Instant Pot Beef and Barley Soup

Adapted From: https://momsdinner.net/instant-pot-beef-barley-stew/

This is a quick recipe that allows you to take advantage of the Instant Pot’s saute function. Contrary to the recipe link shown, i chose to brown the beef first. It adds a level of flavor that only takes a few extra minutes.

BE WARNED: I was cautious reading the amount of beef base in addition to the teaspoon of salt in this recipe. I used one tsp. salt and only 1 tsp. beef base granules and it was spot on. Adjust to your preference.

The Worcestershire sauce as indicated (1.5 tbs.) was overpowering. Back off to half the amount and add 1 tsp. soy sauce or fish sauce to taste. Otherwise it was perfect. My modified version follows. This is a great winter weeknight dinner recipe. Enjoy!

INGREDIENTS:

1 pound stew beef, cubed into 3/8 to 1/2” chunks
4 tbs. butter, divided
2 ribs celery, diced
2 carrots, chopped
1 medium white onion, diced
1/2 shallot, minced
5 large white button mushrooms, stemmed and sliced
1/2 cup frozen peas
32 oz. beef broth
1 cup water
1 tsp. salt
15 grinds coarse black pepper (magnum grinder, about 1 tsp.)
1 tsp. beef base granules
1 tbs. Worcestershire sauce
1 or 2 tsp. soy sauce, to taste
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 cup pearl barley
1 tbs. tomato paste (tube, concentrate)

PREPARATION:

Cut the vegetables and set aside. Prep the stew beef by cutting the pieces to uniform 3/8” ~ 1/2” chunks. Allow the frozen peas to thaw, or microwave using the defrost setting for no more than two minutes.

Turn on the Instant Pot and select the Saute function, “High” setting. Add 2 tbs. butter and allow it to come up to temperature. When it starts to sizzle, brown the cubed beef until you achieve an even sear. Remove the beef from the pot and set aside, leaving the juices.

Quickly add the celery, carrots onion, shallot and mushrooms with the remaining 2 tbs. butter. Saute until soft, about 5-7 minutes. Add the beef broth, 1 cup water, barley and dry spices. Mix well, scraping up the fond from the bottom of the pot. Add the beef back to the pot. Stir and shut off the saute function.

Lock the cover and ensure the release valve is sealed. Using the Pressure Cook setting, select “High” for 25 minutes. When the timer goes off, carefully quick release the pressure and remove the lid when the pin drops.

Add the peas and 1 tbs. tomato paste. Stir well and serve. Set the unit on the “Keep Warm” setting and cover so it stays hot.

Serves 4

Italian Sausage and Rotini Noodle Soup

This is a fantastic recipe for using up garden tomatoes. I had several large ones that were getting overly ripe and I quickly put them to good use in this hearty soup. One of my signature dishes and a fall family favorite. Enjoy!

INGREDIENTS:

8 oz. spicy Italian bulk sausage
XV olive oil
1 quart hot water
1 tsp. beef base
5 large garden tomatoes, blanched, peeled and diced
5 large cloves garlic, minced
1 medium onion, chopped
1 large red garden bell pepper, diced
5 small baby red potatoes, scrubbed and diced
4 oz. tri-color Rotini noodles
1/4 cup flat Italian parsley leaves, finely chopped
1 tbs. minced fresh oregano
1/2 cup fresh basil leaves, finely chopped
Cayenne pepper to taste, if necessary
Salt to taste
1 tsp. coarse-ground black pepper
1/2 tsp. white sugar

DIRECTIONS:

Heat one quart of water in a 4-6 quart soup pot until simmering. Add the beef base. Keep partially covered.

Fry the bulk Italian sausage in a cast-iron skillet until no longer pink. Drain off excess fat and add the sausage to the soup pot.
Add the minced garlic and chopped onion to the skillet with a bit of olive oil, and saute on medium-low heat until the onions are soft. Add them to the pot.

Blanch the tomatoes in boiling water for thirty seconds, remove and rinse under cold water and pull off the skins. Core and dice. Add them to the pot.

Add the sugar, black pepper, basil, oregano and flat-leaf parsley. Stir and simmer for 1/2 hour. Taste for seasoning and add salt and cayenne pepper if needed.
(Some Italian sausage is very hot, so adjust accordingly.)

