This recipe sounds/is great!
I am not all that fond of ham, so I have substituted strips of steak for the ham....I also 'throw' in some chiles, tomato's, celery and top it off with cheese 
Serve with bread and what a tasty meal 
~Sty-U
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| Celtic Radio Community > From Your Kitchen to My Plate > Soups |
| Posted by: Avonlea22 22-Aug-2004, 03:00 PM |
| Corn Chowder My mom made this for our family when we were kids, and I've continued to make it myself for many years. I do not know where the original recipe has come from, but I've seen many variations. Corn Chowder- Serves about 4 4 slices of bacon 1 large onion, chopped 3 medium potatoes, peeled and cubed 2.5 cups water, divided 1 tsp salt pepper to taste 2 cans of Niblets corn (any variety) 1 can evaportaed milk 1/4 cup of flour OR 2 Tbsp of corn starch Cook the bacon in a large pot and remove, leaving bacon drippings. Add the onion and cook for a few minutes over medium heat. Add the potatoes, salt & pepper, and 2 cups of the water. Simmer for 15 minutes. Stir in the corn and evaporated milk. Blend the flour/corn starch and 1/2 cup of water in a separate bowl, then add to soup. Continue to cook for about 5 more minutes until all is heated thouroughly. Enjoy. Best served with warm cornbread muffins. |
| Posted by: Avonlea22 22-Aug-2004, 03:10 PM |
| Turkey or Chicken Soup After your Thanksgiving dinner, this recipe makes great use of leftover turkey or chicken. Lately, I've been using the small rotisserie chickens available at local grocery stores. 1 leftover turkey or chicken carcass turkey or chicken pieces 1 bay leaf 3 stalks of celery, cut into 3" lengths 1 large onion, quartered 3 carrots, peeled and cut into 3" lengths Fresh parsley if you desire Salt to taste Place carcass in large pot, and cover with water. Add all ingredients and bring to a boil. Simmer for 2 hours. Strain broth (discard all other ingredients) and allow to cool in fridge overnight. The next day, carefully remove from fridge and skim fat from top. Add in turkey or chicken pieces. Separate into smaller containers and freeze if desired. When ready to prepare, thaw soup. Thinly slice some carrots and celery and boil for 7 minutes on the stove. Add this to the soup. I then cook egg noodles and combine everything in a bowl, and then you have it. I usually add lots of salt, because it's pretty bland without it. It sounds difficult, but it's not. if you like soup, give it a try. It's so good. One small chicken will yield about 6 individual soup servings. Sometimes I don't have enough chicken/turkey left over to add any pieces. That's ok. It still tastes yummy. You could always cook up a boneless chicken breast and use that. |
| Posted by: Avonlea22 22-Aug-2004, 03:31 PM |
| Ham and New Potato Soup 1 lb new red potatoes, cut into eighths 1 (14.5oz) can ready-to-serve chicken broth with 1/3 less salt 1/2 cup water 2 cups chopped cook ham 1 can niblets corn 1/4 tsp dried thyme 1 cup half-and-half 1/8 tsp pepper Cut potatoes into 1/4" slices; cut each slice into 1/4" strips In large saucepan, combine potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender. stir in ham, corn and thyme. In medium bowl, combine half-and-half, flour and pepper; blend until smooth. Stir into soup; cook until thickened, stirring constantly. 4 (1.5 cup) servings |
| Posted by: freekenny 25-Aug-2004, 07:32 PM |
| O'siyo Avonlea, This recipe sounds/is great! I am not all that fond of ham, so I have substituted strips of steak for the ham....I also 'throw' in some chiles, tomato's, celery and top it off with cheese Serve with bread and what a tasty meal ~Sty-U |
| Posted by: Shadows 27-Aug-2004, 09:37 PM |
