Hallie Norvet

Just in time for Halloween, this pumpkin bisque is comfort in a bowl. Made with the same pumpkins you would prepare a pumpkin pie with, this soup is luscious, sweet, savory and perfect for any ghoulish gathering.

Makes: 6+ Servings

Prep Time: 10 Minutes

Cook Time: 30 Minutes

By: Chef Hallie Norvet

Ingredients:

1 Medium Baby Bear (Pumpkin Pie) Pumpkin, Peeled, De-Seeded and Cut into 1 Inch Cubes

1 Small Brown Onion, Peeled, Chopped

2 Cloves Garlic

1 Pinch Dried, Ground Sage

2 Bay Leaves

6 Cups Vegetable Broth

2 Cups Heavy cream

Salt and Pepper to Taste

Garnish:

Toasted Pumpkin or Squash Seeds (Pepitas), Fried Sage Leaves, Creme Fraiche

Directions:

In a medium stock pot, place pumpkin, onion, garlic, sage and bay leaf. Cover ingreients with vegetable stock and bring to high heat over your stove top. Once Stock is boiling, reduce heat to low simmer. Cover pot with lid and cook for 30 minutes.

Remove lid from pot and stir ingredients. Ingredients will be ready to blend when onions are translucnet and pumpkin is soft and falling apart. Remove the two bay leaves from the soup. Blend ingredients in pot together with either an immersion blender or in a counter-top blender. Please use caution and do blemd soup in batches if you use a countertop blender as it will be very hot.

Once your pumpkin-broth mixture is blended to a smooth consistency, add it to a clean medium-sized stock pot and heat over low. slowly add the heavy cream. Stir until all the heavy cream is incorporated in the soup completely. Bring heat up to medium, and allow soup to simmer. Stir regularly. Season the soup with salt until desired seasoning is achieved. The best way to season is in levels, add a bit, taste, add a bit more, taste again. Add a dash of white pepper and stir. Serve soup hot with toasted pepitas, fried sage leaves and creme fraiche.

Tri-Tip, Bean and Green Chile Chili

What makes a good chili? Lots of meat, vegetables and spice? Good consistency? The right amount of toppings? Yes. All of the above. This Tri-Tip, Ground Beef, Green Chile and Bean Chili is the perfect blend of all three.

Makes: 10 Servings

Prep-Time: 20 Minutes

Cook-Time: 4+ Hours

By: Chef Hallie Norvet

Ingredients:

3 Tablespoons Olive Oil or Vegetable Oil

Salt and Pepper

2 Pounds Tri-Tip or Other Steak, Cubed into 1/2 Inch Cubes

1 Pound 85/15 Ground Beef or Fattier

1 Large Onion, Peeled and Chopped

1 Green Bell Pepper, De-seeded and chopped

5 Cloves Garlic Chopped

3 Cans Mild Green Chiles, Chopped

5 Tablespoons Chili Powder

2 Tablespoon Cumin

2 Tablespoon Paprika

3 Tablespoons Worcestershire Sauce

1 Tablespoon Mustard Powder

1 Can Diced Tomatoes

1 Can Crushed Tomatoes

1 Can Tomato Paste

2 Tablespoon Brown Sugar

2 Cups Chicken, Beef or Vegetable Broth

1/2 Tablespoon Fresh Cracked Pepper

2 Can Chili Beans, or Three Beans (Pinto, Black and Kidney)

Garnish:

Shredded Cheddar Cheese

Chopped Scallion or Chive

Finely Chopped White or Red Onion

Tomatoes

Sour Cream

Directions:

Note: These directions apply the same way to either a traditional pot on the stove pot or crock pot. The crock pot will not sear the beef, but you can add the ingredients to the pot in the same manner, then set it on high for 4+ hours. Then, add the beans 30 minutes prior to serving, on the low setting.

