Category: OLD BLOGS

SWEET CORN SOUP
Safflower oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime

• In a large stock pot saute’ the corn, onion and leeks until translucent. 5 minutes or so.
• Add sugar and cook a few minutes more.
• Add stock and bring to a boil.
• Reduce heat and simmer 45 minutes or so.
• Add heavy cream and simmer 15 minutes more.
• Whisk together water and cornstarch until well blended.
• Add lime juice, salt, pepper and cornstarch mixture until well blended.
• Puree and strain.
• Enjoy.

It’s cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado
white cheese or sour cream for garnish

MEATBALLS

• In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
• In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
• Roll into 1 – 1 1/2 inch balls and set aside.

SOUP

• In a sauce pan heat the oil ad add the onions and garlic. Saute’ until fragrant.
• Add the tomatoes, cooking for 5 minutes until soft and tender.
• With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
• Return the tomato and chicken stock to the sauce pan and bring to a boil.
• Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
• To serve, place a few meatballs in each bowl and cover with ladles of soup.
• Garnish with a sprinkle of white cheese or sour cream.

Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for servin

• Melt butter in a large soup pot over medium heat. 
• Add chopped onions, carrots, celery and garlic.
• Cook stirring often until soft, about 8-10 minutes.
• Add chicken broth and tomatoes, stirring well.
• Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
• Season with sea salt and white pepper to taste.
• Reduce heat to low and simmer covered for 30 minutes.
• Remove herbs and discard.
• Add whipping cream and blend until smooth.
• Ladle into bowls and top with freshly grated cheese and fresh basil.

CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

• Preheat oven to 350 degrees. 
• Place bread slices on oven rack and bake until dry and golden. 
• Melt butter in flat bowl. 
• Combine cheeses in flat bowl. 
• Dip first in butter and the cheese mixture. 
• Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
• Float croutons on top of soup bowls just before serving.