| Recipe Name: BEER AND CHEESE SOUP Category: SOUP Serves: 8 SOURCE Shadows 1 Cup carrots, chopped 1 Cup celery, chopped 1 1/2 Cup yellow onions, peeled and chopped 2 Tblsp peanut or olive oil 6 Cup Chicken soup stock 1 Cup Cheddar cheese, grated 2 Tsp. flour salt and pepper to taste 1/2 Tsp. dry mustard 1/4 Tsp. Worcestershire sauce 1/4 Tsp. Tabasco sauce 1 Clove garlic, minced 12 Ounce beer Polish sausage or knackwurst ( optional) Saute` the carrots, celery, garlic, and onions in the oil until browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes. Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve. Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. You may wish to add sliced cooked sausage to this soup, add just before serving. |
| Posted by: Shadows 28-Aug-2004, 06:56 AM |
| Recipe Name: FRENCH ONION SOUP Category: SOUP Serves: 1 SOURCE SHADOWS 1/2 yellow onion, peeled and sliced for each bowl 1 Tblsp butter for each bowl 1 Tblsp dry sherry for each bowl Fresh grated Parmesan or Romano cheese 1 1/2 Cup Brown soup stock salt to taste French bread toasted Saute` yellow onion in butter. Place 2 Tbls. onions in a 12-ounce soup bowl, and add dry sherry and cheese. Add the hot soup stock and salt to the bowl. Serve with a boat of French bread covered with Swiss cheese in the bowl. |
| Posted by: Shadows 28-Aug-2004, 06:57 AM |
| Recipe Name: CREAM OF PORTABELLA SOUP Category: SOUP Serves: 4 5 Tblsp butter, melted 3 Tblsp flour 3/4 Cup onion , chopped 1 6 oz pkg sliced portabellas, cut ito 1-in chuncks 2 Cup milk 2 Cup heavy cream 1/4 Tsp. fresh ground black pepper salt 1/4 Tsp. thyme, dried 2 Tblsp Marsala or Sweet Sherry 2 Ounce Roquefort, stilton or blue cheese Heat 3 tablespoons of butter in a small saucepan over medium heat. Add the flour and stir constantly until a paste (roux) forms. Continue to stir and cook for another minute, until the flour is cooked. Remove from heat and set aside. Place the remaining 2 tablespoons of butter in a medium saucepan over medium heat. Add the onion and saute until golden, about 2 minutes. Add 2 tablespoons of water to the pan and add the mushrooms. Salt lightly, reduce heat and cover. Let the pan sit over the heat for about 10 minutes. Remove the lid and add the milk, cream, pepper and thyme. Increase the heat and bring almost to a boil-when bubbles form around the edge of pan. Stirring, add all the butter-flour mixture to the milk. Add the marsala or sherry and stir with a whisk over medium heat until the soup thickens, 3-4 minutes. Adjust for salt. Ladle the soup into bowls and sprinkle with a little of the cheese over the top if desired. Serve immediately. |
| Posted by: Shadows 28-Aug-2004, 11:30 AM |
| This is one of my winter favorites! Rich, filling and almost illegal! Recipe Name: PEPPERED BACON, MUSHROOM, AND LENTIL SOUP Category: SOUP Serves: 8 1/2 pound Peppered bacon cut into 1/2-inch pieces 1 medium Onion diced 2 stalks Celery diced 1 1/2 cups Mushrooms sliced 2 cups Chicken broth 2 cups Water 1/2 pound Lentils 1/2 teaspo Thyme 2 Tables Parsley chopped Salt and pepper to taste Brown the bacon in a large soup pot. Add the celery and onion. Cook until just soft. Add the mushrooms and cook for three minutes longer. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the lentils are soft (about 1 1/2 hours). Serve warm. |
| Posted by: Shadows 28-Aug-2004, 11:51 AM |
| I can only say Yummm! Recipe Name: BLUE CHEESE AND CAULIFLOWER SOUP Category: VEGETARIAN Serves: 4 1 Tables Butter 1 medium Onion diced 1 small Cauliflower 4 cups Chicken broth 4 ounces Blue cheese crumbled Melt the butter in a soup pot. Add the onion and cook until just soft. Break off the "florets" of cauliflower into small pieces. Discard the stems. Add the cauliflower and broth to the pan. Bring to a boil. Reduce the heat and simmer for 20 minutes (or until the cauliflower is very soft). Allow to cool slightly. Carefully add the mixture to a blender or food processor (in small batches) and puree until smooth. Return to the pan. Whisk in the cheese (over low flame) until blended. Serve immediately. Serve this simple, rich soup with French-style bread. This recipe is also tasty when broccoli is substituted for the cauliflower. |
| Posted by: Shadows 13-Jun-2005, 05:11 PM |
| I found this one on the web... it is as good as it sounds! Welsh Leek Soup -------------------------------------------------------------------------------- Serves: 4-6 Preparation / Cooking Time: 15 minutes / 70 minutes Ingredients: 1 pound Leeks 4 Tablespoons Butter 2 stalks Celery, diced 1 large Onion, diced 6 cups Chicken broth 2/3 cup Cream Salt and pepper to taste Instructions: Cut the root end off of the leeks. Trim the green part off and split length-wise. Then slice thinly across the grain. Soak in water for 20 minutes. Melt the butter in a heavy soup pot, making sure to get it nice and hot. Add the leeks, celery, and onions. Cook until just soft. Add the broth and then bring it to a boil. Then, reduce the heat, cover, and simmer about one hour. Allow to cool slightly. Then, carefully puree the soup (in small batches) in a food processor. After this is finished, return it to the pot. Whisk in the cream and simmer 10 minutes. Check the seasonings and then serve warm. -------------------------------------------------------------------------------- Serving Suggestions: Serve as an appetizer to a light main course, the cream in this dish makes the soup filling, so don't overload your guests with a heavy dish, or carbohydrates. Notes: Be careful not to burn the leeks! It will ruin the flavor of the soup and permeate the broth. |
| Posted by: gaberlunzie 09-Jul-2005, 10:42 AM |
| Chicken Leeky Soup This is a very simple warming soup. Made from the staples of the scottish diet, all the ingredients should be easy to source. Ingredients: 1 small chicken (2-3lbs) 1 chopped onion 6 leeks, cut into inch long pieces 2oz long grain rice 1 small carrot (grated) 1 teaspoon salt 3 pints water salt & ptpper to taste 1 Tablespoon chopped parsley Method: Place the chicken, giblets and onion in a large saucepan. Add the water and bring to the boil. Cover and simmer for 1 & 1/2 hours until the chicken is tender. Remove from the heat and skim off any white scum. Take out the giblets and discard. Take out the chicken and strip the meat from the bones. Discard the bones Return the meat to the stock, then add the leeks, rice and grated carrot. Bring back to the boil, cover and simmer for a further 30 minutes. Season with salt and pepper to taste. Add the parsley before serving. Serves 4 - 6 |
| Posted by: stoirmeil 11-Jul-2005, 10:50 AM |
| That's a perfect chicken soup! My mum always told me to add a little lemon juice to any soup you make with bones, to make the calcium come out of the bones and into the broth. This is good, when the evenings start to get cool. The smell of a wood fire adds a lot to this too.  