season to get great tomatoes at the farmers market. In the meantime what do you do when it seems only greens are in season?

So I had to improvise. I had two routes:
1. Try buy the best tomatoes I could find at the supermarket, roast them and enhance them…the problem with this solution, (even if it sounds the most viable route) is when you are truly committed to getting fresh organic produce you go to the supermarket and often the tomatoes look good but since your can’t sample them you get a lot of variation in flavor and sweetness. In my experience and in my opinion they often look better than they taste when out of season.

2. The short easy route: to buy a can of roasted organic tomatoes…
Well, sometimes you just have to use a salvation can when tomatoes are not in season and your frozen tomatoes are gone! If I know something for sure it is that I will learn how to can tomatoes for this coming season… fortunately there are plenty of options in canned tomatoes: from organic, no salt added, and no preservatives, (and in the case of Muir Glen, among others, no BPA’s if that concerns you , check this product list)  I find these canned options to have a more consistent quality if I can’t get them in season.

So I bought a can of tomatoes to satisfy my tomato soup craving. And here’s where I put my twist on things. I enhanced it with some dried herbs,sun-dried tomatoes, and aromatics. The result was scrumptious. It was good ‘ol tomato soup to warm us up on these strange cold March days. I added dried basil, a pinch of thyme, garlic, shallots and sun-dried tomatoes, plus a little Balsamic vinegar to balance the soup’s sweetness. I also added some sautéed spinach and mozzarella Ciliegine (cherry size mozzarella balls) as toppings before broiling in the oven. It turned out amazingly good. It reminded me of a caprese salad in soup form!.. I hope you like it as much as we did! And stay warm!

caprese-tomatoe-spinach-soup-yes-more-please

Caprese Tomato Spinach Soup

Serves 4

1 can (28 0z.) Organic Fire Roasted Tomatoes (I used Muir Glen organic) this is a must! the fire roasted tomatoes give all the flavor to the soup.
3-4 cups water or vegetable stock …start with 3, then add more to desired consistency.
2-3 glugs extra virgin olive oil
5-7 Sun dried tomatoes, chopped.
2 small shallots finely chopped
1 medium garlic clove thinly sliced
½ teaspoon dry basil
1 good pinch dry thyme
1 large bay leaf
½ teaspoon celery salt
1-1/2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar

Toppings:

6-8 hand fulls of spinach
1 shallot
Extra virgin olive oil to saute
Salt and black pepper to taste.

Fresh Mozzarella Ciliegine
(if you can not find the Ciliegine, you can cut the mozzarella into small cubes)

Preparation:

1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.
2. Add the dry basil, thyme salt and black pepper, saute for another minute.
3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)

Tomatoe-Spinach-Soup-Caprese-style-sautee-base-for-soup
5. Once its pureed, add the Balsamic vinegar, taste, adjust salt and pepper if necessary. Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.
6. Quick Saute the spinach in a skillet over medium -high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper. Set a side.

Flash-sauteed-spinach~-Yes,-more-please!
7. Using oven friendly soup bowls, scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and top with the mozzarella buccatinis.
8. Place bowls onto a baking sheet and broil the soups for about 4-5 minutes, or until cheese is melted and slightly crust. Be careful to watch them so they don’t burn.

Tomato-Spinach-Soup-Caprese-style-assambling-the-soup-

Tomatoe-Spinach-Soup-Caprese-style-broil-your-soup

9. Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor… Enjoy!

Tomatoe-Spinach-Soup-Caprese-style-rub-garlic-on-toastTomatoe-Spinach-Soup-Caprese-style-toasty,-melty,-Yes,-more-please!Tomatoe-Spinach-Soup-Caprese-style-Yes,-more-please! Caprese Tomato Spinach Soup

Music Pairing: Frank Sinatra,  “Fly me to the moon”

https://youtu.be/mhZ2X9znPxM

Tomatoe-Spinach-Soup-Caprese-style-Yes,more-please!

 

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Caprese Tomato Spinach Soup

Course Lunch, Main Course, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 28oz can Organic Fire Roasted Tomatoes, I used Muir Glen organic) this is a must! the fire roasted tomatoes give all the flavor to the soup.
  • 3-4 cups water or vegetable stock, start with 3, then add more to desired consistency.
  • 2 glugs extra virgin olive oil
  • 5-7 Sun dried tomatoes, chopped
  • 1 medium garlic clove, thinly sliced
  • 1/2 teaspoon dry basil, if fresh use about 5-6 leaves
  • 1 good pinch dry thyme
  • 1 large bay leaf
  • 1/2 teaspoon celery salt
  • 1-1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 teaspoons balsamic Vinegar

Toppings:

  • 6-8 handfulls fresh spinach
  • 1 shallot, thinly sliced
  • extra virgin olive oil to sautee the spinach
  • Salt and black pepper to taste
  • Fresh Mozzarella Ciliegine, or frsh mozzarella cut into small cubes

Instructions

  1. 1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.

    2. Add the dry basil, thyme salt and black pepper, saute for another minute.

    3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.

    4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)

    5. Once its pureed, add the Balsamic vinegar, taste, adjust salt and pepper if necessary. Bring to slow simmer, turn off the heat, cover with a lid and keep it warm.

    6. Quick Saute the spinach in a skillet over medium -high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper. Set a side.

    7. Using oven friendly soup bowls, scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and top with the mozzarella buccatinis.

    8. Place bowls onto a baking sheet and broil the soups for about 4-5 minutes, or until cheese is melted and slightly crust. Be careful to watch them so they don’t burn. 

    Serve with some toasted ciabatta or crusty bread slices and rub some garlic on the bread for extra flavor… Enjoy!

