Archive for the ‘Soups’ Category
Cold Spinach Soup
16 oz of plain yogurt.
9 cups of fresh spinach.
2 cups of milk.
1 cup of diced cooked chicken.
½ cup of chopped onion.
2 ½ tablespoons of fresh dill, chopped.
Russian Mushroom and Potato Soup.
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)
Classic Chicken Soup
3 quarts water
3 lbs. chicken, cut up
2 onions, quartered
3 celery stalks, scrubbed and halved
2 carrots, scrubbed and quartered
3 sprigs parsley, with stems
Combine all ingredients in a large stockpot. Season generously with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer, partly covered, 1-1/2 hours. Remove chicken and reserve for another use. Strain soup. Let cool, then refrigerate until chilled. Remove congealed fat. Return to a boil and season again with salt and pepper to taste.
Cream of Broccoli Soup
2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Split Pea and Ham Soup
1 pound leftover ham bone with meat attached
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 pound dried split peas
1 cup chopped carrots
Black Bean Soup
2 (15 ounce) cans black beans, rinsed and drained
1 onion, chopped
2 cloves garlic, chopped
1 green bell pepper, chopped
7 cups water
1 teaspoon olive oil
salt to taste
ground black pepper to taste
1/8 teaspoon ground cumin
Beer Soup
6 cups beer
2 egg yolks
1 cup sour cream
1 teaspoon cornstarch
1 teaspoon white sugar
1/2 teaspoon salt
4 slices French bread, cut into 1 inch cubes
1 cup shredded Swiss cheese
Lentil Soup
2 cups lentils, dried
1 quart water
2 quarts stock, or vegetable broth
1 whole potato, peeled and diced
2 whole carrot, grated
3 tablespoons white vinegar
1/8 teaspoon ground cloves
Salt, to taste
Dry Sherry
Parmesan cheese
Minestrone Soup
1 lb zucchini
1/2 cup olive oil
2 onions, thinly sliced
1 cup carrots, diced
1 cup celery, diced
1 cup green beans, sliced
3 cups Chinese cabbage, thinly shredded
1 1/2 cups white beans
8 cups homemade beef broth
4 peeled and seeded tomatoes, chopped
salt and freshly ground pepper
1 teaspoon oregano
1 cup very small pasta shells
Italian Wedding Soup
4 lb chicken legs or mixed parts
7 qts water
12 bouillon cubes or to taste
2 c diced onions
4 celery stalks, finely chopped
5 carrots, finely sliced
1 head escarole, washed, torn into hunks
4 eggs
oil
1 lb. ground meat or combination beef, pork and veal
1/2 to 3/4 c. grated Romano cheese
1/2 c. milk
1/2 c. bread crumbs
1 or 2 eggs
pinch of basil and oregano
1/4 c. diced onions
1 Tbsp. chopped parsley
1 clove garlic, mashed and chopped
Wash chicken parts and cover with water; bring to boil. Add half bouillon cubes and all vegetables, except escarole. When water boils, reduce to simmer to cook chicken. When chicken is cooked, remove to cool. Debone, then return to soup (skim grease as it floats to surface; also make sure no bones are left in pot). Let simmer a few hours (3 to 4 hours).