Broccoli Soup!

Broccoli Soup

This is quick and easy and it tastes good!!

 

4 tablespoons butter, at room temp.                                  

1 1/2 lbs fresh broccoli
1 med. onion, chopped or i use dehydrated onions about 3 T.
1 carrot, chopped up
Salt and freshly ground black pepper
3 tablespoons  flour
4 cups  chicken broth
1/2 cup cream or canned milk 

Now melt 4 T. of  butter in soup pot over med. high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is clear, about 4 or 5 min. Add the flour and cook for about a  minute or until the flour reaches a light golden color. Add the  stock and bring to a boil.
Turn down heat and simmer uncovered until broccoli is tender, about 15 minutes or so. Pour in the cream. With a hand blender or normal blender, puree the soup. Add salt and pepper, to taste,. if you gona add cheese add it now, stir! Serve !
*note: i put about a cup and half of grated cheddar cheese!
i serve with croutons and Parmesan cheese on top!

My Ham and Bean soup

Ham and Bean Soup

3 cups great northern beans or the small white ones
about 3 quarts water
1 - 4 lb of left over ham or ham hocks, or bacon,
1 large onion - chopped or dehydrated onions
1 1/2 c. carrots, chopped up
1 c. chopped celery
3 med. sized potatoes - peeled & diced, any kind
1 1/2 tsp. salt
1/2 tsp. pepper1 bay leaf
about 1 t. garlic, minced or pd.
1/2 t. rosemary

Fresh from the garden!

Frying the bacon up!

Be sure to rinse the beans. Put the beans and water in a large pot. Bring to a boil, reduce heat and simmer for 4 to 5 minutes. Remove  from the heat. Cover and let stand for a couple hours. Drain, then rinse beans. Cut up the carrots , potatoes and onions. Add about 3 quarts new water, ham , carrots, potatoes, bay leaf, salt and pepper. Bring to a boil; reduce heat; Cover and simmer for 3 to 4 hours or until beans are tender. Remove ham from bones, put in the compost pile, cut up the  ham and return to pot, add the garlic, rosemary. Cook an additional half hour before serving.

Using canned or jarred great white beans or navy or small white beans:

Put enough  water to cover ham bone to a boil,

Add bay leaf,
Turn down after starts to boil and simmer for about 4 hours
Cut up onions and celery, fry till a bit soft
Add to the pot after its been cooked for the 4 hours
Also add potatoes, carrots, salt, pepper, rosemary, garlic
Bring to a boil again, and boil for about 7-10 min. till carrots are soft

When almost time to eat, about an hour before or so, add the  beans, from jar or can. Bring to a boil again, turn down and simmer for about 30 min.

Take out bay leaf and eat!

Great served with nice fresh rolls or some nice Italian or french bread!

Clam Chowder!

I just recently made about 5 gallons of this for my daughter 3 wedding so will put the pictures on when I get them!


Clam chowderThis recipe makes about 2 quarts, if you don’t want that much or not enough just
 adjust it with the liquids.

10 slices of bacon
2 stalks diced celery
1 leek, cut up(optional)I grow them so always have them
½ c. onions if you want, diced up(I don’t use them)I use dehydrated ones
½ c. flour
8 red potatoes (blanched) or you can use russet or whatever you have! Don’t have to peel.
3 cans of evaporated milk or you can use cream or even milk
3 cans of clams  I leave the juice in or 2 cups of fresh clams
3 T. butter
4 of those bottles of clam juice , I think they are 8 oz.
1/2 teaspoon thyme(pick this if you have it fresh)(also optional)
1 bay leaf(optional)
Fresh Gd. Pepper and kosher salt
Chopped up fresh parsley ( just go pick some as much as you want)

In a soup pot over medium heat, fry up the bacon until crispy, about 8 or so minutes, Stir in the onions, leeks(if you use some, they are optional), celery, and carrots(also optional). Saute for about 2 minutes till vegetables start to wilt. Season with salt and pepper, add the bay leaf(also optional). Stir in the flour and cook for a couple minutes. Add the potatoes, stir in the clam juice, continue stirring. Bring up to a boil, and reduce to a simmer. Simmer the mixture until the potatoes are fork tender about 12 minutes or so. Add cream/canned milk bring to a simmer, for 2 minutes. Stir in the parsley. Season again with salt and pepper if needed. Enjoy!!
This is not a real thick chowder. Serve with bread!
   

Ham and Bean Soup

3 cups great northern beans

3 quarts water

1 - 3 to 4 lb. meaty ham end or several ham hocks , leftover ham from dinner!

1 large onion - chopped

1c. carrots

1 cup finely chopped celery

2 to 3 medium potatoes - peeled & diced

1 1/2 tsp. salt

1/2 tsp. pepper

Rinse the beans. Combine beans and water in a large pot. Bring to a boil, reduce heat and simmer for 4 to 5 minutes. Remove from the heat. Cover and let stand 2 hours. Drain, then rinse beans. Add 3 quarts fresh water, ham & remaining ingredients. Bring to a boil; reduce heat; Cover and simmer for 3 to 4 hours or until beans are tender. Remove ham from bone; discard all boneand excess fat Chop ham and return to pot. Cook an additional 1/2 hour before serving.

Using canned or jarred great white beans or navy or small white beans:

Bring enough water to cover ham bone to a boil,

Add bay leaf

Turn down after starts to boil and simmer for about 4 hours

Cut up onions and celery, fry till a bit soft
Add to the pot after its been cooked for the 4 hours

Also add potatoes, carrots, salt, pepper

Bring to a boil again, and boil for about 7-10 min. till carrots are soft

When almost time to eat, about an hour before or so, add the beans, from jar or can. Bring to a boil again, turn down and simmer for about 30 min.

Take out bay leaf and eat!

Great served with nice fresh rolls or Italian bread!








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German Cabbage Soup!

German Cabbage Soup
10 cups

Sauté in 2 T. butter:

1c. yellow onion, diced
½ t. caraway seeds

Add, Cover and cook:2 T. butter
8 c. green cabbage, cored and chopped

Deglaze with:½ c. dry sherry or chicken broth or red wine vinegar
¼ c. fresh lemon juice or use the bottled kind

Add, boil, and then simmer:51/2 c. vegetable broth or chicken broth
2 c. red potatoes, diced
¼ c. carrot, peeled, grated
½ t. black pepper
Salt to taste

For the Roux, combine:6 T. salted butter, melted
½ c. all- purpose flour

Whisk into roux, add to soup with:
2 c. skim milk, warmed or any kind of milk you have!

Combine, garnish soup with: (opt)½ c. sour cream
¼ c. prepared horseradish
1 T. chopped fresh chives
1/8 t. kosher salt
1/8 t. cayenne

*very good!! nice and filling

Pumpkin Bisque

Pumpkin Bisque



1/4 cup butter
4 scallions (separate the bulbs and greens)
3 cups pumpkin puree
1/4 cup honey 1/4 tsp. salt
1/2 tsp cinnamon 1 cup light cream/evaporated milk (I used just raw milk)
1/4 tsp allspice

In a saucepan, melt butter and lightly cook the chopped
scallion bulbs over low heat. Add the pumpkin, honey,
chopped scallion greens and seasonings. Simmer for 10
minutes, stirring often. Stir in cream and continue
stirring until bisque is hot, but do not allow soup to boil.
Serve immediately with a handful of chopped toasted pumpkin
seeds or almonds sprinkled on top of each serving.

Minestrone Soup!!

Winter Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped or just plain old bacon
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped or spinach
2 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed or just any white beans already cookedwhite beans
2 (14-ounce) cans beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves or from the garden
Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.