Recently in Soup Category

Originally from: Mt. Vernon Newspaper

Ingredients

• Soup:
• 3 cartons chicken stock (or homemade)
• ½ cup chopped celery
• ½ cup chopped carrot
• ½ cup chopped onion
• 1 bunch endive
• 1 pkg frozen or fresh spinach, chopped
• 4 eggs beaten
• ½ cup graed Parmesan cheese
• Meatballs:
• 1 lb learn ground beef or pork
• 1 lb ground sausage
• 1 egg
• ½ cup parmesan cheese
• ½ cup dry bread crumbs
• I tsp Italian seasoning
• 1 tsp garlic salt
• ½ tsp ground pepper

Directions

1. Make the meatballs by combining all ingredients and roll into tiny balls. Bake the meatballs for 30 minutes at 350 until brown.
2. In a LARGE pot combine the celery, carrot and onion and sauté for 3-5 minutes. Add broth and bring to a simmer. Put in endive and spinach for a bout 5 minutes. Add the meatballs. Mix in the eggs with cheese. Stirring constantly, pour the egg mixture into the soup. Simmer 10 minutes. Makes about 10 servings.

Originally from: Cochon Restaurant, New Orleans

A delicious gumbo in its own right, this recipe also serves as an excellent base gumbo recipe. Substitute the meats and vegetables (just not the trinity (the onion, celery, and bell pepper)) for whatever else you have leftover in the fridge.

Ingredients

• 1 ½ cup flour
• 1 ½ cup oil
• 2 cup diced onion
• 1 cup diced green pepper
• 1 cup diced celery
• 3 Tablespoon chopped garlic
• 1 ½ gallon pork or chicken stock
• 1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
• 2 cups cooked blackeyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
• 2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper)
• 2-3# Pork butt (raw weight) fully smoked and chopped
• File 2 Tablespoons
• Thyme 1 Tablespoon
• Chile powder 1 Tablespoon
• Paprika 1 Tablespoon
• White pepper 1 Tablespoon
• Black pepper 2 Tablespoon
• Cayenne pepper 1 Tablespoon
• Bay leaves 3 each

Directions

1. Make a dark roux using the oil and flour. (Paul Prudhomme’s Louisiana Kitchen has some good roux techniques, advice and gumbo recipes
2. As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic
3. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out.
4. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.
5. When the gumbo is the right consistency add the okra, blackeyed peas, greens, pork and seasoning. Allow to return to a simmer and adjust the seasoning. Serve with steamed rice or potato salad

My best method so far for a dark roux is to use peanut oil and not let the oil get above 400F. With constant stirring, the roux should take 45-60 minutes. Be patient and you will be justly rewarded. --Seth

Originally from: Jim Core

Also known as Gumbo z'Herbes, this gumbo is traditionally made during Lent as a meatless option. From nola.com

Ingredients

• 1 bunch mustard greens
• 1 bunch collards
• 1 bunch kale
• 1 carton (32 ounces) low-sodium chicken broth (or vegetable broth)
• 1 medium onion, chopped
• ½ clove garlic, minced
• Salt, pepper and Creole seasoning
• 1 or 2 cans (16 ounces each) Blue Runner red beans
• Smoked portobello mushrooms, chopped (optional)

Directions

1. Wash greens well and chop them roughly. Put them in a large soup or gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole seasoning.
2. Bring to a boil, then reduce to a simmer. Cover, and, stirring occasionally, cook to the texture you desire. (Some people like them still crunchy; lots of people, including Core, like them well done, which will take about an hour.)
3. When greens are cooked down, add the red beans. Stir well to combine. (If using smoked mushrooms, add them at this point.) Cook another 15 minutes.

This soup from The Vintage Garden Kitchen’s has quickly become a customer favorite.

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 1medium onion, minced
• 1 bell pepper, minced
• 1 stalk celery, minced
• 1 medium carrot, scrubbed, minced
• 4 raw chicken thighs, diced
• 5 cloves garlic, minced
• 1 bunch kale, finely chopped
• 1/2 cup rice
• 2 quarts chicken stock
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons kosher salt

Directions

1. Heat butter in a pan, then add flour and stir to make a light roux. Add the onion, bell pepper, celery, and carrot to the pan. Stir well and cook 5 minutes.
2. Add chicken and garlic. Add enough of the chicken stock to cover the ingredients and bring to a low simmer. Allow this to simmer on low heat until the chicken meat begins to shred and fall apart, about 2 hours.
3. Add the finely chopped kale, cooked rice and remaining chicken stock. Season with salt and pepper. Simmer until rice is done, about 20 minutes.

http://www.nola.com/food/index.ssf/2009/11/smothered_chicken_with_rice_an.html