Chef Vocci’s Cold Weather Soups

January is National Soup Month! With winter finally upon us, take a seat in Alexandra’s American Fusion and warm yourself up with one of Chef Vocci’s choices for cold weather soups!

1- Butternut Squash Soup

butternut squash soup

Ingredients

  • 5 lbs Butternut Squash, peeled and diced, seeds removed
  • 2 Qt Chicken Stock
  • 2 Qt Heavy Cream
  • 1 Tbsp Ground Cinnamon
  • 1 Tbsp Ground Sage
  • 1 Tsp Ground Allspice
  • 1 Tsp Cayenne Pepper
  • Salt and Pepper to Taste

Directions

Add Butternut Squash, chicken stock, heavy cream and spices to a stock pot and bring to a boil. Reduce to a simmer and continue to cook for 20-25 minutes until butternut squash is soft. Puree with a stick blender and season to taste.

2- Lentil and Kale Soup

Ingredients

  • 1lbs Diced Bacon
  • 2 lbs Diced Onion
  • 1lbs Diced Celery
  • 1lbs Diced Carrots
  • 2lbs Dried Lentils, soaked for 1 hour.
  • 1lbs Bunch Kale, chopped, ribs removed
  • 3lbs Quarts Chicken Stock
  • ¼ Cup Dried Thyme
  • ¼ Ground Black Pepper

Directions

Cook diced bacon over medium heat for 8 – 10 minutes until the fat has rendered. Next, add onion, carrot, celery, thyme and black pepper. Sauté 5-8 minutes until fragrant, then add lentils and chicken stock.

Bring to a boil, then reduce to a simmer and continue to cook until lentils have softened for 30-40 minutes. Remove half the soup, puree with a stick blender and add back to remaining half. Add salt and pepper to taste and serve with a splash of red wine vinegar and extra virgin olive oil.

Note: To make it vegetarian, omit bacon and substitute vegetable stock for chicken stock.

3- Maryland Crab Soup

crab soup

Ingredients

  • 2 lbs Diced Onion
  • 1 lb Diced Celery
  • 1 lb Diced Carrots
  • 2 Qt Water
  • 2 Large Cans V-8 Juice
  • 2 Large Can Diced Tomatoes
  • ¼ Cup Tomato paste
  • 4 Cups Peas
  • 4 Cups Cut Green Beans
  • 4 Cups Corn
  • ¼ C Old Bay
  • ¼ C Worcestershire
  • ¼ Cup Dried Thyme
  • 2 Bay Leaves
  • 1 lb Crab Meat

Directions

Sauté celery, carrots and onion for 5 minutes until fragrant. Add V-8 Juice, diced tomatoes, tomato paste, water, Worcestershire, Old Bay, thyme and bay leaves and bring to a boil.

Skim the surface and reduce to a simmer.

Simmer for 10 minutes and add peas, corn, and green beans. Simmer for another 20 minutes and adjust seasonings to your liking, add crab meat and serve.

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No matter which soup you choose, you can’t go wrong with Chef Vocci’s cold weather soup options! Visit the restaurant to try his delicious creations – Cream of Crab & Maryland Crab are available every day, as well as a soup of the day rotation!

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