Favorite soup recipes......

Mou, Good to see you back...let me throw this one out and I will add more tomorrow.


Hot and Sour Shrimp Soup

1 1/4 cups jasmine rice, rinsed
1 3/4 cups water
1 pound medium shrimp, peeled and deveined (reserve shells)
2 tablespoons sesame oil
2 cloves garlic, thinly sliced
2 teaspoons crushed red pepper
1/4 pound snow peas, julienned
1 medium tomato, cut into thin wedges
1/4 cup fish sauce
1/4 cup cilantro, coarsely chopped
1/4 cup fresh lime juice
1/2 teaspoon lime zest, finely grated
1/2 teaspoon fresh ground pepper
1 large scallion, thinly sliced

1. In emdium saucepan, combine rice with 1 3/4 cups water and brin to a boil. Cover and simmer very low for 12 minutes, remove and let stand covered for 5 minutes. Fluff with fork and set aside.

2. Meanwhile, in a medium saucepan, cover shrimp shells with 4 cups of water and bring to a boil. Simmer for 10 minutes, strain, and return to pan.

3. Heat oil in small skillet. Add garlic and cook about 2 minutes. Add crushed red pepper. Scrape oil mixture into a bowl.

4. Bring shrimp broth to a boil. Add the snow peas and tomato and simmer over medium heat for about a minute. Add the shrimp and cook till opaque, about a minute. Stir in garlic oil, fish sauce,cilantro, lime juice, zest, pepper and scallion. Serve over rice.

Minestrone Alla Genovese

Servings: 6

Notes: This is a Genoa style Minestrone. The addition of pesto makes it truly unique.

4 tablespoons olive oil
2 ounces lean salt pork, chopped
3 cups Fagioli al vino rosso (see direction 1)
4 cups chopped raw spinich, tightly packed
1 cup potatoes, peeled and diced
1 cup shredded cabbage, tightly packed
1 leek, with bottom and green stalk removed, thinly sliced
2 medium yellow onion, chopped
2 quarts water and vino rosso water
2 teaspoons salt
1 teaspoon fresh ground pepper
1 1/2 cups uncooked linguini, broken into 1" pieces
1/2 cup Pesto alla Genovese (see direction 2)

1. Fagioli Al Vino Rossa ( kidney beans cooked in red wine). Wash and drain 1# of Kidney beans. Place in large pot and cover with 2 quarts of water and bring to a boil covered. Remove from heat and let beans soak for one hour. Drain, replace in pot with 1 1/2 quarts of fresh cold water, 2 cups dry red wine (Barolo), 6 ounces lean salt pork, a large yellow onion larded with 2 cloves. Bring to a boil, covered, and cook for 1/2 hour. Add 1 tsp salt and cook a additional 15 minutes. Drain reserving the liquid (vino rosso water), discard the onion and salt pork and set beans to the side. In skillet, fry 1/2 # coarsely chopped bacon till almost crisp. Add 1 tbls flour, bit by bit, stirring constantly so no lumps form but sauce thickens. Mix in beans and 2 tbls butter and stir until beans are thoroughly reheated.

2. Pesto Alla Genovese: In food processor, blend 1/2 cup pine nuts, 1/4 cup fresh basil, 2 tbls fresh chopped spinach, a 2 teaspoons fresh garlic, till smooth paste. Blend in 1/2 rounded cup freshly grated Fiore Sardo Cheese ( 1/4 cup if you must use Parmesan) and 6 tbls. softened butter. Then add olive oil in slow drizzle til blended. salt and pepper to taste.

3. Minestrone Soup: Heat 4 tbls olive oil in large heavy pot. Saute the salt pork in oil for 2 min., add beans, spinach, potatoes, cabbage, leek, and onions, and saute for 4 to 5 min. stirring constantly.

4. Add 2 quarts of the water mixture, salt , and pepper. Bring to a boil, then reduce to low heat and cook uncovered for 1 hour. If liquid reduces too fast add boiling water.

5. Add linguini and cook 15 minutes longer, stirring occasionally, Remove soup from heat, add the pesto, and let stand for 2 minutes, stir well and serve.

Tim's Tortilla Soup

6 Green onion, chopped
3 medium tomatoes, peeled and diced
3 ribs celery, chopped
1 tablespoon green chiles, chopped
1/2 medium bell pepper, chopped
2 tablespoons vegetable oil
6 corn tortilla, halved and sliced into 1/4" strips
4 1/2 cups chicken stock
1 bay leaf, crushed
1/2 teaspoon coriander
1/2 cup cilantro, chopped
2 cloves garlic, minced
1/2 teaspoon cumin
2 large chicken breast, no skin, no bone, grilled on mesquite wood
salt and pepper
8 ounces monterey jack cheese, grated
1 Avocado, peeled and cubed
1 cup fresh sweet corn

1. Saute onions, tomatoes, celery, chilis, garlic, and bell pepper in 2 tbls of vegetable oil till soft.

2. Bring to boil chicken broth add spices and vegetables and simmer 30 min.

3. Add chicken, corn, avocado, and cilantro to pot.

4. Fry tortilla strips and drain.

5. serve in bowls topped with cheese and tortilla strips.

Hog it all you want, Tim. Folks enjoy getting recipes, especially yours. I don't think the book even tells who gave the recipe, anyway.

quote:

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Makin it tomorrow and will let you know how it turns out. Will replace cream with whole milk to reduce fat.

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Don't do it!!!!!! This is the kinda dish you only eat on occasion . Go all out....

yep, thats like using fat free butter in ettoufe

you dont wear no 32's!

Paul Prudhomme's Corn and Andouille Soup


Seasoning Mix:
1 tablespoon plus 1 1/2 teaspoons
lightly packed dark brown sugar
2 1/4 teaspoons paprika
1 1/2 teaspoons salt
1 1/4 teaspoons dried basil
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon white pepper

3 cups chopped onions, in all
3 cups seeded and chopped green bell peppers, in all
1 pound andouille or your favorite smoked
pork sausage, quartered lengthwise.
then cut into 1/2-inch pieces
7 cups chicken stock, in all
7 cups fresh corn kernels (from about 6 ears)
2 cups peeled and chopped fresh tomatoes
6 tablespoons all-purpose flour
1 tablespoon minced fresh garlic

Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. During this time you can taste an almost overwhelming sweetness with a mere hint of the andouille's richness. If necessary to prevent burning, add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking.
At the end of the 20 minutes, reduce the heat to low, then add the corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups stock, and the remaining seasoning mix. At this point the broth is rich and smooth, with well-balanced seasonings and a distinct rich, smoky flavor. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, increase the heat to high. and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately.