Presented by:
Denise Seilstad
Fergus County Extension Agent
712 W Main
Lewistown MT 59457
(406)1 535-3919
Soup Stock ................................................................................................. 4

Made-from Scratch Chicken Stock ................................................ 4

Made-from Scratch Beef Stock ..................................................... 5

Made from Scratch Roasted Vegetable Stock............................... 6

Shortcut Chicken or Beef Stock ..................................................... 7
Soup - Making Basics................................................................................. 8
Homemade Creme Fraiche ....................................................................... 9
Crunchy Topping Ideas ............................................................................ 10
Soup Recipes ........................................................................................... 11
Summer Squash Ministrone With Pistou ........................................ 11
Pumpkin Pie Soup ........................................................................... 12
Pumpkin Chili .................................................................................. 12
Potato Cheese and Beer Soup......................................................... 13
Corn and Squash Soup .................................................................... 14
Pumpkin & Black Bean Soup ........................................................... 14
Creamy White Chili ......................................................................... 15
Tortellini Soup ................................................................................. 16
Bean Soup ....................................................................................... 16
Gramma=s Chicken Soup ................................................................ 17
Jingle Bell Chicken Wild Rice Soup .................................................. 18
Friendship Soup............................................................................... 19
Taco Soup ........................................................................................ 19
Clam Chowder ................................................................................. 19
Quick Smoked Sausage and Corn Chowder .................................... 20
Chicken and Ham Gumbo ............................................................... 20
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ACool Nights@ Chile with Chicken, Corn, and Chipotles ................. 21
AMelt in Your Mouth@ Beef and Barley Soup ................................ 22
Sweet Potato Soup with Orange Fraiche ........................................ 24
Tomato and Fennel Soup with Crème Fraiche ................................ 26
Broccoli and Crab Bisque ................................................................ 27
Soup-er Sides .......................................................................................... 28
Grilled Gorgonzola and Apple on Sourdough Bread ....................... 28
Vegetable Pitas with Goat Cheese and Fresh Herbs ....................... 29
Crostini Appetizer Bread ................................................................. 30
Garlic Naan Crisps ........................................................................... 30
Soup makes a fine meal anytime, but fall and winter
seem to be ASoup Season@. The golden, orange and
russet leaves seem to announce that a new season is
under way. Days gradually become shorter, temperatures
start to dip, and it seems like it is time to pull out the
stockpot. There is nothing more satisfying on a crisp,
cool day than a bowl of homemade soup. Fortunately,
fall and winter bring with them, opportunities to share;
fall picnics, tailgates, football parties, hunting, holidays,
Christmas tree hunts, sledding parties, Super Bowl, the
Oscars, etc. So set a pot of hearty soup to simmer on the
stove or in the crock-pot, and enjoy!
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Soup Stock
When it comes to soup, stocks play a key role. The options are
made-from-scratch homemade stocks, shortcut stocks - purchased
broths Asouped up@ with fresh ingredients and basic store-bought
stocks or broths right off the shelf.
Made-from Scratch Chicken Stock
MAKES 8 CUPS
Homemade chicken stock is simple to prepare and one of the best
investments of time a cook can make. Although it cooks for several
hours, most of that is unattended time while it simmers on the
stove. Once finished and cooled, this stock can be frozen for up to
three months. It's solid gold in the freezer!
One 3-pound cut-up chicken
2 medium onions, quartered
2 medium carrots, peeled and cut into 1-inch-thick slices
2 medium ribs celery, cut into 1-inch-thick pieces
3 fresh flat-leaf parsley sprigs
1 fresh thyme sprig or 1/2 teaspoon dried thyme
2 garlic cloves, crushed
1 1/2 teaspoons kosher salt, plus more if needed
1. Combine all ingredients in a large pot and add 3 quarts
water. Bring the mixture to a simmer over medium-high
heat. Reduce the heat and simmer, uncovered, until the
stock has developed a good flavor, for 2 1/2 to 3 hours or
longer. Spoon off and discard any foam that rises to the top
while the stock is simmering. Add more water if the liquid
cooks down below the level of the chicken and vegetables.
2. Remove the pot from the heat, and strain the stock through
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a large, fine-mesh strainer or sieve. Press down on the
vegetables and chicken with a wooden spoon to extract as
much liquid as possible. Discard the vegetables, but save
the chicken for another use. (It can be used in chicken salad
or in chicken potpies, for example.) Refrigerate the stock
for 2 hours or until the fat has solidified on top. Remove
the fat with a spoon and discard.
3. Taste the stock and season with more salt, if desired. (Stock
can be prepared 2 days head; keep covered and refrigerated.
To freeze, place stock in a freezer container, label with
name and date, and store up to 3 months)
Made-from Scratch Beef Stock
MAKES 8 CUPS
2 pounds lean stew beef, such as chuck, cut into 1- to 2-inch
cubes
2 pounds beef soup bones
2 carrots cut into 1/2-inch-thick slices
2 large onions cut into 1/2-inch-thick slices
2 ribs celery leaves included, cut into 1/2-inch-thick
slices
1 cup dry white or red wine (or cooking sherry)
2 tablespoons tomato paste
3 sprigs fresh flat-leaf parsley
1 bay leaf, broken in half
1 garlic clove, crushed
½ teaspoon dried thyme
2 teaspoons kosher salt, plus more to taste
1. Arrange an oven rack at center position and preheat oven
to 450 degrees F.
2. Put the beef cubes and bones, carrots, onions, and celery in
a large roasting pan. Brown them in the oven for about 15
minutes. Watch carefully, and if the vegetables start to
burn, remove them.
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3. Transfer the beef and vegetables to a large stockpot or
deep-sided pot (at least 8-quart capacity). Add the wine,
tomato paste, parsley, bay leaf, garlic, thyme, and 2
teaspoons salt. Stir in 4 quarts water. Place the pot over
medium heat, and very slowly bring water to a boil. Then,
reduce the heat and simmer the stock for 3 1/2 to 4 hours,
adding more water if the liquid cooks down below the
level of the meat and vegetables. Spoon off and discard
any foam that rises to the top while stock is simmering.
4. Remove the pot from the heat and strain the stock through
a large, fine-mesh strainer or sieve. Discard the meat,
bones, and vegetables. Using a large spoon, skim off and
discard any fat from the stock. Or, for an easier way to
degrease the stock, refrigerate it for several hours. The fat
will solidify on top, and then you can remove it easily with
a spoon.
5. Taste the stock and add more salt if desired. (Stock can be
prepared 2 days ahead; keep covered and refrigerated. To
freeze, place in a freezer container, label with name and
date, and store up to 3 months.)
Made from Scratch Roasted Vegetable Stock
MAKES 6 CUPS
This stock is fragrant with the flavors of fresh roasted vegetables.
Once the vegetables are roasted, they are simmered along with
fresh and dried herbs.
2 medium onions, halved and cut into 1·inch·thick wedges
2 medium carrots, peeled and cut into 1·inch·thick pieces
2 medium leeks, white and light green parts only, halved and cut
Into 1-inch pieces
2 ribs celery, cut into 1-inch-thick pieces, leaves reserved
4 plum tomatoes, quartered, membranes and seeds
removed
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4 ounces mushrooms, halved (or quartered if very large)
6 garlic cloves, peeled and smashed
1/3 cup olive oil
2 teaspoons dried thyme
3 teaspoons kosher salt
5 sprigs fresh flat-leaf parsley
2 bay leaves
1. Preheat oven to 425 degrees F.
2. Place vegetables on a large, rimmed baking sheet and
drizzle with olive oil; sprinkle with thyme and 1 teaspoon
salt. Roast for 35 minutes. (Some of the vegetables will be
quite browned; that's fine.)
3. Transfer vegetables to a large saucepan. Add 8 cups
water, the celery leaves, parsley sprigs, bay leaves, and
the remaining 2 teaspoons salt. Bring to a boil, then
reduce heat and cook at a simmer for 45 minutes.
4. Remove the pot from the heat and strain stock, pressing
down firmly on the vegetables to extract as much liquid as
possible. (Stock can be prepared 2 days ahead; keep
covered and refrigerated. To freeze, place in a freezer
container, label with name and date, and store up to 3
months.)
Shortcut Chicken or Beef Stock
MAKES 8 CUPS
Pressed for time? About thirty minutes is all you need to turn
purchased broth into a full-flavored stock.
2 quarts (8 cups) low-sodium chicken or beef broth, plus a little
extra if needed
2 ribs celery, cut into 1-inch-thick pieces
2 medium carrots, peeled and cut into 1-inch-thick
pieces
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2 medium onions, halved and cut into 1-inch-thick
slices
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1. Place 2 quarts stock, the celery, carrots, onions, parsley,
and thyme in a large, heavy saucepan or pot (with a lid) set
over medium heat. Bring mixture to a simmer, reduce
heat, cover, and cook at a simmer for 30 minutes.
2. Remove the pot from the heat and strain the stock through a
large, fine-mesh strainer or sieve, pressing down on the
vegetables and herbs to extract as much liquid as possible.
It should yield 8 cups stock; if not, add enough extra stock
or water to make 8 cups. (Stock can be prepared 2 days
ahead; keep covered and refrigerated. To freeze, place in a
freezer container, label with name and date, and store up to
3 months.)
Soup - Making Basics
Equipment - Soup-making does not require a lot of utensils.
Essentials include a stock-pot with a lid, a fine mesh strainer or
sieve, either a food processor, blender, food mill, or immersion
blender for pureeing and a ladle for serving.
Ingredients - Use the freshest and best ingredients possible.
Seasonal produce not only tastes better, but generally costs less,
too.
Salting - The secret to bringing out the flavors in soups is salting
correctly. Kosher salt is great for its clean, clear taste.
When salting a soup to be served hot, wait a few minutes for the
soup to cool down just a bit before salting; you will be able to taste
the flavors better. Ooops! What if your salt accidently gets oversalted? Peel a potato and immerse it in the soup for an hour or
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longer to draw out the salt.
Too - thin or too - thick? If a soup is too thin, make a thickener
by mixing amounts of flour and unsalted room temperature butter
into a paste; whisk it into the pot of simmering soup in teaspoons
to thicken it. If a soup is too thick, thin it by adding additional
stock or another liquid used in the soup in1/4 - cup increments.
