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soup?
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Thnx Nothingtolose - I will do that...it is probably going to be Feb. before I make it. I went through my pantry and freezers yesterday, and listed everything that I have...as an example I have 8 green beans, 6 peas, 3 chickens in the freezer, 7 bags of brussel sprouts, etc...so it is going to be a while before I go to the grocery. This is my New Years Resolution...although I didn't make it until yesterday when I realized my larders are full. 
Coden
I love soup. One of my fallback favorites is cheddar and corn chowder. It was one of the three or four things I learned to cook in college and I have been making it ever since. Recipe:
1 potato, peeled and diced
2 cups boiling salted water or chicken stock
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 tbsp. butter
1 onion, finel chopped
3 tbsp. flour
1 1/4 cups heavy cream, light cream, or half and half
1 1/2 cups corn kernals
4 oz. sharp cheddar cheese, grated
1/4 cup dry white wine
salt and pepper to taste
chopped herbs for garnish
Boil the potato in the stock/water with the sage, bay leaf and cumin seeds until just tender, about 15 minutes.
Meanwhile, melt the butter and saute the onion until translucent. Stir in the flour and cook until the raw taste gets out of it, about 5 minutes. Whisk in the cream, and then pour this mix into the potato/stock mix, along with the corn. Season with salt and pepper to taste and let simmer gently for about 10 minutes.
Stir in the cheese and the wine, mix until the cheese is completely melted. Garnish with the herbs.
Black bean soup
10 sun dried tomatoes (not oil packed)
1 cup boilin water
combine and set aside.
1 1/2 cups diced onion
3 minced garlic cloves
1 jalepeno, minced
1 tbsp. oil
1 tsp. ground cumin
1/3 cup water or stock
1 28 ounce can tomatoes, not drained
2 16 ounce cans black beans, drained and well rinsed
1/4 cup minced cilantro
sour cream for garnish
satue the onions and garlic in the oil along with the jalepno until just tender. Add the cumin, water and the juice from the tomatoes. Break up the tomatoes and add to the pot. Cover and bring to a boil. Remove cover, lower heat and simmer gently 5 minutes. Add the black beans, and a little more water/stock (about 1/2 cup) and simmer, stirring occasionaly, for about 10 minutes.
Drain and chop the sun dried tomatoes. Add to the soup and simmer about 10 minutes longer. Stir in the cilantro, remove from the heat.
Puree half the soup in a blender and stir back into the pot. If the soup is too thick, thin with more stock. Taste for seasoning and serve with sour cream and extra cilantro for garnish.
Jasper White's Creamy Cape Cod Clam Chowder
10 pounds cherrystones
2 cups water
4 ounces salt pork or bacon, diced (or substitute 4 ounces butter)
2 tbsp. butter (if using the pork)
12 ounces onions, diced
2 cloves garlic, minced
2 stalks celery minced (I hate celery so always leave it out)
1 tbsp fresh thyme
1 dried bay leaf
2 pounds yukon gold potatoes, peeled and diced 1/2 inch
2 cups heavy cream
salt and pepper
parsely for garnish
scrub and rinse the clams. Place in large pot, cover and steam them open.
Pour off the juices in the pot and reserve. Strain the broth to get the sand out. You should have about 4 cups. Remove the clams from the shell, dice them into 1/3 inch pieces (I chop them up with kitchen shears, it's easier) and refrigerate.
Rinse and dry the pot. Add the salt pork or bacon and cook until crispy and browned. (or melt the butter). Add the butter, bay leaf, onion, garlic, thyme, and cook, stirring occasionally for about 100 minutes, until the onions are soft but not brown.
Add the potatoes and reserved clam broth. The broth shuod just barely cover the potatoes. If it does not, add more clam broth or water. Turn the heat to high, cover, and boil for 10 minutes, until the potatoes are soft on the outside but still firm on the inside. Smah a few potatoes against the side of the pot and stir them into the broth to help thicken it.
