Inns Magazine Issue 5 Vol. 17 2013 Winter Luxury Issue | Page 13

Step 3: Made in Advance Homemade Stock: Yes it is very easy to make, and this way you avoid sodium and preservatives. Keep 3 extra large Ziplocks in your freezer – one for veggie peelings and pieces, one for beef/lamb bones and bits of meat, and one for poultry (turkey or chicken) bones, and bits of meat. Once the bag(s) are full, it is time to make your stock. Do it on a day when you are home and are busy doing other things. Put all the ingredients in your largest pot on the stove over medium heat, without a lid. Walk away and check periodically. Remove from heat when it is half the original volume, strain and freeze. Freeze in 3 cup containers to use in small batches of soup and 8 cup containers for large batches of soup. This way it is ready to go when you want to make soup, just defrost first.

Soup makes great party fare as well and will delight your guests– disposable, acrylic soup shooters are available at dollar stores, in bags of 20-25, for $1 and a great party idea. Just be sure to choose two creamy soups for this idea, to give your guests a choice, and avoid chunky soups as they do not work well in small shot glasses!

You are welcome to contact Chef Cober through Log Cabin Heaven with any questions you may have or e-mail [email protected].

Simple Stock

1 Ziplock Bag of poultry pieces or beef/lamb pieces or veggies

3 quarts water

1 large onion, whole, peeled

1 tsp salt

6 peppercorns

1 large leek

1 bay leaf

½ tsp thyme

2 celery stalks including leaves

2 garlic cloves, peeled

handful fresh parsley

Add all to large stock pot and bring to boil. Turn down to gently simmer for 6 -8 hours. Do not cover. It is ready when it is half the volume you began with. Strain and use or freeze.

Roasted Chicken or Turkey Frame Soup

Leftover Roasted Chicken or Turkey Frame with some meat intact

2 large onions, pureed in food processor

3 garlic cloves, pureed in food processor

3 potatoes, skin on, large cubes

1 large carrot, peeled and coined

salt and pepper to taste

1 bay leaf

sprinkle of dried parsley

olive oil

parmesan cheese

small pasta shapes, cooked, about ½ cup

In large soup pot, add olive oil to cover bottom and add garlic and onions with a little salt and pepper. Cook over medium heat until translucent. Now add your chicken or turkey frame and let cook 10 minutes, stirring occasionally. Add carrot coins, potatoes and any other veggies you like and stir and cook for ten minutes. Add bay leaf and parsley. Add enough chicken stock to cover all. Bring to boil, then cover and cook on simmer for 1-2 hours. Remove bones carefully as they will splinter. Add small pasta elbows or shells if you prefer. Sprinkle parmesan cheese over top.

Velvety Roasted Cream of Butternut Squash Soup

2 medium onions, minced/pureed

3 large cloves garlic, minced/pureed

olive oil

3 cups butternut squash, roasted

3 cups chicken stock or veggie stock

1 cup half and half (10%) cream

salt/pepper

black sesame seeds and pumpkin seeds for garnish

Slice top off of butternut squash. Stand vertically and slice down the middle. Remove seeds and strings. Place cut side down on roasting pan. Poke holes in skin to let moisture evaporate. Roast in 375 degree oven for 45 minutes. Ensure fork goes through smoothly so that it is thoroughly cooked. Remove from oven and let cool. Once cooled, scoop out flesh. Mince onion and garlic in food processor and whirl until practically pureed. Pour minimum of olive oil into large soup pot and add onion and garlic with a little salt and pepper. Cook until onion mix is translucent. Add butternut squash and simmer for 10 minutes. Add chicken stock or veggie stock and simmer for five more minutes. Add cream and simmer - do not boil! Return to food processor and puree until velvety. Serve topped with seeds.

You can easily change the type of vegetable you use for this soup, simply substitute 3 cups of either steamed asparagus, broccoli or cauliflower, and follow the remaining steps in the recipe. You may also wish to add 1 cup of cheddar cheese at the very end, if you substitute any of these veggies.

Spicy Lentil Soup

2 medium onion, minced/pureed

3 large cloves garlic, minced/pureed

1 large carrot

7 hot pepper rings

olive oil

1 can lentils

3 cups chicken stock or veggie stock

salt/pepper

Black sesame seeds

Mince onion, garlic, hot pepper rings and carrot in food processor and whirl until practically pureed. Pour minimum of olive oil into large soup pot and add onion/garlic/carrot/hot peppers with a little salt and pepper. Cook until carrots are soft and you can see that the onions are translucent! Add lentils and simmer for 10 minutes. Add chicken stock or veggie stock and simmer for five more minutes. Top with black sesame seeds to serve.

Inns Eats Treats

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Inns E-Magazine / Winter 2013