soup

Parent Cafe
21

<p>Seven Onion Soup </p>

<p>Ingredients
4 tablespoons unsalted butter
4 slices bacon, chopped
1 1/2 cups sliced yellow onions
1 1/2 cups sliced red onions
1 1/2 cups sliced white onions
1 cup sliced shallots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried thyme
1 cup sliced leeks, bottoms only, well rinsed in several changes of water
1 cup sliced scallions (white parts only)
1/3 cup all-purpose flour
2 quarts chicken stock
1 cup cream
Salt and pepper
3 teaspoons snipped chives, for garnish
Shaved Parmesan, for garnish </p>

<p>Directions
In a large skillet, melt the butter over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside for garnish. </p>

<p>To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt, pepper, bay leaf, and thyme and cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes. Add the leeks and scallions and cook until soft, 3 to 4 minutes. Dust flour over, and stir and cook until flour turns light golden. Add the stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally. Add the cream, stir well to incorporate, and cook for 15 minutes. </p>

<p>Remove the bay leaf and pulse soup with an immersion blender. Return to the pot, stir to combine, and heat gently. </p>

<p>Divide the soup into bowls and garnish each serving with bacon, chives, and a little shaved Parmesan.</p>

22

<p>Does anyone have a really good chili recipe? Mine always seems too watery.
Thanks</p>

23

<p>I just got one of those hand-held blenders you just dip in the pot and whir away!!! Fun to use!!</p>

<p>Potato Leek Soup </p>

<p>Ingredients
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups vegetable broth
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper
Marjoram - dash
dash to 1/4 tsp Tabasco sauce or other red chili sauce (my husband used that thai chili sauce once and it was great!)</p>

<p>1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.</p>

<p>2 Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste</p>

24

<p>keymom, Look in the soup aisle at the grocery store for a package (dry ingredients) chili mix called “Darn” Good Chili. It’s made by Bear Creek Farms and is really good, better than any homemade I have ever made and lots easier. I always add ground beef… makes it thicker and stretches it farther.
If you can’t find it in stores, you can order it online…just search Darn Good Chili.</p>

25

<p>Day after Leg-O-Lamb Veggie Dinner Soup</p>

<p>A wonderful **MAN **style cool/cold weather soup recipe </p>

<p>Cut the wonderful tasting rosemary and garlic seasoned meat. Hold aside.</p>

<p>Mix some quantities of:</p>

<p>Good vegetable stock
Crushed Tomatoes
Fresh soup veggies (corn, Leeks, carrots, mushrooms, peas, parsnips, etc.) </p>

<p>Mix all, including meat, in a large cauldron and bring to a boil.
Once to a furious boil turn off heat and let set (covered) for a min. of 4 hours, (over night in fridge even better).
Bring to a boil again and then turn to a low simmer for one hour.</p>

<p>Serve along side a heavily infused anchovy Cesar salad along with fresh tear-away baguettes accompanied by non-salted butter.</p>

<p>A glass of moderately good cabernet and you’re all set.</p>

26

<p>

</p>

<p>Unless you are a “no beans” purist, reserve about half of the beans and mash them up before you stir them in. The other way to thicken chili is to grab a small handful of corn meal and slowly sprinkle that in while stirring.
Yum, as soon as it cools down enough that the air conditioning isn’t blasting, I’ll make some soup!</p>

27

<p>making the book club corn chowder. The warm weather has past and we have had some rain today. Perfect for soup.
I am looking forward to trying many of the recipes this winter.</p>

28

<p>Chili</p>

<p>2 cans diced tomatoes
1 large can tomato puree
1 pound ground beef broken into small pieces
1 small onion chopped
1 green pepper chopped
3 stalks celery sliced
1 can whole kernal corn drained
1 can garbanzo beans drained and washed
1 can canalini beans drained and washed
1 can red kidney beans drained and washed
salt
Cumin
Chili Powder</p>

<p>Last three…to taste…I use about two tablespoons each of Cumin and Chili Powder…and a little salt.</p>

<p>Put everything in the crock pot at 6 in the morning. Eat it at 6 in the evening.</p>

29

<p>Hanna, I am interested in eventually trying your cabbage soup recipe. Could you tell me about how much you consider a generous amount of water? I don’t want to end up with a watery tasteless soup because I used too much water. Thanks!</p>