Pureeing? Be careful of hot soup in a food processor, blender, or
with an immersion blender. Hot soups splatter easily, so use
caution and always puree them in small batches.
Making ahead for the fridge or the freezer? Most soups will
improve in flavor when made a day in advance. Let them cool
first, then cover and refrigerate. Do not put hot soup directly into
the refrigerator. When freezing soups, place in a freezer
container, seal, and label with name and date.
Homemade Creme Fraiche
(Makes about 1 1/3 cups)
1 cup heavy cream
1/3 cup sour cream
Whisk cream and sour cream together in a medium bowl. Let
stand at room temperature until thickened for 6 hours or longer.
Cover and refrigerate. (This can be stored up to 1 week, covered,
in the refrigerator)
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Crunchy Topping Ideas
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Crumbled Corn chips or Frito chips or tortilla strips
Croutons
Crostini Appetizer Bread (Recipe in this booklet)
Crumbled Pita Chips
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Soup Recipes
Summer Squash Ministrone With Pistou
(Serves 6)
PISTOU (French version of Italy’s Pesto)
½ cup (loosely packed) torn basil leaves
1 teaspoon coarsely chopped garlic
6 tablespoons grated Parmesan cheese, preferably ParmigianoReggiano, plus some shavings for garnish (see tip, facing page)
3 tablespoons olive oil
SOUP
6 cups vegetable stock, preferably Made-from-Scratch Roasted
Vegetable Stock
3/4 cup short pasta, such as tubetti, ditalini, or mini-penne
12 ounces tomatoes, stems, seeds, and membranes removed, cut
into ½ inch pieces
1 cup thinly sliced red onion
Scant 1/4 teaspoon cayenne pepper
1 pound small summer squash, preferably a mixture of yellow and
green, thinly sliced
Kosher salt
To make the pistou: Place the basil and garlic in a food processor
fitted with a metal blade. Pulse until mixture is coarsely chopped.
Add grated Parmesan; pulse until combined. With machine
running, add olive oil in a thin, steady stream and pulse until the
mixture is a smooth paste. (Pistou can be prepared 5 hours ahead;
cover and refrigerate.)
To make the soup: Put the stock in a large, heavy saucepan set
over medium heat and bring to a simmer. Add the pasta, tomatoes,
onion, and cayenne; return mixture to a simmer and cook for 5
minutes. Add the squash and simmer for an additiona13 to 5
minutes, until pasta and squash are tender. Taste soup and season
with salt, as needed.
To serve, ladle soup into 6 bowls; swirl 1tablespoon pistou
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into each serving. Top each serving with shaved Parmesan, if
desired. Serve immediately.
Pumpkin Pie Soup
(Great around Thanksgiving)
2 cups chicken broth
1 can pumpkin (15oz)
1/2 cup half/half or cream
1 tsp. pumpkin pie spice
Crumbled bacon
Can add chopped apples
Whisk broth, pumpkin, cream and spice together over medium heat
until smooth - about 5 minutes. Then add crumbled bacon to give it
texture. Can be served in a bread bowl.
Pumpkin Chili
(serves 8-10)
3 pounds ground beef
1 large onion (diced)
3 bell peppers (green, red and yellow) (diced)
Brown ground Beef in a pot on medium heat and drain.
Add onion and bell pepper. Cook 5 min.
Stir in:
(2) 15oz cans Kidney Beans drained
(2) 15oz cans Black Beans drained
(1) 46 oz can Tomato Juice
(1) 28 oz or (2) 14oz cans Peeled & Diced Tomatoes
(1) 29 oz can Pumpkin Puree
(1) Tbs. Pumpkin Pie Spice
(2) Tbs. Chili Powder
(1/4) cup White Sugar
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Simmer for one hour. Serve in sour dough bread bowl, topped
with shredded cheddar and a dab of sour cream. (I use lite sour
cream and 4-Cheese-Mexican B a mixture of Monterey Jack,
Cheddar, Queso Quesadilla & Asadero cheeses)
(* may substitute ground turkey for ground beef.)
Potato Cheese and Beer Soup
(Serves 8)
1 quart chicken broth
2 2 pounds potatoes, un-peeled, coarsely chopped
2 cups chopped green onions, whites and about half the green stalks
1 quart half and half
3 cup soy sauce
1 tsp. freshly ground white pepper
6 oz. of shredded Swiss cheese
6 ounces shredded cheddar cheese
2 cup beer.
In a heavy bottomed soup pot bring the chicken broth to a boil.
Add the potatoes and simmer for 30 minutes or until the potatoes
are very soft. Add the green onions and remove the pot from the
heat. Add the half and half to the pot.
Puree the potatoes broth mixture. If you can’t do it in the pot with
a hand held blender you will have to do it in batches in your food
processor or blender. Return the puree to the pot. Stir in the soy
sauce and pepper and slowly bring the soup back to a simmer. The
soup can be prepared to this point up to 48 hours ahead and
refrigerated or prepared and frozen for three months.
When ready to serve proceed with the recipe by placing the pot
back on the burner, over medium heat. When the soup begins to
simmer, stir in the grated cheeses gradually, a handful at a time.
