Elbee
Zanzibar
Member since 5/05 10767 total posts
Name: Me
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Re: anyone have good soup recipes??
These were featured on MSN.COM today
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CHICKEN, BACON AND WHITE BEAN SOUP, PORTUGUESE-STYLE Makes 3 quarts
Ingredients
1 pound dry white beans 1/2 pound bacon (about 8 slices), cut into 1/2-inch pieces 2 cups chopped yellow onions 1/2 cup chopped celery 2 tablespoons minced shallots 1 tablespoon minced garlic 2 bay leaves 1 teaspoon salt 1/4 teaspoon cayenne 8 cups chicken stock or broth 12 ounces cooked, diced chicken 1 cup freshly grated Romano cheese Preparation
Put the beans in a large pot or bowl. Remove any stones or broken beans. Add enough water to cover by 2 inches and soak for 8 hours. Drain and set aside.
Fry the bacon in a medium, heavy stockpot until crisp; drain on paper towels. Pour off all but 2 tablespoons of the grease. Add the onions and celery, and cook over medium-high heat until soft, about 4 minutes. Add the garlic, shallots, bay leaves, salt and cayenne, and cook, stirring, for 1 minute.
Add the beans and chicken stock, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
Add the chicken and bacon, and stir well. Remove and discard the bay leaves. To serve, ladle the soup into soup bowls and sprinkle with the grated cheese.
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SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP Makes 10 servings
Ingredients
1 medium butternut squash, about 1 1/2 to 2 pounds, cut in half and seeds and membranes removed 2 tablespoons olive oil 12 cups chicken stock or broth 2 1/2 cups chopped yellow onions 1 cup wild rice 3/4 pound kielbasa, or other smoked sausage, cut crosswise into 1/2 inch pieces 2 cups fresh corn kernels, or thawed frozen corn 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley 1 1/2 cups half-and-half Preparation
Preheat the oven to 400 degrees F.
Rub the squash halves with 1 tablespoon of the olive oil. Place on a baking sheet flesh-side down, and roast until tender, about 20 minutes. Remove from the oven and cool. With a spoon, scoop out the flesh from the squash. Place in a food processor or blender with 2 cups of chicken stock, and purée on high until smooth.
Add 4 cups of the stock and 1/2 cup of the chopped onions to a large saucepan. Bring to a simmer over medium-high heat. Add the rice and cook, covered, until the rice is tender and the liquid is absorbed, 45 minutes to 1 hour. Remove from the heat, uncover and cool.
Heat the remaining tablespoon of oil in a clean saucepan over medium-high heat. Add the sausage and cook until just brown, about 4 minutes. Add the remaining 2 cups of onions, the corn, salt and pepper, and cook, stirring, until soft, about 3 minutes. Add the remaining 6 cups of stock and the squash purée, and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally and skimming any fat that forms on the surface. Add the rice and stir well. Cook for 5 minutes, and remove from the heat. Stir in the half-and-half and parsley, and serve hot.
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SPLIT PEA SOUP Makes about 8 servings
Ingredients
1 tablespoon olive oil 2 cups chopped yellow onions 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 1 tablespoon chopped garlic 1 bay leaf 1 pound dried green split peas, rinsed in cool water and picked over 2 quarts (or more as needed) chicken stock 1 ham bone, or 1 1/2 cups cubed cooked ham (optional) 1/2 teaspoon hot sauce Preparation
Heat the oil in a large soup pot over medium-high heat. Add the onions, salt, black pepper and red pepper and cook, stirring, for 2 minutes. Add the garlic, bay leaf and peas and cook, stirring, for 1 minute. Add the stock and the ham bone (or cubed ham) if using, bring to a boil, then reduce heat to medium and simmer, stirring occasionally, for 45 minutes. If the soup gets too thick, add a bit more chicken stock or broth.
Remove from heat and cool slightly. Remove the bay leaf and ham bone and discard. Add the hot sauce and serve warm.
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