Northwest NEWS

January 4, 1999

Home & Garden

Dining In: Hot and Hearty Soups

Wild Rice Soup

from Carol Neff, Woodinville
   2 c. cooked wild rice
   1 large onion, chopped
   8 c. chicken broth
   1 c. flour
   1 to 1-1/2 sticks butter
   4-8 slices bacon, cooked
   1 c. celery, chopped
   1 c. heavy cream or milk
   1 c. mushrooms, sliced
   Bay leaf and thyme to taste

   Sauté onions, celery, and mushrooms in butter until tender. Sprinkle flour over vegetables until well-coated; mixture will be pasty. Add chicken broth to wild rice along with coated vegetables, cream, and bay leaf and thyme. Heat and stir to make sure the vegetables blend well into the soup. Do not boil.

Just 'Ducky' Soup

   3 1/2 quarts water
   4 boneless duckling breasts
   3 stalks celery, chopped
   1 large yellow onion, peeled and chopped
   2 Tbsp. fennel seeds, crushed
   Salt and pepper to taste
   1 Tbsp. thyme
   2 Tbsp. chicken bouillon
   3 large yams or sweet potatoes, peeled and cubed
   1 medium red bell pepper, seeded and diced
   1 small jar diced pimiento
   6 medium red potatoes, quartered
   6 large carrots, peeled and sliced
   1 16 oz. can Mexican-style corn, drained
   2 c. long grain wild rice, uncooked

   In 8-quart stock pot over high heat, add 2 quarts water, duckling breasts, 1 stalk sliced celery, onion, fennel seeds, thyme, salt, and pepper; heat to boiling. Reduce heat to low, simmer 1 hour. Skim fat from surface. Transfer duckling breasts to cutting board, remove skin, and cut into bitesize chunks; return meat to soup mixture and heat to a boil. Reduce heat to low and stir in 1 1/2 quarts water, bouillon, yams, red bell pepper, and pimiento; simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, 2 stalks sliced celery, corn, and wild rice; cover and simmer 1 hour. Makes 14-20 servings.

Kielbasa Soup

   1 lb. kielbasa sausage, thinly sliced
   2 minced garlic cloves
   2 c. grated zucchini
   1 green pepper, chopped
   1 1/2 c. red wine
   3 cans beef broth
   2 medium chopped tomatoes
   3 Tbsp. parsley
   Parmesan cheese

   Cook pasta of your choice (macaroni or shell shapes work nicely). In soup kettle, brown sausage and onion. Add broth, garlic, tomatoes, zucchini, green pepper, parsley, and wine. Boil soup until vegetables are tender. Add more beef broth at your discretion, if soup cooks down too much.

Turkey Meatball Soup

   1 lb. ground turkey
   1 egg white
   1 c. coarsely chopped parsley leaves
   1 medium size onion, coarsely chopped
   2 garlic cloves, minced
   1 tsp. kosher salt, plus more to taste
   1/4 tsp. freshly cracked black pepper, plus more to taste
   1 tsp. extra-virgin olive oil
   3 shallots, minced
   8 c. chicken stock or low sodium canned
   1 Tbsp. thyme
   4 bunches escarole trimmed, washed, and coarsely chopped

   In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper, and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs). In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate. In a soup pot over medium high heat, add the oil, remaining garlic, and shallots, and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into four deep soup bowls and serve. Makes 4 servings.

Clam Corn Chowder

   1 qt. whole fresh shucked clams or 2 cans minced clams
   Water as needed
   3 slices bacon, chopped
   1 c. onion, chopped
   2 c. raw potatoes, diced
   1 1/2 c. whole kernel corn, drained
   3 c. milk
   2 Tbsp. flour
   1 Tbsp. butter
   1 tsp. celery salt
   1 tsp. salt
   Dash of pepper
   1/2 c. coarse cracker crumbs

   Chop whole clams. Reserve liquid. Pour clam liquid into measuring cup and add water as needed to fill to 1 cup level. In a large pot, fry bacon until crisp, add onion and cook until tender. Add potatoes, clam liquid, and water. Cover, simmering gently until potatoes are tender. Add corn and milk. Blend flour and butter or margarine and stir into soup. Cook slowly until mixture thickens slightly, stirring constantly. Add seasoning and clams; simmer 5 minutes. Top with cracker crumbs. Serve hot. Can be reheated. Makes 6 servings.

Crab Bisque

   4 Tbsp. butter
   1/4 c. minced onion
   2 Tbsp. flour
   1/4 tsp. each cayenne pepper, mace and nutmeg
   1/2 tsp. salt
   1 tsp. finely chopped parsley
   3 c. milk
   3 oz. dry sherry
   2 c. light cream
   1 lb. crab meat (fresh or canned)

   Melt butter in 3-qt. saucepan and sauté onion until clear. Add flour, mixing well, and cook until bubbly. Add all seasonings and stir well. Gradually add milk, using a whisk to ensure smoothness. Cook until thickened. Add sherry and cream. Cook another 5 minutes, but don't boil. Makes 4 servings.

Spicy Fish Stew

   2 lbs. skinless fish fillets
   2 c. fish stock or clam broth
   1 c. cubed potatoes
   2 large onions, diced
   2 c. white corn
   1 c. cooked tomatoes
   2 c. butter beans
   1 green bell pepper, diced
   2 tsp. seafood seasoning
   1 Tbsp. butter
   1 bay leaf
   1 stalk celery
   Pinch oregano
   1/2 tsp. salt
   Dash black or red pepper

   Add potatoes to stock and bring to a boil; reduce heat and cook for 30 minutes. Add fish and all other ingredients and cook at very low heat until vegetables are tender. Adjust seasonings to taste. Stew should be thick and spicy hot. Makes 4 to 6 servings.

Bean Gumbo

   1 1/2 c. frozen okra
   1 c. chopped onion
   1 clove garlic, mashed
   1 Tbsp. olive oil
   1/2 c. diced celery
   1 medium green pepper, chopped
   2 cans whole tomatoes
   1/4 tsp. black pepper
   1/4 tsp. cayenne pepper
   1 tsp. thyme
   1 c. frozen peas
   1 can kidney beans, rinsed and drained
   1 c. cooked brown rice

   Cook okra in a cup of boiling water until just tender. Set aside. Sauté onion and garlic in olive oil until soft and golden. Add celery and green pepper and cook until tender. Add tomatoes and heat to boiling. Reduce heat. Add pepper, cayenne, and thyme, and simmer for 45 minutes. Add cooked okra, peas, and beans, cooking for a few minutes longer until peas are done. Makes 6 servings.

Kurdish Hot and Spicy Red-Lentil Soup

   1 c. red lentils
   1/3 c. skinned wheat berries or white rice
   1/4 c. chickpeas, soaked overnight and drained
   1 c. each chopped onion, chopped celery, and chopped carrot
   2 green Italian frying peppers, cored, seeded and cut into small pieces
   1 1/2 Tbsp. tomato paste
   1 or 2 whole, dried, hot red peppers
   Salt, to taste

   Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot. Cover, bring to a boil, and skim carefully. Add the vegetables, tomato paste, and hot peppers. Cook, covered for 1 hour. Add the salt and cook 30 minutes longer, or until chickpeas are fully cooked. Makes 6 servings.