Kitchen Guy

Video: Cream of Garlic Soup

Posted by Chef Jim on January 6, 2010  |  Comments Off

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Video: Black Bean Soup

Posted by Chef Jim on April 28, 2009  |  Comments Off

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Black Bean Soup

2 cups dried black beans
1 small onion, diced
1 medium green bell pepper, diced
1 large carrot, diced
1 celery stalk, diced

1/4 cup cilantro, chopped
2 small jalapeño peppers, minced
2 Tbsp. butter1 medium tomato, diced
2 garlic cloves, minced
2 tsp. cumin
1/2 cup medium hot salsa

Pick through beans for stones and bad beans. Place in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat. Cook at a gentle boil for 10 minutes, cover, and remove from heat. Let stand undisturbed for at least 1 hour.

Sauté onions, bell peppers, carrots, celery, cilantro, and jalapeños in butter over medium-high heat for 10 minutes. Add tomatoes and garlic and continue to cook over medium heat for 5 more minutes.

After beans have soaked, drain and place in large saucepan with sautéed vegetables, and cover with 2 inches of water. Bring to a boil, lower the heat and simmer uncovered until beans are tender. Stir occasionally and add water if needed. Let cool.

Drain beans and vegetables, reserving liquid. Puree beans and vegetables in batches along with a small amount of liquid in the food processor (if desired you can reserve some beans and vegetables for texture). Mix in enough of the reserved liquid to create a soup-like consistency; then add cumin and salsa to taste.

French Onion Soup

Posted by Chef Jim on March 10, 2009  |  Comments Off

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1 Tbsp. olive oil
3 pounds yellow or sweet onions, peeled, halved and sliced thin
1/3 cup white wine
2 quarts beef bouillon
1 quart chicken bouillon
1 1/3 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1 tsp. white pepper
1 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
1 cup grated Gruyere cheese (or Swiss cheese slices)
8 slices toasted French bread

In a Dutch oven or large heavy soup pot, heat the oil over medium heat. Add half the onions and cook, stirring occasionally until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally until a deep and dark caramel color (this could take up to 1 hour). Add the wine and cook until evaporated. Add the beef and chicken bouillon, lemon juice, salt, white pepper, Tabasco and Worcestershire. Reduce the heat to medium low and cook for an hour until the soup is thick and fragrant. Remove from the heat, cover and keep warm.

Preheat the broiler. Ladle the soup into crocks until almost full. Float one slice of toasted French bread and cover with cheese. Place all crocks onto a baking sheet and place under the broiler until the cheese is bubbly melted and golden.