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Portuguese-Inspired Vegetarian Sausage Soup

I am on a two week break from teaching and have been cooking like crazy.  I feel like a real person again.  It's been perfect soup weather and so I have been making lots of soup.  This is a yummy soup that I based on a recipe I found that was chocked full of nasty, nitrates and preservatives filled, greasy meat sausage.  I use Frieda's brand Soyrizo.   My only complaint is that it breaks down into little granules.  It still tastes good, though.  The only place I have been able to find vegetarian sausage is at the Super Wal-Mart here. You can add 1 teaspoon of aniseed to make this soup more authenic.  Some chopped kale would be good in this too.

Portuguese-Inspired Vegetarian Sausage Soup

2 teaspoons olive oil
1 medium onion, chopped
3 stalks celery, sliced
3 cloves garlic, minced
6 cups vegetable broth
3 medium potatoes, cut into 1/2 inch cubes
1 14.5 oz. can diced tomatoes (including juices)
1 15 oz. can kidney beans, drained
1 package Soyrizo (discard plastic casing)
3/4 cup black olives, sliced
1 small zucchini, sliced

In a large soup pot, saute the onions and celery in the olive oil over medium heat.  When they become tender, add the garlic and saute 1 minute more.  Add potatoes, vegetable broth, diced tomatoes, and kidney beans and bring to a boil.  Reduce heat and cook for 10 minutes.  Then add the Soyrizo, black olives, and zucchini.  Cook 10 more minutes until potatoes and zucchini are tender.

posted by: artichoke72 at 17:34 | link | comments (1) |
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Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

My boss served this soup at our staff Christmas party this year and I loved it.  She shared the recipe she found on www.epicurious.com and I got a chance to make it recently.  It turned out delicious.  This recipe is perfect as is. 

Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated Pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp, peeled, deveined, coarsely chopped

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper
bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside.

Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and Pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.

Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and
shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide
shrimp mixture among 4 bowls.

Rewarm soup; ladle around shrimp mixture. Serve.

posted by: artichoke72 at 01:38 | link | comments (1) |
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Pollo con Crema

 

This is a rich, but easy to prepare Mexican dish.  The chicken turns out very tender and the sauce is not too spicy.  Serve this with Mexican rice (which soaks up the crema sauce), black beans, and a nice salad.  The Nestle Media Crema is a thick Mexican table cream.  It can be found in Hispanic (or International) markets and in the Latin foods section of some grocery stores. I find that 2 chipotle peppers with a little of the adobo sauce still clinging to them is enough to suit my tastes in this recipe.  Of course, you may adjust to your tastes.  You can add more of the adobo sauce to the crema mixture if you would like.

Pollo con Crema

1 T. oil
4 boneless, skinless chicken breasts
1 can of Nestle Media Crema
1 large onion, sliced
1/2 cup of chicken broth
1 clove of garlic
1- 2 canned chipotle pepper(s)(with adobo sauce)
salt and pepper to taste
 
Season the chicken with salt and pepper.  Cut the chicken breasts in half if they are large.  Heat the oil over medium heat in a skillet and add the chicken.  Top the chicken with the onion slices.  Add the chicken broth; cover and simmer for 20 minutes, until the onions are tender and the juices of the chicken are clear. Remove chicken to a plate, cover with foil to keep warm.  In the blender puree the cooked onions, any left over chicken broth (that you cooked the chicken in), the crema, the clove of garlic, and the chipotle(s).  Taste the crema sauce and season with salt if necessary.  Add the chicken back to the skillet and place on medium-low heat.  Add the crema mixture to the chicken, cover and let simmer 5 to 10 minutes, until everything is heated through.

posted by: artichoke72 at 14:28 | link | comments |
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