October Soups at Liz's House--October 4th!

Soups and other yummy things…

I thought Martha could help out now that there is a slight chill in the air! We are going to warm up with some of Martha Stewart’s Winter Soups! And for dessert…Martha is sure to keep us happy...

Chicken Soup with Parsley Dumplings
Ingredients
Serves 6
• FOR THE BROTH
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
• 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
• 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
• 1 medium onion, thinly sliced into half-moons
• 2 celery stalks, cut into 1/4-inch pieces
• 1 garlic clove, thinly sliced
• 1 bay leaf
• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• Coarse salt
• 1 teaspoon coarsely chopped fresh thyme
• FOR THE DOUGH
• 1/4 cup plus 2 tablespoons yellow cornmeal
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons finely chopped shallot
• 1 tablespoon freshly grated lemon zest
• 3/4 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons finely grated Parmesan cheese
• 1 1/2 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup low-fat (1 percent) milk
Directions
1. Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme.
2. Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms.
3. Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls.


Broccoli Soup with Cheddar Toasts
Ingredients
Serves 8
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
• 7 cups homemade or low-sodium canned chicken stock
• 1 teaspoon coarse salt
• 1 cup skim milk
• 1/8 teaspoon cayenne pepper
• 2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
• 8 thin slices crusty baguette
Directions
1. Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
2. Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
3. Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.


Classic Tomato Soup
Ingredients
Serves 6
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 3 tablespoons tomato paste
• 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)
Directions
1. In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
2. To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
3. Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately, or let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.


Harvest Pumpkin Soup
Ingredients
Serves 6 to 8
• 1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
• 6 tablespoons unsalted butter
• 3 cups homemade or low-sodium store-bought chicken stock
• 3 cups water
• 1 sprig fresh thyme
• 1 small parsnip (about 4 ounces), peeled and coarsely chopped
• 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
• 1 small turnip (about 4 ounces), peeled and coarsely chopped
• 2 small shallots, minced (about 1/4 cup)
• 1/2 cup dry white wine
• 3 tablespoons heavy cream
• 1 teaspoon packed light-brown sugar
• 2 teaspoons coarse salt
• Freshly ground pepper, to taste
Directions
1. Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
2. Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
3. Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
4. Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
5. Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.


Farmhouse Chowder
Ingredients
Serves 8 to 10
• 1 whole chicken (3 1/2 to 4 pounds)
• 8 to 10 cups water
• 1 large onion, 1/2 left whole, 1/2 chopped
• 2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
• 4 stems fresh flat-leaf parsley, plus more for garnish
• 10 whole black peppercorns
• 1 ounce (2 tablespoons) unsalted butter
• 2 tablespoons flour, preferably Wondra
• 1 small turnip, cut into 1/2-inch dice
• 4 ounces rutabaga or parsnip, cut into 1/2-inch dice
• Coarse salt
• 1/2 cup heavy cream
• 1 tablespoon fresh dill, finely chopped, for garnish
• Vermont Common crackers, for serving
Directions
1. Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
2. Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
3. Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.


Chunky Turkey Vegetable Soup
Ingredients
serves 4
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1/2 teaspoon dried crushed rosemary
• coarse salt and ground pepper
• 1 pound cooked turkey breast, cut into bite-size pieces
• 1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well
Directions
1. In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
2. Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
3. Stir in turkey; add escarole in two batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.



Chicken Tortilla Soup
Ingredients
Serves 6
• 1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
• 2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
• Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
• 3 cups water
• 1 1/2 tablespoons corn oil
• 4 plum tomatoes
• 2 small onions, halved lengthwise (unpeeled)
• 4 garlic cloves (unpeeled)
• 1/2 teaspoon coarse salt
• 1 1/4 cups fresh or frozen corn kernels
• 3/4 cup rinsed, drained canned chickpeas
• 5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
• 1/2 small avocado
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon minced jalapeno
• 3 tablespoons reduced-fat sour cream
Directions
1. In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
2. Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
3. Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
4. Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.


