Easy Gourmet Dinners

Vichyssoise (Cold Potato and Leek Soup)

I love soup: hot, hearty, stick-to-the-ribs soups in winter; cold, creamy, fresh-tasting soups in summer.

This is a classic French dish. The addition of cream or milk to finish gives it a rich texture. If you can stand the calories the cream really makes for a luscious soup.... I always use heavy cream if serving to guests. 

Chilled soups are best made ahead.  I've had both Vichyssoise and Gazpacho served in restaurants with ice cubes to cool it properly.... Don't do that ;-))

Vichyssoise (Cold Potato and Leek Soup)

2 medium leeks about 1 cup roughly chopped           160gr, 5.6oz
2 small - medium potatoes about 1 cup roughly chopped          200gr, 7oz
1 tbs butter           14.2gr, 1oz
1 1/2 cups chicken stock          340gr, 12oz
1/4 - 1/2 cup milk or cream           80gr, 2.8oz milk
2 tbs snipped fresh chives

Clean leeks - Slice off the top leaving about an inch of pale green, then slice off the stem end. Slice the leek in half the long way. Discard the outer layer (more if it is damaged). Rinse the leek halves under running water, fanning the layers, to get out any remaining sand. If there is a hard core in the center, pull it out and toss - it just means that the leek was left in the ground a bit too long and was getting ready to flower (pretty flowers, by the way).
Slice leeks thinly (the short way). You want to slice about 3 inches (7.5cm) of each leek. Sauté leeks in butter in medium saucepan, until they are soft. Peel and chop potatoes. Add to leeks along with chicken stock. You should have enough stock to just cover the potatoes. If necessary add more stock or water. Reduce heat and simmer until potatoes are done. Remove from heat, and refrigerate until thoroughly chilled - or longer...
Dinner time: Purée soup in blender. Add 1/4 to 1/2 cup of milk, stirring, until you have desired consistency. Serve, garnishing each bowl with freshly snipped chives.

Note: You can set the hot soup pan in cold water (assuming it's a metal pan) to help cool the soup faster.

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Entire Recipe / per serving  
Calories:    420 / 210
Total Carbohydrates:    18 / 9
   Dietary Fiber:    9 / 4.5
Total Fat:    14 / 7
Saturated Fat:    8 / 4
Cholesterol:    48 / 24
Protein:    13 / 6.5
Calcium:    238 / 119
Sodium:    698 / 349

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Asparagus Soup

Green asparagus is not the norm here or anywhere in Europe (that I know of).

White is preferred; the bigger and fatter the better.

In Spain, I have seen a 1 pound (450gr) jar of white asparagus with only 1 spear inside.  (Unlike in the US, 'canned' vegetables often come in clear glass jars; asparagus, almost always.)

For 10 months out of the year the asparagus served and eaten comes in a glass jar, fresh is rarely available.

During the other 2 months there are huge mounds of it with sharp-eyed, sharp-elbowed little old ladies picking it over carefully. 

To be honest, I don't know what they're looking for.  I don't know how to judge an asparagus spear greater than an inch (2.5cm) in diameter.

I buy the third kind - violette, pictured below.  They're normally long, slender spears, and always tender. 

They lend themselves to similar preparations to green asparagus - grilling, roasting, frying.

When it comes to soup, though, I will search out the green.  White asparagus soup just doesn't look right!

And it's such a lovely soup for spring. I like to make it earlier in the day and serve it chilled, but it's equally good served warm. You can use milk or cream in place of some of the stock for a creamier version.

Asparagus Soup

1 medium onion           145gr, 5.1oz
1 small - medium potato            125gr, 4.4oz
12oz (350gr) trimmed green asparagus          350gr, 12.4oz
1 1/2 - 2 cups chicken stock           450gr, 16oz
2 tsp butter           9.5gr, .34oz
2 tbs Greek or plain yogurt           37.5gr, 1.3oz Yogurt

Chop onion. Trim asparagus and cut into 1" (2.56cm) lengths. Reserve 2 - 4 tips for garnish. Roughly chop potato. Heat butter in medium saucepan. Add onion and sauté until tender and transparent, about 5 minutes. Add asparagus, potatoes and stock. Bring to a boil, cover, reduce heat and simmer until potatoes are done, about 15 minutes. At any time, drop in the reserved asparagus tips and boil for 2 minutes. Remove and set aside.
When potatoes and asparagus are tender purée in blender, using only as much stock as needed, reserving the rest. Add as much of the remaining stock to get your preferred consistency. Add more chicken stock if you like. I used 2 cups. The soup can be served hot or made ahead to this point, chilled and served cold.
To serve: ladle into soup plates, put 1 tbs yogurt in the center and garnish with asparagus tips.

