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    SOUPS SOUPS Document Transcript

    • SOUPS Chile ............................................................................... 1 Onion Soup ..................................................................... 2 Oyster Stew .................................................................... 3 Asparagus Soup .............................................................. 4 Joel's Fish Soup .............................................................. 5 Shrimp Gumbo ............................................................... 6 Bean Vegetable Soup ..................................................... 7 Escarole And Bean Soup ................................................ 8 Cauliflower Soup ............................................................ 9 Easy Chicken Soup ....................................................... 10 Creamy Asparagus Soup .............................................. 11 0
    • CHILE Perfect for Super Bowl Sunday 1 large onions 1 large cans hot chili 2 stalks celery beans (31-oz each) 1 green pepper 1 small can V8 juice 1 lb ground beef chili powder, garlic 1 14-oz can tomatoes tabasco sauce Salt, pepper Coarsely chop onions, celery and green pepper. In large frying pan, brown ground beef with onions, separating meat as it cooks. When almost brown add celery and green pepper. Cook a few minutes longer. Add the rest of the ingredients and cook for 1 hour. Garnish Chopped jalapeno or other hot pepper Chopped onions Sour cream Rice (optional) 1
    • ONION SOUP Originally developed with Edie Moss 4 onions 1 tbs soy sauce !/4 blb butter 2 cans beef broth 2 tbs flour 3 cans water 1 tsp sugar !/2 tsp garlic powder 1 tsp Worcestershire !/2 cup dry vermouth sauce 2 tbs Cognac 1 pkg Lipton onion dry French bread slices soup Swiss cheese Sauté onions in butter. Stir in flour. Add remaining ingredients, except Cognac, and simmer for 1!/2 hours. Add Cognac before serving. Put soup into individual serving bowls. Top with bread and Swiss cheese. Broil until the cheese melts. 2
    • OYSTER STEW 4 doz shucked raw !/2 tsp salt oysters with liquid !/4 tsp pepper !/2 cup butter !/2 tsp paprika 2 tbs Worcestershire 2 qts milk (part half & sauce half) 2 tsp celery salt Pick over oysters. Heat butter; add oysters with seasonings. Heat until edges of oysters curl slightly. Add milk. Heat but do not boil. Serve topped with a little butter and paprika. Serves 8. 3
    • ASPARAGUS SOUP 1 small onion 2 tbs flour 1 small carrot 2 tbs margarine 2 stalks celery 1 cup half & half or 12 stalks asparagus cream 1 can chicken soup seasoned salt @/3 can water sour cream Chop vegetables. Cook first 6 ingredients 20-30 minutes. Blend and liquify in blender. Mix flour and margarine and add to soup. Add cream and seasoned salt. Serve hot or cold with a dollop of sour cream. Note: I now use fat-free half & half and sour cream . 4
    • JOEL'S FISH SOUP 1 large onions 4 oz white wine 3 stalks celery salt, pepper 4 garlic cloves 3 lbs mixed fish and 2 small cans V8 juice seafood 1 16-oz cans tomatoes parsley 8 oz clam juice Sauté chopped onions and celery. When almost done add minced garlic. In large pot, put all the ingredients and simmer until fish is just done. Serve in large bowls with French bread. Add: Parsnips Spinach Carrots Zucchini Red or Green Pepper 5
    • SHRIMP GUMBO 1 large onion broth 4 stalks celery 8-oz bottle clam juice 2 cloves garlic 1 lb shrimp 1 18-oz can peeled !/2 lb sausage tomatoes rice 1 lb okra 28-oz can chicken Sauté onion, celery and then garlic and sausage in a little oil until tender. Cut tomatoes and add with liquid to pot. Add chicken broth and clam juice and cook covered for !/2 hour. Add onion and celery and cook !/2 hour. Add okra and cook another !/2 hour. 10 minutes efore serving, add shrimp. Serve with a dollop of rice. 6
    • BEAN VEGETABLE SOUP 1 lb mixed beans 4 mushrooms 36-oz can beef broth 1 parsnip 1 large onion 2 cloves garlic 2 stalks celery Soak beans overnight; drain. Cook beans 1 hour in beef broth. Sauté all the vegetables in a little oil. Add to soup and cook another hour. 7
    • ESCAROLE AND BEAN SOUP Adapted from Giada De Laurentiis 2 tbs olive oil 4 cups chicken broth 2 garlic cloves, 1 can cannellini beans, chopped drained and rinsed 1 pound escarole, 1 (1-ounce) piece chopped Parmesan salt 6 tsp olive oil black pepper Heat 2 tbs of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup into 6 bowls. Drizzle 1 tsp extra-virgin olive oil over each. Serve with crusty bread. Serving suggestion: crusty bread 8
    • CAULIFLOWER SOUP Soup: Parmesan 1 head cauliflower Salt and pepper 2 tbs olive oil Crisps: 1 small onion, 1 cup shredded chopped Parmesan 2 cloves garlic, minced Chopped chives, for 1 quart chicken stock garnish !/2 cup grated Preheat the oven to 350 degrees F. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat olive oil in a soup pot over medium heat and add the onion and garlic. Cook until softened about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce heat to simmer, cover, and cook until cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using an immersion blender, puree the soup. Add Parmesan and stir until smooth. Season, to taste, with salt and pepper. Keep warm until ready to serve. Parmesan crisps: Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives. 9
    • EASY CHICKEN SOUP For a quick and easy Shabbat dinner Note: Traditional Jewish penicillin is in the Passover Cookbook 1 – 2 boxes prepared chicken broth 2 carrots 2 stalks celery 2 parsnips 1 prepared small roast chicken Pasta (bowtie) or Shirley Bloom’s kreplach Cook peeled and diced vegetables in chicken broth. Skin chicken (to reduce fat) and add with cooked pasta to pot for a 1-course meal. For variation add: Peas Spinach 1 can garbanzo beans Broccoli florets
    • CREAMY ASPARAGUS SOUP 2 pounds asparagus 2 teaspoons oregano 1 large onion, chopped pinch cayenne, or to 2 cloves garlic, minced taste 2 stalks celery, sliced 1 cup quick-cooking 2 broccoli stems, sliced or rolled oats (save the florets for Juice of one lemon another use) Lemon wedges 6 cups bouillon pepper Break the tough ends off the asparagus and discard. Cut the stalks in 2" pieces and set the tips aside. Put the asparagus stalks and the remaining ingredients except the lemon in a large pot and bring to a boil. Reduce the heat and simmer 45-60 minutes, until the vegetables are very soft. Puree with a hand blender until smooth. Return the soup to a gentle boil, stir in the asparagus tips and cook 3-5 minutes or until they are just tender. Stir in the lemon juice and pass the wedges along with the pepper mill. 4-6 servings 11