BASIC ANY SOUP OR STEW BROTH
This is the base for any soup or stew, chicken, beef, italian, sausage, meatball, pork hamburger, asian, vegetarian, vegan, noodle whatever you want add, go for it. Quick and easy for Christmas turkey soup or day after roasted chicken. The recipe is written to be multiplied or a quick, easy broth for 2. All amounts of all ingredients are as variable as the additions.
Provided by Bay Haven Inn
Categories Low Protein
Time 30m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Chop first 3 ingredients the same size, approximately. Sautee with just a bit of salt and pepper over med/low with a bit of butter or oil until lightly browned or caramelized.
- Add bay leaf, red pepper or cayenne to taste and any other herbs and spices to fit your flavor profile. In my base I add fresh rosemary and thyme, other herbs and spices lend themselves to different cuisines. Mexican; oregano, cumin and maybe some jalapeno. Italian; more rosemary, oregano, marjoram. some fresh parmesan. Asian; a touch of fish sauce, soy sauce, rice wine vinegar and some scallions. Just add flavor, whatever works with your main ingredient.
- Deglaze the pan with white wine, simmer for about 3 minutes, Pour in the broth, any broth, simmer for 10 minutes or so, then add your goodies. Simmer that for a while, thicken broth if you like, make your soup or stew the way you like. Finish in the crock pot, freeze for an anytime soup or stew. Blend it smooth and add bouillon and thicken for a gravy.
- Salt and pepper at the end to taste. If you add too much salt early in the process, as the broth reduces it may become too salty. If this happens, cut a fist size potato in quarters and simmer in the broth until it absorbs the salt, discard potato.
- To deepen the flavor of the broth, add some powdered (whack em into pieces in the food processor) dried mushrooms, not to add mushroom flavor, but to add heartiness to the broth.
Nutrition Facts : Calories 86.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.5, Sodium 1080.8, Carbohydrate 8.9, Fiber 1.6, Sugar 4, Protein 1.6
CIOPPINO
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 55m
Yield 13
Number Of Ingredients 18
Steps:
- Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
- Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
- Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g
EVERYDAY VEGETABLE SOUP
This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
- Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
- Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g
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11 MUST-KNOW TIPS AND TRICKS FOR YOUR BEST-EVER SOUPS …
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- Pick the right tools. There are few things as important to any cook as having the perfect tool for their task. One simple invention can take minutes of aggravation or work out of your cooking, and in the kitchen, that's a lifetime.
- Use up extras. Soups are budget-friendly inventions of necessity, taking on the flavors of whatever you add to the pot and whichever direction its ingredients feel going.
- Save your bones. Skip the boxed, bouillon, or canned broth or stock, and just boil down bones from other dishes to make your own. Bone broth has been a lasting trend, with many people spending as much as $12 a quart for it.
- Brown your ingredients. We've already discussed cooking with bones, but did you know you can roast them first, to amplify their flavors? Blanch them, then throw them in the oven at 450 degrees, along with any meat that may have crisped up on the bone or even dried onto the sheet pan, before you add it to your pot.
- Always add acid. The single downside of having your ingredients working perhaps too cohesively together is that it can start to feel homogenous. But giving your soup or stew a little edge is as easy as just dropping a hit of acid.
- Use seasoning all-stars. For most chunky soup recipes and dinner stews, the components are pretty obvious—even right in the name, such as with chicken noodle soup, beef stew, or tomato soup.
- Make it #chonky. Stews are chunky by nature, but soups have two major categories: thin and thick—or, more accurately, broth-based and cream or pureed. The former include obvious clear soups like consommé, bouillon, Japanese onion soup, and pho broth, but adding ingredients enough to make it "eat like a meal" doesn't make it any less a thin soup.
- Try immersion. Chunky soups don't have to remain so. Going back to the thick soup category, this broad range includes soups as diverse as corn chowder and loaded baked potato to lobster bisque and broccoli cheddar or vichyssoise to butternut squash and cream of mushroom.
- Pick the proper starch. Whether it's soup or stew you're making, it likely won't feel complete without some kind of carbohydrate base or something to sop it up with.
- Rethink your opinion of leftovers. Any home cook will tell you—the reason their food tastes so good is because it's made with love. This is especially true with soups and stews as time, care, and effort translate directly to acts of service in love languages speak.
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