tag:blogger.com,1999:blog-27305416413462919962024-03-05T21:38:09.440-08:00Easy Soup RecipesEasy Soup Recipes and stew recipes include beef stew recipes, chowder recipes, and many more. Stew recipes and soups.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-2730541641346291996.post-19704365751429170452013-03-19T21:33:00.002-07:002013-03-19T21:33:14.436-07:00Chickpea Soup RecipePower is the first tool that we have to be in good health and that is why it is necessary to know the foods suitable for every season. In winter, for example, our body needs a higher intake of calories to withstand cold better.<br />
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This is not to say feel entitled to an awkward unseeing stance of cream cakes, croissants and other goodies Become regular customers of confectionery is never a good idea. Instead you prefer seasonal fruits and vegetables, soups, legumes, potatoes and onions, and don't forget to stock up daily vitamin C that were found mainly in oranges and Kiwi.<br />
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If the expression "vegetable soup" you've heard already a certain languor prepared then the shopping list. In fact, we explain how to prepare a succulent dish typical of Italian cuisine, the chickpea soup.<br />
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<b>Ingredients</b> (for 4 people)<br />
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400 grams of chickpeas already boiled<br />
150 grams of bacon<br />
garlic<br />
Onion<br />
Sage and Rosemary<br />
extra virgin olive oil<br />
Salt<br />
pepe<br />
white wine<br />
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In Pan makes in a little oil saute two cloves of garlic, an onion (which you previously chopped), Sage, Rosemary and diced bacon. Brown and faded with white wine. When the wine has evaporated, add the chickpeas and simmer for a few minutes. Add salt and pepper and, if needed, add a little water.<br />
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Your chickpea soup can be embellished with bread slices or made from Chili spicy. It is a typical winter dish that you can serve to your table as first or as a small appetizer.<br />
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If you are not afraid of calories you might derive genuine croutons that will be added to the soup. To prepare you to Brown the bread slices in hot oil for a few minutes. Croutons are placed inside the pans with the soup and serve both to ensure that as decoration.<br />
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A simple and delicious dish that will make a great impression.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-48955817288441359062013-01-10T20:10:00.002-08:002013-01-10T20:10:53.836-08:00Easy Crockpot Recipes for SoupLike other recipes crockpot beef plan, employ generally Brown the meat before inserting it in the crockpot. Crockpot recipes for Mexican meals are easy to follow and leave a few choices for the dishes. Warm Tortillas with melted butter is a prevalent and chip range, location of corn at the bottom of each bowl and serve the soup over them. Keep in mind the content of salt in the chip will add a unique flavour of its own.<br /><br />One of the benefits of preparing soups in crock pot is the richness of flavor from the slow cooking process. Today, I am sharing with you three crockpot recipes for soups, dishes deligthful of great comfort at any time of the year.<br /><br /><br />16 bean soup<br />1 Pack 16 bean soup<br />3 bay leaves<br />1 tablespoon oregano crushed<br />2 cans fat-free chicken broth<br />Additional water to cover<br />3 stalks of celery chopped<br />3 carrots, diced<br />1 large chopped onion<br />3 cloves of garlic sliced<br />1 lb sausage sliced Turkey Italian<br />2 cans stewed tomatoes (diced)<br /><br />Combine first 5 ingredients (liquid must cover 1 mixture " -2")<br />Crock Pot Cook on high for 2 hours, add the other ingredients and moving stove and cook for another 3 hours for more zing, add cayenne pepper or crushed red pepper when you add the second set of ingredients. Serve as a main course or over rice. Freezes well.<br /><br /><br />VEGETABLE BEEF SOUP<br />1 lb ground Chuck<br />1 cup of chopped onions<br />1 large (28 oz.) Of whole tomatoes (chopped)<br />3 cup diced potatoes<br />1 (16 oz.) Can cut green beans<br />2 tsp. chili powder<br />2-3 dashes of cayenne pepper sauce<br />2 (10 1/2 oz.) Cans condensed beef broth<br />1 cup of chopped celery<br />1 cup of sliced carrots<br />1 teaspoon salt<br />1 teaspoon Worcestershire sauce<br /><br />Brown meat with onion and celery, drain fat. Stir the other ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.<br /><br />Barbecued bean soup<br />* 1 pound Great Northern beans, soaked<br />* 2 teaspoon salt<br />* 1 med. onion, chopped<br />* Freshly ground pepper 1/8 teaspoon<br />* 2 lbs beef short ribs<br />* 6 cup water<br />* Barbecue Sauce 3/4 cup<br />Put all ingredients in slow cooker barbecue sauce and Cover except Bake 10 to 16, low hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-83315401472585044142012-11-29T06:54:00.001-08:002012-11-29T06:54:46.056-08:00Fish Soup RecipeThe basis of many fish dishes is a soup. It is also used for the preparation of some cold dishes, soups and sauces. How to start cooking broth? First with the choice of a fish suitable for this purpose, you can use almost any fish, and some fish canning. Exceptions are flatfish fish, marlin, swordfish, sea eel, conger eel, sole, sailfish, bonito, saury, herring, sardines, mackerel, tuna, it is better for frying.<br /><br />Fish.<br />-----------<br /><br />Ingredients: - 2 lbs. beef (can be omitted), any kind of white fish trimmings, fish that are going to be dressed for table 2 onions, the rind of 1/2 lemon, a bunch of herbs, 2 carrots, 2/4 gallon of water.<br /><br />Mode: - Cut the fish, and put it with the other ingredients in water. Simmer for 2 hours, skim the liquor carefully, and strain. When a richer population will, fry vegetables and fish before adding the water.<br /><br />Time. 2 hours.<br /><br />Post. Do not make fish stock long before you will, as it soon turns sour.<br /><br />Crab soup.<br />--------------<br /><br />Ingredients: - 50 prawns, lb 1/4 of butter, 6 anchovies, the crumb of a French bread, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.