Beer Girl Cooks

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Beer Chicken Corn Chowder

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Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

 

I’m in that in between place.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

That place for me where I’m completely over Thanksgiving and cannot even think of eating one more bite of leftovers, yet not quite geared up for the upcoming December holidays.  We typically take a staycation the week after Thanksgiving and this year is no different.  The dishes are all cleaned up and put away and the visiting family members have returned to their homes around the country.  We’re doing a few fun things, but overall we are focusing on getting in a lot of rest and relaxation.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

There aren’t that many things I can think of that say cozy comfort more than a big bowl of chowder – except maybe flannel PJ’s and fuzzy socks.  I’m planning to put my feet up, pour myself a beer, and relax with some beer chicken corn chowder as much as possible for the next week.

Probably while wearing flannel jammies and fuzzy socks.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.
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Beer Chicken Corn Chowder

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1/3 cup flour
  • 12 ounces beer I used Shotgun Betty Hefeweizen Ale
  • 2 cups chicken stock
  • 1 large russet potato peeled and cut into 1/2 inch cubes
  • 3 cups cooked chicken shredded
  • 12 ounces frozen corn
  • 1 cup heavy cream
  • bacon bits optional garnish
  • chives optional garnish

Instructions

  1. Heat olive oil and butter over medium-high heat
  2. Add onions and cook until translucent and softened, 3-4 minutes
  3. Add garlic and cook another 1-2 minutes
  4. Sprinkle flour over softened onions and garlic, and stir for at least 1 minute
  5. Add beer and chicken stock and bring to a boil
  6. Add potatoes and simmer until potatoes are almost (but not quite) fork tender
  7. Add the chicken and frozen corn and simmer until heated through and potatoes are completely cooked
  8. Stir in heavy cream and cook another 1-2 minutes
  9. Serve garnished with bacon and chives, if desired

NOTES:

  1. I used Shotgun Betty Hefeweizen Ale from Lonerider, but a Belgian or wheat would work as well – I do not recommend using an IPA
  2. If you like larger or smaller pieces of potato, just adjust your cooking time
  3. You could never go wrong by adding some shredded white cheddar cheese as a garnish or melting it in when you add the chicken and corn
  4. Feel free to substitute leftover turkey if you still have a ton and you’re not over it

 

Beer Chicken Corn Chowder

Beer Chicken Corn Chowder – Beer Girl Cooks

Bourbon Stout French Onion Soup

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Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout.  It’s rich and smooth with french baguette croutons and topped with melted gruyere cheese.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

It’s coming to the end of National Soup Month, so why wouldn’t you want to get a little out of control?

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

I get it that everyone is trying to make a fresh start, eat healthy, and exercise, but let’s just take a break. It won’t kill you to indulge in some Bourbon Barrel Aged Russian Imperial Stout caramelized onions, deglazed and simmered with more of the same stout beer and a bit of beef consomme for extra richness. It would be a shame not to drop in some baguettes then smother the top with gruyere cheese and broil in the oven until it’s golden, gooey, and bubbly.  Then grab a beer, curl up by the fireplace, and faceplant into some warm, cheesy soup.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

Go ahead.  You know you deserve it.  You can have a salad tomorrow.

Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout.  It's rich and smooth with french baguette croutons and topped with melted gruyere cheese.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup
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Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ingredients

  • 2 tablespoons butter
  • 3 onions halved, peeled, and thinly sliced
  • 1/4 cup Russian Imperial Stout or other stout beer
  • 1 10.5 ounce can beef consomme
  • 4 cups beef stock
  • 4 slices baguette
  • 1/2 pound gruyere or swiss cheese shredded

Instructions

  1. Melt butter over medium high heat
  2. Add onions, toss to coat, cover and steam for 4 - 5 minutes
  3. Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
  4. Add consomme and beef stock, stir to combine
  5. Bring to boil, reduce to simmer and cook another 20 minutes
  6. Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
  7. Broil for 4 - 5 minutes or until cheese is melted and bubbly
  8. Serve immediately

NOTES:

  1. I used Monstro Russian Imperial Stout from NoDa Brewing Company here in Charlotte
  2. This recipe will make 2 large entree servings or 4 small side dish servings
  3. Use as much or as little cheese as you want
  4. Be careful when serving because these are finished in the oven and the bowls will be hot

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Jalapeno Pale Ale Chili

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Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

Are you ready for some football?

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

I know that this isn’t the first time you’ve seen beer in chili, but it’s classic for football games and beer brewing around these parts, so I’m popping in real quick to share some with you today.

