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Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses, Season 4
Mushroom, Leek & Meatball Soup with Barley
Source: Stephanie Izard, Top Chef Season 4
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Mushroom, Leek & Meatball Soup with Barley, Side of Veggies, Apples & Yogurt
Prep Time: two hours and 15 minutes
Serves: 5-6
Directions:
Butternut Squash:
Cut butternut squash in half lengthwise. Scoop out seeds. Season flesh with salt and pepper. Put a 1/4 teaspoon of butter in each side and place face down in baking dish. Put 1 cup of water in dish and place in a 400 degree oven for 45 minutes or until soft.
Peel and dice celery root and apples. Put in baking dish with rest of butter and 1/2 cup of water. Cover with foil and put in oven with squash.
When all is tender, carefully place in blender and blend until smooth. Serve warm with chive yogurt (directions below).
Chive Yogurt:
Put chives in blender with half of yogurt. Blend until smooth. Whisk into rest of yogurt. Season with salt and pepper.
Soup Meatballs:
Mix all together. Form into balls and put in baking pan. Broil until cooked through.
Mushrooms:
In one pot put dried mushrooms and thyme and fill with water. Bring to boil and simmer for 30 minutes. Meanwhile in another pot, sweat leeks, carrots and garlic. Add in shiitakes and maitakes. Season with salt and pepper. Strain both into soup base and simmer.
Barley:
Bring ingredients to boil and simmer until done.
To Serve:
Put meatballs and barley in soup bowls. Top with soup.
Ingredients:
Butternut Squash:
1 butternut squash
Salt and pepper to taste
1 celery root
2 apples
2 tsp butter
1 1/2 cup water
Chive Yogurt:
1 bunch chives
2 cups lowfat yogurt
Salt and pepper to taste
Soup Meatballs:
1 lb lean ground pork
1 lb lean ground turkey
2 T Dijon
1 T balsamic
2 tsp sambal
3 egg whites, frothy
Salt and pepper to taste
2 cloves minced garlic
1 T fresh oregano
Mushrooms:
1 lb dried mushrooms
Thyme to taste
4 leeks, whites only, sliced
2 carrots, peeled, sliced
4 cloves garlic, minced
1/4 lb shiitakes, stems removed
1/4 lb maitakes
Salt and pepper to taste
Barley:
1 cup barley
3 cups water
Salt and pepper to taste
TOP CHEF
Season 4 - Chicago
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Comments
Angela - TN wrote:
I love to cook & bake, To me this receipe takes way to long to make. I would not broil the meatballs, but put the min the soup, instad of pork use ground sirlion much taster. If you cut up squash then bake, time is cut in half. Add a little more garlic & the flavor is a little more richer.
posted on May 18, 2008 at 11:13 AM
Robert Stone wrote:
Disagree with the above comment. Broiling brings out a certain richness in the caramelisation of the meat juices. `Meatballs in soup are usually better with pork, rather than beef. Have you ever tasted a boiled beef ball? It tends to bring out a certain mustiness, not to mention the texture is more mealy.
What I'm curious about, in this recipe, to find out how much depth there is the flavour. Very difficult to make truly rich and refined stock without some kind of meat bone simmered alongside, but maybe dried mushroom stock is a good substitute.
That said, I didn't particularly like this meal combination because it seemed rather mushy. With soup, I don't necessarily want some mash.
posted on May 21, 2008 at 10:41 AM
ren wrote:
This recipe was excellent. Since dried mushrooms were fairly expensive at my store ($40+ per lb) and they didn't have maitakes, I used 3/4 fresh shiitakes and 2 large handfuls of dried porcinis. It was a bit bland (possibly due to the shortage of dried mushrooms) so instead of just dumping in salt, I added a cup of chicken stock, a splash of red wine, a tsp of worcestershire and probably 2 tsp of sambal to the soup base and it turned out great. Also, it doesn't say what quantity of water to use for the base so I was very conservative about that and added more at the end until I felt it was as concentrated as it should be. (I only made the soup/meatballs/barley, not the squash and yogurt sides.)
posted on May 30, 2008 at 8:50 PM