Welcome to the Chef's Corner, part of our e-newsletter, Your ShopRite Connection! The Chef's Corner includes culinary tips and delicious product picks, written by our very own Chef Faith Alahverdian, Executive Chef for the ShopRite Culinary Workshop.

It’s Soup Weather Out There…

It’s freezing cold outside and thoughts of soup are filling my head. Soup is a great way to stretch your budget, use up leftovers and warm your heart and home with wonderful aromas and flavors.

Don’t forget your New Years resolutions too – soup can be a great way to add more grains to your diet, more greens and works as a perfect accompaniment to a simple salad for a complete meal.

Here are some ideas for adding extra appeal & texture to soup…

Cooked Brown Rice or whole grains – when you make these as a side dish, freeze the leftovers as a quick addition to a homemade soup. Or add straight from the box but allow the extra liquid needed to cook the grain. Grains to try include barley, quinoa, buckwheat, bulghur and more.

Canned Beans – With the help of some fresh vegetables and herbs, a quick soup can be yours.

Small dice of leftover steak or other main course including seafood, chicken, turkey, tofu.

Greens add color, texture and nutrients to your soup – these can be any well washed greens, even lettuce!! Simply sauté in a little oil with fresh garlic for maximum flavor.

Consider how you serve the soup…a bread bowl is nice, edible addition.

While an occasional bouillon cube can add a bit of flavor to a homemade soup, a high quality stock should really be the starting point. Ideally, make your own or buy a canned or boxed stock at ShopRite. Look for broths or stocks that are natural or organic for best flavor. Low sodium is a good option to consider since canned stocks and broths are often higher in sodium. Although chicken or stock may be used for vegetable soups, a truly vegetarian option would use vegetable stock which we do carry. If you can’t locate it in the soup aisle, check the Live Right section. For tomato soup, tomato or vegetable juice can make a nice base.

Think flavor –

The traditional mire poix – diced carrots, onions and celery – sautéed in grapeseed or olive oil before starting your soup will do wonders for the overall flavor of any soup.

Add fresh garlic to the sauté for additional flavor. Soup herbs or soup vegetables may also be added to a simmering pot of stock or soup – ask your ShopRite produce manager if they sell them – they are basically a combination of herbs or vegetables to add flavor. Often they may contain parsnip, leek, carrot, bay leaf, peppercorn, thyme.

Fresh herbs sprinkled in the soup at the end add a lot of flavor without any fat.
Where would homemade chicken soup be without fresh dill or parsley added at the end?

A drizzle of extra virgin olive oil in your soup moments before serving gives the soup a wonderful aroma and flavor.

Traditionally, bean soups have often been made with ham or bacon. A small amount of these types of highly flavored proteins can add just the touch of flavor that really makes a soup. Turkey bacon may be used.

A whole rotisserie chicken can make a fast chicken soup! Remove the skin, place in a pot of cold water with carrots, onions and celery. Simmer for 1 hour. Skim off any fat that comes to the surface during cooking. Remove chicken and bring broth to a boil. Add a bouillon cube if additional flavor is needed. Add noodles and boil according to directions.
Meanwhile cut up chicken and add it back to the pot and serve. Enjoy! (Chicken stock is made by basically the same process but using a fresh, uncooked chicken and a 3-4 hour cooking time.)

Turkey legs can make a great turkey soup…follow the directions above.

Flu fighting soup – Our grandmothers really were right. There is something truly healing about a hot bowl of soup. To add additional health boosters to a soup, add a lot of fresh garlic and or add some fresh ginger. Ginger is quite pungent but is known for its antioxidant and healing qualities. It’s also great for a sore throat. Fresh baby spinach is a great addition to soup. Also known as a “Super food”, spinach is full of iron and phytonutrients that a great mid winter energy booster. Consider other greens like escarole, watercress & arugula to stave off culinary boredom.

My best advice about making homemade soup is to make a lot. Freeze it in portions. You will be so grateful when you have that tasty soup ready in a flash.

Here are some soup recipes from ShopRite’s Culinary Workshop Program for you to enjoy. Register in store for our entertaining and informative classes. New winter classes start the week of January 26th. I’ll see you in class!

Chef Faith

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Bar Harbour Crab Bisque

Click here for printable version of this recipe

Prep time: 15 minutes

Cook time: 25 minutes
Makes 12 servings

Ingredients

2 sticks Plugrá European Style Butter
6 fresh celery ribs, diced into small pieces
1 white onion, diced into small pieces
3⁄4 to 1 cup ShopRite flour
1⁄2 gallon hot water (8 cups)
4 cups whole milk
4 cups heavy cream
2 lb. pasteurized lump crabmeat
1 tsp. Cajun Seasoning
3 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh thyme
La Baleine Sea Salt
Whole White Peppercorns, freshly ground

Directions

1. In stockpot melt butter over medium heat; add chopped celery and onion. Add flour,
   stirring constantly, and cook 1 minute.
2. Add hot water and mix together until thickened. Add milk,and cream. Reduce heat to low; cook 20 minutes.
3. Add crabmeat, Cajun seasoning, parsley and thyme; cook until heated throughout.
   Season to taste with sea salt and white pepper. Serve hot.