<br /><br />Mode: - Shell the crayfish, and put the fish between two plates until they are wanted, pound in a mortar shells with butter and anchovies, when well beaten, add a pint of stock, and simmer for 3/4 of one hour. Strain through a sieve of hair, put the rest of the population to the same, with the crumb of the rolls, give one boil, and rub through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after being rubbed through the tammy. If necessary, add the seasoning.<br /><br />Time. 1-1/2 hours.<br /><br />Eel soup.<br />---------<br /><br />Ingredients: - 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of herbs, 1/4 oz. peppercorns, salt to taste, 2 tablespoons flour, pint quarter of cream, 2 quarts of water.<br /><br />Mode: - Wash the eels, cut them into thin slices, and put them in the pan with the butter, let them simmer for a few minutes, then pour the water to them, and add onion, thinly sliced, the herbs and spices mace. Simmer until the eels are tender, but not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring to a boil, pour over the eels, and serve.<br /><br />Time. 1 hour or more.<br /><br />Post. This soup can be flavored differently by omitting the cream, and adding a bit of tomato sauce.<br /><br />Lobster soup.<br />-------------<br /><br />Ingredients. 3 large lobsters, or 6 small, the French bread crumbs, 2 anchovies, 1 onion, 1 bouquet garni, 1 strip lemon peel, 2 oz. of butter, a little nutmeg, 1 teaspoon flour, 1 pint of cream, 1 liter milk, stuffing balls, clubs, salt and pepper, bread crumbs, 1 egg, 2 quarts of water.<br /><br />Mode: - Pick the meat from the lobsters, and beat the wings, back, and small claws in a mortar, previously removing brown fin and the bag over his head. Put it in a pan with the crumb of the roll, anchovies, onion, herbs, lemon zest, and water, simmer until everything good is extracted, and the voltage is turned off. Hit the spawn in a mortar, with the butter, nutmeg and flour, and mix with it the cream and milk. Give a boil up, at the same time adding the tails cut into pieces. Make balls of minced meat with the rest of the lobster, seasoned with mace, pepper and salt, add a little flour and a few bread crumbs, moisten with egg, hot soup and serve.<br /><br />Time. 2 hours or more.<br /><br />Oyster soup -1.<br />-------------<br /><br />Ingredients: - 6 dozen oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. flour, salt, pepper and nutmeg to taste.<br /><br />Mode: - Scald the oysters in their own liquor, take them out, beard, and put them in a bowl. Take a pint of stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 hour. Take it off the heat, drain again, and add the rest of the population with seasoning and mace. Bring to a boil, add the thickening of butter and flour, simmer for 5 minutes, add the boiling cream, pour over the oysters, and serve.<br /><br />Time. 1 hour.<br /><br />Post. This soup can be less rich by using milk instead of cream, and thickened with arrowroot instead of butter and flour.<br /><br />Oyster soup -2<br />--------------<br /><br />Ingredients: - 2 liters of mutton broth well, 6 dozen oysters, 2 oz. butter, 1 oz. flour.<br /><br />Mode: - Beard the oysters, and scald them in their own liquor and then add either strained the broth, thickened with butter and flour and simmer for 1/4 hour. Place the oysters, stir well, but do not let it boil, and serve very hot.<br /><br />Time. 3/4 hours.<br /><br />Shrimp soup.<br />-----------<br /><br />Ingredients: - 2 liters of fish stock or water, 2 pints of prawns, the crumbs of a French bread, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon juice.<br /><br />Mode: - Choose the tails of the prawns, put the bodies in a pan with 1 blade of mace, 1/2 pint of vinegar, and the same amount of water, stew them for 1/4 hour, and strain the liquor. Put the fish stock or water in a saucepan, add the strained liquor, pound the prawns with the crumb of a roll moistened with a little soup, rub them through a tammy, and mix gently with soup, add ketchup or anchovy sauce to taste, with a little lemon juice. When chicken is done, put in a select few prawns, heat it well and serve. If not thick enough, add a little butter and flour.<br /><br />Time. 1 hour.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-9973558679765474822012-11-29T06:48:00.000-08:002012-11-29T06:48:47.893-08:00Making ABC SoupThe art director in the composition of soup loaded very good, is as proportion to the various elements that one flavor not predominate more than one more, and that all items which compose it, form a complete pleasant.<br /><br />Lean, juicy beef, lamb and veal, form the basis of all good soups, so it is advisable to acquire the pieces that pay the most rich succulence, and is newly killed. Rancid meat makes them worse, and fat is not so well adapted to its preparation. The main gear on composing a good soup rich, as proportion to the various ingredients that one flavor not predominate over another, and that all items which compose it, form a whole pleasant. To accomplish this, you must be careful that the roots and herbs are perfectly cleaned, and that water is proportional to the amount of meat and other ingredients. In general, a quart of water can allow that one pound of meat for soups, and half of the quantity for the sauces.<br />
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When making soups or sauces, sweet stew to a simmer or is incomparably better. You can see, however, that a soup really good never can be done but in a well-closed container, although, perhaps, greater health is obtained by an occasional exposure to air. Soups, in general, take three to six hours, and the day are much better prepared before that I wanted to. When the soup is cold, fat can be much more easily and is removed completely, and when it is poured, must be careful not to disturb the settlements at the bottom of the boat, which are so thin that it will escape through a sieve. Malee is the best filter and if the soup is strained when it is hot, leave the malee or a cloth moistened in cold water. Clear soups should be perfectly transparent and thick soups on the consistency of cream.<br />