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Entire Recipe / per serving  
Calories:    370 / 185
Total Carbohydrates:    53 / 26.5
   Dietary Fiber:    15 / 7.5
Total Fat:    12 / 6
Saturated Fat:    7 / 3.5
Cholesterol:    42 / 21
Protein:    18 / 9
Calcium:    216 / 108
Sodium:    792 / 396

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Emerald Soup; collecting recipes

I like to collect things.....

Not for the sake of collecting but because an inanimate object, chosen with care, represents memories or family or friends.

Back in the beginning of time, when we first started to travel, I wanted to collect something representative of the places we were visiting.  

I didn't want a charm bracelet and am morally opposed to collectible spoons, thimbles, pens with naked people, and T-shirts that wear out in one washing.  

I decided on food (surprise) in the form of recipes and/or cookbooks. 

It's amazing what one can get just by asking. 

On our first trip outside of the US, we were in London.  We asked a taxi driver for a fun place to go near our hotel and he recommended Tiddy Dols.  I have no idea if it's still open, but it was a fascinating combination of a bit of theatre and solid English cooking lightened with a French touch. 

And the best spinach soup I ever had. 

I asked our waiter if I could possibly get the recipe. 

He went to the kitchen, came back and said:  'the chef wants to know if you can cook'. 

When I assured him I could he handed me this scrap of paper. 

 

The rest, as they say, is history.....

Emerald Soup    serves 4

1 onion       145gr, 5.1oz
2 ribs celery          100gr, 3.5oz
2 leeks           160gr, 5.6oz
1 medium potato           175gr, 6.2oz
1 tbs butter          14.2gr, 1oz
10 - 12 oz fresh spinach           285gr, 10oz
3 - 4 cups chicken stock          790gr, 28oz
more stock if needed to get desired consistency
2 tbs crème fraiche or Greek Yogurt for garnish           37.5gr, 1.3oz Yogurt

Roughly chop onion, celery and thinly slice leeks. (To clean leeks see techniques). Melt butter in medium saucepan over medium heat. Add onions, celery and leeks and sauté until softened. Roughly chop potato (peeling optional) and add to pan along with 3 cups chicken stock. Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes.
Pick through spinach, removing any bad leaves and thick stems. Add to soup when potatoes are done. You will probably have what seems like a huge amount of spinach but it will all fit - just add handfuls of leaves, stir into soup; when they are wilted, add more. When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender. It should be a lovely bright green - thus the name... Add more chicken stock if desired. Keep warm until ready to serve. Serve with a dollop of crème fraiche in the center (you can draw a knife through to make patterns...)

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Entire Recipe / per serving
Calories:    578 / 144.5
Total Carbohydrates:    86 / 21.5
   Dietary Fiber:    20 / 5
Total Fat:    18 / 4.5
Saturated Fat:    10 / 2.5
Cholesterol:    64 / 16
Protein:    26 / 6.5
Calcium:    582 / 146
Sodium:    1693 / 423

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Beef and Root Vegetable Soup

Soup.

I chuckled when I saw the label on this photo.  It's simply 'soup'.

My mother was an excellent cook but did not have a lot of recipes in her repertoire.

She made soup several times each winter.  When she announced that she would be making soup, no one in the family asked 'What kind'.  We all knew.  This was Soup.

She always used short ribs to make the stock; and served the meat separately, like the French do in their Pot au Feu.

This is a quick version, using commercial beef stock; recipe for home made beef stock is at the end.

It could be called 'root vegetable soup'. I know some people are leery of rutabagas, but it really is a key ingredient to this soup. It adds a sweet undertone that's essential. This makes 6 servings.... It freezes well.

