{"id":121,"date":"2010-10-14T19:20:25","date_gmt":"2010-10-14T23:20:25","guid":{"rendered":"https:\/\/chefjudigallagher.com\/scrumptious\/?p=121"},"modified":"2020-08-12T10:42:02","modified_gmt":"2020-08-12T14:42:02","slug":"soup-stew","status":"publish","type":"post","link":"https:\/\/chefjudigallagher.com\/scrumptious\/soup-stew\/","title":{"rendered":"Soup Stew"},"content":{"rendered":"<p>Ah, October \u2013 one of my favorite months of the year. Not only is it my birthday month, but the dawn of October signals that we\u2019re really, truly in the thick of fall \u2013 summer is behind us, and there\u2019s no turning back (even though here in Florida, we still wear flip flops year-round).<\/p>\n<p>One of my favorite things about fall is the transition from lighter summer fare to hearty cool-weather food \u2013 as soon as the barometer dips even a little, you\u2019ll find me shopping for root vegetables and whipping up more soups and stews than is probably necessary.<\/p>\n<p>The great thing about a soup or stew, though, is that it\u2019s warm, comforting, and easy to make. Plus, there are a million and one fabulous recipes out there, and you can alter each one a variety of ways to suit your tastes. A soup or stew can be a perfect precursor to a three-course meal, or it can stand on its own just fine \u2013 just tear off a piece of a crusty baguette and you\u2019ve got a wonderful, filling lunch or dinner.<!--more--><\/p>\n<p>And, perhaps best of all, soups and stews are budget friendly.\u00a0 They freeze beautifully, so you can make them weeks in advance and use them as needed. They serve a large amount of people. And, as I mentioned earlier, they\u2019re customizable \u2013 just start with a great base and add flavors and ingredients as you see fit.<\/p>\n<p>There are few things you need when you\u2019re making soup or stew, though. Here are my essentials:<\/p>\n<p><a href=\"https:\/\/res.cloudinary.com\/judi-gallagher\/images\/f_auto,q_auto\/v1585771603\/outback-and-andrea-034\/outback-and-andrea-034.jpg?_i=AA\"><img width=\"300\" height=\"225\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-121 wp-image-124\" title=\"outback and andrea 034\" src=\"data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIzMDAiIGhlaWdodD0iMjI1Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIj48YW5pbWF0ZSBhdHRyaWJ1dGVOYW1lPSJmaWxsIiB2YWx1ZXM9InJnYmEoMTUzLDE1MywxNTMsMC41KTtyZ2JhKDE1MywxNTMsMTUzLDAuMSk7cmdiYSgxNTMsMTUzLDE1MywwLjUpIiBkdXI9IjJzIiByZXBlYXRDb3VudD0iaW5kZWZpbml0ZSIgLz48L3JlY3Q+PC9zdmc+\" alt=\"\" data-public-id=\"outback-and-andrea-034\/outback-and-andrea-034.jpg\" data-format=\"jpg\" data-transformations=\"f_auto,q_auto\" data-version=\"1585771603\" data-seo=\"1\" data-size=\"300 225\" data-srcset=\"https:\/\/res.cloudinary.com\/judi-gallagher\/images\/w_300,h_225,c_scale\/f_auto,q_auto\/v1585771603\/outback-and-andrea-034\/outback-and-andrea-034.jpg?_i=AA 300w, https:\/\/res.cloudinary.com\/judi-gallagher\/images\/f_auto,q_auto\/v1585771603\/outback-and-andrea-034\/outback-and-andrea-034.jpg?_i=AA 381w\" data-sizes=\"auto, (max-width: 300px) 100vw, 300px\" data-delivery=\"upload\" onload=\";window.CLDBind?CLDBind(this):null;\" data-cloudinary=\"lazy\" \/><\/a>+ Seasonings. There\u2019s nothing worth than a bland soup, so add flavors liberally. Even the simplest soup or stew can have delicious, complex flavor.<\/p>\n<p>+ An immersion blender. Get thee to your local Sur la Table, Williams-Sonoma, or even Target and pick one up. This handy tool allows you to blend your soups and stews right in the pot, without having to parcel out hot liquid into a blender and risk burning yourself.<\/p>\n<p>+ A great, big pot. There\u2019s nothing worse than working with a lot of liquid in a too-small vessel, so a roomy soup pot is enough. You can buy a cheap one or an expensive one, but a good soup pot with room to stir your food is important.<\/p>\n<p>+ A spoon. For stirring, of course, but most importantly, for tasting!<\/p>\n<p>Below are a few of my favorite soup and stew recipes \u2013 I hope you enjoy them as much as I do. Happy fall and happy eating!