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To thicken and give body to soups and sauces, mucilage of potato, root arrow, bread-raspings, fishtail, flour and butter, barley, rice or oatmeal in a little water is rubbed well together, they are used. A piece of boiled beef, beaten to a pulp with a little butter and flour, and it rubbed through a sieve, and gradually incorporated into the soup, you will find an excellent complement. When the soup seems to be too thin or too weak, boiler cover must be removed, and the content was left to boil until some aqueous parties have evaporated, or some of the materials, thickeners, above, should be added. When soups and sauces are maintained in every day when it's hot, you must warm up every day, and put in fresh molds or poached tureens, and is placed in a cool basement. In temperate climate, every two days it may be enough.<br /><br />Several herbs and vegetables are needed for the purpose of making soups and sauces. These principals are, Scotch barley, barley Pearl, flour of wheat, flour, oatmeal, bread - raspings, peas, beans, rice, noodles, macaroni, tail, fish, patata-mucilago, mushroom mushroom or tomato sauce, mushrooms, turnips, carrots, beets, turnips, garlic, shalots and onions. Onions sliced, fried with butter and flour, until browned, then you rub through a sieve, are excellent to increase the color and flavor of soups and Brown sauces, and are the basis of many of the seasonings well furnished by the chef. The higher and drier than the onion, stronger will be its flavor. Leeks, cucumber, vinegar or Pimpernel; celery or celery seed beating strongly. The latter, although equally strong, does not impart the delicate sweetness of fresh vegetables, and when used as a substitute for, the taste must be corrected by adding a little sugar. Cress seed, parsley, thyme, common thyme lemon, Orange thyme, knotted Marjoram, Sage, mint, savory and basil. As fresh green Basil rare time is the subject of recruitment, and soon lost its fine taste, the best way to preserve the extract is pouring wine in the fresh leaves.<br /><br />For seasoning soups, Bay leaves, tomatoes, tarragon, chervil, Burnet, pepper, cinnamon, ginger, nutmeg, clove, Mace, black pepper and white, essence of anchovies, Peel lemon and orange juice, and Seville - juice, are taken. The latter imparts a thinner than the lemon flavor and acid is much softer. These materials, with tomato mushroom sauce wine, Harvey, ketchup sauce, combine in different proportions, they are, with other ingredients, manipulated in an almost endless variety of excellent soups and sauces. Soups, which are intended to constitute the main part of a meal, should certainly not be flavored as sauces, which are only designed to give some special dish a condiment.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-84225358690707837582012-11-29T06:40:00.002-08:002012-11-29T06:40:29.794-08:00Christmas Soup Recipes<b>Ingredients for 8-10 people</b><br />
<br />Meat and bones: 500gr morcillo, a ham bone, 1 bone of knee, 1 bone of spine of pork, 1/2 chicken, 1 piece of veal skirt<br />
<br />Vegetables: leek, a potato, 1 turnip, 2 carrots, 1/2 cabbage, 1 onion, and optionally a handful of dehydrated vegetables<br />
<br />To serve: boiled egg, diced ham, cooked chicken breast or bread croutons<br />
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<h3>
How to make a Christmas soup</h3>
The process starts preparing a broth, making Cook the bones of ham and beef, veal, chicken and vegetables in 3 liters of cold water. At the beginning, to help achieve temperature, we can do it with the starting pan lid but as soon as it starts to boil, we descend the fire and we will remove the lid to the pan.<br />
<br />It is important to cook the broth simmer very, just on the boundary of cooking to a boil without making many spurting. In this way the stock will not be murky but transparent. Initially, the bones and the meat will release their foams and impurities that we will be withdrawing with a saucepan.<br />
<br />The total cooking time is similar to stew or other wines from meat, around two hours doing it very slowly. I do not recommend do so in this case in the pot because it is express much more turbid and then you'll have to clarify it.<br /><br />When broth is finished, and all the meat has stopped its taste in water, remove solid ingredients and strain the broth with a cheesecloth or a fine sieve so that you do not pass any impurity. We then degrease him leaving to cool to remove the layer of fat that will solidify on the surface.<br />
<br />Then we reduce the broth in a saucepan so that you consume until it is in the middle of its volume, being now ready to taste. That's when we tested it, and salt, to taste since if we will miss it at the beginning, to reduce the stock it would be salty.<br />
<br />Processing time | 3 hours<br />Difficulty | Media<br />
<br /><b>Tasting</b><br />This recipe for Christmas soup is usually served in Cup with two handles, accompanied by chopped ham or croutons of fried bread that is served to each diner's taste. It is also traditional flavoured with a dash of sherry wine or add a raw egg yolk.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-56931496757803617162012-06-26T22:10:00.001-07:002012-06-26T22:10:11.783-07:00Recipe For Cold Cucumber SoupThe touch of vinaigrette of tomato gives a contrast of flavor, color and great texture. Put both cucumber, my soup is now very liquid, so I knew it would go to the bottom, so I opted to put database in the cups. If your cream is thicker, you can choose. But the surprise of the tomato to put the spoon down I recommend.<br /><br />An incoming light and refreshing perfect for warmer days.<br /><br /><b>Ingredients:</b><br />
<br />250 g of yogurt, 200 g cucumber, 2 sprigs of Mint, 1 small tomato, olive oil, salt.<br /><br />How to prepare the soup cold cucumber, yogurt and mint with tomato Vinaigrette:<br />Wash and peel the cucumber and put it into the glass of the blender with yogurt, a sprig of Mint, 4 spoons of olive oil and salt.<br /><br />Blend until you have a fine puree. We tried salt, that it is probably boring, to taste and blend again.<br /><br />Let cool in the refrigerator for at least one couple of hours.<br /><br />A while before serving, chop the tomatoes into very small cubes and mix with a little oil and a pinch of salt and a few very chopped mint leaves. Let stand for 10 minutes.<br /><br />Guests: 2-3 people<br />Difficulty: easy<br />Time: 10 minutes + cooling + 5 minutes<br /><b><br />Presentation of the dish:</b><br />
