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It's that time again - let's list our favorite soups. Here are mine:
- Thread starter meryl
- Start date
French Onion Soup, Minestrone, Egg-lemon with Meatballs, Corn Potato Chowder
I love soup. I love making soup. The king of all soups in my opinion is Julia Child's French Onion Soup. I'm also posting recipes for my own Minestrone version, a wonderful Greek egg-lemon soup with meatballs from Evelyn in Athens and a corn potato chowder that is delicious. These are all very much T&T:
JULIA’S FRENCH ONION SOUP
Julia Child
Plain Brown Beef Stock for about 2 quarts from Julia Child & More Company
2 or more quarts sawed beef bones, including knuckles and some meaty scaps attached; plus veal and poultry bones, raw and/or cooked (my note: I use beef, chicken and pork)
2 large carrots, scrubbed and roughly sliced
3 large onions, peeled and roughly chopped
sufficient water to cover all ingredients
1 large leek, washed (optional)
3 celery ribs with leaves, washed
1 tb coarse or kosher salt (or table salt)
1 large herb bouquet tied in washed cheesecloth (8 parsley sprigs, 1 large imported bay leaf, 1 tsp dried thyme, 4 whole cloves or allspice berries, 3 large cloves garlic, unpeeled)
Spread the bones and meat scraps (except for poultry) and the carrots and onions in a roomy enough roasting pan; set in the upper middle level of a 450 degree oven and roast for 40 or more minutes, turning and basting ingredients several times with accumulated fat until nicely browned (my note: I usually use some chicken thighs on the bone and I do put them in the roasting pan right away with the other meats/bones). Transfer to a large soup kettle, leaving fat in pan. Discard fat and de-glaze pan- pour in a cup or so of water and set over heat, scraping coagulated roasting juices into the liquid. Pour into the kettle, and add enough cold water to cover ingredients by 2 inches (my note: sometimes I will use some canned broth along with the water here but if you do this, use low-sodium beef or chicken broth). Bring to the simmer, skim off gray scum that will rise to the surface for several minutes, then add rest of ingredients. Cover partially and simmer slowly 4-5 hours at least, adding more water if needed to cover ingredients. Strain into a large bowl, chill, peel coagulated fat off surface, and your stock is finished. If your stock lacks savor, boil it down in a large kettle after degreasing to concentrate it.
For the onion soup:
3 tb butter
1 tb olive oil
6 cups thinly sliced yellow onions (about 1-1/2 lb)
½ tsp sugar
1 tsp salt
2 tb flour
2 quarts homemade stock
2 cups dry white wine or dry white French vermouth
salt & pepper
Melt the butter with the oil in a 4-qt pan. Stir in the sliced onions. Cover and cook slowly for 20 minutes, stirring up occasionally, until onions are tender and translucent. Raise heat to moderately high, stir in the sugar and salt, and cook 20-30 minutes more, stirring frequently until onions have turned a fine, deep caramel brown. Lower heat to moderate, blend in the flour, and cook, stirring, for 2-3 minutes. Remove from heat and blend in 2 ladlefuls hot stock. Stir in the rest and the wine. Season lightly to taste, bring to the boil then simmer slowly, partially covered, for 30 minutes. Correct seasonings.
French Onion Soup Gratinee for a 3 quart tureen, serving 4-6
A loaf or 2 of firm, full-textured French bread
2 tb or more butter
3 oz firm Swiss cut into thin slices
Freshly ground pepper
2 qts simmering onion soup
4-5 tb Cognac
1-1/4 cups lightly packed, coarsely grated mixed Swiss cheeses
2 egg yolks beaten with 4-5 tb Port or Madeira
Toasted French bread rounds:
Preheat oven to 425 degrees. Cut bread into slices less than ½” thick, place in one layer on a baking sheet and dry out in upper third level of oven until fairly evenly brown.
Filling and baking the tureen:- About 45 minutes
Preheat oven to 425 degrees. Smear a tb of butter in bottom of tureen and arrange over it a closely packed layer of toasted bread. Spread over bread layer the sliced cheese, grind on pepper, ladle in the boiling soup, and pour in the Cognac. Float a closely packed layer of toast on the top of the soup and spread over it the grated cheese with a few grinds of pepper. Sprinkle over that a tb or two of melted butter. Set tureen in middle level of oven and bake for about 30 minutes. Just before serving, lift the crust with a serving fork, pour into the soup the egg yolk and wine mixture and stir gently under the crust.
