Archive for Soups

Nov”bread”ber

It’s November “Novbreadber” and what goes great with cold weather and homemade bread: SOUP.

Lora’s Krazy Kitchen is featuring

NovemberMinestrone: tomato base made from tomatoes from my garden, spicy sausage, bacon  and a days’ worth of veggies.

Chicken Ring Noodle: Homemade chicken stock, celery, carrots, onions, herbs and a ton of chicken from a whole chicken featuring Ring Noodles.

Habanero: Not for the faint of heart! Cream base soup with onions and herbs with fresh roasted Habanero Peppers.

Choose then from Garlic Cheese Bread or a Pan of my famous Corn Bread.

Great for those cold winter nights after work!

Just as an FYI: I have plenty pans of seasonal Apple Crisp. Also, get your orders in for Holiday Whoopie Pies.

Facebook me for more information

Settlers Inn Cream of Potato with Bacon Soup

  • I found this recipe in the Milwaukee Journal/Sentinel. It looked so delicious and easy to IMG_0377make. I did make an adjustment; instead of the sharp cheddar I use a white sharp cheddar cheese.

 

  • Tom Dorsey, chef and co-owner, sent the recipe, which he recently developed. He also included information about his restaurant, which he and his wife, Joan, opened in 1993.”We wanted to provide a place for high-quality, nutritious home cooking. Since we opened, Settlers Inn has evolved into a restaurant, deli and catering business. It is truly a family business with both of us working alongside our three children full time.”We cater seven days a week and…also offer a wide range of gluten-free options and hold hands-on cooking classes for kids.”
  • Makes: 8 to 12 servings

Ingredients:

2 pounds baking potatoes, peeled and diced
4 cups (32 ounces) chicken broth
3 tablespoons good-quality chicken base
½ pound uncooked bacon, cut into ½-inch pieces
¼ cup (½ stick) butter
1 large yellow or white onion, finely chopped
¾ cup flour
5 cups milk
2 teaspoons granulated garlic
½ teaspoon pepper
1/8 teaspoon cayenne pepper
¼ cup sour cream
Salt and pepper to taste
8 ounces shredded sharp cheddar cheese.
2 green onions, sliced (optional)

Preparation:

In large pot combine potatoes, broth and base and cook until potatoes are tender, about 10 to 12 minutes. Drain potatoes, reserving cooking liquid.

In another pan, cook bacon until crisp. Drain and reserve ¼ cup bacon fat to use later. Cool bacon and crumble.

In a 4-quart saucepan, add butter, reserved bacon fat and onion. Cook over low heat until onion is very soft but not brown, stirring frequently. Add flour and whisk until smooth. Cook about 5 minutes, whisking frequently.

Add reserved liquid from cooking potatoes and the milk. Cook over medium heat, whisking until smooth and thickened, about 15 minutes.

Add granulated garlic, ½ teaspoon pepper, cayenne pepper, reserved potatoes, reserved bacon and sour cream. Heat through, then check seasonings and add additional salt and pepper to taste if needed.

Stir in cheese and then ladle into bowls and top with sliced green onions for garnish, if desired.

Minestrone Soup

Ingredients

2 cups            Dried White Beans (soaked over night)

2                     Stalks Celery

1 cup              Carrots, diced

1                    Onion, chopped

1                    Large clove of garlic, chopped

½ cup each   Zucchini, Green Beans, Corn, Peas, Green/Red Peppers,

                       Black Olives

2 handfulls   Fresh Spinach or Escarole, cut

1 can              stewed or diced tomatoes

½ lb                Bacon, fried and cut small

1 lb                 Bulk Italian Sausage

4 cups            Beef Broth

1 small can   Tomato Paste

1tsp                Basil, Rosemary, Parsley

Salt and Pepper to taste

                        If needed extra tomato sauce, water, olive oil

IMG_0041

Directions

Cook the beans in their soaking water about 2 hours or until tender.

Drain reserve liquid and put ½ of the beans in a food processor.

Cook sausage, bacon, put to the side.

