Rudy's Cookbook soup and stock page (link)

Soup

Aromatic Carrot Soup
Barszcz (Polish Beet Soup)
Black Bean Soup
Borsch
Boston Clam Chowder
Burgonyaleves (Hungarian Potato Soup)
Canadian Cheese Soup
Chicken Gumbo
Chicken Noodle Soup
Chicken Noodle Soup (Easy)
Chicken Rice Soup
Chicken Velvet Soup
Chinese Chicken Tomato Soup
Crab Chowder
Crab Flake Soup
Cream of Carrot and Ginger
Creole Gumbo
Diet Soup
English Mulligatawny
Essence of Tomato
Five-Minute Soup
Garbacho (Spanish Summer Soup)
Green Onion Soup
Green Split Pea Soup
Minestrone
Mixed Mushroom Soup (Bisque)
New England Fish Chowder
New England Lobster Chowder
Onion Soup
Parisian Onion Soup
Sopa De Arroz (Rice Soup)
Southern Crab Bisque
Swedish Fish Soup
Swedish Fruit Soup
Tomato Soup
Tortellini En Brodo Di Pollo (Chicken Broth with Filled Dough)
Vegetable Chicken Soup
Vichyssoise
Vienna Soup
Won Ton Noodle Soup
 

Aromatic Carrot Soup

2 tablespoons each butter and olive oil
2 medium-sized onions, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
10 medium-sized carrots; peeled and sliced
8 cups chicken or vegetable broth
1 tablespoon grated orange zest
1 cup freshly squeezed orange juice
Salt and freshly ground black pepper, to taste
Snipped fresh chives, for garnish

Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.
Add the carrots, broth and orange zest. Bring to a boil, reduce heat and simmer, partially covered, about 20 minutes. Cool slightly.
Puree in batches in a food processor. Return to the pot; stir in orange juice, salt and pepper. Heat over low heat. Garnish with chives. (Makes 8 servings)


Barszcz (Polish Beet Soup)

1 pound beef soup bones
1 quart water
1 teaspoon salt
1 medium onion, chopped
1/2 cup diced mushrooms, fresh or canned
1 teaspoon sugar
1 1/2 cups diced fresh beets
1/2 cup diced carrots
1 tablespoon chopped parsley
1 cup shredded cabbage
3/4 cup sour cream
1 tablespoon flour
1 teaspoon lemon juice

Put soup bones in kettle and add water and salt. Add onion, and simmer for an hour or more. Strain stock, chill and remove fat. Heat stock and add mushrooms.
Sprinkle sugar over other vegetables and add to soup stock. Simmer 20 to 25 minutes or until vegetables are tender. Put soup through strainer and force vegetables through.
Combine sour cream with flour and lemon juice. Add to the pureed stock and add a little more salt, if needed. Bring to a boil and serve hot. (Makes 6 to 8 servings)


Black Bean Soup

3 cups Black Beans (or canned)
1 cup water
1 cup salsa
1/2 teaspoon salt
2 ounces purple onion, diced
1 teaspoon hot pepper sauce
Monterey Jack and cheddar cheeses, shredded
Sour cream
Chopped scallions for garnish

Place 2 cups of the prepared Black Beans in a food processor and puree. Pour puree into a saucepan over medium heat. Add remaining cup of Black Beans, water, salsa, salt, onion and hot sauce and bring to a simmer. Serve warm, topped with shredded cheese and a dollop of sour cream and garnish with chopped scallions. (Makes 6 servings)


Borsch (Russian Beet Soup)

2 tablespoons fat 1 medium onion, chopped
3/4 cup diced potatoes
3/4 cup diced carrots
3/4 cup finely shredded cabbage
3/4 cup chopped celery
2 quarts Beef Stock or canned bouillon
1 cup canned tomatoes
3/4 cup beet juice
1 cup diced cooked beets
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup sour cream

Put fat into skillet; add onion, and sauté until golden in color. Combine with remaining vegetables and add to Beef Stock. Simmer for 30 minutes. Put tomatoes through a wire sieve and add to soup. Add beet juice. Simmer until vegetables are tender. Add beets and lemon juice. Season with salt and pepper. Remove from heat before beets lose color.
Serve hot with a tablespoon of sour cream on each portion. (Makes 8 to 10 servings)


Boston Clam Chowder

3 slices salt pork
2 cups clams, diced
2 medium potatoes, diced
2 medium onions, diced
1/2 cup diced celery
2 cups hot water
2 tablespoons flour
2 tablespoons cold water
2 cups milk
1 cup cream
Salt and pepper to taste

Dice salt pork in small cubes and fry until crisp. Combine diced clams and vegetables, and add hot water. Then add crisp salt pork and drippings. Cook until vegetables are tender, adding a little more hot water if necessary. Add flour, mixed with cold water and cook until thickened. Scald milk and cream. Just before serving, blend the two mixtures. Season to taste. Serve hot with chowder crackers.
Yes it's real New England chowder (without any tomatoes), and it will hit the shot on a chilly day. Unhurried simmering of the vegetables brings out the best in flavor and allows for the intermingling and blending of vegetable and salt pork flavors. Taste often, for proper seasoning is all-important with this dish. If you prefer a pronounced clam flavor, lessen the amount of milk. A light sprinkling of chopped parsley will perk up the color as well as the flavor. (Makes 8 to 10 servings)


