F 1

Soups Stews

Chowders Chilis

& Other

Soupy Things

To make a good soup, the pot must only simmer or smile.

—French Proverb

F 2

The Magic of Soups Satisfies the Soul

"Beautiful soup, so rich and green Waiting in a hot tureen!

Who for such dainties would not stoop? Soup of the evening, beautiful soup! Beautiful soup! Who cares for fish

Game, or any other dish? Who would not give all else for two

Pennyworth of beautiful soup?"

Lewis Carroll, ‘Alice in Wonderland’

johnclinockart.com

F 3

Beef-Based Soups & Stews

Red Beans & Rice Soup

20 SERVINGS 1 Onion, chopped Garlic to taste 3 Tbsp. olive oil 4 Carrots, sliced 4 Celery ribs, sliced 1 Green Pepper, chopped 12 Cups chicken broth 2 Cups red beans, soaked overnight 1 tsp. salt 1 tsp. fresh ground pepper 1½ tsp. thyme 1½ tsp. marjoram 1 14-ounce can chopped tomatoes with juice, chopped 1 Tbsp. jalapeños, chopped ¾ Cup brown rice 3 Cups ham, cubed Sauté onion and garlic in the oil. Add the vegetables and continue sautéing for a few minutes longer. Combine with the chicken broth, and add beans and seasonings. Cook, covered until beans begin to get tender—about 1½ to 2 hours. Add brown rice and ham. Add with a little more liquid if necessary. Simmer until beans are tender and rice is done.

Evelynn Lester

“Good manners: The noise you don't make when you're eating soup.”

Bennett Cerf, humorist, publisher (1898-1971)

Texas Bean Soup

This recipe card says it’s from someone named Ginger. She closes her recipe card with a hand-written “Happy eating!” 3 6 12 SERVINGS ¾ 1½-2 3-4 Cups bean mix 1-2 2-3 4-6 Cups water ½ 1 2 Large onions, chopped ½ 1-2 2-4 Cloves garlic, minced Ham soup bone

(or other seasoning meat) Salt to taste ⅓ ⅔ 1⅓ Cup rice or barley (optional) ½ 1 2 Cans tomatoes (optional) Grated cheese Rinse and soak bean mix overnight. Drain and place in saucepan with water. Add onion, garlic and hambone. Salt to taste. Add rice or barley, if using. Simmer, covered, for 1-2 hours, stirring occasionally. Add tomatoes, if using, and heat through. Ladle into bowls, sprinkle with grated cheese and serve with cornbread.

David Norris, from his mother, Ruth

agoodappetite.blogspot.com

skinnyms.com

boulevardofrainbows.wordpress.com

F 4

Beef-Based Soups & Stews

Chopped Beef & Vegetable Chowder

This was one of my favorite soups . . . the flavor and texture just did something right in this one. And it’s so easy, and so quick. 3 6 12 SERVINGS ¼ ½ 1 Pound ground beef ½ 1 2 Cloves garlic ½ 1 2 Tbsp. fat 2 4 8 Medium carrots, sliced 4 8 16 Small onions, peeled 2 4 8 Cups boiling water 1½ 3 6 tsp. salt 1 2 4 Bouillon cubes ½ 1 2 Bay leaves ¼ ½ 1 Cup rice 1 2 4 Cups diced celery 1¼ 2½ 5 Cups canned tomatoes ½ 1 2 Small cabbage, quartered Sauté meat and garlic in fat. Add carrots, onions and remaining ingredients. Simmer, covered for 30 minutes.

Really Easy Beef & Tomato Broth

1 Beef bouillon cube, crushed 1 Tomato bouillon cube, crushed Boiling water Place bouillon cubes in bottom of large mug. Pour boiling water over the powder to fill the mug. Stir. Anonymous

French Onion Soup

I made this for a Souper Tuesday event at church one Lenten season. It was a huge success! It was also a big hit when served in mugs at the door as people came out of the cold for my Christmas party. 1 2 4 QUARTS 3 6 GALLONS 1 2 4 tsp. Butter 1 2 Sticks 2 4 8 Cups finely chopped onions 9 18 Pounds 1 2 4 Cans consommé 16 32 Cans ½ 1 2 Cans water 8 16 Cans ¼ ½ 1 Cup dry sherry 1 2 Fifths Saute onions until golden brown. Add consommé and water. Bring to a boil. Reduce heat and simmer for 1 (2) hours. Add sherry and simmer another 10 (30) minutes. Pour into soup bowls and serve topped with a slice of toasted French bread and grated gruyere cheese. NOTES: Times in parentheses are for the 3-gallon version. I haven’t made the larger version, but had room for the quantities . . For the Souper Tuesday events, I didn’t add the bread and cheese to the soup, but I did serve French bread alongside.

Page from Judy Frank

www.youtube.com Unknown Photographer

Unknown Photographer

F 5

Beef-Based Soups & Stews

Italian Wedding Soup

1 2 15 ounce can Italian tomatoes 4 8 Cups beef bouillon

Meatballs (as many as you want) ¼ ½ Cup orzo pasta (suggest Ronzoni)

Cauliflower—as much as you want Broccoli—as much as you want

1 2 tsp. oregano 1 2 tsp. garlic ½ 1 tsp. salt ½ 1 tsp. basil 2 4 tsp. parsley

Dash of pepper Cook tomatoes, bouillon, meatballs, pasta and cauliflower together for 4 minutes. Add remaining ingredients and cook another 8 minutes.

Jim Charles from his sister, Sharon Reimer

The Meatballs This was not included in the recipe we were given, but we found a general recipe among our other notes.—ed. 1 2 Pound extra-lean ground beef 2 4 Eggs, beaten ¼ ½ Cup dried bread crumbs 2 4 Tbsp. grated Parmesan cheese 1 2 tsp. dried basil 3 6 Tbsp. minced onion Combine all ingredients and dorm into small meatballs—about ¾” around.

Editor

My Favorite Irish Pub’s Beef Stew “Pubs all over Ireland make some version of this, so I give you here the basic, with suggestions on the variations. The original recipe calls for stout, but I’ve attempted a creative substitution (coffee) to make allowances for living in an alcohol-free environment. Serve it with mashed potatoes. 4 8 12 16 SERVINGS 1 2 3 4 Pounds beef, in 1” cubes trimmed of fat, tossed in oil, then dredged in flour Salt & Pepper to taste 2 4 6 8 Tbsp. butter or oil 2 4 6 8 Carrots, peeled and sliced 1 2 3 4 Cups frozen pearl onions, thawed Crushed garlic, to taste 2 4 6 8 tsp. flour ¾ 1½ 2¼ 3 Cups canned beef broth ⅓ ⅔ 1 1⅓ Cups Guinness stout or strong black coffee 1 2 3 4 tsp. dried thyme (plus a sprig of fresh) Sprinkle beef with salt and pepper. Melt butter in heavy skillet over high heat. Add beef and sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl. Reduce heat to medium low. Add carrots, garlic and onions to skillet, toss to coat with pan juices. Add flour. Stir 1 minute. Add broth and coffee. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender, stirring occasionally, about 15 minutes. Season with salt and pepper to taste. NOTE: I made the fourth column using about twice the beef called for, tossing it to coat in one cup of flour prior to sautéeing, and I used 4 cans of beef broth with a can of tomato sauce. I used 2½ cups of coffee in which I had dissolved 1 cup of Carnation malted milk. VARIATIONS: You may add a pinch (or 2, 3, 4) of cayenne You may use your favorite onions, chopped, in place of pearl You may add 2 (4,6,8) Tbsp. tomato purée, dissolved in

¼ (½,¾,1) Cup water (with or in place of beef broth) Judy Frank

www.chocolatemoosey.com www.123rf.com

F 6

Beef-Based Soups & Stews

New England Boiled Dinner

This is the parent recipe for the Irish-American dish known as corned beef and cabbage . . . which the people of Ireland have adopted as a good dish on its own.—ed. 3 6 12 SERVINGS 6 12 24 Pieces short ribs of beef 1 2 4 Ounces cooking oil Garlic powder to taste Accent (MSG) to taste (optional) Salt & pepper to taste ½ 1 2 Recipes Sauce Espagnole (H-9) Season short ribs with salt, pepper, Accent and garlic powder. Braise on both sides until well-browned. Combine sauce and ribs; simmer, covered, until meat is tender. NOTES: The instructions for this were a bit sparse for non-professional cooks, so I went onto the web . . . to the foodnetwork.com and got this information: Braising time . . .4-5 minutes on each side. Simmer for how long . . . Bring to a boil; cover the pot tightly, and slide it into the oven to braise until the ribs are tender enough to be easily pierced with a fork—about 2½ hours. Every 30 minutes or so, lift the lid to skim and discard whatever fat may have bubbled up to the surface.

Anonymous

Boeuf Bourguignon aka

Beef Burgundy aka Beef Stew in Red Wine

This is another of those famous dishes that has as many ways to prepare it as there are people preparing it. While folks here in America think it’s gourmet food, the folks in France consider it ‘just plain old home cooking.’ This is one of the simpler versions give to us by a friend. —ed. 2 4 8 12 16 SERVINGS 1 2 4 6 8 Tbsp. flour Salt & Pepper to taste 1 2 4 6 8 Pounds beef chuck or round steak Cut into 2” cubes

Oil for sautéing ½ 1 2 3 4 Cups chopped, lean bacon 8 16 32 48 64 Very small onions 2½ 5 12 18 24 Small carrots ½ 1 2 3 4 Cloves garlic, crushed ½ 1 2 3 4 Tbsp. tomato paste ¼ ¾ 1 ½ 2 ¼ 3 Cups red wine or Beef broth ½ 1 2 3 4 Cups beef broth or bouillon ½ 1 2 3 4 Cups sliced mushrooms Combine flour with salt and pepper. Dredge meat in it. Heat in skillet. Sauté meat until well-browned on all sides. Remove to casserole or Dutch oven. Sauté bacon in skillet for a few minutes. Add onions, carrots and garlic; cook until onions begin to brown. Add to the meat. Add tomato paste, wine and broth to the skillet; stir until boiling. Pour over meat and vegetables. Cover tightly; simmer for about 3 hours. Add mushrooms; cook 15-20 minutes. This is nice served with a green salad and garlic bread.

www.tasteofhome.com

www.recipeshubs.com

F 7

Beef-Based Soups & Stews

German Ox-Tail Soup

aka Ochsenschwanzsuppe Papa’s love of ox-tail dishes is probably one he grew `up with, so I have looked for German ox-tail recipes to add to this collection as a possible version his mother may have shared as Mama was learning to cook . . . 3 6 12 SERVINGS 1-2 2-3 4-6 Tbsp. fresh lard or butter ½ 1 2 Batches Pot Vegetables, diced (T-7) ½ 1 2 Good sized oxtail, cut in 1” pieces at joints and dried on paper towels 1 2 4 Quarts water ½ 1 Large bay leaf Pinch thyme 2-3 5-6 10-12 Peppercorns 1½ 3 6 Tbsp. butter ½ 1 2 Small onions, finely chopped or diced 2 4 8 Tbsp. flour Pinch paprika Madeira or sherry Salt to taste Heat fat in 3-quart saucepan; add diced vegetables and oxtail pieces; brown slowly. Pour cold water in meat and vegetables. Add seasonings. Bring to boil; simmer, covered, 2 hours. Remove oxtails; trim meat from bones and dice. Return meat to soup (discard bones). Heat butter in small skillet; add onion and cook until deep golden brown, but not blackened. Stir in flour; blend with butter and let brown slowly to cocoa color Ladle a cup or so of hot soup stock into this mixture gradually, stirring to keep smooth. Pour this Einbrenne back into soup mixture, stirring as you do so. Let soup simmer another 30 minutes. Season with paprika, wine and salt to taste.