Now gently whisk in the beer and let the soup simmer slowly to
marry the beer flavor with the soup.
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Corn and Squash Soup
(Serves 8)
12 bacon strips
1 medium onion, chopped
1 celery rib, chopped
2 Tbs. All-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed, cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 Tbs. Minced fresh parsley
1-1/2 tsp. Salt
2 tsp. pepper
Sour cream, optional
In a large saucepan, cook bacon over medium heat until crisp.
Remove to paper towels, drain, reserving 2 Tbs. drippings.
In the drippings, sauté onion and celery until tender. Stir in flour,
until blended. Gradually stir in broth. Bring to a boil; cook and
stir for 2 minutes or until slightly thickened. Reduce heat to
medium. Stir in the squash, corn, cream, parsley, salt, pepper and
bacon. Cook and stir until heated through. Garnish each serving
with sour cream if desired
Pumpkin & Black Bean Soup
2 Tbs. Extra olive oil
1 medium onion, finely chopped
3 cups chicken stock
1 can (14.6 oz.) diced tomatoes in juice
1 can (15 oz.) black beans, drained & rinsed
2 cans (15 oz.) Pumpkin puree
1 cup heavy cream (can use fat free Half & Half)
1 2 Tbs. Curry powder
2 tsp. hot curry powder
1 2 tsp. cumin
2 tsp. Cayenne pepper
1/4 tsp. Tumeric
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Juice from one lemon
Coarse salt
20 blades fresh chives, chopped or snipped
Heat a stock pot over medium heat. Add oil. When oil is hot,
sauté onions for 5 minutes. Add stock, tomatoes, beans and
pumpkin. Stir well and bring to a boil. Reduce heat to medium
low and stir in cream, curry, cumin, cayenne, tumeric and salt to
taste. Simmer 5 minutes. Stir in lemon juice. Taste and add more
seasonings as desired. Serve garnished with chives.
Creamy White Chili
(Serves 8)
1 lb. Boneless skinless chicken breasts cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 tsp. Garlic powder
1 Tbs. Vegetable oil
2 cans (15-1/2 oz. Each) great northern beans, rinsed and drained
1 can (1401/2 oz. Each) chicken broth
2 cans (4 oz. Each) chopped green chilies
1 tsp. Salt
1 tsp. Ground cumin
1 tsp. Dried oregano
2 tsp. Pepper
1/4 tsp. Cayenne pepper
1 cup sour cream
2 cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil
until chicken is no longer pink. Add beans, broth, chilies and
seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
30 minutes. Remove from the heat; stir in sour cream and cream.
Serve immediately.
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Tortellini Soup
(serves 8)
1lb Italian Sausage
1 large onion, chopped
1 clove garlic, pressed
3 cans chicken broth
2 cans (15 oz.) diced tomatoes, undrained
1 (8 oz.) can tomato sauce
1 cup dry white wine
2 cup shredded carrots
1 Tbs. Sugar
2 tsp. Italian Seasoning
2 small zucchini, sliced
Tortellini
2 cup shredded Parmesan Cheese
Discard the sausage casings. Cook sausage, onion, and garlic in a
Dutch oven over medium-high heat, stirring until sausage crumbles
and is no longer pink.(drain). Return to heat, stir in broth and next
6 ingredients. Bring to a boil. Reduce heat; Simmer 30 minutes.
Skim off fat. Stir in zucchini and tortellini; simmer 10 minutes.
Sprinkle each serving with Parmesan cheese.
Bean Soup
2 cup Kidney Beans
2 cup Split Yellow Peas
2 cup Black Beans
2 cup Red Lentils
2 cup small Red Beans
2 cup Split Green Peas
Seasoning mix:
1 Tbs. Dried sweet pepper flakes
2 Tsp. Chicken bouillon granules
2 tsp. Dried minced onion
1 2 tsp. Salt
1 tsp. Dried Parsley Flakes
2 tsp. Black Pepper
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2 tsp. Garlic Powder
2 tsp. Celery Seed
4 Tbs. Brown Sugar
2 cans (14 2 oz.) Cans tomatoes
1 tsp. liquid smoke
1 package flavored Sausages (optional)
Rinse beans and place in large Dutch oven or stockpot. Pour in 4
cups boiling water over beans. Cover and let set over night. Drain
beans and return to stock pot. Add 6 cups water and bring to boil
over high heat. Reduce to low and simmer 1 to 1 2 hours or until
beans are almost tender. Add tomatoes and seasoning. Cut
sausages into 1 inch size pieces and add if you are going to add
them. Stir, cover and simmer 30 minutes. Uncover and continue
to simmer about 1 hour longer or until tender.