Burgonyaleves (Hungarian Potato Soup)

4 tablespoons fat
3 medium potatoes, diced
1 medium onion, chopped fine
1 tablespoon paprika
1 pimento, diced
1 tablespoon chopped parsley
1 quart hot Beef Stock or canned bouillon
Salt
1/4 cup sour cream

Melt fat in soup kettle and add potatoes, onion, paprika, and pimento. Simmer gently without browning until the onions are a light golden color.
Sprinkle with a little chopped parsley. Add the hot Beef Stock; season with salt, and bring to boil.
Simmer 1/2 hour or until the potatoes are cooked. Stir in 2 tablespoons of the sour cream, and add remaining sour cream when soup has been removed from the heat. Serve hot. (Makes 4 to 6 servings)


Canadian Cheese Soup

2 tablespoons butter
1/4 cup chopped onions
2 tablespoons flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/2 teaspoon salt
Dash of white pepper
2 cups milk
2 cups Chicken Stock or canned consommé
1/4 cup cooked diced carrots
1/4 cup cooked diced celery
1/2 cup diced sharp Cheddar cheese
2 tablespoons chopped parsley

Melt butter in double boiler. Add onion, and sauté until golden in color. Add flour and cornstarch, and blend into butter. Add seasonings. Stir in milk and Chicken Stock; cook until thickened. Add vegetables; add more seasoning, if desired. Cook in double boiler for 15 minutes. Just before serving, add cheese cubes and blend into soup. Add chopped parsley last. Serve hot. (Makes 6 to 8 servings)


Chicken Gumbo

1 1/2pounds fresh okra, cut into 1/4-inch slices
6 tablespoons melted bacon
2 medium-size onions, finely chopped
1 celery rib, cut into 1/4-inch cubes
3 garlic cloves, finely chopped
1 red or green bell pepper, seeded and cut into 1/4-inch cubes
1/4 pound smoked ham, thinly sliced and cut into strips
2 teaspoons fresh thyme leaves
6 medium-size tomatoes, peeled, seeded, and chopped
3 cups chicken broth
1 4-pound chicken, quartered
Salt and black pepper
1 pound smoked kielbasa, cut into 1/2-inch slices
Tabasco sauce
1 cup rice, cooked

Using a 4-quart pot over medium heat, cook the okra in 3-tablespoons of the bacon for about 15-minutes, until the okra is covered with a shiny glaze. Add the onions, celery, garlic, bell pepper, ham, and thyme leaves. Cook gently for 15-minutes more, until the onions are shiny and translucent. Add the tomatoes and the broth and cook at a bare simmer for10-minutes more.
While the vegetable mixture is cooking, heat the remaining bacon fat or vegetable oil in a skillet. Season the chicken with salt and black pepper, to taste, and brown it for about 8-minutes on the skin side and 5-minutes on the flesh side. Drain off the fat and cover the chicken with the vegetable mixture. Add the sliced sausage.
Cook the chicken and the sausage at a gentle simmer for 15-minutes. Take out the chicken and let it cool. Remove and discard the skin, then remove the meat from the chicken and put it back into the soup. Season, to taste, with Tabasco. Serve the soup in wide bowls, with a mound of rice in the center. If the gumbo is too thick, thin it with broth or water.
Once you make the gumbo base, you can easily expand the soup into something more elaborate by adding seafood or slices of smoked meats, such as duck or goose. Gumbo thickens if left overnight in the refrigerator, so you may need to thin it with broth or water if you're reheating it the next day. (Makes 8 servings)


Chicken Noodle Soup

1 pound chicken, liver discarded
21/2 quarts cold water
4 carrots, peeled and cut into bite-sized pieces
2 onions, peeled
2 celery stalks with leaves, cut into four pieces
6 cloves garlic, peeled
2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
1 1/2 teaspoons Kosher salt
1 teaspoon whole black peppercorns
1 cup small pasta, cooked
1 cup frozen peas, thawed
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

Place chicken (except liver), giblets and neck with all remaining broth ingredients into large pot; cover. Over high heat, bring to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer for 1 1/2-hours, skimming occasionally and turning chicken. Add more water if necessary to keep chicken submerged.
Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs and spices. (Also, discard giblets and neck if used in broth.) Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.
In large soup pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley. (Makes 8 servings)


Chicken Noodle Soup (Easy)

3 1/2 cups chicken broth
Dash pepper
1 medium carrot, sliced
1 celery stock
1/2 cup uncooked medium egg noodles
1 cup cubed cooked chicken

Mix broth, pepper, carrot and celery in sauce pan. Heat to boil. Stir in noodles and chicken. Cook over medium heat 10-minutes or until noodles are done. (Makes 4 servings)


Chicken Rice Soup

1 quart Chicken Stock
1/2 cup rice
Salt and pepper
1 tablespoon chopped parsley

Heat Chicken Stock; add rice and simmer until rice is cooked. Add salt and pepper, to taste. Serve hot, garnished with a sprinkle of chopped parsley. (Makes 4 to 6 servings)