Josephine Hammeral

Scotch Broth

Originally this soup was made with mutton, but it is much more than a broth, being a strong collection of veggies that keep you from going hungry.—ed. 3 6 12 GENEROUS SERVINGS 1 2 4 QUARTS SOUP 1 2 4 Pounds meaty beef soup bones

(beef shanks or short ribs—mutton shanks) 4 8 16 Cups water 3 6 12 Whole peppercorns ¾ 1½ 3 tsp. salt ½ 1 2 Cup chopped carrots ½ 1 2 Cup chopped turnips ½ 1 2 Cup chopped celery ¼ ½ 1 Cup chopped onion ⅛ ¼ ½ Cup medium pearl barley In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2½ hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.

John Robertson, from www.rampantscotland.com

allrecipes.com

www.tasteofhome.com

F 8

Beef-Based Soups & Stews

Pho Bo "This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours." 2 4 8 12 16 SERVINGS 2 4 8 12 16 Pounds beef soup bones

(shank or knee bones are best) ½ 1 2 3 4 Onion, unpeeled and cut in half 2½ 5 10 15 20 Slices fresh ginger ½ 1 2 3 4 Tbsp. salt 1 2 4 6 8 Pods star anise 1¼ 2½ 5 7½ 10 Tbsp. fish sauce 2 4 8 12 16 Quarts water ½ 1 2 3 4 8-ounce packages dried rice noodles ¾ 1½ 3 4½ 6 Pounds beef top sirloin, thinly sliced ¼ ½ 1 1½ 2 Cup chopped cilantro ½ 1 2 3 4 Tbsp. chopped green onion ¾ 1½ 3 4½ 6 Cups bean sprouts ½ 1 2 3 4 Bunch Thai basil ½ 1 2 3 4 Lime, cut into 4 wedges ⅛ ¼ ½ ¾ 1 Cup hoisin sauce (optional) ⅛ ¼ ½ ¾ 1 Cup chile-garlic sauce

(such as Sriracha®) (optional) Preheat oven to 425˚F. Place beef bones on a baking sheet and roast in oven until browned—about 1 hour. Place onion on a baking sheet and roast in oven until blackened and soft—about 45 minutes. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil; reduce heat to low. Simmer on low for 6-10 hours. Strain the broth into a saucepan and set aside. Place rice noodles in large bowl filled with room temperature water; allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

www.recipeshubs.com

www.amazon.com

F 9

Beets Soup

Borshch Moskovskii

aka Moscow-Style Beet Soup One can double everything except the meat and still get a delicious soup.—Robert 6-8 12-16 SERVINGS 2 4 Tbsp. butter ½ 1 Cup finely chopped onions 1½ 3 Pounds, peeled and cut into strips, ⅛” wide by 2” long (about 5 cups) ¼ ½ Cups red wine vinegar 1 2 tsp. sugar 1 2 14-ounce cans tomato purée 1 4 Tomatoes, seeded and coarsely chopped 1 4 tsp. salt 2 4 tsp. salt Freshly ground black pepper 2 4 Quarts Shchi (beef stock) 1 2 Cups red wine (optional) ½ 1 Pound white cabbage, quartered, cored, and coarsely shredded 1 ½ 3 Pounds boiled ham, (lamb, beef) cut into1” cubes (or lamb, or beef) 4 8 Sprigs parsley, tied together with 3 6 Bay leaves ½ 1 Cup Chopped celery ½ 1 Cup Chopped carrots ½ 1 Cup finely cut fresh dill ½ 1 Cup chopped parsley 1 4 tsp. salt 1 2 Cups sour cream (or more) In a 6-8-quart pot, melt butter over moderate heat. Add onions and stirring frequently cook them until they are soft but not brown—about3-5 minutes. Stir in beets; add wine vinegar, sugar and tomatoes, salt & pepper. Pour in ½ (1) cup of the stock; cover pan and simmer, undisturbed for 50 minutes. Pour remaining stock and wine into pot and add shredded cabbage. Bring to a boil; stir in the meats. Submerge parsley-bay leaf bouquet, carrots and celery and remaining salt in soup. Simmer, partially covered for ½ hour. Transfer borsch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borscht at the discretion of each diner.

Robert Oserov

German Red Beet Soup

4 Red beets, about 1kg, preferably organic ¾ Pounds Speck (German bacon) or cooked ham cubes 2 Onions 1½ Quart vegetable broth (instant) 1 Cup sour cream 1 Tbsp. marjoram, thyme

Salt & pepper to taste Lemon juice to taste Potatoes (boiled to be ready with the soup)

Wash red beets and cook them until semi soft; peel them and grate roughly (wear gloves otherwise your hands will be stained pink to red!) Cut bacon in small cubes, chip onions and sauté them in butter or clarified butter until transparent. Add broth, then red beets. Add some more water if needed, depending how thick the soup should be. Let it simmer for 5 minutes. If you use fresh herbs, chop them fine, add all spices to soup, the sour cream and at the end some lemon juice (not too much, the soup should not be sour, lemon juice inhibits that the sour cream is coagulating) The soup is just right if you cannot stop tasting it! Peel potatoes and boil them, serve with the soup.

Josephine Hammeral

NOTES TO BORSHCH MOSKOVSKII You can also mix in whatever veggies or combinations of veggies as you wish . . . such as potatoes, beans, corn kernels

noshon.it mybestgermanrecipes.com

kids.britannica.com

F 10

Chicken-Based Soups & Stews

Cabbage Patch Soup (Chicken Version)

Lots of ingredients in this, but it’s worth every tantalizing taste-bud full. And it’s even better the second day. 2 4 8 Pounds cubed chicken meat 1 2 4 Cups onions, coarsely chopped ¼ ½ 1 Cup pearl barley 4 8 16 Cups water ½ 1 2 Tbsp. garlic salt ½ 1 2 tsp. pepper ½ 1 2 Tbsp. seasoning salt (I used Lawry’s) 2 4 8 Carrots, shredded ½ 1 2 16-ounce cans tomatoes 2 4 8 Cups green cabbage, coarsely chopped 2 4 8 Cups red cabbage, coarsely chopped ¼ ½ 1 Green pepper, chopped ¼ ½ 1 Red bell pepper, chopped ½ 1 2 Cups celery, diced ¼ ½ 1 Pound mushrooms, halved or sliced ½ 1 2 5½-ounce cans tomato juice 1 2 4 Cups water ½ 1 2 Pints whipping cream 1½ 3 6 Tbsp. cornstarch ¼ ½ 1 Pounds butter 3 6 12 Chicken bouillon cubes, crushed ½ 1 2 tsp. curry powder ½ 1 2 Cups green onions, chopped Brown chicken and onions. Add barley, water, garlic salt, pepper, and seasoning salt. Simmer 15 minutes. Add carrots, tomatoes, the cabbages and peppers. Cook another 20 minutes, until cabbage is soft. Add celery, mushrooms, tomato juice and water. Cover; simmer 15 minutes. Combine cream and cornstarch. Add to pot, with butter, bouillon, and curry powder. Cove; simmer about an hour. Just before serving, stir in green onions BEEF VARIATION—THE ORIGINAL VERSION: Original recipe used ground beef with chicken bouillon. Or you can use beef and beef bouillon cubes or au jus mix.

Judy Frank

Kota Soupa Avgolemono

(Greek Chicken Soup) 1 Chicken 1 Onion, chopped 2 Stalks celery, sliced Salt & Pepper to taste 3 Quarts water 1 Cup rice 2 Eggs 1 Lemon, the juice from Wash chicken. Combine in pan with onions, celery and water. Bring to a boil, and skim the top. Cook over low heat for 3 hours, or until chicken is done. Strain and return the broth to the pan. Wash rice and add to the stock. Cook over low heat for 15 minutes or until the rice is cooked. Cut up or cube the chicken while the rice is cooking and add to the stock and rice mixture when rice is done. Beat eggs in a bowl until thick and lemon colored. Add lemon juice and seasonings to taste. Gradually add about 2 cups of stock, beating constantly to prevent curdling. Return to pan, still beating constantly. Heat, but do not allow to boil. Serve immediately. NOTE: If desired, canned chicken consommé may be substituted for the homemade stock.

Getsu Shinn

www.food.com

F 11

Chicken-Based Soups & Stews

Brunswick Stew

This is one of those dishes that has a version for every cook who makes it, while meeting basic expectations. 3 6 12 24 SERVINGS Water to cover meat pieces ⅛ ¼ ½ 1 2 Swizzles of salt 1 ¼ 2½ 5 10 Pounds chicken and/or pork pieces ½ 1 2 4 Tbsp. shortening ¼ ½ 1 2 Cups onion, chopped ¾ 1½ 3 6 Potatoes, sliced (optional) ¼ ½ 1 2 Pounds fresh/frozen lima beans ¾ 1½ 3 6 Large Skinned Tomatoes, (U-20) wedged ¾ 1½ 3 6 14½-ounce cans whole kernel corn ⅛ ¼ ½ 1 32-ounce bag frozen okra ¼ ½ 1 2 Tbsp. Worcestershire sauce ⅛ ¼ ½ 1 Cup sherry (optional) Bring salted water to a boil and add chicken pieces. Simmer for about 45 minutes. Remove chicken pieces from the water and allow to cool until easily handled. In the meantime, brown the onion in the shortening. Skin the tomatoes and cut each into eight wedges. Remove chicken from the bones and return it to the pot along with the potatoes, tomatoes, okra, corn, onions, and Worcestershire sauce. Allow to simmer about an hour. NOTES & VARIATIONS Serve lima beans on the side, if you have diners allergic to legumes.. Even better if you scrape fresh corn straight off the cob. Some people use whole stewing or frying chickens and bone them at the same point that we do here. If you brown the chicken before you put it in to boil you won’t need to bone the meat—just ladle up whole pieces. Cayenne or chili pepper—to taste—or a few cloves. You may also add 1 (2) cups toasted bread crumbs

A Southern Friend

New England Corn Chowda aka

New England Corn Chowder This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly. And yes, you can add clams to taste. 2 4 8 12 SERVINGS ¼ ½ 1 2 Pounds bacon (diced) [you can double this!] ½ 1 2 3 Small onion (chopped) 1 2 4 6 Cups chicken broth or 2 cups vegetable broth 1 2 6 Cups cubed white potatoes 1 2 4 6 Cups frozen corn 1 2 4 6 Cups light cream Butter to taste Fry bacon until crisp. Remove from pan with a slotted spoon and drain; set aside. In a 4-quart saucepan or pot, heat 2 tablespoons of bacon fat and add chopped onion. Cook over medium heat until onion is translucent. Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth). Bring to a simmer, cover; allow to cook for about 10 minutes (for 1 inch cubes of potatoes). Stir in corn and heat through. Add cream and heat through again. If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with ½ cup of milk and shake until dissolved. A little at a time add it while the chowda is simmering until it reaches the desired consistency. Serve with crumbled bacon on top, and a good dose of freshly ground pepper. If you want true authenticity, add a dollop of butter to the top of the steaming bowl.

