@seastarr | ||
Is it Soup Yet? Please share your favorite Soup & Stew Recipies here. |
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@seastarr | 30 March 08 | |
Moms Potato Soup Serves 4. 4-6 potatoes peel & dice 1/2in. cubes. 1 med. Onion dice fine 1 stalk celery dice fine (optional) 1t salt 1T b*tter (prevents boil over) Place in 2qt saucepan. Add enough water to cover to 1/2in above potatoes. Bring to boil. Reduce heat simmer until potatoes are tender. Add 1can condensed milk. 1/2t parsley (optional) Sprinkle of black pepper to taste. |
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@seastarr | 30 April 08 | |
Vegetable Lovers Chicken Soup Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread or Garlic-Tomato Toasts and top with grated Romano or Parmesan cheese. 1 tablespoon extra-virgin olive oil 8 ounces chicken tenders, cut into bite-size chunks 1 small zucchini, finely diced 1 large shallot, finely chopped 1/2 teaspoon Italian seasoning blend 1/8 teaspoon salt 2 plum tomatoes, chopped 1 14-ounce can reduced-sodium chicken broth 1/4 cup dry white wine 2 tablespoons orzo or other tiny pasta, such as farfelline 1 1/2 cups packed baby spinach Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes. |
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@eclipse2 | 11 June 08 | |
Old-Time Beef Stew Recipe courtesy Paula Deen yield 6 servings 2 pounds stew beef 2 tablespoons vegetable oil 2 cups water 1 tablespoon Worcestershire sauce 1 clove garlic, peeled 1 or 2 bay leaves 1 medium onion, sliced 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon pepper 1/2 teaspoon paprika Dash ground allspice or ground cloves 3 large carrots, sliced 3 ribs celery, chopped 2 tablespoons cornstarch Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. |
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@eclipse2 | 11 June 08 | |
Taco Soup Recipe courtesy Paula Deen yield 12 to16 servings 2 pounds ground beef 2 cups diced onions 2 (15 1/2-ounce) cans pinto beans 1 (15 1/2-ounce) can pink kidney beans 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 1/2-ounce) can Mexican-style stewed tomatoes 1 (14 1/2-ounce) can diced tomatoes 1 (14 1/2-ounce) can tomatoes with chiles 2 (4 1/2-ounce) cans diced green chiles 1 (4.6-ounce) can black olives, drained and sliced, optional 1/2 cup green olives, sliced, optional 1 (1 1/4-ounce) package taco seasoning mix 1 (1-ounce) package ranch salad dressing mix Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish Pickled jalapenos, for garnish Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos. |
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@eclipse2 | 11 June 08 | |
Chicken and Dumplings Copyright 2001 Television Food Network, G.P. All rights reserved yield 6 servings Roasted Chicken: 1 (3-pound) whole chicken Salt and freshly ground black pepper 4 ounces unsalted b*tter, softened 1 lemon, halved and juiced; halves reserved 1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary 1 onion, halved 4 garlic cloves, smashed Fresh whole herbs, such as rosemary, thyme and parsley sprigs Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mash together the b*tter, lemon juice, and chopped herbs. Rub the herbed b*tter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock. Chicken Stock: 2 tablespoons olive oil 2 carrots, cut in large chunks 2 celery stalks, cut in large chunks 1 onion, halved 1 garlic bulb, halved Reserved chicken bones 2 quarts cold water 4 sprigs fresh parsley 4 sprigs fresh thyme 2 bay leaves To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside. Dumplings: 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 2 eggs 3/4 to 1 cup b*ttermilk To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like. Supreme Sauce: 2 tablespoons b*tter 1 tablespoon oil 1 tablespoon flour 1/2 cup diced carrot 1/2 cup diced celery 3 cloves garlic, minced 2 bay leaves 1/4 cup flour 6 cups chicken stock 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped flat-leaf parsley, for garnish To prepare Supreme Sauce: In a Dutch oven, melt b*tter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving. |
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@seastarr | 11 June 08 | |
Mexican Chicken Soup From Food Network Kitchens yields 4 servings If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels. 2 tablespoons canola oil 1 medium onion, chopped 1 medium rib celery, chopped 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon ground c*min 6 cups chicken broth, low-sodium canned 1/4 cup canned green chiles 1 (15 1/2-ounce) can posole, drained or frozen corn kernels 4 canned whole peeled tomatoes, roughly chopped 1 teaspoon dried oregano 1 cup cooked skinless shredded chicken breast (about 4 ounces) 1/4 cup chopped fresh cilantro leaves Juice of 1 lime Kosher salt and freshly ground black pepper Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and c*min, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes. Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot. Copyright 2004 Television Food Network, G.P. All rights reserved. Nutrition Information Nutritional an*lysis per serving Calories 250 Fat 11 grams Saturated Fat 1 gram Carbohydrates 25 grams Fiber 5 grams Protein 16 |
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@seastarr | 11 June 08 | |
Broccoli Soup Recipe courtesy Food Network Kitchens yields 4 to 6 servings 2 tablespoons unsalted b*tter or olive oil 1 medium onion, sliced 1 clove garlic, smashed 1 russet potato, peeled and diced Pinch dried thyme leaves 1/2 teaspoon kosher salt, plus more as needed 4 cups chicken broth, homemade or low-sodium canned 1 (16-ounce) package frozen broccoli, thawed 2 to 4 tablespoons cream or half-and-half, optional Freshly ground black pepper Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon Melt the b*tter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes. Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper. Serve with optional toppings. |
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@seastarr | 11 June 08 | |
Beef Mushroom Barley Soup From Food Network Kitchens yield 6 to 8 servings 2 tablespoons plus 1 teaspoon canola oil One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat Kosher salt and freshly ground black pepper 1 carrot, diced 1/2 onion, diced 1 stalk celery, diced 6 cups water 1/2 teaspoon dried thyme 1/3 cup pearl barley, rinsed 1 cup chopped canned tomato 1 tablespoon unsalted b*tter 3/4 pound medium-sized b*tton mushrooms, brushed, trimmed, and quartered 3 tablespoons minced flat-leaf parsley Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes. Meanwhile, in a medium saute pan, heat the b*tter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls. Cook's Note: If making the soup in advance, adjust the consistency of the soup when re-heating with water, since the barley has a tendency to absorb the broth |
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