Southern California Cooking from the Cottage (9 page)

MAKES 8 TO 10 SERVINGS

BUTTERNUT SQUASH SOUP

W
e just started putting this lovely pumpkin-colored soup on our menu. It is unusual because it is thickened with apples.

4 cups water

1½ pounds butternut squash, about 4 cups, chopped

3 tablespoons butter

½ large yellow onion, chopped

1 red bell pepper, chopped

3 apples, peeled, cored, and chopped

1 teaspoon curry powder

1 tablespoon Worcestershire sauce

3 cups chicken broth

Salt and pepper

In a medium pot bring the water to a boil over high heat. Add the squash and cook until soft. Drain, reserving the liquid. When cool, remove the skins from the squash and discard.

In a large stockpot melt the butter and sauté the onion and bell pepper over medium heat until the vegetables are soft and the onion is translucent. Add the squash, reserved liquid, apples, curry, Worcestershire sauce, and chicken broth. Add salt and pepper to taste. Bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally. Ladle the soup into a blender and purée until smooth. Return to the pot. Adjust the seasonings. Heat until barely simmering. Simmer for 10 to 15 minutes before serving.

MAKES 8 TO 10 SERVINGS

CREAM OF BROCCOLI SOUP

C
ustomers go crazy for cream of broccoli soup, which is thick and rich and full of flavor.

Add a salad or a sandwich and the meal is complete.

3 tablespoons canola oil

1 cup diced onion

1¼ teaspoons black pepper

1 teaspoon dried thyme

3 cups cooked broccoli

4 cups chicken broth

1 small bay leaf

1 chicken bouillon cube

4 tablespoons butter

cup all-purpose flour

4½ cups half-and-half

2½ cups diced raw broccoli

In a soup pot heat the oil and sauté the onion, pepper, and thyme over medium heat until the onion is soft. Combine the onion and cooked broccoli in a blender and purée until smooth. Return to the soup pot. Add the chicken broth, bay leaf, and chicken bouillon, stirring until the bouillon dissolves. In a small saucepan melt the butter over low heat and add the flour, whisking constantly to make a white roux. Whisk the roux into the soup. Bring to a simmer. Add the half-and-half and raw broccoli and simmer for 10 minutes.

MAKES 6 SERVINGS

CREAM OF POTATO SOUP WITH BELL PEPPERS

I
f you are a mashed potato lover, you are going to enjoy this soup, which we only recently added to the menu. It is simple to make and a great recipe to have on hand when you want a quick dinner.

1 tablespoon olive oil

3 medium baking potatoes, chopped

½ yellow onion, chopped

½ teaspoon chopped garlic

½ teaspoon white pepper

½ teaspoon dried thyme

½ teaspoon salt

1 red bell pepper, chopped

2 tablespoons chopped green onions

2 cups water

4 tablespoons butter

cup all-purpose flour

2 cups heavy cream

Salt and pepper

In a large pot heat the olive oil over medium heat. Sauté the potatoes and onion until the onion begin to soften, about 5 minutes. Add the garlic, white pepper, thyme, and salt. Stir and add the bell pepper and green onions. Add the water, bring to a boil, and cook until the potatoes are soft. Ladle the soup into a blender and purée until smooth. Return the mixture to the soup pot. In a small saucepan melt the butter over low heat. Add the flour and stir until a white roux is formed. Whisk the roux into the soup until well blended and the soup thickens. Add the heavy cream and bring to a boil. Adjust the salt and pepper to taste before serving.

MAKES 4 TO 6 SERVINGS

FRENCH ONION SOUP

E
veryone loves French Onion Soup. Sherry enhances the flavor by adding depth and richness.

½ pound bacon

2 pounds white and yellow onions, sliced

1 pound Maui or Vidalia onions, sliced

2 tablespoons chopped fresh thyme

½ cup white wine

8 cups beef stock

1 teaspoon salt

½ teaspoon black pepper

4 slices sourdough bread

4 tablespoons sherry

8 slices Swiss cheese

Chop the bacon into 1-inch pieces. In a large stockpot over medium-high heat, sauté the bacon until crispy, about 5 minutes. Remove the bacon and set aside for another use, reserving the drippings. In the same pot sauté the onions with the thyme, stirring occasionally. Cook for 25 minutes or until the onions are soft. Deglaze the pan with the wine. Add the beef stock, salt, and pepper. Bring to a boil. Reduce the heat and simmer for 10 minutes. Toast the sourdough bread. To serve, spoon 1 tablespoon of sherry into each ovenproof soup bowl. Add a piece of toast on top. Ladle the soup over the toast and lay 2 slices of Swiss cheese on top. Place in the oven at 375
^o
F for 10 minutes or under the broiler for 5 minutes, or until the cheese melts.

