SOUPS
Basic Stock
To make stock save everything you can and toss it into a pot with water.
Save all clean vegetable parings, lettuce cores, onion and garlic skins, broccoli bottoms, misshapen vegetables.
Save the carrot and beet tops, celery greens, lettuce about to expire.
Save all bones from cooked or raw meats and poultry as well as unwanted lean meat bits and pieces.
If you need a fish stock, use fish heads and tails. Even lobster and crab shells and cleanings can make a fine stock.
If you don’t have enough to make a good stock, buy ham hocks or other bony pieces of meat. Add chopped carrots, onions, garlic, celery, whatever you wish. Season with salt.
When the stock has boiled for many hours drain reserving the broth only.
Save all clean vegetable parings, lettuce cores, onion and garlic skins, broccoli bottoms, misshapen vegetables.
Save the carrot and beet tops, celery greens, lettuce about to expire.
Save all bones from cooked or raw meats and poultry as well as unwanted lean meat bits and pieces.
If you need a fish stock, use fish heads and tails. Even lobster and crab shells and cleanings can make a fine stock.
If you don’t have enough to make a good stock, buy ham hocks or other bony pieces of meat. Add chopped carrots, onions, garlic, celery, whatever you wish. Season with salt.
When the stock has boiled for many hours drain reserving the broth only.
Borsch
1 quart Beef stock (see above)
1 chopped onion
3 cups julienned beets
1 Tablespoon chopped fresh parsley
1 teaspoon pulverized tarragon
salt to taste
1 cup sour cream
3 Tbsp. minced fresh chives
Simmer all but the sour cream and chives for about 20 minutes until the beets are tender.
Serve in bowls with sour cream and chives on top.
Serves 6
1 chopped onion
3 cups julienned beets
1 Tablespoon chopped fresh parsley
1 teaspoon pulverized tarragon
salt to taste
1 cup sour cream
3 Tbsp. minced fresh chives
Simmer all but the sour cream and chives for about 20 minutes until the beets are tender.
Serve in bowls with sour cream and chives on top.
Serves 6
Butternut Soup
2 cups baked butternut squash
2 cup chicken broth or stock
generous pinch of nutmeg
dash of white pepper
salt to taste
Puree the squash in a blender with all the remaining ingredients.
Heat and simmer for 10 minutes.
Served in a low bowl with CRANBERRY PUREE.
2 cup chicken broth or stock
generous pinch of nutmeg
dash of white pepper
salt to taste
Puree the squash in a blender with all the remaining ingredients.
Heat and simmer for 10 minutes.
Served in a low bowl with CRANBERRY PUREE.
Cranberry Puree
2 cups cranberries
1 1/2 cups orange juice
1 Tablespoon lemon juice
1/3 cup maple syrup
Run in a blender.
Cook on the stove for 10 minutes.
Cool and serve at room temperature. If needed, stir before serving.
Cranberry Puree, alternate recipe
One 12 ounces bag cranberries
1 cup ruby port
½ cup sugar
Boil the ingredients for 7 – 10 minutes until it starts to thicken.
Run the mix through a sieve or food strainer and discard the solids.
Chill well.
When serving the soup put the cranberry puree into pastry bag and pipe it around the outside of the soup dish.
8 servings
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1 1/2 cups orange juice
1 Tablespoon lemon juice
1/3 cup maple syrup
Run in a blender.
Cook on the stove for 10 minutes.
Cool and serve at room temperature. If needed, stir before serving.
Cranberry Puree, alternate recipe
One 12 ounces bag cranberries
1 cup ruby port
½ cup sugar
Boil the ingredients for 7 – 10 minutes until it starts to thicken.
Run the mix through a sieve or food strainer and discard the solids.
Chill well.
When serving the soup put the cranberry puree into pastry bag and pipe it around the outside of the soup dish.
8 servings
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Carrot Soup
1 slice bacon
1 small minced onion
3 cups pureed cooked carrots
3 cups whole milk
2 teaspoon freshly ground pepper
1 teaspoon salt
1 Tablespoon butter
Fry the bacon until crisp in a 3 quart pot and set aside.
Slowly cook the onion in the bacon grease.
Add the milk, pureed carrots, salt and pepper to the bacon grease.
Cook 15 minutes on a low heat.
Swirl in the butter and serve in bowls topped with crumbled bacon.
6 servings
1 small minced onion
3 cups pureed cooked carrots
3 cups whole milk
2 teaspoon freshly ground pepper
1 teaspoon salt
1 Tablespoon butter
Fry the bacon until crisp in a 3 quart pot and set aside.
Slowly cook the onion in the bacon grease.
Add the milk, pureed carrots, salt and pepper to the bacon grease.
Cook 15 minutes on a low heat.
