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. Add to the meat. Add tomato paste, wine and Simmer for how long . . . broth to the skillet; stir until boiling. Pour over meat and vegetables. Cover tightly; simmer for about 3 hours. Add Bring to a boil; cover the pot tightly, and slide it into the oven mushrooms; cook 15-20 minutes. This is nice served with a to braise until the ribs are tender enough to be easily pierced green salad and garlic bread. with a fork—about 2½ hours. Every 30 minutes or so, lift the lid to skim and discard whatever fat may have bubbled up to the surface. Anonymous

F 6 Beef-Based Soups & Stews

allrecipes.com

German Ox-Tail Soup aka Ochsenschwanzsuppe

Papa’s love of ox-tail dishes is probably one he grew `up with, so I have looked for German ox-tail recipes to add to this collection as a possible version his mother may have shared as www.tasteofhome.com Mama was learning to cook . . .

3 6 12 SERVINGS Scotch Broth

1-2 2-3 4-6 Tbsp. fresh lard or butter Originally this soup was made with mutton, but it is much ½ 1 2 Batches Pot Vegetables, diced (T-7) more than a broth, being a strong collection of veggies that ½ 1 2 Good sized oxtail, cut in 1” pieces at joints keep you from going hungry.—ed. and dried on paper towels 3 6 12 GENEROUS SERVINGS 1 2 4 Quarts water 1 2 4 QUARTS SOUP ½ 1 Large bay leaf Pinch thyme 1 2 4 Pounds meaty beef soup bones 2-3 5-6 10-12 Peppercorns (beef shanks or short ribs—mutton shanks) 1½ 3 6 Tbsp. butter 4 8 16 Cups water ½ 1 2 Small onions, finely chopped or diced 3 6 12 Whole peppercorns 2 4 8 Tbsp. flour ¾ 1½ 3 tsp. salt Pinch paprika ½ 1 2 Cup chopped carrots Madeira or sherry ½ 1 2 Cup chopped turnips Salt to taste ½ 1 2 Cup chopped celery ¼ ½ 1 Cup chopped onion Heat fat in 3-quart saucepan; add diced vegetables and oxtail ⅛ ¼ ½ Cup medium pearl barley pieces; brown slowly. Pour cold water in meat and vegetables. Add seasonings. Bring to boil; simmer, covered, 2 hours. In a large soup kettle, combine soup bones, water, peppercorns Remove oxtails; trim meat from bones and dice. Return meat and salt. Cover and simmer for 2½ hours or until the meat to soup (discard bones). Heat butter in small skillet; add onion comes easily off the bones. and cook until deep golden brown, but not blackened. Stir in Remove bones. Strain broth; cool and chill. Skim off fat. flour; blend with butter and let brown slowly to cocoa color Remove meat from bones; dice and return to broth along with Ladle a cup or so of hot soup stock into this mixture gradually, remaining ingredients. Bring to a boil. Reduce heat; cover and stirring to keep smooth. Pour this Einbrenne back into soup simmer about 1 hour or until vegetables and barley are tender. mixture, stirring as you do so. Let soup simmer another 30 minutes. Season with paprika, wine and salt to taste. John Robertson, from www.rampantscotland.com

Josephine Hammeral

F 7 Beef-Based Soups & Stews

www.recipeshubs.com Pho Bo

"This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours."

2 4 8 12 16 SERVINGS

2 4 8 12 16 Pounds beef soup bones (shank or knee bones are best) ½ 1 2 3 4 Onion, unpeeled and cut in half 2½ 5 10 15 20 Slices fresh ginger ½ 1 2 3 4 Tbsp. salt www.amazon.com 1 2 4 6 8 Pods star anise 1¼ 2½ 5 7½ 10 Tbsp. fish sauce

2 4 8 12 16 Quarts water ½ 1 2 3 4 8-ounce packages dried rice noodles ¾ 1½ 3 4½ 6 Pounds beef top sirloin, thinly sliced ¼ ½ 1 1½ 2 Cup chopped cilantro ½ 1 2 3 4 Tbsp. chopped green onion ¾ 1½ 3 4½ 6 Cups bean sprouts ½ 1 2 3 4 Bunch Thai basil ½ 1 2 3 4 Lime, cut into 4 wedges ⅛ ¼ ½ ¾ 1 Cup hoisin sauce (optional) ⅛ ¼ ½ ¾ 1 Cup chile-garlic sauce (such as Sriracha®) (optional)

Preheat oven to 425˚F. Place beef bones on a baking sheet and roast in oven until browned—about 1 hour. Place onion on a baking sheet and roast in oven until blackened and soft—about 45 minutes. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil; reduce heat to low. Simmer on low for 6-10 hours. Strain the broth into a saucepan and set aside. Place rice noodles in large bowl filled with room temperature water; allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side. F 8 Beets Soup

noshon.it mybestgermanrecipes.com Borshch Moskovskii German Red Beet Soup

aka Moscow-Style Beet Soup 4 Red beets, about 1kg, preferably organic One can double everything except the meat and still get a ¾ Pounds Speck (German bacon) or cooked ham cubes delicious soup.—Robert 2 Onions 1½ Quart vegetable broth (instant) 6-8 12-16 SERVINGS 1 Cup sour cream 1 Tbsp. marjoram, thyme 2 4 Tbsp. butter Salt & pepper to taste ½ 1 Cup finely chopped onions Lemon juice to taste 1½ 3 Pounds, peeled and cut into strips, Potatoes (boiled to be ready with the soup) ⅛” wide by 2” long (about 5 cups) ¼ ½ Cups red wine vinegar Wash red beets and cook them until semi soft; peel them and 1 2 tsp. sugar grate roughly (wear gloves otherwise your hands will be 1 2 14-ounce cans tomato purée stained pink to red!) Cut bacon in small cubes, chip onions 1 4 Tomatoes, seeded and coarsely chopped and sauté them in butter or clarified butter until transparent. 1 4 tsp. salt Add broth, then red beets. Add some more water if needed, 2 4 tsp. salt depending how thick the soup should be. Let it simmer for 5 Freshly ground black pepper minutes. 2 4 Quarts Shchi (beef stock) If you use fresh herbs, chop them fine, add all spices to soup, 1 2 Cups red wine (optional) the sour cream and at the end some lemon juice (not too much, ½ 1 Pound white cabbage, quartered, cored, and the soup should not be sour, lemon juice inhibits that the sour coarsely shredded cream is coagulating) 1 ½ 3 Pounds boiled ham, (lamb, beef) cut into1” cubes The soup is just right if you cannot stop tasting it! (or lamb, or beef) Peel potatoes and boil them, serve with the soup. 4 8 Sprigs parsley, tied together with Josephine Hammeral 3 6 Bay leaves ½ 1 Cup Chopped celery kids.britannica.com ½ 1 Cup Chopped carrots ½ 1 Cup finely cut fresh dill ½ 1 Cup chopped parsley 1 4 tsp. salt 1 2 Cups sour cream (or more)

In a 6-8-quart pot, melt butter over moderate heat. Add onions and stirring frequently cook them until they are soft but not brown—about3-5 minutes. Stir in beets; add wine vinegar, sugar and tomatoes, salt & pepper. Pour in ½ (1) cup of the stock; cover pan and simmer, undisturbed for 50 minutes. Pour remaining stock and wine into pot and add shredded cabbage. Bring to a boil; stir in the meats. Submerge parsley- bay leaf bouquet, carrots and celery and remaining salt in soup. Simmer, partially covered for ½ hour. Transfer borsch to a large tureen and sprinkle with fresh dill or parsley. NOTES TO BORSHCH MOSKOVSKII Accompany the soup with a bowl of sour cream, to be added to the borscht at the discretion of each diner. You can also mix in whatever veggies or combinations of Robert Oserov veggies as you wish . . . such as potatoes, beans, corn kernels F 9 Chicken-Based Soups & Stews

www.food.com Cabbage Patch Soup (Chicken Version) Kota Soupa Avgolemono (Greek Chicken Soup) Lots of ingredients in this, but it’s worth every tantalizing taste-bud full. And it’s even better the second day. 1 Chicken 1 Onion, chopped 2 4 8 Pounds cubed chicken meat 2 Stalks celery, sliced 1 2 4 Cups onions, coarsely chopped Salt & Pepper to taste ¼ ½ 1 Cup pearl barley 3 Quarts water 4 8 16 Cups water 1 Cup rice ½ 1 2 Tbsp. garlic salt 2 Eggs ½ 1 2 tsp. pepper 1 Lemon, the juice from ½ 1 2 Tbsp. seasoning salt (I used Lawry’s) 2 4 8 Carrots, shredded Wash chicken. Combine in pan with onions, celery and water. ½ 1 2 16-ounce cans tomatoes Bring to a boil, and skim the top. Cook over low heat for 3 2 4 8 Cups green cabbage, coarsely chopped hours, or until chicken is done. Strain and return the broth to 2 4 8 Cups red cabbage, coarsely chopped the pan. Wash rice and add to the stock. Cook over low heat ¼ ½ 1 Green pepper, chopped for 15 minutes or until the rice is cooked. Cut up or cube the ¼ ½ 1 Red bell pepper, chopped chicken while the rice is cooking and add to the stock and rice ½ 1 2 Cups celery, diced mixture when rice is done. ¼ ½ 1 Pound mushrooms, halved or sliced Beat eggs in a bowl until thick and lemon colored. Add ½ 1 2 5½-ounce cans tomato juice lemon juice and seasonings to taste. Gradually add about 2 1 2 4 Cups water cups of stock, beating constantly to prevent curdling. Return ½ 1 2 Pints whipping cream to pan, still beating constantly. Heat, but do not allow to boil. 1½ 3 6 Tbsp. cornstarch Serve immediately. ¼ ½ 1 Pounds butter 3 6 12 Chicken bouillon cubes, crushed NOTE: If desired, canned chicken consommé may be ½ 1 2 tsp. curry powder substituted for the homemade stock. ½ 1 2 Cups green onions, chopped Getsu Shinn

Brown chicken and onions. Add barley, water, garlic salt, pepper, and seasoning salt. Simmer 15 minutes. Add carrots, tomatoes, the cabbages and peppers. Cook another 20 minutes, until cabbage is soft. Add celery, mushrooms, tomato juice and water. Cover; simmer 15 minutes. Combine cream and cornstarch. Add to pot, with butter, bouillon, and curry powder. Cove; simmer about an hour. Just before serving, stir in green onions

BEEF VARIATION—THE ORIGINAL VERSION:

Original recipe used ground beef with chicken bouillon. Or

you can use beef and beef bouillon cubes or au jus mix.

