Classic Venus De Milo Soup Food

VENUS DE MILO SOUP

Steps:

• In a large pot brown ground beef, stirring to break up.
• Drain well.
• Add broth, onion soup mix, water, tomatoes, bring to a boil, reduce heat simmer 5 minutes, add frozen vegetables, continue to simmer 10 minutes more.
• Stir in pasta cook about 8 minutes more till pasta is done.
• This makes a fast, great-tasting soup in no time at all--freezes well.

CLASSIC VENUS DE MILO SOUP

Steps:

• In a large pot brown ground beef.
• Drain fat.
• Add broth, water, celery, soup mix and tomatoes.
• Bring to a boil, reduce heat and simmer for about 5 minutes.
• Add pasta and frozen vegetables, along with worcestershire sauce and hot pepper sauce, and cook for 10 minutes more.
• Serve with parmesan cheese, if desired.

VENUS DE MILO SOUP

Steps:

• Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.
• Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.

VENUS DE MILO SOUP

Steps:

• In a large saucepan heat olive oil over medium-high heat until shimmering. Add onion, ground beef, and half the salt.
• Cook, stirring occasionally, breaking up any large pieces of beef, until well browned, about 10 minutes.
• Stir in pearl couscous, vegetables, tomatoes, remaining salt, and chicken stock. Bring to boiling, reduce to a simmer.
• Cook, stirring occasionally, until pasta is soft and vegetables are crisp-tender, about 10 minutes. Serve warm.

VENUS DE MILO (MINESTRONE) SOUP

Steps:

• 1. In a large soup pot brown ground beef in olive oil, breaking up into small pieces.
• 2. Add onion soup mix and mix well.
• 3. Add all canned ingredients, including the liquids, and bring to a boil.
• 4. Add orzo and reduce heat. Simmer for 20 minutes (until orzo is cooked through).
• 5. Serve with grated parmesan cheese.

VENUS DE MILO SEAFOOD ALFREDO

Steps:

• In a medium sauté pan melt the butter and sauté the garlic until it begins to brown. Add the white wine and the
• Reduce the heat and add the lobster meat. Simmer for 10 minutes or until lobster meat is hot.
• Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken.
• Add the cheese and salt and pepper to taste. Serve at once over pasta.
• Garnish with chopped parsley.

VENUS DE MILO SOUP

Steps:

• 1. Brown ground beef in 1 tbls oil.
• 2. In a large stock pot combine tomatoes, beef, broth, onion soup mix, water & mixed vegetables.
• 3. Simmer for 1/2 hour
• 4. Add cooked or uncooked Orzo.
• 5. Let simmer for additional 15 minutes or until orzo al dente.
• 6. Serve hot and enjoy. Very filling and great for lunch on a cold winter day.

CLAMS CASINO VENUS DE MILO

Steps:

• Sautee the bacon over a medium fire until it begins to brown.
• Add the garlic and the vegetables and sauté until the vegetables begin to wilt.
• Remove from the fire.
• In a double boiler melt the butter.
• Skim the clear butter off of the top with a ladle and place in a measuring cup discarding the milky portion that remains.
• Crush 1-1½ sleeves of Ritz Crackers and measure off 2 cups.
• Combine ½ cup of drawn butter with 2 cups of Ritz Crackers.
• Adjust the seasoning if needed.
• Combine the Ritz Cracker and butter mixture with the vegetable mixture.
• To make Clams Casino: Wash and open little neck clams being careful to retain as much of the juices as you can. This is accomplished by not tipping the clams. Stuff the clams with casino topping and place a small square of raw bacon on top. Broil in a 375° F oven until the crumbs are brown and the bacon is crispy. Serve with cocktail sauce.

VENUS DE MILO SEAFOOD CHOWDER

Steps:

• Peel and de-vein the shrimp and cut into bite sized chunks.
• Wash the scallops and drain.
• Place the clam juice in a stock pot and bring to a boil.
• Cook the shrimp in the clam juice then remove and set aside.
• Do the same thing with the scallops saving the stock.
• Cut the lobster meat into bite sized chunks.
• Wash the diced potatoes, drain and place in a stock pot with the hot clam stock.
• Bring the potatoes to a boil, add the bay leaves and simmer until the potatoes are tender.
• In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
• Add the tomato puree and cook for several minutes.
• Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
• Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
• Add the remaining potatoes and bring to a simmer.
• Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer.
• Adjust the seasoning.
• Serve at once with oyster crackers.