Jonathon Erdeljac's Beer-and-Cheddar Soup

I'm anxious to visit Jonathon Erdeljac's new Oak Cliff restaurant, Jonathon's Oak Cliff.  In the meantime, I made his Beer-and-Cheddar Soup recipe, which has received the stamp of approval from my family.  My version of this soup doesn't make the prettiest picture, as I sacrificed vanity in favor of flavor and used my favorite Cabot extra sharp white cheddar instead of yellow cheddar.  I think this recipe has the perfect ratio of broth to cheese to beer, very savory, not cloyingly cheesy, no overpowering elements.  We try to limit our simple carbs, so we didn't serve the soup with the garlic-rubbed toasts as the recipe calls for, but that would certainly be a great textural addition.  And I didn't have a jalapeno handy, so I used a couple of pinches of cayenne pepper instead. 


Jonathon Erdeljac's Beer-and-Cheddar Soup

2 large garlic cloves, minced
1 celery rib, finely chopped
1 small onion, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground pepper
Garlic-rubbed toasts, for serving
1 tablespoon chopped thyme
1 large jalapeño, seeded and chopped
4 tablespoons unsalted butter
One 12-ounce bottle lager or pilsner
1 cup heavy cream
1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
About 2 1/4 cups low-sodium chicken broth
1/2 pound sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded

1.  In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

2.  In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer.  Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

Make Ahead:  The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.

Broccoli Cauliflower Cheese Soup




This twist on broccoli cheese soup is creamy, cheesy, and pretty darn nutritious.  It has just a touch of butter and flour, only enough to allow the cheese to melt without separating, and it has milk instead of cream.  The primary thickener is the cauliflower.  Our gradually-becoming-less-picky kiddos like this soup, and it provides them lots of veggies and calcium ... winning!!!

For the cheddar in this recipe I highly recommend the Cabot extra sharp white cheddar available at Wal-Mart.  I know, it's totally counterintuitive to think the best cheese comes from Wal-Mart, but this is our family favorite for taste, smooth melting, and reasonable price ... go figure.

One other recommendation, and it's about specialty ingredients.  It's seldom necessary to invest in specialty ingredients.  For instance, the cheapest black peppercorns will taste great as long as they're freshly ground and I love Lawry's seasoned salt more than any higher-priced version I've ever had.  Once in a while, though, a specialty ingredient really makes the recipe, well, special.  I think that's the case with this soup, where I used Penzeys toasted granulated onion (no, they don't pay me anything to tout their products; boy, don't I wish).  You can of course substitute regular onion powder, but the results just won't be quite as toasty yummy good.

Broccoli Cauliflower Cheese Soup Recipe

3/4 pound broccoli crowns
1 head of cauliflower
cloves of half a head of garlic
2 cups stock (see note)
2 tablespoons butter
2 tablespoons flour
1 cup lowfat milk
1/2 pound grated extra sharp cheddar cheese
2 teaspoons toasted granulated onion
salt and freshly ground black pepper
splash of Sherry (optional)

Note:  The best stock for this soup is a smoky one, such as a stock made from smoked chicken or ham bones.  Use the best stock you have available.

Procedure

Rinse and drain the broccoli and cauliflower.  Trim away the very ends of the broccoli stems and any leaves.  Cut the florets off the stems and roughly chop the florets.  Set the chopped florets aside.  Roughly chop the broccoli stems.  

Cut the cauliflower head in quarters and cut away the stem/core and leaves.  Rough chop the quartered cauliflower. 

Peel the garlic cloves.

(Remember to throw all the veggie trimming "discards" in your freezer bag for making stock later.)

Veggies prepped and ready to fulfill their soup destiny

Fill a large heavy-bottomed stockpot with water, add a few big pinches of salt, and bring to a low boil.  Add the broccoli stem chunks, the cauliflower chunks, and the garlic cloves.  Boil gently until all veggies are very tender and can be easily pierced with a fork, about 20 minutes.

Once you have the broccoli stems, cauliflower, and garlic boiling in the salted water, bring the stock to a boil in a large saucepan, add broccoli florets, and gently boil while you complete the remaining steps.

