Soups Around the World!

Last week I had a cooking Event at one of our stores, my sponsor was College Inn Broth.

Plus I wanted to add some seasoning from a local company that is exclusive in our stores, Colonel De’s Seasonings.

So here are the soups that I did and the recipes, I hope you will enjoy and make them 🙂

Irish Garlic Potato Soup

Irish Garlic Potato Soup

• Servings: 6
• Time: 1hr
• Difficulty: easy
• Print

2.25 lb. Klondike Goldust Potatoes, sliced
.75 lb. sweet onion, sliced
3 – 14.5 oz. cans College Inn Chicken Broth
2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness
1 cup half and half
½ tsp. kosher salt or to taste

In stockpot add butter and onions, cook over med-high heat for about 5 minutes.
Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.
Remove from heat, with an immersion blender blend until smooth or leave a little chunky.  If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.
Once blended add back to pot, add salt and add half and half, warm on low and serve.
Optional – Add onions straws and chives for a garnish.

Paired with Guiness Draught Beer

Mexican Pozole Soup

Mexican Pozole

• Servings: 6
• Time: 1hr
• Difficulty: easy
• Print

2 – 15.5 oz. cans hominy
3-4 – 14.5 oz. cans College Inn Beef Broth
3-4 cups shredded pork
3 tsp. Colonel De’s Chipotle Seasoning

Add to a large stock pot broth, hominy, pork and seasonings, bring to a boil and serve with garnishes below:

Shredded cabbage
Radish slices
Chopped onion
Chopped hot peppers
Avocado slices
Lime wedges
Tortilla chips
Chopped Cilantro

Paired with Negra Modelo Beer

 

Avgolemono (Greek Lemon & Chicken Soup)

Avgolemono

• Servings: 6
• Time: 45mins
• Difficulty: easy
• Print

64 oz. College Inn Chicken Broth
Shredded chicken breast from whole chicken
2 tsp. Colonel De’s Greek Seasonings
1 cup instant rice
4 eggs
2 tsp. cornstarch
2 Tbsp. water
¼ – ½ cup lemon juice, per your taste
salt to taste

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked.
In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice.  Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break.  Stir mixture into the rest of the soup.  Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

 

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

 

Pho Bo

• Servings: 6
• Time: 3hr
• Difficulty: easy
• Print

8-10 cups College Inn Beef broth
1 Colonel De’s Pho soup pouch
1 pkg. rice noodles
sirloin steak, trimmed and thinly sliced, kept raw

Green onions, tops thinly slice
fresh cilantro leaves

Add broth and pho pouch to a medium pot and bring to a boil, then let simmer for 3 hours.

Cook rice noodles as directed and drain.  Place portion of noodles in a large individual soup bowls, sprinkle of green onions and cilantro leaves.

Top that with a few thin slices of raw sirloin, set bowls aside.

Make each garnish plate with below

Bean sprouts, Thai basil leaves, hot sliced peppers, some sriracha and hoisin sauce.

Before serving bring broth up to almost a boil, ladle broth in to your bowls.  And add garnishes to your bowl as you wish. 

Paired with Kirin Ichiban Beer

Hope you Enjoy!!!  Cheers – Chef Amy!!

Homemade Pierogies!!

PIEROGIES!!!!!!!

Who loves some Pierogies!!! ME!!!

So why not for Fiesta Friday, check out many fabulous blogs for Fiesta Friday over at Angie’s page.

And her co-host for this Friday are Ginger@Ginger&Bread and Loretta@Safari of the Mind, so I would like to thank all of them for today’s Fiesta Friday #64

A friend of mine and I made some homemade pierogies awhile back I think they turned out great.
I made the dough and the filling, then headed over to my friend Paul’s house and we put them together and cooked them up…Delicious!!!!

If you are not familiar with what they are, click here

I have always seen them in the freezer section Mrs. T’s, which I am not saying are not good, if you need a quick pierogi these will do the trick.

