Soups & Stews

Course: 
  • 1/4 cup butter or chicken fat
  • 1/2 cup flour
  • 27 ounces chicken broth
  • 2 carrots, peeled and cut into julienne strips
  • 1 onion, finely chopped
  • 1/2 cup leeks, chopped
  • 1 cup white wine
  • 1 teaspoon Worcestershire sauce
  • 2 cups good quality sharp cheddar cheese, grated
  • cayenne pepper to taste
  • salt to taste
  • 1/2 cup heavy cream
  • chopped chives, for garnish

English Country Cheddar Soup

English Country Cheddar Soup

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Course: 
  • juice of 1 lemon
  • 1 lb celery root (2 medium or 1 large)
  • 2 tablespoons unsalted butter
  • 1 medium red bell pepper, cored, seeded and chhopped into 1/4-inch dice
  • 1/2 cup leeks, chopped
  • 4 cups hald-and-half
  • 2 dozen oysters, shucked with their juices
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 2 tablespoons fresh parlsley, chopped

Celery Root And Oyster Chowder

Celery Root And Oyster Chowder 

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Course: 
  • 2 (15oz) cans garbanzo beans, undrained
  • 2 tablepoons olive oil
  • 1 lb hot Italian sausage, casings removed
  • 4 teaspoons fresh rosemary, chopped
  • 2 large garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup tomato paste
  • 5 cups low-salt chicken broth
  • 8 ounces (about 2 1/3 cups) orecchiette pasta (little ear shaped or other small pasta)
  • 1½ cups Romano cheese freshly grated

Note: For a milder soup use sweet Italian sausage, rather than hot.

Spicy Pasta, Bean And Sausage Soup

Pasta, Bean And Sausage Soup 

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Course: 
  • 2 tablespoons unsalted butter
  • 2 small onions, halved, sliced
  • 2 teaspoons all-purpose flour
  • 2 small potatoes (12 ounces), peeled and diced
  • 1 cup chicken stock
  • 4 cups milk
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon English dry mustard
  • 1/2 teaspoon Hungaarian hot paprika
  • 1½ cups sharp cheddar, freshly grated
  • salt and pepper to taste

Sharp Cheddar Chowder

Sharp Cheddar Chowder

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Course: 

Chili

  • cooking oil, as needed
  • 3 cups onions, diced
  • 6 cloves garlic, chopped
  • 2½ lbs ground beef
  • 4 tablespoons ground chili powder, preferably dark
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 (15-ounce) cans dark kidney beans
  • 1 can original Rotel tomatoes
  • 3 cups beef broth, or more as needed
  • salt, as needed
  • cornmeal, optional

Garnish options

  • sour cream, 
  • grated sharp Cheddar
  • diced onion
  • sliced green onions
  • chopped fresh cilantro
  • jalapeño pepper slices
  • corn chips
  • saltine crackers
  • hot pepper sauce
  • lime wedges

Tailgate Chili With Rotel, Kidney Beans, Ground Beef 

Tailgate Chili With Rotels, Kidney Beans, Ground Beef  

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