Autumn Equinox Soup 1 tablespoon (or more) peeled fresh ginger, cut in thin strips 1/2 cup chopped onion 2 tbsp. butter or oil 2 tbsp. flour 3 cups chicken broth (or vegetable broth, for vegetarians) 3-4 cups fresh cooked pumpkin or 1 can (1 lb.) pumpkin 1 cup fresh, sweet red bell pepper, diced to taste: salt to taste: red Chinese hot oil and dark Chinese sesame oil 1 cup heavy cream or evaporated milk Sautée ginger and onion in butter or oil. Add flour and stir, gradually adding broth. Add all but sweet peppers and cream/milk and cook, stirring, for 10 - 15 minutes. Add red peppers and cream/milk and heat through without boiling. You can puree another half cup of sweet red peppers and add it to the pumpkin puree at the beginning ? sweetens the broth, and adds a gorgeous color. But the red bell peppers are just warmed through at the end rather than cooked, to keep them a little crunchy, for texture and pretty color. Can also garnish with thin rounds of sliced scallion, and toasted pumpkin or sesame seeds, and serve with a heavy, seeded multigrain bread and butter and some nice cheeses, and new fall apples and grapes. A dark malty beer is good with this. |
| Posted by: Shadows 13-Aug-2005, 09:06 AM |
| Real good! Recipe Name: BACON POTATO SOUP Category: SOUP Serves: 4 1/4 pound Bacon diced 1/4 cup Celery 3 Leeks 2 Tables Flour 2 cups Water 2 cups Milk 2 medium Potatoes peeled and diced Salt and pepper to taste 1 teaspo Parsley chopped Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley . |
| Posted by: Shadows 15-Oct-2005, 08:46 AM |
| From a 1919 edition of a Jewish Cookbook: TOMATO SOUP Take a large soup bone or two pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup greens and a can of tomatoes or a quart of fresh ones, cook two hours, and in season add two ears of sweet corn grated. Season with salt and pepper. Thicken with a tablespoon of flour, dissolved in cold water. A nice addition to this soup is a handful of noodles cut into round disks with a thimble. |
| Posted by: stoirmeil 15-Feb-2006, 11:04 AM |
| Here is a beautiful green, green, dying-for-spring soup! Serve it with a broiled salmon steak or fillet, and if you can get them, use little tiny new sorrel leaves as a garnish (that's the little "shamrocks" from your yard). ASPARAGUS-ORZO SOUP Ingredients 1 pound asparagus spears ½ cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 6 cups reduced-sodium chicken broth ½ cup dried orzo or other tiny pasta 3 cups snow pea pods, ends and strings removed 6 cups torn fresh spinach ¼ teaspoon ground black pepper ¼ cup purchased basil pesto (optional) ¼ cup finely shredded Parmesan cheese Directions 1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 1-inch-long pieces. Set aside. 2. Meanwhile, in a 4-quart Dutch oven cook onion and garlic in hot oil until tender. Carefully add chicken broth; bring to boiling. Stir in pasta; reduce heat and boil gently for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more. Stir in spinach and pepper; cook 1 minute more. Remove soup from heat. Ladle soup into bowls. If desired, swirl some pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each serving. Makes 8 servings. |
| Posted by: Shadows 01-Apr-2006, 09:12 AM |
| Don't remember if I put this here before but here goes: Recipe Name: Amish-Style Chicken and Corn Soup Category: SOUP Serves: 6 1/2 stewing hen or fowl 2 Quart chicken stock or broth 1/4 Cup onion, coarsely chopped 1/2 Cup carrots, coarsely chopped 1/2 Cup celery, coarsely chopped 1 Tsp. saffron threads (optional) 3/4 Cup corn kernels 1/2 Cup celery, finely chopped 1 Tblsp parsley, fresh chopped 1 Cup egg noodles, cooked Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve. Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately. |
| Posted by: Shadows 21-May-2006, 08:53 AM |
| Berlin-style Potato Soup SOURCE Just Dutch Oven Recipes 1 1/2 c Leeks; finely chopped 1 c Onion; chopped 1 Clove garlic; minced 5 tb Butter; melted 4 c Chicken broth 2 c Potatoes; peeled, diced 1 c Heavy cream Salt & pepper to taste 2 German sausage** **Use the "koch wurst" if you can get it. Saute leeks, onions, and garlic in butter in a large Dutch oven over medium-high heat until tender. Add chicken broth and potato; reduce heat, and simmer about 20 minutes. Add cream, salt and pepper. Stir well. Cut sausage into bite-size pieces and saute till just done. Place pieces in soup and heat thoroughly. Just Dutch Oven Recipes is located at www.justdutchovenrecipes.com |
