Buttermilk Fried Chicken


Looking to warm up this winter? You can count on this delicious soup to warm you up on the coldest of days.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY MODERATE
PREP TIME 15 MINUTES
COOK TIME 45 MINUTES

Ingredients

  • 3 carrots separated (2 carrots diced, 1 carrot left chopped for the soup
  • 2 celery stalks diced
  • 1 yellow onion diced
  • 1 head of cauliflower cut into small florets
  • 1 Thai Chile sliced. **optional for spice
  • 1 stalk of lemongrass bruised and minced fine
  • 1 inch piece of ginger minced
  • 6 cloves of garlic thinly sliced
  • 2 tablespoons of tomato paste
  • 3 tablespoons of Thai red curry paste
  • 1 15 oz can of coconut milk
  • 8 cups of vegetable stock
  • 2 cups of red lentils, rinsed
  • 4 oz of shiitake mushrooms sliced
  • 1 each Red, yellow, and or green bell pepper chopped
  • 1 small butternut squash cut into 1 inch cubes
  • juice of 2 limes plus wedges for serving
  • 3 tablespoons of soy sauce
  • 2 tablespoons of fish sauce
  • 1 bunch of fresh spinach cooked, drained, and chopped
  • salt and pepper to taste
  • Fresh Cilantro leaves and Basil Leaves for garnish

Directions

  1. In a D3 Everyday Stainless Steel Stock Pot, heat two tablespoons of neutral oil over medium heat. Once hot, add your carrots, celery, and onions to the stockpot. Sweat down for 5 minutes. Add the cauliflower, and Thai Chile if using, and sauté in the pot for another 5 minutes or until you see the color of the heads of the cauliflower darken.
  2. At this time, add the aromatics to the pot including the lemongrass, ginger, and garlic. Stir to combine with the other ingredients and let cook until very fragrant 1 to 2 minutes.
  3. Add both the tomato and curry paste to the pot and toss with the vegetables to coat throughout. Continue to cook for 5 minutes or until the mixture has darkened and caramelized. Make sure you are stirring this mixture as it cooks to ensure it does not burn..
  4. Pour the coconut milk and stock into the pot. Start with adding 1 cup of the stock scraping up the browned bits at the bottom. Once you have deglazed the pot, pour the remaining liquid in stirring to combine completely. Let this mixture come to a boil and reduce the heat to low, simmering for 15 minutes or until the cauliflower is fork tender.
  5. Keep the heat on low while using an immersion blender directly into the pot to blend this mixture smooth.
  6. Pour the rinsed lentils into the pot and let simmer over low heat and cook the lentils for 15 to 20 minutes or until fully cooked.
  7. While the lentils cook heat 2 teaspoons of neutral oil in the NS Pro Nonstick Griddle Pan over medium low heat. Add the mushrooms, peppers, squash and carrots. Cook for 6-8 minutes or until the vegetables have darkened and caramelized. Season with salt and pepper and add to the curry pot. Return the lid to the pot but make sure it is left open a bit to allow the steam to leave.
  8. 5 minutes before the lentils are finished cooking, add the lime juice, soy sauce, fish sauce, spinach, and basil. Continue to simmer until the lentils are tender with texture with the squash and carrots fork tender. Taste the broth and adjust the seasoning if needed. Serve hot garnished with fresh cilantro, basil, fresh lime wedges, pickled chiles, and a cream of your choice.

Pro Tip

This soup is perfect on its own but adding different components as garnish will give it more complexity. If you would like to make this entire dish vegan, you can create an easy cashew cream, adding a nice fat content to the dish.

If you do need to adjust the seasoning start with adding more soy sauce for added solidity, fish sauce to add more umami, and lime juice to add more acidity. Adjusting those three components 1 teaspoon at a time, should create the balance desired.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro


All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.