Velvety Cream of Asparagus Soup...non dairy

simple, elegant, healthy, satisfying, rich and velvety smooth.

a perfect soup for a chilly night after you've had a big lunch out with the relatives.

soup is always a great make-ahead meal to have on hand for a quick comfort food dinner when you're just too tired to lift a finger...
to whip up an easy pureed soup with just about any favorite vegetable, all you need are a few staples in the kitchen

a few staples for a simple easy pureed soup...

HOMEMADE ROASTED CHICKEN STOCK
in the freezer at all times...

never throw away a good roasted chicken carcass.  break the carcass down and save in the freezer.  when you have a few throw them in a big pot with water to cover and make up a batch of homemade stock.  just the carcass, skin and bones with some water.  cook it down for a few hours.  the viscosity you get from all those roasted bones and cartilage is the best, hands down.

A BULB OF ROASTED GARLIC

always tucked in the back of the fridge...
cut the top off, pour some olive oil on cut sides and wrap in foil.  throw it in the toaster oven for 40 minutes on 370 F.  remove cloves from skins and refrigerate in a small container covered with olive oil.  use a few cloves when ever you need that extra "took me all day" flavor.

SHITAKI MUSHROOM POWDER

hiding in the cool dark pantry...
i buy the big container of dried shitaki mushrooms from Costco.  put a good handful in the toaster oven on low for a few minutes to insure they are good and dry.  then put them in a spice grinder and pulverise until it is powder.  store in an airtight container in the pantry.

A HIGH POWERED BLENDER...
proudly displayed on the counter top...
not to sound like an infomercial or anything, but i highly recommend the VITAMIX.  i used to use my immersion stick blender for purees, but for this Asparagus Puree i thought i'd try the Vitamix.  i was truly amazed at the difference.  absolutely velvety smooth.  so much creamier than my others.  creamy...with no added cream...BIG difference.

NON DAIRY CREAM OF ASPARAGUS  SOUP

1 pound of blanched asparagus (salted water)

1/2 yellow onion, sauteed in olive oil

2 cloves roasted garlic

2 Tbsp shitaki mushroom powder...see note above

1 tsp fresh tarragon, minced 

1 tsp fresh thyme leaves

3 1/2 - 4 1/2 cups homemade chicken broth, depending on how thick you like your soup.

blanch asparagus, saute 1/2 onion, roast garlic, bring broth to a boil.

cut tips off asparagus and save for garnish.

add everything to the Vitamix/blender...or you can use an immersion blender (see note about blender vs. immersion/stick blender above).

puree until very smooth and creamy.  add more stock if too thick.
salt and pepper to taste.

serve with asparagus tips and a sprinkle of very fine chiffonade of tarragon.
after thought...maybe a tiny zest of lemon would work well...

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Mushroom Soup with Middle Eastern Flavors

creamy, non dairy, warm, comforting, light, yet filling.

serve as a starter, side or main.  

pureed soups are great for parties or quick family meals because they come together in no time and can always be made ahead.  there's no meat that will get over cooked or veggies that will get mushy.  it reheats well with no separation when non dairy and can be dressed for any occasion.  serve on it's own or dolled up with a little greek yogurt and fresh herbs for the nice presentation.

 a soup like this is so easy to make when you have an immersion blender or a Vitamix.  i lean towards the stick blender when making hot soups.  i don't like to transfer hot liquids from one vessel to another. 

 as you'll see this recipe is fairly elementary...saute the vegetables, add the stock, season well, cook for a little while to combine flavors and puree.

quick note on the dried mushrooms...i always have a big container of dried shitake mushrooms in the pantry.  i find they are always reliable, a bit stronger and they add a nice woodsy flavor to many dishes.  i find them at Costco for a great price.  if you want to use fresh, go ahead...i don't know the quantity...maybe 1/2 - 3/4 lb.?

and GARAM MASALA ?...a wonderful blend of spices mostly associated with Indian food.  it usually includes coriander, chili, cumin,  cinnamon, cloves, mustard, black pepper, nutmeg, cardamom.  here is just one of many  recipes for Garam Masala.  you can make your own, but i buy it for 1.99$...much easier.  garam masala can very greatly from vendor to vendor.  the brand i like best is by SADAF called Garam Masala Seasoning.   i find mine at a great market called Wholesome Choice in Irvine, CA.

