Soma Sengupta Easter Recipes Spring Pea Soup A Great Start To

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SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH



Soma Sengupta Passover Recipes- Horseradish Glazed Brisket With image

Just in time for Passover, this slightly zingy, easily prepared brisket is as sure to please your guests as you, The vegetables are cooked together with the meat, allowing you a chance to sip some wine & relax!

Provided by Soma Sengupta

Categories     Meat

Time 4h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

one 5 pound beef brisket
kosher salt & freshly ground black pepper
3 1/2 tablespoons vegetable oil
2 large onions, halved and thinly sliced
4 garlic cloves, sliced
2 garlic cloves, minced
5 carrots, cut crosswise 1 inch thick
3 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
4 medium yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
4 celery ribs, cut into 1 inch pieces
1/2 cup prepared white horseradish, drained
2 cups dry red wine
2 bay leaves, preferably fresh
3 cups beef or 3 cups chicken stock

Steps:

  • Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
  • Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
  • Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
  • Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
  • Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
  • Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
  • Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
  • Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.

Nutrition Facts : Calories 777.5, Fat 66.4, SaturatedFat 25.8, Cholesterol 83.9, Sodium 119.3, Carbohydrate 25.4, Fiber 3.8, Sugar 6, Protein 9.5

SOMA SENGUPTA EASTER RECIPES: SPRING PEA SOUP! A GREAT START TO



Soma Sengupta Easter Recipes: Spring Pea Soup! a Great Start to image

What could be a better beginning to Easter dinner than this soup? Fresh, vibrant, richly comforting, delicately tempting, it sets one up either for the lamb or fish to follow. Enjoy, & happy Easter!

Provided by Soma Sengupta

Categories     < 60 Mins

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

2 rosemary sprigs
1/4 cup flat leaf parsley
1 cup heavy cream
8 slices bacon
1 tablespoon extra-virgin olive oil
2 garlic cloves, smashed
2 celery ribs, thinly sliced
1 onion, thinly sliced
1 leek, white and tender green parts only, thinly sliced
1/2 lb sugar snap pea, thinly sliced
5 cups chicken stock
1/4 teaspoon salt
1 teaspoon fresh ground white pepper
2 (10 ounce) boxes frozen baby peas, thawed

Steps:

  • Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside.
  • In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
  • In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas. Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon.
  • Remove the rosemary sprigs and bring the cream and parsley leaves to a boil. Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to. Adjust seasonings.
  • Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve.

SPRING PEA SOUP



Spring Pea Soup image

Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 6

2 cups cubed peeled potatoes
2 tablespoons butter
6 cups chicken broth
2 cups fresh or frozen peas, thawed
2 tablespoons minced chives
Microgreens, optional

Steps:

  • In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.

Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

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Top Asked Questions

How long does it take to make spring pea soup?
In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes.
Can You refrigerate pea soup with garlic cream?
Strain the garlic cream into a bowl and let cool. Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the remaining 4 slices of bacon into each bowl and serve. The soup and cream can be refrigerated separately for up to 2 days.
Can You refrigerate Gruner Veltliner pea soup?
Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the remaining 4 slices of bacon into each bowl and serve. The soup and cream can be refrigerated separately for up to 2 days. Brisk, lively Austrian Grüner Veltliner.

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