Tag: Soup recipe

Hearty Beef and Vegetable Soup Bourguignon with a Twist

Looking to elevate your classic beef vegetable soup? Look no further! In this recipe from Food52, we take the traditional beef soup to new heights by adding a touch of fire-roasted tomatoes, Worcestershire sauce, and a generous helping of potatoes and chard. The result is a rich and flavorful Beef Vegetable Soup Bourguignon that is sure to impress your family and friends. So let’s get cooking!

Ingredients:

  • 1 ½ pounds beef chuck, cut into 1-inch chunks and patted dry with paper towels
  • 1 (32-ounce) can diced fire roasted tomatoes with juice
  • 3 cups (or one 10-ounce bag) chopped chard
  • 1 ½ pounds red-skinned potatoes, cut into 1-inch chunks
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 2 large yellow onions, finely chopped
  • 2 large cloves garlic, finely chopped
  • ½ cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 quart beef broth
  • 2 tablespoons olive oil
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • Dash of Tabasco sauce, for serving
  • ½ cup grated Parmesan cheese, for serving

Directions:

  1. Begin by browning the beef in batches to achieve a flavorful base. Heat the olive oil in a stock pot over medium-high heat. Avoid crowding the beef; cook in batches until all sides are browned. Once done, season the beef lightly with salt and set it aside on a plate. Reserve 2 tablespoons of fat in the pot and drain the rest.
  2. Now, let’s build the soup base. Add the chopped carrots, celery, and onions to the pot, sautéing them until they become soft and fragrant. This should take about 5 to 10 minutes. Stir in the finely chopped garlic and sauté for an additional minute.
  3. Pour in the red wine, and as it simmers, scrape up any browned bits left behind from cooking the meat. Allow the wine to reduce for about a minute. Next, add the Worcestershire sauce, diced fire-roasted tomatoes with their juices, and the beef broth to the pot. Gently add the browned beef (and any accumulated juices), potatoes, thyme, and bay leaves. Stir everything together to combine the flavors.
  4. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer over low heat for approximately 1 ½ hours until the beef becomes fork-tender. After the beef is tender, add the chopped chardand let it simmer for an additional 20 minutes. Season the soup to taste with salt and freshly ground black pepper.
  5. To Serve: Remove the bay leaves and thyme sprigs from the soup. Ladle the Beef Vegetable Soup Bourguignoninto bowls and top each serving with a generous sprinkling of grated Parmesan cheese. For those who enjoy a bit of heat, serve Tabasco sauce on the side so that each person can add it according to their preference.

Side Dish Suggestions:

This Beef Vegetable Soup Bourguignon pairs wonderfully with a crusty baguette or warm, buttered rolls. The rich flavors of the soup will also complement a side salad of mixed greens with a tangy vinaigrette dressing.

With a blend of fire-roasted tomatoes, Worcestershire sauce, and hearty vegetables, this Beef Vegetable Soup Bourguignon offers a delightful twist on the classic. It’s a warm and comforting dish perfect for any season. The tender beef, robust broth, and savory vegetables will have your taste buds singing with joy. Don’t forget the grated Parmesan cheese for that extra touch of decadence! So gather your ingredients and prepare to savor the deliciousness of this Beef Vegetable Soup Bourguignon.

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A Winter Soup Recipe Perfect for Any Day

Looking for a comforting, hearty winter soup recipe? Look no further than this delicious Creamy Chicken and Wild Rice Soup from Epicurious. This classic comfort food is sure to warm you up on those shockingly cold winter days and leave everyone in the house satisfied. Read on for the full recipe and learn how to make it for yourself.

When it’s chilly outside and you’re in need of some comfort food, this creamy chicken and wild rice soup recipe is the perfect meal. It’s warm, hearty, and filling – everything you want in a winter soup. Plus, it’s easy to make and can be on the table in under an hour.

