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 Posted: Tue Aug 29, 2006 2:50 pm
MustangDragon nicolklm Corn Chowder1 cup (2 sticks) butter 1 small onion, diced 1 small carrot, finely diced 1 small celery stalk, diced 1 clove garlic, minced 1/2 cup all-purpose flour 3 cups white corn kernels, fresh or frozen 3 cups chicken stock 2 cups half-and-half Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper hunks. Add it to enrich the soup, stirring until the butter melts. ... OK, corn chowder cook off ! blaugh (I'll have to try your recipe.) Mom's Mom's Corn Chowder 6 slices bacon 2 large onions diced 4 to 6 potatoes diced and enough water to cover the potatoes in the pot fry the bacon till crisp while the taters cook, sautee the onions in bacon drippings. add one can of corn to the potatoes (in the potato water) add onions, bacon (crumbled), and one to two cups of whole milk simmer until the bacon has "wilted" a bit and the milk and soup are hot (but not boiling). Serve with biscuits or whole wheat toast. Or potato bread! My mother was big on using potato water in soup. Nourishment and flavor together, as long as you use only enough water to cover them. Good when making bread too. That one sounds good also! Sounds easier also cause of less ingrediants!
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Posted: Sun Sep 03, 2006 6:27 am
Strawberry Soup
2 pounds 8 ounces strawberries (frozen
variety, thawed with juice)
16 ounces heavy cream
2 ounces sour cream
3 ounces yogurt
1/2 pound fresh strawberries
Mix strawberries, heavy cream, sour cream, and yogurt. Beat slowly until well mixed and a smooth consistency. Chill, shake well before serving. Add fresh strawberry halves as a garnish.
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Posted: Sat Aug 11, 2007 8:56 pm
Dahl Soup (Indian)
2 Tbsp butter
2 garlic cloves, crushed
1 onion, chopped
1/2 tsp turmeric
1 tsp garam masala
1/4 tsp chilli powder
1 tsp ground cumin
1 kg / 2lb 4 oz can chopped tomatoes, drained
1 cup red lentils
2 tsp lemon juice
2 1/2 cups vegetable stock
1 1/4 cups coconut milk
chopped coriander (cilantro) and lemon slices to garnish
Melt butter in a large saucepan and saute the garlic and onion for 2 - 3 minutes stirring. Add the spices and cook for another 30 seconds or so. Stir in the tomatoes, lentils, lemon juice, stock and coconut milk and bring to a boil. Reduce heat and simmer for 25 - 30 minutes until lentils are tender. Season and serve with naan bread.
serves ~4
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Posted: Mon Aug 13, 2007 11:56 am
Italian Wedding Soup
10-12 cups rinsed and chopped spinach
2 quarts (64oz) chicken stock
1 carrot, thinly sliced
1/2 cup orzo
tiny meatballs
3/4 lbs lean beef
1/2 cup soft bread crumbs
1/4 cup finely missed onion
1 lrg egg
1 tbsp parmesan garnish (if desired)
1/2 cloves garlic, crushed
1 tbsp basil
1 tsp oregano
-Mix all meatball ingredients together, and make balls the size of large marbles.
-Fry meatballs over medium heat until browned on outside.
-Bring broth to a boil over medium heat. Add carrot and turn to a simmer, uncovered, for about 8 minutes.
-Add Orzo, return soup to a boil. Stir. Lower heat to simmer again and stir in spinach.
-Drop in meatballs.
-Soup is ready when meatballs float to the top, roughly 5-10 minutes.
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Posted: Fri Sep 14, 2007 10:29 am
Raindrop soup (Chinese, region unknown)
Ingredients:
1 small can water chestnuts (drained)
1 small onion or scallion
1 tbsp light soy sauce ( 2 packets of soy sauce)
3 cups chicken stock (or 2-3 packets of chicken ramen seasoning in water, or 3 cups boullion full)
6 oz
diced cooked chicken (I use canned chicken drained)
salt and pepper
Procedure
1.Slice the water chestnuts and slice the onions (scallions) finely.
2.Put these in a sauce pan with the chicken stock and the chicken.
3.Bring to the boil and simmer, covered, for 15 minutes.
season with salt and pepper, and soy sauce
Microwave method
1.Slice the water chestnuts and slice the onions (scallions) finely
2. Microwave in m.safe bowl for 1 minute (until slightly soft.
3. Combine remain ingredients and microwave for 5-6 minutes. (until heated through)
season with salt and pepper, and soy sauce
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