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Post by Shawnee on Feb 1, 2009 11:12:52 GMT -5
Classic Minestrone Soup
1 pound of dried northern white beans 1/2 cup of oil 5 slices of bacon, chopped 2 cloves garlic, chopped 1 large onion, chopped 4 carrots, diced 6 celery stalks, diced 8 ounces of Plum tomatoes ; (One can) 1/4 cup of chopped fresh basil 1 tablespoon of chopped parsley 2 cups of potatoes, peeled & diced 4 medium zucchini, diced 1/2 pound of fresh green beans, cut into 1/2" pieces 1 small savoy cabbage, shredded 2 quarts of homemade or canned beef broth 1 cup of Elbow macaroni, or uncooked rice 1/2 cup of Parmesan cheese, grated or shredded 1/2 teaspoon of pepper Salt to taste
Cover washed beans with water; soak overnight. In a small skillet, cook oil, bacon, garlic and onion over medium heat for 10 minutes, stirring occasionally. Drain beans and put into a large pot; add bacon-onion mixture, carrots, celery, tomatoes and juice, basil, parsley, potatoes, zucchini, green beans, cabbage and broth; cover and simmer 4 hours. Add the macaroni (or rice) about 1 hour before serving. Before serving, add pepper and salt then top with Parmesan cheese. Serve with a good Italian or garlic bread.
Serves 10 to 12.
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Post by Shawnee on Feb 1, 2009 11:13:15 GMT -5
Consommé
3 quarts of water 3 pounds of chicken, disjointed 1 pound of lean beef 1 pound of veal bones 1 pound of marrow bones 2 teaspoons of salt 1/4 teaspoon of celery salt 2 sprigs of thyme 6 sprigs of parsley 1 onion 1/4 teaspoon of nutmeg 2 carrots, trimmed 2 stalks of celery and tops, halved Salt to taste
Combine the water and chicken in a large kettle. Bring to a boil. Skim off froth as it rises to surface. Lower heat to simmer. Add the beef, veal bones, marrow bones, salt, celery salt, nutmeg, thyme, parsley, onion, carrots and celery. If necessary add boiling water to keep ingredients barely covered. Cover and simmer for about 4 hours. Add salt to taste. Remove chicken and beef. Remove and discard bones. Strain consommé through sieve lined with double thickness of cheesecloth. Press hard on solids. Cool consommé at room temperature. Chill in a covered container for later use. Do not remove fat that rises to surface until consommé is to be used. The consommé may be frozen. Makes about 2 cups
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Post by Shawnee on Feb 1, 2009 11:13:53 GMT -5
Corn & Bean Chowder
1/4 cup of oil (butter) 2 cups of Sliced onions 2 teaspoons of Minced garlic 4 cups of corn 4 cups of stock 1/4 teaspoon of nutmeg 1/2 cup of instant milk powder 3/4 cup of cooked beans 1/2 teaspoon of salt
Heat oil in large Dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve.(Optional: Add 1-2 chopped cooked potatoes to thicken) Makes 1 1/2 quarts Serves 4
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Post by Shawnee on Feb 1, 2009 11:14:22 GMT -5
Corn & Cheese Chowder
4 large Unpeeled potatoes; diced 4 cups of water or stock Bay leaves 1 tablespoon of butter 1 cup of onion; chopped 1 teaspoon of Cumin seed 3 cups of Corn kernels; fresh or 2 tablespoons of unbleached white flour 1 cup of heavy cream 2 cups of grated cheese (jack; 1 tablespoon of chopped fresh chives 1/2 cup of minced fresh parsley 1 teaspoon of salt 1 dash Black pepper 1 pinch Dill
Combine potatoes, water and bay leaves in a 3-quart soup pot. Bring to boil and simmer, covered, until tender. Meanwhile, melt butter in a fry pan and sauté onions with cumin until brown. Add to soup, then add corn. Mix flour with cream until smooth then add slowly to soup. Add grated cheese and stir until melted. Keep heat low. When all cheese is melted, add herbs, salt and pepper and serve. NOTES : My favorite...this is SO good.