| Posted by: Shadows 04-Sep-2006, 06:35 AM |
| Recipe Name: AUTUMN RAREBIT SOUP Category: SOUPS Serves: 1 5 Cup Pumpkin; or squash, cooked 2 1/2 Cup Chicken stock 1 1/2 Cup Light beer 2 tb Butter 1 Each Onion;large, chopped 3 Each Garlic cloves;crushed 1 Cup Cheddar cheese;old, shredded 1/4 Cup Pumpkin seeds Each -Salt and pepper Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario. In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds. SERVES: 4-6 Source: ELIZABETH BAIRD |
| Posted by: stoirmeil 04-Sep-2006, 09:11 PM |
Oh, Shadows, I can just taste that.  Just get me some dark, heavy-grain bread, fresh sweet butter and a little basket of just-picked apples to go with that.I made a funny little soup this week -- threw together what was in the fridge, because it went down really chilly after a storm blew through, and the house was actually cold in the morning and I wanted SOUP! I took an unused packet of chicken broth from Ramen noodles I ate previously, about a quarter cup of hot salsa from a jar (Tostito brand, not too bad. . .), several stalks of the green end of some scallions minced up, some leftover grilled chicken breast, about 2 tablespoons of sliced black olives, and some frozen kernel corn out of the freezer. Thawed and cooked the corn in water with the broth packet to make it soupy, then added the rest and just heated it all through. I have to say I've been snozzy lately with fall allergies, and this bowl of hot sunshine took it right out! Best breakfast I've had all summer -- I ought to do it on purpose sometimes. |
| Posted by: Shadows 04-Jan-2009, 02:17 PM |
| Simple Pinto Bean and Ham Soup I made and photographed a simple pinto bean and country ham soup. Just a simple recipe for bean soup. I did simmer my ham bone over night on low for about 18 hours before adding the soaked beans. Nothing fancy. Comments and Edits welcome. in the pot simmering:  in the bowl:  closeup without flash:  closeup with flash:  |
| Posted by: stoirmeil 04-Jan-2009, 04:27 PM |
| Smells delicious! Nice photos. So -- this is just a simmered hambone and the addition of soaked beans, simmered together? No onion, or anything? Tell a little more about it. |
| Posted by: MDF3530 04-Jan-2009, 04:50 PM |
| Hot Dog Soup Ingredients: 1 can of Campbell's Green Pea Soup 2 hot dogs Directions: Prepare pea soup as indicated on label. Slice hot dogs into 1/4 inch pieces. Add hot dog pieces to soup. Let cook until both sides of the pieces are bulging. |
| Posted by: Shadows 05-Jan-2009, 06:08 AM | ||
12 quarts of water 1 medium onion rough chopped 5 bay leaves 2 cups pinto beans soaked over night Like I said simple soup. |
| Posted by: stoirmeil 05-Jan-2009, 02:17 PM | ||||
Yah -- thought I could smell a little onion. Simple soup like this is right at the core of good eating, the kind of thing that keeps hard-working folks on their feet and smiling. |
| Posted by: Leelee 05-Jan-2009, 07:12 PM |
| 2 lbs Smoked Pork Shank 2 lbs Pork Roast 1 lb Koubassa (hot or mild) - Optional 2 - 1 Litre Jars of Sauerkraut 1/2 Head Cabbage, grated 1 lb Fresh Mushrooms, quartered 2 Onions, chopped 3 Bay Leaves 4 Fresh Garlic Cloves, crushed 1/2 Cup Pearl Barley 3 Chicken Bouillon Cubes Salt & Pepper (suggest to salt after cooking, if needed) Directions In a large stock pot, put meat in & cover with water. Cover & cook over medium heat for 1 hour. Add the rest of the ingredients & cook for at least 3 1/2 hours. Better made the day ahead. Tastes great with a slice of light rye bread. |
