Tilted Forum Project Discussion Community - View Single Post

maleficent · 10-23-2004, 02:50 PM

I love thick hearty soups especially with a nice crusty bread - (and apple crisp for dessert I'm in heaven)

Easiest Bestest Soup in the World
2 Cups Chicken Stock (homemade preferred, canned will do in a pinch)
2 cans white beans, drained and rinsed
3 tbs pesto sauce (store bought is fine)
3 tbs parmesean cheese (NOT the crap in the green can)
Fresh ground pepper to taste

1. Put broth and beans into a saucepan, and bring to a boil
2. Lower the heat and add remaining ingredients
3. Simmer for 1 minute.

(You can use a hand blender and blend for a few minutes to make this soup thicker , which is usually what I do, or just serve as is.)

Seafood Chowder - or Chowdah to those in Nuh England
3/4 cup chopped clams
2 cups clam juice
(or use about 16 -20 medium littleneck clams instead of the two above items, i'm lazy, canned will do nicely)
1 tbs flour
1 cup skim milk
1/4 tsp nutmeg
1/4 tsp cayenne pepper (more or less according to taste)
1 large yellow onion, chopped
1/2 lb flounder fillets cut in 1 1/2 inch pieces
1 lb large shrimp, peeled and deveined
1/2 cup heavy cream
salt and pepper to taste (clam broth is usually salty, so I use pretty much no salt at all

Melt the butter, stir in flour, nutmeg, and cayenne pepper, cook over low heat about 2 minutes, stirring (flour will brown lightly, and gets that nutty like flavor) Stir in the onion and cook, stirring frequently, for about 10 minutes, until the onion is translucent.

Whisk one cup of clam broth into pot, and stir until mixture is smooth, slowly whisk in remaining clam borth. Whisk in the skim milk and stir in the potatoes.there should be enough liquid to cover teh potatoes, if there's not, add some water or more skim milk to barely cover the potatoes. Bring to a boil, and stir frequently (insures a smooth soup) Lower heat and simmer about 15 minutes, until the potatoes are almost cooked.

Stir in flour and shrimp, return to a boil, and lower the heat and simmer a few minutes. (doesn't take long at all for the shrimp to cook or the flounder) Stir in the clams and the cream, and heat through.

Serve

10-23-2004, 02:50 PM	#2 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	I love thick hearty soups especially with a nice crusty bread - (and apple crisp for dessert I'm in heaven) Easiest Bestest Soup in the World 2 Cups Chicken Stock (homemade preferred, canned will do in a pinch) 2 cans white beans, drained and rinsed 3 tbs pesto sauce (store bought is fine) 3 tbs parmesean cheese (NOT the crap in the green can) Fresh ground pepper to taste 1. Put broth and beans into a saucepan, and bring to a boil 2. Lower the heat and add remaining ingredients 3. Simmer for 1 minute. (You can use a hand blender and blend for a few minutes to make this soup thicker , which is usually what I do, or just serve as is.) Seafood Chowder - or Chowdah to those in Nuh England 3/4 cup chopped clams 2 cups clam juice (or use about 16 -20 medium littleneck clams instead of the two above items, i'm lazy, canned will do nicely) 1 tbs flour 1 cup skim milk 1/4 tsp nutmeg 1/4 tsp cayenne pepper (more or less according to taste) 1 large yellow onion, chopped 1/2 lb flounder fillets cut in 1 1/2 inch pieces 1 lb large shrimp, peeled and deveined 1/2 cup heavy cream salt and pepper to taste (clam broth is usually salty, so I use pretty much no salt at all Melt the butter, stir in flour, nutmeg, and cayenne pepper, cook over low heat about 2 minutes, stirring (flour will brown lightly, and gets that nutty like flavor) Stir in the onion and cook, stirring frequently, for about 10 minutes, until the onion is translucent. Whisk one cup of clam broth into pot, and stir until mixture is smooth, slowly whisk in remaining clam borth. Whisk in the skim milk and stir in the potatoes.there should be enough liquid to cover teh potatoes, if there's not, add some water or more skim milk to barely cover the potatoes. Bring to a boil, and stir frequently (insures a smooth soup) Lower heat and simmer about 15 minutes, until the potatoes are almost cooked. Stir in flour and shrimp, return to a boil, and lower the heat and simmer a few minutes. (doesn't take long at all for the shrimp to cook or the flounder) Stir in the clams and the cream, and heat through. Serve __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.