Archive for the ‘Soups’ Category

Creamless Creamy Tomato Soup + Croutons

January 26, 2010

I tried this recipe over the weekend.   It’s from America’s Test Kitchen Season 9 DVD, which I received from my wife on Christmas.    As my go-to recipe source this month,  I’ve tried out several recipes from this DVD with one home run after another.    I’ll have to post some more soon, but I would recommend picking it up.    This is a really great and easy recipe to try out.    What’s interesting about the soup is there’s no cream so the tomato flavor is more prominent.    Also I love the toppings of croutons, chives, and extra virgin olive oil.  

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. I filled the blender half full but was real careful to cover with a towel so you don’t scald yourself.    The liquid is really hot!     You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2.  



Kentucky Burgoo (Lamb/Chicken Stew)

April 20, 2009

burgooI tried this recipe from Cook’s Country last week.   It’s another magazine by Cook’s Illustrated (highly recommended magazine) but focuses more on home cooking, comfort foods.   It’s a pretty simple recipe other than you need to brown the meats, stew and break apart from the bones.     I’ve had a craving for mutton ever since I tried it in Kentucky.   This recipe just uses lamb for a similar taste.   It seemed appropriate for Easter.

It was fantastic!   You know a recipe is good when there are no leftovers.   My Mom even commented that she liked it better than the canned burgoo from Moon Lite BBQ.    It works really well with some bread on the side especially toasted white bread for dipping.   Also with the leftovers, you can use it for a filling for shepard’s pie.