Food & Drink

Soup’s On: 3 Dean & DeLuca Recipes

Dean & DeLuca shares the recipes for its Roasted Red Pepper Bisque, White Turkey Chili with Chipotles and Tom Yum Soup with Chicken.

Dean & DeLuca is much more than a destination for topnotch foodie gifts—it’s also a tasty place to grab a bite, and we’ve got the recipes to prove it. Executive Chef Kevin Johnson shares three you can make at home, no takeout required.  

Roasted Red Pepper Bisque

Serves 6-8 people

Ingredients

  • 4 tablespoons butter, unsalted
  • 1/2 cup yellow onion, small dice
  • 1/2 cup celery, small dice
  • 1/2 cup carrots, small dice
  • 2 cups roasted red peppers, canned with juice
  • 1/2 cup tomato paste
  • 3/4 cups ketchup
  • 2 cups heavy whipping cream
  • 2 cups chicken stock
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon basil, dried
  • Salt to taste
  • Pepper to taste

Instructions

On medium heat melt butter and sauté celery, carrots, and onions to soften. Add stock and roasted red peppers to the vegetables. Bring to a boil. Add remaining ingredients to boiling stock and vegetable mix. Reduce heat and let simmer 10-15 minutes. Add seasonings and puree mix until smooth. Adjust seasonings as needed.

 

White Turkey Chili with Chipotles

Serves 6-8 people

Ingredients

  • 1 1/4 pounds ground turkey
  • 3 tablespoons canola oil
  • 2 tablespoons all purpose flour
  • 1 cup yellow onion, small dice
  • 1 cup green peppers, small dice
  • 2 tablespoons minced garlic
  • 1 teaspoon minced thyme
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons minced chipotle
  • 1 1/4 quarts chicken stock
  • 1 cup chopped tomatillos
  • 2 15-ounces cans of canned northern beans
  • 2 tablespoons minced scallions
  • 2 tablespoons minced cilantro
  • Salt to taste
  • Pepper to taste

Instructions

Heat oil in skillet. Brown turkey until no pink shows. Add onion, peppers, and garlic and cook until softened. Dust with flour and stir to make a paste approx. 5-7 minutes on medium heat. Add spices and slowly whisk in stock. Add beans, tomatillos and simmer until thickened approximately 10-12 minutes. Stirring often

Continue to simmer for 10-12 more minutes. Stirring occasionally. Add cilantro and scallions. Taste and adjust seasonings as needed.

 

Tom Yum Soup with Chicken

Serves 6-8 people

Ingredients

  • 2 pieces lemongrass, 1-inch long
  • 1 piece ginger root, 1-inch long
  • 2 kaffir lime leaves
  • 2 quarts chicken stock
  • 2 Thai red chilies
  • 1 15-ounce can coconut milk
  • 2 ounces coconut flakes, shaved
  • 2 tablespoons fish sauce
  • 2 teaspoons granulated white sugar
  • 1 8-ounce can of straw mushrooms or thinly fresh sliced
  • 1 pound raw chicken breast, sliced into thin strips
  • 3 tablespoons cilantro, chopped
  • 1 lime
  • 1/4 cup scallions, diced

Instructions

On medium heat bring to a boil the chicken stock. Smash lemon grass with the back of the knife to make fragrant. Slice ginger thinly. Chop the Thai red chilies into 1/2-inch pieces. Add lemongrass, ginger, lime leaves and chilies to boiling stock. Cover and reduce heat, let simmer 10-15 minutes to infuse flavors.

Uncover and add fish sauce, sugar and mushrooms. Let simmer 5 minutes. Add in thinly sliced chicken and simmer 8-10 minutes or until chicken is fully cooked. Remove from heat and add remaining ingredients. Taste and adjust seasonings as needed. Squeeze limes into soup and stir.