Anyone else in soup and stew making mode? Any new ones (or old faves) to share?
- Thread starter pat-nocal
- Start date
This Italian Sausage Bean and Spinach Soup was quite good. Would make again
Pat’s notes: Delicious! Made half the recipe using only 1 lb. Sweet Italian sausage (Trader Joes). Used conchiglie pasta. Used baby spinach and just stirred into the hot soup so it wouldn't get overdone and slimy with cooking.
Italian Sausage Bean and Spinach Soup
2 1/2 lbs Italian sausage, removed from casings
2 tbsp olive oil
2 large carrots, peeled and coarsely chopped
1 large onion, finely chopped
2 tablespoons minced fresh garlic
2 tsp dried chili pepper flakes, optional or to taste
3 tsp dried basil, or to taste
2 -3 quarts chicken broth
2 (14 oz) cans diced tomatoes
2 (15 oz) cans cannellini beans, rinsed and drained
2 cups large uncooked shell pasta
12 oz fresh spinach (can use frozen)
1/4 cup grated parmesan cheese, or to taste
salt and black pepper
.
Heat olive oil in a 8-10-quart pot over medium-high heat.
Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 15 minutes (Pat’s note: original recipe called for30 minutes but 15 was plenty to blend the flavors).
Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
Season with salt and pepper.
Pass more Parmesan cheese at the table.
Yield: 5.5 quarts (approx)
Source: Kittencal http://www.food.com/recipe/italian-sausage-bean-and-spinach-soup-177167
http://www.food.com/recipe/italian-sausage-bean-and-spinach-soup-177167
Pat’s notes: Delicious! Made half the recipe using only 1 lb. Sweet Italian sausage (Trader Joes). Used conchiglie pasta. Used baby spinach and just stirred into the hot soup so it wouldn't get overdone and slimy with cooking.
Italian Sausage Bean and Spinach Soup
2 1/2 lbs Italian sausage, removed from casings
2 tbsp olive oil
2 large carrots, peeled and coarsely chopped
1 large onion, finely chopped
2 tablespoons minced fresh garlic
2 tsp dried chili pepper flakes, optional or to taste
3 tsp dried basil, or to taste
2 -3 quarts chicken broth
2 (14 oz) cans diced tomatoes
2 (15 oz) cans cannellini beans, rinsed and drained
2 cups large uncooked shell pasta
12 oz fresh spinach (can use frozen)
1/4 cup grated parmesan cheese, or to taste
salt and black pepper
.
Heat olive oil in a 8-10-quart pot over medium-high heat.
Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 15 minutes (Pat’s note: original recipe called for30 minutes but 15 was plenty to blend the flavors).
Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
Season with salt and pepper.
Pass more Parmesan cheese at the table.
Yield: 5.5 quarts (approx)
Source: Kittencal http://www.food.com/recipe/italian-sausage-bean-and-spinach-soup-177167
http://www.food.com/recipe/italian-sausage-bean-and-spinach-soup-177167
I just re-posted this above, and I'll post it again, Curious' White Bean, Kale and Sausage Soup
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=95664
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=95664
Yes! I've been playing with my pressure cooker, making stocks for soups.
This Ina recipe is really good and with good chicken stock it's superb!
The chicken meatballs can stand on their own as an after school snack for kids, or tossed in a salad. They are worth making, even if you don't make the soup!
The broccoli celery soup I posted below for Joe is very good too.
http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe.html
This Ina recipe is really good and with good chicken stock it's superb!
The chicken meatballs can stand on their own as an after school snack for kids, or tossed in a salad. They are worth making, even if you don't make the soup!
The broccoli celery soup I posted below for Joe is very good too.
http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe.html
Sausage-Lentil Soup a favorite at my house
SAUSAGE-LENTIL SOUP
1 onion, chopped
2 T butter
6 cups chicken broth
2 cups water
1 lb dry lentils, rinsed and picked over
1 lb polish sausage, cut in small chunks
1 tsp salt
6 cups fresh spinach (or one package frozen, thawed and drained)
1 T lemon juice
1 tsp pepper
Sauté onion in butter until brown. Add broth, water, lentils, sausage and salt, and bring to a boil. Skim fat, cover and simmer for 40 minutes or until lentils are tender. Stir in spinach, cover and cook until wilted. Add lemon juice and pepper; correct seasoning.