Chicken Velvet Soup

1/2 cup butter
1/2 cup flour
1 cup warm milk
4 cups hot Chicken Stock
1 cup warm cream
1 cup chopped cooked chicken
1/4 teaspoon salt
Dash of pepper

Blend butter and flour in double boiler. Add warm milk and 2 cups of the Chicken Stock. Stir until smooth. Add cream and cook 15 minutes.
Add remaining 2 cups Chicken Stock. Just before serving, stir in chicken and seasoning. Add more seasoning, if desired. Serve hot with a sprinkle of chopped parsley. (Makes 6 to 8 servings)


Chinese Chicken Tomato Soup

3 small peeled tomatoes
4 cups Chicken Stock
1 1/2 cups chopped cooked chicken
1 teaspoon Accent monosodium glutamate
Salt and pepper
1 egg, beaten slightly
2 teaspoons cornstarch
2 tablespoons cold water

Chop tomatoes; heat Chicken Stock, broth, add tomatoes, chicken, and seasoning. Bring to boil and add egg. Then add cornstarch blended with cold water. Stir well and cook 2 minutes. Serve hot. (Makes 5 to 6 servings)


Crab Chowder

3 tablespoons butter
1 small onion, chopped
1 No. 2 can tomatoes
2 medium potatoes cut into small cubes
2 cups water
Salt and pepper
1 6-1/2 ounce can crab meat, flaked

Melt butter; stir in onion, and cook until golden brown. Add tomatoes and potatoes. Add water, salt and pepper to taste. Cover the kettle and cook without stirring over moderate heat for 20 minutes. Then add crabmeat, and cook slowly 2 to 3 minutes longer. Serve hot in bowls. (Makes 6 to 8 servings)


Crab Flake Soup

1 6 1/2-ounce can crab meat
1 quart Chicken Stockor canned consommé
2 cups light cream
1 tablespoon butter
1/2 cup fine bread crumbs
1 small onion, chopped
Salt and pepper
Dash of cayenne pepper

Flake crabmeat, removing any bits of shell; add to the stock, and bring to a boil. Add onion and cook 5 minutes longer. Put cream in double boiler with butter; add breadcrumbs and heat.
Twenty minutes before serving combine the two mixtures. Season with salt, pepper, and cayenne pepper. Serve very hot. (Makes 6 to 8 servings)


Cream of Carrot and Ginger

2 tablespoons butter
2 medium onions, peeled and coarsely chopped
1 1/2 pounds young carrots, peeled and sliced
3 tablespoons peeled and shredded gingerroot
6 cups chicken stock or store-bought
1 cup milk
1 1/2 cups light cream
1 teaspoon salt, or to taste
Large pinch of freshly ground white pepper

Melt the butter in a medium saucepan, then add the onions and cook over low heat until translucent, about 15-minutes. Add the carrots and shredded ginger, cover, and cook over medium-low heat for 20-minutes.
In a separate saucepan, bring the chicken stock to a simmer, then add it to the carrot mixture and boil gently over medium heat for another 20-minutes or until the carrots are fork tender.
Remove the soup from the heat and add the milk. Allow the soup to cool for a few minutes before pouring it into a food processor or blender. (Processing the soup will produce a pleasant graininess.)
Pour the soup back into the pot, stir in the cream, and add the salt and pepper, to taste. Reheat the soup gently, but don't let it come to a boil. When the soup is warm, ladle it into bowls and serve. (Makes 6 servings)


Creole Gumbo

1/4 pound salt pork
1/2 pound ham
2 medium onions, chopped fine
1 clove garlic, minced
2 tablespoons flour
1 quart canned tomatoes
1 No. 2 can okra
2 7-ounce cans shrimp, diced
1 quart Chicken Stock or canned consommé
2 teaspoons salt
1/8 teaspoon pepper
4 sprigs parsley
1/2 teaspoon powdered thyme
2 bay leaves

Dice salt pork and ham. Put into large saucepan and fry lightly. Add onions and fry until golden in color. Add garlic; blend in flour. Add remaining ingredients and simmer for 2 hours.
Serve hot over cooked rice. (Makes 8 to 10 servings)


Diet Soup

6 onions
2 green, bell peppers
1 can hole ripe tomatoes
1 head cabbage
1 package onion soup
1 stalk celery (whole with leaves)
Garlic salt
Salt and pepper

Cut all vegetables into pieces. Cook until soft in large pot of water.