Gramma=s Chicken Soup
1 Tbs. olive oil
3 chicken breast (cut into bite size pieces)
Salt
Pepper
1 onion chopped
3 celery stalks with leaf tops chopped
3 cloves of garlic minced
3 carrots chopped
1/2 cup of mushrooms chopped
1 tsp. fresh thyme
1 tsp. fresh rosemary
1/4 fresh parsley chopped
1 box chicken broth (low sodium)
1 cup of spinach chopped
1 can garbanzo beans (drained and rinsed)
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1 cup egg noodles
Put the olive oil in stock pot and heat. Add the chicken, salt and
pepper and cook until chicken begins to brown. Add the onion,
celery and garlic and cook until onions become tender. Then add
carrots, mushrooms, thyme, rosemary and chopped parsley. Let
simmer for 10 minutes. Then add the box of chicken broth and
bring to a boil. Lower heat to a simmer and add the spinach,
garbanzo beans, and noodles. If the stock is too thick you can add
water or more chicken broth. Cook until noodles are done.. Serve
with hot bread.
Jingle Bell Chicken Wild Rice Soup
1 cup wild rice
4 cups water
1 Tbs. Salt
4 Tbs. Butter
1 medium onion, finely chopped
2 cups mushrooms, finely chopped
2 cup celery, finely chopped
1/4 cup flour
5 1/4 cups chicken stock
2 tsp. Salt
2 tsp. Curry powder
2 tsp. Dry mustard
2 tsp. Thyme
1/4 tsp. Pepper
2 cups half & half (can use fat free)
2 cup dry sherry or white wine
1 roasted chicken, finely diced
2 pound bacon, fried and crumbled
Rinse wild rice until water runs clear. Heat water and 1 Tablespoon salt
to boiling. Add rice and simmer covered until rice is tender (1-1 2
hours).
Drain off excess water. In heavy saucepan, melt butter, stir in onion and
cook 5 minutes or until golden. Stir in mushrooms and celery and cook 4
minutes. Mix in flour and gradually blend in chicken broth, stirring
constantly until slightly thickened. Stir in wild rice, 2 teaspoon salt,
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curry powder, dry mustard, thyme and pepper. Lower heat and sit in half
and half, sherry or wine, chicken and bacon. Heat to simmering, stirring
occasionally. Do not boil.
Friendship Soup
1 Lb. Ground beef, ground turkey or sausage
1 28 oz. Can diced tomatoes
2 cup Dry Split Peas
1/3 cup Beef Bouillon
1/4 Cup Pearl Barley
2 cup Dry lentils
1/4 cup minced onion
2 Tbs. Italian Seasoning
2 c. uncooked Brown Long Grain Rice
2 cup Quinoa
In a large Dutch oven, brown 1 pound ground beef, turkey or
sausage and drain. Add 3 quarts water and rest of ingredients.
Bring to a boil. Reduce heat and cover. Simmer for 15 - 20
minutes or until rice is tender.
Taco Soup
1 lb. Cooked ground beef
1- 11 oz. Can tomato puree (or 15 oz. Can tomatoes and 1-8oz. Can
Tomato sauce)
1 cup water
1 - 16 oz. Bottle of mild salsa
1 pkg. Mild taco seasoning
1-14 oz. Whole kernel corn with liquid
1-14 oz. Red Kidney beans with liquid
Mix together ingredients and bring to a boil. Reduce heat to low
and simmer and cook for 30 minutes.
Clam Chowder
1/4 lb. Bacon
3 - 8 oz. Cans chopped clams
2 medium onions, chopped about 3 or 4 potatoes, diced
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2 cups half & half milk (can use fat free)
1 cup milk
1/8 tsp. Thyme.
Fry bacon until crisp. Set aside; add diced potatoes and onions
together, covered in clam juice. Add enough water to cover them.
Add 1/8 tsp. Thyme and boil until tender. When potatoes are
tender add clams, chopped up bacon, 2 cups half & half and 1 cup
milk. Heat to just under a boil and thicken with cornstarch.
(About 2 to 3 Tbs. Cornstarch added to water and add to
chowder). Serve with butter and paprika.
Quick Smoked Sausage and Corn Chowder
16 oz. Smoked sausage, fully cooked, sliced 1/8"
1 medium onion or 2 cups green onion
4 tsp. Vegetable oil
4 (14 1/2-oz). Vegetable broth
4 cups frozen potatoes
2 (15 ounce) can cream-style corn
2 tsp smoked paprika
1/4 tsp. Red pepper, ground
Kosher salt and pepper
1 cup heavy cream
In a large saucepan, cook onions in oil over medium heat 3-4
minutes or until tender. Stir in sausage and brown. Add broth,
potatoes, corn, paprika, red pepper and salt and pepper. Bring to
a boil; reduce heat to low. Simmer uncovered for 20 minutes.
Stir in cream; heat through. (I add a few drops of liquid smoke).