MAKES 4 SERVINGS

GAZPACHO

O
n a hot summer day, there is nothing better than gazpacho. It is light, refreshing and healthy. If you have a food processor, the recipe comes together very quickly. It can be made in the morning, then chilled; and it's ready to serve for lunch or dinner.

1 garlic clove, peeled and minced

2 large tomatoes, peeled, seeded, and finely diced

¼ cup diced onion

1½ cucumbers, finely diced

½ red bell pepper, finely diced

½ green bell pepper, finely diced

½ jalapeño, minced

1½ cups Clamato juice

1 tablespoon lime juice

1 tablespoon minced fresh cilantro, plus some for garnish

3 tablespoons minced green onions

Tabasco

Salt and pepper

In a large mixing bowl combine the garlic, tomatoes, onion, cucumbers, bell peppers, jalapeño, Clamato juice, lime juice, 1 tablespoon of the cilantro, and green onions. Refrigerate until very cold. Before serving season with Tabasco, salt, and pepper. Garnish with cilantro.

MAKES 8 TO 10 SERVINGS

MEXICAN CHICKEN & RICE SOUP

T
his is a signature dish of the Cottage. Chef Teo and I have decided that this is our favorite item served. We each have eaten it every day for eleven years and always look forward to having it the next day.

4 corn tortillas

½ cup canola oil

1 tablespoon butter

½ cup chopped yellow onion

1½ tablespoons finely chopped jalapeño

1½ cups chopped Roma tomatoes

cup chopped cilantro

2 teaspoons diced garlic

6 cups chicken broth

1 bay leaf

1 (6-ounce) box Uncle Ben's Mexican Fiesta Rice

1 cup chopped cooked white meat chicken

½ cup grated Cheddar cheese

Cut the tortillas into ¼-inch strips. In a large sauté pan heat the oil over medium-high heat. Fry the tortilla strips until crunchy. Drain and set aside. In a soup pot melt the butter over medium heat. Sauté the onion, jalapeño, tomatoes, cilantro, and garlic in the butter until the tomatoes are soft. Add the chicken broth and bay leaf and bring to a boil. Add the rice and seasonings. Boil until the rice is tender, about 15 minutes. Reduce the heat. Add the chicken and simmer for 15 minutes. If the rice absorbs too much of the liquid, add more chicken broth. Ladle the soup into bowls. Top with tortilla strips and cheese before serving.

MAKES 4 SERVINGS

Note:
This recipe is a great way to use leftover grilled chicken.

MUSHROOM SOUP

W
e get lots of calls from mushroom lovers asking if the day's soup is mushroom. There even are members of my family who don't like mushrooms, but they like this soup. That is how good it is.

4 plus 4 tablespoons butter

1 cup diced button mushrooms

1 cup chopped celery

1 cup chopped yellow onion

1 teaspoon dried thyme

½ teaspoon black pepper

1½ tablespoons mushroom base or 5 cubes mushroom bouillon

2 cups water

½ cup all-purpose flour

2 cups heavy cream

In a stockpot melt 4 tablespoons of the butter over medium-high heat. Add the mushrooms, celery, onion, thyme, and black pepper. Sauté until the onion is clear and the vegetables are soft. Add the mushroom base and water, stirring until the mushroom base is dissolved. Bring to a boil. Reduce the heat to medium and simmer.

In a small pot melt the remaining 4 tablespoons butter. Add the flour, whisking until the butter and flour form a white roux, about 1 minute. Immediately whisk this into the stockpot until dissolved throughout and the soup is thickened. Add the heavy cream and simmer for another 10 minutes.

MAKES 4 SERVINGS

Note:
If you can't find mushroom base/bouillon in your local market, the chef suggests using vegetable base.

RED LENTIL SOUP

T
his is a good, spicy recipe for a cool winter day. Most people are familiar with brown lentils, but I suggest trying to find the red ones in your market. They will give the soup its beautiful color.

1 cup red lentils

2 tablespoons butter

1 garlic clove, crushed

½ cup diced celery

1 cup finely diced yellow onion

2 diced Roma tomatoes

¼ teaspoon dried oregano

1 bay leaf

teaspoon dried thyme

1 tablespoon cumin

teaspoon black pepper