Recipes On Rails: New Recipes tagged with soup

16 Bean Soup

2012-05-22 10:21:13 UTC

Ingredients:

Default
1.0 bag Beans, Dried, Mixed
1.0 each Onion
3.0 stalk Celery
1.0 each Carrot
4.0 clove Garlic
1.0 pound Zucchini
1.0 pound Pasta
3.0 each Bay Leaves
2.0 quart Stock, Chicken

Instructions:

soak the beans overnight.
Drain beans and place in soup pot. Cover with stock by about an inch.
Bring to a slow boil then reduce heat. While heating the beans and stock,
chop onion, celery, and carrot and add to the soup. Crush garlic and add
as well. Cube zucchini and add to soup. Add bay leaves Simmer for 2 hours
or so.

Add pepper and red pepper to taste. Add cooked pasta and serve.

Any other vegtable can be added at appropriate time. Remember to slow cook the beans and not add any source of salt till beans are done.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/5

Beef Barley Soup

2012-05-22 22:49:12 UTC

Ingredients:

4.0 pound Roast, Beef, Chuck
1.0 cup Wine, Red
2.0 quart Stock, Beef
1.0 quart water
2.0 clove Garlic
2.0 each Onion large, cut up
3.0 stalk Celery chopped
1.0 can Tomatoes, Plumb 28 oz can
0.25 pound Barley, Pearl
2.0 pound Mushrooms mixed, sliced
1.0 each Carrot sliced very thin

Instructions:

Heat a large soup pan on medium high heat. Add a little oil. Season the beef with salt and pepper. When the oil is starting to smoke, add the beef. Allow to brown well, about 5 minutes, on each side.

If possible, do the sides too... The fond on the bottom of the pan and the caramelized beef are both very important to flavor.

This should leave a nice fond on the bottom of the pan. Set meat aside.

Deglaze the pan with some red wine. This will create a lot of steam. Be careful.

Scrape up all the brown bits, and reduce the wine.

Return beef to pot and add stock and water. Liquid should just cover the beef. Obviously, homemade stock is best.

Bring stock to a simmer, just before a boil, and allow to simmer about a half hour. Skim scum from top of liquid.

Add one coarsely chopped onion, two coarsely chopped stalks of celery, and the garlic. Return to a slow simmer and cook for 2 - 3 hours or until beef is tender.

While soup simmers, slice the mushrooms. I like to use a mixture. Here, I used shitake, crimini, and white. Trim the stems and throw them in with the beef while it simmers.

Finely dice the remaining onion (here, I used some shallots sliced thin) and slice the celery. Finely slice the carrots (I used a small mandolin here). Set veggies aside.

When meat is tender, remove meat to a plate, and strain stock using the finest strainer you have. Here, I'm using a reusable fine meshed filter designed for oil filtration I purchased at a restaurant supply house.

Defat the stock if you can. Return stock to heat. Bring to a simmer and squeeze the tomatoes into the soup. I take the whole tomatoes out of the can, and squeeze them till the fall apart into the soup.

Add remaining ingredients except the carrots and the beef. Cut the beef up into cubes of desired size. Return cubed beef to the soup and simmer for about an hour, or until the barley is very tender.

If you're going to serve immediately, add the carrots and serve after about 5 minutes. This should benefits from sitting over night. If letting it sit, take off the head, allow to cool, and then add the carrots. The carrots will cook quickly, while you reheat the soup. Enjoy.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/594

Cabbage Soup

2012-05-19 21:14:41 UTC

Ingredients:

Default
5.0 pound Short Ribs
2.0 each Onion
1.0 head Cabbage
4.0 clove Garlic
1.0 each Carrot
1.0 teaspoon salt
1.0 tablespoon paprika
1.0 bottle Chili Sauce, Heinz
2.0 liter Ginger Ale

Instructions:

Season the shorties with the salt and brown on all sides in some oil, in 12qt. pot.

Remove shorties and add onion, carrots, and garlic... Saute till the onion is soft.

Add some ginger ale to deglaze the pot.

Mix the remaining ginger ale with the chili sauce and add to pot with remaining ingredients.

Add ginger ale or water to meet volume needed. You can add some caraway seed as well....

Cook till shorties are very tender....

To remove fat, remove meat and chill remaining soup. Fat will rise to the top and solidify. Remove solidified fat.

