You guys are proof that COTH bb does need a recipe forum
Mods are you listening?
I’m waiting on an email to see what yummy stuff the other cookers have submitted before deciding, I’ll let you guys know.
The Blessing is tomorrow, so I’m going to pick some brains and steal some secrets.
Another recipe to add to your list, this time from the Neely’s :yes:
Fully Loaded Cheesy Potato Soup
Patrick and Gina Neely
Total Time: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
4 tablespoons butter
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup whole milk
1 (12-ounce) bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
Directions
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes.
Remove the pan from the heat and using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.
And last but not least, and sure to impress the chefs :yes:
http://www.eatwisconsincheese.com/recipes/article.aspx?rid=2671
Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons
By Chef Jason Gorman
Servings: 6 to 8
Ingredients:
For Croutons:
4 thick slices brioche, cut in 1" cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
1 pinch cayenne
1 pinch kosher salt
For Soup:
3 medium sweet potatoes, peeled, large dice
1 quart chicken stock
1 quart heavy cream
1 stick cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon kosher salt
2 cups Wisconsin Gruyère cheese (Emmi-Roth Käse Surchoix), grated
1 sprig fresh sage, for garnish
Cooking Directions:
Croutons:
Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes generally to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside to prepare soup.
Soup:
Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender and puree until smooth. Return liquid to a medium size pot and add cinnamon, nutmeg and salt; simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.
Final Preparation:
Divide croutons evenly among bowls and place in bottom of bowls. Ladle soup over the top; garnish with fresh sage.
Wow, not sure I can compete with the gruyere soup recipe above - that does sound good! - but here’s my own original recipe, a riff on Portuguese caldo verde. Double down on the sausage if you want.
1 large yellow onion, diced
Several carrots, diced
1 T ground coriander
2 t ground cumin
1 t red pepper flakes or more if you want more tingle
4 cloves garlic, crushed.
4 cups (about) cooked garbanzo beans/chickpeas – best if you start with dry beans that you cook first, because they make a surprisingly tasty and flavorful broth you can then use in the soup. Second best are the quick-cooking kind you can find in some grocery store produce sections. In a pinch, use canned beans – a couple large 29 oz cans, undrained (use the liquid, below)
6-7 cups of either bean cooking liquid or water.
Two large potatoes, diced
1 large bunch kale, cleaned, thick stems removed, leaves chopped.
1 lb of sausage of your choice. Linguica is most authentic, Kielbasa is also good. Firm smoked sausages should be cut into soup-appropriate bite-size pieces. While smoked sausage is the best, I have also used Italian turkey sausage links with the casings removed, and the results were great.
Olive oil
Heat about 3 T olive oil in a large soup pot. Saute onion until it starts to brown. Add coriander, cumin and red pepper flakes, bloom in the oil, stirring. Add carrots, saute them for a few minutes, and then add garlic, stirring constantly so it doesn’t start to brown, cook for one minute. Add potato and kale, stir and cook for another minute. If things are getting a bit dry, add another slurp of olive oil – it’s a key flavoring element, don’t skimp.
Add the beans and the bean broth or water. You’ll want the liquid to generously cover the beans by several inches. Add water if you need to.
Bring this to a lively simmer, and add the sausage. If you’re using uncooked sausages, remove casings, then drop in little pinches into the simmering broth, making little sausage meatballs.
Allow soup to simmer gently for about 30 minutes. Taste, adding salt and seasonings as needed. If you didn’t cook and soak your beans, you may want to add a couple teaspoons of chicken base to the broth if it tastes thin. This will sit nicely in a crockpot, and it freezes pretty well too.
I’d have to second the Mulligitawny soup (it is soooo good) or Chicken/corn chowder… think both would transfer just fine
Trying soups for the weekend
Well, I’m going to make my own chicken gumbo and then try the sweet potato soup with Gruyere for the vegetarians. I’m going to substitute vegetable broth for the chicken broth in the Sweet potato soup.
Me?!!
I’m moving to Desert Rose’s house…
uuummmm…I swear…I don’t eat much…and I work for food…:yes:
Senate Navy Bean Soup
A delicious soup that has a history behind it.
I’m making it for dinner tonight. Nom nom nom…
NB - you can make this is a crock pot, and you can add the braised onions anytime. This is something you can make ahead of time and just bring it to the tailgate.
http://www.senate.gov/reference/reference_item/bean_soup.htm
2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.
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