Category Archives: Soups/Stews

Basic Stock

Basic Stock

Basic Stock

Cook Time: 4 hours

Yield: 1 Gallon

Ingredients

  • 8 lb. Bones
  • 1/2 lb. Onion, quartered & peeled
  • 1/4 lb. Carrot, peeled, rough chop
  • 1/4 lb. Celery, rough chop
  • 1 Bay leaf
  • 3-4 Parsley stems
  • 1 tsp Peppercorns, cracked
  • 1-2 Sprigs of Thyme
  • 5 qt Water, cool

Instructions

  1. If you are making chicken or pork stock then the bones are firsh blanched to remove blood and impurities so that you end up with a clearer better tasting stock. To do that cover the bones with cool water and then bring the water up to a simmer and wait for the water to turn from pink to a light grey. As soon as the water turns grey drain the bones and rinse well. Now your bones are ready to start the stock.
  2. Place bones and measured water into a pot big enough to offer a couple inches of space for the additional ingredients and protects you from boiling over. Bring the water to a boil over high heat and immediately lower the temperature to low so that it a very low simmer that is just lightly bubbling occasionally. Start tracking time once you hit a boil.
  3. After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E'pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.

Notes

Stock is not salted because it is used for bases for other dishes and it is best to wait and salt those dishes as they are made so that the end product does not end up over salted.

http://www.culinarycafe.com/2016/11/23/basic-stock/

Amazing Chili

Chili

Amazing Chili

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8

Calories per serving: 532

Fat per serving: 16g

This chili gets it uniquely rich flavor from dark beer and chocolate with a hint of coffee and brown sugar. Garnish with shredded sharp cheddar and a dollop of sour cream.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound beef sirloin, cubed
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 cup strong brewed coffee
  • 2 (6 ounce) cans tomato paste
  • 1 (14 ounce) can beef broth
  • 1/2 cup packed brown sugar
  • 3 1/2 tablespoons chili powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 (15 ounce) cans kidney beans
  • 4 fresh hot chile peppers, seeded and chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
http://www.culinarycafe.com/2015/12/01/2100/

Chicken Posole Verde my Second Favorite Soup

As I have stated in an earlier post, my favorite soup is Tortilla Soup. Chicken Posole Verde is now my second favorite after my husband discovered it while working in Mexico. Usually Posole soups are made with pork and pigs feet but I find that chicken is cheaper and easier to work with. This version of Chicken Posole Verde has you make your own broth which honestly is the heart and soul of this soup so it is worthwhile for you to make. You can make the broth in a pressure cooker to dramatically shorten the cooking time without losing any flavor.

Chicken Posole Verde my Second Favorite Soup

Yield: 10-12 servings

Chicken Posole Verde my Second Favorite Soup

Chicken Posole Verde is not a very labor intensive soup but it tastes like you labored over it all day.

Ingredients

    For the Broth
  • 1 - 3 lb whole Chicken
  • 1 medium Yellow Onion, quartered
  • 8 cloves Garlic
  • 1 rib Celery, cut into quarters
  • 2 tsp Black Peppercorns, whole
  • 8 Cloves, whole or 1/4 tsp ground cloves
  • 8 Allspice, whole or 1/4 tsp ground allspice
  • 1/4 cup Cilantro stems, with leaves removed for garnish later
  • 2 Bay leaves
  • 2 tsp kosher salt, plus more to taste
  • For the Soup
  • 1/2 lb fresh tomatillos, husked and diced or a 10 ounce can of tomatillos
  • 1/2 medium Sweet Onion
  • 4 oz can Roasted Diced Chiles
  • 3 cups Kale leaves, stems and center rib removed and chopped
  • 2 - 15 oz cans Hominy, drained and rinsed
  • 1 tsp Cumin, ground
  • 1/4 tsp allspice
  • pinch cayenne
  • 1/2 cup Cilantro, chopped
  • 1-2 Limes, juiced
  • To Serve
  • Cilantro leaves
  • 2 Avocados, diced
  • 4 Radishes, thinly sliced

