Soup
Leek and Potato Soup
Recipe By : "Gallery Buffet Soup Cookbook"
Serving Size : 8 Preparation Time : 1:00
Categories : Soup Or Stew
Amount Measure Ingredient -- Preparation Method
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8 each leeks, white & green part only
1 stick butter
4 medium potatoes -- peel & finely dice
1 each carrot -- thinly sliced
4 cups chicken broth -- heated
1 cup milk
salt and white pepper -- to taste
chopped parsley -- to garnish
Cut leeks in half lengthwise and then crosswise in 1 inch pieces. Simmer gently in butter for about 10 minutes. Add potatoes, carrot, chicken broth and water. Season with salt and white pepper to taste. Cook over just enough heat to keep soup at low boil for 40 minutes or until potatoes can be mashed easily against sides of pan. Let cool slightly and put through blender. Return to stove. Stir in scant cup of milk. Adjust seasonings. Garnish each serving with chopped parsley.
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Asparagus Soup
Recipe By : Celestial Seasoning
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 bunch asparagus
1/2 cup cheese -- grated
2 cups milk
basil
2 cups water
celery salt
1 potato -- chopped
vegetable salt
3 tablespoon butter
pepper
1/2 onion -- chopped
garlic (pinch)
1/2 cup mushrooms -- sliced
parsley (pinch)
Chop asparagus, setting aside tips for use later. Simmer chopped asparagus and chopped potato in 2 cups water, with 2 Tbs. butter, basil, celery salt, vegetable salt and pepper to taste. Simmer until vegetables are tender, and cool. Place cooled broth and vegetables in blender and puree, slowly adding the 2 cups of milk. Saute onion, mushrooms and reserved asparagus tips with a pinch of garlic and a pinch of parsley in 1 Tbs. of butter. Add to soup mixture, simmer 15-20 minutes. Grate and add cheese, if desired, just before serving.
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Bouillabaisse 2
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cloves garlic finely chopped
1 28 ounce can tomatoes (coarsely
1 pound fin fish (red snapper
chopped) with liquid
flounder -- trout)
2 cup fish stock -- clam juice or
1/2 lb shrimp, lobster -- (1/2 to 1)
chicken broth
scallops -- crab meat-any or
1/2 cup dry sherry
all
2 teaspoon salt
18 sm clams, mussels -- or lobster
1/2 teaspoon thyme, basil -- saffron
claws-any or all
pepper to taste
1/4 cup olive oil
fresh chopped parsley for
1 lg onion finely chopped
garnish
2 shallots minced
Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Saute onions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.
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Chickpea Soup
Recipe By : Fort Worth Star-Telegram March 1989
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 pound salt cod
1 pound chickpeas -- soaked overnight
1 in water to cover
1/2 head garlic -- unpeeled in one
1 bay leaf
1 medium onion -- peeled
salt -- to taste
2 tablespoons olive oil
2 slices french bread -- 1/4 inch thick
1 clove garlic -- peeled
few strands saffron
1/4 pound spinach -- washed, trimmed
and cut into thin
strips
garlic croutons -- optional
Soak cod in water to cover for 24 hours, changing water a few times. Drain chickpeas. Place in 5-quart pot with tightly fitting lid. Add water to cover and add garlic, bay leaf, onion and salt to taste. Cover and bring to a boil and simmer until chickpeas are tender, about 1 1/2 to 2 hours. Drain salt cod. Add cod to chickpeas during last 1/2 hour of cooking time. In skillet, heats oil and fry bread and 1 clove garlic until golden. Puree in blender with saffron and 1 cup cooking liquid from soup. Add to soup. Remove garlic head and bay leaf. Set aside some whole chickpeas and cod for garnish. Puree remainder of soup in small batches. Return to stove and heat to simmer. Correct seasoning. Ladle into soup bowls and garnish with whole chickpeas, flacks of salt cod, spinach and croutons.
