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Posts Tagged ‘Comfort Food’


I wanted to make something yummy for dinner last night and decided on chicken chili. I decided to “kick it up a notch” by adding some chorizo to it! This chili is easy to make, which is one of those things that I really like!

I am really particular about the type of chorizo I use because most of the chorizo that one finds in the grocery store is made from the salivary glands of either the pig or the cow. Doesn’t sound appealing to me…The brand that I buy is from Mulays Sausage Company. I discovered their chorizo (and they have some mighty tasty sausages too!) at a food show years ago! Their chorizo cooks up beautifully, is not overly greasy, and is made from pork shoulder. It is not too spicy either. It is great mixed with scrambled eggs, and cooked with chicken, as I did here in this recipe!

Preview

Preview

Ready to head into the kitchen?

Ingredients – 6 servings

1# Mulay’s Chorizo
2 TBS extra virgin olive oil
1 small onion, chopped
6 cloves of garlic, finely chopped
1# boneless chicken breast, cut up into small cubes
1 15 oz. can of diced petite tomatoes
2 chipotle chiles in adobo (not cans, just two of the chile’s from the can)
1 15 oz. can each of pinto, red kidney and black beans, drained and rinsed well
1 TBS Mexican chili powder (available in the specialty food section)
1 TBS cumin
1 tsp. Mexican oregano
1 24 oz. bottle of Mexican beer (I used Modelo)
Salt and pepper to taste
1/3 cup of corn flour
1 lime, juiced
2 cups medium cheddar, shredded
cilantro

First, cook up the chorizo. When I put this in the pan, I break it up as I add it to the pan. When just cooked through, drain on paper towel. Be sure to blot the top! Set aside.

Next, heat your oil in a soup pot. When hot add the onion and garlic and cook until just transparent. Then add the chicken and cook until the chicken turns white. Then add in the chorizo and stir to combine.

Cooked chicken with chorizo added

Cooked chicken with chorizo added

Then add in the chipotle chiles, tomatoes, beans, chili powder, cumin, and oregano. Stir this up to combine and then slowly add in about 3/4 of the beer.
The chili is ready to cook for an hour

The chili is ready to cook for an hour

Reserve the rest. Bring to a boil, then turn the heat to simmer and cook for about an hour.

Next we will use the corn flour. A quick note on corn flour: Do not use corn meal, which is gritty. I find my corn flour in the regular baking aisle of the grocery store. It should be a powder and you can use this too for making tortillas!

Corn flour

Corn flour

If you are in the UK, do not confuse this with what we here in the U.S. call corn starch! It is not the same!

Add the corn flour to a bowl. Then slowly add in the rest of the beer and combine making sure you do not have any lumps. Then add the mixture to the chili slowly.

Corn flour and beer mixture added to chili

Corn flour and beer mixture added to chili

This will thicken up the chili. Next follow this by adding in the lime juice, then stir well. Bring this back to a boil, then turn down to simmer. Cook another 20 minutes.

Then serve it up! I like to put some of the cheddar at the bottom of the bowl, then top with the chili. On top, put more of the cheddar, a dollop of sour cream and a few of the cilantro leaves for zest!

Dinner is served!

Dinner is served!

Each bite is lovely! This chili is a bit spicy because of the chipotle chiles and the Mexican chili powder! By adding that beer at the end with the corn flour, the flavor of the hops in the beer really makes a good show!

Any takers on making this? Joe? Conor over at One Man’s Meat?

Have a great Friday! And, thank you for taking the time to drop by! Be well! ^..^

Serve with

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Back in May we planted up the vegetable garden in wine barrels. You might remember that post. If not, you can see this post by clicking HERE! The garden is growing beautifully and I wanted to share some photos with you! Now I do need to mention that I am having issues with the birds eating seedlings, and the earwigs doing some nibbling too…How about a preview of some of our tomatoes?

We have tomatoes!

We have tomatoes!

Going back in time…Here is a view of the vegetable garden when we planted. Mother’s Day is when you want to plant a garden here in the Sierra Foothills! Ready?

May 17th

May 17th

Here is a view from the deck of the garden today!

Looking over the garden today

Looking over the garden today

Quite a difference eh? I have already harvested zucchini! Here is a shot of the zucchini with the acorn squash plants in front.

Zucchini and acorn squash

Zucchini and acorn squash

My corn is now in bloom and is over 6 feet tall!

Corn

Corn

We have 3 different varieties of tomatoes. Celebrity, a purple heirloom and a Roma.

