The soup's on.
While chefs may quibble over favorite recipes, none will dispute that a good stock is the basis for a full-flavored soup. Here are some helpful rules of thumb to ensure a super stock. Begin your stock with cold water; hot water will sear the vegetables and the nutritious juices that should become part of your stock. When adding bones, break them into small pieces; the marrow will add body. Make sure the vegetables are cut into larger pieces. Larger sections will be less likely to fall apart during cooking and to cloud your stock. For a deeper color, add a few onion skins to the pot.
Keep the ingredients well-balanced. Too many tomatoes, onions or spices can overpower the stock. Simmer the stock very slowly on low heat for several hours to retain the maximum flavor and nutrients. Strain through several layers of cheesecloth or clean dishcloth to remove bones, fat and other ingredients.
Stocking up on stock will save you hours of preparation when it comes time to make the soup. A single stock can be used in different ways. Fisherman's Wharf Soup with Rice, seasoned with wine and spices, combines the hearty flavor of shore stock with the fresh catch of the sea. For an international delight, Minestrone Abruzzese from central Italy is a classic combination of vegetables, beans and pasta.
When the recipe calls for a creamy texture, like Acorn-Squash Bisque, try substituting yogurt instead of heavy cream. Pureeing ingredients, as in the Potato Soup Puree, will also yield a smooth, delicate consistency.
(Makes about 6 cups) 1/4 cup dried lima beans 1/4 cup dried great northern or other white beans 1/4 cup dried lentils 2 ounces bacon, diced 6 cups water 1 can (16 oz.) whole tomatoes, broken up 1-1/2 teaspoons salt 1 Teaspoon crushed basil leaves 1/2 teaspoon fennel seed 1/2 teaspoon crushed mint leaves 1/2 teaspoon instant minced garlic 1/16 teaspoon ground black pepper 1/4 cup tubettini (medium size) 1 cup sliced carrots 1 cup canned chickpeas, drained 1 cup frozen peas 1-3/4 cups (4 oz.) chopped spinach
Place lima and great northern beans in small saucepan; place lentils in another saucepan. Cover both with water. Bring to a boil; boil for 2 minutes. Remove from heat and let stand for 1 hour. In large saucepot cook bacon until browned. Add water, tomatoes, salt, basil, fennel, mint, garlic and black pepper. Bring to a boil. Drain lima-bean mixture and add to saucepot. Simmer, covered, until beans are almost tender, about 1 hour 15 minutes. Drain reserved lentils. Add to saucepot along with tubettini. Simmer, covered, 10 minutes. Add carrots, chickpeas and peas; simmer, covered, for 5 minutes. Add spinach; simmer, uncovered, for 1 minute.
Fresh Eggplant-Mushroom-Zucchini Soup
(Makes 1-1/2 quarts; 6 servings) 1/4 cup margarine 1/3 cup chopped scallions 1/2 clove garlic, mashed 1/4 pound fresh mushrooms, sliced 1 eggplant, pared and cubed 3 tablespoons flour 1 can (10-1/2 oz.) condensed beef broth 3-3/4 cups water 2 cups (2 large) zucchini, shredded, unpared 1-1/2 teaspoons salt 1/8 teaspoon pepper 1/2 teaspoon dried-leaf oregano 1 teaspoon sugar 1 tablespoon fresh lemon juice
Melt margarine in large saucepan or kettle. Add scallions, garlic and mushrooms. Cook over low heat until vegetables are tender (about 10 minutes). Add eggplant and cook 5 minutes; stir occasionally. Sprinkle flour over vegetables and toss to mix well. Stir in undiluted broth and water. Add remaining ingredients and simmer uncovered for 30 minutes; stir occasionally.
Fresh Cabbage Soup
(Makes 7 cups, 6 servings) 1/4 cup margarine 1/2 cup chopped fresh onion 1/2 cup sliced celery 1/2 cup sliced, pared carrots 3 Tablespoons flour 2 cans (13-3/4 oz. each) beef broth 2 cups cubed, pared potatoes 4 cups shredded cabbage
In large saucepan melt margarine. Add onion, celery and carrots. Cook over low heat until onion is tender. Sprinkle flour over vegetables; stir to mix well. Stir in beef broth, add potatoes. Cover and simmer 30 minutes. Add cabbage. Cover and simmer 15 minutes longer. Garnish with chopped parsley.
