Re: Soups for Sue
Potato-Leek Soup
This soup is remarkably quick and simple, but savory and rich.
4 T butter
5 potatoes, chopped
2 large leeks (or onions), chopped
6 c chicken broth
2 carrots, minced (optional)
Melt butter in large soup pot. Add onions and saute 5 minutes. Add
chicken broth and
potatoes. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
Taste for
seasoning and add salt and pepper as needed. Add a salad and some
crusty bread for a
wonderful meal. Serves 4. Per serving: 506 cal; 12.3 gm fat; 32 mg
cholesterol; 90.0 gm
carb; 8.3 gm fiber; 11.4 gm protein; 1883 mg sodium.
Vegetable-Pasta Soup
Quick, easy and low fat.
2 - 14½ oz cans Swanson ready-to-serve clear vegetable broth (or
chicken broth)
½ t dried basil leaves, crushed
¼ t garlic powder
1 - 14½ oz can whole tomatoes, diced
1 c dry corkscrew pasta, cooked al dente
1 - 15 oz can Veg-All
In saucepan mix broth, basic, garlic powder and tomatoes. Heat to a
boil. Stir in pasta.
Cook over low heat 10 minutes or until pasta is nearly al dente,
stirring often. Add
vegetables and heat through, being careful not to overcook pasta.
BYERLY'S WILD RICE SOUP
6 T butter
1 T minced onion
½ c flour
3 c chicken broth
2 c cooked wild rice
1/3 c minced ham
3 T chopped slivered almonds
1 c Half and Half
2 T dry sherry (optional)
Minced parsley or chives
Melt butter in saucepan; saute onion until tender. Blend in flour,
gradually add broth.
Cook, stirring constantly, until mixture comes to a boil, then boil
1 minute. Stir in rice,
ham, carrots, almonds and salt. Simmer about 5 minutes. Blend in
Half & Half and
sherry. Heat to serving temperature. Garnish with minced parsley or
chives. Makes about
6 cups.
Chicken & Noodles
I stock up on bone-in chicken (breasts, thighs, legs) when they are
on sale, then poach,
cool and debone and shred by hand into a little larger than
bite-sized pieces. I freeze it in
about 2 cup portions. When I make chix & noodles, depending on how
much I want to
make, I bring 6-8 cups of water to a boil, add 1 tsp. chicken base
per cup of water (plus a
little more for extra flavor), a couple cups of my chicken pieces
(okay if still frozen), a clove
or two of smashed garlic, dried parsley, onion powder, pepper and
whatever other herbs
catch my fancy at the moment--celery salt, rosemary, thyme. When it
returns to a boil,
then add a handful at a time of extra-wide egg noodles until I think
there is enough to
absorb about 2/3 of the liquid. Boil al dente per noodle package
directions, remove from
heat and leave covered for a while until noodles soak up more of the
liquid. Leftovers gently
reheated in the microwave are surprisingly delicious. I always make
enough to have
leftovers. Yummy! If I have carrots on hand, I will add finely
chopped or shredded carrot
when I add the chicken and herbs.
Kristi Thompson
kristi55057@copper.net
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This is for Sue who requested some good soup or stew recipes. This
is a real winner!
Sausage Escarole Soup (recipe of Julie Wright)
1 egg
breadcrumbs
1# Italian sausage, mild or hot
olive oil
2-15 oz. cans Great Northern Beans, drained
5 c. chicken broth
2 med. carrots, cut
2 med. tomatoes, chopped
1 chopped onion
1 tsp. garlic, chopped
Italian seasoning, to taste
1/2 tsp. crushed red pepper
4 c. chopped escarole
grated Parmesan cheese
Combine eggs, crumbs, and sausage for meatballs; mix well. Shape
into 1 inch balls.
Cook in olive oil. Brown on all sides; drain fat. In crockpot, place
beans, carrots,
tomatoes, onion, garlic, Italian seasoning and red pepper. Add
meatballs to cooker. Pour
broth over all. Cover; cook on low for 8 to 10 hours, or on high for
4 to 5 hours. Stir in
escarole last 1 to 2 hours of cooking. Ladle into bowls. Sprinkle
with grated Parmesan
cheese. Makes 6 servings.
Enjoy!
Pat
pat31750@yahoo.com
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For Sue who wants new soups for autumn.
Golden Soup
(c) Dorine Houston, 1999, 2006
When I created this soup for my late husband, he said it made him
think of a walk on a
country road among the golden falling leaves on an autumn afternoon.