Tomatoes

Tomatoes

And, this year I am growing fingerling potatoes!

Fingerling potatoes

Fingerling potatoes

Also in the garden are wax beans and green beans. Having bird issues with these plants! We also have onions and carrots. The radishes have been eaten by something and same with the cantaloupe. My peppers are just seedlings and the cilantro is starting to get bigger! I will be replacing the melon plants with something else that I might see if I can get today.

I hope you have enjoyed this garden tour! Now go out and have a wonderful Wednesday! Thanks for dropping by!

Be well! ^..^

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Undergoing chemo has really made me watch what I am eating. We had my easy taco casserole one night and I was instantly affected by it in a negative way. So, I was a bit hesitant with this recipe, but all turned out well. Here is an easy pasta dish whose recipes comes from Ree Drummond over at The Pioneer Woman. I did tweak the recipe a bit, but I really fell in love with the sauce. The cheese was just a bonus! Here is a preview…

Preview

Preview

Shall we head into the kitchen?

Ingredients
2 TBS olive oil
6 cloves of garlic, finely minced
1 medium onion, diced
1# Italian sausage
1# ground beef
2 14.5 oz. cans diced tomatoes
2 14.5 oz. cans of tomato sauce
2 tsp. Italian seasonings
1/2 tsp. red pepper flakes
salt and pepper to taste
16 oz. uncooked mostaciolli (The Pioneer Woman says to use Ziti but I could not find this in our grocery stores)
15 oz. tub of ricotta
1 1/2#’s shredded mozzarella
1/2 cup blend of asiago, parmesan, and reggiano
1 egg

Let’s get started! In a large skillet heat up the olive oil. When hot add the garlic and the onions and cook until just transparent. Then add the Italian sausage and hamburger and brown breaking these up into little bits as it cooks.

Brown the sausage and beef

Brown the sausage and beef

Drain most of the fat off. Leave just a bit so that it adds flavor.

Leave a bit of the fat in the pan

Leave a bit of the fat in the pan

Next add the tomatoes along with the juice, tomato sauce, Italian seasonings, and red pepper flakes. Stir this up really well and then set it to a simmer for about a half hour.

The sauce

The sauce

While this is cooking let’s get the cheese mixture made and get the pasta cooked! For the cheese, in a bowl add the ricotta, 2 cups of mozzarella and the cheese blend. Add a bit of salt and pepper. Crack in your egg and slightly mix.

The cheese before stirring

The cheese before stirring

This should be lumpy.

The cheese after stirring

The cheese after stirring

Get your pasta cooked until it is al dente. Drain your pasta and run it under cold water to stop the cooking process.

Cool down the pasta

Cool down the pasta

Now preheat your oven to 375 degrees.

By now your sauce should be done with the simmering phase. Remove 4 cups of sauce to a bowl and allow it to cool. Turn the heat off on the sauce. After a bit, check on the sauce that you set aside. It should be cooling nicely! Once the sauce has cooled add it to the bowl of cheese and stir to combine. Then toss in the pasta and give it a nice even coating.

The pasta mixed with the cheese and 4 cups of sauce

The pasta mixed with the cheese and 4 cups of sauce

Take a lasagna pan or casserole dish and spoon in 1/2 of the pasta mixture.

The first layer

The first layer

Top with 1/2 the sauce.

The second layer

The second layer

Top with 1/2 the remaining cheese.

The third layer

The third layer

Repeat the layers and it is ready to bake!

Ready for the oven

Ready for the oven

Bake this for 20 minutes until it is bubbly!

Just out of the oven

Just out of the oven

Remove from the oven, let it sit for 5 minutes and then serve it up! Serve this up with some crusty garlic bread and a green salad!

Dinner is served

Dinner is served

Here are some suggestions for some other changes and additions. Instead of using Italian sausage, try the basil Italian sausage, or the hot Italian sausage. Or, increase the canned tomatoes with the addition of one can and add in 1 1/2 cups sliced crimini mushrooms.

I love this sauce so much that the next time I make a lasagna this will be the sauce that I use!

I hope that you give this recipe a whirl!

Thanks for stopping by today, and may you have a magnificent Monday! Be well! ^..^

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Well, yesterday I gave you Cream of Green Chile Soup, and today I give you Cream of Artichoke Soup. I made both of these soups in one day and for dinner we had the two of them combined! It was very, very good! This is an easy soup to make and very tasty with the gentle flavors of the artichoke hearts! Ready to head off into the kitchen? Let’s go!

