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soup – La Gourmandista

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Etiqueta: soup

Strawberry Gazpacho

It’s Summer, and I think everyone at home is craving fresh dishes. Honestly, for me this is the time of the year when I try to cook without any fire whatsoever, or with the least possible. It’s just too hot. It is not a secret that at home we love our tomato soup when it starts getting chilly, therefore, I think it’s obvious that in the Summer it will be too, so gazpacho season is in order. I have to say that even when the combination might sound a bit odd, it works beautifully. Try it. You’ll just need to have a slightly adventurous palate. You won’t regret it.

Strawberry Gazpacho

Gazpacho in Spain is a synonym of Summer, and since for the last year and a half we have been only traveling through food, this modern twist of the traditional chilled soup of the Spanish Summer is one that we love having in our seasonal menus.

  • Chopping board
  • Chef's Knife
  • Pairing knife
  • Peeler
  • Big Bowl
  • Medium bowl
  • Blender or cooking robot
  • Fine mesh strainer
  • Kitchen Spoon
  • Silicone spatula
  • 500 g Roma tomatoes
  • 500 g strawberries
  • ½ cucumber
  • ½ green bell pepper
  • 1 clove garlic
  • 50 g bread (preferably stale)
  • 50 ml extra-virgin olive oil
  • 20 ml apple cider vinegar
  • Basil leaves
  • Salt
  • Water
  1. Moisten the slice of bread with a little fresh water in the big bowl.
  2. Wash the vegetables and disinfect the strawberries in the medium bowl with water and dash of white vinegar.
  3. Cut the tomatoes, peeled cucumber, and bell pepper in medium cubes.
  4. Add the vegetables to the big bowl and macerate with the apple cider vinegar. Season with a generous pinch of salt.
  5. Drain and rinse the strawberries; cut the peduncle and cut them in half.
  6. Blend the vegetables, bread, and garlic clove.
  7. Add the strawberries, but reserve a few on the side for your plating décor. Blend again and add the olive oil little by little to emulsify.
  8. If the preparation is too thick, add a little water to liquefy the soup.
  9. Rectify seasoning if needed.
  10. If you prefer a finer gazpacho, be sure to strain it through the fine mesh. I like it chunky, though.
  11. Save in the refrigerator until it is to be served for it to be cool.
  12. When serving, decorate with some of the reserved strawberries cut in small pieces and some basil.
Soup
Spanish
chilled soup, gazpacho, soup, Spanish Cuisine

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

Asparagus Soup with Parmesan Cheese: A Unique Recipe to Prepare at Home

One of my favorite soups as a I child that my mom would prepare when she was in a hurry was that condensed Cream of Asparagus in a can. I have no idea why I liked it so much, however, I am sure that if I had to eat it today, I would hate it. Nonetheless, it still has a very special place in my heart. So, one day I was craving it, I worked on a version that has become quite popular at home and which is really easy to make; even when in a hurry.

Asparagus Soup with Parmesan Cheese

An ingredient full of benefits for the body. Antioxidant, high-fiber, and high-protein that nurtures and warms the soul like mom's pampering.

  • Chopping board
  • Chef's Knife
  • Immersion blender
  • Medium Pot
  • Colander
  • 1 bunch green asparagus
  • 2 liters Fresh water
  • 15 g unsalted butter
  • Coarse salt and freshly ground pepper
  • 50 g parmesan cheese
  1. Firstly, I prepare the asparagus to cook them. To do that, I cut a little bit on the end of the stem to take off the fibrous end. About 1/2 an inch.

  2. Then, I put enough water to boil with a spoonful of coarse salt. Once it's bubbly, I add the asparagus to be cooked. To know if they are ready, be sure they are shiny green and still crunchy but tender. I think that's the way they are perfect.

  3. To make the soup, I blend the asparagus with a bit of their cooking liquid, and if necessary, I add a little fresh water. Remember your cooking liquid is salty. The amount of water will depend on the texture you want for your soup. I like it quite thick, honestly.