<\/p>\n<p><strong>Butternut Squash Bisque<\/strong><\/p>\n<p><strong>Chef Judi Gallagher<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Well, if you can\u2019t beat \u2018em- join \u2018em. Since El Nino has decided to move into our sunshine state, I recommend a big pot of butternut squash bisque after a walk in the mid-day sun( if you can find any sunshine these days)<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>I found all the ingredients at Yoder\u2019s produce market including the Bavarian cranberry walnut bread that will be perfect along side Yoder\u2019s honey butter.<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Yield 4 Servings<\/strong><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1 tablespoon canola or vegetable oil<\/strong><\/li>\n<li><strong>1 tablespoon honey butter (Yoder\u2019s produce market)<\/strong><\/li>\n<li><strong>1\/2 cup peeled diced sweet potato<\/strong><\/li>\n<li><strong>4 cups peeled and cubed butternut squash<\/strong><\/li>\n<li><strong>2 cups chicken stock<\/strong><\/li>\n<li><strong>salt and ground black pepper to taste<\/strong><\/li>\n<li><strong>1 cup brown sugar<\/strong><strong> <\/strong><\/li>\n<li><strong>1 \u00bd cups half and half<\/strong><\/li>\n<li><strong>Fresh thyme sprigs<\/strong><\/li>\n<\/ul>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Directions<\/strong><\/p>\n<p><strong>1. <\/strong><strong>Preheat oven to 400 degrees, spread the peeled and cut butternut squash and sweet potato\u00a0 and toss with oil, melted butter, brown sugar and thyme springs <\/strong><\/p>\n<p><strong>2. <\/strong><strong>Roast until tender <\/strong><\/p>\n<p><strong>3. <\/strong><strong>In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the half and half cream. Heat through, but do not boil. Serve warm. You may top with a dollop of cr\u00e8me fraiche and saut\u00e9ed apples for an exquisite garnish<\/strong><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Chicken Paprikash<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>6 boneless, skinless chicken breasts<\/li>\n<li>1\/3 cup flour<\/li>\n<li>2 teaspoons paprika<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1\/8 teaspoon white pepper<\/li>\n<li>2 tablespoons peanut oil<\/li>\n<li>1 tablespoon butter<\/li>\n<li>1 onion, chopped<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>1 cup chicken stock<\/li>\n<li>2 tablespoons tomato paste<\/li>\n<li>1-1\/2 cups sour cream<\/li>\n<li>1 teaspoon paprika<\/li>\n<li>1 teaspoon cornstarch<\/li>\n<li>1 pound buttered wide egg noodles- cooked<\/li>\n<li>Fresh chopped parsley<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p><a href=\"https:\/\/res.cloudinary.com\/judi-gallagher\/images\/f_auto,q_auto\/v1585771602\/Jeremy-Google-tini-103\/Jeremy-Google-tini-103.jpg?_i=AA\"><img width=\"300\" height=\"225\" loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-post-121 wp-image-125\" title=\"Jeremy Google tini 103\" src=\"data:image\/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSIzMDAiIGhlaWdodD0iMjI1Ij48cmVjdCB3aWR0aD0iMTAwJSIgaGVpZ2h0PSIxMDAlIj48YW5pbWF0ZSBhdHRyaWJ1dGVOYW1lPSJmaWxsIiB2YWx1ZXM9InJnYmEoMTUzLDE1MywxNTMsMC41KTtyZ2JhKDE1MywxNTMsMTUzLDAuMSk7cmdiYSgxNTMsMTUzLDE1MywwLjUpIiBkdXI9IjJzIiByZXBlYXRDb3VudD0iaW5kZWZpbml0ZSIgLz48L3JlY3Q+PC9zdmc+\" alt=\"\" data-public-id=\"Jeremy-Google-tini-103\/Jeremy-Google-tini-103.jpg\" data-format=\"jpg\" data-transformations=\"f_auto,q_auto\" data-version=\"1585771602\" data-seo=\"1\" data-size=\"300 225\" data-srcset=\"https:\/\/res.cloudinary.com\/judi-gallagher\/images\/w_300,h_225,c_scale\/f_auto,q_auto\/v1585771602\/Jeremy-Google-tini-103\/Jeremy-Google-tini-103.jpg?_i=AA 300w, https:\/\/res.cloudinary.com\/judi-gallagher\/images\/f_auto,q_auto\/v1585771602\/Jeremy-Google-tini-103\/Jeremy-Google-tini-103.jpg?_i=AA 377w\" data-sizes=\"auto, (max-width: 300px) 100vw, 300px\" data-delivery=\"upload\" onload=\";window.CLDBind?CLDBind(this):null;\" data-cloudinary=\"lazy\" \/><\/a>Combine flour, 2 teaspoons paprika, salt, and pepper on shallow plate. Dip chicken in mixture to coat both sides.<\/p>\n<p>Combine peanut oil and butter in heavy skillet. Add chicken; brown on both sides, turning once, about 4-5 minutes, then remove from skillet. Add onion and garlic to skillet; cook and stir until crisp tender. Return chicken to skillet.