Clam Chowder

From Six Sisters Stuff

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cupdiced celery
2 cups red potatoes cubed
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

Bacon to garnish

Directions:

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

Meanwhile, in a large saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and keep stirring until it is thick and smooth. Stir in veggies and clam juice. Heat through, but do not boil.

Stir in clams just before serving. When clams are heated through, stir in vinegar, and season with salt and pepper.

Serves about 8

Creamy Spiced Cauliflower Soup

Serves 6

• Aromatics:
• 1 Tbsp. olive or coconut oil
• 2 medium yellow onions, diced
• 1 bay leaf
• 1 1/4 tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. ground turmeric - I OMITTED FOR PURPLE CAULIFLOWER SOUP
• 1/2 tsp. ground coriander
• 1/8 tsp. ground cardamom
• dash of ground black pepper
• sprinkling of crushed red pepper flakes
• 4 garlic cloves, minced
• Sustenance: 
• 4 1/2 cups vegetable broth
• 1 large head of cauliflower, roughly chopped to the same size
• Conclusion:
• 1 cup canned coconut milk
• 1 Tbsp. apple cider vinegar

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes. 

Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. 

Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. 

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil

Serve hot and topped ground black pepper, if you like. 

SOURCE: http://www.produceonparade.com/produce-on-parade/creamy-spiced-cauliflower-soup

Roasted Red Pepper and Cauliflower Soup With Goat Cheese

ingredients

• 4 red bell pepper, cut in half and seeds removed
• 1 small head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1 pinch red pepper flakes
• 4 cups chicken broth 
• 1 teaspoon paprika
• 4 ounces goat cheese, crumbled
• salt and pepper to taste

directions

1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let 'steam' for 20 minutes before pinching the skins off and dicing.
2. Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
3. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
4. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
5. Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
6. Season with salt and pepper and serve garnished with goat cheese.

From Closet Cooking

Slow Cooker French Onion Soup

INGREDIENTS:

6 tablespoons butter 4 large yellow onions, sliced and separated into rings 1 tablespoon white sugar 2 cloves garlic, minced 7 cups reduced-sodium beef broth 1 teaspoon sea salt, or to taste

1/4 teaspoon dried thyme 1 bay leaf 8 slices of French bread 1/2 cup shredded Gruyere cheese 1/3 cup shredded Emmental cheese 1/4 cup freshly shredded Parmesan cheese 2 tablespoons shredded mozzarella cheese

DIRECTIONS:

1.	Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2.	Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
3.	About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
4.	Broil bread slices until toasted, 1 to 2 minutes per side.
5.	Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
6.	Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

Cream of Tomato Soup

This is one of those recipes from my Mom and sister where "it's a little of this and a little of that".  Hope it works..(let me know if it doesn't)

1/4-1/2 onion
1 clove garlic
2 large carrots
3/4 red pepper
Cook the above in 3 tbsp of butter  (or olive oil)

Add 2-32 oz can of tomatoes to the mixture
Cook-add fresh basil
Cook a few more minutes
Blend with braun (hand blender)

White Sauce
3 tbsp butter
3 tbsp flour
3 c milk (use some cream in this)

Add the white sauce to the tomato.  Don't overcook or it could separate.  You can add some more cream if you want.

Salt and Pepper to taste.

Eat with homemade croutons.

Jenny-Lynn

Bone Broth

Bones: for beef and lamb use knuckle bones, ideally. Can also use fish heads (not that brave) and chicken bones.
Cover bones with water.
Add 2 tablespoons of vinegar per quart of water.
Vegetables such as carrots, celery, and onions can be added to soup stock.

Let stand for 30-60 minutes. Bring the pot to a boil and then reduce heat to a simmer. Remove any scum at the top of the broth with a spoon. Simmer minimum 6 hours. (Ideally simmer for 24-48 hours? Try a crock pot.) Strain the broth.

From How to Cure Tooth Decay, though I hate to admit it.

Thai Coconut Curry Soup

This Recipe is part of the One Pot Wonders Recipes from Michael Smith Menu (via Pinterest)

Ingredients


Two 14 oz (398 mL) cans of premium coconut milk


1 heaping tablespoon (15 mL) of Thai curry paste


Roots of 1 bunch of cilantro, rinsed well


2 boneless, skinless chicken breasts, thinly sliced 


2 cups (500 mL) of chicken broth 


1 carrot, shredded


4 or 5 lime leaves


2 stalks of lemon grass, halved lengthwise, woody leaves removed


2 tablespoons (30 mL) of fish sauce


Zest and juice of 2 limes


A small knob of frozen ginger


A handful of bean sprouts


Half a 8 oz (225 g) package of rice noodles


Leaves of 1 bunch of cilantro, rinsed well


2 or 3 green onions, thinly sliced


A sprinkle or two of salt or soy sauce and hot sauce to garnish

Directions


1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.

3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.

4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.