Heat oil sauté garlic, onion, celery, carrot, beans and rest of vegetables

Add sausage and bacon

Add broth, stir in tomato paste and seasonings

Add spinach, and processed beans

Salt, pepper, simmer if needed add more broth or tomato paste

Corn Chowder

Ingredients

  • 1 TBS. Unsalted Butter
  • 3 Slices of Bacon diced
  • 2 Cups Corn (please see the Harvest Corn Recipe on this website)
  • 1 Medium Onion diced
  • 1 Large Clove Garlic minced
  • 1 Small Green Pepper diced
  • 1 Small Red Pepper diced
  • 1 tsp. Crushed Dried Red Pepper (add more for spice)
  • 1 tsp. Thyme
  • 1/4 cup White Wine
  • 2 TBS. Flour
  • 2 ½ cups Chicken Broth, reserve ½ cup
  • 1 cup ½ & ½ milk
  • Salt & Pepper to taste


Directions

In large sauce pan sauté bacon. Add the Butter, Onion, Garlic, Green Pepper and Red Pepper and cook until tender, about 5 minutes. Add Corn, Thyme and Red Crushed Dried Red Pepper.  Add Flour. Stir and cook for about 2 minutes. Whisk in Wine and Chicken Stock. Bring to a simmer and cook for 15 minutes. Reduce heat to low. Add ½ & ½ milk. Add reserved chicken broth to desired consistency. Season with salt and pepper.

For the corn I used my Harvest Corn that I had frozen in my freezer. You can also substitute canned corn.

 

 

Creamy Mushroom Soup

Ingredients

  • 3 TBS. Unsalted Butter
  • 2 TBS. Olive Oil
  • ¾ Cup finely chopped Shallots or Onion
  • 2 LBS. Mushrooms (I use a combination of white, Portobello and or Shiitake)
  • 1 tsp. thyme
  • 1/3 cup White Wine
  • 3 TBS. Flour
  • 3 ½ cups Chicken Broth, reserve ½ cup
  • ½ cup milk
  • ¼ tsp. Ground Nutmeg
  • ¼ cup Sour Cream
  • Salt & Pepper to taste

Directions

In a large sauce pan melt butter with olive oil over moderate heat. Add the shallots and cook until tender, about 2-3 minutes. Add the sliced mushrooms, thyme, salt and pepper. Cook until all the liquid has evaporated from the mushrooms. Add the wine and cook until evaporated. Stir in flour and cook for 2-3 minutes. Add 3 cups of the chicken broth. Bring to a simmer and cook for 15 minutes. With an emersion or regular blender puree until smooth. Return soup to sauce pan and whisk in milk. Add reserved chicken broth to desired consistency. Season with salt, pepper and nutmeg. Remove from heat and whisk in sour cream. Serve immediately.

I found this on the Food Network Website but made changes to the recipe for my acquired taste.

 

Ham & Bean Soup

Ham & Bean Soup

Ingredients- Stock

  • Ham Bone (with some meat left on)
  • 1 large carrot in large diced pieces
  • 1 stalk of celery in large diced pieces
  • 1 medium onion quartered
  • 1 bay leaf
  • 1 TBS whole dried cloves
  • 1 whole garlic clove
  • 6 peppercorns or fresh ground pepper

Directions

Create stock by adding all ingredients in large pot and cover with water.  Simmer for 1-2 hours.  Remove carcass and pick off meat. Strain the rest of ingredients through cheese cloth, discarding veggies and bone (save any remaining meat).  Refrigerate meat and stock separately for 24 hours covered.  Remove fat that moves to the top of the stock after 24 hours. Store in freezer bags and remember to date each bag.

Ingredients-Bean Soup

  • 1 large onion-diced
  • 2 carrots sliced
  • 2 potatoes-peeled and diced
  • 1 celery-diced
  • Leek (rinsed and sliced)
  • 1 Package of dried Beans (I use the mixture of 10 beans for this soup)
  • Leftover ham from bone (additional ham can be added to taste)
  • Any other veggies you would like
  • Pinch of Ground Nutmeg (I prefer fresh)
  • Salt & Pepper to taste

Directions

Follow the instructions on the bean packaging. This will show you how to properly soak and prepare the beans for cooking.