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Chicken Soup
Recipe By : MS Access, Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:45
Categories :
Amount Measure Ingredient -- Preparation Method
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3 potatoes -- cut in pieces
1 chicken -- cut in small pieces
1 pinch salt
1 tablespoon pepper
2 carrots -- cut in slices
Fill a big pot with water.
Bring to boil, add salt and pepper. Add chicken, potatoes, and carrots.
Reduce heat and simmer for 1 hour until chicken is tender.
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Garbanzo Bean Soup
Recipe By : Sondra Price Bailey
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 pound garbanzo beans
1 tablespoon salt
1 beef bone -- * see note
1 ham bones
2 quarts water
4 ounces white bacon
1 pinch paprika
1 onion
1 pound potatoes
2 ounces lard
1 pinch saffron
salt -- to taste
1 spanish sausage
Soak beans overnight with salt, drain. Add water and the two bones. Cook 45 minutes on low.
Fry bacon, paprika, onion in lard. Add along with pototoes, saffron and salt. Add chorizos cut thin. Cook until sausage, beans and potatoes are done about 1 hour more.
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French Onion Soup
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 onions
1 clove garlic
2 cups chicken stock
1/4 cup white wine
salt and pepper -- to taste
2 tablespoons oil
swiss cheese
Pout oil in pot, add chopped onions, mashed garlic, stir a few minutes. Add chicken stock and white wine. Cook a few minutes then put this in a little baking dish and put slices of swiss cheese on top and place in oven until cheese is melted
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French Market Soup
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Assorted dried beans and peas
Ham Hock
1 can tomatoes -- (28 oz.)
2 Onions -- chopped
4 stalks celery -- chopped
2 cloves garlic -- minced
Salt and pepper to taste
Bay leaves
Thyme
Basil
1 pound sausage -- sliced
2 boneless Chicken breast
1/2 cup red wine
1/2 cup chopped parsley
Wash beans, cover with water and soak overnight.
Drain beans, and add 3 quarts water, ham hock, bay leaves, thyme, and basil and simmer 2 1/2 to 3 hours.
Add tomatoes, onion, celery, salt, pepper and simmer 1 1/2 hours.
Add sausage, chicken and simmer 30 to 40 minutes.
Before serving add wine and parsley.
NOTE: If refrigerated for at least a day before serving the flavor is enhanced.
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Finnish Summer Soup
Recipe By : Chef Yusdi
Serving Size : 5 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups water
skinned potatoes*
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
1 small boiling onions **
young fresh baby carrots ***
1/2 pound young fresh green beans ****
2 cups fresh shelled tiny peas
2 cups half and half (light cream)
3 tablespoons all purpose flour
* Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.
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Egg Flower Soup #2
Recipe By : Hazel Storm
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pint chicken broth
2 egg whites
3 almonds -- sliced
2 tablespoons chopped celery -- use some tops
salt and pepper -- to taste
In a large sauce pan add broth, heat until very hot. Add egg whites stirring until whites are done..
In bowls, add almonds slices, ladle soup into dish and add chopped celery if desired. Salt and pepper to taste.
Makes 2 cups.
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Egg Flower Soup
Recipe By : Mike Price
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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chicken broth
2 egg whites
2 slices almonds
2 tablespoons chopped celery
salt and pepper -- to taste
honey
heat chicken broth until very hot, stir in egg whites while its good and hot. Pour over almonds and celery. Add salt and pepper to taste and add honey.
Makes 2 cups
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Cream of Squash Soup
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup margarine
2 tablespoons vegetable oil
1 large onion -- minced
2 cloves garlic
3 pounds yellow squash -- thinly sliced
4 cups chicken broth
1 cup half and half
1 1/2 teaspoons white pepper
parsley -- chopped
Combine butter and oil in dutch oven. Add onion and garlic, saute til tender. Stir in squash and chicken broth, simmer covered 15 to 20 minutes. Spoon 1/3 squash mixture into container of electric blender and process until smooth, repeat with remaining squash.
Return to Dutch oven, stir in half and half, salt and pepper. Cook over low heat stirring constantly, till hot. Serve hot or chilled, Garnish with parsley.
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