Heat a large stock pot over high heat. Add olive oil and add beef to pot. Season lightly with salt and pepper. Sear tri-tip until golden brown. Stir and add ground beef to pot and stir until halfway cooked. Add onions, bell pepper, garlic, chiles, chili powder, cumin, and paprika. Stir unti beef and vegeatbles are coasted with seasoning. Add worcestershire, mustard powder, diced/crushed tomatoes, tomato paste, and brown sugar to pot. Stir and heat over high heat until simmering. Add broth or stock, and additonal cracked pepper. Stir and reduce heat to medium-low on stove. If on crock pot, leave on high for 4+ hours.

Chili is done when tri-tip is tender and all ingredients have become one yummy stew. Taste and add salt and pepper if needed. Add beans 30 minutes prior to enjoying and heat over low. Top with favorite toppings/garnishes and enjoy!

Roasted Kimchi and Vegetable Soup

Colder weather calls for something warm, hearty.. and spicy! That's when I got the idea to make this colorful and satisfying Roasted Kimchi and Vegetable Soup. If you didn't know, kimchi is made by fermenting napa or savoy cabbage with lots of salt, vinegar and chiles. It is used a side dish or accompaniment in many Korean dishes. After frequenting many Korean restaurants in Korea town last year I picked up that kimchi is not only delicious when eaten in it's raw natural form, but grilled or roasted. The flavor in this soup is remininscent of that, and other Korean flavors. I like to top mine off with a few extra pickled veggies, an 8-minute egg and a cold beer.

Serves: 4-5

Prep Time: 20 Minutes

Cook Time: 2.5 Hours

By: Chef Hallie Norvet

*Tip: You can use your own kimchi for this recipe, or use a high-quality jarred version from your local Korean market.

Ingredients:

2 Cups Tightly Packed Kimchi, Drained, Juice Reserved for Later Use

2 Tablespoons Sesame Oil

1 Medium Brown Onion, Chopped

2 Tablespoons Fresh Ginger Chopped

5 Cloves Garlic, Chopped

2 Stalks Celery, Chopped

1 Carrot, Peeled and Chopped Into Coins

1 Small Zucchini, Quartered and Chopped

1 Tablespoon Sugar, Brown or White Granulated

1 teaspoon Fish Sauce

1 Tablespoon Doengjang, Korean Bean Paste, if you cannot find this it's no problem but it adds to the depth of the soup

1 Tablespoon Gochujang, Korean Red Chile Paste, If you cannot find this 1/2 Tablespoon Sambal Olek Garlic Chile will work

3 Tablespoons Low Sodium Soy Sauce

1 Quart Vegetable Broth

1 Tablespoon Butter

Garnish:

Fresh Scallions

Fresh or Lightly Pickled Vegetables Such As: Julienne Carrot, Daikon Radish, Cucumber quick pickled with an equal part dissolved sugar, salt, rice wine vinegar. Add cilantro, chile sauce (sambal olek) to make spicier

Radish

Cilantro

8-Minute Egg: Boil a pot of water. Gently drop a whole shelled egg into the water. Remove after 7 to 8 minutes and shock in ice cold water bath. Remove egg when chilled, and gently peel. Bring to room temperature, halve and serve with soup.

Directions:

Preheat your oven to 375 degrees. Gently spray large baking sheet with non-stick cooking spray. Evenly distribute drained kimchi onto tray. Place tray of kimchi onto upper 1/3 rack of oven. Roast for 15-20 minutes until "cooked." Remove from oven and allow to cool.

Heat a large stock pot over medium-high heat for 30 seconds. Add sesame oil to pot and add chopped onions, garlic and ginger. Move heat to medium and cook onions until soft and translucent. Add in roasted Kimchi to pot and stir to combine. Add second batch of ingredients to pot: celery, carrot, zucchini, sugar, fish sauce, Doengjang and Gochujang. Stir until all ingredients are combined and cooking in pot. Add soy sauce and stir until all ingredients are coated. Add vegetable stock and kimchi juice to pot and stir until incorporated. Bring soup to boil, then reduce heat to a low simmer. Simmer covered for 1.5 hours.