Ingredients
2 TBS butter
1 small onion chopped
4 cloves of garlic finely chopped
2 #’s of frozen artichoke hearts, defrosted

Artichoke Hearts

Artichoke Hearts

4 cups of vegetable broth, or if you prefer chicken broth
2 cups of heavy cream
salt and pepper to taste

First get your butter melted in a stock pot. Then, just like in the cream of green chile soup, start to cook the onions until just soft. Then add in the garlic. When the garlic aromas hit your nose add in the artichokes.

Cooking the artichokes with the onion and garlic

Cooking the artichokes with the onion and garlic

Cook this for about 5 minutes and then add in your vegetable broth.

Add in the vegetable broth

Add in the vegetable broth

Cook this until the artichoke hearts are extremely soft, about a half hour.

Now get out your handy dandy blender or food processor and puree the soup until it is smooth.

Purreed artichoke soup

Purreed artichoke soup

Return this to your stock pot and add in the cream.

Add in the cream

Add in the cream

Bring this to a simmer and cook for about a half hour to reduce it. Then add your salt and pepper to taste. Here is the soup when it is done!

Cream of Artichoke Soup!

Cream of Artichoke Soup!

And here it is combined with the cream of green chile soup and a lovely crusty bread!

Cream of green chile and cream of artichoke soup combined!

Cream of green chile and cream of artichoke soup combined!

I hope that you will try both of these recipes! Please let me know if you do by leaving a comment!

Have a lovely Tuesday and thank you for taking the time to visit with me today!

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There is a little town along the California Coast, just south of San Francisco, called Pescadero. This little town is one block long, and it is home to Duarte’s Tavern (pronounced Dew Arts), which is a small pub and restaurant. It is at this little hole in the wall place that I discovered their Cream of Chile soup mixed with their Cream of Artichoke Soup. Absolutely fabulous! If you find yourself in the area do stop in and order these two soups mixed together!

We are having dinner next week with friends who are vegetarian, and these two soups came to mind. Here is the recipe that I came up with for one of the two soups. The other, well, you will have to wait for that post, but it is coming! Ready to head on into the kitchen?

Ingredients
20 fresh Anaheim chiles

20 Anaheim Green Chiles

20 Anaheim Green Chiles

1 TBS butter
1 medium onion chopped
4 cloves of garlic, finely chopped
3 1/2 cups of vegetable broth, or chicken broth if you prefer
1 cup of heavy cream
salt and pepper to taste

Pre-heat your oven to broil. Prepare a couple of cookie sheets by covering them with foil. Plan on roasting the peppers in 4 batches. Next, wash the peppers. Then trim the tops, slice in half and remove the seeds and membrane.

Slice in half and remove the seeds

Slice in half and remove the seeds

Then lay flesh side down on a cutting board and smash with the heel of your hand to flatten.

Smash the chile to flatten with the heel of your hand

Smash the chile to flatten with the heel of your hand

Place the peppers skin side up on the cookie sheet. Place the pan in the oven with the rack about 4″ from the heat source. Each batch will take you about 8 minutes. Check these after 5 minutes. I look in on them every minute or so to make sure I do not truly burn them to a crisp! When they are done they should look like this:

Chiles after broiling

Chiles after broiling

Once out the oven wrap up the chiles in the foil like this:

Wrap up the chiles in the aluminum foil

Wrap up the chiles in the aluminum foil

Why are we doing this you ask? Well, by wrapping them up the additional heat as they sit will help the skins peel right off. Let these sit for a total of 15 minutes after the last batch has been broiled. When they are done resting, open one pack at a time, peel and place in a bowl. Any drippings that accumulate in the foil, well let that drip into the bowl. It will only add flavor! Check out how wonderful the chiles look after peeling them! Can’t you just smell them?

Chiles with the skins removed

Chiles with the skins removed

While that seems like a lot of work, it really does not take too long. You can always use canned green chiles, but the flavor will just not be the same as fresh! Ready for the next step?

Now take the butter and add it to your soup pot. Turn up the heat to medium and let this melt. Once melted add in the onion and cook until they just get soft. Then add the garlic. When the garlic aroma begins to hit your nose, add the green chiles to the pot and stir to combine.

Add in the green chilis

Add in the green chilis

Then add the broth. For Conor over at One Man’s Meat, here is my gratuitous pouring shot!