Judy Frank

F 10 Chicken-Based Soups & Stews

www.greenmangourmet.com

Brunswick Stew

This is one of those dishes that has a version for every cook who makes it, while meeting basic expectations. New England Corn Chowda aka New England Corn Chowder 3 6 12 24 SERVINGS

Water to cover meat pieces This is how my mother made her chowder for years, and it was ⅛ ¼ ½ 1 2 Swizzles of salt always greeted with pleasure and delight from anyone 1 ¼ 2½ 5 10 Pounds chicken and/or pork pieces partaking in in. Even my Aunt who has always hated Corn ½ 1 2 4 Tbsp. shortening Chowder loved this recipe. You can use fresh corn if you ¼ ½ 1 2 Cups onion, chopped prefer, but may want to add it in with the potatoes to cook, and ¾ 1½ 3 6 Potatoes, sliced (optional) if you must use canned corn, watch the salt. Canned corn will ¼ ½ 1 2 Pounds fresh/frozen lima beans change the flavor greatly. And yes, you can add clams to taste.

¾ 1½ 3 6 Large Skinned Tomatoes, (U-20) wedged 2 4 8 12 SERVINGS ¾ 1½ 3 6 14½-ounce cans whole kernel corn ⅛ ¼ ½ 1 32-ounce bag frozen okra ¼ ½ 1 2 Pounds bacon (diced) [you can double this!] ¼ ½ 1 2 Tbsp. Worcestershire sauce ½ 1 2 3 Small onion (chopped) ⅛ ¼ ½ 1 Cup sherry (optional) 1 2 4 6 Cups chicken broth or 2 cups vegetable broth 1 2 6 Cups cubed white potatoes Bring salted water to a boil and add chicken pieces. Simmer 1 2 4 6 Cups frozen corn for about 45 minutes. Remove chicken pieces from the water 1 2 4 6 Cups light cream and allow to cool until easily handled. In the meantime, brown Butter to taste the onion in the shortening. Skin the tomatoes and cut each into eight wedges. Remove chicken from the bones and return Fry bacon until crisp. it to the pot along with the potatoes, tomatoes, okra, corn, Remove from pan with a slotted spoon and drain; set aside. onions, and Worcestershire sauce. Allow to simmer about an In a 4-quart saucepan or pot, heat 2 tablespoons of bacon fat hour. and add chopped onion. Cook over medium heat until onion is translucent. Add broth and cubed potatoes to pan (add some NOTES & VARIATIONS salt if you are using a less salty broth). Serve lima beans on the side, if you have diners allergic to Bring to a simmer, cover; allow to cook for about 10 minutes legumes.. (for 1 inch cubes of potatoes). Stir in corn and heat through. Add cream and heat through again. Even better if you scrape fresh corn straight off the cob. If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with ½ cup of milk and shake until dissolved. A little at Some people use whole stewing or frying chickens and bone a time add it while the chowda is simmering until it reaches the them at the same point that we do here. desired consistency. Serve with crumbled bacon on top, and a good dose of freshly If you brown the chicken before you put it in to boil you won’t ground pepper. If you want true authenticity, add a dollop of need to bone the meat—just ladle up whole pieces. butter to the top of the steaming bowl.

www.food.com Cayenne or chili pepper—to taste—or a few cloves.

You may also add 1 (2) cups toasted bread crumbs

A Southern Friend F 11 Chicken-Based Soups & Stews

www.tablespoon.com blogchef.net Chicken Soup with Knaidlach Won Ton Soup

aka Matzo Ball Soup You can purchase ready-made wontons anywhere in the aka Jewish Penicillin International District, but Lee made her own one day. She allowed Rosemary and me to help her wrap them. We made so 1 2 6-pound pullets (chickens) many she used the wontons as a main dish in themselves, and Chicken feet, scraped (optional) you’ll find her recipe for them under pasta—This recipe tells Giblets (optional) you how to make them as a soup course. The suggestions 2½ 5 Quarts water following tell you how to vary the soup, as well as turn the 1 2 Onions, whole, but with deep crosscut in stem ends soup into a main dish.—Ed. 3 6 Stalks celery, coarsely cut 8 16 Sprigs parsley, roughly chopped 20 40 60 80 Wontons 2 4 Carrots, scraped and coarsely cut 6 12 18 24 Cups chicken broth 2 4 Leeks, cleaned and coarsely cut ½ 1 1½ 2 Cups julienned carrots 1 2 Small parsnips, cut in half 4-6 8-12 12-18 16-24 Whole baby bok choy, 1 2 Tbsp. salt quartered lengthwise 1 2 Recipe Knaidlach (D-14) ½ 1 1½ 2 tsp. sesame oil Snipped parsley 1 2 3 4 tsp salt ⅛ ¼ ⅜ ½ tsp. white pepper Combine chicken, feet, giblets, water and onion in a large pot and bring to a boil over high heat. Skim the scum off the top. Bring a pot of water to a boil. Add wontons and cook for Reduce heat to medium, cover, and simmer for about an hour. about 4 minutes. Drain. In an appropriate sized soup or stock Add vegetables and salt. Cook over low heat until chicken is pot for whichever column you’re preparing, bring the chicken tender, and meat is falling off the bone—about 1½ hours broth to a boil. Add carrots and baby bok choy. Cook until longer. Strain soup. Refrigerate overnight. Skim fat from top vegetables are tender-crisp, about 2 or 3 minutes. add oil, salt, of soup and reserve it. Reheat soup, adding chopped pepper and wontons. Cook until heated through. vegetables if you wish, and cooking until they are done. Meanwhile, make your matzo balls. I like to use some of the TIP: cook wontons just before you add them to the soup, or fat I skimmed from the soup as the fat in these dumplings. they’ll stick together. Cooking them in the soup itself makes When soup and knaidlach are both ready, combine and serve, for a starchier, cloudy soup. garnished with more parsley. You can also add the chicken to the soup, or serve it separately, or even at another meal. VARIATIONS

Anonymous Instead of—or along with—carrots and bok choy, use:

1 2 3 4 Cup thin-sliced bamboo shoots—in 1x2” lengths 1 2 3 4 4-ounce cans mushrooms + liquid 2 4 6 8 tsp. light soy sauce ½ 1 1½ 2 Cup chopped scallions, for garnish

Lee

F 12 Chicken-Based Soups & Stews

Lemon Chicken Orzo Soup

12 24 SERVINGS

8 16 Ounces orzo pasta janneinosaka.blogspot.com Lightly salted boiling water to cover Curry Chicken Hot Pot 1 2 tsp. olive oil Karé Nabe 3 6 Carrots, sliced 3 6 Ribs celery, sliced 4 8 Cups chicken broth 1 2 Onions, chopped ¼ ½ Cup sake 2 4 Cloves garlic, minced ⅓ ⅔ Cup soy sauce ½ 1 tsp. dried thyme 1 2 Tbsp. sugar ½ 1 tsp. dried oregano 1 2 Tbsp. vegetable oil Salt to taste 2 4 Boneless skinless chicken breasts cut into ¼” slices Black pepper to taste 1 2 Medium yellow onions cut cross-wise into ½” slices 1 2 Bay leaves ¼ ½ Cup Indian curry powder 3 6 cartons fat-free low-sodium chicken broth ¼ ½ Small head green cabbage cut into bit-sized pieces ½ 1 Cup fresh lemon juice 2 4 Stalks celery, cut in 3” long pieces, at an angle 1 2 Lemons, the zest from 1 2 Medium carrots, cut in 3” long pieces, at an angle 8 16 Ounces cooked chicken breast, chopped 1 2 Medium white potatoes , cut into ⅓” slices 1 2 8-Ounce package baby spinach leaves 2 4 Cloves garlic, chopped 1 2 Lemons, sliced (for garnish—optional) 1 2 tsp. chopped fresh ginger ¼ ½ Cup grated Parmesan cheese (optional) 2 4 Green onions or negi, (green onion, leek or scallion) chopped into ¼” pieces Cook orzo in the water until partially cooked through, but not hard yet—about 5 minutes; drain and rinse with cold water Combine stock, sake, soy sauce, and sugar in a bowl. Set until cooled completely. aside. Add oil to a pot and place over medium heat. Add Heat olive oil in large pot over medium heat. Cook and stir chicken and cook until it turns golden—about 2 minutes. Add carrots, celery and onion in hot oil until vegetables begin to curry powder, stirring and cooking for 1 minute. Add reserved soften and onion becomes transparent—5-7 minutes. Add liquid. Randomly pile cabbage, celery, carrot, potato, garlic garlic; cook and stir until fragrant—about 1 minute. Add and ginger into the pot. Cover and bring to a boil over high seasonings and cook about 30 seconds; add chicken broth to heat; decrease heat to medium and simmer for about 10 pot. minutes. Bring broth to a boil. Partially cover pot; reduce heat to Getsu Anderson medium-low and simmer until vegetables are just ender— about 10 minutes. Stir orzo, lemon juice and zest into broth; add chicken. Cook until chicken and orzo are heated through—about 5 minutes. Add baby spinach; cook until spinach wilts into the broth and the orzo is tender—about 2-3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese. Justin Sehar

F 13 Chicken-Based Soups & Stews

Chicken Filé Gumbo

This great recipe comes from my maternal grandmother who said the ingredients must be estimated to get this made right. You can use any meaty pieces such as legs, thighs or breast. Be sure to use pieces with bones to extract the most flavor. This recipe makes me think of my father too as he always kept a bottle of ground sassafras leaves on the table. It was for his Louisiana Cajun soup and was added to the bowl after being served over rice. Try this great recipe to experience a taste of real Louisiana bayou cooking and New Orleans cuisine. If you will serve the entire pot in one meal you can add and stir in the file' (ground sassafras leaves) when you put in the oysters. Otherwise, add it to the bowl after serving. Boiling ground sassafras in the gumbo mixture will decrease the www.gumbocooking.com thickening effect and loose flavor. Chicken Filé Gumbo 2 5 10 20 SERVINGS

