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Soup Recipes



 
 

 
 
 
 Bouillabaisse
 Vegetable Broth
 Hearty Tomato Soup
 Chinese Duck Soup
 Cheeseburger Soup
 The Tower's Homemade French Onion Suop
 Wild Mushroom Soup
 Hungarian Homemade Chicken Soup
 Dana's Famous Cheddar Broccoli Soup
 Weisse Bohnensuppe (White Bean Soup )

Bouillabaisse

1/4 cup olive oil.
1 onion, chopped.
1 clove garlic, chopped.
1/3 cup chopped fennel.
4 cups fish stock.
14 oz can peeled tomatoes,chopped.
1/4 tsp turmeric.
1/4 tsp salt.
1/4 tsp pepper.
4 small whole fish (such as garfish or red mullet)
cleaned and scaled.
1 lb white-fleshed fish fillets cut into pieces.
1 lb uncooked large shrimp.
1 lb mussels, scrubbed and debearded.
1/3 cup chopped fresh parsley
4 slices French bread, Toasted.
Green Aioli
chopped fresh parsley to serve.

Method

Heat oil in large saucepan over heat. Add onion, garlic and fennel and cook until tender, about 3-4 minutes. Add stock, tomatoes, turmeric, salt and pepper, bring to boil, and simmer for 15 minutes. Add whole fish and simmer 5 minutes. Add fish pieces and shrimp and simmer 2 minutes. Add mussels and parsley and cook 2-3 minutes or just until mussels open, discard any that do not open. To serve, place French bread in soup bowls. Top with seafood and broth and spoon 1 tbls of Aioli on top. Sprinkle with parsley.


Vegetable Broth

3 lb beef bones
5 pints of water
1 level tablespoon salt
1/4 teaspoon pepper
2 oz barley
1 large carrot
1 onion
1 turnip
3 sticks of celery
1 dessertspoon finely-chopped parsley.
 
 

Method

Trim and was bones and remove the fat and marrow. Gash them with a knife to allow the red juices to escape. Put them into a saucepan with the water, salt and pepper.

Wash the barley and add it. Bring slowly to simmering point.Peel the vegetables. Cut into small diced pieces. Add to the soup, cook slowly for two or three hours. Remove the bones. Remove all the fat with an iron spoon and kitchen paper. Add finely chopped parsley & serve hot



Hearty Tomato Soup

8 medium ripe tomatoes
5 ozs tomato puree
1 packet chicken noodle soup
4 chicken stock cubes
1 1/2 cups hot water
3 1/2 oz spaghetti

Method

Wash tomatoes, add to pan of watr, bring to boil and remove from heat immediately. Drain and cool under cold water, drain and remove skins and chop coarsely.
   Add tomatoes to pan with tomato puree, water and crumbled chicken stock cubes. Bring to boil while stirring constantly, then simmer for a further 30 minutes.
    Break spaghetti into 1 inch piecesand add to soup together with chicken noodle soup. Stir until boiling and then simmer for a furhter 30 minutes.


Chinese Duck Soup
 
 

    6 small Chinese dried mushrooms
    boiling water
    14 ounces Chinese barbecued duck
    3 cups chicken stock
    1/2 red bell pepper, seeded and sliced
    1-1/2 tsp. tamari or soy sauce
    1/2 tsp. oyster sauce
    1-1/2 Tbs. dry sherry
    2 scallions, trimmed and chopped
    3 ounces canned sliced bamboo shoots, drained

Method

Place mushrooms in a bowl and cover with boiling water. Let stand 20 minutes. Drain and chop. Remove meat and skin
from duck. Chop and set aside. Discard bones. Bring stock to a boil. Add last 6 ingredients and mushrooms and simmer
10 minutes, uncovered. Stir in duck meat just before serving and simmer until heated through. 


Cheeseburger Soup
 

     1 pound ground beef
     1 small onion, chopped
     2 carrots, shredded
     1 rib celery, diced
     1 teaspoon basil
     4 Tablespoons butter, divided
     3 cups chicken broth
     3 cups frozen hash brown potatoes
     1/4 cup flour
     8 ounces process American cheese (Velveeta), cubed
     1 1/2 cups milk
     Salt and pepper to taste
     1/4 cup sour cream

Method

     In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter.Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk,salt and pepper and cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 6 servings 


The Tower's Homemade French Onion Suop

One dozen sliced onions
3 tsp. butter or margarine
1/2 tsp. salt
1   tsp. sugar
1/4 tsp. white pepper
1 tsp. Worcestershire

Method

Sautee the above ingredients in a heavy saucepan, slowly,until the onions are a golden brown.  Add 2 quarts of beef stock or consummee to the onion mixture.  Simmer on low heat for 6 hours, then add 1/4 cup white wine.Serve with croutons and topped with Monterey Jack or Grated Parmesan cheese.