Instructions

  1. To make the broth, place the chicken, breast side down, in a large pot. Add the onion, garlic, celery, peppercorns, cloves, allspice, cilantro stems, bay leaves and salt. Cover with 12 cups of water and bring to a boil. Once a boil is reached turn the heat down to a simmer and cook uncovered for 45 minutes.
  2. Once the broth has cooked 45 minutes turn off the heat and carefully remove the chicken. Place the chicken in a large bowl so that it can cool and drain of liquid. When cool enough to handle, remove the meat from the skin and bones. Chop the meat into bite size portions and discard the remaining bones and skin. You should have about 4 cups of meat.
  3. While the chicken is cooling, strain the broth, discarding the vegetables. Remove as much fat as possible with a gravy separator or gently with a serving ladle. Return the broth to the pot. Bring the broth to a boil and reduce by a 1/3 to end up with roughly 6 cups.
  4. Once your broth is reduced add your chicken, tomatillos, sweet onion, chiles, Hominy and seasonings. Reserve the kale and the lime juice until your soup has simmered again for 15-20 minutes. If you add your kale too early it will turn into mush and not be enjoyable and your lime juice will lose flavor if not saved until the last minute to add.
  5. When you are almost ready to serve add the kale, lime juice and chopped cilantro. Season to taste.
  6. Garnish with Cilantro, Avocado and Radish.

Notes

In my house we serve this soup with a dollop of sour cream and a sprinkle of queso blanco.

http://www.culinarycafe.com/2014/10/24/chicken-posole-verde-second-favorite-soup/

Better than your Mama’s Tortilla Soup

Since moving to Texas my families tastes have changed quite a bit. Chicken Noodle soup used to be our go to food when anyone was feeling under the weather. I used to make the stock from scratch in the pressure cooker and we always served it with buttery mashed potatoes. This made for an extremely rich and filling soup and did you know that fatty foods raise your body temperature? In southern Texas a food that makes you sweat is not ideal even when you don’t feel well. Instead we switched to Tortilla Soup which I feel is a much healthier option with lots of vegetables and dose of chiles to help you sweat off that fever. I have tried many different tortilla soups and I think this simple recipe beats them all in flavor.

Tortilla Soup

Yield: 8-10 servings

Tortilla Soup

Tortilla soup is an extremely simple soup that is also healthy and hearty.

Ingredients

  • 2 lb Chicken, boneless & skinless cut in bite sized chunks
  • 2 - 32 oz Chicken stock
  • 2 - 14.5 oz can Tomatoes, Diced - I use Red Gold petite diced tomatoes with green chilies
  • 4 oz can Diced green chiles, add another if you like yours spicy
  • 15 oz can Corn
  • 1 Medium Onion, diced
  • 3 cloves Garlic, smashed a bit
  • 2 Carrots, diced
  • 2 Medium Potatoes, peeled and cubed
  • 1 Chayote squash, diced
  • 2 Bay leaves
  • 1 tsp Cumin, ground
  • 1 tbsp Chili Powder
  • 1/4 tsp Allspice, ground
  • pinch Cayenne
  • Salt to Taste, roughly 2 tbsp
  • 2 Limes, juiced
  • To Serve
  • 2 Avocados, diced
  • 1/2 cup Cilantro, chopped
  • Sour Cream
  • Tortilla Chips
  • Colby Jack Cheese Shredded

Instructions

  1. In a large pot add everything but the lime juice and serving items.
  2. Put on Medium heat and cover.
  3. Cook for about an hour. You want the veggies soft but not mushy.
  4. Before serving add lime juice to taste and the chopped cilantro.
  5. Serve over hearty tortilla chips, avocado, sour cream and cheese.

Notes

If you find the chicken flavor is thin at the end, stir in a tablespoon of Chicken Better than Bouillon. I would suggest doing this before the lime and cilantro are added.

http://www.culinarycafe.com/2014/10/24/tortilla-soup/

Creamed Fresh Asparagus Soup

asparagus soup

Creamed Fresh Asparagus Soup

Prep Time: 0

Yield: 4

An extremely simple and delicious soup.

Ingredients

  • 3 lbs Aparagus spears, tips and ends removed and chopped into one inch pieces
  • 1 small onion, diced
  • 2 garlic cloves, smashed and finely diced
  • ½ tsp white pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • salt to taste

Instructions

  1. Saute onions in butter until translucent.
  2. Add Asparagus and garlic, continue to saute for 10 minutes.
  3. Add chicken broth and cook until Asparagus is tender.
  4. Once the Asparagus is tender either use an immersion blender or a blender to blend until smooth. Add cream and add salt if needed.
  5. Serve immediately.
http://www.culinarycafe.com/2011/05/17/creamed-fresh-asparagus-soup/

Homemade Tomato Soup

Homemade Tomato Soup

Prep Time: 0

Yield: 10

This incredibly simple and delicious soup will make sure you never buy a can of tomato soup again.