Beef Vegetable Soup
 
16oz lean beef - for stew or stir-frying or 2 cups of shredded beef, trimmed, from the beef used to make stock          450gr, 15.8oz lean only
4 carrots           360gr, 12.7oz
2 onions           290gr, 10.2oz
4 stalks (ribs) celery            200gr, 7oz
1 medium rutabaga             450gr, 15.8oz
2 potatoes           350gr, 12.3oz
1/2 of a medium head of cabbage           750gr, 26.5oz
8 - 10 cups homemade- beef stock          1920gr, 68oz

Bring the stock to a good boil over medium high heat. Chop the onion and celery. Add to the soup. Peel the rutabaga (use a vegetable peeler) and cut into small bite-size pieces. Add to soup. Peel the carrots, cut in half lengthwise, then slice into 1/8" (.3cm) half circles. Add to soup. Cut the potatoes roughly the same size as the other vegetables, add to the soup. (I scrub, but don't peel). To cut cabbage, cut off a large slice next to the core. You'll want about 3 cups, so you may need another slice off the other side. . Chop cabbage and add to pot. Wrap and refrigerate the rest. When all of the vegetables are in bring it back to a boil, reduce heat, cover and simmer 45 minutes. While the soup cooks, cut the beef into bite-size pieces and sauté in a nonstick pan until browned. Add the beef to the soup when done and continue to cook. (Taste a carrot to make sure the vegetables are done)

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Entire Recipe / per serving
Calories:   2354 / 393
Total Carbohydrates:    235 / 39
   Dietary Fiber:    56 / 9
Total Fat:   64 / 11
Saturated Fat:   25 / 4
Cholesterol:    477 / 80
Protein:    208 / 35
Calcium:   974 / 162
Sodium:    4886 / 814

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

Beef Stock       Time: at least 2 hours, 4 - 6 is better, plus chilling time

2 - 3 pounds beef short ribs or soup meat with bones
1 onion, quartered
1 carrot, cut into large chunks
2 stalks (ribs) celery - or the tops from a bunch of celery, cut into large chunks
1 bouquet Garni
3 bay leaves
1 tbs olive oil

Heat oil in large pot. Brown the beef very well on all sides over medium high heat, about 20 minutes. Add the remaining ingredients and enough water to just cover the meat, or 10 cups, whichever is more. Cover and simmer over low heat for several hours. Remove meat and chill until needed. Strain soup and chill at least 4 hours - this allows the fat to congeal on the surface for easy removal. Once fat is removed, stock can be boiled to reduce and increase strength.

Split Pea Soup; Mourning the Gulf Stream

Global Warming means a colder Europe in winter.

A lot of people don't realize that, but with the warming of the Earth's atmosphere, the Gulf Stream is not meandering as far north as it used to.  It's the Gulf Stream that kept European summers and winters mild.

Without it's influence summers in France will be getting hotter and winters will be getting colder.

More like my native Minnesota.

Which means we'll be eating more soup in winter.

As much as I hate cold weather I love soup.

But I'd really like to have the Gulf Stream back where it was 10 years ago.....

For many people, Split Pea Soup is a thick, puréed soup.

I like it like that....

But, this is my favorite:

Split Pea Soup

Traditionally made with a ham bone or ham hock, I made this with a slab of local, dry-cured, Prosciutto-type ham. Regular baked ham would work as well. This will make 4 servings.

1 1/4 cup split peas           250gr, 8.8oz
6 cups water
2 thick slices Prosciutto, (for most intense flavor) or a meaty ham bone           170gr, 6oz
1 large onion           175gr, 6.2oz
3 carrots             270gr, 9.5oz
2 medium potatoes           300gr, 10.6oz
3 ribs celery           150gr, 5.3oz

If using a ham bone, put in water with split peas. If using Prosciutto or other ham, cut into bite-size chunks before adding. Bring ham, peas and water to a boil, cover and simmer for 45 minutes
After 45 minutes: Roughly chop onion and add to pot. Peel carrots. Slice by cutting in half the long way (in 2 or mores sections) then into half circles. Add to pot. Peel and slice potatoes to a similar size; add to pot. Slice celery, cutting the wide end in half lengthwise and add to pot.
Cover and simmer until all vegetables are done, 30 - 45 minutes longer. Remove ham bone, if using, and cut ham. Add ham back to soup. Serve.

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Entire Recipe / per serving
Calories:    1679 / 420
Total Carbohydrates:    250 / 62
   Dietary Fiber:    84 / 21
Total Fat:    32 / 8
Saturated Fat:    12 / 3
Cholesterol:    113 / 28
Protein:    118 / 29
Calcium:   364 / 91
Sodium:    3925 / 981

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Potato Soup; comfort food

Potato Soup.

This was my mother's favorite comfort food when I was a child.

Her favorite, not mine.

I preferred mac and cheese or fish sticks (or both).

But, her's didn't look like this.

