Sweet, Sweet Sunday

Making the Perfect Baked Potato Soup

A third dish that you can make with extra baked potatoes is Baked Potato Soup.

The perfect Baked Potato Soup will be  a creamy, hearty soup chock full of cheese, onion, sour cream and bacon.

So let’s get cooking…

 

 


The Potatoes

4 large russet potatoes—baked, peeled and cubed)

As we have been talking about on the last two articles about baked potatoes, Russet potatoes are the best potatoes to use whenever you are baking potatoes. Russet potatoes  contain enough starch that they will break down while they cook, making your soup creamier than any other type of potato would.
—————–
The Bacon

 


The Veggies

4 tbsp unsalted Challenge Butter

2 garlic cloves, minced

1/4C onion, diced

 

Melt butter i n the skillet with the bacon grease in a Dutch oven or stock pot.

Saute the onions and garlic in the butter and bacon grease over medium heat until the onion becomes translucent….about two or three minutes.

 

 

—————–

The Roux 

1/2C flour 

4C milk

3 cups chicken stock

1C half and half

 

Turn the burner that you used to cook the bacon down to low.

Whisk in flour until smooth. Cook for about a minute or two.

Stir in milk, chiicken broth,  and half-and-half, whisking constantly until smooth and thick,

Bring to a light simmer.

Whisk in the salt, garlic salt and pepper.

Simmer for 6min, until the mixture has thickened slightly.

—————-

Cooking

1C sour cream

1tsp salt

1tsp pepper

2C shredded cheddar

¼X chopped green onion or green onions

Stir in potatoes. Use a potato masher to mash some of the potatoes a few times to break them up a bit.

Increase the stove temperature slightly to bring to a boil, stirring frequently.

Reduce heat.

Simmer 10min.

Mix in sour cream, 1C cheddar cheese, some of the bacon (save the remaining cheese and bacon for topping).

Continue cooking, stirring frequently, until cheese is melted, stirring frequently.

If your soup is too thin and watery, add more half-and-half or instant potato flakes.

If your soup is too thick, add more chicken broth.

Remove the pot from the heat.

 

 

————
Serving

Remove from heat.

 

Top individual servings with remaining cheese, remaining bacon, green onion, and sour cream.

 

Advertisements
Sweet, Sweet Sunday

Finish the Dish

But what?

But what if you go to all this trouble and simply find your soup one great big inedible or at least tasteless mess…

Then what?

There are still some things that will help rescue your failed soup and to also make your soup one that you would even be happier to feed your family.

Such as what?

1.If you like crumbly cheese, add some crumbly cheese such as…

  • feta
  • goat cheese
  • ricotta salata

2If you like grated cheese, add grated cheeses such as…

  • Asiago
  • Parmesan
  • pecorino

3. If you want to add some creaminess, add… 

  • crème fraiche
  • sour cream
  • yogurt

4. If you want to add some crunch, add…

  • croutons
  • toasted pumpkin seeds
  • toasted sesame seeds

5. If you would like to give you soup more of a kick, add one of the following, depending on which tye of sou you are making…

  • apple cider vinegar
  • beer
  • white wine

6. If you want a brighter flavor, add a squeeze of lemon juice or a dash of vinegar.

7. If you want a savory flavor, add one of the following…

  • anchovy paste
  • fish sauce
  • miso
  • soy sauce
  • Worcestershire

8. If your soup is too salty, add one of the following and then boil for about twenty minutes more…

  • raw otato
  • finely shredded cabbage
  • cooked beans
  • rice
  • pasta

9. If your soup is too watery or simly boring, add… 

  • canned or frozen mixed vegetables
  • cooked kidney or white beans
  • corn
  • drained canned tomatoes
  • finely shredded cabbage

10. If you want to add even more flavor, add some fresh herbs, such as…

  • basil
  • chives
  • cilantro
  • dill
  • parsley

11. If the bottom of the dish has scorched…Leaving the heat on too high or not keeping an eye on the sou as it cooking often means that your sou will burn at the bottom. If this haens, salvage whatever liquid you can from the to without scraing the bottom cra into the sou, but do not scrape the burned meat and veggies into the rest of the remaining good sou, or you’ve just wasted your time and your ingredients for nothing.

12. If you would like to reduce the fat content in your soup, make the soup a day or two before and refrigerate. When you get ready to serve it, simply scrape off the fat that will rise to the top and reheat.

