SUPPER SOUP TECHNIQUE

2 tablespoons vegetable or olive oil
1 medium onion, chopped
1 pound vegetables, cut into bite-size pieces
1 pound of meat (boneless, skinless chicken thighs, Italian sausage
in the casing, kielbasa sausage, ham, medium shrimp, or firm-fleshed fish)
1 pound potatoes, cut into medium dice, or 2 (16-ounce) cans beans (white, black or chickpeas) or hominy, or 4 ounces wide or extra-wide egg noodles or 1/2 cup long-grain white rice
1 cup canned crushed tomatoes (optional)
2 cans (16 ounces each or one 32-ounce carton) low-sodium canned chicken broth)
Herbs, spice, or flavoring of choice
Salt and ground black pepper (to taste)

Heat oil in a Dutch oven or soup kettle. Add the onions; saute to soften slightly, about 2 minutes.

Add remaining vegetables, meat of choice (shrimp and pork tenderloin are the exceptions - add them only during the last 5 minutes of cooking), starch of choice, tomatoes, chicken broth, and dried herb or spice of choice. Partially cover and simmer until vegetables are tender and flavors have blended, about 20 minutes.

Add fresh herbs, season with salt and ground black pepper to taste. Serve.

Makes 4 servings

VARIATIONS:

WHITE BEAN SOUP WITH SAUSAGE, PEPPERS AND KALE
Makes 4 servings

MEAT:
1 pound mild or hot Italian sausage in the casing
VEGETABLES:
1/2 pound kale, stemmed and rough-chopped
1 large red or yellow bell pepper (about 8 ounces), cut into medium dice
STARCH:
2 cans (16 ounces each) white beans, such as cannellini, drained and rinsed
HERB:
2 teaspoons minced fresh rosemary

Bring the sausage and 1/4 cup water to a simmer in a Dutch oven or soup kettle for making soup. Cover and cook over medium heat until the sausage loses its raw color, about 8 minutes. Uncover the pan and cook the sausage until the liquid evaporates, 1 to 2 minutes longer. Fry the sausage, turning it once, until it browns on both sides. Remove from the pot; cut into 1/2 -inch slices.

Follow the Supper Soup Technique (recipe above) from here on.

Note: If using a lean sausage in this recipe, add a couple of teaspoons of vegetable or olive oil along with the water, to help the sausage brown. Chorizo or andouille sausage may be substituted for the Italian sausage.

GUMBO-STYLE SHRIMP SOUP
Makes 4 servings

"Anderson prefers this soup made with half shrimp and half kielbasa (8 ounces each)."

MEAT:
1 pound shrimp, peeled and deveined, shells reserved
VEGETABLES:
1 bell pepper, cut into a medium dice
2 celery stalks
STARCH:
1/2 cup long- or medium-grain white rice, rinsed
HERBS:
2 bay leaves and 1 tablespoon minced fresh parsley leaves

If you have time, bring the shrimp shells and 2 cups of broth to a simmer in a medium skillet. Cover, remove from the heat, and let stand 5 minutes. Strain the broth into the soup along with the remaining broth at the appropriate time; discard shells.

Follow the Supper Soup Technique (recipe above) from here on, adding shrimp, along with parsley, a couple of minutes before the soup is done.

Source: How to Cook Without a Book by Pam Anderson

Category:  Soups
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