Tag Archives: Soup

Greek Yogurt Extravaganza

17 Apr

 

This week I gave in to my deep love for greek yogurt.  If you haven’t used it in recipes, you’re missing out.  Besides the obvious parfait and breakfast uses, it’s a great, healthy substitute in many recipes that use mayo or sour cream.  I decided to search for a recipe that involved both salmon and greek yogurt.  My main gal, Martha Stewart, came through for me with a recipe for Roasted Salmon and Herbed Yogurt.  With that recipe in mind, I thought asparagus would be a good side dish, and heck why not use greek yogurt with the asparagus as well.  A quick google search, and I decided to go with an asparagus soup.  I modified a recipe from whole foods for Creamy Spring Asparagus Soup substituting greek yogurt for sour cream.

The two dishes were relatively simple, but for timing I enlisted my favorite sous-chef.

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Chris as given the task of snipping parsley and dill from our potted patio herbs, and then chopping them into tiny bits.IMG_0933

He then mixed the herbs in with our greek yogurt of choice, Fage.

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Meanwhile, I chopped the light green and white parts of our gigantic leek, and then browned the pieces in a bit of butter.

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While the leek browned, I peeled and chopped a yukon gold potato into one inch strips.

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After about ten minutes, I added the potatoes and chicken broth to the leeks, and brought the liquid to a boil.

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I then reduced the heat, added the chopped asparagus, and let the mixture simmer until everything was nice and tender.

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While the soup simmered, Chris mixed together the herbs, greek yogurt, dijon, salt and pepper.

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Everything for the salmon was ready long before the soup, so Chris stuck the yogurt mixture in the fridge and relaxed while I prepped the blender.  I had some time to spare, so I improvised and chopped a bit of garlic for the salmon.

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With approximately 10-15 minutes to go on the soup, Chris placed the salmon in a baking pan, covered in the herbed yogurt sauce, and topped it off with chopped garlic.  He couldn’t resist giving our three cats a taste of raw salmon.  They are definitely sushi lovers like their mama and papa.

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Once the potatoes and asparagus were tender, I poured the mixture into a big blender and set it to purée.  Chris finished off the purée and then complained about how tightly I put on the top to the cat rubbing up against his legs looking for more delicious, raw fish.

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Once pureed to our satisfaction, I poured the soup back into the pot and brought it to a boil.  The timer sounded for the salmon just as I finished the soup.  Could we have actually timed everything perfectly tonight?  Unfortunately, no.  Chris cut into the salmon and found it still a bit raw in the center after 15 minutes at 450.  We had to stick the salmon back in the oven for another 10 minutes, and that was even a bit too much.  It amazes me how quickly fish goes from undercooked to overcooked.

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Before realizing the salmon needed more time, I had spooned the soup into bowls, and topped it with croutons, parmesan, and freshly ground black peppercorn.  Not wanting our soup to get cold, we finished it off while the salmon baked.  It was absolutely delicious!  I loved the flavor and texture, and the topping I improvised was perfect.  It tasted like spring in my mouth.

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When the salmon finished, we cut a small portion for us each, added a bit of lemon, and sat down to finish the latest Game of Thrones episode.  The salmon was delicious.  I always worry about salmon tasting fishy, but it didn’t at all.  The garlic roasted perfectly on top, and was a great addition.  The herbed yogurt was fresh and moist.  Overall a fantastic dish, and I’m sure it would have gone great with the asparagus soup.

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My Favorite Cold Weather Soup

10 Mar

  Back in college, I worked at Mimi’s Cafe and became addicted to their corn chowder.  When I lived in Long Beach, I decided that I wanted to make my own and see how it turned out.  I found a recipe on Allrecipes.com for Gramma Brown’s Corn Chowder.  It is a fabulous, rich soup that beats Mimi’s chowder any day.  Since then, I have made this soup several times and tweaked it to include my favorite spices.  I also usually make the soup without bacon, but I decided to add it as a special treat for a few wonderful people this time around!

To start, I cooked the bacon until almost done, and then sautéed it with onions and celery.  I usually add a bit more celery than the recipe recommends.  I also add more carrots.  The result is more of a hearty stew, than a soup.

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This being the first time in well forever I made bacon, I did not have the foresight to first chop it and then cook it.  I ended up cutting it into pieces in the pan while it simmered.  The pan I used is well-loved, so I didn’t worry too much about adding a few more scratches.

I then transferred everything to a big pot with 4 cups of low sodium chicken broth and cooked it with the carrots and potatoes.

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The final step involves adding the milk and a paste of flour and water.  This thickens it up and makes it creamy.  You can add more flour if you like your soup thicker, but I think the flour plus the starch from the potatoes are plenty.

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Once everything is nice and soft and hot, you can top it off with some salt, pepper, and any other spices you’d like.

IMG_0890   I typically add a bit of cayenne, onion powder, and basil.  This gives it just the right amount of kick.  This soup is fairly easy and it always gets rave reviews.  This time around I added a side garnish of chopped tomatoes, avocado, and lime juice.  Some chose to add it to the soup, others just ate the avocado, but all in all I think it went over well.  I also like to buy or make a round loaf of sourdough and serve it warm with the soup.  Let me know if you think of any more exciting spice combos or interesting ways to serve it!

 

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