30

<p>Northminnesota, do you think the seven onion soup would work as well with vegetable broth?</p>

31

<p>^^^ Yes. I just made this the other day. Recipe from Food Network. My guests really enjoyed it! </p>

<p>Creamy Spicy Corn Chowder with Chicken</p>

<p>Ingredients:</p>

<p>2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1 russet potato, diced ( I usually add more. We like chunky soup!)
1 small red pepper, diced
3 cups frozen corn kernels, thawed
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 cups milk ( I sometimes use 1 cup half and half and 1 cup milk)
3 cups chicken broth
2 cups shredded rotisserie cooked chicken
Fresh cilantro leaves, for garnish
1 lime, cut into wedges
Directions
In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme. </p>

<p>In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes. </p>

<p>Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.</p>

32

<p>The gypsy soup fans here will get a laugh out of this one. My niece runs a business selling soup and homemade bread. She inherited the business from her older sister who is now a college freshman. She’s 13 and likes the money, but doesn’t have a big interest in food or cooking. So this weekend she was making gypsy soup. My sister-in-law was out, and her spices are mostly unlabeled. First she couldn’t find the tumeric. She asked my brother who asked me which of two bags were tumeric. I could tell at a glance that neither were, since neither were the distinctive yellow color. Next she apparently asked my brother to find her the paprika. He gave her the bottle of cayenne! Oh my goodness that soup was inedible! Luckily her Mom tasted the soup while they were jarring it. After suggesting that tasting your soup, might be helpful, they washed off all the cooked vegetables, added more tomato and liquid and enclosed a note that she’d refund money to anyone who thought the soup was too spicy. It was still pretty zippy, though no longer inedible.</p>

33

<p>^^
How funny! I have just come home from the market with the ingredients I didn’t have here for Gypsy Soup and Pistou. Good cooking and eating ahead!</p>

34

<p>mom60 - how did you like the corn chowder?</p>

<p>We got snow this weekend, so I am soup cooking…</p>

35

<p>I’m actually making this tonight for some friends in the dorm: BIG crowd pleaser and VERY easy!</p>

<p>CL - Chicken Tortilla Soup
Cooking LIght
Makes 8 servings.
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalape</p>

36

<p>Northeastmom, you just need to make sure the meat and onions are covered. If you’re worried about the soup being too thin, then you can just barely cover them, and keep adding water as it gets lower.</p>

<p>One of the advantages of using Savoy cabbage is that it releases less water into the soup. But traditional green cabbage works too.</p>

37

<p>Thanks Hanna. This recipe looks really good to me!</p>

38

<p>This Hamburger Barley Soup recipe was a family favorite until my D’s became vegetarians. That’s when I pulled out my old Moosewood Cookbook and introduced them to Gypsy Soup :)</p>

<p>HAMBURGER & BARLEY SOUP
Yield: 8 servings</p>

<p>1 lb Ground beef preferable lean
1 c Celery diced
1 c Carrots, diced
1 c Cabbage, sliced
1 Onion, small, diced
4 c Beef broth
1 1/2 c Tomatoes, canned plum, undrained
1/3 c Barley, uncooked
1 tsp Thyme, dried
1/2 tsp Basil, dried
1 clove Garlic, chopped
1 1/2 tsp Brown sugar
1 1/2 tsp Balsamic vinegar
1 tsp Worcestershire sauce
Salt & pepper</p>

<p>Brown beef in a large saucepan. Drain off any fat then add celery, carrots, cabbage, onion, beef broth, tomatoes and juice, barley, thyme, basil and garlic. Cover, bring to a boil then reduce heat and simmer 45 minutes to an hour or until vegetables and barley are just tender. Remove from heat, stir in brown sugar, vinegar, Worcestershire sauce, salt and pepper. Check seasoning and serve with plenty of crusty bread or rolls.</p>

39

<p>It is good! Growing up, this was a dinner we all looked forward to. Serve it with some crusty bread & butter and/or boil some potatoes and serve one with each bowl of soup. If you have any fresh dill on hand, that’s a delicious garnish.</p>

40

<p>Hanna, I love dill. I always put dill in my chicken noodle soup or matzo ball soup (at the last minute I put some in each serving) and I love dill with salmon. I might leave the dill out when I make your recipe, just to have a change, but thanks for the suggestion.</p>