Soup! Soup! Soup! Soup! - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Soup! Soup! Soup! Soup! (/showthread.php?tid=82930) |
Soup! Soup! Soup! Soup! - labradors - 06-02-2009 Here are a few interesting-sounding soups I'll bee trying within the next week or so. The first is from Plate Online, and the last three are from the Costa del Sol Tourist board (in a PDF file from the link that says "See guide"). Unfortunately, although the PDF file is absolutely beautiful, and LOADED with recipes, the quantities of many of the spices, etc. are not marked. Therefore, in my typing them for storing the individual recipes and posting them here, I have entered some reasonable quantities for some items, and left others as saying, "to taste." ROASTED TOMATO SOUP AND GARLIC CUSTARD Chef Brian Scheehser Hunt Club, Sorrento Hotel - Seattle, Wash., USA Yield: 8 servings Menu Price: $5.00; Food Cost/Serving: 16% White onion 1 each Garlic, clove 1 each Olive oil 1 TBS Tomato paste 3 TBS Red wine 4 Oz Chicken stock 6 C Roma tomatoes, roasted, charred 12 each Russet potato, medium, peeled, quartered 1 each Fresh rosemary sprig, small 1 each Salt and freshly ground black pepper to taste Roasted garlic custards 8 each Garlic cloves, caramelized 16 each Fresh chervil as needed Instructions: 1. Caramelize onions and garlic in oil in a large pot. Stir in tomato paste and red wine. 2. Add stock, tomatoes, potato, rosemary and salt and pepper; simmer slowly until potato is fully cooked, about 45 minutes. Let soup cool slightly and blend, small portions at a time. (Be careful not to fill blender more than 1/2 full and pulse slowly before running blender on full speed. Blending hot liquids can be very dangerous.) Reserve. 3. Unmold a garlic custard in center of each serving bowl. Ladle soup around custard and garnish with caramelized garlic and chervil. Serve. ROASTED GARLIC CUSTARDS Chef Brian Scheehser Hunt Club, Sorrento Hotel - Seattle, Wash., USA Yield: 8 servings Menu Price: N/A; Food Cost/Serving: N/A Eggs 2 each Egg yolks 4 each Heavy cream 2 C Roasted garlic purée 1/4 C Salt and freshly ground black pepper to taste Instructions: 1. Whisk together all ingredients. 2. Pour custard in demitasse cups 3/4 full. Place cups in a water bath and cover with plastic wrap. 3. Bake in a 300 degree F oven until custard appears firm with a shake of the pan, about 30 minutes. Reserve to cool at least 30 minutes before unmolding. ---------- Ajoblanco (Cold White Garlic Soup) Ingredients:
Sopa Cachorreña Ingredients:
Porra Antequerana Ingredients:
Re: Soup! Soup! Soup! Soup! - Mare749 - 06-03-2009 Garlic custard, oh my! These recipes all sound very tasty to me. Let us know how they turn out, labs. Re: Soup! Soup! Soup! Soup! - cjs - 06-03-2009 That site sure has some wonderful looking dishes - recipes and presentation. Re: Soup! Soup! Soup! Soup! - labradors - 06-03-2009 Quote: Doesn't it, though! That's a tourist board where they've put some real work into their literature. In fact, in addition to the guide I mentioned, they have another PDF guide of "culinary tours" that gives suggested routes of travel, highlights of things to see, and food suggestions (including recipes - most of them already in the other guide) for each stop along the way. Even if one were not even interested in the recipes, one could learn a lot about setting up something VERY attractive for generating interest in travel to one's country. I'll be sure to return to this thread to post reviews of those soups once I've made them over the next week or two. Also, if any of you have some really special soups that haven't already been discussed here (i.e. not the Lasagna Soup, et al), please let me know about them and post some recipes. A friend of a friend recently started up a restaurant, and our mutual friend suggested he try some of my pizzas and soups. I'd like to make a number of different things for him to try - not only to have more of a chance of his choosing them, but maybe also for him to be able to choose "regulars" and "specials." This is NOT a fancy, highfalutin kind of place, but a casual place, in a laid-back, Caribbean town with a much lower economy than the U.S., so I don't want to go overboard on presentation (or ostentation) or cost, but something different or unusual could still be interesting. Here's an example of something that would be wonderful to make here, but may not really go over that well as a soup (although I'm still debating it, and shall ask the restaurant owner what he thinks): Duling-Kurtz House's Mango Soup Essence Ingredients:
Re: Soup! Soup! Soup! Soup! - labradors - 06-14-2009 Been out of town a couple of times, so haven't gotten to all of the above soups, yet, but made the Ajoblanco (Cold White Garlic Soup) tonight, and it was fabulous! It does SOUND a little unusual, and the Spaniards definitely like olive oil (a whole cup of it in this recipe), but the flavours were just wonderful, right down to seasoning the soup, in the bowl, with white vinegar and salt, and garnishing it with grapes (although I didn't have Muscatel grapes, so I used red seedless, instead). Without a doubt, I shall make this one again. Re: Soup! Soup! Soup! Soup! - DFen911 - 06-14-2009 Conan had it wrong..it would be MyTwitFace |