Recipes for Soups and Broths

Recipe by Jonathon Erdeljac, Jonathon's Oak Cliff Restaurant, Dallas, Texas. Printed from Coastal Living Magazine.

• ½ pound piece of slab bacon, sliced 1/3-inch thick and cut into 1/3-inch dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 2 large garlic cloves, minced
• 1 tablespoon chopped thyme
• 1 12-oz. bottle lager or pilsner
• About 2-¼ cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• ½ lb. sharp yellow cheddar cheese, coarsely shredded
• 4 oz. smoked cheddar cheese, coarsely shredded
• Salt and freshly ground pepper
• Garlic-rubbed toasts, for serving

1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp - 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened - 8 minutes. Add half of the beer and cook until reduced by half - 5 minutes. Add 2¼ cups of chicken broth and bring to a simmer.
2. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring until lightly browned - about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened - about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy - about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

Make Ahead: The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.

Cabbage Patch Soup

Makes 4 quarts, or 8 to 12 servings.

• 2 tablespoons butter or margarine
• 3 large baking potatoes, peeled and cut in 1/2-inch cubes
• 4 medium carrots, peeled and cut in 1/2-inch cubes
• 2 medium leeks, washed and cut in 1/2-inch slices
• 2 quarts water
• 1 medium cabbage, finely chopped
• 2 (or more) cloves garlic, minced
• Salt and Pepper

Melt butter or margarine over medium heat in a heavy 6-quart pot. Add the potatoes, carrots and leeks. Cook gently for 5 minutes, stirring the pot often.

Add the water and bring to a boil. Lower the heat and simmer slowly, uncovered, for one hour. Add the cabbage to the pot along with the garlic. Simmer 30 minutes longer. Season to taste with salt and pepper.

Caldo de Res (Beef Soup)

Source Unknown; but I do remember my grandfather, Florentino Romo, making this soup when I was a little girl. He added little corns on the cob and sometimes calabasas (zucchini). I usually make this in the slow cooker, using beef broth instead of water; and add the cabbage and potatoes during the last hour or 2 of cooking. 6-7 hours in the crock-pot should do it! I use beef shank and boneless beef ribs.

• 1 lb. beef shank
• 1 tomato (quartered)
• 2 potatoes, cubed
• 1 onion, chopped
• 3 carrots, chopped
• 1 medium cabbage, chopped
• 4 cloves garlic, minced
• 6 tbs. fresh cilantro, chopped
• 2 oz. lime juice
• lime wedges, chopped cilantro for garnish

1. In large pot over low heat, combine all ingredients except lime juice and garnishes.
2. Add water to cover and simmer for 2 hours.
3. Remove lid, stir and simmer aother hour with lid off.
4. Sprinkle with lime juice and serve.
5. Serve hot with additional chopped cilantro for garnish and lime wedges on side.

Chunky Tomato Soup

From BBC Good Food Magazine (Gary Rhodes)

• 3 onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 oz. olive oil
• 1 oz. butter
• 1 Bay Leaf
• 1 clove garlic, minced
• Salt & Pepper to taste
• 1-1/2 pints vegetable stock
• 2 lbs. tomatoes
• Basil/ Tarragon

Saute onion, carrots & celery in oil and butter. Add Bay Leaf and garlic and cook a few minutes until vegetables are slightly soft. Cut tomatoes into pieces. Add to vegetables. Cover pan and cook 15 minutes. Stir frequently. When tomatoes have softened, add stock a little at a time. Cook 20 minutes. Add herbs; check seasoning.

Clam Chowder

This recipe contributed by Norrine Valderrama of Mt. Nebo, W. Va. and Manteca, Ca.

• 1 cup chopped onions
• 1 cup chopped celery
• 2 cups cubed potatoes

Drain juice from canned clams over onions, celery and potatoes. Cover and cook until slightly tender (about 5-10 minutes).

In a small bowl, mix 6 tablespoons of corn starch with enough COLD water to make a thickening sauce.

