My mother-in-law makes this delicious soup which is just as great as the soups on the wharf.
1/4 lb. bacon
1 1/2 c. water
4 c. potatoes, peeled and diced
1 onion
2 stalks celery, sliced
2 cans minced clams
2 c. milk
1 c. light cream
3 tbsp. flour
1 1/2 tsp. salt
Fry the bacon in a soup pot. Remove the bacon and crumble but leave the drippings. Add the potatoes, water, onion, juice from one can of clams (or both if you want) and the celery. Boil together until the potatoes are tender, about 15-20 minutes. Combine the milk, cream and salt in a small bowl. Add the flour and mix until smooth. Add to the potato mixture and heat to a boil, stirring occasionally. Add the clams and crumbled bacon. Cook until desired consistency.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
October 19, 2009
Chicken Noodle Soup
When the kids get sick they ask for this soup. It heals all and cures all. It does not, however, clean up after itself.
2 lbs. chicken or turkey, cubed and cooked (or less - I only use a few handfuls)
2 medium onions, chopped
3 stalks celery, sliced
3 large carrots, sliced or a few handfuls of baby carrots, sliced
2 cloves garlic, minced
3 to 6 chicken bouillon cubes OR several quarts of chicken stock
1 c. or so frozen peas
1/2 tsp. dried sage
1 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. tarragon
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. rosemary
pepper to taste
pasta
Fill a 6 quart pot about 3/4 full of water (or chicken stock). Add the onions, carrots, celery and garlic. Add the spices and bouillon cubes (if not using stock). Simmer an hour or so. Bring to a boil and add the chicken and pasta. Cook on a low boil for 20 minutes or until the pasta is done. A few minutes before you turn it off, add the peas.
On the days when I have more time to get this on the table I'll fill a big stock pot with water and add a few pounds of chicken breast and wings, some carrots, onions and celery with a few tablespoons of vinegar (to draw out the calcium) and sea salt. I let it simmer for hours, all day if I can. Then I strain the liquid and pull the meat from the bones. Discard all the mushy veggies unless you love to eat mushy carrots. Then I use the newly made stock for the soup and add all new veggies. I still only use a small amount of the chicken and freeze the rest for later.
2 lbs. chicken or turkey, cubed and cooked (or less - I only use a few handfuls)
2 medium onions, chopped
3 stalks celery, sliced
3 large carrots, sliced or a few handfuls of baby carrots, sliced
2 cloves garlic, minced
3 to 6 chicken bouillon cubes OR several quarts of chicken stock
1 c. or so frozen peas
1/2 tsp. dried sage
1 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. tarragon
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. rosemary
pepper to taste
pasta
Fill a 6 quart pot about 3/4 full of water (or chicken stock). Add the onions, carrots, celery and garlic. Add the spices and bouillon cubes (if not using stock). Simmer an hour or so. Bring to a boil and add the chicken and pasta. Cook on a low boil for 20 minutes or until the pasta is done. A few minutes before you turn it off, add the peas.
On the days when I have more time to get this on the table I'll fill a big stock pot with water and add a few pounds of chicken breast and wings, some carrots, onions and celery with a few tablespoons of vinegar (to draw out the calcium) and sea salt. I let it simmer for hours, all day if I can. Then I strain the liquid and pull the meat from the bones. Discard all the mushy veggies unless you love to eat mushy carrots. Then I use the newly made stock for the soup and add all new veggies. I still only use a small amount of the chicken and freeze the rest for later.
October 17, 2009
Sausage Barley Soup
Here's a flavorful soup for your crockpot. I love my crockpot. If you don't love yours, you can make this on the stovetop. Which I did the other night and it took about 40 minutes.
1/2 to 1 pound Italian sausage - I've used turkey sausage and reduced fat too, it all works
1 onion, diced
3 cloves minced garlic
1/2 teaspoon Italian seasoning
6 cups chicken broth or 1 48 oz can chicken broth - I use half broth, half water and bouillon
3 to 4 large carrots, sliced
1/2 cup uncooked pearl barley
1 zucchini, sliced or diced
a head or a few handfuls fresh spinach, chopped
Cook the sausage, onion, and garlic until the sausage is done. Toss all the ingredients into your crockpot and give it a hug. Cover and cook 4 hours on high or 6 hours on low.
