Soups/Sauces
Black-Eye Pea Soup
Contributed by Julie (aka Jayne Dough)
Just in time for New Year's.
I made this for my parents, and Mom told me
she'd had b.e. peas out of a can but never like this!
Ingredients:
equal parts (I use 1 pound of each) black eye peas and ground sausage
water
salt
liquid hickory smoke seasoning
chopped onion,
grated sharp cheese,
and/or sour cream (optional)
Method:
Rinse and sort the dry beans, cover with water to double their depth and
either:
1) let soak overnight, OR
2) bring to a boil, boil for two minutes, cover, remove from heat and let
sit for two hours.
Then drain peas, lightly rinse, cover with water and add the raw
sausage, crumbling it as you add it.
Simmer two to three hours until sausage is cooked and beans are tender.
Add salt to taste, and half a bottle (one to two ounces) of liquid smoke.
Cook an additional fifteen or more minutes.
Consistency should be thick but not dry, like gruel or oatmeal.
Put sour cream, grated cheese and chopped onion on the table, to use as
desired.
Warning #1: one pound of dry beans makes 2 quarts cooked beans.
Warning #2: legumes can cause intestinal gas, frequent changing of the
rinse water will lessen this effect!
Cheese & Veggie Soup
Contributed by Norma
This is one of my favorites on a cold, snowy day.
1/2 medium onion, diced
2 stalks celery, diced
2 tablespoons butter
Saute for 5 minutes
Add:
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon (or more to taste) Worcestershire Sauce
1/4 teaspoon garlic powder
1 chicken bouillon cube
1 cup water
1/2 carrot shredded
Simmer for 15 minutes stirring occasionally
Pour into blender with 1 cup milk
Puree
Return to Pan
Add:
1 cup milk
Heat almost to boiling
Stir in 8 oz. or more shredded cheddar cheese (again to taste and I use sharp
yellow cheddar for color and flavor)
Stir till melted
Add favorite cooked vegetable and/or cooked mushrooms
Salt and pepper to taste.
Norma
CAULIFLOWER SOUP
Contributed by Arch
I made a triple batch of this the other day. We love it.
Also, it keeps very well frozen in ziplock bags. Hope you like it.
1 Large head cauliflower
4 Cups water
1 Medium potato
1 Medium onion
1 Box fresh mushrooms
1 Small container sour cream
1 Can cheese soup
Dice the potato and add to boiling water, cook until soft. Mash the potatoes in the water..
Dice the mushrooms and about 1/2 medium onion. Saute together, then pour into the potato water.
Cut off the tips from the head of cauliflower and boil them for about 5 minutes, just until semi-soft.
Strain and pour into potato and mushroom mixture
Add the container of sour cream and about 1/2 to 2/3 of the can of cheese soup.
Simmer the mixture for a while (about 30 minutes) then add salt and pepper to taste.
If desired you can also add about 1 tsp of liquid smoke flavouring (to taste.)
THAT'S ALL FOLKS, SIT DOWN AND ENJOY IT!
Tom Yam Kung
Submitted by John (tAg) and Supavadee
This is also known as Shrimp and Lemon Soup.
INGREDIENTS:
* 2 pounds large shrimp or prawns in the shell
* 1 1/2 quarts water
* 2 tsp. chopped lemon grass or grated lemon rind
* 1/4 tsp. ground ginger
* 3 lemon, lime or other citrus leaves (optional)
* 2 dried whole chilies (small red 2 inch long skinny type)
* 1 tablespoon fish sauce (nam pla)
* 2 tablespoons lemon juice
* 1 fresh red chili, finely chopped (same kind as above, but fresh)
* 3 scallions, chopped
* 2 tablespoons chopped coriander (cilantro) leaves
PREPARING:
1. Shell and devein the shrimp, setting aside the meat.
2. Put the shells and heads into a large saucepan and pour the water over
them.
3. Stir in the lemon grass or rind, ginger, lemon or other leaves and the
whole chilies and bring to a boil.
4. Reduce the heat to low and simmer the mixture for 10 minutes.
5. Remove from the heat, strain the stock into a second saucepan and
return to a boil.
6. Stir in the fish sauce and lemon juice, then stir in the shrimp.
7. Cook over moderate heat for five minutes or until the shrimp are
cooked through.
8. Stir in the chopped chili, scallions and coriander (cilantro) leaves
and remove from the heat.
Transfer the mixture to a warmed tureen and serve at once.
Serves 6-8
Preparation and cooking time, 40 minutes.
Stuffed Pepper Soup
Contributed by Linda1
2 Pounds Ground Beef
1 Can Tomato Sauce -- 28Oz
1 Can Diced Tomatoes, Undrained -- 28Oz
2 Cups Cooked Long Grain White Rice
2 Cups Chopped Green Bell Pepper
2 Beef Bouillon Cube
1/4 Cup Packed Brown Sugar
2 Teaspoons Salt
1 Teaspoon Pepper
In a large saucepan or Dutch oven, brown beef; drain.
Add remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
Yield: 10 servings
Enjoy!
Linda1
Norma makes a pig of herself....[g]
Yesterday I made Linda1's soup. I cut the recipe in half thinking I wouldn't
have enough room in the freezer to store leftovers. Absolutely delicious! I
made such a pig of myself there would have been lots of room to freeze the
leftovers. LOL
....and adds later:
I cut it in half and left out the salt. I thought it was delicious.
Comes out rather thick, looking sorta like Spanish rice but tasting like stuffed peppers.
Norma
Cock-a-Leekie
Contributed by Bobbie
1 stewing chicken, trussed
10 to 12 medium-sized leeks (about 2 lb), trimmed, washed and sliced
2 quarts beef stock or water
bouquet garni of 1 whole clove, 1 blade mace, 1 sprig parsley and 6
peppercorns (optional)
salt
freshly ground allspice
2 dried prunes
Place the fowl in a large pot with three or four of the leeks and the
stock or water. If using water, add the bouquet garni, tied in a piece
of cheesecloth. Bring to a boil, skim and then cook gently for 2 hours
or longer, until the fowl is tender, when it should be removed. Clear
off all the grease with paper towels. Add the remainder of the leeks
cut into 1 inch lengths. Add salt and allspice to taste. Simmer very
gently until leeks are tender. Half hour before serving, add the prunes.
A little minced fowl may be added to the soup before serving it.