MAMA Z’S MINESTRONE
Simmer for 1 hour:
3 quarts water
2 bay leaves
1 head garlic, peeled
pinch of sage
2 T each thyme, oregano, basil
1 T pepper
Uncover and toss the garlic and bay leaves away. Chop a combination of any of the following vegetables to measure 4 C: potatoes, carrots, onions, broccoli, cabbage, corn, peas, cauliflower, celery, tomatoes, celery, mushrooms, spinach
Sauté the vegetables in 2 T vegetable oil in a seperate pan for 10 minutes or until just browning. Add to broth. Add:
1-15 oz can kidney beans, drained
1-15 oz can garbanzo beans, drained
1/2 C broken, dry spaghetti or other pasta
Cover and simmer for 30 minutes or more. Correct seasonings then serve in bowls with parmesan cheese sprinkled on top.
YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup) !
from Eveyln in Athens
1 lb Ground beef
1/4 lb Ground pork (opt but good)
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 Water or 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.
CORN AND POTATO CHOWDER
Makes 7-8 cups
4 slices 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
1 cup milk
1 cup half/half or cream
2 cups 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.
I love soup. I love making soup. The king of all soups in my opinion is Julia Child's French Onion Soup. I'm also posting recipes for my own Minestrone version, a wonderful Greek egg-lemon soup with meatballs from Evelyn in Athens and a corn potato chowder that is delicious. These are all very much T&T:
JULIA’S FRENCH ONION SOUP
Julia Child
Plain Brown Beef Stock for about 2 quarts from Julia Child & More Company
2 or more quarts sawed beef bones, including knuckles and some meaty scaps attached; plus veal and poultry bones, raw and/or cooked (my note: I use beef, chicken and pork)
2 large carrots, scrubbed and roughly sliced
3 large onions, peeled and roughly chopped
sufficient water to cover all ingredients
1 large leek, washed (optional)
3 celery ribs with leaves, washed
1 tb coarse or kosher salt (or table salt)
1 large herb bouquet tied in washed cheesecloth (8 parsley sprigs, 1 large imported bay leaf, 1 tsp dried thyme, 4 whole cloves or allspice berries, 3 large cloves garlic, unpeeled)
Spread the bones and meat scraps (except for poultry) and the carrots and onions in a roomy enough roasting pan; set in the upper middle level of a 450 degree oven and roast for 40 or more minutes, turning and basting ingredients several times with accumulated fat until nicely browned (my note: I usually use some chicken thighs on the bone and I do put them in the roasting pan right away with the other meats/bones). Transfer to a large soup kettle, leaving fat in pan. Discard fat and de-glaze pan- pour in a cup or so of water and set over heat, scraping coagulated roasting juices into the liquid. Pour into the kettle, and add enough cold water to cover ingredients by 2 inches (my note: sometimes I will use some canned broth along with the water here but if you do this, use low-sodium beef or chicken broth). Bring to the simmer, skim off gray scum that will rise to the surface for several minutes, then add rest of ingredients. Cover partially and simmer slowly 4-5 hours at least, adding more water if needed to cover ingredients. Strain into a large bowl, chill, peel coagulated fat off surface, and your stock is finished. If your stock lacks savor, boil it down in a large kettle after degreasing to concentrate it.
For the onion soup:
3 tb butter
1 tb olive oil
6 cups thinly sliced yellow onions (about 1-1/2 lb)
½ tsp sugar
1 tsp salt
2 tb flour
2 quarts homemade stock
2 cups dry white wine or dry white French vermouth
salt & pepper
Melt the butter with the oil in a 4-qt pan. Stir in the sliced onions. Cover and cook slowly for 20 minutes, stirring up occasionally, until onions are tender and translucent. Raise heat to moderately high, stir in the sugar and salt, and cook 20-30 minutes more, stirring frequently until onions have turned a fine, deep caramel brown. Lower heat to moderate, blend in the flour, and cook, stirring, for 2-3 minutes. Remove from heat and blend in 2 ladlefuls hot stock. Stir in the rest and the wine. Season lightly to taste, bring to the boil then simmer slowly, partially covered, for 30 minutes. Correct seasonings.
