Corn Soup (Spicy)

Ingredients
6 ears corn, cut kernels off the cob and reserve cob cutting into 1 - 2 inch rounds

1 tablespoon virgin olive oil

1 ½ yellow onions, chopped

3 - 4 garlic cloves, peeled and minced

1 tablespoon chili powder

8 cups chicken stock (see Chicken Stock recipe)

1 ½ cups heavy cream

Salt and freshly ground pepper to taste

1. Place olive oil, onions and garlic in a Dutch oven and sauté until onions are soft and tender.  Add chili powder and pepper, sauté for 1 more minute.  Add corn kernels and sauté until corn begins to soften.  Add stock and corn cobs and bring to a boil. 

Reduce heat and simmer for 30 minutes, stirring from time to time.

2. Remove from heat and remove corn cobs from soup, discard.  Puree ½ of the cooked corn kernels for a chunky soup.  If you want a smooth corn soup, puree all ingredients. 

3. Return to rinsed Dutch oven and add heavy cream.  Add salt to taste.  Heat and serve. 

Garnish with paprika or chopped fresh parsley.

Serves approx 8

Chicken Soup II

Ingredients

1 (3 pound) whole chicken. (skin and fat removed, cut into pieces)

 4 carrots, halved

 4 stalks celery, halved

3-4 garlic cloves, peeled and chopped

1 large onion, halved

Chicken stock to cover (see chicken stock recipe)

Salt and freshly ground black pepper to taste

1. Put the chicken, carrots, celery and onion in a large Dutch oven and cover with cold chicken stock. Heat and simmer, uncovered, until the chicken meat is cooked and tender.

2. Take everything out of the Dutch oven. Strain the broth. Chop the carrots, celery and onion. Season the broth with salt and freshly ground black pepper to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir and serve.

Serves 10

Chicken Soup 1

When you have the flue or a cold, chicken soup is the best thing you can eat. It's called Jewish penicillin with good reason.

Ingredients

1 large onion, chopped

1-2 carrots, sliced into thin rounds

2 stalks celery, sliced into small pieces

2 cloves of garlic, peeled and minced

Salt and freshly ground black pepper to taste

2 cups chicken meat, fat and skin removed, cut into pieces

10 cups of chicken stock (see chicken stock recipe)

Half a cup of pre-cooked brown rice

Chopped or dried parsley, sage, rosemary and thyme (can substitute tarragon for the other herbs) 

1. In a Dutch oven, pour and cook a cup of chicken stock, add the vegetables and a dash of salt. Add the garlic a minute or so later. Cook until the vegetables are soft.

2. A minute or so before the vegetables are done, add the sage, rosemary and thyme (or tarragon).

3. Add the chicken pieces and cook for a minute or two more.

4. Add the chicken stock and the pre-cooked brown rice.

5. Bring to a boil, then reduce heat to low. Simmer for 5 to 10 minutes.

6. Add the parsley a minute or so before serving.

Serves approx 12

Cheese Soup (Cheddar)

Ingredients

3 tablespoons butter

1 large onion, chopped

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

3-4 cloves garlic, minced

1/2 cup all-purpose flour

2 cups chicken stock (see chicken stock recipe)

1 1/2 cups whole milk

1 1/2 cups heavy cream

About 4 cups yellow cheddar cheese, grated

Salt to taste

Cayenne pepper to taste

Crumbled bacon chopped parsley leaves, optional for garnish

In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers and saute until vegetables are tender. Add garlic and cook a little longer. Add flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock, milk and heavy cream.  Bring soup to a low boil and reduce heat so that the soup only simmers. Cook, stirring, until the soup is thick and flavourful. Add the grated cheese in 1/2 cup parts, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.

Serves 6

Cheese Soup (Swiss)

Ingredients
1 onion, finely chopped

1 cup dry white wine

8 cups chicken stock

½ cup butter, melted

½ cup flour

1 cup whipping cream

1 cup cream cheese

½ lb. Swiss cheese, cut into cubes

Salt to taste

White pepper to taste

Whipped cream for garnish

1. In large saucepan, saute diced onions in dry wine until translucent. Add stock and bring to boil. Turn off heat.

2.Blend butter with flour until smooth to make a roux. Add cream and roux to stock, stirring until roux is completely dissolved.

3. Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken, stirring often to keep from scorching.

4. Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted, but do not boil. Season to taste with salt and pepper. Garnish with whipped cream (optional). Serve hot.

Serves approx 10

Cauliflower Soup (Cream of )

Ingredients

1 large head cauliflower, cut into florets

2 tablespoons extra virgin olive oil

2 large carrots, sliced into rounds

2 stalks celery, diced

1 cup onion, chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

10 cups homemade chicken stock (see Chicken Stock recipe)

3 large potatoes, peeled and cubed

1 teaspoon dill

1 teaspoon fresh chopped parsley

1/4 teaspoon dry mustard (optional)

Salt and freshly ground black pepper

 1. Heat the extra virgin olive oil in a dutch oven over medium heat.

 2. Add carrot, celery and onion to extra virgin olive oil. Cook until vegetables are softened.

 3. Add garlic, and cook another 1-2 minutes. Don’t let the garlic burn.

 4. Sprinkle flour over vegetables and cook 2 min, stirring.

 5. Heat chicken stock in a separate pot. Add to vegetables, whisking.

 6. Bring to a boil. Add potatoes and cauliflower.

 7. Reduce heat and let simmer until cauliflower and potatoes are tender.

 8. Puree soup in food processor or blender.

 9. Salt and freshly ground black pepper to taste.

 10. Garnish with parsley, dill, some grated cheddar cheese, or nutmeg. Serve immediately.

Serves approx 8 to 10

Celery Soup

Ingredients
2 potatoes, cubed

1 bunch celery, chopped

1 onion, chopped

2 tablespoons butter

1 tablespoon curry powder

1 tablespoon ginger, cubed

1 teaspoon Cayenne Pepper

1 chili pepper

1 ½ quart chicken stock (see our Chicken Stock recipe)

salt and freshly ground pepper to taste

lemon juice

2 ounces butter

1. In a Dutch oven sauté the onion and potatoes in butter and add spices. Stir well; add celery, and stock. Salt and pepper to taste, simmer for 30 minutes.