MUSHROOM SOUP WITH MIDDLE EASTERN FLAVORS

makes almost 6 cups

1 lb. crimini and white mushrooms, sliced

1 heaping cup (20 Grams) of dried shitake mushrooms

(rehydrate in 1 cup of boiling water)

1/2 onion diced

1 small shallot, diced

3 - 5 cloves ROASTED garlic

2 Tbsp olive oil, separated

1/2 Tbsp butter

3 cups chicken broth.  homemade is best but i only had 2 cups so i had to use 1 cup of canned low sodium

1/2 cup white wine

2 Tbsp Garam Masala

1 tsp salt...more or less to taste

fresh ground pepper

roast a garlic head in 380 F oven for 40 min.

rehydrate dried shitake mushrooms in 1 cup boiling water and let sit.

saute onion and shallot with 1 Tbsp olive oil and 1 tsp salt in stock pot that you will be cooking the soup in until translucent.  you might need to add a splash of stock to this...i was trying to keep the oil at a minimum.

add garam maslala and saute for a couple minutes to wake up the spices   then add 1/2 cup white wine and bring to a boil.  turn off heat and set aside.

saute crimini and white mushrooms in a skillet with 1Tbsp olive oil and a pat of butter until golden brown.  when done set aside some of the best looking slices for garnish.

dice the shitake mushrooms and add with mushroom liquid to the stock pot.

add sauteed mushrooms, roasted garlic, diced shitake and chicken stock to the stock pot.

bring to a boil and simmer for a few minutes.

get your immersion-stick blender out and puree to desired thickness.  i like to puree until smooth creamy texture.  if it's too thick for you, add some more stock and bring back to a quick boil so flavors will meld as one.

check for seasoning.  salt?...pepper?...

ready to serve as is or garnish as you please.

try a little dollop of plain yogurt and your reserved mushroom slices with a sprinkle of parsley or chives.

you could add a touch of heavy cream, but i find it isn't necessary...i try to keep the fat to a minimum and cream seems to make the soup heavy.

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Baby Bella, Shiitake Mushroom Soup...(non dairy)

move over pumpkin...there's a fungi in town...

(sorry, i get carried away.  i'll just stop there with the bad puns)

but really...isn't everybody talking about pumpkin or butternut squash soup for the holiday?...

how predictable...change things up a little.

this creamy unctuous soup is so delicious.  rich deep flavors but very light on the palette.

no cream and very little fat.

the key ingredients here are the roasted garlic and some homemade roasted chicken broth

and the key utensil is an immersion blender 

trust me, take the time to roast the garlic...

 eat a roasted chicken this week and make some good broth.  chicken broth from a roasted chicken carcass is like liquid gold.  i always have some on hand in the freezer.  

and... go out and buy yourself an immersion blender.

your soup will be tasty and your puree-ing world will be forever changed.

in a nut shell...roast garlic, saute mushrooms and aromatics, whiz it up with some broth and serve.

BABY BELLA SHIITAKE CREAMY, yet non-dairy, SOUP

3 oz. Baby Bella (Crimini) mushrooms

30 grams dried Shiitake mushrooms

1/2 medium onion

1/2 shallot 

3-4 cloves roasted garlic
approximately 4 cups of chicken broth or vegetable broth...home made is best, but...