| Posted by: MacDonnchaidh 10-Jan-2009, 07:08 PM |
| Ok so technically this is a stew not a soup, but the first time I made it it was kinda soupy. Even though the recipe calls for dried herbs fresh are of course better . Scottish Stew Serves 5-8 Ingredients: 2 lb (1.0 kg) boneless lamb cut into large cubes 1 medium to large onion cut into thin wedges 1 bay leaf 1-2 tsp (5-10 ml) salt 1/2 tsp (2 ml) ground black pepper 2 c beef broth 2 c water 2 medium potatoes, cut into small cubes(2 cups) 1 medium turnip,peeled and chopped(1 cup) 1 9 oz (252 grm) package of frozen cut green beans 3/4 tsp (4 ml) dried parsley 1/4 tsp (1 ml) dried basil 1/4 tsp (1 ml) dried oregano Preparation: 1. In a dutch oven or large saucepan combine lamb,onion, bayleaf, salt, pepper, beef broth and water. 2. Bring to a boil. 3. Reduce heat, cover and simmer for about 2 hours. 4. Add the rest of the ingredients. 5. Cover and simmer for about 30 minutes or until vegetables are tender. 6.Adjust the seasonings and serve. Personal Addition: Add Flour if broth is not thick enough |
| Posted by: maggiemahone1 10-Jan-2009, 08:36 PM |
| Potato and Spinach Soup from Irish Fun, Food and Crafts 9 med. Yukon Gold potatoes, peeled and cubed (6 cups) 2 cans (14 ox each) chicken broth 1/2 cup water 1 small red onion, finely chopped 5 oz baby spinach leaves 1/2 tsp. salt 1/4 tsp. ground red pepper 1/4 tsp black pepper 21/2 cups shredded Gouda cheese, divided 1 can (12 oz) evaporated milk 1 tablespoon garlic, cut into thin slices 5-7 sprigs parsley, finely chopped Slow Cooker Directions: 1. Combine potatoes, chicken broth, water, onion, spinach, salt and red and black pepper in 4-quart slow cooker. Cover; cook on LOW 10 hrs or until potatoes are tender. 2. Slight mash potatoes in slow cooker; add 2 cups Gouda and evaporated milk. Cover, cook on HIGH 15-20 minutes or until cheese is melted. 3. Heat oil in small skillet over low heat. Cook and stir in garlic 2 minutes or until golden brown; sit aside. Pour soup into bowls. Sprinkle remaining Gouda cheese in each bowl. Add spoonful of garlic to center of each bowl; sprinkle with parsley. I didn't mash my potatoes, I like the chunks better and I cooked it on the stove. My hubby's not a big garlic fan so I omitted the garlic. |
| Posted by: Camac 12-Jan-2009, 03:54 PM |
| maggiemahone1; I am the world greatest lover of Home Made Soup. From October to April I live on it. I have many favourites but the one that tops the list is my own concoction I call Kitchen Sink Soup. Everything but the sink goes in it and if I could figure out how to cook Stainless Steel the sink would be in it also. Camac. |
| Posted by: JayHenson 12-Jan-2009, 06:25 PM |
| This is a take on Olive Gardens Tuscana Soup. It is my favorite soup to make and is delicious!! 64 oz. Chicken Broth 1 cup Heavy Cream 1 Large Russet Potato, washed, unpeeled 4 cups Chopped Kale 1 lb Spicy Jimmy Dean Sausage (in tube) ½ tsp Salt ½ tsp Crushed Red Pepper Flakes 1.Combine broth and cream in a large sauce pan over medium heat. 2.Slice the unpeeled potato in half lengthwise, then cut each half lengthwise so you have quartered the potato. Slice the sections crosswise into ¼-inch slices and add them to the soup. 3.Add the Kale. 4.Grill or sauté the sausage. When fully cooked and drained, add to the soup. 5.Add the spices and let the soup simmer for 2 hours, stirring occasionally. 6.Enjoy This is really a tasty soup and welcome some feedback on it. Slàinte!! Jay |
| Posted by: stoirmeil 12-Jan-2009, 08:28 PM | ||
That looks delicious! I love a good lamb stew. I think, if you want to not add flour (nothing wrong with that of course) you could start another smaller potato with the soup at the beginning and fish it out when it's cooked, mash it up smooth, and stir the mash back in to cook down and blend. A little barley is good too, like a real Scotch broth. But just the potato would do it. (Can I put in a few peas too?  ) |
