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wishingstars Soups X 2

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  • wishingstars Soups X 2

    wishingstar Posted February 15, 2006 09:49 AM
    Dutchess Soup

    2 carrots
    1/2 bunch celery
    1 medium onion
    2 cups milk
    1 gallon chicken stock
    1/2 lb shredded cheddar cheese
    2 tablespoons butter
    2 tablespoons flour (butter & flour are to make a roux)
    1 tablespoon butter (for saute)

    1. Cut veggies into chunks and saute in 1 tblsp of butter.

    2. In large soup pan, heat milk to a weak boil.

    3. Thicken with roux.

    4. (butter/flour) Blend in cheese, stiring constantly.

    5. Add chicken broth and veggies.

    6. Simmer 20 minutes.

    7. Great served with French bread!

    meatball soup

    1 1/2 lbs ground chuck
    1 cup Italian style breadcrumbs
    1 egg
    parmesan cheese
    1 (28 ounce) can crushed tomatoes
    1 can beef broth
    2 cans chicken broth
    3 quarts water
    1 soup bone (optional)
    1 bunch escarole (washed well and chopped)
    1/2 bunch celery (washed and chopped in large pieces)
    1 onion (chopped)
    1 lb carrots (peeled and cut in thirds)

    1. Bring three quarts water, tomatoes, beef broth, chicken broth, soup bone, onion, and celery to a low boil for two hours.

    2. Add escarole and carrots; cook for an additional hour.

    3. Make small meatballs with ground chuck, egg and breadcrumbs.

    4. Roll meatballs in parmesan cheese.

    5. Add to simmering soup and cook for one additional hour.

    6. Serve with additional parmesan cheese to sprinkle on top and a good crusty italian bread.

    7. It is not necessary to cook the meatballs before adding to the soup as long as you let them simmer for the entire hour, being careful to stir gently every 10 to 15 minutes.