- 1 tbsp butter
- 1 onion, minced
- 1 lb potatoes, peeled, roughly chopped
- 3 1/2 cups chicken stock
- 1 1/2 cups milk
- salt and pepper
- 4 slices bacon, diced
- 3 tbsp dill, minced
- Melt the butter in a dutch oven. Add the onion and saute until tender.
- Add the potatoes, stock, milk, and seasoning.
- Bring to a boil, then reduce the heat and simmer 45 minutes, stirring occaisionally.
- Fry the bacon until crisp and then drain on paper towel.
- Puree the soup. Check the seasoning.
- Stir in the bacon and the dill. Serve.
- 5 tbsp butter
- 1/2 onion, minced
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 1/2 tsp curry powder
- 2 small cinnamon sticks
- 2 bay leaves
- 1 tsp whole cloves
- 5 cups chicken stock
- 1 tbsp tomato paste
- 3 tbsp almonds, ground
- 1 tbsp red currant jelly
- 3 tbsp flour
- salt
- white pepper
- 2 cups heavy cream
- Melt 2 tbsp of butter in a dutch oven. Add the onion, carrot, and celery. Cook over medium heat, stirring, until golden.
- Stir in the curry powder and then add the cinnamon, bay leaves, cloves, chicken stock, tomato paste, almonds, and jellly.
- Mix well and bring to a boil. Reduce the heat and simmer for 1 hour. Skim off any foam that rises to the surface.
- Mix 3 tbsp butter with the flour and bit by bit, stir it into the soup until well blended. Cook for 5 minutes, or until the soup has thickened slightly.
- Remove the cloves, cinnamon, and bay leaves.
- Pour the soup into a blender and puree until smooth.
- Return to the pot and season to taste with the salt and pepper.
- Stir in the cream. Heat through but do not bring to a boil. Check seasoning.
- Serve.
- 3 lb meaty beef bones
- 1 lb onions, peeled, roughly cut
- 3 celery stalks, roughly cut
- 4 carrots, roughly cut
- 1 tbsp salt
- 3 large tomatoes
- 1 clove
- 1 garlic clove
- 2 bay leaves, crumbled
- 1 tsp peppercorns
- 1/2 tsp thyme
- 6 stalks parlsey
- Preheat the oven to 400 F.
- Scatter the meat and vegetables in a large baking pan and sprinkle with the salt.
- Place the pan in the oven and bake for 15 minutes, then reduce the heat to 350 F and bake for 1 hour, checking the meat, and stirring it up frequently. Lower the heat if the begetables are likely to burn.
- Scrape everything for the pan into a stock pot. Deglaze the pan with a cup of water and add it to the pot.
- Pour in 8 quarts of water and bring it all to a boil. Skim off the sediment as it rises to the surface. Reduce the heat and simmer for 6 hours, gently stirring now and then.
- A half hour before the stock is finished add all the herbs, the garlic, and parsley.
- When the stock is finished, turn off the heat and let it rest for 1 hour.
- Ladle the stock through a sieve and pour into jars to store. Chill or freeze.
- 1 cup wheat
- 1 quart water
- sugar
- Bring the water to a boil, and add the wheat.
- Simmer the what all day and add water if it is all absorbed.
- Sweeten with sugar to taste, between 1/2 a cup and 1 cup.
- 1 bunch of broccoli, chopped into florets
- 8 cups chicken stock
- 2 tbsp butter
- 2 tbsp flour
- 2 egg yolks
- 1 cup light cream
- salt and pepper
- 1/2 tsp ground coriander
- In a large saucepan over medium heat, combine the broccoli and the stock. Cover and cook for 15 minutes.
- Pour the broccoli and stock into a blender and puree until smooth.
- Meanwhile, in the saucepan, melt and the butter and stir in the flour. Beating constantly, pour in the broccoli liquid and cook, stirring, until bubbly.
- Beat the egg yolks until thick and lemon coloured. Stir in the cream to the yolks and 1 cup of the broccoli liquid.
- Pour the egg mixture into the soup. Stir. Season to taste. Heat through but do not boil.
- Serve.
