Soup Glorious Soup! ~ Recipes

Stock is the basis of many soups and it is an ingredient in many other recipes. It can be substituted when wine is called for if you don't like to cook with wine.

Before you make stock, begin to save up onion skins, carrot peelings, the ends snapped off of green beans and other vegetable trimmings. These will be strained out of the finished product. I keep them in a bag in the freezer. These will give your stock added nutrition and a nice color.

I like to use a leftover turkey carcass to make stock. You may also use chicken. I remove as much meat from the bone as possible. Everything else goes into the stockpot including bones, skin and fat, all the parts of the turkey that no one eats. I cook the turkey with apple and onion slices in it so those go into the stockpot as well. Add those vegetable trimmings you've been saving. You can add more chopped carrots and onions if you want. Cover it all with water and bring it to a boil. Turn it down to a simmer before it actually starts to boil. You want it to simmer gently, not boil. Keep skimming off the foam that rises to the top and discard it.

Let it simmer 3 or 4 hours, stirring occasionally. If it is allowed to cook down, the flavor will be stronger. When you decide your stock is done, strain it into containers that can go into the fridge. I use a wire mesh strainer that I got at the grocery store. I have seen them at dollar stores too. Mine fits into an 8 cup measure or a fairly good sized bowl.

Refrigerate the stock over night and then remove the fat that has collected at the top. I then transfer it to one cup or two cup containers and freeze it.

Voila! You now have a delicious, healthy broth all ready for use. If you have used an organic chicken or turkey, even better!

There are many uses for turkey or chicken stock. I used it instead of water to cook rice. I use it to make gravy for the next turkey I cook, and it is a great starting point for soup. It can be used in any recipe that calls for chicken broth. So much better than the canned stuff!

"The possibilities for using leftovers in soup are almost endless. The economically inclined housewife will be surprised to find how easily she may add to the stock pot by adding leftover pieces of meat and small quantities of vegetables. One or two spoonfuls of cold leftover oatmeal may also be added to soup with advantage, occasionally.
Pieces of celery, onion, parsley, beans and peas may all be added to soup to make it more palatable. Also fine noodles or the yolk of a hard-boiled egg dropped into the soup kettle and heated through."

I, for one, am thankful for all the modern conveniences that we have in the kitchen. Everything from canned food to modern stoves makes it much easier to make soup or anything else for that matter.

I want to share with you this recipe for Mock Turtle Calf's Head Soup from an 1860 cook book:

MOCK TURTLE SOUP OF CALF'S HEAD.

Have a large head cleaned nicely without taking off the skin, divide the chop from the front of the head, take out the tongue, (which is best when salted,) put on the head with a gallon of water, the hock of a ham or a piece of nice pork, four or five onions, thyme, parsley, cloves and nutmeg, pepper and salt, boil all these together until the flesh on the head is quite tender, then take it up, cut all into small pieces, take the eyes out carefully, strain the water in which it was boiled, add half a pint of wine and a gill of mushroom catsup, let it boil slowly till reduced to two quarts, thicken it with two spoonsful of browned flour rubbed into four ounces of butter, put the meat in, and after stewing it a short time, serve it up. The eyes are a great delicacy. 1860

Can you imagine having to start your soup out with a calf's head? I don't know where we would even get one today. They probably were cooking on a wood stove too. I have no idea what a "gill of mushroom catsup" is. I just wanted to show you how easy we have it and to let you know that the recipes I'll be sharing will be much more convenient, I promise!

This one is really easy. You've made your turkey stock, right? Just thaw a cup of the turkey stock that you have in the freezer. Make it nice and hot. Then add a spoonful of chicken flavor bouillon to taste. Start with a small spoonful as it can get rather salty. Hot salty liquids feel good on a sore throat but you don't want to over do it. You can always add more. I like Knorr brand but you can use what ever brand you like.

My family has come to think of this as comfort food when they are feeling under the weather. Turns out that broth is very healthy and healing so this is a very good choice.

Go to The Health Benefits of Broth to read an excellent article on why broth is so good for you. Broth is used in most traditional cuisines but it is something that has mostly been lost to our modern kitchens. Find out what the health benefits are and learn how to make different kinds of broths and stocks.

Photo by Laurent Martinez

TORTILLA SOUP

Ingredients

2 cans Chicken and Stars condensed soup
2 cans water
1 can RoTel
Tortilla Chips
Grated Cheddar Cheese

Put a handful of tortilla chips in the bottom of each bowl. Top with cheese.

Combine soup, water, and RoTel and heat. Ladle this mixture over the chips and cheese. Serve hot.

If you have a cold and can't taste anything, this Tortilla Soup is very good, minus the tortilla chips.

"The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. You will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor try two or three cloves, or allspice, or bay leaves. Many soups are improved by a dash of onion, unless it is the white soups, or purées from chicken, veal, fish, etc. In these celery may be used. In nothing as well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box! Creamed onions left from a dinner, or a little stewed corn, potatoes mashed, a few baked beans-even a small dish of apple sauce have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or boiled meats, can be added to your stock pot. A little butter is always needed. Never let the fat remain on your soup. Let it get cold and lift it off, or skim it off hot."