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

And I have a surprise!  Not only am I sharing some Jalapeno Pale Ale Chili for all you football festivities, I’ve teamed up with a bunch of bloggers to bring you a collection of everything you could possibly need for the next round of playoffs and into the final Big Game of the season.

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

My beloved Carolina Panthers didn’t have as great of a season this year as last year, so we’re out of the running.  I hope your team wins and at least you can enjoy some delicious food while you sit on the edge of your seat for what I hope is a great last day of playoffs and final game of the season!

Scroll down below the recipe for a list of fantastic game day recipes!

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

Jalapeno Pale Ale Chili
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Jalapeno Pale Ale Chili

Ingredients

  • 1 tablespoon butter
  • 1 green bell pepper diced
  • 1 small onion diced
  • 1 - 1 1/2 pounds ground chuck
  • 1 cup beer
  • 1 32 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can dark or light red kidney beans
  • 3 tablespoons chili powder
  • 1/4 - 1/2 teaspoon ground cayenne pepper
  • 1 bay leaf
  • 1 teaspoon salt
  • couple of dashes of hot sauce

Optional Toppings and Sides

  • Chopped onions
  • Shredded cheddar cheese
  • Chopped green onions
  • Sliced or diced jalapeno peppers
  • Sour cream
  • Saltine crackers
  • Fritos
  • Tortilla chips or scoops

Instructions

  1. In a Dutch oven over medium-high heat melt the butter
  2. Add bell pepper and cook for 2 - 3 minutes, stirring frequently
  3. Add onions and cook until onions and pepper are softened
  4. Add ground chuck and cook until completely browned all the way through, stirring often and breaking up into small pieces
  5. Drain off any grease and return to the pot
  6. Add beer, crushed tomatoes, tomato paste, beans, chili powder, cayenne, bay leaf, salt, and hot sauce, stir to combine
  7. Bring to a boil, reduce heat and simmer 45 minutes to 1 hour
  8. Serve with any of the optional toppings and sides

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

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Belgian Beer Conch Chowder

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Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral Belgian beer, heavy cream, and slowly simmered to a creamy perfection.

 

I’m a bit late to the party.

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral belgian beer, heavy cream, and slowly simmered to a creamy perfection.

It’s come to my attention that January is National Soup Month, so I thought I’d come on and ride this train.  I mean, it was 77 degrees today here in Charlotte, so I can’t think of a more perfect time to have some soup.

 

 

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral belgian beer, heavy cream, and slowly simmered to a creamy perfection.

I’m fairly certain that last weekend would have been a bit more appropriate since we were snowed in after the blizzard left us under 1.246 inches of snow.  But it is what it is and here we are.

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral belgian beer, heavy cream, and slowly simmered to a creamy perfection.

I posted a Conch Chowder last year after I attended a really fun cooking class that started with wine at 10:30 am.  That chowder is one of my most popular posts, so I thought it was high time to update the recipe and, of course, add some beer.

If you’re looking for some more soup recipes, be sure to check out my friend, Karrie’s National Soup Month recipe roundup over at Tasty Ever After.

Belgian Beer Conch Chowder is an easy soup with fresh conch and vegetables, a floral Belgian beer, heavy cream, and slowly simmered to a creamy perfection.

Belgian Beer Conch Chowder
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Belgian Beer Conch Chowder

Ingredients

  • 1/2 pound bacon cut into 1 inch pieces
  • 2 shallots thinly sliced
  • 4 carrots diced or cut into discs
  • 1/4 cup flour
  • 2 cups vegetable stock
  • 1 cup water
  • 1 cup Belgian ale beer
  • 1 1/2 pounds conch very thinly sliced (fresh or frozen and thawed)
  • 1 cup heavy cream
  • pinch of cayenne pepper
  • 1/4 teaspoon thyme
  • salt and pepper to taste
  • 2 medium potatoes cut into 1/2 inch pieces
  • Thyme sprigs or parsley for garnish

Instructions

  1. Cook bacon in a Dutch ovn over medium heat until crispy, remove and drain on paper towel
  2. Reserve 2 tablespoons bacon fat and discard the rest
  3. Heat the reserved bacon fat over medium heat in the same Dutch oven
  4. Add shallots and carrots, cook until soft and fragrant, 2-4 minutes
  5. Sprinkle flour over vegetables and stir allowing flour to cook for about 1 minute
  6. Add vegetable stock, water and beer, bring to a boil
  7. Add conch, cayenne, thyme, salt and pepper, reduce heat, and simmer for 2 hours
  8. Add potatoes and cook until tender, 10 minutes or so depending how big you cut them
  9. Stir in cream, adjust seasonings, and simmer a few more minutes
  10. Taste and adjust seasonings again if necessary
  11. Garnish with fresh thyme or parsley, if desired