¾ 1½ 3 6 Pounds meaty poultry pieces ¼ ½ 1 2 Large onions chopped ¼ ½ 1 2 Cup celery chopped ¼ ½ 1 2 Cup green pepper chopped ¾ 1½ 3 6 Cloves garlic diced ½ 1 2 4 Cups sliced andouille (lean smoked sausage) ¼ ½ 1 2 Cup smoked ham cut into bite size pieces. ¾ 1½ 3 6 Cups cut okra (frozen okra works great) ½ 1 1 2 Ripe tomatoes chopped (optional) ¼ ½ 1 2 tsp. Ragin Cajun Original Seasoning ½ 1 2 4 Bay leaves ¾ 1½ 3 6 Quarts water ¼ ½ 1 2 Cup flour ¼ ⅓ ¾ 1½ Cup bacon fat (or vegetable oil) www.augustaga.gov ½ 1 2 4 Dozen oysters Tabasco sauce Sassafras Leaves

⅛ ¼ ½ 1 tsp. Filé (per serving) 1½ 3 6 12 Eggs (optional see cooking directions)

Place the water, all meat, okra, onion, celery, tomatoes and seasonings in a large heavy pot. Cook for 2 hours to extract the maximum flavors from the bones. Remove the poultry, de- bone and return to pot. Reserve all stock meat and cooked vegetables. In a heavy bottomed pot, preferably cast iron mix flour and bacon fat to make a roux. Brown it to a milk chocolate color and add to your pot of cooked ingredients and reserved stock and cooked vegetables. Simmer for 45 minutes. Put in oysters and cook on low heat for 5-6 minutes. Serve over cooked rice and add ¼ teaspoon filé (ground sassafras leaves) and stir to blend. Add a few drops of Tabasco. Goes great with hot toasted French bread. To kick this chicken file' gumbo up a level add fresh eggs (one per diner) to the pot when you add oysters. Cover and allow to poach for 5 minutes. Turn off heat and let stand for 10 minutes. This is an old Cajun tradition and egg lovers will paddystravelblog.info

absolutely adore this. Of course this is optional but I do it New Orleans, Louisiana, the French Quarter every time. www.gumbocooking.com

F 14 Chicken-Based Soups & Stews

naughtygrapett.com

Cock-a-Leekie Soup Wild Mushroom Soup Chicken Soup with Leeks 2 4 8 12 SERVINGS

This traditional Scottish soup, with prunes included in the ½ 1 2 3 Tbsp. olive oil ingredients, is mentioned as early as the 16th century. It is ¼ ½ 1 ¾ Onion, chopped often served at Burns’ Night Suppers (on or around 25 ⅛ ¼ ½ ¾ Cups chopped celery January) or St Andrew's Night Dinner (30 November) as well ⅛ ¼ ½ ¾ Cups chopped carrots as an every-day soup in winter. Some people omit the prunes ¾ 1½ 3 4½ Cups sliced, fresh white mushrooms though!—ed. 2 4 8 12 Cups low-sodium chicken broth

3 6 12 GENEROUS SERVINGS ⅜ ¾ 1½ 2¼ Cups low-fat milk ⅛ ¼ ½ ¾ Cup cream or half & half ½ 1 2 Boiling fowl, about 4-8 pounds, including legs 1 2 4 6 Tbsp. flour and wings ⅛ ¼ ½ ¾ tsp. dried thyme ½ 1 2 Pounds leeks (about 6/12/14) Black pepper to taste cleaned and cut into 1” pieces ½ 1 2 3 Cups wild rice, cooked as package directs 1 2 4 Quarts stock or water ½ 1 2 Ounces long grained rice Put olive oil in stockpot and bring to medium heat. Add 2 4 8 Cooked, stoned prunes (or dried plums) vegetables, except mushrooms. Cook until tender. Add ½ 1 2 tsp. brown sugar mushrooms and chicken broth. Cover and heat through. In a Salt and pepper to taste bowl, blend half * half, thyme and pepper. Sit in the wild rice. Bouquet Garni of bay leaf, parsley, thyme Pour rice mixture into pot with vegetables. Cook over medium heat. Stir continually until thickened and bubbly. Put the fowl and bacon in a large saucepan and cover with Jennifer & Samantha, Guest Dieticians water. Bring to the boil and remove any scum. Add three- quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary. Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.

NOTE: Some recipes also have 3 chopped rashers of streaky bacon (that’s American bacon.) modernwellness.com John Robertson, from www.rampantscotland.com F 15 Chicken-Based: Egg Flower/Egg Drop

VARIATIONS

To put a little more green in your soup, finely chop some baby bok choy, spinach, collards, or any other greens you like.

To make it a hearty meal for hungry people and carnivores, try adding a half cup of barbecued pork, cooked shrimp or ham lunch meat (SPAM?) if you like.

OPTIONS

⅛ ¼ ½ Cups julienned carrots and/or ½ 1 2 Cups snow peas, stem ends snapped off and fibrous strings removed

AND/OR

www.pinterest.com ½ 1 2 Medium-sized cans stewed tomatoes— mash the tomatoes if the pieces are too large Egg Flower Soup aka Egg Drop Soup AND/OR

3 6 9 Cups chicken stock You may add the following after the cornstarch solution,

½ 1 2 Tbsp. wine (optional) 1 2 8x7” sheets nori, cut into ⅛” strips. ½ 1 2 tsp. cornstarch 1 2 4 tsp. water ½ 1 2 Eggs, lightly beaten ½ 1 2 tsp. sesame oil * ⅛ ¼ tsp. salt * ⅛ ¼ tsp. white pepper 1 2 4 Chopped scallions, including green ends

In medium soup pot, bring chicken broth and wine to a boil. Reduce heat; simmer for 5 minutes. [Add optional vegetables—see notes below. Cook for 30 to 40 seconds.] Dissolve cornstarch in water; add to the broth, stirring, until the soup comes to a boil. (You may need to turn the heat up again.) Remove pan from heat. Slowly, now, pour in the egg, and watch it blossom as you stir it in a circular motion with a chopstick until long threads form. Stir in sesame oil, salt and pepper. Ladle into bowls. Sprinkle scallions over the surface of each serving. Page from Lee

daveporter.typepad.com

F 16 Chili

Add crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in bacon and add broth, tomatoes, water, anchos and browned beef. Increase heat to high; bring to a boil, and decrease heat to low; cover partly and simmer until the meat is very tender—about 2 hours,. Add water as needed to maintain a good chili consistency. Remove anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve. http://cooking.nytimes.com

southernfood.about.com

Classic Chili Con Carne without Beans Jennifer Steinhauer Eva Baughman for The New York Times

This classic recipe is from Robb Walsh, a Texas food historian and restaurateur: no beans. This is a hearty meal, great for a southernfood.about.com cold day when the best thing to do is to stay in and watch that other Texas religion, football. Classic Chili Con Carne with Beans

2 4 8 16 GENEROUS SERVINGS “This is my father-in-law’s recipe for chili. I love to make it on ½ 1 2 4 Tablespoons cumin seeds a cold winter night. Sometimes I serve it with Corn Chips in 2 4 8 16 Ounces bacon the bottom of the bowl, topped with the chili and then top the ¾ 1½ 3 6 Pounds boneless beef chuck, buffalo chili with grated cheddar cheese” or venison, cut into ¼” cubes 3 6 12 18 GENEROUS SERVINGS ¼ ½ 1 2 Pound (2 medium) white onions, chopped 1+ 1¾ 3½ 7 Tbsp. Texas Chili Powder (H-18) 1 2 4 6 Pounds ground beef ½ 1 2 4 tsp. paprika ½ 1 2 3 Large onion, chopped ¼ ½ 1 2 tsp. dried Mexican oregano ½ 1 2 3 Garlic cloves, minced ¼ ½ 1 2 tsp. ground black pepper ½ 1 2 3 15-ounce can tomato sauce ⅛ ¼ ½ 1 tsp. dried thyme leaves ½ 1 2 3 6-ounce can tomato paste ⅛ ¼ ½ 1 tsp. salt ½ 1 2 3 15-ounce can tomatoes 1 2 4 8 Large garlic cloves, minced ½ 1 2 3 15-ounce can diced tomatoes w green chilies ⅜ 1¼ 1¾ 3½ Cups beef broth ½ 1 2 3 12-ounce bottle dark beer ¼ ½ 1 2 28-ounce can puréed tomatoes ½ 1 2 3 tsp. ground cumin ¼ ½ 1 1 Cup water ½ 1 2 3 tsp. paprika ½ 1 2 4 Ancho chiles, stems and seeds removed 1 2 4 6 tsp. chili powder ½ 1 2 3 tsp. oregano In a Dutch oven over medium heat, stir cumin seeds until ½ 1 2 3 tsp. salt fragrant—about 1 minute. Pour onto a work surface; using a ¼ ½ 1 2 tsp. pepper small, heavy skillet, crush them coarsely. Set aside. ½ 1 2 3 tsp. Worcestershire sauce Return pot to medium-high heat; add bacon and fry until crisp, ½ 1 2 3 28-ounce can chili beans —about 5-8 minutes. Transfer to paper towels to drain. Increase heat to high. Working in small batches, add beef to Sauté meat, onions and garlic until done. Add remaining pot and cook, stirring, until well browned on all sides. Using a ingredients and simmer for 2 hours. The beer is optional but slotted spoon, transfer beef to a bowl. does add a good flavor and, of course, the alcohol is cooked Reduce the heat to medium, add onions to remaining bacon out during cooking. drippings and sauté until lightly browned—about 8 minutes. http://www.food.com

F 17 Fish & Seafood Soups & Chowders

www.recipeshubs.com www.seriouseats.com

Boston Clam Chowder Manhattan Clam Chowder aka White Clam Chowder aka Red Clam Chowder