2 cans  (15 oz.) low sodium chicken broth will be fine (more or less depending on how thick you like your soup)

NOTE...i used 1 whole can and about 1 1/2 cups homemade chicken broth...
vegetable broth works very well with this for a pure vegetarian version
2 Tbsp olive oil

1 tsp dried tarragon

1 tsp dried thyme

salt and pepper to taste

FIRST...before you do anything...roast your garlic.  i like to roast mine whole with the top sliced off and drizzled with olive oil inside.  wrap in tinfoil.  oven at 370 F and it should take about an hour.

meanwhile, rehydrate your dried mushrooms as the package instructs if using dried.  saute your veggies in about 2 Tsp olive oil (maybe less if possible).   do not salt your veggies while sauteing.  you can add your tarragon and thyme in when they are almost done.  when everything is done and mushrooms look yummy and golden transfer to a sauce pan (3-4 quart works for me).  reserve a few mushrooms for garnish.  squeeze the water from the rehydrated mushrooms and chop them up a little and add them with the roasted garlic cloves to the pot.  add chicken broth, a little less than you think you might need because you don't want your end product to be too thin.  bring to a boil then lower to a simmer.  when everything has been heated through take off the stove and get your immersion blender in there and blend away...blend it to the texture you like.  i like it creamy.  you might need to add more broth at this point (heat through if you add more).  when you have it just right check for seasoning...salt and pepper to your liking.  i like the base creamy, then i add a few whole reserved mushrooms or use as garnish.
reheat just before service.  this soup can be made ahead and keeps well for a few days.

NOTE..the fresh thyme is for presentation and photos only.  i found when eating the finished photographed bowl of soup i didn't care for the pieces of thyme interrupting the smooth creamy texture...you be the judge.

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Caldo de Camaron Seco

Caldo de Camaron Seco

what a fabulous soup i have found!

it was pretty much be accident...as are many of the "out of the ordinary" things i come across. last week i was shopping at my favorite Mexican market, Northgate in Santa Ana, to get the correct/authentic caramel sauce for my Flan Cake.  i needed Cajeta de Leche as the recipe called for.  just in case you missed the post on "The Flailed Flan Cake" here's the link...so sad...so very sad...
anyway.....as i entered the market the impulse buys caught my eye (i'm a sucker).  they had a large display with these packaged up dried shrimp.  i had seen them many times before here and Asian markets.  "i wonder what the heck you do with these?" i asked myself.  i thought they must be some Mexican treat or for some fabulous special occasion recipe if they have them all out on display...
they're ugly salty dried up old shrimp...i HAVE to buy them...i'll find out what to do with them later.

well, as far as i'm concerned...I HIT PAY DIRT!

these ugly pale shriveled up little critters make the most incredible broth for this soup.  i can't describe the flavor, but it's FABULOUS.  the shrimp add a whole new layer that makes it taste rich and deep and totally authentic Mexican.  a friend said she was transported back to her vacation in Puerto Vallarta.  i'll take that as a compliment...thank you very much.

the recipe is fairly easy, but just a little time consuming.  the shrimp need a pre-soak, a little broth time and then you have to remove the head, legs and tails off of EVERY single little shrimp that goes in the pot, but it's well worth it.  you also have to make a real Mexican Red Sauce that requires steeping, pureeing, straining and sauteing the chills...again...well worth it.  i make red sauce all the time...it's not that big of a deal.  it's great for so many things...pork, chicken, turkey, beef etc...the Red Sauce recipe and instructions i use are found HERE, but i always add a few extras like cumin, oregano, 2-3 adobo chiles and adobo sauce.

i found this delicious soup recipe by googling "what to do with dried shrimp, Mexican".  i thought about going with an Asian recipe, but i was in the Mexican mood...you know the Flan Cake and all...it was going to be a Fiesta!...

the soup?...incredible !  

the flan cake?...don't ask...

CALDO de CAMARON

adapted from Pati's Mexican Table

i made a few changes, so please check the link for the original and her comments...she has loads of great Mexican goodies

1/2 pound of Mexican dried shrimp

2-3 oz dried Guaillo chiles...i also used a few New Mexico Chilies

1 Tbsp Mexican oregano

1 ripe tomato, diced

3 garlic cloves

2 bay leaves

1/2 small onion, roughly chopped

1 tsp cumin

1/2 tsp cayenne...optional

3 carrots, sliced

1-2 diced potatoes are supposed to be added, but i chose other veggies...