Gratuitous pouring shot of the vegetable broth being added

Gratuitous pouring shot of the vegetable broth being added

Bring this to a boil and then reduce the heat to simmer. Cook until the chiles are extremely soft.

Soup is cooked and ready for the blender

Soup is cooked and ready for the blender

Turn the heat off and get out your handy, dandy blender or food processor. Have a bowl at the ready! I use the smoothie setting on my blender and I let it run for about 3 minutes until the mixture is creamy smooth!

Blend the soup until smooth

Blend the soup until smooth

Once you have the whole lot blended, add it all back to your soup pot. Turn the heat back on to medium heat and then add the heavy cream stirring it in slowly.

Add the cream

Add the cream

Heat this through until hot and then season to taste with the salt and pepper.

Cream of green chile soup

Cream of green chile soup

Now you can eat this as it is, or you can wait for my post on Cream of Artichoke Soup, then make the two together, and serve up an unexpected delight! Want to see a preview? OK!

The preview of the two soups...

The preview of the two soups…

I hope that you enjoyed this souper post! Have a great day and thanks for dropping in!

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The Dinner Bell - Photo by David Stewart

The Dinner Bell – Photo by David Stewart

Bacon was frying up in one pan, onions with butter in another. Potatoes were roasting in the oven. The eggs were just starting to cook. Toast was being kept warm in another oven.

This was her favorite part of the day. The dude ranch was renowned for her breakfasts. She had only been cooking for a year and was having success at it. She looked around the dining hall and saw that all was ready.

Looking out the window, the parking lot was empty. Not for long. She slid the window open and rang the bell, and the crowds came.
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Thank you to Rochelle Wisoff-Fields for hosting Friday Fictioneers!, and to David Stewart for this amazing photo that inspired this flash fiction!

And thank you for stopping by today to read my flash fiction! Have a fantastic Friday and enjoy your weekend!

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Pigs in a blanket!

Pigs in a blanket!

Last night I headed into the kitchen to make pigs in a blanket! It is an easy appetizer, and it makes 48 little piggies! So come with me as I take you through the process of putting these together! Let’s start with the ingredients…

Ingredients
1 cup of flour
dash of salt
1/3 cup + 1 TBS vegetable shortening
3 TBS very cold water
1 package of Nathans Mini Hotdogs, or if you feel wild, Hillshire Farms Little Smokies
mustard, ketchup or BBQ sauce for dipping

Place your flour and salt in a mixing bowl and stir it up. Then start adding the shortening a bit at a time. I use a fork to blend this and when you are done you should have little pea size bits in your bowl.

The flour and shortening are combined

The flour and shortening are combined

Then add the water one TBS at a time. When you are done your dough should be sticking together like what you see in this next photo.

Water has been added

Water has been added

Lightly dust your surface and then form the dough into a ball.

Form the dough into a ball

Form the dough into a ball

Roll out the dough as you would a pie crust.

Roll out the dough

Roll out the dough

Trim the dough.

Trim the dough

Trim the dough

At this point get your oven started. Pre-heat to 350 degrees. Prepare your baking pan by lining it with some foil and then use a non stick spray.

Next lay the little weenies on the dough and mark where you will cut strips.

Lay out the weenies on the dough and mark your slices

Lay out the weenies on the dough and mark your slices

Then slice the dough into your strips.

Taking a strip, place a weenie on the dough and start to roll the weenie in the dough.

Start to roll the weenie in the dough using water to seal

Start to roll the weenie in the dough using water to seal

With your finger moisten the edge and pinch to seal.

Rolled up little piggie!

Rolled up little piggie!

Don’t they look good?

Ready to bake!

Ready to bake!

Bake these for about 30 minutes turning them halfway through cooking…When they are done serve them up with a bit of mustard, or ketchup. If you are doing this with those little smokies some warmed BBQ sauce is a really good compliment! Check out these pigs in a blanket!

Serve them up!

Serve them up!

Now just so you know, the flour mixture is one pie crust, and it makes for one flaky crust! Please let me know if you try this recipe!

The good news for today is that it is finally raining! Right now we have about a quarter inch and the temperatures are dropping! Snow maybe?

Well, thank you for dropping by today, and have a wonderful Thursday!

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Veal is one of the “hard to find” meats here in the Sierra Foothills. I am not sure why this is but when I saw veal at the grocery store I had to buy it! I decided to make Veal Marsala, and the Marsala was not easy to find either, but I did! I started dancing in the aisle when I did and believe me I got some weird looks! So, let’s head on into the kitchen!