French Onion Soup Gratinee for a 3 quart tureen, serving 4-6
A loaf or 2 of firm, full-textured French bread
2 tb or more butter
3 oz firm Swiss cut into thin slices
Freshly ground pepper
2 qts simmering onion soup
4-5 tb Cognac
1-1/4 cups lightly packed, coarsely grated mixed Swiss cheeses
2 egg yolks beaten with 4-5 tb Port or Madeira
Toasted French bread rounds:
Preheat oven to 425 degrees. Cut bread into slices less than ½” thick, place in one layer on a baking sheet and dry out in upper third level of oven until fairly evenly brown.
Filling and baking the tureen:- About 45 minutes
Preheat oven to 425 degrees. Smear a tb of butter in bottom of tureen and arrange over it a closely packed layer of toasted bread. Spread over bread layer the sliced cheese, grind on pepper, ladle in the boiling soup, and pour in the Cognac. Float a closely packed layer of toast on the top of the soup and spread over it the grated cheese with a few grinds of pepper. Sprinkle over that a tb or two of melted butter. Set tureen in middle level of oven and bake for about 30 minutes. Just before serving, lift the crust with a serving fork, pour into the soup the egg yolk and wine mixture and stir gently under the crust.
MAMA Z’S MINESTRONE
Simmer for 1 hour:
3 quarts water
2 bay leaves
1 head garlic, peeled
pinch of sage
2 T each thyme, oregano, basil
1 T pepper
Uncover and toss the garlic and bay leaves away. Chop a combination of any of the following vegetables to measure 4 C: potatoes, carrots, onions, broccoli, cabbage, corn, peas, cauliflower, celery, tomatoes, celery, mushrooms, spinach
Sauté the vegetables in 2 T vegetable oil in a seperate pan for 10 minutes or until just browning. Add to broth. Add:
1-15 oz can kidney beans, drained
1-15 oz can garbanzo beans, drained
1/2 C broken, dry spaghetti or other pasta
Cover and simmer for 30 minutes or more. Correct seasonings then serve in bowls with parmesan cheese sprinkled on top.
YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup) !
from Eveyln in Athens
1 lb Ground beef
1/4 lb Ground pork (opt but good)
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 Water or 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.
CORN AND POTATO CHOWDER
Makes 7-8 cups
4 slices 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
1 cup milk
1 cup half/half or cream
2 cups 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.
Judy, no this one is more "soupy"
for lack of a better word! For this one I add a lot of chicken stock and it ends up slighty tinged with red by the tomato - I suppose it would be clearer to add some amounts, eh? I'll go dig up the "official" recipe
The sopa seca is more dry, more like a pasta -
The turkey was delicious, one of the best we have ever had... totally worth it! We did the high heat method and even had drippings and bits for gravy.
for lack of a better word! For this one I add a lot of chicken stock and it ends up slighty tinged with red by the tomato - I suppose it would be clearer to add some amounts, eh? I'll go dig up the "official" recipe
The sopa seca is more dry, more like a pasta -
The turkey was delicious, one of the best we have ever had... totally worth it! We did the high heat method and even had drippings and bits for gravy.
diannecerkvenik64
Well-known member
I'll be happy to post it, sorry no chocolate in it smileys/smile.gif
diannecerkvenik64
Well-known member
Meryl, I use small cheese ravioli's. Recipe: GARDEN RAVIOLI SOUP
Here you go: I know you'll love this it is so so so so good smileys/smile.gif
GARDEN RAVIOLI SOUP
Ingredients
6 cups Chicken broth (can use 6 chicken bouillon cubes & 6 cups of water, boil water & add cubes>chicken broth)
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon garlic powder
½ teaspoon parsley flakes
1/8 teaspoon black pepper (2 shakes should be good enough)
1 shake red pepper (sparingly)
1 medium carrot (shredded then cut) about 1 cup (I use a potato peeler to shred then use 2 knives in criss cross motion to cut)
1 can (14 ½ oz) whole stewed tomatoes (cut them up, >pour into a bowl-use a knife to cut each stewed tomato(s) in half)
1 cup small cheese ravioli’s or tortellini (use half the bag, more than 1 cup)
Note: Do not add salt to soup, it will cause the soup to have a salty taste. See below: Helpful Hint.
Optional vegetables (THE RECIPE CALLS THESE OPTIONAL VEGETABLES- THEY HAVE TO BE ADDED ESPECIALLY THE RED BEANS- BEST BET IS TO ADD ALL)
1 zucchini skinned and sliced medium
1 yellow squash skinned and sliced medium
½ can red beans OR red kidney beans (I like these best), drained (a little less than ½ a can is best)
Note: Optional vegetables should be added, enhances the taste of the garden ravioli soup
Step1
In a large pot mix chicken broth, oregano, basil, garlic powder, parsley flakes, black pepper, red pepper, shredded carrots and cut stewed tomatos.