When the broccoli stems, cauliflower, and garlic are tender, drain them through a strainer, reserving 1/2 cup of the cooking water.  Put the heavy-bottomed stockpot back on the range; you're going to use it again.  Process the broccoli stems, cauliflower, and garlic in a food processor or blender until smooth, working in batches if necessary, and adding a little of the cooking water if necessary.

In the heavy-bottomed stockpot, melt the butter over medium heat, add the flour, and whisk for a couple of minutes to cook the flour.  Whisk in the milk and continue whisking until the mixture thickens like gravy.  Add the cheese a handful at a time, stirring to incorporate.

When all the cheese has melted, pour in the stock with the broccoli florets, add the toasted granulated onion, salt and pepper to taste, and Sherry, if using.  Simmer for a while before serving to allow all the flavors to blend.

Makes roughly (very roughly) 2 1/2 quarts of soup.

Morgan's Cream of Cauliflower Soup

This soup received an enthusiastic seal of approval from my stepdaughter Morgan.  I used homemade smoked chicken stock (made with the carcass of a chicken my hubby smoked) and Penzey's toasted, granulated onion powder, which gave the soup a smoky, toasty flavor and a golden brown color.  Store-bought chicken stock and onion powder would make a really good soup too.  Just use the best ingredients you have available.

This recipe makes enough soup for a starter course for 4 people.

Morgan's Cream of Cauliflower Soup

1 head of cauliflower
salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
2 teaspoons onion powder
1/2 cup half-and-half
big splash of sherry (optional)

Cut the cauliflower into quarters.  Trim and remove the leaves and core (don't forget to toss them into a freezer bag for making veggie broth).  Roughly dice the cauliflower quarters into chunks.  Boil the cauliflower chunks in lightly salted water in a saucepot until very tender, about 10-15 minutes.  Drain.

Meanwhile, as the cauliflower is boiling, melt butter in a large, heavy saucepan.  Add the flour and cook and whisk for several minutes to cook the flour.  Whisk in the chicken stock, several grinds of black pepper, and onion powder.  Stir in the cauliflower.  Simmer 5 minutes to marry the flavors. 

Carefully puree the soup using an immersion (stick) blender.  Alternatively, you can cool the soup for a while and puree it in a blender, then return it to the saucepan.

Add half-and-half and sherry and simmer another 5 minutes, then serve.

Basic Asian Soup Base



Basic Asian Soup Base With Homemade Wontons, Shrimp, Mung Bean Sprouts, Green Onions, Cilantro, And A Sprinkle of Chili Oil


Here's a good base for making all kinds of Asian soups.  This is not authentic to any specific Asian cuisine, just a nicely balanced mixture that I really like.  Make the basic broth, then add whatever veggies, proteins, and noodles you prefer.  The proportions in this recipe are for broth to use when making soup for immediate consumption.

This recipe also freezes well.  If you're preparing this to freeze for later use, make it very concentrated in order to conserve freezer space.  Use the same amount of water, but triple the proportions of the other ingredients.  When you thaw and prepare the frozen soup, dilute it with three parts water (or to taste).

Basic Asian Soup Base Recipe

(Makes 2-3 entree portions, 4-6 starter portions)

3 quarts water
2 6-inch pieces lemongrass, bruised well with dull side of knife and cut in half lengthwise
6 green onions
2-inch knob of ginger, unpeeled, sliced
9 garlic cloves, unpeeled, crushed
1 or 2 Thai bird chiles (to taste), cut in half lengthwise
1 bunch of cilantro or stem ends from 2 bunches of cilantro
a few basil leaves
a couple of kaffir lime leaves *
5 white peppercorns
1/4 cup fish sauce
 
* Kaffir lime leaves can be hard to find.  I found kaffir limes at Central Market a while back, bought a bunch of them, juiced them, and froze the juice in an ice cube tray.  I used one kaffir lime juice ice cube for this recipe.  You could also substitute the juice of 1/2 to 1 regular lime.
 
Bring all ingredients to a boil, then reduce to a simmer and simmer at least one hour.  Strain through a fine mesh sieve to remove solid ingredients.
 