NOTES:

  1. If you don’t know where to find conch, most grocery stores, fish markets, and specialty stores either have it or can order it for you.  Publix ordered some for me several times.
  2. Feel free to make it spicier by adding more cayenne if that makes you happy
  3. I used Weeping Willow Wit – a Belgian-style wit beer from Mother Earth Brewing in Kinston, NC. Belgian Beer Conch Chowder was a bit easier to fit into the title.

Beer Cheddar Broccoli Soup

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Beer Cheddar Broccoli Soup is my way of making a delicious classic soup with craft beer to welcome fall, cooler temperatures, and comfort food!

 

I brewed ten gallons of beer this weekend.

Beer Cheddar Broccoli Soup is my way of making a delicious classic soup with craft beer to welcome fall, cooler temperatures, and comfort food!

It’s about dang time.  As I said in this post recently, I started this ridiculous website because of my love of home brewing, craft beer, and food.  I’m adding a rediscovery of my love for photography to that list – although it’s still a love – hate relationship there.

We had a lot of family responsibilities and home/landscaping improvements that took priority over the last year and we weren’t able to brew as much as we normally do – with the exception of my one mystery ingredient (grapefruit) contest that I entered and didn’t win – boo!  It was called Groovy Red Ruby and was an American Wheat Ale with roasted red ruby grapefruit.  Trust me when I tell you it was a winner in my book!

Beer Cheddar Broccoli Soup is my way of making a delicious classic soup with craft beer to welcome fall, cooler temperatures, and comfort food!

I think we may have a bit left on tap if you want to stop by!

Beer Cheddar Broccoli Soup is my way of making a delicious classic soup with craft beer to welcome fall, cooler temperatures, and comfort food!

We can also whip up some Beer Cheddar Broccoli Soup, put it in bread bowls, and sit on the patio enjoying some home brew with the hope that these ridiculous election shenanigans will be a distant past in the morning.

Beer Cheddar Broccoli Soup
4.5 from 2 votes
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Beer Cheddar Broccoli Soup

Servings 4 Servings

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 16 ounces beer - see notes
  • 12 ounces fresh broccoli florets
  • 2 cups chicken stock
  • 2 cups milk
  • 1/4 cup flour
  • 1/2 - 3/4 cups carrots shredded - see notes
  • 2 cups extra sharp cheddar shredded

Instructions

  1. In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
  2. Add garlic and cook another 2 minutes or until fragrant and softened
  3. Turn off heat and add beer
  4. Turn fire back on, bring just to a boil, and scrape up all the bits from the bottom of the pot
  5. Add broccoli and chicken stock
  6. Bring to a boil, cover and reduce heat and simmer for 10 minutes or until broccoli is softened
  7. Add carrots
  8. Whisk together milk and flour in a measuring cup - no lumps!
  9. Slowly add milk mixture to broccoli, stirring constantly making sure no lumps
  10. Keep stirring until thickened
  11. Add cheese one handful at a time, stirring to melt cheese until adding the next
  12. Transfer 1/3 to 1/2 soup to a food processor or blender and process until chunky smooth and add back into the soup pot - see notes
  13. Reheat until hot enough to serve
  14. Serve in hollowed out bread bowls

NOTES:

  1. Beer notes:  I like a floral beer in this recipe, so a Belgian or a mild pale ale works here.  I do not recommend a hoppy IPA because when you reduce that it’s going to taste bitter.  You will regret it.
  2. If you buy grated carrots at the grocery, they will take a bit longer to cook than if you grate them yourself.  The grocery ones are just a bit thicker – in my opinion.  Use the amount that blows your dress up.
  3. Same here with the amount.  If you like big chunks of broccoli, then go for it.  If you like it smoother, then blend less.  It’s up to you. This is a judgement free zone.

 

beer-cheddar-broccoli-soup

Conch Chowder

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Conch Chowder

Conch Chowder

 

I don’t know about y’all, but I sure am over the moon about the fact that the weekend is almost here. TGIF!  Well, almost.

