Soup 27: Sweet Potato Soup with Orange Creme Fraiche

After a lot of thought and a family consensus, I finally settled on a recipe of Sweet Potato Soup with Orange Creme Fraiche.  This sounded like a good alternative to the regular sweet potato dish we make on Thanksgiving, so it was an easy choice.

The ingredients were easy to find.  This time, though, I decided to make my own creme fraiche.  Sounds fancy but I used the shortcut recipe from my cookbook.  Other recipes call for buttermilk and require 24-36 hours to set, but this quick recipe can be made in 8 hours and only calls for heavy cream and sour cream.  Maybe one day I'll try the full recipe but I already had the cream and sour cream at home and I liked the idea of the quicker setting time given the rest of the prep I had to do for Thanksgiving dinner, so this worked fine for now.  I think I prefer the store bought to this recipe, but considering the price of store bought creme fraiche, this worked fine for a soup and adding the orange flavor.

To make the creme fraiche, I whisked together 1 cup heavy cream and 2/3 cup sour cream in a nonreactive bowl.  (The recipe actually called for 1/3 cup but I found that it didn't set thick enough so I added a little more sour cream.)  Once whisked together, I let stand at room temperature for 8 hours.  I refrigerated it after set and whisked in 1 teaspoon orange zest and 1 teaspoon ginger.  I refrigerated it overnight and brought to room temperature before serving.

To make the soup, I first peeled and cubed the sweet potatoes and sauteed them in a pan with 2 tablespoons butter and brown sugar till the butter was melted and mixed in with the sweet potatoes.  I transferred to a roasting pan and roasted for 15 minutes.

In a large pot, I melted 2 tablespoons butter and sauteed leeks, celery and ginger for about 4 minutes.  I added the roasted sweet potatoes and sauteed for 2 more minutes.  I added the chicken stock, oj, and salt and pepper and let simmer for about 20 minutes.

I pureed the soup with my handy dandy hand mixer and just seasoned with salt and white pepper.  I went a little light on the salt and pepper.  I made this the night before and reheated it for Thanksgiving dinner the next day.  The flavors definitely developed over night.

I served with a big dollup of orange creme fraiche.  Overall the family liked it and ate it all up.  It was a great festive starter for a yummy Thanksgiving.  I do have to say, however that I missed the regular butternut squash soup for Thanksgiving dinner, but it's always fun to change things up.  The orange in the soup really came through.  It did taste A LOT like sweet potatoes, so next time I might experiment with more spices.  As for my star rating system, as I remember, I originally started out with 4 stars but all the soups were getting 4 stars.  I added an extra star for soups that were phenomenally good.  So I suppose that would make 3 stars average.  Long story short- this soup gets 3.5 stars.  Above average but not very very good and surely not phenomenal.  But still yummy :-)

Ingredients

Creme fraiche
1 cup heavy cream / from home
2/3 cups sour cream / from home
1 teaspoon freshly minced, peeled ginger / $2.99/lb = $0.66/ Safeway
1 teaspoon grated orange zest / From home

Soup
4 tablespoons unsalted butter / $3.79 / Safeway
4 1/2 cups peeled, cubed red-skinned sweet potatoes / $1.49/lb = $3.53 / Safeway
2 teaspoons light brown sugar / From home
2 cups chopped leeks / $2.99/lb = $2.93 / Safeway
2/3 cup finely chopped celery / $1.00 / Safeway
1 teaspoon freshly minces, peeled ginger / Safeway
6 cups chicken stock / $2.49 / Smart & Final
2/3 cups orange juice / From home
salt
ground white pepper / $3.99 / Whole Foods


Prep time: 20 minutes (24 hours if making creme fraiche)
Cook time: 1 hour
Servings: 6
Taste: 3.75 stars
Prep: medium
Cost: $18.39 ($3.07 per serving)

Soup 26: Seafood Corn Bisque

I was soooo excited to make this soup. The original recipe called for crab, although the title gives the final ingredients away. I would have loved to use crab but could not find fresh crab meat anywhere (and I was not about to cook a whole crab and scoop out the meat). Despite the audible, the soup cam out amazing! I'd make this again in a heartbeat.

Most of the ingredients I found at the farmer's market. I did, however, have a hard time finding the crab meat. I was not about to use imitation crab, so when I came up empty at Safeway, Trader Joe's and Whole Foods, I decided to use a package I found at Trader Joe's that had shrimp, scallops and calamari. It was perfect, but I would like to try this again with crab.

First, I had to de-kernel the corn. *Note to self - sharpen my knife.* This got a little scary, but I somehow managed to not cut any fingers off. Check out this video for pointers on how to remove fresh corn kernels.