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www.greenmangourmet.com

F 12

Chicken-Based Soups & Stews

Chicken Soup with Knaidlach

aka Matzo Ball Soup aka Jewish Penicillin

1 2 6-pound pullets (chickens) Chicken feet, scraped (optional) Giblets (optional) 2½ 5 Quarts water 1 2 Onions, whole, but with deep crosscut in stem ends 3 6 Stalks celery, coarsely cut 8 16 Sprigs parsley, roughly chopped 2 4 Carrots, scraped and coarsely cut 2 4 Leeks, cleaned and coarsely cut 1 2 Small parsnips, cut in half 1 2 Tbsp. salt 1 2 Recipe Knaidlach (D-14) Snipped parsley Combine chicken, feet, giblets, water and onion in a large pot and bring to a boil over high heat. Skim the scum off the top. Reduce heat to medium, cover, and simmer for about an hour. Add vegetables and salt. Cook over low heat until chicken is tender, and meat is falling off the bone—about 1½ hours longer. Strain soup. Refrigerate overnight. Skim fat from top of soup and reserve it. Reheat soup, adding chopped vegetables if you wish, and cooking until they are done. Meanwhile, make your matzo balls. I like to use some of the fat I skimmed from the soup as the fat in these dumplings. When soup and knaidlach are both ready, combine and serve, garnished with more parsley. You can also add the chicken to the soup, or serve it separately, or even at another meal.

Anonymous

Won Ton Soup

You can purchase ready-made wontons anywhere in the International District, but Lee made her own one day. She allowed Rosemary and me to help her wrap them. We made so many she used the wontons as a main dish in themselves, and you’ll find her recipe for them under pasta—This recipe tells you how to make them as a soup course. The suggestions following tell you how to vary the soup, as well as turn the soup into a main dish.—Ed. 20 40 60 80 Wontons 6 12 18 24 Cups chicken broth ½ 1 1½ 2 Cups julienned carrots 4-6 8-12 12-18 16-24 Whole baby bok choy, quartered lengthwise ½ 1 1½ 2 tsp. sesame oil 1 2 3 4 tsp salt ⅛ ¼ ⅜ ½ tsp. white pepper Bring a pot of water to a boil. Add wontons and cook for about 4 minutes. Drain. In an appropriate sized soup or stock pot for whichever column you’re preparing, bring the chicken broth to a boil. Add carrots and baby bok choy. Cook until vegetables are tender-crisp, about 2 or 3 minutes. add oil, salt, pepper and wontons. Cook until heated through. TIP: cook wontons just before you add them to the soup, or they’ll stick together. Cooking them in the soup itself makes for a starchier, cloudy soup. VARIATIONS Instead of—or along with—carrots and bok choy, use: 1 2 3 4 Cup thin-sliced bamboo shoots—in

1x2” lengths 1 2 3 4 4-ounce cans mushrooms + liquid 2 4 6 8 tsp. light soy sauce ½ 1 1½ 2 Cup chopped scallions, for garnish

Lee

www.tablespoon.com blogchef.net

F 13

Chicken-Based Soups & Stews

Curry Chicken Hot Pot

Karé Nabe 4 8 Cups chicken broth ¼ ½ Cup sake ⅓ ⅔ Cup soy sauce 1 2 Tbsp. sugar 1 2 Tbsp. vegetable oil 2 4 Boneless skinless chicken breasts cut into ¼” slices 1 2 Medium yellow onions cut cross-wise into ½” slices ¼ ½ Cup Indian curry powder ¼ ½ Small head green cabbage cut into bit-sized pieces 2 4 Stalks celery, cut in 3” long pieces, at an angle 1 2 Medium carrots, cut in 3” long pieces, at an angle 1 2 Medium white potatoes , cut into ⅓” slices 2 4 Cloves garlic, chopped 1 2 tsp. chopped fresh ginger 2 4 Green onions or negi, (green onion, leek or scallion)

chopped into ¼” pieces Combine stock, sake, soy sauce, and sugar in a bowl. Set aside. Add oil to a pot and place over medium heat. Add chicken and cook until it turns golden—about 2 minutes. Add curry powder, stirring and cooking for 1 minute. Add reserved liquid. Randomly pile cabbage, celery, carrot, potato, garlic and ginger into the pot. Cover and bring to a boil over high heat; decrease heat to medium and simmer for about 10 minutes.

Getsu Anderson

Lemon Chicken Orzo Soup

12 24 SERVINGS 8 16 Ounces orzo pasta Lightly salted boiling water to cover 1 2 tsp. olive oil 3 6 Carrots, sliced 3 6 Ribs celery, sliced 1 2 Onions, chopped 2 4 Cloves garlic, minced ½ 1 tsp. dried thyme ½ 1 tsp. dried oregano Salt to taste Black pepper to taste 1 2 Bay leaves 3 6 cartons fat-free low-sodium chicken broth ½ 1 Cup fresh lemon juice 1 2 Lemons, the zest from 8 16 Ounces cooked chicken breast, chopped 1 2 8-Ounce package baby spinach leaves 1 2 Lemons, sliced (for garnish—optional) ¼ ½ Cup grated Parmesan cheese (optional) Cook orzo in the water until partially cooked through, but not hard yet—about 5 minutes; drain and rinse with cold water until cooled completely. Heat olive oil in large pot over medium heat. Cook and stir carrots, celery and onion in hot oil until vegetables begin to soften and onion becomes transparent—5-7 minutes. Add garlic; cook and stir until fragrant—about 1 minute. Add seasonings and cook about 30 seconds; add chicken broth to pot. Bring broth to a boil. Partially cover pot; reduce heat to medium-low and simmer until vegetables are just ender—about 10 minutes. Stir orzo, lemon juice and zest into broth; add chicken. Cook until chicken and orzo are heated through—about 5 minutes. Add baby spinach; cook until spinach wilts into the broth and the orzo is tender—about 2-3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Justin Sehar

janneinosaka.blogspot.com

F 14

Chicken-Based Soups & Stews

Chicken Filé Gumbo This great recipe comes from my maternal grandmother who said the ingredients must be estimated to get this made right. You can use any meaty pieces such as legs, thighs or breast. Be sure to use pieces with bones to extract the most flavor. This recipe makes me think of my father too as he always kept a bottle of ground sassafras leaves on the table. It was for his Louisiana Cajun soup and was added to the bowl after being served over rice. Try this great recipe to experience a taste of real Louisiana bayou cooking and New Orleans cuisine. If you will serve the entire pot in one meal you can add and stir in the file' (ground sassafras leaves) when you put in the oysters. Otherwise, add it to the bowl after serving. Boiling ground sassafras in the gumbo mixture will decrease the thickening effect and loose flavor. 2 5 10 20 SERVINGS ¾ 1½ 3 6 Pounds meaty poultry pieces ¼ ½ 1 2 Large onions chopped ¼ ½ 1 2 Cup celery chopped ¼ ½ 1 2 Cup green pepper chopped ¾ 1½ 3 6 Cloves garlic diced ½ 1 2 4 Cups sliced andouille (lean smoked sausage) ¼ ½ 1 2 Cup smoked ham cut into bite size pieces. ¾ 1½ 3 6 Cups cut okra (frozen okra works great) ½ 1 1 2 Ripe tomatoes chopped (optional) ¼ ½ 1 2 tsp. Ragin Cajun Original Seasoning ½ 1 2 4 Bay leaves ¾ 1½ 3 6 Quarts water ¼ ½ 1 2 Cup flour ¼ ⅓ ¾ 1½ Cup bacon fat (or vegetable oil) ½ 1 2 4 Dozen oysters

Tabasco sauce ⅛ ¼ ½ 1 tsp. Filé (per serving) 1½ 3 6 12 Eggs (optional see cooking directions) Place the water, all meat, okra, onion, celery, tomatoes and seasonings in a large heavy pot. Cook for 2 hours to extract the maximum flavors from the bones. Remove the poultry, de-bone and return to pot. Reserve all stock meat and cooked vegetables. In a heavy bottomed pot, preferably cast iron mix flour and bacon fat to make a roux. Brown it to a milk chocolate color and add to your pot of cooked ingredients and reserved stock and cooked vegetables. Simmer for 45 minutes. Put in oysters and cook on low heat for 5-6 minutes. Serve over cooked rice and add ¼ teaspoon filé (ground sassafras leaves) and stir to blend. Add a few drops of Tabasco. Goes great with hot toasted French bread. To kick this chicken file' gumbo up a level add fresh eggs (one per diner) to the pot when you add oysters. Cover and allow to poach for 5 minutes. Turn off heat and let stand for 10 minutes. This is an old Cajun tradition and egg lovers will absolutely adore this. Of course this is optional but I do it every time. www.gumbocooking.com

Chicken Filé Gumbo

Sassafras Leaves

New Orleans, Louisiana, the French Quarter

www.gumbocooking.com

paddystravelblog.info

www.augustaga.gov

F 15

Chicken-Based Soups & Stews

Cock-a-Leekie Soup

Chicken Soup with Leeks This traditional Scottish soup, with prunes included in the ingredients, is mentioned as early as the 16th century. It is often served at Burns’ Night Suppers (on or around 25 January) or St Andrew's Night Dinner (30 November) as well as an every-day soup in winter. Some people omit the prunes though!—ed. 3 6 12 GENEROUS SERVINGS ½ 1 2 Boiling fowl, about 4-8 pounds, including legs and wings ½ 1 2 Pounds leeks (about 6/12/14)

cleaned and cut into 1” pieces 1 2 4 Quarts stock or water ½ 1 2 Ounces long grained rice 2 4 8 Cooked, stoned prunes (or dried plums) ½ 1 2 tsp. brown sugar

Salt and pepper to taste Bouquet Garni of bay leaf, parsley, thyme

Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary. Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley. NOTE: Some recipes also have 3 chopped rashers of streaky bacon (that’s American bacon.)

