Fall is a time when we think of soups, stews, and chowders, so on this episode of The Chef, You, and I, Kathryn prepares three of her favorites.
Kathryn’s Avgolemono Greek Lemon Chicken soup
- 2 Tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots peeled chopped – I used 8 baby carrots already peeled
- 2 stalks of celery chopped fine
- 3 cloves garlic
- 8 cups chicken broth low sodium
- 1 Tbsp fresh thyme leaves
- 1 tsp oregano
- 1/2 cup rice
- 3 cups cooked chicken I used a store-bought rotisserie chicken.
- 1 tsp black pepper
- 1 tsp lemon and pepper spice
- 3 eggs
- 2 lemons juiced
- Fresh dill for garnish
- 1 tsp of Fresh Parsley minced
- 1 lemon sliced for garnish
- In a large Dutch oven or heavy pot, heat 1 tbsp. olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly then stir in the onion. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 3 ladles-full of the broth from the cooking pot (this helps temper the eggs so they won’t curdle when you add the sauce to the soup). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately. Garnish with fresh parsley, if you like. Serve hot with your favorite crusty bread.
Butternut Squash Soup
- Food Processor
- 2 Tbsp olive oil
- 1 onion chopped
- 1 Tbsp Ginger
- 1 tsp Pumpkin Pie Spice
- 1 tsp cinnamon
- Dash ground cloves
- 2 carrots peeled and chopped
- 1 tart apple peeled, quartered, and chopped
- 4 cups butternut squash chopped
- 3 cups Chicken Broth or Vegetable Broth
- 1/2 cup Half and Half
- Coarse salt and pepper
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, 3 to 4 minutes. Add fresh ginger, cinnamon, Pumpkin pie spice, cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups broth. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly slowly add into food Processor add cream slowly into each batch you are processing pour into bowls and serve hot.
Kathryn’s Corn and Crab Soup
- Food Processor
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 cup onion chopped
- 2 celery ribs chopped
- 2 medium carrots peeled + chopped
- 1 bay leaf
- 1 Tbsp Old Bay seasoning* plus extra for serving
- 1 32 oz. carton chicken stock
- 4 cups sweet corn about 3 ears, kernels cut from the cob
- ¼ cup white wine
- 1 lb fresh lump crab meat
- 1 cup half and half
- 1 tsp Dried Parsley
- fresh ground black pepper
- In a large Dutch oven, heat oil and butter over medium heat. Add onion, celery, carrots, and sauté 5-7 minutes or until soft. Deglaze with the wine.
- Add bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for 10 minutes.
- Discard bay leaf, transfer 2 cups of chowder to a food processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered just until corn is tender, about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate. If need to, reduce heat to medium/low.
- Stir in chopped parsley and if desired, serve with sprinkle of Old Bay seasoning.