ThanksWhat are you favourite soup recipes? Care to share?
This is my favorite; can make many different types of stews.
Mediterranean Stew
With a few simple variations this delicious and nutritious stew can be turned into a variety of dishes from around the Mediterranean, including a rustic Spanish tuna stew, a hearty Greek stew with shrimp, an exotic Moroccan fish stew, a rich French Provencal chicken stew, and a flavorsome Italian white bean pasta. For convenience, make a really big batch and freeze in portions, ready to be thawed and heated in no time鈥攖hen, the hardest thing is deciding which cuisine you feel like for dinner.
6 tablespoons extra virgin olive oil
2 onions鈥攃hopped
2 carrots鈥攄iced
2 celery stalks鈥攄iced
1 red bell pepper鈥攋ulienned
1 green bell pepper鈥攋ulienned
4 cloves garlic鈥攆inely chopped
1 cup white wine
2 x 14 oz (420g) canned chopped tomatoes
2 tablespoons tomato paste
2 teaspoons salt
1 teaspoon freshly ground black pepper
16 pitted black olives鈥攓uartered
2 tablespoons finely chopped flat-leaf parsley
HEAT 4 tablespoons of the olive oil in a large saucepan over medium heat.
ADD the onions, carrots and celery and cook for 10 minutes, stirring occasionally.
ADD the peppers and garlic and cook for another 5 minutes.
STIR in the wine, tomatoes, tomato paste, salt and pepper, cover with a lid, and simmer for 15 minutes. ADD the olives, parsley and reserved 2 tablespoons of olive oil.
Variations:
By simply adding different lean protein sources, different seasonings, and serving with different grain foods, this stew can easily be transformed into lots of different dishes from around the Mediterranean.
Greek Stew with Shrimp.
Add 1 teaspoon of dried oregano and 24 peeled uncooked shrimp and cook for 5 minutes. Serve over bulgur with a little crumbled feta cheese on top. Alternatively, instead of the shrimp, add peeled fava (broad) beans.
Spanish Tuna Stew.
Stir through 2 teaspoons of paprika and 24 oz (720g) cubed fresh tuna, cover and simmer for 5 minutes. Serve on a bed of rice. Alternatively, serve with crusty bread instead of rice. If preferred, you can also use good-quality canned tuna rather than fresh.
Moroccan Fish Stew.
Add 2 teaspoons ground cumin, 陆 teaspoon each of cinnamon and chili powder, and 24 oz (720g) cubed firm white fish such as snapper, cod, or haddock, cover and cook for 5 minutes. Serve on a bed of couscous garnished with chopped fresh cilantro (coriander).
Alternatively, replace the fish with either canned chickpeas or cubed chicken breast.
French Provencal Chicken Stew.
Mix in 1 teaspoon of dried thyme, 24 oz (720g) cubed chicken breast and 32 halved green beans, cover and cook for 8 minutes.
Serve with some crusty whole wheat bread. Alternatively, add cubed firm white fish or tuna in place of the chicken.
Italian White Bean Pasta.
Stir through 陆 teaspoon dried rosemary, 14 oz (420g) can white beans, such as cannellini, cover and cook for 3 minutes then toss with 1 lb (500g) cooked drained pasta. Serve with a little freshly grated parmesan cheese. Alternatively, substitute the beans with cubed chicken breast.
----
Another one I like to make:
Chicken Taco Soup
1/2-1 package chicken taco seasoning (to taste)
1 tbsp garlic powder
1 tsp white pepper
1 tbsp ground cumin
1 can diced tomatoes (or fresh)
1 can stewed tomatoes
1 can yellow hominy
1 can white hominy
1/2 cup dry black beans
1/2 cup dry red beans
1/2 cup dry kidney beans
2 medium onions, diced
3 bell peppers (any color or mix), diced
1 pound boneless chicken whatever, cooked or raw, chopped or diced
In a large pot with water (or crock pot): combine all dry beans, one onion, two peppers, stewed tomatoes and spices; cook till beans are almost done.
Add the remaining ingredients and cook till done.
This makes a big pot of soup that goes well with cornbread, and freezes well.
----What are you favourite soup recipes? Care to share?
Very interesting answers you've got there. I grew up in Scotland, and we have a tradition of soup-making: ****-a-leekie, kail, powsowdie, tattie, lentil, cullen skink, sheeps-heid broth,barley, bawdbree, to name but a few. You'll find recipes in ';The Scots Kitchen';, by F Marian McNeill, if memory serves. But remember that soup is a moveable feast: you make it with whatever is to hand; cheap but fresh ingredients, pulses etc. Here it's not a starter, but usually was, and is the centre of lunch or dinner on a cold day, so it's usually got a bit of meat or fish to make the stock, with the meat making up a separate course sometimes.
Baked Potato Soup
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Creamy and filling :)
The roast tomato soup really is the best I've had. Don't be put off by the cauliflower soup - it tastes great.