Mama was never a big fan of fish, but she has enjoyed We had Campbell’s Manhattan clam chowder often, especially things like lobster, and this marvelous clam chowder. Be when we were home for lunch. I don’t believe Mama ever sure you put in enough clams. made red clam chowder from scratch herself, but she fed it to us out of a can quite frequently. This recipe is included here 8 16 CUPS because that flavor is part of our childhood and because this empty column needed something that belonged in it. ½ 3 Dozen fresh or 16 (32) ounces canned clams 1½ 3 Carrots diced (¾, 1½ Cup) 4 8 12 16 SERVINGS 3 6 Cups raw potato, diced ⅓ ⅔ Cups celery, plus a little more 1 2 3 4 1½” cubes fat salt pork, diced 4½ 9 Cups chicken broth (College Inn recommended) 1 2 3 4 Onions, sliced thin 3 6 Tbsp. chopped onion 1 2 3 4 Cups cubed potatoes 6 12 tsp. chicken fat or butter 1 2 3 4 tsp. salt 3 6 Tbsp. flour 2 4 6 8 Cups boiling water ¾ 1½ Cups cream 2 4 6 8 Cups stewed or canned tomatoes Salt & Pepper to taste 1 2 3 4 Pints canned clams, chopped fine 1½ 3 Cups clam liquid ¼ ½ ¾ 1 tsp. dried thyme Salt & pepper to taste Put carrots, potatoes and celery into the chicken broth. Cover Place salt-pork in deep pan. Cook slowly until fat melts. Add and boil gently until tender. Steam clams (if using fresh), onion; cook, stirring, for 5 minutes. Add potatoes, salt and saving liquid. Cut clams finely with sharp kitchen scissors. If water. Boil 10 minutes. Add tomatoes; cook until potatoes are using canned clams, drain, saving liquid. Sauté clams and soft—about 5-10 minutes. Add clams and remaining onions in the chicken fat for 5 minutes. ingredients. Simmer 3 minutes. Blend flour evenly into this mixture. Add broth and vegetables Editors gradually, stirring constantly to keep smooth. Add the clam broth, cream and seasonings. Reheat just to boiling and serve immediately. Judy Frank Soup and fish explain Half the emotions of human life. —Sydney Smith

Photographer Unknown. F 18 Fish & Seafood Soups & Chowders

www.melskitchencafe.com www.milkaforceofnature.ie

Salmon Chowder Tuna Chowder

Arleen is one of those people who cook by ear, and never 3-4 6-8 12-18 SERVINGS makes the same thing twice. Often, things don’t got in in the same order, either. However, she always produces a tasty ½ 3 6 Tbsp. butter soup, though she is accustomed to making a lot of soup to feed ¼* ¾ 1½ Cups chopped onion a lot of people without much money or other resources to make ¼* 1½ 3 Cups celery, chopped it with. While this recipe differs a little bit from what’s on the 1 2 4 10-ounce pkgs. whole frozen corn kernels ‘movie’ it’s basically the same thing . . . 1 2 4 Potatoes, diced 1 2 4 Cans chicken broth 3 6 12 SERVINGS ½ 1 2 tsp. salt Pepper to taste ½ 1 2 Tbsp. butter ½ 1 2 Cup half & half ¼* ¾ 1½ Cups chopped onions 1 2 4 Cans tuna Garlic, minced, to taste 1 2 4 Tbsp. chopped parsley ⅛ ¼ ½ Cups broccoli florets ⅛ ¼ ½ Cup water chestnuts Sauté onion, and celery in the butter until tender. Add corn, ⅛ ¼ ½ Cups diced celery potatoes, salt & pepper and simmer until potatoes are done— 2 4 6 Cups diced potatoes about 15 minutes. Stir in half & half, tuna and parsley. Cook 1 2 3 Dice carrots (if desired) about 5 minutes longer. 3 6 9 Large chicken bouillon cubes Evelyn Lester 5 10 15 Cups water 1 2 3 tsp. salt 1 2 3 tsp. ground pepper 1 2 3 14-ounce cans salmon, de-boned 1 2 3 12-ounce cans evaporated milk 1 2 3 15-ounce cans cream-style corn ¼* ¾ 1½ Cups Cheddar cheese 1 2 3 tsp. dill weed

In a heavy pot, melt butter. Sauté onions, celery and garlic. Add water; stir in potatoes, carrots, broccoli, water chestnuts and seasonings. Boil 20 minutes. Stir in canned salmon, evaporated milk, corn and cheese. Cook on low heat until heated through and cheese melts. Arleen Smith

NOTE: Several of us who have enjoyed this chowder over time have upped the amount of salmon (sometimes, doubled it, sometimes tripled it) in this recipe . . . without doing damage to the chowder. Some of us have even upped whatever veggies we like best . . .

F 19 Fish & Seafood Soups & Chowders

store.ivars.com www.louisianatravel.com Puget Chowder Crawfish Étouffée

This is better than Ivar’s clam chowder.—ed. "Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be 2 4 6 8 Slices lean bacon, diced substituted with shrimp when crawfish are out of season. Even 1 2 3 4 Cups chopped Yakima onions better when served with hot garlic French bread! Start cooking 2 4 6 8 Cups pared Idaho potatoes the rice first since this is a quick and easy dish." 1 2 3 4 Cups water 1 2 3 4 tsp. salt 6 SERVINGS Dash pepper (to taste) 1 2 3 4 Pints fresh clams, diced or 3 Cups long grain white rice 2 4 6 8 10½-ounce tins of canned clams 6 Cups water ¼ ½ ¾ 1 Cup clam liquid ¾ Cup butter 2 4 6 8 Cups half and half 1 Large onion, chopped Butter 1 Clove garlic, chopped ¼ Cup all-purpose flour In a large cooking pot, place bacon and onion. Sauté until 1 Pound crawfish tails crisp. A potatoes, water, and salt & pepper. Cook until 2 Tablespoons canned tomato sauce potatoes are tender—about 15 minutes. Add clams (or even 1 Cup water, or as needed small oysters) to the pot. When fully heated, add clam liquid, 6 Green onions, chopped half & half and butter. Allow to simmer for 20 minutes Salt and pepper to taste 1½ tablespoons Cajun seasoning, or to taste Jamie Jameson, from his friend and colleague, Joyce Combine rice and water in a saucepan; bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has been absorbed—about 15-20 minutes. While the rice is cooking, melt butter in a large skillet over medium heat. Add onion, and saute until transparent. Stir in garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions; season with salt, pepper, and Cajun seasoning. Simmer until the crawfish is cooked but not tough—about 5-10 minutes over low heat. Serve over hot cooked rice.

F 20 Fish & Seafood Soups & Chowders

www.epicurious.com www.myrecipes.com

Lobster Stew Cioppino

2 4 SERVINGS 6 12 24 SERVINGS

1½ 3 6 9 1½-pound lobsters ¼+ ¾ 1½ Cup butter ⅛ ¼ ½ ¾ Pound butter (not margarine) 1 2 4 Onions, chopped ¾ 1½ 3 4½ Quarts milk 1 2 4 Cloves garlic, minced ½ 1 2 Bunch fresh parsley, chopped In a large pot, steam the lobsters until their shells just begin to 1 2 4 14½-ounce cans stewed tomatoes turn red, about 4 minutes (the meat will be only partially 1 2 4 14½-ounce cans chicken broth cooked). Chill lobsters until cool enough to handle. Remove 1 2 4 Bay leaves meat from tail and claws. ½ 1 2 Tablespoon dried basil ¼ ½ 1 teaspoon dried thyme Melt butter in a frying pan. Add lobster meat to butter and ¼ ½ 1 teaspoon dried oregano simmer slowly. When done, the meat should turn beet red and ½ 1 2 Cup water be very juicy, and there should be no butter left in the frying ¾ 1½ 3 Cups white wine pan. As the lobster meat absorbs the butter, heat milk slowly, ¾ 1½ 3 Pounds large shrimp - peeled and deveined making sure it does not boil. Add lobster to milk. If made wild-caught shrimp correctly, this stew should not need any seasoning or any ¾ 1½ 3 Pounds bay scallops paprika for color. It will taste even better if refrigerated 9 18 36 Small clams overnight and then reheated. 9 18 36 Mussels, cleaned and de-bearded ¾ 1½ 3 Cups crabmeat ADDITIONAL NOTES: ¾ 1½ 3 Pounds cod fillets, cubed Frozen lobster meat can be used for a stew if necessary, but I don't like it for anything else. You can keep it only about a Over medium-low heat melt butter in a large stockpot, add month before it gets rubbery. onions, garlic and parsley. Cook slowly, stirring occasionally www.epicurious.com until onions are soft. Add tomatoes to the pot (break them into chunks as you add

them). Add chicken broth, bay leaves, basil, thyme, oregano,

water and wine. Mix well. Cover and simmer 30 minutes.

Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir

in fish, if desired. Bring to boil. Lower heat, cover and simmer

5 to 7 minutes until clams open. Ladle soup into bowls and

serve with warm, crusty bread!

