Soups Stews Chowders Chilis & Other Soupy Things
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Soups Stews Chowders Chilis & Other Soupy Things To make a good soup, the pot must only simmer or smile. —French Proverb F 1 The Magic of Soups Satisfies the Soul johnclinockart.com "Beautiful soup, so rich and green Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful soup! Beautiful soup! Who cares for fish Game, or any other dish? Who would not give all else for two Pennyworth of beautiful soup?" Lewis Carroll, ‘Alice in Wonderland’ F 2 Beef-Based Soups & Stews skinnyms.com Texas Bean Soup This recipe card says it’s from someone named Ginger. She closes her recipe card with a hand-written “Happy eating!” agoodappetite.blogspot.com 3 6 12 SERVINGS Red Beans & Rice Soup ¾ 1½-2 3-4 Cups bean mix 20 SERVINGS 1-2 2-3 4-6 Cups water ½ 1 2 Large onions, chopped 1 Onion, chopped ½ 1-2 2-4 Cloves garlic, minced Garlic to taste Ham soup bone 3 Tbsp. olive oil (or other seasoning meat) 4 Carrots, sliced Salt to taste 4 Celery ribs, sliced ⅓ ⅔ 1⅓ Cup rice or barley (optional) 1 Green Pepper, chopped ½ 1 2 Cans tomatoes (optional) 12 Cups chicken broth Grated cheese 2 Cups red beans, soaked overnight 1 tsp. salt Rinse and soak bean mix overnight. Drain and place in 1 tsp. fresh ground pepper saucepan with water. Add onion, garlic and hambone. Salt to 1½ tsp. thyme taste. Add rice or barley, if using. Simmer, covered, for 1-2 1½ tsp. marjoram hours, stirring occasionally. Add tomatoes, if using, and heat 1 14-ounce can chopped tomatoes with juice, chopped through. Ladle into bowls, sprinkle with grated cheese and 1 Tbsp. jalapeños, chopped serve with cornbread. ¾ Cup brown rice David Norris, from his mother, Ruth 3 Cups ham, cubed Sauté onion and garlic in the oil. Add the vegetables and continue sautéing for a few minutes longer. Combine with the chicken broth, and add beans and seasonings. Cook, covered until beans begin to get tender—about 1½ to 2 hours. Add brown rice and ham. Add with a little more liquid if necessary. Simmer until beans are tender and rice is done. Evelynn Lester “Good manners: The noise you don't make when you're eating soup.” Bennett Cerf, humorist, publisher (1898-1971) boulevardofrainbows.wordpress.com F 3 Beef-Based Soups & Stews Unknown Photographer www.youtube.com Chopped Beef & Vegetable Chowder French Onion Soup This was one of my favorite soups . the flavor and texture I made this for a Souper Tuesday event at church one Lenten just did something right in this one. And it’s so easy, and so season. It was a huge success! It was also a big hit when quick. served in mugs at the door as people came out of the cold for my Christmas party. 3 6 12 SERVINGS 1 2 4 QUARTS 3 6 GALLONS ¼ ½ 1 Pound ground beef ½ 1 2 Cloves garlic 1 2 4 tsp. Butter 1 2 Sticks ½ 1 2 Tbsp. fat 2 4 8 Cups finely chopped onions 9 18 Pounds 2 4 8 Medium carrots, sliced 1 2 4 Cans consommé 16 32 Cans 4 8 16 Small onions, peeled ½ 1 2 Cans water 8 16 Cans 2 4 8 Cups boiling water ¼ ½ 1 Cup dry sherry 1 2 Fifths 1½ 3 6 tsp. salt 1 2 4 Bouillon cubes Saute onions until golden brown. Add consommé and water. ½ 1 2 Bay leaves Bring to a boil. Reduce heat and simmer for 1 (2) hours. Add ¼ ½ 1 Cup rice sherry and simmer another 10 (30) minutes. Pour into soup 1 2 4 Cups diced celery bowls and serve topped with a slice of toasted French bread 1¼ 2½ 5 Cups canned tomatoes and grated gruyere cheese. ½ 1 2 Small cabbage, quartered NOTES: Sauté meat and garlic in fat. Add carrots, onions and remaining ingredients. Simmer, covered for 30 minutes. Times in parentheses are for the 3-gallon version. I haven’t made the larger version, but had room for the quantities . For the Souper Tuesday events, I didn’t add the bread and cheese to the soup, but I did serve French bread alongside. Page from Judy Frank Unknown Photographer Really Easy Beef & Tomato Broth 1 Beef bouillon cube, crushed 1 Tomato bouillon cube, crushed Boiling water Place bouillon cubes in bottom of large mug. Pour boiling water over the powder to fill the mug. Stir. Anonymous F 4 Beef-Based Soups & Stews www.123rf.com www.chocolatemoosey.com Italian Wedding Soup My Favorite Irish Pub’s Beef Stew 1 2 15 ounce can Italian tomatoes “Pubs all over Ireland make some version of