Farmhouse Vegetable Soup Food

FARMHOUSE CHICKEN SOUP

Steps:

• Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

IRISH FARMHOUSE VEGETABLE SOUP

Steps:

• Dice all the vegetables and mix, then set aside.
• Mix a thickening slurry of corn starch and water. This will separate easily, so keep the spoon available to re-stir just before use.
• In a saucepan, bring the chicken stock and bay leavesto a boil, then blanch the barley for 8-10 minutes.
• Heat a large saute pan, then add the olive oil and keep on medium heat.
• When oil is hot, sweat the vegetables (20-30 minutes) until they are "al dente". Season with salt & pepper.
• Add the chicken base & onion powder. Stir and let simmer for 2-3 minutes.
• When the liquid reaches a boil, stir, then add the corn starch slurry (remember to stir the slurry just before adding!).
• Continue to stir -- the soup should become thick.
• Garnish with parsley & scallions, then serve.

FARMHOUSE VEGETABLE SOUP

Steps:

• In a stockpot over medium heat, melt the butter.
• Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
• Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
• Remove from the heat and let cool for 10 minutes.
• Working in batches, transfer the soup to a food processor or blender and puree until smooth.
• Your immersion blender can also be used.
• Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
• Simmer until heated through.
• Ladle the soup into swallow bowls and enjoy.

HOMEMADE VEGETABLE SOUP

Steps:

• Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
• Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
• Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
• Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes