Comfort Essentials Chickensausagetomato Soup Recipes

Steps:

• PREP/PREPARE
• You will need a slow cooker or Instant Pot to make this recipe, and if you have a rack for the bowl that would be great. The rack will help to keep the chicken above the liquid and release some of that yummy chicken fat (schmaltz).
• The Chicken I am using bone-in, skin-on chicken thighs for this recipe, mainly because I like the flavors that the skin, and the bones impart to the soup over the long cooking time. When the time comes to chop, or shed the chicken, I let it cool a bit, and remove the skin and bones before shredding. In using boneless, skinless thighs, it tastes slightly less hearty, but still very good. I have not yet attempted chicken breasts; however, they are less forgiving than thighs, and if left in the slow cooker for too long, they will start to turn mushy and dry tasting. I am sure that they will work, you will just need to be a bit more careful on their final temperature. Based on my experience working with chicken breasts in soups, I will cook them until they reach a temperature of 155f/68c, pull them out and allow to rest for 5-minutes. Carry over cooking will take them up another 5 degrees. Then, shred, toss back into the pot, and let warm up for 10 - 15 minutes. When served they should be juicy and moist.
• Coconut Sugar The purpose of the sugar is to counteract the bitterness that usually accompanies the use of canned tomatoes. Note that the higher quality of canned tomatoes you use, the less bitterness will be experienced. The coconut sugar also imparts the slightest hint of sweet to the dish.
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount about in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Note: Because baking the garlic mellows its flavor, if you decide to use raw garlic, then cut the amount in half. In this recipe it would mean cutting it from 4 baked cloves to 2 raw cloves. Of course, if you are a lover of garlic, as I am, you could always add more. After all, it has been known to keep the vampires at bay.
• You can cook the Italian sausage the day before and hold in the fridge until needed. Just drain on paper towels before using or storing.
• Helping Dry Spices Out Most spices, with the exception of things like salt, can benefit from an additional step before using... Pan heating. Add the spices to a cold pan, and then bring it up to medium heat. Continue to stir until the spices smell fragrant, about 2 - 3 minutes. Be advised that from the moment they smell fragrant to the moment that they overcook and burn, is a matter of 10 - 15 seconds, so as soon as you smell them, remove the pan from the heat, then immediately remove the spices from the skillet. Even if you turn off the heat, the spices will continue to toast in the residual heat of the pan. Why Does This Work Since the whole point of using spices is to enhance the flavor of the dish you are making, it makes sense to do everything you can to make them more flavorful, yes? Heating the spices (blooming) draws out the oils from the spices, emphasizing and emboldening their flavors. It can even take spices that are a bit long-in-the-tooth and bring them to new flavorful life. Note: If you are making a spice mix, do not cook the spices when you make the mix, cook them just before you "use" the mix in your recipe. In this recipe we are talking of "blooming" the oregano, basil, and thyme. The coconut and red pepper flakes do not need to the bloomed.
• This dish will last 3 - 4 days, if properly covered in the refrigerator. If frozen, if will last for 3 - 4 months. If vacuumed sealed it will last up to a year.
• I believe that the Hatch Nacho sliced jalapenos are integral to the flavor of this soup. If you do not have any, you could slice two fresh ones and toss them in the pot; however, these jalapeños are pickled in vinegar, and have a unique flavor that cannot be duplicated with just fresh ones. Note: you can also get these Hatch jalapeños in a can; however, they are packed in water and do not have the same flavor.
• Here is a photo of the jar. Most grocer's carry them, or you can always get them online from places like Amazon.
• I like to serve this with a bowl of steamed white rice, and allow my guests add a few spoons into the soup. That way they can decide the amount of rice they want (maybe none), and if you decide to freeze the leftovers, you will not have to worry about mushy rice the next time you heat it up.
• Gather your ingredients (mise en place).
• Mash up the baked garlic.
• Cook and drain the Italian sausage.
• Add the sauce, veggies and dry ingredients to the bowl of your slow cooker, along with the ground Italian sausage.
• I like to add the stock, beer, and wine to a small bowl, then whisk in all of the dry ingredients. Add that first to the slow cooker, then add the remainder of the veggie & sauce ingredients and combine.
• Add a bit of salt and pepper to the chicken, then place into the slow cooker; preferably on a rack, so that they stay above the sauce.
• Set the slow cooker to low, and cook for about 3 - 4 hours, or until the chicken is cooked thru (internal temp of 165f/75c).
• Remove the chicken, allow to cool slightly, remove skin and bones, then slice, or shred and return to the slow cooker.
• Continue to slow cook for 10 - 15 minutes to warm up the chicken.
• PLATE/PRESENT
• Serve while nice and warm, with some grated parmesan cheese, toasty Italian bread, an excellent wine, and great conversation.
• Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• The Tomatoes As you know, there are all kinds of tomatoes; heirloom, plum, beefsteak, to name a few, and each type of tomato will bring its own unique flavor notes to this recipe. When I am talking fresh tomatoes, I am not referring to the tomatoes you get at the grocer... not even the "hot house" variety. If you do not grow you own, check out one of your local farmer's markets. If you cannot get fresh tomatoes, then my second choice would be good canned ones.
• After you blanch, skin, core, and de-seed the tomatoes, you should be left with 2.5 - 3 pounds (1 - 1.4kg) of yummy tomato goodness.
• The Sugar Tomatoes can be a funny thing to work with... Some can be sweet; others a bit on the bitter side. The sugar I have in the ingredients list should only be used in the final simmering of the soup. If it is a bit bitter, add some sugar, about a 1/4 teaspoon at a time, until you like what you taste. If it tastes fine, then leave it out.
• The Celery Salt Celery salt is salt that, for lack of a better phrase is, salt that taste like celery. You want to add it in small quantities during the final simmer. It really gives the soup a distinctive taste.
• Freezing the Tomato Puree Once you pulse the tomato flesh, you can freeze it before or after adding the dry spices. If properly sealed, it will last 6 - 8 months. I like to use freezer bags adding 1 pound (455g) to each bag (the quart size bags are perfect for this). Then, as the days get shorter, the nights get longer, and the temps begin to drop, any time I crave a recipe that calls for fresh tomatoes... I have them available.
• Gather your ingredients (mise en place).
• BLANCHING, CORING, AND SEEDING FRESH TOMATOES
• Cut a large "X" in the bottom of the tomatoes.
• Plunge into boiling water, for about 60 - 90 seconds.
• Remove from the boiling water and plunge into ice water.
• After they cool, remove the skins; they should slip right off. With the skins off, remove the core.
• Cut in half and remove the seeds. I just use my fingers.
• Leaving the seeds in will make the soup taste bitter.
• Add the tomato flesh to a food processor fitted with an S-blade.
• Use 1-second bursts to break down the tomatoes.
• I do not try to puree the tomatoes; I like to leave some tomato bits.
• Add them to a bowl, and then throw in Dry Spices #1.
• Mix until combined, then cover and place into the fridge 4 - 5 hours, or overnight.
• This is going to help to infuse the spices into the tomatoes.
• MAKING THE TOMATO SOUP
• Add the bacon to a soup pan, or heavy-bottom pot, like a Dutch oven, and set the heat to medium low
• Slowly cook until the bacon crisps and renders its fat.
• Remove the bacon, and reserve for another recipe, or use them as a garnish on this one. Or, just eat them as a chef's treat.
• Add the onions, and cook until softened, about 3 - 4 minutes, then add the garlic and cook for an additional 60 seconds.
• Add the butter, and stir into the onions until it melts, then add the flour, and mix until combined with the onions and garlic, about 2 - 3 minutes.
• Add the chicken stock, and whisk until combined, then simmer and whisk until the stock begins to thicken, about 3 - 5 minutes. Make sure there are no lumps.
• Add the tomatoes, stir to combine, and allow to slowly simmer for an hour.
• While the soup is simmering, taste for proper seasoning by adding Dry Seasonings #2.
• I find I like to add a bit more of of the original dry seasonings. Not all of them... maybe some more cumin, a bit more dill. You get the idea. Good chefs taste as they cook.
• Adding the Milk, Half & Half, or Cream At the very end of the simmering process, you have a big decision to make. Do you want to add the dairy? In truth, it tastes great with or without; however, I really do like what it does to the recipe. If you are using the dairy, just add it in, stir to combine, then allow to heat back up and serve.
• PLATE/PRESENT
• Serve while nice and hot with some toasted crostini's, croutons, maybe a dollop of sour cream, and how about a nice grilled cheese sandwich. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. There are all kinds of sausages out there... You could do Italian sausage, brats, turkey sausage, it is up to you. I am using some Johnsonville brats for this version. If the skin is rather thick, you might want to remove it; if it is thin, do not bother.
• 3. I dice my potatoes, but I do not peel them... I think it adds to the rustic nature of the soup. If you prefer your taters peeled, no worries.
• 4. If six cloves of garlic seem like a lot, remember that this is "baked" garlic, and therefore much milder. If you have never baked any garlic, here is an easy/peasy recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Once you bake some garlic, I guarantee you will find a lot of great uses for it.
• 5. I am making this soup in a Dutch oven; however, any good pot will do nicely.
• 6. Dairy-based soups do not freeze very well. When they defrost, they have a tendency to separate, and taste grainy. But, there is a way around this, make the soup, but do not add the milk, sour cream, or cheeses. Freeze in a good container. When you bring the soup out, let is defrost on the countertop, then add to a pot over low heat, and gently stir in the dairy elements. You will have a great fresh-tasting soup, with a minimum of cooking. FYI: The unconsumed soup, should last in the fridge for 3 - 4 days. Just keep it tightly sealed.
• 7. The best way to smash up a bunch of baked garlic, is to place it on a cutting board, sprinkle with a bit of salt, and then mush it up with the side of a kitchen knife, or Santuku
• 8. Gather your ingredients (mise en place).
• 9. Place the diced bacon in a pot over medium heat.
• 10. Cook until nice and crisp, about 5 - 7 minutes.
• 11. Remove the bacon with a slotted spoon, and reserve.
• 12. Cook the sausages in the bacon grease, until browned, about 3 - 4 minutes.
• 13. Remove the sausage and reserve with the bacon.
• 14. Remove all but 2 tablespoons of the bacon grease from the pot, and add the onions.
• 15. Cook over medium heat until they begin to soften, about 3 - 5 minutes.
• 16. Add the garlic, and cook, while stirring, for 1 minute.
• 17. Add the flour, and cook , while stirring, for 1 minute.
• 18. Add the stock and milk, then cook, while stirring, for 2 - 3 minutes.
• 19. Add the diced potatoes, bring the pot up to a simmer, and allow to simmer, while occasionally stirring, until the potatoes begin to soften, and the soup thickens, about 12 - 15 minutes.
• 20. Add the cheeses to the pot, and stir until they have melted, about 1 minute.
• 21. Add the bacon sausage, and sour cream, and allow to simmer for an additional 1 - 2 minutes.
• 22. While the soup is simmering, add the white pepper to taste.
• 23. Chef's Note: If you are adding the optional Cajun spice, and cayenne, do so now.
• 24. PLATE/PRESENT
• 25. Serve while nice and warm with oyster crackers, or toasty bread. Enjoy.
• 26. Keep the faith, and keep cooking :-)