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soups, Chowders & Chilis
Most soups can be cooked until the ingredients are very soft and can be cooled, put in a blender, and pureed. Additional liquid may be required. Depending on the soup, extra broth will thin it without losing flavor. Apple juice can add a nice flavor. Tomato or V-8 juices fit some soups.
This tasty soup is made simply by adding beaten eggs mixed with bread crumbs and cheese to hot chicken broth and stirring to form strings. Simple and delicious, Italian cooking at it's best!
3 Cups Chicken Broth
1/4 Cup Fresh Bread Crumbs
1/4 Cup Parmesan Cheese
Salt & Pepper
4 Tablespoons Fresh, Chopped Parsley
Bring the broth to a boil. In a bowl, beat together the eggs, bread crumbs and cheese. Add salt and pepper. Remove the broth from the heat, and pour in the egg mixture, stirring constantly. Pour the soup into four separate bowls, and sprinkle with the parsley, and additional cheese if desired.
Pat's Potato Soup
5 medium potatoes, peeled, season to taste with minced onion, garlic and salt. Put these ingredients in pot, barely cover with water and boil. When potatoes are done, do not drain. Mash to consistency desired. Add and mix in with the potatoes:
2 cans Pet milk,
1/2 to 1 stick butter or margarine.
Bring back to boil and turn down to simmer for 15 to 20 minutes. You can use pepper if desired, but not for new laryngectomees.
Light-as-air Carrot Puree
(Makes enough to freeze lots in bags)
2 lbs carrots as young as possible. If not the granddaddies will do.
2 teaspoons sugar
5 tablespoons melted butter
small cup thick cream
dash of cinnamon optional)
Scrub and slice carrots. Plunge into boiling salted water with sugar. Cover and simmer slowly when boiling again for about 35 minutes. Drain and blend and blend and blend. Carrots are stubbornly slow cookers. When finished, but still in blender, add your melted butter and cream. And cinnamon or nutmeg or anything you like. I prefer it au naturel.
(Rosalie Macrae Miles, Colchester, Essex, UK)
Creamy Tomato Soup
1 tablespoon olive oil
1 tablespoon butter
1 cup diced onions
4 to 6 garlic cloves, minced or pressed
3/4 cups diced celery, stalks and leaves
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 cup water
4 cups tomato juice
1/2 teaspoon sugar
2 cups half-and-half
3 tablespoons unbleached white flour dissolved in ? Cup water
2 tomatoes, chopped
1/4 cup chopped fresh basil
Warm the olive oil and butter in a soup pot. Stir in the onions, garlic and celery. Cover, and saute on medium heat for 15 minutes. Add the salt, oregano and red pepper flakes, and cook for another 3 to 4 minutes. Add the water, tomato juice and sugar, cover, and gently simmer for 20 to 25 minutes, stirring occasionally. When the vegetables have simmered for about 20 minutes, carefully heat the half-and-half in a saucepan until hot but not boiling. Meanwhile, strain the simmered vegetables and broth through a sieve or food mill. Discard the vegetables and return the broth to the soup pot. Stir the flour mixture until smooth, and whisk it into the broth. Cook on medium heat, stirring continuously until thickened, about 5 minutes, then gradually whisk in the hot half-and- half. Add the chopped tomatoes and basil, and heat the soup to just below the boiling point. Serve immediately.
SOURCE: Moosewood Restaurant Daily Special (Clarkson Pottor, 1999)
Easy Chicken Corn Chowder
1 can cream style corn,
1 can cream of chicken soup
3 cups milk
2 cups shredded Cheddar cheese
dash garlic powder
dried onion flakes
Heat corn, soup, 2 to 3 cups milk, garlic salt, and a few shakes of minced onion to serving temperature. Do not let it boil. Add cheddar cheese and stir until melted.
Super Quick V-8 Soup
1/2 tbsp. all-purpose flour
1 tbsp. butter
1 pinch sugar
1 cup skim milk
1 5.5 oz can V-8 vegetable juice
Melt butter on low heat. Sift flour into butter, stir quickly. Drizzle milk into mix right away and whisk it in to avoid lumps. Add the pinch of sugar and simmer 'til it thickens.
Stir in the V-8 juice. Heat until warmed through.
