Creole Vegetable Soup Food

CREOLE SOUP

Steps:

• In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

CREOLE TOMATO AND FENNEL SOUP

Steps:

• Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover. The liquid released from the vegetables as they are heated makes oil unnecessary. Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally.
• Add the chicken stock and simmer for about 15 minutes. Puree with a hand-held blender or in a blender or food processor for about 30 seconds. Add the basil and process until the mixture is smooth but still a bit thick. Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin.
• Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender. Add the strained liquid, bring to a simmer, and adjust the salt and pepper.

CREOLE VEGETABLE SOUP

Steps:

• In a large covered pot, boil meat in seasoned stock and water with whole ribs of celery, whole onion and whole potato.
• Simmer for 3 hours or longer.
• Take soup meat from pot and remove meat from bone. Chop into bite sized pieced, discarding bone and fat.
• Mash well cooked vegetables through a strainer or puree with stock blender. Return these ingredients and meat to the liquid.
• Add al other vegetables and rice, cook until vegetables are well done.
• Break small amount of spaghetti or macaroni into soup during last 20 minutes of cooking.

CREOLE VEGETABLES

Steps:

• In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
• In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.

CREAMY CREOLE TOMATO SOUP

Steps:

• In a large pot, melt the butter over med-high heat.
• Add the onion and cook, stirring, until very tender, 7-10 minutes.
• Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
• Stir in the diced tomatoes and broth.
• Simmer, uncovered, for 15 minutes.
• Working in batches, transfer the soup to a blender or food processor and puree until smooth.
• Return the soup to the pot.
• Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
• Serve piping hot.