Archive for the ‘soups’


Light Vegetable Broth (Vegan)

Light Vegetable Broth (Vegan)

6 1/2 qt Water

2 c White wine

- or unsweetened apple juic 6 Celery; thickly sliced

6 Carrots; scrubbed and

; coarsely chopped 2 lg Potatoes; scrubbed and

; coarsely chopped 3 md Zucchini; thickly sliced

2 lg Onions; chopped

1 Leek, white part only; clean

; thickly sliced 5 To 6 cloves garlic; crushed

1/2 lb Mushrooms; cleaned & left wh

10 Peppercorns

Large sprigs fresh parsley Large sprigs fresh thyme 2 Bay leaves

Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?

Be very circumspect in the choice of thy company. In the society of thine equals thou shalt enjoy more pleasure in the society of thy superiors thou shalt find more profit. To be the best in the company is the way to grow worse. — Francis Quarles

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Quick Black Eyed Pea Soup

Quick Black Eyed Pea Soup

Ingredients
1-2tablespoonbutter, or oil
1eachonion, coarsely chopped
1eachgarlic, clove, finely minced
2cupblack-eyed peas, dried, picked over, rinsed
6cupchicken, beef, or vegetable stock
1eachham hocks, smoked, optional
3eachcarrots, peeled, cut in 3-4 chunks
10ozokra, baby, fresh, trimmed, or frozen, thawed
1tabasco sauce, or cayenne pepper, to taste
1salt, to taste

Directions:

Heat the butter in the cooker; saute the onion and garlic until the onion is lightly browned, about 4 minutes. Add the peas, stock, ham hock (if desired), and carrots. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Remove and discard the ham hock, if used. Stir in the okra, tabasco, and salt to taste. Simmer until the okra is cooked, another 3 to 4 minutes. Adjust seasonings and serve.

Serves 6.

Glory built on selfish principles is shame and guilt. — William Cowper

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Thick N Chicken Soup

Thick N Chicken Soup

2 tb Olive oil

5 c Water

1 ts Goya adobo with pepper

1 c Lentils

1 c Barley

16 oz Whole tomatoes-1 cn; cut up

1 c Onions; sliced

1 c Carrots; sliced

1 c Celery; sliced

1 pk Goya Sazon sin Achiote

2 c Chicken; chopped, cooked

In soup pot, heat oil unitl hot. Saute vegetables on medium heat until onions wilt. Cover and cook 3 minutes more. Add water, boullion, Adobo, Sazon and bring to a boil. Add barley and lentils, simmer 20 minutes. Add chicken and tomatoes and heat through. Serves 6 - 8.

What seem our worst prayers may really be, in Gods eyes, our best. Those, I mean, which are least supported by devotional feeling. For these may come from a deeper level than feeling. God sometimes seems to speak to us most intimately when he catches us, as it were, off our guard. — Clive Staples Lewis

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    Borscht 3

    Borscht 3

    2 Litres beef stock

    2 md Potatoes peeled and cut into

    Cubes 2 Carrots, peeled and

    Julienned 1 lg Onion peeled and chopped

    Finely 2 lg Beetroot, peeled and

    Julienned 3 Stalks celery, julienned

    3 Cloves garlic, crushed

    2 ts Sugar

    1 ts Sea salt

    1 ts Freshly ground black pepper

    1/4 sm Cabbage, shredded

    6 Ripe tomatoes, peeled and

    Cut into cubes 3 Sprigs fresh dill, chopped

    Finely 3 Sprigs Italian parsley

    TO SERVE: Light sour cream Finely chopped dill Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked. Add the cabbage, tomatoes, dill and parsley. Cook for a further 10 to 12 minutes. Remove from the heat and allow to stand for 10 minutes. Serve in large soup plates with a teaspoon each of sour cream and chopped dill. From: Ian Hoare Date: 07-27-96 —–

    Force has no place where there is need of skill. — Herodotus

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    Redibase Basic Chicken Soup

    Redibase Basic Chicken Soup

    Redibase Basic Chicken Soup

    2 Tbsp. butter — or margarine

    1/4 Cup celery — diced small

    1/4 Cup carrot — diced small

    1/8 Cup onion — minced

    4 Cups water

    4 Tsp. Chicken Redi-Base

    1 Cup diced — cooked chicken meat

    1 Tbsp. fresh parsley — minced

    salt and pepper for taste

    Saut? celery, carrot, and onion in butter until onion is soft. Add water, Chicke n Redi-Base and parsley. Bring to a boil. Allow to simmer until vegetables are done. Add meat, parsley, salt & pepper. Simmer 5 minutes. Serve. Serves 4

    Good communication is as stimulating as black coffee, and just as hard to sleep after. — Anne Spencer Morrow Lindbergh

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    Potato Soup Scented with Cumin