Per Serving: 454 calories, 14g carbohydrate, 23g protein, 32g fat, 19g saturated fat, 1g fiber,
155mg cholesterol, 390mg sodium

Recipe note: Pasteurized crabmeat is heated at a high enough temperature to kill bacteria, but not so high that the quality of the meat is jeopardized.

A good idea: Unopened cans of pasteurized crabmeat can be stored in the refrigerator for
several months. But, once opened, it must be used within several days.

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German Goulash Soup

*Recipe courtesy of Chef Heinrich K. Aichem of the Black Forest Inn, Stanhope, NJ

Click here for printable version of this recipe

Prep time: 20 minutes

Cook time: 1 hour

Makes 6 servings

Ingredients

2 tbsp. Enova Oil
1⁄2 lb. beef stew cubes
1 large fresh onion, minced
3 cloves fresh garlic, minced
3 tbsp. Morton & Bassett Paprika
2 tbsp. tomato paste
1 cup German dry red wine
8 cups beef stock
1 large fresh carrot, cut into 1⁄2-inch pieces
1 fresh celery rib, diced
2 potatoes, peeled and coarsely chopped
La Baleine Sea Salt and Simply Organic Ground Black Pepper to taste

Directions

1. Place Enova Oil in large pot over medium heat. Sauté beef with onion and garlic in vegetable oil until beef is browned.
2. Stir in paprika and tomato paste. Deglaze with red wine. Add beef stock. Simmer and add carrot, celery and potatoes. Continue to cook until meat and vegetables are tender, about 1 hour. Add sea salt and pepper to taste.

Per Serving: 257 calories, 21g carbohydrate, 15g protein, 9g fat, 3g fiber, 24mg cholesterol,
156mg sodium

Recipe note: Try a red wine from grapes such as the Dornfelder or Schwarzriesling.

A good idea: To save time, substitute pre-cut stewing beef cubes.

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Hong Kong-Style Wonton Soup

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 30 minutes

Cook time: 10 minutes
Makes approximately 60 wontons

Ingredients

Wontons:
1⁄4 lb. ground pork
3⁄4 lb. small peeled and deveined shrimp, roughly chopped
1 tsp. toasted dark sesame oil
1 tsp. Kikkoman Oyster Sauce
1 ShopRite egg, beaten
1 bunch scallions, finely chopped, white and green parts separate
1 tbsp. plus 2 tsp. cornstarch
1 tsp. ShopRite granulated sugar
1⁄4 tsp. La Baleine Sea Salt
Pinch freshly ground White Peppercorns
1 pkg. Twin Marquis Wonton Wrappers
3 ShopRite eggs, beaten

Soup:
8 cups low-sodium chicken broth
Green part of scallions from above
Dark toasted sesame oil
Sliced baby bok choy, bias-cut snow peas and/or carrots for garnish (optional)

Directions

1. In a large mixing bowl, combine first 10 ingredients. Line two sheet pans with parchment paper. Bring large pot of water to boiling. Fill another large pot with chicken broth and bring to simmering.
2. Meanwhile, prepare wontons by taking single wrapper and placing teaspoon of filling inside. Place wrapper in palm of your left hand. With your index finger, spread beaten egg along border. Using the thumb and index finger of each hand, gather the top edges of the square and form a pouch by squeezing together the dough right above the filling. Place finished wontons on sheet trays and keep covered with slightly damp kitchen towel until complete.
3. Wontons can also be folded by forming a triangle (seal with egg) and joining the edges of the triangle by bringing them together and overlapping one side over the other. Seal with egg again. The finished wonton will resemble a nun’s hat.
4. Cook wontons in boiling water until the dough around the filling looks wrinkly, about 3 minutes. Transfer immediately to hot chicken broth. Place 4-5 wontons with broth in each serving bowl, garnish with chopped scallions and a drizzle of sesame oil. Add vegetable garnish, if desired. Serve immediately.

Per Serving: 128 calories, 16g carbohydrate, 9g protein, 1g fiber, 3g fat, 1g saturated fat,
51mg cholesterol, 453mg sodium

Recipe note: Finished uncooked wontons may be frozen on sheet trays and transferred
to resealable plastic bags for use at a later time.

A good idea: Ground chicken or turkey may be substituted for the pork in this recipe
for a lower-fat wonton.

