Chinese Dumpling Soup - Susan Collicot
Roasted Pumpkin Soup - Doug Essinger-Hileman
Beer-Cheese Soup - David Goldblatt
Soupe du poisson - Lois
Feijoada - Roberta Lovatelli
Another Black Bean Soup
Mustard Soup
Cullen Skink - Jay Reay
Mrs. Beeton's Gravy Soup - Gerry Strey
Delia's Chickpea, Chilli and Coriander Soup - Susan Wenger
Bread Soup - Doug Essinger-Hileman
Brunswick Stew
Bob Saldeen
Bill Cooper's Beaufort Stew
Richard's Oyster Stew
Chinese Dumpling Soup - Susan Collicot
1/2 pound ground turkey
1 tablespoon minced green onion
2 teaspoons soy sauce
2 teaspoons rice vinegar
2 teaspoons minced ginger root
1 teaspoon cornstarch
1/2 teaspoon salt
1 (10-ounce) package round potsticker wrappers
1 egg, beaten
4 (14 1/2-ounce) cans fat-free chicken broth
1 small bunch bok choy, cut crosswise into 1-inch slices
4 fresh shiitake mushrooms, sliced
1 (2 1/4-inch) piece ginger root, peeled and sliced
1/4 teaspoon sesame oil
Chopped cilantro
Combine ground turkey, green onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl. Brush outer edge of potsticker wrapper with beaten egg. Spoon about 1 teaspoon turkey mixture onto center of wrapper . Fold wrapper in half. Press firmly to seal well. Pleat edge.
Repeat until all filling is used.
Combine chicken broth, bok choy, mushrooms and ginger in large sauce pot. Heat to boiling. Reduce heat, cover and simmer 5 minutes. Add filled dumplings. Return to boil. Reduce heat, cover and simmer 5 to 10 minutes, until dumplings are cooked through. Stir in sesame oil. Spoon into serving bowls. Sprinkle with chopped cilantro.
(Makes 6 servings with about 30 dumplings.)
Roasted Pumpkin Soup - Doug Essinger-Hileman
To make Roasted Pumpkin Soup, start by cutting about 4 pounds of pumpkins in half, putting them on a baking sheet, and roasted in the oven at 375 degrees Fahrenheit. About an hour later, remove the pumpkin from the oven, let cool until you can handle it, then scoop out the flesh.
Saute 1 large onion (and bacon, if you chicken stock isn't made from the carcasses of smoked birds, see below), then add the pumpkin flesh and 6 cups of chicken stock (we made ours from scratch, using the carcasses of smoked Cornish Hens that we had for Thanksgiving!) Simmer until the pumpkin flesh is very tender, about 30 minutes. (Preferably using a handheld blender) Puree the soup. Add 1/2 cup heavy cream and 1/4 cup orange juice. Season to taste with salt and pepper. Serve with a dollop of sour cream that has been seasoned with a bit of pumpkin flesh and nutmeg to taste!
Beer-Cheese Soup - David Goldblatt
Open a bottle of BUD open a can of Campbell's Cheese soup. Drink the BUD. Open another bottle of BUD. Find a pot. Pour the glutinous mass in the can into the pot. Throw half a can of milk in it and half a bottle of BUD. Drink remaining half of BUD. Open another bottle of BUD. Stir the stuff in the pot on low heat. Drink the bottle of BUD while waiting. Now heres the tricky part. After the glutinous mass in the pot has burned and stuck to the bottom because you didn't stir it, throw the pot and the mass away. Now open another BUD and drink it. Send out for pizza.
List of ingredients:
1 8oz can of Cheese soup
1 Six pack of Bud (long neck bottles preferred)
1 phone to call for the pizza (extra imported cheese on it)
oh yeah some milk if you got it.
Budweiser the King of Beers. Goes down easy comes out smooth.
Soupe du poisson - Lois
How about Soupe du poisson? They take whatever little fish come out of the Mediterranean that day, cook them with tomatoes, onions and spices, and run the whole thing through a food mill. Then it's served with toasted bread in the soup dish you cover with garlic rouille and grated cheese, over which you pour the soup. It's a meal.
The fish are usually small with soft bones that practically dissolve in cooking. So the whole fish goes into the mill.
Like the Med dish "friture de la rade", little whole fish fry, soaked with flour and then deep fried, they're about the size of french fries, and eaten entire. You feel crunch, not bones. And you have to look hard to see the eyes.
Feijoada - Roberta Lovatelli
4 cups black beans
2 pigs feet cracked
1/2 lb piece beef chuck
1/2 lb salt pork sliced
2 tsp olive oil
1 cup small chopped onion
4 cloves garlic minced
Salt
Freshly ground black pepper
Wash the beans and soak overnight fully covered by water. The next day drain them and transfer to a large, heavy kettle. Put water on the beans to about 2 cm above them. Bring to a boil, add the pigs' feet, beef, salt pork. Lower the heat and simmer, covered for three hours, stirring occasionally. Both the meat and the beans will turn purple (don't worry as the meat is discarded as they serve just to flavor the beans. Once the beans are done, give the meat to your doggy). Heat some olive oil in a skillet, add the onion and the garlic and cook until the onion is transparent. Stir into the beans. Cover and refrigerate overnight. To serve, heat for an hour, stirring occasionally. The next day you might have to adjust the seasonings, being prepared to add as much as two teaspoons of salt and a generous grinding of pepper. I cut fresh parsley and add it on the beans just before serving, but that is just a particular taste of mine which Brasilians do not use.