Saute the cabbage in some of the reserved beef fat until cabbage softens and starts to brown.

Add soup to the cabbage and bring to a boil.
I suggest trimming beef to get rid of fat and gristle.... Meat can be re-added to soup when the soup is reheated, or served separately.

Return the shorties to the pot.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/14

Chicken, Mushroom and Rice Chowder

2012-05-18 07:29:50 UTC

Ingredients:

Default
3.0 quart Stock, Chicken double cooked
2.0 each Chicken meat picked
1.0 pound Mushrooms sliced
2.0 tablespoon Lemon Juice
2.0 teaspoon Lemon Juice
0.25 cup Butter
2.0 teaspoon Butter
6.0 each Butter cleaned & sliced
2.0 clove Butter minced
0.5 cup Pepper, Bell chopped
1.0 cup Rice, Wild
2.0 cup Cream, Heavy

Instructions:

Make the stock by cooking two chickens in about a quart and a half of chicken stock, plus water. Normal method, no dill, but can use a parsnip.
Slice mushooms and toss with 2T lemon juice. Let marinate for 10 minutes, then saute in some of the butter. When Mushrooms are done, add the leeks, pepper and garlic. Cook for about 5 minutes, and then add the stock and rice. Bring to a boil, reduce burner, cover, and simmer for about an hour. At this point, I added the chicken meat, and heated it through. Then use a stick blender to chop some of the mushrooms rice and chiken. You do NOT want to puree it. Just chop it up a bit. Add the cream, heat through, and season with salt, pepper, and lemon juice.

12/11/05 - I used about 1/2 a red pepper, and added some pablano too. Both were skinned, and chopped fine. I guess I used about 1/3 of the poblano. I also added additional mushrooms. I bought some oyster and shitake, both of which I sauted in some butter. They were added to the soup AFTER the stick blender, so there was something left to see.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/448

Gazpacho

2012-05-19 21:43:53 UTC

Ingredients:

Default
2.5 pound Tomatoes
1.25 pound Cucumber
0.5 pound Pepper, Bell
2.0 stalk Celery
2.0 clove Garlic
1.0 each Pepper, Poblano Chile
3.0 tablespoon Tomato Paste
2.0 teaspoon salt
0.25 pound Oil, Olive
0.5 pound Pepper, Black
1.0 tablespoon Vinegar, Sherry Wine
2.0 cup Tomato Juice

Instructions:

skin and seed the tomatoes
peel and seed the cucs
skin and seed the peppers
Cut all veggies (except garlic and hot peppers) into 1 pieces and put in a
bowl
Add the vinegar, salt, pepper, paste, and oil, mix and put in fridge for 6
to 8 hours
Blend tomato juice and garlic and hot peppers
Process veggies in the food processor till chunky
Add juice mixture and serve cold.

Garnish with finely chopped hot chiles for those who like their gazpacho
spicy

skin and seed the tomatoes
peel and seed the cucs
skin and seed the peppers

Cut up the tomatoes into 1 inch pieces.

Slice the celery.

Dice the cucumbers.

Core, seed and dice peppers, removing the pith/ribs.

Add the vinegar, salt, pepper, paste, and oil to the veggies. Mix and put in fridge for 6 to 8 hours.

Blend tomato juice and garlic and hot peppers

Process veggies in the food processor till chunky.
Add juice mixture and serve cold.

Garnish with finely chopped hot chiles for those who like their gazpacho spicy.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/29

Korean Bean Sprout Soup

2012-05-21 06:42:18 UTC

Ingredients:

1.0 bag Bean Sprout rinsed
3.0 clove Garlic minced
1.0 each ginger, fresh 1" piece, cleaned and sliced
2.0 each Pepper, Jalapeno Seeded and thinly sliced
3.0 each Scallions sliced
0.25 teaspoon salt to taste

Instructions:

Add the first 4 ingredients to a pot and cover with water. Bring to a boil. Allow to boil for 3 minutes. Adjust salt. Top with scallions and serve. Can add more Jalapenos to taste.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/695

Lentil and Yoghurt Soup

2012-05-18 13:07:12 UTC

Ingredients:

2.0 each Onion roughly chopped
1.0 each Carrot roughly chopped
2.0 teaspoon Coriander Seeds
1.0 teaspoon Caraway Seeds
6.0 cup Stock, Chicken
2.0 clove Garlic crushed
200.0 gram lentils, red rinsed
0.5 cup Yogurt, Greek
2.0 tablespoon Mint finely chopped

Instructions:

Toast the coriander and caraway till fragrant. Finely grind the coriander and caraway.

