Category: Soup of the Week (Page 1 of 25)

Soup of the Week ~ Chef Joey Cavaretta’s Pumpkin Soup! Four Seasons Troon North


Oddly enough we opened the show talking with Chef Lance Whipple about all his pumpkin creations recently and to our surprise, and delight, Chef Joey brought this gorgeously, perfect segue! All things Fall!! Enjoy

Roasted Pumpkin Soup

• 1 medium pumpkin peeled, seeded, large diced
• Olive oil
• 1 onion diced
• 2 carrots diced
• 1 cinnamon stick
• 1 teaspoon fresh ground nutmeg
• 1 ” piece fresh ginger, grated
• 2 tablespoons dark brown sugar
• 2 tablespoons maple syrup
• 1 12 ounce can coconut milk
Salt and black pepper TT

Toss the pumpkin in olive oil, salt and pepper and place on a sheet pan. Roast in a 375 degree oven until brown and tender.
In a medium soup pot sweat the onions and carrot over medium high heat in a little olive oil and season with salt and pepper. Add the roasted pumpkin, cinnamon stick, nutmeg and ginger and cook another minute. Add the brown sugar and maple syrup and cook for another minute. Cover with water and simmer for an hour. Add coconut milk and simmer for 30 minutes. Puree all ingredients in a blender and adjust soup consistency by adding water if needed. Taste and adjust seasoning by adding salt or pepper if needed.
Serve in a bowl. Some suggested garnishes are crispy bacon bits, toasted pumpkin seeds and fried sage leaves.

Soup of the Week ~James Beard Garlic Soup

Bowl of a homemade garlic soup with croutons, olive oil and orange zest on dark wood background

In keeping with all things James Beard, here is his recipe for Garlic Soup! The following quote alone makes me want to time travel to meet this amazing man!!!

“The robust and beautiful flavor of this soup is something that could never, ever be achieved with garlic powder. So leave those substitutes on the shelf, look at them once in a while with distaste—and then forget about them.”
–James Beard

Garlic Soup

• 3 tablespoons chicken, goose, or pork fat
• 30 cloves garlic, peeled
• 6 to 8 cups chicken stock
• Salt and freshly ground black pepper to taste
• Nutmeg as needed
• 4 or 5 egg yolks
• 3 to 4 tablespoons olive oil
Melt fat in a heavy saucepan over low heat. Add garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter.
Add chicken stock and season to taste with salt and freshly ground black pepper. I also like to grate a tiny bit of nutmeg in. Simmer for 15 to 20 minutes, and then force through a sieve or food mill to purée the garlic.
Reheat the soup. Beat egg yolks, and stir in olive oil. Stir some of the hot soup into the egg yolk mixture to temper them, and then stir it very gently into the soup and heat. Do not under any circumstances let the soup come to a boil, or the yolks will curdle. Serve in large soup plates, ladling the soup over pieces of crisp toast, one to a plate.
6 to 8 servings

Soup of the Week ~ Chef Adam Allison’s “Shadow Soup”

Adams Allison Soup


Seriously, I could have eaten the entire pot of this stuff! Amazing flavors, perfect consistency, warm and comforting. All that, PLUS – he made it up just that morning and it tasted that good! Love these Chefs and their magic stuff! Oh, and probably the best dumplings….EVA!

1 tablespoon vegetable oil
1/2 cup chopped yellow onion
1 large carrot, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 (14 1/2 oz.) cans chicken broth
1 (10 oz.) can tomatoes and peppers
3 poblano peppers (blistered, peeled and chopped)
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons achiote paste
2 cups chopped, cooked chicken
2 tablespoons snipped fresh cilantro

1 1/2 cups corn masa flour
1 teaspoon baking powder
3 tablespoons AP flour
1/4 teaspoon salt
4 tablespoons butter, softened
1 1/4 cups reduced-sodium chicken broth
3 tablespoons chopped cilantro
1/4 cup sour cream

Preparation Directions

For soup: HEAT oil in large saucepan over medium heat. Add onion, carrot, celeryand garlic, cooking and stirring, until tender. Add chicken broth, tomatoes, chili peppers, oregano, achiote, poblanos and cumin. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cilantro.

For dumplings: COMBINE masa flour, AP flour, baking powder and salt in medium bowl. Add softened butter, gently mixing to combine. Stir in chicken broth and cilantro to make a soft dough. Divide into 16 dumplings using a rounded tablespoon. Shape, by hand, into balls.
DROP dumplings into soup. Heat to boiling. Cover and simmer 10 minutes or until dumplings are cooked through. Serve with a dollop of sour cream, if desired.