<br />We put a spoonful of tomato vinaigrette in the bottom of the glass and carefully so that you do not mix, pour the cold soup of yogurt, cucumber and Mint. Decorate with a small mint leaves and serve well chilled.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-41865605138815093572009-08-30T19:54:00.000-07:002009-08-30T19:54:00.538-07:00LAURI'S FISH SOUP2 tbsp. butter or margarine, melted<br />1/2 c. onion, chopped<br />2 cans (10 3/4 oz. each) cream of<br /> potato soup, condensed<br />1 soup can measurement of half & half<br /> or milk<br />1/2 soup can measurement of water<br />1/2 tsp. salt<br />1/4 tsp. pepper<br />2 chicken bouillon cubes<br />1 can (8 3/4 oz.) cream style corn<br />1 pkg. Sea Stick Salad Style Fish,<br /> thawed*<br /><br /> *I use the crab - lobster blend found at food stores.) 10 ounces any vegetables (spinach, mixed vegetables, etc.). Saute onion in butter. Add rest of ingredients down through the fish and bring to a boil, stirring constantly. Reduce heat and add the 10 ounces of vegetable of your choice. Cook for 10 minutes or until heated thoroughly.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com4tag:blogger.com,1999:blog-2730541641346291996.post-67611724533016520582009-08-20T19:54:00.000-07:002009-08-20T19:54:00.343-07:00CROCK - POT TURKEY SOUPCarcass, wings & bones of 1 leftover<br /> turkey<br />2 stalks celery with leaves<br />2 carrots, cut in chunks<br />2 bay leaves<br />1/2 tsp. basil<br />1/2 tsp. marjoram<br /><br /> Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add: 1 1/2 c. chopped celery<br />1 1/2 c. chopped carrots<br />1/2 c. chopped parsley<br /><br /> Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling. Makes approximately 3 to 4 quarts and freezes well.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-2730541641346291996.post-60955555924766038472009-08-10T19:53:00.000-07:002009-08-10T19:53:00.695-07:00SPLIT PEA SOUP8 c. water<br />1 lb. (2 1/4 c.) dried split peas<br />2 lbs. smoked ham<br />1 med. (1/2 c.) onion, chopped<br />1 tsp. salt<br />1/4 tsp. pepper<br />2 med. (1 c.) carrots, cut into 1/2<br /> inch pieces<br />2 med. (1 c.) stalks celery, cut into<br /> 1/2 inch pieces<br /><br /> Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about one hour. Skim fat if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots, and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-3486466359173771972009-07-30T19:52:00.000-07:002009-07-30T19:52:00.570-07:00MUSHROOM SOUP2 lbs. fresh mushrooms<br />3 c. potatoes, diced<br />1 1/2 c. carrots, sliced<br />1 clove garlic (optional)<br />1 tbsp. onion, minced<br />1 tbsp. parsley, chopped<br />Salt and pepper to taste<br />1/4 c. oil for roux<br />4 to 5 tbsp. flour for roux<br /><br /> Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth. Add more water if too thick. For a richer soup, use chicken or beef broth.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-57179109669285664472009-07-26T19:49:00.000-07:002009-07-26T19:51:29.394-07:00LITHUANIAN POTATO SOUP1 1/2 c. bacon, diced<br />3 c. (3/4 lb.) peeled potatoes, cubed<br />1/2 c. onion, cubed<br />1/4 c. fresh marjoram<br />3 c. beef stock<br />3/4 c. carrots, cubed<br />3/4 c. celery, cubed<br />1/2 c. leeks, chopped<br />1 c. heavy cream<br />Salt and pepper to taste<br /><br /> In a little bit of butter, saute the bacon in a stock pot. Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 minutes. At the end of that time, add the carrots, celery and leeks and simmer for an additional 10 minutes. Transfer ingredients to a food processor and process to a satiny consistency. Return ingredients to stock pot and add heavy cream. Cook about 5 more minutes over low heat. Season to taste. Garnish with parsley and serve immediately. Serves 6.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-68496183536169656952009-06-30T18:57:00.000-07:002009-06-30T18:57:01.372-07:00DUTCH STYLE SOUP1 (1 7/8 oz.) can chicken noodle dry<br /> soup mix<br />3 c. boiling water<br />1/2 c. whole corn<br /><br /> In saucepan, stir soup into water; add corn. Partially cover; simmer 7 minutes, stirring now and then. Makes 3 to 4 servings.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-86255561930706075212009-06-20T18:57:00.000-07:002009-06-20T18:57:00.668-07:00DRUNKEN BEAN SOUP1 (16 oz.) pkg. dried pinto beans (2<br /> 1/2 c.)<br />3 c. water<br />1 slice bacon, cut into 1 inch pieces<br />2 tsp. sugar<br />2 tsp. salt<br />2 (12 oz.) cans beer<br />1 c. roast beef, shredded<br />2 tsp. chili powder<br />1 tsp. ground cumin<br />1/4 tsp. garlic powder<br />1 (10 oz.) can tomatoes and green<br /> chiles, drained<br /><br /> Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. Add 3 cups water to beans, bring to a boil. Add bacon, sugar and salt; cover, reduce heat and simmer 30 minutes. Stir in beer, beef, chili powder, cumin and garlic powder. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles. Cover and simmer an additional 30 minutes.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-61213046889698373702009-05-20T18:56:00.000-07:002009-05-20T18:56:00.066-07:00CARAT SOUP1 tbsp. butter<br />1 sm. onion, coarsely chopped (1/4 c.)<br />1/2 lb. carrots, pared and sliced<br />3/4 lb. potatoes, pared and sliced<br />3 c. degreased clear chicken broth<br />1 c. half and half<br />Salt and pepper to taste<br />Minced, plain or garlic chives<br /><br /> In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-2730541641346291996.post-50437548942979840182009-05-02T18:53:00.001-07:002009-05-02T18:53:14.273-07:00BEANS AND SAUERKRAUT SOUP1 lb. cranberry beans<br />1 lg. can sauerkraut<br />1 med. onion<br />1 clove garlic<br />1 tbsp. oil<br />1 heaping tbsp. flour<br />Salt to taste<br /><br /> Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-2730541641346291996.post-29625082207820211312009-02-28T20:38:00.000-08:002009-02-28T20:38:00.294-08:00EASY SOUP RECIPES TO THE RESCUE!Less than enchanting economic times prompt you to look for ways to save on the grocery bill, while hectic days encourage you to have a small stockpile of meals that can be brought quickly to the table.<br /><br />One of the easiest ways to satisfy both objectives is to spend a Saturday making a couple of quarts each of two or three easy soup recipes. Portion the soups in individual or family size servings to freeze for future cheap, quick-to-fix and delicious meals.<br /><br />Here are two such easy soup recipes to get you started. These recipes can be followed exactly as given, but they are also generic recipes. Substitutions give a similar texture and body, but with different flavors. Suggestion for alternate ingredients follows each of these easy soup recipes.