Add some oil to a 5qt saucepan. Heat to medium and add onions and carrot. Saute till soft, around 10 minutes.

Add the coriander, caraway, and garlic to the onions. Cook for about 2 minutes.

Add stock and lentils. Bring stock to a boil. Cover, and simmer for about 20 minutes or until lentils are done.

Puree the soup and adjust seasonings.

Mix the yogurt and 3/4 of the mint.

Serve the soup with a dollop of the yogurt in the center and sprinkle with some more mint.

Assemble ingredients

Coarsely chop the carrots and onions

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/701

Lobster Bisque

2012-05-20 12:45:16 UTC

Ingredients:

Default
1.5 pound Lobster
5.0 tablespoon Butter
0.25 each Carrot
1.0 each Onion
0.5 each Bay Leaves
1.0 stem Thyme
2.0 sprig Parsley
3.0 tablespoon Cognac
0.33 cup Wine, White
0.5 cup Stock, Fish
0.25 cup Flour, all-purpose
3.0 pound Milk
3.0 cup Cream, Heavy

Instructions:

CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES.
Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster.
Cook until lobster turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite.
Add white wine and broth.
Simmer 20 minutes.
Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan.
Add flour.
Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth.
Crush lobster shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour.
Strain through a sieve.
Heat to boiling and add 3 tablespoons cream.
You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
Add the lobster, before serving, plus remaining cognac.

For Mother's Day, 2004, this went over very well :) I made some changes though.... First, I had a live lobster, and didn't want to cut him up raw... so... I used some Minor's fish base and water to make the stock, and added the milk and brought that to a boil. I then plunged the lobster into the boiling liquid, and cooked him there.... I then broke off the claws, arms, tail, and chopped the body and proceeded as above, reserving the liquid, and added it all after the white wine.

Also, I purchased a container of lobster meat at Costco. The lobster at Wegmans was about $20, being over 1.5 lbs at $10,95/lb. The lobster meat at Costco was about $19. This was a very expensive soup to make.... but it was loved by everyone!!!! Dad said it was an appetizer, not a soup at)

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/60

Lobster Stock

2012-05-19 16:52:50 UTC

Ingredients:

4.0 pound Lobster Shells only
2.0 each Onions, Vidalia sliced
6.0 each Carrot medium
6.0 stalk Celery
1.0 each Fennel bulb, sliced
8.0 clove Garlic
3.0 each Leek cleaned and sliced
1.0 bunch Parsley
12.0 sprig Thyme
2.0 each Bay Leaves
2.0 can Tomatoes, Plumb
1.0 bottle Wine, White
20.0 each Peppercorns, black

Instructions:

Gather your ingredients

Chop the carrots, slice the fennel, onions, and leeks

Remove the gills from the lobster bodies

Break up the shells with whatever method works best for you. Try wrapping them in a towel and smashing with a rolling pin. In the picture I was jabbing them with a wooden spoon. That was a lot of work

Heat some oil in a large stock pot. Over medium heat, saute the shells till fragrant, but not browned.

Stir in veggies

and saute till the vegetables start to brown.

Deglaze with the white wine.

Stir in the tomatoes and herbs.

Fill the pot about 2/3 full with water. Bring to a boil and then reduce to a simmer for about 2 hours.

Strain through a fine sieve, pressing out all the liquids. I like to use different layers. Here you see a coarse strainer over a china hat, over a very fine nylon filter (used to clean frying oil).

I then portion into 1 cup servings, and vacuum pack before freezing.

Servings: 0
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/696

Matzoh Balls

2012-05-19 21:56:36 UTC

Ingredients:

Matzoh Balls
4.0 each Egg
0.16 pound Chicken Fat melted
0.5 cup Stock, Chicken
1.0 teaspoon salt
0.27 pound Matzoh Meal

Instructions:

Separate the eggs and beat the whites.

Melt the fat. Add egg yolks and mix. Add stock, salt, and pepper to taste.

I usually add some chives at this point.

Mix in the Matzoh Meal.

Fold in the egg whites. Place in fridge for at least an hour.

