Soup
Hi Oldyaker,
Say that soup sounds really good. It is cold here in W.N.C. today too! Has been for a few days, but we have been lucky so far this winter. No real storms(ice or snow). We haven't had to cut our way out to the highway.
I am fixing my old time vegetable soup for supper tonight, it doesn't have any real directions, just general. I vary it depending on my mood, but it always taste good with a nice homemade bread and a salad.
2 cans diced tomatoes
1 12oz. can V-8
some diced cabbage- about 1/4 head
some beans(2-3 different types)- usually green beans,chickpeas, kidney or butter beans, and maybe some peas- tonight it's fordhook limas
corn- cream or whole kernel what ever is on hand
carrots
potatoes
onions
2-3 beef bullion cubes
Left over roast beef or chicken is also good added to this
If using canned veggies, use the liquid also.
Note: You can also use the frozen mixed veggies if in a hurry!
I usually put everything in together and cook it over a medium low heat for about 3 hours. You can also pressure cook it in about 15 minutes, but the flavor is not the same as it is if you cook it slowly and let the flavors meld together.
Jean
The following soups are from the
www.chef2chef.com
site. They are doing soups too!
South African Peanut Soup
Ingredients:
1 tablespoon extra virgin peanut oil
2 cups chopped onions
1 teaspoon chopped red chili
1 tablespoon grated fresh ginger
1 cup chopped carrots
2 cups chopped sweet potato
1 qt. chicken stock
2 cups tomato juice
1 cup smooth peanut butter
1 tablespoon sugar
Method:
Fry onion and red chili in peanut oil. Add ginger, carrots, sweet potato and chicken stock.
Simmer until all ingredients are cooked and tender and then add tomato juice, peanut butter and sugar.
Bring back to the boil, season and then blend until smooth.
Serve with a dollop of natural yogurt and chopped peanuts. Serves 6.
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Ling's Egg Drop Soup
Ingredients:
5 dried Chinese black mushrooms
5 cups low-sodium chicken broth
16 scallions, minced
2 tablespoons minced ginger root
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
3 egg whites
1 egg
1 tablespoon cornstarch, dissolved in 2tablespoons water
Instructions:
In a small saucepan, bring 1 cup water to a boil. Add the mushrooms, cover and remove from heat. Let stand until softened, about 20 minutes.
Drain the mushrooms, reserving the liquid. Strain the soaking liquid through a cheesecloth lined strainer.
In a medium saucepan, bring the broth, scallions, the mushrooms and the soaking liquid, the ginger, vinegar, soy sauce and garlic to a boil.
Reduce the heat and simmer, covered until the flavors are blended, about 20 minutes.
In a small bowl, whisk the egg whites, egg and 1 tablespoon water until smooth. Increase the heat and return the soup to a boil.
Add the egg mixture to the soup while stirring until the eggs have set. Stir in the dissolved cornstarch and cook, stirring constantly, about 1 minute longer.
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Spicy Vietnamese Soup
Ingredients:
1 Chicken breast or 1 Cauliflower, diced
1/2 cup Slivered lemon peel
3 Tbsp. Fish sauce or Soy sauce
3 Green chilies, chopped
3 Stalks Green Onion, chopped
1 1/2 Tbsp. Sugar
1 can (14 oz) Coconut Milk
2 cups Chicken or Vegetable stock or water
1 tsp. Lemon grass powder
1 Tbsp. Ginger, grated
1 can (14oz.) Straw Mushrooms
Salt to taste
Procedure:
Cook chicken in a cup of water until no longer pink (if using cauliflower, cook until tender). Remove from fire, cut into cubes, return to the pot.
Add slivered lemon, fish sauce, chilis, green onion and sugar;,set aside.
Combine coconut milk, chicken or vegetable stock, lemon grass, ginger, mushrooms and salt in a saucepan. Bring to a boil, reduce heat and simmer, uncovered for about 15 to 20 minutes.
Add chicken and lemon mixture, cook for about 3 minutes.
Serves 6 to 8.
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Spanish Sausage and Lentil Soup
Ingredients:
3 Tbsp. olive oil
3 cloves garlic, minced
1 large green pepper, finely chopped
1 carrot, finely chopped
2 large onions, finely chopped
1 lb. sliced smoked sausage
7 oz. smoked ham, finely chopped
1 large bay leaf
1/2 tsp. dry thyme
1 tsp. ground cumin
9 cups rich chicken broth
1 large can tomatoes, cut up with juice
1 lb. dry lentils
Fresh pepper
1 (10 oz.) pkg. frozen spinach, chopped
Procedure:
Heat olive oil in large 8 quart heavy pan. Add garlic, onions, green pepper and carrot. Cover and cook 10 minutes.
Add sausage and diced ham, thyme, bay leaf and cumin. Cook 5 to 10 minutes more. Add broth, tomatoes (cut up) and lentils to pan.
Reduce heat to low and cover partially; cook 2 hours or until lentils are tender. Adjust seasonings. Add (rinsed and dried) spinach.
Serves 6 to 8.
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PASTA E FAGIOLI - Bean Soup
Bean soup is traditionally slowly cooked in terracotta pots, often with the addition of Prosciutto or pork meat to enhance its flavor.
Ingredients:
11 oz (315 gr.) dry borlotti beans
1 quart (approximately 1 liter) water
3 tablespoons extra-virgin olive oil
2 oz (60 gr.) bacon, finely chopped
1 medium onion, finely diced
1 stick celery, finely diced
1 carrot, finely chopped
2 tablespoons fresh ripe tomato, finely diced
2 cups (460 cc) broth
salt and pepper
5 oz (140 gr.) short ditali pasta, or spaghetti broken in 1/2 inch (1-2 cm) pieces
4 tablespoons extra-virgin olive oil, for topping
Procedure:
Clean and wash the beans the night before. Place them in a container, and cover with fresh water. Let the beans soak in the water overnight.
The next day, when ready to cook, drain the beans.
In a stockpot, pour 1 quart (1 liter) water and add the beans. Boil for about 20 minutes or until the beans are tender.
In a stockpot, pour the extra-virgin olive oil, and turn the heat to medium.
Add the bacon, onion, celery and carrot. Sauté for 2-3 minutes, or until the onion becomes soft. Stir in the tomato.
Transfer about one third of the beans to a plate. Using a potato masher, reduce the beans to a paste.
Add to the stockpot the beans (with their cooking water), the puréed beans, and the broth. Bring to a boil.
Add salt and pepper.
Cook for about 15 minutes, until the ingredients are well blended.
Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time.
Pasta is ready when al dente (firm but not too soft or overcooked). Adjust the salt if necessary.
Place the soup in a large bowl or single serving dishes. Top with the extra-virgin olive oil and serve warm.
http://forums.chef2chef.net
Jean
