| Lib's Book of Culinary Wonders | Bread | Breakfast | Dessert | MainDish | Sauce | Side | Soup | All |
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Country-Style Potato-Leek Soup (Soup)(permalink) Leeks differ. If yours have large desirable white and light green sections, use 4 pounds of leeks; if they're short on these parts, go with 5 pounds. Makes about 11 cups, serving 6 to 8
1. Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups). 2. Heat butter in Dutch oven over medium-low heat until foaming;
stir in leeks, increase heat to medium, cover and cook, stirring
occasionally, until leeks are tender but not mushy, 15 to 20 minutes;
do not brown. Sprinkle flour over leeks and stir to coat evenly ;
cook until flour dissolves, about 2 minutes. Increase heat to high;
whisking constantly, gradually add stock. Add bay leaf and potatoes;
cover and bring to boil. Reduce heat to medium-low and simmer,
covered, until potatoes are almost tender, 5 to 7 minutes. Remove
pot from heat and let stand until potatoes are tender and flavors
meld, 10 to 15 minutes. Discard bay leaf, season with salt and
pepper; serve immediately.
Jody Monroe's Chicken Soup (Soup)(permalink) Ingredients: 3 or more lb. chicken breasts, with bone and skin extra large Spanish or Texas onion, sliced 5 stalks celery, cut into chunks 3/4 lb. carrots, cut into chunks 1 bay leaf oregano dill parsley chives Croyden House chicken bouillon Put chicken, vegetables and bay leaf into large soup pan, fill with water to completely cover all. Bring to boil, then lower heat and simmer for 20 minutes. Remove chicken from stock, as well as the bay leaf. Take meat off the chicken, throwing out the bones and skin. Save meat from two of the chicken breasts for the soup, cutting into bite-sized chunks. Use the rest of the meat for other recipes. Add spices to the soup stock, as well as 2 teaspoons of the bouillon. Cook for 10 more minutes, then recheck taste. Add more bouillon or salt and pepper as needed. Before serving, add noodles which have been cooked in separate water. This makes a large batch (6-8 quarts) of soup. From the kitchen of Jody Monroe Jewish Chicken Soup (Soup)(permalink) Ingredients: 3-5 lb. Chicken parts 2 carrots 2 stalks celery 2-3 onions 3 chicken bouillon cubes salt and pepper to taste parsley flakes Put all ingredients in a large pot. Cover with cold water and bring to simmering. Lower heat, let stock simmer for several hours. (After first hour of simmering, remove meat from bones for later use, putting bones back in stock.) Pour through strainer and refrigerate broth. Before using, remove fat. Reheat broth, adding 1-2 sliced carrots, and cook until carrots are soft. Season to taste. From the kitchen of Libby's Mom |
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