Soups
Cauliflower Soup (Ronald C. Schott, Thanksgiving 2004)
from Sharing Recipe, The Pleasure of Cooking.
1 small garlic clove, peeled
1 med. onion (5 oz), peeled & quartered
1 med. carrot (3 oz), trimmed and cut into 1-inch lengths
3 ribs celery (1 3/4 oz), trimmed and cut into 1-inch lengths
1 large head cauliflower (1 1/4 lbs.) trimmed and separated into flowerets
2 Tbsp. fresh parsley leaves
2 Tbsp. vegetable oil
2 qts. chicken stockBouquet garni: 1/2 tsp. black peppercorns, 1/2 tsp. tarragon, 1/2 bay leaf
1 1/2 sticks unsalted butter
3/4 c. unbleached all-purpose flour
2 c. milk
1 c. half & half, or light cream
1 c. sour cream
With the metal blade of a food processor in place and the motor running, drop the garlic through the feed tube and process until minced, about 5 seconds. Add the onion and pulse 4 to 6 times until finely chopped. Remove and reserve.
Insert the med. shredding disc. Place the carrot pieces on their sides in the feed tube and process, using moderate pressure. Place the celery pieces on their sides in the feed tube and process, using moderate pressure. Fill about one-third of the feed tube with cauliflower. Place the parsley on top and fill the rest of the feed tube with more cauliflower. Process, using moderate pressure. Process the remaining cauliflower.
Heat the oil in a 8 to 10 quart stockpot. Add the reserved onion-garlic mixture, reduce heat and cook, stirring, until soft but not brown, about 5 min. Add the shredded veg. and stir to combine. Cover the stockpot & cook, stirring occasionally, until veg. are soft but not brown, about 15 min.
Add the chicken stock to the cooked vegetables & stir. Tie the bouquet garni ingredients in dampened cheesecloth & add to the stockpot. Bring to the boil, reduce heat, cover & simmer for 5 min.
Melt the butter in a 2-qt. saucepan. Whisk in the flour, & cook over med.-low heat, whisking constantly, until golden, about 5 min. Whisk in the milk & continue to cook, whicking constantly, until it is very thick, about 3 to 5 minutes. Whisk in the half & half or light cream and add the entire mixture to the stockpot. Continue to whisk until well-blended. Bring just to the boil, cover, reduce heat & simmer, stirring occasionally, for about 20 min.
Just before serving, remove the bouquet garni & stir in the sour cream.
Serves 8 to 10 (15 1/4 cups)
2 qt. water
1 (16 oz.) pkg. frozen French cut green beans
2 T. seasoning salt
3 eggs, beaten
3/4 qt. whipping cream
3 c. flour
1 pt. whipping cream
In a large kettle, bring water, beans and seasoning salt to a boil. In a bowl, mix eggs, flour and 1 pint whipping cream until a soft dough is formed. Drop dumplings by small spoonfuls into boiling water and beans. Boil for 5 minutes or until dumplings are done; add 3/4 quart of whipping cream. Serve.
from Betty Froelich now in Gorham, KS. James & I always followed Betty to wherever she was located - such a good German/Russian cook - yummy!
to a 8 qt. container, fill 3/4 full of water. Add some pepper, salt & dice one slice of onion. Heat to boiling
Dumplings: mix 3-4 eggs to 1 cup flour
Drop dumplings by small spoonfuls into boiling water (dip spoon in boiling water first - this keeps the dough from sticking as much in the spoon)
Boil until done. Drain in colander. Add 1 can of green beans, drained.
Add 1 qt. of 1/2 & 1/2 cream (Land of Lakes) and reheat on medium heat (don't boil). If desired, add cooked bacon.
They had Gabel's bakery then owned the RedCoat Restaurant close to FHSU's campus before retiring. Ellie also work in the Student Health Center at FHSU.