• 2 (19 oz.) cans New England Clam Chowder
• 3 (10.75 oz.) cans Condensed Cream of Potato Soup
• 1 stick of buttter (probably could reduce to ½ cup)
• 8 cups half-and-half cream
• 4 (6.5 oz._ cans minced clams

Combine all of the above in crock pot and cook on low for approximately 6 hours. DO NOT BOIL - CLAMS WILL BECOME CHEWY IF BOILED. As long as you leave crock pot on low, you should not have to worry about it boiling!

Cream of Broccoli Soup

Recipe Contributed by Liz Almeida, Antioch, California

• 4 cups Chicken Broth
• 1 can (10-3/4oz) Cream of Celery Soup
• 1 pkg (10oz) Frozen chopped Broccoli*
• ½ cup Butter or Margarine
• 1 medium Onion (chopped)
• ¼ cup Flour
• 2 cups Milk
• ½ tsp Salt
• ½ tsp Pepper
• ¼ cup Shredded Cheddar Cheese

Mix broth and soup in large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.

*I used fresh cooked broccoli florets. Equally delish!

Heat butter in a medium skillet over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for about 1 minute. Gradually stir milk into skillet. Cook, stirring ontinually until thickened (about 5 minutes). Add salt and pepper; mix well.

Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes.

Serve in soup bowls; top with cheddar cheese.

NOTE: This soup is really yummy served in a toasted sour dough bread bowl.

Creamy Onion Soup

• 1-½ cups water
• 3 chicken bouillon cubes (or use 2 cups chicken stock for water and bouillon)
• 6 medium onions, peeled and chopped
• 1 can (10-¾ oz.) cream of mushroom soup
• 2 cups milk
• 4 tablespoons grated parmesan cheese
• Salt, pepper and paprika, to taste

Put water, bouillon (or chicken stock) in saucepan. Heat and stir until bouillon cubes (if using) are dissolved. Add onions. Cover and simmer for about 30 minutes until onions are soft. Add mushroom soup, milk, cheese and seasonings. Heat thoroughly. Makes about 6 cups

Reprinted from New Mexico Magazine - November 2004. Different varieties of squash are abundant in New Mexico. Many of these varieties were developed by Native American tribes. Choose your favorite ssquash to use in this soup. This soup can be made the day before and reheated before serving.

• 1 Tablespoon olive oil
• 4 shallots, chopped
• 3 cloves garlic, chopped
• 1 Tablespoon chopped fresh ginger
• 1 cup mirin wine or sweet white wine
• 4 lbs. winter squash, peeled and diced
• 3 cups chicken stock, preferably homemade
• 1-½ cups coconut milk
• 1 Tablespoon curry powder
• ½ teaspoon chile powder
• Salt and freshly ground black pepper, to taste
• ¼ cup crème fraîche or sour cream
• 2 Tablespoons roasted suash seeds or pumpkin seeds, for garnish, if desired

In a large saucepan over high heat, add the olive oil and let heat until very hot. Add the shallots, garlic and ginger and sauté for about 2 or 3 minutes. Add the mirin and cook until half the liquid has evaporated, about 3 or 4 minutes. Add the diced squash and stock. Reduce the heat and simmer until the squash is tendeer, about 15 minutes. Add the coconut milk and continue simmering for 5 moreminutes.

While the soup is simmering, place the curry powder in a small sauté pan over high heat for about 1 or 2 minutes. Add it to the soup when it has finished simmering.

Carefully puree the soup in a bender. Do this in smaller batches. Add the chile powder and season to taste with salt and pepper.

Drizzle the crème fraîche onto the soup. Top with roasted seeds if desired. Serves 8.

Fresh Mushroom Soup

May be prepared in advance, refrigerated and reheated, covered over low heat 10 minutes.

