Soups

Soups

Poblano Soup with Shredded Chicken + Lime

Poblano Soup with Shredded Chicken + Lime | www.hungryinlove.com
Potluck at Midnight Farm Cookbook | www.hungryinlove.com
Green Vegetables | www.hungryinlove.com

After college I did a summer internship at Cape Cod Life magazine. It was a pretty sweet gig. I got to zip around the Cape interviewing B&B proprietors, give my two cents on the annual 'best of' issue, and even sit in my own little office with a window. 

But the best perk of all were the cookbooks. My stint coincided with the magazine moving to new offices across town. Like any move, there was years worth of clutter to contend with. Except this wasn't you're ordinary junk. The magazine received a steady stream of books from authors and publishers all clamoring for a few favorable words in print. These hopefuls accumulated in little stacks all around the office. Everywhere you turned, books, books, books. When moving week rolled around we were green-lighted to 'take what you like'. That day just about made up for the internship being unpaid. Among the bounty I took home was a cookbook called Potluck at Midnight Farm. The recipes are nice but the real draw is that it's a book about fabulous parties in even more fabulous settings on Martha's Vineyard. Farms, beaches, bluffs! The author is friends with Carly Simon so as an added bonus there are pictures of Carly being gorgeous scattered throughout. It's almost like you're friends with her too!

This soup is not in that cookbook, but its inspiration is. The 'arroz verde' (pg. 68) is loaded with poblanos, cilantro, scallions, zuchinni and other green goodness. The combo felt appropriate for a summertime soup.

Poblano Soup Prep | www.hungryinlove.com
Roasted + Peeled Poblanos | www.hungryinlove.com
Poblano Soup Prep | www.hungryinlove.com
Poblano Soup with Shredded Chicken + Lime | www.hungryinlove.com

 

Ingredients

  • 2 Tbs. olive oil
  • 4 scallions, chopped (separate white and light green parts from the dark green tops; reserve latter for garnish)
  • 2 celery stalks, diced
  • 2 garlic cloves, finely chopped
  • 1 zucchini, diced
  • 1.5 lbs. poblano peppers, roasted, peeled, seeded and diced (see here for instructions on roasting and peeling peppers)
  • 1/2 tsp. kosher salt
  • 1 Tbs. lime zest
  • 1 Parmesan rind
  • 8 cups chicken stock
  • 1 cup chickpeas
  • 2 cups shredded chicken
  • 1 head romaine lettuce, sliced into thin strips
  • 4 Tbs. chopped cilantro
  • 2 Tbs. chopped dill
  • 2 Tbs. lime juice
  • Diced avocado + radish (for garnish)

Prep

  • In a large dutch oven or saucepan heat olive oil over medium heat
  • Saute scallions (white and light green parts) and celery for 2 minutes
  • Add zucchini, garlic, and poblanos and cook for 3-4 minutes, stirring frequently; season vegetables with 1/2 tsp. salt
  • Add chicken stock, lime zest, chickpeas, and Parmesan rind; bring to a boil then reduce to a simmer; cook uncovered for 30 minutes
  • When ready to serve add chicken, romaine, cilantro, dill, lime juice, and dark green parts of your scallions; cook for 2-3 minutes until chicken is warmed and lettuce has wilted
  • Serve garnished with diced avocado and radishes

Soups

Truffled Cauliflower Soup

Truffled Cauliflower Soup | www.hungryinlove.com

Until I was 22 the only truffle I knew was composed of chocolate. The Lindt variety to be precise. (I'm looking at you gold wrapped peanut butter). The subterranean fungus namesake? Not on my radar. And even if it was, sounds weird. Then during a post-college romp around Europe to delay grown-up-hood, a friend was responsible for planning our day's adventure. It was October in northern Italy and our visit happened to coincide with the annual Alba truffle festival. "A party dedicated to a perfect chocolate confection? I'm in." My traveling companion explained that this was a fungus, not chocolate, festival before I embarrassed myself. Once we arrived it was quickly apparent that these ugly lumps were a big deal. This festival was, shall we say, a step up from the apple and pumpkin celebrations we know and love in New England. There were celebrities. There was media. The truffles had spokespeople. It was all pretty grand. We had truffles shaved on pasta and risotto, preserved in salamis, infused in honey drizzled over oozy Italian cheeses. Eight years later and back stateside I can count on two fingers the number of times I've had 'real' truffles since then. (Obviously because they're crazy 'spensive). But also because I know I've been ruined. No other truffle experience will quite compare. And that's okay. Real truffles are almost too precious to bother with. Truffle butter, truffle oil, and truffle salt on the other hand, now those I can get down with. Instant fancy? Yes, please. 

This is a lightly adapted version of Paul Bertolli's cauliflower soup on Food52. His recipe is a dream. It's pretty much two humble ingredients exalted into something deeply satisfying. It's been in heavy rotation in our household since I first discovered it a couple months ago. And today because it's Saturday night and that's as good excuse as any for something fancy, we truffled it.


Humble ingredient #1: onion.

Chopped Onion | www.hungryinlove.com

Humble ingredient #2: cauliflower.

Chopped Cauliflower | www.hungryinlove.com
Sauteing Onions | www.hungryinlove.com
Truffled Cauliflower Soup | www.hungryinlove.com
Truffled Cauliflower Soup | www.hungryinlove.com
Truffled Cauliflower Soup | www.hungryinlove.com

 

Truffled Cauliflower Soup

Serves 4-6
Adapted from Paul Bertolli's Cauliflower Soup
 

Ingredients

  • 1 head cauliflower, core removed, florets chopped
  • 1 large white or yellow onion, diced small
  • 3 Tbs. olive oil
  • Kosher salt
  • 5 cups water, divided
  • 1/3 c. creme fraiche
  • Truffle Salt
  • Truffle Oil
  • Black pepper

Prep

  • Chop onion and cauliflower
  • Heat olive oil in dutch oven or large sauce pan
  • Add onion and cook over medium-low heat for about 15 minutes until transparent (do not brown)
  • Add cauliflower and 1/2 cup water; season vegetables w/ kosher salt
  • Bring to a simmer, cover and cook 15-20 minutes until cauliflower is tender
  • Add 4 1/2 cups water, bring back to a simmer, and cook uncovered for 20 minutes
  • Using an immersion blender, puree thoroughly (if you don't have an immersion blender you can use a regular blender or food processor)
  • Let soup stand for 20-30 minutes to thicken
  • Stir in creme fraiche and truffle salt (I use 1/4 - 1/2 tsp. but season to your liking)
  • To serve, ladle into bowls and garnish with truffle salt, a drizzle of truffle oil and fresh black pepper (As with any soup, if you can hold your horses and wait a few hours or even a day before serving, you will be rewarded)