Remove the pot from the heat and stir in the clams and cream. Season with lots of black pepper and check the salt. Remove the bay leaf. Let the chowder cure for at least one hour or up to two days before serving.
1 potato, peeled and diced
2 cups boiling salted water or chicken stock
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 tbsp. butter
1 onion, finel chopped
3 tbsp. flour
1 1/4 cups heavy cream, light cream, or half and half
1 1/2 cups corn kernals
4 oz. sharp cheddar cheese, grated
1/4 cup dry white wine
salt and pepper to taste
chopped herbs for garnish
Boil the potato in the stock/water with the sage, bay leaf and cumin seeds until just tender, about 15 minutes.
Meanwhile, melt the butter and saute the onion until translucent. Stir in the flour and cook until the raw taste gets out of it, about 5 minutes. Whisk in the cream, and then pour this mix into the potato/stock mix, along with the corn. Season with salt and pepper to taste and let simmer gently for about 10 minutes.
Stir in the cheese and the wine, mix until the cheese is completely melted. Garnish with the herbs.
Black bean soup
10 sun dried tomatoes (not oil packed)
1 cup boilin water
combine and set aside.
1 1/2 cups diced onion
3 minced garlic cloves
1 jalepeno, minced
1 tbsp. oil
1 tsp. ground cumin
1/3 cup water or stock
1 28 ounce can tomatoes, not drained
2 16 ounce cans black beans, drained and well rinsed
1/4 cup minced cilantro
sour cream for garnish
satue the onions and garlic in the oil along with the jalepno until just tender. Add the cumin, water and the juice from the tomatoes. Break up the tomatoes and add to the pot. Cover and bring to a boil. Remove cover, lower heat and simmer gently 5 minutes. Add the black beans, and a little more water/stock (about 1/2 cup) and simmer, stirring occasionaly, for about 10 minutes.
Drain and chop the sun dried tomatoes. Add to the soup and simmer about 10 minutes longer. Stir in the cilantro, remove from the heat.
Puree half the soup in a blender and stir back into the pot. If the soup is too thick, thin with more stock. Taste for seasoning and serve with sour cream and extra cilantro for garnish.
Jasper White's Creamy Cape Cod Clam Chowder
10 pounds cherrystones
2 cups water
4 ounces salt pork or bacon, diced (or substitute 4 ounces butter)
2 tbsp. butter (if using the pork)
12 ounces onions, diced
2 cloves garlic, minced
2 stalks celery minced (I hate celery so always leave it out)
1 tbsp fresh thyme
1 dried bay leaf
2 pounds yukon gold potatoes, peeled and diced 1/2 inch
2 cups heavy cream
salt and pepper
parsely for garnish
scrub and rinse the clams. Place in large pot, cover and steam them open.
Pour off the juices in the pot and reserve. Strain the broth to get the sand out. You should have about 4 cups. Remove the clams from the shell, dice them into 1/3 inch pieces (I chop them up with kitchen shears, it's easier) and refrigerate.
Rinse and dry the pot. Add the salt pork or bacon and cook until crispy and browned. (or melt the butter). Add the butter, bay leaf, onion, garlic, thyme, and cook, stirring occasionally for about 100 minutes, until the onions are soft but not brown.
Add the potatoes and reserved clam broth. The broth shuod just barely cover the potatoes. If it does not, add more clam broth or water. Turn the heat to high, cover, and boil for 10 minutes, until the potatoes are soft on the outside but still firm on the inside. Smah a few potatoes against the side of the pot and stir them into the broth to help thicken it.
Remove the pot from the heat and stir in the clams and cream. Season with lots of black pepper and check the salt. Remove the bay leaf. Let the chowder cure for at least one hour or up to two days before serving.
It's like looking in your soup and finding a whole different alphabet.
