September 10th, 2009
Cold, Windy and Rainy = Stew, Soup, or Potage
Even though I was going to write about a restaurant today, after the weather we have been having, all I want is a good, rich and warm soup and nothing else.
Every country and every region and culture has its soups and stews and you can make a soup out of anything. The words vary from country to country and according to the language.
Here are a few recipes that will warm you up on a day like today.
Fresh Broccoli Soup
2 cups water
1 13 3/4 ounce can chicken broth
3/4 tsp. salt
1 1/4 pounds fresh broccoli, trimmed and cut into 1 inch pieces (6 cups)
1 cup sliced, peeled carrot
1 medium sized onion, peeled and quartered
1/2 cup skim milk
1 tbsp. lightly salted butter or margarine
1/8 tsp. ground black pepper
In a large saucepan bring water, chicken broth and salt to boil over high heat. Add broccoli, carrot and onion; when boiling, reduce heat to moderate, cover pan and cook 15 to 20 minutes, until, broccoli and carrots are tender. Put 1 cup of the veggies and hot liquid into a blender or food processor; cover and blend 40 to 50 seconds, until smooth; pour into a bowl.
Repeat with remaining vegetables and liquid. Stir in milk and butter until melted; sprinkle with pepper.
Makes 6 cups.
Note: You notice that is skim milk but if you want a richer and more caloric soup then use heavy cream or half and half.
Tomato Tortellini Soup
1 9 ounce package refrigerated tortellini – any flavor, cooked
2 10 1/2 cans of tomato soup
2 soup cans of milk
1 can diced tomatoes with basic, onion and garlic
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
1/2 cup grated Parmesan cheese
Cook tortellini according to package directions and cool a little bit.
Empty cans of soup, milk, and diced tomatoes in a 3 quart saucepan. Stir well. Add tortellini and heat. Do not boil.
Serve at once. Pass the cheese to be sprinkled on top.
Serve it with some good crusty bread.
Makes 4 to 6 servings.
Quick Sausage and Corn Chowder
1/2 lb. kielbasa, sliced very thin
1 cup diced onion
1 14 3/4 ounce can cream-style corn
1 20 3/4 ounce can cream of celery soup
2 cups of 1% milk
Over medium high heat, cook kielbasa and onion until onion is soft – about 5 minutes. Add remaining ingredients and stir well.
Season with 1/4 tsp. black pepper. Bring to a boil, immediately reduce heat and cover. Continue to simmer for about 10 minutes, stirring occasionally.
Makes 4 servings
Beans ‘n’ Beer ‘n’ Bacon Soup
1 cup dry navy or Great Northern beans
1 1/2 quarts water
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 1 lb. can tomatoes
2 tsps. salt (optional)
1/8 tsp tsp. black pepper
1/2 tsp. crumbled sage
1 cup beer, light or dark
3 or 4 slices of bacon
Wash beans and cover with water. Bring to a boil and boil rapidly for 5 minutes. Turn off heat and let soak for 1 hour. Drain off liquid and cover with 1 1/2 quarts of warm water.
Add chopped onion, carrot, and celery, tomatoes, salt, and pepper. Bring to a boil, then turn down to simmer.
Add crumbled sage. Simmer for 1 1/2 to 2 hours, or until beans are vegetables are tender. Let cool slightly. Lift out about 1 cup of beans and vegetables. Blend remaining soup in a blender or food processor until smooth.
Return soup to the kettle and add the whole cooked beans and beer.
Simmer about 10 to 15 minutes.
Cut bacon into 1/2 inch pieces. Fry until crip and drain.
Ladle soup into bowls and garnish with crisp bacon bits.
Makes 6 generous servings.
Note: If you want to make this recipe faster then substitute the dry beans for canned beans and adjust the recipe accordingly.
Comfort food; nothing like it.
Tags: Bethany Beach, Delaware Beaches, Dewey Beach, Fenwick Island, Lewes, Ocean City, Recipe, Recipes, rehoboth beach, South Bethany