6 to 8 servings

• ¼ cup vegetable oil
• 1 medium onion, minced
• 1 garlic clove, minced
• ¾ pound mushrooms, sliced
• 4 cups chicken or vegetable broth
• 4 large celery stalks (including leaves), sliced
• 1 medium carrot, peeled and shredded
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 2 tablespoons (¼ stick) butter
• 3 tablespoons all purpose flour
• Salt and freshly ground pepper

Heat oil in Dutch oven over low heat. Add onion and garlic and sauté until liquid is released, about 2 minutes. Stir in broth, celery, carrots, parsley and dill and bring to boil. Reduce heat, cover and simmer soup for 15 minutes.

Melt butter in heavy small saucepan over low heat. Remove from heat and stir in flour until smooth. Place over medium heat and stir until golden, about 4 minutes. Add 1 cup soup to flour mixture and whisk until well blended. Whisk back into soup; stir until thickened, about 5 minutes. Season with salt and pepper. Serve hot.

Recipe from The Bon Appétit Kitchen Collection

Kale Soup (Caldo Verde)

This recipe was contributed by Mr. Al Costa, Fremont, California . Al's family hails from Vila Real. Vila Real is a district of northern Portugal; near the port city of Porto (north of Lisbon), Portugal

• ½ lb. Linguica cut into ½- inch pieces (cook in microwave and blot).
• 4 large potatoes, peeled and cut into 4-inch pieces
• 4 Tb. olive oil
• Salt and Pepper to taste
• 6 cups Chicken Broth
• 2 cups Kale ( about 1 pound), cleaned and deveined (stems and center vein removed); roll up leaves and chop very thinly.

Put potatoes, salt, pepper, 4 Tbsp olive oil and chicken broth in large pot. Cover and bring to a boil, when potatoes are soft, mash in the same broth. Then add kale, Linguica and some more olive oil. Cover and cook for 30 minutes, stirring after the first 15 minutes. Serve when piping hot with French bread.

Portuguese Bean Soup

Hearty and delicious.......

Printed from the Honolulu Advertiser - 1975

• 4 Portuguese sausages, cut in 1-inch pieces
• 4 meaty ham hocks
• 2 cups dried kidney beans
• 2 ribs celery, sliced
• ½ cup elbow macaroni
• 24-oz. can peeled tomatoes
• 8-oz. can tomato sauce
• 1 small head cabbage, coarsely sliced
• 1 clove garlic, minced
• 1 tablespoon oil
• 1 large onion, sliced
• 14 cups water

Wash beans and soak overnight. Next day, simmer drained beans with ham hocks and water for 1-1/2 hours or until beans are tender. Saute garlic, onions, celery and sausage in the oil. Add tomato sauce. Stir, and when simmering, add to beans and simmer for 15 minutes.

Add cabbage, macaroni, tomatoes, salt and pepper and simmer 20 minutes.

Scotch Broth

• 2 pounds beef shank
• ¼ pound pearl barley
• 1 large bunch parsley (a few leaves, chopped fine for garnish
• 4 quarts water
• 2 tablespoons salt
• ½ teaspoon pepper
• 4 onions, sliced
• 6 medium potatoes

Combine beef, barley, parsley and water. Bring to boil in large covered pot. Simmer 1 hour. Add salt and pepper. Continue cooking for another hour; then add onions and potatoes and simmer for another hour.

Taste and correct seasoning, if necessary. Remove meat and parsley. Slice meat and place in individual bowls with broth. Garnish with chopped parsley. Serves 6 to 8.

Hanukkah Recipe from Bon Appétit

• 2 tablespoons chicken fat or olive oil
• 1- ½ cups chopped white onion
• 1-¼ pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise
• 3-¾ cups low-salt chicken broth
• ¾ cup diced peeled Fuji apple plus 1/2 cup finely diced (for garnish)
• 2 teaspoons chopped fresh ginger
• 4-½ tablespoons frozen apple juice concentrate, thawed
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground allspice
• Coarse kosher salt
• Chopped fresh mint

Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper. Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.

