Tag Archives: soup

Creamy tomato garlic bisque

For those of you who haven’t been paying attention to the recent weather reports, a cold snap has hit the Northwest, complete with snow, ice, and the usual crazy Seattlites who can’t drive in snow (or a light rain, for that matter.) We have a blanket of fluffy, crystalline snow all over, and it’s making the trees look like Christmas decorations, two weeks too late.

On the plus side, winter snow brings winter hungers, and I love nothing more than warm, hearty soups. And, since I’ve been dying to try this tomato bisque recipe for a while, I figured this would be a perfect time to try it. And to make things even better, this version of the soup serves two hungry people (or four appetizers) for less than 150 calories per (or 75, if you use it as an appetizer.) It’s light, airy, and full of flavor.

Now, I know you’ll have a few questions about the ingredients, and believe me, they’re all necessary, but, in explanation:

  • The soy and anchovies are for depth of flavor. They’re odd ingredients, I know, but they do worlds of good for the deep, rich flavor of this soup.
  • You can add more cream, or sour cream (M suggested neufchâtel , which I’m quite excited to try) to ramp up the creamy flavor, but this soup does well enough as is.
  • The roasted garlic definitely a win. I felt that it added a very subtle undertone to the soup that worked well.

Pheasant’s tomato bisque

4 beefsteak or heirloom tomatoes

3 roma tomatoes

3 cloves raw garlic

1/2 c finely chopped onion

2 tbsp roasted garlic mash (optional but recommended)

1 anchovy filet

1 tbsp soy sauce (Aloha brand highly suggested)

1 tsp vegetable oil (I used some of the roasted garlic oil)

1/2 c chicken or vegetable broth (optional)

1-3 basil leaves, to preference

1 tbsp ground dried rosemary (measure after grinding)

1 bay leaf

1/8 tsp cayenne

1 tbsp fat free sour cream (for garnish)

Using a paring knife, cut a small X into the bottom of each tomato, and cut the core out of the top. Fill a small (3-5 qt) sauce pot with water and bring it to a boil. While it’s heating, set up an empty bowl on the stove, as well as a bowl filled with cold water and ice cubes. Once the water is boiling, drop the tomatoes in one at a time. Count to fifteen slowly, then take them out with a slotted spoon and place them in the ice bath. You should see the skin beginning to peel off and split from the tomato at this point. After a moment, transfer the tomatoes into the empty bowl.

After each tomato has been boiled and bathed, rub the skin splits and peel the tomatoes. Set them aside. 

Empty the sauce pot of water and place it back on the burner, at medium heat. Add the oil and onion, as well as the rosemary and cayenne. Allow them to sweat and begin to brown. While they cook, mince the raw garlic very finely. Add it, stir, and add in the anchovy filet. Mash the filet to break it up a bit. Turn the burner down to low.

Slice and seed the peeled tomatoes. Seeding is critical here…if you don’t, you’ll have way too much liquid, and those seeds don’t taste very good. Dice them, and add about two tomatoes’ worth to the pot. Turn it up to medium and let that cook down while you dice the remaining tomatoes.

Allow the two diced tomatoes in the pan cook down until a medium fond develops. Deglaze with half the chicken broth and the soy sauce. Then, add the remaining tomatoes, the roasted garlic, basil leaves and the bay leaf. Allow it to simmer for about twenty minutes.

Using a hand blender, blend the soup to a smooth, silken consistency. If you don’t own a hand blender (like we don’t) allow it to cool, then blend in the blender or Magic Bullet.

After you’ve blended it, taste and correct for spices depending on your preferences, then dish it up, top it with sour cream (or cream, or softened cream cheese) and watch it disappear! 

Because of the soft, creamy and sweet tastes that go along with this soup, M and I served it up alongside some best-ever roasted potatoes (recipe to follow) and happily sat down to eat. I must warn you, this soup is soup-er filling (how could I write this entire post without using that pun?!) and one bowl was too much for either of us to handle in one sitting. Considering how I can pack away food…that’s really saying something. Enjoy!

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Filed under Seasonal, Soup, Winter

French onion soup

Today, pheasants, was approximately as cold as Washington gets when there’s no snow involved. It was absolutely freezing and I was walking around in a skirt and heels down in the U district, looking for a job.