<br /><br />One uses a cream base while the other uses a broth. You'll be surprised to find how a few minor adjustments to each recipe can provide many distinctly different easy soup recipes.<br /><br /><br />EASY CLAM CHOWDER SOUP<br /><br />3 Tb. Butter<br />3 Tb. flour<br />6 cups milk<br />2 large potatoes, cooked until almost done, diced in 2-inch cubes<br />2 3.5-ounce cans clams, with juice<br />1 15-ounce can corn<br />3 large mushrooms, sliced<br />1 large onion, diced<br />3 green onions, sliced<br />1 tsp. Thyme<br /><br />Melt the butter in a large saucepan. Use a whisk to mix in the flour. Cook over low heat until the roux thickens. Gradually add the milk, stirring constantly. Add the remaining ingredients and cook over medium heat, stirring occasionally, for 30-45 minutes, or until soup acquires the thickness you prefer. Garnish with fresh parsley if you like.<br /><br />Instead of, or in addition to clams, try shrimp, crab, Krab(, crawfish or catfish nuggets. Substitute celery, water chestnuts or spinach for any of the vegetables. Chives are good in place of green onions. Use a teaspoon of tarragon or 1/4 cup fresh cilantro in place of the thyme.<br /><br />EASY CHICKEN VEGETABLE SOUP<br /><br />8 cups chicken broth<br />2 chicken breasts, cooked and diced in 1-inch cubes<br />1 15-ounce can green beans<br />1 15-ounce can corn<br />1 large red bell pepper, diced<br />1 large onion, diced<br />2-3 stalks celery, sliced thinly<br />1 tsp. sage<br />2 tsp. minced garlic<br />a pinch of cayenne<br /><br />Drain the canned vegetables. Combine all ingredients in a large saucepan over medium heat. Stir occasionally. Cook for 45 minutes.<br /><br />Turkey, sausage or diced ham works just as well as chicken. In place of the green beans, try fresh, sliced zucchini added to the soup just 5 minutes before serving. Substitute one orange and one yellow bell pepper for the beans and corn for a colorful and tasty soup. Rosemary, thyme or marjoram can replace the sage.<br /><br />Once you try these easy soup recipes, you'll see how adaptable they are. Use your imagination. Don't forget to use any leftovers from the frig. In just a few hours, you can have many lunch or dinner servings ready to go in minutes!Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-73514806126785932992009-02-20T20:36:00.000-08:002009-02-20T20:36:01.188-08:00Soup Skills of VegetariansIf anything could be considered the heart of great vegetarian cooking it would be the soup. Because soup gives the cook so much freedom to combine various vegetables and herbs, the variety of tastes and consistencies is virtually endless. And because soups capture almost all of the nutrients of the cooking process in the soups stock, it is a dish that meets the highest of nutritional standards will being delicious, hearty and satisfying at the same time.<br /><br />Another great thing about basing your vegetarian diet plan on soups and stews is that it fits so well with a busy modern lifestyle. Just because you are a vegetarian, you still are busy with work, family and social responsibilities. But with a big crock pot, you can put together a soup for the family that is just as good as if you had labored over it for hours. And when everyone has had their fill of soup, there is no waste because every drop of the excess can be refrigerated for another meal later or frozen be on hand down the road. All of these aspects of soups fill perfectly with the vegetarian way of life.<br /><br />Creativity should become the guiding principle of your soup planning particularly if you are going to make soups every week for your vegetarian family. Naturally you will have your favorite recopies that everybody will clamor for each week. But every so often, start with a basic soup stock and then get creative from there. You can use as a foundation for y our soup the basics of onions, garlic and the base vegetables such as carrots or celery. But many vegetables will serve well as "surprise guests" in your soup of the week that will not show up every week. Such vegetables as potatoes, cabbage, peppers, cucumbers, watermelon, tomatoes and many more can add tremendous variety to your soup tastes and keep the soup concept constantly new and fresh as a staple of your vegetarian family meal planning.<br /><br />One cooking skill you should invest some time in to become a top notch vegetarian soup cook is to know your spices. A soup can get pretty bland even with the best of ingredients but the wise and clever use of spices can make a soup come alive with flavor. Each soup ingredient interacts with spices differently. And you can change the very nature of a soup with nothing more than the addition of a few spices. With the addition of cumin and chili powder, a routine tomato soup becomes vegetarian chili. With the addition of Mexican spices, a run of the mill bean soup becomes vegetarian taco soup that can be as spicy as you want it to be. So learn to experiment with spices and get to know what kind of personality different spices like oregano, thyme, rosemary, lemon extract, cilantro and parsley can add to your soup.<br /><br />Soups are also a wonderful way to blend in lots of different ingredients that your family might not otherwise eat. And since a big priority in vegetarian meal planning is to assure that your family gets the proper nutrition from each meal, you can add beans, rice, tofu and other staples from the vegetarian pantry to expand the nutritional value of your soup so it not only is delicious, it is filling and very healthy as well.<br /><br />It is possible that at times your family may grow tired of soup after soup. So you might want to experiment with thickening the soup so that by the end of the preparation process, you have a stew that is just as good as soup but has much less liquid broth to present to your hungry vegetarians. Many cooks use cornstarch or flour to turn the broth into more of a paste before serving. Another clever device is to use instant potatoes that are sold in packages of flakes. By sprinkling a package into your soup, the flakes will soak up the soup and add that rich potato flavor to your stew.<br /><br />Have fun with your soup creations and always be on the lookout for new and interesting soup recipes. The vegetarian web sites and blogs are a constant source of new innovations on the standard soup idea. But by being creative and vigilant in keeping your soups always new and fun, you can use the basic concept as the cornerstone of your vegetarian cooking for many years.