Taco Soup

Recipe courtesy of Sherry Merrick, as printed in the "Very Special Cooks" cookbook from the Volunteer Services Council in St. Louis, Missouri

• 2 lbs. ground beef
• 1 chopped medium onion
• 1 (12-oz.) can crushed tomatoes
• 1 (15-oz.) can pinto beans
• 1 (15-oz.) can white corn
• 1 (15-oz.) can black beans
• 1 can RoTel tomatoes & chilies
• 1 (12-oz.) can beer
• 4 cups water
• 2 pkgs. taco seasoning
• 2 small pkgs. Ranch dressing mix

Brown ground beef and onion and drain. Add tomatoes, beans, corn, Ro-Tel, beer and water. Bring to a boil; turn heat down and simmer 30 minutes. Let rest before serving. Garnish with sour cream, grated cheddar cheese and corn chips. Serves 8-10.

Tomato Artichoke Soup

Recipe Courtesy of Sherry Merrick as printed in the "Very Special Cooks" cookbook from the Volunteer Service Council of St. Louis, Missouri

• 4 tomatoes, peeled and pureed
• 6 artichoke hearts
• 2 cups milk
• 1 cup chicken stock
• 1 cup heavy cream
• 2 sticks butter
• ½ cup yellow onion, chopped
• Pinch of white pepper
• Pinch of salt
• 1 Tablespoon fresh basil + sprig for each bowl
• ¼ Tablespoon oregano
• ½ cup flour

Combine tomatoes, artichokes, milk, stck and cream in saucepan and heat over medium heat, stirring occasionally. In butter, saute onion, pepper, salt, basil and oregano. Add flour slowly and cook until golden brown. Slowly add roux to artichoke mixture; stir constantly until soup thickens. Adjust soup thickening, by adding more milk. Lay fresh sprig of basil in bowl to serve. Serves 6-8.

Toni's Minestrone

Adapted from a Woman's Day Magazine recipe - 2/27/1978

• 1 32-oz. carton organic vegetable broth
• 8 cups water + water for soaking beans
• 1 lb. dried Great Northern Beans (rinsed and picked over)
• 1 Bay Leaf
• 3 cloves garlic, chopped
• 1 cup chopped celery (about 2-3 ribs)
• 1 cup diced onions (1 large)
• 1 cup diced carrots (2 small)
• 2 tablespoons olive oil
• 1 can (16 oz) chopped tomatoes
• 2 cups shredded cabbage
• 2 small zucchini, diced
• 1 small potato, diced
• 1 cup frozen peas
• ¾ cup elbow macaroni
• 2 teaspoons salt
• 1 teaspoon dried basil
• ¼ teaspoon pepper

Place beans and water to cover in large kettle and soak overnight. Or, bring to boil; boil 2 minuts, remove from heat, cover and let stand 1 hour. Drain beans, rinse and add back to kettle with vegetable broth, plus 8 cups water. Add bay leaf, garlic and ring to a boil; reduce heat, cover and simmer 1-½ - 2 hours, or until beans are tender.

In skillet, saute celery, onions and carrots in olive oil until softened and starting to brown (about 10 minutes). Add to soup with can of tomatoes (with juices) and simmer for 10-15 minutes. Then add cabbage, potato, peas, zucchini, macaroni, salt, basil and pepper. Simmer 20 minutes or until vegetables are tender. Discard bay leaf and taste for seasoning. Serve with grated Parmesan, lemon wedges and chopped parsley for garnish.

Can use any leftover vegetables (green beans, corn - but not suitable for cauliflower or broccoli). Makes a large pot - good for a crowd!

In 4-qt. saucepot, melt 2 Tbsp. butter on medium-high. Add shallot, finely chopped; cook 30 seconds, stirring. Add ½ tsp. cumin; cook 1 minute, stirring frequently. Add 1 can pumpkin (15 oz.), 2 c. lower-sodium chicken broth, and ½ cup water. Cover and heat to boiling on high. Stir in ½ teaspoon salt. Serves 4.

From Good Housekeeping's "5 Ideas for Canned Pumpkin" - November 2010.

Slice and lightly fry onions in butter. Add peeled and cut pumpkin; then rest of the ingredients. Cover with water and simmer for about an hour. Remove salt pork and mash and strain before serving.

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