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Post by Shawnee on Feb 1, 2009 11:14:47 GMT -5
Corn & Crab Chowder
2 1/2 cups of raw potato, cut into 1/4 inch cubes 3/4 cup of thin onion slices 1 1/2 cups of hot water 1 teaspoon of salt 1/4 teaspoon of pepper 2 1/2 cups of whole milk 8 ounces of fresh or canned crab, or fresh Surimi Two 17 ounce cans of cream style golden corn
Combine the potatoes, onions, water, and salt in a large kettle. Bring to a boil and cook, covered for 10 minutes. Do not drain. Add the milk, crab, and corn. Cover and cook over low heat until piping hot. Serves 8
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Post by Shawnee on Feb 1, 2009 11:15:17 GMT -5
Cream of Asparagus Soup
2 1/2 pounds of asparagus 1/4 cup of minced onion 1/4 cup of minced fresh parsley 1 1/2 teaspoons of ground coriander 3 tablespoons of butter 2 tablespoons of flour 1 chicken bouillon cube 1/2 cup of heavy cream 2 tablespoons of lemon juice salt and pepper to taste
Boil the asparagus for 12 minutes or until tender, reserve 3 cups of cooking liquid. Sauté the onion until soft. Add the parsley, coriander, butter and flour and stir for a few minutes. Dissolve the bouillon cube in the reserved cooking liquid, stir into the roux gradually and simmer for 5 minutes. Add the stalks and puree in blender. Pour all into a heavy saucepan. Add the heavy cream, lemon juice to the saucepan. Stir in the asparagus tips. Add salt and pepper to your liking. Serve hot with parsley or chilled with thin slices of lemon. Serves 6
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Post by Shawnee on Feb 1, 2009 11:15:36 GMT -5
Cream of Cauliflower
4 teaspoons of butter or margarine 3 tablespoons of flour 3/4 teaspoon of salt (I used none) 1/8 teaspoon of pepper 1 1/2 cup of vegetable stock and pulp 1 1/2 cup of skim milk - or exchange
Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened. Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done.
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Post by Shawnee on Feb 1, 2009 11:16:00 GMT -5
Cream of Corn Soup Categories: Corn, Soups 1 package of Frozen corn or 2 Ears of fresh corn 4 cups of water 1 cup of Onion 1/4 - 1/2 cup of Corn meal Salt/tamari to taste Date: Tue, 28 May 1996 11:00:03 -0400 (EDT) From: Patricia Thorp <thorp@sas.upenn.edu> If I were having my teeth out again, Id have soup. I think its comforting, and its definitely easy to eat! My favorite is Jackie Mannis Recipe for "cream" of corn soup: Sauté onion and corn in a few teaspoon of water, adding more if it gets dry. Add cornmeal, stirring to avoid lumps, and so all veggies are covered. Slowly add water and stir to once again avoid lumps. Bring to a boil, then simmer for 40 min. Add salt/tamari at end. I am not a big soup fan, but I had 2 bowls of this stuff. The best part is, you can make a ton and not have to cook for a while. FATFREE DIGEST V96 #148 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, www.erols.com/hosey.
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Post by Shawnee on Feb 1, 2009 11:16:25 GMT -5
Cream of Eggplant Soup
1 stick of butter 2 large onions, diced 1-2 potatoes, diced 2 cups of celery, diced 2 medium peeled eggplant, diced 1 teaspoon of curry powder 1 teaspoon of thyme 1/2 teaspoon of basil Dash garlic sauce 1 teaspoon of vegetable seasoning Salt to taste 8 cups of chicken stock 1 1/2 cup of half and half (or milk) Parmesan cheese, sour cream or lemon slices
Sauté onions and celery in butter. Add diced eggplant when onions are soft. Add potatoes, unpeeled, and cook 3 minutes. Add seasonings and 3 cups of chicken stock. Simmer for about 40 minutes. Puree. This can be frozen at this point. Put in large pot, add rest of the stock. Simmer about 20 minutes. Pour in the cream, heat over low fire. Adjust seasoning. Can be served hot or cold. Garnish with lemon slices, sour cream or Parmesan cheese. Freezes well.
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Post by Shawnee on Feb 1, 2009 11:16:48 GMT -5
Cream of Potato Leek Soup
3 medium potatoes (pare and dice) 2 leeks, wash and dice leaving some green 1 can chicken broth 1 1/2 teaspoon of butter 1 teaspoon of salt 1/3 teaspoon of white pepper 1 1/2 cup of light cream 2 tablespoons of snipped chives, 1/4 tsp. paprika (garnish)
Heat broth to boiling in a saucepan. Add potato and leek and cook, covered, for 20 minutes or until vegetables are tender. Put in blender and puree. Return to saucepan; add and stir in butter, salt, white pepper, and cream. Heat thoroughly, stirring occasionally. Garnish with chives and paprika. Serve hot.
