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Avonlea22 
Posted: 22-Aug-2004, 04:00 PM
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ZodiacAsh

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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.



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Avonlea22 
Posted: 22-Aug-2004, 04:10 PM
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ZodiacAsh

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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.
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Avonlea22 
Posted: 22-Aug-2004, 04:31 PM
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ZodiacAsh

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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
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freekenny 
Posted: 25-Aug-2004, 08:32 PM
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ZodiacWillow

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O'siyo Avonlea,
This recipe sounds/is great! tongue.gif 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 wink.gif Serve with bread and what a tasty meal chef.gif
~Sty-U red_bandana.gif


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Shadows 
Posted: 27-Aug-2004, 10:37 PM
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ZodiacHolly

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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.




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I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


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Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
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"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

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Shadows 
Posted: 28-Aug-2004, 07:56 AM
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ZodiacHolly

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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.
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Shadows 
Posted: 28-Aug-2004, 07:57 AM
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ZodiacHolly

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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.
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Shadows 
Posted: 28-Aug-2004, 12:30 PM
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ZodiacHolly

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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.

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Shadows 
Posted: 28-Aug-2004, 12:51 PM
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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.

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Shadows 
Posted: 13-Jun-2005, 06:11 PM
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ZodiacHolly

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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.

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gaberlunzie 
Posted: 09-Jul-2005, 11:42 AM
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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




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("The Little Prince" by Antoine de Saint-Exupery)


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stoirmeil 
Posted: 11-Jul-2005, 11:50 AM
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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. biggrin.gif

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.
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Shadows 
Posted: 13-Aug-2005, 10:06 AM
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ZodiacHolly

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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 .
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Shadows 
Posted: 15-Oct-2005, 09:46 AM
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ZodiacHolly

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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.
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stoirmeil 
Posted: 15-Feb-2006, 12:04 PM
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ZodiacBirch

Realm: New York







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.
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