I have been making this soup for Christmas Eve dinner for at least 12 years.
It all started with our good friends and neighbors, Doug and Pam. We both had babies and no plans for Christmas Eve so we thought it would be fun to cook fresh crab. Thirteen years later—many of which included my Mom and Pam's Mom, subsequent children, more good friends and neighbors Chris, Jennifer and their kids, and Jennifer's wonderful parents, Margaret and Bill—we all still get together to cook fresh crab and lobster (to honor Dougie's CT roots) and our Christmas Eve still starts with this soup. And Doug's DELICIOUS fresh-baked Doug-Bread. It usually ends in a gingerbread house-building competition and many collapsing gingerbread houses. And someone nearly pees their pants laughing.
Having only made it once a year for many many years, my family has insisted recently that I make it more often, so in the last two years it has become a Winter staple.
Bacon, Potato & Corn Chowder (this will serve four, I usually triple it for a crowd)
1/2 pound of bacon (I prefer it sliced thin, GG Meats at the SF Ferry Building will do it, but use what you like)
1 medium yellow onion, chopped
(At least) five sprigs fresh thyme
4 Russet potatoes, peeled and diced into 1/2 inch or so cubes
Water
1 pint organic half and half
1 cup whole milk, lowfat could work
1 bag of frozen organic corn
Salt and pepper to taste
Cook the bacon in a cast iron skillet. Drain and chop, set aside.
Pour the bacon grease into a heavy-bottom soup pot and add onion. Saute until very soft being careful not to burn the, a little brown and caramelizy is ok. Add the Thyme and potatoes and enough water to just cover the potatoes. Bring to a boil and reduce heat to simmer the potatoes until fork tender, maybe 10 minutes? Fish out the Thyme stems, by now the little leaves should have all fallen off into the soup.
You can make this ahead of time and stop here. Cool completely and refrigerate or freeze.
If you are serving immediately, add the half and half and milk, and the corn. Rewarm gently being careful that the bottom doesn't burn (trust me I have made this mistake after a few too many Christmas Eve Chardonnays). Season with generous salt and pepper.
Mix in the chopped bacon OR serve it on the side as garnish.
The original recipe called for cooked/shelled crab to be added just before serving. I don't do that because our next course is usually a table full of crab and lobster, but the husb mixed in some leftover crab Christmas Day and said it was great.
I have a better recipe for that leftover crab, though. Stay tuned.
Thursday, January 5, 2012
A week of soups - Chicken Tortilla Soup
Oh crap it's been like a year. I am clearly a blogger/loser. I really have thought many times about jumping on and doing a blog or two but the US Weekly was just too hard to put down. Sorry.
Ok I think I owe you three more soups to equal a week of soups, let's see how successful I am.
Growing up in San Diego I never had Tortilla Soup. I wonder if it was just too hot there because I really don't remember eating soup at all as a kid? I don't remember the first time I had it but whenever it was, I was in love. Hot, soupy, chili-limey Mexican love in a bowl with fresh-fried tortilla strips. I just can't think of anything better. My sister Susie sent me a recipe that I riff on now. Really easy and comes together in less than 30 mins if you have chicken cooked already. You can use a store-bought rotisserie chicken (BTW I HATE THEM but that's another blog) or poach some chicken breasts simultaneously to making the soup base. I think I wrote a blog entry about poaching chicken breasts, so check that out for tips).
Chicken Tortilla Soup (double the recipe and freeze half for another day!)
