TOP CHEF Week 2 Competition (enter recipe here)

[bayoutider]

After a shaky start I beg our contestants to dig deeper. All the slackers have been eliminated and now each competition should be treated as if your life depends on it.

Make us a soup.

Chili is not a soup so don't go there. I love soup make a couple of them almost every week and eat a bowl full almost daily. They are a great way to use up vegetables and leftover meat. Show me how creative you can be, bonus points are out there for anyone showing some special or money saving methods.

Recipes need to be in by 10PM Friday. This should give everyone enough time and your time starts now.

 

[LCN]

Man . I think I saw that one coming . I could defend chili as a soup the way some people make it but mine is much thicker - more like a stew . I was hoping to make some but , I have a near substitute up my sleeve

Oh .... like no camp stew or beef stew either ?

 

[BAMAFAN IN NY]

If you eat it with a fork.... It aint soup.

 

[bayoutider]

If you eat it with a fork.... It aint soup.

What he said. It cannot be served on a plate or anything that resembles gravy but Gumbo, Buliabase and Chowders would get a pass. If you call your soup a stew and it is still soupy enough to eat with a spoon like soup go for it. I make a vegetable beef soup I call Bama Stew and it is definitely a soup. Most fish stews are soups, chicken and dumplings are not.

 

[WAW4Tide]

Are we posting recipes on this thread or will there be a different recipe thread like last time?

 

[TideRollsInVa]

WoooooHooooo SOUP :drool5:

 

[WAW4Tide]

[FONT=&quot]I am getting on this one early this week in case I'm on the road in the later part of the week. I love making soups and this one is so good, especially because we are about to start getting really good corn in the southeast. This can be made heartier for winter months by adding more flour, potatoes and other root vegetables like carrots, but this version is more appropriate for spring/summer. A note on the peppers, Poblano peppers are usually found green in the grocery store I like to buy mine like 3 days ahead and let them begin to mature causing them to look more orange-red and develop more heat. You can substitute Fresno chiles or anaheims for poblanos. I like fresnos but the hotter fresno peppers don’t arrive until the fall. Also I used poblanos for their flavor base, but if you want something hotter then you can always use cayenne or cascabel peppers. The heavy cream and cheese help balance out the heat of any peppers.

Grilled Corn and Pepper Soup
1 lb. bacon cut into 1.5 inch cubes
1/4 cup of olive oil (you will also need olive oil to drizzle on the corn and peppers before grilling)
4.5 large Spanish onions (medium diced)
6 cloves of garlic (medium diced)
2 red bell peppers
4 poblano peppers
1/2 stick of butter
2.5 pounds of small boiling potatoes (can be white or red...I prefer white...skin on medium diced)
2 cups of heavy cream
2 cups of dry white wine (Riesling if you have it...chardonnay will work)
8 cups of chicken stock
1 cup water
12 ears of corn
1/4 cup of fresh chopped chives
1 tsp ground turmeric
1 tsp cumin
1 tsp cayenne pepper
1 tbs sea salt
2 tbs of black pepper
1 tsp of sugar
1/4 cup of flour
12 0z sharp white cheddar cheese
1/2 of a lemon[/FONT]

1. [FONT=&quot]Arrange the corn and peppers on a flat tray and drizzle with olive oil then season with salt and pepper. Let sit and come to room temperature. Fire up your grill and make sure the grill grates are clean. Grill the corn and the peppers over medium heat. You don't want the corn to turn black but some flame marks and blackened spots are ok. You do want the peppers to get pretty black on the outside. You don't want them to burn. Remove from grill and allow to cool.[/FONT]
2. [FONT=&quot]In a large pot cook the bacon and olive oil on medium-high heat until the bacon is crispy. remove the bacon with a slotted spoon and let it cool on paper towels.[/FONT]
3. [FONT=&quot]Reduce the heat to medium or just under medium and add the onions and garlic and butter and cook until they are translucent but do not brown.[/FONT]
4. [FONT=&quot]While the onions simmer remove the black skin from the peppers and discard. Then open them and remove the seeds. Then give them a medium dice.[/FONT]
5. [FONT=&quot]Add the dry ingredients and juice of the lemon to the onions and garlic mixture and cook until well mixed...this should only take a minute or so.[/FONT]
6. [FONT=&quot]Add the chicken stock, water and white wine as well as the potatoes and bring to a boil. The simmer the entire contents uncovered until the potatoes are almost fork tender. [/FONT]
7. [FONT=&quot]Once the potatoes are almost tender add the peppers.[/FONT]
8. [FONT=&quot]Over the pot take each ear of corn and with a knife slice down the length of the corn to drop the kernels directly into the pot. (You can do this earlier, but the juices closest to the husk have a lot of flavor and you won't lose it this way.)[/FONT]
9. [FONT=&quot]Now add the cream and cook for 5 minutes.[/FONT]
10. [FONT=&quot]Now add the cheese and cook until melted.[/FONT]
11. [FONT=&quot]Right before serving add the chives and stir them in.[/FONT]
12. [FONT=&quot]Serve immediately in a bowl and top with some of the crispy bacon.[/FONT]

 

[LCN]

If you eat it with a fork.... It aint soup.