 

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Roasted Pumpkin-Poblano Soup

Warm and velvety and with a hint of roasted sweetness….It is inevitable to succumb to the cliche of pumpkin soup. I assure you there are 1,000 recipes out there with all different combinations spices, creamy, vegan, vegetarian…This version is my humble version of the Roasted pumpkin-poblano soup.

For the past few years, I’ve been making my vegetable soups under one principle: “do not add chicken stock”. Yes, it is that simple. I don’t want, under any circumstance, my broccoli soup to taste like chicken (or my potatoes, carrots, or any vegetable to taste like the bird). I want to savor the flavor of the vegetable. It is certainly a challenge to follow this principle because our inner chicken stock flavored souls desperately want to add more “depth of flavor”. For me, this is totally wrong. The way I make my vegetable soups are by enhancing the vegetables using different cooking methods like roasting, grilling, braising; all these cooking methods bring out the vegetable qualities, enhance the sweetness and flavor concentration to the soup. And yes, at times just a little help from other vegetable friends can harmonize the flavor.

Pumpkin has a delicate flavor so it is easy to mask, yet easier to harmonize. I love roasting or braizing. In this case, I chose to roast the pumpkin and add some caramelized sweet onions to bring out the sweet and earthy flavor of the pumpkin. Roasted poblanos, charred sweet corn, and some tortilla crisps play perfectly in this soup and add contrast in texture. With no doubt, it is one of my favorite soups to make, so easy and comforting. It freezes well if you want to store it for a quick-thaw meal and I just can tell you that after the photo shooting this soup was our good comforting dinner…

Roasted_Pumpkin_soup_ roasting&pureeRoasted_Pumpkin-Poblano_Soup_puree

Roasting pumpkin is easy and so rewarding, I love the way the house smells, it’s a welcoming to fall. When getting ready for the pumpkin season, I usually pick 2 small pumpkins the size of a volley-ball or smaller. They are easier to cut in half and they cook faster than the bigger ones. Once I cut them in half, I scrape all the inner seeds, save them for feature roasting if I feel like-, and I place the pumpkin halves flat side down on a full sheet tray covered with foil rubbed with some oil to avoid from sticking. I bake them on the lower rack in the oven at high-temperature 450F for 25-35 minutes or until a paring knife inserts easily through the skin. Remove them from oven and let them cool off. Using a spoon I scrape all the pumpkin ~this is my favorite part so I don’t have to peel the pumpkin, which is hard and lots of work~.  Once I scrape all pumpkin into a bowl, I use my handy-dandy immersion blender to puree the pumpkin. About each pumpkin half yields 1 to 1.5 cups or puree depending on the size of the pumpkin, then I make little reusable bags with 1 or 2 cups of the puree depending on the recipes I want to make, and freeze. 2 pumpkins is usually all the pumpkin I need and I’m ready for the season! Click on this link to check a How to roast a pumpkin tutorial with step by step photos and how to make a delicious pumpkin seed snack!

Roasted Pumpkin-Poblano soup

Serves 2 hungry persons as the main dish for dinner or 4 starter soups.

2 cups roasted pumpkin purée (I do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option)
4 cups water
1 small sweet yellow onion caramelized
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1/4 -1/2 teaspoon grated nutmeg

Garnish with:

2 poblanos roasted, skin, devein and cut into strips
1 cup of charred corn kernels, about 1-2 ears of corn depending on size
¼ cup of Mexican cream or Greek yogurt, If using Greek yogurt dilute with a bit of water and add a pinch of salt.
2 corn tortillas, thinly cut into strips, baked or fried

Roasted_Pumpkin-Poblano_Soup_Garnish-Toppings

Directions:

Over medium-high heat using a heavy bottom soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and keep on cooking until deep golden brown and caramelized.
Add pumpkin puree, water salt, pepper nutmeg. With the help of an immersion blender blend the soup until smooth.Let it simmer until bubbly hot. Adjust the liquids and salt if needed, for desired consistency and taste. At last, right before serving, add the tablespoon of butter and stir until melted and incorporated.

Roasted_Pumpkin_Poblano_Soup_caramelized onions-fried tortilla strips

Serve warm in a soup bowl and garnish with the warm poblanos, charred corn, and thinly fried tortilla strips.
You can add a dollop of Greek yogurt or a swirl of cream.

For vegan:

Use: vegan butter and replace cream swirl with any soy or coconut or almond based cream.

Roasted_Pumpkin-Poblano_Soup_serving presentation

Music Pairing: The smashing Pumpkins, Tonight, Tonight


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Roasted Pumpkin-Poblano Soup

Warm up with this cozy Mexican spin on a fall pumpkin soup!

Course Soup
Cuisine Mexican
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4 people
Author Mariana McEnroe

Ingredients

  • 2 cups roasted pumpkin purée I do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option
  • 4 cups water or vegetable stock
  • 1 small sweet onion, caramelized
  • 1 tablesspoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/4 -1/2 teaspoon grated nutmeg

Garnish with:

  • 2 large roasted poblanos, skin, deveined and cut into strips
  • 1 cup charred corn kernels, about 2 small ears of corn depending on size
  • 1/4 cup Greek yogurt, diluted with some milk or water and pinch of salt
  • 2 pieces corn tortillas, thinly cut into strips, baked or fried.

Instructions

  1. Over medium-high heat in a soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and let them become brown and caramelized. About 7-8 minutes.

    Add pumpkin puree, water/or/vegetable stock, salt, white pepper, nutmeg. Let it simmer until bubbly hot. Adjust the liquids for desired consistency. 

    At last, add the tablespoon of butter and stir until melted and incorporated.

    Serve warm in a soup bowl and garnish with the poblanos, charred corn, and thinly fried tortilla strips.

    You can add a dollop of Greek yogurt or a swirl of Mexican crema. Enjoy!

 

 

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