<\/p>\n<p>Pour chicken stock and tomato paste into skillet and stir to combine, bring to a boil, then lower heat, cover pan, and simmer for 5-8 minutes. Meanwhile, combine sour cream, 1 teaspoon paprika, and cornstarch in small bowl. When chicken is thoroughly cooked, stir sour cream mixture into skillet and heat through but do not boil.<\/p>\n<p>Pour over noodles- top with chopped parsley<\/p>\n<p><strong>Creamy Carrot Soup<\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p>1 Tbsp extra-virgin olive oil<\/p>\n<p>1 \u00be cups chopped Vidalia or other sweet onion<\/p>\n<p>2 lbs. carrots, cut into 1\/2-inch pieces<\/p>\n<p>1 tsp fine sea salt<\/p>\n<p>\u00bd tsp. freshly ground black pepper<\/p>\n<p>Dash of ground ginger<\/p>\n<p>2 cups water<\/p>\n<p>2 cups fat-free, less-sodium chicken broth<\/p>\n<p>2 Tbsp. heavy cream, divided<\/p>\n<p>Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper and ginger.<\/p>\n<p>Add 2 cups water and broth to the pan; bring to a boil. Cover, reduce heat and simmer 25 minutes or until carrots are tender. Remove from heat; cool.<\/p>\n<p>Place half of carrot mixture and 1 Tbsp cream in a food processor or blender; process 20 seconds or until smooth. Repeat procedure with remaining carrot mixture and 1 Tbsp. cream. Return mixture to pan; cook over medium heat until thoroughly heated.<\/p>\n<p>Zinfandel Braised Lamb Shanks<\/p>\n<p>Yield:\u00a0 4 Portions<\/p>\n<p>4 Each\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lamb Hind Shanks<\/p>\n<p>4 tsp.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kosher Salt<\/p>\n<p>2 tsp.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ground Black Pepper<\/p>\n<p>2 Tbs.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive Oil Blend<\/p>\n<p>2 Cups\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Zinfandel Wine<\/p>\n<p>2 Stalks\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Celery, Large Dice<\/p>\n<p>1 Each\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spanish Onion, Large Dice<\/p>\n<p>2 Each\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Carrots, Large Dice<\/p>\n<p>6 Cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic<\/p>\n<p>2 Cups\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chicken Stock<\/p>\n<p>2 Cups \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Demi-Glace<\/p>\n<p>Method:<\/p>\n<ul>\n<li>Season the shanks with      the salt and the pepper<\/li>\n<li>Heat a braising pan,      add the oil, then the shanks, browning on all sides<\/li>\n<li>Remove the shanks from      the pan, deglaze with the wine, scraping the fond of the pan<\/li>\n<li>Add the remaining      ingredients, bring to a boil<\/li>\n<li>Add the shanks back to      the pan<\/li>\n<li>Cover the braising pan      and place in a 300\u00ba F oven<\/li>\n<li>Braise for 2 hours, or      unitl the shanks are \u201cfork tender\u201d<\/li>\n<li>Remove the shanks from      the pan<\/li>\n<li>Strain the braising      liquid through a chinoise<\/li>\n<li>Place the strained      liquid in a sauce pan and reduce to nape consistency (you may have to li\u00e9      the sauce with a cornstarch slurry)<\/li>\n<li>Season to taste<\/li>\n<li>Strain sauce again      through a chinoise<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ah, October \u2013 one of my favorite months of the year. Not only is it my birthday month, but the &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"Soup Stew\" class=\"read-more button\" href=\"https:\/\/chefjudigallagher.com\/scrumptious\/soup-stew\/#more-121\" aria-label=\"Read more about Soup Stew\">Read more<\/a><\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_cloudinary_featured_overwrite":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1,4],"tags":[],"class_list":["post-121","post","type-post","status-publish","format-standard","hentry","category-main","category-recipes"],"_links":{"self":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts\/121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/comments?post=121"}],"version-history":[{"count":0,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts\/121\/revisions"}],"wp:attachment":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/media?parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/categories?post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/tags?post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}