The thought of eating Chili with a fork is about as insulting as instant grits

 

[GreatDanish]

Corn and Bacon Soup with Jalapeno crema

Ingredients

1. 10 medium ears of corn, shucked
2. 3 tablespoons extra-virgin olive oil
3. 2 ounces bacon, diced (1/2 cup)
4. 1 celery rib, finely diced
5. 1/2 cup finely diced onion
6. 1/2 cup finely diced yellow bell pepper
7. 3 cups whole milk
8. 1 1/2 cups heavy cream
9. Kosher salt
10. Pinch of cayenne pepper
11. 1/4 cup sour cream
12. 1 jalapeño, seeded and minced
13. 2 tablespoons chopped cilantro (cilantro leaves can be used for garnish)
14. 1/2 teaspoon fresh lemon juice
15. Freshly ground white pepper

Steps

1. Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.
2. In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.
3. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.
4. In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.
5. Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.

 

[bayoutider]

All this corn and peppers, you guys must be watchin' a lot of Bobby Flay.

 

[BAMAFAN IN NY]

All this corn and peppers, you guys must be watchin' a lot of Bobby Flay.

At least shopping for the ingredients will be easy.

 

[bayoutider]

At least shopping for the ingredients will be easy.

I have Peruvian Squirrel bladders I can share with you.

 

[BamaGoose]

Slow Cooker Split Pea Soup with Chorizo

I have made this several times and I don't know why I haven't posted this since discovering this on the food network website before but here it is.

Slow Cooker Split Pea Soup with Chorizo

Ingredients
1 pound green split peas
10 cups reduced-sodium chicken broth
1/2 pound diced chorizo or andouille sausage, (made this with chicken as well)
1 1/2 cups diced carrot
1 cup diced shallot
1 cup diced celery
2 cloves garlic, minced
2 bay leaves
Salt and freshly ground black pepper to taste- I also like to dice a fresh jalepeno as well sometimes.

Directions
Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.

 

[TheOysterMan]

Roasted Red Pepper and Crab Soup

Nothing like a little soup to get the blood flowing

Ingredients:

6 Red Bell peppers, seeded and quartered
1 32 oz carton Chicken Broth
1 large potato
1 qt half and half
1 tsp salt
1/4 tsp cayenne pepper
12/ tsp garlic powder
1/2 tsp fresh basil, finely chopped
1 pound lump crabmeat

Directions:

1. Set oven to broil and preheat for 5 minutes
2. Place red bell peppers skin-side up on broiler pan. Broil until skins have blackened. Set aside. (Usually i put them in a bowl and cover in saran wrap, it allows the skins to loosen.)
3. Peel skins off bell peppers and coarsley chop. Chop potato into roughly same size pieces as bell pepper for consistency. Place chopped potato and peppers in saucepan along with chicken broth. Bring to boil.
4. Add half and half, salt, cayenne pepper, garlic powder, and basil.
5. Return to a boil, reduce heat, and simmer for 45 minutes.
6. Once potatoes have softened, pour soup into blender in batches. Puree.
7. Pour soup back into saucepan and add crabmeat. Heat over medium heat until hot throughout. Usually takes about 5 minutes.

I usually serve this with either toasted sourdough bread, or pita triangles. Enjoy!

 

[derek4tide]

For those who desire something different, this cool cantaloupe soup hits the spot. This soup is not expensive to make and offers other venues to use cantaloupe. Instead of using traditional soup plates, try a mix of pilsner glasses and champagne flutes.

Cool Cantaloupe Soup with Basil Cream


Ingredients:

1 (2 1/2 pounds) cantaloupe, cut into 1-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoons fresh lemon zest
2 tablespoons (about 2 sprigs) mint leaves, chopped
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons superfine sugar
1/2 cups basil leaves, packed
3/4 cup champagne

Directions:

1. Make the soup: Place the cantaloupe, lemon juice, and zest in a food processor fitted with a metal blade and pulse until roughly chopped. Add the mint leaves and salt and pulse to combine. Transfer to a large bowl, cover, and chill for at least 30 minutes.

2. Make the basil cream: Place the cream and sugar in the bowl of a food processor fitted with a metal blade and process until slightly thickened. Add the basil and process until thick -- about 20 seconds -- and set aside. Add the champagne to the soup right before serving. Divide evenly among four bowls and top with the cream.