F 21 Fish & Seafood Soups & Chowders

Jambalaya Chicken (or Shrimp) & Sausage Jambalaya

Can be made ahead and warmed

2 4 8 12 VERY GENEROUS SERVINGS:

1 2 4 6 Tbsp. butter 5 10 20 30 Ounces Andouille sausage, cut into ¼ -inch slices ½ 1 2 3 Pound cooked chicken cut into pieces or whole peeled shrimp ½ 1 2 3 Large red or green bell pepper, diced 1 2 4 6 Stalks celery, thinly sliced ½ 1 2 3 Cup uncooked long grain rice (or short grain or brown rice, crawfishboil.org see cook time note) Jambalaya ¼ ½ 1 1½ Cup diced tomatoes with juice ½ 1 2 3 tsp. cayenne pepper For this version, you can use any combination of the 1 2 4 6 Tbsp. ground paprika following; chicken, sausage, shrimp, duck, alligator or ½ 1 2 3 Tbsp. ground cumin crawfish. My suggestion is to pair a spicy smoked sausage ½ 1 2 3 Bay leaf with the milder flavor of chicken or shrimp. This is a great dish ¾ 1½ 3 4½ tsp. sea salt for leftover chicken or meat. Creole style or “red jambalaya” is 1½ 3 6 9 Cups chicken (preferred), made with tomatoes and stock, while Cajun jambalaya or beef or vegetable stock “brown jambalaya” is made using only stock. Salt and pepper, to taste 3 5 10 15 Green onions for garnish "Jambalaya (On The Bayou)" Melt butter in large heavy bottomed stockpot. Goodbye Joe me gotta go me oh my oh Add sausage and cook until sausage begins to brown, about 6- Me gotta go pole the pirogue down the bayou 7 minutes. Remove sausage from pan and set aside. My Yvonne the sweetest one me oh my oh Add onions, celery, bell pepper and bay leaf. Cook until onions are clear and vegetables are just softened, scraping in all the Son of a gun we'll have big fun on the bayou brown bits from the pan, about 6-7 minutes. Jambalaya and a crawfish pie and filé gumbo Add cayenne, cumin, paprika and cook for about a minute. Cause tonight I'm gonna see my ma cher amio Add tomatoes with juice, rice, reserved sausage, and chicken if Pick guitar fill fruit jar and be gay-o using (if using shrimp or seafood do not add at this point). Son of a gun we'll have big fun on the bayou Bring mixture to a simmer, stirring once, reduce heat, and cover. Thibodaux Fontaineaux the place is buzzin' If you are using white rice, cook for 20 minutes until rice is Kinfolk come to see Yvonne by the dozen tender. If you are using brown rice, cook for 45 minutes or Dress in style and go hog wild me oh my oh until rice is tender. Son of a gun we'll have big fun on the bayou Settle down far from town get me a pirogue * If using seafood, add to pot after rice is cooked, recover And I'll catch all the fish in the bayou and cook until shrimp is opaque—about 5 minutes; check seasonings; add salt and pepper to taste. Jambalaya and a crawfish pie... Serve in individual bowls, topped with green onion for garnish. Later on, swap my mon, get me a pirogue And I'll catch all the fish on the bayou http://crawfishboil.org Swap my mon, to buy Yvonne what she need-oh Son of a gun we'll have big fun on the bayou Jambalaya and a crawfish pie...

Hank Williams

F 22 Fruit Soup

Thai-spiced Pumpkin Soup www.instructables.com

Spicy Coconut Pumpkin Soup Thai Coconut Soup

aka Tom Kha Gai 3 6 12 Servings 2 4 Tbsp. Olive oil ½ 1 2 Tbsp. olive oil 1 2 Yellow onions, chopped ½ 1 2 Medium onions, finely diced 1 2 Tbsp. chopped garlic 1½ 3 6 Cans canned organic pumpkin purée ½ 1 Cup chopped lemon grass 1¼ 2½ 5 Cups vegetable stock or water 1 2 Red bell peppers, chopped 1 2¼ 4½ Cups coconut milk 4-6 8-12 Vegetable bouillon cubes, dissolved in ½ 1 2 tsp. salt (or to taste) 2 4 Cups hot water ¼ ½ 1 tsp. black pepper, finely ground 3-6 6-12 Small red chilis ½ 1 2 Tbsp. ginger 1 2 Cans coconut milk ½ 1 2 tsp. garlic powder ¼ ½ Pounds mushrooms, sliced ½ 1 2 Tbsp. cumin 1 2 Eggplants, chopped ½ 1 2 tsp. turmeric 2 4 Cups broccoli, pulled into florets ¼ ½ 1 tsp. cayenne pepper 1 2 Pounds extra firm tofu, diced ½ 1 2 tsp. organic ground cinnamon Maifun rice sticks, prepared as package directs ½ 1 2 tbsp. coriander powder Cilantro ¼ ½ 1 Cup raw shelled pumpkin seeds Sauté onion, garlic, lemon grass and red pepper until soft— In a large, heavy saucepan, heat olive oil and sauté onion over about 5-10 minutes. Add the vegetable broth, coconut milk, medium heat stirring often, until the onion softens—about 10 mushrooms, eggplant, broccoli and tofu; simmer for 5-10 minutes. Stir in pumpkin puree, then the stock, a little at a minutes. The maifun sticks take only 5 minutes to prepare, time, until the mixture is smooth. Stir in coconut milk, and and I serve the with this soup. Garnish with the cilantro. add seasonings. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Ladle into soup bowls and add This is a very basic soup recipe in which you can use just pumpkin seeds to garnish. about any vegetables you have on hand and that are in season. Aaron Turner These include bok choy, cabbage, potatoes, string beans, etc.

NOTE: The term coconut can refer to the entire coconut palm, Aaron Turner the seed, or the fruit, which, botanically, is a drupe, not a nut, and a drupe is a stone fruit, such as peaches and cherries.—ed.

F 23 Goat Stew & Lamb Stew

homecooking.about.com foodblog.stefanovozza.com Fiyyel Wat aka Ethiopian Goat Stew Irish Lamb Stew

2 4 SERVINGS\\ 3 6 12 SERVINGS

2 4 Tbsp. Niter Kibbeh (H-11) (seasoned, clarified butter) ⅛ ¼ ½ Pound thickly sliced bacon, diced ¾ 1½ Pounds diced goat 1 ½ 3 6 Pounds boneless lamb shoulder, ½ 1 Onion, chopped cut into 2” pieces 1 2 Tbsp. Berbere (H-19) ¼ ½ 1 tsp. salt 2 4 cloves garlic, minced ⅛ ¼ ½ tsp. freshly ground black pepper ½ 1 Tbsp. ginger, minced ⅛ ¼ ½ Cup all-purpose flour ½ 1 Cup beef stock ½ 1 2 Cloves garlic, peeled and finely chopped ½ 1 Lemon, the juice of ¼ ½ 1 Large yellow onion, peeled and finely chopped 2 4 Hard-boiled eggs, peeled and pierced ⅛ ¼ ½ Cup water 1 2 4 Cups homemade beef stock or use canned Heat a pan on a high heat and when very hot, melt half the ½ 1 2 tsp. sugar niter kebbeh. Season the meat and then sear until brown all 1 2 4 Cups carrots, cut into 1” pieces over, turning occasionally and ensuring any bits stuck to the ½ 1 2 Large yellow onions, peeled and sliced bottom of the pan don’t burn (you may have to reduce the heat ¾ 1½ 3 Pounds potatoes, peeled, quartered, and around half way through for this). When browned remove the cut into ½” pieces meat and put to one side. Lower the heat and add remaining ¼ ½ 1 tsp. dried thyme, whole butter to the pan; sauté onions for around half an hour until ¼ ½ 1 Bay leaf golden brown. ⅛ ¼ ½ Cup dry white wine Add garlic and ginger; cook for a further 2-3 minutes. Chopped parsley Deglaze pan with the stock, scraping up the food and return meat to the pan. Simmer until the goat is fork tender and the In a large frying pan, sauté bacon. Reserve fat and bacon. sauce has thickened —about 2-3 hours. In a large mixing bowl place the lamb, salt, pepper, and flour. Adjust seasoning and add the eggs, cooking for a few minutes Toss to coat the meat evenly. Reheat the frying pan. In to heat through. Stir through the lemon juice and then serve on batches, toss the meat in the flour to coat evenly; brown in the a large piece of flatbread per person. reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10-quart stove top casserole, Benefits of Goat Meat leaving about ¼ cup of fat in the frying pan. Add the garlic and yellow onion to the pan and saute until the onion begins to color a bit. Deglaze the frying pan with ½ cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1½ hours, or until tender. Add the carrots, onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving.

Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (William Morrow & Co) http://homecooking.about.com Source Cannot be Found

F 24 Lamb Stew

Katniss Everdeen—The Mockingjay

6 SERVINGS

1 4-pound leg of lamb, trimmed of fat & gristle; in 2” cubes 2 tsp. finely chopped fresh rosemary 2 tsp. finely fresh thyme en.wikipedia.org 2 tsp. finely chopped fresh parsley spinachtiger.com ½ Cup all-purpose flour Her Favorite Lamb Stew with Dried Plums 4 Tbsp. grapeseed oil or canola oil 4 Cloves garlic, minced By the end of the first book of this trilogy, I found myself 2 Large onion, sliced into long slivers about ¼ inch wide salivating for this Capitol dish which Katniss had fallen in love 1 Bottle beer (or ginger ale, porter, red wine or water) with right off. And we continued to read about it throughout 4 Cups beef stock the series. And of course, being suggestable to taste/food I 12 Ounces of dried plums, seeded and halved continued to have to have it ever since. In several ‘unofficial’ 2 Large sprigs of rosemary books and articles, I found 4 different recipes . . . all similar . . 4 Sprigs fresh thyme . On the other column, I’ve given you a basic combined Handful fresh Italian Parsley version, with all the optional additions you can choose from. 2 Cups diced celery In addition, the cost of lamb being what it is ($10/pound 2 Cups diced carrots for stew meat) I adjusted those recipes and have developed my 3 potatoes, cubed own version of them, both to finally taste that seductive recipe, and to test it for this publication . . . and all I have to say about Preheat oven to 350˚F. it is, “Oh, wow! I know what she means!” Next time I’ll add In a shallow bowl add the finely chopped herbs to the flour. mushrooms . . . Season the meat with salt and pepper; dredge the lamb in the flour. Heat a heavy pan with enough oil to brown lamb. I Used . . . You may have to do several batches so the lamb browns easily. Don't crowd pan. Heat a Dutch oven or large sauce pan with Dried herbs . . . in the veggies, my quantities are random and I oil. Add onions and mix cook over medium heat for about five used what was handy . . . add as much or as little as you like. minutes until softened. Add celery and garlic. Mix well. Add meat. Add ½ cup of beef broth and 1 bottle of porter beer. 2 4 SERVINGS

Cook down for about five minutes. Add remaining beef broth. ½ 1 Pound lamb stew meat, trimmed of fat & gristle, Stir in dried plums Cover and place in oven for 1½ hours. ⅛ ¼ tsp. rosemary Add chopped carrots and potato and cook until potatoes and ⅛ ¼ tsp. thyme carrots are soft—about 50-60 minutes more. ½ 1 tsp. chopped parsley Remove herbs. Taste and season with salt and pepper if ¼ ½ Cup all-purpose flour necessary. Serve over wild rice or as it. ½ 1 Tbsp. vegetable oil

½ 1 Tbsp. minced garlic YOU CAN ADD: 1½ Pound bacon, fried and crumbled 1 Cup diced zucchini ¼ ½ Large onion, sliced into long slivers about ¼” wide 1 tsp. milk curry powder ¼ ½ Bottle Guinness (you can use a full one if you like) ½ Cup red wine ½ 1 Can beef stock or consommé, to be added in 2 parts ¼ ½ tsp. rosemary ¼ ½ tsp. thyme ¼ ½ tsp. rosemary ¼ ½ tsp. thyme ½ 1 tsp. parsley ¼ ½ Cups diced celery ¼ ½ Cups diced carrots Toss all ingredients in the crockpot and cook it on MEDIUM 1½ 3 Potatoes, cubed (use a small one for that half) for 10 hours. About ½ hour before you plan to eat, stir in the flour and raise temperature to HIGH. Allow to sit at least 5 Prepare as directed on the left. Judy Frank minutes before serving to allow it to thicken.

