GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
POTATO CHIPS
Steps:
- Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
- While the oil heats, line a large mixing bowl with paper towels.
- On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.
LEFTOVER BAKED POTATO SOUP
Steps:
- In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
- In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
- Ladle into bowls and garnish with chives.
STEAK AU POIVRE
Steps:
- Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
- Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
- In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
- Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
FRENCH ONION SOUP
Photo by Lynne Calamia
Provided by Level Agency
Categories Soups & Sandwiches
Time 2h
Number Of Ingredients 11
Steps:
- Set a 12-inch electric skillet to 250ºF, or set a 4-quart saucepan over low heat.
- Peel the onions. Halve the onions end to end, then slice into thin half-moons.
- Melt the butter in the skillet. Add the onions to the skillet in 3 layers, adding about 1 teaspoon of salt to the top of each addition. Let the onions sweat for 15 to 20 minutes without stirring; do not let the onions sizzle or brown. Continue to cook, stirring occasionally, until the onions are dark mahogany and reduced to approximately 2 cups, 45 minutes to 1 hour.
- Add just enough wine to cover the onions (you might not use all the wine, and that's OK), then turn the heat to 375ºF (or high). Cook until the wine is reduced to a syrup consistency, 5 to 10 minutes. Add the beef consommé, chicken broth, and the bouquet garni. Reduce the heat and simmer for 15 to 20 more minutes.
- Meanwhile, set an oven rack in the top third of the oven and set the broiler to high. Cut the bread into rounds that will fit into the tops of the crocks. (You can do this with the crocks by inverting them over the bread and pressing down, like a cookie cutter.) Place the bread slices on a half-sheet pan and broil until they just start to brown, about 1 minute.
- Season the soup with pepper and Cognac, if using. Place 8 oven-safe crocks on a half-sheet pan and ladle in the soup, leaving about 1 inch of space at the top. Place the toast rounds, toasted side down, on top of the soup and top with the cheese. Broil until the cheese is bubbly and golden, 1 to 2 minutes.
LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
ALTON BROWN - POTATO LEEK SOUP
This is a really good soup... I usually throw in an additional potato. The buttermilk & white pepper really make it for me.
Provided by ala-kat
Categories < 4 Hours
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Nutrition Facts : Calories 462.8, Fat 31.6, SaturatedFat 19.6, Cholesterol 106.9, Sodium 151.1, Carbohydrate 40.9, Fiber 3.9, Sugar 8.3, Protein 7
COLD POTATO-LEEK SOUP
Also known as vichyssoise, this classic soup is rich and delicious.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h
Number Of Ingredients 6
Steps:
- In a large saucepan, combine leeks, broth, potato, 2 cups water, and 1 teaspoon coarse salt. Bring to a boil; reduce heat to medium-low, and simmer until vegetables are very tender, 20 to 25 minutes.
- Working in batches, puree soup in blender, transferring it to a clean bowl as you work. (To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel.) Stir cream into pureed soup, and season with salt.
- Cover loosely with plastic wrap, and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve soup in chilled glasses, garnished with chives.
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- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning, if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
ALTON BROWN'S POTATO LEEK SOUP - EAT LIKE NO ONE ELSE
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- Cut the green parts off the leeks. Cut the roots off making sure the leeks sections are still connected at the very bottom.
- In a large saucepan, melt the butter over medium heat, then add the leeks with a heavy pinch of kosher salt.
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- Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes, then cut the tofu into 1/4- to 1/2-inch cubes.
- Heat the dashi in a 4-quart saucepan set over medium-high heat. When the dashi reaches 100ºF on an instant-read thermometer, ladle 1 cup into a small bowl. Add both the dark and light miso, and whisk until smooth.
- Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook until heated through, about 1 minute. Remove from the heat, ladle into soup bowls, and serve immediately.
OYSTER SOUP - ALTON BROWN
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Servings 4Estimated Reading Time 50 secsCategory Soups & SandwichesTotal Time 35 mins
- In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
- Melt the butter in a large sauté pan over medium heat. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, 4 to 5 minutes. Add celery seed, hot sauce, and oysters, and cook until the edges of the oysters start to curl, 1 to 2 minutes.
- Transfer the oysters to the carafe of a blender and add enough of the cream just to cover. Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture and cook until heated through.
- Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
CHRISTMAS SAUSAGE AND KALE SOUP RECIPE - ALTON BROWN
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- Brown the kielbasa in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have a least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons.
- Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
- Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
- Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.
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