Archive for ‘Soups’

August 15, 2010

Chicken Soup

Karen Waller [nee Neufeld]

  • 3-4 lb. chicken
  • 1 chopped onion
  • 3 stalks celery
  • 3 carrots
  • 3 pressed garlic cloves
  • 4 sprigs parsley
  • 2 bay leaves
  • 2 tsp. dried thyme
  • 1 tsp. coriander seed
  • ½ tsp. black peppercorns
  • ¼ tsp. whole allspice
  • ¼ lb. dried wide egg noodles
  • 10 oz frozen peas
  • salt to taste

Skin chicken. Add veggies and spices and 2 quarts water. Simmer about 1 hour. Remove meat from bones. Bring to boil – add noodles and cook for 6-8 mins. Add peas and chicken and salt.

If you are using a particularly old or tough stewing hen, I simmer it for an hour or longer by itself, then add veggies.

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August 15, 2010

Fresh Zucchini Chowder

Fiona Neufeld [Eugene’s wife]

  • 3 medium zucchini, diced
  • 1 medium onion
  • 1 medium green pepper
  • ½ c. flour
  • ½ c. butter
  • 1 ½ c. chicken broth
  • 1 ½ c. milk
  • 1 c. water
  • 2 c. corn
  • 3 tomatoes, peeled and chopped
  • 1 tbsp. basil
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • parsley

Saute zucchini, onion and green pepper in butter until almost tender. Stir in flour. Cook 1 minute. Gradually add milk, broth, and 1 c. water. Stir in remaining ingredients. Simmer 15 mins. Do not boil. Freezes beautifully.

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August 15, 2010

Wild Rice Soup

May 24/98

  • ¼ c. cooked wild rice
  • 1 onion, chopped
  • 1 c. sliced fresh mushrooms
  • ¼ c. butter or margarine
  • ½ c. flour
  • 4 c. hot chicken or beef stock
  • ½ c. cream
  • milk (enough for desired consistency)
  • salt and pepper to taste

Boil rinsed rice in 1 ¼ c. water and salt in heavy saucepan. Simmer about 40 mins, then drain excess liquid. Sautee onion and mushrooms in butter till soft. Add flour stirring till mixed. Remove from head. Add chicken (or beef) stock gradually, stirring till well blended. Add rice and salt and pepper to taste. Bring to a boil, stirring till thickened. Stir in cream and enough milk to desired thickness. Heat through. Makes 6 servings.

(I used 4 sachets/bags of chicken boullion and 4 cups of boiling water for the chicken stock). We really enjoyed this soup! Eva Neufeld

August 15, 2010

Mousse

note — say “Mouse”
Eva Neufeld

  • a few lbs. plums, cherries, or Sask berries
  • milk
  • sugar
  • baking soda

Heat fruit with water in a saucepan to a boil. Add sugar to taste, depending on tartness of fruit. Add a mixture (thoroughly mixed – shaken) of flour and milk and then baking soda to prevent curdling. Cook until mixture reaches desired thickness – add more water if necessary. Be careful not to eat the pits!

wild plums cooking for mousse

August 15, 2010

Winter Soup

Louise Friesen

Ground pork, fry then add water, onions, carrots, celery, lentils, broccoli and cauliflower.

1 tsp. oregano, ½ tsp. thyme, ½ tsp. basil

August 15, 2010

Low-Cholesterol Tomato Soup

from magazine

  • 2 c. sliced carrots
  • 1 c. chopped celery
  • 1 small onion, finely chopped
  • ½ c. chopped green pepper
  • ¼ c. butter or margarine
  • 4 ½ c. chicken broth
  • 4 medium tomatoes, peeled and chopped (4 c.)
  • 4 teaspoons sugar
  • ½ tsp. curry powder
  • ½ tsp. salt, option
  • ¼ tsp. pepper
  • ¼ c. all-purpose flour

In a Dutch oven, sauté carrots, celery, onion and green pepper in butter. Add 4 cups broth, tomatoes, sugar, curry powder, salt (if desired) and pepper. Boil, then simmer for 20 mins. Combine flour and remaining broth until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes. Yields 9 servings (about 2 quts.)

