VENUS DE MILO SOUP
Fast vegetable soup with old fashioned taste. Sent to me by mom years ago. It was a big time saver while I was raising 3 boys as a single parent.
Provided by Iron Bloomers
Categories One Dish Meal
Time 35m
Yield 3 1/2 quarts, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 213.8, Fat 10.1, SaturatedFat 3.7, Cholesterol 39.7, Sodium 751.5, Carbohydrate 12.8, Fiber 2.5, Sugar 1.9, Protein 18
VENUS DE MILO SOUP
This my version of a popular soup served at a well-known banquet facility in southeastern Massachusetts. It is simple to prepare using common ingredients you may already have on hand in your pantry and freezer. Feel free to vary the basic recipe with in-season fresh veggies and low-fat turkey or veggie-soy burger for the ground beef.
Provided by Elizabeth Cornell Chedid
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 32.5 g, Cholesterol 35.5 mg, Fat 7.8 g, Fiber 5.5 g, Protein 16.3 g, SaturatedFat 2.9 g, Sodium 805.2 mg, Sugar 2.6 g
CLASSIC VENUS DE MILO SOUP
There are several versions of this soup. I have tried 3 of them and this one, which was passed down to me from my mom, is my favorite.
Provided by mandagirl
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319.3, Fat 13.3, SaturatedFat 4.8, Cholesterol 51.7, Sodium 1264.7, Carbohydrate 28.4, Fiber 5.2, Sugar 4.9, Protein 22.5
VENUS DE MILO NEW ENGLAND CLAM CHOWDER
This recipe is a multiple winner at the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a 3 time winner and has been enshrined in the Chowder Hall of Fame. The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school.
Provided by quotFoodThe Way To
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Wash the diced potatoes, drain and place in a stock pot with the clam juice.
- Bring the potatoes to a boil, add the chopped clams and 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 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, clams, and stock and bring to a simmer.
- Add the light cream, black pepper, and dill weed and return to a simmer.
- Adjust the seasoning.
- Serve at once with crusty bread or oyster crackers.
Nutrition Facts : Calories 293.3, Fat 18.4, SaturatedFat 11, Cholesterol 85.5, Sodium 241.1, Carbohydrate 17.2, Fiber 1.1, Sugar 1.5, Protein 15
VENUS DE MILO SEAFOOD CHOWDER
For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This recipe is yet another first place winner at the Newport, Rhode Island Chowder Festival
Provided by quotFoodThe Way To
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 268.6, Fat 17.8, SaturatedFat 10.9, Cholesterol 90.2, Sodium 381.4, Carbohydrate 20.9, Fiber 1.6, Sugar 3.8, Protein 7.4
VENUS DE MILO SEAFOOD ALFREDO
For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. Here is another of their recipes.
Provided by quotFoodThe Way To
Categories Lobster
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 2434.7, Fat 209, SaturatedFat 128.9, Cholesterol 857.6, Sodium 1374.9, Carbohydrate 81.5, Fiber 10.9, Sugar 1.1, Protein 60.6
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