SAUSAGE-LENTIL SOUP
1 onion, chopped
2 T butter
6 cups chicken broth
2 cups water
1 lb dry lentils, rinsed and picked over
1 lb polish sausage, cut in small chunks
1 tsp salt
6 cups fresh spinach (or one package frozen, thawed and drained)
1 T lemon juice
1 tsp pepper
Sauté onion in butter until brown. Add broth, water, lentils, sausage and salt, and bring to a boil. Skim fat, cover and simmer for 40 minutes or until lentils are tender. Stir in spinach, cover and cook until wilted. Add lemon juice and pepper; correct seasoning.
Evelyn from Athens's Youvarlakia Avgolemono- absolutely wonderful
YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)
1 /2 lb each Ground beef and Ground pork
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c good chicken stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only
In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.
YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)
1 /2 lb each Ground beef and Ground pork
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c good chicken stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only
In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.
My favorite creamy Wild Rice Soup with Bacon
WILD RICE SOUP WITH BACON
½ lb thick sliced bacon, diced:
1 large onion, finely chopped
2 cloves garlic, chopped
2/3 c raw wild rice
1 /2 c carrots, diced
1 /2 c celery, finely cut
1 / 2 c. sliced or chopped mushrooms
5 c chicken broth
1-1/2 c half & half
1 tsp thyme
1 tsp pepper
3 tbsp butter, softened
3 tbsp flour
salt, pepper to taste
1 /2 c parmesan cheese (if needed for flavor)
1 /3 c sherry
Fry bacon. Drain and reserve 2 tbsp fat. Saute rice, onion, carrots, garlic, mushrooms and celery in bacon fat for five minutes. Return bacon to the pot. Stir in the broth, add the thyme and pepper. Heat, stirring constantly, to boiling. Reduce heat. Simmer covered, stirring occasionally, until rice is tender, about 40 minutes. Stir in the cream. Mix the butter and flour together and whisk into the soup. Cook, stirring constantly, until the soup thickens and bubbles, about 1 minute. Season to taste, add sherry. Add the parmesan if the soup needs more body. Serves 4.
WILD RICE SOUP WITH BACON
½ lb thick sliced bacon, diced:
1 large onion, finely chopped
2 cloves garlic, chopped
2/3 c raw wild rice
1 /2 c carrots, diced
1 /2 c celery, finely cut
1 / 2 c. sliced or chopped mushrooms
5 c chicken broth
1-1/2 c half & half
1 tsp thyme
1 tsp pepper
3 tbsp butter, softened
3 tbsp flour
salt, pepper to taste
1 /2 c parmesan cheese (if needed for flavor)
1 /3 c sherry
Fry bacon. Drain and reserve 2 tbsp fat. Saute rice, onion, carrots, garlic, mushrooms and celery in bacon fat for five minutes. Return bacon to the pot. Stir in the broth, add the thyme and pepper. Heat, stirring constantly, to boiling. Reduce heat. Simmer covered, stirring occasionally, until rice is tender, about 40 minutes. Stir in the cream. Mix the butter and flour together and whisk into the soup. Cook, stirring constantly, until the soup thickens and bubbles, about 1 minute. Season to taste, add sherry. Add the parmesan if the soup needs more body. Serves 4.
