Jim’s Soups 2

 

Treme Mock Turtle Soup

Ingredients:

1/4 cup butter

6 celery stalks, chopped

1 Cup chopped onion

2 Garlic cloves, minced

1 1/2 pounds lean group beef

1  15 oz. can tomato puree

16 oz. Chicken broth

16 oz. beef broth

1/2 cup flour mixed with 1 cup water

1/4 cup Worcestershire sauce

1 Cup ketchup

1 tsp. hot sauce

2 bay leaves

1 tsp. dried thyme

1 tsp salt

1/2 tsp. ground black pepper

1/3 Cup fresh lemon juice

1/4 Cup minced fresh parsley

6 hardboiled eggs, chopped up

1/2 Cup Sherry wine

  1. 1.In a large saucepan over medium high heat, melt butter. Add celery, onion, and garlic, and cook until just softened, 5 to 7 minutes.  Add ground beef and cook until meat is browned and vegetables are tender, about 15 minutes. Transfer to an 8 quart slow cooker.

  2. 2.To slow cooker, add tomato puree, broths, flour/water mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper. Stir to combine. Cook over low heat for 4 hours.

  3. 3.Add lemon juice, and cook 30 minutes. Remove bay leaves, and stir in parsley, egg pieces and sherry wine. Serve.

Tomato Soup MADE FROM YOUR HOMEGROWN TOMATOES

Did your garden crank out too many tomatoes?  This GREAT tasting soup can be frozen if you can resist  eating it all right now.


   INGREDIENTS:

2 Tbsp Butter

1 Large Red Onion

1 Tbsp. Chicken Bouillon

1 Tbsp. Anchovy  Paste

Garlic Cloves

28 oz. of TOMATOES

     (cut out stem. Keep

    skin. Make chunks.)

  Or,28oz, Can Tomatoes,

    with no sugar!

1-1/2 Cup Chicken

       Broth

1/3 Cup Sour Cream

Fresh Ground Black

       Pepper

  1. 1. In a saucepan melt the Butter. 

  2. 2.Chop Onion and saute at medium heat until soft.

  3. 3.Add Garlic near end of Onion cooking and cook 2 minutes more.

  4. 4.Increase heat and add the Tomato pieces. Crush the pieces with potato masher or add Canned Tomatoes.  Add Chicken Broth, Bouillon,  Anchovy Paste, and Ground Black Pepper.  Simmer for 20 minutes or so until tomatoes are soft. The tomato flavor will increase during cooking.

  5. 5.Taste it. Remove soup and pour into blender. Blend hard so tomato skin disappears. Return soup to pan and stir in Sour Cream. Taste the best tomato soup you’ve ever had.

Tomato Soup MADE FROM CANNED TOMATOES

When summer is over  you can do the above recipe by substituting a 28 oz. CAN of Tomatoes in the recipe above.   Make sure that the canned tomatoes DO NOT HAVE SUGAR OR SWEETENERS ADDED.

White bean soup

INGREDIENTS:

1 pound smoked ham, cut into 1/4” cubes

2 Tbs. extra-virgin olive oil

1 onion, finely chopped

1 or 2 large carrots, finely diced

2 celery ribs, finely diced

4 garlic cloves, minced

1 fresh bay leaf1 teaspoon dried thyme

1 teaspoon dried rosemary

1 pound Dried Great

     Northern beans

10 cups chicken stock

Salt and freshly ground pepper


INSTRUCTIONS:

1. Soak the beans overnight in water.


2. Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.


3. Stir in the garlic, bay leaf and the thyme and rosemary and cook until fragrant, about 2 minutes.


4. Add the drained beans, chicken stock and bring to a boil.


5. Reduce heat to simmer  until the beans are tender, about 1-1/2 hours.

 

Coconut Curry Noodle Soup

This recipe appeared in Business Insider as some guy’s “favorite ever” soup and we tried it.  It was amazing:  15 minutes to fix including cooking time !

It can all be made in one…count ‘em ONE…pot. Because it uses thin noodles, you can just throw them into the pot at the end and serve almost immediately. This gives 64 oz. soup -- about 8 cups.

   

You’ll need:



  3  tablespoons olive oil  big garlic cloves, chopped

  1 1/2 Tbsp. Rosemary

3  tablespoons Thai red curry paste

         or just use the entire 4 oz. jar.

.  It MUST say “Thai” on the bottle.)

  1   8 oz. boneless chicken breast sliced thin pieces.

  4  cups (32 oz.) chicken broth 3  tablespoons fish sauce or fish oil                      1  12 to 15 oz. can  coconut milk

2 or 3  oz. very small diameter, vermicelli noodles,

      (more noodles if you want to make it a
“meal”.)

limes, juiced.


1.  In a large pot over medium heat, add the  oil, Rosemary, Thai red curry paste.    Cook for 1 or 2 minutes.


2.  Add the   chicken and garlic   and cook for a couple minutes, just until the chicken turns opaque.


  1. 3. Add the   chicken broth, fish sauce, coconut milk,  vermicelli noodles,  LIME juice.    Bring to a boil, then turn off burner and let the pot sit on burner (or set gas stove on LOW) for a few minutes to simmer.


     Total entire quantity: 1400 calories, 115gms. fat.

            Total per Cup: 167 calories, 14 gms. fat)

 
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