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September 22, 1997

Home & Garden

Soups



Recipes

  Soups
  
   Green Split Pea Soup
  
   1 lb. split peas
   1 ham bone
   2 qts. chicken broth
   1 carrot, quartered
   1 celery stalk, quartered
   1 med. onion, diced
   Pinch ground clove
   Salt
   Pepper
  
   Rise and sort peas; drain. Rinse ham bone; add bone and onion to boiling chicken broth. Add peas and other vegetables. Boil moderately fast for 2 1/2 hours. More chicken broth may be added during cooking if necessary. Stir occasionally to prevent sticking. Remove ham bone; rub through sieve. Serve hot with diced ham bits as garnish.
  
   Chicken Cilantro Bisque
  
   2 medium boneless, skinless chicken breast havles, cut into chunks
   2 1/2 c. chicken broth
   1/2 c. chopped cilantro leaves
   1/2 c. sliced green onions
   1/4 c. sliced celery
   1 large garlic clove, minced
   1/2 tsp. ground cumin
   1/3 c. all-purpose flour
   1 1/2 c. evaporated skim milk
   Freshly ground pepper, to taste
   Diced tomatoes, onions and green bell peppers as garnish (optional)
  
   In a large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil; reduce heat, cover and simmer gently for 15 minutes. Pour into a blender or food processor container and add flour. Cover and blend, starting at low speed, until the mixture is smooth. Pour it back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly. Remove the pan from the heat and gradually stir in the evaporated skim milk. Reheat just to serving temperature. Season the bisque with pepper to taste. Garnish with tomatoes, onions, and green pepper, if desired.
  
   Crab & Shrimp Seafood Gumbo
  
   Fish Stock:
   4 lb. or more fish heads, bones, etc. (red snapper or tile fish are good)
   1 c. sliced onion
   3/4 c. sliced leeks
   4 garlic cloves, crushed
   2 1/2 c. chopped fresh tomatoes
   1/3 c. olive oil
   6 sprigs parsley
   1 bay leaf
   1/2 tsp. thyme
   1/4 tsp. basil
   2 pinches saffron
   1/8 tsp. fresh pepper
   1 Tbsp. salt
   1 tsp. grated orange peel
   2 1/2 qts. water (or more to cover)
  
   The Gumbo:
   7 slices bacon, dried
   1 sm. onion, finely chopped
   2 garlic cloves, crushed
   2 pkg. (10 oz.) frozen okra, cut
   1 lb. tomatoes, peeled and quartered
   2 lemon slices
   1 bay leaf
   1 c. cooked rice
   1 can crabmeat ( 7 1/2 oz.) drained and coarsely flaked(more if you feel expensive)
   1/2 lb. shrimp, fresh or frozen, cleaned and deveined(more as above)
   6 c. fish stock
  
   To Make the Fish Stock:
   Make the fish stock by combining the ingredients in a large kettle and simmering, covered, for about 40 minutes. Skim during the simmering. Drain in a large colander, discarding the bones and vegetables. Strain again. Measure 6 c. for the gumbo. Save the rest for future fish sauces or soups, freezing if desired.
  
   To Make the Gumbo:
   Fry the bacon pieces in a large Dutch oven. When crisp, drain and reserve. Remove all but 2 Tbsp. fat from the pot, and cook the onion and garlic gently until tender but not browned. Add fish stock and bring just to a boil. Add okra and break up if frozen. Add tomatoes, lemon, bay leaf, salt and pepper, and simmer, covered, about 20 minutes. Just before serving stir in the crabmeat, shrimp, bacon and rice. Simmer, covered, only about 5 minutes or until thoroughly heated and the shrimp are pink.
  
   Taco Soup
  
   Soup:
   1 lb. extra lean ground beef
   1 medium (1/2 c.) onion, chopped
   1 medium green pepper, chopped
   1 (1 1/4 oz.) pkg. taco seasoning mix
   1 (1 qt.) bottle (4 c.) vegetable tomato juice
   1 c. thick and chunky salsa or picante sauce
  
   Toppings:
   Light Sour Cream or No-Fat Sour Cream
   Shredded lettuce
   Sliced green onion
   Chopped tomato
   Shredded Cheddar Cheese
   Baked tortilla chips
  
   In a four-quart saucepan cook ground beef, onion and green pepper over medium high heat, stirring occasionally, until beef is no longer pink (six to ten minutes); drain off fat. Stir in seasoning mix; continue cooking for one minute. Stir in vegetable tomato juice and salsa. Continue cooking, stirring occasionally, until heated through (three to five minutes). To serve, spoon soup into serving bowls; garnish with desired toppings.
  