This soup starts with a simple base of chicken broth, onions, and celery. Then, you add in some shredded chicken breast for protein and diced carrots for sweetness and color. The wild rice gives the soup a nice earthy flavor and chewiness, while the milk and cream make it rich and creamy. Finally, we season it with salt, pepper, thyme, and parsley for flavor. One bite of this hearty soup and you’ll be hooked, as it’s the perfect way to warm up on a cold winter day.

Ingredients

  • 1 whole 3 ½ – 4 pound chicken
  • 4 cups of wild rice
  • 2 tablespoons of unsalted butter
  • 5 cups of heavy cream
  • 2 medium-sized leeks, roughly chopped
  • 1 fennel bulb and fronds, roughly chopped
  • 5 stalks of celery, roughly chopped
  • 3 medium yellow onions, roughly chopped
  • 1 large carrot, peeled and finely diced
  • 10 cloves of garlic, peeled and smashed
  • 5 sprigs of parsley, plus ¼ cup chopped
  • 2 sprigs of thyme
  • 2 bay leaves
  • 4 quarts of water
  • 2 tablespoons of fine sea salt
  • 1 teaspoon of freshly ground black pepper

Directions for Winter Soup

  1. You’ll want to begin this hearty soup recipe by making your own homemade chicken stock, allowing for the final product to be much richer than it would be if using store-bought chicken stock. Begin by grabbing a stock potand combining your whole chicken, water, 1 leek, ½ of a fennel bulb, 2 stalks of celery, 2 medium onions, 6 crushed garlic cloves, 2 sprigs of thyme, 5 sprigs of parsley, and 2 bay leaves in the pot. Cover, and bring your stock pot of ingredients over high heat. Once it’s boiling, you’ll uncover the pot, reduce the heat to a gentle simmer, and cook for 1 ½ hours.
  2. Remove your chicken stock from the heat and then remove the chicken from the pot, setting it aside. You’ll strain the liquid of the stock pot into another pot and discard your solids. Wait until the chicken is cool enough to handle and then shred the meat from the bones by using your hands. Receive this meat for the soup. Discard the skin and bones when finished.
  3. Begin the soup by taking a large soup pot and heating your butter over medium-high heat. Add your remaining fennel, celery, leek, onion, carrot, and garlic to the pot. You’ll then allow these vegetables to “sweat” until they’re soft and translucent, which should take about 3 to 4 minutes.
  4. Add your homemade chicken stock to the soup pot, and bring the contents to a boil. Once the pot is boiling, you’ll add your wild rice and salt, stirring to combine. Bring the soup to a simmer, cover the pot, and cook until the rice pods have opened. This should take about 25 to 30 minutes.
  5. After the wild rice pods have opened, you’ll add in your cream, chicken pieces, and black pepper. Bring the soup back up to a boil in order to combine flavors. Once it’s tasting to your liking, you’ll remove the pot from the heat and prepare to serve it.
  6. Divide the soup among bowls, garnish with parsley, and enjoy.

Notes:

  • If you’re making your chicken stock ahead, you can refrigerate it for up to 4 days ahead of time or you can freeze it for up to 6 months.
  • Be sure that you take your time to simmer your soup gently so that the flavors have time to develop and meld together.
  • For a heartier soup, add some chopped potatoes. For a more veggie-packed soup, add in some frozen peas or corn. Not a fan of chicken? Swap it out for diced ham or cooked ground beef. Don’t have wild rice on hand? Use brown rice, white rice, or even quinoa.

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Potato and Leek Soup Topped with Fried Gremolata

The winter season always makes it the ideal time of year to whip up a hearty pot of soup to warm you up inside and out, and this particularly rustic recipe from Bon Appétit is the perfect meal for those cold winter days when the weather is bitter and freezing. The following recipe for a hearty leek and potato soup that’s served with fried herb gremolata and lemon wedges serves as a zesty and texture-rich soup that will stand as a reliable dish for many winters to come.

