| |
Autumn Soup
1 lb. ground beef
1 cup chopped onion
4 cups water
1 cup cut up carrots
1 cup diced celery
1 cup cubed, pared potatoes
2 tsp. salt
1 tsp. bottled brown bouquet sauce
pepper to taste
1 bay leaf
1/8 tsp. basil
6 peeled or canned tomatoes
In a large saucepan, cook and stir meat until brown. Drain off
fat. Cook and stir onions with meat until the onions are tender,
about 5 minutes. Stir in the remaining ingredients except
tomatoes. Heat to boiling, then reduce heat and cover. Simmer for
20 minutes and add the tomatoes. Cover and simmer 10 minutes
longer or until vegetables are tender. Serves 6
back
to top
---------------------------------------
Basic Vegetable Soup
Ingredients:
3 cups beef broth
2 cups water
1 cup tomato juice
2 potatoes -- medium size
3 carrots -- diced
1 small onion -- diced
2 celery stalks -- diced
1/4 cup diced green peppers
1/2 cup chopped green beans
1/2 cup lima beans
1/2 cup corn
4 tablespoons margarine -- solid
1/4 teaspoon black pepper
1/2 teaspoon salt -- or to taste
Melt 4 tablespoons margarine in skillet. Add the chopped green peppers,
carrots, celery, and onion. Sauté on low heat until vegetables are
softened and onion browned lightly. Add this to the broth mixture which
has been placed in a large, heavy pan with lid. Add to this the potatoes, green beans, lima beans and corn. Cover and
simmer for about 45 minutes or until all the vegetables are done. Add the
salt and pepper. Remove about 2 cups of the mixture and put into blender. Purée this
mixture and return to pot with rest of soup. Turn off heat and cover soup.
Best if allowed to set for up to 1 hour to blend flavors. Since this is a basic recipe for soup, you can add the vegetables you
prefer and follow the directions above to finish the soup. Some suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced
turnips, fresh tomatoes, okra, or parsley. For added nutrition, serve with
a sprinkling of low fat cheese on the hot soup. Also good sprinkled with
toasted croutons. This stores very well in refrigerator and actually
improves with time.
back
to top
---------------------------------------
Black Bean Soup
Ingredients:
2 cups black turtle soup beans
1 cup onion -- coarsely chopped
1 cup celery with leaves -- coarsely chopped
1 medium carrot -- chopped
1 bay leaf
1 Pinch thyme
1 tablespoon Worcestershire sauce
2 1/2 quarts water
3 smoked ham hocks
1 cup chicken stock
1 Dash salt -- to taste
1 Dash crushed peppercorns -- to taste
1/4 cup Dry Sack Sherry
STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other
ingredients except salt, pepper, and sherry. Simmer at least three hours
or until a bean will crush easily.
STEP TWO: Return to heat and add salt, pepper, and sherry. Adjust the
consistency to your preference. * If too thin, add a little roux made of equal parts butter and
flour. Stir over heat until rich and creamy. * If too thick, add a small amount of chicken stock.
To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and
lace all over with Dry Sack Sherry. Top with a dollop of sour cream.
back
to top
--------------------------------------------
Carrot Ginger Vichyssoise
Ingredients:
8 medium carrots -- chop in large piece
1 leeks (white part only) -- sliced & washed well
2 medium potatoes -- peeled, chop in
large pieces
1 clove garlic -- sliced
1 one-inch ginger root slice -- sliced thin
2 tablespoons olive oil
2 bay leaves
8 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 cup cream
Warm the olive oil in a soup pot and slowly cook the garlic and ginger
until soft. Add the leeks, raise the heat, and cook until the leeks begin to wilt. Add the carrots, potatoes, bay leaves, chicken stock, 1 teaspoon
salt, 1/2 teaspoon pepper, and bring to a boil. Reduce heat and cook slowly until all the vegetables are soft.
Carefully puree the soup in a blender at low speed until very smooth. Return to the pot and add the cream and adjust the salt and pepper. Place
into a storage container and cool to room temperature before refrigerating.
