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Soup is great because it’s easily digested and that’s because it is typically a liquid food. Soups are prepared by cooking meat, poultry, fish, legumes, or vegetables with seasonings in water, stock, milk, or some other liquid medium.
Soups are classified into two groups: clear soups and thick soups and can be consumed Hot or Cold depending on the region it might be served in, and flavors can be sweet or savory.
SOUPS OFFER MANY BENEFITS:
Good for you
Inexpensive and easy to prepare
Keeps you hydrated
Immune system booster
Helps keep you warm
Helps you lose weight
Great for digestion
Power packed with nutrients
The vitamin and minerals stay intact
Keeps aches and pains at bay
Soup is naturally healing
TRADITIONAL BLENDS AND FLAVORS:
FRENCH MIREPOIX – A blend of chopped aromatic vegetables – celery, carrots, and onions – a mirepoix (named for the French town in which it is said to have originated) can be roasted, sautéed (often in butter), or used raw as the flavor base for many soups and stews.
Simply chop and combine equal parts celery and carrots and about twice as much onion.
ITALIAN SOFFRITTO– Italy relies on a similar blend of vegetables as found in the French mirepoix, but the Italian soffritto (from soffriggere, which means to fry lightly) usually adds green bell peppers and garlic. The combination is traditionally sautéed in avocado oil to lay the flavor foundation for a variety of dishes.
SPANISH SOFRITO – A sauté of onions, garlic, and green peppers (and often tomato, annatto seeds, and/or cilantro), a sofrito is frequently puréed and begins many dishes in Spanish, Latin American, and Caribbean cuisines. In Portugal it is called refogado.
CAJUN/CREOLE HOLY TRINITY – The three-ingredients mixture rooted in Cajun/creole cuisine-chopped onions, bel peppers, and celery-serves as the base for such classic as étoufée, gumbo, and jambalaya. The revered trinity is cooked together in a traditional roux (avocado oil and flour combined and browned).
GERMAN SUPPENGRÜN– The iconic German soup stew starter, suppengriün (literally “soup greens”) consists of leeks, carrots, and celery. It may also contain parsley, thyme, celery leaves, and rutabaga. The blend is slowly boiled and then discarded or chopped small and browned in fat. Like it’s counter parts it is sometimes puréed.
ASIAN MIREPOIX – Often the first ingredients to hit the wok after peanut and/or sesame oil, many have doubbed the combination of garlic, ginger, and green onions the Asian mirepoix by many. Although not subject to the customary stir-fry in oil, and Asian mirepoix is called upon to flavor the soup broths.
WEEK 1: Sunday, FEBRUARY 6TH, 2022 – Minestrone & French Bread
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MINESTRONE SOUP INGREDIENTS:
2 T Avocado Oil or Animal Fat
1 Large Onion, Diced
4 Cloves Garlic, Minced
1 Green Bell Pepper, Diced
2 Stalks Celery, Diced
1 Large Carrot, Diced
1 Cups Green Beans, Trimmed and Cut into 1/2” Pieces
1 tsp Dried Oregano
1 tsp Dried Basil
Kosher Salt and Freshly Ground Pepper
1 28 oz Can No Salt Diced Tomatoes
1 14 oz Can Crushed Tomatoes
6 Cups Chicken Broth
1 15 oz Can Kidney Beans, Drained and Rinsed
1 Cup Elbow Pasta
1/3 Cup Finely Grated Parmesan Cheese
2 T Chopped Fresh Basil
1. Heat avocado oil or animal fat in a large pot over medium- high heat.
2. Add the onion and cook until translucent, about 4 minutes.
3. Add garlic and cook for 30 seconds.
4. Add celery, carrot, and green bell pepper, cook until they begin to soften, about 5 minutes.
5. Stir in green beans, dried oregano and basil, ¾ tsp salt, and pepper to taste; cook 3 more minutes.
6. Add the diced tomatoes and chicken broth to the pot and bring to a boil.
7. Reduce the heat to medium low and simmer 10 minutes.
8. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
9. Season with salt.
10. Ladle into bowls and garnish with the parmesan and chopped basil.
FRENCH BREAD INGREDIENTS:
2 ¼ Cups Hot Water
2 T Sugar
1 T Instant Yeast
¾ T Salt
2 T Avocado Oil
5 ½ - 6 Cups All-Purpose Flour or Bread Flour
1. Use a small saucepan, heat the water until lukewarm (about 95°F).
2. In the bowl of an electric kitchen aid, combine lukewarm water, sugar, and yeast, cover and allow to bloom for 5 minutes. Set aside.
3. Now combine salt, oil, and 3 cups of flour and mix. Add in 2 ½ to 3 more cups of flour gradually. Mix in kitchen aid with dough hook, the dough should clear the sides of the bowl and form a soft ball that doesn’t leave a lot of dough residue on your fingers.
4. Continue to mix with dough hook for 2-3 minutes, until the dough is smooth. If the dough starts to cling to the sides of the bowl, add ¼ cup of flour at a time until a sturdy but soft ball of dough forms.
5. Transfer the dough to an oiled bowl and make into a ball, cover and allow dough to rise until doubled, about an hour or so, depending on the warmth of your kitchen.
6. Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick French bread style loaf. Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper. You can slash several gashes in the top of the French bread now or wait until after it has risen (to avoid the risk of the bread deflating, especially if you don’t have a very sharp razor or knife).
7. Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
8. Preheat the oven to 375 degrees Fahrenheit and make sure an oven rack is in the center position. If you haven’t already, with a very sharp knife cut several gashes at an angle on the top of each French bread loaf.
9. Bake for 25-30 minutes or until golden brown or baked through.
Because of humidity, temperature, altitude and a multitude of other factors remember these reasons can impact how much flour you need in your yeast doughs. Always judge when to quit adding flour by texture, look, and feel of the dough.
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