Swirl in the butter and serve in bowls topped with crumbled bacon.
6 servings
Clam Chowder
3 slices slivered bacon
1 chopped onion
3 Tablespoons flour or Cornstarch
3 cups milk
2 cups diced potatoes
2 cans minced clams with the juice
1 teaspoons Worcestershire
salt and pepper to taste.
In a 3 quart pot fry the bacon until almost crisp.
Add the onion and simmer until soft, then stir in the flour. (For the Gluten Free version see below)
Slowly add the milk. (Gluten Free version: Reserve 1/2 cup of milk and mix it with the cornstarch. Add to the soup 5 minutes before it has finished cooking.)
Mix in the potatoes, clams, seasonings, and Worcestershire.
Simmer about 20 minutes until the potatoes are cooked. Do not boil.
4 - 6 servings
1 chopped onion
3 Tablespoons flour or Cornstarch
3 cups milk
2 cups diced potatoes
2 cans minced clams with the juice
1 teaspoons Worcestershire
salt and pepper to taste.
In a 3 quart pot fry the bacon until almost crisp.
Add the onion and simmer until soft, then stir in the flour. (For the Gluten Free version see below)
Slowly add the milk. (Gluten Free version: Reserve 1/2 cup of milk and mix it with the cornstarch. Add to the soup 5 minutes before it has finished cooking.)
Mix in the potatoes, clams, seasonings, and Worcestershire.
Simmer about 20 minutes until the potatoes are cooked. Do not boil.
4 - 6 servings
Crab Bisque
1 whole, cooked Dungeness crab
3 Tablespoons butter
¼ cup grated onion
2 Tablespoons flour
3 cups milk
salt to taste
¼ teaspoons white pepper
dash of nutmeg
1 Tbsp. sherry
¼ cup minced scallions
Remove all the meat from the crab and set aside. Reserve the tomalley (the yellowish stomach on the inside of the shell body.)
Cook the onion in the butter. Stir in the flour, then slowly stir in the milk.
Add the spices, sherry and tomalley. Simmer for 10 minutes covered, but don’t boil.
Add the crabmeat and cook 1 more minute.
Serve topped with the fresh scallions.
4 servings
3 Tablespoons butter
¼ cup grated onion
2 Tablespoons flour
3 cups milk
salt to taste
¼ teaspoons white pepper
dash of nutmeg
1 Tbsp. sherry
¼ cup minced scallions
Remove all the meat from the crab and set aside. Reserve the tomalley (the yellowish stomach on the inside of the shell body.)
Cook the onion in the butter. Stir in the flour, then slowly stir in the milk.
Add the spices, sherry and tomalley. Simmer for 10 minutes covered, but don’t boil.
Add the crabmeat and cook 1 more minute.
Serve topped with the fresh scallions.
4 servings
Cream of Parsnip Soup
1 large peeled and chopped parsnip
1 can chicken broth
2 cups half & half
salt to taste
white pepper
Sprigs of parsley and/or lemon slices
Simmer the parsnip in the canned broth until tender. Cool and run in a blender.
Return the broth mix to the pot and add remaining ingredients and heat to serving temperature. Do not boil.
Garnish with a thin ¼ slice of lemon or spring of parsley.
Serves 4
1 can chicken broth
2 cups half & half
salt to taste
white pepper
Sprigs of parsley and/or lemon slices
Simmer the parsnip in the canned broth until tender. Cool and run in a blender.
Return the broth mix to the pot and add remaining ingredients and heat to serving temperature. Do not boil.
Garnish with a thin ¼ slice of lemon or spring of parsley.
Serves 4
Gazpacho
1 small can tomatoes or 5 fresh skinned and chopped tomatoes
½ peeled seeded cucumber
½ cup wine vinegar
¼ cup olive oil
1 clove garlic
1 teaspoon salt
2 Tablespoon mixed fresh chervil, tarragon, basil, parsley and/or chives
¼ teaspoon paprika
½ chopped onion
Put these in a blender and run smooth.
Chill well and serve cold with below ingredients in separate bowls.
Diced cucumbers
Diced fresh tomatoes
Garlic croutons
Diced scallions
Diced green pepper
Diced hard boiled egg
½ peeled seeded cucumber
½ cup wine vinegar
¼ cup olive oil
1 clove garlic
1 teaspoon salt
2 Tablespoon mixed fresh chervil, tarragon, basil, parsley and/or chives
¼ teaspoon paprika
½ chopped onion
Put these in a blender and run smooth.
Chill well and serve cold with below ingredients in separate bowls.
