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Post by allezcuisine on Nov 7, 2006 16:44:40 GMT -5
It's so easy, too!
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Post by mickster on Nov 7, 2006 19:29:24 GMT -5
True.
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Post by missteetheironchef on Nov 10, 2006 16:22:19 GMT -5
Potato, Leek and Fennel Soup 2 Tbsp. butter 2 cups sliced leeks 2 cups sliced fennel bulbs 6 cups chicken broth 2 pounds red potatoes, washed and cut into bite-sized pieces
Melt butter in a large pot, add leeks and fennel and saute until tender. Add chicken broth and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender (about 20 minutes). Place soup (in batches) in a blender and puree. Return to pot and heat and add salt and pepper to taste.
The Skinny: Use olive oil in place of the butter.
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Post by missteetheironchef on Nov 24, 2006 14:40:23 GMT -5
Gobbler Soup
1 turkey frame with meat attached 3 quarts water 2 large onions chopped in big pieces Salt and pepper to taste 1 16-oz. can of chopped tomatoes with juice 2 Tbsp. chicken bouillon granules 2 Tbsp. fresh chopped parsley 2 Tbsp. dried thyme 2 Tsp. oregano 1 cup chopped celery 1/2 cup chopped carrots 1/2 cup sliced fresh mushrooms 1/2 cup chopped broccoli 1/2 cup chopped cauliflower 1 cup chopped cabbage 1 cup uncooked rice (optional)
Break up turkey frame and place in very large pot. Add water, one chopped onion and salt and pepper. Bring water to a boil then cover pot, reduce heat and simmer for about 1 and 1/2 hours. Remove turkey frame and allow to cool. Remove meat from bones. Strain broth and discard pieces of bone and other little things you can't identify or just don't want to eat. Pour broth back into pot and add turkey meat, tomatoes with juice, chicken bouillon, parsley, thyme, oregano, the second onion and the veggies. Bring to a boil. Cover, reduce heat and simmer for about one hour. If you want to add rice, add it now and simmer for about 20 minutes or until rice is cooked.
The Skinny: Not much to do here. You can skim the fat from the broth after cooking the turkey frame.
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Post by allezcuisine on Nov 30, 2006 13:31:50 GMT -5
This is the recipe I use. The original recipe does not call for lettuce, but I had it laying around, so I threw it in. It adds a wonderful crunch to the soup. I suggest using the lettuce. Pumpkin Mushroom Soup 1/2 lb. mushrooms, sliced 1/2 lb. onions, chopped 2 Tbsp. butter 2 Tbsp. flour 1 tsp. curry powder 3 cups chicken broth 1, 16-oz. can pumpkin 1 tbsp. honey 1/4 teaspoon of nutmeg 1 cup half & half (mixture of whole milk and heavy cream) 1/4 teaspoon (or to taste) cayenne pepper Salt & pepper to taste Lettuce (Just eyeball it, I don't measure it.) 1. Sauté mushrooms and onions in butter until tender. 2. Stir in flour and curry until well incorporated to make a flour roux with the mushrooms & onions. 3. Gradually add chicken broth, mixing thoroughly with the roux. 4. Add honey, nutmeg, salt and pepper. 5. Bring to a gradual boil over medium heat until mixture starts to thicken. 6. Add pumpkin, mixing thoroughly, and continue to cook for 15 minutes. 7. Slowly add half and half and heat to mixture, but do not bring to boil. 8. Add the lettuce, if desired. 9. Add salt and pepper to taste. Additional cayenne if desired. Top with sour cream, croutons, and fresh parsley or chopped green onions. Serves 6 Enjoy!
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Post by allezcuisine on Nov 30, 2006 13:32:18 GMT -5
I really like this recipe. I tried it the other day; it is fantastic.
Healthy Pea Soup
2 and 1/2 cups chicken stock 1 10 oz. bag of frozen peas 1 large onion, chopped 3/4 tablespoon tarragon 2 tbs. olive oil salt and pepper to taste low-fat yogurt (Optional)
On medium-low heat cook the onion until it is soft - about 5 minuets. Add the chicken stock and bring to a boil. Add tarragon, stir, and add frozen peas. Cook peas until they are fully defrosted. Pour half of the soup in a blender, and blend until it has a deep emerald color. Pour this half into a storage container, and repeat process for the second half. Serve cold or re-heated, with optional yogurt on top.
As you can see, its very easy, so give it a try!
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Post by Arrianna on Dec 5, 2006 21:53:14 GMT -5
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Post by Arrianna on Dec 5, 2006 22:14:38 GMT -5
missteetheironchef Nov 27, 2006, 3:25pm » The Famous Senate Restaurant Bean Soup
Take two pounds of small Michigan Navy Beans, wash, and run through hot water until Beans are white again. Put on the fire with four quarts of hot water. Then take one and one-half pounds of Smoked Ham Hocks, boil slowly approximately three hours in covered pot. Braise one onion chopped in a little butter, and, when light brown, put in Bean Soup. Season with salt and pepper, then serve. Do not add salt until ready to serve. (Eight persons.)