Step 2
Cook above broth over a medium-high heat, heat to a boil. Stir while adding ingredients, until boiling.
Step 3
Add the ravioli’s. Reduce heat to a medium. Stir. Cook for 15 minutes.
Step 4
Add optional cut/sliced vegetables, cook on low for 30 minutes, stirring occasionally.
If the soup has a salty taste: Add 1 skinned/peeled raw potato to soup, cook for 20 minutes, this will eliminate the salty taste, then remove the potato. Stir soup. Cook an additional 5 minutes. Serve.
Helpful Hint:
If any broth/sauce/soup that tastes salty. The raw potato soaks up the excess salt and will remove the salty taste. ALWAYS cook the broth/sauce/soup with the raw skinned/peeled potato for 20 minutes, most importantly: remove and discard raw potato from broth/sauce/soup).
Here you go: I know you'll love this it is so so so so good smileys/smile.gif
GARDEN RAVIOLI SOUP
Ingredients
6 cups Chicken broth (can use 6 chicken bouillon cubes & 6 cups of water, boil water & add cubes>chicken broth)
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon garlic powder
½ teaspoon parsley flakes
1/8 teaspoon black pepper (2 shakes should be good enough)
1 shake red pepper (sparingly)
1 medium carrot (shredded then cut) about 1 cup (I use a potato peeler to shred then use 2 knives in criss cross motion to cut)
1 can (14 ½ oz) whole stewed tomatoes (cut them up, >pour into a bowl-use a knife to cut each stewed tomato(s) in half)
1 cup small cheese ravioli’s or tortellini (use half the bag, more than 1 cup)
Note: Do not add salt to soup, it will cause the soup to have a salty taste. See below: Helpful Hint.
Optional vegetables (THE RECIPE CALLS THESE OPTIONAL VEGETABLES- THEY HAVE TO BE ADDED ESPECIALLY THE RED BEANS- BEST BET IS TO ADD ALL)
1 zucchini skinned and sliced medium
1 yellow squash skinned and sliced medium
½ can red beans OR red kidney beans (I like these best), drained (a little less than ½ a can is best)
Note: Optional vegetables should be added, enhances the taste of the garden ravioli soup
Step1
In a large pot mix chicken broth, oregano, basil, garlic powder, parsley flakes, black pepper, red pepper, shredded carrots and cut stewed tomatos.
Step 2
Cook above broth over a medium-high heat, heat to a boil. Stir while adding ingredients, until boiling.
Step 3
Add the ravioli’s. Reduce heat to a medium. Stir. Cook for 15 minutes.
Step 4
Add optional cut/sliced vegetables, cook on low for 30 minutes, stirring occasionally.
If the soup has a salty taste: Add 1 skinned/peeled raw potato to soup, cook for 20 minutes, this will eliminate the salty taste, then remove the potato. Stir soup. Cook an additional 5 minutes. Serve.
Helpful Hint:
If any broth/sauce/soup that tastes salty. The raw potato soaks up the excess salt and will remove the salty taste. ALWAYS cook the broth/sauce/soup with the raw skinned/peeled potato for 20 minutes, most importantly: remove and discard raw potato from broth/sauce/soup).
diannecerkvenik64
Well-known member
RECIPE: Minestrone Soup
I thought I'd post this recipe (I think I did before but since we're on soups this is for your convience)
Dianne’s Homemade Minestrone Soup
Ingredients:
14 oz can chicken broth OR: 3 chicken bouillon cubes and 1 ¾ cups of water heated
in a microwave for 4 ½ minutes
2 14 oz cans Italian stewed tomato’s- cut up
1 ¾ cup water
¾ cup v-8 juice
1 can red kidney beans
1 can Italian green beans, use scissors to cut each green bean in half, use half a can
½ white or yellow onion diced
1 zucchini’s diced
1 yellow squash diced
½ red bell pepper diced
½ green bell pepper diced
1 carrot shredded with a potato peeler then diced or cut into small pieces
1 stalk celery diced
1 cup shredded cabbage – after shredding, using knife, and slice in half the shredded cabbage
1 TABLESPOON basil- snipped fresh OR: 1 teaspoon of dried basil crushed
¼ teaspoon garlic powder
¼ teaspoon rosemary
½ teaspoon crushed bay leaf
¼ 9oz bag of mini shells, BEST: USE 2 TABLESPOONS of mini shell pasta
Pepper & Salt to taste Hint: use pepper mill
Parmesan Cheese
Directions:
Step 1
In a stockpot or Dutch oven (I use a stock pot) combine broth, undrained stewed tomato’s (after you cut them: hint: open can, put in bowl, using 2 knifes slice at tomato’s until cut up) water, all of the vegetables, v-8 juice, kidney beans, and seasonings. After each addition, stir the soup. Add dried mini shelled pasta- only 2 Tablespoons. Stir often.