2 celery stalks sliced

a handful of green beans

1/2 head small cauliflower

1 more tomato, diced

1/2 onion, sauteed...(this was a good addition)

1 jalapeno, sliced or diced...optional

2 Tbsp oil

limes and cilantro for garnish

FOR THE SHRIMP

cover the shrimp with cold water and let them sit for 10-15 minutes.  drain the shrimp, rinse them and place them in a medium pot.  cover the shrimp with 5 cups of water and bring to a simmer over med. high heat, then turn down to a slow simmer for 10 minutes.  strain the broth reserving both the broth and the shrimp.  allow to cool.

once the shrimp have cooled remove the heads, tails and legs.  Pati (original recipe blogger) suggests you keep the body shell on to add a little crunch to the soup, so that's what i did.  

FOR THE RED SAUCE...

remove the stems and seeds from the chiles and place them on a hot "comal".  i do not own a "comal" so a hot skillet works just fine.   toast lightly until they change color a bit...jus about 10-15 seconds per side.

place the chiles, tomatoes, garlic, onion, oregano, cumin, cayenne in a saucepan and cover with water.  bring to almost  boil and turn down to a slow simmer for 15 minutes.  get your stick blender out and puree until smooth...or use your regular blender or processor...i highly recommend getting a stick blender!

over medium heat add 2 Tbsp oil (olive is good) to a large soup pot.  strain the chili puree over the oil.

NOTE...use a regular strainer and push all the goodness through.  you should have just the tough bits left in the strainer.

add your cumin and cayenne if using.  simmer the sauce for 10 minutes over medium heat allowing the sauce to season and thicken.

FOR THE FINISHED SOUP

add the shrimp, broth, carrots, green beans, jalapeno, 1/2  sauteed onion to the chili puree and let simmer for 10-15 minutes until carrots are tender...also add in the cauliflower towards the end because you don't want it to fall apart.

serve the soup with wedges of lime, chopped cilantro and some fresh diced jalapeno.

this is great as is, but also fabulous over rice...or add a few more veggies of your choice.  i like my soups thick with goodies.  the original only called for carrots and potatoes, but i wanted to add a bit more...maybe not as authentic, but good and good for ya.

   

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HEAD TO TOE POZOLE ROJO

mmmmm...POZOLE

this is a rich porky-meaty stew that is hearty, savory, and playful.  i say "playful" because you're eatin' along enjoying every bite, but you don't really know what bite of the pig you are enjoying....could it be an EAR?...a SNOUT?...a CHEEK? ...the BUTT?....or is it that TROTTER that really sends it over the top?....what ever part it might be i guarantee you'll love every bite...slurp and spoonful.

as far as i can tell, authentic POZOLE is made from a whole pig's head.  it's boiled and stewed for hours, then picked apart and every edible morsel is thrown back into the broth along with a few spices, onions, chilies and hominy.  although there was a whole pig's head available at my favorite Mexican market (Northgate in Santa Ana) i had to pass.  instead i went for the Pozole blend...small ready cut parts of a pig's head...it's a blend of cuts that seemed to be calling for my attempt at Authentic Pozole. don't know what seems scarier...the whole head?... or the grab bag i went for.  i recognized the ear and the snout and i think some tongue, but the other bits i'm not so sure...i went for it anyway.  to go along with that i bought some shoulder butt and scouted out the freshest trotters i could find.  i also had a terrine in mind for trotters so i needed a few.  the terrine came out FABULOUS!...i'll post about it soon.

straight up?...don't be afraid of this soup because of it's weird bits and pieces.  you can easily substitute with good pork shoulder-butt or any cut that works well for a stew.

a while back i made a CHICKEN POZOLE VERDE.  although it turned out fabulous and so very delicious, i was ever so gently informed that it was not "real Pozole".  a few of my Latino friends kind of giggled and looked at me funny when i said i had made Pozole.   the Pozole they had grown up knowing was deep red with the whole head simmering all day.  mine was made with Chicken and it was green???...well, i had to right my wrong and go for the real thing...or as close as i could possibly get here in Newport Beach.

my version of POZOLE ROJO

1 lb. of Pozole mix of meats from a Mexican market or Carniceria aka Mexican Meat Market

(this includes all the bits and pieces from the head of a pig)

OR...if you're daring you can just go ahead and purchase 2 ears, a snout and some tongue.

