Soups only please!

[Emily]

Black Bean Chili - this is absolutely DELICIOUS! Everyone loves it.
You can tone it down by reducing the amount of Jalapenos and Poblano peppers.
I use one Jalapeno and 2 Poblano peppers


Ingredients

• 4 large poblano peppers
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 jalapeño pepper, seeded and finely chopped
• 1 large onion, chopped
• 4 garlic cloves, finely chopped or grated
• Salt and freshly ground black pepper
• 2 15-ounce cans black beans, drained of half their liquid
• 2 tablespoons (a large palmful) chili powder
• 2 teaspoons (about half a palmful) ground cumin
• 1/2 teaspoon allspice (eyeball it)
• 1 bottle dark lager beer, such as Negro Modelo
• 1 15-ounce can (or half a 28-ounce can) crushed fire-roasted tomatoes
• 2 cups beef or vegetable stock (use vegetable to make it vegetarian)
• Hot sauce, to taste
• 1/2 cup sour cream, for garnish

Yields: 6-8 servings


Preparation

Heat broiler to high.


Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.


Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapeño, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.

Serve the chili up and pass around sour cream at the table to top it with.

[momof23goats]

this is good too.

[Midnight Blue]

Mama's Feel Better Chicken Soup

10 c. chicken broth
1 lb. plucked, skinned and boned chicken, cut
into bite sized pieces
1 lg. onion, chopped fine
10 cloves garlic, minced up good
1 Tbs. oil
1 Lg. stalk celery, chopped medium
2 Lg. carrots, also chopped medium
up to 1 tsp. cayenne for favor
or pepper to taste

You'll need a nice plump young chicken. Don't use some big tough old rooter, cause chewing on that won't make anybody feel better.
Alphabet noodles are most recommended so the patient can spell out H-E-L-P if you add too much cayenne and garlic.

Get the fire good and hot and boil up your broth (substitute 10 cups of water mixed with 8 teas. of bouillon if you want). Meantime, fry the onion and garlic (use it all, now, some-body's sick and you don't want anybody else gettin' close enough to them to catch it), in the oil till the onions turn clear, then add the celery and carrots. Fry it all together for a few minutes, then drop it in your stock along with the chicken (make sure you pluck off all those little pinfeather 'cause chewin' on those won't make anybody feel any better, either), poultry seasoning and however much cayenne pepper you need, depending on how stuffed up the patient is.

Let it all simmer till the chicken and vegetables are cooked tender. If you didn't use bouillon, salt to taste. Add the noodles in the last 10 minutes.

Now this is what I'm talkin' about! When I posted my thread it was because I had just thought of it while I was here and didn't bother checking around first. D'OH! Thank you for this.

[SheWoff]

Dahlia asked if I could post some chowder recipes to keep the midwesterners entertained. These are all soups that our family has enjoyed. Some have been handed down, the others are from the 'Merrymeeting Merry Eating" cookbook. Chowders traditionally contain fish, and are thickened with either flour or crumbled crackers.

1. Traditional New England Chowder (fish and vegetable stew)

2lbs red potatoes, cleaned and cut in cubes
2 cups chopped onions
2 cups chopped carrots
1 cup sliced celery
1 Tbsp Old Bay seasoning
2 cups chicken broth
2-3 ears cooked corn in niblets (or 1 can corn)
1 1/2 pound white fish (cod, haddock) cut in one inch pieces
5 cups whole milk
1/3 cup flour
1 tsp salt
5-6 strips bacon

Fry bacon in large pot until crisp and drain. Reserve 1 tbsp fat and use to saute potatoes, onions, carrots and celery about 4-5 minutes until onions wilt. Add seasoning and chicken stock to pot. Bring to boil, reduce heat and cover, let simmer 10 minutes until vegetables are tender. Add corn, fish pieces, 4 cups milk to pot and return to simmer. Whisk flour into reserved 1 cup milk, then add to chowder. Add salt to taste. Cook additional 5-7 minutes until fish is cooked and chowder is thickened. Ladle into bowls, and sprinkle with crisped bacon. Serves 6-8 depending on how big your bowls are. Serve with crusty bread or traditional crackers.
If you are watching your carbs, you can substitute a cake of tofu cubed instead of the potatoes. Just add it when you put in the corn.