Potato Soup Puree
(Makes 8 to 10 servings) 1/4 cup margarine 1 cup chopped onion 1 cup diced celery 1/4 cup chopped celery leaves 4 Idaho potatoes, peeled, cut in pieces 3 cups chicken broth, divided 1 Teaspoon salt 1/4 teaspoon celery seed 1/4 teaspoon hot-pepper sauce 2 cups milk 2 tablespoons chopped parsley
In large saucepot, melt margarine; saute onion, celery and celery leaves until soft. Add potatoes, 2 cups chicken broth, salt, celery seed and hot-pepper sauce; bring to boil. Cover. Reduce heat; simmer 25 to 30 minutes, until tender. Puree potatoes with cooking liquid in food processor or blender. Return to saucepot. Add remaining 1 cup chicken broth, milk and 1 cup water; mix well. Heat; stir occasionally. Just before serving, garnish with parsley.
(Makes about 4-1/2 cups; 4 servings) 2 tablespoons margarine 1/2 cup chopped fresh onion 1/4 cup chopped celery 2 tablespoons chopped celery leaves 2 acorn squashes, havled and seeded 1 can (13-3/4 oz.) chicken broth 2-1/2 cups water 2 slices bread, trimmed of crusts and cubed 1-1/2 teaspoons salt 1/8 teaspoon pepper 1 bay leaf 2 egg yolks 1/4 cup heavy cream or yogurt 1/4 teaspoon dried-leaf marjoram 1/8 teaspoon dried-leaf thyme
In large kettle, melt margarine; add onion, celery and celery leaves. Cook over low heat until tender. Add halved acorn squashes, chicken broth, water, bread, salt, pepper, and bay leaf; simmer uncovered 45 minutes. Discard bay leaf. Remove acorn squashes, scoop out pulp and place in container of electric blender or food mill. Puree and add liquid and vegetables from kettle; cover and process until smooth. Pour soup into kettle or saucepan. In small bowl beat egg yolks and cream together and gradually stir into soup; add marjoram and thyme. Heat but do not boil.
Sun Valley Goulash Soup
(Makes 6 servings) 1/4 cups vegetable oil 1 pound chuck, cut into 1/2-inch cubes 1/3 cup flour 2 large (2 cups) onions, chopped 4 teaspoons paprika 1 teaspoon dried-leaf marjoram 10 cups beef stock 4 large Idaho potatoes, peeled, cubed 1-1/2 teaspoons salt 1 tablespoon chopped fresh parsley
Heat oil in large, heavy kettle over medium heat. Add beef; brown on all sides. Remove beef from kettle. Add flour; stir constantly until lightly browned. Add onions, paprika, marjoram, beef stock and browned beef. Cover. Simmer 1-1/2 hours. Add potatoes and salt; simmer 15-20 mintues longer, until potatoes are tender. To serve, sprinkle with chopped parsley.
Fisherman's Wharf Soup with Rice
(Makes 5 servings)
5 cups chicken broth 1/4 cup dry white wine 1 tablespoon margarine or butter 1 teaspoon thyme leaves 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 bay leaf 1/2 cup uncooked rice 1 small cucumber, peeled, seeded and cut into thin strips, 2 inches long 2 ribs celery, sliced 1/2 cup sliced green onions including tops 1-1/2 pounds fillet of sole or other white fish, cut in 2-inch pieces 2 cups torn fresh spinach 2 tablespoons snipped fresh parsley
In a large saucepan, combine chicken broth, wine, margarine or butter, thyme, salt, pepper and bay leaf. Bring to boil; add rice. Reduce heat and simmer 10 minutes. Add cucumber strips, celery, green onions and fish. Return to a boil, reduce heat and simmer 5 minutes. Stir in spinach and parsley. Simme 2 minutes. Remove bay leaf Serve immediately.
