Soup recipes are infinite in variety and for that very reason exceptionally versatile. A soup can be a light and elegant first course, a substantial rib sticking meal in a pot, or a refreshing cooler on a summer's day. It can be a crystal-clear golden liquid, a silky smooth and creamy puree, or thick with vegetables, noodles, and a protein, such as chicken or beef.
Some soups are always served cold, like gazpacho, and some are always served hot, such as spit pea soup. And others are so versatile that they are just as delicious hot, cold, or at room temperature. Whatever your preference, there is a soup to suit your taste.
Warming, hearty, and always satisfying, stews are perfect cold weather food. Stews can be made with chicken, pork, beef, veal, or fish that has been cut into small pieces or hearty chunks. And while some stews are laden with a variety of vegetables, others contain only one or two. The liquid can be as varied as the ingredients themselves: water, broth, tomato juice, and wine, or a combination can all work in a stew. Served up in large shallow bowls with hunks of bread for sopping up all the flavorful juices, a stew is comfort food of the first order.
Soup recipes are wonderfully versatile and can be made to appeal to a wide range of tastes and occasions. Vegetables, meat, poultry and seafood are used as ingredients for both light and heartier soups, which can be served either as starters or as meals in their own right. Emely's recipes contains chilled soups such as cool strawberry soup, traditional soups such as vegetarian minestrone, shallots soup and basic onion soup, creamed soup recipes such as creamy tomato soup, cream of broccoli soup and special recipes like beer cheese soup.
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until..
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings..
Slowly saute finely minced onion, celery and carrot in butter until very brown. Add..
In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil..
Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute..
Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook..
Put all of the above in a large kettle or roaster and mix well. Add to sterilized jars with..
In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes. Add broth..
Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold..
Brown ground beef. Pour everything else into the pot and let simmer for 15 minutes..
Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix..
In a 2 quart saucepan combine broth, zucchini, green pepper and onion. Cover..
Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and..
Cook onions in butter until tender. Blend in flour and seasonings and cook..
Cut the onion into thin slices. Pour the oil into he soup pot and cook the onions slowly..
Skin chicken with sharp knife; cut in thin 2 inch long slices. Sprinkle with salt..
In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil..
In a food processor, puree strawberries. Turn into a medium-sized saucepan..
Saute shallots and onions in butter until golden. Add stock everything else..
In a large heavy saucepan, melt the butter over moderately low heat. Add..
In a medium, heavy-bottomed stockpot, melt 4 oz of the butter over low heat..
In a large heavy-bottomed stockpot, heat the olive oil and butter over medium..
Break the bread into a large plastic bowl and pour 2⁄3 cup of the water on top. Leave..
This is a particularly refreshing chilled soup, using a classic combination of cucumber and..
Reserve a small piece of the green and red bell peppers,the cucumber, and the..
Perfect partners, peas and mint capture the flavors of summer..
Cut the avocados in half,remove the pits, and peel. Coarsely chop the flesh and..
Put the cubed potatoes and chicken stock in a saucepan or flameproof casserole and..
The question is how to store soup? Well.. Omit any garnishes; store, covered, in the refrigerator for 2 or 3 days. Soups with flour, bread crumbs, or potato will thicken in storage: add a little broth to thin them out before reheating. Once chilled, soups can be frozen, covered, for up to 2 months (although the vegetables will not be as vibrant after thawing). Perk up the taste of previously frozen soups with a teaspoon or two of lemon juice.
Soup and stock should be quickly cooled before storing in the refrigerator or freezer. To cool down a pot of soup or stock, place the pot in a sink filled with ice water and let stand, stirring until tepid. Or pour the soup into small containers and cool for thirty minutes, then refrigerate.
A few simple steps are the keys to success when making stew:
As delicious as soup is, almost any bowl of soup will be enhanced by an added splash of color or a bit of extra flavor. Chopped fresh herbs are the simplest of all garnishes. Choose an herb that complements the soup's flavor and color. For the best results, chop or snip fresh herbs just before using. Pureed soups can accommodate other kinds of garnishes. The smooth texture of a pureed bean or tomato soup calls out for a sprinkling of grated Parmesan cheese or crumbled bacon. Pureed vegetable soups are often topped with a drizzle of heavy cream.