This is a home comfort book that show some of the warmth of homemade soups in easy soup recipes. Take time and warm up at the fire...and try one of these soomth homemade soups while you're at it...
You'll be glad you did...
Hey all:
Up to having a bold chili contest?
Want to bring family together on movie night while warming them up?
Need a interesting presentation of flavors for guests?
Want to send a conservative message to proposed in-laws?
The savory, but smooth answers to each are...”Homemade Soups.”
If you prepare one of these easy soup recipes, you will come out far ahead!
And, yes, hearty & bold chilies are forms of soup; Imagine that...
TEXAS CHILI:
Ingredients:
2 tablespoons vegetable oil
3 pounds boneless beef chuck, cut in 1-inch cubes
3 cups beef broth
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons corn meal
1 cup tomato puree
1 1/2 teaspoon salt
1/4 cup chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Water when needed
In a large pot, over med-high heat, sear the beef in the oil until browned. You can do this in batches if necessary. Add the onions to sauté in the beef for 5 minutes. Add the corn meal and garlic, and cook for one minute. Add remaining ingredients and bring to a boil, reduce the heat to low and simmer 1 1/2 hours, stirring occasionally. Add water during the cooking to adjust for thinner or thicker chili.
WINTER VEGETABLE SOUP (Vegetarian)
Scrape and slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light yellow; add a bunch of celery and three or four leeks cut in pieces; stir and fry all the ingredients for six minutes; when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pepper and a little grated nutmeg; cover with three quarts of water and simmer for three hours, taking off the scum carefully. Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added.
CREAM OF ASPARAGUS
For making two quarts of soup, use two bundles of fresh asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them. Cook the remainder of the asparagus about twenty minutes in a quart of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it; then add the asparagus that has been boiled in the stock; cook this five minutes, stirring constantly; then add three tablespoonfuls of dissolved flour, cook five minutes longer. Turn this mixture into the boiling stock and boil twenty minutes. Rub through a sieve; add the milk and cream and the asparagus heads. If water is used in place of stock, use all cream.
You'll be glad you did...
Hey all:
Up to having a bold chili contest?
Want to bring family together on movie night while warming them up?
Need a interesting presentation of flavors for guests?
Want to send a conservative message to proposed in-laws?
The savory, but smooth answers to each are...”Homemade Soups.”
If you prepare one of these easy soup recipes, you will come out far ahead!
And, yes, hearty & bold chilies are forms of soup; Imagine that...
TEXAS CHILI:
Ingredients:
2 tablespoons vegetable oil
3 pounds boneless beef chuck, cut in 1-inch cubes
3 cups beef broth
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons corn meal
1 cup tomato puree
1 1/2 teaspoon salt
1/4 cup chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Water when needed
In a large pot, over med-high heat, sear the beef in the oil until browned. You can do this in batches if necessary. Add the onions to sauté in the beef for 5 minutes. Add the corn meal and garlic, and cook for one minute. Add remaining ingredients and bring to a boil, reduce the heat to low and simmer 1 1/2 hours, stirring occasionally. Add water during the cooking to adjust for thinner or thicker chili.
WINTER VEGETABLE SOUP (Vegetarian)
Scrape and slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light yellow; add a bunch of celery and three or four leeks cut in pieces; stir and fry all the ingredients for six minutes; when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pepper and a little grated nutmeg; cover with three quarts of water and simmer for three hours, taking off the scum carefully. Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added.
CREAM OF ASPARAGUS
For making two quarts of soup, use two bundles of fresh asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them. Cook the remainder of the asparagus about twenty minutes in a quart of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it; then add the asparagus that has been boiled in the stock; cook this five minutes, stirring constantly; then add three tablespoonfuls of dissolved flour, cook five minutes longer. Turn this mixture into the boiling stock and boil twenty minutes. Rub through a sieve; add the milk and cream and the asparagus heads. If water is used in place of stock, use all cream.
