It went and got all cold for my birthday, so I am dreaming of soups. Patrick is making chili as I type this, so I am staying out of his way and basking in the warm glow of this computer monitor. I figured, what the hey! Why not type out my Creamy Red Pepper Soup recipe?
What you need
2 tablespoons butter
1 large onion, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced (adjust to taste. I heart garlic)
6 cups vegetable broth
3 large red peppers-- roasted! (you can also do 2 jars of roasted red peppers, which is way easier, I guess)
1 baking potato, peeled and chopped
2 teaspoons sugar
salt and pepper to taste
*Thyme if you like that sort of thing.
**Basil if you are like me and don't like thyme.
**Sriracha sauce if you are like me and put it on everything.
Instructions
Heat the butter in a large pot over medium heat. Saute the onion, carrots and garlic and the optional thyme until the onions are translucent. Add the broth, peppers, potato and sugar and get all that simmering over high heat. Once you've got it simmering, lower the heat to about medium and cover it, letting it cook for about a half hour stirring occasionally until the potato is soft.
If you have a fancy-dancy immersion blender, you'll wanna bust that out. Otherwise, a plain old blender will do. You want to blend this soup up. The way I did it before I got my immersion blender was to spoon the soup into the blender with a ladle and blend it until creamy, poor it into a separate big pot and repeat this until all the soup is blended. I made the mistake once of taking it straight from the blender to tupperware storage containers. NEVER AGAIN!! You need to mix the entire contents of the original pot after blending so that you get an even flavor.
OK, so, once blended, you're good to go! I garnish mine with basil and sriracha sauce but I've made croutons and added mascarpone cheese to it, too which is delightful.
Enjoy!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, September 16, 2011
Friday, January 14, 2011
Recipe: Loaded Baked Potato Soup
So much for my big goal of posting daily!
Since my last post, there have been snowstorms plaguing 96% of the nation. While Florida was spared the icy invasion, it did get down to the 30s at night and barely skimmed the 50s during the day. That's cold to a Floridian!
So, as a sign of solidarity with my snowed in countrymen, and because I love me a bowl of hot goodness, I decided to make my Loaded Baked Potato Soup.
WHAT YOU NEED:
5 lb bag red potatoes.
Olive Oil
2 tbs butter
half an onion (chopped)
2 cloves of garlic (minced)
1 and 1/3 cup of all-purpose flour
10 cups of milk
2 cups of cheese (more if you want super cheesy soup)
Bacon, cooked and crumbled (I'll let you be the judge of how much is enough bacon--if there is such a thing-- but I would go for AT LEAST half a pound.)
salt (to taste)
pepper (to taste)
1 cup of chopped leeks (green onions if you prefer, but the leeks are hardier and hold up better)
16 oz sour cream (more if you want sour creamy soup)
First you should know that this recipe makes a heaping vat of soup. So, don't be afraid to adjust the recipe down if this seems excessive.
I start with a 5 lb bag of nice red potatoes. You can use big brown baking potatoes if you want, but I prefer to use the little reds because they're great for skin-on recipes. Wash 'em down, steb 'em good and grease 'em up with some olive oil (I use a garlic infused EVOO). Pop 'em in a 400 degree oven for 1 hour and 15 minutes.
While the potatoes cook, you should chop up half an onion, mince 2 cloves of garlic, and chop up your leeks. Make sure you wash your leeks really well. Then, go relax until the potatoes are done baking.
When the potatoes are done, cut them into quarters and mash them up, being careful to leave them very coarse so that the soup can have some toothiness (is that a word?). Set the potatoes aside for now.
In a large soup pot, melt 2 tbs of butter. Sautée half of a chopped onion and 2 minced cloves of garlic over medium heat until they are soft.
Add 1 and 1/3 cups of all purpose flower in to the sautéed garlic and onions and stir it all briskly together.
Next, slowly add 10 cups of milk to the pot two cups at a time, whisking vigorously between additions. Cook over medium heat until the mixture is thick and bubbly, but be careful not to scorch the milk.
Next, add in your potatoes and at least 2 cups of cheese (this ain't health food, people). Stir it all up until the cheese melts and is incorporated nicely. Now is also a good time to add salt and pepper to taste.
Remove the pot from the heat, and add in your chopped leeks, crumbled bacon and 16oz of sour cream into the pot. To quote Bob Marley, Stir It Up.
And that's it! A huge vat of soup to keep the whole family warm and satisfied. If you're feeling fancy, garnish with some cheese, bacon and green onion. Enjoy!
Since my last post, there have been snowstorms plaguing 96% of the nation. While Florida was spared the icy invasion, it did get down to the 30s at night and barely skimmed the 50s during the day. That's cold to a Floridian!
So, as a sign of solidarity with my snowed in countrymen, and because I love me a bowl of hot goodness, I decided to make my Loaded Baked Potato Soup.
WHAT YOU NEED:
5 lb bag red potatoes.
Olive Oil
2 tbs butter
half an onion (chopped)
2 cloves of garlic (minced)
1 and 1/3 cup of all-purpose flour
10 cups of milk
2 cups of cheese (more if you want super cheesy soup)
Bacon, cooked and crumbled (I'll let you be the judge of how much is enough bacon--if there is such a thing-- but I would go for AT LEAST half a pound.)
salt (to taste)
pepper (to taste)
1 cup of chopped leeks (green onions if you prefer, but the leeks are hardier and hold up better)
16 oz sour cream (more if you want sour creamy soup)
First you should know that this recipe makes a heaping vat of soup. So, don't be afraid to adjust the recipe down if this seems excessive.
I start with a 5 lb bag of nice red potatoes. You can use big brown baking potatoes if you want, but I prefer to use the little reds because they're great for skin-on recipes. Wash 'em down, steb 'em good and grease 'em up with some olive oil (I use a garlic infused EVOO). Pop 'em in a 400 degree oven for 1 hour and 15 minutes.
While the potatoes cook, you should chop up half an onion, mince 2 cloves of garlic, and chop up your leeks. Make sure you wash your leeks really well. Then, go relax until the potatoes are done baking.
When the potatoes are done, cut them into quarters and mash them up, being careful to leave them very coarse so that the soup can have some toothiness (is that a word?). Set the potatoes aside for now.
In a large soup pot, melt 2 tbs of butter. Sautée half of a chopped onion and 2 minced cloves of garlic over medium heat until they are soft.
Add 1 and 1/3 cups of all purpose flower in to the sautéed garlic and onions and stir it all briskly together.
Next, slowly add 10 cups of milk to the pot two cups at a time, whisking vigorously between additions. Cook over medium heat until the mixture is thick and bubbly, but be careful not to scorch the milk.
Next, add in your potatoes and at least 2 cups of cheese (this ain't health food, people). Stir it all up until the cheese melts and is incorporated nicely. Now is also a good time to add salt and pepper to taste.
Remove the pot from the heat, and add in your chopped leeks, crumbled bacon and 16oz of sour cream into the pot. To quote Bob Marley, Stir It Up.
And that's it! A huge vat of soup to keep the whole family warm and satisfied. If you're feeling fancy, garnish with some cheese, bacon and green onion. Enjoy!
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