1/2 to 1 pound Italian sausage - I've used turkey sausage and reduced fat too, it all works
1 onion, diced
3 cloves minced garlic
1/2 teaspoon Italian seasoning
6 cups chicken broth or 1 48 oz can chicken broth - I use half broth, half water and bouillon
3 to 4 large carrots, sliced
1/2 cup uncooked pearl barley
1 zucchini, sliced or diced
a head or a few handfuls fresh spinach, chopped
Cook the sausage, onion, and garlic until the sausage is done. Toss all the ingredients into your crockpot and give it a hug. Cover and cook 4 hours on high or 6 hours on low.
Russian Borscht
The funny thing is that one of my kids is Russian by birth and he doesn't like this soup at all. The rest of us love it. I make it several times a year, in hot or cold weather.
1 to 3 lbs. bone-in beef shank (depends on how meaty you want it - I use 1 lb.)
1 onion, chopped
6 c. water
1/2 lb. carrots, cut into bite-size pieces (I use baby carrots)
2-4 stalks celery, cut into bite-size pieces
1/3 medium head cabbage, shredded (I use half a package of shredded cabbage or coleslaw mix)
1 lb. beets, peeled and shredded or julienned
1 c. tomato juice (one of the pop can sizes of juice works perfectly)
1 tbsp. lemon juice
2 tsp. white sugar
2 tsp. salt
1/8 tsp. black pepper
sour cream
In a large pot, add beef, onion and water. Simmer, covered, for 2 hours or until meat is tender. Watch this as I've often needed to add additional water. Remove meat and let cool, then cut meat into bite size pieces. If you want to defat the broth, set in fridge overnight then lift the fat off. When ready to cook, stir remaining ingredients into broth; add more water if needed to come just to the top of the veggies. Simmer until vegetables are tender, about 20-30 minutes. Add meat and heat through. Serve with sour cream.
This makes great leftovers and can sit in the fridge for days without getting all mushy. Do wear an apron when you're working with beets as they have a nasty habit of staining clothes, and hands!
To make this dairy-free, don't add the sour cream.
1 to 3 lbs. bone-in beef shank (depends on how meaty you want it - I use 1 lb.)
1 onion, chopped
6 c. water
1/2 lb. carrots, cut into bite-size pieces (I use baby carrots)
2-4 stalks celery, cut into bite-size pieces
1/3 medium head cabbage, shredded (I use half a package of shredded cabbage or coleslaw mix)
1 lb. beets, peeled and shredded or julienned
1 c. tomato juice (one of the pop can sizes of juice works perfectly)
1 tbsp. lemon juice
2 tsp. white sugar
2 tsp. salt
1/8 tsp. black pepper
sour cream
In a large pot, add beef, onion and water. Simmer, covered, for 2 hours or until meat is tender. Watch this as I've often needed to add additional water. Remove meat and let cool, then cut meat into bite size pieces. If you want to defat the broth, set in fridge overnight then lift the fat off. When ready to cook, stir remaining ingredients into broth; add more water if needed to come just to the top of the veggies. Simmer until vegetables are tender, about 20-30 minutes. Add meat and heat through. Serve with sour cream.
This makes great leftovers and can sit in the fridge for days without getting all mushy. Do wear an apron when you're working with beets as they have a nasty habit of staining clothes, and hands!
To make this dairy-free, don't add the sour cream.
Olive Garden-like Zuppa Tuscana
Or something like that. I like to serve this with breadsticks and salad and pretend we're eating out. Maybe I should tip myself....
1 lb. ground Italian sausage - mild or spicy, your preference. I can only find the links so I remove the casings and chop it up
1 large diced onion
2 cloves garlic, minced or about 2 tsp. minced garlic from the jar
1 quart water
2 cans chicken broth (14.5 oz each) OR 3 2/3 c. homemade chicken broth OR the equivalent in bouillon
2 or 3 large Russet potatoes, peeled and sliced (Yukon Gold works too)
1 c. heavy cream (the whipping kind works well as does evaporated milk)
2 cups or so chopped Kale or Swiss Chard
4 tbsp. real bacon bits (or a few strips cooked bacon)
salt and pepper to taste
Brown sausage, breaking into small pieces. Drain and set aside. Meanwhile, place onions, potatoes, chicken broth, water and garlic in a large pot. Cook on medium heat until potatoes are done, about 20 to 30 minutes. Add sausage, bacon bits, salt and pepper to taste and simmer another 10 minutes. Turn to low heat and add kale and cream. Heat through. I've made this with turkey sausage and it tastes just as wonderful.
To make this dairy-free, don't add the heavy cream. We've eaten it this way many times (in fact, just tonight) and it tastes just as lovely.