2. Red Fish Chowder (red refers to the tomato base, not the type of fish!)

1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves minced
2 cups fresh chopped tomatoes or 16 ounces canned tomato in juice, chopped
1 cup chicken broth
1/4 cup dry white wine
1/2 tsp dill weed
1 bay leaf
1 cup water
6 ounces chopped clams
1 1/2 pound white fish (cod, haddock) cut into pieces
salt and pepper to taste

Heat some oil in a pot and saute celery, carrots, onions, green pepper and garlic about 10 minutes until starting to get tender. Add tomatoes and juice, broth, wine and seasonings. Bring to a boil, then cover and simmer about 20 minutes. Add water and clams. Place fish on top and cook about 10 minutes until fish is done and flakes with a fork. Stir gently together to distribute fish. Remove bay leaf and serve. Will make about 4-6 portions.


3. Lobster Bisque (bisque is soup usually containing cream, milk, sour cream, etc)

1 quart milk
1 rib celery sliced
1 onion chopped
3 Tbsp butter
2 Tbsp flour
1 tsp salt
1 tsp paprika
meat from 5 one pound lobsters, or canned lobster about 12 ounces
1 cup sour cream
freshly minced chives for garnish

Scald milk with celery and onion. Strain and remove vegetables. Melt butter in pot, stir in flour, salt and paprika. Gradually blend in milk and cook, while stirring, until soup thickens slightly. Stir in lobster meat and sour cream and heat almost to boiling. Ladle into bowls and garnish with chopped chives. The flavor will be deeper if made a day in advance. Just wait to add the sour cream until the day you serve and put in when reheating.

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#4 06-16-2008, 03:39 PM
Dahlia
Citizen Join Date: Feb 2008
Posts: 196



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Quick question, I am assuming that on the Red fish Chowder that the cod, or haddock that you add should be cooked first and then added in right? These look soooooo good....I might end up liking to cook if I get recipes like this...! I do like soups though..generally easy enough.

=====================

Dahlia,

The fish in the Red Fish Chowder does not have to be cooked first. Once the veggies are simmered and cooked through, you add the pieces of fish on top. The heated liquid and steam underneath will cook them very quickly, usually 8-10 minutes. Just flake them with a fork to make sure they are cooked all of the way through. The thinner the fish pieces, the faster they cook.

Hope you enjoy these recipes. I dont' usually make that much soup in the warm weather, but all of these are staples from fall to spring!

[SheWoff]

#1 06-14-2008, 06:17 PM
NorEaster
Citizen Join Date: Jan 2008
Posts: 58

New England Chowders (by request) Part 2

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4. Creamy Crab Soup

2 Tbsp butter
1 Tbsp onion chopped
1 Tbsp fresh parsley chopped
1 1/2 cups crabmeat
2 Tbsp flour
2 Cups chicken broth
2 Cups light cream
cayenne pepper and salt to taste

Melt butter in pot, add onion and saute until golden. Add parsley and crabmeat, stirring often, saute another 5 mintues. Add flour, stir and saute 3 minutes. Add chicken broth and simmer 20 minutes with cover on. Add cream and seasonings and heat until just warmed through. Makes about 4 servings.


5. Zucchini Tomato Bisque

2 cups chopped zucchini
1 cup chicken stock
1/2 cup tomato juice or fresh chopped tomato
1 Tbsp chopped onion
1/8 tsp basil
8 ounces cream cheese

Combine all ingredients in pot except cream cheese. Cover and simmer about 20 minutes. Put into blender or food processor, add softened cream cheese and process until smooth. Can be served hot or cold, makes 2-3 servings. (This is a nice way to use up some of those zucchini and tomatoes from the garden.)



