Butternut Squash Soup

Ingredients

3 tbsp. clarified butter
1/2 cup diced onion
3 cups diced and seeded peeled butternut squash
2 cloves garlic
4 cups chicken broth
1 tsp salt
1/2 tsp. black pepper
1/4 cup heavy cream (if you’re feeling naughty)

Prepare

1. Prepare produce as needed.

2. In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.

3. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.

4. In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.

5. Heat the soup over medium-high until it thickens. Add heavy cream if you’d like to incorporate into this recipe at this time and cook for 5 more minutes .

5. Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!

Butternut Squash Soup

2015-10-06 19:20:39

Serves 2

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1. 3 tbsp. clarified butter
2. 1/2 cup diced onion
3. 3 cups diced and seeded peeled butternut squash
4. 2 cloves garlic
5. 4 cups chicken broth
6. 1 tsp salt
7. 1/2 tsp. black pepper
8. 1/4 cup heavy cream (if you're feeling naughty)

Instructions

1. Prepare produce as needed.
2. In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.
3. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.
4. In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.
5. Heat the soup over medium-high until it thickens. Add heavy cream if you'd like to incorporate into this recipe at this time and cook for 5 more minutes .
6. Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!

By Melissa Hartwig

Adapted from Whole 30 Cookbook

Adapted from Whole 30 Cookbook

Florida Girl Cooks http://floridagirlcooks.com/

The post BUTTERNUT SQUASH SOUP appeared first on Florida Girl Cooks.

Potato Leek Soup

Ingredients

2 lbs leeks, stems only…green leaves removed
4 tbsp unsalted butter
1/2 cup sliced shallots
1/3 cup sliced onions
salt &pepper
1 lb. russet potatoes, peeled and chopped
1 tbsp garlic
6.5 cups chicken stock
3/4 cup heavy cream
1/2 cup minced chives
extra virgin olive oil

Prepare

1. Cut leeks lengthwise and rinse out any dirt and discard leaves.
2. Melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
3. Peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
4. Transfer batches of soup and puree in a blender.
5. Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minutes.
6. Sprinkle with chives, olive oil, salt, and pepper and serve!

Potato Leek Soup

2015-07-30 15:00:58

Serves 4

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Prep Time

35 min

Cook Time

20 min

Total Time

55 min

Prep Time

35 min

Cook Time

20 min

Total Time

55 min

Ingredients

1. 2 lbs leeks, stems only...green leaves removed
2. 4 tbsp unsalted butter
3. 1/2 cup sliced shallots
4. 1/3 cup sliced onions
5. salt &pepper
6. 1 lb. russet potatoes, peeled and chopped
7. 1 tbsp garlic
8. 6.5 cups chicken stock
9. 3/4 cup heavy cream
10. 1/2 cup minced chives
11. extra virgin olive oil

Instructions

1. Cut leeks lengthwise and rinse out any dirt and discard leaves.
2. Melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
3. Peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
4. Transfer batches of soup and puree in a blender.
5. Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minutes.
6. Sprinkle with chives, olive oil, salt, and pepper and serve!

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Potato Leek Soup appeared first on Florida Girl Cooks.

Ruth’s Chris Lobster Bisque

Ingredients

2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Prepare

1. Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes.
2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
3. Working over large bowl to catch juices, cut off lobster tails and claws.
4. Crack tail and claw shells and remove lobster meat.
5. Coarsely chop lobster meat; cover and chill.
6. Coarsely chop lobster shells and bodies; transfer to medium bowl.
7. Reserve juices from lobster in large bowl.
8. Heat olive oil in heavy large pot over high heat.
9. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
10. Add onion and next 8 ingredients.
11. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes.
12. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
13. Strain soup through sieve set over large saucepan, pressing firmly on solids.
14. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
15. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. 16. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

Lobster Bisque

2015-08-31 21:12:59

Serves 8

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Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Ingredients

1. 2 1-pound live lobsters
2. 2 tablespoons olive oil
3. 1 onion, sliced
4. 1 small carrot, sliced
5. 1 garlic head, cut in half crosswise
6. 1 tomato, sliced
7. 2 tablespoons chopped fresh tarragon
8. 2 tablespoons chopped fresh thyme
9. 2 bay leaves
10. 8 whole black peppercorns
11. 1/2 cup brandy
12. 1/2 cup dry Sherry
13. 4 cups fish stock or bottled clam juice
14. 1/4 cup tomato paste
15. 1/2 cup whipping cream
16. 2 teaspoons cornstarch
17. 1 tablespoon water

Instructions

1. Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes.
2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
3. Working over large bowl to catch juices, cut off lobster tails and claws.
4. Crack tail and claw shells and remove lobster meat.
5. Coarsely chop lobster meat; cover and chill.
6. Coarsely chop lobster shells and bodies; transfer to medium bowl.
7. Reserve juices from lobster in large bowl.
8. Heat olive oil in heavy large pot over high heat.
9. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
10. Add onion and next 8 ingredients.
11. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes.
12. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
13. Strain soup through sieve set over large saucepan, pressing firmly on solids.
14. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
15. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. 16. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

Florida Girl Cooks http://floridagirlcooks.com/

The post LOBSTER BISQUE appeared first on Florida Girl Cooks.