1 lb. pork shoulder/butt nice and fatty cut into large cubes the same size as your Pozole mix.

what ever you buy 2 lbs should be about enough

 AND 1-2 trotters (pig feet)...they usually come split in half

NOTE...when buying pig parts you need to do 2 important things.

1st....go over every inch and make sure there are no short little hairs that were missed by the butcher.  you can sear these off with a lighter or shave them with a razor...i know it's weird, but it's gotta be done.

2nd...put all the parts in a big pot and bring to a boil.  boil for about 10-15 mins to remove any impurities that might be there.  drain pot, discard water, clean the pot and wash off the pig parts.  this is just for food safety...we're talking ears, snouts and feet here, understand?

now, everybody back in the pool.

in a large pot put all the meats, 1 large onion (quartered), 4-5 smashed garlic cloves, 2-3 halved jalapenos, a few cut up celery stalks, 1 heaping Tbsp dried Mexican oregano, 1-2bay leaves, 1 tsp cumin, 1 tsp Mexican chili powder.  cover with 1 box low sodium chicken broth and the rest with water.  bring to a boil and turn down to a simmer for about 3-3 1/2 hours.  check your water levels every now and then.  remove when meats are fork tender...i mean REALLY fork tender.  if using trotters they take the longest...your other meats might be done in 2 to 2 1/2 hours...poke 'em...how do you really know when an ear is done if you've never done it before?...

while this is cooking make your RED SAUCE.  this red sauce is good for everything. 

this post is getting long so here's a link to the red sauce i make all the time.

note for the red sauce...take the extra time to strain the sauce...some recipes say it's not necessary, but it's much better strained.

remove from heat and strain the broth.  cheese cloth in a strainer works well or i try to completely separate the fat.  remove your meat and let cool to the touch.  remove all bones and hard bits from the trotters.  cut everything in uniform size pieces..

everybody back in the pool....

(in the washed out stock pot)...with 1 can of good hominy...Juanita's is best 

2-3 chilies in adobo sauce (from the can) diced

optional...1 med. onion diced and sauteed

add your red sauce...should be about a cup

add broth.  i liked mine thick...you can always add more broth to thin it out

check for seasoning...might need salt

might need cumin

heat everything and gently stir a few times for about 20-25 mins.  this is one of those things that gets better as it sits and all the flavors meld together

whew!!! almost done.  garnish with any or all of these....cilantro, radish, shredded cabbage, diced jalapeno, queso fresco and chiccarones (fried pork skin) 

sorry this was long.  if you really want to make this and my instructions are to sketchy, check out these few links that i used to make my first try at "real Pozole".  i had fun making my own version and it turned out FABULOUS.  if you have any questions let me know.

http://newstaco.com/2011/01/12/chef-michael-recipe-pozole-rojo-for-a-cold-day/

http://rollybrook.com/pozole.htm

http://www.gourmet.com/recipes/2000s/2007/09/pozolerojo

http://mexicocooks.typepad.com/mexico_cooks/2008/05/lets-make-pozol.html

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The Silky Chicken or Black Chicken

THE ELUSIVE BLACK CHICKEN

aka THE SILKY

this is a rare bird indeed!

well, on my hunt for the "out-of-the-ordinary" i came across this lovely(?) looking creature...YIKES! can i just say YIKES again.  i must say.......this one finally stumped me.  stymied...as you might know i'm pretty adventurous with foods.  i'm no Andrew Zimmer, but i like to go for the strange stuff.  i find a good challenge and give it a go...this one got me.  i still ask myself why?...it's just a chicken, right?...well...not so much.

#1...always remember to read the fine print on the package..."head and feet intact" AND it has FIVE TOES instead of four!. i missed that part. as the thing thawed and started to unfold, and i DO mean unfold...this small little wrapped up bird was over 2 feet stretched out. AND IT"S BLUE !!!!!...you can imagine what i was thinking. i can handle alot of things, but this one was definitely high on the scale of "what the heck am i gonna do with this?" and "what was i thinking?" BUT, curiosity still had the best of me.