English Mulligatawny

1 chicken, 3 to 4 pounds
1/4 cup fat
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped green pepper
2 green apples, pared and chopped
1 small onion, chopped fine
1 tablespoon flour
1 1/2 teaspoons curry powder
2 quarts hot Chicken Stock
4 whole cloves
Dash of mace
Dash of black pepper
1 tablespoon finely chopped parsley
1 tablespoon sugar
1 teaspoon salt
1 cup canned tomatoes
1 tablespoon lemon juice

Disjoint chicken. Melt fat in soup kettle; add chicken and brown each piece. Add carrots, celery, green pepper, apples, and onion. Cook for about 5 minutes, stirring carefully, until vegetables are nicely browned.
Mix flour and curry powder, and sprinkle over meat. Add Chicken Stock in soup kettle and add remaining seasonings. Cook over low heat until chicken is tender. Add tomatoes and cook about 15 minutes longer.
Remove pieces of chicken from soup kettle, take off skin and remove meat from the bones. Dice chicken meat. Strain soup, forcing vegetables through sieve. Return the sieved soup to kettle; add diced chicken, lemon juice, and more seasoning if desired. Heat soup and serve very hot with fluffy boiled rice. (Makes 8 to 10 servings)


Essence of Tomato

1 quart canned tomatoes
3/4 cup diced celery
1/2 cup diced carrots
1 small onion, diced
Parsley
1 green pepper, diced
3 whole cloves
1 teaspoon peppercorns
1 teaspoon salt
Dash of cayenne
Dash of mace
3/4 cup heavy cream, whipped

Put tomatoes in saucepan and add vegetables and seasonings. Simmer 45 minutes to 1 hour or until vegetables are cooked. Strain but do not force vegetables through sieve, as the tomato essence should be clear. Reheat and serve hot in bouillon cups. Top with teaspoon of whipped cream. (Makes 6 to 8 servings)


Five-Minute Soup

4 cups chicken bouillon
Half a raw cucumber, scrubbed, unpeeled and sliced very thin
4 raw mushrooms, sliced
2 cups shredded raw green leaf vegetable (spinach, lettuce or cabbage)
1 tomato, cubed
1/2 cup leftover lean meat, shredded

A quick-cooking soup, this is best served immediately while the vegetables are fresh and colorful.
Heat the bouillon. Add the vegetables and meat. Bring to a boil and simmer 5 minutes. Adjust seasoning. Serve immediately. (Makes about 11/2 quarts)


Garbacho (Spanish Summer Soup)

2 cups water
1 quart fresh tomatoes peeled and sliced or quart canned whole tomatoes
1 medium cucumber, diced (skin left on)
1 clove garlic, crushed
2 tablespoons sugar
Salt and pepper
1/3 cup vinegar
1 cup peeled and thinly sliced cucumber

Combine water, tomatoes, cucumber, garlic, and sugar. Cook slowly for 45 minutes to one hour. Add salt and pepper to taste. Strain and put soup in refrigerator to chill. Add vinegar to peeled cucumber and let stand until soup is ready to serve. Just before serving put a small block of ice in soup bowl or tureen and pour soup over this. Add sliced cucumber and vinegar.
Serve cold with crisp crackers or Parmesan Cheese Sticks and Parsley Crescents. This is delicious soup for a luncheon party on a hot summer day. (Makes 6 to 8 servings)


Green Onion Soup

6 cups Beef Stock or canned bouillon
3 tablespoons soy sauce
1 tablespoon sesame seed, browned and pulverized
1 teaspoon salt
3 cups green onions with tops cut in 2-inch lengths
Dash of Pepper

Add to Beef Stock the soy sauce, sesame seed, and salt. Simmer for 1/2 hour. Add onions and cook for 10 minutes longer. Add pepper just before serving. Serve hot. (Makes 6 to 8 servings)


Green Split Pea Soup

1 cup green split peas
3 tablespoons margarine
1/4 cup chopped onion
4 cups cold water
Salt and pepper
1/2 teaspoon ground marjoram
2 cups skim milk

Soak peas as directed, and drain. Melt margarine in a large saucepan and cook onion until lightly browned. Add water, peas, and seasoning; cover and simmer 1 hour, or until peas are tender, stirring occasionally. Press soup through a sieve or puree in an electric blender.
Return to saucepan, add milk, adjust seasoning, and heat thoroughly, stirring occasionally. Serve immediately. (Makes about 11/2 quarts)


Minestrone

1/4 pound bacon, diced
1/4 pound ham, diced
1 medium onion, diced
2 tablespoons fat
2 quarts Beef Stock or canned bouillon
1 No. 2 can tomatoes, chopped
2 pieces celery, sliced thin
1/2 cup rice
1/2 cup cooked navy beans
1/2 cup chopped cabbage
1/2 cup green vegetables (peas or green beans)
Salt and pepper
Parmesan cheese

Fry bacon, ham, and onion slowly in fat until onion is lightly browned. Add remaining ingredients to Beef Stock except cabbage, green vegetables, and Parmesan cheese. Simmer until vegetables are tender. Add cabbage and green vegetables. Add salt and pepper to taste. Simmer 10 to 15 minutes longer. Serve hot in bowls. Garnish with Parmesan cheese. (Makes 8 to 10 servings)


Mixed Mushroom Soup (Bisque)

1 onion, finely chopped
1/4 cup butter
1/2 pounds mushrooms, cleaned and coarsely chopped
1/4 cup flour
1/4 teaspoon ground cloves
2 cups reduced salt chicken stock
1 cup milk
1/4 cup creme fraiche or whipping cream
Salt and pepper to taste
1/4 teaspoon freshly ground nutmeg
Cayenne pepper to taste
1 1/2 teaspoons fresh lemon juice

Sauté onion in butter until soft, about 5 minutes. Over high heat, stir in mushrooms, flour and cloves constantly stir for two minutes. Stir in chicken stock. Bring mixture to a boil; reduce to simmer. Simmer until mushrooms are cooked and soup has begun to thickened, about 15 minutes. Stir in milk and creme fraiche. Season with salt, pepper, nutmeg and cayenne. Heat, stirring constantly, until soup just beings to simmer. Remove from heat. Stir in lemon juice by drops.