  4. Lastly, I add a little bit of butter, freshly ground pepper and verify seasoning. If necessary, I adjust as necessary.

  5. When serving it, I add a little freshly ground parmesan cheese. Simply delicious, I promise.

Soup
of the World
asparagus, soup, spring

French Onion Soup for the Cold Weather

More than three years ago have passed since I arrived to this city. Throughout this time I have looked for an onion soup to conquer my soul. Once, I remember even asking for a recipe. It’s someone whose cooking I respect, but I didn’t like the proposal. Too many chemical ingredients. I let it pass, and suddenly yesterday, since it was so cold I craved for one to make us warm and pamper us after having been tagged in a plate of the same soup by a great friend on Facebook. So, I started looking here and there for a recipe I could reproduce at home hoping it would conquer my soul. Fortunately it did, hence, I share what I did:

Onion Soup

Most onion soups I had eaten before are a lot more caramelized than this version, therefore, sweeter. Others, have both chicken and beef stock. I decided to only use vegetable stock.

  • Chopping board
  • Chef's Knife
  • Big pot
  • Kitchen Spoon
  • Serrated knife
  • Oven
  • Cheese shredder
  • 4 medium onions
  • 2 cloves garlic
  • 50 g butter
  • 15 g cooking oil
  • 8 g all-purpose flour
  • 250 ml dry white wine
  • 1 l chicken or vegetable stock (you may need up to 1.5 liters (1.6 quarts))
  • 6 slices toast (preferably baguette. Just don't use sandwich bread )
  • 100 g cheese (Emmental or Comté, shredded)
  • Salt and Pepper (to taste)
  1. Wash, peel, and cut the onions in very thin slices, as well as both garlic cloves. Put a pot on medium heat and melt the butter, add the oil to avoid the butter from burning. Add the onion and sauté until tender, but being careful of not getting them burnt. Add the garlic so aromatize.

  2. Almost immediately add the flour and mix well. Do not stop stirring; this will avoid the flour from burning. Then, add the wine. Keep on stirring. A kind of bechamel will be created. Cook for a moment and immediately afterwards add the chicken or vegetable stock and season with salt and pepper. Cover the pot and let it simmer for about 20 minutes. If you don’t have any stock available, it’s better to add fresh water than adding those cubes full of monosodium glutamate (and yes, I am talking about Knorr and the sort).

  3. In the meantime, toast the bread in a toaster or in the oven.
  4. When the soup is ready serve in the plates where the toasts should have already been placed and covered with the grated cheese. At the end you may sprinkle additional cheese. The plates can go for a moment into the oven if you want to have the cheese well grated. Just again, avoid burning the cheese.
  5. Last but not least, enjoy the pampering. It made my heart deeply warm.

Soup
French
French Cuisine, soup, Traditional French Cuisine, winter

How to Make the Perfect Pumpkin Soup

It’s the middle of the fall and the temperatures are starting to fall. Whose mouth doesn’t water when seeing the big orange pumpkins that invade the environment coming the end of October together with the witch and vampire decorations. Well, honestly, I had never thought about making them into a soup, since in my country these are synonym of crystallized fruit, and as far as I know, up north from my beloved Mexico, pies are quite popular. Therefore, it’s wasn’t until recently that I became more prone to this kind of indulgement for my tummy and that of my guests.

I prepared it with my allied gadget, but evidently it can be prepared on the stovetop with a pot and a blender or an immersion mixer.

Pumpkin Soup

To think about pumpkins make me think about Halloween. However, I am nowadays conscious that this fruit makes great contributions to the immune system. It makes sense now why it's so present all through the Fall.