Serves 4

 

[BamaLuver]

Wow -- you guys are all over the place with these soups!!! Yummmmm!!!!! Looking good.

 

[bayoutider]

Wow -- you guys are all over the place with these soups!!! Yummmmm!!!!! Looking good.

I made 2 today and may make 2 more tomorrow. I tasted them and put them in freezer bags for later. It's going to be a tough week.

 

[rolltideroll202]

I am going to go out on a limb this week and make a cold soup. I could eat this one any time of the year and it is another family favorite.


SMOKE SHRIMP AND MELON GAZPACHO


3/4 pound extra large shrimp (26 to 30 count), peeled and deveined
2 large vine ripened tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 cup chopped cantaloupe, honeydew or watermelon
1/2 large cucumber, chopped
1/4 Vidalia onion, chopped
1/2 red, green or yellow bell pepper, seeded, deribbed and chopped
24 fresh chives, chopped
Pinch of ground cumin
Pinch of ground coriander
Salt
Freshly cracked black pepper
Hot sauce (optional)


Preheat the oven to 350. Smoke the shrimp over hickory, mesquite or oak according to smoker manufactures directions, until shrimp are firm and opaque. Set aside 12 of the shrimp for garnish.

Put the tomatoes in a roasting pan and roast for 15 to 20 minutes, until soft and golden brown and the skin begins to crack. Allow to cool, then transfer to a blender. Puree on high speed until smooth, then slowly pour in the oil and vinegar while blender is still on high. Roughly chop the shrimp and combine it with the melon, cucumber, onion, bell pepper and chives in a large bowl. Stir in the pureed tomato mixture, cumin, coriander and the salt, pepper and hot sauce to taste. Cover and refrigerate no longer than 2 to 4 hours before serving in individual bowls. Garnish each serving with 2 of the reserved whole shrimp.

 

[Rueben]

Smokey Pumpkin Soup
I took some subtle hints form "the man" in his orriginal post on this thread, and on the critiques of others on the "week one" thread.

Ingredients:
One 6-7 lb pumpkin
6 Slices of Smoked Bacon
2 Medium Onions chopped
2 Cloves of garlic minced
1 teaspoon dried ground sage
Tabasco Sauce To Taste
Salt and Freshly Ground Pepper
4 Cups Chicken Broth
3 Cups Half-&-Half
3 Liberal Tablespoons of Dark Rum ( I like Gosling's Black Seal)

Instructions:
1. Cut a wide, deep circle around the stem of the pumpkin and remove the lid. Scrape the seeds and stringy membrane from the inside of the pumpkin using a large spoon, and discard. Then scrape out most of the flesh remaining inside the pumpkin and place on a large cutting board or simular work surface. Coarsely chopenough of the flash to measure 4 cups.

2. In a large saucepan fry bacon until crisp, drain on paper towles, and crumble. Add the onions and garlic to the pan, cook over moderte for 3 minutes, stirring. Add the chopped pumpkin and sage, season with Tobasco, salt and pepper, and stir. Add broth, stir, cover, and simmer over merate to low heat until the pumpkin is tender (about thirty minutes). Remove from heat and let cool.

3. Transfer the contents of the pan to a food processor (in batches if needed). Reduce to a puree and move back to the pan. Add half-&-half, crumbled bacon and rum, stirring well. Heat until very hot, but not boiling.

For a dramtic presentation, finish cleaning out the pumpkin shell, and serve the hot steamy soup in it.

Enjoy!

 

[TideRollsInVa]

I thought I'd provide an easy and fast but delicious and attractive presentation. ENJOY!

RIO GRANDE CHICKEN and LIME SOUP

Ingrediants
1 qt Chicken stock
Juice of 2 large limes
1 tsp Dried Mexican oregano
1 tsp Dried basil
1 tsp pureed chipotle chile
1 Bay leaf
Salt & white pepper
2 Chicken breast halves - cooked and shredded
1 cup Julienne cut tomatoes
1/2 cup Julienne cut red onion
1 TBLSP Minced cilantro
8 oz Jalapeno Jack cheese - cubed
2 Corn tortillas - cut in strips
1 Avocado - pealed, pitted and sliced
4 Lime slices
4 Cilandtro sprigs

Instructions

Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in
stockpot. Season to taste with salt and white pepper. Bring to boil and simmed 15 minutes.
Add the shredded chicken, tomatoes, red onion and minced cilantro. Return to boil and simmer an additional 5 minutes. Adjust seasonings to taste.

Serving

Ladle very hot soup into warm soup bowls. Drop in some cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart (4 servings).