 

Conch Chowder

 

The weather got cold again here in the Carolinas, and some of y’all got new snow and/or still have lingering snow in your yards, so it seemed like an ideal time to share this Conch Chowder with you.

 

Conch Chowder

 

A few weeks ago Jennifer and I attended a super fun cooking class at the Upstream restaurant here in Charlotte.  It was all about fish stews and we had a really great time.  There were three dishes demonstrated and the wine pairing starting at 10:30 am may or may not have had something to do with the tomato stain on my white cardigan.

 

Conch Chowder

 

Just keeping it real.

 

Conch Chowder

 

We’re also keeping things short today.  I leave you kicking, screaming, cursing, teeth gnashing, and thumb sucking into the dark hole of the dreaded April chore.  TAXES!   Help me Rhonda…..

UPDATE: For a newer version of this recipe using beer see Belgian Beer Conch Chowder

[amd-zlrecipe-recipe:159]


Inspired by Upstream

Notes:

  • Conch can be tough (although it can be eaten raw) so the longer you cook it the more tender it will be
  • This chowder is delicious the same day, but its even better a day or two later, so i you want to serve it to guests, I recommend you make it a day or two ahead of time

 

Conch Chowder

Roasted Tomato and Mascarpone Soup with Grilled Cheese Croutons

by 48 Comments

 

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Before we move on to today’s shenanigans, I just want to say thanks to all of you, my friends, for your kind words and well wishes for Chris’s dad. We both appreciate it so much.  There is continuing improvement, we’re moving him to his new facility today, and we hope to have him back home before Thanksgiving.  And his new digs are in Charlotte, so no more up and down the highway to visit!  Booyah!

 

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So, how was your Halloween?  We don’t usually get a lot of trick or treaters because we live in a cul-de-sac, so we normally just go out for dinner then hang out and watch the tube.  This year we had some little visitors come to our hood for the trick and treat festivities.  They live in the woods in the middle of nowhere, so they have to go somewhere else or they get zero candy.  We hadn’t been trick or treating in so long!  We totally had a blast!

 

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The weather was nice for us on Halloween, but now it’s all rainy and gloomy.  It isn’t terribly cold, but all things considered, it was time for some comfort food.  My garden is still producing tomatoes, so I had a boatload of them accumulating on my counter.  It was a win-win over here.  A perfect way to use up all these tomatoes and a twist on one of the most classic combos ever – the grilled cheese and tomato soup.

 

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I know this will come as a shock, but I decided to change things up a bit.  Now, I’m totally not above opening a can of Campbells and dunking some Kraft American grilled cheese in there – and maybe throwing in some Pepperidge Farm Cheddar Goldfish Crackers because those things are crack.

 

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FULL DISCLOSURE: This is not a sponsored post.  I’m fairly certain that the nice people at Pepperidge Farms would not take kindly to me comparing their baby goldfish crackers to crack. I’m just sayin’.

 

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Any-hoo, I like croutons in my soup and what better crouton then a grilled cheese?  I also like goat cheese in my tomato soup, but decided to go a different direction and mix in some mascarpone that I had in my fridge.

 

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I highly recommend it!  Have a great week, y’all!

 

 

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Roasted Tomato and Mascarpone Soup with Grilled Cheese Croutons

Ingredients

Roasting the Tomatoes

  • 2 pounds mixed variety tomatoes halved
  • 1-2 tablespoons olive oil - enough to coat the tomatoes
  • sprinkle of salt

For the Soup

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 cloves minced
  • 1 small white onion diced
  • 3 cups vegetable stock
  • 2 tablespoons sugar
  • 1/2 - 1 teaspoon salt
  • pinch of pepper
  • 4 ounces mascarpone
  • 4 pieces sliced bread
  • 4 slices American cheese
  • 2-3 tablespoons butter
  • basil for garnish if desired

Instructions

For the Soup

  1. Preheat oven to 325
  2. Add tomatoes to a parchment paper lined baking sheet, toss with olive oil and sprinkle with salt
  3. Roast at 325 for 1 hour - time will vary according to size of tomatoes, but you want them soft
  4. Cool enough to handle and pull the peel off
  5. In a Dutch oven over medium heat melt the butter into the olive oil, add onions, cook for 2-3 minutes, add garlic, and cook another minute
  6. Add roasted tomatoes, vegetable stock, sugar, salt and pepper, bring to a boil, reduce, and simmer for 30-45 minutes
  7. Stir in mascarpone until mostly melted and mix with a hand blender until smooth - you can use a regular blender, but you'll want to work in batches
  8. Strain soup through a fine mesh sieve to remove seeds
  9. Return to pot, adjust seasonings