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-2730541641346291996.post-2023689046420318042009-02-10T20:35:00.000-08:002009-02-10T20:35:01.008-08:00THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted.<br /><br />As all meat is principally composed of fibres, fat, gelatine, osmazome, and albumen, it is requisite to know that the fibres are inseparable, constituting almost all that remains of the meat after it has undergone a long boiling. Fat is dissolved by boiling; but as it is contained in cells covered by a very fine membrane, which never dissolves, a portion of it always adheres to the fibres. The other portion rises to the surface of the stock, and is that which has escaped from the cells which were not whole, or which have burst by boiling. Gelatine is soluble: it is the basis and the nutritious portion of the stock. When there is an abundance of it, it causes the stock, when cold, to become a jelly. Osmazome is soluble even when cold, and is that part of the meat which gives flavour and perfume to the stock. The flesh of old animals contains more osmazome than that of young ones. Brown meats contain more than white, and the former make the stock more fragrant. By roasting meat, the osmazome appears to acquire higher properties; so, by putting the remains of roast meats into your stock-pot, you obtain a better flavour.<br /><br />Albumen is of the nature of the white of eggs; it can be dissolved in cold or tepid water, but coagulates when it is put into water not quite at the boiling-point. From this property in albumen, it is evident that if the meat is put into the stock-pot when the water boils, or after this is made to boil up quickly, the albumen, in both cases, hardens. In the first it rises to the surface, in the second it remains in the meat, but in both it prevents the gelatine and osmazome from dissolving; and hence a thin and tasteless stock will be obtained. It ought to be known, too, that the coagulation of the albumen in the meat, always takes place, more or less, according to the size of the piece, as the parts farthest from the surface always acquire that degree of heat which congeals it before entirely dissolving it.<br /><br />Bones ought always to form a component part of the stock-pot. They are composed of an earthy substance, to which they owe their solidity, of gelatine, and a fatty fluid, something like marrow. Two ounces of them contain as much gelatine as one pound of meat; but in them, this is so incased in the earthy substance, that boiling water can dissolve only the surface of whole bones. By breaking them, however, you can dissolve more, because you multiply their surfaces; and by reducing them to powder or paste, you can dissolve them entirely; but you must not grind them dry. Gelatine forms the basis of stock; but this, though very nourishing, is entirely without taste; and to make the stock savoury, it must contain osmazome. Of this, bones do not contain a particle; and that is the reason why stock made entirely of them, is not liked; but when you add meat to the broken or pulverized bones, the osmazome contained in it makes the stock sufficiently savoury.<br /><br />In concluding this part of our subject, the following condensed hints and directions should be attended to in the economy of soup-making: <br /><br /> Beef makes the best stock. Veal stock has less colour and taste; whilst mutton sometimes gives it a tallowy smell, far from agreeable, unless the meat has been previously roasted or broiled. Fowls add very little to the flavour of stock, unless they be old and fat. Pigeons, when they are old, add the most flavour to it; and a rabbit or partridge is also a great improvement. From the freshest meat the best stock is obtained.<br /><br />If the meat be boiled solely to make stock, it must be cut up into the smallest possible pieces; but, generally speaking, if it is desired to have good stock and a piece of savoury meat as well, it is necessary to put a rather large piece into the stock-pot, say sufficient for two or three days, during which time the stock will keep well in all weathers. Choose the freshest meat, and have it cut as thick as possible; for if it is a thin, flat piece, it will not look well, and will be very soon spoiled by the boiling.<br /><br />Never wash meat, as it deprives its surface of all its juices; separate it from the bones, and tie it round with tape, so that its shape may be preserved, then put it into the stock-pot, and for each pound of meat, let there be one pint of water; press it down with the hand, to allow the air, which it contains, to escape, and which often raises it to the top of the water.<br /><br />Put the stock-pot on a gentle fire, so that it may heat gradually. The albumen will first dissolve, afterwards coagulate; and as it is in this state lighter than the liquid, it will rise to the surface; bringing with it all its impurities. It is this which makes the scum. The rising of the hardened albumen has the same effect in clarifying stock as the white of eggs; and, as a rule, it may be said that the more scum there is, the clearer will be the stock. Always take care that the fire is very regular.<br /><br />Remove the scum when it rises thickly, and do not let the stock boil, because then one portion of the scum will be dissolved, and the other go to the bottom of the pot; thus rendering it very difficult to obtain a clear broth. If the fire is regular, it will not be necessary to add cold water in order to make the scum rise; but if the fire is too large at first, it will then be necessary to do so.<br /><br />When the stock is well skimmed, and begins to boil, put in salt and vegetables, which may be two or three carrots, two turnips, one parsnip, a bunch of leeks and celery tied together. You can add, according to taste, a piece of cabbage, two or three cloves stuck in an onion, and a tomato. The latter gives a very agreeable flavour to the stock. If fried onion be added, it ought, according to the advice of a famous French chef, to be tied in a little bag: without this precaution, the colour of the stock is liable to be clouded.