I don’t like soup but I had a family gathering and a whole bunch of ingredients to get rid of, so I made this Potato, Corn and Leek Chowder yesterday and heated it up today and the whole thing was gone by the end of the day.
Leek is pretty nice. Like a mild onion so you get the aromatic property of onion without the overpowering onion.
Today I made potato leek soup.
A bunch of leeks. Trim, wash, and chop them.
Saute leeks in butter until soft.
Add chicken stock.
Peel potatoes, chop into 3/4 inch cubes. Add to soup.
Cook until potatoes are done and adjust salt.
Serve with black pepper, chopped parsley for garnish, and crusty bread.
Three Sisters Soup
“The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.”
Ingredients
2 cups canned white or yellow hominy, drained
2 cups fresh green beans, trimmed and snapped
2 cups peeled and cubed butternut squash
1 1/2 cups diced peeled potatoes
5 cups water
1 1/2 tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 tsp chopped fresh thyme or 1/4 tsp dried thyme
Directions
1.Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper and thyme and serve.
This one is from Gourmet Magazine, but is all over the web so I’m sure I can reprint it here. It’s excellent.
Butternut Squash Soup with Star Anise and Ginger Shrimp
1 lb shrimp, peeled and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1-3 garlic cloves, thinly sliced
3 whole star anise
1 tablespoon sweet curry powder
2-3 tablespoons unsalted butter
1-3/4 lb butternut squash, peeled, seeded and cut into ½ inch pieces (5 cups)
4 cups chicken stock or broth
¼ teaspoon salt
1 tablespoon vegetable oil
Garnish: fresh cilantro
Toss shrimp with ginger in a bowl and marinate, chilled, no longer than 30 minutes. Meanwhile, cook shallot, garlic, anise and curry powder in butter in a heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes.
Add squash and stock and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise. Puree soup in 2 batches in a blender until very smooth, about one minute per batch, then transfer to cleaned pan and keep warm, covered.
Sprinkle marinated shrimp with salt. Heat oil in a large skillet over moderately high heat, then sauté shrimp in batches, stirring, until just cooked through, about 3 minutes per batch, and remove to paper towels. Bring soup to a simmer and season with salt and pepper. Place in shallow soup bowls, mounding three shrimp in the center and garnishing with cilantro.
You forgot the bacon. I usually add some diced carrots in there, too.
Johnny LA, celeriac is the same thing as celery root, I think (and in case you didn’t already know) - maybe using a different name will make it easier to find? I’m not sure; I’ve never looked for it in the big grocery stores around here, but I wouldn’t think it’d be that uncommon.
Yes, I knew that. When I looked for it before, I used both names. One greengrocer said they might have some in a few weeks after I asked. I’ve never seen it in stores.
Here is my recipe for Hungarian goulash
1/4 pound Pancetta
4lbs Beef (top round, Bottom round, anything tough but not too stringy)
3 medium onions diced
2 carrots diced
4 baking potatoes diced
1 cup of red wine
1 quart beef stock
1/4 cup sweet paprika
1/4 cup hot paprika
salt and pepper to taste.
Serve over buttered egg noodles with sour cream
Cube pancetta and fry in large skillet to render fat
Cut roast into stew meat chunks, salt and pepper them then roll into combined mixture of hot and sweet paprika
Brown seasoned beef in pancetta drippings on medium heat
Remove meat from pan and add onions and carrots to pan, cook until soft
Deglaze pan with red wine then pour sauce with vegetables into heavy pot with beef and add beef stock to cover. Simmer on low for 1 hour. Dice potatoes, add to goulash and simmer another hour and a half. Goulash is ready when the potatoes are disolved, broth is thick and meat is fork tender.
Just wanted to thank the OP for starting a thread like this. I’m gonna keep it bookmarked for the winter. I live alone, and I like things I can throw into the crock pot and keep going for a while, or make a batch of and freeze part of. It reduces the overall amount of cooking I have to do.
You could do some bacon. But the soup I made put the potatoes and leeks right in front. Bacon would shove them in the back. I’m starting to become a fan of dishes that spotlight just one or two ingredients.
Here’s my Hungarian goulash (pörkölt) recipe. For those who are interested in such things, that’s pretty much how you’re most likely to have it served to you in Hungary, although there are many variations. It’s a very simple and straight-forward recipe, and I recommend using boneless beef short ribs or chuck for the beef.
The Belgian dish beef carbonnade has also recently become one of my favorites. This is the recipe that I use, except that I add mustard to two slices of bread and have it cook in the stew over the meat. Basically, it’s just browned beef and onions, a little thyme and bay leaf, covered in beer, broth, and slices of bread with mustard spread on them. Cooked for three or four hours (until tender), and you have a delicious stew.
I should add, the choice of beer is important in the carbonnade. Cooks Illustrated likes Newcastle and Anchor Steam, and that is yet another reason I take their advice with a grain of salt. Ideally, you want a Belgian or Belgian style abbey ale, like a brown or a trippel, or a Flemish red or brown. I’ve had very good results with New Belgium’s affordable Abbey or Trippel, but its availability is spotty. Leffe Brune is a good choice, as is Chimay red or blue, Wastmalle dubbel, etc. The beers itself brings a lot of character to the stew, and with the amount of spiciness these beers have, as well as their sweet-and-sour balance (if we’re talking about the Flanders browns or reds), it astounds me that CI would find a middle-of-the-road beer like Newcastle or Anchor Steam suitable substitutions. You want something with a lot of “Belgian” flavor, for lack of better description. The Belgians put all sorts of stuff in theirs beers, and, since this is a very simple stew, the character of that beer shines right through.