Panera Broccoli Cheese Soup

Roasted Tomato And Onion Soup
Simply delicious, full of flavour and a sure fire winter
warmer soup.
Ingredients
4 onions with skins on, halved
1 kg Roma tomatoes, dark red
8 garlic cloves, unpeeled
4 carrots, peeled and halved
olive oil
salt and freshly ground black pepper
60ml tomato paste
30ml sugar
1 litres vegetable stock
10 ml fresh rosemary, finely chopped
Dumplings
250 g goats cheese
120 g fresh breadcrumbs
60 ml mint, finely chopped
60ml parsley, finely chopped
2 eggs, beaten
2 ml grated nutmeg
salt and freshly ground black pepper
Tabasco
lemon juice
Pre-heat oven 200 C.
Place all the vegetables on a baking tray. Brush the cut sides
of the onions and the entire surface of the tomatoes, garlic,
carrots, with olive oil and sprinkle with sugar, finely
chopped rosemary, salt and freshly ground black pepper.
Put in the oven and roast for 40 minutes, until the skins of
the onions are wrinkled and loose. In the meantime make the
dumplings. Place the herbs in a food processor and chop, add
the goats cheese, breadcrumbs and beaten eggs. Process to
mix, do not overbeat. Add the eggs and season to taste with
salt and freshly ground black pepper. Using two teaspoons
dipped in cold water form the mixture into quenelle shaped
dumplings. Allow 1 / 2 dumplings per person. Chill dumplings
in fridge.
As soon as the vegetables are cool enough to handle slip the
skins off the onions and place all the vegetables together
with the juices into a processor. Add the tomato paste. Puree
until smooth adding a little of the stock if necessary. Sieve
for perfect silky smoothness. Place the soup in a saucepan,
taste and add more sugar if necessary.
Check for final seasoning adding a dash of Tabasco, lemon
juice, salt and freshly ground black pepper. Bring to the
boil, slip in the dumplings and poach for 3 – 4 minutes.
Serve in warmed bowls with a sprinkling of mint.
Mojo Pork Cubanos
The first time I saw the movie “Chef” I simply fell in love
with it and was so inspired by the food and the combination
with the music I just wanted to try out this Cuban style food.
Living in South Africa this turned out to be a big challenge
as not all the items are available to try this out.
Nevertheless I went through a number of iterations until I
found the right combination with local ingredients. In case
you have not watched to movie do yourself a favour and do
watch it!!!!!
Ingredients (Adapted)
180g thinly sliced boiled or cooked ham
Softened butter, for brushing
6 six-inch-long soft baguettes or French bread cut into
halves lengthwise
Steers yellow mustard for brushing (Available from Pick
n Pay)
350g thinly sliced Mojo Marinated Pork shoulder
or store-bought roast pork
230g thinly sliced Swiss of German Ementhal Cheese
3-4 Carmel Sweet ‘n Tangy Cucumbers thinly sliced
lengthwise
Method
Add the ham slices and some butter to a pan and cook over
moderate heat, turning once, until browned in spots, about 1
minute.
Transfer ham to a plate.
Generously butter the cut sides of each baguette/French bread
and toast on the griddle over moderate heat until lightly
browned, 1 to 2 minutes.
Transfer the bread to a work surface and generously brush the
cut sides with mustard. Layer the ham, pork, cheese and
pickles on the bread and close the sandwiches.
Generously brush the outside of the sandwiches with butter and
set them on the press.
Cook the sandwiches over moderate heat until they’re browned
and crisp on the outside and the cheese is melted about 3
minutes in the press.
Cut the cubanos in half and serve hot.
Mojo Marinated Pork Shoulder
This was the recipe used in the movie “Chef” for making the
Cubanos sandwiches. The recipe was developed by well renowned
Chef Roy Choi especially for the movie.
I actually tried the recipe out this weekend and was
completely surprised by the outcome. When you have a thick
piece of shoulder meat you normally battle to get the flavours
into the meat. I followed the recipe and was absolutely amazed
that the marinade actually infused right into all of the meat.
It did not matter what piece you cut of the flavours always
came through and what a flavour it was. I know it is a bit of
a process to make this recipe as you have to marinade the pork
for 24 hours but you will not be disappointed in the outcome.
Ingredients
¾ cup extra-virgin olive oil
1 cup lightly packed cilantro/coriander leaves, finely
chopped
1 Tablespoon finely grated orange zest
¾ cup fresh orange juice
½ cup fresh lime juice
¼ cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 Tablespoon minced oregano
2 Teaspoon ground cumin
Salt and pepper
1.6 kg boneless pork shoulder, in one piece (If you
cannot find boneless you can keep the bone in)
Method
In a bowl, whisk together all of the ingredients except salt,
pepper and the pork. Whisk in 1 teaspoon each of salt and
pepper. Transfer the marinade to a large resealable plastic
bag and add the pork. Seal the bag and turn to coat. Set in a
baking dish and refrigerate overnight.
Preheat the oven to 220°C and set a rack over a rimmed baking
sheet. Transfer the pork to a work surface and discard the
marinade.
Fold the pork under itself, into thirds if necessary, and tie
it with string to form a neat roll. Season all over with salt
and pepper and set it on the rack.
Roast the pork for 30 minutes, until lightly browned. Reduce
the oven temperature to 190°C and roast for 1 hour and 30
minutes longer, until an instant-read thermometer inserted in
the center registers 70°C. Transfer the pork to a carving
board and let rest for 30 minutes. Discard the string before
slicing across the grain.
Groenland – Antionette Marie
Well al I can add was that John Platter was not wrong. Kosie
Steeenkamp has done a great job of this wine.
It paired very well with the Cuban Cubanos Sandwiches.
I have been playing around with the Cubanos recipe and will
post it as my next recipe.
Panera Broccoli Cheese Soup
“A superb broccoli cheese chicken soup. Serve with crusty
ciabatta bread or puff pastry straws.”
Ingredients:
1 tablespoon melted butter
1/2 medium chopped onions
1 cup cream
1 cup full cream milk
2 cups chicken stock
600g fresh broccoli
400g chicken fillets cut into cubes or strips
1 cup carrots, grated
1/4 teaspoon nutmeg
Approx 250g grated sharp cheddar cheese
Ina Paarman Chicken Spice
salt and pepper
Method:
Sauté onion in butter. Add the chicken cubes or strips and
spice with chicken spice and cook until slightly brown. Set
aside.
Add the salt, pepper, nutmeg, stock, broccoli, carrots and
onions to a pot with 1 cup of water and cook over low/medium
heat 40-45 minutes until soft and the fluid has reduced.
Purée in a blender or use a stick blender until a smooth
slightly thick texture is achieved.
Let cool down for a few minutes then add the milk and cream
and stir in.
Add the chicken and onion.
Return to heat and add cheese and let simmer until the desired
thickness.
It turned out simply delicious. You will be back for more!
Recipe courtesy of Taste-Buds Cooking Club
Puff Pastry Straws
1 Roll Puff Pastry
Tomato and Chilli Jam
Unroll defrosted puff pastry, brush with a warmed tomato
and chilli jam, twist into straws and bake at 180 until
puffed and browned. Remove from oven and allow to cool,
serve with the soup.