The ingredient list is simple!
3/4# veal sliced thinly
1/2 cup of flour, seasoned with salt and pepper
1/4 cup of extra virgin olive oil
2 cups sliced crimini mushrooms
1 1/2 cups of Marsala wine
3 TBS butter
2 TBS fresh thyme leaves

A short list, but one packed with amazing flavors! Check it out!

Ingredients

Ingredients

The first thing you want to do, after getting your ingredients prepared and ready to use, as this is a quick cooking dinner, is coat your veal in the seasoned flour. Then heat the olive oil in a skillet and when it is hot add the veal. Do this in batches so you do not crowd the pan. Brown the meat. This takes about a minute a side!

Brown the meat

Brown the meat

As it browns remove it from the pan and set aside. Then add your mushrooms. You want to brown these and cook out the liquids.

Browned mushrooms

Browned mushrooms

Then add in the Marsala.

Add the marsala

Add the marsala

Heat this to boiling and reduce to a simmer. Cook until the the liquid is reduced by about one third.

Reduce the liquid by a third

Reduce the liquid by a third

Then add back the meat to the pan along with the butter. The butter and the flour will thicken the sauce a bit.

The meat added back

The meat added back

Bring this back to a boil, then add the thyme leaves. When the aroma of the thyme comes up, the dish is done! I served this with roasted potatoes and fresh green beans…

Dinner is served!

Dinner is served!

The flavors in this dish: Amazing! And, the best part of it, the dish is easy to make. Anticipate your cooking time to about 25 minutes!

Thank you for dropping by today and for joining me in the kitchen! Go have a great Monday, and I will see you tomorrow!

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I am really falling in love with cooking up a recipe using a beer or ale! The aromas of the food, not to mention the flavor, are rich and beautiful! So, when I came across a recipe in the December issue of Bon Appetit for a Belgian Ale – Braised Brisket, I just had to give it a go! I altered this recipe a bit, but it is based upon this recipe that I found! Shall we head into the kitchen?

Ingredients
Brisket of Beef, flat cut
Kosher salt
1/4 cup of Dijon mustard
1/4 cup of packed brown sugar
1 TBS of pressed ginger
Bacon fat
1 yellow onion, sliced thin
1/4 cup of flour
750 ml bottle Allagash Tripel Reserve Belgian Style Ale

Belgian Style Ale

Belgian Style Ale


4 cups of beef broth
1 bay leaf

The first thing that you do is season the brisket with the Kosher salt. I was liberal with this. Then tightly wrap the brisket in plastic wrap and place it back in the refrigerator. The recipe calls for 8 hours but I only did this for 4 hours. Remove it from the refrigerator an hour before cooking to allow it to warm up a bit. Meat cooks better the closer it gets to room temperature.

As the meat sits, make the mixture which you will slather the meat with. Place the mustard and brown sugar in a bowl. Now the recipe calls for one to grate the ginger. This is truly a pain in the rear! My experience with this was that the ginger does not drop off the grater but sticks in the little grates. I ended up spending about a half hour extricating what little I grated using a toothpick to lift the pieces. After getting what I could off the grater, I switched to my garlic/ginger press, which worked so much better! Add this to the mustard and sugar and then mix thoroughly.

Pre-heat the oven to 400 degrees. While the oven heats up, get out a baking pan with sides and place a rack in the bottom. Place the meat on the rack and them slather it will all of the mustard, sugar, ginger mix.

Brisket rubbed and ready for the oven

Brisket rubbed and ready for the oven

Let this sit until the oven is hot, then place this in the oven for about 40 minutes, or until it is a lovely golden brown.

As the meat starts baking, the next thing to do is prepare the braising sauce. I used my cast iron dutch oven. Heat the bacon fat over medium high heat. Use about 2 – 2 1/2 TBS. When this is hot, carefully add the onion. Cook these until they are a golden brown.

Browned onions

Browned onions

This takes about 10 minutes. Turn the heat down to low, and then slowly mix in the flour. Take your time! This ensures that you do not get lumps! Cook this until the flour turns a lovely golden color.

Next, slowly add in your ale stirring as you go. The aromas of the ale with the onions? Fabulous! Once this is incorporated into the onions, then add in the broth and the bay leaf. Turn off the heat.

By now your meat should be ready. Pull it out of the oven and then turn the temperature down to 300 degrees. Add the meat to the dutch oven.

Ready to start braising!

