From my friend Tracy Z. Originally from Whole Foods

Wild Smoked Salmon Chili

2 cans unsalted navy beans
2 cans red beans
1 large and 1 regular can diced tomatoes
2 tablespoon olive oil
2 small red onions, diced
4 large garlic cloves
1 small celery stalk, diced small
2 poblano peppers, ribbed seeded and diced
1 large red pepper, diced
2 jalapeno peppers, seeded, diced small
½ cup cilantro, chopped
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 bay leaves
1 tablespoon oregano
2 tablespoons Worcestershire sauce
2 teaspoon sea salt
½ teaspoon black pepper
2 tablespoon hot sauce
1 pound traditional smoked salmon

1. In large, heavy bottom stock pot, sauté onions, and celery in olive oil until soft.
2. Add Worcestershire sauce, peppers, garlic, and spices. Cook until peppers are soft.
3. Add tomatoes, beans, cilantro, and hot sauce
4. Simmer 1 hour.
5. Shred salmon. Add to chili and simmer for 10 minutes.

FYI: Tracy omits the celery, as she's not a fan.

Tomato Soup from Cook's Illustrated, via Charlie

Ingredients

·         1/4cup extra virgin olive oil , plus more for drizzling

·         1medium onion , chopped medium (about 1 cup)

·         3medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)

·         pinch hot red pepper flakes (optional)

·         1 bay leaf

·         2(28-ounce) cans whole tomatoes packed in juice

·         1tablespoon brown sugar

·         3large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces

·         2cups low sodium vegetable broth

·         1/4cup chopped fresh chives 

I roasted several roma tomatoes, drizzled with olive oil & sprinkled w/granulated garlic, basil & oregano, to add to the flavor. The romas were from our local food co-op so really add something special to it.

Instructions

1.       Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2.       Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in vegetable broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

This soup is a favorite at the house & the girls requested it again.  I'm serving it for the end of Rush week, because they've all lost their voices, had little to no sleep and are in need of some major comfort food.

 

Winter Squash Soup w/Gruyere Cheese Croutons

I posted this recipe on the personal blog earlier, but I finally got around to making it today. I only had one acorn squash from the Produce Box, but I had plenty of butternut to make up the difference in amounts. Other slight changes I did are listed below, in with the recipe.

Winter Squash Soup with Gruyère Croutons Bon Appétit | December 1996

Ingredients
Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth [I used vegetable broth]
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage [I couldn't find fresh so I used some I bought in a jar]
1 tsp ginger [I added this to the recipe]

1/4 cup whipping cream
2 teaspoons sugar

Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Preparation

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.