Add the chopped bell pepper, diced baby red potatoes and the Rotini noodles. Continue to simmer for 15 minutes over low heat until the noodles are cooked al dente and the potatoes are tender.

Serve with crusty sliced Italian bread and shredded hard Parmesan cheese on top.

Serves 4

Instant Pot Vietnamese Vegetarian Pho

I created this recipe at the request of my daughter, who loves pho, but is a strict vegetarian. I’m not going to fault her for that, but it is challenging customizing a recipe to compensate for absolutely zero meat umami and finding limited guidance on the internet. Beef pho broth is so flavorful because of the goodness rendered out of slowly-simmered cow bones — and there’s none of that here.

So how then does one successfully create a vegetable “umami bomb” worthy of your daughter’s praise? Enter dried shiitake mushrooms. They impart a delicate, earthy flavor that is easily achieved by cooking them in an Instant Pot. And you’ll save a ton of time as well on the actual cooking process.

Serve with Asian rice vermicelli noodles, queen thai basil, chopped scallion and cilantro, sliced green serrano or jalapeno chili pepper, bean sprouts and a lime wedge.

This recipe can also easily accommodate a meat dish as a side for non-vegetarian guests. I suggest classic Vietnamese Charbroiled Pork shown in the photo above. Enjoy!

INGREDIENTS:

1 3-inch chunk of ginger, peeled and thinly sliced
1 large yellow onion, peeled and quartered
1/2 large shallot, peeled and sliced
1 stalk lemongrass (tender inner white and green part only), crushed with a mallet
2 tbs. canola oil
1/2 tsp. whole black peppercorns
2 vegetable boullion cubes (Bou brand)
1 chunk palm sugar (about 1 tbs.)
2 tbs. Tamari sauce
6 dried shiitake mushrooms
3 whole star anise pods
4 whole cloves
1 tbs. whole coriander seed
1 small cinnamon stick – about 2″
8 cups filtered water
1 tsp. salt, to taste

PREPARATION:

Prep and measure the vegetables and spices. Organize everything so you have it ready and at hand.

Preheat your Instant Pot using the saute function on HIGH. When it comes up to temperature, add the canola oil. Swirl the pot insert to evenly coat the bottom with the oil. Carefully add the quartered yellow onion, ginger and sliced shallot, taking care not to splatter the oil. Allow to sear for about 6-8 minutes until they char without moving them. After the vegetables are seared, use a silicone spatula and turn them lightly. Shut off the saute function.

Next, add the crushed lemongrass, dry spices, Tamari sauce, dried shiitake mushrooms. Deglaze the pot with 8 cups of water. Place the lid on the pot and lock it, ensuring that the top toggle vent is SEALED.

Program the Instant Pot using the pressure cook mode on HIGH for 15 minutes. Please note that in my test, it took a full eight minutes just to come up to pressure. The more liquid volume you have, the longer this step will take.

After counting down 15 minutes the unit will beep. Let it count up 10 minutes* and then carefully flip open the top toggle vent. Allow all of the remaining pressure to release, ensuring that the metal valve pin drops (about 4 additional minutes.) Carefully open the cooker lid.

Using two heat-resistant silicone mitts, carefully strain the contents of the pot into a large fine-screen colander placed over a large work bowl or pot. You’ll want to ensure that the volume of the container is at least 3 quarts so you don’t make a mess. Discard the strained solids except for the shiitake mushrooms. Set the mushrooms aside on a cutting board.

Carefully pour the strained liquid stock back into the instant pot inner liner. Slice the mushrooms and add to the pot. Salt to taste, if needed.

Cover the pot with the locking lid (leave it vented) and use the Keep Warm function until ready to serve. The mushrooms may be a bit chewy, but i actually like them this way. Leave them in for flavor.

*While waiting for the pot to depressurize, cook the rice vermicelli according to package directions – boiling about 6 minutes. Remove from heat and allow to stand in the water until ready to serve. This will ensure they don’t clump together. When ready, simply strain noodle portions into serving bowls and top with the pho broth.

Garnish as indicated above.

Serves 4-6.

= = =

A note on Instant Pot cooking:
Most of my recipes featured here on Culinary Compost will never be considered Instant Pot compatible. That doesn’t mean they can’t be converted, but why would you want to? I guess I am a cast-iron foodie and old habits die hard.

