| Soup Recipes
1/4 cup olive
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.
3 lb beef bones
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
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.
6 small Chinese dried mushrooms
in a bowl and cover with boiling water. Let stand 20 minutes. Drain and chop.
Remove meat and skin
1 pound ground beef
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.
One dozen sliced
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.
1/2 cup dried
ceps (also known as porcini)
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.
Large pot 3/4
full of water
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.
1 Bunch broccoli
- good sized
****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.
Weisse Bohnensuppe (White Bean Soup)
1 lb Navy Beans,
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.