John Robertson, from www.rampantscotland.com

Wild Mushroom Soup

2 4 8 12 SERVINGS ½ 1 2 3 Tbsp. olive oil ¼ ½ 1 ¾ Onion, chopped ⅛ ¼ ½ ¾ Cups chopped celery ⅛ ¼ ½ ¾ Cups chopped carrots ¾ 1½ 3 4½ Cups sliced, fresh white mushrooms 2 4 8 12 Cups low-sodium chicken broth ⅜ ¾ 1½ 2¼ Cups low-fat milk ⅛ ¼ ½ ¾ Cup cream or half & half 1 2 4 6 Tbsp. flour ⅛ ¼ ½ ¾ tsp. dried thyme Black pepper to taste ½ 1 2 3 Cups wild rice, cooked as package directs Put olive oil in stockpot and bring to medium heat. Add vegetables, except mushrooms. Cook until tender. Add mushrooms and chicken broth. Cover and heat through. In a bowl, blend half * half, thyme and pepper. Sit in the wild rice. Pour rice mixture into pot with vegetables. Cook over medium heat. Stir continually until thickened and bubbly.

Jennifer & Samantha, Guest Dieticians

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F 16

Chicken-Based: Egg Flower/Egg Drop

Egg Flower Soup

aka Egg Drop Soup 3 6 9 Cups chicken stock ½ 1 2 Tbsp. wine (optional) ½ 1 2 tsp. cornstarch 1 2 4 tsp. water ½ 1 2 Eggs, lightly beaten ½ 1 2 tsp. sesame oil * ⅛ ¼ tsp. salt * ⅛ ¼ tsp. white pepper 1 2 4 Chopped scallions, including green ends In medium soup pot, bring chicken broth and wine to a boil. Reduce heat; simmer for 5 minutes. [Add optional vegetables—see notes below. Cook for 30 to 40 seconds.] Dissolve cornstarch in water; add to the broth, stirring, until the soup comes to a boil. (You may need to turn the heat up again.) Remove pan from heat. Slowly, now, pour in the egg, and watch it blossom as you stir it in a circular motion with a chopstick until long threads form. Stir in sesame oil, salt and pepper. Ladle into bowls. Sprinkle scallions over the surface of each serving.

Page from Lee

VARIATIONS To put a little more green in your soup, finely chop some baby bok choy, spinach, collards, or any other greens you like. To make it a hearty meal for hungry people and carnivores, try adding a half cup of barbecued pork, cooked shrimp or ham lunch meat (SPAM?) if you like. OPTIONS ⅛ ¼ ½ Cups julienned carrots and/or ½ 1 2 Cups snow peas, stem ends snapped off and fibrous strings removed AND/OR ½ 1 2 Medium-sized cans stewed tomatoes—

mash the tomatoes if the pieces are too large AND/OR You may add the following after the cornstarch solution, 1 2 8x7” sheets nori, cut into ⅛” strips.

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F 17

Chili

Classic Chili Con Carne without Beans

Jennifer Steinhauer Eva Baughman for The New York Times

This classic recipe is from Robb Walsh, a Texas food historian and restaurateur: no beans. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football. 2 4 8 16 GENEROUS SERVINGS ½ 1 2 4 Tablespoons cumin seeds 2 4 8 16 Ounces bacon ¾ 1½ 3 6 Pounds boneless beef chuck, buffalo

or venison, cut into ¼” cubes ¼ ½ 1 2 Pound (2 medium) white onions, chopped 1+ 1¾ 3½ 7 Tbsp. Texas Chili Powder (H-18) ½ 1 2 4 tsp. paprika ¼ ½ 1 2 tsp. dried Mexican oregano ¼ ½ 1 2 tsp. ground black pepper ⅛ ¼ ½ 1 tsp. dried thyme leaves ⅛ ¼ ½ 1 tsp. salt 1 2 4 8 Large garlic cloves, minced ⅜ 1¼ 1¾ 3½ Cups beef broth ¼ ½ 1 2 28-ounce can puréed tomatoes ¼ ½ 1 1 Cup water ½ 1 2 4 Ancho chiles, stems and seeds removed In a Dutch oven over medium heat, stir cumin seeds until fragrant—about 1 minute. Pour onto a work surface; using a small, heavy skillet, crush them coarsely. Set aside. Return pot to medium-high heat; add bacon and fry until crisp, —about 5-8 minutes. Transfer to paper towels to drain. Increase heat to high. Working in small batches, add beef to pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer beef to a bowl. Reduce the heat to medium, add onions to remaining bacon drippings and sauté until lightly browned—about 8 minutes.

Add crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in bacon and add broth, tomatoes, water, anchos and browned beef. Increase heat to high; bring to a boil, and decrease heat to low; cover partly and simmer until the meat is very tender—about 2 hours,. Add water as needed to maintain a good chili consistency. Remove anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

http://cooking.nytimes.com

Classic Chili Con Carne with Beans

“This is my father-in-law’s recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese” 3 6 12 18 GENEROUS SERVINGS 1 2 4 6 Pounds ground beef ½ 1 2 3 Large onion, chopped ½ 1 2 3 Garlic cloves, minced ½ 1 2 3 15-ounce can tomato sauce ½ 1 2 3 6-ounce can tomato paste ½ 1 2 3 15-ounce can tomatoes ½ 1 2 3 15-ounce can diced tomatoes w green chilies ½ 1 2 3 12-ounce bottle dark beer ½ 1 2 3 tsp. ground cumin ½ 1 2 3 tsp. paprika 1 2 4 6 tsp. chili powder ½ 1 2 3 tsp. oregano ½ 1 2 3 tsp. salt ¼ ½ 1 2 tsp. pepper ½ 1 2 3 tsp. Worcestershire sauce ½ 1 2 3 28-ounce can chili beans Sauté meat, onions and garlic until done. Add remaining ingredients and simmer for 2 hours. The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

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F 18

Fish & Seafood Soups & Chowders

Boston Clam Chowder

aka White Clam Chowder Mama was never a big fan of fish, but she has enjoyed things like lobster, and this marvelous clam chowder. Be sure you put in enough clams. 8 16 CUPS ½ 3 Dozen fresh or 16 (32) ounces canned clams 1½ 3 Carrots diced (¾, 1½ Cup) 3 6 Cups raw potato, diced ⅓ ⅔ Cups celery, plus a little more 4½ 9 Cups chicken broth (College Inn recommended) 3 6 Tbsp. chopped onion 6 12 tsp. chicken fat or butter 3 6 Tbsp. flour ¾ 1½ Cups cream Salt & Pepper to taste 1½ 3 Cups clam liquid Put carrots, potatoes and celery into the chicken broth. Cover and boil gently until tender. Steam clams (if using fresh), saving liquid. Cut clams finely with sharp kitchen scissors. If using canned clams, drain, saving liquid. Sauté clams and onions in the chicken fat for 5 minutes. Blend flour evenly into this mixture. Add broth and vegetables gradually, stirring constantly to keep smooth. Add the clam broth, cream and seasonings. Reheat just to boiling and serve immediately.

Judy Frank

Photographer Unknown.

Manhattan Clam Chowder

aka Red Clam Chowder We had Campbell’s Manhattan clam chowder often, especially when we were home for lunch. I don’t believe Mama ever made red clam chowder from scratch herself, but she fed it to us out of a can quite frequently. This recipe is included here because that flavor is part of our childhood and because this empty column needed something that belonged in it. 4 8 12 16 SERVINGS 1 2 3 4 1½” cubes fat salt pork, diced 1 2 3 4 Onions, sliced thin 1 2 3 4 Cups cubed potatoes 1 2 3 4 tsp. salt 2 4 6 8 Cups boiling water 2 4 6 8 Cups stewed or canned tomatoes 1 2 3 4 Pints canned clams, chopped fine ¼ ½ ¾ 1 tsp. dried thyme Salt & pepper to taste Place salt-pork in deep pan. Cook slowly until fat melts. Add onion; cook, stirring, for 5 minutes. Add potatoes, salt and water. Boil 10 minutes. Add tomatoes; cook until potatoes are soft—about 5-10 minutes. Add clams and remaining ingredients. Simmer 3 minutes.

Editors

Soup and fish explain Half the emotions

of human life. —Sydney Smith

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F 19

Fish & Seafood Soups & Chowders

Salmon Chowder

Arleen is one of those people who cook by ear, and never makes the same thing twice. Often, things don’t got in in the same order, either. However, she always produces a tasty soup, though she is accustomed to making a lot of soup to feed a lot of people without much money or other resources to make it with. While this recipe differs a little bit from what’s on the ‘movie’ it’s basically the same thing . . . 3 6 12 SERVINGS ½ 1 2 Tbsp. butter ¼* ¾ 1½ Cups chopped onions

Garlic, minced, to taste ⅛ ¼ ½ Cups broccoli florets ⅛ ¼ ½ Cup water chestnuts ⅛ ¼ ½ Cups diced celery 2 4 6 Cups diced potatoes 1 2 3 Dice carrots (if desired) 3 6 9 Large chicken bouillon cubes 5 10 15 Cups water 1 2 3 tsp. salt 1 2 3 tsp. ground pepper 1 2 3 14-ounce cans salmon, de-boned 1 2 3 12-ounce cans evaporated milk 1 2 3 15-ounce cans cream-style corn ¼* ¾ 1½ Cups Cheddar cheese 1 2 3 tsp. dill weed In a heavy pot, melt butter. Sauté onions, celery and garlic. Add water; stir in potatoes, carrots, broccoli, water chestnuts and seasonings. Boil 20 minutes. Stir in canned salmon, evaporated milk, corn and cheese. Cook on low heat until heated through and cheese melts.

Arleen Smith NOTE: Several of us who have enjoyed this chowder over time have upped the amount of salmon (sometimes, doubled it, sometimes tripled it) in this recipe . . . without doing damage to the chowder. Some of us have even upped whatever veggies we like best . . .

Tuna Chowder

3-4 6-8 12-18 SERVINGS ½ 3 6 Tbsp. butter ¼* ¾ 1½ Cups chopped onion ¼* 1½ 3 Cups celery, chopped 1 2 4 10-ounce pkgs. whole frozen corn kernels 1 2 4 Potatoes, diced 1 2 4 Cans chicken broth ½ 1 2 tsp. salt Pepper to taste ½ 1 2 Cup half & half 1 2 4 Cans tuna 1 2 4 Tbsp. chopped parsley Sauté onion, and celery in the butter until tender. Add corn, potatoes, salt & pepper and simmer until potatoes are done—about 15 minutes. Stir in half & half, tuna and parsley. Cook about 5 minutes longer.