13. If you want your soup to taste even better, cooking and refrigerating like this makes them also taste better.

And if your soup is too hot, take a walk around the block…

Who knows…you might even find Goldilocks at your house when you get back?…Just hope that you don’t see a bear…

Sweet, Sweet Sunday

Mastering Ministrone

So now that we’ve bought the perfect pot, found the perfect recie, bought the best veggies, sliced and diced, and so forth…

Now what?

1.Constantly keep an eye on your soup while it is cooking. This will allow you to  adjust the spices and cooking temperature as needed.

2. Cook on low heat. Don’t think that cooking your soup at a higher temperature will ensure that everything will actually get cooked instead of being raw or hard when you are ready to serve the soup.

Doing this will instead turn your meat into tough, hard-to-chew pieces…not to mention possibly ruining the bottom of that expensive soup pot that we all went out and bought after reading a previous article, right?

Instead bring your soup slowly to a boil and then allow the soup to simmer for the rest of the cooking time.

This will allow the ingredients to maintain their structure and integrity, while at the same time combining all of the ingredients into a flavorful soup.

3. Cover or not?…Depending on the finished product that you want,  leaving the soup uncovered or covering the soup with the lid is a matter of personal  reference. Leaving the lid off will make the soup base evaporate faster, creating a thicker and more flavorful soup.

4, Dig in Deep…There are many soup recipes out there that  require taking some of the soup as it is cooking and blending it and then adding it back into the soup in order to thicken the soup. Using an immersion blender will reduce the risk of your getting burned and make this job easier and neater.

Here is a list from Good Housekeeping of some of the most highly recommended immersion blenders available…

5. Use your brain when using grains…Pasta and grains that are called for as ingredients will often overcook. Avoid this by cooking them separately and then adding them into the soup just before serving.

Sweet, Sweet Sunday

The Spice Is Right

Now that you have created or chosen your base liquid…and sliced and diced and maybe even roasted your veggies…it’s time to add any spices and other seasonings that you might like.
The seasonings that you add to your soup at this point will honestly be a matter of personal preference, Feel free to add only one seasoning, but also experiment to find a spice combination that you and your family all enjoy.
Seasonings also can be based on what you are cooking. Good choices would be…

  • Beef soups…marjoram, rosemary, thyme
  • Chicken soups…celery seed, marjoram, thyme, parsley, and sage
  • Chilis…chili powder, cumin
  • Cream soups…parsley, thyme.
  • Meaty, hearty soups…cumin
  • Tomato-based soups…basil, oregano or fennel

Regardless what you are making or what seasonings you are adding, never use so much seasoning that it is overpowering.

 

Here are a few of the most commonly used seasonings…

 

1. Fresh herbs…You can add only one fresh herb or a combination of herbs to your soup, based on what your family likes best.

You can add the fresh herbs either with the woody stems still attached or not. It really doesn’t matter because the stems and leaves will drop off as they cook, Once your soup is finished, simply remove these can be removed with tongs or a slotted spoon before serving.

Fresh herbs will have a more intense flavor if added near the end of the cooking time.

 

 

2. Garlic…Garlic is a flavor enhance rhat brings out the flavors of the other ingredients in the soup. Garlic…Garlic is a flavor enhancer that brings out the flavors of the other ingredients in the soup. Even if a soup recipe doesn’t call for garlic, you can always add two or three cloves of garlic without worrying that your soup will have a garlicky taste.

 

.3. Ginger...Ginger is another flavor enhancer. Adding ginger to vegetable and chicken soups adds a slightly sweet taste and aromaFresh herbs…Fresh herbs provide an intense and complex flavor. Use three or four tablespoons of chopped, fresh herbs for ten to twelve cups of soup.

4. Spice Cabinet Spices…Use 1 to 2 teaspoons of ground spices per ten to twelve cups liquid.

Some of the most commonly used spices include…

  • allspice
  • cinnamon
  • clove
  • coriander
  • cumin
  • fennel
  • turmeric
Sweet, Sweet Sunday

Making Stock

    This last year I’ve been trying to cut back on how much processed food our family eats and also to save money on groceries.
    And being that I make lots of sous and stews during the months of January and February, I’ve decided to start making my own broth and stock for sous.
    No other ingredient makes as big of a difference in the result of your soup making than its liquid. If the liquid is not very good, even the bst ingredients cannot be enjoyed either.

 

Store Bought Options…Sure, you could buy your broth or stock straight off the grocery store shelf in the standard can or paper container

But making your own is well worth the time…

 

Why?

  • Making your own stock is less expensive.
  • Most store-bought versions contain way too much salt.
  • Most store-bought versions  contain too many preservatives.
  • Most of these contain ingredients that you yourself would never want in your stock in the first lace.

