Sunday, October 23, 2016

Investing in Stocks: Insider Secrets to Perfect Holiday Soup


Walking through Whole Foods this week was a jarring reminder that summer has ended. Gone were the beautiful heirloom tomatoes, juicy stone fruits, and stacks of sweet corn that flourished during the warm summer months. The only thing growing now is the incidence of seasonal affective disorder... (Which I guess is good for my day job...and I'm accepting new patients).

Fortunately, autumn is not all bad news, especially for those of you that love pumpkin spice lattes, apple picking, cozy sweaters, yoga pants, and Uggs.


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Sure, I can appreciate a nice cashmere sweater and some pumpkin spice, but is that really all that these colder months have to offer? I could even do without the sweaters...

*admires closet overflowing with delightfully soft and plush sweaters* ...On second thought, perhaps not. (But my debilitating cashmere addiction is not the point).

Above all, autumn is synonymous with the holiday season. This means great food, lavish dinner parties, and new blog posts! As we approach Thanksgiving, I'll share tips and recipes to wow your friends and family, starting with...

Pistachio and Saffron Soup
Matzo Ball Soup
Butternut Squash and Apple Soup

Soup is the quintessential cold weather food and the only proper start to a Thanksgiving feast. It's a great healthy meal to make in bulk for work and pack nutrition into your busy life. Bonus, your coworkers will think you have your act together. (Needless to say, but I will anyway, soups loaded with cream and butter are not healthy).

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Our little secret
My secret to a soup full of body and soul is starting with homemade stock. It's a game changer. Seriously, the depth and richness of homemade chicken stock is irreplaceable. On the other hand, store bought stock tends to be salty and lacks nuance of flavor. I make a large batch of stock every few months and then freeze it in 2 and 4 cup containers for convenience. So make your stock ahead of time and have it ready for your holiday needs.

As you know, I'm an avid Ina Garten fan and I love her chicken stock recipe made from 3 whole chickens and wonderful vegetables and herbs. This stock recipe is liquid goldJust throw the ingredients in a large 16-20 quart stockpot and simmer away...You don't even have to peel the vegetables. How easy is that?!

  
After brewing your first batch, you'll want to find recipes worthy of its use. God forbid you waste any stock on a mediocre soup. Try making Parsley and Arugula Vichyssoise or see below for my favorite Split Pea Soup recipe. I made the pea soup for Thanksgiving 2014 and it was sensational.

Liquid Gold Chicken Stock

Tips/Tricks to Make Perfect Chicken Stock:
  • Use the best quality ingredients in your budget. It makes a difference.
  • Size matters. I use a 16 quart stock pot and it's honestly almost too small. A size up would be even better.
  • It you're not using all the stock within a few days, freeze it! It will stay good for at least 3 months in the freezer.
  • The recipe calls for whole black peppercorns. The first time I made this I accidentally used 2 tablespoons of ground pepper. It was devastating. 
  • Yes, it uses a lot of chicken. It can be expensive. If you're using the stock for cooking, it's really best to have that strong chicken taste. If it's made as a chicken soup, it might be reasonable to cut back a little. 

Liquid Gold Chicken Stock Ingredients:
  • 3 whole chickens (12-15 pounds total)
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled, cut in thirds
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled, cut in thirds
  • 1 garlic head, unpeeled, cut in half crosswise
  • 20 sprigs fresh dill
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Liquid Gold Chicken Stop Recipe:
Add the chicken, vegetables, fresh herbs, salt and pepper to a large 16+ quart stock pot. Add 7 quarts of water and bring to a boil. Simmer the stock, uncovered, for 4 hours, skimming off any excessive foam from the top.

Strain the broth through a sieve and discard the solids. Refrigerate stock overnight. The next day, remove any surface fat. Enjoy.



Split Pea Soup

Tips/Tricks to Make Perfect Split Pea Soup:
  • Split peas are similar to lentils, cook times vary considerably depending on brand and freshness. 
    • Continue cooking until split peas are at desired consistency. This may take from 80 minutes to several hours. 
    • Have 2-4 cups reserved stocks available. If soup gets too thick as peas soften, add more stock as needed. If out of stock you can use water instead.  
    • If you prefer a chunkier soup, cut the potatoes and carrots into medium or large pieces 
Split Pea Soup Ingredients:
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 cup diced red potatoes (about 3 small potatoes)
  • 2 cups diced carrots (about 4 carrots)
  • 1 pound dried split peas
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 cups chicken stock, plus extra as needed

Split Pea Soup Recipe:
Over medium heat, sauté the onions and carrots with the olive oil, salt, pepper and oregano until softened, about 10 to 15 minutes. Add the carrots, potatoes, chicken stock and split peas.

Bring to a boil, then simmer uncovered until soft, about 80 minutes. Stir frequently to prevent contents from burning and add extra stock as needed if soup becomes too thick. Skim off surface foam while cooking. Soup is ready when split peas are at desired doneness. Add salt and pepper to taste.



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