For the Grilled Cheese Croutons

  1. You can totally make your grilled cheese the way your mama taught you, but this is what I did
  2. Melt 1 1/2 - 2 tablespoons of butter in a nonstick skillet over medium to low heat, add 2 pieces of bread, then 2 pieces of cheese on each, top with remaining 2 slices of bread
  3. When the bottom is golden brown and cheese is melty, flip until the other side is also golden brown and cheese it toatlly melted - if there is not enough butter left in the pan, I just remove both sandwiches from the pan, melt some more butter, and finish the uncooked side
  4. Cut into bite sized pieces

To Serve

  1. Transfer soup to bowls, toss in grilled cheese croutons, garnish with basil if desired

Chicken, Kale, and White Bean Chili

by 36 Comments

Happy Monday, Y’all!

 

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I’m keeping things short today.  It’s Monday, I have to go to work, and I had some fun distractions.

 

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Yesterday evening Lisa called because she was near my neighborhood.  We agreed that she should stop by and drink beer with us say hi.  Then my Carolina Panthers were playing on Sunday Night Football. Woot!

 

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Cam – if you are reading this I think you’re adorable, a fantastic QB, and I wish you were my son.

 

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I hope that wasn’t too creepy.

 

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In this house football season = chili season.  Normally I do a beef, bean, tomato sauce type chili, but I happened to have roasted a couple of chickens, so I used half of one for a spicy chicken, white bean, and kale chili for Chris.  I used the other half for a chicken, rice, and vegetable soup for me.

 

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FULL DISCLOSURE:  If you have been following this here website for more than 6.32 minutes, you know that I’m a complete weenie when it comes to spicy.  I made this spicy chicken, white bean, and kale chili for Chirs – not me.  I sacrificed myself and tasted this chili because I can’t in good conscience publish a recipe on this here website that I haven’t at least tasted.  It was way too spicy for me and had too many peppers – I know that isn’t a great endorsement for my creation.  Like I said, I made it for Chris and he absolutely LOVED it.  It peppers and spicy blow your dress up, this chili is for you!

 

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Chicken, Kale, and White Bean Chili

Ingredients

  • 1 white onion diced
  • 4-5 jalapeno peppers diced
  • 4-5 serrano peppers diced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 3 tablespoons flour
  • 4 cups chicken stock
  • 1 15 ounce can cannellini beans drained and rinsed
  • 1/2 of a whole cooked chicken shredded into large pieces
  • 3-4 cups kale roughly chopped, stems removed
  • 1-1 1/2 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper
  • salt and pepper

Instructions

  1. In a large Dutch oven, combine butter and olive oil over medium heat
  2. When butter is melted and oil is hot add onions, jalapeno and serrano peppers, cook until onions are translucent and peppers are soft, 2-3 minutes
  3. Add garlic and cook 1 minute
  4. Sprinkle flour over vegetables and cook another 1 minute
  5. Add chicken stock, beans, chicken, and spices
  6. Bring to a boil, reduce heat, simmer 20 minutes
  7. Add kale and simmer until kale is tender, 10 -12 minutes
  8. Adjust seasonings and serve with crackers or crusty bread

Roasted Butternut Squash, Pumpkin, and Carrot Soup

by 32 Comments

Have I ever told you how back in high school a nun almost busted me for smoking behind the school?

 

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Yeah.  I didn’t think so.  Sorry, Mom!  I don’t think I ever told you either!  Ummm…. probably because I valued my life?

 

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True story.  I went to this very small Catholic high school in the middle of nowhere.  Seriously, there was a total of 39 kids in my graduating class. And there wasn’t a lot to do in this little place, so you can imagine how we had to make our own fun.

 

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This little school clearly trusted us too much.  We had a senior lounge down in the basement by the cafeteria.  It had couches, a television, and a coke machine.  We were allowed to hang out there during lunch and study hall.  SENIORS ONLY!  It was totally isolated in the afternoon which just opened the door to teenage shenanigans. We used to sneak out all the time.  Most of us had cars, so we would all jump in someone’s car and take off to scandalous places like Wendy’s, the pizza joint or the corner store. Although the corner store is where we bought our smokes.

