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A Winter Soup To Warm The Heart

9:22 AM, Oct 29, 2013   |    comments
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Greensboro, N.C. - The head chef at "Pennybyrn at Maryfield" stopped by the Good Morning Show to make his signature winter soup.  Doug Polmann has been cooking professionally for 40 plus years and says his winter soup and turkey wraps are favorites with his customers.

Here are the recipes.

ROASTED WINTER VEGETABLE SOUP

 

1 SMALL CLEANED AND CUT ACORN SQUASH,SEEDED

4 RIPE RED TOMATOES,CUT IN HALF AND CORED

1 SMALL ONION PEELED,CUT IN QUARTERS

1 RED PEPPER,1 YELLOW PEPPER,CUT IN HALF AND SEEDED

4 CLOVES OF GARLIC, PEELED

2 CUPS OF VEGETABLE JUICE, V-8

.5 CUP OF CHICKEN BROTH

4 TEASPOONS OF OLIVE OIL

TEXAS PETE TO TASTE

BLACK PEPPER TO TASTE

RED WINE VINEGAR TO TASTE

FRESH CHOPPED SCALLION FOR GARNISH

SOUR CREAM FOR GARNISH

 

COOKING PROCEDURE:

IN A PREHEATED 400 DEGREE OVEN,SPRAY A COOKIE SHEET WITH COOKING OIL. TOSS ALL YOUR VEGETABLES IN A BOWL WITH THE VEGETABLE OIL AND BLACK PEPPER.  PLACE THE VEGETABLES ON THE COOKIE SHEET AND COOK FOR 35-40 MINUTES,STIRRING OCCASIONALLY.  REMOVE FROM THE OVEN AND LET STAND FOR 10 MINUTES TO COOL.  PEEL  AND FINELY CHOP ALL VEGETABLES. ADD THEM TO A LARGE SAUCEPAN. TURN HEAT ON MEDIUM,AND ADD THE V-8 AND CHICKEN BROTH. BRING TO A SIMMER,STIRRING EVERY FEW MINUTES. ADD THE VINEGAR  AND THE TEXAS PETE TO YOUR TASTE.   NOTE: VEGETABLES CAN BE LEFT CHOPPED OR YOU MAY PUREE THEM TO YOUR PERFERENCE. BOWL UP THE SOUP,GARNISH WITH CHOPPED ,FRESH SCALLION, AND A DOPPLE OF SOUR CREAM. CAN BE SERVED WITH FRESH,WARM ARTISAN FRENCH BREAD, AND BUTTER. WILL SERVE 5-6 PEOPLE   DOUGLAS J. POLMANN  C.E.C. A.A.C.  EXECUTIVE CHEF PENNYBYRN AT MARYFIELD

 

TURKEY-JACK WRAP

TWO TABLESPOONS OF OLIVE OIL

2 CUPS SLICED MUSHROOMS

1 SMALL RED ONION THINLY SLICED

.5 CUP SHREDDED CARROT

1 MEDIUM ZUCCHINI,THINLY SLICED

1 BAG OF FRESH SPINACH

24 SLICES OF ROAST TURKEY BREAST

16 SLICES OF PEPPER JACK CHEESE

8 EACH  10 INCH TORTILLA WRAPS

1 TABLESPOON CHOPPED GARLIC

1.5 CUPS OF FAVORITE SALSA

1.5 CUPS OF SOUR CREAM

1.5 CUPS OF GUACAMOLE

 

COOKING PROCEDURE:

IN A HEATED SAUTE PAN WITH OLIVE OIL,PLACE ONION,ZUCCHINI,MUSHROOMS AND QUICKLY COOK FOR 1 MINUTE. ADD CARROT, GARLIC. AND SPINACH,REMOVE FROM HEAT AND FOLD ALL TOGETHER. LAY OUT YOUR WRAP,PLACE 2 SLICES OF CHEESE AND THREE SLICES OF TURKEY ACROSS TO COVER WRAP..PLACE VEGETABLE MIXTURE ON TOP OF TURKEY,SPREADING IT EVENLY. FOLD IN THE ENDS,AND ROLL THE WRAP UP TIGHTLY.PLACE ON A NON-STICK SHEET PAN,IN A 350 DEGREE OVEN FOR 2 MINUTES. REMOVE FROM OVEN,PLATE UP,AND TOP WITH SALSA,SOUR CREAM, AND GUACAMOLE. SERVE WITH RICE PILAF AND A GREEN SALAD..SERVES 8  PEOPLE..    DOUGLAS J. POLMANN  C.E.C.  A.A.C.  EXECUTIVE CHEF PENNYBYRN AT MARYFIELD

 For more information: http://www.pennybyrnatmaryfield.org/



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