Tag Archives: soup

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/

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/