CHEF'S SELECTED SOUPS
I am pleased to be able to share some of my favorite Soups with you! Through out my career as a professional chef many other chefs have shared their secrets with me. Now I'll show you the key to making your next dinner a great success is fairy simple, it's just seasoning and technique. I will be posting new recipes often so please stop back soon.
Armed with the knowledge of seasoned professionals in the recipes below and my spice blends you'll always be a hit in the kitchen in minutes not years!
Hey, I had to learn the hard way why should you?
A Classic Mineste Soup
No, I didn't misspell Minestrone this is another classic Italian soup that is broth based and one of my favorites! This is a broth based soup that features awesome herbs and Italian meats as well as white beans and escarole. What could be better?
1 cup Diced Ham or Capicola1/2 cup diced pepperoni
3 qts. Chicken Stock
1 medium Onion diced
2 Tbsp. Minced Garlic
2 cups cooked White Northern Beans (Cannellini Beans) Can use canned beans (drained not rinsed)
2 medium heads of Escarole (very well cleaned, cut into 2 inch squares)
3 Tbsp. Olive Oil
Salt and Pepper to taste
Yields: 1 Gallon of Soup
Cooking time 35-40 minutes, tops!
Procedure:
In medium sauce pot add oil, onions and garlic. Over medium heat saute the duo (stirring often) until slightly browned on the edges. Add ham, pepperoni and Vinetti's Italian Seasoning and saute for 4 to 5 more minutes (again stirring often). Pour in chicken stock and beans and bring to medium simmer. Now you may need to reduce heat to maintain just a light to medium simmer for 10 to 15 minutes (stirring gently, fairly often). Add escarole and wilt in soup (may need to simmer lightly for 3-5 minutes).
Remove from heat and let rest for 10 minutes before serving the enjoy!
I like this one even better the next day once the flavors have a chance to meld completely!
I tell you this soup's a meal in itself when served with crusty Italian bread or Garlic Knots!!!
FIVE SPICED SWEET POTATO BISQUE
Ok so sweet potatoes arent just for the holidays anymore. With it's sweetness and earthy tones you'll want to make this delicious bisque year-round!
This recipe is vegan
Makes 3 qts. of soup (10-12 servings)
3 Medium Sweet Potatoes ( peeled & diced, 1 inch Squares)1 Medium Yellow Onion ( diced)
1 qt. Soy Milk
2 cups Water
1/8 cup Brown or Maple Sugar
2 tsp. Kosher Salt
1 tsp Ground Black Pepper
4 Tbsp. Olive Oil
Ok so you want a nice rich depth of flavor to your bisque so the first step is to roast the sweets.
In a med. mixing bowl toss the sweet potatoes with the salt, five spice, pepper, sugar and 2 Tbsp. of the olive oil until evenly coated. Place on a sheet pan and place in a preheated oven @ 400 degrees for about 20 minutes or until nicely browned. While the sweets are roasting, in a large sauce pot saute the onions in the remaining olive oil over med heat, stirring often, until they are caramelized (browned).
When onions are all set add water, soy milk and now roasted sweet potatoes to pot and simmer on med-low heat for 15 minutes (remember to simmer lightly. Do not boil!)
Remove from heat and carefully blend on high until very smooth and frothy.
Adjust Salt and Pepper to taste and enjoy before any meal or even just for lunch.
Vinetti's Chicken and Andouille Sausage Gumbo
Serves 6
12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 1/2 pounds okra
1/3 cup vegetable oil
1/2 cup all-purpose flour
1 pound andouille sausage,sliced
8 Roma Tomatoes Diced
1 green bell pepper, Diced
2 stalks celery, chopped
4 cups cooked long grain rice
- Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour.
- Using your WISHBONE TWEEZERS, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
- Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
- Stir flour and remaining 1/3 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes and Crazy Cajun Seasoning. Cover partially and simmer until thickened, about 45 minutes.
- Spoon off any fat from surface of gumbo. Add chicken to gumbo and simmer gently 15 minutes. Mound rice in shallow bowls, Ladle gumboover rice. Enjoy a cajun meal!
A Very Simple (Yet Delicious) Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 teaspoons kosher salt
- 1 pound lentils (french green or crimson)
- 1 cup diced roma tomatoes
- 2 quarts chicken or vegetable broth
- 1 tablespoon Vinetti's Famous Five Spice
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat (stirring often) until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth and Five Spice , stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately. Try topping each serving with a teaspoon of sour cream, sliced green onion or a drizzle of port wine reduction.
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