2 T./30g unsalted butter (do not substitute)
1 small onion, diced
1 slice fresh gingerroot, about 1/8"/25mm thick, minced
1/2 tsp./2.5ml freshly grated nutmeg
1 lb./450g your favorite winter squash (marrow) (butternut, hubbard,
kabocha, etc.), cut up
4 carrots, cut up
1 cup/200ml water
4 tart apples, such as winesap, peeled and cut up
1 pint/400ml whole milk
Salt and freshly ground white pepper to taste
1 cup/100ml heavy (double) cream
Melt butter in heavy-bottomed soup pot and add onion and gingerroot;
saute until tender.
Stir in nutmeg, squash and carrots; add water. Bring to a boil;
reduce to a gentle simmer
and cover tightly. Cook 30 minutes, stirring occasionally and adding
spoonsful of water
only if needed. Add apples and a bit more water only if needed (the
milk you add later
should be the liquid of the soup). Simmer 20 minutes, or until
everything is tender enough
to mash with a wooden spoon.
Push through a wire mesh strainer into a bowl or process in food
processor to obtain a
puree. (The textures from the two methods are very different, so try
both and see what you
like. The sieve method is usually nicer, although more work.)
Return to pot and heat while whisking in the milk. Make very hot but
do not boil. Season
to taste. Turn off heat and stir in cream. Leave it looking swirly
if you like. Taste again
and adjust seasoning if needed. (Note that using white instead of
black pepper prevents
black specks from showing in the soup.) If you like cinnamon, add
2"/5cm length of
cinnamon stick to the pot with the squash and carrots; remove before
passing through the
sieve. To garnish, top with long, narrow threads of carrot, or a
dollop of sour cream, or best,
homemade *unsweetened* whipped cream (just whip some cream with your
mixer until
desired texture). This soup keeps well in the refrigerator for
several days, and the flavor
actually improves. I even recommend making it at least a day before
you plan to serve it;
leave out the finishing of cream and just reheat it then stir in the
cream and add the
garnish. Serves 4 for lunch or 8 as a dinner first course.
Pear and Blue Soup
(c) Dorine Houston 2003, 2006
A perfect soup for autumn, it combines the newly ripened pears with
the spinach from the
August planting that is just ready to pick in the final days before
the first frost with the
exquisite flavor of blue cheese (taste Maytag's blue and you will
see why I recommend it!)
and the smokiness of bacon. An elegant first course or a nutritious
lunch.
1 quart/1 litre homemade chicken broth
6 pears, diced
6 strips thickly sliced bacon (rashers without the back part), diced
and fried--*not* crisp
(preferably applewood smoked)
1 bunch English (flat rather than crinkly-leafed) spinach, well
washed and chopped small
1/2 lb./225g Maytag blue cheese (or a mild Danish blue), crumbled
1 cup heavy (double) cream
Salt and freshly ground black pepper to taste
Heat broth in a heavy pot. Add pears and simmer 5 minutes. Add bacon
and spinach;
simmer 10 minutes. Reserving a handful of cheese to sprinkle on top,
stir in the rest and
the cream and immediately turn off the heat. If your stove (hob) is
electric, remove from
burner. Taste and add salt and pepper; take care about too much
pepper since the bacon
is salty. Serve garnished with remaining cheese sprinkled on top.
Note: If for any reason
you prefer not to use bacon, toast some pecans, chop and use
instead.
Dorine Houston
dshouston@earthlink.net
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Here are 2 soups/stews that Sue might like to try. I have been using
them for well over 25
years.
No-Peek Stew
2 lbs beef stew meat, cut in one-inch pieces
4 carrots, sliced
2 stalks celery, sliced
2 medium onions, large diced, or just slice and separate rings
2 T. sugar
2 T. tapioca
1 c. tomato juice
salt to taste
1/4 t. pepper
Mix ingredients. Bake 4 hours at 300° in a heavy, tightly covered
casserole dish.
Lentil Soup
1 pkg. lentils (16 oz)
1 T. salt
1 bay leaf
Rinse and cook in water 45 minutes. Add:
1 lb. hamburger, browned and drained
1 c. carrots, sliced
1 c. celery, sliced
1 15 or 16 oz can of tomatoes, undrained
Salt and pepper to taste
1 t. marjoram
Cook for at least 30 minutes or until vegetables are tender. Remove
bay leaf before serving.
Like chili, it is better warmed up the next day.
Shirley Hamilton
rn_director@yahoo.com
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