Onion and Mushroom Soup

If you have a mushroom addiction like I do, this is a great way to use up the leftover 3 or 4 or 10 varieties of mushrooms you have in your fridge before they "turn," and you can also finish up those last couple of onions and shallots you have in the basket.  Use what you have on hand and season to your taste.  This is a be-frugal-and-use-your-leftovers recipe, so no specific measurements, just use what you have and season to taste.

Slice onions and/or shallots.  Put them in an oven-safe dish that you've sprayed lightly with olive oil with your Misto sprayer or rubbed lightly with olive oil.  Sprinkle lightly with salt and very lightly with sugar.  Roast uncovered in a 350 degree oven for a long, long time, checking and stirring every 30 minutes, until onions are beginning to caramelize.  Let them get slightly brown, but don't let them burn.

Slice whatever mushrooms you have on hand, the more varieties the better.  Saute tem in a couple tablespoons of olive oil and butter, sprinkled with salt and freshly ground pepper.  Add a couple of garlic cloves pressed through a garlic press.  When mushrooms start looking cooked, add a big splash of sherry and cook until liquid is reduced.

In a stewpot or large saucepan, simmer homemade beef, chicken, or veggie broth if available (or bouillon or canned or box broth if you don't have homemade), water, pinot grigio wine, a little soy sauce, freshly ground pepper, a splash of sherry, granulated toasted onion if you have it (I love Penzey's http://www.penzeys.com/cgi-bin/penzeys/results.html), and a sprinkle of cayenne pepper powder.

Add roasted onions and sauteed mushrooms to the broth and simmer a while to combine flavors.

To serve, if you follow a low carb diet, ladle soup into ramekins and top with shredded or thinly sliced gruyere, emmental, or swiss cheese.  Broil in oven for a few minutes until cheese is melted and lightly browned.  If you don't worry about carbs, ladle soup into ramekins, top with a slice of toasted baguette and shredded or thinly sliced gruyere, emmental, or swiss cheese.  Broil in oven for a few minutes until cheese is melted and lightly browned.

Enjoy!

My Simple Comfort Soup

My precious hubby often prepares a soup that is his comfort food. It's what he cooks when he needs to relax or de-stress after a challenging day. It's a quick and easy soup with a few simple ingredients. It's not to my taste because I'm not crazy about some of the ingredients and because he likes it XXX spicy. I do love the aroma when he's cooking his soup, but I'm just too whimpy to eat it :)

I've discovered a comfort food soup of my own. I like to make a simple miso soup loaded with fresh ingredients. It's light but tasty and I think it's probably pretty healthy.

Boil 2 or 3 cups water. Add 2 to 4 tablespoons dashi miso paste (available at Asian supermarkets), depending on your taste. I like my soup pretty strongly flavored; however, I have to caution you that miso contains a lot of sodium.

Forgot to take the pic before I opened the dashi miso, but here's what you're looking for when shopping at your local Asian market:

Boil for a few seconds and then quickly add to that broth small portions of your selections of any of the following:

Diced tofu (medium or firm)
Mung bean sprouts
Chopped snowpeas
Sliced green onions or chives
Sliced mushrooms, whatever kind you like
Shredded cabbage
Sliced Thai bird chilis
Shredded carrot

Dried seaweed (available at Asian supermarkets), soaked and rinsed several times to remove the salt

Chopped water chestnuts
Quick-cooking Asian noodles such as rice noodles or bean thread noodles (available at Asian supermarkets)
Chopped cilantro
Chopped basil

Boil for just a few seconds until all ingredients are heated through, then immediately pour into a serving bowl, preferably a pretty Asian soup bowl which can be purchased affordably at your local Asian supermarket. Using a spoon (or an eyedropper if you're Food Network superstar material) sprinkle about 1/4 teaspoon of chili sesame oil over the surface of the soup for color and flavor. When serving the soup, use an Asian soup spoon and chopsticks if you have them. This recipe makes just 1 generous serving, so increase the amounts if you need to comfort more hungry diners than just yourself!