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Post by missteetheironchef on Dec 6, 2006 18:27:54 GMT -5
TORTILLA SOUP
Serves 6
SOUP:
2 ears fresh sweet corn, husks and silks removed
4 or 5 large garlic cloves, peeled
1 small onion, about 2 ounces, peeled, trimmed, and quartered
1 small jalapeno chili pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes, about 1 pound total weight, peeled, seeded, and coarsely chopped
2 tablespoons tomato paste
2 teaspoons ground cumin
2 quarts good quality canned chicken broth, heated
Salt
Freshly ground black pepper
GARNISHES:
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, and skinned
1/2 cup shredded Cheddar or crumbled cotija cheese
1/2 cup sour cream or Mexican crema
1/4 cup chopped fresh cilantro leaves
Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and saute, stirring, just until it's thoroughly coated with the oil but not yet browned.
Add the tomatoes, tomato paste, and cumin and continue to saute for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately.
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Post by mickster on Dec 6, 2006 19:19:45 GMT -5
One comment from me on these soup recipies. Instead of using water to cook things in for soup, how about using, as appropriate, chicken, beef, or vegetable broths. What an improvement those liquids make, yummier.
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Post by missteetheironchef on Dec 11, 2006 12:17:40 GMT -5
Kale Soup Recipe
This recipe serves: 6 Preparation time: 20 minutes Cooking time: 40 minutes Ingredients 1 tablespoon peanut oil 1/3 cup finely chopped carrots 1/3 cup finely chopped celery 1/3 cup finely chopped onions salt to taste freshly ground black pepper 1 quart Basic Chicken Stock, or low-sodium canned 6 cups chopped, fresh or frozen kale Cooking Instructions 1. Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes. 2. Add the stock and bring to a boil quickly over high heat. 3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. 4. Add the kale and simmer until just tender, about 5 to 7 minutes. 5. Puree in a blender and strain. 6. Adjust the salt and pepper to taste. Nutrition Facts Serving Size: about 1 cup Calories 105 Total Fat 3 g Saturated Fat 1 g Protein 10 g Total Carbohydrate 13 g Dietary Fiber 5 g Sodium 430 mg Percent Calories from Fat 25% Percent Calories from Protein 32% Percent Calories from Carbohydrate 43%
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Post by missteetheironchef on Jan 30, 2007 10:19:13 GMT -5
Cheddar-Ale Soup By EatingWell.com Makes 6 servings, 1 3/4 cups each ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes EASE OF PREPARATION: Easy
ake the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.
1 tablespoon canola oil 1 large onion, chopped 1 12-ounce bottle beer, preferably ale 2 18-ounce bags precooked diced peeled potatoes (see Tip) 1 14-ounce can vegetable broth or reduced-sodium chicken broth 1 cup water 2 1/2 cups nonfat or low-fat milk 1/4 cup all-purpose flour 1 1/2 cups shredded sharp Cheddar cheese, divided 1 small red bell pepper, thinly sliced or finely chopped
1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
Nutrition Information
Per serving: 395 calories; 12 g fat (6 g sat, 1 g mono); 29 mg cholesterol; 52 g carbohydrate; 14 g protein; 5 g fiber; 387 mg sodium; 274 mg potassium. Nutrition bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (30% dv), Fiber (20% dv). 3 Carbohydrate Servings Exchanges: 2 1/2 starch, 1 vegetable, 1 high fat meat, 1 fat
Tip
Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments-near other fresh, prepared vegetables. Substitution tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).
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Post by missteetheironchef on Mar 10, 2007 13:48:31 GMT -5
Baked Potato Soup 4 - 5 baking potatoes 2 cups water 1 quart milk One half cup celery One quarter cup butter One half cup sour cream One third cup bacon, cooked and crumbled One third cup green onion, chopped 2 cup sharp cheddar cheese, shredded 1 Tbsp. fresh parsley or dill, chopped Salt and pepper to taste
Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice down the center and scoop out pulp of each potato and add to celery and water. Add milk, butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top. You may also add chives (from the top of the green onions), bacon pieces and sour cream. When I made this recipe last time, I chopped up the potato peels and added them to the soup. The skins added flavor and texture and you may want to try this. I also understand that most of the vitamins and minerals are in the skin of the potato.
The Skinny: Use low fat milk, light sour cream and fat cheese.
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Post by missteetheironchef on Mar 31, 2007 12:30:06 GMT -5
Celery Soup
3 Tbsp. butter 1 Tbsp. olive oil 1 medium onion, chopped 1 medium baking potato 1/2 cup chopped shallots 6 - 7 stalks of celery 3/4 cup dry white wine 4 cups chicken broth 1/2 cup Half and Half Salt and pepper to taste Croutons
Melt butter with olive oil in a pot. Add onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more. Add wine, bring to a boil and cook for about three minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour. Remove from heat and allow mixture to cool for about 20 minutes. Pour mixture in batches into a blender and blend until the soup is smooth. Return soup to the pot, heat to a simmer and then add Half and Half and salt and pepper to taste. Serve with croutons for garnish.
The Skinny: Use fat free chicken broth and Half and Half. Substitute apple cider for the white wine if you want to avoid alcohol.
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Post by missteetheironchef on May 5, 2007 8:27:21 GMT -5
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