Buttermilk Cornbread Soup

Buttermilk Cornbread Soup

  • Peanut oil
  • 1/3 cup chopped leeks, white part only
  • 1/3 cup chopped celery
  • 1/4 teaspoon minced garlic
  • 2 1/4 cups chicken broth, plus extra if needed to thin the soup
  • 1/2 cup crumbled, day-old cornbread, plus extra for garnish
  • 1 cup whole buttermilk
  • 3 tablespoons heavy cream
  • Salt and freshly ground black pepper


  1. Set a medium soup pot or Dutch oven over medium heat, and add enough peanut oil to coat the bottom.
  2. Add the leeks and celery, and reduce the heat to medium-low; sweat, stirring often, for about 5 minutes, or until the vegetables become lightly translucent without coloring.
  3. Add the garlic and cook for another minute; then add the chicken broth and cornbread. Bring to a low simmer, and let simmer for 15 minutes. Remove from the heat.
  4. Stir the buttermilk and heavy cream together in a large bowl. Very slowly add the hot soup to the milk mixture, stirring constantly, almost drizzling the soup in.
  5. Puree the soup in a blender or with an immersion blender until smooth.
  6. Taste, and season with salt and pepper as needed. If the soup is too thick for your liking, add a touch of extra chicken broth.
  7. Return the soup to the pot and heat it very gently over low heat until it is hot.
  8. Serve with a little crumbled cornbread on top as a garnish.

Cook’s Note

  • To reheat any leftover soup, be sure to rewarm it slowly over low heat to prevent the buttermilk from separating. It’s also quite delicious served chilled.


Slumgullion may not sound like the most appetizing name for a dish, but that’s part of its charm. The word’s etymology doesn’t do it any favors: “slumgullion” is believed to be derived from “slum,” an old word for “slime,” and “gullion,” an English dialectical term for “mud” or “cesspool.” The earliest recorded usage of “slumgullion,” in Mark Twain’s Roughing It (1872), refers not to a stew but a beverage. The sense referring to the stew debuted about two decades later, and while there is no consensus on exactly what kinds of ingredients are found in it, that’s the “slumgullion” that lives on today.


  • 1 1/2 lbs ground chuck, browned and drained
  • 16 ounces macaroni noodles, dry weight
  • 10 ounces condensed tomato soup
  • 30 ounces chicken broth, canned
  • 15 ounces diced tomatoes, canned, with juice
  • 2 large celery ribs, diced
  • 2 medium onions, chopped
  • 1 large green bell pepper, diced
  • 1⁄/2 cup parmesan cheese, freshly grated
  • 3 teaspoons kosher salt, divided
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 6 ounces tomato paste
  • 2 teaspoons Italian Seasoning
  • 3 tablespoons olive oil
  • 5 quarts water


  1. In a large skillet, over medium-high heat, pour in the olive oil and sautee the onion, bell pepper, and celery until it begins to get tender, (about 12 minutes), then set it off the heat.
  2. In a large cooking pot, over high heat, boil the dried pasta, uncovered, in the 5 quarts of water and one teaspoon of the kosher salt until it reaches slight tenderness, (au dente). It is best to get the water boiling before adding in the pasta. Once the pasta boils, it should take about 10-12 minutes to achieve the desired tenderness but you must check it frequently by tasting it near the end of the cooking time.
  3. Once it is done, drain it and “shock” the pasta in ice cold water and then re-drain it. This keeps the pasta from becoming mushy later on.
  4. In a large cooking pot, over low heat, Mix together the browned and drained burger, the cooked (cooled) macaroni pasta and, the sauteed onion/pepper/celery.
  5. Add the chicken stock right away and bring to a low boil.
  6. Add all other ingredients, herbs, and spices — bring the ingredients back to a low boil, and then reduce the heat to a low simmer and allow the blend to cook, covered, over very low heat, for about 30 minutes, until all flavors have integrated.
  7. Serve hot with buttered, sliced bread on the side.

Use Gelatin to Improve Store-Bought Stocks


Store-bought broths and stocks are certainly convenient, but they lack the silky texture and mouth feel that you get from simmering bones for hours on end, extracting all of that wonderful collagen. To make the box stuff taste and feel more homemade, just add a little gelatin.

It may not be the most glamorous ingredient, but gelatin can vastly improve the texture of a variety of foods, from silky pan sauces to juicy meatballs but perhaps the most useful shortcut is for jazzing up a pot of boring broth:

So, when you’re not up for brewing a whole potful of gelatin-rich broth, you can simply bloom some powdered gelatin in boxed or canned stock—about one and a half teaspoons per cup of stock will do the trick. A quick simmer and a pat of butter later, you’ll have a mouth-coating white wine and fines herbes or creamy morel mushroom pan sauce with a restaurant-quality texture.

Just like that, watery sub-par broth becomes a warm, rich soup or sauce, adding a decadent element to a chilly weeknight meal.


  •  1 cup stock
  • 1 teaspoon butter
  • 1 1/2 teaspoons powdered gelatin


  1. Sprinkle the granules of gelatin over the surface or 1/4 cup cold surface of cold stock  Do not dump them in a pile, as the granules in the middle won’t dissolve.
  2. Let stand for 5 to 10 minutes.
  3. Add the stock to gelatin mixture
  4. Bring to a boil, then reduce to a simmer stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.
  5. Stir in butter and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.