I'm sure there are plenty of ingredients that would be wonderful in this Japanese-style soup that I haven't thought of, so as with all of my recipes, feel free to customize, and please post comments if you have ideas to improve the recipe.

Miso is a fascinating ingredient. I've been reading about it on this website, which you might find informative: http://www.justhungry.com/handbook/just-hungry-reference-handbooks/japanese-miso-primer

Puerto Rican Style Black Bean Soup

1 lb. package of dried black beans
1 smoked ham hock
Freshly ground black pepper
Goya sazon packets
Paprika*
Cumin
Italian seasoning*

Sofrito
2 Tablespoons olive oil
2 carrots, medium diced
2 stalks of celery, medium diced
1 large Spanish onion, medium diced
1 bell pepper, medium diced
1 3/4 lb.-1 lb. ham steak, medium diced
1 head of garlic, finely diced
3/4 cup of pimiento stuffed green olives, small diced

Garnishes
1 bunch of cilantro, rough chopped
sour cream
Tabasco sauce


Using a large stock pot, rinse and sort black beans. Cover with water to about three times the depth of the beans and soak overnight. Drain water, then add the same amount of water again and drain again. Again cover beans with water to about three times the depth of the beans in the pan. Bring to a high simmer/low boil and cook until the beans become tender. This will take a while, somewhere from 3 to 6 hours. When the beans start to become tender, add the smoked ham hock to the stock pot and continue cooking.

Meanwhile, heat a large cast iron skillet or large non-stick skillet over medium to medium high heat. Add olive oil and continue heating. To start preparing the sofrito, add the carrots to the skillet and saute for a couple of minutes, then add the celery to the skillet and saute a couple of minutes. Continue the process with the onion, bell pepper, ham, garlic, and olives.

When the sofrito has been prepared add it to the black beans. Season with plenty of freshly ground black pepper (to taste), 3-4 Goya sazon packets (to taste), paprika (to taste), cumin (to taste), and Italian spices (to taste).

Serve with plenty of fresh chopped cilantro, sour cream, and Tabasco sauce on the side.


* For the paprika, I used Hungary half sharp paprika which has a little "bite" to it, and for the Italian seasoning I used Pasta Sprinkle, both from Penzey's Spices: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspaprika.html http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspastasprinkle.html

If there's a Penzey's near you, it's definitely worth the trip. If not, sign up to receive their catalogs. The catalogs always have some good recipes. http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Wild or Mild Cream of Mushroom Soup

6 T butter, divided use

2 T extra virgin olive oil
4 T flour
3/4 C diced shallots
4 cloves minced garlic
10 C sliced mushrooms of your choice *
1 1/2 t herbes de Provence
1 t Kosher salt
1/2 t fresh coarsely ground black pepper
1 C dry sherry
4 C chicken broth**
2 C milk
1 T dark soy sauce

Melt 2 tablespoons butter in a large cast iron skillet over medium to medium high heat. Add the 2 tablespoons of olive oil. Add shallots and saute until opaque. Reduce heat to medium. Add garlic and saute until softened. Add the herbs de Provence, salt, and pepper. Add the mushrooms, a little at a time if necessary, and saute until mushrooms are cooked through. Add the sherry to the skillet and cook at a high simmer until the liquid disappears. This will take a while.

In a nice, roomy Dutch oven melt the additional 4 tablespoons butter over medium heat. Add the 4 tablespoons of flour and whisk constantly while cooking for several minutes so that the butter and flour combine and the flour "cooks" and doesn't have a "raw" taste. Slowly add the chicken broth, wisking as you add it. Then slowly add the milk, wisking as you add it. Continue wisking until the mixture begins to thicken.

Now add the mushroom mixture from your skillet to the cream mixture in the Dutch oven and allow it to simmer for a while so that the flavors meld.

* Use whatever mushroom combination you like. This soup will be wonderful with plain old white button mushrooms, or any combination of mushrooms, or even rehydrated dried mushrooms. Make it your own depending on your taste.

** If you make your own chicken stock, you should definitely use it for this recipe. However, if you're human like the rest of us, be creative. You can use boxed or canned chicken stock or the appropriate amount of chicken bouillon and water.