You can also cook it on the stovetop, allowing it to simmer on animalcrossing.wikia.com low heat. Adapted from multiple sources F 25 Lamb Stew

Add onions, garlic, rosemary, thyme and a generous pinch each of salt and pepper to the casserole and cook over moderate heat, stirring occasionally, until the onions have softened—about 8 minutes. Add lamb and any accumulated juices to the casserole along with the wine mixture, tomatoes, bell pepper and shallot. Cook over moderate heat, stirring, until the tomatoes and bell pepper have softened and the lamb is just cooked through—about 10 minutes. Season with salt and pepper and serve.

MAKE AHEAD

The lamb stew can be refrigerated overnight. Reheat gently, adding a little water if needed.

NOTES

Beef can replace the lamb here. Try a quick-cooking cut, such as sirloin steak. The spices used in Ethiopian cooking, such as ajwain, nigella seeds and berbere, are available animalcrossing.wikia.com from kalustyans.com and nirmalaskitchen.com. Awaze Tibs SERVE WITH Ethiopian Spiced Lamb Stew Serve with Injera , naan, pita or other flatbread, or rice or Made with tender, boneless leg of lamb, this quick-cooking couscous. staple of Ethiopian home cooking is called and is flavored Zufan Wolu with awaze sauce, a kicky blend of berbere spices, smoked

paprika, lemon juice and wine. Some cooks like it dry, but Hiyaw Gebreyohannes prefers it saucy--all the better for mopping up with Ethiopia's crepe-like bread, injera.

4 8 SERVINGS:

1 2 Tablespoons red wine ½ 1 Tablespoon fresh lemon juice ½ 1 Tablespoon Berbere (H-19) ½ 1 teaspoon smoked paprika 1½ 1 teaspoon Dijon mustard 2 ¾ 3½ Pounds trimmed boneless leg of lamb cut into 1” cubes Kosher salt Freshly ground pepper ⅛ ¼ Cup extra-virgin olive oil 1 2 Red onions, halved and thinly sliced 3 6 Garlic cloves, minced 1 2 teaspoons finely chopped rosemary 1 2 teaspoons finely chopped thyme 1 2 Plum tomatoes, cut into ¾” dice ½ 1 Yellow bell pepper, cut into ½” dice oasisofhealth.net ½ 1 Large shallot, thinly sliced

In a small bowl, whisk the wine with the lemon juice, berbere, paprika and mustard. Season the lamb with salt and pepper. In a large enameled cast- iron casserole, heat the olive oil until shimmering. Add half of the lamb to the casserole and cook over moderately high heat, turning, until browned all over, 6-8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb. 0 F 26 Lentil Soup

www.kalynskitchen.com www.rebootwithjoe.com Faki Soupa (Greek Lentil Soup) A Spicy Lentil Soup

½ 1 Pound lentils 1 2 Cups lentils (soaked for 1 hour in) ½ 1 Onions, chopped 3-4 6-8 Cups water ¼ ½ Cup oil ½ 1 Yellow onion, chopped ½ 1 Can tomato sauce Garlic (to taste), minced 1½ 3 Cups water ½ 1 Bell pepper, red or green, chopped 1 2 Tbsp. parsley Salt to taste Salt & Pepper to taste 2 4 Vegetable bouillon cubes Curry powder to taste Wash lentils. Heat oil, add onion and cook until golden Red chilis (optional) brown. Add parsley, lentils and seasoning. Combine tomato ¼ ½ Cup vinegar sauce with water add to the rest of the ingredients. Cook until ½ 1 Can chopped tomatoes (optional) or the lentils are like pea soup. Getsu Shinn sun-dried tomatoes

Place soaking lentils on the stove and bring to a boil. Skim off the white suds that form at the top. In a frying pan, sauté garlic, onions and pepper until the onion turns yellow. Scrape this mixture into the lentils, that are ready to boil. Bring to a boil, and reduce heat to low, to simmer. Add remaining ingredients and cook for at least an hour—stirring (and tasting) every so often. Lentils can stick to the bottom of the pan, so make sure the heat is kept at simmer and the lentils are stirred often. Aaron Turner

www.veggiesdontbite.com Faki Soupa (Greek Lentil Soup) B

2 4 Cups water ½ 1 Cup lentils ½ 1 Large onion, chopped ¼ ½ Cup celery ¼ ½ Cup carrots, chopped ⅛ ¼ Cup oil inminutes.com ¼ ½ Cup tomato sauce 1 2 Bay leaves 1 2 Whole garlic cloves Salt & Pepper to taste Vinegar (optional—at serving)

Bring water to a boil. Add lentils, onion, celery and carrots. Let simmer for 1 hour. Add remaining ingredients. Continue cooking for 1 hour until lentils are very tender . When serving, 1 tablespoon vinegar can be added to each bowl for extra flavor. Getsu Shinn

F 27 Pork/Beef/Lamb Stew

meridian103.com

Unidentified: A Kirelian windmill

scandinavianfood.about.com

Karelian Hot Pot Karjalan Paisti

Karelian Hot Pot is a traditional meat stew from the region of Karelia (now split between Finland and Russia). In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti.—ed.

1 3 6 12 18 24 SERVINGS

¼ ½ 1 pound beef stew meat, chopped into 1" pieces ¼ ½ 1 pound pork stew meat, chopped into 1" pieces giantor.deviantart.com ¼ ½ 1 pound lamb stew meat, chopped into 1" pieces Unidentified: An old Kirelian Church? ¼ ½ 1 tablespoon olive oil ½ 1 2 large onions, peeled and sliced ¼ ½ 1 teaspoon salt ½ 1 2 teaspoons peppercorns 2 4 8 whole allspice ½ 1 2 bay leaves ¾ 1½ 3 cups water

Brown beef, pork, and lamb stew meat on all sides in olive oil over medium-high heat. Place half of the sliced onions in the bottom of a slow cooker, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf. Repeat the layers. Pour in 2 cups water, cover slow cooker, and allow to cook on low heat for 6-8 hours. Add up to the remaining 1 cup water if necessary as it cooks. Posted by flickrhivemind.ne NOTE: The meat quantities can vary . . . it’s most often shown Olavinlinna Castle, Savonlinna, Lakeland, Karelia, Finland as a combination of beef and pork, but some also say that the beef is enough . . . while others imply that a real one includes the lamb . . . like so many great, famous recipes, there are as many versions for it as there are cooks who make it.

Jaimie Jameson

F 28 Plomeek Soup (Purple Potato Soup)

agoodgoodbye.com foodgawker.com Plomeek Soup

Many variations on Plomeek have been presented over the decades, most of them either orange or green. But on the TV, when the soup was offered, it was clearly purple . . . so here’s one soup variation on that color that I’ve adapted for this!—ed.

4 8 1-CUP SERVINGS

1 2 tsp. Herbes de Provençe (H-12) or Italian herbs, finely crushed ¾ 1½ Cup cream—use full-fat whipping cream for a richer soup, I used 10% milk fat blend 2 4 Tablespoons vegetable oil 2 4 Leeks, thinly sliced (use only the white and light green part of the leeks) 1 2 Small yellow onion, chopped www.frontierfleet.org 3 1½ Purple potatoes, peeled and diced Amok Time “Oh! Vulcan plomeek soup, and I’ll bet you made 2 4 Cups chicken or vegetable stock it too. You never give up hoping, do you?” Bones says to 2 1 tsp. fresh lemon juice Nurse Chapel when she makes it for Spock who is undergoing Crème Fraiche (S-11) and fennel frond or fresh Pon Far . . . he threw the bowl at her! tarragon to garnish

In small saucepan, over medium heat, lightly toast fennel seeds until lightly fragrant—about a minute. Add cream to pan; heat until just simmering. Remove from heat; set aside. Over medium heat, sauté fennel, leeks, and onion 3-4 minutes in fairly large pot. Stir mixture occasionally, until vegetables begin to soften. Add stock and potatoes; raise heat to high; bring to a boil. Lower heat to medium; add lemon juice. Cover; let simmer until vegetables are very soft—about 20 minutes. Remove from heat and add cream mixture. Purée the mixture until smooth. You may need to add a little extra liquid if the soup is too thick. You can use stock or cream. Garnish with a small dollop of crème fraiche and a sprig of fennel frond or tarragon. www.startrek.com Editors

