Winter soups....

"MOMPEAGRAM" <[email hidden]> wrote in news:f70n2r$dgb$1
@news.albasani.net:

Quoted message said:

Do you have a favorite meatball recipe you use?

Yes I do....

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Ophelia said:

kilikini wrote:

Now, how about the recipe for your pea soup???

I don't have an actual recipe. For starters, I take a ham bone with
plenty of meat left on it and cook it down with the usual; garlic,
onion, celery, carrots and thyme. I strain that off, pick the ham out
of the mix and toss it back into the stock. Next I take a bag of
green and a bag of yellow peas, toss those in with diced onion, diced
celery, diced carrots, diced onion and MORE garlic. I add a bay leaf
or two and cook the whole mess down to mush. Sample, add salt &
pepper to taste, sample again. I may add a touch more thyme, maybe
some parsley, and sometimes a pat of butter.

It's just a made up recipe. I go with what tastes good. :~)

kili

Damsel's recipe which is good.

* Exported from MasterCook *

Spicy Split Pea Soup

Recipe By : Damsel and Crash
Serving Size : 8 Preparation Time :0:00
Categories : Beans and Legumes Soups and Chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- or more if needed
1/2 pound pepperoni -- 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf

Heat olive oil at medium temperature in a small fying pan. Add
pepperoni to the olive oil, frying until browned; remove to large
saucepan. Add onions and garlic to the remaining oil. Saute until
onions become translucent, then add to the saucepan.

Place dry split peas into the saucepan, along with the water. Add
carrots, then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45
minutes, or until peas just begin to break down. Add more water, if
necessary. Remove bay leaf.

- - - - - - - - - - - - - - - - -

NOTES : Many thanks to Sandy Dykes for inspiring the spice selection
for this recipe.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Chatty Cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Probably the wrong time of year to ask most of you this question, but here
goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even stews...
I have been making the usual chicken, beef and vegetable soups and stews
but I am looking for some new ideas here... Googling brings up thousands
of hits, I know - but I want something that I *know* is good. Thanks.
Cheers
Chatty Cathy

Thanks for a great discussion! I posted this one some time ago. It's very
different than some of the others here. (I've learned long since to copy out
the place where I got the recipe.)
Edrena

Sauerkraut Soup from a TV Show:

Quoted message said:

1/3 cup flour
1/2 teaspoon dried thyme
1 pound smoked sausage
1 small onion, chopped
3 cups milk
1 cup Half and Half (fat free kind works good here)
1 can undrained sauerkraut (15 ounces)
lemon juice? to taste

Sauté sausage a little while, then add thyme, chopped onion, flour.
Add milk & half/half slowly, then bring to a boil.
Add sauerkraut and boil gently to thicken. Add lemon juice to taste if
need be [I didn't].
[I like the "Bavarian Style Sauerkraut" with caraway seeds. A couple
companies make this in the US, but I use the Libby's. Anyone who won't
eat sauerkraut might eat this style as it is milder, sweeter or
something, not so sauer (gg). A person could conceivably use a vegan
sausage or just use some olive oil and make this a veggie soup. I think
it tastes good with the smoky taste.]

Favorite winter home-made soups/stews/etc: beef/mushroom/barley;
cassoulet; baked potato soup; Carbonade Flamande; kielbasa/potato soup;
minestrone
Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

Chatty Cathy said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even stews...

Apart from some cold soups, I eat most of them in any season and any
kind of weather. Here are some suggestions, in no particular order, all
of them truly and utterly wonderful, and for the most part not at all
hard to prepare:

- Gulyás (a spicy Hungarian beef soup)

- Pappa col pomodoro (Tuscan thick bread-and-tomato soup)

- Kimchi guk or jjiggae (a spicy Korean kimchi soup, respectively
lighter and heavier versions)

- Yukgaejang (a spicy Korean beef soup)

- Rassolnik (Russian soup made with either kidney or poultry giblets,
and sour pickles with their juice)

- Mushroom and barley soup, made with dried ceps/porcini and with no
meat

- Borscht

- Kololik (Armenian stuffed-meatball soup)

- Kharcho (Georgian meat soup)

Victor

Chatty Cathy said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even stews...

I have been making the usual chicken, beef and vegetable soups and stews
but I am looking for some new ideas here... Googling brings up thousands
of hits, I know - but I want something that I *know* is good. Thanks.