With that said, I’ve been slowly won over by the benefits of IP cooking, mainly for recipes that offer proven methods on saving time, or simplifying prep by using one pot to saute, braise, simmer and pressure cook.

The argument against this (specifically noting this recipe) is that it still takes a lot of time to cut, measure and prep everything. Keep that in mind when using an Instant Pot. You’ll also need to account for the time in your pot coming up to pressure and using a “natural” pressure release when the cooking cycle is complete. I’ve indicated those times as estimates here for your reference.

Quick-and-Easy Vietnamese Pho Soup with Grilled Flank Steak

This is a recipe adapted from Vietnamese chef Andrea Nguyen. I have always loved authentic pho, but have never attempted to make it because of the time and hassle in creating a proper soup stock from boiled beef bones. For this recipe, I improvised and added a bit of bacon fat to try to recreate that savory, slow-cooked flavor. It’s not perfect, but very close and a huge time-saver served as a weeknight meal.

A note on the fish sauce – some people love it, but you have to be pretty ballsy to throw a quarter-cup of the stuff in your soup pot, as called for in Andrea’s recipe. Knowing how intense the flavor is, I backed off to only three tablespoons and found it still borderline overpowering. I have edited my recipe to include only two tablespoons. Try it — you can always add more; it’s an authentic and necessary component of this dish.

My special Asian-marinated sliced flank steak takes center stage. An amazing recipe — Enjoy!

INGREDIENTS:

32 oz. store-bought beef stock
3 cups hot water
2 tbs. fish sauce
1 tsp. rendered bacon fat
1″ chunk ginger root, peeled, charred and cut into discs
1 large, whole shallot, peeled and sectioned, charred, then cut into 1/2″ slices
1 tbs. whole dry coriander seed
1 small cinnamon stick
6 whole dry cloves
2 tsp. powdered beef base
1/2 tsp. brown sugar
3 large green scallion, trimmed and cut at a bias into 1″ planks
2 fresh green chilis; Thai or semi-hot, seeded and sliced
2 cups fresh cilantro leaves
2 handfuls fresh Thai queen basil
Lime wedges for garnish
1 brick Three Sisters Vietnamese vermicelli noodles (enough for two or three large, single portions. There are 6 bricks in a two-pound package.)

For the Grilled Steak~
1/2 lb. Black Angus flank steak, tenderized with a needle press
4 large cloves garlic, peeled and crushed through a press
2 heaping tbs. Laoganma Black Bean Chili Sauce
2 tbs. fresh-squeezed lime juice
1/2 tsp. Kosher salt, to taste

DIRECTIONS:

About 12 hours prior to cooking, marinate the flank steak. Hit it generously with a needle tenderizer on both sides. Place in a zip-lock bag with 2 heaping tbs. Laoganma black bean chili sauce, 2 tbs. lime juice and 4 large cloves garlic, crushed in a press. Season with a bit of Kosher salt, seal tightly and ensure all surfaces of the meat are covered. Refrigerate, rotating ocassionally.

Charring the shallot and ginger: Place in a heavy cast-iron pot or fry pan (not enameled) and evenly char with a propane torch. Remove and set the shallot and ginger aside to cool. Then slice.

Preparing the soup stock: Set a heavy, cast-iron or enameled iron pot over medium-low heat and add the coriander seed. Stir until it just starts to toast, then add the bacon fat, sliced shallot and ginger. Continue stirring until slightly browned. Add the cinnamon stick, whole cloves and beef stock. Stir and bring to a rolling boil. Add the hot water, fish sauce, beef base and brown sugar. Cook at a rolling simmer for 30-40 minutes, stirring occasionally. Take off the heat and carefully strain out the solids in a colander. Discard the solids and return the stock back to the pot.

Preparing the flank steak: Time an outdoor charcoal fire so the steak will be done with the stock. Level the coals and place the steak over direct heat and sear about three minutes per side, until charred but medium rare. Remove and let rest for five minutes. Cut into 1/4″ strips at a bias, across the grain so it remains tender. Reserve covered.

Prepare the rice vermicelli according to package directions, boiling for about 7-8 minutes. Drain off the water and divide the noodles between bowls. The noodles should also be timed so they are done when the stock is done.