| Posted by: maggiemahone1 13-Jan-2009, 07:32 PM | ||
I like recipes that you throw everything into it except the kitchen sink!!! Friday is my day off work and the weather is supposed to be frigid cold, so my menu will include a pot of homemade soup, haven't made my mind up yet what kind of soup, I still have a few days to decide. I think maybe grilled cheese on Texas Toast would be good, too! |
| Posted by: Leelee 24-Aug-2009, 08:52 AM |
| 1 (15-ounce) Can Black Eyed Peas, drained 1 (15-ounce) Can Lima Beans, drained 1 (15-ounce) Can Kidney Beans, drained 1 (15-ounce) Can Navy Beans, drained 1 (15-ounce) Can Black Beans, drained 1 Cup Barley 6 Cups Chicken Broth 2 Cups Diced Ham 1 Large Onion, chopped 2 Cloves Garlic, crushed 1 Bay Leaf 1/2 teaspoon Crushed Dried Oregano 8 Ounces Mild or Spicy Italian Link Sausage, cooked and sliced 1 Cup Dried Green Split Peas 1 Cup Dried Lentils 1 (15-ounce) Can Diced Tomatoes 1 (15-ounce) Can Diced Tomatoes with Green Chiles 1. Combine black eyed peas, lima beans, kidney beans, navy beans, black beans and barley in large stock pot. Add chicken broth, ham, onion, garlic cloves, bay leaf, and oregano. Simmer for 30 minutes, or until barley is tender. 2. Add sliced Italian sausage, split green peas and lentils. Simmer for 20 minutes. 3. Add tomatoes and tomatoes with green chiles and cook another 10 minutes or until thoroughly heated. Serve hot. Makes 12 servings. |
| Posted by: Camac 24-Aug-2009, 08:57 AM |
| Leelee; Where is it you live again? I'm packing the rented car and coming over for some soup. Camac. |
| Posted by: Leelee 24-Aug-2009, 08:57 AM |
| 3 1/2 Cups peeled and diced Potatoes 1/3 Cup diced Celery 1/3 Cup finely Chopped Onion 3/4 Cup diced Cooked Ham 3 1/4 Cups Water 2 Tablespoons Chicken Bouillon Granules 1/2 teaspoon Salt, or to taste 1 teaspoon ground White or Black Pepper, or to taste 5 Tablespoons Butter 5 Tablespoons All-Purpose Flour 2 Cups Milk Directions: 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. |
| Posted by: Leelee 24-Aug-2009, 09:07 AM | ||
LOL!! If I recall, in our past conversations, you stated that you wouldn't set foot ever again in Alberta, due to the cold weather You are always welcome in my household As a matter of fact I was just making up the Grocery List to prepare the Delicious Ham & Potatoe Soup.....it is awfully chilly this morning....always is when the sun breaks through. Well...bundle up...it'll be ready in about an hour and a half  |
| Posted by: jayhenson 24-Aug-2009, 03:03 PM |
| Will take me a few days to get there LeeLee so cook it reeeeaaaaalllllll slow! Peace |
| Posted by: Leelee 24-Aug-2009, 03:54 PM | ||
Hey there, Jayhenson Well, the soup is ready and must say tastes delicious. I added Dill Weed, Maggi, a Bay Leaf and some chopped Garlic for extra flavour. There is plenty left and tastes even better the next day. So I'll be expecting yourself and Camac in a few days, eh? |
| Posted by: Camac 27-Aug-2009, 05:27 PM |
| Leelee; Sorry won't be coming. Didn't rent the car due to incapacitating wood suffered in the line of duty. Tore my right calf tendon stepping off a step stool. Anyway heard there was ice at the Sault already.   Camac |
| Posted by: jayhenson 27-Aug-2009, 10:11 PM |
| I can't make it either....guess I will just have to settle for making steaks and veggies on the grill......oh woe is me.... peace Jay |
| Posted by: Leelee 27-Aug-2009, 10:41 PM |
Camac & Jayhenson: - No worries more for the neighbors  |
| Posted by: jbarron 16-Sep-2009, 07:59 AM |