New England Fish Chowder

1 pound haddock or halibut
4 cups cold water
1 bay leaf
Parsley
1/2 cup chopped celery
1/4 pound salt pork, diced
1 medium onion, chopped fine
2 tablespoons flour
2 medium potatoes, diced
1 cup rich milk
1 teaspoon salt
1/4 teaspoon pepper

Cut fish in 1/2 inch cubes. To one half of the cubed fish add the water, bay leaf, parsley, and celery. Simmer 20 to 30 minutes. Strain and use liquid for fish bouillon. Fry the salt pork, add onion and cook until onion is golden in color, then add flour and blend thoroughly. Add the diced potatoes and the fish bouillon. Simmer 15 to 20 minutes; then add remainder of fish. Simmer until fish and potatoes are done, about 10 to 15 minutes. Add the milk, reheat. Then add salt and pepper to taste. Serve hot. (Makes 8 to 10 servings)


New England Lobster Chowder

1 small onion
1/2 cup diced salt pork
3 soda crackers, rolled fine
1 quart milk, scalded
2 6-ounce cans lobster or 2 1/2 cups fresh, cooked lobster
Salt, pepper, and cayenne pepper
1/4 cup butter
1 1/2 cups hot cream

Chop onion and cook with salt pork until golden in color. Strain and discard onion and pork. To 4 tablespoons of the fat, add soda cracker crumbs. Pour in hot milk gradually, stirring constantly until smooth; add lobster and heat in double boiler for 15 minutes. Season to taste, then add butter and hot cream. Serve with crisp crackers.
The cracker crumbs (in case you're wondering) are a good way to prevent fat separation. In this rich, creamy chowder the onion is only a hint, with the delicate lobster flavor predomi-nating. (Makes 2 quarts)


Onion Soup

2 tablespoons butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
1 teaspoon sugar
3 cups Brown Stock or canned stock
Salt and pepper to taste
3/4 cup grated Gruyere or Parmesan cheese
3 slices bacon, cooked and crumbled
1 medium loaf French bread

In a heavy pot, melt the butter and oil and add the onions. Cover and cook very slowly till the onions wilt, then uncover, sprinkle with sugar and cook till onions are dark brown. Add the Brown Stock and simmer for 10 to 20 minutes. Season with salt and pepper.
Spread the bacon over the slices of lightly toasted French bread. Place bread in the bottom of the serving bowls and ladle hot soup over. Cover the soup with a thick layer of cheese. (Makes 6 servings)


Parisian Onion Soup

1 Pound (3 to 4) Bermuda onions
1/4 cup butter
6 cups Chicken Stock or canned consommé
Salt and pepper
1 hard roll
Parmesan cheese

Slice onions thinly. Melt butter in heavy kettle; add onions; sauté until golden in color. Add Chicken Stock, season, and bring to boil. Pour soup into earthenware soup tureen or individual bowls. Slice roll crosswise 1/2 inch thick and toast the slices.
Put slice of toasted roll on top of soup; sprinkle gener-ously with Parmesan cheese. Serve at once. (Makes 6 to 8 servings)


Sopa De Arroz (Rice Soup)

1 cup rice
4 tablespoons fat
1 small onion, chopped fine
1 small clove garlic, minced
1/2 green pepper, diced
2 cups canned tomatoes
2 cups hot water
1 teaspoon salt
Dash of pepper

Wash rice thoroughly. Put fat in skillet; add rice and stir constantly so each grain will brown. Add onion, garlic, and green pepper. Sauté until onion is golden in color. Add tomatoes, hot water, salt and pepper. Simmer slowly until rice is thoroughly cooked. Add more water if necessary. (Makes 6 servings)


Southern Crab Bisque

1 6 1/2-ounce can crab meat
2 tablespoons butter
2 tablespoons flour
3 cups milk
1 cup cream
Salt and pepper
Dash of cayenne pepper

Cut crabmeat into small pieces. Melt butter in double boiler and gradually add flour. Cook until mixture begins to bubble, then add milk and cream, stirring constantly. Cook until slightly thickened, add crabmeat and heat in double boiler 15 minutes. Season and serve very hot with buttered crackers. (Makes 4 to 6 servings)


Swedish Fish Soup

3/4 pound haddock
2 slices onion
2 carrots, sliced
2 sprigs parsley
1 1/4 quarts cold water
1/4 teaspoon peppercorns
1 bay leaf
1 teaspoon salt
2 tablespoons butter
4 tablespoons flour
1 cup cream
1 cup diced cooked carrots
1 cup cooked peas
Salt
Dash of white pepper
Dash of paprika
1 teaspoon onion juice
1 tablespoon finely chopped parsley