Pour a generous amount of stock over each bowl of noodles and top with the seared flank steak, green onion, Thai basil, green chili and cilantro. Squeeze in a bit of lime juice and serve immediately with hot chili garlic sauce, Sriracha and soy sauce on the side.

Serves 2-3. Chopsticks and Asian soup spoons are a must with this recipe.

NOTE: If the steak is a bit undercooked and bloody when slicing, do not worry. Adding the hot stock over the top will cook it through in less than a minute.

Fresh garden Thai queen basil and chilis.

Savory Bean and Ham Soup, with Spinach

Not sure what to do with that wonderful leftover holiday ham? Try this recipe. It’s been a family favorite for many years. Go easy on the salt and watch the beans very carefully so they don’t turn to mush. If you’re not sure how many guests you will be serving, or are planning leftovers, *reserve the spinach and add it to each bowl as needed. This will ensure freshness and a vibrant, colorful presentation. Enjoy!

INGREDIENTS:

2 14.5 oz. cans Great Northern beans, rinsed
1 49.5 oz. can chicken broth
3 or 4 cups diced ham (cut in 1/4″ cubes)
1 large yellow onion, diced
3 large cloves garlic, minced
1 stalk celery with greens, diced
4 generous handfuls Farfalle (bowtie) pasta
4 cups fresh baby spinach, roughly chopped
1/2 tsp. dry thyme, crushed in a mortar
1 tbs. dry parsley flakes
1 large dry bay leaf
3 tbs. XV olive oil
2 tbs. salted butter
2 tbs. flour
Salt and fresh-ground black pepper to taste

 

PREPARATION:

Preheat a 5-quart soup pot or cast-iron Dutch oven over medium-low heat. Add the diced onion, celery, garlic, olive oil and butter. Sauté carefully for about ten minutes until the vegetables have softened. Do not allow them to scorch. Add the flour. Stir constantly for another five minutes. Add the chicken broth and bring to a low simmer, stirring occasionally.

Next, add the diced ham and dry spices. Stir and simmer partially covered over low heat for about 20-30 minutes. Add the pasta and beans and cook the pasta until just al dente, about 11-12 minutes. Shut off the heat and *add the spinach before serving.

Makes about 3 quarts
Serves 4-6

Creamy Sauerkraut, Potato and Kielbasa Soup

This hearty Polish/Ukrainian soup is sooooo damn good. The bacon, Gouda cheese and kielbasa sausage add a wonderful, mellow depth of flavor that complements the briny bite of the kraut. The one thing I’ve found in my years of cooking is that people either love or detest sauerkraut — there is no middle ground.

And for those that hate it, I say y’all are crazy.

This recipe is perfect for game day or a cold winter afternoon. You can freeze any leftovers; it keeps wonderfully, and it’s better after a day’s rest in the fridge. Enjoy—

INGREDIENTS:

3 strips thick-cut bacon, diced
4 tbs. (1/2 stick) salted butter
1/4 cup flour
1 medium onion, diced
2 cups chicken broth
2 cups heavy cream or whole milk
1 Hillshire Farms® Polska Kielbasa, cubed in 1/2″ chunks
3 large diced red potatoes (scrub clean and leave the skins on)
1 14.5oz. can Frank’s® sauerkraut (do not drain)
1 cup diced Gouda cheese (cube in 1/4″ chunks)
2 tsp. dry parsley
1 dry bay leaf
1/2 tsp. granulated garlic
1/2 tsp. caraway seed, ground in a mortar
Generous amount of fresh-ground black pepper to taste
Dollop of fresh sour cream and minced fresh chives for garnish

Optional: Bread bowls for serving

Do not add salt until you taste it first.

PREPARATION:

Fry the bacon in a heavy skillet over medium-low heat until most of the fat has rendered out — but do not let it get crispy. Remove and drain on paper towel. Drain off most of the rendered fat from the skillet. Increase the heat to medium and add the cubed kielbasa and diced onion. Saute for seven to ten minutes until the kielbasa is lightly browned and the onion is soft. Remove and drain on paper towel.

In a 3-quart heavy soup pot, add the butter and flour and cook over medium-low heat for 12-15 minutes to form a light-brown roux. Stir constantly with a spatula so it doesn’t scorch.

