Archive for category Soup Recipes

Prize Amish Country Soup Recipes

Posted by Food And Wine in Soup Recipes on October 7th, 2009

Interlaced with the culinary influences from Europe, the Amish are noted for their exceptional home cooking that is supported by the Heartland’s fruits, vegetables, meats and grains, it’s farm cooking at its best!

— Amish Home Style Potato Soup —

INGREDIENTS:

8 slices lean bacon
1/4 cup celery, chopped
1/2 cup onions, chopped
3 cups potatoes, cut into 1 inch cubes (3 medium)
2 1/2 cups water
1 (12 ounce) can evaporated milk
1 tablespoon worcestershire sauce
2 tablespoons parsley, minced
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 bay leaf

DIRECTIONS:

Chop bacon.
Saute’ bacon, celery and onion in a deep sauce pan.
(I drain the fat before going on to the next step, but the recipe doesn’t call for it).
Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
Mash lightly, leave about 1/4 whole.
Remove bay leaf and add milk, worcestershire sauce and parsley.
Bring to a boil.

— Amish Cabbage Soup —

INGREDIENTS:

2 tsp. unsalted butter
3/4 head cabbage, chopped, or 1 bag prepared coleslaw mix
1-1/4 carrots, finely chopped
3/4 onion, finely chopped
1-1/4 celery stalks, finely chopped
2 potatoes, finely chopped
1-1/4 tsp. parsley flakes
2 cups chicken stock
3/4 can cream of celery soup
3/4 can cream of broccoli soup
2/3 cup sour cream

DIRECTIONS:

Melt butter in a heavy stockpot over medium high heat. Saute next 6 ingredients 8-10 minutes, or until softened. Stir in stock, cream soups and salt and pepper to taste. Reduce heat to low and simmer 15-20 minutes, or until vegetables are tender. Remove from heat and stir in sour cream.

— Customary Amish Chili Soup —

INGREDIENTS:

1 1/2 pounds sausage
1 medium onion, chopped
3 cups tomato juice
1 can kidney beans
1 tablespoon chili powder
1/4 to 1/2 cup brown sugar
Salt to taste
2 to 3 tablespoons flour
Spaghetti

DIRECTIONS:

Brown sausage and onion in a deep pot. Add remaining ingredients, except spaghetti, stir well, and bring to a boil. Add some spaghetti to the soup. Cook until spaghetti is done, about 5 to 10 minutes over medium-high heat.

— Amish Home Style Chicken and Corn Soup —

INGREDIENTS:

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 teaspoon Saffron threads; (optional)
3/4 cup Corn kernels; (fresh/frozen)
1/2 cup Celery; finely chopped
1 tablespoon Parsley; fresh chopped
1 cup Egg noddles; cooked

DIRECTIONS:

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. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate conveniently sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.)

Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

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Tags: cream of broccoli soup, tablespoon chili powder, teaspoon celery salt, Recipes, tablespoon worcestershire sauce
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Low Carb Recipes » Blog Archive » Red Swiss Chard With Bacon …

Posted by James in Desserts, Soup Recipes, Wine Musings on June 6th, 2009

1 lb. red (or green) Swiss chard, coarse stems removed, washed and drained * 1 Tbsp. extra-virgin olive oil * 2 slices bacon finely chopped * 2 cloves garlic thinly sliced * 1/3 cup white wine * 1/8 tsp

Continued here:
Low Carb Recipes » Blog Archive » Red Swiss Chard With Bacon …

Tags: lawyer-jokes, low carb recipes, Desserts, chinese, Recipes, bookmark, meta, Soup Recipes
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Cafe Luna Dinner Menu June 2009 Ryan and David are in the Kitchen …

Posted by James in Desserts, Soup Recipes, Wine Musings on June 5th, 2009

Portugese Prawns – Large prawns pan-sauteed with Portugese Linguica sausage, tomatoes, garlic, sweet red Bell peppers and Kalamata olives, finished in a white wine and saffron broth, and served on a bed of Penne pasta, topped with Feta …

More here:
Cafe Luna Dinner Menu June 2009 Ryan and David are in the Kitchen …

Tags: seafood-recipes, 74a-expr, dining-room, chicken-recipes, loop-values, 74div-class, include-name, Soup Recipes, Desserts, 74a-class
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Crouton Recipe

Posted by Christine in Soup Recipes on May 21st, 2009

Croutons

 

       8 Servings

 

    1/3 c  butter

      3    cloves garlic,finely minced

      2 c  bread cubes

           Salt

           Black pepper

 

Heat oven to 400F. Lightly brown the diced garlic in the butter. Add

cubed bread. (It works better if it is a little old, but if you only have

fresh, just be more gentle). Toss well, but gently to coat the bread with the butter. Set in oven and roast for about 7 minutes, then stir well and roast again for about 7 minutes more. When bread has taken on a golden color, remove and salt and pepper to taste. Spread out on a large platter to cool. Bread will become crunchy as it sits.

 

Yields: 2 cups

Tags: salt and pepper, diced garlic, black pepper, bread cubes, cloves garlic
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Creamy Chestnut Soup Recipe

Posted by Christine in Soup Recipes on May 21st, 2009

Creamy Chestnut Soup Recipe

8 Servings

 

      4 lb chestnuts (8 cups) fresh Whole,peeled

      1 md onion

     12 md shallots

      4    stalks celery

      5 oz prosciutto,Sliced

      3 T  butter

  2 1/2 qt chicken stock,unsalted

      1 t  fennel seeds

      1    bay leaf

    1/2 t  salt

    1/2 c  heavy cream

    1/2 t  white pepper,Fresh Ground

    1/4 c  cèpes (or porcini),Dried mushrooms

 

PREPARATION: Adjust oven rack to middle position and heat oven to

400F. With a small, sharp knife, slit the outer shell of each chestnut, put them in a shallow baking pan, and roast until tender, 15 to 20 minutes. Peel off the outer shells and inner skins while still warm. Reheat if the chestnuts cool and become difficult to peel. Peel and thinly slice the onion and the shallots. Thinly slice the celery tops and leaves (reserve ribs for another use). Julienne the prosciutto. Wrap and refrigerate 2 tablespoons prosciutto for garnish.

 

COOKING: Heat 2 tablespoons of the butter in an 8-quart soup kettle and saute the onion, shallots and remaining prosciutto over medium heat until softened, about 5 minutes. In a large saucepan, bring 6 cups of the chicken stock to a boil. Stir the hot chicken stock into the shallot mixture along with the chestnuts, celery, fennel seeds, bay leaf, and 1/2 teaspoon salt. Bring the mixture to a boil and skim. Reduce the heat and simmer, covered, for 45 minutes. Remove and set aside 16 chestnuts for garnish. Continue simmering until remaining chestnuts are very tender, about 45 minutes longer.

 

Remove soup from heat, discard the bay leaf, and set aside to cool 15 minutes. Pour the soup into the workbowl of a food processor fitted with a metal blade, or into a blender. Pure, then strain through a fine sieve or tamis. (Can cover and refrigerate up to 3 days, or freeze up to 1 month.)

Want easy Croutons – You can find the recipe in our Soup section

 

Tags: md onion, dried mushrooms, fennel seeds, lb chestnuts, md shallots
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