The next step was to sautee the corn and leaks stirring for 6 minutes. I added the garlic, salt, and red pepper flakes and cooked for a minute more. I then added 4 cups of broth and brought to a simmer. I let simmer for 30 minutes.

While the soup simmered, I cooked the seafood in a separate pan, careful not to over cook. Once the soup cooked, I blended with a hand mixer until slightly chunky.

The original recipe called for half and half and sour cream. As much as I love those two ingredients, I wanted to try my best to keep it low cal. I substituted for a fat free half and half from Trader Joe's and a fat free sour cream. I whisked these in and seasoned with salt, to taste. I added a ton of basil, which really, really added to the flavor. Right before serving, I added the seafood. ALL of it!

YUMMY! The soup tasted great. The fam enjoyed it too. The substitutions worked well -the seafood, fat free sour cream and half and half. I do wonder if the soup would have been a little thicker with the full fat ingredients, but since the taste was still good, I don't think I would add the fat and calories next time. I might, however, add some diced potatoes or something else to thicken it up a bit, or simply adding less broth may work too. But overall, the flavors were awesome and this soup gets 5 stars.






Ingredients:
1/4 cup olive oil / from home
4 cups fresh corn kernels 7 ears of corn /$6.00 / Farmer's Market
2 cups chopped leaks / $2.00 / Farmer's Market
1 tablespoon garlic / from home
kosher salt / from home
1/4 teaspoon red pepper flakes / from home
4 cups chicken stock / $1.99 / Trader Joe's
1/2 cup fat free creamer/$2.49 / Trader Joe's
1/4 cup fat-free sour cream /$1.29 / Trader Joe's
Seafood mix / $7.99 / Trader Joe's
3 tablespoons julienned fresh basil / $1.00 / Farmer's Market

Prep time: 25 minutes
Cook time: 1 hour
Servings: 5
Taste: 5 stars
Prep: medium
Cost: $22.76 ($4.55 per serving)

Soup 25: Cucumber & Smoked Salmon

Well...so much for one soup per week. I realize it's been a while. I've been eating soup but haven't had much time to blog about soup lately. Hopefully I can remember the soups I made, good thing I took pictures.

I wanted to try this soup especially because I am a huge fan of cucumbers and dill and I'm a little fascinated chilled soups. I wasn't really sure about how the smoked salmon would add to the soup, but the whole point of this blog is to try new foods, so Why not! Although I love seafood, especially sushi, salmon isn't my favorite but I thought I would try it paired with some of my favorite ingredients.

Overall the ingredients were easy to find. One trip to the farmer's market and Trader Joe's and I had everything I needed. I had seen the smoked salmon guy at the farmer's market many times before, but this was the first time I visited his stand. I only needed a few ounces so I bought the smallest piece, but it was still a little pricey considering I wouldn't likely use the rest.

The first step was to sautee the onions in butter until softened. I added the cucumbers and potato and cooked for another minute. Then I added the stock, 3 dill sprigs and 1 teaspoon salt. I simmered covered for 25 minutes.

I used my awesome hand blender to puree the soup and let cool for about 15 minutes. Then I added the creme fraiche and 4 tablespoons chopped dill. Feel free to add more dill to taste. The cucumbers give a faint taste, so the dill really freshens the soup up and adds flavor. I put it in the fridge overnight and served the next day.

Before serving I added salt to taste and a tad bit of lemon juice. Last part was a garnish of smoked salmon and I was ready to serve.

Overall, I give this soup 3 stars. The salmon seemed to overpower the light flavor of the cucumber. I almost felt like I was eating cold salmon with dill. It was different, which is what I expected. Not sure I'd make this one again, but glad I tried it. Pretty much confirmed that I do not like smoked salmon. I wonder what other garnish may have made this better???? If you have an idea, please let me know. I'd be happy to try this again.



Ingredients
1 1/2 tablespoons unsalted butter / from home
1 cup chopped onion / from home
4 medium cucumbers (peeled, deseeded, chopped to 1/2" cubes) / 4 @ $1.50 = $6.00 / Farmer's Market
1 cup peeled, cubed russet potato / from home
3 1/2 cups chicken broth / $1.99 / Trader Joe's
3 dill sprigs / $1.00 / Farmer's market
kosher salt
3/4 cup creme fraiche / $3.29 / Trader Joe's
Black pepper
2-3 teaspoons fresh lemon juice / from home (optional)
2-3 ounces smoked salmon / $9.00 / Farmer's market (for the smallest piece I could find)


Prep time: 15 minutes
Cook time: 1 hour plus 4 hours to cool
Servings: 6
Taste: 3 stars
Prep: easy
Cost: $21.28 ($3.55 per serving)

Soup 24: Broccoil Marscapone

I have to admit, I wasn't sold on this soup when I decided to make it, but it seemed so quick and easy that I went with it. Sooo glad I did! Not only did I enjoy it, my coworkers raved about it!

