It doesn’t have to be National Soup Month to enjoy a bowl of good soup. When it’s a little chilly outside or you need a pick-me-up, just prepare these tasty recipes provided by chefs from restaurants at Benchmark Resorts & Hotels® and Personal Luxury Resorts & Hotels® anytime.
Served at The Chattanoogan Hotel
’s Broad Street Grille.
Recipe provided by Chef Adam Roe
3 pounds Salsify, peeled and soaked in lemon water until ready to roast
¼ cup olive oil
4 tablespoons butter
1 ¼ cup Vidalia onion, diced
½ cup diced celery
2 medium potatoes peeled and diced
8 cups chicken stock
½ cup cream
Collard Green Pesto
1 bunch collard greens, stemmed and washed
¼ cup toasted pecans
½ cup olive oil
¼ cup Parmesan cheese, shredded
Roast salsify with olive oil in 400-degree oven until tender. Sauté onion and celery in butter until translucent and add potatoes and chicken stock. Simmer until potatoes are tender and add roasted salsify, then simmer for 20 minutes. Remove soup from heat and puree with heavy cream. Season to taste with salt and pepper
Cut collards and cook in boiling salted water for 5 minutes, remove and drain. Place collards, pecans, and cheese in food processor and on lowest setting blend while slowly drizzling oil until fully incorporated.
This is a Spanish style peasant soup from the Galicia region of northern Spain, where the Spanish language and culture is blended with Celtic influence from the proximity to southern Ireland. In San Antonio, prized Serrano ham and Manchego cheese echo Hotel Contessa
’s Spanish flair.
2 pound Cannellini beans, soaked overnight
2 each small yellow onions, diced
8 each cloves garlic, chopped
1 each bulb fennel, diced
2 each smoked ham hock
4 ounces serrano ham, diced
4 each bay leaves
6 each red potatoes sliced and boiled tender
6 ounces light olive oil
4 ounces grated manchego cheese
5 cups Lacinato kale, chopped
4 quarts chicken stock
4 each grilling chorizo sausages sliced
Cracked black pepper to taste
Kosher salt to taste
Spanish olive oil (as much as you like)
Boil beans until reasonably tender and set aside. Add the light olive oil to a medium stock pot, and add serrano ham and two slices of chorizo and sauté until fragrant and oil turns a little red. Add onion, garlic, and fennel. Sweat vegetables until softened and fragrant (no browning.) Add chicken broth, bay leaf and ham bone and simmer for 45 minutes.
While soup is simmering, grill or pan fry chorizo slices in Spanish olive oil and set aside (keep the grease.)
Add cooked beans, and season with salt and pepper. Add sliced potatoes, kale, and chorizo slices and simmer for 10 – 15 additional minutes (depending on how cooked you like your kale.) Serve in a shallow bowl with lots of the chorizo infused Spanish oil drizzled over, and grated manchego cheese.
Florida Corn & Crab Chowder
Florida crabs and fresh corn are spiced with a Creole seasoning at the Villas of Grand Cypress
in Orlando. Recipe provided by chef Lonny Huots.
1 ounce melted butter
1 pound fresh cut corn
1 ounce red onion, minced
2 ounces red bell pepper, minced
2 ounces green bell pepper, minced
1 teaspoon garlic, minced
20 ounces heavy whipping cream
20 ounces fresh crab stock (or 20 ounces water 2 ounces crab base)
2 tablespoon Creole seasoning
1 pinch fresh thyme leafs
1 teaspoon corn starch with 1 teaspoon water mixed
In stock pot sweat all the vegetable in clarified butter. Add the water cream and bases and mix well. Add all the seasonings and bring to bring to a simmer. Thicken with the corn starch slurry.
Garnish with jumbo lump crab meat, chive oil, and fried sweet potato curls.
Yukon Gold Potato and Kale Soup
Featured at Inn at Virginia Tech
’s restaurant, Preston’s, not only is the establishment known for its fine fare, but also its award-winning wine cellar. Recipe provided by chef David Oehirng.
2 tablespoons olive oil
8 ounces yellow onions, sliced
2 pounds Yukon Gold potato, peeled and cubed
1 quart heavy cream
1 pint vegetable stock
2 tablespoons kosher salt
¼ teaspoon ground white pepper
2 teaspoons ground coriander
1 pound red new potatoes, ¼ inch dice
1 ounce whole butter
6 ounces fresh kale, chopped into bite size pieces
¼ cup sour cream
In a 8-quart sauce pot, heat the olive oil, add the onions and cook until translucent. Add the Yukon Gold potatoes, heavy cream, vegetable stock, salt, pepper, and the coriander. Bring to a boil, reduce heat and simmer until potatoes are tender, approximately 30 minutes. Puree with a stick blender or a food processor until smooth. Return to the pot, add the diced red potatoes, bring back to a boil, reduce heat and simmer until tender, approximately 15 minutes. Heat a sauté pan on the stove, add the butter and the kale, cook on a high heat for 4 minutes. Stir into soup, adjust seasoning with salt and pepper to taste.
Put into serving bowl and finish with a dollop of sour cream.
Stone Crab Bisque
Florida’s legendary stone crabs are the main ingredient in the bisque at the Bonaventure Resort and Spa
. Stone crabs are in season from October 15 - May 15. Recipe provided by chef Bob Axenfeld.
1 cup butter
1 cup chopped onion, thin chop
1 cup chopped green pepper, thin chop
4 scallions, thin chop
2 packages fresh mushrooms
½ cup fresh parsley, chopped
½ cup flour
4 cups milk
4 teaspoons salt
½ teaspoons pepper
2 teaspoons hot sauce
6 cups half and half
5 cups stone crab claw meat (about 45 medium claws)
½ cup dry sherry
In a Dutch oven, melt ½ cup of butter over medium heat. When melted, add the first five ingredients from the ingredient list. Sauté onions, peppers, scallions, and mushrooms until tender. Once sautéed, remove from Dutch oven and set aside.
In same Dutch oven, melt ½ cup of butter over low heat. Add the flour and whisk until smooth, cooking for approximately one minute. Gradually add and whisk in the milk. Cook until thickened and bubbly.
Once thickened, add the onion-pepper-scallion-mushroom mixture along with salt and pepper, hot sauce, and half and half. Bring to a boil, stirring constantly. Reduce heat and stir in crabmeat. Simmer for approximately 5 minutes while stirring often. Stir in dry sherry.
Photo credit: courtesy of Benchmark Resorts & Hotels® and Personal Luxury Resorts & Hotels®; top right, Caldo Gallego, Hotel Contessa; middle right, Stone Crab Bisque, Bonaventure Resort & Spa