Baked Potato Soup

There's nothing more comforting on a cold evening than a big bowl of soup. I made this for my husband because he was feeling under the weather and needed to be warmed up on the inside. It's filling on it's own but can be paired with a sandwich or salad if you want a bigger meal.

Most versions of this soup contain potatoes and classic toppings, but I add a little bit of broccoli to it as well. Make sure and use a good quality stock for the most flavor. Because potatoes can be bland, check and adjust seasoning to taste during and after cooking is completed.

Baked Potato Soup


2 tbs olive oil
1 celery stalk, chopped
1/4 cup onion, chopped

1/2 tsp ground thyme
1/2 tsp tarragon leaves
fresh ground pepper
salt

2 cups chicken stock
1 cup water
3-4 medium white potatoes, cubed
1/4 cup broccoli florets

2 cups heavy cream
paprika
nutmeg
3-4 slices bacon
2-3 tbs flour
shredded cheddar cheese
chopped green onion

In a deep sauce pan, heat olive oil. Add onion and celery and saute for 5-10 minutes. Season with thyme, tarragon, pepper and salt and saute for 5 minutes longer. Add chicken stock and water, bring to a simmer and cook for 10 - 15 minutes.  Add potatoes and broccoli, cook until potatoes just start to get tender, about 5-10 minutes. Add heavy cream, dash of paprika and dash of nutmeg and simmer for another 15 minutes. Meanwhile, cook bacon over medium heat until done. Remove bacon from pan and crumble. Add flour to bacon drippings, cook until smooth. Add flour mixture to soup to thicken slightly. When ready to serve, top with crumbled bacon, cheddar cheese and green onions.

Parmesan Crusted Eggplant and Shrimp with Peppercorn Cream Sauce

This is my version of one of my favorite appetizers from Brio Tuscan Grill. I cut the eggplant a little bigger than they do and topped them with more shrimp, as well. Brio tends to drown everything in the sauce but I held back a little. I prefer being able to taste all of the flavors and not just the sauce, which can be overwhelming.

For the cream sauce:

1 slice bacon, chopped
1 cup beef stock
1 garlic clove, minced
3 tbs balsamic vinegar
2 tbs fresh ground black peppercorns
1 cup heavy cream
Salt
ground nutmeg

In a saucepan, cook the bacon over medium heat till almost crispy. Add beef stock, garlic, ground peppercorns and vinegar and bring to a simmer and cook for about 10 minutes. Add cream and bring back to a simmer, cook until sauce has thickened. Add a dash of salt and nutmeg to taste. Set to side and keep warm.

For the eggplant and shrimp:

1 small eggplant, skin removed and sliced into1/4" thick rounds
1/4 cup shaved Parmesan cheese, more as needed
1/2 cup Panko bread crumbs, more as needed
2 eggs, beaten
1/4 cup heavy cream
1lb medium shrimp, peeled,deveined and butterflied
Salt to taste
Red pepper flakes
Olive oil for frying
1 tbs butter

In a small bowl add eggs and heavy cream. In another bowl, add Parmesan cheese and Panko bread crumbs. Heat a fry pan and add enough olive oil to cover bottom. Take a slice of eggplant and dip in egg mixture then breadcrumbs, making sure to coat each side. Carefully place in fry pan and cook on both sides til golden. Repeat til all are cooked. Place pieces on paper towel lined plate to soak up excess oil. While frying the eggplant, in a smaller pan heat about 4 tbs of olive oil and 1 tbs butter til butter is melted. Add shrimp, season with a little salt and cook until pink. Remove from heat and set aside.

To assemble the dish:

Place a small amount of sauce on a serving plate, then eggplant pieces and then top with shrimp. Top with sauce, being careful not to drown the pieces. Sprinkle with red pepper flakes if desired.