English Pea Soup (First TDay meal?)
10 Ounce (1) Pkg frozen English peas;
1/4 Medium Head lettuce;
3 Ounce Fresh spinach leaves;
1-1/4 Cup Water;
1/2 Cup Green onions; chopped
1/4 Cup skim milk
2 Teaspoon chicken-flavored Bouillion granules
1/8th tsp pepper
Combine English peas, lettuce, spinach, green onions, bouillion granules, chervil and pepper in a large saucepan; stir in water. Cover and bring to a boil; reduce heat, and simmer 20 minutes. Process mixture to saucepan, and stir in milk. Cook over medium heat, stirring frequently, until thoroughly heated. Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 46; CHO: tr; CAR: 8gm; SOD: 64mg:
Source: All New Cookbook for Diabetics and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master
Fish Soup (Bet this was on the menu!)
4 tablespoons Olive oil
1 medium Chopped onion
30 milliliters Garlic, minced
4 cans Minced clams
4 cups Peeled and chopped tomatos
1 cup Finely chopped carrots
2 cups Finely chopped celery
1 teaspoon Salt
1/2 teaspoon Dry mustard
1/2 teaspoon Oregano
1/2 teaspoon Paprika
4 Bay leaves
1-1/2 pounds Shrimp
1 pound Scallops
2 cans Beef broth
2 cans Chicken broth
4 cans Water
1 pound Cut bite size haddock
1 pound Cut bite size cod
Paws Note: It is extremely important that only the freshest ingredients be used in this soup. Do not sub frozen or unknown origin or the soup will stink to high heaven and taste fishy! (you have been warned!)
Saute onion, garlic, olive oil in heavy pan until golden. Add clams, tomatos, carrots, celery, broth, water and spices. Simmer for about 1 hour. Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a boil till fish flakes with a fork.
A really
Really special one!
Soup Nazi's Seafood Bisque 2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium-size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice
*Paws Note: Here again when using seafood the rule of freshness applies!
1. Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Boil. Add the lobster, cover the pot
and steam for 10 minutes. Remove the lobster, set aside and cool.
2. Add the shrimps to the boiling broth, cover the pot and steam for
5 minutes. Remove the shrimps with tongs, set aside and cool.
3. Add the mussels, cover the pot and steam until they open,
about 5 minutes. Remove the mussels with the tongs,
extract the meat and discard the shells.
4. Add 2 cups of water to the liquid in the pot, bring to a boil and
add the scallops. Cover the pot, and steam for 3 minutes.
Remove the scallops with the tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the
shrimps, reserving the shells. Chop the meat into bite-size pieces,
cover and set aside.
6. Return the lobster and shrimp shells to the broth and add 2 more
cups of water. Bring to a boil, then reduce heat to simmer for
30 minutes. Strain the broth and return it to the pot. Discard shells.
7. Bring the broth to a simmer over low heat. Add the cream, milk and
herbs and simmer until mixture thickens slightly, about 5 minutes.
Add the seafood and simmer for 2 minutes. Stir in the spinach and
carrots and simmer another 2 minutes to just wilt the spinach.
Season with salt, pepper, and lemon juice. Serve hot.
Yield: 6 Servings
And of course my very own recipe...
Pawclaws Own Chicken Rice Soup:
Gather all of your ingredients together. Set a 12 quart or larger stock pot with a lid, a ten or 12 inch skillet with a lid, and an 8 or 10 quart pot with a lid, and a tall 4 quart pot with a lid on the stove. Gather your cutting board, chef's knife, vegetable peeler, paring knife, and boning knife. Pile up your carrots, onions, cabbage, celery, rice, chicken, etc. Get a cup of fresh hot coffee and take a deep breath cause you are going to be busy for a while.