Remove lid and simmer for 15 minutes on medium boil. Taste soup, and season if needed. Add in butter to finish soup. If it needs more salt add a teaspoon of soy sauce. If it needs less salt, add a 1/2 cup water or vegetable broth. I like to finish mine with a lot of fresh cracked black pepper. This dish is wonderful when served along side a big bowl of white rice. Sometimes you need that plain component to really make the flavors sing.

Top with garnishes of your choosing and an egg or two. So satisfying! Enjoy!

By Chef Hallie Norvet | Los Angeles

Wild Mushroom Bisque

I love this time of year because it's finally getting cool enough to make some soups. One of my favorite soups to make is this Wild Mushroom Bisque. The best part about it is it can be made from start to finish in under one hour. This soup would be a great appetizer or first course for any Thanksgiving or Holiday party!

Servings:10

Prep-Time:10 Minutes

Cook-Time: 40 Minutes

By: Chef Hallie Norvet

Ingredients:

1 Tablespoon Extra Virgin Olive Oil

2 Large Shallots, Chopped

2 Pounds White Button Mushrooms, Cleaned and Quartered

1 Pound Portobello or Portabella Mushrooms, Cleaned and Sliced

1/2 Pound Oyster Mushrooms, Cleaned and Chopped

1/4 Pound Shiitake Mushrooms

1/4 Pound Chantrelle Mushrooms

1 Tablespoons of Fresh Thyme

2 Cloves of Garlic, Chopped

5 Cups Vegetable Stock

1 Cup Heavy Whipping Cream

Directions:

In a large stockpot, heat olive oil over medium heat and saute shallots until translucent. Increase heat to medium-high, and add all of the mushrooms. Stir mushrooms with large wooden spoon for 3-4 minutes until they start to produce excess water. Add chopped thyme and garlic. Continue cooking mushrooms over medium-low heat for 15 minutes. Once all mushrooms are thouroughly cooked add in vegetable stock. Bring mushroom and stock mixture to a boil. Reduce heat to medium and simmer for 10 minutes.

With an immersion blender, start to blend your mushrooms with the broth. If you do not have an immersion blender, you can use a regular blender, just be sure the liquid has cooled a bit because blending extremely hot liquids are never a good idea. Blend the msuhroom and stock mixture togetehr until smooth. Slowly add heavy whipping cream and blend until soup has a creamy consistency. If your soup is too thick, add 1/2 cup vegetable stock until you have your desired consistency. Season to taste with salt and cracked white pepper. Garnish with thyme and serve piping hot.

This Butternut Squash Bisque is such a comforting classic, and so simple to make. Serving this on a rainy day and parking myself next to the fireplace is my idea of heaven! You can make this entire soup in under 30 minutes. Leave out the cream and you have a vegan, low-calorie soup to enjoy.

Servings: 4

Prep-time: 10 Minutes

Cook Time: 20 Minutes

By: Chef Hallie Norvet

Ingredients:

1 Butternut Squash, Peeled, De-seeded and Diced into Cubes

1 Carrot, Peeled and Chopped

1/2 Yellow Onion, Chopped

1/2 Cup Heavy Cream

Salt

1/2 Cup Hot Water

Directions:

Place butternut squash, carrot and onion into a medium stock pot. Add water to cover vegetables and place on stove over high heat. Once boiling, reduce heat to medium and simmer for 20 minutes until vegetables are tender. With a blender, blend vegetables and liquid together. Slowly add cream to mixture and blend until smooth. Season with a pinch of salt and continue blending whilst adding hot water. This will thin the soup out a bit so it's more soup 'texture', but if you like it thick, you do not need to add more water. Season with salt to taste and enjoy. Garnish with creme fraiche and chives.

Heirloom Tomato Basil Bisque with Grilled Cheese “Fries”

This grilled cheese and tomato soup combo is great for the kids after school or for the adults whenever they need a simple, comforting meal. Each grilled cheese is cut into quarters so they are perfect for dipping and sharing, or not!

