Easy To Make Fall Inspired Dishes
By Chef Greg Taylor
Tomato Soup
INGREDIENTS:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, very thinly sliced
3 garlic cloves, smashed
5 cups canned whole tomatoes in their juice
1 cup water
2/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon dried oregano
Salt and freshly ground pepper
TO MAKE:
In a large saucepan, melt 1 tablespoon of the butter and 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes, their juice, the water, heavy cream, sugar, crushed red pepper and oregano and season with salt and pepper. Bring the soup to a boil over high heat, crushing the tomatoes with the back of a spoon. Reduce the heat to medium and simmer for 10 minutes.
Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons or any bread of your choice.
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Creamy Cheddar Broccoli Soup
INGREDIENTS:
1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp cheddar cheese
Salt and ground black pepper to taste
TO MAKE:
Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté the onion until translucent, about 5 minutes. Set aside.
Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Let it simmer and cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sautéed onion, and celery; simmer until vegetables are tender, about another 20 minutes.
Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Southwest Chicken Tortilla Soup
INGREDIENTS:
1 carton and a can of chicken broth
1 can of undrained crushed tomatoes
1 can of undrained diced tomatoes
1 pound of boneless skinless chicken breast, cubed
1 large chopped onion
1/3rd of a cup of minced fresh cilantro
1 can of chopped green chilies
1 minced garlic clove
1 teaspoon of chili powder
1 teaspoon of ground cumin
1/2 a teaspoon of dried oregano
1/4th of a teaspoon of cayenne pepper
3 cups of thawed and frozen corn
Salt and pepper, to taste
A pack of tortilla strips
TO MAKE:
In a large saucepan, bring a medium low heat. Pour the broth, crushed tomatoes, diced tomatoes, chicken cubed breasts, onion, cilantro, green chilies, garlic, chili powder, cumin, oregano, cayenne pepper.
Bring the mix to a boil. Keep stirring occasionally to blend the mix well. Lower the heat and cover the lid. Let simmer for an hour.
Add the corn to the soup, simmer for 10-15 more minutes.
Serve warm with tortilla chips
Find these recipes and many more at www.chefgregtaylor.com
Award winning Private Chef of sixteen years, Greg Taylor has cooked and managed many events for some of the world's most elite and notable public figures, including President Barack Obama, Tom Cruise, Rihanna, Michelle Williams, Halle Berry, Nancy Pelosi and so many others. He credits his experience and luxury style of cooking and entertaining from his time working in Las Vegas at some of the most prestigious hotels including the “Encore” a Steve Wynn property. In fact, that’s where his life mantra comes from, “You'll know luxury once you've experienced it. It'll change your life. Chef Greg is a Chicago resident and is gearing up for his next big adventure.