I started with cooking the shallots in the olive oil until soft. I added the broccoli and cooked for a minute more. I than added the chicken stock and let simmer for 10 minutes. I let cool and then pureed with my handy immersion blender. I whisked in 1 1/4 cups marscopone a little at a time and then added some cayenne pepper. And then I added more cayenne pepper :-D I refrigerated it overnight and took it to work in the morning.

And because I served it at work, I totally forgot to take a picture. To be honest, it's not the prettiest soup I've made, especially serving and eating it out of a coffee mug at work, but it was good. The cayenne really came through as a fabulously surprising bit of heat at the end. And anyone who loves broccoli will also love this.


Ingredients:

3 tablespoons olive oil / from home
1 1/2 cups sliced shallots
1 1/2 pounds broccoli florets
6 cups chicken stock
1 1/2 cups mascarpone
salt
1/4 cayenne pepper

Week 23: "Cool & Hot" Tomato Chipotle Soup

Yes, I realize that I've made several tomato soups already, but tomatoes are just so yummy and pair so well with a variety of different ingredients. This week's recipe is Tomato & Chipotle and can be served hot or cold.

Unlike the prior recipes, this one calls for fresh tomatoes rather than canned tomatoes. I decided to stick with that even tho it was a ton more work, but I wanted to see how the fresh would compare with the canned. To prep the tomatoes as the recipe suggested, I cut them in quarters and removed the seeds and membranes. I then cut into 1/2 inch pieces to yield 5 cups. This wasn't so bad. I wore gloves to protect my fingers from getting wrinkled by the water from the tomatoes, and I had some time to kill as I waited for the chipotles to cook.

The recipe also called for dried chipotle peppers rather than the canned chipotle. I found the peppers at Chavez Market in the cellophane package. But... I could not find a package of chipotles. I googled it and tried to find a chile that looked like the picture. I ended up with "Chili Pasilla" which worked just fine. To cook the peppers, I boiled them in hot water for 30 minutes and then removed from the pan and saved the liquid left in the pan. Before soaking, I should have removed the chili seed and membranes, but it wasn't too bad doing that after the chilis were cooked. I chopped the peppers and set them aside. Although the recipe called for only 4 peppers, I cooked more just in case the soup needed more heat (and it did!). I also strained the cooking liquid through a sieve and paper towel.

As much as I love using fresh ingredients, I think the soup would have been just as good with the canned tomato and chipotle in adobo sauce. And it would have saved tons of time, effort and money. And with the organic canned tomatoes, it would have been healthy too! Oh well, you don't know until you try.

After the prep of the chilis and tomatoes, the rest went quickly. I sauteed the chopped onions in olive oil for a few minutes then added the garlic and peppers, stirring for a minute or so. Next, I added the tomatoes, strained liquid from cooking the chilis, chicken stock, salt, and cumin. I brought this to a simmer and let it continue to simmer uncovered for 25 minutes.

I then used my immersion blender to puree. I tasted the soup hear and added more salt, cumin and chili and placed in the fridge to cool overnight.

The next day I served the soup cold with a dollup of sour cream and sprinkle of cilantro. The soup was good but, truthfully neither myself nor the rest of the fam was overwhelmed. But I didn't want to waste, so I took a big bowl full to work for lunch the next day. Under the cold A/C of the office, I decided to eat the soup hot for lunch. What a difference! Heated up the smokey flavors of the chili really showed up! I brought enough for a coworker and he loved it too (also warm).

So the moral of the story is, this soup is awesome served warm, and if you are serving warm, feel free to use the canned tomatoes and chipotle in adobo to save some time and money. And don't skimp on the chili!

Ingredients
1 bag dried chipotle peppers (or canned chipotle in adobo sauce) / $2.49 / Chavez market
3 lbs tomatoes / $1.50/ lb = $4.50 / Real Produce
1/4 cup olive oil / from home
2 cups chopped onion / from home
1 tablespoon minced garlic / from home
2 cups chicken broth / $1.99 / Trader Joe's
kosher salt / from home
2 teaspoons ground cumin / from home (more to taste)
sour cream / $1.79 / Trader Joe's (optional)
1/4 cups chopped cilantro / $0.99 / Chavez Market (optional)


Prep time: 30 minutes
Cook time: 40 minutes
Servings: 6
Taste: 4 stars
Prep: lots of prep if using fresh tomatoes and peppers
Cost: $11.76 ($1.96 per serving)

Week 22: Lemongrass Soup with Shrimp

Let me first say I love Thai food; however, I have never tried to cook it. As a general rule, I am afraid of simplified recipes of ethnic food. BUT this was awesome and I could absolutely imaging being served this soup as a starter at a legit Thai restaurant. And thanks to You Tube, I learned how to prepare the lemongrass, an unfamiliar ingredient.