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Potato, Sausage and Escarole Soup

*Recipe by ShopRite Culinary Workshop Instructor Chef Steve Sundberg

Click here for printable version of this recipe

 

Prep time: 15 minutes

Cook time: 30 minutes
Makes 8 servings

Ingredients

1 tbsp. Filippo Berio Extra Virgin Olive Oil
1 lb. ShopRite Spicy Italian Sausage, cut into 3⁄4-inch thick slices
1 large onion, chopped
2 ribs celery, diced
2 cloves garlic, minced
3 (14.5-oz.) cans low-sodium chicken broth
2 Simply Organic Bay Leaves
2 lb. baking potatoes, peeled and diced
1 lb. escarole or Cut ’n Clean Greens Country Mix
La Baleine Salt
Simply Organic Whole Black Peppercorns

Directions

1. In large heavy pot, heat oil over medium heat. Add sausage and sauté until lightly
   browned. Remove sausage to plate; set aside. Add onion, celery and garlic; sauté
   1 minute.
2. Stir in chicken broth, bay leaves and potatoes. Cover and bring to boiling. Reduce heat to low and simmer 25 minutes or until potatoes are tender.
3. Meanwhile, rinse and drain escarole. Cut off and discard thick stems. Roll escarole
   leaves into a large “cigar” shape and chiffonade escarole.
4. Stir escarole slices into soup to wilt. Add reserved sausage and season to taste. Cook uncovered 3 minutes more or until all vegetables are tender. Season with salt
   and freshly ground pepper to taste.

Per Serving: 335 calories, 27g carbohydrate, 14g protein, 4g fiber, 19g fat, 6g saturated fat, 43mg cholesterol, 1150mg sodium

Recipe note: This soup also can be served as a puréed soup. Once the potatoes are tender, an immersion blender can be used to purée the soup before adding the escarole and sausage.

A good idea: If desired, add 1⁄2 cup to 1 cup of half and half to make this soup a creamy
chowder.

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Louisiana Gumbo

Click here for printable version of this recipe

Prep time: 20 minutes

Cook time: 40 minutes
Makes 4 servings

Ingredients

3 tbsp. ShopRite grapeseed oil
3 tbsp. all-purpose flour
2 cloves garlic, minced
1 tbsp. Creole or Cajun seasoning
2 stalks celery, chopped
1⁄2 jar Spike's Santa Fe Picante Salsa or
Chunky Chunky Mild
1⁄2 lb. fresh, uncooked peel and eat shrimp (reserve shells)
1⁄2 lb. cooked and sliced Andouille sausage
1 cup shrimp stock (made with water and reserved shells)

Directions

1. In medium saucepan, combine oil and flour; cook over low heat until mixture takes on light brown color and smells like popcorn. Add garlic, celery and Creole seasoning to roux (oil-flour mixture) and cook until aromatic and tender.
2. In the meantime, make quick stock in separate medium saucepan by simmering reserved shrimp shells with 1 1⁄2 cups of water or broth. Simmer until there is one cup of liquid left and strain out shells.
3. Add prepared stock to pot and bring to simmering. Simmer 5 minutes to cook out flour taste. Devein shrimp and cut in half lengthwise. Add uncooked shrimp and cooked sausage to pot along with Spike's Santa Fe Picante Salsa. Lightly simmer until shrimp are cooked and flavors are well blended. Season with salt and hot sauce, if desired. Serve a heaping ladle full of gumbo over top of cooked white rice.

Per Serving: 366 calories, 13g carbohydrate, 19g protein, 26g fat, 6g saturated fat, 1g fiber,
116mg cholesterol, 1603mg sodium

Recipe note: In modern Creole gumbo recipes, gumbos use roux as their primary thickener.

A good idea: You can also use sliced okra to act as a thickener for this traditional gumbo.

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Classic Escarole Soup

*Exclusive Chef Faith Alahverdian recipe

Click here for printable version of this recipe

Prep time: 10 minutes

Cook time: 10 minutes
Makes 6 servings

Ingredients

3 tbsp. Filippo Berio Extra Virgin Olive Oil
4 cloves garlic, sliced
2 heads fresh escarole, torn and washed
thoroughly (about 8 cups)
2 (32-oz.) cartons low-sodium chicken broth
2 tbsp. finely chopped flat-leaf parsley
Simply Organic White Pepper
Romano cheese

 

Directions

1. In large stockpot, add olive oil and heat over medium heat 1 to 2 minutes. Add garlic and sauté without browning until fragrant. Remove garlic from pan with slotted spoon and set aside.
2. Return pan to heat and add escarole. Sauté quickly to wilt. Add chicken stock and bring to simmering. Add parsley and ground white pepper. Ladle soup into serving bowls to serve.
3. Offer fresh Romano cheese for guests to grate desired amount to garnish soup.

