1 lb Franks - thin sliced
2 tb Margarine
1 lg Onion, diced
2 md Potatoes, diced
2 lg Carrots, sliced
2 c Water
1/2 ts Salt
1 t Thyme leaves
1 tb Worchestershire sauce
1 lg Can evaporated milk
1 cn Whole kernel corn
1 tb Chopped parsley
Servings: 4 In heavy kettle, melt margarine. Saute onions and frank slices. Add potato, carrot, salt, thyme, Worchest. sauce, and water. Heat to boiling, cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in milk and corn. Heat to boiling. Serve in soup bowls sprinkled with parsley.
Showing posts with label Soup Recipes. Show all posts
Showing posts with label Soup Recipes. Show all posts
Tuesday, May 10, 2011
Snapper Soup
3 1/2 lb Veal knuckle
1 c Chicken fat
1 x *or:
1 c Butter
3 qt Broth, beef
1 x *or:
4 qt Broth, beef
2 c Wine, dry sherry
1 c Flour
1 ea Turtle **
2 ea Carrot, diced
3 ea Onion, finely chopped
2 ea Celery, sticks, chopped
1/4 t Thyme
1/2 t Marjoram
1 ea Bay leaf
3 ea Cloves, whole
3 ea Sl Lemon
1 ds Tabasco
1 x Salt & pepper
1 ea Egg, hard boiled, chopped
2 c Tomato, strained
** Meat from one snapper turtle, cut in small pieces. Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
1 c Chicken fat
1 x *or:
1 c Butter
3 qt Broth, beef
1 x *or:
4 qt Broth, beef
2 c Wine, dry sherry
1 c Flour
1 ea Turtle **
2 ea Carrot, diced
3 ea Onion, finely chopped
2 ea Celery, sticks, chopped
1/4 t Thyme
1/2 t Marjoram
1 ea Bay leaf
3 ea Cloves, whole
3 ea Sl Lemon
1 ds Tabasco
1 x Salt & pepper
1 ea Egg, hard boiled, chopped
2 c Tomato, strained
** Meat from one snapper turtle, cut in small pieces. Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Potato Parsley Bisque
1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes
-- unpeeled, -- cut into 1/2-inch cubes 2 md Leeks; sliced
-- (thoroughly washed) 1 c Finely chopped fresh parsley
1 ts Freshly squeezed lemon juice
1 ts Fine sea salt
1/4 ts Freshly ground black pepper
Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute. In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes. Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth. Serve immediately.
5 c Vegetable stock or bouillon
1 lb Red-skinned potatoes
-- unpeeled, -- cut into 1/2-inch cubes 2 md Leeks; sliced
-- (thoroughly washed) 1 c Finely chopped fresh parsley
1 ts Freshly squeezed lemon juice
1 ts Fine sea salt
1/4 ts Freshly ground black pepper
Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute. In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes. Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth. Serve immediately.
Potato Barley Soup
1 large Onion -- diced
2 Celery stalks -- diced
4 Garlic cloves -- minced
3 quarts chicken stock -- or beef
1/2 cup barley -- rinsed
2 Carrots -- diced
2 large Idaho potatoes -- peeled and diced
1/4 teaspoon Pepper
Salt to taste
SAUTE THE ONION, CELERY and garlic in a bit of the stock until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, a dd more stock or water. Taste for seasoning and add salt and pepper as needed.
2 Celery stalks -- diced
4 Garlic cloves -- minced
3 quarts chicken stock -- or beef
1/2 cup barley -- rinsed
2 Carrots -- diced
2 large Idaho potatoes -- peeled and diced
1/4 teaspoon Pepper
Salt to taste
SAUTE THE ONION, CELERY and garlic in a bit of the stock until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, a dd more stock or water. Taste for seasoning and add salt and pepper as needed.
POTATO SOUP
Ingredients
2 md leeks, white part only
2 tablespoon flavorless cooking oil
3 cup chicken stock
3 cup water
2 pound potatoes, peeled and roughly diced
2 teaspoon nutmeg
1 teaspoon salt, or to taste
1 salt, to taste
4 teaspoon white pepper
1 sour cream
1 chives, chopped
Directions:
REMOVE THE ROOT END OF THE leeks, trim the dark green tops and reserve for
another use. Slice the light part into 1/2-inch rounds, wash well and set
aside on a plate.
Heat the oil in a pot, over medium heat, and add the
leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg,
salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat
to low and simmer, uncovered, for 30 minutes.