Shape and cook balls in boiling salted water, covered, for about 20 minutes.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/52

Peasant tomato soup

2012-05-18 11:00:42 UTC

Ingredients:

10.0 leaf Basil, Fresh chiffonade
2.0 pound Tomatoes, Plumb diced
1.0 each Onion small sliced thin
3.0 clove Garlic minced
0.25 cup Oil, Olive
1.0 teaspoon salt
4.0 cup Stock, Chicken
1.0 loaf Bread three day old- small

Instructions:

If you don't have three day old bread, heat a loaf at 225ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for 20 to 30 minutes to dry it out. The drier the bread, the better the recipe works. Break the bread into large pieces and set aside.

Heat oil in large saucepan. Stir garlic in, cook for three minutes, then add onion and cook for three more minutes. Stir in the basil strips, then the tomatoes. Cook at a low boil for 15 minutes, stirring frequently.

Stir in the stock, then salt, then bread. Simmer and stir for 15 minutes. The bread will break down. Remove the pan from heat and let sit covered for ten minutes.

Servings: 4
Prep Time: 1 hour
By: sandra
For more info visit:
http://www.recipesonrails.com/recipes/568

Sweet and Sour Shrimp Soup

2012-05-18 07:30:03 UTC

Ingredients:

Default
2.0 tablespoon Tamarind Concnetrate
0.5 cup water boiling
0.5 pound Shrimp cleaned
2.0 clove Garlic
0.25 cup Nuoc Mam
1.0 teaspoon Nuoc Mam
2.0 tablespoon Oil, vegetable
2.0 each Shallots thinly sliced
3.0 stalk Lemon Grass bruised
1.0 each Tomatoes large wedged
2.0 tablespoon Sugar
0.25 each Pineapple chunked
0.5 cup Bamboo Shoots slivered
1.0 teaspoon salt
0.5 cup Bean Sprout .
1.0 each Scallions sliced
2.0 tablespoon Mint shredded

Instructions:

Soak the lump tamarind in the boiling water for 15 minutes, or until the
tamarind is soft. (Place the whole lump of tamarind and seed in the water and let soak till cool enough to handle. Work the pulp with your fingers to get it to dissolve into the water).

Assemble your ingredients.

Cut each shrimp lengthwise in half. In a bowl, combine the shrimp, garlic,
1 teaspoon of the fish sauce and pepper to taste. Let stand for 30 minutes.

Heat the oil in a 3-quart saucepan. Add the shallots and lemon grass and
saute briefly, without browning.

Add the tomato and sugar and cook over moderate heat ...

until slightly soft.

Add the pineapple and bamboo shoots and cook, stirring, for about 2
minutes.

Add 5 cups of water and bring to a boil over high heat. (I boiled the shrimp shells in about 6 cups of water and used that broth).

Stir in the tamarind liquid, salt and the remaining 1/4 cup fish sauce.
Reduce the heat to moderate and simmer the broth for 5 minutes.

Stir in the shrimp, chiles and bean sprouts and cook for 30 seconds more.

Add the scallion and mint. Remove from the heat. Remove and discard the
lemon grass.

Ladle the soup into a heated tureen and serve at once.
Note: Do not overcook the shrimp or they will toughen. Catfish, red
snapper or any other firm white-fleshed fish can replace the shrimp.

Tamarind is made from the interior pulp of a tree seed pod and is
quite sour. It has a subtly sweet taste too. I've never done it,
but I imagine that you could substitute lemon juice for the tamarind
and still retain the essential character of the soup.

Lemon grass can be replaced by grated lemon zest with a bit of
juice--it's the lemon taste rather than the sourness that's wanted
here. Dried lemon grass is available and is virtually as good as the
fresh stuff. It's inexpensive and keeps well on the shelf. (I grow
my own lemon grass--it's a really easy and pest free plant to grow.
If you manage to find some fresh lemon grass, whack off the bottom
couple of inches and stick it in a flower pot full of good potting
soil. Don't water the cutting too heavily until it starts to grow.
Chances are that it will take off and then you can transplant it into
the ground--it likes rich, well drained soil and full sun.)

There's NO substitute for fish sauce. The soup would probably be good
without it, but it wouldn't be the same.

