Category: Soups

Categories
Soups Turkey

Homemade Turkey Stock

3 pounds turkey wings
Turkey neck and giblets, but not the liver (optional)
2 Tbsp vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, with leaves, chopped
6 parsley sprigs
1/2 tsp dried thyme
1/4 tsp whole black peppercorn
1 dried bay leaf
Preheat the oven to 425ºF. Using a heavy cleaver or large knife, chop the wings between the joints. If using the neck, chop it up, too. (If necessary, ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.
Spread the turkey pieces in a very large roasting pan. Roast, stirring occasionally, until the turkey pieces are deeply browned, about 1 hour.
Meanwhile, heat the oil in a large stockpot over medium heat. Add the onion, carrot and celery and cover. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in 10 cups of cold water, bring to a boil and let simmer, covered, while the turkey roasts.
Add the turkey pieces to the vegetables and water, increase the heat to high and bring stock to a boil, skimming off any foam that rises to the surface. Meanwhile, place the roasting pan over two burners on high heat and add 2 cups of cold water. Bring to a boil, scraping up the browned bits in the pan. Pour into the pot.
Add the parsley, thyme, peppercorns and bay leaf. Reduce the heat to low and simmer, uncovered, for 3 hours.
Strain the stock through a colander into a large bowl; discard the solids. Place the bowl in a larger bowl or roasting pan of iced water and cool to room temperature. Cover and refrigerate until chilled, at least 6 hours and preferably overnight. Scrape off the solidified fat on the surface before using the stock. Reheat in a saucepan over medium heat as needed.
Small-Batch Turkey Stock
 A smaller amount of stock can be prepared with just the turkey neck and giblets, and boosted with canned poultry broth. Look for turkey stock at your market, as it is often seasonally available. In a large stockpot, brown the neck and giblets from 1 turkey in 1 Tbsp vegetable oil, about 10 minutes. Add 1 small onion, 1 small carrot and 1 small celery rib, all chopped, cover, and cook until softened, about 10 minutes. Add 1 quart water and four 13 3/4-ounce cans turkey broth or reduced-sodium chicken broth and bring to a simmer. Add 4 parsley sprigs, 1/4 tsp thyme, 6 peppercorns and 1 small bay leaf. Simmer for 2 1/2 to 3 hours. Makes about 2 1/2 quarts.

Categories
Chicken Soups

Grandma’s Chicken Noodle Soup

Stock:
1 lb dark chicken meat, skin on
1/2 lb chicken breast, skin on
5 cups water
1 small onion, quartered
1 carrot, peeled,cut in 5 pieces
1 stalk celery, cut in 5 pieces
1/8 cup parsley stems, reserve sprigs
2 whole peppercorns
2 whole cloves
1/2 tablespoon fresh thyme, minced or 1/2 teaspoon dried thyme leaves
Noodles:
1 1/2 cups flour
2 eggs
2 teaspoons olive oil
2 teaspoons water
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
2 tablespoons parmesan cheese
1/2 teaspoon salt
Soup:
2 cups canned best quality low sodium chicken broth or homemade chicken stock
1 carrot, peeled,sliced very thinly
1/4 cup frozen peas, thawed
1 tablespoon parsley sprig, minced
2 tablespoons freshly grated parmesan cheese
generous grinding pepper
salt
Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.  Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
Divide dough in half and roll each as thinly as possible to a 14″ square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4″ slices; shake slices open.
Lay half of the noodles flat in a loose, overlapping mound; cut into 2″ lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.
Categories
Asian Soups

Egg Drop Soup

4 cups chicken stock, plus 2 tablespoons 
1/2 teaspoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
salt and pepper, to taste
Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2 tablespoons of chicken stock and stir. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. Take off heat. Season with salt and pepper, and garnish with green onion. Serve immediately.
4  Servings
Categories
Slow Cooker Soups

Cuban Black Bean Soup

1 1/3 cups chopped onions
1 Tbsp minced garlic
1 jalapeño pepper, seeded and minced
1 tsp ground cumin
1/2 tsp each dried oregano and thyme
1/4 tsp pepper
2 ham hocks (11/2 lb total)
4 cans (about 15 oz each) black beans, rinsed
2 cans (14 oz each) chicken broth
1 Tbsp fresh lemon juice
Garnish: chopped hard-cooked egg
Mix onions, garlic, jalapeño pepper, cumin, oregano, thyme and pepper in a 4 1/2-qt or larger slow-cooker. Top with ham hocks and beans; add broth.  Cover and cook on low 7 to 9 hours until meat on ham hocks is tender.  Lift out ham hocks. When cool enough to handle, remove and discard skin and fat. Remove meat from bones, chop coarsely and return to soup. Stir in lemon juice. Garnish with egg.

