I hope you’re all gearing up for a week of eating and drinking and merriment! I know I am!
The next 48 hours are going to be CRAZY as I frantically try to prepare for all the cooking I will be doing Wednesday and Thursday. Alas, time flies when you’re having fun (or extremely busy).
Anyway, today I thought I’d do a savory soup for you folks…
While it’s widely debated whether or not this soup originated in America or France, there is very little debate as to how DELICIOUS it is 😉
Additionally, this soup soup can be served hot OR cold, making it a year-round delight!
Here we go!
Viciously Delicious Vichyssoise (vish·ē·swäz′) – try saying that 5 times fast
- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- 1 potato, peeled and sliced thin
- 2 1/3 cups chicken stock
- salt and pepper to taste
- 1 1/8 cups heavy whipping cream
- 2-3 scallions, chopped
1. Sweat the leeks and chopped onion in butter until soft. Don’t let them brown. (What do I mean, “sweat”? Here’s a good link that explains the process and why it’s a beneficial step in your cooking: http://www.reluctantgourmet.com/sweat_vegetables.htm)
2. After about 8 minutes, add the potatoes and stock, salt and pepper. Bring to a boil and simmer gently for 30 minutes.
3. When done simmering, take your large Magic Bullet cup and cross blade, and puree the soup in batches. It should take no more than 2-3.
4. Let the pureed soup cool. Add in the heavy cream and stir vigorously to combine the flavors.
5. Add some chopped scallions.
6. Serve with some crusty bread, or chill for a few hours in the fridge if you want the cold version!
Let me know what you think!
See you all Wednesday!
Hope your week is getting off to a good start. I’m super stoked for Thanksgiving coming up around the corner, so for the next week and a half, I’ll be tossing some autumnal recipes up here. Hopefully they will inspire your holiday meal, or your next potluck!
Today, I’m going through the last of my pumpkin puree in order to give you all a comforting soup with a harvest flavor! Buckle up!
Curried Pumpkin Soup
- 1/2 tablespoon butter
- 1/2 large onion, chopped
- teaspoon curry powder
- dash red pepper flakes
- 1 Granny Smith apple, peeled and diced
- 3/4 cup pumpkin puree
- 1 can chicken broth (14oz)
- 1/3 cup half-and-half or heavy cream
Heat the butter in a medium saucepan. Add the onion and saute for a few minutes until softened. Stir in curry powder, red pepper flakes and apples. Cook for about 10 more minutes. Stir in pumpkin and chicken broth. Simmer for about 5 minutes then remove from heat.
Using your large Magic Bullet cup and cross blade, puree the soup. You will need to do this in two batches. Return this to the stove and simmer for a few minutes. Finally, stir in the half-and-half or cream just before serving.
Enjoy this with some crusty bread and some rich root vegetables to make it a meal!
See ya Wednesday!
Just me Chef Scott again…
I recently spent 2 really great days with a couple that I know who just happen to be hard core vegetarians. Not that that’s a bad thing, as a matter of fact it’s a very good thing… I live a moderately veggie life myself… The health benefits are without measure, and I’m finding new delicious foods all the time. Veggie Foods with little or no animal involvement… I know! Sounds Crazy!
But this is Good Food! Filling! Delicious! Warm when you need it.
Here is a recipe from my friend Patti. She passes it to you through me, and my Bullet. I made a couple adjustments, mostly in size of portion… but a couple of additions as well. Many thanks to her… I hope she likes the … uh… souped up version!
I know you’ve seen other soup recipes for your Magic Bullet. I have as well, but I think thats what I like about this blog! Everything is such a great springboard for your own interpretation!
See, The Magic Bullet is kinda like the Honey Badger… and Honey Badger don’t Care!
And really, Soup is where this baby really shines! Enjoy!
- Tall Cup
- Cross Blade
- 3 Medium/Small Carrots (washed Peeled and coarsely chopped)
- 1 Small Sweet Potato (peeled and coarsely chopped)
- 2 Cups Vegetable Broth
- 1 Cup Water
- 2 Cloves Garlic (peeled and smashed)
- ½ Onion (I used red… any color will do)
- 1 TBS Olive Oil
- 1 TBS Brown Sugar
- ¼ tsp ea. Salt and Pepper
Finish it with:
- Greek Yogurt
- Fresh Basil
- Place the Carrots, Sweet Potato, and Garlic Gloves in a pot with the Vegetable Broth and Water. Bring to a fast boil and then reduce the heat to a simmer. Continue cooking til the liquid has reduced somewhat, and the veg is fork tender.
- While the vegetables are simmering, add the Olive Oil and Brown Sugar to a skillet. Over medium hi heat sauté the Onion until caramelized and very fragrant. Remove from heat and set aside.
- Working in batches, add half of the Carrots and Sweet Potatoes to the tall cup. Add half of the onion mixture. Add enough of the Broth to make it more or less liquid to your personal taste. Season with Salt and Pepper.
- Blend until smooth. Remove to a bowl and repeat step #3. Add to the previous batch, or serve in a separate bowl.
- Top with dollops of Greek Yogurt. Using a knife or the handle of a spoon, make squirrely patterns through the yogurt.