1 lb. ground Italian sausage - mild or spicy, your preference. I can only find the links so I remove the casings and chop it up
1 large diced onion
2 cloves garlic, minced or about 2 tsp. minced garlic from the jar
1 quart water
2 cans chicken broth (14.5 oz each) OR 3 2/3 c. homemade chicken broth OR the equivalent in bouillon
2 or 3 large Russet potatoes, peeled and sliced (Yukon Gold works too)
1 c. heavy cream (the whipping kind works well as does evaporated milk)
2 cups or so chopped Kale or Swiss Chard
4 tbsp. real bacon bits (or a few strips cooked bacon)
salt and pepper to taste
Brown sausage, breaking into small pieces. Drain and set aside. Meanwhile, place onions, potatoes, chicken broth, water and garlic in a large pot. Cook on medium heat until potatoes are done, about 20 to 30 minutes. Add sausage, bacon bits, salt and pepper to taste and simmer another 10 minutes. Turn to low heat and add kale and cream. Heat through. I've made this with turkey sausage and it tastes just as wonderful.
To make this dairy-free, don't add the heavy cream. We've eaten it this way many times (in fact, just tonight) and it tastes just as lovely.
Russian Mushroom Soup
This is so light and lovely, but filling at the same time. This soups makes me feel happy and healthy after eating it.
5 tbsp. butter, divided
2 leeks, chopped - clean those suckers well because they hide a lot of dirt
2 large carrots, sliced
6 c. chicken broth
2 tsp. dried dill weed
2 tsp. salt
1/8 tsp. ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced (Yukon Gold is the best, really)
1 pound fresh mushrooms, sliced
1 c. half-and-half
1/4 c. all-purpose flour
fresh dill weed, for garnish (optional)
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
5 tbsp. butter, divided
2 leeks, chopped - clean those suckers well because they hide a lot of dirt
2 large carrots, sliced
6 c. chicken broth
2 tsp. dried dill weed
2 tsp. salt
1/8 tsp. ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced (Yukon Gold is the best, really)
1 pound fresh mushrooms, sliced
1 c. half-and-half
1/4 c. all-purpose flour
fresh dill weed, for garnish (optional)
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
October 16, 2009
Grandma Swain's Sausage Soup
This is Grandma's famous soup, talked about in hushed and reverent tones at family gatherings. We all adore this soup. It is fantastic. I usually have the ingredients on hand so I can whip this up anytime. Okay, I keep the ingredients on hand specifically so I can make it often. There have been fights over the last bowl.
1 lb. uncooked breakfast sausage links
1 small to medium sized onion, chopped
1/3 c. chopped green pepper (I often leave this out since the kids don't like them)
1-2 cloves garlic, minced
3 c. water
18-oz. can tomato juice (2 1/4 c.)
16-oz. can kidney beans, drained
1/2 c. long-grained rice (both white and brown work; brown just takes a little longer)
1 tsp. paprika
1/2 to 1 tsp. chili powder
1/2 tsp. salt
dash pepper
Cut the sausage into bite-sized pieces and brown in a large saucepan. I usually throw the onion (and green pepper if I'm using it) in at the same time and let it cook with the sausage then add the garlic right at the end. Add water, tomato juice, beans, rice and seasonings. Simmer, covered, for 25-30 minutes or until rice is tender, stirring occasionally. We wipe out the entire pot in one sitting. This does not hold up well as leftovers since the rice turns super mushy. If you will have leftovers cook some rice separately from the soup and add a little to each bowl as you serve it.
1 lb. uncooked breakfast sausage links
1 small to medium sized onion, chopped
1/3 c. chopped green pepper (I often leave this out since the kids don't like them)
1-2 cloves garlic, minced
3 c. water
18-oz. can tomato juice (2 1/4 c.)
16-oz. can kidney beans, drained
1/2 c. long-grained rice (both white and brown work; brown just takes a little longer)
1 tsp. paprika
1/2 to 1 tsp. chili powder
1/2 tsp. salt
dash pepper
Cut the sausage into bite-sized pieces and brown in a large saucepan. I usually throw the onion (and green pepper if I'm using it) in at the same time and let it cook with the sausage then add the garlic right at the end. Add water, tomato juice, beans, rice and seasonings. Simmer, covered, for 25-30 minutes or until rice is tender, stirring occasionally. We wipe out the entire pot in one sitting. This does not hold up well as leftovers since the rice turns super mushy. If you will have leftovers cook some rice separately from the soup and add a little to each bowl as you serve it.
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