Break fish into small pieces and put into saucepan. Add onion, carrots, parsley, water, peppercorns, bay leaf, and salt. Simmer for 1 hour. Strain fish stock. Discard fish and seasonings. Blend butter and flour and add to fish stock.
Cook over low heat until slightly thickened. Add the cream, diced cooked carrots, and peas. Season to taste with salt, pepper and paprika. Add onion juice. Just before serving, add chopped parsley. (Makes 6 to 8 servings)


Swedish Fruit Soup

1 cup dried prunes
1 cup raisins
1 cup dried apricots
2 quarts water
1/2 cup pearl tapioca (soaked)
1 quart water
1 cup sliced apples
1 cup pitted red sour cherries
1 cup grape juice
1/2 cup orange juice
1/4 cup lemon juice
1 tablespoon grated orange peel
1 cup sugar

Soak prunes, raisins, and apricots in 2 quarts of water overnight or 6 to 8 hours. Cook dried fruit slowly in water in which it was soaked. Cook tapioca in remaining quart of water until tapioca is almost clear. Add to cooked fruits, and then add apples, cherries, and grape juice. Cook until tapioca is clear. Add orange and lemon juice, orange peel, and sugar. Serve hot or cold as soup or dessert.
Canned fruits, such as pears, peaches, cherries, or plums, may be added at end of cooking period. Serve plain or with whipped cream.
NOTE: Fruit should be quite firm and distinct and not mushy. Liquid should be clear. (Makes 18 to 20 servings)


Tomato Soup

3 tablespoons olive oil
2 large onions
1 clove garlic, minced
3 pounds ripe tomatoes, thickly sliced or cut into chunks
3 fresh flat-leaf (Italian) parsley sprigs
5 fresh basil leaves
Salt and freshly ground pepper
Sugar, if needed
Pinch of cayenne or ground cloves (optional)

Place ingredients in pot and cook


Tortellini En Brodo Di Pollo (Chicken Broth with Filled Dough)

1 1/2 quarts Chicken Stock

Dough:
2 cups flour
1 egg
1 egg yolk
1 tablespoon oil
1/2 teaspoon salt
2 to 3 tablespoons water

Put flour in bowl. Beat egg and egg yolk; add oil and salt, and pour into flour. Add water and mix until a smooth, stiff dough is formed. Turn out on lightly floured board and knead until smooth. This resembles noodle dough. Roll dough into rectangular shape 1/8 inch thick. Cut in 3 inch squares.

Filling:
1 cup finely chopped cooked chicken
1 tablespoon Parmesan cheese
1 egg, beaten
1/4 cup fine bread crumbs
1/2 teaspoon salt
Dash of pepper

Mix chicken, Parmesan cheese, egg, breadcrumbs, salt, and pepper together. Put 1 teaspoon of filling on dough square, fold over and press edges together to seal. Dry for a few hours. Add to boiling chicken broth. Cook 10 to 12 minutes or until dough is tender. Serve soup with a dash of Parmesan cheese on top.

Vegetable Chicken Soup

1 tablespoon olive oil
1/2 pond boneless, skinless chicken breast cut in chunks
1 medium yellow onion, chopped
2 large garlic cloves, crushed and minced
3/4 cup sliced carrots
1 cup cauliflower, in pieces
2 cups canned chopped tomatoes with juice
4 cups chicken or vegetable broth
1 cup fresh spinach leaves torn in pieces
5 drop hot chili sauce (optional)
Salt and freshly ground black pepper to taste

In a large saucepan, heat oil. Sauté chicken until slightly brown. Remove chicken to a bowl. Add onions, garlic and carrots to the pan, stirring until onions begin to soften, about 3 minutes. Return chicken to the pan along with cauliflower, tomatoes and broth. Simmer, partially covered, for 20-25 minutes. Stir in spinach and seasonings and simmer an additional 5 minutes. (Makes 4 Servings)


Vichyssoise

3 small onions, sliced thin
3 tablespoons butter
4 small potatoes, diced
3 cups Chicken Stockor canned consommé
2 cups cream
1/2 teaspoon salt
Dash of pepper
2 tablespoons finely cut chives or parsley

Cook onions in butter until soft and golden in color. Add potatoes. Combine Chicken Stock with potatoes and onions. Cook 40 minutes or until vegetables are tender; put through a fine wire sieve. Return to heat; add cream. Add salt and pepper to taste.
Note: When weather is cold, serve soup hot with chopped chives or chopped parsley. In summertime the vichyssoise may be chilled and served cold. (Makes 6 to 8 servings)


Vienna Soup

1/4 cup barley
1 onion, sliced thin
1 small carrot, diced
1/4 cup peas
1 bay leaf
1 sprig parsley
1 quart *White Stock or canned chicken consommé
3/4 cup cream
1 egg yolk
1/2 cup cooked asparagus tips
Salt and pepper
1/8 teaspoon paprika