For me on the other hand I have them fresh from a place in Pittsburgh a couple of times, my friend Paul is from there so when I went with him to visit we went to “Pierogies Plus” check out all the different flavors that you can get when you go or you can have them shipped 🙂

Also when I went to Chicago I stopped into a Polish Pierogi Shop…amazing 🙂

I just went with Potato and Cheese for this first batch 🙂

Dough – Ingredients

 

I used a food processor, you can do it by hand too

 

Flour and salt

 

pulsed it a little then added my egg

 

with egg mixed in

 

 

then add sour cream and butter and pulse

 

Pulse a few times

 

then turn it out onto your work space

 

Knead to just bring together

 

form into a ball and wrap in plastic wrap
I heard if you make the dough the night
before it becomes a more tended dough

 

Filling – Ingredients

 

Peel and cube your potatoes & boil until
done

 

Drain potatoes and place back in the pan
set back on the stove, just on hot burner
to help some of the extra liquid cook off

 

I used a ricer, you can certainly mash the
potatoes with a masher or however you
make your mashed potatoes

 

using the ricer forces the potatoes through
the tiny holes which make the potatoes very
creamy

 

potatoes, riced 🙂

 

mix in butter and half and half

 

8oz. shredded cheese

 

fold in cheese

 

finished mixture

 

place in container and chill

 

my dough

 

I cut in half

 

then again, take dough and press out
into a rectangle then use a rolling pin to make
dough about 1/8 inch thick

 

I use a round cutter to cut my circles
about a 3 inch round maybe 3 1/2 inch 🙂

 

I used my scoop, it worked out perfectly
mixture was about 2 tablespoons

place potato mixture in the center of the round

 

bring edges up together and start to pinch
dough together from center to the outside
then from the center to the other side

 

 

Done, this was perfect, it was easier just to
form a round with your fingers, fill it and pinch

as you can see not all of them look perfect
but they all tasted Fabulous!!!

 

From following recipe this was how much
potato mixture left, it may have been a
cup or cup in half.  Great mashed potatoes
for sure.

• Servings: 6-8
• Print

Dough:

2 cups all-purpose flour
1 tsp. salt
1 cup sour cream
2 eggs, large
1 stick butter, softened

You can use food processor or mix by hand
Mix together the flour and salt, add eggs and combine, the dough will be clumpy.
Work in the sour cream and softened butter until dough comes together roughly, then scrap out onto work surface.
Knead and fold the dough without adding any additional flour until the dough becomes less sticky but it will be quite moist.
Wrap the dough well in plastic wrap and refrigerate for at least 60 minutes, but I like it overnight.

Filling:

2 lbs. russet potatoes, peeled, cubed
2 Tbsp. butter, softened
2 Tbsp. half and half
8 oz. cheese, shredded (about 2 cups) Cheddar, Colby, farmers or any good melting cheese

Cook potatoes in boiling water until tender, drained potatoes and place back in pot, set pot back on hot burner so any leftover liquid can cook away.
At this point you can put potatoes through a ricer, food mill or you can just mash them with a potato masher.  Once that is done add half and half and softened butter and mix to combine, season with salt to taste and refrigerate to cool for 3 hours or over night.

Remove dough from fridge and plastic wrap, cut in half, then each piece in half, at this point you can roll each piece into a rectangle to an 1/8 inch thick.  You can use a 3-3 1/2 inch round cutter to make your rounds.  Or you can free form your rounds, you will get 24 rounds out of this dough.

Scoop about 2 tablespoons of filling onto rounds, gently fold in half and with your fingers pinch the edges from the center to each end, to seal the dough together.

At this point you can freeze these up to 1 month or refrigerate overnight up to 2 days.

Bring a large stock pot filled with water to a boil, in the meantime slice a large onion and begin to saute in a large skillet with butter or olive oil over medium heat, watching so they do not burn and just brown.

Once water starts to boil add 2 Tbsp. salt and stir, add pierogies to the salted water, make sure not to over crowd the pot and give a stir occasionally.  When pierogies float to the top they are done, transfer cooked pierogies to skillet with onions, cook pierogies until browned and crisp on both sides.

Serve hot with additional sour cream or applesauce if you like, but most of all enjoy those delicious bundles of love!!! 🙂

Think about something sweet inside them, they do make them with fruit, you could sweeten some cream cheese as the filling and saute in just butter and sprinkle with cinnamon and sugar or drizzle with chocolate…the possibilities are endless really!!