1 lb carrots, shredded or finely chopped
2 -14 oz cans chicken broth
1 stalk celery, finely chopped
1 onion, finely chopped
1/4 cup butter
Saute onion and celery in butter in large dutch oven until tender. Add shredded carrots and broth and bring to boil. Reduce heat and simmer, covered for 25-30 minutes. Let cool slightly and puree in blender until smooth. Sprinkle pinch of dill on dish before serving
Acorn Squash and Pasta Soup
8 ounce box of ditalini (small pasta)
14 oz can of low-sodium chicken broth
1 cup fat-free sour cream
1 tbsp sugar
2 medium acorn squash, split, peeled, seeded and quartered
2 tbsp. margarine
1 chopped large onion
3/4 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 cup grated carrot
1 1/2 tsp. brown sugar
Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool, then scrape out pulp and put back in pot. nutmeg, ginger and cinnamon. Add margarine, onion, carrots, sugar, Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender. Add 3 cups of the broth and purée it all in a blender or food processor. Return to the pot and add the remaining 3 cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. . Before serving, blend sour cream and sugar in a separate bowl. Put a dollop on top of each bowl of soup. Serve soup hot. If soup is too thick, thin with additional broth.
Split Pea with Whatever
One of my favorites is split pea soup... Throw half an onion and a handful of rice in the pot with dried split peas and water. Don't forget the onion...it gives it some taste which we know is lacking for us. Add a slice of bacon ... or any leftover meat, a carrot...or whatever leftover vegetables may be in the refrigerator. Add some pepper and salt if you like.
After cooking, I puree it in the blender but remove the bacon before I puree since it doesn't do well.....and I have soup for the whole week. Refrigerate it and just take a cupful, add some water, and microwave.....I add a tbsp. of margarine for taste too.
(from THE ESTRADA's)
Paul's Onion Soups, sent in by Paul Galioni
There are two major kinds of onion soup—‘French’ where you cook the onions down to a caramelized (almost burnt) state—and what I’ll call ‘fresh onion’ soup to denote the difference. Five to ten onions will make about a gallon of French onion, but ten onions will make 5 gallons of plain onion soup.
Take a heaping—HEAPING pan of chopped or sliced onions and add just enough oil to keep them from sticking and burning on the bottom of a pan, and, over medium heat (heavy cast iron Dutch ovens or large fry pans work good for this) just start cooking them, stirring them frequently. You can use any kind of onion you wish, plain old yellow onions will work fine. When they get low down in the pan never walk away—while a watched pot never boils, unwatched onions always burn.
Have some chopped up bacon around if you want—and when the soup gets down to where it looks like the bacon will have time to cook up and release it’s fat -- toss in some (maybe one slice to every onion and a half) stir it all together—add some chicken broth and you are now safe—turn down stove to simmer— toss in some thinly sliced potatoes - red can be sliced thicker for more of their flavor—and ‘steep’ for about half an hour. the potatoes will be done. Add some of that old stale French bread you have around the house—and maybe a dash of hot pepper and you are done. And, hint: ‘herbs de provence’ are just "provincial herbs’—everyone has their own mixture, often two or three different ones for different things. You can get by with one from the store—but just use a pinch—at the very end—or your soup will end up with the danger of turning bitter. hint: just a pinch of sugar will help bring out some ‘salt’ flavors while taking the ‘bite’ off the ‘burnt’ of the caramelized onions.
FRESH ONION SOUP
Put a couple of quarts of chicken stock in a pot. Add three or four kinds of onions sliced up into various size chunks. Cook slowly with a lid on until the onions are translucent. Add some chopped or sliced potatoes, cook another half hour or so, serve. You can put in a slice or two of chopped up bacon just before you put in the potatoes if you wish - the flavor can be gotten from ‘Wrights liquid smoke’ but the fat is what makes many soups ‘filling’ or ‘rich’. Put in the herbs (fresh) at the very end—Rosemary will turn bitter if put in to early—esp if added with a little wine—the alcohol somehow turns the rosemary bitter.
MAIL ORDER SOUPS
I wanted to let you know about the delicious soups made by a Canadian company, E.D. Foods. If you go to their site, you'll see a very up-beat bunch of graphics, a site easy to maneuver, & when you see the list of soups you'll be in 7th heaven! Our favorites are chicken noodle & the creamy mushroom. They have sample packages, bulk packages & ordinary servings packages. Delivery is swift & reliable. I've recommended these to a couple of my homebound laryngectomees & they found a new friend!
(Vera Karger, SLP)
Bear Creek Country Kitchens, Tel: 801-654-2660
They have cream of potato, broccoli and cheese, vegetable, and several others. They also have a killer minestrone, just add ground beef in our house. It's very easy to prepare and store and comes in a variety of sizes, from "open bag, make for family" to "open can make for one, close can", all are dehydrated.
SOUP & chili SITES
It is hard to find foods to eat for those of us who have swallowing problems, and here are ones that are easy to swallow, as well as very tasty. We have people who never get to "eat" foods again that require much chewing. That doesn't matter much when they taste so good!
Every kind of Chili - plus how to convert recipes
Slow Cooker Soup and Chowder Recipes
Soups, Stews and Chili
If you don't have time to cook
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