Text 16317, 78 rader
Skriven 2014-08-28 06:24:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Soups was:Sugars
========================
-=> RUTH HAFFLY wrote to DAVE DRUM <=-

 DD> The best soups are really stews that have been "thinned" with liquid.
 DD> My favourite chicken noodle soup is really leftover chicken and
 DD> home-made egg noodles thinned with chicken broth.   Bv)=

 RH> Sounds like a good one to me. Most of the time when I do chicken soup,
 RH> it has veggies in it besides the chicken, and some other pasta than
 RH> noodles. I'll use rice sometimes if I'm doing a "clean out the fridge"
 RH> type sooup.

I seldom do rice in soup - saving that for stuffed peppers or actual rice
dishes. I've used all sorts of shapes besides noodles in clear broth soups -
shells, those little paramecium shaped farfalle things, alphabet letters,
rotini, orichette, rosmarina, etc, etc. Depends on what's in the cabinet.  Bv)=

I've also used spaetzle and ALDI's Swabian Egg Noodles - which are labelled as
spaetzle but are different from the little dumplings which I am used to seeing
under the spaetzle cognomen.
 
 RH> When Steve's family came in for his seminary graduation 2 years ago, I
 RH> made a quick chicken soup that tasted like it had cooked for hours. I
 RH> got a couple of quarts of home made stock going, then shredded a
 RH> rotisserie chicken into it. I let it cook for about half an hour, then
 RH> added a bag of frozen, mixed veggies, let it cook about 20 minutes
 RH> more. Then I added about a quart of water and a 1 pound bag of some
 RH> sort of whole wheat pasta, let it cook for another 20 minutes or so.
 RH> Seasonings were what was on the chicken, in the stock, poultry
 RH> seasoning and s&p. Home made biscuits went with it, crackers for those
 RH> that wanted.

Soups are so easy to do I fail to understand why people don't do them more
often. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celery Potage
 Categories: Five, Soups, Vegetables, Poultry, UDD
      Yield: 8 Servings
 
      2 qt Chicken Broth
    1/2    Stalk (not rib) celery;
           - chopped small *
      1 lg Onion; chopped
      6 cl Garlic; peeled, squished
           Salt & Pepper
 
  Put two quarts of chicken broth (1 48 oz can and 1 16 oz
  can) and add chopped celery, onion and garlic in the crock
  pot. Add salt and pepper.
  
  Turn unit on to low and go to work.
  
  When you come home get out the immersion blender (Cajun
  motorboat) and puree potage until as smooth as you like.
  Soup will be thick and creamy.
  
  Taste for seasoning and add S&P as needed.
  
  You can add a couple diced potatoes to this to stretch
  it out a bit, if you like. If you use tatties - add more
  salt.
  
  * I first built this dish when I had a half stalk (bunch)
  of celery in the ice box that was past using in salads or
  anything requiring crunch - but, was too good to bin.
  
  Dish, recipe and MM by Dave Drum - 12 June 2002
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Senior Campbell's NEW Large Type Alphabet Soup!!!
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