Inner Chef

Enjoy your kitchen, your food and your inner chef

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Purée of Carrot Soup (Potage Crècy)

Purée of Carrot Soup (Potage Crècy)   Makes: 3 qts.

Nothing warms a body better on cold winter days than a bowl of hot, creamy, savory soup! This was the first soup I learned to make in culinary school and it has been my favorite ever since.


2 oz. butter

2 lb. carrots, small dice

½ lb. onions, small dice

2 ½ qt. chicken stock

½ lb. potatoes, small dice**

Salt and White pepper to taste

¾- 1 cup hot cream, optional


  1. Heat the butter in a heavy saucepot overly moderately low heat.
  2. Add carrots and onions, and sweat the veggies until they are about half cooked. Do not let them brown.
  3. Add the stock and potatoes. Bring to a boil.
  4. Simmer until the veggies are tender.
  5. Purée the soup by passing it through a food mill or by using an immersion blender.
  6. Bring the soup back to a simmer. If necessary, add more stock to thin the soup to the proper consistency.
  7. Season to taste.
  8. If desired, finish the soup with a drizzle of hot (but not boiling) cream at the time of service.


Textbook Note: **Rice may be used instead of potatoes as a binding agent. Use 8 oz. of raw rice in place of 1 lb. potatoes. The soup must be simmered until the rice is very soft.

Inner Chef Notes:

1. Adding the warm cream will make all the difference in the world (or so I think). It adds such a depth of flavor to the soup.

2. My daughter brought to my attention that bacon was missing from the soup, so to rectify that situation; I sprinkled crumbled crispy bacon on top….she was right!

3. The difference in color came from actually using a blender after the soup had cooled. My veggies didn’t cook long enough so there was some texture to the soup even after running it through the food mill twice. But one shot with the blender on purée and it was perfect.

4. Make sure to use chicken STOCK; the amount of fat that you will get from the broth could ruin your soup. This time around, I actually used 50/50 and it turned out a little fatty.


This recipe was taken from the culinary textbook; Professional Cooking 7th Edition.




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Classic Cream of Tomato Soup

Classic Cream of Tomato Soup      Makes: 4-6 Servings

(Saveur Magazine)

4 slices thick-cut bacon, finely chopped

2 Tbsp. unsalted butter

4 cloves garlic, finely chopped

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

3 Tbsp. tomato paste

1 Tbsp. flour

4 cups chicken stock

2 sprigs of thyme

1 bay leaf

1 (15 oz.) can of whole peeled tomatoes; in juice and crushed by hand

1/4 cup heavy cream

Kosher salt and freshly ground pepper to taste.

Crème fraîche, croutons, and finely chopped chives for garnish


Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.

Saveur Magazine

Saveur Magazine


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Calico Soup Mix

Calico Soup Mix      Serves: 16

Bean Mix:

1 ½ cup each: Dry lentils, baby lima beans, yellow split peas, red kidney beans, great northern beans, pinto beans, green split peas and navy beans (ALL DRY)

Additional Ingredients:

2 ¼ cups water

2 cups cooked, cubed ham

1 (14.5 oz.) can stewed tomatoes

1 medium onion, sliced

1 medium green pepper, chopped

1 garlic clove, minced

2 tsp. salt

1 tsp. each of: dried marjoram, oregano, parsley flakes, and Italian seasoning.

Combine beans and divide into 6 batches (2 cups per batch).

Store in airtight container.

To Prepare Soup:

Place bean mix in a Dutch oven or soup kettle. Add water to cover beans by 2”.

Bring to a boil, boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain.

Add 2 ¼ qt. water and bring to a boil. Reduce heat, cover and simmer for 1 ½-2 hours or until beans are tender. Add ham, tomatoes and other ingredients.

Return to a boil. Reduce heat and simmer for 45-50 minutes.

INNER CHEF NOTE: to give as a gift, simply layer beans in Ball canning jar and seal with lid. Print out “Additional Ingredients” and “To Prepare Soup” and attach to jar with ribbon.