Really tasty Corn and Potato Chowder
CORN AND POTATO CHOWDER
Makes 7-8 cups
½ lb bacon cut into 1/2” pieces
1 large onion, chopped
2 large carrots, peeled and sliced thin
1 cup celery, sliced thin
1 bay leaf
2 large potatoes, peeled and cubed
2 cups chicken broth
2 cups half/half or cream
2 cups creamed corn
1 cup shredded cheddar or American cheese
salt, pepper and cayenne to taste
sour cream (just for serving)
Cook bacon until crisp and transfer to paper towels. In the bacon drippings, cook the onion, carrot, celery, bay leaf, salt & pepper. Cook for about 10 minutes. Add potato and chicken broth. Bring to a boil and simmer covered for 15 minutes or until potato is tender. Add the corn, milk and cream. Simmer for another 10 minutes. Remove bay leaf. Take about 2 cups of veggies and soup and puree it in a blender or food processor. Return it to the soup pot. Add the cheese and cayenne.
Serve in bowls with a dollop of sour cream on top and sprinkle with bacon.
CORN AND POTATO CHOWDER
Makes 7-8 cups
½ lb bacon cut into 1/2” pieces
1 large onion, chopped
2 large carrots, peeled and sliced thin
1 cup celery, sliced thin
1 bay leaf
2 large potatoes, peeled and cubed
2 cups chicken broth
2 cups half/half or cream
2 cups creamed corn
1 cup shredded cheddar or American cheese
salt, pepper and cayenne to taste
sour cream (just for serving)
Cook bacon until crisp and transfer to paper towels. In the bacon drippings, cook the onion, carrot, celery, bay leaf, salt & pepper. Cook for about 10 minutes. Add potato and chicken broth. Bring to a boil and simmer covered for 15 minutes or until potato is tender. Add the corn, milk and cream. Simmer for another 10 minutes. Remove bay leaf. Take about 2 cups of veggies and soup and puree it in a blender or food processor. Return it to the soup pot. Add the cheese and cayenne.
Serve in bowls with a dollop of sour cream on top and sprinkle with bacon.
Old Fashioned Chicken Fricassee
CHICKEN FRICASSEE (serves 4)
1 large chicken, cut up
1/2 cup flour
1 tsp each salt, garlic powder
1 T pepper
4 T oil
4 C chicken broth
1 C dry red wine
2 onions, quartered
3 carrots, peeled and chunked
2 stalks celery, cut in 1" chunks
3 potatoes, peeled and quartered
3 cloves of garlic, 1 T rosemary, 1 T basil or oregano
Dredge chicken in mixture of flour, garlic powder, 1 tsp pepper, and salt. Save rest of flour mixture. Brown in oil in large pot (at least 6 quarts). Add rest of ingredients. Cover and simmer for 1 hour. Chicken should fall off bones.
In a separate pan, ladle 1 cup of the liquid. Add in the remaining flour mixture and cook over medium heat for 5 minutes, stirring constantly. Ladle in 2 C liquid a little at a time, stirring constantly. Pour all back into the large pot, stir and cook for another 10 minutes to thicken into gravy. Adjust seasonings. Serve like stew, in a bowl.
CHICKEN FRICASSEE (serves 4)
1 large chicken, cut up
1/2 cup flour
1 tsp each salt, garlic powder
1 T pepper
4 T oil
4 C chicken broth
1 C dry red wine
2 onions, quartered
3 carrots, peeled and chunked
2 stalks celery, cut in 1" chunks
3 potatoes, peeled and quartered
3 cloves of garlic, 1 T rosemary, 1 T basil or oregano
Dredge chicken in mixture of flour, garlic powder, 1 tsp pepper, and salt. Save rest of flour mixture. Brown in oil in large pot (at least 6 quarts). Add rest of ingredients. Cover and simmer for 1 hour. Chicken should fall off bones.
In a separate pan, ladle 1 cup of the liquid. Add in the remaining flour mixture and cook over medium heat for 5 minutes, stirring constantly. Ladle in 2 C liquid a little at a time, stirring constantly. Pour all back into the large pot, stir and cook for another 10 minutes to thicken into gravy. Adjust seasonings. Serve like stew, in a bowl.
Pork and Poblano Stew from Michael in Phoenix
Great stuff.
