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sopa – La Gourmandista

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Etiqueta: sopa

Pecan Velouté

When I finished my Elementary School we had a mass and a party with a banquet and even mariachis. I remember quite vividly the celebration, but food-wise, the only thing that I recall to this date is the first course: A Pecan Velouté. And as it is well known that one robin doesn’t make a spring, after being outside in the garden and feel like the summer was here already, the temperatures came down again and it seems like Spring is just beginning and we are only at 10 or 15 degrees Celsius (in the 50s if you think Fahrenheit). Evidently, since we are now in continuous search for making the most of our ingredients and stepping out of home as little as possible during this quarantine, I decided it was time to give it a try and imitate that velouté, but I would skip the flour that is normally added.

Here’s what I did:

Pecan Velouté

If you're all out of ideas for soup, this might be interesting.

  • Chopping board
  • Chef's Knife
  • Medium skillet
  • Medium Pot
  • Blender
  • 185 g pecans
  • 30 g unsalted butter
  • ½ onion (finely diced)
  • 2 stalks celery (finely diced)
  • 1 cloves garlic (finely diced)
  • 45 g cream cheese
  • 500 ml 2% cow's milk
  • 500 ml chicken stock
  • Salt and Pepper (white pepper preferably)
  1. Toast the pecans. I normally use a skillet or put them in the oven if I have it on. This should take just a few minutes.

  2. Melt the butter in a small pot and sweat the onion and the celery. Don’t forget to add a pinch of salt.
  3. When the onion is almost transparent, add the garlic and almost immediately add the cream cheese and the milk. Let it come to a boil and add the chicken stock.
  4. Mix the lot and put it in the blender together with the toasted pecans.
  5. Be careful when you turn your blender on. It’s hot.
  6. Put everything back in the pot and let it come to a simmer. Season with salt and white pepper.
Soup
of the World
lockdown2020, nuts, pecans, soup, stay home

Locro de papa, best ecuadorian potato soup

Ecuador is said to be the country with the most soups, or so I heard or read around. However, notwithstanding if such a statement is true, for me, this soup was delicious when I first tasted it on the edge of the Pululahua volcano crater in a restaurant called, as a matter of fact, El Cráter (The Crater).

I made some research here and there, because even though it’s almost 20 years since I went there, I still remembered it as something tasteful which I wanted to reproduce at home. Therefore, here’s what I did to prepare it. I guarantee you the result will be delicious, pampering, and warm for the chilly days we are still going through.

Potato and Cheese Locro

A soup from Andean cuisine that has its own version in Ecuador; the place I tried it for the first time.

  • Chopping board
  • Chef's Knife
  • Potato peeler
  • Small saucepan
  • Small strainer
  • Instant-read thermometer
  • Oil bottle (glass jar or mason jar will work as well)
  • Medium Pot
  • Kitchen Tongs
  • Spatula
  • Blender

For the Annatto Oil:

  • 240 g cooking oil (peanut or sunflower work quite well)
  • 170 g annatto seeds

For the soup:

  • 500 g potatoes ((choose three varieties of potatoes, such as red, white, and yellow))
  • 120 g grated ‘queso fresco’ (if unavailable, use mozzarella or ricotta)
  • 1 bunch scallions
  • 2 garlic cloves
  • 500 ml fresh water
  • 100 ml heavy whipping cream
  • Salt and Freshly-ground pepper
  • Annatto oil (as needed)

To decorate:

  • 120 g fresh grated ‘queso fresco’ (if unavailable, use mozzarella or ricotta)
  • 1 avocado (diced)
  • 1 bunch cilantro

For the annatto oil:

  1. In a saucepan at a low heat warm the oil being careful that the temperature stays below 70 °C (160 °F). Add then the annatto seeds and let them infuse for about 15 minutes. The oil will become red/orange. Let it come to temperature to then filter it and extract the annatto seeds. After you prepare your soup you will be able to store the rest of the oil in an oil bottle without having to worry about preservation if you store it in the kitchen cabinet with the rest of your cooking oils for a couple of months.

For the soup:

  1. In a pot heat up a bit of the annatto oil to sauté the potatoes. To do that, I peeled and cut in small cubes the white and the yellow potatoes. For the red potatoes, I just cut them without peeling them. Then, I added the white and the light green portion of the spring onions finely minced. Also, finely chop the garlic cloves and add them to the sauté. When your potatoes are well fried, add the fresh water to deglaze. Don’t forget to scrape everything that might have stuck to the pot. Let it simmer for a few minutes.

  2. Pour half of the preparation (water and potatoes) into the blender and mix it well together with the cup of cheese. Pour back in the pot, incorporate everything and add salt and pepper to season. For a creamier texture, add the heavy cream. If you wish, you can avoid adding all of the cream, this will depend on the texture you desire for your soup.
  3. Decorate each dish with a bit of grated cheese, avocado cubes, and a little coarsely chopped cilantro. Some people even add a little chili (or ají, as it is called in Ecuador). I prefer mine without, but believe me it will conquer even the pickiest guests at your table. I promise they will eat it without a doubt.
Soup
Ecuadorian
locro, potato, soup

How to make the BEST Homemade Creamy Tomato Soup

Autumn is here, and at home this is the moment when we start cooking soups, chowders, and stews. Who doesn’t fancy a bowl of creamy HOMEMADE tomato soup when it’s dark and rainy outside? And to make things even better, tomatoes are still in season around here, but it won’t last long, though.

And so, few days ago, I prepared this soup. I wanted to try it. While I have to say that in my attempt, the quantities were not exact because I didn’t want to prep much, below you are going to find exact amounts.

Creamy Tomato Soup

I think this is one of those recipes that everyone just loves and which for years we've eaten the canned version. Nowadays, however, I believe we all prefer having it homemade, don't you agree?

  • Chopping board
  • Chef's Knife
  • Peeler
  • Cooking robot or blender
  • Medium Pot
  • Wooden spoon
  • 500 g tomatoes
  • 1 tsp. tomato paste ((to eliminate tomato acidity))
  • 1 onion
  • 1 garlic clove
  • 500 ml chicken or vegetable stock ((if unavailable, water will suffice))
  • 1 tsp. granulated sugar ((if necessary))
  • 1 drizzle olive oil
  • 100 ml heavy whipping cream
  • 1 pinch salt
  • Ground pepper
  • Herbs (Parsley or basil)
  1. Peel and finely chop the onion and garlic (be sure to remove the sprout from the center of the  clove)

  2. Cut the tomatoes into quarters and purée them in the blender. A bit of the stock can be used to facilitate the blending.

  3. Heat the olive oil in a pot, and sauté the onion, garlic, and pureed tomatoes.

  4. Add in the stock, the tomato paste and the sugar. Stir all of the ingredients together, then let it come to a boil. Reduce to a simmer and let cook for a few minutes.

  5. Stir in the heavy cream until it’s been incorporated. Season with the salt and pepper to taste.

  6. Plate up the soup and garnish with the parsley.

  • I give you my word that it tastes delicious. It’s a recipe to pamper the soul, and the stomach.

     
Soup
of the World
soup, tomato

I give you my word that it tastes delicious. It’s a recipe to pamper the soul, and the stomach.

es_MXSpanish