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
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This soup is even better the 2nd day. It's a yummy recipe:
Mushroom-Artichoke Soup
½# Baby Bella mushrooms, sliced
½# Shiitake mushrooms, sliced
1 cup thinly sliced shallots
2 large carrots, sliced
¼ cup butter
3 T. flour
½ t. dried thyme, crushed
½ t. garlic powder
¼ t. crushed red pepper
Salt and pepper
2 14 oz. cans chicken broth
2 14 oz. cans artichoke hearts, drained and quartered
¼ cup oil-packed dried tomatoes, drained and chopped
1 bay leaf
1 cup half and half or light cream
Green onions cut in thin strips
In Dutch oven, cook mushrooms, shallots and carrots in hot butter about 15 minutes or until mushrooms are tender. Stir in flour, thyme, garlic powder, little salt & pepper and crushed red pepper. Add broth. Cook and stir until soup is slightly thickened and bubbly. Stir in artichokes, tomatoes and bay leaf. Simmer, covered for 15 minutes. Stir in half and half. Heat through. Discard bay leaf. Top with green onions. Makes 10 servings.
Mushroom-Artichoke Soup
½# Baby Bella mushrooms, sliced
½# Shiitake mushrooms, sliced
1 cup thinly sliced shallots
2 large carrots, sliced
¼ cup butter
3 T. flour
½ t. dried thyme, crushed
½ t. garlic powder
¼ t. crushed red pepper
Salt and pepper
2 14 oz. cans chicken broth
2 14 oz. cans artichoke hearts, drained and quartered
¼ cup oil-packed dried tomatoes, drained and chopped
1 bay leaf
1 cup half and half or light cream
Green onions cut in thin strips
In Dutch oven, cook mushrooms, shallots and carrots in hot butter about 15 minutes or until mushrooms are tender. Stir in flour, thyme, garlic powder, little salt & pepper and crushed red pepper. Add broth. Cook and stir until soup is slightly thickened and bubbly. Stir in artichokes, tomatoes and bay leaf. Simmer, covered for 15 minutes. Stir in half and half. Heat through. Discard bay leaf. Top with green onions. Makes 10 servings.
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
The only soup I ever make is Noni's Chicken Soup with meatballs
Soup:
~1lb chicken parts (breasts, legs, thighs, whatever you like)
1 onion sliced
few sprigs of fresh parsley
4-5 carrots scraped and sliced
4-5 stalks celery, scraped and sliced (add some leafy green also)
1 can diced tomatoes
salt/pepper to taste
1 cup (before cooked) Acini di Pepe pasta
Meatballs:
1/2 pound ground beef
1 small onion chopped fine
2-3 TBS fresh parsley chopped
1/4 cup bread crumbs (I use unseasoned)
1/4 cup grated cheese
1 clove garlic minced
1 egg
salt/pepper to taste
In stock pot, cook chicken, onion, parsley, salt/pepper until chicken is tender (~1hour).
Remove chicken from stock
Add carrots, celery to stock and simmer (~20 minutes)
While soup is simmering, add all meatball ingredients to a bowl and mix by hand very well.
Keeping hands moist form small meatballs (~1in. diam)
Add to soup and cook ~30 minutes
Remove skin and bones from chicken and shred
Add shredded chicken and diced tomatoes to stock - cook ~10 minutes
Cook pasta per package directions.
To serve, spoon pasta into the bottom of soup bowl, top with soup - sprinkle with grated cheese.
Freezes well.
Even my non-soup eating husband likes this.
Mangia!
Soup:
~1lb chicken parts (breasts, legs, thighs, whatever you like)
1 onion sliced
few sprigs of fresh parsley
4-5 carrots scraped and sliced
4-5 stalks celery, scraped and sliced (add some leafy green also)
1 can diced tomatoes
salt/pepper to taste
1 cup (before cooked) Acini di Pepe pasta
Meatballs:
1/2 pound ground beef
1 small onion chopped fine
2-3 TBS fresh parsley chopped
1/4 cup bread crumbs (I use unseasoned)
1/4 cup grated cheese
1 clove garlic minced
1 egg
salt/pepper to taste
In stock pot, cook chicken, onion, parsley, salt/pepper until chicken is tender (~1hour).
