CHICOPEE, Mass. (Mass Appeal) – A steaming hot bowl of soup is the perfect recipe for a cold fall night. Personal Chef Bill Collins from ChefBill.com gshowed us how to make two delicious soups, tomato soup and potato leek.
Tomato Soup with Mini Meatballs
1 tablespoon olive oil
1 onion, peeled and minced
1 quart chicken stock
1 teaspoon dried oregano
1 cup water
28 oz tomato puree
1 sm can tomato paste
1 ½ pounds turkey burger
2 eggs, beaten
4 tablespoons grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
In a large stockpot, pre-heated over a medium heat, add the olive oil and the onion. Saute for 5 minutes.
Add the chicken stock, water, oregano, tomato puree, and tomato paste. Bring to a boil, and simmer for 15 minutes.
While the stock and tomatos are simmering, prepare the meatballs: combine the turkey burger, parmesan cheese, basil, salt, and pepper. Roll into mini-meatballs, approximately ¾” in diameter.
When the onions are cooked through, add all of the meatballs and bring to a low boil. Simmer, covered, for 10 minutes.
Season to taste with additional salt and pepper
Potato Leek Soup
2 tablespoons olive oil
2 leeks, sliced and rinsed (not the green, leafy part. See note below)
1 onion, peeled and chopped
2 parsnips, peeled and chopped
1 quart chicken stock (high quality)
1 quart water
5 medium potatoes, peeled and cut into 1 inch pieces
1 ½ cups whole milk or cream, heated but not boiling
salt and pepper
a pinch of ground nutmeg
In a large stockpot, pre-heated over a medium heat, add the olive oil. Wait for a moment, until the oil is hot, and add the leeks, onion, and parsnips . Sauté for 10 minutes.
Add the water and stock to the vegetables, and bring to a simmer.
Add the potatoes and bring to a boil. Reduce the heat, and simmer until the potatoes are cooked through, approximately 10-15 minutes.
With a food processor or a blender, process the soup until it’s pureed. Add the warm milk and nutmeg
Season to taste with salt and pepper.
Notes: To clean leaks:
- Cut off the stringy root end, and where the green part turns a darker green, and the leaves are dense
- Slice the leek in half, length-wise. Thinly slice the leek, and place in a bowl of cold water to 5 minutes
- Once any dirt and soil has come off the leeks (there might be a little or a lot), remove the leeks from the water into another bowl. Don’t pour out the water and leeks into a strainer, as that will place the dirt back onto the leeks.
- You’re now ready to cook with the leeks.