#2...investigate and research what your strange product is all about. i found a few sites with recipes for soup...i thought great! a new twist on an old favorite, chicken soup. not so much. as i read further, after purchase, i found that the black chicken is most used for Chinese medicinal purposes...mainly for sick people, pregnant women or just after giving birth. it's a very lean bird, does not necessarily produce a tasty unforgettable unctuous broth...and i don't really fall into one of the needy categories.

#3...keep your game face on. anyone walking in on you dismantling this black (blue) bird will think you are in need of some help...serious help...i don't mean with the soup...

so what do i do ?...i decided to wing it, of course...(again, sorry about the bad pun).

the easiest recipe i found was HERE at  eating club Vancouver by fellow bloggers ts & js.  they call it Mama's Silkie Chicken or "Dyong Kwe".  this recipe seemed easiest to tackle due to the short list of ingredients.  please visit their site for an easy and quick step by step (with photos) to see how Mama does it.

i didn't have a few of the ingredients so i just went with the recipe i use for Duck Soup found HERE.  it sounded pretty similar with Asian style flavors and such.  i thought if the flavors were basic and normal i might be able to salvage a meal or at least a good stock out of this deal....not so my friend.  after thawing, washing and the obvious photo session...i was not so enthused about the out come.  still i went ahead and threw everything in the pot and hoped for the best.  the best never came...the blue skin turned an unappealing limpy blackish grey and the flesh was unlike any chicken i had ever seen.  hmmmmm...not so good.
next, i thought to myself... get the photo of the finished product, make it look pretty and appealing and maybe it will seem more appetizing.  not so my friend...my "Mama" always warned me that looks can be deceiving...definitly correct when it comes to food photography.  the photo looked great and i was ready to give it a try, but like i said...this one stumped me. i removed the blackish grey skin that i just knew i was not going to be able to eat, to unveil the tough, lean flesh that was streaked with black...and i mean weirdly streaked with black.  at this point (hours from the start of this little journey) i had to give up for the day...throw in the towel...raise the white flag.   i strained the broth and threw everything into a tupperware for a second chance at it some other time. 
that second chance hasn't come up yet...it's in the freezer right now.  i didn't have the heart to toss it. 
i can't let this one get me.  I WILL EAT THE BLACK CHICKEN.  not today, not tomorrow...but...
I WILL NOT LET THIS BIRD WIN !!! 

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Duck Duck Soup

Duck Duck Soup...Stock, Broth and rendered Duck FAT...YUMMM !


what do you do when you bring home an absolutely beautiful whole roasted duck and no one is as excited as you are?...make soup. actually it's a 3 in one bonus. you'll end up with a flavorful soup, rich stock and the always sought after and ever so expensive rendered DUCK FAT.







the broth is fabulous and rich. i like to reduce about half of the pot and keep a bit in the freezer to use with quick sauteed veggies or add into a braising liquid for just about anything. the other half goes into the soup for the night.





i found my beautiful duck fully cooked at my favorite Asian market, 99 Ranch Market in Irvine, CA. i've been fascinated with duck for a while and never tried cooking a whole one myself. #1, they are pretty expensive in regular markets (about 25-30 bucks) and #2 i've heard they are kind of tricky to cook properly. the ratio of fat to meat is not even throughout the body so it seems one must control the cooking to get the perfect roast bird. when i saw this baby hanging in the deli section i was so excited, but immediately knew it would be pricey...not so. the whole cooked duck was only $14.00...i'll take 3 please. no, i just bought one, but you can bet i was back within the week getting another. i made Asian flavor Duck Rillettes with the second. i haven't posted about it yet, but oooh they were delicious.

so, since this duck was ALL MINE i took it apart piece by piece...totally enjoyed and devoured the wings, legs and thighs on their own and set aside the breasts for the soup or stew i knew i had to make with all this ducky goodness. the meat was a little seasoned and the skin was delicious and crispy. after wiping away the carnivorous debris, i was smart enough to keep all the bones and fatty skin from the parts i had eaten and, as you can see, i had the whole body/carcass...head to tail...with all it's flavorful fatty skin and bones. everybody into the pool. what i mean is everything goes in the pot except, of course, the breasts.

