Monday, October 5, 2009

soup recipes

As per your request...

Grilled Tomato and Red Bell Pepper soup with Grilled Pancetta

3 pounds large, firm, ripe tomatoes, halved
1 red onion, peeled and quartered
1/4 c. olive oil
freshly ground black pepper
1 large red bell
6 thick slices pancetta (or bacon)
2 tsp. minced garlic
2 C chicken stock
1 T apple cider vinegar
1 T sugar
1/2 C heavy cream
2 T fresh basil

Preheat grill to med/high.

In a large bowl, toss the tomatoes and red onion with 3 T oil to lightly coat.  Season with salt and pepper.  Place tomatoes (cut side down), onion and bell pepper on the grill and cook, turning, until charred and soft (about 4 minutes for tomatoes and 6-10 for onion and pepper). Remove and place in plastic bag for 10 minutes and let cool. Peel tomatoes and chop, chop onions and bell pepper.

Grill pancetta, until charred and cooked through. Set aside. (you can chop into smaller pieces or use the one big piece per bowl).

In a large pot, heat the remaining tablespoon of oil over med/high heat.  Add the garlic and cook, stirring, until soft and fragrant, about 45 seconds.  Ad the chopped onions, tomato and bell peppers, stirring, for 2 minutes.  Add the stock, vinegar and sugar.  Bring to boil.  Reduce the heat to simmer and cook, stirring occasionally, for 30 minutes.  Remove from heat and puree with and hand-held blender (if you use a regular blender or food processor, do it in batches).  Return all to pot and add cream and basil (finely chopped). Return to simmer, and cook, until warmed through (2-3 minutes).  Adjust seasoning to taste. Serve immediately with 1 pancetta ring (or crumbled pancetta) on top.

(I love to serve mine with grilled muenster cheese sandwiches, using asiago or garlic bread).

Tortilla Soup

1/4 bunch cilantro
2-3 garlic cloves
1/2 small onion
1 small can green chilies
6 C chicken broth
1 8oz can dices tomatoes
1 tsp ground cumin
1 tsp. salt
2 T cornstarch mixed with water
10 corn tortillas, cut into thin strips
vegetable oil
1-2 cups shredded chicken
monterey jack cheese
salsa or pico de gala

Puree cilantro, garlic, onion, chilies and tomatoes in food processor.  Heat broth and add pureed mix, cumin and salt.  Bring to boil and reduce heat, simmer 1 hour.  Stir in cornstarch to thicken.  Fry strips till crispy, drain.  Add chicken to broth.  Put soup in bowls and garnish with cheese, tortilla strips, guac and salsa.

(I often add my chicken before I simmer for the hour so the chicken soaks up the flavors.  I have always cooked up chicken and shredded it for this soup...but this week I am buying a rotisserie chicken from Costco to use in this meal and another)

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