Tuesday, January 6, 2009

Draper Soup

When we are having a late night at work we sometimes stop at Citrus Grill in Draper, Utah on the way home. We like their house soup which is a Sweet Potatoe Corn Chowder. I’ve done my best to recreate it here. I think it's yummy!


Ingredients
•2 tablespoons butter
•Extra-virgin olive oil
•1 onion, diced
•3 garlic cloves, minced
•6 sprigs fresh thyme, leaves only
•1/4 cup all-purpose flour
•6 cups canned chicken stock
•2 cups heavy cream
•3 med Sweet Potatoes, peeled and diced
•3 cups frozen Sweet White Corn
•3 dried red peppers crushed
•3 dashes cayenne pepper
•tsp tumeric (for color)
•2 Tablespoons chili powder
• Tablespoon coriander
•Salt and freshly ground black pepper
•1/4 cup chopped fresh parsley leaves
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Add the corn to the soup. Season with salt and peppers and other seasoning and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve with seasoned flat bread.

5 comments:

Trish said...

Looks and sounds DELICIOUS!!! Especially when it's so dang cold outside!

Amy said...

Yummy!! That looks really good. I am very impressed.

Jamie Lynn said...

WOW

Trish said...

I have a question. When you say "3 dried red peppers, crushed" What do do you mean exactly? 3 red pepper flakes?
I'm thinking of adding this to a future menu plan. Thanks!

Christy said...

Yes red pepper flakes would be perfect. I only had whole dried red peppers, so I made my own red pepper flakes. Also, sweet potatoes don't really "break down to thicken the soup" they stay pretty intact the whole time.

The big plunge...

Starting Weight 193.8
Week 1 194.2 - +.4
W- 2 190.2 - -4.0
W- 3 186.4 - -3.8
W- 4 186.2 - -0.2
W- 5 184.0 - -2.2
W- 6 184.5 - +0.5
W- 7 185.0 - -0.5
W- 8 183.2 - -1.8
W- 9 180.0 - -3.2
W- 10 183.2 - +3.2
W- 11 179.0 - -4.2
W- 12 177.1 - -1.9
W- 13 175.1 - -2.0
W- 14 171.6 - -3.5
W- 15 169.9 - -1.7
W- 16 168.4 - -1.5
W- 17 165.4 - -3.0
W- 18 161.9 - -3.5
W- 19 165.4 - +3.0
W- 20 163.0 - -2.4
W- 21 165.8 - +2.8
W- 22 162.0 - -3.8
W- 23 159.8 - +0.4
W- 24 158.0 - -2.7
W-k 25 156.4 - -1.6
W- 26 154.3 - -2.1
W- 27 153.9 - -0.4
W- 28 152.0 - -1.9
August 30, 2009
W- 29 149.9 - -2.1
W- 30 147.7 - -2.2
W- 31 147.1 - -0.6
W- 32 149.5 - +2.4
W- 33 151.3 - +1.8
W- 34 150.2 - -1.1
W- 35 150.8 - +0.6
W- 36 150.3 - -0.5
W- 37 149.1 - -1.2
W- 38 149.8 - +0.7
W- 39 150.1 +0.3
W- 40 156.3 +6.2
W- 41 153.3 -3.0
W- 42 152.6 -0.7
W- 43 152.6 -0.0
W- 44 150.7 -1.9
W- 45 152.4 +1.7
W- 46 153.0 +0.6
W- 47 152.3 +0.7
W- 48 150.1 -2.2

W- 49 147.5 -2.6
W- 50 146.3 -1.2
...
...
W- 53 151.0 +2.0
W- 54 149.3 -1.7
W- 55 144.9 -4.4
W- 56 144.1 -0.8
W- 57 140.0 lbs. Goal!!!!