Hardy Soup

            Soup can be thick and hardy, a meal in itself.  They are predominantly vegetables, often with starches.  Often meat or other protein is a main part of the dish.  Often the liquid is thicker, a gravy.

 

Stews and curries are very thick.  They can be made up of only a meat and gravy as with beef Bourguignon. They can be all vegetables as with a true curry.  Most often they have both meat and vegetables as in Irish lamb stew or traditional American beef stew.

 

Chowders are soups thickened with crackers, crumbled bread (like cornbread) or roux.  They usually have milk or cream in the preparation.  The most well-known of these is the New England clam chowder, but there are many, many more kinds of chowders.

 

            Making soup a simple meal is very nourishing and well balanced.  Something to drink and maybe a bread or salad to go with the soup is all that is needed.

 

 

This Week’s Challenge – Plan a meal around a hardy soup. 

This should include the soup, accompaniments, beverages and an optional dessert.  It can be a family meal or for guests.  Everything in the meal must be from scratch.  Cook the meal.  Record your evaluation in your journal.  What could you have done differently?  Can you think of other components of the meal that would have been better? Can you fancy it up or tone it done for other occasions?

 

Tip for this Week –  1) Accompaniments to soup

            One of the most common accompaniments to soup is hot bread.  These can be biscuits, savory muffins, croissants, popovers, cornbread, tortillas, crackers, chips and many other types of bread.  The bread can be hot or cold, serve with butter, toasted or with chees added, like a toasted cheese sandwich.  Light sandwiches and side salads also go well with soups.  The rule of thumb is to keep the soup the center of the meal.  Keep it simple.

 

2) Garnishes for Soups

            Garnishes should be simple.  They should complement or enhance the flavors of the soup.  Garnishes can be used to spruce up the appearance of the soup.  Grated cheese is a common garnish.  Also a small dollop of sour cream, crème fraiche or mascarpone, can give a please contrast to the appearance of the soup.  Crackers, crumbs or croutons are often used as garnishes.  I like chopped nuts and seeds.  I often used pepitas (toasted pumpkin seeds) to garnish pumpkin soup (posted October 28, 2015).  Saving part or some of one of the ingredients can also be an effective garnish, as we used in the Cream of Asparagus Soup last week.

           

 

This Week in Punkin’s Kitchen

 

Fish Chowder

 

 

 

2 T       Butter

2 T       Olive oil

1 C      Onion, finely chopped

1 t        Thyme

3 C      Potatoes, diced

1 C      Celery, sliced

8 C      Hot water

2 t        Salt

¼ t       Pepper

2 lb.     Tomatoes, diced or 2 cans, diced tomatoes

½ C     Carrots, sliced

2 lb.     Fish, cut in one inch cubes

 

The ingredients

 

 

 

1.    Melt the butter in a soup pot add the oil and onion and sauté. 

 

 

 

 

 

2.    Add the thyme and cook until tender. 

 

I used a red onion

 

3.    Add the potatoes, celery, water, salt and pepper. 

4.    Cover and simmer five minutes. 

5.    Add the carrots and tomatoes and simmer uncovered for an hour. 

6.    Add the fish and cook until the fish is cooked about 15 to 20 minutes. 

 

 

Just about any fish will work,  I used
Cod fillets. 

Cube the fish.



Chop the parsley and add with the fish.
Save some to garnish each serving.

Add the fish and parsley

 

 

Shrimp also does well with this recipe.  I have used bass, salmon, shrimp, tuna, and scallops in this recipe.  I like to use a combination of fish, but just salmon is very good too.

 

Cook until the fish is done and flakes.

 

 

 

Punkin’s Gumbo

 

 

3-4      Chicken breasts, cut into bite sized cubes

½ lb.    Andouille sausage

2          Cans of chicken stock

3-5      Garlic cloves, smashed

1 C      Onion, chopped

1 C      Celery, chopped

1 C      Corn, not creamed

1-2 C  Okra, cut horizontally in rounds.

½ t       Salt

½ t       Red pepper or Cayenne

½ t       Black pepper

½ t       White pepper

            Gumbo file

            Dash Louisiana hot sauce or tobacco

            Cooked rice

The ingredients
I decided to make this shrimp gumbo so
I substituted shrimp for the chicken.

The sausage is essential to gumbo.
Andouille is on the left and kielbasa
is on the right.

I used the Andouille and Canadian bacon, the
shrimp will be added at the end,

  










 

 

The sausage is what flavors the gumbo.  If you can’t find Andouille or any other Louisiana sausage use polish kielbasa or chorizo.  Andouille is a pork sausage so I usually use turkey kielbasa.  

 

1.    In a stock pot add the chicken stock, chicken and sausage.



 

Cut the sausage in I/2 inch slices

 



Cut the Canadian bacon into dices.

 



 



 

 

 

 

 

 

 

 

 

Add the meat to a pot with the stock.
 I used seafood stock.

 

 

 

 





 

2.    Bring to a boil and simmer while you chop the onion, and celery. 

Chop the onion and celery.

Sash and peel the garlic.



Chop the garlic.

Add the corn and okra.  I used
frozen corn and okra so I rinsed them
and thawed them before adding.













 

3.    After the chicken and sausage have cooked about 20 minutes, add the chopped fresh vegetables, garlic and seasonings, except the hot sauce. 





 

4.    When the vegetables are cooked add the canned corn and okra.  I usually used canned or frozen okra, if you use fresh add it with the onion and celery.  The okra thickens the gumbo and gives it the texture.  

5.    Allow to simmer at least 15 minutes longer. 

 

 

 

 

I used frozen shrimp.  I allowed them to
 thaw and rinsed each one. 



I checked each one to make sure the
vein along back was completely removed.



 

 

 

 

 

 

 

 

 

 

 

 

Add the shrimp cooks very fast.  It can get
tough  if over cooked.  I add the
shrimp to the hot soup and stir. 



The shrimp is cooked when it turns pink.
Watch it closely.  Check the seasoning
while it cooks and make adjustments.

 

 

 

 

 

 

 

 

 

 

 

 

 

6.    Taste and adjust seasonings.  If this isn’t hot enough add the hot sauce. 

7.    To serve, place a spoonful of steamed rice in the bottom of the bowl and ladle the gumbo over it.

Place a serving of steamed rice
in each serving bowl

Ladle the Gumbo over the rice.
Garnish with file and sliced
 green onions.

Gumbo file is a powder herb.  It
is usually added at as condiment
and not cooked in the soup.

 

Variations:  Traditionally gumbo has three meats to the above recipe diced ham may be added with the fresh vegetables.  Other common additions are shrimp or various combinations of seafood.  The sausage is always added.

 

 

Sausage and Potato Soup

 

 

This is a variation of my three ingredient soup posted on

 

One whole kielbasa

Enough potatoes to make the number servings needed

One large can of tomatoes, whole, diced, crushed or sauce.

The ingredients

 

 

1.    Wash and diced the potatoes leaving the skin on. 

 

2.    Cut the kielbasa in half inch slices.

 

3.    Place the potatoes and sausage in pot and dump the tomatoes over them.

II used a can of stewed tomatoes.
Only add the water is needed.

 

4.    Add enough water to cover the potatoes and sausage.

5.    Set the pot over medium high heat and bring to a simmer.

6.    Simmer until the potatoes are done.

7.    Taste and adjust the seasoning.  Usually the sausage is all the seasoning needed.

 

I garnished with fresh basil.

 

 

 

Vegetable of the week

 

Beets in Orange Sauce

 

Golden beets with orange sauce

 

 

   Beets

1 t                    Cornstarch

1 t                    Sugar

                        Salt to taste

1/3 C               Orange juice

¼ t                   Orange peel, grated

2 T                   Butter

 

The ingredients

 

 

 

 

Plan ½ cup serving of beets per person.  The beets can be fresh or canned, whole, slice or diced.  I prefer sliced.  If fresh beets are used they must be cooked.  I like to oven roast them, but boiling will work too. 

 

I used golden beets, a first for me.  Purple beets
work well.  Scrub the beets, leave the root end and
one inch of stems.  The beauty of beets is the color,
and this prevent the color from bleeding out of the beet 

Place the beets on a baking sheet lined with
foil. Make sure the is space around each beet and
very lightly sprinkle with oil.

 

 

 

 

 

 

 

 

 

 

 

 

 

Oven roast the whole beets at 400
degrees until the beets are tender
about an hour depending on the
size of the beets

Allow the beets to cool.  Remove the
stem portion and the root end. 
The skin should slide off.

 

 

 

 

 

 

 

 

 

 

 

 

Peeled oven roasted beet

The beets are ready to slice or
 prepared as needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If canned beets are used.  Drain and rinse the beets, reserving about a teaspoon of juice.  The juice gives the orange sauce a beautiful color.

 

1.    In a small sauce pan combine the sugar, cornstarch and salt.

 

 

Stir to blend the sugar, cornstarch and salt.

Add orange juice to the dry ingredients
very gradually so there are not lumps.

 

 

 

 

 

 

 

 

 

 

 

 

2.    Blend in the orange juice, gradually and stirring constantly.

3.    Cook over low heat stirring constantly until the mixture thickens and become translucent.

 

Cook stirring constantly until it thickens
and becomes slightly translucent

 

 

4.    Stir in the orange peel and butter, stirring constantly until the butter is melted and incorporated into the sauce. (add the reserved beet juice if using it)

 

 

5.    Add the beets and stir to coat the beats.  Cook until thoroughly heated and serve.
 

 

Also This Week

       Some improvements to the blog include RSS feed and printable recipe cards.  The RSS feed will allow you to follow new posts.  The printable recipe cards will help me be more consistent with the recipes.  I'm  firm believer that  a recipe is a guide not a law written in stone.  You are strongly encouraged to add your own changes and creativity to make these recipes your own.  I will be experimenting with the recipes cards and how they will be used.  Eventually I will go back and add them to the past posts.