5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Split Pea Soup

(Sleepy Soup)

1 lb dry green split peas
1 meaty ham bone
1 cup chopped onion
1 tsp chicken bouillon
1/4 tsp pepper
1 c finely chopped carrot
1 c finely chopped celery

1/2 c evaporated milk

2 slices bacon

Simmer ham bone for a few hours. Remove bone & add peas. Simmer another 1 1/2 hours. Chop meat and return to pot with vegetables and seasonings, simmer until tender, stir in milk. Garnish with bacon bits.

Homemade Chicken Noodle Soup

Cover a whole chicken with water and simmer with:

salt & pepper

1 whole onion

1 rib of celery

1 carrot

2 or 3 bay leaves

Simmer for 2 hours. Cool chicken, skin and cut into bite sized pieces. Discard vegetables and bay leaves, skim fat. Season broth with garlic salt, table salt and pepper to taste. Add bite-sized chicken pieces, freshly chopped celery and carrots and noodles.

Homemade noodles:

1 cup flour

1 egg

1/2 tsp. salt

Enough cream (or milk) to fill 1/2 an eggshell.

Beat egg slightly with a fork. Add cream and stir. Stir in flour and salt. Knead gently; roll out on floured surface. Cut into thin strips with pizza cutter. (The noodles will expand as they cook...so thin strips are best!) Add to soup and cook at least 45 minutes.

**Note: I usually double or triple the noodles...they are the best part!

**In a pinch...use canned chicken broth and stewed chicken pieces. Throw in chopped vegetables and homemade noodles. No one needs to know you didn't make your own chicken stock!

Or use this recipe as a basis for homemade chicken and noodles in gravy.

Tortilla and Chicken Soup

- Bonnie Stern

1 T olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 serrano pepper, chopped

1 t ground cumin

saute together

add:

6 c chicken stock

1 t salt

2 c shredded cooked chicken

2 c fresh or frozen corn kernels

simmer, covered, 5 minutes

add:

2 T lime juice

remove from heat

serve in soup bowls with choices of garnish:

tortilla chips

cilantro

tomato

cheese

avacado

Harvest Vegetable Soup

2 T butter

2 large leeks, chopped (whites only)

1 large onion, chopped

saute together

add:

2 c butternut squash

1 c carrot

1 chopped tart apple

4 c chicken stock

simmer till vegetables are tender

puree

add:

1/2 c light cream

Lentil Soup

2 c red lentils

1 c onion

celery, carrots, potatoes

4 c water

1 can tomatoes

1 t salt

½ t pepper

garlic clove, minced

1 chicken bouillon cube

¼ t thyme

bay leaf

2 T parsley

Brown together onion, celery, carrots, potatoes, and garlic. Add water, lentils, tomatoes, salt, pepper, bouillon, thyme, bay leaf, parsley and simmer 1 hour, stirring every 10 minutes or so. May need to add more water if too thick.

Mexican Chicken Corn Chowder

1 ½ lbs boneless, skinless chicken breasts cut into bite size pieces (3 chicken breasts from Costco)

½ cup chopped onions

1-2 cloves minced garlic

3 T butter

2 chicken bouillon cubes

1 cup hot water

½ to 1 tsp ground cumin

2 cups half and half cream

2 cups shredded Monterrey Jack cheese

1 14¾oz cream style corn

1 4oz can diced green chilies, undrained

¼ tsp Tabasco sauce

1 medium tomato, chopped

fresh cilantro

Brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato and cilantro.

Pasta e Fagioli

2 tsp olive oil

2-3 turkey Italian sausage, casing removed

½ sweet yellow onion, diced

4 cloves of garlic, minced

1 28 oz can of whole tomatoes, blended

4 cups of chicken broth

2 15 oz cans of white beans, drained

1 tsp of dried basil

½ tsp of dried oregano

pinch of crushed red pepper

sea salt and fresh cracked pepper

1 cup of tube shaped pasta

1-2 cups of fresh baby spinach

2 T fresh parsley, chopped

Parmesan cheese

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté. Add the sausage, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds before adding the chicken broth. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly, then pour into the pot. Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.

When you are ready to eat, turn the soup up to a slow boil, then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top.

Be careful not to add to much pasta because it will thicken up the soup too much.

Creamy Mushroom and Chicken Soup

6 T butter

1 medium onion, chopped

3 T flour

2 tsp salt

1 tsp pepper

6 c chicken broth

1 lb mushrooms, sliced

¾ c sliced celery

¾ c chopped carrots

2 c quartered baby red potatoes

1 c chopped yellow squash

1 ½ c frozen corn kernels, thawed

2 tsp thyme

2 c light cream

¾ c grated Parmesan, plus more for garnish if desired

2 c chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Add the broth, then turn up the heat to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, corn, and thyme. Put on low hear and simmer the soup, covered, until the vegetables are tender (about 30 minutes).

Add the cream, Parmesan, and chicken. Heat the soup for an additional ten minutes, but do not let it boil.