Adjust the seasoning and consistency if needed before serving. Serve in
chilled soup bowls and garnish with snipped chives.
back
to top
-------------------------------------------
Chicken Noodle Soup
Ingredients:
7 cups of chicken broth
2 boneless, skinless chicken breasts, cut into strips
1 1/2 cups diced or julienned carrots
3 oz. dried egg noodles
1 1/2 cups frozen peas
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. chopped fresh thyme
Salt and pepper to taste
Directions: Bring broth to a simmer in large saucepan. Add chicken, reduce heat to a gentle simmer, and poach until chicken is just cooked through, three to five minutes. Remove chicken. Bring broth to a simmer, add carrots, and cook until tender, about seven minutes. Remove carrots. Meanwhile, bring a pot of salted water to a boil and cook noodles. Drain and set aside. When ready to serve, bring broth to a boil before and then reduce to a simmer. Add carrots, chicken and peas, and simmer until cooked through. Add noodles, parsley, and thyme. Season with salt and
pepper.
back
to top
-------------------------------------------
Chilled Tomatillo Soup with Cilantro and Red Jalapeños
Ingredients:
1/4 cup olive oil
4 medium shallots -- minced
12 medium scallions-white and green parts minced and
reserved separately
1 pound tomatillos -- quartered
1 quart chicken stock
or canned chicken broth
Salt
Ground black pepper
1 cup loosely packed cilantro -- minced
2 medium red jalapeno chili peppers -- minced,
1 1/2 teaspoons reserved for garnish
1/4 cup sour cream
TO COOK: Heat oil in a soup kettle. Add shallots and white parts of
scallions; sauté until softened, about 2 minutes. Add tomatillos and
chicken stock; bring to boil and simmer to blend flavors, about 6 minutes.
Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
Strain soup through a sieve; transfer broth to a large bowl. Transfer
solids to a food processor and add green parts of scallions, cilantro, and
chilies; process until puréed. Stir this purée into the broth in the bowl.
Cool soup to room temperature, then chill. (Can be refrigerated overnight.)
TO SERVE: Ladle soup into individual bowls. Garnish each bowl of soup with
a dollop of sour cream, then sprinkle with reserved chilies. Serve
cold.
back
to top
---------------------------------------
Chunky Tomato Soup
Ingredients:
1 medium onion -- peeled
6 large ripe tomatoes -- washed, and cored
3 tablespoons butter
4 cups canned chicken broth
1/3 cup plus 2 tablespoons fresh dill -- washed and snipped
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup plain yogurt
On a cutting board, dice the onion and tomatoes
with a serrated knife.
Heat butter in a medium-sized pan and sauté the onion until transparent,
about 5 minutes. Add tomatoes, chicken broth, 1/3 cup of the dill, sugar,
salt, and pepper and bring to a boil. Lower the heat and simmer for 20
minutes. Serve hot. Ladle into soup bowls and top with a spoonful of yogurt. Sprinkle with remaining fresh dill.
back
to top
-----------------------------------
Cream of Anything Soup
1) In a soup pot melt & brown:
4 Tbsp. butter
4 Tbsp. flour
2) Add: 1 tsp. salt
1/8 tsp. pepper
dash cayenne pepper
3) Add: 1 1/2 cups milk
2 cups chicken broth or stock
1/2 tsp. Mrs. Dash (seasoned salt)
1 tsp. onion powder or a small chopped onion
4) Choose one of the following vegetables (pureed or chopped) and add the corresponding seasonings:
2 cups asparagus,
1 tsp. lemon juice, dash of ground nutmeg or mace
1 1/2 cups green beans, 1/2 tsp. crushed savory,
2 cups broccoli, 1/2 tsp. thyme, dash of garlic powder, 1 bay
leaf
1 cup carrots, 1 Tbsp. parsley, 1/2 tsp. basil
2 cups cauliflower, 1/2 tsp. curry powder
1 1/2 cups zucchini, dash nutmeg
1 1/2 cups mushrooms, dash nutmeg.
back
to top
------------------------------------------------
Florentine Minestrone
Ingredients:
8 oz. dried haricot beans
2 large carrots
2 stalks celery
1 garlic clove
2 onions
4 tbsp. oil
1 1/2 tsp. dried mixed herbs
14 oz. can of tomatoes
8 oz. cabbage
4 oz. short macaroni
salt and pepper to taste
Place beans in a large pan and cover with cold water. Bring to the boil, and
boil for 2 minutes. Remove from heat, cover and soak for 2 hours. Drain beans,
return to pan, cover with boiling water and simmer for 2 hours. Peel and chop
the carrots and celery. Peel and crush the garlic. Peel and slice the onions.
In a large saucepan heat oil and fry the vegetables until golden. Drain beans,
reserving cooking liquor. Puree half the beans. Add beans, whole and pureed to
the fried vegetables with cooking liquor, herbs and tomatoes. Bring to the
boil. Shred cabbage and add to the boiling soup with macaroni and seasoning.