Remove from heat and puree
the soup in batches. Place pureed soup in a pot and reheat, covered, over
low heat. To serve, place a generous dollop of sour cream in the bottom of
each soup bowl and sprinkle with chopped chives. Transfer piping hot soup
to a tureen or pitcher and pour into bowls at the table.
Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.
2 md leeks, white part only
2 tablespoon flavorless cooking oil
3 cup chicken stock
3 cup water
2 pound potatoes, peeled and roughly diced
2 teaspoon nutmeg
1 teaspoon salt, or to taste
1 salt, to taste
4 teaspoon white pepper
1 sour cream
1 chives, chopped
Directions:
REMOVE THE ROOT END OF THE leeks, trim the dark green tops and reserve for
another use. Slice the light part into 1/2-inch rounds, wash well and set
aside on a plate.
Heat the oil in a pot, over medium heat, and add the
leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg,
salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat
to low and simmer, uncovered, for 30 minutes.
Remove from heat and puree
the soup in batches. Place pureed soup in a pot and reheat, covered, over
low heat. To serve, place a generous dollop of sour cream in the bottom of
each soup bowl and sprinkle with chopped chives. Transfer piping hot soup
to a tureen or pitcher and pour into bowls at the table.
Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.
Potato - Salmon Chowder
4 cups peeled potatoes -- cut in 1/2" cubes
1 cup sliced carrots
1 tablespoon salt
3 cups water
1 package (10 oz.) frozen peas
1/2 teaspoon Worcestershire sauce
1/2 cup margarine
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound can salmon
1 cup celery -- thinly sliced
Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smo oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm on. Heat thoroughly. Serve at once. Makes 3 quarts.
1 cup sliced carrots
1 tablespoon salt
3 cups water
1 package (10 oz.) frozen peas
1/2 teaspoon Worcestershire sauce
1/2 cup margarine
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound can salmon
1 cup celery -- thinly sliced
Cook potatoes and carrots in salted water until just tender. Add frozen peas. Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine in skillet. Add onion, cook until lightly browned. Add flour, stir until smo oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm on. Heat thoroughly. Serve at once. Makes 3 quarts.
Lemony Leek& Mushroom Soup
-----STOCK----- 7 c Water
1 c Chopped onion
2 ea Leeks, green parts only
4 ea Parsley sprigs
1 lg Celery stalk, chopped
2 ea Vegetable bouillon cubes
-----SOUP----- 2 tb Olive oil
4 lg Leeks, chopped, white &
-- light green parts only 2 md Turnips, peeled & diced
1 lg Celery stalk, diced
2 ea Bay leaves
14 1/2 oz Can tomatoes, chopped
12 oz White mushrooms, sliced
Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley
3 tb Freshly minced dill
Matzo farfel, optional
Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.
1 c Chopped onion
2 ea Leeks, green parts only
4 ea Parsley sprigs
1 lg Celery stalk, chopped
2 ea Vegetable bouillon cubes
-----SOUP----- 2 tb Olive oil
4 lg Leeks, chopped, white &
-- light green parts only 2 md Turnips, peeled & diced
1 lg Celery stalk, diced
2 ea Bay leaves
14 1/2 oz Can tomatoes, chopped
12 oz White mushrooms, sliced
Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley
3 tb Freshly minced dill
Matzo farfel, optional
Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.
L.J's Curried Clam Soup
1 pk Creamy clam soup mix
1 1/2 c Water
1 1/2 c Milk (full cream)
1/4 c Flour
1/4 c Butter
1 tb Curry powder
1 ts Cummin
1 ts Garlic powder
1 cn Baby clams
Follow the directions on the package as to making the ordinary soup with the water and milk. The package I used was "Creamy Clam" soup mix by Mayacamas Fine Foods Inc. CA. USA. Make a roux with the flour and butter in a seperate pot. Bring the soup mix to the boil and add the curry powder, garlic powder and cummin. Add the can of baby clams, stir until heated again then pour into the roux pot stirring constantly until the soup thickens. Simmer for 10 minutes and serve.
1 1/2 c Water
1 1/2 c Milk (full cream)
1/4 c Flour
1/4 c Butter
1 tb Curry powder
1 ts Cummin
1 ts Garlic powder
1 cn Baby clams
Follow the directions on the package as to making the ordinary soup with the water and milk. The package I used was "Creamy Clam" soup mix by Mayacamas Fine Foods Inc. CA. USA. Make a roux with the flour and butter in a seperate pot. Bring the soup mix to the boil and add the curry powder, garlic powder and cummin. Add the can of baby clams, stir until heated again then pour into the roux pot stirring constantly until the soup thickens. Simmer for 10 minutes and serve.
