Warm up a wintery day.
Tomato Basil Soup
1 cup
chopped onion
1 cup chopped celery
2 tablespoons margarine
1 clove garlic, crushed
11/2 cups chopped fresh
basil
8 cups chicken stock or water
1 tablespoon salt
1 (6-ounce) can tomato paste
1/4 teaspoon crushed
dill weed or tarragon
Sauté the onion and celery in the margarine in a saucepan until tender. Add
the garlic,basil, stock, and salt. Simmer for 11/2 hours. Stir in the tomato paste and dill. Cook until
heated through. Serves 8.
Fine Dining Tennessee Style
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Style, and Georgia Style
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Brie and Crabmeat Soup
2 medium/small
yellow onions, freshly chopped
6 large (outside) stalks celery, finely chopped
3/4 gallon milk (hot)
2 cups
heavy cream (hot)
2 cups clam broth (bottled – purchase in grocery store)
6 - 8 ounces dry vermouth (to taste)
1 pound brie (white – mold removed)
2 pounds picked jumbo lump crabmeat (fresh not frozen)
Salt and white
pepper to taste
1/4 teaspoon red cayenne pepper
12 ounces unsalted butter and 12 ounces flour
In
a heavy bottom stockpot, melt 12 ounces of butter over medium heat then sauté onions and celery until onions are soft
– not browned. Add flour and reduce heat to low; stir constantly to incorporate flour into mixture. Cook,
stirring, for 8 to 10 minutes. Add milk (hot), heavy cream (hot) and dry vermouth. Turn heat to medium and stir
constantly until thickened. Be careful to stir the bottom well so all the roux/vegetable mixture is incorporated and
soup thickens without lumps. (At this point it would be best to put the stockpot that you are cooking your soup in into
another larger stockpot with water so in effect you have a double boiler arrangement.)
Add the brie, season with salt, white pepper and cayenne and stir until cheese
is melted completely into soup. Add crabmeat and don’t overstir, because the crabmeat will shred. Check
seasoning and adjust if necessary. If soup is too
thick, thin with milk and check seasoning again! Yield: 11/4 gallons.
Fine Dining Mississippi Style
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Includes Fine Dining Tennessee Style, Mississippi
Style, and Georgia Style
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Slow Roasted Onion Soup
4
medium-size sweet onions (Texas or Vidalia)
1/4 cup olive oil
2 bay leaves
4 cups chicken stock (or water)
1 cup heavy cream
1 tablespoon unsweetened butter
Salt and pepper to taste
Dollop of sour cream and chives
for garnish
Truffle oil for garnish
Slice onions, put on a baking sheet and sprinkle with olive oil.
Bake in oven at 325° for 20 minutes. Place onions in pot over medium heat. Caramelize for 15 minutes.
Add bay leaf and chicken stock, and simmer for 30-40 minutes. Mix soup in a blender and add cream and butter.
Purée and strain. Add salt and pepper to taste. Garnish: Add a dollop of sour cream and chive and drizzle
with truffle oil. Serves 6.
Fine Dining Georgia Style
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Includes Fine Dining Tennessee Style, Mississippi
Style, and Georgia Style
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Chicken Vegetable Soup
with Noodles
This hearty soup is a meal in itself.
1 pound skinless, boneless chicken
breasts
2 cups salt-free chicken stock
6 cups water
11/2 cups sliced carrots
2 cups shredded cabbage
2 cloves garlic, minced
11/2 cups chopped onion
1 cup sliced celery
1/2 cup chopped green pepper
2 bay
leaves
1/2 teaspoon pepper
1/2 teaspoon smoked yeast (optional)
1/2 teaspoon thyme
1 cup medium-dry white
wine
4 ounces low-sodium, low-cholesterol noodles
Wash chicken and place in a large Dutch oven. Add
chicken stock, water, carrots, cabbage, garlic, onion, celery, green pepper, bay leaves and pepper. Bring to a boil,
then reduce heat and simmer over low heat until chicken is tender. Remove chicken from pot and cut into bite-size pieces.
Set aside.
Add smoked yeast, thyme, wine, and noodles to stock. Cover and cook until noodles are almost tender,
stirring occasionally. Return chicken to pot the last few minutes of cooking time. Yields 12 cups.
Per
cup: cal 103; pro 12g; carb 11g; fat 1g; chol 24mg; sod 44mg; 10% fat.
Lite Up Your Life
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Venison and Vegetable
Soup
1
pound boneless venison, cut 11/2-inch cubes
1 tablespoon safflower oil
1 onion, chopped
1 medium turnip, diced
1 cup canned Italian-style tomatoes
1/4 cup tomato ketchup
11/2 teaspoons salt
1/4 teaspoon pepper
3
cups venison soup stock or beef broth
2 cups peeled, cubed potatoes
2 cups peeled, sliced carrots
6 small whole
onions, peeled
In Dutch oven, brown venison cubes on all sides in safflower oil. Add onion, turnip, tomatoes,
ketchup, salt, pepper, and broth. Cover and simmer until meat is tender, about 11/2 hours. Add potatoes, carrots,
and whole onions and more water if necessary. Cover and simmer until vegetables are tender. Add more salt and
pepper to taste. Serves 6 - 8.
The Complete Venison Cookbook
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