Evelyn Lester

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F 20

Fish & Seafood Soups & Chowders

Puget Chowder

This is better than Ivar’s clam chowder.—ed. 2 4 6 8 Slices lean bacon, diced 1 2 3 4 Cups chopped Yakima onions 2 4 6 8 Cups pared Idaho potatoes 1 2 3 4 Cups water 1 2 3 4 tsp. salt Dash pepper (to taste) 1 2 3 4 Pints fresh clams, diced or 2 4 6 8 10½-ounce tins of canned clams ¼ ½ ¾ 1 Cup clam liquid 2 4 6 8 Cups half and half Butter In a large cooking pot, place bacon and onion. Sauté until crisp. A potatoes, water, and salt & pepper. Cook until potatoes are tender—about 15 minutes. Add clams (or even small oysters) to the pot. When fully heated, add clam liquid, half & half and butter. Allow to simmer for 20 minutes

Jamie Jameson, from his friend and colleague, Joyce

Crawfish Étouffée

"Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish." 6 SERVINGS 3 Cups long grain white rice 6 Cups water ¾ Cup butter 1 Large onion, chopped 1 Clove garlic, chopped ¼ Cup all-purpose flour 1 Pound crawfish tails 2 Tablespoons canned tomato sauce 1 Cup water, or as needed 6 Green onions, chopped

Salt and pepper to taste 1½ tablespoons Cajun seasoning, or to taste Combine rice and water in a saucepan; bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has been absorbed—about 15-20 minutes. While the rice is cooking, melt butter in a large skillet over medium heat. Add onion, and saute until transparent. Stir in garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions; season with salt, pepper, and Cajun seasoning. Simmer until the crawfish is cooked but not tough—about 5-10 minutes over low heat. Serve over hot cooked rice.

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F 21

Fish & Seafood Soups & Chowders

Lobster Stew 2 4 SERVINGS 1½ 3 6 9 1½-pound lobsters ⅛ ¼ ½ ¾ Pound butter (not margarine) ¾ 1½ 3 4½ Quarts milk In a large pot, steam the lobsters until their shells just begin to turn red, about 4 minutes (the meat will be only partially cooked). Chill lobsters until cool enough to handle. Remove meat from tail and claws. Melt butter in a frying pan. Add lobster meat to butter and simmer slowly. When done, the meat should turn beet red and be very juicy, and there should be no butter left in the frying pan. As the lobster meat absorbs the butter, heat milk slowly, making sure it does not boil. Add lobster to milk. If made correctly, this stew should not need any seasoning or any paprika for color. It will taste even better if refrigerated overnight and then reheated. ADDITIONAL NOTES: Frozen lobster meat can be used for a stew if necessary, but I don't like it for anything else. You can keep it only about a month before it gets rubbery.

www.epicurious.com

Cioppino

6 12 24 SERVINGS ¼+ ¾ 1½ Cup butter 1 2 4 Onions, chopped 1 2 4 Cloves garlic, minced ½ 1 2 Bunch fresh parsley, chopped 1 2 4 14½-ounce cans stewed tomatoes 1 2 4 14½-ounce cans chicken broth 1 2 4 Bay leaves ½ 1 2 Tablespoon dried basil ¼ ½ 1 teaspoon dried thyme ¼ ½ 1 teaspoon dried oregano ½ 1 2 Cup water ¾ 1½ 3 Cups white wine ¾ 1½ 3 Pounds large shrimp - peeled and deveined

wild-caught shrimp ¾ 1½ 3 Pounds bay scallops 9 18 36 Small clams 9 18 36 Mussels, cleaned and de-bearded ¾ 1½ 3 Cups crabmeat ¾ 1½ 3 Pounds cod fillets, cubed Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

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F 22

Fish & Seafood Soups & Chowders

Jambalaya

For this version, you can use any combination of the following; chicken, sausage, shrimp, duck, alligator or crawfish. My suggestion is to pair a spicy smoked sausage with the milder flavor of chicken or shrimp. This is a great dish for leftover chicken or meat. Creole style or “red jambalaya” is made with tomatoes and stock, while Cajun jambalaya or “brown jambalaya” is made using only stock.

"Jambalaya (On The Bayou)"

Goodbye Joe me gotta go me oh my oh Me gotta go pole the pirogue down the bayou My Yvonne the sweetest one me oh my oh Son of a gun we'll have big fun on the bayou Jambalaya and a crawfish pie and filé gumbo Cause tonight I'm gonna see my ma cher amio Pick guitar fill fruit jar and be gay-o Son of a gun we'll have big fun on the bayou

Thibodaux Fontaineaux the place is buzzin' Kinfolk come to see Yvonne by the dozen Dress in style and go hog wild me oh my oh Son of a gun we'll have big fun on the bayou Settle down far from town get me a pirogue And I'll catch all the fish in the bayou Jambalaya and a crawfish pie...

Later on, swap my mon, get me a pirogue And I'll catch all the fish on the bayou Swap my mon, to buy Yvonne what she need-oh Son of a gun we'll have big fun on the bayou Jambalaya and a crawfish pie...

Hank Williams

Jambalaya Chicken (or Shrimp) & Sausage Jambalaya

Can be made ahead and warmed 2 4 8 12 VERY GENEROUS SERVINGS: 1 2 4 6 Tbsp. butter 5 10 20 30 Ounces Andouille sausage,

cut into ¼ -inch slices ½ 1 2 3 Pound cooked chicken cut into pieces or

whole peeled shrimp ½ 1 2 3 Large red or green bell pepper, diced 1 2 4 6 Stalks celery, thinly sliced ½ 1 2 3 Cup uncooked long grain rice

(or short grain or brown rice, see cook time note) ¼ ½ 1 1½ Cup diced tomatoes with juice ½ 1 2 3 tsp. cayenne pepper 1 2 4 6 Tbsp. ground paprika ½ 1 2 3 Tbsp. ground cumin ½ 1 2 3 Bay leaf ¾ 1½ 3 4½ tsp. sea salt 1½ 3 6 9 Cups chicken (preferred),

beef or vegetable stock Salt and pepper, to taste

3 5 10 15 Green onions for garnish Melt butter in large heavy bottomed stockpot. Add sausage and cook until sausage begins to brown, about 6-7 minutes. Remove sausage from pan and set aside. Add onions, celery, bell pepper and bay leaf. Cook until onions are clear and vegetables are just softened, scraping in all the brown bits from the pan, about 6-7 minutes. Add cayenne, cumin, paprika and cook for about a minute. Add tomatoes with juice, rice, reserved sausage, and chicken if using (if using shrimp or seafood do not add at this point). Bring mixture to a simmer, stirring once, reduce heat, and cover. If you are using white rice, cook for 20 minutes until rice is tender. If you are using brown rice, cook for 45 minutes or until rice is tender. * If using seafood, add to pot after rice is cooked, recover and cook until shrimp is opaque—about 5 minutes; check seasonings; add salt and pepper to taste. Serve in individual bowls, topped with green onion for garnish.

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F 23

Fruit Soup

Spicy Coconut Pumpkin Soup

3 6 12 Servings ½ 1 2 Tbsp. olive oil ½ 1 2 Medium onions, finely diced 1½ 3 6 Cans canned organic pumpkin purée 1¼ 2½ 5 Cups vegetable stock or water 1 2¼ 4½ Cups coconut milk ½ 1 2 tsp. salt (or to taste) ¼ ½ 1 tsp. black pepper, finely ground ½ 1 2 Tbsp. ginger ½ 1 2 tsp. garlic powder ½ 1 2 Tbsp. cumin ½ 1 2 tsp. turmeric ¼ ½ 1 tsp. cayenne pepper ½ 1 2 tsp. organic ground cinnamon ½ 1 2 tbsp. coriander powder ¼ ½ 1 Cup raw shelled pumpkin seeds In a large, heavy saucepan, heat olive oil and sauté onion over medium heat stirring often, until the onion softens—about 10 minutes. Stir in pumpkin puree, then the stock, a little at a time, until the mixture is smooth. Stir in coconut milk, and add seasonings. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Ladle into soup bowls and add pumpkin seeds to garnish.

Aaron Turner NOTE: The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut, and a drupe is a stone fruit, such as peaches and cherries.—ed.

Thai Coconut Soup

aka Tom Kha Gai 2 4 Tbsp. Olive oil 1 2 Yellow onions, chopped 1 2 Tbsp. chopped garlic ½ 1 Cup chopped lemon grass 1 2 Red bell peppers, chopped 4-6 8-12 Vegetable bouillon cubes, dissolved in 2 4 Cups hot water 3-6 6-12 Small red chilis 1 2 Cans coconut milk ¼ ½ Pounds mushrooms, sliced 1 2 Eggplants, chopped 2 4 Cups broccoli, pulled into florets 1 2 Pounds extra firm tofu, diced Maifun rice sticks, prepared as package directs Cilantro Sauté onion, garlic, lemon grass and red pepper until soft—about 5-10 minutes. Add the vegetable broth, coconut milk, mushrooms, eggplant, broccoli and tofu; simmer for 5-10 minutes. The maifun sticks take only 5 minutes to prepare, and I serve the with this soup. Garnish with the cilantro. This is a very basic soup recipe in which you can use just about any vegetables you have on hand and that are in season. These include bok choy, cabbage, potatoes, string beans, etc.

Aaron Turner

Thai-spiced Pumpkin Soup www.instructables.com

F 24

Goat Stew & Lamb Stew

Fiyyel Wat aka Ethiopian Goat Stew

2 4 SERVINGS\\ 2 4 Tbsp. Niter Kibbeh (H-11) (seasoned, clarified butter) ¾ 1½ Pounds diced goat ½ 1 Onion, chopped 1 2 Tbsp. Berbere (H-19) 2 4 cloves garlic, minced ½ 1 Tbsp. ginger, minced ½ 1 Cup beef stock ½ 1 Lemon, the juice of 2 4 Hard-boiled eggs, peeled and pierced Heat a pan on a high heat and when very hot, melt half the niter kebbeh. Season the meat and then sear until brown all over, turning occasionally and ensuring any bits stuck to the bottom of the pan don’t burn (you may have to reduce the heat around half way through for this). When browned remove the meat and put to one side. Lower the heat and add remaining butter to the pan; sauté onions for around half an hour until golden brown. Add garlic and ginger; cook for a further 2-3 minutes. Deglaze pan with the stock, scraping up the food and return meat to the pan. Simmer until the goat is fork tender and the sauce has thickened —about 2-3 hours. Adjust seasoning and add the eggs, cooking for a few minutes to heat through. Stir through the lemon juice and then serve on a large piece of flatbread per person.