My friend invited me to lunch at the Olive Garden where they have a great lunch special. For about $7 you get soup, salad and bread sticks. The best part is that everything is bottomless, all you can eat.

The soup we had that day was Zuppa Toscana and it was wonderfully delicious! Olive Garden describes it as: "Spicy sausage, russet potatoes and cavolo greens in a creamy broth." I heartily recommend it!

I ran across this recipe for Olive Garden's Zuppa Toscana, supposedly leaked by an employee. Check further down for my version.

OLIVE GARDEN'S ZUPPA TOSCANA

1 lb ground Italian sausage
1 large diced onion
1 lb sliced russet potatoes (about 3 large)
1 quart water
3 1/2 cups chicken stock or 2 cans chicken broth
2 tsp garlic puree or 2 cloves minced garlic
4 tbsp bacon pieces
2 cups kale or swiss chard, chopped
1 cup heavy cream

Sautee Italian sausage, drain.

Place onions, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.

Add sausage and bacon.

Salt and pepper to taste.

Simmer for another 10 minutes.

Turn to low heat.

Add kale and cream.

Heat through and serve.

I made the Olive Garden Zuppa Toscana soup yesterday. I made a few adjustments so I could use what I had on hand and it still turned out wonderful! That's the great thing about soups. The recipe is generally not cast in concrete and a little variation does not harm it.

These are the adjustments I made:

1. I did not have Italian sausage so I used Jimmy Dean's.
2. Yukon Gold potatoes instead of Russets.
3. I used whole milk.
4. I only used about a half a cup of chard and this was plenty.

I think the soup could have benefited from the heavy cream as it was a little on the thin side, but if you are watching calories and fat, then the whole milk is fine.

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Worries go down better with soup. ~Jewish Proverb

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. ~Leslie Newman

Chowder breathes reassurance. It steams consolation. ~Clementine Paddleford

Soup is liquid comfort. ~Author Unknown

Cream of Asparagus Soup

"Each can of asparagus contains only about 60 calories and if you use nonfat evaporated milk, you're going to get an elegant, low-fat soup that's perfect for a first course. The evaporated milk really comes through with a creamlike taste."

2 teaspoons/cubes chicken or vegetable bouillon
Two 14.5 oz cans cut asparagus
One 12 oz can evaporated milk
3 tablespoons cornstarch dissolved in a little cold water, just to make it smooth
1 1/2 teaspoons onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon bottled lemon juice
Salt (optional)
Ground black pepper (optional)

In a medium saucepan, combine the bouillon with 2 cups of water and set over medium-high heat to dissolve. Meanwhile, drain and puree both cans of asparagus pieces.

When the bouillon has dissolved, stir in the pureed asparagus, milk, and cornstarch. Blend in the onion powder, salt, garlic powder, and lemon juice. Bring to a low boil and stir until thickened Add salt and pepper if desired.

Soup is food for the belly and food for the soul. In the 1930's during the Great Depression, bread lines and soup kitchens provided many meals for unemployed people. For most it was the only meal of the day. Soup was served because it could always be watered down to feed more people if necessary. Soup can be made out of just about any meats and vegetables. Soup kitchens are still a means of helping struggling people today.

In 1931 Al Capone opened a free soup kitchen in an effort to repair his image. Most soup kitchens were run by church groups or charities but this one was run by a gangster. His kitchen served 3 meals a day.

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This is a recipe I adapted from an old cookbook. It makes enough to feed a family of five and still have some to squirrel away in the freezer for a rainy day. I hope you love it as much as we do! Serve with grilled cheese sandwiches for a hearty meal.

SAUSAGE CHILI

Four 46 oz cans tomato juice
One 15 oz can pinto beans
One 15 oz can kidney beans
1 large onion chopped small
1 green pepper chopped small
2 teaspoons garlic powder
3 teaspoons chili powder (or to taste)
Four 12 oz packages Jimmy Dean's Sage sausage
chopped onion (optional)
grated cheddar cheese (optional)
sour cream (optional)

Brown the sausage. Combine all the ingredients except the optional onions and cheese into a stockpot and simmer for a few hours. Let it cook down to concentrate and meld the flavors. Stir it occasionally so the beans don't stick to the bottom.

Garnish with some or all of the optional ingredients.

Note: This is a big recipe and would be suitable for a potluck or any occasion where you need to feed a lot of people. It can easily be cut down if you don't need this much. I have teen boys and their friends often hang out here so I sometimes feed a crowd.

A lens on soup would not be complete without a mention of Top Ramen. Ramen is something that we always have around the house. Years ago when my husband broke his leg and was out of work, we were glad to have it! It is inexpensive, quick, easy and for many, has become a comfort food. It is easily stored and very versatile.

Our favorite addition to Ramen is frozen peas, but we have also stirred in broccoli, leftover meat, and eggs.