Soup Recipe Thread

Stuffed Artichoke Soup

1 cup olive oil
1/2 cup chopped garlic
1 anchovy filet (optional)
1/2 to 1 teaspoon lemon juice (optional)
4 cans artichoke quarters, drained and chopped
1/2 cup flour
2 quarts (1/2 gallon) water
1/3 cup chicken base
1 to 2 cups Italian bread crumbs
1 pound grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper

Heat olive oil in large soup pot and add garlic. Saute for 3 minutes. If using, add anchovy filet and lemon juice. Add artichoke quarters and simmer, stirring, 5 minutes. Blend in flour, stirring, for 3 minutes.

Stir while adding water and chicken base. Simmer for 20 minutes.

Whisk in bread crumbs gradually, stirring constantly until thickened. You may not need full amount of bread crumbs.

Lower heat and whisk in parmesan, stirring constantly until blended. Taste and add salt and pepper. Turn off heat. Enjoy with garlic bread.

Smoked Duck, Quail, and Sausage Gumbo

Prep and cook time (2 days)

2 whole ducks (got mine from Maxwell's)
4 whole quail
3 or 4 links andouille sausage

For the smoked duck (Ingredient per duck)
1 onion chopped in large quarters
1 bellpeper in quarters
2 carrots in 1-2 inch pieces
1 or 2 lemons

1. Stuff the duck with the above ingedients
2. Rub with some kosher salt.
3. Smoke @ 275 for about 2 hours. Place a tray underneath the duck to collect any fat that comes off the duck.
4. Remove duck and take out the veggies. Set aside.
5. In a big pot, bring a few quarts of water up to a boil.
6. Add the duck, the veggies (exclude the lemons), and cut up another onion and celery in large chunks and throw in pot.
7. Boil and cook down for about 3 or 4 hours.
8. Remove duck and strain off stock.
9. You should have about a few quarts of stock left over.
10. Put in fridge overnight.
11. Take duck and debone. Save bones for the gumbo.

Day 2.

Prepare the quail.
1. Lightly season the quail.
2. Brown on all sides and set aside.

Making the Gumbo
1 large white onion (diced)
1 large bellpepper (diced)
2 stalks celery (diced)
4/5 cloves garlic (minced)
Flour
4 bay leaves
1/2 tsp thyme
1/4 to 1/2 tsp cayenne
salt
black pepper


1. In a cast iron dutch over, add some cooking oil and brown sausage.
2. Remove sausage.
3. Take stock out of the fridge. you should see a layer of fat on the top of the duck stock. Carefully skim fat off and set aside.
4. Take duck fat from stock, and from drippings in the smoker and add in the stock pot.
5. Bring heat to medium high heat and right before the smoke point, add flour and make a roux.
6. Once Roux is a nice dark caramel/chocolate color add onions, bellpepper, and celery. Cook until soft.
7. Add garlic, cook until heavy garlic aroma begins to subside.
8. Once roux is a nice dark chocolate color, add in your stock, sausage with drippings, duck, and whole quail (browned) with any drippings that may come off.
9. Add in your seasoning and bring to a boil.
10. Reduce heat, cook on medium to medium-low for about 2 hours. Skimming oil off the top every 30 minutes or so.

Here are a few threads I saved from the past.

LINK

LINK

LINK

LINK

I made Anne Burrell's chickpea soup over the weekend and it was delicious and very well received.

LINK


I made a few changes and probably used more herbs than called for, but it was delicious. It would have been good as a brothy soup as well as pureed.

The bread crumbs is something I can't see as being a good additive to the nature of soup at all. There are other things that will do the job of a thickening agent and just the herbs and cheese if Italian is used will be more than sufficient in the end.

Looks great, MD. Thanks.

No pics required? I got this........

TREEDAWG'S VEGETABLE BEEF SOUP

INGREDIENTS:

3 Lb. Chuck Roast
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
½ Head of Cabbage
1 Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked
1 Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Can Beef Consomme
4 Bay Leaves
8 Oz. Flat Egg Noodles (or whatever you like)
Dash of Tarragon
Salt, Black Pepper, Garlic Powder and/or Tony’s
4 Gallon Stock Pot


RECIPE:

1) Cut Roast into bite sized chunks and season with Tony’s.

2) Start 2 Gallons of Water to Boil with Bay Leaves and Yellow Onion. Add Meat. Skim as needed after it comes back to a boil. Add 1 Tbsp. Tony’s, 2 Tbsp. Garlic Powder, 3 Tbsp. Salt and 2 Tsp. Black Pepper. Cover and simmer for 1 Hour.

3) Add Consomme, Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Cover and simmer for 1 Hour.

4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer for 3 Hours, stirring occasionally. Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.

quote:

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Hey Bug, next time you cook this and feel like getting a little nuts, throw you some Oysters in there!!

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I hear that alot about duck and oyster gumbo. I just can't do it. I'm too much of country folk, than coastal folk to do that. I love oysters, but not in soups.

Interesting. I've never made it with ground meat. I have to have some turnips in mine. Gives it the authentic veggie soup taste my grandmother's always had. I use them instead of potatoes.

I bet your homegrown tomatoes make it taste great.

Looks pretty good and easy, S. I like lentil soup the few times I've had it but isn't something I think about making often. Will give this a try though.

i've made this one several times. very simple and only take around 25-30 minutes to prepare. prob. going to make it sunday and get 3 or 4 meals out of it for the week. like to eat with a grilled chicken salad, marinating the chicken in some lime, cumin and cilantro.


black bean soup

1 tblsp. oil
1 small onion chopped
1 tblsp chili powder
1 tsp. cumin
2 15oz cans black beans (I get low sodium) rinsed
3 cups water
1/2 cup salsa
1 tblsp. lime juice
chopped cilantro

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring until beginning to soften about 2 to 3 minutes. Add chili powder and cumin and cook stirring one minute more. Add beans, water and salsa. Bring to a boil, reduce heat and simmer for 10 minutes. Transfer half the soup to a blender and puree. Stir the puree back into the saucepan. Serve with chopped cilantro.