6. Cream of Mushroom with Brie soup

1/4 cup unsalted butter
1 pound fresh mushrooms sliced
1 shallot chopped
1/2 medium onion chopped
1 1/2 cup chicken broth
3/4 cup port
1 cup heavy cream
nutmeg, black pepper, salt to season
4 ounces firm Brie cheese

Melt butter in pot, add mushrooms, shallot and onion. Saute until mushrooms begin to wilt and onions turn translucent. Add stock and wine, bring to boil and cook 2 minutes, stirring until thickened and smooth. Reduce heat and simmer 15 minutes. Add cream and seasonings to taste. Stir until well blended and ladle into 4 bowls. Divide brie cheese and place on top of soup, allow heat of soup to melt and soften cheese.

[SheWoff]

#1 06-14-2008, 06:28 PM
NorEaster
Citizen Join Date: Jan 2008
Posts: 58

New England Chowders (by request) Part 3

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7. Cream of Cauliflower Soup

1 large onion sliced
2 Tbsp butter
3 cups chicken broth
2 carrots sliced
1 medium head cauliflower cut into small pieces
1 cup half and half
1/2 tsp nutmeg
salt and pepper to taste
2 Tbsp dry sherry
1/4 cup fresh parsley

Saute onions in butter for 5 minutes until turning translucent. Pour in chicken broth. Bring to boil and add carrots and cauliflower. Cover and simmer until vegetables are tender. Puree soup in blender until smooth. Return to soup pot, add cream, nutmeg, salt, pepper and sherry. Heat to simmering and serve. Garnish with fresh parsley. Makes 6-8 portions.


8. Leek and Ham Chowder (not a true chowder because there is no fish, but still tasty)

5 Tbsp butter
1 pound fresh spinach chopped
4 large leeks, chopped
6 Tbsp flour
8 cups chicken broth
2 packages cream cheese (8 ounce each)
salt and pepper to taste
2 cups plain yogurt
4 egg yolks
2 cups coarsely chopped cooked ham
1 cup chopped fresh chives

Heat half the butter in pot, add spinach and leeks and saute until soft. Sprinkle in flour and cook for 2 minutes, stirring. Add chicken broth and cook until thickened. Simmer for 15 minutes. Mash the cream cheese in a bowl, add salt and pepper, and stir in yogurt and egg yolks. Beat until smooth. Carefully stir cheese mixture into soup and cook on low heat for 5 minutes, stirring constantly. Saute ham bits in rest of butter and add to soup. Garnish with chives, makes 6-8 servings.

[SheWoff]

#1 06-14-2008, 06:48 PM
NorEaster
Citizen Join Date: Jan 2008
Posts: 58

New England Chowders (by request) Part 4

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These last two are not traditionally from New England but are very yummy anyway.

9. Spinach and Pea Soup

4 Tsp extra virgin olive oil
1 medium onion chopped
1 garlic clove, minced
coarse salt and pepper to taste
2 cups chicken stock
1 pound fresh peas, shelled (makes about 1 cup)
6 cups fresh spinach leaves
1 1/2 tsp lemon juice
grated parmesan cheese (not the canned powder in container)

Heat oil in saucepan over medium heat. Add onion, garlic, 1/2 tsp salt and pinch of pepper. Cook about 3 minutes, then add stock and bring to a boil. Add peas and return to boil. Reduce heat and simmer until peas are tender and bright green, about 2-3 minutes. Add spinach leaves and cover. Stir occasionally and cook until leaves have wilted, again about 2-3 minutes. Puree pea mixture in blender, adding small amount of water as needed. Stir in 1 tsp lemon juice, 1/2 tsp salt and 1/8 tsp pepper. Ladle into 4 bowls, and grate parmesan cheese over top.


10. Miso Gorgonzola Soup

(this sounds weird, but always gets rave reviews when company comes. I often get asked for the recipe)

2 leeks
3 Tbsp butter
4 cups water
4-5 Tbsp miso (fresh from deli case or can use powder from soup mix)
1/2 to 2/3 pound gorgonzola cheese
1 package tofu cubed (about 12 ounces)
parsley or chives to garnish

Wash leeks and chop white and light green parts. Saute in butter in soup pot over medium heat until leeks just start to brown. Add water, miso paste and gorgonzola to pot. Bring to boil, stirring occasionally until cheese is melted. Add cubed tofu and puree soup in blender until smooth. Reheat and then serve. Garnish with parsley or chopped chives. Makes about 6 servings. The tofu gives this soup a nice silky texture without adding heavy cream or milk.