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Servings: 2

By: Chef Hallie Norvet

Ingredients:

For Soup:

3 Medium Heirloom Tomatoes, Quartered

¼ Cup Basil, Chopped

1 Cup Water

¼ Cup Heavy Cream

Salt and Pepper to Taste

For Sandwich:

4 Slices Sourdough or White Bread

4 Slices Medium Cheddar Cheese

1 Tablespoon Butter

Directions:

Place tomatoes, basil and water into a small sauce pot and bring to a boil. Once boiling, reduce heat to low and cover for 5 minutes. Remove lid, and with a pair of tongs remove all tomato skins from pot (they should peel off easily). Replace lid on pot and continue cooking on low heat for another 5 minutes. 

Prepare your grilled cheeses by placing two slices of cheese between two slices of bread. Melt butter in a medium sauce pan over medium heat and add sandwich. “Grill” each side over medium heat until golden, toasty and cheese is melted. Remove from pan and place on cutting board to cool. Cut sandwich into quarters.

Remove lid from pot, take tomato mixture and blend with immersion blender, or place into blender to blend. Please use caution when blending anything hot. Slowly add cream and blend until smooth. Season with salt and pepper and serve in a small bowl with grilled cheese fries on the side.

Cumin Spiced Kabocha Squash Bisque with Toasted Pepitas and Cilantro Oil

This creamy spiced bisque is a great recipe for autumn when the Kabocha squash is in its peak growing season! To save time and clean-up, invest in a small hand immersion blender. This allows you to blend soups, sauces, dressings etc. in almost any vessel.

Prep Time: 25 minutes

Cook Time: 1 Hour

Servings: 5

By: Chef Hallie Norvet

Ingredients:

For Soup:

1 Kabocha Squash

½ Tablespoon Cumin

Olive Oil

½ Cup Whipping Cream

½ Tablespoon Honey

1.5 Cups Water

Kosher Salt

For Pepitas:

½ Cup Rinsed and Dried Seeds from Kabocha Squash

1 Tablespoon Olive Oil

Pinch of Kosher Salt

For Cilantro Oil:

¼ Bunch Cilantro

½ Teaspoon Honey

½ Cup Olive Oil

Pinch of Kosher Salt

Directions:

Pre-heat oven to 375. Bring a small pot of water to a boil. Using a pair of tongs, drop cilantro into pot for 5 seconds, remove from water and put into blender with oil, honey and salt. Blend until oil is bright green. Remove from blender and reserve for later use.

With caution, remove stem from squash with a knife. Then with a peeler, remove the skin from the squash. Cut Squash into quarters, remove seeds and reserve for later use. Dust squash with salt and cumin until coated. Individually wrap squash quarters with aluminum foil, place on oven safe baking sheet and roast for 1 hour.

Meanwhile, clean and dry seeds removed from the squash. Coat seeds in olive oil and a dash of salt. Bake seeds in oven for 10 minutes, until they are toasted brown and crispy. I prefer to chop seeds of this size as well. These seeds will be used as a garnish and add texture to your soup once it is finished.

Once your squash is tender enough to slide a fork into, it is done. Remove from oven and place into blender. Add cream, honey, water and a dash of salt. Blend until smooth. If soup’s texture is too thick, add an equal amount of cream and water until desired consistency. Season with salt to taste.

Serve soup in bowl with a drizzle of cilantro oil and toasted Pepitas.

This fresh tomato bisque is one of my all time favorite simple sophisticated recipes. A bisque by definition is a smooth, creamy, highly seasoned soup and that is exactly what this consists of.

Serves 5

Ingedients:

• 1 Cup Chopped Onion
• 2 Cloves Chopped Garlic
• 3 Cups Chopped Organic Tomatoes
• 1 TB Organic Tomato Paste
  
• .5 Cup Water
• 1/4 Chopped Basil
• 2 Basil Leaves
• 1 Tbsp Sugar
• 1 Tbsp Butter
• .5 Cup Heavy Cream
• Salt + Fresh Cracked Pepper

Directions:

In a medium saucepot melt butter and sautee onion and garlic until soft. Add tomatoes, tomato paste, water, sugar and basil. Simmer on low heat for 30 minutes, stir occasionally.

