Soups
« Previous EntriesSlovak Christmas Soup
Saturday, August 16th, 2008
1 lb Mushrooms
1 tb Butter
1/2 lb Sauerkraut
2 tb Shortening
2 tb Onions, chopped fine
2 tb Flour
1 qt Milk
1 x Paprika (to garnish)
Wash mushrooms well and cut up small. Cook in 2 qts. of water for 1/2 hour, then add sauerkraut and cook for another 15 minutes. Melt in saucepan 2 tablespoons shortening, add flour, brown lightly [...]
New Orleans Shrimp & Squash Bisque
Saturday, August 16th, 2008Ingredients
2
each
onions
6
cup
chicken stock
2
each
carrots, thinly sliced
2
tablespoon
dill
1
teaspoon
tabasco
1
salt, to taste
1
pepper, to taste
2
tablespoon
unsalted butter
4
each
yellow squash
2
each
potatoes, diced
2
teaspoon
worcestershire sauce
1/2
pound
shrimp, cooked
Directions:
In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, [...]
Parsnip & Apple Soup (Irish)
Thursday, August 14th, 2008
1 tb Butter
1 lb Parsnips, thinly sliced
1 lb Apples, peeled/cored/sliced
1 Med. onion, chopped
2 ts Curry powder
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Cardamom
1 Large clove garlic, crushed
1 1/4 l Beef or chicken stock
150 ml Cream
Salt and pepper Chopped chives or parsley Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften [...]
Shaker Chicken and Noodle Soup
Sunday, August 10th, 2008
13 cups chicken stock 1/4 cup dry vermouth 1/4 cup butter 1 cup heavy cream
1/2 lb. medium egg noodles 3/4 cup flour 1 1/4 cups water 2 cups diced cooked chicken (use thighs only - breasts are too tough) Salt and pepper to taste Chopped parsley Tarragon (1-2 tsp.) optional Combine 1 cup of the [...]