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Post by Shawnee on Feb 1, 2009 11:17:14 GMT -5
Cream of Pumpkin Soup
4 jalapeno peppers, seeded and minced 2 large red peppers, chopped 1 onion, chopped 2 teaspoons of ground cumin 2 tablespoons of butter or margarine Two 15 ounce cans of pumpkin Two 13 3/4 ounce cans of chicken broth 1 cup of heavy cream
In a saucepot over medium heat, cook the first four ingredients in hot butter for 10 minutes. Stir in the next two ingredients and 1 cup of water, bring to a boil. Reduce the heat, cover and simmer for 10 minutes. In blender, blend soup in batches until smooth. Return to saucepot and stir in heavy cream until smooth. Drizzle individual servings with sour cream and sprinkle with chives, if desired. Makes 12 servings
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Post by Shawnee on Feb 1, 2009 11:17:54 GMT -5
Creamy Tomato Soup
2 tablespoons of reduced-calorie margarine 1 large onion, peeled and thinly sliced 1 carrot, chopped 2 garlic cloves, coarsely chopped One 28 ounce can of peeled Italian plum tomatoes 3 cups of chicken broth 1 small boiling potato, peeled and thinly sliced 2 tablespoons of chopped fresh basil leaves or 2 tsp. dried basil 1/4 teaspoons of nutmeg Salt to taste 1 cup of milk
Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.
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Post by Shawnee on Feb 1, 2009 11:18:32 GMT -5
Creamy Spinach Parmesan Soup
One 10 ounce package of frozen chopped spinach 2 tablespoons of butter or margarine 1 small onion, finely chopped 2 cups of Half and Half 2 tablespoon of flour 1/4 teaspoons of thyme 1/2 teaspoons of celery salt or salt 1/8 teaspoons of nutmeg 1 cup of chicken broth 1/4 cup of Parmesan cheese Croutons
Cook spinach and onion in butter. Add chicken broth. Puree in blender or food processor. Add Half and Half, flour, thyme, salt and nutmeg. Heat on medium heat about 20 minutes. Sprinkle with Parmesan cheese, stir. Heat thoroughly, about 5 minutes. Serve with croutons. Serves 4.
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Post by Shawnee on Feb 1, 2009 11:18:56 GMT -5
Crock Pot Black Bean Soup
2 cups of dried black beans 6 - 8 cups of low sodium chicken broth 1 large onion, chopped 4 cloves garlic, crushed 1 whole dried red Serrano pepper 2 teaspoons of ground cumin 2 teaspoons of dried oregano 1/2 teaspoon of cinnamon 2 - 3 carrots, sliced 3 stalks celery, sliced Sour cream, chopped tomatoes, roasted red pepper sauce, minced parsley and minced cilantro for garnish, optional
Rinse the beans and place in the slow cooker. Add broth ( use 6 cups for thick soup or 8 cups for thinner soup). Stir in the remaining ingredients and cover. Set the heat on low and cook for nine or ten hours. Makes six servings. Calories 256, Fat 2 g, Saturated Fat, less than 1 g Dietary fiber, 15 g, Carbohydrates 45 g
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Post by Shawnee on Feb 1, 2009 11:19:20 GMT -5
Crock-Pot Beef Vegetable Soup 1 pound of Stew beef; trim, bite size 1 can of Stewed tomatoes, sliced 3 Potatoes; peeled, diced 2 Carrots, peeled, penned 1 Garlic clove, crushed 3 Peppercorns 1 Bay leaf 1 Celery stalk, chopped 1 Small onion, diced 4 cups of water Salt and pepper to taste 1/2 teaspoon of Thyme 1 teaspoon of Parsley; chopped 2 Beef bouillon cubes 1 tablespoon of Worcestershire sauce 2 cups of frozen mixed vegetables
Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bay leaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. Serves 4
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Post by Shawnee on Feb 1, 2009 11:19:45 GMT -5
Cucumber Soup
3 cups of chicken broth 1 medium onion sliced 1 tablespoon of corn oil 3 medium peeled and diced cucumbers 1 teaspoon of corn starch 1/4 teaspoon of salt 1/4 teaspoon of pepper 1/2 teaspoon of sweet basil 1/2 teaspoon of beau monde 1 teaspoon of lemon juice 1/4 cup of dry vermouth 1 tablespoon of sour cream chives to garnish
Sauté onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth. Add salt, pepper, basil and beau monde. Bring to boil, simmer for 25 minutes. Place in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days ahead. When serving, garnish with chives.
