Now, from the title I would imagine that there are at least a couple of you looking at the screen, and thinking “WTF??” This is the kind of thing that I sometimes come up with when I am facing a seemingly random assortment of things on my shelf, and need to come up with a seafood soup for Friday lunch at work. It isn’t really chili, being short on beef, and having lentils, but don’t really know what to call it. It was very tasty (I have been told.), and could have been made gluten-free very easily!
This all started with a container of roasted poblano peppers that were sitting on my shelf next to a container of diced tomatoes. I have no idea how much precedence for a soup like this there is, but I’ve used similar things together before, and had great results.
You’ll want to cut down the size of this recipe… I tend to make large batches of soups. This one was roughly 4 gallons.
I had eight poblanos that had been roasted, but I had to peel them. This is easy to do, but it is easier to do when they are still warm from roasting. If you’ve never roasted a pepper, you’ll be surprised how easy it is. Simply hold your pepper over the flame on your stove, and when it starts to turn black on the side, turn it. Once the skin is blackened and bubbly all over put it into a sealed container of some kind for about 15 to 20 minutes, and the steam will make it easy to just rub most of the blackened skin right off. Then pull off the top of the pepper, and scoop any seeds out. Done.
1 #10 can diced tomatoes, divided in half (At home: 2 14 oz cans of diced tomatoes
8 roasted poblanos (2 peppers)
2 large onions chopped roughly (1 regular sized onion)
1 cup garlic cloves (4-5 cloves)
3 pounds of 26/30* shrimp tail off, deveined and peeled. You could also use smaller shrimp if you want. (1 pound)
1 gallon vegetable stock (1 quart)
4 bay leaves (1 or 2)
ground cumin, corriander, and oregano
salt and pepper
honey (if it is too spicy honey is a great way to balance things out)
Once you have your peppers roasted put them in your food processor with the onions, garlic, and half of the tomatoes, and process until smooth. You’ll have just made a very tasty salsa! .
Place the salsa in a large pot , and bring it up to a boil. You’ll want to be careful doing this, between the peppers and tomatoes there is plenty of sugar to burn. Keep it moving. Once it is up to a boil, add the shrimp. I just sort of sautéed the shrimp until they started to cook a bit. Then I added the beer, the rest of the diced tomatoes, the cumin, coriander, oregano, bay leaves, and the stock. Bring it up to a boil, and adjust the seasoning with salt and pepper. If it is too spicy add a bit of honey to balance it out. Let it simmer for a little while, and serve.
This kind of thing is quite easy to make, and tastes great! Its great if you are abstaining from meat during lent, or are looking for a nice seafood soup that isn’t they typical clam chowder!
* When buying shrimp you’ll often see numbers like 26/30 or 21/25, or U10. These numbers tell you how many shrimp are in a pound. The U10 means that there are less than 10 shrimp per pound!
Today my extended family is celebrating Christmas. Which means we’re having a potluck dinner. There won’t be a lot for my sister and I to eat, but that’s ok. My sister, in addition to having celiac also has to watch her carbohydrate intake, so I decided I would make a pot of lentil soup, because in addition to being highly nutritious, and tasty ends up being something she can eat about as much as she wants to. I found this in a book that the sous chef brought in to work a while back, and I made it there a few days ago. It was a hit there, so it should be a hit today as well. It is called Faki, and it is a fairly traditional Greek lentil soup.
I’m making a pretty good sized batch so you may want to scale down the ingredients a bit.
1 pound onions roughly chopped
1 pound carrots roughly chopped (I like carrots)
several cloves of garlic, minced (how much garlic do you like?)
2 pounds of lentils, sorted for extraneous crap, and rinsed well
2 cans diced tomatoes
4 bay leaves
2 tsp marjoram
1 tsp herbes de provence (I love this stuff, and it goes so well in lots of things)
salt and black pepper
water to cover, and more as needed.
red wine vinegar 1 cup (to taste)
This soup is a very easy one to get together. Start by sweating the onions and carrots with a dash of salt in a little vegetable oil until the onions are translucent. Then add the lentils, and mix them in. Next add the tomatoes, bay leaves, all the herbs,and water. Bring it up to a boil, and then turn it down to a simmer. It will need to simmer for roughly 45 minutes, or until the lentils are tender.
That is it, then about five minutes before you serve the soup, add the vinegar. You don’t want it to be overpowering, but you do want to taste it. It will bring a nice balance to the earthiness of the lentils. Serve with some crumbled feta, and enjoy.
This really is a fantastic soup for a cold day, the omnivores will never miss the meat, and your vegetarian friends will be happy too!
Hope everybody had a safe, and happy holiday!
I guess my past with lentils is a little strange. I first heard of them watching The Young Ones on MTV when I was a kid. Of course I had no idea what they were. It was still funny to see Neil try to serve them in the episodes with all of the crazy things that went on in the show. Tea kettles exploding, atom bombs, and then add in bands like Madness, Motörhead, and the Damned, and you’ve got a show that any 13 year old in 1986 would enjoy.
I first actually ate them at work, when I made lentil soup for the first time. I had a recipe, and everything in it sounded pretty tasty together, and so I figured the lentils wouldn’t hurt anything. One of the people I follow on Twitter is Eric Ripert, and from time to time he tweets recipes. One day I saw this:
ericripert Lentil soup: lentils+onion+ carrot+bacon +water+
seasoning.when tender remove meat.Blend +butter to soup consistency.Chix stock even better.
9:04 PM Oct 19th via Twitter for iPhone
That sounded like as good a recipe as any, and maybe better than a lot of them. Tonight for dinner, I’m making it. Obviously, this recipe leaves plenty of room for improvisation, so I’ll do just that.
I could just leave you with Chef Ripert’s tweet, but I won’t.
1 onion, diced
2 carrots, diced
1 stick celery, diced
8 oz lentils (weight, half of a one pound bag)
1 quart chicken broth (I use Progresso, low sodium) I didn’t use the whole thing
salt, pepper, bay leaves, herbes de provence
3 TBSP butter (divided 1 and 2)
Sort and rinse your lentils. Always sort and rinse your lentils and beans. This is important because they are small, and about the same size as a piece of gravel or rock. Chomping down on a rock in the middle of your lentil soup would be “heavy, man.”
Melt one tablespoon of butter in a medium sized pot. Turns out I didn’t have any bacon, but I would have put it in once the butter had melted. Add the veggies and a pinch of salt, and sweat until the onions are clear. Add the lentils, broth, and seasonings. Bring to a boil, and turn it down to a simmer. You may need to add a little more broth or water as the lentils cook. Once they are tender, remove from the heat, and puree the solids. I strained the soup, pulled out the bay leaves, and used my little Cuisinart to do the job, but an immersion blender would do just as well. (Just a quick note, my sister knitted what I am using as a trivet in the above picture. )
Then I put the soup back together in the pot, and turned the heat back on, and added the final two tablespoons of butter. This just added a nice bit of richness. I always like to bring my soups back up to a boil before I serve them. This soup could easily be made vegan by leaving out the bacon, subbing olive oil for the butter, and veggie broth for the chicken broth. You’d still have a great tasting soup. “Lentils are really good, you know? No matter how many times you have them, they never get boring.” — Niel