She made potato soup with onions, celery, potatoes, milk and cream.  She liked lots of broth.

I added 2 kinds of ham, carrots, herbs.... And made it very chunky.

She probably wouldn't like it.

Like most comfort foods, Potato Soup has as many variations as their are cooks: some like it puréed, some thicken it with flour, some like it thick, some thin, some use carrots, some wouldn't think of it.

This is mine.... at least, today's version. This serves 4.

Potato Soup

4 medium potatoes           600gr, 21oz
4 medium carrots           360gr, 12.7oz
3 ribs celery           150gr, 5.3oz
1 1/2 onion           220gr, 7.8oz
1 tbs butter           14.2gr, 5oz
6oz regular, baked ham           175gr, 6.2oz
2oz dry-cured ham, such as Prosciutto           60gr, 2oz
2 bay leaves
1 tsp Herbes de Provence
4 cups water
2 cups milk, cream, or a combination           480gr, 17oz milk

Roughly chop onion. Peel carrots. Slice by cutting in half the long way (in 2 or mores sections) then into half circles. Peel and slice potatoes to a similar size. Slice celery, cutting the wide end in half lengthwise. Cut ham into small pieces.
Melt butter in small soup pot or large saucepan. Add onion and sauté until it starts to get tender, about 5 minutes. Add celery and sauté 5 minutes longer. Add ham and sauté briefly. Add carrots, potatoes, herbs and water. Cover and cook until vegetables are tender, 30 - 40 minutes.
To finish: remove bay leaves. Add milk and heat through. Serve.

Note: You could substitute cream for some or all of the milk for a richer soup.

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Entire Recipe / per serving
Calories:    1489 / 372
Total Carbohydrates:    183 / 46
   Dietary Fiber:    32 / 8
Total Fat:    47 / 12
Saturated Fat:    20 / 5
Cholesterol:    209 / 52
Protein:    82 / 20.5
Calcium:   909 / 227
Sodium:    4232 / 1058

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Chicken Mushroom Chowder; Worrying

For those who don't know, I am in the US, visiting family.  This is the first time V has been on his own since his diagnosis.

It's very worrying for me.

It needn't be.

He's an adult, perfectly capable of taking care of himself....

But this whole thing of Type 1 Diabetes: the constant testing, the calculating carbs, the injecting insulin....  It's all very complicated and very time-consuming.

Naturally I need to be there to make sure everything is running smoothly.

I have to content myself with calling every day.

And worrying the rest of the time.

We'll both get better at this.... I hope.....

In the meantime - comfort food anyone?

I used chicken breasts, but thighs would work as well. Either way, used skinned chicken to save on fat and calories. Because everything is sautéed briefly this is a quick-cooking soup; because it's a chowder, it's very thick. Add more stock or milk if you prefer it thinner. This is enough for 2 meals or 4 persons.

Chicken Mushroom Chowder

2 chicken breasts    300gr, 10.5oz
8oz (250gr) mushrooms an interesting, forest variety if possible    225gr, 8oz
2 onions    220gr, 7.8oz
4 cloves garlic    12gr, .4oz
4 - 5 carrots    240gr, 8.5oz
3/4 cup basmati rice    135gr, 4.8oz
2 tbs butter    28.4gr, 1oz
2 tbs oil    27gr, .95oz
4 tbs flour    40gr, 1.4oz
4 - 5 cups chicken stock, depending on how thick you like it... personal taste   1000gr, 35.5oz
1 tsp thyme
1 cup milk    240gr, 8.5oz

Cut chicken into bite-size pieces. Chop onion. Mince garlic. Clean and roughly chop mushrooms and carrots. In a large saucepan heat butter and oil over medium heat. Add chicken and sauté 2 minutes. Add onions and sauté 3 minutes. Add garlic, mushroom, carrot and rice and sauté 3 minutes. Add flour and sauté 30 seconds. Slowly stir in chicken broth, stirring constantly. Add thyme. Bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is done. Uncover, stir in milk and heat through. Serve.

For leftover chowder.....    If one can put an egg on pizza, why not add one to soup? A poached egg nestled in the center of the chowder adds interest, flavor and a bit more protein to stretch the leftovers. Plus, it's delicious!

