Soup & Bread 2/12/14: Love, Lust & Hate recipes

Please use this thread to post recipes for your soups, cookies, candies, etc. from this year's LTH night at the Hideout.

I'll get us started!

Aphrodisiac Soup

Soup:
4 quarts pork stock (I made from scratch with roasted pork bones) could use chicken or veggie stock as well
4 cans of San Marzano Tomatoes (28 oz/each or equivalent)
1 large Onion (coarse chop)
2 heads of Garlic (peeled, whole)
3 sprigs of Rosemary
1/4 cup Olive Oil
1/4 cup Red Wine
1 tbsp. kosher salt
1/2 tbsp. ground pepper
2 Bay Leaves
1 tsp Aleppo Pepper (can use chili flakes or other pepper or omit)
1/4 cup vermouth
1 cup heavy cream (can omit)

Bacon topping
1 tbsp. Ginger powder
1 tsp Aleppo Pepper
1/8 cup Honey
1/8 cup Balsamic Vinegar
1/2 lb Bacon

Pine Nut topping
1/2 cup Pine Nuts
1 tsp Chili
1 tsp Paprika

Drain the tomatoes (reserve liquid), spread on sheet pan and drizzle with olive oil and red wine (mix in squeeze bottle). Do the same with onions and peeled garlic (I used a separate sheet for each vegetable). Top each tray with a sprig or two of rosemary and season with salt and pepper mix. Roast in 450 degree oven until the vegetables start to caramelize (the tomatoes may blacken a bit on the bottom--this is fine).

Once vegetables are roasted, combine in large pot with stock, reserved tomato juice, chili flakes, bay leaves and salt & pepper to taste. Bring to low boil, reduce heat, remove solids with a strainer (remove bay leaves if possible and throw away) and puree in food processor or blender. Using fine strainer or cheese cloth, separate the solids again and add just the liquid back into the pot to get a silky textured soup. If you prefer a chunkier style, omit this last step. Add vermouth and cream and simmer until remaining ingredients are ready.

Prepare ginger glaze by simmering ginger powder, honey, balsamic vinegar and chili flakes until it’s the consistency of a glaze. Cook bacon on a sheet pan under the broiler until 2/3 done, drain fat from the pan, brush the bacon with the glaze and broil until crispy. Once bacon cools, chop into small pieces.

Toast pine nuts on sheet pan under broiler with a touch of olive oil, Chili powder, Spanish paprika and salt until gold brown.

Serve soup garnished with bacon and pine nuts.

I made a vegan Russian Cabbage Borscht:

Recipe on http://allrecipes.com/recipe/russian-cabbage-borscht/

I used Earth Balance Buttery sticks instead of butter and agave instead of honey, and the sour cream drizzle was optional. I had fresh dill to top it with as well.

HI,

I made seven recipes of Alton Brown's Cheese Soup with the following adjustments:

- Water instead of chicken soup to allow this soup as a vegetarian option
- Seven times the recipe meant 77 ounces of cheese: 42 ounces Colby Jack cheese with the balance 35 ounces were cheddars of various sharpness.
- I used sake instead of marsala wine. I didn't have marsala wine. I used sake, because 1) I had it on hand, and 2) this slight amount of alcohol may be there to dissolve any alcohol-dissolving flavor compounds.

I made the vegetable base for this soup the night before. On Wednesday, I reheated this base, added the cream, cheese and seasonings. I used an immersion blender to make sure all the cheese was integrated.

Common reaction from people trying this soup, they liked the light consistency over their expectations of a heavy and gloppy soup.

Regards,

My cookie contributions:
http://bakingbites.com/2010/07/melt-in- ... e-cookies/
http://www.epicurious.com/recipes/food/ ... s-51140720

Anyone else planning to post their recipes? I'd like to send Martha the link but with only 3 soups and one dessert, I feel like it's a bit lacking...

You can find the Nutella Meringues recipe here.