Benefits of Goat Meat

Irish Lamb Stew

3 6 12 SERVINGS ⅛ ¼ ½ Pound thickly sliced bacon, diced 1 ½ 3 6 Pounds boneless lamb shoulder,

cut into 2” pieces ¼ ½ 1 tsp. salt ⅛ ¼ ½ tsp. freshly ground black pepper ⅛ ¼ ½ Cup all-purpose flour ½ 1 2 Cloves garlic, peeled and finely chopped ¼ ½ 1 Large yellow onion, peeled and finely chopped ⅛ ¼ ½ Cup water 1 2 4 Cups homemade beef stock or use canned ½ 1 2 tsp. sugar 1 2 4 Cups carrots, cut into 1” pieces ½ 1 2 Large yellow onions, peeled and sliced ¾ 1½ 3 Pounds potatoes, peeled, quartered, and

cut into ½” pieces ¼ ½ 1 tsp. dried thyme, whole ¼ ½ 1 Bay leaf ⅛ ¼ ½ Cup dry white wine

Chopped parsley In a large frying pan, sauté bacon. Reserve fat and bacon. In a large mixing bowl place the lamb, salt, pepper, and flour. Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly; brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a 10-quart stove top casserole, leaving about ¼ cup of fat in the frying pan. Add the garlic and yellow onion to the pan and saute until the onion begins to color a bit. Deglaze the frying pan with ½ cup of water and add the garlic-onion mixture to the casserole, along with the reserved bacon pieces, beef stock, and sugar. Cover and simmer for 1½ hours, or until tender. Add the carrots, onions, potatoes, thyme, bay leaf, and wine to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving. Top with the parsley garnish before serving.

Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (William Morrow & Co)

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F 25

Lamb Stew

Katniss Everdeen—The Mockingjay 6 SERVINGS 1 4-pound leg of lamb, trimmed of fat & gristle; in 2” cubes 2 tsp. finely chopped fresh rosemary 2 tsp. finely fresh thyme 2 tsp. finely chopped fresh parsley ½ Cup all-purpose flour 4 Tbsp. grapeseed oil or canola oil 4 Cloves garlic, minced 2 Large onion, sliced into long slivers about ¼ inch wide 1 Bottle beer (or ginger ale, porter, red wine or water) 4 Cups beef stock 12 Ounces of dried plums, seeded and halved 2 Large sprigs of rosemary 4 Sprigs fresh thyme

Handful fresh Italian Parsley 2 Cups diced celery 2 Cups diced carrots 3 potatoes, cubed Preheat oven to 350˚F. In a shallow bowl add the finely chopped herbs to the flour. Season the meat with salt and pepper; dredge the lamb in the flour. Heat a heavy pan with enough oil to brown lamb. You may have to do several batches so the lamb browns easily. Don't crowd pan. Heat a Dutch oven or large sauce pan with oil. Add onions and mix cook over medium heat for about five minutes until softened. Add celery and garlic. Mix well. Add meat. Add ½ cup of beef broth and 1 bottle of porter beer. Cook down for about five minutes. Add remaining beef broth. Stir in dried plums Cover and place in oven for 1½ hours. Add chopped carrots and potato and cook until potatoes and carrots are soft—about 50-60 minutes more. Remove herbs. Taste and season with salt and pepper if necessary. Serve over wild rice or as it. YOU CAN ADD: 1½ Pound bacon, fried and crumbled 1 Cup diced zucchini 1 tsp. milk curry powder ½ Cup red wine

Toss all ingredients in the crockpot and cook it on MEDIUM for 10 hours. About ½ hour before you plan to eat, stir in the flour and raise temperature to HIGH. Allow to sit at least 5 minutes before serving to allow it to thicken.

You can also cook it on the stovetop, allowing it to simmer on low heat. Adapted from multiple sources

Her Favorite Lamb Stew with Dried Plums By the end of the first book of this trilogy, I found myself salivating for this Capitol dish which Katniss had fallen in love with right off. And we continued to read about it throughout the series. And of course, being suggestable to taste/food I continued to have to have it ever since. In several ‘unofficial’ books and articles, I found 4 different recipes . . . all similar . . . On the other column, I’ve given you a basic combined version, with all the optional additions you can choose from. In addition, the cost of lamb being what it is ($10/pound for stew meat) I adjusted those recipes and have developed my own version of them, both to finally taste that seductive recipe, and to test it for this publication . . . and all I have to say about it is, “Oh, wow! I know what she means!” Next time I’ll add mushrooms . . . I Used . . . Dried herbs . . . in the veggies, my quantities are random and I used what was handy . . . add as much or as little as you like. 2 4 SERVINGS ½ 1 Pound lamb stew meat, trimmed of fat & gristle, ⅛ ¼ tsp. rosemary ⅛ ¼ tsp. thyme ½ 1 tsp. chopped parsley ¼ ½ Cup all-purpose flour ½ 1 Tbsp. vegetable oil ½ 1 Tbsp. minced garlic ¼ ½ Large onion, sliced into long slivers about ¼” wide ¼ ½ Bottle Guinness (you can use a full one if you like) ½ 1 Can beef stock or consommé, to be added in 2 parts ¼ ½ tsp. rosemary ¼ ½ tsp. thyme ¼ ½ tsp. rosemary ¼ ½ tsp. thyme ½ 1 tsp. parsley ¼ ½ Cups diced celery ¼ ½ Cups diced carrots 1½ 3 Potatoes, cubed (use a small one for that half) Prepare as directed on the left. Judy Frank

en.wikipedia.org spinachtiger.com

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F 26

Lamb Stew

Awaze Tibs

Ethiopian Spiced Lamb Stew Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice and wine. Some cooks like it dry, but Hiyaw Gebreyohannes prefers it saucy--all the better for mopping up with Ethiopia's crepe-like bread, injera. 4 8 SERVINGS: 1 2 Tablespoons red wine ½ 1 Tablespoon fresh lemon juice ½ 1 Tablespoon Berbere (H-19) ½ 1 teaspoon smoked paprika 1½ 1 teaspoon Dijon mustard 2 ¾ 3½ Pounds trimmed boneless leg of lamb

cut into 1” cubes Kosher salt Freshly ground pepper

⅛ ¼ Cup extra-virgin olive oil 1 2 Red onions, halved and thinly sliced 3 6 Garlic cloves, minced 1 2 teaspoons finely chopped rosemary 1 2 teaspoons finely chopped thyme 1 2 Plum tomatoes, cut into ¾” dice ½ 1 Yellow bell pepper, cut into ½” dice ½ 1 Large shallot, thinly sliced In a small bowl, whisk the wine with the lemon juice, berbere, paprika and mustard. Season the lamb with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the lamb to the casserole and cook over moderately high heat, turning, until browned all over, 6-8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb.

Add onions, garlic, rosemary, thyme and a generous pinch each of salt and pepper to the casserole and cook over moderate heat, stirring occasionally, until the onions have softened—about 8 minutes. Add lamb and any accumulated juices to the casserole along with the wine mixture, tomatoes, bell pepper and shallot. Cook over moderate heat, stirring, until the tomatoes and bell pepper have softened and the lamb is just cooked through—about 10 minutes. Season with salt and pepper and serve. MAKE AHEAD The lamb stew can be refrigerated overnight. Reheat gently, adding a little water if needed. NOTES Beef can replace the lamb here. Try a quick-cooking cut, such as sirloin steak. The spices used in Ethiopian cooking, such as ajwain, nigella seeds and berbere, are available from kalustyans.com and nirmalaskitchen.com. SERVE WITH Serve with Injera , naan, pita or other flatbread, or rice or couscous.

Zufan Wolu

oasisofhealth.net

0

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F 27

Lentil Soup

Faki Soupa (Greek Lentil Soup) A

½ 1 Pound lentils ½ 1 Onions, chopped ¼ ½ Cup oil ½ 1 Can tomato sauce 1½ 3 Cups water 1 2 Tbsp. parsley Salt & Pepper to taste Wash lentils. Heat oil, add onion and cook until golden brown. Add parsley, lentils and seasoning. Combine tomato sauce with water add to the rest of the ingredients. Cook until the lentils are like pea soup. Getsu Shinn

Faki Soupa (Greek Lentil Soup) B

2 4 Cups water ½ 1 Cup lentils ½ 1 Large onion, chopped ¼ ½ Cup celery ¼ ½ Cup carrots, chopped ⅛ ¼ Cup oil ¼ ½ Cup tomato sauce 1 2 Bay leaves 1 2 Whole garlic cloves Salt & Pepper to taste Vinegar (optional—at serving) Bring water to a boil. Add lentils, onion, celery and carrots. Let simmer for 1 hour. Add remaining ingredients. Continue cooking for 1 hour until lentils are very tender . When serving, 1 tablespoon vinegar can be added to each bowl for extra flavor. Getsu Shinn

Spicy Lentil Soup

1 2 Cups lentils (soaked for 1 hour in) 3-4 6-8 Cups water ½ 1 Yellow onion, chopped Garlic (to taste), minced ½ 1 Bell pepper, red or green, chopped Salt to taste 2 4 Vegetable bouillon cubes Curry powder to taste Red chilis (optional) ¼ ½ Cup vinegar ½ 1 Can chopped tomatoes (optional) or sun-dried tomatoes Place soaking lentils on the stove and bring to a boil. Skim off the white suds that form at the top. In a frying pan, sauté garlic, onions and pepper until the onion turns yellow. Scrape this mixture into the lentils, that are ready to boil. Bring to a boil, and reduce heat to low, to simmer. Add remaining ingredients and cook for at least an hour—stirring (and tasting) every so often. Lentils can stick to the bottom of the pan, so make sure the heat is kept at simmer and the lentils are stirred often.

Aaron Turner

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F 28

Pork/Beef/Lamb Stew

Karelian Hot Pot Karjalan Paisti

Karelian Hot Pot is a traditional meat stew from the region of Karelia (now split between Finland and Russia). In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti.—ed. 1 3 6 12 18 24 SERVINGS ¼ ½ 1 pound beef stew meat, chopped into 1" pieces ¼ ½ 1 pound pork stew meat, chopped into 1" pieces ¼ ½ 1 pound lamb stew meat, chopped into 1" pieces ¼ ½ 1 tablespoon olive oil ½ 1 2 large onions, peeled and sliced ¼ ½ 1 teaspoon salt ½ 1 2 teaspoons peppercorns 2 4 8 whole allspice ½ 1 2 bay leaves ¾ 1½ 3 cups water Brown beef, pork, and lamb stew meat on all sides in olive oil over medium-high heat. Place half of the sliced onions in the bottom of a slow cooker, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf. Repeat the layers. Pour in 2 cups water, cover slow cooker, and allow to cook on low heat for 6-8 hours. Add up to the remaining 1 cup water if necessary as it cooks. NOTE: The meat quantities can vary . . . it’s most often shown as a combination of beef and pork, but some also say that the beef is enough . . . while others imply that a real one includes the lamb . . . like so many great, famous recipes, there are as many versions for it as there are cooks who make it.

