4.11.2010

A little behind the weather...

Over the winter I made few really great soups and I haven't had a chance to sit down and share them with you. I know it's not really soup season anymore, but since I do live in Wisconsin there's a very good chance we could still have a cold spell.

The first soup, baked potato, I decided to make because a girl at work was craving baked potato soup for lunch and we couldn't find any place near work that offered it. After talking about it so much I really wanted some too. So that weekend I went home and made it :-)
It was hard to find a baked potato soup recipe because they are all very similar with just have few variations. I finally decided on a basic one and went from there.

Baked Potato Soup
From Yumsugar.com (adapted from Cooking Light magazine)

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2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes (about 2-1/2 lbs
2/3 cup all-purpose flour
6 cups milk
1 cup (4 oz) shredded extra-sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

  • Preheat oven to 400°F
  • Pierce potatoes with a fork and place on oven rakes
  • Bake for 1 hour or until tender
  • Cool, peel, and coarsely mash potatoes
  • In a large pot, melt butter over medium heat
  • Add the onions and garlic and sauté until soft, about 8 minutes
  • Add flour into the vegetables
  • Gradually whisk in milk, stirring until blended
  • Cook over medium heat until thick and bubbly, about 8 minutes
  • Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp pepper
  • Stir until cheese melts
  • Remove from heat
  • Stir in sour cream and 1/2 cup onions
  • Cook over low heat for 10 minutes or until thoroughly heated. Do not boil.
  • Ladle 1-1/2 cups soup into each of 8 bowls
  • Sprinkle each serving with 1 1/2 tsp cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon
  • Garnish with cracked pepper, if desired
The next recipe is the "losing" recipe from the Iron Chef competition we had a work. Though it didn't win, I think it's a great soup! I first made it with reuben sandwiches for St. Patty's day last year. Yum!!!

Guinness and Onion soup with Irish Cheddar Crouton
From Foodnetwork.com

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Picture from foodnetwork.com

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My picture from the Iron Chef competition

2 Tbs extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt - I just used regular table salt
1 Tbs fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups Guinness
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted - I used croutons
1/2 pound Irish Cheddar, sliced thin - I used swiss

Make the soup

  • Heat the olive oil in a large skillet over high heat
  • Add garlic and cook briefly
  • Add onions, season with salt and cook for about 5 minutes, stirring often
  • Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown
  • Add the thyme, vinegar, and beer
  • Reduce beer by half and add the beef stock
  • Bring to a simmer and cook for 10 more minutes
Prepare to serve

  • Preheat the broiler
  • Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls
  • Top with toasted bread slices and sliced Cheddar
  • Broil until cheese melts and starts to brown slightly
  • Serve piping hot

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