    Potato Soup Scented with Cumin

    3 tablespoons Unsalted butter

    1 cup Chopped shallots

    3 pounds Red skin potatoes — peeled

    and cut into 3/4″ cubes 1 1/2 tablespoons Ground cumin

    12 cups Chicken stock

    1 cup Half and half — or evaporated skim m

    Salt Fresh ground pepper 4 teaspoons Chopped fresh cilantro

    Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high heat. When hot add shallots and cook, stirring constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring to boil, stirring several times to prevent potatoes from sticking to pan. Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

    Remove soup from heat and puree, using food processor, blender or food mill. Return mixture to pan and stir in half and half. Season to taste with salt and pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.) To serve soup warm, reheat over medium heat, stirring, until hot. To serve cold, taste chilled soup once again and add salt and pepper if needed. (Cold foods often require extra seasonings.) Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes 8 servings.

    Christie Aspegren, September 93 Round Robin.

    All Reformers, however strict their social conscience, live in houses just as big as they can pay for. — Logan Pearsall Smith

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          Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)

          Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)

          1/2 lb Boned Pork 1/4″ Dice

          1 lb Pork Neck Bones

          Section Canned Konnyaku 2 Shiitake

          1 Gobo

          1 Medium Carrot

          1 1″ Slice Daikon

          4 oz Sweet Potato, Pld 1/4″ Dice

          4 oz Aka Miso

          1 pn MSG

          1 Green Onion

          Hichimi Togarishi Cut Konnyaku into strips 1/4″ wide and 2″ long. Peel Carrot and cut into strips 2″ long and 1/4″ wide. Cut Daikon into strips 1/4″ wide and 1″ long.

          PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes

          2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered.

          Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans

          set aside. 4. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips.

          5. Peel gobo to make 3 T of peelings, discard root.

          TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and Daikon strips and raise heat. Bring to full boil , add Sweet potato and mushroom strips. Skim off foam. Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice.

          We like to praise birds for flying. But how much of it is actually flying, and how much of it is just sort of coasting from the previous flap — Jack Handey Deep Thoughts

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          Golden Split Pea and Sweet Potato Soup

          Golden Split Pea and Sweet Potato Soup

          Golden Split Pea and Sweet Potato Soup

          1 tb Vegetable oil

          1 Onion; chopped

          1 Jalapeno chili

          – seeded and minced 1 tb Minced fresh ginger

          2 ts Ground cumin

          2 ts Ground coriander

          1/2 ts Turmeric

          1/4 ts Ground cinnamon

          7 c Water (or more)

          1 lg Sweet potato; peeled, diced

          1 1/2 c Dried yellow split peas

          6 tb Nonfat yogurt

          6 Lime slices

          Fresh cilantro; chopped Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until tender, about 5 minutes. Stir in ginger and next 4 ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas. Bring mixture to boil. Reduce heat to medium-low, cover and simmer until potato and split peas are very tender, about 1-1/2 hours. Whisk soup vigorously for smoother texture. Thin with additional water if necessary. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1 tablespoon yogurt, lime slice and cilantro and serve.

          Per Serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol, 28 mg

          Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992) Typed for you by Karen Mintzias

          He that can endure the bad, will not live to see the good. — Jewish Proverb

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          vegetable bisque

          vegetable bisque

          Vegetable Bisque

          3 tablespoons butter
          3 tablespoons flour
          4 cups chicken broth
          2 cups coarsely chopped broccoli
          3/4 cup chopped carrots
          1/2 cup chopped celery
          1 small chopped onion
          1 small clove garlic, minced
          1/4 teaspoon thyme
          1/2 teaspoon salt
          1/8 teaspoon pepper
          1 cup heavy cream
          1 egg yolk
          1 1/2 cups shredded Cheddar cheese

          In a large, heavy saucepan, melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring, and add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper which have been mixed. Cover and simmer 8 minutes until vegetables are tender.

          Blend cream and egg. Gradually blend in several teaspoons of soup. Return to soup and cook, stirring until thickened, and blend in cheese.

          Serves 6 to 8.

          The miracle is this–the more we share, the more we have. — Leonard Nimoy

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              Clam Chowder - From a New England Famous Rest

              Clam Chowder - From a New England Famous Rest

              1/4 lb Salt Pork

              1 Onion -large

              3 Potato -medium

              3 c Milk

              1 qt Clams

              1/8 lb Butter

              Salt & Pepper 1 1/2 c Water

              This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. Its excellent, but a bit on the expensive side Cut salt pork into small dices and render in a sauce pan. Reserve the cracklings. Cook in the fat the onion thinly sliced until golden. Bring the water to a boil and cook potatoes, (peeled and cubed), for 10 minutes. Remove potatoes.add chopped clams and cook for 25 minutes. Then add milk, cracklings, potatoes, onion, butter, salt & pepper to taste. Serve in soup bowls with dot crackers From: Charlotte Grunwalds Private Collection of Authentic New England Cooking

              Nothing is easy to the unwilling. — Nikki Giovanni

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