Soup & Stock

SoupStock
Soup

Barszcz (Polish Beet Soup)
Black Bean Soup
Borsch
Boston Clam Chowder
Burgonyaleves (Hungarian Potato Soup)
Canadian Cheese Soup
Chicken Rice Soup
Chicken Velvet Soup
Chinese Chicken Tomato Soup
Crab Chowder
Crab Flake Soup
Creole Gumbo
Diet Soup
English Mulligatawny
Essence of Tomato
Garbacho (Spanish Summer Soup)
Green Onion 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
Vienna Soup
Won Ton Noodle Soup

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 thick-ened. 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 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 Stockbroth, add tomatoes, chicken, and season-ing. 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)


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 Stockor 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 vegeta-bles 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 sea-soning 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)


Garbacho Spanish Summer Soup

2 cups water1 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)


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 min-utes. 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, stir- ring 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 con-stantly 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.

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)


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)


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 11/2 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 broth. 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
Clarifying Stock
Chicken Stock
Consommé
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.


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 degrees. Roast bones in a pan for 30 to40 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

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.


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 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

Clarify White Stock and use as consommé.


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)


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 Stock (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)


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