Chicken and Mushroom Chowder 'Vesuvius' 

Chicken Mushroom Chowder
chicken stock, optional
2 eggs 130gr, 4.6oz
3 tbs vinegar, any flavor, it's to help keep the eggs shaped nicely

Gently reheat soup. If it's too thick, thin with a bit of chicken stock
While soup heats poach egg: Fill a large skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. Heat water over medium-high heat. Add vinegar. When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together. Do next egg. With regular spoon scoop some hot water over tops of eggs. Poach for 3 - 4 minutes or until white is set but yolk is still very soft. When eggs are almost done ladle soup into bowls. Remove eggs with a slotted spoon, drain briefly and gently add to soup. Serve.

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Recipe serves 4
Entire Recipe / per serving
Calories:    1818 / 455
Total Carbohydrates:    196 / 49
   Dietary Fiber:    16.3 / 4.1
Total Fat:    62 / 15.5 
Saturated Fat:    23 / 55
Cholesterol:    285 / 71.25
Protein:    114 / 28.5
Calcium:    538 / 134.5
Sodium:    2241 / 560

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.  

To add the egg:

2 eggs / per egg
Calories:    186 / 93
Total Carbohydrates:    1 / .5
   Dietary Fiber:    0 / 0
Total Fat:    13 / 6.5 
Saturated Fat:    4 / 2
Cholesterol:    550 / 275
Protein:    16.5 / 8.25
Calcium:    69 / 35.5
Sodium:    182 / 91

Chilled Lettuce Soup; Bad market economics

When we lived in Andorra a friend of mine had a long-standing, continuous argument with the green grocer near her apartment. 

The produce was never fresh. 

There was a lovely market just across the border in Spain twice a week.  It was only about 10 miles from the border, but with the hordes of shoppers in and out of Andorra most days, it could be a horrendous trip.  The little grocer was just down the street.

The problem was clear to her and anyone familiar with Economics, 101.  She just couldn't convince the owners.

It was this: the lettuce, fruits and vegetables that were on the sidewalk for sale were old, wrinkly, gone off, wilted.   In the back there was new, lovely, fresh, crisp produce.  She could see it.  She just couldn't get to it.

The owner wouldn't move the good stuff up front for sale until the old stuff sold.  But the old stuff never sold because it was, well, old and awful. 

Eventually, it rotted and got thrown out. 

Now the stuff in back could be moved up but by this time it was old, wrinkly, over-ripe, wilted.  When it was moved up new fresh produce replaced it in back, waiting it's turn to wilt and be moved up front for non-sale.

Obviously they sold enough of the old veg to keep their shop open.  We assumed it was bought by the old, black-garbed widows, to make soup.  We know it wasn't sold to the young, health conscious vegetarians for salads!

Soup, like any, other food, can benefit from fresh vegetables, but it has long been a dumping ground, a 'just before the compost pile' place to put the last odd bits lurking in the fridge or root cellar.

It's also a great place to put the less than perfect trimmings.

But....

Lettuce?

Why not?

One puts other greens in soup...

And when your garden starts producing too much lettuce and you start tiring of the daily salad....

Make soup!

Lettuce Soup

1 1/2 cups (340gr, 12oz) chicken stock
4 cups (144gr, 5oz) shredded lettuce   use outer or less than perfect leaves
1 - 2 tbs fresh tarragon
1 small  potato (85gr, 3oz)  about 1/2 cup chopped
1 medium shallot (45gr, 1.6oz)
2 tsp olive oil
2 tbs fresh snipped basil
4 tsp plain yogurt or sour cream
1 slice bacon (8gr, .3oz cooked) , fried crisp and crumbled

Chop shallot and potato.  Heat oil in saucepan and sauté shallot for 2 minutes.  Add potato, stock and bring to a boil.  Cover and simmer 15 minutes.  Chop or shred the lettuce.  Snip tarragon.  Uncover the saucepan and stir in the lettuce and tarragon.  When lettuce has wilted (almost immediately) remove from heat and purée in a blender.   Refrigerate until chilled. 
Fry bacon until crisp.  Remove, drain on paper towel and crumble.  When ready to serve ladle into bowls, dollop 2 tsp of yogurt onto each serving, sprinkle with bacon, basil and serve.

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Nutrition information for: entire recipe / per serving
Calories:  280 / 140
Carbohydrates:  29 / 14.5
     Fiber:  5 / 2.5
Fat:  13.7 / 6.9
     Saturated:   2.9 / 1.48
Cholesterol:   22.9 / 11.45
Calcium:   126 / 63
Protein:  12 / 6
Sodium:  782 / 391

Glycemic Index: Low

I try to be accurate, but I do not guarentee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.