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Vegetable Soup

Vegetable Soup

by Correen Coultas

1 Tbsp. olive oil

½ onion, chopped

2 celery stalks, chopped

2 carrots, chopped

2 small potatoes, small cubes

1 small zucchini, sliced

1 small summer squash, sliced and halved

1 tsp. thyme

1 bay leaf

1-15 oz. can stewed tomatoes or small diced tomatoes

4 cups low sodium vegetable broth or stock

1 can cannelloni beans, rinsed and drained

½ cup orzo

1 cup fresh spinach, optional

6 to 10 drops chipotle hot sauce, optional

salt and pepper to taste

Heat olive oil in Dutch oven.  Stir onion, celery, carrots, and potatoes frequently for 10 minutes.  Add zucchini and squash, thyme and bay leaf and cook for another 2 minutes.  Stir in tomatoes and vegetable broth.  Bring to a boil, reduce heat and simmer for 10 minutes.  Stir in beans and pasta and simmer 10 minutes.  Add spinach just before serving.  Season with chipotle sauce and salt and pepper to taste.  Don’t forget to remove the bay leaf!

Fast, easy and very good!

mail soup2  mail soup1

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BBT Bisque

BBT Bisque


“Chopped smoked Bacon and fresh Basil top a creamy Tomato bisque flavored with more bacon and basil

 Recipe from the Hunt’s “Best Meals. Best Moments. Recipe Contest” 2009 – Karen, Simpsonville, SC, 1st Place”


•1 pound smoked bacon, chopped

•1 small onion, chopped

•3 cloves garlic, peeled, finely chopped

•2 cans (14.5 oz. each) Hunt’s® Petite Diced Tomatoes, undrained

•1 can (14 oz.) chicken broth

•1 can (6 oz. each) Hunt’s® Tomato Paste with Basil, Garlic and Oregano

•1 cup heavy (whipping) cream

•1/2 cup coarsely chopped fresh basil, divided


1. Heat large saucepan over medium-high heat until hot. Add bacon; cook 5 to 10 minutes or until crisp. Remove HALF of the bacon and drain on paper towels. Remove and discard all but 2 tablespoons bacon drippings.

2. Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant.

3. Stir in undrained tomatoes, broth and tomato paste. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occasionally.

4. Stir in cream; simmer 10 minutes, stirring frequently. Add half of the basil to the tomato mixture. Remove soup from heat. Place a portion in blender container. Puree 1 to 2 minutes or until smooth. Repeat until all soup is pureed.

5. Place bisque in serving bowls; top with the remaining bacon and basil.


Cook’s Tip

 This bisque can be made a day ahead. Prepare entirely except for adding the heavy cream. The next day, heat bisque over medium heat until warm and stir in cream.

(Photo: Hunt’

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Chunky Turkey-Vegetable Soup

Chunky Turkey-Vegetable Soup                         Serves: 4

(Martha Stewart)


1 tablespoon olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 tablespoons tomato paste

1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced

1 can (14.5 ounces) diced tomatoes with juice

1 can (14.5 ounces) reduced-sodium chicken broth

1/2 teaspoon dried crushed rosemary

coarse salt and ground pepper

1 pound cooked turkey breast, cut into bite-size pieces

1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well


1. In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.

2. Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.

3. Stir in turkey; add escarole in two batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

(Photo: Martha Stewart)

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Ham & Bean Soup

Ham & Bean Soup     Makes about 40 cups

(This makes a lot of soup!)


Ham bone with meat

6 cups water

4 cups diced ham

6 jars Randall Mixed Beans, drained and rinsed

1 Tbsp. Cinnamon

¼ cup Brown sugar

1 ½ – 2 Tbsp. Seasoning salt

Salt and pepper to taste

Additional water if needed


  1. In large stockpot; add hambone and 6 cups water. Cover and simmer until meat easily falls from bone; about 30 minutes. Remove hambone from stockpot and tear meat from bone. Discard bone and return meat to stockpot. Add diced ham, mixed beans and additional water if necessary. Simmer for 30 minutes; stirring occasionally.
  2. Add cinnamon, brown sugar and seasoning salt. Simmer for 30 minutes, stirring occasionally.
  3. Taste soup and add salt and pepper to taste. Add additional water to get the consistency you desire.
  4. Freeze what you do not use in resealable freezer bags.