| One-of-Each Soup 1 large boiling potato (1/2 lb), peeled and coarsely chopped 1 medium onion, coarsely chopped 1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup) 1 large apple (preferably Granny Smith), peeled and coarsely chopped 1 firm-ripe banana, coarsely chopped 1 pint chicken broth 1 cup heavy cream (or half and half or whole milk) 1 tablespoon unsalted butter 1 rounded teaspoon curry powder 1 teaspoon salt 1 tablespoon chopped fresh chives Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil). Purée soup in a blender until smooth. Thin soup with water or broth if desired and serve sprinkled with chives. Cooks' note: · Soup can be made 2 days ahead and chilled, covered. |
| Posted by: jbarron 16-Sep-2009, 08:04 AM |
| This is a wintertime favorite at my house. :-) Butternut Squash and Apple Soup with Bacon 2 slices bacon 1/2 medium onion, chopped fine (about 1/2 cup) white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup) 1 large garlic clove, minced 1/2 bay leaf 1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups) 1 medium Granny Smith or other tart apple 2 cups low-salt chicken broth 1/2 cup water plus additional for thinning soup 2 tablespoons sour cream or crème fraîche Topping: Sour cream or crème fraîche chopped unpeeled apple In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon. In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency. Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Serve soup topped with crumbled bacon and more sour cream. |
| Posted by: jbarron 16-Sep-2009, 08:09 AM | ||
I forgot to mention I also add spices like a touch of cinnamon, allspice and nutmeg. Carmelizing the onions and garlic in a tiny bit of the bacon grease makes the soup even more tasty. |
| Posted by: jbarron 16-Sep-2009, 08:19 AM |
| Another favorite - goes well with fresh rosemary foccacia bread and a nice salad. Ravioli Soup 1 pound sweet Italian sausage or chorizo sausage, casings removed 1 cup chopped onion 2 large garlic cloves, sliced 5 cups chicken stock or canned broth 2 cups chopped tomatoes (about 3/4 pound) 1 8-ounce can tomato sauce 1 large carrot, thinly sliced 1/2 cup dry red wine 2 tablespoons dried basil 2 tablespoons dried oregano 1 tablespoon dried thyme 1 T brown sugar 8 to 10 ounces cheese ravioli (can also use tortellini) Freshly grated Parmesan cheese Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, carrot, wine, and herbs. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Add pasta to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve. |
| Posted by: Shadows 28-Nov-2012, 01:02 PM |
| Are you cold, have a cold or just want warming up? Look through these recipes and add your own to the collection. It is that time of year.... |
| Posted by: Cattee 29-Nov-2012, 05:40 PM |
| TURKEY SOUP WITH NORWEGIAN DUMPLINGS Turkey carcass & any skin, scraps & jelled bits Water 1 lg. onion, chopped 2 c. chopped celery, including tops Salt & pepper Norwegian Dumplings 1/2 c. chopped fresh parsley Place turkey carcass and pieces in soup kettle. Cover with water. Bring to a boil uncovered and simmer slowly about 45 minutes, adding water as necessary to keep carcass covered. Strain out solids. Add onion and celery to broth. Cook until tender, about 15 minutes. Season with salt and pepper. Prepare Dumplings: Drop one at a time in stock. Cook uncovered about 20 minutes. Just before serving add parsley. DUMPLINGS 2 c. milk 2 tbsp. butter 2 tbsp. sugar 1/2 tsp. nutmeg 1 1/4-1 1/2 c. flour In medium saucepan bring milk, butter, sugar and nutmeg to a simmer, stirring until butter melts and sugar dissolves. Reduce heat to low and stir in flour. Beat vigorously until smooth, removing from heat. Shape into walnut sized balls. |