Ingredients

  • 3 16 oz cans Whole or Chopped Tomatoes
  • 2 gloves garlic
  • 1 can tomato juice
  • 1 tsp oregano, dried
  • 3 tb sugar
  • 3 tbs chicken stock base
  • 1 cup white wine
  • 1 1/2 cup heavy cream

Instructions

  1. Using either food processor, blender or immersion blender liquefy the tomatoes and garlic. In a large stock pot combine the tomato garlic mixture with the sugar, tomato juice, chicken base, oregano and white wine. Heat to a boil and add cream.
  2. Garnish with freshly ground black pepper and a bit of fresh parsley.
http://www.culinarycafe.com/2010/09/12/homemade-tomato-soup/

Bacon Corn Chowder

Bacon Corn Chowder

Prep Time: 0

Yield: 8

Bacon Corn Chowder

While I was processing around 12 dozen ears of corn from my garden this weekend and I wanted to come up with a recipe that would make that fresh corn sing. My family says that I hit the nail on the head with this dish.

Using fresh corn with all its milky goodness makes a world of difference in this dish. You will have to chase people away from the pan to keep them from eating it all in one sitting.

I have paired it with two solid teas with outstanding flavor that will be able to cut through the richness of this chowder.

Ingredients

  • 1 lb Bacon -- chopped
  • 1 medium onion -- chopped
  • 3 medium potatoes - cubed
  • 3 Tbs Ham soup base
  • 1 can evaporated milk
  • 6 cups fresh corn, sliced from cob with as much corn milk as you save
  • salt & freshly ground black pepper to taste
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 2 quarts Water

Instructions

  1. Brown bacon in a heavy stockpot.
  2. When the bacon is mostly browned at onion.
  3. Once the onion has begun to be translucent add the potato cubes and water.
  4. Let the bacon, onion and potato mix boil until potatoes become tender.
  5. Add Ham soup base and the fresh corn and simmer while making hand noodles.
  6. Place flour and a pinch of salt in a bowl and add two beaten eggs.
  7. Stir with your hands until you have a lightly stick noodle dough. You may need to add more flour to bring it to the right consistency.
  8. Pinch the dough into small lumps and add to soup.
  9. Stir frequently to distribute noodles for even cooking.
  10. Let soup simmer for 15 minutes, add evaporated milk, season with salt and pepper and serve.
http://www.culinarycafe.com/2009/08/25/bacon-corn-chowder/

Potato and Spring Onion Soup

Potato and Spring Onion Soup

Prep Time: 0

Yield: 4

Though it may seem French inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet and recalls the vegetable dish called champ - potatoes mashed with greens (often scallions).

Ingredients

  • 2 bunches spring onions (scallions), trimmed
  • 4 tbsp. sunflower or vegetable oil
  • 1 medium yellow onion, peeled and coarsely chopped
  • 3 russet potatoes, peeled and quartered
  • 4 cups chicken stock
  • Salt and freshly ground black pepper

Instructions

  1. 1. Cut scallions in half crosswise, dividing white and green parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside separately.
    2. Heat oil in a medium pot over medium heat. Add onions and chopped white parts of scallions and cook, stirring often with a wooden spoon, until soft, 8-10 minutes. Add potatoes and stock and season to taste with salt and pepper. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low ans simmer, stirring occasionally, until potatoes are soft, 30-35 minutes.
    3. Allow vegetables and stock to cool slightly; then, working in batches, puree them together in the jar of a blender or the work bowl of a food processor until very smooth. Return puree to pot and cook over medium heat until hot. Adjust seasonings. Garnish soup with reserved scallion greens.
http://www.culinarycafe.com/2009/08/17/potato-and-spring-onion-soup/

Caribbean Black Bean and Pumpkin Soup

Caribbean Black Bean and Pumpkin Soup

Prep Time: 0

Yield: 2

Something a little different on a chilly fall day.

Ingredients

  • 1 teaspoon ground cumin
  • 1 15-ounce can pure pumpkin puree
  • 1 15-ounce can black beans, drained
  • 1 14-ounce can light unsweetened coconut milk
  • 1 cup canned vegetable broth
  • 4 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 3/4 teaspoon grated

Instructions

  1. Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
    Makes 2 servings; can be doubled.
http://www.culinarycafe.com/2009/08/17/caribbean-black-bean-and-pumpkin-soup-2/

Spicy Cheddar Soup

Spicy Cheddar Soup

Prep Time: 0

Yield: 4

Spicy Cheddar Soup

Ingredients

  • 2 Tbs (30 ml) butter
  • 1 medium onion, finely chopped
  • 1 medium potato, peeled and grated
  • 2 cups (500 ml) chicken or vegetable stock
  • 2 cups (500 ml) milk
  • 1 cup (250 ml) grated sharp Cheddar cheese
  • Salt and freshly ground pepper to taste
  • Cayenne pepper to taste

Instructions

  1. Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.
http://www.culinarycafe.com/2009/08/17/spicy-cheddar-soup/