Next,  add the heavy cream and chicken stock and bring to a low simmer. Add the kielbasa, onion, rendered bacon and dry spices. Stir occasionally. Add the diced potatoes and the kraut. Cook for 1 to 1.25 hours, partially covered, over a very low simmer until the potatoes are tender. Stir occasionally. During the last 30 minutes, add the diced Gouda cheese and cook until melted and creamy, stirring often.

Correct the seasoning and carefully add salt if you need to, but keep in mind that the kraut, cheese and sausage are loaded with it.

Serve in bread bowls or heavy crockware soup bowls with a dollop of sour cream, chives and a nice spinach salad.

Serves 4-6
Yields about 2.5 quarts

Mike’s Note: This recipe is excellent with venison sausage. The texture is much more lean and it holds up well.

Mike’s Mesquite-Grilled Chicken Tortilla Soup

This is my original version of a Mexican classic, with a bit of southwest flair infused by New Mexican Hatch chili powder and mesquite wood smoke. As a shortcut, you can fry the chicken in a pan or just boil it before shredding, but why would you want to? Taking the extra time by preparing it on the grill adds an entirely new dimension to this satisfying dish. On a related note, blackening or charring the tomatoes, tomatillos and poblano pepper is essential for the depth of flavor needed — do not skip this step.

I absolutely love this recipe! I hope you do too.

INGREDIENTS:

For the Chicken Marinade~
2 boneless, skinless chicken breasts
4 large cloves garlic, crushed then minced
1/2 cup fresh-squeezed lime juice (2 limes)
1/2 cup XV olive oil
1 tsp. ground coriander
Kosher salt and fresh-ground black pepper to taste

For the Tortilla Soup~
4 tbs. XV olive oil
32 oz. chicken broth
1 tsp. dry chicken base
4 large cloves crush garlic, minced
2 tbs. pure mild New Mexican Hatch red chili powder
1 tsp. ground Mexican oregano
1 tbs. chipotle en adobo sauce
1 tbs. ground cumin, preferably from toasted seed
4 medium tomatoes, charred (2 10-oz. cans Rotel® fired diced tomatoes may be used as a substitute)
2 large tomatillos, charred and cored
1 large poblano chili, charred and diced
1 medium onion, finely chopped
4 charred six-inch corn tortillas (preferably home-made) cut into 1/2″ pieces
1 14.5 oz. can black beans
Kosher salt and fresh-ground black pepper, to taste

Garnish With~
2 charred six-inch corn tortillas (preferably home-made) cut into 1/4″ strips
2 Haas avocados, cut in 1/2″ strips
Mike’s Mexican Chipotle-Lime Crema
Chopped fresh cilantro
Lime wedges
Thinly-sliced red onion or green scallion
Shredded Mexican Cotija cheese (Nuestro Queso is an excellent brand)

You’ll also need mesquite wood chips for the grill; about 3/4 cup

 

PREPARATION:

The night before, prepare the chicken marinade so the flavor has time to set up. Pound the chicken breasts flat by using a spiked meat mallet. This will ensure that they cook evenly on the grill and allow the wood smoke to penetrate the meat. Place them in a ziplock storage bag. Whisk the marinade ingredients in a bowl and pour in with the chicken. Seal tightly and double bag it using another plastic storage bag to prevent leaks. Refrigerate for at least 12 hours.

The next day, prepare an outdoor charcoal fire on a kettle grill. Use real lump charcoal, not briquettes. Prior to lighting the fire, soak a handful of mesquite chips in a bowl of water for about two hours. You only need a little as the flavor from the mesquite smoke is very intense. Place the soaked chips directly on the white-hot coals.

Grill the chicken over direct heat for about four minutes per side, ensuring that they have a nice crusty char on each side. Remove and let cool on a plate. You need not be concerned if they are a bit underdone. They will continue to cook in the pot in the next step.

While the chicken is cooling, heat a 5-quart cast-iron Dutch oven over medium-low heat. Add the olive oil, onion and garlic. Saute for a few minutes until soft taking care not to scorch the garlic.  Dice the charred tomatoes and tomatillos and add to the pot. Increase the heat to medium, and stir occasionally for another 5 minutes.