Bean soup, cathy! If you use pinto beans, you won't need meat. I
also like the multi bean mixes.
--

History is a vast early warning system
Norman Cousins

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks, I asked before I saw it!

Do you have a favorite meatball recipe you use?

MoM

My meatball methods aren't really written down either. Ground beef, bread
crumbs, salt, pepper, some garlic or onion powder. Use a beaten egg as a
binder. Hard to make a bad meatball :-)

Peter said:

My meatball methods aren't really written down either. Ground beef, bread
crumbs, salt, pepper, some garlic or onion powder. Use a beaten egg as a
binder. Hard to make a bad meatball :-)

needs parmesan cheese and fresh minced parsley.

"hahabogus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"MOMPEAGRAM" <[email hidden]> wrote in news:f70n2r$dgb$1
@news.albasani.net:

Quoted message said:

Do you have a favorite meatball recipe you use?

Yes I do....

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

I'll take yours too, but I was referring to Peter. That's if you'll share
it. Please?

MoM

"Peter" <[email hidden]> wrote in message
news:2KTki.27851$tB5.26702@edtnps90...

Quoted message said:

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks, I asked before I saw it!

Do you have a favorite meatball recipe you use?

MoM

My meatball methods aren't really written down either. Ground beef,
bread crumbs, salt, pepper, some garlic or onion powder. Use a beaten
egg as a binder. Hard to make a bad meatball :-)

Sounds similar to mine. I use oats instead of bread crumbs and add
savoury, mustard powder, nutmeg and some maggi.

MoM

On Tue, 10 Jul 2007 11:45:21 +0200, Chatty Cathy
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

Probably the wrong time of year to ask most of you this question, but
here goes anyway....

What are your favorite "hearty" winter (homemade) soups? Or even stews...

I have been making the usual chicken, beef and vegetable soups and stews
but I am looking for some new ideas here... Googling brings up thousands
of hits, I know - but I want something that I *know* is good. Thanks.

A couple of our personal favorites:

@@@@@ Now You're Cooking! Export Format

Leek And Potato Soup

soups and stews

5 leeks
3 tablespoons butter
3 cups potatoes; diced
1 quart chicken broth
2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour

Wash the leeks, split them lengthwise, and cut into thin slices after
removing all sand. Saute in 3 tablespoons butter in a large skillet
for
about 4 mins. Add the potatoes and the broth and bring to a boil. Boil
for
2 mins. Reduce heat and simmer until potatoes are tender. Season to
taste
with salt, cayenne and nutmeg. Strain out the vegetables and puree in
food
processor. Return to the broth. Melt 2 tablespoons butter in a
saucepan
over low heat and stir in the flour. Add 1 1/2 cups of the broth and
bolend
well until the mixture thickens. Return to the kettle and stir until
soup
comes to a boil.

Vichyssoise variation:

Prepare soup as above and allow it to cool. Add 1 1/2 cups heavy
cream and
blend well. Chill in refrigerator. Serve chilled.

- - - - - - - - - - - - - - - - - -

Contributor: James Beard

Yield: 4 servings

And the DH's personal favorite:

@@@@@ Now You're Cooking! Export Format

White Bean And Ham Hock Soup

soups and stews

1 lb dried small white beans such as nav; y or great northern
1 lb smoked ham hocks
1/4 cup bacon drippings (from 1/2lb bacon); or olive oil
2 cups chopped onion
2 tablespoons minced garlic
4 fresh thyme sprigs
8 cups chicken broth

Soak beans in cold water to cover overnight (8 hours). Drain and rinse
well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially
covered,
skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and
drain
ham hocks.
Heat bacon drippings in an 8-quart heavy pot over moderate heat until
hot
but not smoking, then cook onion and garlic, stirring, until softened.
Add
thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham
hocks, and
reserved cooking liquid and simmer, covered, stirring occasionally,
until
beans are tender, about 1 hour. Remove ham hocks and shred meat.

(1# diced tomatoes can be added.)

Contributor: Gourmet November 2000

Yield: 12 servings.

