Roasted Orange Tomato & Pepper Soup with Parsnip Chips

I had a bunch of orange tomatoes left from my shopping spree and I could not think of anything to do with them except for soup. I know, I know, it's summer, but I'm crazy and think that a great tomato soup has to start with fresh, in season tomatoes, and what a better time to get them then the summer??!! I also had beautiful orange bell peppers, so I thought, hey why not. This soup has a great deep flavor since the tomatoes and peppers are roasted. I also made a nice crostini with Italian bread and local onion Havarti cheese. I added some fresh basil towards the end to complete this marriage... I might replace/rename this soup Italian Wedding Soup because I couldn't think of a better marriage of ingredients..I kid, I kid, My mother in law makes an amazing Italian Wedding Soup that nothing can replace although she only makes it once a year for some unknown reason. <-- hint, hint..

Roasted Orange Tomato & Pepper Soup with Parsnip chips

1. 4 orange tomatoes
2. 3 orange bell peppers
3. 4 cloves garlic ( minced)
4. 1 leek white & green part ( chopped) about 1 cup
5. 1 tsp dried basil
6. 1/4 cup white wine
7. 4 cups chicken stock ( or vegetable )
8. 1/2 cup heavy cream
9. kosher salt & fresh cracked black pepper to taste
10. 1 parsnip ( peeled & sliced into rounds)
11. 2 cups vegetable oil ( to fry parsnip chips in)
12. 1 loaf french bread
13. 2 cups onion harvati cheese ( or any good melting cheese like mozzarella, fontina, or gruyere)
14. 2 basil leaves ( chiffonade)
15. 4 tbsp olive oil ( 1 tbsp for saute, 3 tbsp for tomatoes)

Pre heat oven to 425, wash & cut tomatoes in half, place tomatoes in a roasting pan lined with foil flesh side down, drizzle tomatoes with olive oil, sprinkle with salt & pepper. Roast for 50- to 60 minutes. The skin will start to caramelize. Set the tomatoes aside when done to cool, when tomatoes are cool peel skins off. While the tomatoes are cooking, roast the peppers either on the gas stove over the flame or if you have electric stove place the peppers directly on the coil. When the peppers are roasted place in a glass bowl and cover with plastic wrap for 15 minutes. When the peppers are cool enough to handle, scrap charred skin off and seed peppers, do not rinse them. Set peppers aside. Saute the leeks over medium heat in 1 tbsp olive oil for 2-3 minutes, add garlic, saute 1 minute, add the wine, allow to reduce, 2 -3 minutes. Add the chicken stock, tomatoes with all reserved roasted juices, peppers, dried basil, allow to cook for 45 minutes. Once the soup is cooked you can puree it in batches in a blender or use immersion blender. add the soup back to the heat and cook another 15 minutes over a simmer. Add the cream and fresh basil.

Parsnips chips

Heat vegetable oil, place chips in oil and fry over 350 degrees for about 30 - 45 seconds, remove with a slotted spoon and put on a plate lined with paper towels and season with salt.

Cheese Crostini

Cut loaf of french bread, bake the bread in the oven at 400 degrees for 5 minutes, remove and add shredded cheese, place back in over and cook another 3-4 minutes or until cheese is nice a bubbly.

Creamy Mushroom Barley Soup with Prosciutto & Sage Brown Butter

I really should just call this soup O.M.G!!! I can't believe I created this soup!!. I am in shock and awe!! Maybe I have a bias to judge this soup because I'm proud of it. This is the first time I have cooked with barley and was pleasantly surprised! The barley is similar to the texture of rice but a thickening agent like a legume (bean). I love the earthiness of the mushrooms and leeks together, and then when it couldn't get tasty enough I added sage brown butter! WHAT??? If you haven't tried it than you really are missing out on greatness. Sage Brown Butter is just sage sauteed in butter over medium heat until it turns brown, sounds simple right?!! Well it is and worth the minute it takes to make it. I first experienced this awesomeness when I saw a recipe from Giada on http://www.foodnetwork.com/recipes/giada-de-laurentiis/crostini-alla-romana-recipe/index.html... I knew instantly that Sage Brown butter was the Mecca of food pleasure. I honestly could go on and on about it, but I wont. I just hope that you try it and put it on anything you think butter would taste good with. I should probably get back to the soup I made because it is the reason for this post, sorry I got side tracked, but you will understand once you make it. This soup was created when I was sitting home and had all the produce and other products I love in the refridgerator . I wanted something creamy and had some leftover red onion, leeks, and Chicken stock. I also had this package of barley I picked up because it looked interesting. This will be on the Thanksgiving menu for sure. I love the texture and flavor of every spoonful. I didn't want to share this soup, but the family needs to eat so I had to give up a couple bowls....boooo.... Luckly Princess Teagan was just as thrilled as I was to eat it. I love that kid. She will try anything I make from sctrach, I couldn't ask for a better daughter! ( luv u Tinky Winky!)

