Volume 9, Issue 127 - December 27, 2005

Hello ,

Soup is the topic today. The third one is from Bob Ballantyne a chef and friend here in Colorado. He posted this in our forums some time back and since has had chefs from around the globe write and ask if they can use it on their own menus. So, if you are feeling adventurous and have a little time on your hands, give this one a try. The second is an easy Oyster Soup recipe, a tasty holiday tradition in many families.

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Traditional New Year's Day Bean Soup

Makes 8 servings

Ingredients:

2 cups dry black-eyed peas
1 ham hock
1 onion, chopped
1 pound diced cooked ham
1 10-ounce can diced tomatoes with green chiles
1 red bell pepper, seeded and chopped
2 garlic cloves, crushed
2 tablespoons lemon juice

Preparation:

Soak the dry black-eyed peas in salted water in a large kettle overnight. Drain, cover with water and add the ham hock. Simmer gently for 2 1/2 hours. Remove the ham hock and cool.

When ham hock has cooled, remove any bits of meat and reserve. Discard the bone. Stir in onion, ham, diced tomatoes with green chilies, red bell pepper, garlic, lemon juice and reserved hock meat. Simmer until the vegetables are tender, about 10 minutes.

Source: Chef2Chef Forum Member, David Nelson

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Oyster Soup

Makes 4 to 6 servings

Ingredients:

1 cup heavy cream
1/2 cup half and half
1/2 cup milk
2 cups shucked oysters, juice reserved
1/2 teaspoon paprika
1/4 stick unsalted butter
sea salt and black pepper, to taste
1/4 cup chopped parsley

Preparation:

Mix together cream, half and half, milk and strained oyster juice in saucepan. Heat thoroughly and add paprika.

In large skillet, melt butter. When bubbly, add oysters. Heat a few minutes. Add oysters to cream broth. Simmer. Do not let boil. Season with salt and pepper to taste. Serve hot with fresh parsley.

Source: Chef2Chef Forum Member,  David Nelson

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Stuffed Mushroom and Green Apple Soup

I was taught to make soup by Chef Jack Wilson, a very old black man from McCalisters of New York. When I was mentored by him in the 70s he was in his seventies. He taught me to fix a Sunlight Martini and "get right" then start making soup.

In pairing I use a merlot with this. Though it could hold up to an earthy Syrah as well.

Makes 12 servings

Ingredients:

Stuffed Mushrooms:

24 mushrooms (cleaned and stemmed just the caps)
2 cups sliced mushrooms
1 cup sweet onions, chopped
1/4 pound butter solids
1/2 cup breakfast sausage
1/2 cup sherry (I have also used merlot)
2 cups seasoned bread crumbs
couple of eggs
1 pound extra sharp cheddar cheese, (Tilamook Special Private reserve)
green onions chopped for garnish

Apple Top:

12 green apple slices
butter for apple slices
salt
cinnamon, fresh grated using a micro plane
nutmeg, fresh ground (I also use allspice)
sugar

Soup Stock:

4 cups mushrooms, sliced
1 cup sweet onion, chopped
1 cup celery, chopped
1/2 cup butter solids
3/4 cup flour
1/2 cup sherry (I also use merlot)
3 quarts chicken stock
2 cups cream
salt and pepper

Preparation:

Stuffed Mushrooms:

Place mushrooms, onion, butter and sausage in a pan. Sauté until onions are translucent and sausage is cooked. De-glaze pan with sherry or merlot, remove from heat then add breadcrumbs and eggs. Blend together. Stuff each mushroom cap with filling. Put cheese on top of each mushroom cap. Bake at 325 degrees until golden brown. Hold for plating..

Apple Top:

Place apple slices on prepared baking sheet. Place some butter on each apple piece. Sprinkle the top of each piece with salt, cinnamon, nutmeg and sugar. Bake at 300 degrees until golden. Hold for plating.

Soup Stock:

Place mushrooms, onion, celery and butter in a pan and sauté until onions are soft. Add flour and form light roux. De-glaze pan with sherry or merlot. Add chicken stock and boil. Kill the heat and, while stirring, add cream. (if you have trouble with heat and cream use crème fraîche as it won't break or curdle) Add salt and pepper to taste.

Plating the beast:

Place apple slice in serving bowl, put 2 stuffed mushrooms on top of apple slice. Ladle stock into bowl and present. Garnish with a little green onion.

Source: Chef2Chef Forum Member, Chef Robert Ballantyne