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10-21-99 Soup Meals: Soup Recipes

Lottie-AK (09:49:03) : Here is a recipe from my current favorite recipe site: www.sundaysupper.com
For those who haven't visited it, it is really great. Every one of Ditty's recipes that I've tried has been wonderful. I haven't made this yet, but am saving up my seafood shells so I can do so-if its as delicious as it sounds, I'm never throwing them out again!

STONE SOUP (BISQUE OF CRAB, CRAYFISH OR LOBSTER SHELLS)
Serves 2 - 3

Ditty says this about her recipe: "I call this "Stone Soup" because it's made with whatever shells you collect after a crab, crayfish or lobster feast. It is literally made from nothing -- the empty, outer shells that would otherwise be thrown away. The only tricky part about this soup is having on hand a very, very fine sieve (in French this is called a "chinois"). Don't attempt this soup if you don't have this kind of fine sieve. After a crab, crayfish or lobster feast, I collect all the empty shells and freeze them in a large plastic bag until I am ready to make Stone Soup. The shells are very perishable (and smelly) so you should freeze them immediately. I would not
recommend keeping them frozen for more than 10 days before you make this soup. If using crab, try to reserve the "caviar" -the yellow part of the crab and whatever accumulations you find in the top part of the carapace. The final consistency of the soup will be surprisingly thick, even though no thickening agent is used. It is satisfying winter fare."

To make the soup:
(This recipe assumes you are using shells from 2 whole medium-size crab or the equivalent amount of crayfish or lobster shells.)
Remove the shells from the freezer and let them defrost for about 30 minutes.
While shells are still in the plastic freezer bag, break them into small pieces using a mallet.
Heat about 4 TBS. olive oil in a large stew pot. When hot, add the shell pieces.
At this point, you can also add whatever other aromatics you might have on hand. Possibilities are:
-- dark green tops of green onions
-- clove whole garlic, peeled and crushed
-- feathery tops of bulb fennel
-- diced carrots
-- coarsely chopped onions

Sauté the entire mixture for about 10 minutes over moderately high heat. Add about 1/2 cup brandy or cognac and turn up the flame to very high so that the brandy evaporates. Add about 1 cup of dry white wine and continue to cook for about 10 minutes. Add water and some fish stock (if you have it on hand) to barely cover the shells. Cover the pot and cook at a simmer for about 2 hours.

Final assembly:
Off heat, in batches, puree the hot stock together with the shells and all aromatic vegetables in a blender. (It is best to do this in small batches.) Put each batch first through a coarse sieve, then through a very fine sieve or chinois. (If you don't have one of these, then you won't be able to remove enough of the ground up shell pulp. Your soup will have an unpleasant, gritty texture of ground up shells!) Discard the pulp. Reheat the sieved soup and reduce it to your desired consistency over a moderate flame. At this point, you can also add cayenne or pimento powder for zing. While the soup is boiling down, you can also a little more olive oil to enrich the flavor. (Adding the oil this stage while the soup is boiling down will emulsify the oil into the soup.)

Serving:
Ladle the soup into warm, shallow soup bowls. Top with toast triangles and a dollop of aïoli (flavored with pimento and garlic) on each toast triangle. Pass the remaining aïoli in a bowl for those who want more.
Green salad with cherry tomatoes provides colorful accent.

Notes:
Chinois: In her book "French Provincial Cooking," Elizabeth David describes a chinois as "one of the most useful of utensils". It is conical in shape and is made of either stainless steel or tin plated fine wire mesh. Stainless steel chinois are much more expensive than tin plate, but last much longer. (LOTTIE'S NOTE: I agree about the usefulness of a Chinois. It makes making stock a breeze!)

Aïoli: This is a type of home-made mayonnaise: Beat 1 egg yolk until light and frothy; then gradually add about 1/2 cup oil olive while continuously beating. Don't over beat. When the sauce has thickened, add a clove of garlic put through the garlic press, a dash of sea salt and 1/4 tsp pimento power (you can also use cayenne or paprika).

Lottie-AK (09:36:13) : Rich and delicious! Makes nice opening to meal when served in small bowls.

BRIE CHEESE SOUP

6 cups homemade chicken stock
2 ounces whole butter
2 ounces flour
12 ounces brie cheese, at room temperature with rind removed
3 ounces white wine
2 ounces carrots, sliced julienne
2 ounces celery, sliced julienne
2 ounces mushrooms, sliced thin
2 ounces heavy cream
salt and pepper

Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Continue to simmer until the sauce is reduced to 2/3 its original quantity and is the consistency of heavy cream. Strain through fine sieve and return to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.

The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference.

Burgundy.in.LA (09:31:26) : Lottie: It used stock, dried Chinese mushrooms (pre-soaked), white pepper, Chinese greens like bok chow, 3 or 4 green onions, sesame oil (just a tad), julienned duck meat (pre-cooked), cellophane noodles....I think you simmer the stock and add the mushrooms. Add the pepper, greens and duck bones. Simmer an hour or so. Drain and discard all except mushrooms. Julienne the mushrooms and return them to the pot. Add the green onions, sesame oil and duck meat. I added a little salt at this point. Drop the noodles into the pot and simmer gently, 5 to 8 minutes. You can serve it garnished with parsley.