Matzoh Ball Soup

Ingredients

6 eggs
6 Tbs. melted chicken fat or vegetable oil
12 1/2 cups chicken stock
3 boxes matzoh meal
1 seasoning packet from matoh meal box
1 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper
3 Tbs. chopped fresh dill
2 Tbs. minced shallots
1 carrot, peeled and finely grated
2 cups peeled and finely diced carrots

Prepare

1. In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended.

2. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.

3. In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.

4. Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.

5. Slip the matzo balls into the simmering stock.

6. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.

7. Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.

8. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.

9. Using a slotted spoon, transfer the matzo balls to a bowl.

10. Strain the stock into a clean pot and return the matzo balls to the soup.

11. Ladle the soup and 1 matzo ball into each of 6 warmed bowls.

12. Garnish with the sautéed carrots.

Matzoh Ball Soup

2015-08-07 20:08:08

Serves 8

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Prep Time

40 min

Cook Time

50 min

Total Time

1 hr 30 min

Prep Time

40 min

Cook Time

50 min

Total Time

1 hr 30 min

Ingredients

1. 6 eggs
2. 6 Tbs. melted chicken fat or vegetable oil
3. 12 1/2 cups chicken stock
4. 3 boxes matzoh meal
5. 1 seasoning packet from matoh meal box
6. 1 tsp. salt, plus more, to taste
7. 1/4 tsp. freshly ground pepper
8. 3 Tbs. chopped fresh dill
9. 2 Tbs. minced shallots
10. 1 carrot, peeled and finely grated
11. 2 cups peeled and finely diced carrots

Instructions

1. In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended.
2. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.
3. In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.
4. Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.
5. Slip the matzo balls into the simmering stock.
6. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
7. Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.
8. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
9. Using a slotted spoon, transfer the matzo balls to a bowl.
10. Strain the stock into a clean pot and return the matzo balls to the soup.
11. Ladle the soup and 1 matzo ball into each of 6 warmed bowls.
12. Garnish with the sautéed carrots.

By Joey Altman

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

Florida Girl Cooks http://floridagirlcooks.com/

The post MATZOH BALL SOUP appeared first on Florida Girl Cooks.

Want a warm soup with a spicy kick to accompany one of these oh-so cool, sunset lit evenings? This carrot ginger soup is just the soup for you! I’ve made this Williams-Sonoma recipe once before and it definitely will not be the last time I make it in my house! It’s intricate flavor with a good dose of vitamin C is sure to leave you comforted and feeling healthy while keeping the fall blues and colds away. I hope you enjoy a bowl or maybe two!

Carrot Ginger Soup

Ingredients

For the chicken stock:
6 lb. chicken backs and necks
1 large or 2 medium yellow onions, quartered
through the stem end
1 large carrot, peeled and cut into 1-inch lengths
1 large celery stalk with leaves, cut into 1-inch
lengths
1 garlic clove, peeled
3 or 4 fresh flat-leaf parsley sprigs
1 bay leaf
8 to 10 whole peppercorns

1 large sweet onion, such as Vidalia or
Walla Walla
1 lb. carrots
2 garlic cloves
2-inch piece fresh ginger
1 orange
2 Tbs. unsalted butter
1 tsp. kosher salt
1⁄8 tsp. freshly ground pepper
Several blades of fresh chives

Prepare

Combine the stock ingredients
In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.

Bring the stock to a boil
Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.

Simmer the stock
Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1¿2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.

Strain the stock
Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.

Cool and defat the stock
If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.

Prepare the vegetables
First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1¿4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1¿4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.

Prepare the ginger and orange zest
Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1¿2 tsp. Use the same fine rasps to grate 1¿2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.

Sweat the vegetables
Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.

Simmer the soup
Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.

Puree the soup
Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)

Finish the soup
Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.

Adjust the seasonings
Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.

Serve the soup
Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately. Serves 4.

Chef’s Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, “Prepare the vegetables.”

Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an overseasoned soup.

Carrot Ginger Soup

2015-09-21 11:52:56

Serves 4

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Prep Time

15 min

Cook Time

40 min

Prep Time

15 min

Cook Time

40 min

For the chicken stock

1. 6 lb. chicken backs and necks
2. 1 large or 2 medium yellow onions, quartered
3. through the stem end
4. 1 large carrot, peeled and cut into 1-inch lengths
5. 1 large celery stalk with leaves, cut into 1-inch
6. lengths
7. 1 garlic clove, peeled
8. 3 or 4 fresh flat-leaf parsley sprigs
9. 1 bay leaf
10. 8 to 10 whole peppercorns
11. 1 large sweet onion, such as Vidalia or
12. Walla Walla
13. 1 lb. carrots
14. 2 garlic cloves
15. 2-inch piece fresh ginger
16. 1 orange
17. 2 Tbs. unsalted butter
18. 1 tsp. kosher salt
19. 1⁄8 tsp. freshly ground pepper
20. Several blades of fresh chives

Instructions

1. Combine the stock ingredients
2. In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
3. Bring the stock to a boil
4. Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
5. Simmer the stock
6. Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1/2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
7. Strain the stock
8. Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
9. Cool and defat the stock
10. If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
11. Prepare the vegetables
12. First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1/4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1/4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
13. Prepare the ginger and orange zest
14. Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1/2 tsp. Use the same fine rasps to grate 1/2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
15. Sweat the vegetables
16. Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
17. Simmer the soup
18. Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
19. Puree the soup
20. Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
21. Finish the soup
22. Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
23. Adjust the seasonings
24. Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
25. Serve the soup
26. Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately.