F 29 Potato Soup

Unknown Photographer

www.foodnetwork.com Irish Potato Soup Onion-Potato Bisque 3 6 12 SERVINGS

2 4 8 Cups rich chicken broth 2 4 8 12 16 SERVINGS 2 4 8 Medium potatoes, pared and cut into eighths 1½ 3 6 Medium onions, diced 1 2 4 6 8 Cups chopped sweet Spanish onions ¼ ½ 1 tsp. salt ½ 1 2 3 4 Cloves garlic ¼ ½ 1 Cup whipping cream ⅛ ¼ ½ ¾ 1 Cup chopped carrot 1½ 3 6 Tbsp. minced parsley ⅛ ¼ ½ ¾ 1 Cup butter Salt & Pepper to taste 2 4 8 12 16 Cups chicken broth ¾ 1½ 3 4½ 6 Cups diced potatoes In large, heavy soup pot, bring broth, potatoes, onions and salt ¼ ½ 1 1½ 2 Cup heavy cream to a boil. Simmer covered, 20 minutes. With potato masher or Salt & Pepper to taste wooden spoon, coarsely mash potatoes in the broth. Add Chopped parsley cream and parsley. Adjust seasoning. Bridget Kelly Sauté the onion, garlic and carrot in the butter until they are soft. Add the chicken broth and potatoes. Simmer the mixture until the potatoes are tender. Purée the vegetables in a little of the broth in a food processor or blender. Combine the purée and remaining broth and return the soup to the heat. Stir in the cream and heat the soup, but do not let it boil. Season it to taste with salt & pepper and garnish the soup with the chopped parsley. David Norris from his mother, Ruth

commons.wikimedia.org

From the web F 30 Sausage & Squash Soups

www.recipeshubs.com

Smoked Polish Sausage with Vegetables www.instructables.com

SERVINGS Butternut Squash Soup ½ 1 2 4 Pkgs. smoked Polish sausage ¼ ½ 1 2 Heads cabbage, cut into wedges SERVINGS

1½ 3 6 12 Carrots, sliced 1 2 Butternut squashes, peeled and seeded 1½ 3 6 12 Stalks celery, sliced ⅓ ⅔ Sticks butter replace with 1 (2) cups skim milk ¼ ½ 1 2 Whole onions, chopped ½ 1 Cup cream 5 to cut fat content ⅛ ¼ ½ 1 Whole garlic, minced 1 2 tsp. seasoning salt— ½ 1 2 4 Quarts water such as Johnny’s, Lawrys, or Nature Season Salt & Pepper to taste Mustard Preheat oven to 425˚F. Wrap squash in aluminum foil and place on cookie sheet. Combine all ingredients in a large pot and bring to a boil. Bake until fork tender—about 45-60 minutes. Cut butternut in Reduce heat and simmer for about 35 minute. Remove half and scoop out seeds. sausage from the cookpot. You can treat the vegetables and broth in two different Drain the vegetables and serve the as a side. Place the vegetables and liquid together in a tureen with a ladle and serve them as a soup.

Have mustard handy for dipping the sausage. Place butternut in blender or food processor. Add butter, Arleen Smith cream and seasoning salt. Blend until smooth and creamy. Place in bowls and serve. Havalock Jones

www.a2zlifestyles.com

+ F 31 Pea and Split Pea Soups

www.budgetbytes.com

Split Pea Soup with Bacon

Larry puts on a pot of this and keeps it going like old English www.youtube.com housewives used to keep a cauldron filled with a week’s dinner . . . it’s so so so satisfying. These measurements are just Linguica Sausage & Pea Soup approximate . . . use as much as you want, what you want, and

whatever’s needed to make a soup that sticks to your ribs and makes you feel fed & secure.—ed.

1 2 Large yellow onions, chopped 3 6 Cloves garlic, minced 2 4 Tbsp. olive oil 1 2 Cups tomato juice I prefer making this without salt so you can taste the nutty 4 8 Cups water sweetness of the split peas themselves.—Larry 1 2 Tbsp. Italian seasonings 2 4 tsp. garlic salt 1 2 Cups dried split peas 1 2 tsp. ground cumin 3 6 Strips bacon (fried & broken?) 1 2 Bay leaves (crisped & Crumbled?) 2 4 16-ounce cans peas, drained (raw & diced?) 1 2 16-ounce cans kidney beans, drained 3 6 Cups water 1 2 Pounds linguica sausage—or what pleases you 1 2 tsp. salt (optional)

Combine all ingredients in crockpot. Cover and cook on LOW Put the ingredients together in your crockpot on HIGH for 3 for 8-10 hours, or on HIGH for 4-6 hours. Keep eye on water ½-4 hours. level. Add more water if needed. Add a little butter to the bowl before ladling soup in. It’s also good eaten cold, on crackers. Larry C. Wisdom

F 32 Stone Soup

her table, she, with the Traveler, made a hearty meal, of which the stone soup formed a principal part. When he took his leave, he told the good woman, who had carefully washed the stone, that as she has been so benevolent to him, he would, in return, make her a present of it. “Where did you get it?” said she. “Oh,” he replied, “I have brought it a considerable way; and it is a stone of that nature, that if be kept www.rocklandcc.org clean, its virtue will never be exhausted, but, with The Original Stone Soup Story from 1808 the same ingredients, it will always make as good a th It has roots in the 16 century soup as that which we have this day eaten.” The poor woman could hardly set any bounds on her A traveler, apparently wearied, arrived one gratitude; and she and the Traveler parted highly morning at a small village that lies to the north of satisfied with each other. Proud of this discovery, Schauffhausen, on the road toe Zurich, in she, in general terms, mentioned it to her neighbors. Switzerland. A good woman sat spinning and By this means the recipe was promulgated; and it singing at the door of her cottage; he came up to her; was in the course of many experiments at length talked first about the roughness of the roads, and found, that other pebbles would make as good soup then of the prospect of a luxuriant vintage along the as that in her possession. The viand now became banks of the Rhine: at last he asked her if she had fashionable through the Canton, and was indeed so any fire? generally approved, as to find its way to most of the “To be sure I have! How should I dress my dinner peasants’ tables, where stone stoup used frequently else?” be served as the first dish. “Oh, then,” said the Traveler, “as your pot is on, you can give me a little warm water.” BIBLIOGRAPHY “To be sure I can! But what do you want with Moser, Joseph. 1806. The Recipe for Stone Soup. The warm-water?” “If you will lend me a small pot,” said European Magazine, and London Review p. 221-222. the Traveler, “I’ll show you.” “Well! you shall have a pot. There, now what do you Our Recipe Notes want with it?” And haven’t we also, now discovered, as many people before “I want, said the Traveler, “to make a mess of stone us, that people might come by and add ingredients of their own soup!” “Stone soup!” cried the woman, “I never heard to enrich the soup. And while it might always be different of that before. Of what will you make it?” each time it is made, it is always most nourishing, being “I will show you in an instant,” said the man. So seasoned with friendship. untying his wallet, he produced a large smooth pebble. “Here,” he cried “is the principal ingredient. The Pot Sybil Now toast me a large slice of bread, hard and The Stone Sybil brown. Well, now attend to me.” The Hot Water Sybil The stone was infused in warm water; the bread was Everything Else Everyone else toasted, and and put into the pot with it. “Now,” IN ADVANCE said the Traveler, “let me have a bit of bacon, a Sybil announces a coming Stone Soup Day, and tells us when small quantity of sour krout, pepper, and salt, the ingredients must begin to arrive. onions, celery, thyme.” In short, he demanded all the SOUP DAY necessary materials. Sybil posts the The good woman had a store cupboard and a well information cropped garden; so that these were procured in an that the soup is now being instant, and the cookery proceeded with great served success. When it was finished, the kind hostess, who (or indicates the time had watched the operation with some anxiety, and it will be served). from time to time longed to taste the soup, was Editors indulged. She found it excellent. She had never before tasted any that was so good. She produced all bizcatalyst360.com the edibles that her cottage afforded; and spreading F 33 Vegetable

www.vegetariangourmet.com

Udon with Edamame Soup

This soup was comfort food for the group of good guys in a romantic thriller called Running Hot, an Arcane novel by Jayne Ann Krentz. I sorta started craving it . . .—ed.

2 4 6 8 SERVINGS

⅛ ¼ ½ ¾ Cup low-sodium soy sauce 1 2 4 6 Tbsp. rice vinegar 1 2 4 6 Tbsp. toasted sesame oil 1 2 3 4 Tbsp. water ½ 1 2 3 8.8-ounce pkg. udon noodles, preferably brown rice ¾ 1½ 3 4½ Cups frozen, shelled edamame 1 2 4 6 Cups grated carrots

½ 1 2 3 Small bunch watercress (6 oz.), coarsely chopped Edamame ay duh MAH may ½ 1 1½ 2 Bunch green onions, chopped (about ¼, ½, ¾, 1 cup) Edamame (枝豆?)/ˌɛdəˈmɑːmeɪ/,(Japanese) or edamame bean 1 2 4 6 Tbsp. toasted sesame seeds is a preparation of immature soybeans in the pod, found in the TO MAKE DRESSING cuisine of China, Japan, Korea and Hawaii. The pods are boiled or steamed and served with salt. In Japan, it is usually Whisk together soy sauce, vinegar, sesame oil and 2 Tbsp. blanched in 4% salt water and not served with salt. water in bowl. Set aside. Outside East Asia, the dish is most often found in Japanese restaurants, some Chinese restaurants, and health food TO COOK NOODLES restaurants. In the United States it is sold packaged in frozen Bring large pot of water to boil. Add noodles, and cook 5 sections of grocery stores, in cans, or fresh in the produce minutes less than minimum recommended cooking time on sections of health food stores. package. Add edamame and carrots, and continue cooking Wikipedia until noodles are tender. (If noodles cook in 5 minutes, add all ingredients at once.) Drain. Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.

NOTES: Cooking the frozen edamame and grated carrots in the same pot as the noodles saves both cooking and cleaning-up time. For real speed and ease, pick up some store-bought sesame- shiitake dressing for the noodles, and skip making the dressing http://www.vegetariantimes.com www.pinguinfoods.com F 34 Unique

Elephant Stew

baltimorepostexaminer.com

Elephant Stew

3500 SERVINGS www.kappit.com 1 Medium Elephant 2 50-gallon containers broth (any flavor) Cup o’ Noodles, Well Educated 500 Pounds assorted fresh vegetables, chopped 2 Rabbits VARIATIONS: Heat the contents of a small tin (the size of a tuna can) containing the protein of what you’re soup contains . . . Cut elephant into bite-sized pieces. (This takes about 2 shrimp, chicken, whatever, and add it to the soup when it’s months.) Using large kettles, simmer equal pars elephant and ready to eat. vegetables with enough broth to cover. Cook for a couple Anonymous days. If more diners are expected, add the rabbits, but do this only if necessary. Most people don’t like to find hare in their stew. baltimorepostexaminer.com

www.pinterest.com

F 35 Vegetable—Okra Stew

Wash okra in lukewarm water; cut off the stems and “heads”., Collect any escaping juice and add it later, along with the tomatoes.

