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Gazpacho

22 Jul

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4 cups tomato or vegetable juice plus 2 more cups

3 large tomatoes plus 2 more diced tomatoes

1 cup diced cucumber plus another cup as an extra diced cucumber

1 cup bell pepper plus the leftover pepper, diced

1/2 cup chopped red onion

1/4 cup red wine vinegar plus 2 tablespoons

3 tablespoons good olive oil

6 cloves garlic

2 teaspoons hot pepper sauce…Franks or whatever else you like

4 diced scallions as an extra add-in

4 tablespoons cilantro

3 tablespoons powdered chicken broth

3 tablespoons honey

the juice of half a lime

Put 2 cups of tomato juice, 2 tomatoes,1/2 the pepper, half the cucumber and all the onion and garlic in a food processor.

Then add the vinegar, oil, chicken broth, honey, and hot pepper sauce.

Process till smooth and then add the diced cilantro

Stir in all the remaining diced vegetables, tomato juice, and diced scallions.

Add the lime juice.

Refrigerate for at least a couple of hours

The reason why I have all the extras is that my processor has a 5 cup capacity.

The soup gets nice and smooth if you only use half the vegetables with the tomato juice.

Plus the extra vegetables make the soup nice and chunky when you add them in after it is processed.

 

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Green Soup

29 Apr

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This is a great leftover recipe.

I used all my leftover vegetables including that one lonely potato.

One large diced onion

Two diced celery stalks

One diced leftover potato

1/4 cup butter

One cup chopped bok choy

3/4 cups leftover peas

About 12 leftover asparagus spears cut into bite size pieces

One cup water

Two chicken bouillon cubes

2 tablespoons corn starch

2 cups of milk or half and half

One teaspoon grated lemon rind

The juice of 1/2 a lemon

1/8 teaspoon grated nutmeg

Melt the butter in a pan

Add the onion and celery

Cook till soft

Add the potato for two minutes

Add the box choy

Mix the water with the cornstarch and mix in the bouillon cubes

Add to the vegetables and bring to a slow boil

Add the milk, asparagus and peas.

Add the nutmeg, lemon juice and rind

Simmer for about ten minutes on medium low till everything is hot.

I made this twice.

Once with all my leftover vegetables and the second time with fresh vegetables.

Both were delicious

The fresh vegetable soup was greener.

Use pepper to taste but be careful with the salt because the bouillon is salty.

I found this and several other  nice recipes from the Genius Kitchen on Pinterest but I did change it a little.

 

 

 

Red Lentil and Butternut Soup

2 Mar

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I love the recipes from Saveur Magazine.

Go out and buy one today.

This recipe I found on the internet and it is from Saveur.

I will make it again. It is a different tasting soup.

I just made minor changes but the recipe is almost the same as Saveurs.

1/4 cup olive oil

4 cloves chopped garlic

3 large sliced carrots

3 stalks chopped celery

One large chopped onion

One teaspoon cumin

3/4 teaspoon crushed red pepper flakes

One pound chopped, peeled butternut squash

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

6 cups chicken stock

One cup red lentils

Heat oil in a pot.

Add the garlic, onion, celery and carrots.

Cook till soft.

Stir in the cumin, red pepper flakes, squash, salt and pepper.

Cook till you smell the cumin.

Add the chicken broth.

Cook till the squash is cooked.

Add the lentils and bring to a boil.

Let everything cook for about 20 minutes on medium heat.

The lentils have to be almost mushy.

Let this cool down before you puree it  till it is smooth.

I think it needed more chicken stock because it was too thick.

When I heated it up the next day I added cream. So good.

I topped the soup with pita chips and a little white cheddar.

I liked it because it had a kick from the pepper and sweetness from the squash.

I did make a side salad with balsamic dressing.

If you have a sensitive stomach please remember that lentils are pure fiber.

Thank you, Saveur for another delicious meal.

 

Lobster, Corn and Potato Chowder

28 Feb

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Two lobsters

Four cups of water

Two quarts milk

Two teaspoons lobster seasoning

Four tablespoons butter

One diced onion

Three diced shallots

Two stalks of diced celery

Two cups of frozen corn

One box of scalloped potatoes seasoned with sour cream and chives

Bring the water to a boil

Put the lobsters in the water and cook for about ten minutes with the cover on the pot.

Strain the lobsters  into a bowl

Melt the butter in the same pot

Put the onions, shallots and celery in the pot and cook till soft.

Put the water back into the pot and reduce to one cup.

Add the seasoning and bring to a simmer

Add the milk and bring to a very slow boil

Take off all the lobster legs and put them into the milk.

Let the legs cook in the milk

Lower the heat to medium

Add two cups of corn and the package of scalloped potatoes with the seasoning package.

Cook on medium heat for about twenty minutes or until the potatoes are cooked.

Add the rest of the cooked cut up lobster meat.

I added all the red and green from the inside of the lobster and whatever juices came out.

Let everything simmer together for at least ten minutes.

Add fresh ground black pepper to taste.

Serve in a big bowl and a lot of napkins because the lobster legs are so good to suck on.

 

 

Cheeseburger Soup

4 Feb

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I really wanted a cheeseburger but it was too cold to go outside and cook on the grill.

Therefore another soup was made indoors.

It is good but does need the condiments as garnish to make it better.

