Wortelsoep Carrot Soup Food

PACKER COUNTRY SOUP

Steps:

• Put first six ingredients into bowl-flour through garlic powder.
• Toss meat cubes in mixture.
• Put oil into Dutch oven, heat on medium, brown meat.
• Add onions, stewed tomatoes, beef broth, bay leaf, and pepper.
• Dump in any leftover seasoned flour mixture.
• Bring to a boil; simmer for 30 minutes.
• Add potatoes and carrots.
• Bring to a boil; simmer for 35 to 40 minutes.
• Add corn, just before serving.

FRENCH COUNTRY SOUP

Steps:

• Melt 3 Tablespoons butter in a soup kettle.
• Add carrots, leeks, cabbage and celery.
• Saute over low heat, stirring occasionally, about 20 minutes.
• Add salt, sugar, water and beef broth; bring to a boil.
• Add beans and potatoes.
• Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
• Strain vegetables, reserving the liquid.
• With a food mill, blender or food processor, puree vegetables.
• Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
• Season with salt and pepper if desired.
• Meanwhile, melt 2 Tablespoons butter in a skillet.
• Saute bread slices in butter, turning to saute both sides, until golden.
• Place one slice of bread into each of 6 soup bowls; cover with soup.
• Sprinkle with grated cheese.

PUREED CARROT SOUP

Steps:

• Heat butter and oil . Mince onion and add to oil and butter cook until tender. Pare and slice carrots and add in pan with onion and cook adding 1/2 teaspoon salt. Cook this mixture covered stirring often about 10 minutes.Then add rice, stock( chicken, vegtable or water) 1 1/2 teaspoons salt , sugar bring to boil reduce heat to simmer cover and cook about 30 minutes until carrots are tender. Being very careful blend and then return to pot adding addtional seasoning as needed. Herbs chervil, mint, chives or parsley can be used as a garnish. For the herbs 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.

WINTER COUNTRY SOUP

Steps:

• Melt butter in 5 to 6 quart pan or stock pot over medium-high heat. Cook sausage, shallots and red bell pepper, stirring occasionally until sausage is lightly browned, about 3 to 4 minutes.
• Add turnip greens and cook, stirring gently, until greens wilt, about 3 minutes. Stir in corn, beans, vegetable broth and cayenne pepper. Bring to a boil.
• Stir in orzo pasta. Return soup to a boil, reduce heat to medium-low, cover and cook 30 minutes.

BOOYAH THE SOUP

Steps:

• Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
• Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
• Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
• Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
• Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
• Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
• Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
• Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
• Just before serving add beer.

WITTEKOOL - WHITE CABBAGE

Steps:

• Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
• Drain well; add butter and seasonings.

WORTELSOEP - CARROT SOUP

Steps:

• Melt butter in a large soup kettle and brown the onion.
• Stir in flour and add broth; continually stirring to the boiling point.
• Add the remaining ingredients; cover and let simmer for 2 1/2 hours.
• Strain solids; whirl in blender or food processor until smooth and return to the broth.
• Serve hot.