Add barley, onion, carrot, peas, bay leaf, and parsley to White Stock, and simmer for 1 to 1 1/2 hours. Stir cream into egg yolk and add to the soup. Put through a sieve. Reheat in double boiler. Add asparagus tips, salt and pepper to taste, and paprika. Serve hot.
A few crisp croutons may be added to each cup of soup when it is served. (Makes 6 to 8 servings)


Won Ton Noodle Soup

1 recipe *Pincit Frito (Meats, Pork)
1 1/2 quarts hot *Chicken Consommé
1/2 cup diced ham
3/4 cup shredded Chinese cabbage
1/2 cup diced water chestnuts
Salt and pepper

Prepare *Pincit Frito and drop into hot Chicken Consommé. Cook 15 to 20-minutes. Add ham, Chinese cabbage, and water chestnuts. Cook 10-minutes longer. Season with salt and pepper. (Makes 6 to 8 servings)


Stock

Beef Stock
Bouillon
Brown Stock
Clarified Butter
Clarifying Stock
Chicken Stock- Pieces
Chicken Stock-Whole
Consommé
Giblet Broth
Fish Stock
Jellied Meat Stock
Tomato Bouillon
Veal Stock or White Stock

Beef Stock

5 pounds beef knuckle
3 quarts cold water
1 medium onion, sliced
2 carrots, sliced
1 medium turnip, diced
4 pieces celery (with leaves), cut into 1/2-inch pieces
1/2 teaspoon peppercorns
5 whole cloves
1 small bay leaf
3 sprigs parsley
1 tablespoon salt

Have beef knuckle cut in several pieces. Cut meat from bone and cut in cubes. Brown meat cubes. Combine beef bone and browned meat cubes. Put meat and bone into soup kettle; add water and let stand 1-hour to draw out juices. Bring to boil; skim and reduce heat to simmering; cook slowly 4 to 5-hours.
Add vegetables and seasonings during last hour of cooking. Strain stock. Chill. Remove layer of fat when stock is chilled. (Makes 2 quarts)


Bouillon

Clarify: Beef Stock and use as bouillon.

To Clarify Stock
For one quart of stock, combine 2-tablespoons water with 1-egg white and shell. Add to cold stock. Heat stock stirring constantly until it boils. Boil 5 to 10-minutes without stirring. Let stand 15 to 20-minutes at back of range for stock to settle. Strain through two thickness of cheesecloth.


Brown Stock

5 pounds veal bones, cracked or cut
4 quarts water
2 yellow onions, quartered
2 carrots, quartered
2 stalks celery cut in 2-inch pieces
1 small bay leaf
10 peppercorns
5 clove garlic
3 sprigs parsley1 thyme

Preheat water to 450°. Roast bones in a pan for 30 to 40-minutes until browned, stirring occasionally. Add vegetables and brown, about 15 to 20-minutes more. Transfer vegetables and bones to stock pot. Discard fat from roasting pan and add some water, scraping up the brown bits on the bottom of the pan. Add to remaining ingredients in stockpot. Simmer 4 to 5-hours, occasionally skimming off the fat. Strain and Reserve. To Clarify Stock


Clarified Butter

1 pound warm butter

Butter has no milk solids or water and therefore makes the sauce less likely to "break," or separate. Melt 1 pound of butter in a pot. It will separate. Skim away the foam or solids with a metal spoon or skimmer. Pour the golden liquid into another cup or bowl, discarding the milky liquids and solids in the bottom of the pan. (Makes 1 1/2 cups)



*Chicken Stock

*Chicken Stock


1 4 to 41/2 pound hen
6 cups cold water
2 small onions, sliced
2 pieces celery, diced
1 carrot, sliced
3 sprigs parsley
1 teaspoon salt
Dash of pepper
4 peppercorns

Disjoint chicken. Put in soup kettle and cover with cold water. Bring to boiling point and skim. Add vegetables and season¬ings, and simmer until meat is tender. Remove chicken and strain stock. Cool. Place in refrigerator until needed. Before using chicken stock, remove fat film from top. The chicken stock may be used for sauces or as a soup base. Use the chicken meat in chicken salad, chicken loaf, or soufflé. (Makes 1 quart)


Chicken Stock- Pieces

1-1/2 pounds chicken pieces (a combination of backs, wings and necks) and bones
6 cups cold water
1 onion, chopped
1 leek (white part only), washed and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 teaspoon salt
1 teaspoon black peppercorns
1 bouquet garni (a cheesecloth bag containing
3 sprigs fresh flatleaf parsley,
1 sprig fresh thyme
1 bay leaf)

In a large stockpot or Dutch oven over medium heat, combine the chicken pieces and bones and water. Bring to a boil and skim any foam that rises to the top. Reduce the heat to medium-low, skim again, and add the onion, leek, carrot, celery, salt, peppercorns and bouquet garni. Simmer, skimming occasionally, for 2 to 2 1/2-hours. Strain the stock through a fine-mesh sieve into a bowl and let cool. Refrigerate for several hours, remove the congealed fat, then cover and refrigerate for as long as 1-week, or freeze for as long as 3-months. (Makes about 5-cups)


Chicken Stock- Whole

1 - 4 to 4 1/2 pound hen
6 cups cold water
2 small onions, sliced
2 pieces celery, diced
1 carrot, sliced
3 sprigs parsley
1 teaspoon salt
Dash of pepper
4 peppercorns

Disjoint chicken. Put in soup kettle and cover with cold water. Bring to boiling point and skim. Add vegetables and seasonings, and simmer until meat is tender. Remove chicken and strain stock. Cool. Place in refrigerator until needed. Before using chicken stock, remove fat film from top. The chicken stock may be used for sauces or as a soup base. Use the chicken meat in chicken salad, chicken loaf, or soufflé. (Makes 1 quart)


Consommé

White Stock and use as consommé.