I often get asked to bring this to family gatherings. Even people who don't like blue cheeses love this soup (just don't tell them what's in it until they try the first spoonful!)

[Belle]

This seems to be a 'love it' or 'hate it' soup. The kids and I love it, but hubby hates it, so we usually have it for lunch. I like the fact that it's made from preps.

Salmon Bisque

1 (1 lb) can pink salmon
1 (15 oz) can diced tomatoes
1/2 cup chopped onion
6 TB butter
4 TB flour
3 cups milk (or 2 cans)
1 tsp salt
1/2 tsp paprika

Pick over salmon taking out big bones and skin. In a small saucepan, simmer salmon, tomatoes, and 2 cups water for 20 minutes.

Meanwhile, melt butter in large saucepan. Add onion and cook until onion is tender. Stir in flour and cook a minute or two. Stir in milk gradually; add salt and paprika. Cook stirring until smooth and boiling. Stir in salmon mixture gradually. Bring just to a boil; remove from heat.

[hunybee]

i never measure, and every time someone asks me to give them the recipe for something i have made, i just don't know how as every time i make something, it is just a little different depending on my mood. this is my attempt to actually write out a recipe for the first time. if it totally bombs, i'm sorry. i do much better right next to the person showing them how to do it. unless it is for show, i cook very...rustic. that means you don't be fussy about it. don't scrape or peel, just clean it well and in the pot it goes.


1 onion diced
1 carrot chopped
1 parsnip chopped
1 stalk celery chopped smaller as to cook through faster
2 cups chicken stock or water
1 cup apple juice or cider
1/2 cup V-8 juice or tomato juice
1/2 cup orange juice (if desired. some like it, some do not)
1 big hunk of bacon fat or some olive oil (enough to cook the veggies in. if you put "too much" in, who cares. it tastes good. you just don't want the exxon valdez)
2-3 good sized cloves of garlic smashed, diced, whatever
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp. nutmeg
1/2 tsp alspice
1/2 tsp ceyenne pepper
4-5 tblsp ground cumin (this is really to taste. i really like cumin)
2 cups (16 oz) pumpkin
salt and pepper to taste
cream or milk or half and half

optional topping

6 tblsp olive oil
6 large cloves garlic finely chopped
5 tblsp cumin
3 tblsp ground coriander
1/2 tsp ceyenne pepper
1 tblsp carraway seed whole or ground
fistfull of cilantro chopped
lemon juice
salt and pepper to taste

you will need a very good sized pot for this

over medium heat, cook all veggies until soft in bacon fat, cooking the garlic last as to not scorch it. after all veggies are soft but not fried, put in all the spices. put in just a spot of the chicken stock to keep the spices form sticking. after this has cooked for a minute or two, put in all the liquid. let simmer until liquid is cooked down about half. add pumpkin. if it is puree, then just cook till it is hot and starts to get bubbly. if you have chunks, put it in when you are cooking the other veggies.

using either a blender, or a hand held puree gadget, puree the mixture until smooth adding water or chicken stock as needed to make it easier to puree. when done, it will probably be pretty thick. return all of soup to the pot when done, and add the cream or milk until it is the desired taste and consistency. (you can use water if you are trying to not use the dairy) you want it to coat a wooden spoon when done. cover, and put aside

in a separate saucepan cook the garlic and the spices, except the cilantro, being careful not to scorch the mixture. when the garlic is soft, take off the burner and add the cilantro. add the lemon juice and salt and pepper to taste. mix well.

how it is normally presented, is to ladle the soup into the bowl, and then swirl the topping mixture on top. sometimes, i just put the whole mixture in the soup at the very end after the burner is turned off and mix it all together


this all looks much more complicated than it really is, and it is actually a very quick soup to make. i have made MANY variations of this, and have used cored whole apples skin and all in place of the apple juice. i have also used a blush wine in place of the stock or apple juice. it can be varied quite a bit. this is one of our favorites

i hope you enjoy it shewoff, and everyone else

[Housekeeper]

Oooh...Hunybee, this looks so good! I had a recipe similar but lost it...thanks for posting!!!