PORK AND POBLANO STEW
(serves 5-6) from michael in phoenix
5 poblano chiles (1-1/4 lb)
1 T vegetable oil
2-1/2 lbs pork shoulder, trimmed, cut into 1-2” pieces
Salt
1 large onion, chopped
1 tsp cumin (toasted whole then ground)
3-4 garlic cloves, minced
1 chipotle chili in adobo, minced
1 T dried oregano
1 qt chicken stock
1-1/2 cups fresh or frozen corn
1 large can Mexican hominy, drained
1 large sweet potato, peeled and diced
Sour cream, cilantro, toasted shelled pumpkin seeds (pepitas)
Char the chile peppers on all sides until blackened. Put in paper bag for 10 min. Rub off the skin. Discard stem, seeds and internal veins. Roughly chop. Set aside. Heat the oil to med high. Pat dry the pork pieces and brown, working in batches. Sprinkle salt generously while browning. Remove from the pan and set aside. Add the onion, garlic and cumin to the pan and cook about 5 min. Scrape up the browned bits adding a bit of water to loosen. Add the chopped chipotle to the onions and garlic. Return the pork to the pan and add the poblano chiles. Add the chicken stock and oregano. Bring to a boil, reduce to simmer, cover and let cook for an hour. After an hour, add the diced sweet potato, corn and hominy. Cook for another half hour to 45 minutes until the pork is tender and the sweet potatoes are cooked through. Correct seasoning, adding more salt if needed. To serve, put in bowls, swirl in a spoonful of sour cream, top with chopped cilantro and toasted shelled pumpkin seeds.
Great stuff.
PORK AND POBLANO STEW
(serves 5-6) from michael in phoenix
5 poblano chiles (1-1/4 lb)
1 T vegetable oil
2-1/2 lbs pork shoulder, trimmed, cut into 1-2” pieces
Salt
1 large onion, chopped
1 tsp cumin (toasted whole then ground)
3-4 garlic cloves, minced
1 chipotle chili in adobo, minced
1 T dried oregano
1 qt chicken stock
1-1/2 cups fresh or frozen corn
1 large can Mexican hominy, drained
1 large sweet potato, peeled and diced
Sour cream, cilantro, toasted shelled pumpkin seeds (pepitas)
Char the chile peppers on all sides until blackened. Put in paper bag for 10 min. Rub off the skin. Discard stem, seeds and internal veins. Roughly chop. Set aside. Heat the oil to med high. Pat dry the pork pieces and brown, working in batches. Sprinkle salt generously while browning. Remove from the pan and set aside. Add the onion, garlic and cumin to the pan and cook about 5 min. Scrape up the browned bits adding a bit of water to loosen. Add the chopped chipotle to the onions and garlic. Return the pork to the pan and add the poblano chiles. Add the chicken stock and oregano. Bring to a boil, reduce to simmer, cover and let cook for an hour. After an hour, add the diced sweet potato, corn and hominy. Cook for another half hour to 45 minutes until the pork is tender and the sweet potatoes are cooked through. Correct seasoning, adding more salt if needed. To serve, put in bowls, swirl in a spoonful of sour cream, top with chopped cilantro and toasted shelled pumpkin seeds.
Just the stock, Barb. I'm still new to the PC, so taking it one step at a time.
This site had a great chicken stock recipe. I may buy the book!
I used a tsp of balsamic vinegar. The color and flavor is amazingly good.
Yielded 2 quarts.
Her lentil recipe is fantastic too. Cooked perfectly and very tasty.
http://www.hippressurecooking.com/pressure-cooked-chicken-broth-lesson-6-making-chicken-stock-in-the-pressure-cooker/
This site had a great chicken stock recipe. I may buy the book!
I used a tsp of balsamic vinegar. The color and flavor is amazingly good.
Yielded 2 quarts.
Her lentil recipe is fantastic too. Cooked perfectly and very tasty.
http://www.hippressurecooking.com/pressure-cooked-chicken-broth-lesson-6-making-chicken-stock-in-the-pressure-cooker/