Coming home, M and I were nothing short of tired and cold, and very hungry. We’d picked up a loaf of my favorite French bread (crusty on the outside, light and fluffy as a dream on the inside) with which to dip, nosh and generally make merriment. This soup is brothy, light and satisfying. The recipe feeds two hungry people, three less hungry people, or four to six as an appetizer. In an effort to make the easiest soup known to man, I present now to you:

Pheasant’s easy onion soup

2 medium yellow onions

2 cloves garlic, minced

1 tsp vegetable oil

1 tsp garlic mash

1 tsp ground, dried rosemary (measure after grinding)

2 tsp soy sauce (Aloha brand highly recommended)

2 c beef broth

2 c water

bay leaf

1/4 c red wine (optional)

salt and pepper to taste

In a soup pot, heat the oil on medium. As it’s heating, slice the onions very finely. Add them to the pan, stirring. Mince the garlic and add it, as well as the garlic mash, rosemary and some pepper. Stir this all together and allow it to sauté for a few minutes until everything starts to wilt and become translucent. 

Turn the heat up to medium-high and allow the onions to brown for a while. Once it’s beginning to brown and crisp, turn it back down to medium-low and let it go for 20-30 minutes, checking occasionally to adjust the heat, until the onions have become caramel-colored, soft, and reduced to 1/3 their original size.

Once reduced...voila!

The pan should have a nice, deeply-browned (but not burnt!) fond across the bottom (fond is the fancy French term for that brown crusty stuff on the bottom. And it’s better than gold!)

This is fond. You may now fall to your knees in worship.

Turn the heat up to medium-high. Add the soy sauce and wine to the pan to deglaze, making sure to scrape every last bit of that fond off the bottom. If you aren’t using wine, just use a little water. Once everything is all mixed together nicely, add the bay leaf, beef broth and water, then turn it up to a boil. When it boils, turn it down to a simmer and let it go for about ten minutes, or reduced to 2/3 its original volume.

A little taste-test during the process...

If you like, melt Gruyere cheese over crostini and float in the soup. M and I, however, prefer our French bread dipped into the broth. Enjoy!

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Filed under Autumn, Seasonal, Soup, Winter

Mushroom soup!

Now, isn't that pretty?

I really hate heavy meals sometimes. There are just some times where a heavy meal packed with butter and calories isn’t going to cut it. That’s why I invented this delightful(ly light!) yet filling mushroom soup: for those nights when something light and beautiful is called for.

When I realized that I needed something light, yet filling and delicious, I couldn’t help but reach for mushrooms. They’re meaty and tender, yet light and airy. With a few tweaks to the usually butter- and cream-laden creamy mushroom soup recipes littering the internet, I came up with a creamy yet not cream-filled recipe for mushroom soup. It goes absolutely stunningly with some baguette slices topped with broiled Parmesan, or a little swirl of cream to fill out the flavors.

Pheasant’s Creamy Mushroom Soup

6 medium-large Crimini mushrooms OR 2 medium Portobellos, diced

6 button mushrooms, diced

1 rib of celery, sliced thinly

1/4 boiled, peeled potato (optional), diced

1/4 small yellow onion, diced finely

3 garlic cloves, peeled and minced

4 large walnut halves, minced

3 tbsp soy sauce (Aloha brand highly suggested)

4 1/2 c hot (near boiling) beef broth

 

In a small soup pot, saute the celery, potato if you’re using it, onion, garlic and walnut together. When the onion and celery are beginning to brown, move everything to a food processor. In the same pot, add all the mushrooms and saute until golden and wilted. Add those as well to the food processor. Start the food processor on low and process the entire mass until smooth and thick. While the processor is running, add the soy sauce.

Transfer the final, smooth blend to the original soup pot. Set the burner to medium and add in the beef broth slowly, stirring to combine. Taste and adjust for spices.

M liked this soup…granted, she preferred it once I’d added at least a half cup of cream and a tablespoon or so of butter to her bowl. She really likes her creamy goodness. For the rest of us, though, a nice swirl of heavy cream on top after the soup is dished up will do just fine. And, ah, a few drops of truffle oil never hurt it, either…enjoy!

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Filed under Autumn, Seasonal, Soup