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PHASE 1 - Preparing the Vegetable
Stock and Your Fresh Snacks
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6 quarts fresh cold water
4 cups 12 stalks of celery
4 cups 8 medium carrots
1/2 of a hard medium cabbage
1 and 1/2 large Vidalia onions
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PHASE 2 - Preparing the Rice
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4 cups of the freshly prepared vegetable stock
2 cups long grain bosmati rice
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PHASE3 - Preparing the Chicken Stock
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4 to 5 pound roasting chicken
Sufficient vegetable stock to cover (about 4 quarts)
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PHASE4- Finishing the Soup
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4 quarts chicken stock (Reserved from above)
4 - 6 cups vegetable stock (Reserved from above)
4 cups cooked rice
2-3 cups diced chicken meat
2 and 1/2 cups diced Vidalia onion
2 and 1/2 cups diced cabbage
2 cups diced carrot
2 cups diced celery
2 TBSp salt
1 TBSp Salt Free 17
1 teaspoon MSG or Accent (or 2 TBSp lemon juice)
1 teaspoon Fresh cracked black pepper
1 teaspoon Garlic powder
1 teaspoon chopped basil
1 teaspoon chopped marjorum
1 teaspoon ground corriander
I like to prepare this soup on a Monday because I can pare my raw vegetable snacks for the week at the same time and prepare a really nice treat for the dogs as well. The soup will last for three or four days and "nobody" complains about the left overs!
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Wash, peel and pare all of the vegetables in phase one. Place the peelings and trimmings into the large stock pot and fill with cold water. Bring the pot to a boil while covered. At a full boil, reduce the pot to a simmer and allow to continue cooking for the next two hours while covered. This may be cooked longer if desired. Once the stock has cooked sufficiently to extract the flavors and color from the vegetable scraps, place four cups of the liquid into the rice pot. Bring the liquid to a boil, add the rice, stir in, and reduce the heat to low. Cover and weight the lid and allow the rice to cook at low heat for twenty minutes. After twenty minutes turn off the heat and allow the rice to remain covered until the final preparation phase; but, "No less than one full hour!" Allow the remaining stock to continue cooking over low heat while the rice is cooking and you prepare the chicken and vegetables for the soup. You may add more water to the stock as well if so desired. Meanwhile; wash the chicken and remove the giblets and place them in the saute pan or skillet. Cut the chicken into six pieces and remove the skin from all of the pieces except the wings. Place the skin and wings into the skillet to render. Trim the fat from the chicken meat and place this in the skillet as well. Place the chicken meat, two breasts, two legs, two thighs, and back into the remaining empty pot and add sufficient vegetable stock to cover the meat. Bring the pot to a boil, cover with the lid, reduce the heat to low, and allow to cook for twenty minutes. The meat is to be tender but not falling from the bone. After twenty minutes remove the meat from the pot to a platter and allow to cool for about a half hour. While the chicken is cooking, attend both the skillet and chicken pot while you prepare the vegetables. Mince the vegetables into very small pieces about the size of the rice grains or slightly larger. Prepare all of the onion, all of the cabbage, half of the carrot, and half of the celery in this manner. Cut the remaining celery and carrot into sticks to serve as raw snacks later. They may be kept fresh up to a week in a plastic dish with a sealed lid. The stalk of the cabbage may also be saved and sliced for snacking. This is a good time to prepare all of your raw snacking vegetables. broccoli, cauliflower, radishes, daikon, turnip, parsnips etc. may be prepared and saved.
When the chicken is cooled, remove the meat from the bone and cut into large diced pieces. Pieces about 1/4 inch is about right. The meat should be retained in the refrigerator and the bones returned to the chicken stock to improve the the quality of the stock. Continue cooking the stock for an hour or so. When the fat, giblets, and wings have browned and cooked through in the skillet, they may be set aside for either a cook' treat or added to the pet's evening meal. Remove the meat from the bones if served to the pet. The bones from the wings may be added to the stock pot. Remove the bones from the chicken stock and discard after an hour minimum. Place the diced vegetables into the pot, return the pot to a boil and allow to cook for 10 minutes at a quick simmer while covered. Add the rice a cup at a time assuring that the soup does not become too thick. Additional vegetable stock may be added as desired. Break the rice up into individual grains as much as possible. Allow the soup to heat through for about five minutes then add the chicken meat. Again, heat through for about five minutes. Add the seasonings and incorporate. Adjust the density of the soup by adding more rice to thicken or vegetable stock to thin. When the desired density is achieved, adjust seasonings to taste. Remove from heat and allow to remain covered an hour before serving. Keep leftovers in the refrigerator. The soup will improve during the next two days. Serve with fresh French or Garlic bread and a crisp green salad. Any remaining vegetable stock may be saved for later use by freezing.