Add stock to a large pot and the beans that have been soaking. Simmer until beans are tender. Add onion, carrots, potatoes, celery leek and ham.  Simmer until veggies are tender.  Additional veggie stock or water can be added is more stock is needed. Skim any foam that rises to the top and discard. Salt and pepper to taste.

This is great for a cold Sunday evening dinner. Serve with warm crusty bread.

Tomato Soup or Sauce

Tomato Soup or Sauce

Ingredients        

  • 10 Ripe Whole Tomatoes-Quartered with skin and seeds
  • 1 Large Onion -Quartered
  • 1-2 Large Garlic Cloves-Peeled and smashed
  • 2 TBS Olive Oil
  • 1 Serrano Pepper or Red Pepper Flakes-Optional
  • 1 tsp. Basil
  • Salt & Pepper to Taste

Directions      

 Add top 6 ingredients to a large heavy pot. Simmer for about 1 hour. Cool. Using an emersion blender or stand blender; blend until smooth. You can then strain using a fine mesh strainer. I like the texture when it is not strained. Salt and pepper to taste. Freeze in a plastic freezer safe bowl or freezer bag. Make sure to identify and date.

You can use this as tomato soup; great with the late winter night dinner with grilled cheese or use as a tomato sauce base for pasta.

 

Chicken from Start to finish…3 in 1 Roasted whole chicken with Garlic, Pepper and honey

Chicken from

Start to finish

3 in 1

Roasted whole chicken with

Garlic, Pepper and honey

Ingredients

  • 5-7 LB Chicken
  • 1 small onion quartered
  • 1 Granny Smith Apple quartered
  • 2 sage leaves or a dash or dried
  • 1 whole garlic clove

Directions

Preheat oven to °500. Clean out cavity of the chicken. Inside will contain a bag of goodies (heart, liver, gizzards and neck bone) which I usually discard. You can save the neck, heart and gizzard for stock but never the liver because that would make your stock bitter. If your chicken has a pop-up timer (small plastic disk) leave it in the chicken-do not remove.

Stuff cavity of the chicken with the onion, apple, sage and garlic. Sprinkle breast side and back side with garlic salt and fresh cracked pepper. Place chicken in roasting pan; breast side up.

Bake at °500 for 25 minutes. Drop temperature to°325 and bake for 3 hours or until the temperature measured in the thigh is 180°F. Drizzle chicken with honey and bake for an additional 5 minutes. Remove from oven and let rest for 5 minutes.

Enjoy. If there is left over chicken meat; remove from the carcass and freeze for soup. Place in freezer bag and do not forget to date the bag.

Also freeze the carcass by placing it in a separate freezer bag and date to use for stock/soup.

 

Chicken soup

Ingredients-Chicken Stock #1

  • Chicken Carcass (with some meat left on) used in the Roasted Whole Chicken with Garlic, Pepper and Honey recipe as listed above
  • 1 large carrot in large diced pieces
  • 1 stalk of celery in large diced pieces
  • 1 medium onion quartered
  • 1 bay leaf
  • 2 sage leaves
  • 1 whole garlic clove
  • 6 peppercorns or fresh ground pepper

 

Ingredients-Chicken Stock #2

  • Whole raw 5-7 LB Chicken
  • 1 large carrot in large diced pieces
  • 1 stalk of celery in large diced pieces
  • 1 medium onion quartered
  • 1 bay leaf
  • 2 sage leaves
  • 1 whole garlic clove
  • 6 peppercorns or fresh ground pepper

 

Directions

Create stock by adding all ingredients in large pot and cover with water.  Simmer for 1-2 hours.  Remove carcass and pick off meat. Strain the rest of ingredients through cheese cloth, discarding veggies and carcass (save any remaining meat).  Refrigerate meat and stock separately for 24 hours covered.  Remove fat that moves to the top of the stock after 24 hours. Store in freezer bags and remember to date each bag. Use for soup/stock or to add flavor to rice.