Chicken and Gnocchi Soup

hicken and Gnocchi Soup

  • 1/2 onion, diced
  • 1 stalk celery, diced
  • 1 clove garlic
  • 1/2 carrot, shredded
  • 1 Tablespoon olive oil
  • 3 to 4 chicken breast, cooked and diced
  • 4 cup chicken stock
  • 1 salt, to taste
  • 1 black pepper, to taste
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cup half-and-half
  • 1 cup fresh spinach, chopped


  1. Sauté onion, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.
  2. Add chicken breast, chicken stock, salt, pepper, and thyme.
  3. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
  4. Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.

Moroccan Butternut Squash and Goat Cheese Soup with Coconut Ginger Cream & Pistachios

Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios.

  • 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
  • 2 tablespoons coconut oil
  • 1 red bell pepper, chopped
  • 4 cups butternut squash, peeled + cubed
  • 1 teaspoon spicy curry powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
  • 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
  • 2 cups veggie broth
  • salt and pepper, to taste
  • 4 ounces goat cheese, softened + more for topping
  • roughly chopped cilantro
  • pistachios, for topping
  • arils from one pomegranate, for topping
  • naan, for serving

Coconut Ginger Cream

  • 1/2 cup cooled canned coconut milk
  • 1-2 tablespoons fresh ginger


  1. Preheat the oven to 400 degrees F.
  2. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic.
  3. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil.
  4. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes.
  5. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
  6. Meanwhile, add the coconut oil to a large soup pot set over medium heat.
  7. Once hot, add the red pepper and cook for 3-5 minutes or until soft.
  8. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme.
  9. Season with salt and pepper.
  10. Cook for 3-5 minutes then pour in the coconut milk and veggie broth.
  11. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
  12. While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed.
  13. Cover and place in the fridge until ready to serve.
  14. Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup.
  15. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor.
  16. Return the soup back to the stove and heat through.
  17. To serve, ladle the soup into bowl.
  18. Drizzle the coconut ginger cream over the soup and swirl with a spoon.
  19. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese.
  20. Sprinkle with pomegranate arils.
  21. Serve aside a hot piece of naan .

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup


  • 1 small butternut squash
  • 1 tablespoon olive oil
  • 1/2 small white onion, diced
  • 1 to 2 cups vegetable broth
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 2 tablespoons heavy cream
  • Danish Blue Cheese, for topping
  • Toasted Walnuts, for topping


  1. Preheat oven to 425˚.
  2. Cut butternut squash in half length-wise and place cut side down in a roasting dish. Fill the dish with roughly 1/4″ of water and roast squash until tender, 40-60 minutes depending on the side of squash.
  3. Remove from oven and let cool enough to handle.
  4. In a pot, heat olive oil over medium-low heat.
  5. Add onion and cook until translucent and fragrant, 6-8 minutes.
  6. Stir in 1 cup vegetable broth, thyme, black pepper, and 2 cups of the roasted butternut squash. Cook for 5 minutes.
  7. Add in the heavy cream then puree soup using an immersion blender or traditional blender, adding extra broth as needed to reach a good consistency.
  8. Taste and adjust salt as needed.
  9. Divide soup into small bowls or glasses and top with a sprinkle of blue cheese and walnuts

Roasted Butternut Squash with Brown Sugar Bacon + Some Leftover Ideas



  • 1 large butternut squash (about 4 cups)
  • 4-6 slices of bacon (depending on your preference)
  • 2 sprigs of rosemary
  • 4 sprigs of sage leaves
  • 2 Tablespoons maple syrup
  • 1 heaped teaspoon Dijon mustard
  • 2 Tablespoons brown sugar, divided
  • olive oil
  • salt & pepper


  1. Preheat your oven to 425 F.
  2. Cut the butternut squash into 1 1/2 inch cubes (peeled or un-peeled). Reserve the seeds if you’d like to roast them.
  3. Stack the bacon slices on top of each other, and cut into 4 chunks. Set aside.
  4. In a small bowl combine the maple syrup, Dijon mustard, and 1 tbsp. of brown sugar.
  5. Add the butternut squash to a large roasting pan. Make sure that the squash is spread out evenly, in one single layer. Do not overcrowd the pan. *See note below.
  6. Drizzle the squash with olive oil to coat.
  7. Pour the maple syrup mixture over the squash, and toss together with your hands. It may seem a bit dry, this is ok. Season with salt and pepper.
  8. Add the rosemary and sage sprigs.
  9. Separate the bacon slices and drape them over the squash.
  10. Sprinkle the remaining 1 tbsp. of brown sugar on top of the bacon.
  11. Bake, stirring occasionally, until the squash is tender and begins to caramelize about 30-40 minutes.
  12. Heat under the broiler for a couple of seconds to crisp up the bacon. Make sure it doesn’t burn!
  13. Serve warm.

Cook’s Notes

  • The biggest mistake when roasting butternut squash is to overcrowd the pan. Overcrowding will cause the squash to steam rather than caramelize, thus creating extra moisture.
  • To avoid this, use a very large roasting pan/tray and spread out the squash evenly in one single layer.
  • None of the pieces should be touching, and ample space in between is ideal.

Leftover Ideas

Warm spinach salad served with your favorite dressing.


Puree the leftover squash with chicken stock, reserving the bacon and sage leaves for garnish. You could also roast the seeds and top with yogurt or crème frâiche.