Next, add the chicken broth, the New Mexican Hatch chili powder, chicken base, chipotle adobo sauce, Mexican oregano, salt and pepper. Increase the heat and bring to a slow boil. Simmer for 15 minutes, stirring occasionally. While the soup is simmering, cut up the charred tortillas and add them to the pot.

Carefully transfer this mixture to a blender and pulse until smooth. Return the ingredients to the pot.

Prepare the poblano pepper by charring it with a propane torch or stovetop gas burner. Dice and add to the pot. Using two forks, shred the chicken and add to the pot.

Drain the canned black beans and rinse in a colander with hot water. Simmer them in the soup for an additional 10 minutes.

Serve with the garnish ingredients indicated. Leftovers freeze wonderfully.

Serves 4-6

 

Note: Use extreme caution if using a propane torch indoors.  I would highly recommend using a cast-iron pan on your stovetop as a makeshift heat-shield.

Thai Red Curry Soup with Shrimp

This is a wonderful recipe inspired by some of my favorite Thai cuisine. The red curry paste packs a sucker-punch, so use it sparingly until you know how spicy it is. The addition of turmeric will intensify the color of the dish. If you cannot find lemongrass, don’t worry. The paste already has it. Adding fresh lemongrass will simply provide a more vibrant, complex flavor — remove it before serving as it is tough and will not break down.

Note that the preparation is layered in stages so the tender vegetables go in at the end — this ensures that they don’t overcook.
Enjoy, this is one of my all-time favorites.

 

INGREDIENTS:

2 tbs. peanut oil
20 small shrimp, deveined
2 heaping tbs. red curry paste (or more to taste)
1 medium shallot, minced
1″ chunk of ginger, peeled and finely grated
4 shitake mushrooms, thinly sliced
1 stalk lemongrass; trim, peel and keep only 8″ of the tender base. Crush with a meat mallet and then cut in half.
4 kaffir lime leaves, minced
1.5 tsp. ground turmeric
4 cups chicken stock
1 13-oz. can coconut milk, shaken
4 Thai birds-eye hot chilies, crushed (to taste)
2 jalapeno peppers, seeded and thinly-sliced
1 small bunch bok choy, trimmed, washed and roughly chopped (base and greens divided)
1 tbs. brown sugar
Juice of 1/2 fresh lime
2 tbs. fish sauce
3 tbs. dark soy sauce
1/3 of a 14-oz. package of Asian rice vermicelli noodles
Handful of snap peas – about 10
1 cup fresh Thai basil leaves, roughly chopped
1 cup bean sprouts

~For Garnish:
1/4 red onion, thinly sliced
2 scallion, trimmed and finely sliced at a bias, with greens
1 cup trimmed cilantro leaves
Lime wedges

 

DIRECTIONS:

Cut, measure and prepare the ingredients prior to cooking so you have everything at hand. Thai cuisine is known for its short cooking time.

Prepare the Asian vermicelli noodles according to package directions. Break them in half and cook until just al dente – about five minutes. Drain and reserve, covered.

While you are preparing the noodles, place a 3.5-quart heavy soup pot over medium heat. Add the peanut oil and heat until shimmering. Add the shrimp and saute for two minutes until pink. Remove the shrimp and set aside. Add the red curry paste and minced shallot to the pot. Stir constantly until fragrant; about a minute. Watch closely so it doesn’t scorch. Add the sliced shitake mushrooms and the grated ginger. Continue stirring for two minutes.

Next, add the chicken stock and increase the heat to a rolling boil. Add the turmeric, brown sugar and coconut milk. Add the lemongrass, kaffir lime leaves, jalapenos and the white part of the bok choy. Reserve the bok choy greens for later. Reduce heat to a low simmer.

Add the lime juice, fish sauce, soy sauce and crushed birds-eye chili. Cook for seven to ten minutes, stirring occasionally. Add the basil, snap peas and bean sprouts at the very end. Add the prepared noodles, bok choy greens and shrimp to the pot. Stir and remove from heat. Remove and discard the lemongrass before serving.

Garnish with red onion, scallion and cilantro. Drizzle with fresh lime juice if desired.

 

Serves 4

End-of-Summer Acorn Squash Soup with Fresh Basil

 

This is a savory, velvety-smooth soup that’s perfect for cold fall afternoons. You can substitute thinly-sliced scallion greens for the basil. Sour cream adds a richer base of flavor, but you can also use one cup of heavy cream instead. Enjoy!