<br /><br />By this time we will now suppose that you have chopped the bones which were separated from the meat, and those which were left from the roast meat of the day before. Remember, as was before pointed out, that the more these are broken, the more gelatine you will have. The best way to break them up is to pound them roughly in an iron mortar, adding, from time to time, a little water, to prevent them getting heated. In their broken state tie them up in a bag, and put them in the stock-pot; adding the gristly parts of cold meat, and trimmings, which can be used for no other purpose. If, to make up the weight, you have purchased a piece of mutton or veal, broil it slightly over a clear fire before putting it in the stock-pot, and be very careful that it does not contract the least taste of being smoked or burnt.<br /><br />Add now the vegetables, which, to a certain extent, will stop the boiling of the stock. Wait, therefore, till it simmers well up again, then draw it to the side of the fire, and keep it gently simmering till it is served, preserving, as before said, your fire always the same. Cover the stock-pot well, to prevent evaporation; do not fill it up, even if you take out a little stock, unless the meat is exposed; in which case a little boiling water may be added, but only enough to cover it. After six hours' slow and gentle simmering, the stock is done; and it should not be continued on the fire, longer than is necessary, or it will tend to insipidity.<br /><br />Note. It is on a good stock, or first good broth and sauce, that excellence in cookery depends. If the preparation of this basis of the culinary art is intrusted to negligent or ignorant persons, and the stock is not well skimmed, but indifferent results will be obtained. The stock will never be clear; and when it is obliged to be clarified, it is deteriorated both in quality and flavour. In the proper management of the stock-pot an immense deal of trouble is saved, inasmuch as one stock, in a small dinner, serves for all purposes. Above all things, the greatest economy, consistent with excellence, should be practised, and the price of everything which enters the kitchen correctly ascertained. The theory of this part of Household Management may appear trifling; but its practice is extensive, and therefore it requires the best attention.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-92075915405818726902009-01-30T20:09:00.000-08:002009-01-30T20:09:01.127-08:00MINESTRONE SOUP4 beef bouillon cubes<br />3 to 4 stalks celery, chopped<br />2 onions, chopped<br />3 carrots, sliced<br />4 cloves garlic, chopped<br />1 (10 oz.) pkg. frozen chopped spinach<br />2 cans whole tomatoes, chopped,<br /> drained<br />1/2 c. ketchup to taste<br />1 lb. hamburg, cooked & drained<br />Basil to taste<br />Parsley to taste<br />Salt & pepper to taste<br /><br /> Use a 5 quart pan. Cook until vegetables are tender. Cook and add any type of macaroni and top with Parmesan cheese.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-47293362179992260002009-01-20T20:09:00.000-08:002009-01-20T20:09:00.922-08:00STRAWBERRY SOUP1 (16 oz.) pkg. frozen strawberries,<br /> thawed<br />1 c. sour cream<br />1 c. half & half<br />1/4 c. sugar<br />2 tbsp. white wine<br /><br /> Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well. Chill several hours. 8 (1/2 cup) servings.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-37478724766058189962009-01-19T20:35:00.001-08:002009-01-19T20:35:34.976-08:00What Are Some Mexican SoupsIf you love soup and you love Mexican food you are in luck. There are many different Mexican soups to discover and try. These would be perfect for special occasions such as Christmas dinners, and also anytime of the year. Some are sweet, while others are hot and spicy. Some are for dinner, while others are deserts. There is a soup that will please anyone!<br /><br />Cream of Jalapeāšo soup is perfect for a cold day. It includes ingredients such as avocados, tomatoes, garlic, and of course jalapenos. Even though it calls for jalapenos, the soup isn't extremely spicy. Another popular Mexican style soup is the Tortilla soup. There are different recipes for the soup, some making the soup creamy. Tortilla soup is a favorite, which is not a surprise. It contains many tasty ingredients. You will find the soup filled with different vegetables, chicken, and of course strips of corn tortillas.<br /><br />Menudo is a traditional Mexican soup. It is usually full and spice and tripe. Long ago, poverty among the campesinos was common. This meant that when it came to food, they were not picky about what they had. They used just about everything from the cattle. This meant internal organs, brains, tails, hooves, and so on. The stomachs happened to be the lengthiest part of sheep and cattle so was used for the soup. Other foods that are added to this soup include onions, lime juice, oregano, and fresh cilantro.<br /><br />It takes a long time to cook tripe in order for it to be good enough to eat, so typically Menudo is cooked in large batches and sold on certain days. In the Mexican state of Chihuahua, a soup called Pozole similar to Menudo is made, but uses a meat that is easier to cook. Menudo is so popular in Mexico, that the country gets shipments of tripe from the United States and Canada. This soup is often helps when someone is battling a hangover. It can also be seen served at special occasions. <br /><br />Vegetables are throughout most of the soups. Pozole soup calls for traditional corn called maiz blanco. It is a large kernelled corn found throughout Mexico. The corn is soaked in a special solution of lime. The soup also includes pork, chilies, onions, and a variety of spices and seasonings. This soup is eaten in both Mexico and also the Southwestern United States, especially the state of New Mexico.<br /><br />Mexican soups are also for dessert. Atole de Fresa is a strawberry desert soup. It includes milk, masa, cinnamon, and of course strawberries. The soup is usually served warm. Atole de Fresa can be found in Mexican restaurants.<br /><br />There are so many more soups in Mexican cooking. Some include pumpkins, others include coconut. Before trying to make your own bowl, try a few different types at your local Mexican restaurants. Once you find one that you enjoy, try to make it at home for your family and friends to enjoy. It would be a crowd pleaser at your next party celebration.