Another way to use these nuts and I’ll bet you have never tried them.
- 3 tbsp. unsalted butter
- 1/2 cup EACH of finely chopped celery, carrots and onion.
- 2 flat leaf parsley sprigs
- 2 whole cloves
- 1 bay leaf
- 6 cups chicken broth
- 1 jar peeled, cooked whole chestnuts, crumbled (approx. 15 ounces)
- 1/4-1/3 cup Madeira
- 1/4-1/3 whipping cream
- cheesecloth and some string
Melt the butter in a large saucepan over low heat and stir in the carrots, celery and onion and….this is different….cover the vegetables with parchment paper that has been buttered on the side touching the food, cover with a lid and sweat for about 15-16 minutes. The veggies, not you!
Wrap the parsley, cloves and bay leaf in the cheesecloth square and tie off with some string.
Discard the parchment paper, add the broth and the cheesecloth bundle and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. Add the chestnuts, Madeira and simmer, covered for about 3 minutes.
While hot (and be careful here) pour in a blender in small batches and puree until smooth. Strain into a clean pot, add the cream, pinch of salt and pepper and reheat. Do not boil now or it will separate. Stir occasionally to mix well and serve.
This makes an elegant first course for you and your guests.
Don’s Roasted Red Pepper And Tomato Gazpacho
Ladies and Gents, this will put you on the top of the list for sure. The last time I had gazpacho was at the Jasper Park Lodge and they don’t even come close. THIS is awesome. Yes, I know, you think you don’t like cold soups…uhuh…you will.
- 3 large red peppers, roasted, skin and seeds removed
- 1 28 0z. can and
- 1 14 0z. can roma tomatoes with juice
- 1 14 oz, low sodium chicken broth
- 2 tbsp. good quality olive oil
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1/2 small onion, finely chopped
- 1/2 jalapeno pepper (seeds removed)
- 1/2 fennel bulb (white only)
- 1 garlic clove, finely chopped
- 1 sprig fresh thyme, finely chopped
- 2 lemon thyme leaves, finely chopped
- 1 sprig oregano, finely chopped
- 10-12 small basil leaves, finely chopped
- 1/3 english cucumber, skin removed and finely chopped
- 2 tbsp. Worchestershire sauce
- 1 tbsp. balsamic vinegar
In a large saucepan, add the olive oil. Saute the carrot, celery, onion, garlic, fennel and jalapeno pepper until soft. Add pinch of salt and pepper (first layer).
When soft, add the chicken broth, tomatoes and herbs and cook for 20-25 minutes. Let cool.
Add the chopped cucumber, Worchestershire sauce and balsamic vinegar. Using a boat blender (or regular blender done in batches), blend until smooth.
Taste again, add salt and pepper to taste (2nd layer). Cover and put in refrigerator, chilling until cold.
Place 2 slices of cucumber in center of soup when serving in your prettiest bowl..
YUMMMMMY. Yes, this is served cold and is fabulous.
Red Pepper Soup With Sherry
Don made this soup last night and it is wonderful. I have made it before but “the boy” is a super soup maker. Maybe if I keep saying that he will make more. I wonder….
- 4 large red peppers (if you have a mix of yellow, orange and red, use them)
- 2 tbsp. butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 tbsp. sherry
- 1 tbsp. fresh lemon juice
- pinch of salt and pepper
- sweet basil
Cut the peppers in half and remove the seeds and white ‘pith’. Place cut side down on a parchment lined cookie sheet and place under the broiler until the skins get blackened. Remove and place in a plastic bag to steam for about 5 minutes. Remove from bag and peel off the outer skin.
Saute the onions and garlic in butter until soft . Cut the peppers into chunks and add to the onion mix and cook for about 3-4 minutes. Add the broth and cover, cooking for about 20 minutes. Add the sherry and lemon juice and stir to combine..
Place in a blender (small bits at a time) and puree. Strain into another pot. When serving, make sure it is hot but not boiling. Garnish with a basil leaf and a few crackers.
I love this soup…..it is fresh, it is tasty and it gives you a “the world is a good place” feeling. Try it…
Oh yeah, it is also good as a chilled soup. True!
Butternut/Yellow Split-Pea Soup
The cold winter air makes one wish for a good hearty soup that can be made in a slow cooker. Try this it is really tasty.
You need:
- 1 butternut squash, peeled and cut into pieces
- 1/2 of 450g pkg. of dried yellow split peas
- 3 carrots, peeled and coarsely chopped
- 2 celery stalks, strings removed
- 1/2 onion, coarsely chopped
- 1 cup of diced ham steak (250 ml)
- 1 bay leaf
- 1 tsp. cumin
- 900 ml carton chicken broth
Rinse the peas and drain. Place all the ingredients in a crock pot, set on medium and leave for work. Check to see the peas are cooked. Discard the bay leaf. Enjoy.
When cooled, keep covered in the refrigerator up to 3 days, or frozen for 2 1/2 months.
Taste Rating: 8.7