Notes

1. Chef's Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, "Prepare the vegetables."
2. Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an over-seasoned soup.

By Williams-Sonoma

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

Florida Girl Cooks http://floridagirlcooks.com/

The post CARROT GINGER SOUP appeared first on Florida Girl Cooks.

I LOVE Japanese food, especially miso soup, but have never really ventured into cooking it until recently. Upon finding a good miso soup recipe, I sat down and wrote down the ingredients needed to make it. Just moving to Philly in 2004 I didn’t know where to go to find these ingredients, since the local Genaurdi’s didn’t have any of it. I knew I had to go to an Oriental Market of some sort but my hectic life in a new city did not allot the time for this. About a week ago we picked up that cookbook and knew I had to try some recipes. This is one of many to come.

Fortune Cookie Oriental Supermarket

Being back in West Palm Beach I can share where I’ve found all of these staple Japanese ingredients. If you’re local and want to try a BIG Oriental Market that is stocked up with all the goods go to Fortune Cookie Oriental Supermarket. The address is 2700 Forest Hill Blvd, West Palm Beach, Florida 33406. They are located just three blocks east of Congress Avenue on the south side. Their number is 561-433-5818 if you’d like to call in advance to assure they have what you’re looking for. They are open 8AM – 7PM PM Mondays through Saturdays and Sunday they’re open from 9AM to 6PM. Be prepared to be overwhelmed with inspiration from the plethora of ingredients they have. Their employees are also super helpful and can help you find everything you need and then some.

Miso Soup

Ingredients

For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth):
6 cups water
6-inch piece kombu (dried black kelp)
1 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional

For the miso soup
12 ounces (1/4 block) silken or firm tofu
4 scallions
6 tablespoons red or white miso paste

Prepare

1. Make the dashi: (See step-by-step instructions: How To Make Dashi): Combine the water and kombu in a 1-quart saucepan over medium heat. Remove the kombu just as the water starts to come to a boil.

2. Add the bonito flakes, if using, and let the water come to a rapid simmer.

3. Simmer for about 1 minute, then remove the pan from heat and let the bonito steep for an additional 5 minutes. Strain the bonito from the dashi.

4. Add additional water if necessary to make 2 cups. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth.

5. Prepare the tofu and scallions: Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.

6. Bring the broth to a rapid simmer: Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.

7. Mix the miso with 1/2 cup hot broth: Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a dinner fork or whisk until the miso is entirely dissolved in the water and no lumps remain.

8. Pour the miso into the broth: Pour the dissolved miso into the simmering broth.

9. Add the tofu: Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.

10. Add the scallions: Just before serving, scatter the scallions over the top of the soup.
Serve in individual bowls: Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.
Recipe Notes

Note: Any type of miso can be used to make miso soup. Restaurants typically use red miso to make their miso soup.

Miso Soup

2017-08-28 08:04:18

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth)

1. 2 cups water
2. 2-inch piece kombu (dried black kelp)
3. 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional
4. For the miso soup
5. 4 ounces (1/4 block) silken or firm tofu
6. 1 to 2 scallions
7. 2 tablespoons red or white miso paste
8. 3 oz shitake mushrooms (substitute button mushrooms if none)

Instructions

1. Make the dashi: (See step-by-step instructions: How To Make Dashi): Combine the water and kombu in a 1-quart saucepan over medium heat. Remove the kombu just as the water starts to come to a boil.
2. Add the bonito flakes, if using, and let the water come to a rapid simmer.
3. Simmer for about 1 minute, then remove the pan from heat and let the bonito steep for an additional 5 minutes. Strain the bonito from the dashi.
4. Add additional water if necessary to make 2 cups. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth.
5. Prepare the tofu and scallions: Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
6. Bring the broth to a rapid simmer: Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
7. Mix the miso with 1/2 cup hot broth: Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a dinner fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
8. Pour the miso into the broth: Pour the dissolved miso into the simmering broth.
9. Add the tofu: Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
10. Add the scallions: Just before serving, scatter the scallions over the top of the soup.
11. Serve in individual bowls: Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.

Notes

1. Any type of miso can be used to make miso soup. Restaurants typically use red miso to make their miso soup.

By Teresa Gonzalez

Adapted from Kitchn

Adapted from Kitchn

Florida Girl Cooks http://floridagirlcooks.com/

I leave you with a picture of my new chopsticks I also bought at the Fortune Cookie Oriental Market. If you know me then you know how obsessed I am with Hell Kitty! 

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