Soup Under Thirty

George Hirsch December 27, 2017

Tune-in CreateTV Marathon GHL Dec 30th Sat 10:30AM / 10:30PM + Sun Dec 31st 4:30PM

Here's a little inspiration from Bologna via cooking-up a brothy and hearty tortellini soup. The tortellini originates from the north-cental part of Italy. Many legends lay claim to the origins of tortellini; none of which I hold much belief in.. from an inn-keeper who replicated Venus' belly button, to claims of tortellini mimicking the shape of a turtle, to replicating 17th-century architectural features of Modena. Whatever you believe, these dumpling-like pasta can become a legend in your kitchen.

Eat more greens in your diet!

Adding deep green veggies to your diet will provide you with valuable nutrients that your body really needs during the winter. During cold season, fending off colds means strengthening your immune system. Power up with fennel, spinach, cabbage, broccoli, lettuces, green beans, kale and collards. Drop them in soups. Steaming vegetables is a quick and healthy side dish. Fresh is best. Frozen is the next best option. Canned veggies are the least desirable, because of the high sodium content. (Popeye’s strength may have benefited from 'me spinach', but he had high blood pressure from the high sodium content in his canned veggie.)

This pasta soup dish is wonderful as an appetizer or a luncheon entrée. The best part is that it can be ready in under 30 minutes. Serve alongside my Flatbread Pizzas

Tortellini Basil Soup

makes 6-8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil

1 cup sweet onion, chopped

8 cloves caramelized garlic

1 cup canned San Marzano Tomatoes, chopped

4 Tablespoons fresh basil, chopped

1 quarter cup fresh spinach leaves, shredded

8 cups chicken or vegetable broth

8 ounces cheese tortellini

1 cup small white beans, cooked or canned

Pinch nutmeg

Grated parmesan cheese to taste

Fresh ground black pepper

Pre heat a medium soup pot to medium temperature.

Add olive oil, onion, garlic, tomatoes and cook for 4-5 minutes. Pour in broth and bring to a boil. Lower to a simmer and add tortellini, spinach, basil, and white beans. Simmer until tortellinis are al dente and season with nutmeg, pepper. Add parmesan cheese to taste. Serve with a basil leaf on top.

NOTE: This recipe requires a good quality tortellini, if you are cooking the pasta in the broth. A lesser quality tortellini will make the soup starchy. If you are not sure of the quality, cook the tortellini separately and add pasta to the soup right before serving.

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Bologna Inspired

George Hirsch October 27, 2017

The cold weather is about to enter into the low digits; so light a roaring fire in the fireplace and keep the big soup pot at the ready. You could make my Baked Potato Soup as a quick way to warm up. Or, how about cooking-up a brothy and hearty tortellini soup. (The tortellini originates from the north-cental part of Italy). Serve with my Fennel & Green Bean Salad and Homemade Biscuits for a complete meal.

BTW--To answer a much often asked viewer question about my TV show; yes, 100% of my recipes are cooked on air and are eaten by my TV crew. Hey, it’s part of their job!

Tortellini Basil Soup

chefgeorgehirsch.com | George Hirsch Lifestyle

1 Tablespoon olive oil

1 cup sweet onion, chopped

8 cloves caramelized garlic

1 cup canned San Marzano Tomatoes, chopped

4 Tablespoons fresh basil, chopped

1 quarter cup fresh spinach leaves, shredded

8 cups chicken or vegetable broth

8 ounces cheese tortellini

1 cup small white beans, cooked or canned

Pinch nutmeg

Grated parmesan cheese to taste

Fresh ground black pepper

Pre heat a medium soup pot to medium temperature.

NOTE: This recipe requires a good quality tortellini if you are cooking the pasta in the broth. A lesser quality tortellini will make the soup starchy. If you are not sure of the quality, cook the tortellini separately and add pasta to the soup right before serving.

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Pulled Pork Soup

George Hirsch November 3, 2016

What could be more timely than a comforting bowl of soup?

Pulled Pork Soup

Makes about 8 quarts or 25 hearty servings

chefgeorgehirsch.com | George Hirsch Lifestyle

For the pork shoulder:

1 small pork shoulder or pork butt, approximately 5-6 pounds

4 Tablespoons olive oil

Rub pork on all sides with Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat grill to medium heat.

Brush pork shoulder with olive oil. Roast pork on all sides about 1 hour until brown and not fully cooked.

Optional: Hot smoke with wood chips for a smokier flavored soup.

Remove and place pork in soup pot. Place soup pot on side burner of grill or on grill top, and continue with pea soup recipe as below.

Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice, sea salt

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

To prepare soup:

2 pounds yellow split peas, rinsed in cold water

8 cloves garlic, peeled and chopped fine

2 cups sweet onion, chopped small

2 cups celery, chopped small

2 cups carrots, chopped small

8 quarts cold water

4 cups potatoes, scrubbed well and diced

4 cups Kale, chopped

3 bay leaves

1 Tablespoon hot sauce

fresh ground black pepper

Rinse the split peas in a large bowl, drain the peas and discard the water.

Add browned pork shoulder to a very large soup pot.