Croque Monsieur
Ingredients
Makes 4
• 3 tablespoons unsalted butter, plus more for baking sheet
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup Gruyere or Swiss cheese, grated, plus 8 ounces, thinly sliced
• Coarse salt
• Freshly ground white pepper
• Freshly ground nutmeg
• 8 slices brioche, cut 1/2-inch thick, toasted
• 6 ounces baked ham, thinly sliced
Directions
1. Preheat oven to 450 degrees. Butter a baking sheet; set aside.
2. In a medium saucepan, melt butter over medium-high heat. Add flour, and cook until foaming, whisking constantly, for 3 minutes.
3. In another medium saucepan, heat milk over medium heat. Slowly add milk to butter-flour mixture, whisking to prevent lumps from forming. Bring mixture to a boil. Reduce heat to low, and cook 2 minutes more. Stir in 1/2 cup grated cheese, and season with salt, white pepper, nutmeg, and cayenne. Cook until thickened, 2 to 3 minutes. Remove from heat, transfer to a bowl, and set aside to cool.
4. Place 4 pieces of toast on a work surface and spread each piece with a 1/4 cup of sauce. Cover sauce with a slice of cheese, a slice of ham, and another slice of cheese. Top each sandwich with remaining 4 slices of toast. Spread each sandwich with 1/4 cup sauce and sprinkle evenly with remaining 1/2 cup grated cheese.
5. Place sandwiches on prepared baking sheet, and bake until heated through, about 5 minutes. Preheat broiler; transfer baking sheet to broiler and broil until golden brown and bubbly, 2 to 3 minutes. Serve immediately.


Grilled Cheese with Tomato and Basil
Ingredients
Serves 4
• 2 tablespoons unsalted butter, room temperature
• 8 slices white bread
• 12 ounces Gouda
• 1 large ripe tomato, thinly sliced
• 1 handful fresh basil leaves
Directions
1. Butter one side of each slice of bread. Arrange 4 slices, buttered side down, on clean work surface. Divide cheese evenly among 4 slices of bread. Arrange tomato slices over cheese, cutting slices in half to fit if necessary. Scatter basil leaves over tomatoes. Top with remaining slices of bread, buttered side up.
2. Place sandwiches on a medium-hot grill, off direct heat. Cook until bread is golden and cheese is beginning to melt, about 4 minutes depending on heat of grill.
3. Turn sandwiches over, and continue grilling until bread is golden and cheese is completely melted. Move to a slightly cooler part of the grill to melt if bread is darkening too much.


Pumpkin Bread Pudding
Ingredients
Serves 6
• Unsalted butter, room temperature, for ramekins
• 6 tablespoons dark-brown sugar
• 1 cup raisins
• 1/3 cup bourbon
• 1/3 cup hot water
• One 15-ounce can pumpkin puree
• 4 large eggs
• 1 cup granulated sugar
• 1 1/2 cups milk
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• Pinch of salt
• One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
• Confectioners' sugar, for dusting
Directions
1. Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
2. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.


3. Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.


Chocolate Pudding Cake
Ingredients
Serves 6
• Butter, room temperature, for baking dish
• 1/2 cup granulated sugar, plus more for baking dish
• 6 large eggs, room temperature, separated
• 6 ounces semisweet chocolate, melted
• 1/2 teaspoon salt
• Confectioners' sugar, for dusting
Directions
1. Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
2. In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
3. In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
4. Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

White Hot Chocolate
Ingredients
Makes 8 cups
• 2 ounces milk chocolate, for garnish
• 12 ounces good-quality white chocolate, coarsely chopped
• 6 cups whole milk
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• Peppermint sticks, for garnish
• Whipped cream, for garnish
Directions
1. Using a vegetable peeler, shave milk chocolate into curls; set aside.
2. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.
3. Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.