One half of a medium yellow onion, chopped
Half a can of tomato paste (freeze the other half in a blob for next time)
2 tbsp mild chili powder
1 tsp New Mexican chili powder ( this is spicier so add to taste)
1 - 32 oz box organic chicken broth
12 cilantro stems, cleaned, plus more cilantro for garnish
1 Russet potato, peeled and diced (I usually cook this in a sep pot but I bet you could throw it in?!)
2 tbsp lime juice (plus lime wedges for serving)
Equivalent of two chicken breasts, cooked and cubed (could use thighs or whatever parts you like)
1/2 a bag organic frozen corn
1 can organic kidney beans, drained and rinsed
In a heavy-bottom soup pot over medium heat, cook the onions in a few tablespoons of veg oil until soft, maybe four minutes, being careful not to brown or bur them. Add the tomato paste and a bit more oil if needed, and cook stirring almost-constantly until the tomato paste begins to darken and caramelize, then add chili powders - being careful not to BURN IT. This would be bad, your soup will be very bitter so if happens just start again.
Once the tomato paste/chili mixture is well caramelized, slowly deglaze the bottom of the pan with the broth, stirring to loosen any bits stuck to the bottom of the pot. Toss in the cilantro (and the potato if you are not cooking it to fork tender in a separate pot, like I do) and lime juice and simmer 10 mins or so. Add corn and chicken, return to the simmer. Add the kidney beans and bring back to just simmering—do not boil—the kidney beans will basically explode. Yuck.
Meanwhile for a naughty accompaniment - cut some corn tortillas into strips and fry in hot oil until the just start to turn golden, maybe three minutes? Drain on a paper town and salt generously.
Serve soup in shallow bowls with the fresh chips you just made, diced avocado, grated Jack cheese and extra lime wedges. And a Tecate in a can!
Ok I think I owe you three more soups to equal a week of soups, let's see how successful I am.
Growing up in San Diego I never had Tortilla Soup. I wonder if it was just too hot there because I really don't remember eating soup at all as a kid? I don't remember the first time I had it but whenever it was, I was in love. Hot, soupy, chili-limey Mexican love in a bowl with fresh-fried tortilla strips. I just can't think of anything better. My sister Susie sent me a recipe that I riff on now. Really easy and comes together in less than 30 mins if you have chicken cooked already. You can use a store-bought rotisserie chicken (BTW I HATE THEM but that's another blog) or poach some chicken breasts simultaneously to making the soup base. I think I wrote a blog entry about poaching chicken breasts, so check that out for tips).
Chicken Tortilla Soup (double the recipe and freeze half for another day!)
One half of a medium yellow onion, chopped
Half a can of tomato paste (freeze the other half in a blob for next time)
2 tbsp mild chili powder
1 tsp New Mexican chili powder ( this is spicier so add to taste)
1 - 32 oz box organic chicken broth
12 cilantro stems, cleaned, plus more cilantro for garnish
1 Russet potato, peeled and diced (I usually cook this in a sep pot but I bet you could throw it in?!)
2 tbsp lime juice (plus lime wedges for serving)
Equivalent of two chicken breasts, cooked and cubed (could use thighs or whatever parts you like)
1/2 a bag organic frozen corn
1 can organic kidney beans, drained and rinsed
In a heavy-bottom soup pot over medium heat, cook the onions in a few tablespoons of veg oil until soft, maybe four minutes, being careful not to brown or bur them. Add the tomato paste and a bit more oil if needed, and cook stirring almost-constantly until the tomato paste begins to darken and caramelize, then add chili powders - being careful not to BURN IT. This would be bad, your soup will be very bitter so if happens just start again.
Once the tomato paste/chili mixture is well caramelized, slowly deglaze the bottom of the pan with the broth, stirring to loosen any bits stuck to the bottom of the pot. Toss in the cilantro (and the potato if you are not cooking it to fork tender in a separate pot, like I do) and lime juice and simmer 10 mins or so. Add corn and chicken, return to the simmer. Add the kidney beans and bring back to just simmering—do not boil—the kidney beans will basically explode. Yuck.
Meanwhile for a naughty accompaniment - cut some corn tortillas into strips and fry in hot oil until the just start to turn golden, maybe three minutes? Drain on a paper town and salt generously.
Serve soup in shallow bowls with the fresh chips you just made, diced avocado, grated Jack cheese and extra lime wedges. And a Tecate in a can!
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