 

Wild Mushroom Soup

1/2 cup dried ceps (also known as porcini)
1 cup warm water
2 tbsp olive oil
1 tbsp butter
2 leeks, sliced thinly
2 shallots, roughly chopped
1 clove garlic, roughly chopped
3 & 1/2 cups fresh wild mushrooms
about 2 pints beef stock
1/2 tsp dried thyme
2/3 cup double cream
salt and freshly ground black pepper
Fresh Thyme sprigs to garnish

Method

Put the dried ceps into a bowl, add the warm water and leave them to soak for 20-30 minutes. Lift out of the liquid and squeeze over the bowl to remove as much liquid as possible. Strain all the liquid and reserve. Finely chop the ceps. Heat the oil and butter in a large pan until foaming. Add the leeks, shallots and garlic and cook gently, stirring frequently, for about 5 minutes, until softened. Chop or slice the fresh mushrooms and add to the pan. Stir over a medium heat for a few minutes, until they begin to soften. Pour in the stock and bring to the boil. Add the ceps, soaking liquid,thyme,and seasoning. Lower the heat, half cover and simmer gently for 30 minutes, stirring occasionally. Pour about 3/4 of the soup into a blender or food processor and process until smooth.Return to the soup left in the pan, stir in the cream and heat through. Check the consistency and add more stock if too thick. Serve hot garnished with thyme sprigs.


Hungarian Home Made Chicken Soup

Large pot 3/4 full of water
Whole chicken cut-up into sections
7 carrots sliced
6 parsley sliced
Large pot 3/4 full of water
Whole chicken cut-up into sections
7 carrots sliced
6 parsley sliced
1 tsp. black pepper
1 1/2 tbsp. salt
Small egg noodles

Method

Add salt and chicken to large pot 3/4 full of water.  Bring to boil.  Skim top of the water with small strainer.  Add vegetables and black pepper. Cover slightly and slowly boil for 2 hours.  When soups is done, remove chicken.Cook your egg noodles in salted water.  Drain and rinse.  Add soup over top of noodles. 


Dana's Famous Cheddar Broccoli Soup
 

1 Bunch broccoli - good sized
4 Chicken bouillon cubes
1/3 c Butter
1/3 c Flour
1/4 c Cream Cheese cut into 1/4"-1/2" cubes
1lb Extra Sharp Cheddar cheese, grated
1 TB Thyme
1 lb  Mild Cheddar cheese, grated
4 c  Water
1 TB Black Pepper, Fresh ground
2/3c Onion, minced
2 cans Evaporated Milk
1 cup Milk
4 slices American Cheese - white or yellow

Preparation:
Finely mince Broccoli (include peeled stems).
In a Sauce pan simmer water, broccoli, onion, thyme,pepper, bouillon.
Sauté butter and flour on low heat for 10 minutes in a sauté pan separate from the other ingredients.
Add milk, evaporated milk, simmer slowly until all is warm. Add all cheeses stirring continually.
Add warm Butter and flour mixture. Simmer for 5-10 minutes stirring often, careful not to scorch the bottom of the pan. Serves 8-10.

****Note: Simmering times may vary depending on degree of simmer. This is a fabulous soup and a real hit at parties. Also for a "real" nice flare, subtract half the water and add a bottle and a half of Sam Adams. Also a nice addition is 3-5 drops of Tabasco this will not add much heat at all but improve all the flavors to come to the surface and to your nose as you eat it.
Message From CCCookin:
Please enjoy one of my all time favorite recipes. This recipe is always a hit everywhere I bring it.



Weisse Bohnensuppe (White Bean Soup)

1 lb Navy Beans, Dry
3 qt Water
1 Ham Bone Or Hock, Smoked
2 T  Parsley, Chopped
1 c  Onions, Finely Chopped
1 Garlic, Clove, Minced
2 c  Celery and Tops, Finely Chopped
1 1/2 t  Salt
1/2 t  Pepper

Method

  Cover beans with water in large pot or soup kettle and soak overnight.Rinse beans well and return to pot with ham bone and 3 quarts of water.Simmer, uncovered, for 2 hours.  Add parsley, onions, garlic, celery and tops, salt and pepper.  Simmer,uncovered, for 1 hour or until vegetablesare tender.  Remove ham bone, dice the meat, and add meat to soup.  Serve hot.