Simmer for 20 minutes. Serves 4
back
to top
------------------------------------------------
Goulash
Ingredients:
1 1/2 pounds beef chuck
4 onions -- chopped
2 ounces butter
2 cups beef bouillon
3 tablespoons tomato ketchup
2 teaspoons paprika -- or more to taste
Pepper
Salt
1 1/2 tablespoons cornstarch -- or more for desired
Cut the meat in pieces and chop the onions. Cover the meat with paprika
and add salt & pepper. Melt the butter in the pan and coat the meat. Add
the onions and fry for a few minutes. Add tomato ketchup and beef bouillon. Simmer for 2 1/2 to 3 hours. Thicken with cornstarch.
Serve with rice and salad.
back
to top
------------------------------------------------
Italian Vegetable Soup
Ingredients:
2 cups sliced celery
1 large can tomato sauce
1/2 tsp. garlic powder
2 green peppers diced
2 tablespoons sugar
1 large zucchini, peeled and sliced thinly
1 cup chopped onions
1/2 tsp. crushed oregano
2 to 3 pounds mild Italian sausage
2 cans or 1 quart crushed tomatoes
1 tsp. Italian seasoning
small pasta (optional)
Directions: Break up the sausage and brown in a fry pan. Add the celery and cook for 10 minutes. Drain off the grease. Put all the ingredients into a large pot and cook for 1 1/2 to 2 hours. This could also be placed in the crockpot to simmer on low heat during the day while you are at work to be served for dinner.
back
to top
------------------------------------------------
Italian Wedding Soup
Ingredients:
1 pound lean ground beef
1 egg (or 2 egg whites)
1/2-cup fresh bread crumbs
3 tbsp. grated Parmesan or Romano cheese
2 tbsp. grated onion
1/2-1 tsp. salt
1/4 tsp. pepper
6 cups chicken broth
2/3 cup of riso (tiny pasta shaped like grains of rice)
1 cup cut-up baby bokchoy (or escarole or spinach)
Directions: Combine first 7 ingredients and form into TINY meatballs, about 1 cm, or 1/2 inch in diameter. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of well-seasoned chicken broth. (I use three 14 oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course, you could also start with a homemade broth.) Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the riso and cook
until almost done, about 5 minutes. Add the cut up bokchoy or escarole. (I use bokchoy and add the cut-up white part a couple of minutes early. Then I add the cut-up green part for just a minute or two until it wilts.) Add the meatballs back to the soup pot, heat and serve.
back
to top
-----------------------------------------
Manhattan Clam Chowder
1/4 cup diced bacon
1/4 cup minced onion
2 - 7 oz. cans minced or whole clams, drained (save juice)
2 cups diced, pared potatoes
1 cup water
1/3 cup celery
1- 16 oz. can tomatoes
2 tsp. snipped parsley
1/4 tsp. thyme
salt and pepper to taste
In a large saucepan, cook and stir bacon and onion until bacon is crisp and
onion is tender. Stir in the saved clam juice, the potatoes, water and celery.
Cook uncovered until potatoes are tender, about 10 minutes. Add clams,
tomatoes and seasonings. Heat to boiling, stirring occasionally. Serves
6.
To make New England Clam
Chowder, decrease water to 1/2 cup. Omit the celery, tomatoes, parsley and
thyme. Add 1 cup milk with the clams
back
to top
-----------------------------------------
Minestra Toscana
Ingredients:
1/2 Tbsp. olive oil
1 large onion, chopped
6 cups veggie or chicken broth
2 cups white wine
1 bouquet garnish (sprigs of favorite herbs tied into bundle or in
cheesecloth -- usually thyme, bay leaf, oregano, basil)
salt and pepper to taste
2 carrots, julienned
1 red pepper, julienned
1 zucchini, diced
1 bunch of spinach, torn or loosely chopped
1/2 cup olives, (pitted, green or black) cut in half or quartered
1/2 cup Italian rice (orzo or the like)
Grated cheese as a topper (parmesan, Romano, mozzarella, etc.)
Directions: Heat the oil in large pot and sauté the onion for a couple of minutes. Don't brown. Add the broth, wine, herbs, salt and pepper and bring to a boil. Reduce to a low-medium heat. Add the
veggies and olives. Cover and cook for about 1 hour. Add the rice and more liquid if needed. Simmer for about 10 to
15 minutes to cook the rice/pasta. Remove the bouquet garnish and
serve hot with grated cheese.
back
to top
-----------------------------------------
Minestrone with Cannellini Beans
Ingredients:
1 cup dried cannellini beans
5 cups water
1 large clove garlic -- peeled
2 leaves fresh sage -- or salt preserved
sage
Salt
Fresh ground pepper
FOR THE SAUCE
2 medium red onions -- cleaned
2 medium carrots -- scraped
1 large clove garlic -- peeled
1 stalk celery
10 sprigs fresh Italian parsley -- leaves only
10 leaves fresh basil -- or salt preserved basil
4 ounces pancetta or prosciutto
5 tablespoons olive oil
Salt
Fresh ground pepper
1 large pinch dried red pepper flakes
1 1/2 pounds fresh tomatoes -- very ripe
OR
1 1/2 pound drained Italian canned tomatoes
PLUS
4 cups chicken stock or meat stock
1 cup white rice-preferably Italian Arborio
Fresh basil leaves
Soak the beans in a bowl of cold water overnight.
