SUPER BOWL SOUP TRIO

Still winter in the fly over zone.
Let's enjoy some hot soup on Big Game Sunday.

Prepare a hearty potato and onion/leek soup base with meaty additions, and expand it to a simple corn chowder. When entertaining in the 21st century, we want to consider the vegetarian, the non-drinker, and the calorie counter. Our preparation can cover all these with certain additions or deletions. In addition to the potato/onion/leek/corn chowder recipes, a gazpacho (cold variation) will be made and served in a tall glass. Serve hot soup in mugs for simple service that guests can enjoy away from the table.

Basic Potato Onion or Leek Soup

This can be prepared ahead of time and re-heated for service.

2 quarts chicken stock (or vegetable stock if preferred)
2 pounds russet (baking) potatoes, peeled, and quartered
2 bay leaves
1 teaspoon ground white pepper
1 teaspoon salt (or more if stock isn't salted)

Simmer ingredients until potatoes are soft. Smaller pieces cook faster.

While potatoes are cooking:

Fry 4 slices bacon until crisp, remove from pan, and drain on paper towel
(For vegetarian, do bacon in the microwave and saute onion and celery in veg. oil)
Add 1 large white or yellow onion or 2 leeks, chopped
Add 2 stalks celery, chopped

Saute the onion or leek and celery in the bacon drippings (or oil) in the skillet until soft but not browned (remember this is a white soup). Cover the pan to speed the process. When cooked, add to the stock and potatoes and simmer 15 minutes. Reserve bacon for chowder garnish later.

When all is cooked, remove from heat, remove bay leaves, and puree using hand blender or food processor. If you are going to do another soup, put half the puree in a second sauce pan and set aside.

The soup thus far may be served as is, or you may add 1 cup half and half or cream and gently heat. Serve this is big mugs with a slice or two of your favorite cooked and sliced sausage floated on top. The photo shows a Louisiana-style "hot link" sliced at an angle and served with the soup.

Easy Corn Chowder

4 cups potato/leek soup base
1 cup corn kernels (frozen and thawed, or canned well rinsed and drained)
1/4 bunch fresh parsley, stems removed and tops minced
Optional: 1/2 tsp. powdered thyme OR 1/2 tsp. powdered or rubbed tarragon leaves

Gently heat corn and herbs and add 1 cup half and half. Do not boil. Taste test for salt and pepper. If you or your guests like more heat (spicier) offer a pinch of powdered chipotle or other smoky chili powder in the bottom of the mug before adding soup. Serve in mugs with crumbled bacon on top.

Michael's Gazpacho

I created this drinkable gazpacho for a summer (!) reception for a special friend. We couldn't keep up with the demand. The party went through several pitchers of it.

Up to 4 cups can be made in a standard blender. For more, make it in batches or use a food processor. All ingredients are raw, so it is best to make it day of service and refrigerate.

Some guests will enjoy a shot of vodka in the glass.

4-6 fresh Roma style tomatoes (skinned and seeded) if available. Canned tomatoes are fine. Use all the jucie and extend with good quality canned tomato juice if needed.

1 large cucumber, peeled, split, seeds removed (use a melon baller to neatly strip out the seeds) and chop before adding to blender.

2 very fresh cloves garlic, peeled and split (remove green sprout if it is present)

Big pinch dry oregano leaves, rubbed, or 1/2 tsp. powdered.

1/8 tsp. chipotle chili powder per 4-cup batch for extra spice

Optional but delicious: 1/4 tsp. beef stock paste (commercial) added to blender with other ingredients. Develops flavor.

Process in blender, holding onto the blender lid!

Serve chilled for best flavor. Add a teaspoon of olive oil for a smooth finish and pour into tall glass. Garnish with lemon slice and sprigs of cilantro or parsley.

Enjoy the weekend....

KGC