Chicken and Ham Gumbo
1 2 lb. boneless chicken, cooked
10 oz. Pkg. Okra
2 lb. smoked ham, cut into small chunks
1 2 cup coarsely chopped green peppers (or yellow or red)
1 2 coarsely chopped onion
2 diced onion
2 diced celery
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2-3 10 oz. Cans diced tomatoes with green chilies (rotel)
2 bay leaves
2 tsp. Creole seasoning
2 tsp. Basil
2 tsp. Thyme
2 cloves minced garlic
3 dashes Worcestershire sauce
pinch ground pepper
Hot sauce to taste
1/3 cup dry long grain rice
2 Tbs. chopped fresh cilantro
Run hot water over okra until pieces separate easily. Combine all
ingredients but cilantro in slow cooker. Cover. Cook on low 6-8
hours. Stir in cilantro before serving. (Can add cooked sausage
and shrimp)
ACool Nights@ Chile with Chicken, Corn, and Chipotles
(Serves 6)
5 ½ tablespoons canola or vegetable oil, divided
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch
cubes
2 cups chopped onions
1/4 cup all-purpose flour
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt, plus more if needed
4 cups chicken stock
One 28-ounce can Italian-style tomatoes, drained and coarsely
chopped
3 canned chipotle peppers in adobo sauce, coarsely chopped
3 1/2 to 4 cups fresh corn kernels (4 to 5 ears of corn) or frozen
corn kernels, thawed
Two 19-ounce cans dark kidney beans, rinsed and drained
GARNISH
1/2 cup sour cream
2 tablespoons chopped cilantro (optional)
1 large lime, cut into 6 wedges
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1. Heat 4 tablespoons oil in a large, deep-sided pot (with a
lid) set over medium-high heat. When hot, add the chicken
and sauté until light golden, for 4 to 5 minutes. Remove
chicken from pan and drain on paper towels. Add
remaining 1½ tablespoons oil to the pan. When oil is very
hot, add onions and cook, stirring, until lightly browned,
for 3 to 4 minutes. Return sautéed chicken to the pan.
2. Stir together flour, chili powder, cumin, and 1 teaspoon
salt in a small bowl. Sprinkle the mixture over the onions
and chicken, and cook, stirring, 1 minute more. Add
stock, tomatoes, and chipotles; bring mixture to a simmer.
Reduce heat, cover, and cook until chicken is fork-tender
and mixture has thickened slightly, for 25 to 30 minutes.
3. Add corn and beans, and cook for 10 minutes more. Taste
chili and season with salt, if needed (chili can be prepared
2 days ahead. Cool, cover, and refrigerate. Reheat,
uncovered, over medium heat.)
4. To serve, ladle chili into bowls. Garnish each serving with
a generous dollop of sour cream and a sprinkling of
chopped cilantro, if desired. Serve each bowl with a lime
wedge to squeeze over the chili before eating.
AMelt in Your Mouth@ Beef and Barley Soup
(Serves 8)
4 to 4 ½ pounds boneless beef chuck, trimmed of excess fat, cut
into 1-inch pieces
9 to 10 tablespoons olive oil, plus more for sautéing meat
8 cups beef stock, plus a little extra if needed
1 ½ teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon kosher salt, plus more if needed
freshly ground black pepper
3 medium carrots, peeled, halved, and cut into 1/4-inch-thick slices
3 ribs celery, halved and cut into 1/4-inch-thick slices
2 medium parsnips, peeled, halved and cut into 1/4-inch-thick slices
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1 medium onion, coarsely chopped
8 ounces sliced white mushrooms
1 large Yukon gold potato, peeled and cut into 1/2-inch cubes
1 cup pearl barley
1 teaspoon crushed dried thyme
2 tablespoons chopped fresh flat-leaf parsley for garnish (optional)
1. Pat meat dry with paper towels. Line a large plate or platter
with a double thickness of paper towels.
2. Pour enough oil into a large, deep-sided pot (with a lid) to
coat the bottom (4 to 5 tablespoons). Set the pot over
medium-high heat. When oil is hot but not smoking, add
enough pieces of meat to fit comfortably in a single layer (do
not crowd). Brown the meat on all sides, turning often, for 4
to 5 minutes. Using a slotted spoon, transfer meat to paper
towels to drain. Repeat with remaining meat, adding more oil
if needed.
3. Remove pot from heat and wipe out any excess oil with a
paper towel. Return meat to pan and add beef stock,
Worcestershire sauce, soy sauce, 1 teaspoon salt, and several
grinds of pepper. Bring to a simmer over medium-high heat,
and then reduce heat and cover. Cook at a simmer for 1 ½
hours.
4. While the meat is cooking, heat 3 tablespoons oil in a large,
heavy skillet over medium-high heat. When hot, add the
carrots, celery, parsnips, and onion and sauté until just
slightly softened, for about 5 minutes. Remove skillet from
heat and set aside.
5. Heat 2 tablespoons oil in a medium skillet set over
medium- high heat. When hot, add the mushrooms, and
sauté, turning and adding more oil as needed, until lightly
browned, for 4 to 5 minutes. Set aside.
6. After the meat has cooked for 1½ hours, add the sautéed
vegetables (but not the mushrooms), cubed potato, barley,
and thyme to the pot. Bring mixture to a simmer, cover, and
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cook until barley and meat are tender, for 45 to 60 minutes.
Stir occasionally, adding more water if consistency
becomes too thick. Add the sautéed mushrooms to the soup
and simmer until heated through, for 2 to 3 minutes. Taste
soup and season with salt and pepper, as needed. Total
cooking time will be about 1 ½ hours. (Soup can be
prepared 2 days ahead; cool, cover, and refrigerate. Reheat
over medium heat.)
7. To serve, ladle soup into soup bowls and garnish with
chopped parsley, if desired.