Soup of the Week ~ Joan Roca’s Vegetable Consomme’

Roca bros dinner Scottsdale low res Debby Wolvos (47 of 142)

What I wouldn’t have given to take a taste of this beauty! Although Joan Roca was just a little too busy to provide us with the complete recipe, he did mention a different approach to sous vide the vegetables instead of traditional blanch and shock. What you must notice here is the attention to detail which is just one of the many reasons they are who they are!

Photo courtesy of Debby Emblom Wolvos ~ Cheers, Debb!

Soup of the (last) Week ~ WriteonRubee’s Chicken Long Rice



I think Christina must have extended her PJ Party, too! Nah, she just works too hard! Let’s give this girl some love for always bringing it! Feel blessed to have you in my world little Miss WriteonRubee!!

“No luau or family gathering is complete without chicken long rice (made with noodles or “long rice”). It’s a homey side dish with the main ingredients being chicken, Chinese bean thread or glass noodles, chicken stock with plenty of ginger, and greens such as bok choy or green onions. I didn’t measure ingredients for my version, but any recipe for Chicken Long Rice can be turned into a soup by adding more broth.”

Chicken Long Rice Soup

Chicken broth or homemade stock (I used roasted duck stock)
Two cloves of garlic, smashed
Two thick slices of ginger, smashed
Two boneless chicken breasts
Garlic chives sliced on the diagonal into 1-inch pieces
Dried shiitake mushrooms
Bean thread noodles
Soy sauce
Fish sauce
Cilantro to garnish

· Simmer stock with garlic and ginger and poach chicken until tender. Remove garlic and ginger. Remove chicken and shred. Set aside covered with a little broth so it doesn’t dry out.
· While chicken is cooking, soak shiitake mushrooms in warm water for 15 minutes. Discard tough stems. Slice larger ones.
· Soak noodles in warm water for 15 minutes or until softened.
· Heat stock to medium high, add softened bean thread noodles and cook until they are translucent. Season with soy sauce and fish sauce to taste (about a tablespoon per quart). Add garlic chives and chicken. Simmer for a couple more minutes and season with salt and pepper.
· Serve and garnish with chopped cilantro.

Soup of the Week ~ Rebecca Tillmans’ ..”on the fly vegie!”

Becky Tillman Vegetable

One of the things I love most about Chefs….seat of their pants, makin’ it up on the fly, amazing food! Below is the quote from Executive Chef Rebecca Tillman processing our request for a soup. I don’t recall that she gave it a name…so I did!!

“So I am not a recipe writer and actually don’t cook with them so here is the recipe I came up with for the soup I just made…”


`1 pound chicken thighs (boneless skinless can be used)- better flavor than chicken breast
`4 leaves of Lacinto Kale
`2 small heirloom tomatoes (can use any smaller vine ripe tomato)- seeds removed, julienne
`1 cup purple cauliflower florets cut small
`1 heirloom carrot cut in 4 pieces lengthwise, then thinly cut on a bias
`1 small vadalia onion small diced
`5 each fresh green beans cut on a bias
`3 cloves fresh garlic chopped
`1/2 cup white wine (use what you would drink)
`1/4 cup Farro or similar grain
`1 liter chicken stock
`1 lemon
`1 tsp of fresh thyme leaves
`1/4 cup chiffonade Italian parsley
`Sea Salt and cracked black pepper to taste

Cut all the vegetables first and place them on a tray separate out. You will not add them all at once so don’t mix them.
Cut the chicken into a medium dice

In a medium size pot, heat a small amount of oil (grape seed or canola) enough to coat the bottom of the pan. When the pan is hot, Add the chicken and let cook until it is almost totally cooked. Be careful not to stir it too often.

Add the onions and sauté for about 2 minutes or until they are starting to Caramelize.
Deglaze the pan with the white wine. You should probably drink some too…

Add the garlic and scrap the bottom of the pan to get all the good bits that might have stuck to the bottom.

Add the Farro, carrots and cauliflower, herbs and continue to cooked for about 3 minutes stiring occasionally.

Add the Kale, tomatoes and chicken stock.
Bring mixture to a light boil and turn down to a simmer

Let cook for about 20 minutes, season, add 1/4 lemon zest (only the outside part non one the white inner pith, otherwise you soup will be bitter)

Once the flavor is where you want it to be (should be light and delicate) add the beans and take off the heat to serve.

Serve with a crusty bread!

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