Late-Summer Soup
2 tb Olive oil
1 lg Onion -- chopped
3 c Water
2 Summer squashes -- 12 oz
-chopped 2 lg Tomatoes -- coarsely chopped
1 Red pepper -- chopped
1 Yellow pepper -- shoped
1 Zucchini -- chopped
3 lg Cloves garlic -- minced
1 1/2 ts Salt
1/2 ts Fennel seeds
1/4 ts Freshly ground pepper
1 lg Onion -- chopped
3 c Water
2 Summer squashes -- 12 oz
-chopped 2 lg Tomatoes -- coarsely chopped
1 Red pepper -- chopped
1 Yellow pepper -- shoped
1 Zucchini -- chopped
3 lg Cloves garlic -- minced
1 1/2 ts Salt
1/2 ts Fennel seeds
1/4 ts Freshly ground pepper
"The Postman" Italian Fish Soup
1/2 c Olive oil
3 Leeks(white only) -- cleaned
-and sliced 2 cl Garlic -- finely diced
1 Yellow onion -- peeled and
-chopped 1 c Celery -- chopped
1 c Fresh mushrooms -- sliced
6 c Fish stock, clam juice or
-water 1 c Tomato sauce
1 c Dry white wine
Cayenne Salt 2 lb Total of clams*,shrimp in
-shell, or mussels* 1 lb Fillet of white fish, sea
-bass, or cod, cut into -small pieces Chopped parsley
* soak clams or mussels in cold water for 1 hour and drain. Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt totaste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley. Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%)
3 Leeks(white only) -- cleaned
-and sliced 2 cl Garlic -- finely diced
1 Yellow onion -- peeled and
-chopped 1 c Celery -- chopped
1 c Fresh mushrooms -- sliced
6 c Fish stock, clam juice or
-water 1 c Tomato sauce
1 c Dry white wine
Cayenne Salt 2 lb Total of clams*,shrimp in
-shell, or mussels* 1 lb Fillet of white fish, sea
-bass, or cod, cut into -small pieces Chopped parsley
* soak clams or mussels in cold water for 1 hour and drain. Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt totaste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley. Nutritional info per serving: 360 cal; 32g pro, 18g carb, 16g fat(40%)
10-Minute Shrimp Soup
10-Minute Shrimp Soup
3 1/2 cups water
1 package Oriental flavor ramen noodles
1/2 cup green onion -- chopped
1 medium carrot -- julienne strips
4 1/4 ounces shrimp -- rinsed and drained
soy sauce -- if desired
Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.
3 1/2 cups water
1 package Oriental flavor ramen noodles
1/2 cup green onion -- chopped
1 medium carrot -- julienne strips
4 1/4 ounces shrimp -- rinsed and drained
soy sauce -- if desired
Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.
Monday, May 9, 2011
Wonton soup is a traditional chinese recipe which is very popular. The word “won ton” actually means swallowing a cloud, and the wonton dumplings which are used for this soup are thought to resemble clouds.
Ingredients
2 dried chinese mushrooms
5 oz of pork mince
1 tablespoon of fresh coriander, chopped
1 tablespoon of soy sauce
2 teaspoons of fresh ginger, grated
18 wonton wrappers
SOUP
6 1/4 cups of chicken stock
2 dried chinese mushrooms
1 garlic clove, halved
fresh ginger, sliced
1 tablespoon of soy sauce
6 1/2 oz of thin egg noodles
3 1/2 oz of mushrooms
2 spring onions, sliced
Cooking Instructions
Combine the chopped mushrooms, pork, coriander, soy sauce and ginger in a bowl, and mix together well.
Brush the edge of each wonton paper with water and place the spoonful of the pork mixture into the center of each wonton. Stick the edges together.
Combine stock, mushrooms, garlic, ginger, and soy sauce in a large saucepan and bring to a boil. Reduce heat and simmer the broth for 15 minutes. Strain the soup and remove the ginger and garlic. Slice the mushrooms and return to the soup.
Cook the egg noodles in boiling water for a 2 minutes until tender. Drain well.
Add the wontons to the soup and cook for a further 5 minutes. Add the noodles, mushrooms and spring onions and continue to cook until the vegetables are tender.
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