<snip>
: >
: > Our Soups included:
: >
: > Roasted Garlic Soup with Parmesan Artichoke Bisque Butternut-Whisky Soup Vegetable Beef Reuben
: > Soup Potato-Sausage soup
<snip>
:
: Got any recipes for the soups?
: --
: Kate
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Hi Kate!! Yes, I have recipes for most of them. Mom made the Vege-Beef and the Potato-Sausage... so
we'll have to wait a while for those. <G> Here are the recipes for the others:
ARTICHOKE BISQUE
8 T Flour 1 # Butter 6 c Beef Stock 2 Ribs Celery - finely chopped 3 lg Onions - finely chopped 1
bunch Green Onions - finely chopped 2 Bay Leaves
1/4 t Thyme 2 Clove Garlic - minced 28 oz canned Artichoke Hearts (UNDRAINED) Salt and black pepper
2/4 t Tabasco 1 c White Wine - dry 4 oz Light Cream 2 T Parsley - minced Lemon Wedges
Parmesan Cheese
Melt the butter in a heavy pot and add the flour. Over a low heat cook for 5 minutes, stirring
constantly. Slowly add the stock and when well mixed, add the celery, onions, greeen onions, bay
leaves, thyme and garlic. Let this simmer for 45 minutes.
Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water. Cook
at a low simmer for another 30 minutes. Add salt and pepper to taste, the Tabasco, wine and cream
and bring to a simmer. Do NOT boil. The bisque is now ready to serve.
Sprinkle a bit of parsley over the bisque in each plate. With a slice of French bread, it's a Creole
treat for your bon appetit.
NOTE: We like to squeeze a lemon wedge into individual bowls, ladle in the soup and then sprinkle
Parmesan cheese on top!
Recipe from Leon E. Soniat in his "Creole Kitchen" column in the Times-Picayune.
Reuben Soup
1 gallon chicken broth 4 small bay leaves 15 oz can sauerkraut, undrained 2 cup whole milk (or part
evaporated & part 2 % or skim) 1 cup butter 1 cup flour
1/2 pound chopped corned beef 1 1/2 tsp. Morton brand Nature's Seasoning
2/2 tsp. Tony Chachere's Original Seasoning 1 tsp. white pepper 1 cup sour cream 1 1/2 cup Grated
Swiss Cheese Toasted pumpernickel or rye bread - cubed and toasted to use as garnish - optional
Heat broth to simmer and then add bay leaf and the sauerkraut. Cook 30 minutes. Remove sauerkraut
and set aside. Return liquid to boil and then add milk. In a small saucepan, melt butter; add flour
and cook about 2 minutes--whisking frequently to create a roux. Gradually roux to pot to thicken
soup. stir with wooden spoon. Soup should be thick and creamy. Return reserved sauerkraut to pot.
Add corned beef and seasonings. Stir in sour cream and cheese. Remove bay leaves. Makes 10 servings.
Based upon: a recipe From the Market Place Cafe in Milwaukee, Wisconsin Milwaukee Journal Sentinel
NOTE From Cyndi: The Tony Chachere's Seasoning and the Morton's Natures Seasonings are very
necessary for the flavor... if you don't have any - call me and I'll bring you some... it's that
important! LOL
Whisky Squash Soup // Posted BY: hahabogus with additional notes by Cyndi when she doubled
the recipe
1 tablespoon butter (2) 1 tablespoon olive oil (2) 1 large onion, chopped (2) 3 pounds squash
(acorn, buttercup, butternut, etc. *Cyndi used 6
# of Butternut! Yummmmmm)
6 cups chicken stock (12)
3/4 cup rye whiskey (Cyndi used Maker's Mark Whisky - it's made in Kentucky, USA) 1 bay leaf and 2
sprgs thyme, tied together with string(Cyndi used 2 bay leaves and 1 1/2 tsp dried thyme when
doubling the recipe) 1 tablespoon maple syrup (2) salt and white pepper to taste
4/4 cup sour cream or whipping cream (Cyndi used 1/2 c whipping cream *and* 1/2 cup sour cream -
because I doubled the recipe)
Cut the squash in half and use a spoon to scoop out the seeds. Peel the squash and cut the flesh
into cubes. In a soup pot, melt the butter with the olive oil over medium-low heat and cook the
onion, covered, until tender. Stir in the squash, stock, whisky, herb bundle, and syrup and bring to
a boil over high heat.
Reduce heat to low and simmer, uncovered, until squash is softened, about 30 minutes. Remove the
herb bundle and discard. Using a food process or a hand-held immersion blender, puree the soup
until smooth.
Return the soup to a simmer over medium heat and cook for 10 minutes. Season to taste with salt and
pepper. Whisk in the sour cream or whipping cream, or drizzle a tablespoon or so over each bowl.
Serves 4-6.
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1/4 stick) butter 2 1/4 cups
sliced onions 1 1/2 teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 1/2 cups chicken stock
5/2 cup whipping cream
6/2 c finely grated Parmesan cheese (2 oz) 4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 TBSP olive oil and
sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until
garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to
release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until
onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3
minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working
in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to
simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm
over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each
bowl and serve.
