Black Bean Soup
Ingredients:
2 cups black dry beans
12 cups tap water
1/4 lb. layout applewood bacon
1/2 lb. cooked boneless lip on beef ribeye diced
1 diced jumbo carrot
3 small diced yellow onions
3 cloves whole mace
Dash cayenne pepper
1 sliced lemon
1/4 cup sherry wine
Preparation:
- Wash and pick over the beans. Soak overnight
- Drain. Add water listed, salt pork, beef, carrot, onions, and seasonings
- Cook 3 hours until beans are very soft
- Remove meat and rub beans through a sieve
- Place in a tureen and add sliced eggs, lemon, cooked meat and sherry
Yield: 1 Gallon (21 - 6 oz. servings)
Wild Rice Soup
Ingredients:
8 oz. butter
2 jumbo carrots, diced
1 yellow onion, diced
1/2 celery stock, diced
8 oz. flour
1 tbs. granulated garlic
1 tbs. dried thyme
1/2 tbs. dry basil leaf
1 fl oz. chicken base
1 gallon hot tap water
2 quarts heavy cream
1 lb. cooked chicken, diced
1 1/2 lbs. cooked wild rice, drained
Preparation:
- Melt the butter in a large, heavy bottom stock pot
- Add carrots, onions and celery, saute until onions are translucent
- Add thyme, basil and garlic. Stir to incorporate
- Add flour to make a roux. Cook for 2-3 minutes, stirring so the product does not stick to the bottom of the pot.
- Add water and chicken base. Stir to incorporate and bring to a boil. Again, stir occasionally so the product does not stick.
- Allow the soup to thicken then add cream. Adjust consistency with water.
- Add rice and chicken
Yield: 2 gallons (42 - 6 oz servings)
Iowa Corn Chowder
Ingredients:
2 1/4 cups yellow onions, diced
1 cup celery, diced
1 cup carrots, shredded
1 cup butter
1 cup cooked layout applewood bacon
1 cup flour
1 qt. tap water
1 tbs. chicken or ham base
2 1/4 cups ham, diced
3 Idaho potatoes, diced
1 qt. heavy cream
1 lb. corn kernels
Prepartation:
- Melt butter and saute vegetables and bacon until onions are translucent (approximately 6 minutes)
- Add spices and flour to make a roux. Cook for 2-5 minutes
- Add water and base
- Whisk to incorporate and bring to a boil
- Add remainig ingredients and adjust seasoning to taste
Yield: 1 Gallon ( 21 - 6 oz. serving
Chicken Tortilla Soup
Ingredients:
1 - 2 tbs. fresh garlic
3 medium sized green peppers, diced
3 medium sized red peppers, diced
6 cups onions, diced
1 - 27 oz. can green chilies
2 gallons water base or chicken stock
- Bring to a boil, the add:
4 - 5 cups nacho cheese sauce
4 -5 cups cheddar cheese spread
3 cups salsa
10 cups chicken meat, diced
1 cup roux
1/2 tbs. salt
1 tbs. pepper
1/4 cup white wine
A few dashes of hot sauce
- For a smoother sauce, temper roux with soup.
Armenian Lentil Soup
Ingredients:
1 cup yellow onion, chopped
1/2 cup jumbo carrot, sliced
1/2 cup celery, sliced
3 cups eggplant, peeled and cubed
1 cup green bell pepper, diced
4 cloveds garlic, peeled and minced
- Saute above ingredients in olive oil utnil lightly browned, then add:
6 cups chicken stock
1 1/2 cups lentils
1 1/2 cups tomatoes, chopped
4 oz. dried apricot, sliced
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 tbs. paprika
1 1/2 tsp. salt
- Simmer above ingredients until lentils are tender. Finish with the following;
3 tbs. parsley
1 tbs. fresh mint, chopped
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