Venus Di 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 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.

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 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.

VENUS DE MILO NEW ENGLAND CLAM CHOWDER

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.

VENUS DI MILO SOUP

Steps:

• Bring water to boil, add tomatoes, soup mix and chicken broth.
• Add hamburger piece by piece and rest of ingredients.
• Simmer for 1 hour.