Ingredients for Potato and Leek Soup

1 large lemon

7 cloves of garlic, divided

Extra-virgin olive oil

1 cup of sage leaves, loosely-packed

½ cup of rosemary leaves, loosely-packed

10 sprigs of thyme

1 3.5 oz. jar of capers

1 large bunch of parsley

2 ½ teaspoons of Morton kosher salt plus one additional tablespoon, divided

3 stalks of celery

1 ¼ pound of Yukon Gold potatoes

2 quarts of vegetable stock, divided

½ cup of heavy cream

Directions for Potato and Leek Soup:

  1. You’ll begin this recipe by lining a baking sheet with a single layer of paper towels and finely grating the zest from a single large lemon into a medium bowl. Cut your lemon into wedges and set it aside for serving. Next, finely chop 2 garlic cloves and add them to the bowl with lemon zest.
  2. Pour your extra-virgin olive into a small saucepan until it comes up approximately ½ inch up the side of the saucepan. Clip a deep-fry thermometer to the sides of the pan and heat your oil over medium heat until the thermometer registers at 225°F–250 °F. While working in two separate batches and returning the oil to 225 °F in between batches, fry 1 cup of loosely-packed sage leaves until the oil stops bubbling and the sage is crisp but still fairly green (about 2 minutes per batch). Using a slotted spoon, transfer the leaves to your prepared baking sheet.
  3. Repeat the frying process with ½ cup of loose-packed rosemary leaves and then 10 sprigs of thyme while returning the oil to 225°F–250°F between batches and transferring them all to the same baking sheet.
  4. Next, set a fine-mesh sieve over a medium-sized Dutch oven. Drain your single 3.5 oz. jar of capers and pat them dry. Then, fry the capers in the oil while stirring occasionally. Continue this just until the capers burst open and are crisp and have darkened to a deep green color. Keep an eye on the frying capers, because the oil will begin to bubble steadily at the beginning, but it will bubble less frequently when the capers are ready to be removed (after about 5 minutes). Remove the capers from the heat, strain them through the prepared sieve, and allow the oil to cool. Transfer your capers onto the baking sheet with the herbs.
  5. Pluck the leaves off of our large bunch of parsley until you have 2 loosely-packed cups and coarsely chop them. Then, coarsely chop your thyme into pieces that are the same size as the parsley and add both to the bowl with your garlic and lemon zest. Pout your sage, rosemary, and capers into the bowl, and season the gremolata with kosher salt, and gently toss it to combine.
  6. Trim the dark green tops off of 2 ½ pounds of your leeks and discard the tops. Slice the white and pale green parts into 1/4th inch-thick rounds, rinse them into a large bowl of water, and swish them around to loosen and wash off any dirt. Drain and repeat this process as needed and then wipe the bowl clean before returning the leeks to the bowl.
  7. Slice your 3 celery stalks on a slight diagonal so that they’re ¼ inches thick. Afterward, thinly slice the 5 remaining garlic cloves, add both the celery and garlic to the bowl with your leeks and ¾ teaspoon of Morton kosher salt.
  8. Heat some vegetable oil in a Dutch oven over medium heat and while the oil is heating up, slice 1 ¼ pound of Yukon Gold potatoes into ¼ inch-thick discs.
  9. Once the oil is hot, add your leek mixture to the oven and stir it with a slotted spoon to coat the pieces. Reserve the bowl, cover the oven with a lid, and let it cook until the vegetables are tender but not mushy. This should take approximately 5 minutes. Afterward, transfer your vegetables back to the reserved bowl.
  10. Transfer your potatoes to a pot and add 1 quart of vegetable stock and the remaining 1 ¾ teaspoons of Morton kosher salt to the pot. Heat it over medium-high until it’s rapidly simmering but not boiling, partially cover it, and continue to cook it for about 15-20 minutes until the potatoes are tender but not falling apart. Return the leek mixture to the pot, add the remaining 1 quart of vegetable stock and ½ cup of heavy cream to the pot, and cook it until it’s just starting to simmer again.
  11. Remove the pot from the heat, taste it, and season it with salt if needed. Ladle the finished soup into bowls, spoon a generous amount of gremolata on top, and stir it in the bowl. Serve the bowls alongside your reserved lemon wedges, and enjoy!

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