- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Post your favorite soup recipe
Posted on 9/26/14 at 7:35 am to Sir Drinksalot
Posted on 9/26/14 at 7:35 am to Sir Drinksalot
Jewish Penicillin
1 whole organic free range chicken, cut into 8 pieces and salted and peppered to taste.
Put chicken pieces in a large pot of water with an onion cut into 1/4's and a bunch of sliced green onions.
Boil the chicken for 8 hrs on a low boil. Skim the fat off the top of the water and skin the chicken pieces, leaving skin on the drumsticks and wings.
Add: two bunches of chopped carrots, a bunch of sliced leeks, couple stalks of chopped celery, dill, parsley, grated ginger, couple of boullion cubes, turnip, zucchini, and anything else you have available that's fresh and healthy.. Boil the soup for an hour and add a couple cloves of chopped garlic and cayenne. Simmer for about 15 minutes longer on low and serve.
1 whole organic free range chicken, cut into 8 pieces and salted and peppered to taste.
Put chicken pieces in a large pot of water with an onion cut into 1/4's and a bunch of sliced green onions.
Boil the chicken for 8 hrs on a low boil. Skim the fat off the top of the water and skin the chicken pieces, leaving skin on the drumsticks and wings.
Add: two bunches of chopped carrots, a bunch of sliced leeks, couple stalks of chopped celery, dill, parsley, grated ginger, couple of boullion cubes, turnip, zucchini, and anything else you have available that's fresh and healthy.. Boil the soup for an hour and add a couple cloves of chopped garlic and cayenne. Simmer for about 15 minutes longer on low and serve.
This post was edited on 9/26/14 at 7:41 am
1
Posted on 9/29/14 at 12:18 pm to bdevill
Made the below over the weekend. It was quite good.
Cream of Artichoke Soup from Duarte’s with my changes.
SERVES 6
INGREDIENTS
2 tbsp. butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I simmered it a bit and it reduced)
*1 bundle of fresh thyme-about 10 stems (my addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper, to taste (used white pepper)
Lemon wedges, for serving (added the juice of 1 lemon during the last simmer just before serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition
INSTRUCTIONS
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those and some grated parmesan cheese.
Made this a day ahead.
Cream of Artichoke Soup from Duarte’s with my changes.
SERVES 6
INGREDIENTS
2 tbsp. butter
2 cloves garlic, finely chopped (used 4 cloves)
1 small onion, finely chopped
2 lb. frozen artichoke hearts, thawed and roughly chopped(*Four 9 oz boxes)
3 cups chicken stock (used about 5 cups because I simmered it a bit and it reduced)
*1 bundle of fresh thyme-about 10 stems (my addition)
2 cups heavy cream (used ½ and ½)
Kosher salt and freshly ground black pepper, to taste (used white pepper)
Lemon wedges, for serving (added the juice of 1 lemon during the last simmer just before serving)
Sour dough croutons-optional-my addition
Parmesan cheese-optional-my addition
INSTRUCTIONS
Heat butter in 4-qt. saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until soft, about 8 minutes. Add artichokes; cook, stirring, until soft, about 3 minutes (I did this about 10 minutes). Add stock; bring to a boil. Reduce heat to medium-low and simmer until artichokes are very tender, about 20 minutes. (I added the thyme here and simmered about 30-40 minutes until the thyme flavor was nice.) Transfer stock and vegetables to a blender; puree until smooth. (* I used an immersion blender in the pot). Return to saucepan, add cream, and bring to a simmer over medium heat; cook, stirring occasionally, until reduced by a third (I simmered covered and did not reduce because it would have been too thick), about 45 minutes. Season with salt and pepper, and serve with lemon wedges on the side. **I put the juice of a lemon in during the last 10 minutes of simmering rather than serve the wedges.
I made some sourdough croutons with olive oil seasoned with Cavender’s, topped each cup with a few of those and some grated parmesan cheese.
Made this a day ahead.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News