The weather is changing and giving way to a new season. Frequently that changes not only HOW we cook, but what we cook. We go from outdoor grilling to nesting at home. Is it because that’s what our forebears had to do? Hunker down for the impending winter? Is it because it’s what our Moms did? Simple food that didn’t require a lot of effort because school and work were back in full swing? Is it because we are mourning the end of summer and we require comfort food? Whatever the reason, this time of year soup is what I want. I love to make soup. All kinds of soup.
Once you know how to make a really good chicken stock, beef stock and vegetable broth a whole world of fantasicness opens up to you. My favorites to make are cream of mushroom, turkey with wild rice and beef barley (or Scotch Broth if I have lamb). My Stepmom, Nettie, made the BEST potato soup and she shared that knowledge with me thankfully. Everyone has their faves. My friend Deb is also a soup lover and when we go out to lunch, regardless of the time of year, she orders the soup! There were lots of soups that I didn’t know how to duplicate until I went to culinary school and picked up some skills, and now even with those skills there are a few that I don’t make. Bisque, for example, is one of my faves and I never make that style, but order them when I am out.
The key is to start with a great base (stock) and then add in extras to make the soup you want. I make GALLONS – literally – of chicken stock at a time. I freeze it, so it is there when I need it. Of course there are lots of great books out there with several hundred pages of instructions on how to make good stock. For a simple primer, that is cheeky and simply stately, try Anthony Bourdain’s Les Halles Cookbook. It gives you the basics without the drama, plus you get to read Bourdain, HELLO?! (moment of truth – I am convinced that we are related) . Here is it in a nutshell – don’t cover your stock, don’t BOIL it and skim, skim, skim, and reduce……
As time and techniques evolve, like many other things, recipes are often bastardized, tweaked, simplified or otherwise changed. Some for the good, some not for the good. To that end, here is my non-traditional version of Tortilla Soup – it’s simple for even a novice to do, but ask any Mexican and they will tell you it is NOT authentic, but it still tastes good!
Chicken Tortilla Soup
Serves 6 generously
2 Tbsp Olive Oil
1 or 2 Serrano peppers – slit open from bottom to top, leaving the stem intact
1 yellow onion – diced
2 poblano peppers, seeded, ribs removed and diced
3 cloves garlic, minced or pressed
2 cans – 14.5 oz each – diced roasted tomatoes, undrained
6 cups (more or less to taste) low sodium, fat free, chicken or veggie stock
3 corn tortillas cut into strips or squares
1 C – frozen corn
1 C canned black beans, drained and rinsed
1 C canned hominy, drained and rinsed
2 cups cooked chicken breast cubed or shredded
Garnishes– fresh chopped cilantro, plain Greek yogurt or Sour Cream, crumbled cotija cheese, or shredded cheddar or Jack cheese, diced or sliced avocado, if you desire.
In a heavy pot, heat the oil and then add the Serrano peppers. Cook until they blister and are slightly charred. Add onion and poblano peppers and sauté until onions are translucent. Add garlic and cook for a few minutes until fragrant. Be careful you don’t brown the garlic.
Deglaze the pan with a cup of stock, reduce heat and cover and simmer until all the vegetables are soft and cooked thru. You may need to add more stock as the vegetables cook down. Keep an eye on it.
Add the tomatoes and 3 cups of stock to the pan, bring it to a boil. Drop in the cut up tortillas. They should start to break apart and you’ll notice the soup start to thicken. If you have a stick blender, you can use it here to smooth out the soup and hasten the thickening process.
Return it to a boil and then add the remaining ingredients. Heat until cooked thru.
Garnish as desired and serve.
This week’s pics are a mix….
This is harvest from my yard, lemongrass, thyme, mint and fig jam
Adam Bouska and John and I – checking out the pics he took for the NOH8 Campaign. The Vegas pics will be posted to the website in about 4 weeks.
The perfect BLT – house smoked bacon, home grown tomatoes….mmmm
Braised beef with Parmesan polenta and sauteed squash – yep – comfort food.
This week’s Food Memories are tapas and salad at Bar + Bistro after having our pic taken by Adam Bouska (see pics), four empty casserole dishes after a Fundraiser dinner, search and destroy with the hubby and comfort food of several kinds.
For those of you who HAVE been paying attention, have you noticed that the titles of the past few blogs are movie titles? Yes, I have an addiction to the movies, new and old, popular and obscure, and to further that addiction I have decided that I will continue in this vein for as long as I write this blog. Some will be well known and others not so much.