Ready to start braising!

Cover this and place it in the oven. Cook this for 3 hours turning every half hour.

When this is done, remove from the oven, and remove the meat from the sauce. Let the meat sit covered for about 20 minutes before slicing. Place the dutch oven on a burner and heat to simmer until the sauce coats the spoon. When done, turn off the heat and cover. Slice up the meat.

Lovely sliced brisket

Lovely sliced brisket

Serve up slices of the meat and cover with a bit of the sauce. Don’t forget your vegetables! I served this with roasted cauliflower and steamed spinach!

Dinner is served!

Dinner is served!

This was very yummy and the aromas in the house were amazing! We have enough for another dinner and we are looking forward to the increased flavors of it sitting overnight!

Please let me know if you try this recipe! Now go out and have a great Wednesday, and thanks for joining me in the kitchen!

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I am working on two recipes. Two which need to be combined. One I have known as a “Cream of Green Chile Soup;” the other is known as a “Cream of Artichoke Soup.” Why? Well, there is a little place located in the town of Pescadero, south of San Francisco, but for us is about 175 miles away. When I lived in the area I used to go to this fabulous little place, called Duartes Tavern, for a mixture of their Cream of Green Chile and Cream of Artichoke Soup! This restaurant has been around since 1894! If you have the chance – GO THERE and have them mix a bowl for you of both of these soups!

So where this is taking me is to the different types of soups that one can make. I have not done a post on this yet, and thought that this would be a good topic for those who love to be in the kitchen like I do! And I am wondering: Is the Cream of Green Chile Soup and the Cream of Artichoke Soup really Bisques or Cream Soups? So here is what I discovered:

Basically, there are 6 types of soups: Stock, Broth, Cream, Bisque, Chowder and Consommé. So, what are the differences?

A Stock begins with water and bones, and sometimes incorporates vegetables into the mix. Fish stock, which is the finest of stocks, can be made with fish bones and water, but if you cook it too long it can become bitter. Beef and chicken are the most common stocks that are made. Stock is made by cooking bones in water with some vegetables and seasonings. Stock can be cooked down and reduced for the flavors to intensify without being overly salty!

A Broth, while being a bit similar to stock, has more seasoning than a stock. It also begins with water, but uses less bones than stock, and still includes some vegetables.

Broth in the soup kettle

Broth in the soup kettle

Meat is usually added, but this is not cooked down to the degree of Stock or it would be too intense in flavor. Bullion that you can buy in the grocery stores should not be confused with broth. Those bullion’s you can buy in the store: Loaded with salt, which is usually the first ingredient.

A Cream Soup generally uses a bechamel, which is a white sauce made with butter and flour. The trick to a good cream soup is to “sweat” the aromatics in butter that you are using for the basis of your soup. This intensifies the flavors. Then you add a bit of flour to create a roux, and add your liquids.

The flour mixture with the addition of the broth

The flour mixture with the addition of the broth

Usually this liquid is a stock, and to finish this soup, you finish it with a bit of cream. I like to toss it in a blender which will smooth and thicken the entire lot of what you are cooking!

A Bisque Soup (pronounced “bisk”), is a soup that begins with a strained broth of shellfish. Traditionally, this soup is made from shells that are ground into a fine paste, which are then added to a broth to help thicken it. Rice can also be used to thicken a bisque. The term Bisque can also refer to a vegetarian style soup which are processed through a food mill or food processor. These more commonly use tomatoes, peppers, squash or mushrooms.

Add potatoes, mushrooms and carrots

Add potatoes, mushrooms and carrots

These really are considered a cream soup but needed to be mentioned here as they are more often than not referred to as a “Bisque.”

A Chowder is more like a stew than a soup. It is similar to a cream soup but it is not blended.

Midway through cooking

Midway through cooking

So with this soup you get chunks of food, while it is still creamy. Most chowders include corn, fish, clams, or potatoes. Again, a chunky cream soup!

The last is Consommé. By its very definition this soup is a strong, rich soup where the flavors are concentrated. What sets this apart are the strong flavors and the clarity of the soup. What clarifies this type of soup are egg whites. They are basically a filter for this type of soup! As the soup cooks the eggs capture the sediment in the broth, which rise to the top of the cooking pot. This is called the “raft.” The raft is then spooned off resulting in a clear, flavorful broth!

I hope that you found this post interesting! I was amazed at the differences between all these types of soup!

Now go out and have a great Wednesday! Thanks for dropping by!

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