To Clarify Stock


Fish Stock

2 pounds whitefish
5 cups cold water
2 peppercorns
3 sprigs parsley
1/2 teaspoon salt
1 piece celery, diced
1 small carrot, sliced
1 small onion, sliced

Cut fish into small pieces. Combine with other ingredients and simmer for 1-hour. Strain through cheesecloth. Use stock for fish sauces or as stock in which to cook fish. (Makes 1 quart)


Giblet Broth


Giblets and neck from the turkey
1 cup extra giblets
3 1/2 cups chicken broth

Prepare the Giblet Broth a day ahead: Simmer the broth until the giblets are tender, about 1-hour, skimming off any foam. Strain broth and set aide; reserve giblets and neck. Shred the meat from the neck and mince the giblets; combine. Cover and refrigerate the broth and meats until ready to use.


Jellied Meat Stock

1 tablespoon (1 envelope) unflavored gelatin
1/4 cup cold water
1 1/2 cups well seasoned hot Chicken Stock or Veal Stock

Soften gelatin in cold water. Add to hot meat stock and stir until dissolved. Cool and let stand until jelly-like in consistency.


Tomato Bouillon

Use equal parts of Bouillon and tomato juice. Season with dash of Tabasco sauce and additional salt and pepper to taste.

Veal or White Stock

1 4-pound hen
3 pounds veal knuckle
3 quarts cold water
1 medium onion, sliced
2 carrots, sliced
4 pieces celery (with leaves), cut into 1/2 inch pieces
1/2 teaspoon peppercorns
5 whole cloves
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 tablespoon salt

Disjoint chicken. Have veal knuckle cut in several pieces. Cut veal in 1-inch cubes. Put chicken and veal (bone and meat) into soup kettle; add water and let stand 1-hour to draw out juices. Bring to boil, skim stock and reduce heat to simmering; cook slowly 4 to 5-hours. Add vegetables and seasonings the last hour of cooking. Strain stock. Remove fat after stock has been chilled. (Makes 2 quarts)


Graveys


Giblet Gravy
Giblet Pan Gravy

Giblet Gravy

Giblet Broth (pan juices from the turkey)
1/4 cup butter
1/4 cup flour
2 tablespoons dry sherry
1 teaspoon dark molasses
teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 tablespoon chopped sage

Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits. Defat; pour into a measuring cup.
Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3-minutes, or until mixture browns slightly. Slowly pour in 2-cups of the reserved pan juices, whisking constantly until smooth. Bring to a boil, reduce heat to medium-low and add remaining ingredients. Simmer for 10-minutes, stirring, until gravy has thickened. For a thinner gravy, add more Giblet Broth. Adjust seasonings; heat before serving. (Makes 16 servings)


Giblet Pan Gravy


1 tablespoon vegetable oil
Reserved turkey neck, heart and gizzard
1 onion, unpeeled and chopped medium
8 cups canned low-sodium chicken broth
3 cups water
2 sprigs fresh thyme
8 parsley stems
5 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups dry white wine
Salt and ground black pepper

This giblet pan gravy eliminates the rush to make the gravy once the turkey is out of the oven - it is brought to completion while the turkey roasts. (If you prefer, prepare the gravy through the stage of simmering with giblet broth and wine one day in advance; refrigerate, and then bring it back to a simmer as the turkey nears completion.)
Once the bird is out of the oven, the gravy is enriched with defatted turkey drippings and heated through.
Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking; add turkey neck, heart and gizzard and cook, stirring occasionally, until browned, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook, stirring occasionally, until turkey parts and onion release their juices, about 20 minutes. Add chicken broth, water and herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that rises to the surface, until broth is rich and flavorful, about 30 . minutes. Strain broth (you should have about 8 cups), reserving heart and gizzard; discard neck. When cool enough to handle, remove gristle from gizzard; dice heart and gizzard and set aside.
Heat butter in large, heavy-bottomed saucepan over medium-low heat; when foam subsides, whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, about 10 minutes; gradually and vigorously whisk in giblet broth and wine. Increase heat to medium-high and bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes; set aside until turkey is done (or refrigerate overnight).
While turkey is resting on carving board, spoon out and discard as much fat as possible from roasting pan, then strain drippings into saucepan with gravy, pressing on solids in strainer to extract as much liquid as possible. Stir in reserved giblets; return to simmer to heat through. Adjust seasonings with salt and pepper; serve with turkey. Makes about 2 quarts.



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