Sweet Potato Soup with Orange Fraiche
(Serves 6)
This velvety soup elevates the humble sweet potato to luxurious
new heights. Roasting the potatoes first brings out their
sweetness; when the roasted tubers are combined with fresh
ginger and orange juice in the soup, they taste both exotic and
deliciously decadent. Pureed and served with dollops of
orange-scented creme fraiche, this soup could either begin or
anchor a meal.
ORANGE CREME FRAICHE
¾ cup creme fraiche
¾ tsp. finely minced peeled fresh ginger
¾ tsp. grated orange zest
SOUP
4 tablespoons unsalted butter, divided
4 ½ cups peeled, cubed (1/2 inch dice) red skinned sweet potatoes
(1 ½ to 2 pounds)
1 ½ tsp. light brown sugar
2 cups chopped leeks, white and light green parts only (about 3
medium leeks)
2/3 cup finely chopped celery
¾ teaspoon minced peeled fresh ginger
6 cups chicken stock, plus extra if needed
2/3 cup fresh orange juice, plus extra if needed
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Kosher salt
Ground white pepper
1 tablespoon chopped fresh flat· leaf parsley for garnish
1. To make the crème fraiche: In a medium bowl, whisk
together the creme fraiche, ginger, and orange zest.
(Orange creme fraiche can be prepared 1day ahead; cover
and refrigerate.
Bring to room temperature for 30 minutes before using.)
2. To make the soup: Arrange an oven rack at center position
and preheat oven to 400 degrees F. In a large, heavy skillet
set over medium heat, melt 2 tablespoons butter. Add the
cubed sweet potatoes and toss to coat with butter. Sprinkle
with brown sugar, then spread sweet potato cubes in a
single layer on a large, rimmed baking pan. Roast for 15
minutes, then stir and roast until tender when pierced with a
knife and browned around the edges, for about 15 minutes
more. Remove and set aside.
3. In a large, heavy pot set over medium heat, melt
remaining 2 tablespoons butter. When hot, add leeks,
celery, and fresh ginger, and sauté for 4 minutes, stirring
occasionally. Add roasted sweet potatoes and sauté for 2
minutes more. Add chicken stock, orange juice, salt, and
a generous pinch of white pepper. Bring mixture almost
to a boil, then reduce heat and simmer until vegetables
are very tender, for about 20 minutes or longer.
4. Puree the soup in batches in a food processor, blender,
or food mill, and return soup to the pot. (Or use an
immersion blender to puree the soup in the pot.) The
soup will be quite thick; if it seems too thick, you can
thin it with a half cup of chicken stock, plus 1 to 2
tablespoons fresh orange juice. Taste soup and season
with salt, as needed, and white pepper. (The soup can
be prepared 2 days ahead; cool, cover and refrigerate.
Reheat, stirring, over medium heat.)
5. To serve, ladle soup into 6 shallow soup bowls. Using a
½-teaspoon measure, drop 5 to 6 generous dollops of
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creme fraiche atop each serving in a ring along the outside
edge of the soup. With a small knife, swirl creme fraiche
into soup to create a marbleized border. Sprinkle each
serving with a little parsley.
Tomato and Fennel Soup with Crème Fraiche
Tomato and fennel team up fabulously in this soup. The
sweetness of the tomato is complemented by the licorice accent of
the fennel. Dollop of creme fraiche garnishing the soup.
4 medium fennel bulbs
¼ cup olive oil
1 cup chopped onion
½ cup diced carrot
2 tablespoons chopped fresh tarragon, plus
6 sprigs for garnish
1 teaspoon kosher salt, plus more if needed
¼ teaspoon red pepper flakes
1 28-ounce can diced tomatoes, drained well
4 cups chicken stock
2/3 cup creme fraiche divided
1. Cut off and discard stalks (if attached) from fennel. Halve the
bulbs lengthwise, and cut out and discard the tough inner
cores. Chop enough fennel to yield 3 cups.
2. Heat the oil in a large, deep-sided pot over medium-high heat.
When hot, add the chopped fennel, onion, and carrot, and
cook, stirring frequently, until vegetables are softened and
starting to brown, for 8 to 10 minutes. Stir in the chopped
tarragon, 1 teaspoon salt, and the red pepper flakes. Add the
tomatoes and chicken stock, and continue to cook at a gentle
simmer (reducing heat slightly, if necessary) until the
vegetables are tender, for about 20 minutes.
3. Puree the soup in batches in a food processor, blender, or food
mill, and return soup to the pot. (Or use an immersion blender
to puree the soup in the pot.) Ladle a little of the warm soup
into a small bowl and whisk in 1/3 cup of the creme fraiche.
Then whisk this mixture into the soup. Taste soup and season
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with salt, as needed. (The soup can be prepared 1 day ahead.
Cool, cover, and refrigerate. Reheat over medium heat.)
4. To serve, ladle one cup of soup into each of 6 bowls. Garnish
the center of each serving with a dollop of creme fraiche and a
fresh tarragon sprig.
Broccoli and Crab Bisque
1cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 c. butter, cubed
1/4 c/ flour
1/4 tsp. Dried thyme, crushed
1/8 tsp. Pepper
1 bay leaf
2 cans chicken broth
1 cup half & half cream
3/4 cup shredded Swiss cheese
1 pkg. (6 oz.) Frozen crabmeat, thawed, drained and flaked
In a large saucepan, cook the leeks, mushrooms, broccoli and
garlic in butter until broccoli is crisp-tender. Stir in flour and
seasonings until blended. Gradually add broth and cream.
Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Add cheese; stir until melted. Add crab; heat through but do not
boil. Discard bay leaf before serving.
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Soup-er Sides
Breads, salads and sandwiches make ideal partners for soups. Feel
free to experiment with toppings and sides with your soup. After
all, soups, salads, and sandwiches are always a winning
combination that will complement your soup.
Grilled Gorgonzola and Apple on Sourdough Bread
(Serves 4)
1 Granny Smith apple, cored but unpeeled, very thinly sliced
1 tsp. Lemon juice
8 crusty sourdough bread slices (3/8-to-1/2- in. thick)
8 ounces blue cheese, such as Gorgonzola or Bleu
4 Tbs. Chopped pecans
4 Tbs. Unsalted butter, melted, plus more if needed
Toss Apples slices with lemon juice in a medium non-reactive
bowl. For each sandwich, place about 1/4 of the cheese on to one
slice of bread. Sprinkle with 1 Tbs. Chopped pecans, and press
down with your fingers. Add 3 to 4 apple slices, and cover with
another bread slice. Brush both sides of the sandwich with a
Tablespoon or more of melted butter. Repeat to make 3 more
sandwiches.
Heat large skillet on burner. Place sandwiches in skillet and press
down with spatula. Cook until browned on underside for about 2
minutes; turn, and continue cooking on the other side, pressing
down with spatula often, until browned.
Halve sandwiches on the diagonal and serve warm.
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Vegetable Pitas with Goat Cheese and Fresh Herbs
(Preheat oven to 400 degrees F.)
Vegetables
1 medium red bell pepper
1 medium yellow red pepper
1 medium zucchini
1 medium red onion
1 medium fennel bulb
1 small eggplant
6 Tbs. Olive oil, plus more if needed
1 tsp. Kosher salt
1 tsp. Freshly ground black pepper
Dressing
1 2 Tbs. Red wine vinegar
1 2 Tbs. Fresh orange juice
1 2 Tbs. Olive oil
3/4 tsp. Kosher salt, plus more if needed
2 tsp. Red pepper flakes
5 to 6 ounces creamy goat cheese, broken into small pieces
1/4 cup pitted kalamata olives, slivered
2 cup fresh basil leaves torn into small pieces
Four 6-inch pitas, cut in half
Dice vegetables. Place in large mixing bowl and toss with 6 Tbs.
Olive oil and the salt and pepper. Divide vegetables among 2
rimmed baking sheets and spread in a single layer. Roast, stirring
every 10 minutes until tender and browned around the edges, for
about 30 to 40 minutes. While roasting, if they seem to be drying
out, drizzle them with an additional 1 to 2 Tbs. Olive oil. Remove
from oven and let cool to room temperature. (Vegetables can be
roasted up to 4 hours ahead of time. Cover with foil and leave at
room temperature.)
To make the dressing: Whisk together vinegar, orange juice, olive
oil, 3/4 tsp salt, and red pepper flakes in a small nonreactive bowl.
(Dressing can be prepared 1 day ahead; cover and refrigerate.
Bring to room temperature and whisk well before using.)
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To serve, toss vegetables with dressing. Add goat cheese, olives,
and basil and toss again. Season with more salt, as needed. Fill
each pita half generously with vegetables.
Crostini Appetizer Bread
2 cup olive oil
4 garlic cloves, peeled and minced or left whole
2 cup coarsely chopped Italian parsley (Optional)
1 loaf baguette or other thin loaf, cut into thin slices
Alternately brush both sides of bread with olive oil. Lay slices on
a baking sheet. Place in preheated 400 degree oven. If desired,
sprinkle parsley over the bread slices. Bake until bread turns
golden. Remove from oven and lightly rub the whole peeled garlic
cloves on one side of each bread slice. Crostini can be made in
advance and served at room temperature. Keeps for a few weeks.
Garlic Naan Crisps
3 Tbs. butter
1 garlic clove, pressed
1 Tbs. finely chopped fresh cilantro
2 pieces naan or pita bread
Preheat the oven to 425: Melt the butter in a small saucepan over
low heat: stir in the garlic and cilantro. Brush the breads evenly
with the melted butter mixture. Lightly salt with kosher salt and
cut the bread into 1 2 inch thick slices and arrange on a heavy
large baking sheet. Bake until golden brown and crisp, about 8
minutes. Let cool completely. (Chips can be made 1 day ahead.
Cook and store in an airtight container or resealable plastic bag at
room temperature.)
Naan bread is oblong shaped and usually in the deli. It is an Indian
type bread and a lot like pita bread which you can also use.
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Contributors:
Colleen Murray,
Michelle Franich,
Patricia Nicholls
Tara Andrews
“Sunday Soup” by Betty Rosbottom
The U.S. Department of Agriculture (USDA), Montana State University and the
Montana State University Extension Service prohibit discrimination in all of their
programs and activities on the basis of race, color, national origin, gender,
religion, age, disability, political beliefs, sexual orientation, and marital and
family status.
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