Jaimie Jameson

Unidentified: A Kirelian windmill

Unidentified: An old Kirelian Church?

Olavinlinna Castle, Savonlinna, Lakeland, Karelia, Finland

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F 29

Plomeek Soup (Purple Potato Soup)

Amok Time “Oh! Vulcan plomeek soup, and I’ll bet you made it too. You never give up hoping, do you?” Bones says to Nurse Chapel when she makes it for Spock who is undergoing Pon Far . . . he threw the bowl at her!

Plomeek Soup

Many variations on Plomeek have been presented over the decades, most of them either orange or green. But on the TV, when the soup was offered, it was clearly purple . . . so here’s one soup variation on that color that I’ve adapted for this!—ed. 4 8 1-CUP SERVINGS 1 2 tsp. Herbes de Provençe (H-12) or Italian herbs, finely crushed ¾ 1½ Cup cream—use full-fat whipping cream for a richer soup, I used 10% milk fat blend 2 4 Tablespoons vegetable oil 2 4 Leeks, thinly sliced

(use only the white and light green part of the leeks) 1 2 Small yellow onion, chopped 3 1½ Purple potatoes, peeled and diced 2 4 Cups chicken or vegetable stock 2 1 tsp. fresh lemon juice

Crème Fraiche (S-11) and fennel frond or fresh tarragon to garnish

In small saucepan, over medium heat, lightly toast fennel seeds until lightly fragrant—about a minute. Add cream to pan; heat until just simmering. Remove from heat; set aside. Over medium heat, sauté fennel, leeks, and onion 3-4 minutes in fairly large pot. Stir mixture occasionally, until vegetables begin to soften. Add stock and potatoes; raise heat to high; bring to a boil. Lower heat to medium; add lemon juice. Cover; let simmer until vegetables are very soft—about 20 minutes. Remove from heat and add cream mixture. Purée the mixture until smooth. You may need to add a little extra liquid if the soup is too thick. You can use stock or cream. Garnish with a small dollop of crème fraiche and a sprig of fennel frond or tarragon.

Editors

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F 30

Potato Soup

Irish Potato Soup 3 6 12 SERVINGS 2 4 8 Cups rich chicken broth 2 4 8 Medium potatoes, pared and cut into eighths 1½ 3 6 Medium onions, diced ¼ ½ 1 tsp. salt ¼ ½ 1 Cup whipping cream 1½ 3 6 Tbsp. minced parsley Salt & Pepper to taste In large, heavy soup pot, bring broth, potatoes, onions and salt to a boil. Simmer covered, 20 minutes. With potato masher or wooden spoon, coarsely mash potatoes in the broth. Add cream and parsley. Adjust seasoning.

Bridget Kelly

From the web

Onion-Potato Bisque

2 4 8 12 16 SERVINGS 1 2 4 6 8 Cups chopped sweet Spanish onions ½ 1 2 3 4 Cloves garlic ⅛ ¼ ½ ¾ 1 Cup chopped carrot ⅛ ¼ ½ ¾ 1 Cup butter 2 4 8 12 16 Cups chicken broth ¾ 1½ 3 4½ 6 Cups diced potatoes ¼ ½ 1 1½ 2 Cup heavy cream Salt & Pepper to taste Chopped parsley Sauté the onion, garlic and carrot in the butter until they are soft. Add the chicken broth and potatoes. Simmer the mixture until the potatoes are tender. Purée the vegetables in a little of the broth in a food processor or blender. Combine the purée and remaining broth and return the soup to the heat. Stir in the cream and heat the soup, but do not let it boil. Season it to taste with salt & pepper and garnish the soup with the chopped parsley.

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F 31

Sausage & Squash Soups

Smoked Polish Sausage with Vegetables

SERVINGS ½ 1 2 4 Pkgs. smoked Polish sausage ¼ ½ 1 2 Heads cabbage, cut into wedges 1½ 3 6 12 Carrots, sliced 1½ 3 6 12 Stalks celery, sliced ¼ ½ 1 2 Whole onions, chopped ⅛ ¼ ½ 1 Whole garlic, minced ½ 1 2 4 Quarts water Salt & Pepper to taste Mustard Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for about 35 minute. Remove sausage from the cookpot. You can treat the vegetables and broth in two different Drain the vegetables and serve the as a side. Place the vegetables and liquid together in a tureen with a ladle and serve them as a soup. Have mustard handy for dipping the sausage.

Arleen Smith

Butternut Squash Soup

SERVINGS 1 2 Butternut squashes, peeled and seeded ⅓ ⅔ Sticks butter replace with 1 (2) cups skim milk ½ 1 Cup cream 5 to cut fat content 1 2 tsp. seasoning salt— such as Johnny’s, Lawrys, or Nature Season Preheat oven to 425˚F. Wrap squash in aluminum foil and place on cookie sheet. Bake until fork tender—about 45-60 minutes. Cut butternut in half and scoop out seeds.

Place butternut in blender or food processor. Add butter, cream and seasoning salt. Blend until smooth and creamy. Place in bowls and serve.

Havalock Jones

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F 32

Pea and Split Pea Soups

Linguica Sausage & Pea Soup

1 2 Large yellow onions, chopped 3 6 Cloves garlic, minced 2 4 Tbsp. olive oil 1 2 Cups tomato juice 4 8 Cups water 1 2 Tbsp. Italian seasonings 2 4 tsp. garlic salt 1 2 tsp. ground cumin 1 2 Bay leaves 2 4 16-ounce cans peas, drained 1 2 16-ounce cans kidney beans, drained 1 2 Pounds linguica sausage—or what pleases you Combine all ingredients in crockpot. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours. Keep eye on water level. Add more water if needed.

Split Pea Soup with Bacon

Larry puts on a pot of this and keeps it going like old English housewives used to keep a cauldron filled with a week’s dinner . . . it’s so so so satisfying. These measurements are just approximate . . . use as much as you want, what you want, and whatever’s needed to make a soup that sticks to your ribs and makes you feel fed & secure.—ed.

I prefer making this without salt so you can taste the nutty sweetness of the split peas themselves.—Larry 1 2 Cups dried split peas 3 6 Strips bacon (fried & broken?) (crisped & Crumbled?) (raw & diced?) 3 6 Cups water 1 2 tsp. salt (optional) Put the ingredients together in your crockpot on HIGH for 3 ½-4 hours. Add a little butter to the bowl before ladling soup in. It’s also good eaten cold, on crackers.

Larry C. Wisdom

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F 33

Stone Soup

The Original Stone Soup Story from 1808

It has roots in the 16th century A traveler, apparently wearied, arrived one morning at a small village that lies to the north of Schauffhausen, on the road toe Zurich, in Switzerland. A good woman sat spinning and singing at the door of her cottage; he came up to her; talked first about the roughness of the roads, and then of the prospect of a luxuriant vintage along the banks of the Rhine: at last he asked her if she had any fire? “To be sure I have! How should I dress my dinner else?” “Oh, then,” said the Traveler, “as your pot is on, you can give me a little warm water.” “To be sure I can! But what do you want with warm-water?” “If you will lend me a small pot,” said the Traveler, “I’ll show you.” “Well! you shall have a pot. There, now what do you want with it?” “I want, said the Traveler, “to make a mess of stone soup!” “Stone soup!” cried the woman, “I never heard of that before. Of what will you make it?” “I will show you in an instant,” said the man. So untying his wallet, he produced a large smooth pebble. “Here,” he cried “is the principal ingredient. Now toast me a large slice of bread, hard and brown. Well, now attend to me.” The stone was infused in warm water; the bread was toasted, and and put into the pot with it. “Now,” said the Traveler, “let me have a bit of bacon, a small quantity of sour krout, pepper, and salt, onions, celery, thyme.” In short, he demanded all the necessary materials. The good woman had a store cupboard and a well cropped garden; so that these were procured in an instant, and the cookery proceeded with great success. When it was finished, the kind hostess, who had watched the operation with some anxiety, and from time to time longed to taste the soup, was indulged. She found it excellent. She had never before tasted any that was so good. She produced all the edibles that her cottage afforded; and spreading

her table, she, with the Traveler, made a hearty meal, of which the stone soup formed a principal part. When he took his leave, he told the good woman, who had carefully washed the stone, that as she has been so benevolent to him, he would, in return, make her a present of it. “Where did you get it?” said she. “Oh,” he replied, “I have brought it a considerable way; and it is a stone of that nature, that if be kept clean, its virtue will never be exhausted, but, with the same ingredients, it will always make as good a soup as that which we have this day eaten.” The poor woman could hardly set any bounds on her gratitude; and she and the Traveler parted highly satisfied with each other. Proud of this discovery, she, in general terms, mentioned it to her neighbors. By this means the recipe was promulgated; and it was in the course of many experiments at length found, that other pebbles would make as good soup as that in her possession. The viand now became fashionable through the Canton, and was indeed so generally approved, as to find its way to most of the peasants’ tables, where stone stoup used frequently be served as the first dish. BIBLIOGRAPHY Moser, Joseph. 1806. The Recipe for Stone Soup. The European Magazine, and London Review p. 221-222.

Our Recipe Notes And haven’t we also, now discovered, as many people before us, that people might come by and add ingredients of their own to enrich the soup. And while it might always be different each time it is made, it is always most nourishing, being seasoned with friendship. The Pot Sybil The Stone Sybil The Hot Water Sybil Everything Else Everyone else IN ADVANCE Sybil announces a coming Stone Soup Day, and tells us when the ingredients must begin to arrive.

SOUP DAY Sybil posts the information that the soup is now being served (or indicates the time it will be served). Editors

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F 34

Vegetable

Udon with Edamame Soup

This soup was comfort food for the group of good guys in a romantic thriller called Running Hot, an Arcane novel by Jayne Ann Krentz. I sorta started craving it . . .—ed. 2 4 6 8 SERVINGS ⅛ ¼ ½ ¾ Cup low-sodium soy sauce 1 2 4 6 Tbsp. rice vinegar 1 2 4 6 Tbsp. toasted sesame oil 1 2 3 4 Tbsp. water ½ 1 2 3 8.8-ounce pkg. udon noodles,

preferably brown rice ¾ 1½ 3 4½ Cups frozen, shelled edamame 1 2 4 6 Cups grated carrots ½ 1 2 3 Small bunch watercress (6 oz.),

coarsely chopped ½ 1 1½ 2 Bunch green onions, chopped

(about ¼, ½, ¾, 1 cup) 1 2 4 6 Tbsp. toasted sesame seeds

TO MAKE DRESSING Whisk together soy sauce, vinegar, sesame oil and 2 Tbsp. water in bowl. Set aside. TO COOK NOODLES Bring large pot of water to boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on package. Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add all ingredients at once.) Drain. Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature. NOTES: Cooking the frozen edamame and grated carrots in the same pot as the noodles saves both cooking and cleaning-up time. For real speed and ease, pick up some store-bought sesame-shiitake dressing for the noodles, and skip making the dressing

http://www.vegetariantimes.com

Edamame ay duh MAH may Edamame (枝豆?)/ˌɛdəˈmɑːmeɪ/,(Japanese) or edamame bean is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii. The pods are boiled or steamed and served with salt. In Japan, it is usually blanched in 4% salt water and not served with salt. Outside East Asia, the dish is most often found in Japanese restaurants, some Chinese restaurants, and health food restaurants. In the United States it is sold packaged in frozen sections of grocery stores, in cans, or fresh in the produce sections of health food stores.