Step 2
Bringing to a boil then immediately reduce heat to simmer, covered for 20 minutes.
Step 3
Top servings with Parmesan.
I thought I'd post this recipe (I think I did before but since we're on soups this is for your convience)
Dianne’s Homemade Minestrone Soup
Ingredients:
14 oz can chicken broth OR: 3 chicken bouillon cubes and 1 ¾ cups of water heated
in a microwave for 4 ½ minutes
2 14 oz cans Italian stewed tomato’s- cut up
1 ¾ cup water
¾ cup v-8 juice
1 can red kidney beans
1 can Italian green beans, use scissors to cut each green bean in half, use half a can
½ white or yellow onion diced
1 zucchini’s diced
1 yellow squash diced
½ red bell pepper diced
½ green bell pepper diced
1 carrot shredded with a potato peeler then diced or cut into small pieces
1 stalk celery diced
1 cup shredded cabbage – after shredding, using knife, and slice in half the shredded cabbage
1 TABLESPOON basil- snipped fresh OR: 1 teaspoon of dried basil crushed
¼ teaspoon garlic powder
¼ teaspoon rosemary
½ teaspoon crushed bay leaf
¼ 9oz bag of mini shells, BEST: USE 2 TABLESPOONS of mini shell pasta
Pepper & Salt to taste Hint: use pepper mill
Parmesan Cheese
Directions:
Step 1
In a stockpot or Dutch oven (I use a stock pot) combine broth, undrained stewed tomato’s (after you cut them: hint: open can, put in bowl, using 2 knifes slice at tomato’s until cut up) water, all of the vegetables, v-8 juice, kidney beans, and seasonings. After each addition, stir the soup. Add dried mini shelled pasta- only 2 Tablespoons. Stir often.
Step 2
Bringing to a boil then immediately reduce heat to simmer, covered for 20 minutes.
Step 3
Top servings with Parmesan.
diannecerkvenik64
Well-known member
Well why not? The Pea Soup too: RECIPE: PEA SOUP
This is my father's best soup he loved to make this for everyone and those who didn't like peas love this soup. This is real personal so I really hope you enjoy this soup. My father was a great great man, I miss him terribly but... making this soup is like an afternoon visit with him.
HOWARD BEEKER’S PEA SOUP
Ingredients:
16 oz bag dried peas (in soup isle)
½ onion, diced
1 stalk celery, chopped then minced
4 to 5 sliced hot dogs
1 ham bone (can use ham hocks)
2 cups cubed ham
4 to 5 sliced sausages (optional)
2 cups potatoes, pealed and cubed
water
Spices to Taste:
Salt
Pepper
Celery salt
Dry mustard (a pinch)
Step 1
Wash peas and sort with warm water.
Step 2
Soak peas in water, with enough water to cover the peas. Soak for minimal of 2 hours, can soak over night with pot covered.
Step 3
Rinse and wash peas in colander. Place peas back in a large stock pot. Add water slightly less than half of pot. Add ham bone (or ham hock), and then simmer for about 1 hour.
Step 4
Add onion, celery, cubed ham, sausages, and potatoes. Add spices to taste, to your taste. Stir. Cook for 1 hour on medium high, stirring often. Cover, but leave cover slightly ajar, just enough to let out steam. Lower cooking temperature to a medium low heat and cook for another hour or until peas or tender and start to break up and mix into soup. May have to add more water, need to keep water slightly less than half of pot or if soup is too thick.
Step 5
Add hot dogs. Stir. Lower the cooking temperature to a low set temperature. Simmer for another hour or until the desired pea texture, creamy and not too thick, if needed, add additional water. Be careful not to thin out soup. Stir. Add any additional spices if desired.
Step 6
Serve hot.