Ingredients-Chicken Soup

  • 3 sage leaves or 1 tsp. dried
  • 1 large onion-diced
  • 2 carrots sliced
  • 2 potatoes-peeled and diced
  • 1 celery-diced
  • Leek (rinsed and sliced)
  • Large Egg Noodles
  • Leftover chicken from carcass
  • Any other veggies you would like

Directions

Return stock to pot adding sage, onion, carrots, potatoes, celery and chicken.  Simmer until veggies are tender.  Skim any foam that rises to the top and discard. Add leek, noodles and salt and pepper to taste.  Simmer until noodles are cooked.

I always like to prepare a whole chicken using my Roasted Whole Chicken with Garlic, Pepper and Honey recipe. Whatever we do not eat, I always freeze and use for chicken soup. Remember to always freeze the carcass for stock. Store in a freezer bag and don’t forget to write the date on the bag. You can also use this for Turkey Soup. Remember to save your Turkey Carcass from Thanksgiving!

Roasted Habanero Soup

Ingredients

  • 3tsp. Extra Virgin Olive Oil
  • 1 Habenero Pepper (seeds and membrane included)
  • 1 Medium Yellow/White Onion diced
  • 3 TBS Butter
  • 3 TBS Flour
  • ½ cup White Wine (a wine that you would like to drink)
  • 1 QT. Chicken Stock
  • 2 tbs. Thyme
  • 2 Bay Leaves
  • 1 cup Heavy Cream

Directions

Roast pepper over open flame on gas stove or in a dry pan over medium heat until lightly charred and soften. Remove from flame or pan and set aside (you can chop the pepper once it is cooled). Sauté onion in olive oil over medium heat until translucent. Add thyme and bay leaves to pot. Stir in flour and butter and cook until flour is lightly browned and develops a nutty smell. Add wine and whisk until lumps disappear. Add chicken stock. Reduce heat to low and simmer for 20 minutes. Add cream and roasted pepper and remove from heat. Puree soup with hand blender or food processor (I like this soup not totally pureed). You can set aside ½ or ¼ of the soup and puree the rest. Add the soup you set aside to the pot.  Season to taste.

Serve with crusty bread. I make this soup for my boss every March for his birthday. It is very hot (spicy) for this is not for the weak of heart.

Roasted Butternut Squash Soup

Ingredients

  • 2 medium butternut squash, halved lengthwise and seeds removed
  • 1 T olive oil
  • 1 T butter
  • 2 medium Granny Smith apple peeled and chopped
  • 1 cup chopped onion
  • 1/2 tsp freshly grated nutmeg
  • 2-4 cups chicken or vegetable broth, depending on desired consistency
  • Salt and Pepper to taste
  • Chives

 

Directions

  1. Pre-heat oven to 400 degrees.
  2. Season cut side of squash generously with salt and pepper and lay cut side down on a non-stick baking sheet (spray sheet with Pam or grease slightly with olive oil). Pierce skin side of squash all over with the tip of a sharp knife and rub a light coating of olive oil over the skin. Roast squash for 45 minutes.
  3. While squash is cooking, heat olive oil and butter in a skillet and sauté apple and onion over medium heat until soft (not brown), about 8 minutes.
  4. Once squash is finished cooking, set aside allow to cool enough to be handled. Remove the skin – it should peel off relatively easily. If not, then scoop the flesh out with a spoon.
  5. Combine squash, apple & onion mixture, and 2 cups of broth in a blender and puree until smooth. You may have to do this in two batches. Transfer puree to a pot and add more broth if it’s too thick for your taste. Stir in nutmeg and reheat soup over medium heat.
  6. Sprinkle chives over the top.
  7. Soup may be made ahead and reheated prior to serving.

I used this recipe for an after show cocktail party for a theater group. I purchased plastic shot glasses. Used a turkey baster to fill the shot glasses with the soup and topped with chives. Served well over 75 people with leftover soup to freeze for those cold Wisconsin nights.

 

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