By Ava Van Valen
Published: Aug. 6, 2024 at 7:27 PM EDT|Updated: 24 hours ago
TALLAHASSEE, Fla. (WCTV) - Leon Brunson is a professional chef and Board Member of Second Harvest based in Tallahassee whose popular restaurant Leon’s at Lake Ella is go-to for foodies who enjoy fresh, eclectic and delicious cuisine.
Chef Brunson stopped by the WCTV Kitchen to introduce us to three of his signature soups.
If you would like to make his soup at home, here are two of the recipes:
Tomato bisque with cherry tomatoes
Ingredients:
- 2 tbsp butter
- 1 tbsp extra virgin olive oil (EVOO)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans of diced tomatoes
- 4 Roma tomatoes, diced
- 2 cups cherry tomatoes, halved
- 1/4 cup sherry wine
- 4 cups vegetable stock, chicken stock if not a vegetarian.
-1 Parmesan Rind (optional, add fresh parmesan if needed)
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
- Finish with 1 tablespoon Sherry Vinegar
Instructions:
1. Sauté the Base: - In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
2. Add Garlic and Tomatoes: - Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Deglaze with Sherry: - Pour in the sherry wine to deglaze the pot, scraping up any browned bits from the bottom. Let the sherry simmer for 2-3 minutes to reduce slightly.
4. Simmer: - Stir in the canned diced tomatoes, Roma tomatoes, and cherry tomatoes. Cook for 5-7 minutes until the tomatoes start to break down. Add the vegetable stock.. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer fo 30-35 minutes, allowing the flavors to meld.
5. Blend the Soup: - Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, blending until creamy. Return the soup to the pot if using a blender.
6. Finish with Cream and Basil: - Stir in the heavy cream and chopped fresh basil. Let the soup simmer for another 5 minutes to heat through. Season with salt, pepper, and sugar if needed to balance the acidity.
7. Serve: - Ladle the bisque into bowls and garnish with additional fresh basil. Serve hot, with crusty bread on the side if desired. Enjoy your creamy and aromatic tomato bisque! The combination of different tomatoes adds depth and richness to the flavor, while the sherry wine and fresh basil provide a delightful finish.
Thai-inspired carrot soup
Ingredients:
- 2 tbsp Extra Virgin Olive Oil (EVOO)**
- 2 large onions, diced 4 stalks celery, diced
- 8 large carrots, peeled and sliced
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1/4 cup sake
- 3 tbsp red Thai curry paste
- 3 tbsp white miso paste
- 2 cans (800ml) coconut cream
- 6 cups vegetable stock
- Salt and pepper to taste
- Juice of 2 limes
- 2 tbsp maple syrup
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
Instructions:
1. Prepare the Base:
- In a large pot, heat the EVOO over medium heat. Add the onions and celery, sautéing until softened and translucent, about 5-7 minutes.
2. Add Aromatics and Carrots:
- Add the carrots, garlic, ginger, and lemongrass to the pot. Cook for another 5 minutes, stirring occasionally.
3. Deglaze and Season:
- Pour in the sake to deglaze the pot, scraping up any browned bits from the bottom. Stir in the Red Thai Curry Paste and cook for 2 minutes until fragrant.
4. Simmer:
- Add the vegetable stock, white miso. Stir until the miso is dissolved. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
5. Blend:
- Remove the lemongrass pieces. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, blending until smooth and creamy.
6. Season and Finish:
- Stir in the lime juice and maple syrup. Season with salt and pepper to taste. Add the chopped basil and stir to combine. Finish with the coconut cream
7. Serve:
- Ladle the soup into bowls and garnish with additional fresh basil. Serve hot, with lime wedges on the side if desired.
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