Note: May have to add water if water is too low. You will have to add water several times while making soup. Be careful, you do NOT want a thin soup, so add water very little at a time, and stir after each addition until right consistency.
This is my father's best soup he loved to make this for everyone and those who didn't like peas love this soup. This is real personal so I really hope you enjoy this soup. My father was a great great man, I miss him terribly but... making this soup is like an afternoon visit with him.
HOWARD BEEKER’S PEA SOUP
Ingredients:
16 oz bag dried peas (in soup isle)
½ onion, diced
1 stalk celery, chopped then minced
4 to 5 sliced hot dogs
1 ham bone (can use ham hocks)
2 cups cubed ham
4 to 5 sliced sausages (optional)
2 cups potatoes, pealed and cubed
water
Spices to Taste:
Salt
Pepper
Celery salt
Dry mustard (a pinch)
Step 1
Wash peas and sort with warm water.
Step 2
Soak peas in water, with enough water to cover the peas. Soak for minimal of 2 hours, can soak over night with pot covered.
Step 3
Rinse and wash peas in colander. Place peas back in a large stock pot. Add water slightly less than half of pot. Add ham bone (or ham hock), and then simmer for about 1 hour.
Step 4
Add onion, celery, cubed ham, sausages, and potatoes. Add spices to taste, to your taste. Stir. Cook for 1 hour on medium high, stirring often. Cover, but leave cover slightly ajar, just enough to let out steam. Lower cooking temperature to a medium low heat and cook for another hour or until peas or tender and start to break up and mix into soup. May have to add more water, need to keep water slightly less than half of pot or if soup is too thick.
Step 5
Add hot dogs. Stir. Lower the cooking temperature to a low set temperature. Simmer for another hour or until the desired pea texture, creamy and not too thick, if needed, add additional water. Be careful not to thin out soup. Stir. Add any additional spices if desired.
Step 6
Serve hot.
Note: May have to add water if water is too low. You will have to add water several times while making soup. Be careful, you do NOT want a thin soup, so add water very little at a time, and stir after each addition until right consistency.
Rec: Split Pea and Root Vegetable Soup
Split Pea and Root Vegetable Soup
8 servings
6 tbsp (3/4 stick) butter
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks (white and light green parts), chopped
1 large onion, chopped
2-1/2 tsp dried thyme, crumbled
2 tsp dried marjoram, crumbled
3 bay leaves
11 cups chicken stock or canned low-salt broth
3 cups dried split peas
1-1/4 lbs. smoked ham hocks or ham bone
Melt butter in heavy large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. Add stock, peas and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes. Remove ham hocks and cut meat into small pieces. Discard bone and fat. Return meat to soup. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm, thinning with water if too thick). Add parsley and serve.
Split Pea and Root Vegetable Soup
8 servings
6 tbsp (3/4 stick) butter
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks (white and light green parts), chopped
1 large onion, chopped
2-1/2 tsp dried thyme, crumbled
2 tsp dried marjoram, crumbled
3 bay leaves
11 cups chicken stock or canned low-salt broth
3 cups dried split peas
1-1/4 lbs. smoked ham hocks or ham bone
Melt butter in heavy large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. Add stock, peas and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes. Remove ham hocks and cut meat into small pieces. Discard bone and fat. Return meat to soup. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm, thinning with water if too thick). Add parsley and serve.
Rec: Cauliflower Soup with White Truffle Oil
Cauliflower Soup with White Truffle Oil
The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 lb. cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 tsp white truffle oil* or extra-virgin olive oil
1 tbsp thinly sliced chives
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
Serves 6 as a first-course.
Source: 2/99 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/100536
Pat’s notes: This is very good soup. Smooth and delicious. Dinner party quality. Was a nice accompaniment to Butternut Squash Ravioli. I think the truffle oil really makes this soup but a little bit goes a long way...lol. I buy my white truffle oil at Trader Joes, it's fairly inexpensive there.
Cauliflower Soup with White Truffle Oil
The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 lb. cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 tsp white truffle oil* or extra-virgin olive oil
1 tbsp thinly sliced chives
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
Serves 6 as a first-course.
Source: 2/99 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/100536
Pat’s notes: This is very good soup. Smooth and delicious. Dinner party quality. Was a nice accompaniment to Butternut Squash Ravioli. I think the truffle oil really makes this soup but a little bit goes a long way...lol. I buy my white truffle oil at Trader Joes, it's fairly inexpensive there.