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Post by Shawnee on Feb 1, 2009 11:20:06 GMT -5
Curried Chicken Soup
2 tablespoons of butter or margarine 2 teaspoons of curry powder 1 1/2 tablespoons of flour 3 cups of chicken stock Paprika to taste Salt to taste 1 egg yolk 1/4 cup of milk 1/2 cup of chopped cooked chicken Chopped chives for garnish
Melt the butter or margarine in a saucepan. Add the curry powder and flour, whisking constantly over low heat for 3 minutes. Gradually add stock, whisking until boiling. Reduce the heat. Season with paprika and salt. Combine the egg yolk with milk. Add to the soup, whisking constantly until the soup is slightly thickened. Add the chicken and simmer until thoroughly heated. Serve sprinkled with chopped chives. Serves 4
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Post by Shawnee on Feb 1, 2009 11:20:29 GMT -5
Curried Chicken Soup 2
2 tablespoons of butter or margarine 2 teaspoons of curry powder 1 1/2 tablespoons of flour 3 cups of chicken stock paprika to taste Salt to taste 1 egg yolk 1/4 cup of milk 1/2 cup of chopped cooked chicken Chopped chives, for garnish
Melt the butter or margarine in saucepan. Add curry powder and flour, whisking constantly over low heat for 3 minutes. Gradually add stock, whisking until boiling. Reduce heat. Season with paprika and salt. Combine the egg yolk with milk. Add to soup, whisking constantly until soup is slightly thickened. Add chicken and simmer until thoroughly heated. Serve sprinkled with chopped chives. Serves 4
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Post by Shawnee on Feb 1, 2009 11:20:51 GMT -5
Curried Pork Stew
12 ounces of lean boneless pork 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon of chili oil or cooking oil 1 tablespoon of curry powder 1 teaspoon of grated gingerroot 1/8 teaspoon of ground red pepper 1/4 cup of water 1 tablespoon of all purpose flour One 14 1/2 ounce can of diced tomatoes 2 medium carrots, sliced 1 medium sweet potato, peeled and cut into bite size pieces 1/4 cup of mixed dried fruit bits Salt 1/4 cup of snipped parsley 1/4 cup of chopped peanuts
Trim the fat from the meat. Cut meat into 3/4 inch cubes. In a large skillet cook meat, onion, and garlic in hot oil over medium high heat until meat is brown and onion is tender. Stir in the curry powder, gingerroot, and red pepper. Cook and stir for 1 minute more. Ina 2 quart round casserole stir together water and flour. Add un-drained tomatoes, carrots, sweet potato, and dried fruit bits. Add meat mixture, and mix well. Cover and bake in a 350ºF. oven for 1 hour or until the meta is tender. If desired, season to taste with salt. To serve, sprinkle each serving with parsley and peanuts. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 11:21:17 GMT -5
Curry Winter Squash Soup
Recipe By: Serving Size: 6 Cuisine: Uncategorized Main Ingredient: Chicken Categories: Milk, Wine, Ginger, Shallot, Onion, Garlic, Olive oil, Chicken, Soups
-= Ingredients =- 1 tablespoon of olive Oil 1 Onion, diced 2 Shallots, chopped 3 Cloves Garlic, chopped 1 tablespoon of chopped ginger
1 cup of Mirin (Sweet Cooking Rice Wine) 4 pounds of winter Squash 1 1/2 pints of chicken Stock or for vegetarian - use vegetable stock 1 can of coconut milk 1 tablespoon of curry powder, see note 1/2 teaspoon of chili powder Salt And Pepper
-= Instructions =- In hot pan, add olive oil, add onions. After a few seconds add shallots, add ginger and garlic, sauté briefly till you can smell the aroma. Then add the Mirin wine. Also a dry white wine could be used adding a little brown sugar to sweeten some.) Cook to reduce about by half. While it is cooking peel and dice the squash (acorn, or any squash would be good) (acorn squash is hard to peel, you could split and remove seeds, roast in 400ºF. oven till soft and scoop out the pulp for the soup). Add the diced squash to the pan with onions and shallots. Add the chicken stock (if you want to keep this vegetarian, you could use a vegetable stock) or you could use water, but flavor wouldn't be as nice. Add coconut milk, canned or frozen, if separated upon opening could stir, or just add the way it is) (the coconut milk adds a dimension of flavor to this soup.) Stir. Cook until squash is tender, if wanting to save time squash could be diced finer, larger cuts of squash take longer to cook. When squash is tender, add spices. (dry sauté the curry powder in small skillet, a few minutes, by roasting the curry powder it removes the sandy texture in your mouth and increases the flavor). Add to soup, along with chili powder. Using a hand held mixer to mix the soup, breaking up some of the squash. (this is safer then using the blender, as hot liquid could spatter you). After, you could strain if a smooth mixture is needed. This is a hearty, thick soup. Good with shrimps or scallops, try grilling the scallops and put it on top. Garnish with roasted acorn seeds or chili powder.
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