Creamy Mushroom Barley Soup with Prosciutto & Sage Brown Butter

1. 1 tbsp olive oil
2. 1 cup sliced leeks
3. 1 cup red onion ( chopped)
4. 8 oz sliced button mushrooms
5. 2 stalks of celery
6. 3 cloves garlic ( minced)
7. 1 bay leave
8. 5 slices of prosciutto
9. 1/2 cup pearl barley
10. 14 oz of beef stock
11. 28 oz of chicken stock
12. 10 fresh sage leaves
13. 1/2 cup heavy cream
14. 4 tbsp butter
15. kosher salt and black pepper to taste

Pre-heat the oven to 400 degrees, Saute the leeks, onions, celery, mushrooms, prosciutto & garlic in a stock pot, season with salt and pepper. When the veggies are soft add the bay leaf and barley along with both stocks and 2 sage leafs chopped. bring to a boil then reduce to a simmer, simmer for 1 hour. The soup with be very thin, either use an immersion blender or a regular blender and puree the soup. Add the soup back to the heat and add the cream. the soup should be a creamy texture. While the soup is simmering in a saute pan add the butter and sage leaves over medium heat and brown the butter. Also put the prosciutto on foil and place in oven for 5 minutes or until crispy. Plate the soup in a bowl, top with prosciutto, fried sage leaves, and brown butter, season to taste with salt and pepper. ENJOY!!!

Chicken Chili Verde

Tomatillos, Tomatillos, Tomatillos where have you been all my life?? Maybe I've seen you before but was creeped out by your looks, I mean you are green, have an awkward tomato shape, and are covered in a husk <- I thought only corn had husks?! Boy am I glad I decided to give you a try! This soup certainly highlights the tomatillo and is without a doubt a refreshing summer soup. The ingredients in this soup can be switched up to your liking by omitting the beans and adding a small pasta, or white rice. I also will add sweet summer corn next time I make this <--- which will be very soon! Adapted from http://ourlifeinthekitchen.com/?p=2204

1. 3 cups cooked chicken ( I used a rotisserie)
2. 1 lb Tomatillos ( husk removed, cleaned, cut into quarters)
3. 1 large white onion ( chopped)
4. 4 cloves of garlic ( minced)
5. 3 limes ( the juice of two, and one cut up into quarters)
6. 2 jalapenos ( chopped & seeded unless you like it spicy)
7. 1 can cannellini beans ( drained and rinsed)
8. 3 tbsp chopped cilantro
9. 2 tsp cumin
10. 1/2 chili powder
11. 6 cups low sodium chicken stock
12. olive oil
13. salt and pepper

Saute the onions on medium in a large pot in olive oil until soft but not brown, add garlic cook another minute, add cooked shredded chicken, tomatillos, jalapenos, chicken stock, rinsed & drained beans, lime juice, cumin, and chili powder, let simmer for 30 - 40 minutes uncovered or until the tomatillos are tender. Add chopped cilantro the last ten minutes of cooking to keep the color and freshness.

I added lime wedges and a couple pinches of fresh cilantro to my soup bowl..

Enjoy :)

Poblano & Potato Soup

I really am loving soup these days, it might have something to do with being able to use random ingredients in your refrigerator, or the convenience of them being so easy to make <- either way I am smitten with them. The Poblano & Potato Soup on it's own is stunning! When you add the smoked paprika oil, crispy bacon, and cilantro lime sour cream you get a mouthful of tasty morsels that will blow you away! no lie... The spiciness of the poblanos is softened with the sour cream and the potato's add a nice texture to the soup. Next time I make this I will add lentils because I think it will add that protein I was missing.

Adapted from Bitchin Camero
Poblano & Potato Soup

1. 4 slices thick cut bacon
2. 1 large white onion (diced)
3. 3 garlic cloves (chopped)
4. 1 shallot (diced)
5. 2 poblano peppers ( sliced)
6. 1 lb of red, yellow, or purple creamer potatoes ( peeled & diced)
7. 3 cups chicken stock
8. salt and pepper to taste

Cook bacon over medium low heat in a large pot until the bacon is crispy, remove with a slotted spoon and drain the bacon on a paper towel. set aside. Drain all the bacon fat except for 2 tbsp

Use 2 tbsp of the bacon fat to saute your onions.

Saute the onion for 7-8 minutes but do not brown, add poblanos, saute for another 5 minutes, add garlic & shallot, saute for another minute. Add the potatoes and stock and bring to a boil. Reduce heat to simmer and allow to simmer for 20- 30 minutes or until the potatoes are fork tender.

While the soup is cooking prepare your toppings

Smoked Paprika Oil

1. 1/2 tsp smoked paprika
2. 2 tbsp olive oil

Combine the oil and paprika in a cup, stir to combine, set aside.

Cilantro Lime Sour Cream

1. 1/2 cilantro ( chopped fine)
2. 1/2 cup sour cream
3. 1 tbsp lime zest
4. 1/2 tbsp fresh lime juice

Chop cilantro, zest lime with a microplane grater, add lime juice, and sour cream, stir to combine. set aside

When the soup if done cooking, take it off the heat and use either an immersion blender or blender. Puree the soup until smooth. Season to taste with salt and pepper.

Put soup into bowls and drizzle with paprika oil, top with cilantro sour cream, and crispy bacon.