Preheat pot and add the garlic, onions, celery, and carrots. Cook for 5 minutes or until the vegetables are lightly brown.

Add the water, bay leaves, hot sauce, and black pepper. Bring to a boil, then simmer for 3 hours or until the pork is tender. Remove pork, cool, pull and chop meat into small pieces. Put pork back into soup.

Add potatoes, split peas, kale and simmer for 1 more hour or until peas are tender.

If you like a creamy soup, puree or pulse half of the soup. Return to the soup to the pot, bring to a boil to blend, then serve.

Good for you fact:

Making a warm bowl of pea soup may be good for those cold fall months, but did you know that it’s good for your heart as well? Pea soup is loaded with potassium and fiber, which reduces your blood pressure.

Tips for picking out the perfect pea:

There are two types of split peas, green and yellow. Both have the same nutritional value and cooking time, yet some yellow peas may have a milder taste then the sometimes sweeter green pea. Some peas need to be soaked overnight and looked over to make sure there are no pebbles or bad peas in your selection. Pea soup ranges from smooth to chunky with added vegetables and or especially smoked or grilled meats.

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Gameday Gumbo

George Hirsch February 4, 2016

**enjoy GHL six times weekly T,W,TH & F on Create TV**

..good gumbo takes time, a great gumbo takes longer…

Whether it’s a stew or soup-like, there is nothing more satisfying than a hearty bowl of Gumbo.

Gumbo is truly Cajun and the official state dish of Louisiana; one that celebrates their heritage of sustenance off the land. I have on several occasions been part of a true Cajun 'Gumbo' party which is an all-day outdoor celebration. There is nothing like cooking a gumbo with a little outdoor flavor - especially if the meats or vegetables have been pre-grilled or smoked before being added to the gumbo pot.

There are numerous ingredients that can be added to a gumbo, but it's really all about utilizing what’s on hand. Chicken, duck + rabbit are the usual meats, along with ham and smoked sausage. A seafood gumbo can contain shrimp, crab and oysters. However, the basics ingredients used in any gumbo are the “holy trinity” consisting of onion, celery and green peppers, thickened with a dark roux.

Additionally, the make up of a Cajun Gumbo is the use of heritage ingredients such as the African vegetable okra, together with the cooking influences of local Choctaw Indians, French, German and Spanish settlers. The addition of tomatoes is more Creole and not of Cajun influence. I believe the addition of tomatoes with all the other ingredients in the gumbo pot provides a wonderful mix of culture and full flavor. With such a rich culture as Louisiana has it is important to note that the preparing of a gumbo goes far beyond the making of this ‘stew’ and really brings together the community.

This full flavored gumbo is a lighter version than the Cajun traditional, yielding to the heavier butter and flour versions making a more traditional stew or soup. However, the basics of broth and rice carry true and the rest is up to you. Make it seafood with crab, shrimp, or crawfish. Or, with chicken, duck or all vegetable.

George's Gumbo

Makes six servings

chefgeorgehirsch.com | Adapted from George Hirsch Living it UP! cookbook.

2 Tablespoons olive oil

1 pound boneless chicken thighs, diced

1/2 pound smoked sausage (chorizo or kielbasa), chopped

1 large onion, chopped

1 green bell pepper, chopped

3 green onions, chopped

1 rib celery, chopped

1 cup okra, fresh or frozen, sliced

6 cloves garlic, chopped

2 cups canned whole tomatoes, chopped

4 cups chicken broth

1 teaspoon each, oregano, thyme, sage

1 Tablespoon fresh parsley

1 Tablespoon hot sauce, or more to taste

2 teaspoons gumbo file powder, dissolved in 1/4 cup chicken broth (for thickening)

Fresh ground black pepper

Optional:

1 pound large (26-30) size shrimp, peeled & devein, save shells for broth

2 cups cooked steamed white or brown rice

Heat a large soup pot to a medium temperature. Add the olive oil and chicken, and smoked sausage. Add the onion, and cook until a light golden color, stirring occasionally. Add the green bell pepper, green onion, celery, and garlic; cook for 2 minutes. Add the canned tomatoes, chicken broth, parsley, oregano, thyme, sage, hot sauce, and fresh ground black pepper. Bring the soup to a boil and then simmer for 30 minutes. Add the okra and gumbo file. Simmer for at least an additional 35 to 45 minutes. Additional time of slow simmering will intensify flavors.

Before serving, add shrimp and cook for 5-8 minutes until done.

Serving suggestion: serve with a scoop of steamy hot rice

Note: If using shrimp, cook shrimp shells in chicken broth for ten minutes to extract additional flavor, strain shells and use broth.

Gumbo file can be found in the spice section of your market.

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Gone Fishing

georgehirsch July 23, 2015

Home By The Sea
Today on Create TV George stirs the pot with his expert tips, preparing Seafood Chowder along with his spin on Shrimp Salad- a classic fish house dish; and tops it off with his signature Apple Berry Rhubarb Pie. George takes in some surf casting in Montauk, and shares the beauty of the East End waters for picturesque fishing. Clams and sunshine—an ideal combo for a pit-stop at a traditional clam bar.