Serve with Oranges. And farofa and kale.
As the feijoada is served with MUCH hot sauce. Please peel and cut thinly roundwise several oranges -- taking out the peeps -- and serve to eat with the feijoada.
Another Black Bean Soup
1 pound black beans soak overnight
4 cups chicken broth
1 bell pepper, cored and diced
2 ham hocks (or 1/2 pound ham)
2 onions, chopped
2 ounces salt pork
3 cloves garlic, chopped
2 teaspoons paprika
3 teaspoons cumin
1/4 teaspoon chile powder
2 bay leaves
Simmer together 2 hours. Add 2 tablespoons red wine vinegar before serving.
Can add rice for Morros y Cristianos.
Mustard Soup
(Adapted from E.B. Aresty The Delectable Past)
Melt 2 tbsp. butter
Stir in 2 tbsp. flour, and blend smoothly
Add 2-1/2 cups thoroughly skimmed hot chicken stock (or chicken broth powder). Whisk until smooth (this will take some time!).
Add 1/2 tsp. salt, and a dash of white pepper.
1/2 tsp. finely minced onion.
Cool mixture slightly and add 3 tbsp. prepared dijon mustard just before serving. Can be served hot or cold.
Cullen Skink - Jay Reay
Aragh, 'tis the great soup of the world, Clive me lad. If you like naturally smoked haddock, or potatoes, or cream, or soup, or taste, or finesse, or style, then prepare yourself for a treat, because it is all those things in one handy package.
And Ena does it the best. I have never tasted better Cullen Skink anywhere, and it is my favourite soup, even ahead of a good homemade Vichysoisse or my late Mother's chicken stock and vegetable soup with barley. I cannot come near the perfection she has with her wonderful recipe, try as I might. But I add a grate or two of fresh black pepper, just for a leetle more oomph.
Waitrose have large jars of Cullen Skink, quite acceptable as a tasty filling on a cold day, but do not try the other commercial brands, thsame page targets and 1 external link:ey are vapid, thin, sticky. Baxter's is the creme de la creme, the acme, the bee's knees of Cullen Skink.
Warm it until it is hot, but not boiling. The aroma of smoked haddock is strong, like a glass of Talisker malt, and like that great scent of the Islands, can be off-putting to some, so choose your kitchen companions.
But keep it all for yourself, with thin brown bread, lightly buttered.
Lucky man, to have a wonderful new experience in a can.
Mrs. Beeton's Gravy Soup - Gerry Strey
Ingredients: 6 lbs shin of beef, a knuckle of veal weighing 5 lbs, a few pieces of trimmings, 2 slices of nicely flavored lean ham, 1/4 lb. of butter, 4 onions, 4 carrots, 1 turnip, nearly a head of celery, 3 blades of mace, a bunch of savory herbs, salt and pepper to taste, 3 lumps of sugar, 6 quarts boiling soft water. It can be flavored with ketchup, Leamington sauce, Harvey's sauce, and a little soy.
Mode: Slightly brown the meat and the ham in the butter, but do not let them burn. When this is done, pour to it the water, and as the scum rises, take it off; when no more appears, add all the other ingredients and let the soup simmer slowly by the fire for 6 hours without stirring it any more from the bottom; take it off, and let it settle; skim off all the fat you can, and pass it through a sieve or cloth. When perfectly cold, you can remove all the fat, and leave the sediment untouched, which serves nicely for thick gravies, hashes, etc.
Time: 7 hours. Average cost, 1s. per quart. Seasonable all the year. Sufficient for 14 persons.
Leamington sauce is made from walnuts, vinegar, "Indian soy," cayenne pepper, shallots, garlic and port wine. Mrs. Beeton does not explain ketchup, Harvey's sauce, or soy. Generically, ketchup was a piquant, liquid condiment that could be made from just about anything.
All in all, gravy soup seems to be a rich meat broth which Mrs. Beeton apparently intended to be served plain.
Delia's Chickpea, Chilli and Coriander Soup - Susan Wenger
This has decidedly Mexican overtones. It isn't too hot and spicy but the presence of the chilli does give it a nice kick, and the flavour and texture of chickpeas is perfect for soup.
Serves 6
8 oz (225 g) chickpeas, soaked overnight in twice their volume of cold water
2 small red chillies, halved, de-seeded and chopped
1 level tablespoon coriander seeds
1 x 15 g pack (or 1/2 oz) fresh coriander, leaves and stalks separated
2-3/4 pints (1.75 litres) boiling water
1 level tablespoon cumin seeds
2 oz (50 g) butter
6 fat cloves garlic, peeled and finely chopped
1 level teaspoon ground turmeric
grated zest 1 lemon
1 x 200 ml tub creme fraiche
2-3 tablespoons lemon juice
salt and freshly milled black pepper
For the garnish:
1 mild fat red or green chilli, de-seeded and cut into very fine hair-like shreds
You will also need a large saucepan of 6 pint (3.5 litre) capacity.