4  Servings
Categories
Seafood Soups

Creamy Coconut Soup

2 tablespoons vegetable oil
1/2 small onion, chopped
1 tablespoon ginger, chopped
1/2 teaspoon red pepper flakes
2 teaspoons curry powder
2 cups low sodium chicken broth
1 (14.5) ounce can light coconut milk (sometimes labeled reduced fat)
1 lime, juiced
1 (6 ounce) leftover grilled tilapia fillets, broken into chunks
Kosher salt and freshly ground black pepper
Chopped green onion, for garnish
Lime wedges, for garnish
Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.
Categories
Soups

Cream of Mushroom Soup

1 tablespoon butter
2 cloves garlic, chopped
1 cup onions, chopped
1/2 cup celery, chopped
8 cups mushrooms, trimmed and quartered
1/4 cup flour 
1/4 cup sherry
6 cups Vegetable Broth
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
chives, for garnish , (optional)
Melt butter in a large nonstick saucepan.  Add garlic, onion and celery.  Cook over medium-high heat 5-7 minutes.  Stir in mushrooms and cook 6-8 minutes.  Sprinkle with flour and stir; cook one minute.  Add sherry and broth.  Bring to a boil then reduce to a simmer.  Cook 25 minutes.  Cool slightly and puree in batches with hand held food processor or blender.  Return to pot and gently simmer.  Add cream, heat through.  Season with salt and pepper.  Garnish with chives if desired.
8  Servings
Categories
Soups

Cream of Broccoli Soup

4 cups chicken broth 
3 cups broccoli, chopped
1/2 cup onions, diced
1 bay leaf
1/4 teaspoon salt
dash fresh ground black pepper
1/4 cup all-purpose flour
1/3 cup ham , diced
1/2 cup heavy cream
Combine broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan over high heat.  When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes.  The vegetables will become tender.
Transfer a little more than half of the broth and vegetable mixture to a blender or food processor.  Mix on low speed for 20-30- seconds.  This will finely chop the vegetables to  nearly a puree.  (Be careful with the hot liquids!)
Pour blended mixture back into saucepan over medium-low heat.  Add the flour and whisk until all lumps have dissolved.  Add the diced ham and the cream to the other ingredients and continue to simmer for 10-15 minutes or until the soup is as thick as you like it.
*Because some ham is saltier than others, the amount of salt added is conservative.  You may add more if necessary.
 4  Servings
Categories
Seafood Soups

Crab Soup 2

 1/4  cup butter or margarine
1  cup finely chopped onions
1/2  cup finely chopped celery
1   shallot, finely chopped
1/4  cup all-purpose flour
3/4  teaspoon paprika
4  cups milk
2  cups half-and-half cream
1  teaspoon salt
1  teaspoon grated lemon peel
1  teaspoon Worcestershire sauce
1/2  teaspoon freshly ground black pepper
  Pinch ground red pepper
1  pound fresh lump or jumbo crabmeat, flaked and picked over
1/4  cup dry sherry
2  teaspoons chopped fresh flat-leaf parsley
Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened. 
Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low; cover and simmer 20 minutes. Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley.  
Categories
Seafood Soups

Crab Soup

1 cup freshly grated Parmesan
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 cup sherry
1/2 teaspoon Paula Deen Lemon Pepper Seasoning
1 lb crabmeat, picked free of shell
1 cup heavy cream
1 cup milk
2 cup fish stock
3 tablespoon all-purpose flour
1/2 cup chopped fresh chives
4 tablespoon (1/2 stick) butter
2 teaspoon minced garlic
3/4 cup chopped green onion, with tops
Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Recipe courtesy Paula Deen

Categories
Soups

Corn Chowder

1 pound hash brown potatoes, southern style (one half bag Ore Ida frozen) 
48 ounces chicken broth, (1 1/2 boxes)
2 -15 oz. can canned corn, creamed
1 -15 oz. can corn, whole kernel
3 slices cooked bacon, crumbled
1 -10 3/4 ounce can cream of chicken soup
1 chicken bouillon cube
dash salt and pepper
Place all ingredients in a large pot, bring to a boil. Reduce heat, simmer, stirring frequently, for 15 minutes.
Using immersion blender, puree the soup for about a minute. 
10  Servings