Posted by gldno1 z6MO on Fri, Feb 6, 09 at 16:53
Bean Soup
l lb. stew meat
1/2 lb white soup beans
1 small bunch celery - chopped (I use 1 cup)
1 large onion, chopped
3 large potatoes chopped
salt and pepper
Simmer 5 hours. Add l stick butter at end of cooking (I used 1/2 stick).
I made this using the crock pot by soaking the beans overnight in water to cover 2-3
inches.
Next morning dump all in large pot with enough water to make maybe 6 cups total (or
less). Bring to boil. Dump in crock pot and cook on high 4 hours or low until thick and
mushy. Add butter.
I love this served with corn muffins or just plain cornbread.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, February 9, 2009
Monday, November 10, 2008
Curried Winter Squash Bisque
Posted by midnightsmum 4b ON on Sun, Nov 9, 08 at 20:05
A holiday favourite for my Guests!!!
from Bert Greene's "Greene on Greens" - 1 of my fav cookbooks
Curried Winter Squash Bisque - serves 6 to 8
The spices in this soup are very important - can't stress this enough. Use the spices the 1st time you make it, then experiment thereafter!! This is a very easy recipe to make for vegetarians, or vegans, without sacrificing the flavour - OK, unless you really want the ham/bacon flavour.
2 tbls. unsalted butter - OK, I use salted. margarine for vegans
6 whole scallions, bulbs and green tips finely chopped -
OK, I use whatever onion is in my Fridge.
1 clove garlic, minced - I probably use more
1 small green pepper, seeded and finely chopped- I use Red, probably large
1/4 cup fresh parsley,plus extra for garnish -seldom use it
2 tsps. fresh basil
1 - 2 lb. butternut squash, peeled seeded and cubed - OR, buttercup squash, baked in the oven - way better
1 ham bone or 1/2 lb. chunk of smoked ham-I don't use it
1 14 oz. can of plum tomatoes
4 cups Chicken Broth, or veggie broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
pinch of freshly grated nutmeg
2 tsps. ground curry, choose your desired level of heat
salt and pepper to taste.
If you use fresh spices, it's much better!
Method: melt butter in large saucepan over medium heat; add scallions/onions for 2 mins. Add the garlic, green pepper, 1/4 cup of the parsley and the basil. Cook, stirring occasionally on med-low for 5 mins.
Add the squash, the ham-bone, if using, and the broth, spices(except curry and S&P) and tomatoes. Heat to boiling, then reduce to simmer. Cover and cook 1 hour. Remove ham bone and meat.
Blend/puree the soup in small batches, being careful of the hot liquid. Add the curry, return to boil, then simmer for 10 mins., stirring frequently. Add Salt and Pepper. Garnish with parsley.
As Bert says, this is a very hearty soup. Serve with sharp cheese, fresh bread and a green salad. It is filling. I usually double this, and still have 8 people looking for more!!!
I usually start my New Year's brunch with this!!! And yes, even after brunch, much later, they are trolling the kitchen for any soup I might have squirrelled away !~~ lol.
A holiday favourite for my Guests!!!
from Bert Greene's "Greene on Greens" - 1 of my fav cookbooks
Curried Winter Squash Bisque - serves 6 to 8
The spices in this soup are very important - can't stress this enough. Use the spices the 1st time you make it, then experiment thereafter!! This is a very easy recipe to make for vegetarians, or vegans, without sacrificing the flavour - OK, unless you really want the ham/bacon flavour.
2 tbls. unsalted butter - OK, I use salted. margarine for vegans
6 whole scallions, bulbs and green tips finely chopped -
OK, I use whatever onion is in my Fridge.
1 clove garlic, minced - I probably use more
1 small green pepper, seeded and finely chopped- I use Red, probably large
1/4 cup fresh parsley,plus extra for garnish -seldom use it
2 tsps. fresh basil
1 - 2 lb. butternut squash, peeled seeded and cubed - OR, buttercup squash, baked in the oven - way better
1 ham bone or 1/2 lb. chunk of smoked ham-I don't use it
1 14 oz. can of plum tomatoes
4 cups Chicken Broth, or veggie broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
pinch of freshly grated nutmeg
2 tsps. ground curry, choose your desired level of heat
salt and pepper to taste.
If you use fresh spices, it's much better!
Method: melt butter in large saucepan over medium heat; add scallions/onions for 2 mins. Add the garlic, green pepper, 1/4 cup of the parsley and the basil. Cook, stirring occasionally on med-low for 5 mins.
Add the squash, the ham-bone, if using, and the broth, spices(except curry and S&P) and tomatoes. Heat to boiling, then reduce to simmer. Cover and cook 1 hour. Remove ham bone and meat.
Blend/puree the soup in small batches, being careful of the hot liquid. Add the curry, return to boil, then simmer for 10 mins., stirring frequently. Add Salt and Pepper. Garnish with parsley.
As Bert says, this is a very hearty soup. Serve with sharp cheese, fresh bread and a green salad. It is filling. I usually double this, and still have 8 people looking for more!!!
I usually start my New Year's brunch with this!!! And yes, even after brunch, much later, they are trolling the kitchen for any soup I might have squirrelled away !~~ lol.