Remove chicken from stock
Add carrots, celery to stock and simmer (~20 minutes)
While soup is simmering, add all meatball ingredients to a bowl and mix by hand very well.
Keeping hands moist form small meatballs (~1in. diam)
Add to soup and cook ~30 minutes
Remove skin and bones from chicken and shred
Add shredded chicken and diced tomatoes to stock - cook ~10 minutes
Cook pasta per package directions.
To serve, spoon pasta into the bottom of soup bowl, top with soup - sprinkle with grated cheese.
Freezes well.
Even my non-soup eating husband likes this.
Mangia!
janet
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
Janet,
Looks great, your Nonni's version of itialan wedding soup. Mine made it without the tomatoe. She also made a soup only on Easter Sunday with hard sausage, proscuitto chunks, chicken and escarole. Unfortunately she passed before I got the recipe. I must ask my Mom for the recipe as my Mom is now 85 herself.
Looks great, your Nonni's version of itialan wedding soup. Mine made it without the tomatoe. She also made a soup only on Easter Sunday with hard sausage, proscuitto chunks, chicken and escarole. Unfortunately she passed before I got the recipe. I must ask my Mom for the recipe as my Mom is now 85 herself.
Had to try Sailorgirl's Moroccan Chicken Butternut Squash Soup.....it was fabulous!
<a href="http://www.flickr.com/photos/inthebluewater/2173657948/" title="Moroccan Chowder by jamers1963, on Flickr"><img src="http://farm3.static.flickr.com/2365/217 ... 32bb_b.jpg" width="1024" height="768" alt="Moroccan Chowder"></a>
<a href="http://www.flickr.com/photos/inthebluewater/2173657948/" title="Moroccan Chowder by jamers1963, on Flickr"><img src="http://farm3.static.flickr.com/2365/217 ... 32bb_b.jpg" width="1024" height="768" alt="Moroccan Chowder"></a>
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
It looks perfect.. Hope you liked it.Jamestown wrote:Had to try Sailorgirl's Moroccan Chicken Butternut Squash Soup.....it was fabulous!
<a href="http://www.flickr.com/photos/inthebluewater/2173657948/" title="Moroccan Chowder by jamers1963, on Flickr"><img src="http://farm3.static.flickr.com/2365/217 ... 32bb_b.jpg" width="1024" height="768" alt="Moroccan Chowder"></a>
sailorgirl, for a fish chowder I would use the seasonings and method in the clam chowder recipe. I don’t think cumin would be that good in a fish chowder. Here is my favorite easy fish chowder recipe:
2 tbsp. butter
2 leeks, rinsed and sliced
½ lb Yukon gold potatoes, peeled and cut into ½ inch pieces
2 cups bottle clam juice
2 tbsp. fresh thyme
½ cup cream
½ lb. haddock
Melt the butter and sauté the leeks until tender. Add potatoes, sauté one minute. Add clam juice and thyme and bring to a boil. Cover pan, reduce heat and simmer about 10 minutes. Turn heat to low and and the cream and fish. Cook over low heat until fish is just cooked through. Season with salt and pepper.
2 tbsp. butter
2 leeks, rinsed and sliced
½ lb Yukon gold potatoes, peeled and cut into ½ inch pieces
2 cups bottle clam juice
2 tbsp. fresh thyme
½ cup cream
½ lb. haddock
Melt the butter and sauté the leeks until tender. Add potatoes, sauté one minute. Add clam juice and thyme and bring to a boil. Cover pan, reduce heat and simmer about 10 minutes. Turn heat to low and and the cream and fish. Cook over low heat until fish is just cooked through. Season with salt and pepper.
It's like looking in your soup and finding a whole different alphabet.