Take the chill out of a cold winter's day by whipping up a delicious pot of soup with these recipes from DFW area chefs.
The Grape’s Mushroom Soup
2.5 pounds button mushrooms washed and chopped
1 large, white onion small dice
2 cloves garlic crushed and minced
1 bay leaf, dry
1 sprig thyme, fresh
1/4 cup dry sherry (Optional)
1/2 pound butter unsalted
1 cup all-purpose flour
3 quarts beef broth or stock
2 cups heavy cream
1/2 teaspoon nutmeg ground
salt & pepper to taste
In a heavy bottomed 6-8qt stock or soup pot, melt the butter over medium low heat.
Add the onion, garlic, bay leaf and thyme, and cook until translucent.
Add the chopped mushrooms and cook until most of the water comes out of them.
Add the sherry, if using, and reduce by 1/2.
Add the flour and stir well to avoid lumps (if you do get some, it's okay- they can be pureed out later). Slowly whisk in the broth or stock and bring to a simmer over medium high heat. Continue to stir the soup at this point, or the bottom may scorch.
When the soup comes to a boil, reduce the heat to low and simmer for 20 minutes uncovered, stirring occasionally. Finish by adding the heavy cream and nutmeg, and add salt and pepper to taste.
Remove the thyme and bay leaf, and puree the soup in a blender or food processor.
Kent Rathbun's Carnival Cauliflower and White Truffle Soup
2 ounces whole butter
4 cloves garlic, peeled and chopped
2 each shallots, peeled and chopped
3 pounds carnival cauliflower (yellow), cleaned and quartered
2 cups heavy cream
1 tablespoon kosher salt
2 cups carnival cauliflower (yellow, purple and
green), picked into florets, blanched, chilled and set aside
1 tablespoon white truffle oil
2 tablespoon chives, snipped
In a sauce pan add 2 ounces of butter and saute garlic
and shallots until translucent.
Add yellow cauliflower quarters and cover with heavy
cream. Cook on low heat until cauliflower starts to break
apart and soften.
Remove mixture from heat, and blend mixture in a
blender until smooth.
Return to heat and continue to cook on low heat until
mixture starts to thicken.
Add cauliflower florets to soup and season with kosher
Finish with truffle oil, and chives and serve.
Dean Fearing's Tortilla Soup with South of the Border Flavors
3 tablespoons corn oil
4 corn tortillas, cut into long strips
8 garlic cloves, peeled
2 cups fresh onion puree
4 cups fresh tomato puree
5 dried ancho chilies, fire roasted and seeded (See Note #1)
2 Jalapenos, chopped
1 tablespoon cumin powder
1 tablespoon epazote, chopped (or 2 T. chopped fresh cilantro)
1 teaspoon ground coriander
1 large bay leaf
1 ½ quarts chicken stock
Salt to taste
Lemon juice to taste
Cayenne pepper to taste
1 smoked chicken breast, skinless, boneless, and diced small
1 large avocado, peeled, seeded, and cut into small cubes
½ cups shredded Boyaca (Latin Cheddar) cheese
4 tablespoon green cabbage, small dice
3 tablespoon red radish, small dice
1 tablespoon jalapeno pepper, seeded and minced
4 corn tortillas, cut into thin strips and fried crisp
Heat oil in a large saucepan over medium heat.
Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes.
Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half.
Add tomato puree, roasted chilies, jalapenos, cumin, coriander, epazote, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes.
Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne
NOTE #1 - Using a pair of kitchen tongs, hold each chili directly over open flame. Lightly roast each chili on all sides for about 30 to 45 seconds. (Be careful not to blacken or burn chilies.) When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2 to 3 minutes.
Garnish each warm soup bowl with smoked chicken breast, avocado, shredded Boyaca (Latin Cheddar) cheese, green cabbage, red radish, jalapeno pepper, and corn tortillas. Ladle 8oz of Tortilla Soup over the garnish. Serve immediately.