Sunday, May 11, 2008
New England Fish Chowder
Posted by becr zone 9 CA 19 on Mon, May 5, 08 at 17:39
New England Fish Chowder
Rich,delicious and satisfying chowder! Be sure to use top quality extra-virgin oil. Best served piping hot, with a baguette and some butter. I hope you enjoy!
Ingredients
1/3 cup extra virgin olive oil
1 large onion, chopped
1 1/2 cups chopped celery
1 large carrot, shredded
1/4 cup flour
2 (13 3/4 ounce) cans chicken broth
1 cup heavy cream
1 (1 lb) package frozen cod fish fillet, cut into 1 inch cubes while frozen
1/2 teaspoon thyme
salt and pepper
Directions
1. In a large saucepan, heat olive oil and saute onion, celery and carrot for 5 minutes or until lightly browned.
2. Stir in flour.
3. Gradually stir in chicken broth.
4. Stir over low heat until soup bubbles and thickens slightly.
5. Simmer for 10 minutes or until vegetables are tender.
6. Stir in cream and cubes of fish.
7. Stir in thyme.
8. Simmer for 5 minutes or until cubes of fish are cooked.
9. Season to taste with salt and pepper.
10.Serve very hot with chowder crackers, or a baguette with butter.
Thursday, April 3, 2008
Butternut Squash Soup
Posted by trailrunner AL 8 on Thu, Apr 3, 08 at 19:59
This is the best butternut squash soup that I have tried yet. It is so rich and delicious with complex flavors.
adapted from :Chef Cullingworth.
Ingredients:
Serves 4
1 small butternut squash, cleaned, peeled and diced
2 T. dark brown molasses sugar or dark brown sugar
2 T. honey
4 T. unsalted butter
1 ripe banana, unpeeled
1 small onion, peeled and chopped
2 small carrots, peeled and chopped
1 celery stalk, peeled and chopped
3 cloves garlic, peeled and chopped
1 tsp. medium hot curry powder
½ tsp. ground coriander seeds
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1 c. coconut milk
2-3 c. chicken or vegetable stock
juice of 1 lime
kosher salt and freshly group black pepper to taste
garnish: fresh cilantro, pumpkin seeds, pumpkin oil,lime zest
Method:
Preheat oven to 400 degrees.
Melt 2T butter and brown sugar and honey together.
Toss diced squash with brown sugar, honey and butter and roast in 400-degree oven until caramelized and soft to the touch, about 30 minutes; roast the unpeeled banana in the oven at the same time.Make sure and put foil under banana and spray baking pan with PAM for squash.
Melt the other 2 tablespoons butter in a large saucepan on medium-low heat and sweat the onion, celery and carrot for a few minutes until tender and onion is transluscent. Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
Remove the banana from its skin, (be careful it is HOT) and add it with the butternut and its juices to the pan, along with the coconut milk and chicken (or veggie) broth. Simmer until hot. Remove from heat and ladle the soup into blender in small batches. Blend the soup in a blender until smooth. Adjust to consistency desired with more broth, if necessary. Flavor with lime juice and salt and pepper to taste.
The soup should be served hot, so return to stovetop and gently reheat if necessary. Pour soup into bowls and garnish with a drizzle of pumpkin seed oil, a few toasted pumpkin seeds and chopped fresh cilantro and lime zest. ( I didn't have pumpkin oil or seeds)
This is the best butternut squash soup that I have tried yet. It is so rich and delicious with complex flavors.
adapted from :Chef Cullingworth.
Ingredients:
Serves 4
1 small butternut squash, cleaned, peeled and diced
2 T. dark brown molasses sugar or dark brown sugar
2 T. honey
4 T. unsalted butter
1 ripe banana, unpeeled
1 small onion, peeled and chopped
2 small carrots, peeled and chopped
1 celery stalk, peeled and chopped
3 cloves garlic, peeled and chopped
1 tsp. medium hot curry powder
½ tsp. ground coriander seeds
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1 c. coconut milk
2-3 c. chicken or vegetable stock
juice of 1 lime
kosher salt and freshly group black pepper to taste
garnish: fresh cilantro, pumpkin seeds, pumpkin oil,lime zest
Method:
Preheat oven to 400 degrees.
Melt 2T butter and brown sugar and honey together.
Toss diced squash with brown sugar, honey and butter and roast in 400-degree oven until caramelized and soft to the touch, about 30 minutes; roast the unpeeled banana in the oven at the same time.Make sure and put foil under banana and spray baking pan with PAM for squash.
Melt the other 2 tablespoons butter in a large saucepan on medium-low heat and sweat the onion, celery and carrot for a few minutes until tender and onion is transluscent. Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
Remove the banana from its skin, (be careful it is HOT) and add it with the butternut and its juices to the pan, along with the coconut milk and chicken (or veggie) broth. Simmer until hot. Remove from heat and ladle the soup into blender in small batches. Blend the soup in a blender until smooth. Adjust to consistency desired with more broth, if necessary. Flavor with lime juice and salt and pepper to taste.
The soup should be served hot, so return to stovetop and gently reheat if necessary. Pour soup into bowls and garnish with a drizzle of pumpkin seed oil, a few toasted pumpkin seeds and chopped fresh cilantro and lime zest. ( I didn't have pumpkin oil or seeds)
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