Chef Julius joined us on FOX 32 News at Noon Tuesday to offer up some recipes that will make you feel like you're in New Orleans.
Mirliton Soup with Shrimp
- 2 tablespoon Deleyda olive oil
- 3 small shallots, chopped
- 1 stalk celery, chopped
- 2 medium carrots (peeled and small diced)
- 1 leek (white and light green parts only), sliced
- 8 oz. chicken Andouille sausage
- 1 red or yellow bell pepper, chopped
- 8 cups Savory Choice Vegetable Broth
- ½ cup white wine
- 4 mirlitons, chopped
- 1 can Goode Foods Garbanzo Beans
- 2 tablespoons Chef Julius' Creole Dust
- 8 oz. peeled medium shrimp
- Chef Julius' Salt Blend and Pepper Blend to taste
- ¼ cup chopped green onion
- Heat the oil in a large pot over medium heat.
- Add the shallots, celery, carrots, leeks and bell pepper, and sauté with salt and pepper about 5 minutes, or until the vegetables are tender. Add the sausage and Creole Dust and sauté for 2-3 minutes. Next the wine and let it cook for 5-8 minutes until the alcohol has cooked out of it. Next add broth, mirlitons, and garbanzo beans. Bring to a boil; lower the heat and simmer about 20-30 minutes, until the mirlitons are cooked. Taste and adjust the seasoning. Add the shrimp to the soup and simmer about 5 minutes, until the shrimp are cooked. Serve immediately, topped with a little chopped green onion. 6-8 servings.
** The soup version of the same dish requires a few small changes.
- Don't add the sausage to the base that you are sautéing.
- After the mirlitons are cooked, use an immersion blender, blend the soup until about ¾ of the solids are somewhat smooth. If you don't have an immersion blender, blend ¾ of the soup in batches in the blender and return the soup to the pot. Then add the sausage and follow the rest of the recipe.
Chef Julius' Butternut Squash Soup
- 2 butternut squash (peeled and cored)
- 3 cups Savory Choice Chicken Stock or Vegetable Stock*
- 1 cup Chardonnay (unoaked)
- ¼ cup roasted garlic puree
- 1 med shallot diced
- 1 tsp. Ground Ginger*
- 1Tb Ground Nutmeg*
- 2Tb Deleyda Extra Virgin Olive Oil*
- Chef Julius' Salt Blend & Chef Julius' Pepper
- Cut the squash into 1-inch chunks. Place a 3-4qt stockpot on med-high heat for 2 min.
- Add the olive oil and let heat for 1 min more.
- Add shallot, sauté for 1 min. Then add garlic puree and ginger.
- Add squash to the pot and sauté 3-5 min. Be sure to coat the squash with the shallot/garlic mixture.
- Pour in wine and nutmeg. Lower the heat to medium. Allow to cook for 5-7min.
- Add in the stock and cook on med heat for 20-25min, until the squash is tender. Test squash tenderness with a toothpick.
- Remove from heat and ladle soup into a blender. Place lid on it but remove the plastic or rubber stopper. Cover the opening with a cotton towel.
- Puree mixture to desired consistency. Pour back into stockpot on low heat. Taste, season with salt and pepper. Serve warm with crusty bread