Happy Cooking!

print recipe

Fish Chowder

by unknown April-15-2016

This is not thick chowder. I like to serve it during Lent. Try using different fish and seafood is this recipe.

Ingredients

• 2 T Butter
• 2 T Olive oil
• 1 C Onion, diced
• 1 t Thyme
• 3 C Potatoes, diced
• 1 C Celery, sliced
• 8 C Hot Water
• 2 t Salt
• 1/4 t Pepper
• 2 cans Tomatoes, diced
• 1/2 C Carrots, sliced
• 2 lb. Fish, cut in cubes

Instructions

1. Melt the butter in a soup pot add the oil and onion and sauté. 2. Add the thyme and cook until tender3. Add the potatoes, celery, water, salt and pepper. 4. Cover and simmer five minutes. 5. Add the carrots and tomatoes and simmer uncovered for an hour6. Add the fish and cook until the fish is cooked about 15 to 20 minutes. Shrimp also does well with this recipe. I have used bass, salmon, shrimp, tuna, and scallops in this recipe. I like to use a combination of fish, but just salmon is very good too.

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 6 Servings

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Shrimp Gumbo

by Punkin April-15-2016

This is my own variation of Louisiana Gumbo. Traditionally, gumbo has Andouille sausage and two other meats

Ingredients

• 3-4 Chicken breasts, diced
• 1.2 lb. Andouille sausage
• 2 cans Chicken stock
• 3-5 Garlic cloves,, smashed
• 1 C Onion, chopped
• 1 C Celery, chopped
• 1 C Corn
• 1 C Okra, sliced
• 1/2 t Salt
• 1/2 t Black pepper
• 1/2 t Red pepper or Cayenne
• 1/2 t White pepper
• Gumbo file
• Hot sauce
• Steamed rice

Instructions

1. In a stock pot add the chicken stock, chicken and sausage. 2. Bring to a boil and simmer while you chop the onion, and celery. 3. After the chicken and sausage have cooked about 20 minutes, add the chopped fresh vegetables, garlic and seasonings, except the hot sauce. 4. When the vegetables are cooked add the canned corn and okra. I usually used canned or frozen okra, if you use fresh add it with the onion and celery. The okra thickens the gumbo and gives it the texture. 5. Allow to simmer at least 15 minutes longer. 6. Taste and adjust seasonings. If this isn’t hot enough add the hot sauce. 7. To serve, place a spoonful of steamed rice in the bottom of the bowl and ladle the gumbo over it.

Details

Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Yield: 8 servings

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Beets in Orange Sauce

by Unknown April-15-2016

This is an elegant way to serve beets. the beets can be fresh or canned. They may be sliced, diced or whole.

Ingredients

• 1 lb. fresh or one can Beets, cooked, sliced
• 1 t Cornstarch
• 1 t Sugar
• to taste Salt
• 1/3 C Orange juice
• 1/4 t Orange peel, grated
• 2 T Butter

Instructions

1. In a small sauce pan combine the sugar, cornstarch and salt.2. Blend in the orange juice, gradually and stirring constantly.3. Cook over low heat stirring constantly until the mixture thickens and become translucent.4. Stir in the orange peel and butter, stirring constantly until the butter is melted and incorporated into the sauce. (add the reserved beet juice if using it)5. Add the beets and stir to coat the beats. Cook until thoroughly heated and serve.Plan ½ cup serving of beets per person. The beets can be fresh or canned, whole, slice or diced. I prefer sliced. If fresh beets are used they must me cooked. I like to oven roast them, but boiling will work too. If canned beets are used. Drain and rinse the beets, reserving about a teaspoon of juice. The juice gives the orange sauce a beautiful color.

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 4 servings

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Sausage Potato Soup

by Chris Carpenter April-15-2016

This is simple, quick and economical meal.

Ingredients

• One whole sausage kielbasa sausage, cut in /2 inch pieces
• 3-4 Potatoes,large, diced
• one large can Can tomatoes

Instructions

1. Wash and diced the potatoes leaving the skin on. 2. Cut the kielbasa in half inch slices.3. Place the potatoes and sausage in pot and dump the tomatoes over them.4. Add enough water to cover the potatoes and sausage.5. Set the pot over medium high heat and bring to a simmer.6. Simmer until the potatoes are done. 7. Taste and adjust the seasoning. Usually the sausage is all the seasoning needed.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Yield: 6 servings