The first step was to doctor up the broth. To prep the lemongrass, I cut off the woody stem and green leafy part and them removed a few outer layers. The fun part was crushing the stems with a rolling pin to release the oils and get ultimate flavor out of the stems. I added the lemongrass and sliced limes to the broth and let simmer for 10 minutes. I strained the stock and discarded the lime and lemongrass.


The rest was super easy and super fast! I added the mushrooms, red bell pepper and red pepper flakes and simmered for 5 minutes. Next step was to add shrimp, snow peas and and green onions and cook until shrimp are curled and pink, about 2-3 minutes, careful not to overcook the shrimp or let the soup sit too long on the heat. I stirred in fresh squeezed lime juice and seasoned with salt, although the broth was already quite flavorful so minimal salt was needed.

At serving I garnished with cilantro. The smell was amazing and the colors in the soup were beautiful. I can't believe how easy this was. This recipe is for only 4 servings, but it was 4 hearty servings and not a drop of leftovers. This soup is easy and quick enough to make a second day if you are craving more. I wouldn't recommend reheating the shrimp in case they get chewy. You could always prepare the veggies and broth and add the shrimp when ready to enjoy.
Ingredients:

2 lemon grass stalks / $1 / Farmers market
2 limes / from home
4 cups chicken broth / $2.49 / Smart & Final
8 ounces sliced mushrooms / $3 / Farmer's Market (sold in a carton, had a ton left over)
1 red bell pepper / $1.50 / Farmer's Market
1/2 teaspoon red pepper flakes / from home
1 pound uncooked shrimp / 8.99 / Safeway
1 cup snow peas / $1.00 / Farmers market
2 green onions / $1.00 / Farmers market
salt / from home
cilantro for garnish / $1.00 / Farmers market

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Taste: 5 stars
Prep: super easy
Cost: $19.98 ($4.99 per serving)


Check out this video if you would like to learn more about cooking with lemongrass!

Week 21: Watermelon Gazpacho

Oppps... It's been quite a while since I've blogged. Funny thing is, I have been making soup, just haven't found the time to write about it. There have been some really good ones, so it's about time I share.

Whats great about summertime soups is that they are cold and refreshing. They are also very easy and quick to make, except for the chill time which takes some advanced planning, but worth the time. Most weeks I've made the soup in the evenings anyway, to be eaten the next day.

The soup I couldn't wait to make once it was time for the summer recipes is the Watermelon Gazpacho. It sounded so light and delicious and also gave me a chance to grill!

The first step was to cut and drain the watermelon. After cubing the watermelon, I let it drain in a colander to remove excess liquid. ---If I make this again (which I might), I would be sure to set aside a few larger cubes for the garnish. --- I then blended the watermelon and bread crumbs together in a food processor in 3 separate batches, careful not to blend too much so that there was some texture to the soup. Once all the watermelon was blended, I combined the mixtures and stirred in the lime juice, salt and red pepper flakes. I then covered the soup and placed it in the freezer for about 1 1/2 hours or until slushy. I tasted it again when I was ready to serve and added extra lime juice and salt.

The garnish was super fun to make! I heated the grill, skewered the remaining watermelon cubes and brushed them with olive oil. (Remember to soak wooden skewers for 30 minutes before placing them on the grill.) My cubes were a little small and started to fall off the skewers while they were warming up, so I will definitely cut them larger next time. I was a little disappointed that I didn't get grill marks on the melon. I may have not had the grill hot enough or I didn't leave them on long enough because they were starting to fall off the skewers, but they were still yummy. Once grilled, I re-skewered the melon between mint leaves and added to the bowls of watermelon gazpacho.

The gazpacho was yummy and refreshing. It was a great starter to the first bbq meal of the summer, and the family ate it all up! I will definitely try this again, maybe adding mint to the gazpacho or maybe basil would be yummy too... so many options.



Ingredients
6 cups cubed watermelon, plus extra for skewers (About 5 lb watermelon) / $6.99 /Safeway
3/4 cup bread crumbs / from home
2 1/4 teaspoon fresh lime juice, more if needed / from home
salt / from home
1/4 teaspoon red pepper flakes / from home
Olive oil / from home
6 fresh mint leaves / $1 / Real Produce

Also needed
skewers

Prep time: 15 minutes
Cook time: 5 minutes, 1 1/2 hour freezing time
Servings: 8
Taste: 4 stars
Prep: super easy
Cost: $7.99