(Makes 4-1/3 cups
or 4 servings) 2 tablespoons margarine 1/4 cup finely chopped onion 1 can (10-3/4 oz.) Campbell's
Condensed Cream of Mushroom Soup 1 cup canned pumpkin 1-1/2 soup cans milk 2 tablespoons dry white wine Dash ground nutmeg
In 2-quart saucepan over medium heat, in hot margarine, cook onion until tender. Stir in remaining ingredients. Heat thoroughly; stir occasionally. Ladle soup into bowls; garnish with additional nutmeg, if desired.
Fresh Corn Chowder
(Makes 6 servings) 2 tablespoons margarine 1 cup chopped fresh onion 1/2 cup chopped celery 1-1/2 cups pared and diced potatoes (cut in 1/2-inch cubes) 2 cups fresh corn, cut from cob 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups water 2 chicken bouillon cubes 1/4 teaspoon dried-leaf thyme 2 cups milk 1 cup light cream
In medium saucepan melt margarine. Add onion and celery; cook until tender. Add next seven ingredients. Cover and simmer 15 minutes or until potatoes and corn are tender. Add milk and cream. Heat through.
Turkey Oriental Soup
(Makes 6 servings) 1/2 cup rice, uncooked 7 cups turkey or chicken broth 2 cups coarsely chopped cooked turkey 1 cup diagonally sliced celery 2 medium carrots, cut into match sticks 1 can (14 oz.) fancy-mixed Chinese vegetables, drained and rinsed 1/2 cup sliced green onions including tops 3 tablespoons soy sauce 2 tablespoons sherry 1-1/2 teaspoons cornstarch Combine rice and broth in 4-quart saucepan. Bring to boil; cook 10 minutes. Add turkey, celery and carrots. Simmer for 5 minutes. Stirr in mixed vegetables and onions. Blend soy sauce and sherry with cornstarch; add to broth. Simmer until soup is clear and slightly thickened; stir occasionally. Ladle into soup bowls.
Fresh Tomato Vegetable Soup
(Makes 6 servings) 1/4 pound (8 slices) bacon 1/2 cup finely chopped fresh onion 1/4 cup finely chopped celery 3 tomatoes, peeled and quartered 5 cups water 1 tablespoon salt 1/4 teaspoon pepper 2 ears corn, husked and cut from cob 1/2 cup sliced celery 1/2 cup pared and sliced carrot 1 potato, pared and sliced 2 cups peeled and chopped tomatoes 1 cup fresh green beans, cut in 1-inch pieces 1/4 teaspoon dried-leaf thyme
In large saucepan or kettle, cook bacon until lightly browned. Remove and drain; crumble and reserve. Pour off all but 2 tablespoons fat. Add onion, chopped celery and quartered tomatoes; cook over low heat; stir occasionally, until vegetables are tender. Add water, salt, pepper and sugar. Simmer uncovered over low heat 30 minutes. Add remaining ingredients and bacon; simmer 30 minutes longer, until vegetables are tender.
(Makes 12 servings)
2 tablespoons olive oil 1 cup onion, sliced 4 medium cloves garlic, minced 2 tablespoons parsley, chopped 1 medium bay leaf 1/8 teaspoon pepper 2 cars (10-3/4 oz. each) Campbell's Condensed Chicken Broth 2 cups water 1 can (16 oz.) tomatoes, cut up and undrained 2 medium potatoes, sliced 12 small fresh clams, scrubbed Generous dash ground saffron or turmeric 1 pound fillets of white fish, cut in 2-inch pieces 1 pound fillets of red snapper, cut in 2-inch pieces
In 4-quart Dutch oven or saucepan over medium heat, heat oil and cook onion with garlic, parsley, bay leaf and pepper until tender. Add broth, water, tomatoes, potatoes and saffron; bring to boil. Reduce heat to low and simmer 5 minutes. Add white fish, snapper and clams; simmer 5 minutes. Stir gently. Add shrimp; simmer 5 minutes more or until done. Stir gently. Remove bay leaf.
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|Title Annotation:||includes recipes|
|Publication:||Saturday Evening Post|
|Date:||Oct 1, 1985|
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