Rec: Garden Vegetable Soup
Garden Vegetable Soup
Makes 4 servings (about 1 cup each)
0 points per serving
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.
Source: Weight Watchers program 1 booklet
Per serving: 42 calories, 0 g total fat, 63 mg sodium, 8 g total carbos, 2.4 g dietary fiber, 3 g protein, 41 mg calcium.
Pat’s notes: I’ve found some good additions to be tortellini, or chopped potatoes, or canned garbanzos or kidney beans. Good to sprinkle on a little freshly grated Parmesan when serving. Of course these additions change the Weight Watchers point value of the soup ;o)
Garden Vegetable Soup
Makes 4 servings (about 1 cup each)
0 points per serving
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.
Source: Weight Watchers program 1 booklet
Per serving: 42 calories, 0 g total fat, 63 mg sodium, 8 g total carbos, 2.4 g dietary fiber, 3 g protein, 41 mg calcium.
Pat’s notes: I’ve found some good additions to be tortellini, or chopped potatoes, or canned garbanzos or kidney beans. Good to sprinkle on a little freshly grated Parmesan when serving. Of course these additions change the Weight Watchers point value of the soup ;o)
Rec: Italian Sausage and Tortellini Soup (we love you and miss you Moyn)
Italian Sausage and Tortellini Soup
1 lb sweet Ital. sausage or chorizo, casings removed (used 1-1/4 lbs. hot Italian sausage)
1 cup chopped onion
2 large garlic cloves, sliced (used 5 cloves)
5 cups beef stock or canned broth (used 2 cans chicken broth, 2 cans beef broth)
2 cups chopped tomatoes, about 3/4 lb. (used 14 oz. can diced tomatoes)
1 8-ounce can tomato sauce (omitted)
1 large zucchini, sliced (omitted zuke, used 1 crookneck squash and about 2 cups fresh spinach, sliced)
1 large carrot, thinly sliced (also 1 rib celery, chopped)
1 medium-sized green bell pepper, diced
1/2 cup dry red wine (used 1/4 cup)
2 tablespoons dried basil (used 2 tbsp fresh basil)
2 tablespoons dried oregano (used 2 tbsp fresh oregano)
8 to 10 ounces purchased fresh cheese tortellini (used 5-cheese ravioli)
Freshly grated Parmesan cheese
Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tbsp drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.
Serves 6.
Source: Moyn@Gails and 10/93 Bon Appétit
Moyn’s notes: I used a carton of Pomi chopped tomatoes in place of the tomato sauce and tomatoes, I used lots more garlic, added 1/4 cup of dried, chopped porcini mushrooms, and a 10 oz pkg of chopped spinach. For the sausage I used a one pound roll of Jones medium hot sausage, and I decreased the basil and oregano to 1 tbsp each, adding some fresh chopped basil before serving, added a bit of crushed chopped red pepper, and I omitted the zucchini. The tortellini I used were stuffed with mushrooms and the pkg was only 7 oz.... I added a few sticks of linguini, broke into 1 inch pieces. Served with a crisp green salad, first, and warmed Focaccia.
Italian Sausage and Tortellini Soup
1 lb sweet Ital. sausage or chorizo, casings removed (used 1-1/4 lbs. hot Italian sausage)
1 cup chopped onion
2 large garlic cloves, sliced (used 5 cloves)
5 cups beef stock or canned broth (used 2 cans chicken broth, 2 cans beef broth)
2 cups chopped tomatoes, about 3/4 lb. (used 14 oz. can diced tomatoes)
1 8-ounce can tomato sauce (omitted)
1 large zucchini, sliced (omitted zuke, used 1 crookneck squash and about 2 cups fresh spinach, sliced)
1 large carrot, thinly sliced (also 1 rib celery, chopped)
1 medium-sized green bell pepper, diced
1/2 cup dry red wine (used 1/4 cup)
2 tablespoons dried basil (used 2 tbsp fresh basil)
2 tablespoons dried oregano (used 2 tbsp fresh oregano)
8 to 10 ounces purchased fresh cheese tortellini (used 5-cheese ravioli)
Freshly grated Parmesan cheese
Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tbsp drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.
Serves 6.