 

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Right.  I was confessing about smoking.  So, my friend Mary Beth and I were hanging out in the senior lounge.  And because high school is soooooo dang hard we decided we needed a smoke break.  There wasn’t enough time before our next class to actually get in the car, fire up a couple of Virginia Slims menthol foot-longs, drive around the block, and head back to school.

 

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Well, of course we did the next best thing.  We snuck out the back door of the cafeteria, fired up the foot-longs, leaned our tired selves against the building in our plaid skirts, cardigans, knee socks, and penny loafers, and blew out a plume of smoke in satisfaction.  Ahhhhhh!

Then the door opened.

 

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Fortunately, we had the good sense to be on the side of the door that hid us behind it as it opened. And thank goodness that Sister Celeste was about 100 years old and kind of….well, old?  We saw her black habit peek out the door, sniff the air, give a hmmp, and go back inside.  You can imagine the relief we felt.

 

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Ahhhh.  High school.  There’s just something about the fall, pumpkins and butternuts, football season, and cooler weather that just sends me back in time to the days of innocence (ok not so innocent?) and carefree comfort of having no responsibilities.  The perfect time of year for silly memories and comforting soup.

 

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P.S. Dont’t judge me.  Y’all will be glad to know that I no longer smoke Virginia Slims foot-longs or any other carcinogen.

 

Print

Soup Draft

Ingredients

  • 2 small pie pumpkins
  • 1 butternut squash
  • 3-4 large carrots
  • 2 onions
  • 3-4 tablespoons olive oil
  • 4 cups chicken or vegetable stock
  • 3-4 cups water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ginger
  • salt and white pepper to taste
  • 1/4 cup brown sugar
  • 1 cups heavy cream plus another 1/4 cup or so for serving
  • pistachios and sour cream to garnish optional

 

 

 

 

Summer Cold Corn Soup

by 28 Comments

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So we’ve had these little talks about my food blogger weight gain, button blowing, and (hopfully) losing weight by making better food choices during the week.  Basically, I’ve been trying to exhibit some self control and eat only plant based foods during the week while allowing some flexibility on the weekend.

Here is a random piece of advice: do not eat vegan during the week and then on Saturday have a hot dog, brisket, mac n’ cheese and potato chips.  Trust me.  Cheat if you will, but not all at once. Draw your own conclusions.  That’s all I’m going to say about that.

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We wouldn’t be talking about this if Jennifer hadn’t bullied me into confessing.  Don’t get me wrong – I think a vegan lifestyle is great.  I just don’t have the kind of will power to sustain it. Seiously. I have zero self-control. None.  CHEEEEEEEZE!

 

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I actually was a pretty hard-core vegan for about three years before I went to law school.  A stressed out law student doing a weekly 3 hour commute each way from Charlotte to Buies Creek, NC with a kid and one Food Lion did not make for vegan friendly eats.  We talked about the slippery slope into mac ‘n cheese.  I don’t feel the need to confess to that again.  Please still be my friend.

 

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Soooo, I have all these vegan and raw cookbooks that I absolutely love to read because the pictures are stunning and they make me want to eat better. I’ve been going through them recently and making some of the recipes that look fun, delicious, and/or interesting.  This is a raw cold corn soup that I adapted from one of the raw food cookbooks on my shelf.

 

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It’s the perfect summer don’t want to be fat anymore cold sweet refreshing soup.  If you have a dehydrator and approximately 2.6785 hours of your life to dehydrate corn, go for it.  Seriously, be all you can be.  Me?  Nope.  I sent Chris up to the 200000000 degree attic to fetch my food dehydrator and when I saw the amount of cleaning necessary – full disclosure – I said a big oh hell no!  So we went with raw corn, heart of palm, and avocado garnishes up in here.

It was delicious.

Adapted from Raw by Charlie Trotter and Roxanne Klein

Print

Summer Cold Corn Soup

Ingredients

  • 3 cups fresh corn with a handful of reserved for garnish - I used 4 cobs and sliced off the corn
  • 2 cups filtered water
  • Sea salt and pepper to taste
  • 1 avocado diced
  • 3-4 pieces of heart of palm diced

Instructions

  1. Combine corn and water in a food processor (or high speed blender) and puree until smooth (ish)
  2. Season with salt and pepper to taste
  3. Transfer to a fine mesh sieve and strain into a serving bowl
  4. Garnish with heart of palm and avocado
  5. Serve chilled or at room temperature

Note:  I do not possess a fancy pants high speed blender, so I used my food processor.  If you have such a fancy machine, you may not need to run your soup through a sieve.