- Add Croutons and Basil… Serve…
Oh Yeah… Croutons…
Bread (I use french or italian…)
Garlic (bullet it!)
Salt and Pepper
- Cut bread into bite sized chunks. I like a Big Crouton… some folks like them smaller.
- Place bread in a large bowl. Drizzle with Olive Oil. Season with S&P and Add Garlic.
- Toss to coat
- Place on a baking sheet and bake at 350 for 7-10 minutes… until they are to your desired toastyness. <> Toast them in a skillet over medium heat, stirring semi frequently until uniformly golden brown.
I never really intended to BE a vegetarian. But I’ll tell ya… I had no idea what I was missing!
This Soup needs no accompaniment. As it was, I ate my soup and was so satisfied that I had to have a full on nap. Just like a really good hearty soup is supposed to be. Mmm… good Soup…
Till next time,
Sending my warmest regards…
Time for your mid-week recipe! This one has lots of color and inspired by eastern Europe. This dish is traditionally prepared with beef and beef broth, but I’m going to offer up a healthier vegetarian option, because as long as you’ve got beets, a borscht is a borscht, of course, of course!
What I’m introducing to you is a cold version of borscht that you singles can make in your Magic Bullet in just a few minutes.
So buckle up, folks, and get ready for this pink delight!
- 1.5 cups V8 or tomato juice
- 1- 15oz. can of beets
- 3 small dill or sweet pickles
- 3 tbsp ground onion
- dash of Tabasco
- 1 clove garlic
- pinch of chopped fennel
- dollop sour cream
- 1-2 tbsp fresh parsley, dill or chives
- Add all of the above ingredients but the green herbs and sour cream to your large Bullet cup, and using your cross blade, blend for about ten seconds. Chill for about 2 hours.
- When ready to eat, pour into a bowl and top with a dollop of sour cream and green herbs. Should make about two servings.
Enjoy the rest of the week, folks! Until next time!
I hope you all had a fabulous weekend!
I spent most of the weekend close to home in Brooklyn, because security was heightened all over the city for obvious reasons. I’m looking forward to taking a trip to the 9/11 memorial that opened Sunday. I think it’s a really respectful homage to those beautiful buildings as well as those who lost their lives ten years ago.
Anyway, since I stayed close to home, I spent some time experimenting in the kitchen with my favorite vegetable. OK, maybe I shouldn’t pick favorites. I love most vegetables, but there’s something about red peppers that I absolutely love. It’s something about their sweetness, I could eat them raw all day. They make me want to dance in the street.
Since the weather is getting cooler, I’m making a lot more soups. Soups are my favorite thing to make in the autumn.
So, without further ado, here’s my
SNAPPY RED PEPPER SOUP
- 2 tablespoons butter
- 4 red bell peppers, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 24 ounces of chicken broth
- 1/2 cup heavy cream
- black pepper
1. Melt the butter in a large saucepan over medium heat. Saute the red bell pepper, onion and garlic in the saucepan until tender.
2. Pour in the chicken brother, reduce heat to low and simmer for 30 minutes, stirring occasionally.
3. In this time, the broth will mostly cook off, so once that’s done, transfer the mixture to your large Magic Bullet cup, throw on your cross blade, and blend until creamy.
4. Transfer this mixture back to your saucepan, and stir in the heavy cream and black pepper. It should take about 5 minutes to heat all the way through.
Serve with some crusty bread! It will be gone in seconds! I promise!
See you next time!
I hope you had a wonderful weekend! It was really rainy in the city this weekend, and when that happens, it seems like no one goes anywhere! I was definitely a homebody….which is good, because it helped me come up with some great new recipes, like this one I’m about to share with you!
Whenever it’s rainy, even in the summertime, I LOVE a good soup, and so to complete my series on recipes for watermelon, I’m including a chilled soup recipe that also includes our next ingredient. Can you guess what it is?
As you know, I love recipes that are a little bit sweet, and a little bit spicy. This one fulfills both of those requirements! We are using mostly sweet fruits and veggies, and then adding a serrano chile for a little spice. Serranos are about 5 times than your regular jalepeno pepper, but they have a distinct flavor that makes them a great way to spice up sweet dishes. Since we’re using tons of sweet ingredients, we’ll tone down the spice just a little bit.
So here we go, a little sweet, a little spicy, WATERMELON GAZPACHO!!
- 8 cups finely diced seedless watermelon
- 1 medium cucumber, peeled, and finely diced (I leave the seeds, although you can remove them if you’d like…)
- 1/2 red bell pepper, diced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 3 tablespoons red wine vinegar
- 2 tablesponns extra virgin olive oil
- 3/4 teaspoon salt
- 1/2 minced serrano chile
- approx. 1/4 cup feta cheese to top
Everything but the feta in a large mixing bowl. Moving in batches, puree 6 total cups of the mixture in your Magic Bullet. You should be able to do this in 2-3 batches if you use your large cup and the cross blade. Transfer this to a new bowl, and then stir in the remaining diced mixture.
Serve this at room temperature, or chill in the refrigerator for a few hours.
When serving, top with a sprinkle of feta cheese.
Stay tuned! Wednesday I’m going to introduce you to a delicious summery dressing!
Stay cookin’, good lookin’!