The next morning, drain the beans and place them in a medium-sized
stockpot along with the 5 cups cold water, the garlic and sage. Set the
pot over medium heat and when the water reaches a boil, lower the heat and
simmer for about 45 minutes. By that time the beans should be cooked but
still firm. Drain the beans, saving the water, and place the beans in a
crockery or glass bowl. Sprinkle salt and pepper over them and cover the
bowl until needed. Prepare the sauce: Coarsely chop the onions, carrots, garlic, celery,
parsley and basil all together on a board. Cut the pancetta into tiny
pieces. Place a large casserole with the oil over low heat and when the
oil is warm, add all the chopped vegetables and the herbs and pancetta.
Sauté for 20 minutes, stirring every so often with a wooden spoon. Season
with salt, pepper and the hot red pepper flakes. If using fresh tomatoes, blanch them, remove the skin and seeds and add
them to the casserole; if using canned tomatoes, pass them through a food
mill, using the disc with the smallest holes, directly into the casserole.
Stir very well and simmer for 30 minutes more. When the sauce is ready,
take 2 cups of it and pour it over the beans. Add to the casserole the water from the beans and the 4 cups of broth, and bring to a boil. Add the rice and cook for about 16 minutes. The rice should be completely cooked, not al dente as for risotto. Salt and pepper to taste, then add all the beans and sauce. Mix very well and simmer for 30 seconds more. Serve with fresh basil leaves.
back
to top
-------------------------------------------
Radish and Vegetable Hot and Sour
Soup
Ingredients:
3 cans ready-to-serve chicken broth -- (13 3/4 ounce)
1/4 cup rice wine vinegar
2 tablespoons sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound raw shrimp -- peeled and deveined
1 pack radishes (1-1/2 cups) -- (6 ounce) sliced
1 1/2 cups shredded spinach leaves
2/3 cup sliced green onions (scallions)
In a large saucepan over medium heat, bring broth to a boil. Stir in
vinegar, sugar, red pepper and ginger. Add shrimp; cook until shrimp turn
pink and curl, 3 to 4 minutes. Turn off heat; stir in radishes, spinach
and green onions. Cover and let stand 2 to 3 minutes before serving.
Garnish with enoki mushrooms, if desired.
back
to top
-------------------------------------------
Tuscan Bean Soup With Tomato Bruschetta Muffins
Ingredients:
2 quarts Great Northern Beans canned (or cannellini)
3 tablespoons olive oil
1 cup prosciutto -- chopped
2 cups leek -- halved
2 teaspoons garlic cloves -- chopped
3 quarts chicken stock
1 pound cabbage -- thinly sliced
1 pound mixed soup vegetables
1 pound carrots -- sliced frozen
3 cups small zucchini -- sliced
Salt and freshly ground pepper
12 English Muffins
6 oil packed sun-dried tomatoes -- reserve 1/4
3 garlic cloves -- minced
9 roma tomatoes -- sliced
1/3 cup onion -- chopped
1 bunch fresh basil leaves
12 slices sliced mozzarella cheese
Rinse and drain beans
In large saucepan, heat oil. Sauté prosciutto with vegetables over medium-high heat until lightly browned. Add beans to vegetables. Add stock; stir to combine. Bring mixture to a boil, reduce heat. Add vegetables to bean soup. Cover and simmer 15 minutes or until vegetables are crisp-tender. Adjust seasonings. hold and serve at 140 F to 160°F. As ordered, garnish each portion with chopped parsley. Cut each sun-dried tomato into 8 strips. Combine reserved oil with minced garlic. Hold for per order preparation. Bake muffins at 350°F, 10 to 12 minutes or until edges are crisp and golden brown. Brush each muffin half with tomato/garlic oil. Top with fresh and sun-dried tomatoes,
onions, basil and cheese. Serve with Tuscan Bean Soup.
back
to top
-------------------------------------------
Let
me know what you think.
|
|