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F 35

Unique

Elephant Stew

3500 SERVINGS 1 Medium Elephant 2 50-gallon containers broth (any flavor) 500 Pounds assorted fresh vegetables, chopped 2 Rabbits Cut elephant into bite-sized pieces. (This takes about 2 months.) Using large kettles, simmer equal pars elephant and vegetables with enough broth to cover. Cook for a couple days. If more diners are expected, add the rabbits, but do this only if necessary. Most people don’t like to find hare in their stew.

baltimorepostexaminer.com

Cup o’ Noodles, Well Educated

VARIATIONS: Heat the contents of a small tin (the size of a tuna can) containing the protein of what you’re soup contains . . . shrimp, chicken, whatever, and add it to the soup when it’s ready to eat.

Anonymous

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Elephant Stew

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F 36

Vegetable—Okra Stew

Bamya: Okra Stew

Bamya (Greek bamies) are commonly known as okra, or – more poetically – lady’s fingers. They are a much-used food plant in Africa, but also play a major role in the cuisines of most parts of the former Ottoman empire: Turkey, Greece, the southern Balkans and the Near East. To many, they may be familiar from certain Indian curries, or as a key ingredient in gumbo, the ‘national dish’ of what used to be French Louisiana. Our base recipe is for a vegetarian version, but the traveller is as likely to encounter meaty options, usually with lamb or goat. In either form, okra make for a succulent starter or main course, full of rich Mediterranean flavours, with just a tiny added note of oriental mystery.—eds. 4 8 SERVINGS ¾ 1½ Pound okra (Fresh. or frozen okra are a reasonable substitute, but avoid tinned or dried okra) 2 4 Large ripe tomatoes, peeled and finely chopped 1 2 Green pepper, finely chopped (if you like it spicier, try with one or more chili peppers, in the traditional Greek version neither are included) 1 2 Small onion, finely chopped 3-4 6-8 Cloves garlic, chopped 1-2 2-4 Tablespoons tomato purée (especially if no tasty fresh tomatoes are available) Optional 1¼ 2½ Cups water 1 2 Lemon, juiced Cinnamon to taste

Extra virgin olive oil, salt, pepper, cinnamon 1 2 Pound Lamb or lean goat or beef, cut into bite-sized pieces and fried (meat is Optional) As with aubergines, there is some dispute as to whether the okra should be salted for some time before cooking. Some cooks prefer to cover the okra in salt or vinegar for an hour or so, before washing them thoroughly. The purpose of this is to reduce their characteristic stickiness and tangy flavour, characteristics which some people enjoy. If in doubt, try both ways and see which you prefer.

Wash okra in lukewarm water; cut off the stems and “heads”., Collect any escaping juice and add it later, along with the tomatoes. Fry onion and garlic in olive oil on medium heat in a saucepan until onions begin to turn transparent. Add tomatoes. Once the mixture has heated up again, stir in peppers; let the whole lot sizzle away for about 5 minutes. Add okra and up to 300ml water—enough to add a significant amount of liquid, but not to turn the stir-fry into a soup. Season with lemon juice, salt, pepper and cinnamon while stirring; turn the heat up slightly. Before the now deliciously aromatic mass has come to the boil, reduce to low or medium heat again; cover the saucepan and let the okra simmer for at least half an hour. If you prefer them softer, you can expand this to nearly an hour, making sure to add a little water if the ingredients threaten to boil too dry. Bamya—Meaty Options In Turkey and Greece, lamb is the traditional meat, followed (regionally) by goat. If meat is used, it should be added once the onions have turned near-transparent, then fried in bite size pieces until it has been cooked on all sides, at which stage the tomatoes are added and everything proceeds as above. If meat is used, more water will have to be added in order to keep the dish moist. The vegetarian version of bamya can be served hot, as a starter, a light main course by itself or along with pilav - Turkish rice, or as a side dish, especially with grilled meats. It benefits from reheating (the flavours become deeper and more intense), but can also be served cold, as a starter or snack. The lamb or goat version is a whole meal in itself, but works very well when accompanied by rice or a light salad.

Friend from Turkey

F 37

Vegetable

Thien’s Curry Soup

This is one of those “to taste” dishes that are so hard to define but are so good when you make the creative effort . . . this is a very good accompaniment to Thien’s Spring Rolls—ed. Assorted vegetables—they may include Mushrooms, sliced Carrots, sliced Baby corn Etc. Sweet Potato Potato Shallots, sliced Garlic, minced Oil Water Vegetable broth Deep fried or baked tofu Salt Pepper Kafir lime leaves D&D Gold Curry 2 Sticks lemon grass, cut in pieces Big chunks fresh ginger Coconut cream Half & Half, if desired Stir fry vegetables; set aside. Sauté shallots and garlic together in oil until yellow. In a soup pot, combine water, vegetable broth, and seasonings. The vegetables (including potatoes) can be added now, and allowed to cook into the soup, or added near the end of cooking time if you prefer solid chunks of veggies in your soup). Bring to a boil; reduce heat. Simmer for as long as you like. The longer it simmers, the more delicious it becomes. Just prior to serving, remove the lemon grass sticks and ginger chunks. Stir in coconut cream, and if you desire a creamier soup, the half & half. Voilà la soupe! NOTES: Accompaniments you might wish to serve are rice, rice noodles, cilantro and lime. Thien

Slow Cooker Root Vegetable Stew

A vegan, gluten-free stew for cold—and busy—days. When slowly cooked, root vegetables morph into sweet deliciousness. 3 6 12 SERVINGS ⅛ ¼ ¾ Cup olive oil 1 2 3 Medium yellow onions, diced large * ⅛ ¼ tsp. Kosher salt 1¼ 2 ½ 3¾ tsp. ground ginger ½ 1 3” Cinnamon stick ¼ ½ ¾ tsp. ground coriander * ⅛ ¼ tsp. ground cumin * * ⅛ tsp. cayenne pepper

Pinch saffron threads Freshly ground black pepper

¼ ½ 1 Pound Yukon Gold potatoes (3 large), large dice ¼ ½ 1 Pound carrots (4-5 medium), peeled, large diced ¼ ½ 1 Pound parsnips (4 medium), peeled, large dice ¾ 1½ 3 Cups low-sodium mushroom or vegetable broth

(or chicken, if you prefer) 1 2 4 Pounds sugar baby pumpkin or butternut squash

(about 1 small), peeled, seeded, large dice ½ 1 2 Pound sweet potatoes (2 medium)

peeled and large dice ½ 1 2 15-ounce can chickpeas, aka garbanzo beans, drained and rinsed (about 1½ cups) ½ 1 1½ Cup golden raisins, also known as sultanas 1 2 3 Bunch spinach, trimmed and washed

(about 4 cups loosely packed) ¾ 1½ 3 Tbsp. cider vinegar, plus more as needed Heat oil in large frying pan over medium heat. Add onions and pinch of salt; cook over medium heat until translucent—about 4 minutes. Add seasonings; cook until fragrant—about 1 minute. Place in a slow cooker; add first vegetables and broth, season with salt and pepper; stir to combine. Cover; cook on high for 1½ hours. Add remaining vegetables, and raisins; season with salt; stir to combine. Cover; continue to cook on high until a knife easily pierces vegetables—about 2 hours, stirring after 1 hour. Add spinach and gently mix (do not overmix). Let sit until wilted. Gently stir in the vinegar, taste, and season with more salt, pepper, and vinegar as needed.

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F 38

Vegetable

Cheddar Cauliflower Soup

4 8 16 24 32 SERVINGS 1 2 4 6 8 Tbsp. olive oil 1 2 4 6 8 Large leeks, thinly sliced ½ 1 2 3 4 Medium cauliflowers, chopped 1 2 4 6 8 Cups low-fat milk 1 2 4 6 8 Cups water ½ 1 2 3 4 Bay leaves ½ 1 2 3 4 tsp. salt ¼ ½ 1 1 ½ 2 tsp. ground black pepper ¼ ½ 1 1½ 2 Cup low-fat milk 1½ 3 6 9 12 Tbsp. all-purpose flour ¾ 1½ 3 4½ 6 Cups shredded Cheddar cheese ½ 1 2 3 4 Tbsp. lemon juice Heat oil in large saucepan over medium heat. Add leeks; cook, stirring, until very soft—about 5 minutes. Stir in cauliflower, first measure of milk, bay leaves, and seasonings. Bring to a boil over medium-high heat, stirring often. Reduce heat to simmer; cover and cook, stirring occasionally, until the cauliflower is soft—about 8 minutes. Meanwhile, whisk remaining milk and flour in a small bowl. When cauliflower is soft, remove bay leaves and stir in the milk mixture. Cook over medium-high heat, stirring, until soup has thickened slightly—about 2 minutes. Remove from heat. Stir in cheese and lemon juice.

Jennifer & Samantha, Guest Dieticians

Garden Vegetable Soup

Recipe courtesy of Alton Brown 3 6 12 GENEROUS SERVINGS 2 4 8 Tbsp. olive oil 1 2 4 Cups chopped leeks, white part only

(from approximately 1½/3/6 medium leeks) 1 2 4 Tbsp. finely minced garlic

Kosher salt 1 2 4 Cups carrots, peeled and chopped into rounds (approximately 1/2/4 medium) 1 2 4 Cups peeled and diced potatoes 1 2 4 Cups fresh green beans, broken into ¾” pieces 1 2 4 Quarts chicken or vegetable broth 2 4 8 Cups peeled, seeded, and chopped tomatoes 1 2 4 Ears corn, kernels removed ¼ ½ 1 tsp. freshly ground black pepper ⅛ ¼ ½ Cup packed, chopped fresh parsley leaves ½-1 1-2 2-4 tsp. freshly squeezed lemon juice

Kosher salt Heat olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add leeks, garlic, and a pinch of salt and sweat until they begin to soften—approximately 7-8 minutes. Add carrots, potatoes, and green beans; continue to cook for 4-5 more minutes, stirring occasionally. Add stock; increase heat to high; bring to a simmer. Once simmering, add tomatoes, corn kernels, and pepper. Reduce heat to low; cover, and cook until vegetables are fork tender—, approximately 25-30 minutes. Remove from heat; add parsley and lemon juice. Season to taste with additional kosher salt. Serve immediately.

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