Roderick Bailey and Shane Clark
Sous Chef’s, The Grove Grill
For this month’s recipes, we recruited Shane Clark to team up with Roderick to bring you five soups for the upcoming colder months. The first three soups can be made for a single meal and are great as an appetizer or an entrée. The followong two soups are made in larger batches and are therefore great for serving the same day or for saving for use throughout the week. As always, hope you enjoy the recipes.
Cream of Artichoke and Basil Soup
Serves 4-6
1 Medium yellow onion
8 Garlic Cloves
1 Poblano Pepper
10 Artichoke bottoms
1 cup Basil leaves
1 cup dry white wine (Chardonnay)
4 cups low sodium Chicken broth or Vegetable Oil
1 quart Heavy Cream
3 Tablespoons Olive oil or Butter
Salt and White pepper to taste
Method:
Dice onions and chop Garlic cloves. Chop and deseed the Poblano pepper. Rinse and chop the Artichoke bottoms. Heat Oil in 4 quart or larger pot and add onion, garlic, Poblano and sauté on medium heat for 5-7 minutes or until onion is translucent. Add Artichokes and continue to sauté for another 5-7 minutes. Add White wine and turn heat to medium high. Reduce until only 2-3 tablespoons of wine remain and add Chicken or Vegetable broth. Reduce by 2/3 and add cream. Simmer slowly for 20 minutes and add basil. Puree in blender and season with salt, White pepper and serve.
Notes:
For a smoother soup, pass the soup through a fine mesh strainer. You can find Artichoke bottoms normally in the grocery store next to Artichoke hearts.
-Roderick Bailey
Butternut Squash and Bourbon Soup
Serves 4-6
2 Tablespoons Unsalted Butter
1 Large Onion
1 Large Butternut Squash
6 cups low sodium Chicken Stock or Vegetable Stock
1/2 cup of quality Bourbon (Maker’s Mark, Wild Turkey)
2 Bay leaves
2 Tablespoons fresh Lemon juice
1/4 cup Cream (optional)
Method:
Chop the Onion coarsely and peel, seed and cut the Butternut Squash in to 1-inch chunks.
Melt butter in stockpot over low heat. Add onion and sauté slowly for 6-8 minutes (until soft, but not brown). Add squash, stock, bourbon, and bay leaf and turn heat to high. Bring to a boil then reduce to a simmer for 20-25 minutes (until Squash is tender). Remove Bay Leaf. Puree soup in blender or with a hand mixer until smooth and return to pot. Over medium heat, bring soup to a simmer and cook until soup is heavy cream consistency (5-10 minutes). Season with lemon juice, salt and pepper and serve.
Notes:
For a richer tasting soup stir in 2-3 Tablespoons of extra bourbon, heavy cream or both just prior to serving.
-Roderick Bailey
Mushroom- Barley Soup
Serves 4-6
4 ounces dry Porcini Mushrooms
4 cups very warm water
2 leeks (white part only)
3 Tablespoons unsalted Butter
2 Carrots
2 medium Onions
3 cloves of garlic
2 Tablespoons of all-purpose flour
10 cups low sodium Chicken broth or Vegetable broth
2 Bay leaves
1/2 cup Barley
Salt and Black pepper to taste
Method:
Split leeks in half, rinse and then chop. Peel the carrots and cut in small dice. Small dice the two onions and chop the garlic fine. Combine the porcinis with warm water and let sit for 30 minutes. Melt butter in a saucepan on medium heat. Add carrots, onions, garlic and leeks then sauté until lightly brown (about 10 minutes). Add flour and cook stirring frequently for 5 minutes then whisk in Chicken or Vegetable broth and turn heat to high. Strain the mushroom liquid into soup, chop the porcinis and add the chopped porcinis. Add barley, Bay leaves and simmer soup for 45 minutes. Remove Bay leaves, season with salt and pepper and serve.
Notes:
Porcinis can be found in most grocery store (Fresh Market, Wild Oats, Schnucks)
-Roderick Bailey
Tortilla Soup
2 Green Bell Peppers
2 Red Bell Peppers
2 Small Onions
2 Quarts Chicken Stock
1/4 Cup Vegetable Oil
2 lbs. Corn Tortillas
1/4 Cup Tomato Paste
1 Cup Cilantro
1/4 Cup Pickled Jalapeno Juice
2 Tablespoons Chipolte
2 Tablespoons Ancho Paste
Method:
Rough chop Onions and Bell Peppers and sauté in 1/4 Cup of Vegetable oil until translucent. Add 2 quarts of Chicken stock and bring to a simmer. Add 1/4 cup tomato paste, 2 lbs corn tortillas, 1 cup fresh cilantro, 1/4 cup pickled jalapeno juice, 2 tablespoons of chipolte, ancho paste and salt and pepper. Puree the soup and serve with sour cream.
-Shane Clark
Potato and Corn Chowder
1 cup Celery
1 cup Carrots
1 cup Onions
8 ears of Corn
4 Potatoes
2 Tablespoons dried Thyme
2 Tablespoons dried Basil
1 cup all purpose flour
1 gallon Chicken stock
1/2 lb. Whole butter
Method:
Dice celery, carrots, onions and potatoes then sweat vegetables (except potatoes) in whole butter, add flour and mix well. Add the dried herbs, Chicken stock and bring to a simmer. Add corn (cut the corn off the cob) and potatoes, then salt and white pepper to taste. After trimming the corn off the cob, put the cobs in the pot and simmer for about 45 minutes. Remove cobs and add salt if necessary.
-Shane Clark