this, so I give you 4 8 Cups beef bouillon here the basic, with suggestions on the variations. The Meatballs (as many as you want) original recipe calls for stout, but I’ve attempted a creative ¼ ½ Cup orzo pasta (suggest Ronzoni) substitution (coffee) to make allowances for living in an Cauliflower—as much as you want alcohol-free environment. Serve it with mashed potatoes. Broccoli—as much as you want 1 2 tsp. oregano 4 8 12 16 SERVINGS 1 2 tsp. garlic 1 2 3 4 Pounds beef, in 1” cubes trimmed of fat, ½ 1 tsp. salt tossed in oil, then dredged in flour ½ 1 tsp. basil Salt & Pepper to taste 2 4 tsp. parsley 2 4 6 8 Tbsp. butter or oil Dash of pepper 2 4 6 8 Carrots, peeled and sliced Cook tomatoes, bouillon, meatballs, pasta and cauliflower 1 2 3 4 Cups frozen pearl onions, thawed together for 4 minutes. Add remaining ingredients and cook Crushed garlic, to taste another 8 minutes. 2 4 6 8 tsp. flour Jim Charles from his sister, Sharon Reimer ¾ 1½ 2¼ 3 Cups canned beef broth ⅓ ⅔ 1 1⅓ Cups Guinness stout or strong black coffee 1 2 3 4 tsp. dried thyme (plus a sprig of fresh) The Meatballs Sprinkle beef with salt and pepper. Melt butter in heavy skillet This was not included in the recipe we were given, but over high heat. Add beef and sauté until brown on all sides, we found a general recipe among our other notes.—ed. about 5 minutes. Using slotted spoon, transfer to bowl. Reduce heat to medium low. Add carrots, garlic and onions to 1 2 Pound extra-lean ground beef skillet, toss to coat with pan juices. Add flour. Stir 1 minute. 2 4 Eggs, beaten Add broth and coffee. Add beef and any juices collected in ¼ ½ Cup dried bread crumbs bowl. Cover skillet; simmer until beef and carrots are tender, 2 4 Tbsp. grated Parmesan cheese stirring occasionally, about 15 minutes. Season with salt and 1 2 tsp. dried basil pepper to taste. 3 6 Tbsp. minced onion NOTE: I made the fourth column using about twice the beef Combine all ingredients and dorm into small meatballs— called for, tossing it to coat in one cup of flour prior to about ¾” around. sautéeing, and I used 4 cans of beef broth with a can of tomato Editor sauce. I used 2½ cups of coffee in which I had dissolved 1 cup of Carnation malted milk. VARIATIONS: You may add a pinch (or 2, 3, 4) of cayenne You may use your favorite onions, chopped, in place of pearl You may add 2 (4,6,8) Tbsp. tomato purée, dissolved in ¼ (½,¾,1) Cup water (with or in place of beef broth) Judy Frank F 5 Beef-Based Soups & Stews www.recipeshubs.com Boeuf Bourguignon aka Beef Burgundy aka Beef Stew in Red Wine This is another of those famous dishes that has as many www.tasteofhome.com ways to prepare it as there are people preparing it. New England Boiled Dinner While folks here in America think it’s gourmet food, the folks in France consider it ‘just plain old home cooking.’ This is the parent recipe for the Irish-American dish known as This is one of the simpler versions give to us by a friend. corned beef and cabbage . which the people of Ireland have —ed. adopted as a good dish on its own.—ed. 2 4 8 12 16 SERVINGS 3 6 12 SERVINGS 1 2 4 6 8 Tbsp. flour 6 12 24 Pieces short ribs of beef Salt & Pepper to taste 1 2 4 Ounces cooking oil 1 2 4 6 8 Pounds beef chuck or round steak Garlic powder to taste Cut into 2” cubes Accent (MSG) to taste (optional) Oil for sautéing Salt & pepper to taste ½ 1 2 3 4 Cups chopped, lean bacon ½ 1 2 Recipes Sauce Espagnole (H-9) 8 16 32 48 64 Very small onions 2½ 5 12 18 24 Small carrots Season short ribs with salt, pepper, Accent and garlic powder. ½ 1 2 3 4 Cloves garlic, crushed Braise on both sides until well-browned. Combine sauce and ½ 1 2 3 4 Tbsp. tomato paste ribs; simmer, covered, until meat is tender. ¼ ¾ 1 ½ 2 ¼ 3 Cups red wine or Beef broth NOTES: ½ 1 2 3 4 Cups beef broth or bouillon ½ 1 2 3 4 Cups sliced mushrooms The instructions for this were a bit sparse for non-professional cooks, so I went onto the web . to the foodnetwork.com and Combine flour with salt and pepper. Dredge meat in it. Heat got this information: in skillet. Sauté meat until well-browned on all sides. Remove to casserole or Dutch oven. Sauté bacon in skillet for a few Braising time . .4-5 minutes on each side. minutes. Add onions, carrots and garlic; cook until onions begin to brown.