2 qts. water
3 medium sized potatoes, cut into small pieces
1 heaping tsp. salt
Boil until potatoes are done then add 1/2 can string beans and juice. Let come to a rolling boil. Then add dumplings made as follows:
1 1/2 cups flour
1/2 tsp. salt
3 eggs
Enough water to make a soft batter, drop from a spoon about the size of a marble into the above mixture and let boil for about 5 minutes. Then brown in a skillet 1 heaping tsp. flour and 2 Tbsp. flour and 2 Tbsp. butter, stirring constantly until good and brown. Add to soup, then add a cup of thick sour cream. Fresh green beans or wax beans may be used instead of canned beans.
Makes 12 servings
from Dottie Wellington: Pozole is a hearty Mexican soup - a delicious blend of pork bits & hominy, the fragrant broth seasoned with onion & garlic. Chili powder - as much or as little as you like - gives more flavor & a lovely rosy color.
| 2 cans
tomatoes, stewed, 14-16 oz. cans 1 onion, chopped 1 pkg. pozole (hominy), dried or canned 4 pounds pork 1 tsp. oregano leaves 1/2 tsp. cumin seed, if desired 2 tsp. cumin, ground 1 onion, large, chopped 2 cloves garlic, minced then mashed salt & pepper & chili powder to taste 3 qts. water flour (for paste) |
Suggestions
to SERVE with soup: mushrooms, thinly sliced tomatoes, cut 1/2 inch thick lime and/or lemon, cut in wedges sweet red peppers, diced lettuce, shredded onions, green, chopped Tortilla chips, broken Tortilla chips, broken cheeses, shredded Green peppers, chopped avocado, peeled & diced radishes, thinly sliced coriander, fresh, chopped cream cheese sour cream guacamole |
Add a little hot broth from the soup kettle to make a paste (flour & broth) & then stir the paste gradually into the soup. You may want to use only half this mixture at first; taste as you go, adding to your family's taste. Let simmer another 15 minutes. Makes six quarts. Serves at least 12.
Prairie Schooner Soup? from The Amish Cook
The Amish invented the might Conestoga wagon which went on to become the "prairie schooner", helping settle and tame the American frontier. This hearty soup is an old Amish dish.
2 lb. hamburger
1 c. chopped onion
1 qt. corn
2 tsp. salt
1 qt. peas
2 c. kidney beans
1 qt. tomato juice
1/2 tsp. chili powder
1 qt. cooked macaroni
1 1/2 c. shredded cheese
Soak beans overnight
then cook until done.
Fry hamburger and onion.
Mix all ingredients except cheese
in a roasting pan.
Bake at 250 degrees for 2 1/2 hours
Add cheese the last 30 minutes of baking
Santa Fe Soup
(served at Rev.
Rohrberg's installation, Feb., 1999 from Joyce Hitch)
This recipe is for 1 1/2 gallon (cost: approx. $10)
Ingredients:
1 1/2 lb. ground beef
1 med. onion, chopped
2 cans Rotelle tomatoes with chilies
2 cans corn (include liquid)
2 , 15 oz. cans Ranch Style Beans
1 lb. box Mexican style Velveeta cheese
1, 28-oz can stewed tomatoes
28 oz. water
Brown meat with onion. Drain. Cut cheese into one inch square chunks and stir into meat until cheese is melted. Stir in remaining ingredients. Bring to a boil, then simmer for 20 minutes.
original:
Ideals. Soups for All Seasons Cookbook
Pat Phillips' version
6 c. fresh tomatoes, chopped (or 4 cups canned tomatoes)
1/3 c. onion chopped
3 whole cloves
1 bay leaf
1 T. parsley, chopped
1/2 tsp. basil, leaves
1/2 tsp. oregano, leaves
1/4 tsp. pepper
1/2 tsp. celery salt
1 tsp. sugar
1/4 tsp. baking soda
1/4 cup butter, margarine
1/4 cup flour
2 cups milk, heated
Simmer tomato, onion and spices (plus salt & sugar) for 30 minutes.
Cool slightly add soda, mix well.Mix all ingredients except the cheeses, simmer several hours (longer the better). Combine the cheeses and alternate layers of vegetable mixture and cheese in 2, 8x8 or 1, 9.5x13.5 casserole. Bake 45 minutes at 350 deg. Freezes well.
| judi 02/03/03 (08/04/05) |