Per Serving: 79 calories, 3g carbohydrate, 2g protein, 7g fat, 1g saturated fat, 1g fiber,
0mg cholesterol, 670mg sodium

Recipe note: Romano cheese is a hard grating cheese made from sheep’s milk. This cheese has just the right zesty flavor and livens up this simple, but delicious soup.

A good idea: This soup is a classic that has inspired many variations. Additions include beaten egg, ground veal mini meatballs, tortellini, white beans, small pasta cuts, diced chicken and more.

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Golden Garlic Soup with Saffron Tea

Click here the full printable version of this recipe

Prep time: 20 minutes**
Cook time: 1 hour
**steep/stand time extra
Makes 6 servings

Ingredients

2 whole large heads elephant garlic
5 cloves purple-skinned (Mexican or Italian) garlic
3 tbsp. Filippo Berio Olive Oil
13⁄4 cups Kikkoman Panko Bread Crumbs
6 cups chicken stock
1⁄4 tsp. La Baleine Coarse Sea Salt
1⁄4 tsp. Simply Organic Ground White Pepper
1⁄4 tsp. saffron threads
Finely chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 375°F. Place 1 whole elephant garlic head on baking sheet lined with parchment paper. Bake 35 minutes. Remove from oven and set aside.
2. Peel remaining elephant garlic head into cloves, removing green core if present; set aside. Peel the 5 small cloves purple-skinned garlic, removing any green core from the center of each clove. Coarsely chop the 5 small cloves.
3. In large stockpot, heat olive oil over low heat and add chopped garlic. Cook garlic without browning until translucent, about 3 minutes. Add breadcrumbs to pot. Increase heat to medium and toast crumbs until golden. Remove from heat; transfer breadcrumb mixture to bowl.
4. Place chicken stock in pot and add peeled, uncooked elephant garlic cloves. Bring to low boil over medium-high heat. Cook until the garlic is soft, about 15 minutes. Meanwhile, remove skin from roasted garlic cloves and add pulp to soup pot. Purée soup with immersion blender. Add toasted breadcrumb mixture to pot; purée again. Season with sea salt and white pepper.
5. To prepare saffron tea, place saffron threads in heatproof cup and pour 3 tablespoons boiling water on top. Cover with a saucer and steep 10 minutes. Use immediately, or refrigerate in sealed jar.
6. When serving hot soup, drizzle a little saffron tea into each bowl. Garnish with
   chopped parsley.

Per Serving: 331 calories, 51g carbohydrate, 3g protein, 8g fat, 1g fiber, 1mg cholesterol, 835mg sodium

Recipe Note: This recipe is a fanciful take on a classic soup from Spain made with water, garlic, bread and saffron. Saffron is the world’s priciest spice. The threads can be stored  airtight in a cool, dark place for 6 months.

A Good Idea: This soup can easily be made into a vegetarian recipe by substituting vegetable stock for chicken stock.

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Feel Better Soup

*Exclusive Chef Faith Alahverdian recipe

This recipe may be considered a meal in a bowl. Its’ healthy components include fresh garlic, fresh ginger, dark leafy greens.  What’s better than a steaming bowl of hot soup?

Prep time: 15 minutes

Cook time: 20 minutes
Makes 4 servings

Ingredients

2 heads of fresh escarole, spinach, mustard greens, watercress or napa cabbage, torn & washed 3 times

2 bunches of bok choy or 6 baby bok choy,

1 teaspoon ShopRite Grapeseed oil

4 cloves of elephant garlic, sliced

2 teaspooons Minced Fresh Ginger

1 branch fresh lemongrass, split in two (optional)

2 large (48 oz.) cans of low sodium or sodium free chicken stock or vegetable stock

2 packages of Japanese Udon noodles or 1 package of wide rice noodles (look in the gluten free section or Asian section)

Freshly cracked white pepper

Thinly sliced scallions for garnish

Thinly sliced chicken may be added to this soup for extra body

Dark toasted Sesame oil for garnish (optional)

Directions

1. In a large stock pot, add grapeseed oil and heat over a medium flame for 1 minute maximum. Add garlic & ginger and sauté without browning until fragrant.

2. Remove garlic from the pan with a slotted spoon and set aside.

3. Return pan to heat and add escarole and baby bok choy. Saute quickly to wilt.

4. Add chicken stock and bring to a boil. Add rice noodles and cook another minute until noodles are soft. (If a clear soup is desired, cook noodles in boiling water before adding to soup.)

5. Serve garnished with fresh scallions and if desired, a drizzle of  sesame oil.

Options: All oil may be omitted by simmering stock with ginger and lemongrass instead of sautéing.

If preparing soup for freezing: Omit noodles until the day you are serving. Add fresh greens to refresh the healthfulness of the sou