2. Puree in small batches and season with lemon juice. Mix in the butter. Serve warm.

Serves approx 4

Cauliflower Soup

Ingredients

1 stick butter, divided

1 cooking onion, diced

1 whole carrot, julienned

1 stalk celery, diced

2 cauliflower heads cut up into florets

3 tablespoons fresh parsley, chopped

10 cups chicken stock (see Chicken Stock recipe)

6 tablespoons all purpose flour

3 cups half-and-half

Salt and pepper to taste

1. In a Dutch oven, melt 4 tablespoons butter. Add the onion and cook until golden brown.

Add the carrots and celery and cook until celery begins to soften. Add cauliflower and parsley.

Cover and cook over low flame until cauliflower begins to soften.  Add chicken stock, bring to a boil, and reduce heat.  Simmer.

2. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the 2 cups half and half and whisk until smooth. Slowly add flour-half and half mixture to the butter, whisking constantly.

3. Remove from heat and stir in the rest of the half-and-half. Add mixture to the soup. Simmer for 15 minutes. Adjust seasoning to taste.

4. Serve with sour cream on the side. Serve immediately.

Serves approx 6

Carrot Soup (Cream of)

Ingredients
7 cups chicken stock, or vegetable stock (see our recipes)

2 pounds fresh carrots, sliced into rounds.

3 leeks, sliced in half lengthwise

1 yam, cubed

4 stalks celery, sliced

4 tablespoons butter

3-inch piece fresh ginger root, peeled and grated

1 teaspoon ground nutmeg

Fresh chopped dill or dried

Fresh parsley, chopped

salt and freshly ground black pepper to taste

1/2 pint heavy cream (optional)

1.In a Dutch oven, bring stock to a boil.

2. In a sauce pan, over medium-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg until vegetables are browned. Add remaining butter as needed.

3. Add Sautéed vegetables to Dutch oven, reduce heat, cover with a lid, and simmer for 30 minutes.

4. Let cool. Puree in food processor or blender. Soup should be thick and smooth.

5. Salt and pepper to taste.

Serve hot drizzling a little heavy cream into each bowl.

Serves approx 4

Carrot Soup

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups half-and-half

3 cups vegetable or chicken stock (see our recipes)

5 cups carrots, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, chopped

2 teaspoons ground cayenne pepper

salt and freshly ground pepper to taste

1. Steam carrots until tender.

2. Blend cooked carrots and 1 1/2 cups stock until smooth. Put aside.

3. In a Dutch oven, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half, heat and stir until a little thickened. Stir in pureed carrots and remaining stock. Salt and pepper to taste.

Serves approx 4

Note: Recipe can be doubled or tripled if desired.

Keep in refrigerator until ready to eat.  Heat before serving.

Cabbage Tomato Soup

Ingredients
10 cups beef stock (see Beef Stock recipe)
1 can tomato soup (or 1 ½ cup fresh)

1 small can crushed tomatoes

3 carrots, sliced into rounds

1 cup onion, chopped

1 head cabbage, cut into 1 inch squares

1 - 2 tablespoon sugar

Place all ingredients in Dutch oven and cook until vegetables are tender.  Salt and pepper to taste.

8 oz. sour cream

3 slightly heaping tablespoons flour

Combine and stir until smooth.  Add to soup and bring to a boil.  Reduce heat and simmer for 10 minutes.

Cabbage Soup (Cream of)

Ingredients
12 cups chicken stock

1 cup yellow onion, chopped

1 cup celery, sliced

½ cup carrot, cut into thin rounds

½ head of cabbage, thinly sliced

1 8 oz can sauerkraut, drained

2 cloves garlic, minced, optional

Salt and white pepper to taste

In a Dutch oven place chicken stock, onion, celery, carrot and garlic (optional).  Bring to a boil.  Add spices, cabbage and sauerkraut.  Cook uncovered for 1 hour.

Thickener for soup.

1 ½ cups sour cream

1 ½ cups flour

2 cups milk

Place sour cream in a large bowl.  Stir in flour in three or four batches. Add 1 cup milk and whisk.  Slowly add more milk until the consistency of liquid honey.   Add to Dutch oven, simmer and stir until thick.  

Serves approx 10

Broccoli Soup (Cream of)

An easy soup for a cold winter’s day.

Ingredients

2 tablespoons butter

1 cooking onion, chopped, optional

1 stalk celery, chopped, optional

1 carrot, chopped, optional

3 cups homemade chicken broth (see chicken broth recipe)

1 large bunch of broccoli, florets and stems, cut into pieces

3 - 4 tablespoons butter

3 – 4 tablespoons all-purpose flour

16 oz milk (can use 8 oz cream to replace 8 oz of milk if desired)

salt and ground black pepper to taste

2 tablespoons parsley, chopped

1. Melt ½ of the butter in sauce pan, and sauté onion, celery and carrot until tender. Add broccoli and broth, cover and simmer for about 10 minutes.

2. Puree in batches until smooth and pour into another pot.

3. In a Dutch oven, over medium-heat melt the other ½ of the butter, stir in flour and add milk (and cream if using). Stir until thick and smooth, and add to soup. Season with salt and freshly ground pepper.

 

Serves about 6