Preparation Time: 1 hr

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

[email hidden] (Victor Sack) wrote in news:1i12cxa.1v7qvq516yyou8N%
[email hidden]:

Quoted message said:

- Kololik (Armenian stuffed-meatball soup)

How do you get the Armenians to stay in the meatballs?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Terry Pulliam Burd <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

White Bean And Ham Hock Soup

@@@@@ Now You're Cooking! Export Format

Al's Bean And Ham Soup

Soups/Chowders/Stews

2.5 lbs dried navy beans
4 900ml ctnr chicken stock
1 can tomato paste
1 can tomato sauce
1 can diced tomatoes (mexican style)
1 lb ham; diced
1 large onion diced
1 heart of celery with leaves diced
2 large carrots diced
3 cloves garlic (or more); minced
1 tbsp italian seasoning
1 tbsp crushed red pepper (or more)
magi sauce to taste (or sorechestershire)
liquid smoke to taste
sherry to taste (1 or 2 oz)
fresh ground black pepper to taste
salt (lightly after tasting)

Put the beans in a large dutch oven WELL covered with water and bake at
350F for 3 hours. After they are cooked reserve (at least 3-4 cups) some
and puree the rest .

Add the bean puree and the beans to everything else in a stock pot and
simmer till veggies are tender.

NYC Nutrilink: N0^00000

** Exported from Now You're Cooking! v5.82 **

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article <[email hidden]>,

hahabogus said:

[email hidden] (Victor Sack) wrote in news:1i12cxa.1v7qvq516yyou8N%
[email hidden]:

Quoted message said:

- Kololik (Armenian stuffed-meatball soup)

How do you get the Armenians to stay in the meatballs?

He didn't say Armenian-stuffed meatball soup, he said Armenian
stuffed-meatball soup. Pay attention, will ya? I'm gonna sic Tammy on
you.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

kilikini wrote:

Thanks kili. Are those peas pre soaked?

hahabogus said:

Damsel's recipe which is good.

* Exported from MasterCook *

Spicy Split Pea Soup

Thanks Alan🙂

Ophelia said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia said:

kilikini wrote:

Thanks kili. Are those peas pre soaked?

Nope. I pour them in dried and let them soak up the broth.

kili

kilikini said:

Ophelia said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ophelia wrote:
> kilikini wrote:
>

Thanks kili. Are those peas pre soaked?

Nope. I pour them in dried and let them soak up the broth.

Oh ok🙂 thanks🙂)

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter" <[email hidden]> wrote in message
news:2KTki.27851$tB5.26702@edtnps90...

Quoted message said:

"MOMPEAGRAM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks, I asked before I saw it!

Do you have a favorite meatball recipe you use?

MoM

My meatball methods aren't really written down either. Ground beef,
bread crumbs, salt, pepper, some garlic or onion powder. Use a beaten
egg as a binder. Hard to make a bad meatball :-)

Sounds similar to mine. I use oats instead of bread crumbs and add
savoury, mustard powder, nutmeg and some maggi.

MoM

Oats instead of bread crumbs? Thats something I might have to try.
However, I do mix up the spices to whatever I feel like when making them.
I like just about everything spicey, so using finely chopped jalapenos or
other fresh peppers makes a nice addition too.

Peter said:

- Make meatballs, lots of em, bite size. Use whatever meatball recipe you
like. Don't pre-cook them.

Whicih of course reminded me of Albondigas!
http://www.elise.com/recipes/archives/000042albondigas_soup.php

My exDIL prepared it without the extra green vegetables (but they look
like a good addition to me) and used cilantro instead of the
mint/parsley mixture.... but the basics of this recipe are the same.

Albondigas Soup Recipe
Preparation time: 1 hour.

This Spanish meatball soup was a family favorite growing up. Not an
appetizer, always a main course, either for lunch or dinner.
"Albondigas" means "meatballs" in Spanish, and the trick to perfect
albondigas soup is to put chopped mint leaves into the meatballs. The
mint is what gives an albondigas soup meatball its unique flavor.

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both
(we usually use half stock half water as the meatballs will create
their own stock)

2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces

1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper

1/1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro

Heat oil in heavy medium saucepan over medium heat. Add onion and
minced garlic and sauté until tender, about 5 minutes. Add tomato
sauce and broth mixture. Bring to boil and simmer. Add carrots and
string beans.

Prepare meatballs. Mix rice into meat, adding mint land parsley
leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs.
Return soup to gentle simmer. Add meatballs to soup. Cover and let
simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a
few pinches of oregano and sprinkle with salt and pepper to taste.
Garnish soup with chopped fresh cilantro.

Serves 6-8.
--

History is a vast early warning system
Norman Cousins