Source: Moyn@Gails and 10/93 Bon Appétit
Moyn’s notes: I used a carton of Pomi chopped tomatoes in place of the tomato sauce and tomatoes, I used lots more garlic, added 1/4 cup of dried, chopped porcini mushrooms, and a 10 oz pkg of chopped spinach. For the sausage I used a one pound roll of Jones medium hot sausage, and I decreased the basil and oregano to 1 tbsp each, adding some fresh chopped basil before serving, added a bit of crushed chopped red pepper, and I omitted the zucchini. The tortellini I used were stuffed with mushrooms and the pkg was only 7 oz.... I added a few sticks of linguini, broke into 1 inch pieces. Served with a crisp green salad, first, and warmed Focaccia.
Meryl, here's the lentil soup recipe.
I'll post the Moroccan soup in the morning
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=120
I'll post the Moroccan soup in the morning
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=120
Here ya go:
YELLOW PEPPER SOUP
INGREDIENTS:
1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)
DIRECTIONS:
1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an emersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.
4 servings
(originally posted by Mean Chef)
http://www.recipezaar.com/22104
YELLOW PEPPER SOUP
INGREDIENTS:
1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)
DIRECTIONS:
1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an emersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.
4 servings
(originally posted by Mean Chef)
http://www.recipezaar.com/22104
REC: Moroccan Spiced Red Lentil Soup
* Exported from MasterCook II *
Moroccan Spiced Red Lentil Soup
Recipe By : Two Hot Tamales
Serving Size : 6
Categories : Soups & Stews, Vegetarian, Tried & True
Amount Measure Ingredient -- Preparation Method
1 Tablespoon Olive Oil
2 Medium Yellow Onions -- chopped
4 Cloves Garlic -- minced
4 Stalks Celery, Washed And Sliced Crosswise -- 1/2" thick
2 Teaspoons Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Ground Turmeric
1 Teaspoon Ground Cumin
1/4 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
1 Pinch Saffron
1 Bay Leaf
1 Tablespoon Tomato Paste
1 Large Potato (Preferably Yukon Gold) -- peeled and diced
1 Pound Red Lentils -- picked over
2 Quarts Water, Vegetable Broth Or Chicken Broth -- or a combination
1 Cup Cooked Wheat Berries -- see note
6 Italian Roma Tomatoes -- cored & chopped
1/2 Bunch Cilantro, For Garnish -- optional
Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes, until softened and beginning to color. Add garlic and cook 1 minute to release it's aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon salt, pepper, turmeric, cumin, ginger, cinnamon, saffron and bay leaf and cook 2 to 3 minutes to develop flavor of the spices. (Hint- measure out all the spices into a small bowl, or onto a plate, so they can be added all at once.) Add tomato paste, potatoes, lentils and liquid and cook, at a simmer, for 45 minutes; the lentils and potatoes should be quite tender. Stir remaining 1 teaspoon salt, wheat berries and tomatoes into soup and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
- - - - - - - - - - - - - - - - - -
NOTES : A heaping 1/3 cup of dry wheat berries, when cooked, will be about 1 cup.
* Exported from MasterCook II *
Moroccan Spiced Red Lentil Soup
Recipe By : Two Hot Tamales
Serving Size : 6
Categories : Soups & Stews, Vegetarian, Tried & True
Amount Measure Ingredient -- Preparation Method
1 Tablespoon Olive Oil
2 Medium Yellow Onions -- chopped
4 Cloves Garlic -- minced
4 Stalks Celery, Washed And Sliced Crosswise -- 1/2" thick
2 Teaspoons Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Ground Turmeric
1 Teaspoon Ground Cumin
1/4 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
1 Pinch Saffron
1 Bay Leaf
1 Tablespoon Tomato Paste
1 Large Potato (Preferably Yukon Gold) -- peeled and diced
1 Pound Red Lentils -- picked over
2 Quarts Water, Vegetable Broth Or Chicken Broth -- or a combination
1 Cup Cooked Wheat Berries -- see note
6 Italian Roma Tomatoes -- cored & chopped
1/2 Bunch Cilantro, For Garnish -- optional
Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes, until softened and beginning to color. Add garlic and cook 1 minute to release it's aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon salt, pepper, turmeric, cumin, ginger, cinnamon, saffron and bay leaf and cook 2 to 3 minutes to develop flavor of the spices. (Hint- measure out all the spices into a small bowl, or onto a plate, so they can be added all at once.) Add tomato paste, potatoes, lentils and liquid and cook, at a simmer, for 45 minutes; the lentils and potatoes should be quite tender. Stir remaining 1 teaspoon salt, wheat berries and tomatoes into soup and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
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NOTES : A heaping 1/3 cup of dry wheat berries, when cooked, will be about 1 cup.