Roast Tomato Soup with Cheese Rarebit Toasts - serves 6
For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock
For the toasts
1 large egg
100g (31/2oz) Gruy猫re cheese, grated
2 tbsp cr猫me fra卯che
1/2 tsp Dijon mustard
18 very thin slices of French flute bread
1. Preheat the oven to 200掳 C, 400掳 F, gas 6.
Arrange the tomatoes in a large, non-stick
roasting tin, cut side up, then scatter with the
garlic and basil. Sprinkle over 1 tsp salt and
1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.
2. Tip the tomatoes and oil with any residue
into a food processor* and pur茅e, then rub
through a sieve.**
3. Return to the food processor with the
breadcrumbs, remaining sugar***, and the
stock then pur茅e again until smooth. Reheat****
4. To make the toasts, mix the egg with the
Cheese, cr猫me fra卯che and mustard. Season
To taste. Spread onto the French flute, then
place under a grill for 1 to 2 minutes until
golden. Float three slices on top of each
bowl of soup and season with black pepper.
*Or you can use one of those hand blenders.
**You don鈥檛 have to rub through a sieve as
long as it is of a smooth consistency.
*** You can add more sugar at this point
if the taste is too sharp.
**** At this point you can add a dollop of
cream to make cream of tomato soup.
Cream of Cauliflower Soup
Ingredients
50gm/2oz butter
4 chopped shallots
1 clove garlic, finely chopped
one small cauliflower, trimmed and chopped
600ml/1 pint vegetable stock
300ml/1/2 pint milk
salt and pepper to taste
freshly grated nutmeg
150ml/1/4 pint cream
chopped parsley
Method
1. Melt the butter in a saucepan and gently saut茅 the shallots until soft. Add the garlic and cauliflower and cook gently for 5 minutes.
2. Add the vegetable stock with the milk and bring to the boil. Reduce heat and simmer for 30 minutes.
3. Season with salt, pepper and a generous pinch of the nutmeg.
4. Puree the soup and add the cream. Reheat but not to boiling and add a sprinkling of parsley.
* Add 125g blue Stilton, crumbled for Stilton %26amp; cauliflower soup.
* Add toasted almonds, olive oil drizzles, Welsh rarebit bread floaters %26amp; sour cream decorations.
chicken and Noodles with Dumplings Soup
Soup:
1 (3-pound) stewing chicken
Water
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, pared and sliced
2 teaspoons kosher or coarse salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons chicken base or bouillon granules
1 tablespoon dried parsley
1 large bay leaf
1/2 cup loose-pack frozen peas
Easy Dumplings:
2 cups all-purpose baking mix
1/2 teaspoon onion powder
2/3 cup 2% milk
Noodles:
1 (12-ounce) package egg noodles, cooked according to package directions
1)Remove the neck and giblets, save in the freezer for another use or discard as desired. Wash chicken inside and out thoroughly. Place chicken into a large cooking pot. Add just enough water to cover the chicken. Bring to boil, skim off the foam that surfaces.
2)Add the onion, celery, carrot, salt, pepper and bay leaf; cover and simmer for 45 minutes or until chicken is thoroughly cooked. Remove chicken from the pot. Cool slightly and remove meat from the bones, discarding both the bones and skin; set chicken aside.
3)Add the chicken base and parsley to broth and return to a boil.
4)Meanwhile, Prepare Easy Dumplings: Mix dry ingredients together in bowl; add milk and stir with fork just until mixed. Mixture will be soft and slightly lumpy.
5)Drop dumplings into boiling broth by tablespoonfuls. (Dip the spoon into the hot broth before scooping up the batter, and the dumpling will easily slide off.) Cover, reduce heat, and simmer for 12 to 15 minutes, without lifting the lid or stirring.
6)Return the boned chicken to the pot and add the cooked egg noodles and peas, stirring gently so as not to break-up the dumplings.
7)Ladle into soup bowls and serve.
Makes 10 servings.
Large pot
put clean chicken in pot
cover with water.
salt
boil two hours.
Remove chicken
.
dumpling recipe:
two cups flour
salt
1/4 t celery salt
1/8 t cayenne pepper
1/4 stick soft butter
3/4 cup heavy cream
Mix dough and roll out on clean floured
counter top.
Cut into dumpling strips. (flat dumplings)
Chicken broth should be boiling -add
dumplings and cook for 7-10 minutes
You can pull chicken off bones and add to dumplings
or
save half for chicken salad.
Chicken
celery
sweet pickles
chopped onion
mayonnaise
salt
pepper
Garbage soup! There are a few ways to make it. When we have veggies left over from dinner (you know, not enough to keep, but you don't want to throw it away), I put them in a large ziploc in the freezer. Keep adding to it. When you want soup, put it in a pan with a large can of tomato juice. Heat. You can add cooked gr. beef and or noodles (kids like the ABC ones).
If you haven't saved veggies (or not enough) you can add your choices of fresh, frozen or canned-with the juice. My kids loved it and all requested the ';recipe'; after moving out. We prefer it over chicken noodle when we have colds! (lots of vit. C in there!). I love adding cabbage...fresh gr. beans...Mmm!
Here's mine,
super easy and really satisfying!!
homemade vegetable soup beef
I like my Mom's curry.
contact me.
No comments:
Post a Comment