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-57133397155561467882009-01-10T20:08:00.000-08:002009-01-10T20:08:00.996-08:00HIGH FIBER VEGETABLE SOUP2 c. green pepper, chopped<br />2 c. onions, chopped<br />4 tbsp. butter<br />1 (28 oz.) can tomatoes and liquid<br />2 c. carrots, diced<br />1 c. corn<br />1 c. cabbage, chopped<br />2 c. celery, chopped<br />1 c. squash, diced, zucchini and/or<br /> summer<br />1 c. potato, diced<br />2 c. green beans<br />10 c. water<br />5 tsp. beef broth granules<br />2 tbsp. lemon juice<br />1 bay leaf<br />2 tsp. marjoram<br />1 tsp. thyme<br />1/2 tsp. black pepper<br />1/4 tsp. crushed red pepper<br />1/2 c. minced parsley<br />1 c. barley<br />Salt to taste<br /><br /> In large pot, saute green peppers and onions in butter about 2 - 3 minutes. Add: water, broth granules, tomatoes (chopped) and liquid, lemon juice, all vegetables, and all spices. Bring to low boil, reduce to simmer. Cover and simmer 20 minutes. Add barley and simmer 40 - 50 minutes longer. Makes 6 - 8 servings.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1tag:blogger.com,1999:blog-2730541641346291996.post-24681563140602599872009-01-01T20:07:00.000-08:002009-01-01T20:07:00.563-08:00CHRISTMAS SOUP15 Bean Super Soup<br />15 bean pre-packaged soup mix, found<br /> in supermarkets<br />1 lg. onion<br />1 lg. can tomatoes<br />1 pod red pepper (optional) OR<br />1 tsp. chili powder<br />Juice of one lemon<br />Salt and pepper to taste<br /><br /> Wash beans thoroughly. Place in large kettle, cover with water, add 2 teaspoons salt, and soak overnight. In morning, drain. Add 2 pints water and some ham or ham hocks. Bring to a boil, then simmer slowly 2 1/2 - 3 hours. Add onion, tomatoes, red pepper or chili powder, lemon, salt and pepper. Simmer another 30 minutes or so. Serve with crackers and a green salad.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-8732956044002689862008-12-30T19:00:00.000-08:002008-12-30T19:00:00.945-08:00Lobster Bisque Soup Recipe<p>The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top. </p><br /><br />2 lb boiled lobsters, medium sized<br />2 1/2 c fish or chicken stock<br />1 onion, sliced<br />4 celery stalks, with leaves<br />2 cloves, whole<br />1 bay leaf<br />1/4 c soft butter<br />1/4 c flour<br />3 c milk; heated<br />1/4 teaspoon nutmeg<br />1 c cream; hot but not boiling<br />2 tablespoons sherry<br />1/8 teaspoon parsley; minced<br />1/8 teaspoon paprika<br /><br /><p>Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock.</p><br /><br /><p>Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock.</p><br /><br /><p>When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.</p>Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com0tag:blogger.com,1999:blog-2730541641346291996.post-78437730054653380972008-12-21T18:59:00.000-08:002008-12-21T18:59:00.297-08:00Cool Summer Soup Recipes - A Food Processor And 10 Minutes Is All You NeedSummer is coming and so is the hot weather. Nobody likes to cook in the heat of summer. A really hot meal on a hot day is almost as unpopular. It could be that a cool, easy to prepare summer soup is just what you need.<br /><br />Below are 3 recipes for soups that can be made in your food processor or blender. If you have the ingredients on hand, none of them take more than 10 minutes to make. They are all delicious, nutritious, and really refreshing on a hot day. While the recipes all suggest you use a food processor, you can get very good results by using a blender or hand blender too.<br /><br />These are all very simple recipes, so don't be shy to modify them and get a taste that your whole family can enjoy.<br /><br />Here are the recipes.<br /><br />Summer Vegetarian soup<br />This is great tasting soup with a touch of Italy included. It is super easy to make and very healthy. It is particularly good on a hot summer day<br /><br />an avocado - skin and pit removed of course<br />4 Roma tomatoes - they may not be quite juicy enough (see below)<br />Basil to taste (Thai basil is really good in this)<br />4 tablespoons of extra virgin olive oil<br /><br />Process<br />How easy is this soup? Simply throw everything into your food processor and mix until it is smooth. If you find that it is more like a smoothie than soup, simply add more liquid (or swap one of the Roma tomatoes for another more juicy variety). Pour into bowls, garnish as you wish (minced chives are nice) and enjoy.<br /><br />Sensational Salsa & Black Bean<br /><br />This soup is a very simple soup that takes just a few minutes to prepare. It can be served hot or cold, but always benefits from being heated.<br />Roughly 4 servings<br /><br />INGREDIENTS:<br />2 normal sized cans of black beans (any brand is OK, but try for low salt)<br />1 1/2 cups soup stock (Just use chicken, beef, or vegetable bullion)<br />1 cup of your favorite salsa (chunky makes a heartier soup)<br />1 teaspoon cumin (best to use fresh ground in the soup and you can sprinkle seeds on top too)<br />1/4 cup of sour cream<br />1-2 green onions chopped fine<br /><br />Process:<br />Put the beans, salsa, cumin, and soup stock into a food processor (a blender is OK too). Puree the mixture until it is creamy in texture. Pour the mixture into a mid-sized pot and heat on low-medium until it is completely hot. This allows the flavours to merge. If you are going to serve it cold, move it to the fridge to cool off till it is time to eat. To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream.<br /><br />MANGO SOUP<br /><br />Mangos are simply divine. They are great as a fruit, mixed into drinks, added to salads. They also make a really good cool summer soup which is explained below.<br /><br />Ingredients:<br /><br />1 large RIPE mango (it will be soft, no squishy, to touch)<br />2 cups chicken soup stock (make your own or use bullion if you must)<br />1 TBSP lemon grass (available in most Asian markets, it looks like long greenish reeds when you buy it)<br />1 TBSP ginger - Freshly chopped is best<br />Ground chili peppers to taste<br />1 cup yogurt (2% plain is best)<br />2 TBSP cilantro (chinese parsley) chopped fine<br /><br />Process:<br />Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough) and mix in first the rest of the stock, and then the yogurt. This is best served cold, so put in fridge till you are ready to eat. Then put into bowls and serve with the cilantro as the garnish.<br /><br />As the temperature starts to go up give these soups a try. They are all very simple and will add a new delicious and healthy dimension to your summer diet.Souphttp://www.blogger.com/profile/15247813234518413303noreply@blogger.com1