   Mulligatawny Soup
  
   1 3 lb. chicken, cut in pieces
   1/4 c. butter
   1/2 c. celery, chopped
   1/2 c. green pepper, chopped
   1/2 c. carrots, chopped
   2 green apples, peeled and chopped
   2 Tbsp. flour
   1 Tbsp. curry powder
   2 1/2 qts. chicken broth
   2 whole cloves
   1/4 tsp. ground mace
   1 Tbsp. salt
   1 Tbsp. lemon juice
   2 c. hot, cooked rice
   Chopped parsley
  
   Melt butter in large saucepan. Sauté chicken pieces until brown. Add vegetables and apples; cook, stirring, until all are brown. Add flour and curry powder. Add broth gradually. Add cloves, mace and salt. Bring to boil, then reduce heat, cover and simmer until chicken is very tender. Remove chicken; cool. Strain soup into bowl, pushing vegetables through sieve. Return to kettle. Take chicken from bones; discard skin; cut chicken in pieces. Return to soup; add lemon juice and rice; heat. Sprinkle parsley on bowls when serving.
  
   Black Bean Soup
  
   2 c. black turtle beans (available in Spanish food section)
   3 qts. water
   1 sm. green pepper, minced
   1 garlic clove, crushed
   1/4 c. dry sherry
   1 bay leaf
   1 ham bone
   1 grapefruit
   1 beef bouillon cube
   1 c. fluffy cooked rice
   1/2 c. finely chopped onion
  
   Wash beans, cover with cold water, soak overnight and drain. Add 3 quarts water, bay leaf, and ham bone. Boil gently until the beans are completely soft and the liquid is fairly thick, adding water from time to time if necessary. Do not puree or sieve. Remove the bone. Half an hour before serving add the pulp of the grapefruit, the bouillon cube, green pepper, garlic and sherry. Simmer for 30 minutes. Let each person garnish their own soup with rice and onion.
  
   Russian Soup Borscht
  
   2 1/2 lb. shin beef and veal bones
   Black pepper and salt, to taste
   1 whole onion
   1/3 c. finely diced onion and butter
   2 c. chopped beets
   1 c. chopped carrots
   1/2 c. chopped parsley
   2 c. chopped cabbage
   2 c. diced potatoes
   1 c. tomatoes or tomato sauce
   Sour cream
   Chopped fennel
  
   Place beef and veal bones in cold water to cover. Add salt, pepper and whole onion. Boil about an hour. Skim fat as necessary. Fry diced onions in butter until light brown, and add to the soup. Add beets, carrots and parsley. Boil 1/2 hour. Add cabbage; and when tender, put in potatoes. Add tomatoes lastly. Season with salt. Remove bones. Serve with sour cream and chopped fennel.
  
   Oyster And Artichoke Soup
  
   4 large artichokes
   1/2 c. butter
   1/2 c. green onions, finely chopped
   1 outer rib celery with leaves, finely chopped
   1 Tbsp. fresh parsley, finely chopped
   2 cloves garlic, pressed
   1/2 tsp. thyme
   1 bay leaf
   3 Tbsp. flour
   1 qt. chicken stock
   1/4 tsp. cayenne pepper
   1 tsp. Worchestershire sauce
   1 qt. oysters, chopped
   1/2 c. vermouth
   1/4 c. white wine
   1/4 c. light cream
   1 tsp. lemon juice
   Grated rind of 1 lemon
   Salt to taste
  
   Warm chicken stock on low heat. Cook artichokes. Scrape artichoke leaves, chop hearts, and reserve. In a 4 qt. heavy pot, melt butter and sauté chopped green onions, rib celery, chopped parsley, garlic, thyme, and bay leaf, until celery and carrot are tender.
  
   Add artichoke scrapings and hearts. Stir well. Slowly stir in flour, but do not brown. Add the warmed chicken stock, a little at a time, cayenne pepper, Worchestershire sauce, and salt to taste.
   Simmer 15 minutes. Add chopped oysters, drained(reserving liquid).
  
   Cook over low heat 10 minutes. Add vermouth, white wine, light cream, lemon juice and the grated lemon rind, and oyster liquid. Remove bay leaf. Blend until smooth. Heat and serve.