DUCK STOCK
adapted from Chichajo @ 80 Breakfasts
original recipe and great blog found HERE

The bones (the whole carcass including head) of 1 Peking Duck (or roasted, as shown)
2 carrots, peeled and cut in large pieces
2 onions, peeled and cut in quarters
2-3 stalks of lemongrass, white part only, bashed
1-2 inch piece of ginger, peeled and cut into rounds
2 jalepeno peppers halved
2 star anise
A few sprigs of cilantro
A few stalks spring onions (I used about 3)
Whole black peppercorns approx. 10 - 15
1/4 cup soy sauce

- Place everything in a stockpot and cover with water. The water should reach about an inch over the duck.
- Bring to a boil and skim off any scum that appears. Reduce to a simmer and cover pot. Let the stock simmer gently for 2-3 hours.
- Uncover pot and simmer for about 30 minutes more to reduce stock. Taste and either adjust seasoning or reduce further to deepen flavor.
strain, but do not use cheese cloth. use a regular fine strainer if you are interested in rendering as much of the duck fat as possible
- Portion as you prefer and let cool. Use immediately or store in the fridge if you’ll be using it in a couple of days…if not, freeze for future enjoyment

don't forget to render the duck fat. i like to pour the stock into 1 qt. containers and let it come to room temp. to let the fat rise to the top. then into the fridge for the fat to solidify. render the fat off each container and put into separate container...microwave the fat slightly back to liquid state and pour into an appropriate size container for storage. this will keep in the fridge like butter or you can freeze it for future use.

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LENTIL SOUP with ROASTED VEG. and SAUTEED APRICOTS

woops...i almost for got about this delicious soup. i'm so behind with my posts that i almost left this one behind. can't do that. this one is good and easy...a little time consuming if you're fussy about presentation like me. i think the sweetness of the apricots really works well with the savory roasted vegetables. i love the texture of lentils when they are cooked just right...tender to the bite, but still in their cute flying saucer shape. keep it monochromatic for an interesting presentation...anything orange is fun to work with. always bright, flavorful and comforting.

LENTIL SOUP with ROASTED VEG. and SAUTEED APRICOTS

1 cup red (orange) lentils

4-5 cups good chicken stock (homemade best, of course)

2 Tbsp olive oil

1/2 large onion. diced

1-3 cloves garlic. minced

1 tsp oregano

a pinch of cayenne
salt and pepper to taste after cooking

3 carrots

2 cups banana squash or butternut. peeled, cubed

1 orange pepper large dice

5-10 garlic cloves for roasting (optional)

feta for topping (optional)

approx 10 dried apricots (whole)

make the lentil base...in a soup pan saute the onion and garlic. add the stock and lentils and bring to a boil. lower heat and cook until tender. i like my lentils to keep their shape so i pull them before they get mushy. remember they will continue cooking as you reheat the soup. check seasoning.
roast your vegetables at 350 degrees approx 20 minutes. olive oil, salt, and pepper. keep an eye on them and stir to brown all sides

3 med. carrots. sliced large

2 cups small cubed squash. i used banana squash. peeled, of course

garlic...i always throw in a bunch of garlic cloves when roasting veg. just to have on hand and/or add this to the soup/stew for extra yummy goodness

saute the apricots...i used a little olive oil and sauteed, or rather, seared the dried apricots. you could saute them with a little garlic and onion if you wanted, but i didn't. i left them whole so i could brown each side....dice when browned

serving suggestion...build your soup/stew plate. if you're one of those "on-the-ball-cooks" you'll have everything hot at the same time...not so in this kitchen. i have to bring everything back to temp. before serving.

i like this soup thick and layered...lentils (drain off some broth if necessary) then roasted vegetables then crumbled feta (optional)then diced sauteed apricots on top.

note...stir and reheat lentils carefully because they can turn to mush and lose their shape quickly.

if your not into the fuss and presentation just throw everything in, serve and enjoy. i thought the sauteed apricots really worked well with the roasted veg, garlic and the kick of heat from the cayenne. sweet...savory...spicy equals YUM in my book

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