Soups, Chapter 2

SOUPS

CATHIE’S POTATO TOMATO CILANTRO SOUP

Chicken-Optional (make your own or buy precooked)

4-6 Potatoes (peeled and cubed)

Olive Oil

1-2 Onions (yellow or white)

2 Large cans whole tomatoes

Fresh Cilantro (1-2 bunches)

Chicken Broth (or Vegetable)

4 small cans green chilies

Salt and pepper to taste

Monterey Jack Cheese (optional)

Directions:

Sauté onion in olive oil and put into large stock pot.  Boil potatoes 10 minutes, drain and set aside.  In a large stock pot, add potatoes, tomatoes, green chilies, onions, broth and salt and pepper to taste and heat thoroughly.  Wash and chop cilantro and add to pot close to serving time and simmer on low heat.  Fill bowl 1/4 of the way with Monterey Jack cheese first and fill bowl with soup.  You can either cook soup by starting with your own baked or boiled chicken or serve shredded chicken on the side that people can add to their own bowls.

CHUMBUTT

Vincent “Vinny” Ventola’s favorite
Olive Oil (enough to sauté veggies)
Salt (to taste)

Pepper (to taste)

Potato
Celery 
Garlic (optional)

Onion

Whole Tomatoes (puree in the blender)
Mushrooms
Zucchini
Green Beans

Carrots

Beets (optional)

Turnip (optional)

Directions:
Dice Onion and Garlic and add to pan with olive oil. Chop celery, beet, turnip, potato and carrot add to pan. Let cook until good aroma forms, salt and pepper them. Add other chopped veggies to pan and cover with water(may use broth). Puree tomato if whole, add the juice from can and puree to pan add diced tomatoes if you like extra. Done! let cook at least 30 minutes until veggies are tender. Easy wholesome soup!  Serve with crunchy buttery bread.

MUSHROOM BARLEY SOUP

1 stick of butter

4 stocks celery

1 large onion (yellow or white)

20 mushrooms or so

1 cup grated carrot

1/2 cup Barley (for 10 cups broth)

5 cups water

5 cups Beef broth

5 Beef bouillon cubes

2-4 Tablespoons Sherry

1-2 Bay Leaves

Salt and Pepper to taste

Directions:

Sauté Celery and 1 Onion, add chopped Mushrooms and grated carrot, transfer to large stock pot.  Add Bay leaves, water, broth and bouillon cubes and sherry.  Add dried barley and simmer till done.  Serve with heaping teaspoon of sour cream.

PIZOLI

Olive oil or vegetable oil

2 onions, yellow, white (or combination)

Garlic (optional)

1-2 Package of chicken thighs

2-3 Packages of Italian sausages (spicy, mild or a combination)

Canned whole tomatoes

Chile powder (you will need a lot of this)

 1-2 cans of Hominy

Chicken broth

Bay leaf

Sugar to taste

Salt and pepper to taste

Directions:

Cook chicken thighs in large frying pan in 1/2 inch of olive or vegetable oil, turning until browned.  Set aside.  Sauté sausages until fully cooked, set aside.  Sauté onion and garlic, put in stock pot with all the meats.  Cover with plenty of chicken broth and add spices.  Broth should be very dark reddish-brown.  Simmer for at least 1-2 hours, add hominy about 1/2 hour before finished.  Serve with crunchy buttery bread.  Note: Talisha and I recently discovered how yummy a bowl of this is with fresh lime squeezed in your bowl, a great addition to any Mexican Fiesta Party

POTATO SOUP

6-8 potatoes (creamer russet, red, Yukon gold or other kind, it is best to use all the same “kind” per batch though)

2 onions (sweet yellow or white)

2-3 cans evaporated milk

1-2 cups milk

Salt and pepper to taste

Directions:

Boil 6-8 potatoes in water for 10 minutes then add chopped onion and boil until potatoes and onions are fork tender.  Drain almost all the way, leaving a little bit of potato water.  Add 2-3 cans of canned Evaporated Milk and some regular milk for more broth.  Salt and Pepper to taste.  (Carefully puree in a glass blender in very small batches if you want a smooth texture or serve it chunky).

SPINACH SOUP

3 bunches of fresh Spinach or very large bag of fresh spinach (pre-washed)

Onion

Garlic (optional)

Milk or cream

Chicken broth (or Vegetable Broth)

Butter

Salt and Pepper to taste

Directions:

Boil spinach until just wilted and set aside to cool a little (puree in blender) Sauté onion in butter (and garlic if you choose)

Add Spinach, butter, cream and broth and salt and pepper to taste.  (puree carefully in very small batches in a glass blender for smooth texture).

Serving suggestion:  sprinkle with a little shredded cheddar cheese or add a little fresh salsa if you want to change it up

TOMATO BASIL SOUP

1 Stick of butter

1/2 cup olive oil (use all olive oil if making Vegan style)

1-2 Onions (yellow or white)

1 Bunch Fresh Thyme

2-3 Bunches Fresh Basil

2-4 Cans Whole Tomatoes

1-2 Bunches Fresh Basil

1 can Tomato Paste

1 can of Tomato Sauce

1-2 cans of chicken broth (use vegetable broth if making Vegan style)

Salt and Pepper to Taste

Directions:

Sauté onion and add all ingredients in large stock pot.  Bring to a boil and let simmer at least 1/2 hour, let cool slightly.  Blend in small batches until smooth and creamy.

TURKEY SOUP (GOLD)

1 Turkey Carcass

3 Large Cans Chicken Broth

1-2 Onions (yellow or white)

1 Bunch of celery

2 Cups Shredded Carrot

2 Cups White Rice

1 Bunch of parsley (finely chopped).

Directions:

Boil carcass in broth and add quartered onions and 1/2 celery.  Remove carcass and add carrot, remaining celery and bring to a boil.  Add rice, cover and cook until rice is tender. (Mom used to sometimes add precooked rice so as to maintain as much liquid in the soup as possible).  Add parsley toward the end of cooking. 

VEGETABLE SOUP

Olive oil

1-2 Cans Whole Tomatoes

Onion

Turnips

Green Beans

Red Pepper

Potatoes

Celery

Carrots

Zucchini

Other veggies of your choice

2 vegetable bouillon cubes

Pinch of spicy red pepper

Dash of sugar

Dash of salt

Vegetable broth (or chicken broth)

Directions:

Chop and boil potatoes separately.  Sauté onions and remaining ingredients and add tomatoes, potatoes and broth and simmer for an hour or so.