  • Chopping board
  • Chef's Knife
  • Big pot
  • Immersion blender or blender
  • Cooking Spoon
  • 2 medium onions
  • 1 clove garlic
  • 50 g cooking oil
  • 800 g pumpkin (cut into cubes)
  • 100 g granulated sugar (optional)
  • 750 g water
  • Salt (pepper, and nutmeg to taste)
  • Heavy cream (optional)
  1. Finely chop onions and garlic.
  2. In a pot with the cooking oil sauté. Then add the water, the pumpkin, and let it cook until tender. Season with salt, pepper, and freshly ground nutmeg.
  3. Take off the heat, add the sugar if you decided to add it, and put purée with blender or immersion mixer. The soup should be ready.
  4. To serve, some might want a creamier texture. For those, add a dash of cream which will also serve as decoration. I prefer mine without the dairy, but every person has different preferences.
  5. Bon appétit!
Soup
of the World
Autumn, Fall, Homemade, soup, vegetables

How to Make a Silky and Black Bean Creamy Soup

Remember that dinner party during which I served the Cheese-Stuffed Anaheim Peppers as a main course? Well, our starter was a Black Bean Creamy Soup. Needless to say that getting my hands on raw black beans around here can be considered a monumental task, however, I found a co-national at the beginning of the Fall who courteously shared with me her secret to finding these delicacies which are a staple food for any and every Mexican.

Hence, I ran towards the organic store on Avenue de Grenelle and bought what seemed to be the last 1lb. bag of black beans they had, arrived home and decided to prepare that soup I love but for which I had no recipe. I share with you what I did. I know it will become a pampering dish every time we get the chance to prepare it.

Black Bean Creamy Soup

I don't know how it was invented, but ever since I tasted it for the first time, I loved it. This version is then the fruit of my memory together with the available ingredients in my kitchen. I tested the recipe and the guests approved, so, it found its way to my personal recipe book.

  • Colander
  • Medium bowl
  • Pressure cooker
  • Chopping board
  • Chef's Knife
  • Immersion blender
  • Big pot
  • Kitchen Spoon
  • 500 g black beans
  • 2 l fresh water (approximately)
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 5 g tomato paste
  • Epazote
  • Avocado leaf
  • 1-2 chipotle chilis
  • Salt (to season)
  • 30 g crème fraîche
  • 1 avocado (para decorar)
  • 10 g cooking oil (colza, peanut, grapeseed, etc.)
  1. I washed and soaked the beans overnight. The next morning I cooked them with enough water for around one hour. It is really important to not add salt. Beans should be seasoned after they are cooked. Grandma used to say that if you add salt before they are cooked all they way through, they won't go tender. Now, if you decide to cook the beans in a pressure cooker -this is the way I usually go, it will take about 45 minutes after the cooker pressurizes. If you'd rather cook them in an ordinary pot, it's fine, just make sure you cook them all the way through until the legume is tender.

  2. In a second pot, put oil and sweat the onion and garlic. Both should be finely chopped. You should then add the beans and it is now when I season my beans. Take a good pinch of salt and a few epazote leaves together. This leaf will aromatize the beans, so there's no need to chop it, just break it little. Once the broth started to reduce, I added the tomato paste, however if you want to add fresh crushed tomato in season and avoid canned products, you may. Together, I added as well a couple avocado leaves as well as some chipotle. I added the chipotle in a dehydrated and pulverized form, because it was the way I had them at hand, but canned chipotle will work fine as well. I let it simmer for a little while until I decided it was flavorful and well integrated. Then I took it off the heat and processed everything with the immersion blender in the same pot after having added the crème fraîche. Be careful when you do this last step, since the contents of the pot as well as the pot are both hot.

  3. To decorate the plates when serving you may add fried tortilla julienne, avocado chunks and/or a few drops of the crème fraîche. There are some people who will even add a little queso fresco, but I had none at hand. The rest is just to enjoy a little piece of heaven. Bon appétit !

Soup
Mexican
VegetarianDiet
beans, cream, Homemade, Mexican food, sopa
es_MXSpanish