One pound of lean hamburger meat

One medium chopped onion

One tablespoon oil

2 stalks of diced celery including the leaves

3 diced carrots

4 cups beef broth

1/2 teaspoon dried basil

1/2 teaspoon pepper

Two bouillon cubes instead of  the salt

4 cubed potatoes

One  cup of half and half

2 cups cheddar cheese

6 slices American cheese

Mandatory garnish includes;

One to two tablespoons ketchup

Two diced dill pickles. I love the sweet and spicy flavor.

One to two tablespoons diced onion

One teaspoon  yellow or spicy mustard

Three diced grape tomatoes.

One slice of crumbled cooked bacon

Brown the hamburger and onion

Drain the fat

Take it out of the pan and set aside

Heat the oil and add the celery and carrots and cook till soft

Add the basil, pepper, potatoes, beef broth and bouillon cubes

Cook till the potatoes are soft

Add the beef and onion mixture

Cook on medium for five minutes

Add the half and half and continue to cook for another five minutes

Add the cheese on low heat

Keep the soup warm  till you are ready to serve

The soup should thicken up with the potatoes and milk

Spoon into a bowl and top with the garnish

If you take a little garnish in your spoon of soup it takes just like a cheeseburger.

I also added fresh parsley in the soup just to eat something green.

I was satisfied and didn’t have to freeze outside grilling.

 

 

Baked French Onion Soup

11 Dec

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I always think this is much harder then it actually is to make.

This time I made my own beef broth and it was really good.

This does add one extra day since I am a nut about skimming fat off soup.

5 pounds of good meaty beef ribs

3 tablespoons olive oil

One tablespoon kosher salt

One teaspoon corse black pepper

Ten cups water

4 tablespoons butter

Six large rough chopped onions

One teaspoon salt

One teaspoon sugar

3 heaping tablespoons flour

1 1/2 cups dry white wine

3/4 teaspoon dried thyme

8 to 10 cups beef broth

3 tablespoons Cognac

salt to taste

8 ounces Gruyere cheese

One handful of fresh garlic croutons per bowl of soup

Start by making the broth. If you don’t have time a good beef stock is good.

Season the beef ribs with salt and pepper

Place the olive oil in a pan and brown the ribs.

Add the water and bring to a boil.

Let this simmer for several hours until the meat fall off the bone.

If the broth needs more flavor season it with beef bouillon cubes.

Remember this is salty so add one cube at a time and taste.

Strain the broth and put it in a container to chill.

Take all the meat off the bones and set aside.

Make your dog really happy and give her the scrapes but not the bones.

Melt the butter in the same soup pot

Add the onions, stir them around to coat them all with the butter.

Add the salt and sugar

Let the onions cook slowly till they are really soft and slightly brown.

This takes at least 30 minutes on a low heat.

Add the flour and thyme over the onions and cook the flour for a least a couple of minutes

Make sure you mix the flour in with the onions so it is smooth.

Add the white wine and cook for five minutes so the alcohol burns off.

Add the  beef broth and the shredded meat from the bones

Bring to a boil and then turn down to a simmer

Add the cognac and keep the soup at a simmer for about one hour.

Get out your oven proof ramekins and ladle into the bowl

Only fill the bowls a little more than half

Put two tablespoons of Gruyere cheese  on top of the soup.

Add the handfuls of garlic croutons on top followed with  three tablespoons of Gruyere cheese.

This is a perfect example of more is better.

If you think you need more broth add it now.

Place the ramekins on a sheet pan and bake at 425 degrees till the cheese is melted and bubbling.

I used to broil the soup but I did burn it once so now I bake it.

Carefully take out of the oven and ENJOY.

I very rarely drink but I love a glass of good white wine with this.

I served this with mashed potato pies.

It was a great meal.

 

 

Veal Bone Broth with Mushroom Ravioli, mushrooms and carrots.

28 Nov

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The big thing now is bone broth.

My Mom was making this sixty years ago.

So I made a veal bone broth that is so easy and so delicious.

Three to four pounds of veal bones that have a good amount of meat on them.

Six tablespoons oil

One chopped onion

Six  sliced carrots

Eight cups of water

Three teaspoons low sodium dry beef broth, you may need more to taste.

One cup good red wine

Three  packages sliced mushrooms

Three cloves chopped garlic

One chopped onion.

Three tablespoons butter

Salt and pepper

Salt  and pepper the bones.

Put the oil in a stock pot and add the veal bones and onion.

Let them brown on medium heat.

Take out of the pan and deglaze the pan with the wine.

Scrape the bottom of the pan to get all the brown pieces.

Put the bones back in the pot.

Add the water and bring to a boil.

Turn down to low and let everything cook for two to three hours.

Taste now to see if you need more seasoning.

I strain the broth now into a bowl and pick all the meat off the bones

Keep the meat and discard the bones.

Now chill the broth till the fat has come to the top and you can scrape the fat off and throw it out.

You now have this delicious chilled jello like liquid.

Put the butter in a pan and soften the garlic and onion

Add the carrots and mushrooms and cook till soft

Season with salt and pepper.

Add the meat and all the broth

Bring to a boil

Make sure the carrots are cooked and simmer

Cook the ravioli al dente  and gently place in the veal broth

Serve with fresh Parmesan cheese and crusty bread.