Diced cucumbers
Diced fresh tomatoes
Garlic croutons
Diced scallions
Diced green pepper
Diced hard boiled egg
Guatemalan Black Bean Soup
2 cups dry black beans
water to cover
1 pound Ham hocks
or
3-4 quarts vegetable stock for vegetarian method
1 diced carrot
2 chopped onions
3 cloves (heads only)
¼ teaspoon mace
dash of Tabasco
1 sliced garlic clove
salt
Boil the beans with the vegetables and seasonings for several hours until very tender.
If using hocks, remove them from the beans after cooking.
Puree the cooked broth and beans.
¼ cup sherry
3 sliced hard cooked eggs
1 thinly sliced lemon
Briefly reheat the soup. Stir in the sherry, but do not overheat.
Serve in bowls garnished with the sliced eggs and a thin lemon slice.
water to cover
1 pound Ham hocks
or
3-4 quarts vegetable stock for vegetarian method
1 diced carrot
2 chopped onions
3 cloves (heads only)
¼ teaspoon mace
dash of Tabasco
1 sliced garlic clove
salt
Boil the beans with the vegetables and seasonings for several hours until very tender.
If using hocks, remove them from the beans after cooking.
Puree the cooked broth and beans.
¼ cup sherry
3 sliced hard cooked eggs
1 thinly sliced lemon
Briefly reheat the soup. Stir in the sherry, but do not overheat.
Serve in bowls garnished with the sliced eggs and a thin lemon slice.
Gumbo
1 quart chicken stock
1 large diced onion
3 diced celery stalks
1 ¼ pound Cut okra
¼ cup minced garlic
1 medium can crushed tomatoes
2 Tablespoon file’ gumbo powder
1 teaspoon Worcestershire sauce
a bay leaf
½ lb. Diced ham
½ pound sliced andouille sausage
1 pound raw fresh chicken wings cut at the joints
Bring stock to a boil and add vegetables, filé powder and Worcestershire. Cook for 20 minutes
Add ham, sausage, and chicken wings. Simmer for about 40 minutes.
1/3 cup peanut oil
4 Tablespoon flour or cornstarch
hot sauce to taste
Cajun spice blend to taste
1 pound raw, peeled and deveined shrimp
6 fresh shucked oysters
In a separate pan make a roux of the peanut oil and flour.
Add warm roux to the soup, using a wire whisk to combine thoroughly and dissolve lumps to boiling stock.
Add hot sauce and Cajun spices. Cook for an additional 10 minutes.
Add the shrimp and cook for 15 minutes.
Fresh, raw oysters may be added just before service.
Serve with steamed white rice.
Serves 4
1 large diced onion
3 diced celery stalks
1 ¼ pound Cut okra
¼ cup minced garlic
1 medium can crushed tomatoes
2 Tablespoon file’ gumbo powder
1 teaspoon Worcestershire sauce
a bay leaf
½ lb. Diced ham
½ pound sliced andouille sausage
1 pound raw fresh chicken wings cut at the joints
Bring stock to a boil and add vegetables, filé powder and Worcestershire. Cook for 20 minutes
Add ham, sausage, and chicken wings. Simmer for about 40 minutes.
1/3 cup peanut oil
4 Tablespoon flour or cornstarch
hot sauce to taste
Cajun spice blend to taste
1 pound raw, peeled and deveined shrimp
6 fresh shucked oysters
In a separate pan make a roux of the peanut oil and flour.
Add warm roux to the soup, using a wire whisk to combine thoroughly and dissolve lumps to boiling stock.
Add hot sauce and Cajun spices. Cook for an additional 10 minutes.
Add the shrimp and cook for 15 minutes.
Fresh, raw oysters may be added just before service.
Serve with steamed white rice.
Serves 4
Hot and Sour Soup
½ pound Shredded pork
1 teaspoon soy sauce
1 teaspoon sherry
3 Tablespoons cornstarch
¼ cup dried black mushrooms
½ cup dried lotus flowers
½ cup finely sliced firm tofu
1 beaten egg
1 quart Good chicken stock
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon sesame oil
3 Tablespoon minced scallions
Toss the pork with the soy sauce, sherry and cornstarch and set aside.
Soak the mushrooms in hot water until soft, drain and slice.
Do the same with the lotus blossoms quartering them lengthwise.
Have the tofu and egg handy.
Bring the stock to a boil. Add the pork mix and summer a minute, then add the mushrooms and lotus.
Simmer 2 more minutes, then add the tofu and very slowly stir in the egg making an egg flower.
Ladle the soup into a tureen and add the pepper, oil and scallions.
Serves 4
1 teaspoon soy sauce
1 teaspoon sherry
3 Tablespoons cornstarch
¼ cup dried black mushrooms
½ cup dried lotus flowers
½ cup finely sliced firm tofu
1 beaten egg
1 quart Good chicken stock
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon sesame oil
3 Tablespoon minced scallions
Toss the pork with the soy sauce, sherry and cornstarch and set aside.