Allow to cool. Puree 1/3 of the mixture at a time in blender until smooth. Return to saucepot. It is important this mixture has cooled before you add the cream. Slowly stir-in cream and simmer on low heat until heated through. Season with salt and pepper to taste. Garnish with basil leaves and or creme fraiche and serve.

Roasted Kimchi and Vegetable Soup

Colder weather calls for something warm, hearty.. and spicy! That's when I got the idea to make this colorful and satisfying Roasted Kimchi and Vegetable Soup. If you didn't know, kimchi is made by fermenting napa or savoy cabbage with lots of salt, vinegar and chiles. It is used a side dish or accompaniment in many Korean dishes. After frequenting many Korean restaurants in Korea town last year I picked up that kimchi is not only delicious when eaten in it's raw natural form, but grilled or roasted. The flavor in this soup is remininscent of that, and other Korean flavors. I like to top mine off with a few extra pickled veggies, an 8-minute egg and a cold beer.

Serves: 4-5

Prep Time: 20 Minutes

Cook Time: 2.5 Hours

By: Chef Hallie Norvet

*Tip: You can use your own kimchi for this recipe, or use a high-quality jarred version from your local Korean market.

Ingredients:

2 Cups Tightly Packed Kimchi, Drained

2 Tablespoons Sesame Oil

1 Medium Brown Onion, Chopped

2 Tablespoons Fresh Ginger Chopped

5 Cloves Garlic, Chopped

2 Stalks Celery, Chopped

1 Carrot, Peeled and Chopped Into Coins

1 Small Zucchini, Quartered and Chopped

1 Tablespoon Sugar, Brown or White Granulated

1 Tablespoon Doengjang, Korean Bean Paste, if you cannot find this it's no problem but it adds to the depth of the soup

1 Tablespoon Gochujang, Korean Red Chile Paste, If you cannot find this 1/2 Tablespoon Sambal Olek Garlic Chile will work

3 Tablespoons Low Sodium Soy Sauce

1 Quart Vegetable Broth

1 Tablespoon Butter

Garnish:

Fresh Scallions

Fresh or Lightly Pickled Vegetables Such As: Julienne Carrot, Daikon Radish, Cucumber quick pickled with an equal part dissolved sugar, salt, rice wine vinegar. Add cilantro, chile sauce (sambal olek) to make spicier

Radish

Cilantro

8-Minute Egg: Boil a pot of water. Gently drop a whole shelled egg into the water. Remove after 7 to 8 minutes and shock in ice cold water bath. Remove egg when chilled, and gently peel. Bring to room temperature, halve and serve with soup.

Directions:

Preheat your oven to 375 degrees. Gently spray large baking sheet with non-stick cooking spray. Evenly distribute drained kimchi onto tray. Place tray of kimchi onto upper 1/3 rack of oven. Roast for 15-20 minutes until "cooked." Remove from oven and allow to cool.

Heat a large stock pot over medium-high heat for 30 seconds. Add sesame oil to pot and add chopped onions, garlic and ginger. Move heat to medium and cook onions until soft and translucent. Add in roasted Kimchi to pot and stir to combine. Add second batch of ingredients to pot: celery, carrot, zucchini, sugar, Doengjang and Gochujang. Stir until all ingredients are combined and cooking in pot. Add soy sauce and stir until all ingredients are coated. Add vegetable stock to pot and stir until incorporated. Bring soup to boil, then reduce heat to a low simmer. Simmer covered for 1.5 hours.

Remove lid and simmer for 15 minutes on medium boil. Taste soup, and season if needed. Add in butter to finish soup. If it needs more salt add a teaspoon of soy sauce. If it needs less salt, add a 1/2 cup water or vegetable broth. I like to finish mine with a lot of fresh cracked black pepper. This dish is wonderful when served along side a big bowl of white rice. Sometimes you need that plain component to really make the flavors sing.

Top with garnishes of your choosing and an egg or two. So satisfying! Enjoy!

By Chef Hallie Norvet | Los Angeles