Fry onion and garlic in olive oil on medium heat in a saucepan until onions begin to turn transparent. Add tomatoes. Once the mixture has heated up again, stir in peppers; let the whole lot sizzle away for about 5 minutes. Add okra and up to 300ml water—enough to add a significant amount of liquid, but not to turn the stir-fry into a soup. Season with lemon juice, salt, pepper and cinnamon while stirring; turn the heat up slightly. Before the now deliciously aromatic mass has come to the boil, reduce to low or medium heat again; cover the saucepan and let the okra simmer for at least half an hour. If you prefer them softer, you can expand this to nearly an hour, making sure to add a little water if the ingredients threaten to boil too dry. Bamya: Okra Stew Bamya—Meaty Options Bamya (Greek bamies) are commonly known as okra, or – more poetically – lady’s fingers. They are a much-used food In Turkey and Greece, lamb is the traditional meat, followed plant in Africa, but also play a major role in the cuisines of (regionally) by goat. If meat is used, it should be added once most parts of the former Ottoman empire: Turkey, Greece, the the onions have turned near-transparent, then fried in bite size southern Balkans and the Near East. To many, they may be pieces until it has been cooked on all sides, at which stage the familiar from certain Indian curries, or as a key ingredient in tomatoes are added and everything proceeds as above. If meat gumbo, the ‘national dish’ of what used to be French is used, more water will have to be added in order to keep the Louisiana. dish moist. Our base recipe is for a vegetarian version, but the traveller is as likely to encounter meaty options, usually with lamb or The vegetarian version of bamya can be served hot, as a goat. In either form, okra make for a succulent starter or main starter, a light main course by itself or along with pilav - course, full of rich Mediterranean flavours, with just a tiny Turkish rice, or as a side dish, especially with grilled meats. It added note of oriental mystery.—eds. benefits from reheating (the flavours become deeper and more intense), but can also be served cold, as a starter or snack. The 4 8 SERVINGS lamb or goat version is a whole meal in itself, but works very well when accompanied by rice or a light salad. ¾ 1½ Pound okra (Fresh. or frozen okra are a reasonable Friend from Turkey substitute, but avoid tinned or dried okra)

2 4 Large ripe tomatoes, peeled and finely chopped 1 2 Green pepper, finely chopped (if you like it spicier, try with one or more chili peppers, in the traditional Greek version neither are included) 1 2 Small onion, finely chopped 3-4 6-8 Cloves garlic, chopped 1-2 2-4 Tablespoons tomato purée (especially if no tasty fresh tomatoes are available) Optional 1¼ 2½ Cups water 1 2 Lemon, juiced Cinnamon to taste Extra virgin olive oil, salt, pepper, cinnamon 1 2 Pound Lamb or lean goat or beef, cut into bite-sized pieces and fried (meat is Optional)

As with aubergines, there is some dispute as to whether the okra should be salted for some time before cooking. Some cooks prefer to cover the okra in salt or vinegar for an hour or so, before washing them thoroughly. The purpose of this is to reduce their characteristic stickiness and tangy flavour, characteristics which some people enjoy. If in doubt, try both ways and see which you prefer.

F 36 Vegetable

www.chowhound.com Slow Cooker Root Vegetable Stew

A vegan, gluten-free stew for cold—and busy—days. When slowly cooked, root vegetables morph into sweet www.dishmaps.com deliciousness. Thien’s Curry Soup 3 6 12 SERVINGS

This is one of those “to taste” dishes that are so hard to define ⅛ ¼ ¾ Cup olive oil but are so good when you make the creative effort . . . this is a 1 2 3 Medium yellow onions, diced large very good accompaniment to Thien’s Spring Rolls—ed. * ⅛ ¼ tsp. Kosher salt Assorted vegetables—they may include 1¼ 2 ½ 3¾ tsp. ground ginger Mushrooms, sliced ½ 1 3” Cinnamon stick Carrots, sliced ¼ ½ ¾ tsp. ground coriander Baby corn * ⅛ ¼ tsp. ground cumin Etc. * * ⅛ tsp. cayenne pepper Sweet Potato Pinch saffron threads Potato Freshly ground black pepper Shallots, sliced ¼ ½ 1 Pound Yukon Gold potatoes (3 large), large dice Garlic, minced ¼ ½ 1 Pound carrots (4-5 medium), peeled, large diced Oil ¼ ½ 1 Pound parsnips (4 medium), peeled, large dice Water ¾ 1½ 3 Cups low-sodium mushroom or vegetable broth Vegetable broth (or chicken, if you prefer) Deep fried or baked tofu 1 2 4 Pounds sugar baby pumpkin or butternut squash Salt (about 1 small), peeled, seeded, large dice Pepper ½ 1 2 Pound sweet potatoes (2 medium) Kafir lime leaves peeled and large dice D&D Gold Curry ½ 1 2 15-ounce can chickpeas, aka garbanzo beans, 2 Sticks lemon grass, cut in pieces drained and rinsed (about 1½ cups) Big chunks fresh ginger ½ 1 1½ Cup golden raisins, also known as sultanas Coconut cream 1 2 3 Bunch spinach, trimmed and washed Half & Half, if desired (about 4 cups loosely packed) ¾ 1½ 3 Tbsp. cider vinegar, plus more as needed Stir fry vegetables; set aside. Sauté shallots and garlic together in oil until yellow. In a soup pot, combine water, vegetable Heat oil in large frying pan over medium heat. Add onions broth, and seasonings. The vegetables (including potatoes) can and pinch of salt; cook over medium heat until translucent— be added now, and allowed to cook into the soup, or added about 4 minutes. Add seasonings; cook until fragrant—about 1 near the end of cooking time if you prefer solid chunks of minute. Place in a slow cooker; add first vegetables and broth, veggies in your soup). Bring to a boil; reduce heat. Simmer season with salt and pepper; stir to combine. Cover; cook on for as long as you like. The longer it simmers, the more high for 1½ hours. Add remaining vegetables, and raisins; delicious it becomes. Just prior to serving, remove the lemon season with salt; stir to combine. Cover; continue to cook on grass sticks and ginger chunks. Stir in coconut cream, and if high until a knife easily pierces vegetables—about 2 hours, you desire a creamier soup, the half & half. Voilà la soupe! stirring after 1 hour. Add spinach and gently mix (do not overmix). Let sit until wilted. Gently stir in the vinegar, taste, NOTES: and season with more salt, pepper, and vinegar as needed. Accompaniments you might wish to serve are rice, rice noodles, cilantro and lime. Thien http://www.chowhound.com F 37 Vegetable

www.foodnetwork.com Garden Vegetable Soup Recipe courtesy of Alton Brown

3 6 12 GENEROUS SERVINGS

www.dishmaps.com 2 4 8 Tbsp. olive oil Cheddar Cauliflower Soup 1 2 4 Cups chopped leeks, white part only (from approximately 1½/3/6 medium leeks) 4 8 16 24 32 SERVINGS 1 2 4 Tbsp. finely minced garlic Kosher salt 1 2 4 6 8 Tbsp. olive oil 1 2 4 Cups carrots, peeled and chopped into rounds 1 2 4 6 8 Large leeks, thinly sliced (approximately 1/2/4 medium) ½ 1 2 3 4 Medium cauliflowers, chopped 1 2 4 Cups peeled and diced potatoes 1 2 4 6 8 Cups low-fat milk 1 2 4 Cups fresh green beans, broken into ¾” pieces 1 2 4 6 8 Cups water 1 2 4 Quarts chicken or vegetable broth ½ 1 2 3 4 Bay leaves 2 4 8 Cups peeled, seeded, and chopped tomatoes ½ 1 2 3 4 tsp. salt 1 2 4 Ears corn, kernels removed ¼ ½ 1 1 ½ 2 tsp. ground black pepper ¼ ½ 1 tsp. freshly ground black pepper ¼ ½ 1 1½ 2 Cup low-fat milk ⅛ ¼ ½ Cup packed, chopped fresh parsley leaves 1½ 3 6 9 12 Tbsp. all-purpose flour ½-1 1-2 2-4 tsp. freshly squeezed lemon juice ¾ 1½ 3 4½ 6 Cups shredded Cheddar cheese Kosher salt ½ 1 2 3 4 Tbsp. lemon juice Heat olive oil in large, heavy-bottomed stockpot over medium- Heat oil in large saucepan over medium heat. Add leeks; low heat. Once hot, add leeks, garlic, and a pinch of salt and cook, stirring, until very soft—about 5 minutes. Stir in sweat until they begin to soften—approximately 7-8 minutes. cauliflower, first measure of milk, bay leaves, and seasonings. Add carrots, potatoes, and green beans; continue to cook for 4- Bring to a boil over medium-high heat, stirring often. Reduce 5 more minutes, stirring occasionally. heat to simmer; cover and cook, stirring occasionally, until the Add stock; increase heat to high; bring to a simmer. Once cauliflower is soft—about 8 minutes. simmering, add tomatoes, corn kernels, and pepper. Reduce Meanwhile, whisk remaining milk and flour in a small bowl. heat to low; cover, and cook until vegetables are fork tender—, When cauliflower is soft, remove bay leaves and stir in the approximately 25-30 minutes. Remove from heat; add parsley milk mixture. Cook over medium-high heat, stirring, until and lemon juice. Season to taste with additional kosher salt. soup has thickened slightly—about 2 minutes. Remove from Serve immediately. heat. Stir in cheese and lemon juice. Editors

Jennifer & Samantha, Guest Dieticians

F 38