August 15, 2010

Irish Beef Stew

Morning Star, March 14, 2010

  • 2-3 lbs. stewing beef, trimmed
  • ¼ c. margarine or vegetable oil
  • all-purpose flour
  • 2 medium onions, rough-chopped
  • 1 small head garlic, peeled and chopped
  • 1 c. celery, sliced
  • 2 bay leaves
  • 2 sprigs thyme, rosemary, and (sage, optional)
  • salt and pepper to taste
  • ½ c. red wine
  • 3 c. beef broth
  • 4 large carrots, sliced in 1-inch pieces
  • 4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
  • 12 small boiling onions, halved
  • 1 ½ cups chopped turnip (rutabaga)

Dredge beef chunks in flour. Melt margarine or oil in large thick-bottomed stew pot; add beef and brown well on all sides at a medium-high heat; add more oil if needed. Remove beef from pan with slotted spoon, and set aside. Turn heat to medium, add onions, garlic, and celery to the pan and sauté until softened and lightly golden, about 7 or 8 minutes. Add salt and pepper to taste; then bay leaves, thyme, rosemary, and sage if using. Stir 1 minute then add red wine and broth, being sure to scrape all the bits from the pan into the mixture.

Bring the mixture to a boil, then turn heat down to low, cover, and simmer gently for an hour. After an hour, add carrots, potatoes, onions, and turnip. Add more water or broth to just barely cover vegetables. Simmer gently until the vegetables are tender; about 30 minutes. Discard thyme sprigs and bay leaves. Stir in parsley and adjust the salt and pepper to taste.

Ladle into warm individual bowls and serve. Serves 6. Note: if desired, thicken with water and flour mixture.

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August 15, 2010

Country Cork Irish Stew

Morning Star, March 14, 2010

  • 8 small lamb chops
  • salt and pepper to taste
  • 1 tsp vegetable oil
  • fresh parsley ¼ c., 2 bay leaves, 1 tsp. peppercorns, 2 sprigs thyme, 3 sprigs rosemary
  • 1 med. onion, chopped
  • 1 ½ c. cups diced celery
  • 1 lb. potatoes (3-4 med)
  • 2 c. finely shredded cabbage
  • 1 large leek, sliced thin (white only)
  • 12 small white onions
  • 1 c. peas
  • ½ c. chopped carrots
  • fresh chopped parsley

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown very well on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil. Place 5 spices in cheese cloth and add to chops; add chopped onion and celery to pan. Lower heat, cover and simmer for 1 ½ hours. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimming from potatoes into tiny pieces. After an hour, remove chips to a plate to cool; add potatoes, trimmings, cabbage, onion, well-rinsed leek, small white onions and carrots to the pan. When chops are cool enough to handle, remove bone, extra fat and grizzle and cut meat into bite-size pieces and return it to the pan. Simmer for another 30 minutes then add peas. Add a little more water if needed during cooking. Simmer 8-10 minutes more. Remove spices and correct seasoning to taste. Garnish with parsley and serve. Serves 4.

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August 15, 2010

Chicken Noodle Soup

Simmer chicken about 1 hour. Then add:

  • 1 tsp. whole black pepper
  • 6 small bay leaves
  • 4 small pieces star aniseed
  • 3-4 med sized parsley roots (dried)
  • 1 large onion
  • salt to taste

Simmer until right flavour. Cook noodles and mix for soup.

August 14, 2010

Pea Soup

  • 2 c. peas boiled in 6 c. cold water
  • 6 slices chopped bacon
  • 1/3 c. chopped onion
  • celery
  • salt
  • 1 carrot, cut fine

Mash peas. Separately, fry bacon and onion, then add to peas. Add more hot water and remaining ingredients. Boil for another hour or more.