Saltgrass Steakhouse Steak Soup Food

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SALTGRASS STYLE BAKED POTATO SOUP

Steps:

• Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
• While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
• Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
• Finely chop green onion and then mince garlic. Add to pot and stir.
• Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
• Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
• Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
• Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
• With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
• Prepare optional garnish and serve!

SALTGRASS STEAK HOUSE CHICKEN TORTILLA SOUP

Steps:

• Peel, clean and wash all vegetables. Place bell pepper, onion, celery, carrot and cilantro in a food processor and chop fine. Heat sauce pot over medium-high heat for 2-3 minutes. Add butter, olive oil and bacon fat. When the butter has fully melted, add the vegetables, white and black pepper, chili powder and cumin, salt, and garlic. Cook until the onions are translucent and slightly brown.While the vegetables cook, chop the tortillas in the food processor until fine. Add tortillas to the sauce pot and cook until soft. Add the chicken stock to the sauce pot and bring to a boil. While the soup is coming to a boil, prepare the roux. Heat a 6-10-inch saute pan over med-low heat. Add butter and melt fully. Add the flour and mix thoroughly using a wire whip. Cook roux for 2 to 3 minutes, stirring occassionally. Add roux to the soup using a wire whip. reduce heat to simmer and cook for 15 minutes. Add diced chicken breast. Finely chop the tomatoes in food processor. Add corn and tomatoes to the soup and simmer for 10 minutes. Ladle soup in equal parts into 8 heated soup bowls. Garnish each with fried tortilla strips, shredded cheese and pico de gallo. NOTE-being more aware of fat intake in my diet, I have made this soup successfully by using only 2 tablespoons of butter, and half of the olive oil used in step 3.