If you do choose to use store-bought stock, you can add more flavor by adding extra meat, herbs, and spices…and then simmer for at least twenty minutes.

 

So now it all comes down to the how…and the how much…

As far as how much, most soups will require about eight cups of stock or broth as the liquid base, or one cup per serving.

There are four basic tyes of stock that should be in your recie reertore…

  • Beef…adds lots of richness to pasta-based soups…Martha Stewart
  • Chicken…your basic stock for almost every recie there is…Simply Recipes
  • Fish…obvious choice for chowders and soups that need extra savory flavor, such as tomato…The Spruce Eats
  • Vegetable…for soups that require some complexity such as curries and for vegetarians…Martha Stewart

Regardless which stock you make, you can always make it and freeze it for later. I like to freeze the stock in old 32-ounce yogurt containers.

Sweet, Sweet Sunday

Finding the Perfect Pot to Pea In

Before you start making your own homemade soup, there is certain equipment that you must have on hand.

And the most important equipment of all—a big enough pan.

You could find the very best recipe, spend hours making your own stock, buy the best ingredients, take the time to finely dice all of your vegetables exactly the same size, and so forth…

But will all that effort mean one darn thing if you don’t have a big enough pot.

Pots and pans are like bath towels. All of us have them—in various sizes and shapes and colors.

But most of us simply settle for the first towel that we happen to grab we get out of the shower.

How much thought do you put into your bath towels and pots and pans on a daily basis?

But this shouldn’t be the case.

Here is some advice as far as what to look for when finding “the perfect pot to pea in”…

——————-

.Base…The bottom should be heavy in order to keep ingredients at the bottom  from scorching during long cooking..

Handles…There should be two short, sturdy handles that have been bolted on, not simply pressed and adhered on. Remember you’re going to need a “good grip” when you will be picking up a heavy pot with hot liquid.

Height…A pot that is higher than it is wide prevents too much liquid from evaporating.

Lid

  • Glass—Glass lids allow you to see the progress of your stock or soup.
  • Oven Safe—If you plan to use the pot in the oven, be sure your lid and your handles are oven safe.
  • Steaming—Look for a small hole in the glass lid with a grommet.
  • Tight—The lid should fit tightly so that you close the lid and steam properly.

Material

Material is probably the most important thing to consider when buying new pots and pans.

There are several options available, including…

Anodized aluminum…

  • Cost…$125-200
  • Dishwasher Safe…no
  • Example…Calphalon
  • Heats fairly evenly and quickly

Aluminum…

  • Cost…$21 w/o cover
  • Heats quickly

Coated Carbon Steel, enameled…

  • Cost…$80.00
  • Example…Le Creuset
  • Weight…Lightweight

Copper…

  • Dishwasher safe…no, requires constant upkeep
  • Heats rapidly
  • More of a collectible or display item, not very realistic for the real world

Stainless steel…

  • Cost…as low as $10
  • Heats rapidly and evenly
  • Weight..sturdy without being too heavy

Stainless Steel w/ aluminum or copper core base…

  • Cost…around $60
  • Heat…rapid heating thanks to the base of either aluminum or copper surrounded by stainless steel

 

 

Shape…Taller pots allow less water to steam out from the stock, but also consider how much difference in temperature there might be at the bottom of the pot than at the top of the pot.

And if you’re as short as I am, be realistic. Imagine stirring your soup as it cooks and then also picking up and pouring the contents of the pot.

 

Size…The pot should be large enough to hold at least four quarts.

—-

Sweet, Sweet Sunday

Soup’s On

Now that the Christmas ornaments are all being taken off the tree and the lights are…or not…being taken off the house…it’s time to get back to the real world.

And the real-world responsibility of having to plan and prepare decent meals for our families almost every night of the week.

Having these nightly meals requires planning and thinking ahead…more so when you find our that your significant other has type 2 diabetes…the main thing I have learned this last year.

Fortunately this is also the time of year for one of my favorite things…

SOUP…

Soup is definitely the ultimate comfort food—both nourishing and warming to the body as well as the soul.

And soup can be made so many different ways—such as chicken noodle soup, vegetable beef stew, clam chowder—to name a few.

Regardless the type of being made, there are certain things to keep in mind as you add soup to your menu plan this winter…certain things that will always remain the same regardless the type of soup being made.

Soup is great this time of year also because as a chef, or at least as a cook, you can easily transform practically any ingredient into a delicious, satisfying meal that will allow to use  whatever ingredients you already have on hand and not have to get back in the cold now that the holidays are over.

In this next series of posts, we’ll look at the ingredients and method used to make a great pot of soup…much better soup than anything you could ever get out of a can or a box…