Cream of Turnip Soup with Garlic and Habanero

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We know what you’re thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn’t freeze well. Mixed herb croutons make a nice garnish.

 

Ingredients

  • ½ gallon water

  • 2 pounds turnips, peeled and diced

  • 3 tablespoons butter

  • 2 tablespoons garlic, chopped fine

  • 1 ½ teaspoons salt

  • 3 cups vegetable stock

  • 2 cups White Sauce #1 or #2

  • 1 cup heavy cream

  • 1 habanero chile, seeds and stem removed, minced

  • 1/4 cup chopped arugula

  • 1 tablespoon sugar

  • 1 teaspoon fresh lemon juice

  • Chopped parsley for garnish.

Instructions

In a large pot, combine the water, turnips, butter, garlic, and salt and boil until the turnips are soft, about 30 minutes, adding water if needed. Drain and return to the pot.

Combine the stock, white sauce, and heavy cream and add it to the turnips. Cook over low heat, stirring constantly.

Combine the habanero, arugula, sugar, and lemon juice and add it to the soup, stirring well.

Garnish with a pinch of parsley and serve.

 

Grilled Tomato and Chipotle Chicken Soup

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This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well.

Ingredients

  • 2 large or 3 small dried chipotles
  • 8 roma tomatoes, cut in half
  • 2 teaspoons olive oil
  • 1 large red onion, julienned
  • 1 pound boneless, skinless chicken breast, diced
  • 2 tablespoons lime juice, fresh preferred
  • 1 gallon chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

Instructions

Rehydrate the chiles in very hot water for 20 minutes, or until they are soft. Place the chiles in a blender or food processor with a little of the broth, and puree until smooth.

Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.

Heat the oil in a sauce pot and sauté the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down.

Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is tender.

Add the cilantro and serve.

Healthy Quick Chicken Soup

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Since capsaicin breaks up nasal congestion and gives us the “salsa sniffles,” try this quick chicken soup cure for your next cold.

Ingredients

  • 1 pound skinless, boneless chicken breasts, cut into cubes
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried epazote (optional)
  • 1 cup chunky-style tomato based salsa
  • 2 14-1/2-ounce cans chicken broth
  • 1 ½ cups frozen whole kernel corn
  • 1 cup cooked rice
  • 1 teaspoon chopped fresh cilantro or parsley
  • Vegetable oil spray

Instructions

Spray a heavy saucepan with cooking oil. Heat, and add the chicken, chili powder, and garlic. Cook for 5 minutes over medium heat.
Add the epazote, salsa, broth, corn, and rice. Bring to a boil, reduce the heat and cook for 10 minutes or until the chicken is no longer pink.
To serve, stir in the cilantro and garnish with additional fresh cilantro.

Sawgrass Stew with Gatortail Sauce

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Buddy Taylor of Gator Hammock made this great stew at the 2001 National Fiery Foods Show. Using some of his products he made the Gatortail sauce that can be served with shrimp, fish, and of course Florida gator tail.

Ingredients

  • 7-8 quarts water

  • 6.5 oz. Gator Hammock Sawgrass Boil

  • 2 pounds smoked kielbasa or sausage (cut into 1 inch pieces)

  • 2 pounds red potatoes (cut into 1 inch cubes)

  • 2 pounds baby carrots

  • 4 ears fresh corn (each cut into 3 pieces)

  • 2 pounds unpeeled large fresh shrimp

Instructions

Add water and sawgrass boil to a large stock pot (3-4 gallons) and bring to a rolling boil.
Add kielbasa, return to a boil, and cook 5-10 minutes.
Add potatoes and carrots, return to a boil, and cook 10 minutes.
Add corn, return to a boil, and cook 8-10 minutes.
Add shrimp, cook 3-4 minutes or until shrimp turn pink. (Do not boil)
Remove from heat and let rest about 10 minutes uncovered. Serve in large soup bowls.

Green Chile Stew

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This is adapted from The Chile Pepper Encyclopedia (William Morrow, 1999). Here is the beef stew or macaroni and cheese of New Mexico–a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.

Ingredients

  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 2 pounds lean pork, cubed

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 large potato, peeled and diced (optional)

  • 2 tomatoes, peeled and chopped

  • 3 cups water

Instructions

In a skillet, brown the pork in the oil. Add the onion and garlic, and saute for a couple of minutes.

Combine all the ingredients in a kettle or crockpot and simmer for 1 ½ to 2 hours or until the meat is very tender.