Christmas Soup By Chef Alton Brown Recipes

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CHRISTMAS SOUP



Christmas Soup image

Make and share this Christmas Soup recipe from Food.com.

Provided by WendyTN

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb kielbasa, sliced 1/4-inch thick on bias
vegetable oil, as needed
8 garlic cloves, minced
1 lb dried red kidney beans, soaked at least 4 hours and up to overnight
2 quarts chicken broth
1 lb red potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, approximately 4 handfuls
1/4 cup red wine vinegar
1/2 teaspoon fresh ground black pepper

Steps:

  • Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
  • Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
  • Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
  • Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

Nutrition Facts : Calories 737.3, Fat 25.3, SaturatedFat 7.9, Cholesterol 49.8, Sodium 1818.9, Carbohydrate 90.4, Fiber 18.4, Sugar 4.8, Protein 43.5

ALTON BROWN'S BUTTERNUT SQUASH SOUP



Alton Brown's Butternut Squash Soup image

Make and share this Alton Brown's Butternut Squash Soup recipe from Food.com.

Provided by ciurria6

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 butternut squash
melted butter, for brushing
1/2 tablespoon salt
1/2 teaspoon pepper
1 1/2 cups chicken stock
2 tablespoons honey
1/2 teaspoon minced ginger
2 ounces heavy cream
1/8 teaspoon nutmeg

Steps:

  • preheat oven to.
  • 400.Chop and brush squash with melted butter.Lay the squash flesh side up.Sprinkle with salt.Roast til tender.Scope out flesh when cool.Puree with other ingredients and pour in pot.Warm up and season to taste with salt/pepper.

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  • Brown the kielbasa in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have a least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons.
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