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Chili’s Chicken Enchilada Soup

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We have been baking cookies all week at my house in preparation of Christmas.  Last night we made a batch of gingersnap cookies with butterscotch chips.  These cookies came out perfect – soft and delicious. You can get the recipe on our forum: Go Here

Today’s secret recipe will show you how to make my favorite soup at Chili’s.  Their chicken enchilada soup combines a rich and cheesy broth with just the right amount of spice to create a great-tasting soup.

Enjoy!

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New Secret Recipe
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Chili’s Chicken Enchilada Soup

4 cups chicken broth
1/2 cup of thick & chunky mild salsa (from jar)
8 packets of Taco Bell Mild Sauce
1 tsp minced garlic
8 ounces Velveeta cheese, diced
1 (12 oz) can chicken with liquid, flaked
1/4 cup dehydrated onion flakes
1 tsp salt, or to taste
1 tsp chili powder
1/2 tsp cumin
1 cup masa harina (tamale corn flour)
3 cups water
crumbled taco chips for garnish
sour cream for garnish

In a 3-qt saucepan, add the chicken broth, salsa, Taco Bell Mild Sauce, crushed garlic, Velveeta cheese, canned chicken and liquid, dehydrated onion flakes, salt, chili powder and cumin.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot.

Add remaining 1 cup of water to pot mix well and bring mixture to a boil.

Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish each with crumbled corn tortilla chips and a tablespoon of sour cream.

Serves 12

Source: The Recipe Secret Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Taix’s Split Pea Soup

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The last time I was in Los Angeles I had the pleasure of dining at Taix French Restaurant.  This restaurant has been an LA institution for over 30 years and features old-fashioned ambiance and service.

The food is absolutely delicious.  The split pea soup I ordered at Taix was the best I ever had.

Today’s secret recipe will have you recreating this classic recipe at home in no time.

Enjoy!

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New 5 Star Secret Recipe
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Taix’s Split Pea Soup


1 onion, chopped
3 carrots, peeled and chopped
2 ribs celery, chopped
1/4 head cabbage (1/2 pound), chopped
2 cloves garlic, chopped
1/2 teaspoon dry oregano
3 quarts vegetable broth
2 1/2 cups dried green or yellow split peas
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground white pepper, or to taste
1 teaspoon Worcestershire sauce, or to taste

In a 6-quart heavy-bottomed pot, combine the onion, carrots, celery, cabbage, garlic, oregano and vegetable broth. Bring to a boil over high heat, then reduce the heat, loosely cover and simmer until the vegetables are tender, 45 minutes to an hour.

Stir in the split peas and bring back to a simmer. Cover loosely and continue to cook, stirring occasionally, until the peas have softened and started to break down, about 1 1/2 hours, thickening the soup. Add additional water if needed to thin the soup (we added 2 additional cups after 1 hour). This makes about 3 quarts of soup.

Season with the salt, white pepper and Worcestershire sauce, and let the soup simmer for a few more minutes to marry the flavors.  Taste and season again as desired.

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum:

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Or you can get our full collection of the world’s finest 5-Star

Restaurant recipes here: Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Lido Restaurant Winter Vegetable Soup

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So glad it is Friday!

Today’s 5 star secret recipe is for a winter root vegetable soup that comes from Chef Evan Treadwell of Lido Restaurant in Shell Beach, California.

At the restaurant, they garnish the soup with whipped crème fraîche and black truffle shavings.  Since truffles are quite expensive for the home cook, Chef Evan suggests garnishing this soup with a couple sauteed mushrooms and a drizzle of truffle oil.

You can find truffle oil at your local gourmet food shop or you can order online here.  Also note, truffle oil has a very strong flavor, so a little bit goes a long way.

Enjoy!

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New 5 Star Secret Recipe
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Lido Restaurant Winter Vegetable Soup


2 cups sliced leeks, white part only, cleaned and sliced into 1/4-inch strips (from about 3 whole)
1/4 cup ( 1/2 stick) butter
2 sprigs thyme
2 bay leaves
4 1/2 cups diced boiling potatoes (from a scant 2 pounds), peeled and diced into 1/4 -inch cubes
1 1/2 cups diced parsnips (3 to 4 whole), peeled and diced into 1/4-inch cubes
1 celery root (about 1 pound), peeled and diced into 1/4 -inch cubes
1 quart chicken broth, more as desired
Salt and white pepper
1 cup heavy cream
White truffle oil

In a medium heavy-bottom soup pot heated over medium-high heat, saute the leeks in the butter until tender, 3 to 5 minutes, stirring frequently, and being careful not to burn the butter. Stir in the thyme and bay leaves and continue to cook until aromatic, about 1 minute.

Stir in the potatoes, parsnips, celery root and broth and bring the mixture to a good simmer. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cook until the parsnips begin to become tender, 15 to 20 minutes. Reduce the heat to a gentle simmer and stir in the cream. Continue to cook until all of the vegetables are tender, an additional 5 to 10 minutes. Remove and discard the thyme sprigs and bay leaves.

Purée the soup until smooth using a blender or immersion blender.

Strain the soup through a fine mesh strainer and season as desired with additional salt and pepper. Add the truffle oil, a few drops at a time, to taste.

Ladle the soup into bowls and serve immediately.

Serves 6-8

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum:

Click For Details

Or you can get our full collection of the world’s finest 5-Star

Restaurant recipes here: Click For Details

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Red Lobster Lobster Bisque

Hi,

Hope you are doing well.

I have a great secret recipe for you today from Red Lobster, but first I want to tell you about a special holiday charity firesale we are having.

For a limited time you can get our “America’s Restaurant Recipes” cookbooks shipped to you at the lowest prices of the year.  Free shipping and special volume discounts for bulk orders.

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Today’s secret recipe is Red Lobster’s rich and delicious lobster bisque soup.  This bisque recipe comes out so creamy and flavorful.

Enjoy!

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New Secret Recipe
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Red Lobster  Lobster Bisque


6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1 1/4 to 1 1/2 lbs. live lobster
1/2 cup Melted butter, salted
1 cup Onions, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 tsp. Garlic, minced
1/2 cup All-purpose flour
1/4 cup Cognac (or Brandy)
1 1/2 cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
1/2 tsp. Thyme
1/4 tsp. Ground red pepper
1 cup Heavy cream

Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.

Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.

Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into 1/2-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.

Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.

Put your pot (or Dutch oven) back on the stove under medium heat.

Pour in the melted butter.

Once the butter is heated up, add the onions, carrots, celery and garlic. Saute for 3 to 4 minutes.

Add the cognac (or brandy) and cook until the alcohol has evaporated.

Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.

Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.

Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.

Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Serves 4

Source: Red Lobster

Until Next Time… Be Well!

Kind Regards,

Ron

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