 

Ingredients:

3 garden acorn squash, halved and seeded
4 tbs. XV olive oil
3 cups chicken stock
1/4 cup sour cream
3 tbs. salted butter (room temperature)
1 dry bay leaf
1 tsp. Spanish smoked paprika
1/4 tsp. dry tarragon
4 large cloves roasted garlic
1/2 cup fresh-grated quality hard Parmesan cheese
1/2 tsp. salt and fresh-ground black pepper to taste
Thinly-sliced fresh garden basil as a garnish

 

Directions:

Preheat oven to 375°-F. Using a very sharp 12” chef knife, carefully halve the acorn squash and core out the seeds and pulp with a spoon. Lop off the ends on each piece so they will sit level on a cookie sheet.

Line a cookie sheet with aluminum foil, place the squash halves on the sheet and brush with olive oil. Bake for 50 minutes, or until the edges are golden brown. Remove and set aside for ten minutes to cool.

While the squash is baking, heat a small, heavy cast-iron skillet over medium heat and add the garlic cloves. Leave the husks on. Turn occasionally and roast for about ten minutes until slightly charred. Remove, let cool and then peel.

Spoon out the squash and transfer to a blender. Add the chicken stock, roasted garlic, sour cream, salted butter, smoked paprika, tarragon, salt and pepper. Pulse until smooth.

Transfer to a heavy soup pot. Add the grated Parmesan cheese. Stir well and add the bay leaf. Cook over medium-low heat for about one hour, stirring often, so the flavors have time to incorporate. Serve with chopped fresh basil as a garnish.

Serves 6.

 

 

Sunday Chicken Soup

I threw this recipe together about fifteen years ago, as a way to use up leftover chicken meat. I’ve made it so often for the kids — who still rave about it as young adults — that I realized I’ve never recorded it here on Culinary Compost.  Serve with a nice crusty bread and butter, and a tossed salad.  Great for a Sunday lunch or dinner. Leftovers keep wonderfully.  Enjoy!

 

Ingredients:

4 large carrots, peeled and diced
1 medium onion, peeled and diced
2 ribs celery, thinly sliced with greens, finely chopped (the greens add a wonderful depth of flavor)
1/2 sweet red bell pepper – diced
4 tbs. salted butter
1 tbs. XV olive oil
2 tbs. flour
Leftover chicken meat – breasts or thighs, shredded
48 oz. chicken stock
1 10.75-oz. can of Campbell’s® Cream of Chicken soup
1 tbs. chicken base
1 small 4-oz. can Pennsylvania Dutchman mushrooms, stems & pieces, with liquid
1 15.8-oz. can Great Northern beans, with liquid
Small handful of angel-hair pasta, broken into thirds
Ground black pepper to taste
1/2 tsp. ground thyme
1 large bay leaf
2 tbs. dry parsley
3 tbs. dry chopped chives
2 tsp. garlic powder (not salt!)

 

Directions:

Using a large, heavy, 6-quart stock pot, add the diced carrots, onion, pepper and celery to 4 tbs. butter. Heat over medium until softened, about ten minutes, stirring occasionally with a wooden or silicone spatula. Add the olive oil and the flour. Reduce the heat slightly, and stir continuously for about five minutes to make a roux.  Add the chicken stock. Cover the pot and allow to come to a boil, then reduce the heat to a very low simmer.

Prepare the chicken meat by removing from the bone, then shredding into bite-sized pieces with a fork. Add to the pot. Add the dry spices and stir occasionally. Add the mushrooms (with the liquid from the can). Add the cream of chicken soup. Stir to incorporate and let simmer for at least a half hour, until the carrots and celery are just undercooked and still a bit crunchy. The volume should be reduced by a third.

Add the beans (with the liquid from the can) and angel-hair pasta, and cook for an additional 15 minutes over very low heat until ready. At this point the vegetables will be perfectly done.  Add water if necessary and go easy on the salt – the beans are loaded with it.

Makes just over two quarts.
Serves 6.

 

 

Mike’s Note:
When preparing in a 3-quart soup pot, use 1-3/4 quarts water, and 8 tsp. chicken base. Do not add salt.

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