Source: www. fearingsrestaurant.com
Pascal Cayet's French Onion Soup
42 g (3 TBSP) butter, unsalted
680 g (1 ½ pounds) yellow onions, finely sliced
2 garlic gloves, finely chopped
1.8 kg (8 cups) beef stock
225 g (1 cup) white wine
1 bay leaf
1 pinch Herbes de Provence
12 slices of baguette
12 slices of French Gruyere
1 pinch sugar
salt & pepper to taste
Melt the butter in a heavy-bottomed saucepan and add the onions and sugar.
Cook over low heat, stirring occasionally, for 20 minutes, or until the onions are a deep golden brown and begin to caramelize.
Add the garlic and deglaze the onions with the white wine, then add the beef stock with the bay leaf and herbes de Provence.
Simmer for 25 minutes, then remove the bay leaf and check the seasoning.
Preheat the broiler.
Toast the baguette slices, divide the onion soup in 6 narrow bowls or kettles, then add 2 slices of baguettes on top of the soup, add 2 slices of gruyere on top of the croutons and broil until the cheese melts and turn a light golden brown.
Brian Zenner's Caldo Verde (Portuguese Green Soup)
150 g (5 oz) white onion, chopped
9 g (1/3 oz) garlic, chopped
450g (1 pound) Idaho potatoes, peeled and thinly sliced
1.75 K (2 quarts) chicken stock
170 g Spanish chorizo, julienne
450 g (1 pound) kale, washed, stems removed, then shredded
Salt and black pepper
Sweat onions and garlic in olive oil till translucent.
Add potatoes and chicken stock, simmer until potatoes are cooked.
Gently smash potatoes in the pot.
In a separate pan render julienned chorizo in olive oil, 2-3 minutes on medium heat, and then add shredded kale and sauté until the kale wilts.
Add the soup base and simmer until kale is tender, season with salt and cracked black pepper.
Finish with olive oil and lemon juice.
Alfred SantaMaria's St. Martin's Brie Soup
12 oz brie cheese, cut into cubes with rind
3 1/2 qt, heavy cream
1/2 gallon whole milk
1/2 cup finely minced shallots
4 chicken flavored bouillon cubes
1/2 bottle dry Chardonnay wine
1 1/2 bottle dry champagne
2 pinches of white pepper
1 stick unsalted butter
2 tablespoons corn starch
In a stock pot saute the shallots in butter until translucent not browned.
Add white wine and reduce to almost dry, add champagne reduce to half.
Next add the milk reserving 1 cup, add the cream and bring to a slow boil stirring constantly.
When at a slow boil add the cubed brie with the rind, stirring until cheese is melted.
In the reserved cup of milk, mix the corn starch and add to soup to thicken.
Add the white pepper and the chicken bouillon cubes until dissolved. Remove from heat and let cool.
Strain soup through a sieve to remove any rind. Tastes best after a day in the refrigerator and then reheat it in a double boiler so as not to scorch.
Stephan Pyles' Butternut Squash Chowder with Pears and Ginger
2 Anjou or Bosc pears, peeled, cored, and diced
Juice of 2 lemons
2 tablespoons olive oil
1 cup peeled and diced Vidalia or Spanish onion
1 stalk celery, diced
1 small carrot, peeled and diced
1 tablespoon minced garlic
1 teaspoon peeled minced fresh ginger
1/2 cup dry white wine
2 small butternut squash, peeled, seeded, and diced (about 3 cups)
1 baking potato (about 12 ounces), peeled and diced
5 cups vegetable stock
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy cream
Salt to taste
Place the pears in a bowl with the lemon juice, cover with water, and set aside.
In a large saucepan, heat the olive oil over high heat until lightly smoking. Add the onion, celery, and carrot, and saute for 2 to 3 minutes, or until the onion is translucent.
Add the garlic and ginger and saute for 1 minute longer, stirring constantly.
Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes.
Drain half of the pears, reserving the other half in the lemon water for garnish. Add the drained pears to the pan with the squash, potato, and stock and bring to a boil.
Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender.
Transfer half of the soup in batches to a blender and puree until smooth.
Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture.
Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead.