Soups

Irish Onion Soup with Sharp Cheddar Croutons

Tuesday, February 25th, 2014

Ingredients

2 Large yellow onions (sliced thin)
2 Sticks Dandy celery (diced)
2 Cloves garlic (minced)
1 Tablespoon granulated sugar
1 Tablespoon herbs de Provence
1 ½ Tablespoon all purpose flour
1 ½ Tablespoon butter
6 Cups rich beef broth
1 Cup Guiness Irish beer
1 Day old baguette
1 Cup shredded cheddar cheese
Salt to taste
Pepper to taste

Directions:

1. To begin this recipe you will need a soup pot brought to medium temperature.
2. Add butter to the pot and begin sautéing the onion and celery until golden in color (this should take about 10 minutes), then add the garlic and herbs.
3. Next add sugar and flour, this will soak up the butter forming a roux.
4. Stir the mixture until fully incorporated and add beer and beef broth.
5. Let simmer for 1 hour until vegetables are tender and flavor develops.
6. Finish the soup with salt and pepper to your liking.
7. For the croutons, slice baguette into ½ inch slices, top with shredded cheddar cheese and bake until crispy, use this as a garnish to finish your bowl of soup, enjoy!

Miso, Ginger and Lentil Soup with Green Onion

Tuesday, February 25th, 2014

Ingredients:

1 Small white onion (fine dice)
2 Sticks Dandy celery (fine dice)
1 Carrot (shredded)
¼ Cup ginger (diced)
1 Bunch green onion (sliced thin)
½ Cup lentils (any color is fine)
8 Cups chicken broth
½ Tablespoon rice vinegar
1 Tablespoon miso paste
2 Tablespoons sesame oil

Directions:

1. Sauté all vegetables except carrot with sesame oil in stockpot until translucent.
2. Add lentils and miso paste, and give ingredients a good stir.
3. Next add the chicken broth, vinegar and pinch of salt, stir thoroughly.
4. Bring to simmer, covered, until the lentils cook through all the way (this should take about 30 minutes).
5. Once lentils have cooked through add shredded carrot and scallion.
6. Adjust seasoning with salt and pepper if necessary.

Serve and enjoy!

Authentic Cowboy Beanless Beef Chili

Tuesday, February 25th, 2014

Ingredients:

1 Large onion (diced)
3 Sticks Dandy celery (diced)
2 Medium sized carrots (diced or shredded)
5 Roma tomatoes (diced)
1 Green bell pepper (diced)
2 Cloves garlic (minced)
2 Cans diced tomatoes
1 Can water
2 pounds beef stew meat, cubed
4 Tablespoons chili powder
1 Tablespoon cumin
1 Tablespoon sugar
2 Bay leafs
2 Tablespoons vegetable oil
Salt to taste
Pepper to taste

Directions:

1. Begin by washing vegetables, dice all vegetables into a small dice, and mince garlic.
2. Bring large stockpot to medium high heat, add vegetable oil.
3. Pan fry beef cubes until golden brown, remove.
4. In the same pan, sauté all vegetables until translucent, this should take about 15 min.
5. Next add spices, chili powder, cumin, sugar and bay leaf; mix thoroughly.
6. Add all remaining ingredients and bring to a simmer, including the beef.
7. Cover and let simmer on low for 3-4 hours, until beef begins to shred apart.
8. Once beef has finished shredding add salt and pepper to adjust seasoning.
9. Serve with crackers, sour cream and cheddar cheese (optional).

Enjoy!

Sweet Chili and Coconut Corn Soup

Monday, October 15th, 2012

Sweet Chili and Coconut Corn Soup
Dandy Summer Recipe Contest Grand Prize Winner

Ingredients:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground coriander
2 cups chicken or vegetable broth
1 13.5-ounce can light coconut milk
3 ears Dandy corn
juice of one lime
salt to taste
3 tablespoons sweet chili sauce
cilantro for garnish

Directions:

Remove the corn kernels from the cobs and set aside, keeping the cobs. Place oil, onions, garlic and coriander in a large pot and heat to medium. Saute until onions are translucent and garlic is fragrant. Stir in the broth and coconut milk. Add the corn kernels and cobs and bring to a boil. Simmer for 20 minutes, then remove cobs and discard. Add the lime juice, salt, and sweet chili sauce. Blend to thicken slightly using an immersion blender. Ladle into bowls and garnish with cilantro.

Recipe provided by Cooking Gurus: Chris and Amy White