Tag soup

Parties That Cook’s New Year’s Day Recipe: Brothy Lacinato Kale and Potato Soup with Tasso Ham

First things first: Happy New Year!
Now that we’ve taken care of business, what are your resolutions for the new year? Eating healthy? Losing weight?? Cooking more?! Hosting more dinner parties!?! I’m going to let you in on a little secret: The recipe below does all of the above! No, this isn’t your average infomercial message — and frankly, I’m a little insulted by your asking. We just want you to accomplish your goals this year, whatever they may be. This healthy, hearty, delicious, easy to prepare, Brothy Kale Soup* is the dish to kick-off 2013. Trust us.

*as not seen on TV

Brothy Lacinato Kale and Potato Soup with Tasso Ham
This recipe can be found in our Soups, Salads & Pastas section!

1 large yellow onion, thinly sliced
6 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil + 2 Tablespoons, divided
1/2 pound lacinato kale, about 1/2 bunch
1 pound small waxy potatoes, such as Yukon Gold
1 Tablespoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
2 oz piece of Parmigiano Reggiano with rind
6 cups low-sodium vegetable broth, hot
1/2 pound Tasso ham, cut into 1/4 inch dice

Herb Puree Garnish:
1 garlic clove, peeled and minced
1/3 cup (fully-packed) fresh parsley leaves, roughly chopped
1/8 cup (fully packed) fresh oregano leaves, roughly chopped
10 basil leaves, roughly chopped
1/2 lemon, zested
1/2 lemon, juiced
1/2 teaspoon kosher salt
Pinch of ground black pepper
1/3 cup olive oil

Prepare Aromatics: Cut both ends off of the onion and cut onion in half. Peel away the papery skin and discard. Thinly slice the onion into long pieces. Peel the garlic cloves and thinly slice as well. Heat ¼ cup of olive oil in a Dutch oven or large soup pot until shimmering. Add the onion and 1/2 teaspoon salt and cook until soft and beginning to brown, 10-12 minutes. Add garlic and cook until fragrant, 1-2 minutes more.

Cut Kale and Potatoes: Using a sharp knife, cut the stems off of the kale. Stack the leaves of kale on top of each other, roll then cut into 1/4-inch strips. Cut the potatoes into ½ inch dice. Add the kale and potatoes to the pot with remaining 2 ½ teaspoons of salt and the black pepper. Sauté vegetables for about 5 minutes more.

Simmer Soup: Add the hot stock to the pot and bring to a boil then reduce heat to a simmer. Cut the rind off of the Parmigiano Reggiano and add just the rind to the soup. Reserve the rest of the cheese for garnish. Simmer until the kale and potatoes are tender, about 20 minutes.

Sauté Tasso: Cut the tasso into ¼ inch dice. Heat 2 tablespoons olive oil in a medium sauté pan. When hot, lightly sauté the tasso until it starts to get crispy on the edges. Do not add into the soup. Set aside until service.

Puree Garnish: Add everything to the bowl of a food processor or blender and process until smooth. Taste, adjust seasoning if necessary. Pour into a small bowl and set aside.

Serve: Lay out all of the soup bowls onto a clean work surface. Ladle the soup into bowls. Top the soup with a spoonful of the herb puree. Divide the tasso among the bowls (omit from vegetarian bowls). With a rasp, grate some parmigiano reggiano on top. Wipe rim and serve immediately.

One batch serves 8. While this recipe might make enough to share, delicious flavors might have you fighting feelings of selfishness.

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Sumptuous Super Bowl Plates: Great Recipes for Your Super Bowl Party

With the Super Bowl looming, the Vikings sulking back to the Dome, and New Orleans finally getting the celebration they deserve, it is time for us to give you some great recipes to bring to your Super Bowl party.

A football favorite is guacamole. How do I know this? Well other than it being a fact of life, 50 million tons of avocados are consumed on Super Bowl Sunday, this is more than Cinco De Mayo! Now if your team loses, you’ll still be able to impress your friends with your avocado knowledge!

Chef and founder of Parties That Cook, Bibby Gignilliat, shows you in this video how to make a delicious chunky guacamole, which is perfect for Super Bowl Sunday!

Another great option if you feel like offering something different for your Super Bowl party is our Tortilla-Crab Soup with Cilantro-Lime Crème Fraiche. This has some great flavors and is even a great dish to serve alongside your guacamole.

6 ounces thick-cut bacon, cut into 1/2 inch pieces
1 medium sweet onion (about 2 cups), cut into 1/2 inch pieces
3 large garlic cloves, thinly sliced
1 large jalapeno, seeded and finely chopped
4 large scallions, separated: white parts finely chopped, green parts thinly sliced
1/4 cup all-purpose flour
1 teaspoon cumin, toasted and ground
1 teaspoon coriander, toasted and ground
4 cups bottled clam juice
3 cups water
1 1/2 cups frozen baby peas, thawed
1 cup frozen corn, thawed
1/2 teaspoon lime zest
Juice of 1 1/2 limes
2 1/2 teaspoons kosher salt
1/2 cup of cilantro chopped

Creme Fraiche:
1/2 pound tomatillos – husked, rinsed and quartered
1/2 cup cilantro leaves
1/4 cup plus
2 Tablespoons creme fraiche
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt

Canola Oil for frying
3 6-inch yellow or white corn tortillas, julienned, about 1 cup
Cilantro sprigs for garnish

1 pound jumbo lump crabmeat, picked through


Cook Bacon: Place cut bacon into a large stock pot over medium heat and cook until crisp, about 8 minutes. Using a skimmer or slotted spoon, transfer bacon to a paper towel lined sheet pan. Set aside. Drain half of the fat from the pot and discard. 

Make soup: In the same stockpot, reheat the reserved bacon fat. Add the onion, garlic, jalapeno and scallion whites to the stock pot and cook over medium heat until softened but not browned, about 5 minutes. Whisk in flour, cumin and coriander and cook 1 minute, whisking constantly. Whisk in clam juice and water; bring to boil. Reduce heat to medium low and simmer soup for 15 minutes, stirring occasionally. Add peas, corn and scallion greens. Bring soup to simmer over medium heat. Add lime zest, juice, kosher salt and cooked bacon.   

Creme Fraiche: In a blender, puree tomatillos with 1/2 cup of cilantro. Pour into a bowl and add creme fraiche, lime juice and salt.

Tortilla Strips: In a medium skillet, heat 1/2 inch of oil until simmering. Add tortilla strips in several batches and fry over medium high heat, stirring occasionally, until lightly golden, about 2 minutes per batch. Using a slotted spoon, transfer tortilla strips to a paper towel lined sheet pan. Sprinkle with kosher salt.

Serve: Reheat soup. Add 1/2 cup chopped cilantro. Mound crabmeat in center of soup bowl and ladle soup over crab. Garnish with the tomatillos, creme fraiche, cilantro leaf, and tortilla strips. Serve immediately.