Lottie-AK (09:23:51) : I was trying to say that I recently did a dinner for 35 where I made salmon crusted with macadamia nuts in a Thai red curry and coconut milk sauce. I only put a little of the spicy stuff in and even the most dubious of the crowd loved it. Got lots of recipe requests.
And, Patti, yes Thai restaurants will make the spicy stuff mild on request.

Lottie-AK (09:12:14) : I work with a man whose wife is Filipino. I had this at her house made with salmon, and she gave me the recipe. It is really good!

FISH SINIGANG (SINIGANG NA ISDA)
Sinigang can be made with fish, shrimp, pork, or beef. In the Phillipines, I'm told that the common type of fish used is the "bangus." In Alaska, we use salmon or rockfish.

1/2 cup or more of lemon or lime juice (to taste) (or 1 cup or more of green tamarind crushed and cut into two or three pieces)
5 cups of water
1 cup finely sliced onion
1/4 cup fresh ginger julienned
2 cups sliced tomato
1 large or two small radishes, peeled and sliced thinly (Chinese if available)
2 lbs fish steaks or filets (or shrimp, port, or beef)
2 tablespoons of fish sauce (patis)
2 bunches of spinach, cleaned and stemmed (or cabbage)
chopped green onions for garnish

Simmer water, lemon or lime juice or tamarind, onion, ginger, and tomato lightly for 1/2 hour. Add water if it appears to cook too quickly. Add Chinese Radish and simmer for 10 more minutes. Add fish and cook for another 5 to10 minutes, until the fish is cooked through. Remove tamarind (if you used it instead of lemon or lime juice). Add fish sauce. Add Spinach and cook until soft. Garnish with chopped green onions. Serve with rice and a small bowl or cup for the broth.

MED/TN (08:59:22) : KENTUCKY BURGOO from America's Expert- Duncan Hines, a native Kentuckian.

3 lbs. beef, lean
2 lbs. veal
4 lbs. chicken
4 gallons water
6 onions
1 large head cabbage
6 carrots
6 turnips
2 stalks celery
1 gallon can tomatoes
6 ears fresh corn
Salt and red pepper to taste

Boil first 3 ingredients in water until well-done. Remove from stock and let cool. Braise onions in some of the fat removed from the stock until a light brown. Strain stock and add to onions. Chop the meat fine and add to onions. chop all vegetables except corn and add to the above. Let simmer for 1 1/2 hrs. adding water if necessary to make 3 gallons when done. Scrape corn off cop and add to mixture and cook another 30 minutes. The corn will thicken the mixture. Add seasonings.

Nan(SC) (05:58:26) : Pinks Fresh Okra Soup
2 pounds okra, sliced
2 medium onions, chopped
3 tablespoons oil
6 vine ripe tomatoes, peel and chop
1 (8 oz) can tomato sauce
1 med. bell pepper, chopped
1 ham bone Or 1/4 pound bacon, chopped
salt to taste
1/2 teaspoon black pepper.

Sauté okra and onions in oil; set aside
Combine tomatoes, tomato sauce, bell pepper and ham bone in a large pot..Simmer for about 20 minutes.
Place okra and onions on top of tomato mixture, add salt and pepper ..
Cook for 1 1/2 to 2 hours over low heat.
Yield 8 to 10 servings..

This is good served over fluffy white rice and cornbread.
Note: I use bacon for this recipe..Fry the bacon crisp, drain on paper towels..Leave the drippings in the pan for flavor and sprinkle the bacon bits over the top of the soup when serving.

Verla,.Il (05:11:57) : Stuffed Spud Soup Quick and Easy!

2 lbs frozen hash browns
1 stick butter
1 10 0z can cream of chicken soup
salt and pepper to taste
3-4 cups half and half or milk
1 c. shredded cheddar cheese
parsley flakes or chopped chives for garnish

Sauté onion in butter. Add soup, half n half, and thawed potatoes. Stir in cheese and heat gently. Garnish and serve.
Serves 8 to 10. I always use milk.

Kelly,WA (02:44:32) : Split Pea Soup

2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks -- or ham bone -- or turkey ham
1 cup chopped celery or bok choy
1/2 cup chopped onion
1/2 cup carrots -- chopped or shredded
1 bay leaf
1/4 teaspoon thyme
salt and pepper

Wash and sort peas; add water. Bring to boiling; simmer 2 minutes.

Remove from heat; cover and let stand 1 hour. Add ham, vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food mill, blender or sieve. Return meat to soup; season with salt and pepper. Makes about two quarts.