Since there's not that much difference between canned and fresh
pineapple (at least here on the mainland) I use canned stuff, drained
and chopped. If you're ever in a market and see fresh Thai pineapple,
grab some. The stuff I had in Thailand made our Hawaiian pineapples
pale in comparison.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/81

Tomato Soup with Fennel, Leek and Potato

2012-05-18 07:32:11 UTC

Ingredients:

3.0 tablespoon Oil, Olive
1.0 teaspoon Fennel Seed crushed
1.0 each Fennel diced
1.0 each Leek diced
3.0 cup Stock, Chicken
1.0 can Tomatoes, Plumb coarsely chopped
1.0 each Potatoes peeled and diced

Instructions:

Heat the oil in a soup pot over medium heat. Add the fennel seeds. Cook for about 3 minutes till fragrant and slightly brown.

Prepare and assemble the ingredients.

Lower the head and add the fennel and the leek. Cook till soft, about 10 minutes.

Add remaining ingredients and simmer till potatoes are done, about 40 minutes. Season with salt and pepper.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/602

Vegetable Stock

2012-05-23 01:45:12 UTC

Ingredients:

Default
1.0 stalk Celery
0.25 each Carrot
1.0 each Leek
1.0 clove Garlic
0.5 each Onion
0.25 teaspoon Pepper, Black

Instructions:

fill bottom half of mason jar with various veggies. Fill with water and
process in pressure cooker for 8 minutes.... Keeps indef....

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/32

Vegetarian Tomato Mushroom Soup

2012-05-18 23:05:09 UTC

Ingredients:

4.0 cup stock, Vegetable
1.0 can Tomatoes, Plumb
1.0 pound Mushrooms mixed, sliced
1.0 clove Garlic minced
0.5 pound Pasta cooked
0.5 cup Oil, Olive

Instructions:

Put the stock into a saucepan and add the tomatoes by crushing in your hand as you add them. Add the juice in the can as well. NOTE: I like progresso tomatoes for this soup.

Break up or slice the mushrooms. Use a variety. Here I have 4 types.

Add the mushrooms to the soup. Add the olive oil and salt and pepper to taste.

Simmer for about a half hour, stir in the cooked pasta and serve. Top with some chopped chives and/or some grated cheese.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/584

White Bean Soup with Pasta and Rosemary Oil

2012-05-18 07:30:48 UTC

Ingredients:

Default
2.0 cup Beans, Cannellini
2.0 tablespoon Oil, Olive
1.0 tablespoon Rosemary
1.5 cup Onion
3.0 each Carrot
1.0 stalk Celery
5.0 clove Garlic
0.33 bunch Parsley
1.0 cup Tomatoes
1.0 cup Pasta
1.0 each Oil, Rosemary

Instructions:

Cover the beans with boiling water and set
aside while you prepare the rest of the ingredients.

Heat the oil with 1 tablespoon rosemary in a soup pot over medium
heat. Add the onion, carrots, and celery and cook until the onion
is softened and starting to color in places, about 10 minutes.
Stir in the garlic and parsley and cook for a few minutes more.
Drain the beans and add them to the pot along with the tomatoes and
2.5 quarts chicken stock.. Add chili pepper. Bring to a boil, lower the
heat, then simmer,
covered, until the beans have begun to soften, about 1 hour. Add
2 teaspoons salt and continue cooking until the beans are
completely tender another 30 minutes or so.

Puree half the soup to give is some body--or leave it thin. (For a
thicker smooth soup, puree all of it.)

Cook the pasta in boiling salted water, then drain. Strain the
rosemary oil. Ladle the soup into bowls and add some pasta to each.
Drizzle some of the oil over each bowl and add pepper to taste.
Cover with thin shavings of Parmesan.

Variations:

White Bean and Pasta Soup with Sage: Replace the rosemary with 2
tablespoons chopped sage or 1 tablespoon dried and add 1/4 teaspoon
red pepper flakes. For garnish, fry 12 fresh sage leaves in 1/4 cup
olive oil until they darken. Serve them floating on the soup and
the remaining oil drizzled over the top.

White Bean and Pasta Soup with Greens: Remove and discard the stems
from 1 bunch of chard, spinach, mustard greens, or kale. Coarsely
chop the leaves and saute in a little olive oil with a little
chopped garlic and a pinch of red pepper flakes until tender. Add a
little water to the pan if it's dry and the greens aren't done.
Times will vary, so taste them. Season with salt and stir into the
soup just before serving.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/36