- 1 cup dried black beans, soaked in water overnight
- 8 cups beef stock
- 1 cup water
- 1 beef oxo cube
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- 1/2 onion, minced
- 1/2 red pepper, minced
- 1 stalk celery, minced
- 1/2 tsp ground cumin
- 1 tsp dry oregano
- 2 bay leaves
- 1 tsp pepper
- salt
- 1/2 tsp cayenne
- 1/4 cup dry sherry
- 3 tbsp worcestershire sauce
- 1/2 lb potatoes, peeled, diced small
- 1/4 cup lemon juice
- sourcream
- Place the stock in a dutch oven with the oxo cube. Stir in the drained beans, and bring to a boil.
- Simmer on low for 30 minutes.
- Heat the oil in a large skillet. Saute the onion for 5 minutes. Add the garlic, red pepper, and celery and saute until tender. Stir in the cumin, oregano, bay leaves, pepper, cayenne, and 1 tsp salt. Add this mixture to the soup.
- Pour in the sherry and the worcestershire sauce. Cook fro 30 minutes.
- Add the potatoes and the cup of water and simmer for 20 minutes.
- Serve with a dollop of sourcream.
- Remove from heat and stir in the lemon juice. Check the seasoning.
- 3 large tomatoes, peeled, diced
- olive oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 4 tbsp fresh dill, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup cold water
- 1/2 cup macaroni, cooked
- 1 cup chicken stock
- 1 tsp chicken bouillon
- 1 cup milk
- Heat 2 tsp olive oil in a dutch oven. Saute the onion until tender.
- Add the tomatoes, the garlic, dill, salt, pepper, and cold water. Simmer, covered for 15 minutes.
- Stir in the stock with the chicken bouillon.
- Add the macaroni and the milk.
- Heat through without boiling. Check the seasoning.
- Serve.
- olive oil
- 1/2 onion, minced
- 1 carrot, diced
- 1 stalk celery, minced
- 1 1/2 tsp curry powder
- 3 small cinnamon sticks
- 2 bay leaves
- 1 tsp whole cloves
- 1/2 tsp pepper
- salt
- 7 cups chicken stock
- 7 oz. tomato paste
- 2 tbsp almonds
- 3/4 cup heavy cream
- Heat 1 tbsp olive oil in a dutch oven. Add the onion and saute for 3 minutes. Add the carrot and the celery and saute for 5 minutes. Add the curry powder, cinnamon, bay leaves and pepper. Cook for 3 minutes.
- Stir in the tomato paste. Add the broth and the almonds.
- Bring to a boil, reduce the heat, simmer for 1 hour. Remove the bay leaves, and the cinnamon sticks.
- Pour into a blender and puree until smooth.
- Return to the pot and season with salt to taste.
- Stir in the cream and heat through without boiling.
- Serve.
- 2 tbsp olive oil
- 1 onion, minced
- 8 garlic cloves, crushed
- 3 lb russet potatoes, peeled, cut to 1/4 inch cubes
- 1/3 cup heavy cream
- 1 cup light beer
- 7 cups chicken stock
- 1 tsp dry rosemary
- 1 tsp dry thyme
- salt
- pepper
- 4 slices french bread, toasted, crust removed
- 4 oz. gruyere, sliced thin
- Heat the olive oil in a dutch oven and then saute the onion for 10 minutes.
- Add the garlic and cook for 2 minutes.
- Add the potatoes, beer, cream and stock. Stir in all the herbs. Season with salt and pepper.
- Bring to a boil, reduce the heat, cover and simmer for 40 minutes.
- Preheat the oven to 400 F.
- Just before serving the soup, lay the cheese on the bread and back until melted.
- Ladle the soup into bowls and lay one piece of the bread on each. Serve.
- 5 slices bacon, diced
- 1 small onion, minced
- 2 lb sauerkraut, drained
- 3 medium potatoes, peeled, grated
- 4 frankfurters, sliced on a slant
- 1 1/2 qts beef stock
- 1 1/2 tbsp tomato paste
- 2 tsp paprika
- salt and pepper
- 3 tbsp fresh dill, minced
- redwine
- 1 cup baked ham, coarsely chopped
- sourcream
- In a dutch oven fry the bacon until crisp.
- Add the onion and saute until tender.
- Add the potatoes and the sauerkraut.
- Stir in the beef broth and the tomato paste.
- Season with 1/2 tsp salt and 1/2 tsp pepper. Stir in the dill.
- Bring to a boil, cover, and reduce the heat to a simmer for 45 minutes.
- Add the ham and cook 10 minutes.
- Serve with a dollop of sourcream and a splash of red wine.
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