First of all, drain the chickpeas in a colander, rinse them under the cold tap then place them in the saucepan with 2-3/4 pints (1.75 litres) of boiling unsalted water. Then bring them up to simmering point, put a lid on and cook them very gently for about 1 hour or until the chickpeas are absolutely tender and squashy.
While they're cooking, prepare the rest of the soup ingredients. The coriander and cumin seeds should be dry roasted in a small pre-heated pan for 2-3 minutes, then crushed in a pestle and mortar. After that, melt the butter in the pan, add the crushed spices along with the chopped garlic and chillies and cook over a low heat for about 5 minutes. Now add the turmeric, stir and heat that gently before removing the pan from the heat.
As soon as the chickpeas are tender, drain them in a colander placed over a bowl to reserve the cooking water. Transfer the chickpeas to a liquidiser together with a couple of ladles of cooking water and puree them until fine and smooth. Now add the lemon zest, coriander stalks and spices from the pan along with another ladleful of cooking water and blend once more until fine and smooth.
Next, the whole lot needs to go back into the saucepan with the rest of the reserved cooking water. Bring it all up to a gentle simmer, give it a good stir, season, then simmer gently for a further 30 minutes. All this can be done in advance, then, when you're ready to serve the soup, re-heat very gently without letting it come to the boil. Stir in half the creme fraiche and the lemon juice, taste to check the seasoning, then serve in hot soup bowls with the rest of the creme fraiche swirled in. Scatter with shredded chilli and coriander leaves as a garnish.
Bread Soup - Doug Essinger-Hileman
I believe that one can see the evolution of the Italian diet before tomatoes by looking at the history of gazpacho.
One of the historic peasant meals in both Italy and Spain was what we now call bread soup (which is a cousin to bread salad). It combines bread, garlic, olive oil and vinegar in either soup or salad form. These meals are cousins to the Andalusian soup featuring the same ingredients. That soup is today called Gazpacho. Prior to the introduction of the tomato to the Old World, gazpacho added green grapes to the ingredients in many variations of Gazpacho. I suspect that something similar happened in Italy with their bread soup.
Brunswick Stew
Bob Saldeen
Brunswick Stew (chicken or rabbit)
2 slices bacon, diced
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
pinch cayenne
1 (4-lb) chicken or rabbit, cut up (with giblets if chicken is used)
3 onions, thinly sliced
4 tomatoes, chopped
1 red bell pepper, chopped
1/2 teaspoon dried thyme
2 cups lima beans, fresh
2 cups corn kernels
1/2 cup okra, sliced
2 tablespoons chopped parsley
1 tablespoon Worcestershire sauce
Cook bacon in its own fat until rendered. Remove the bacon bits and set aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Brown the pieces in the rendered fat with the onions. Add 1-1/2 cups boiling water, tomatoes, red pepper and thyme to Crock Pot with meat. Cover and cook on low 6 to 8 hours. Add remaining ingredients including reserved bacon, cover and cook on high 25 minutes or until vegetables are tender.
Bill Cooper's Beaufort Stew
In South Carolina it is called "Beaufort Stew". The following recipe is from Gwen Bells's Shrimp Happens Cookbook.
6 lb. shrimp, headed
6 lb. smoked sausage, cut in pieces
12 to 14 ears of corn, cut in pieces
3 to 4 lb. snow crab legs
3 large onions, cut in chunks
6 to 8 potatoes, cut in chunks
bell pepper, optional
Old Bay seafood seasoning to taste
salt and pepper to taste
"In a large pot of water cook sausages and vegetables with seasoning for 20 minutes or until potatoes are done. Add snow crab legs and shrimp. Cook until shrimp turn pink, 2 to 3 minutes. This recipe will feed 12 hungry people or 6 hogs."
Richard's Oyster Stew
Two cans of store bought oyster stew and I don't have to add much other than seasonings of onion, garlic, and celery salt and Worcestershire to taste. Heat slowly (DO NOT LET BOIL!!). I also cook up separately a small jar of the smallest oysters I can find and even the 'extra small' are still pretty big but just right as it turns out. Put a big glob of butter in a frying pan, then after melted down, add the oysters (drained and picked over for shells). You can add the liqueur from the oysters if you want or throw it out. I used to toss the liqueur in but of late I like it better without so I just toss it. Cook the oysters at low heat until the edges curl, then add them toward the end to the hot but not boiled soup (the canned soup version has little more than tiny oyster bits in it, so if you really do want oysters in your soup, you'll have to add them). At this point, it's ready to serve. My Mother always did this, but I guess I was always too lazy or just forgot, but it actually helps to preheat the bowls the stew will be served in by just putting them in the oven for a few minutes on low heat. Take the bowls out and me, I add little assorted cheese chunks to the hot bowls, the ladle out the stew. Add oyster crackers and a fine bottle of wine.
Which it's the Patrick O'Brian list of the world!