Kelly,WA (02:42:32) : Turkey Soup

1/4 cup Butter or margarine
1 cup Cooked turkey
1 cup Diced celery
1 cup Corn niblets -- fresh/frozen
1 teaspoon Salt
1/4 teaspoon Ginger
2 tablespoons Chopped parsley
2 tablespoons Finely chopped onions
2 cups Diced raw potatoes
2 cups Turkey broth
2 cups Half and half cream
1/4 teaspoon Paprika
1/8 teaspoon Pepper
-----ROUX-----
2 tablespoons Butter
2 tablespoons All Purpose flour

Prepare roux in a saucepan.
In a large soup pot, sauté onions in melted butter.
Add turkey, potatoes, celery and broth.
Simmer until vegetables are tender-crisp.
Stir in roux.
Add corn, cream and seasonings.
Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crusty rolls.

Kelly,WA (02:38:03) : Lima Bean Soup

In a large kettle, sauté the following in 1 -2 tbs olive oil
2 small sweet red peppers -- chopped
2 small onions -- chopped
2 ribs celery or bok choy-- thinly sliced
2 cups turkey ham or ham, diced

Add
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans -- rinsed and drained
(or use dried lima beans prepared per pkg instructions)
3 medium carrots -- thinly sliced or shredded
2 medium potatoes -- peeled and diced
1 1/2 teaspoons dried marjoram
salt to taste
1/2 teaspoon pepper
1/2 teaspoon dried oregano

In a Dutch oven or soup kettle, sauté the sweet red peppers, onions, celery or bok choy, and turkey ham or ham until onion is translucent.

Add the remaining ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. (45 to 60 minutes).

Use a potato masher to mash some of the beans and veggies to thicken the soup. Can be thickened using instant mashed potatoes.

Before serving, if you wish, you can add 1 cup half and half cream. Heat through but do not boil.

Kelly,WA (02:37:23) : POTATO SOUP
(Note: I frequently add chopped turkey ham to this recipe.)

1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
1/2 tsp allspice
dash of chervil (just before serving)
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth

Heat olive oil in stock pot, add onion, carrot, mushrooms, celery/bok choy, and sauté until translucent. Add potatoes, spices and broth. If needed, add enough water to cover everything with water. Cover, bring to a low boil and cook until potatoes are tender. Remove bay leaf. Add milk.

To further thicken this soup, use instant mashed potatoes. Or, make a roux using 2 tablespoons butter, and 2 tablespoons of flour. Add these items and stir constantly to make certain they are blended. Add a small amount at a time depending upon how thick you want your soup.

Elaine/Canada (11:09:00) : Almost Instant Clam Chowder
Fast and delicious

1 tsp butter
2 green onions chopped

2- 61/2 cans chopped clams
1/2 cup milk
1 1/2 cups frozen hash brown potatoes
3 oz cream cheese
salt and pepper to taste

Melt butter in a medium pan and sauté the green onions for one minute. Drain the clams, reserving the juice. Add the corn, clam juice and milk to the saucepan; stir and simmer until hot. Add the potatoes and simmer until tender, about 5 minutes. Add the clams. Break the cream cheese into bits and stir into the soup until melted.

Shelby,.IA (10:58:50) : SPICY BEEF VEGETABLE SOUP

1 lb ground beef
1 cup chopped onion
1 jar(30oz) meatless spaghetti sauce
3-1/2 cups water
1 pkg(16oz) frozen mixed vegetables
1 can(10oz) diced tomatoes and green chilies
1 cup sliced celery
1 tsp beef bouillon
1 tsp pepper

In a skillet over med. heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender. Yield: 12 servings

Dawn,ny (09:41:52) : Lentil Soup

1 cup lentils
1 small chopped onion
2 small potatoes, peeled and cubed
2 carrots chopped
2 small tomatoes chopped
2 cloves garlic crushed
1/2 teaspoon cumin powder
salt and pepper
4 cups vegetable broth
2 tablespoons oil
1 1/2 tablespoons butter

Sauté onion in oil and butter until tender. Add potatoes, carrots and tomatoes. Cook until tomatoes are tender. Add lentils, cumin, salt and pepper. Cook 20 minutes and reduce heat; simmer for about 15 minutes more. Add broth when soup is fully cooked.

In a frying pan, sauté garlic in 1 teaspoon oil and add to soup. Cook an additional 5 min. then puree if desired, and serve with croutons.

Dawn,ny (09:40:21) : Enchilada Soup - Vegetarian

5 cups vegetable broth
4 oz. tortilla chips
1 lb. medium shrimp, peeled and de-veined (optional)
1 (4-oz)can chopped green chilies
1 (10-oz) can diced tomatoes and green chilies
2 Tb butter
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups sour cream
1/4 cup chopped fresh cilantro
shredded mozzarella cheese (optional)
shredded cheddar cheese (optional)

Bring broth to a boil. Add chips. Remove from heat and let stand 10 minutes. In food processor or blender, process mixture and return to pot. Stir in green chilies and tomatoes.

Meanwhile in large skillet, cook shrimp, onion, and garlic over medium-high heat (3 to 4 minutes). Stir shrimp mixture into broth. Simmer over medium heat, but don't boil. Stir in sour cream and cilantro. Sprinkle with cheese. Makes 8 cups.