Soak the mushrooms in hot water until soft, drain and slice.
Do the same with the lotus blossoms quartering them lengthwise.
Have the tofu and egg handy.
Bring the stock to a boil. Add the pork mix and summer a minute, then add the mushrooms and lotus.
Simmer 2 more minutes, then add the tofu and very slowly stir in the egg making an egg flower.
Ladle the soup into a tureen and add the pepper, oil and scallions.
Serves 4
Green Soup
1 can of quality chicken broth or 1 cup of thick stock
1 bunch chopped scallions
1 bunch of spinach, cleaned and stemmed
½ teaspoon freshly ground pepper
½ teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon nutmeg
2 Tbsp. butter
2 Tablespoon flour or cornstarch
½ cup cream
1 cup milk
Diced apple or julienned ham
Simmer the spinach, scallions, and spices in the broth for about 15 minutes.
Cool and puree in a blender.
Mix the butter and flour (or cornstarch) in a hot saucepan. Slowly stir in the milk and cream making a smooth sauce. Stir in the pureed mixture, warm and correct for seasoning.
Garnish with diced apple and/or julienned ham.
Serves 4
1 bunch chopped scallions
1 bunch of spinach, cleaned and stemmed
½ teaspoon freshly ground pepper
½ teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon nutmeg
2 Tbsp. butter
2 Tablespoon flour or cornstarch
½ cup cream
1 cup milk
Diced apple or julienned ham
Simmer the spinach, scallions, and spices in the broth for about 15 minutes.
Cool and puree in a blender.
Mix the butter and flour (or cornstarch) in a hot saucepan. Slowly stir in the milk and cream making a smooth sauce. Stir in the pureed mixture, warm and correct for seasoning.
Garnish with diced apple and/or julienned ham.
Serves 4
Rutabaga Bisque
(This is a work in progress. I'll add proportions once I've cooked it a few times.)
1 large chopped onion
Kosher salt
peanut oil or walnut oil
Ground black pepper
White pepper
butter and more oil
1 large skinned and chopped rutabaga
white wine
chicken broth
Finely minced fresh lemon thyme
half and half or cream
Sweat the onion in coarse salt and peanut oil.
Briefly heat the pepper in a hot pan then add more oil and butter in equal amounts.
Add the onion and cook slowly until caramelized.
Add the rutabaga, wine, broth, and thyme and cook until the root is soft.
Cool a bit then run in a blender until very smooth. Add cream as needed.
Reheat the bisque and serve hot with a few fresh thyme leaves on top.
1 large chopped onion
Kosher salt
peanut oil or walnut oil
Ground black pepper
White pepper
butter and more oil
1 large skinned and chopped rutabaga
white wine
chicken broth
Finely minced fresh lemon thyme
half and half or cream
Sweat the onion in coarse salt and peanut oil.
Briefly heat the pepper in a hot pan then add more oil and butter in equal amounts.
Add the onion and cook slowly until caramelized.
Add the rutabaga, wine, broth, and thyme and cook until the root is soft.
Cool a bit then run in a blender until very smooth. Add cream as needed.
Reheat the bisque and serve hot with a few fresh thyme leaves on top.
Leek Soup
Fresh ground black pepper
2 Tablespoons good oil
2 leeks, sliced in rounds
5 cloves garlic minced
2 thin sliced carrots
1 thin sliced and chopped beet
2 - 3 cups good broth
2 cups sliced cabbage --- any sort
minced fresh thyme
minced fresh oregano
salt
sliced chopped chicken
1 Tablespoon lemon or lime juice (optional)
Cook the black pepper in a dry pan for a minute to parch.
Add the oil to the pan and cook the washed leeks and garlic until soft and tender.
Add the beets and carrots, cooking for a few minutes to soften.
Add all but the chicken and cook about 10 minutes.
Add chicken and cook 5 minutes.
Mix in the lime juice, adjust seasonings, and serve.
2 Tablespoons good oil
2 leeks, sliced in rounds
5 cloves garlic minced
2 thin sliced carrots
1 thin sliced and chopped beet
2 - 3 cups good broth
2 cups sliced cabbage --- any sort
minced fresh thyme
minced fresh oregano
salt
sliced chopped chicken
1 Tablespoon lemon or lime juice (optional)
Cook the black pepper in a dry pan for a minute to parch.
Add the oil to the pan and cook the washed leeks and garlic until soft and tender.
Add the beets and carrots, cooking for a few minutes to soften.
Add all but the chicken and cook about 10 minutes.
Add chicken and cook 5 minutes.
Mix in the lime juice, adjust seasonings, and serve.