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Soups, Stews, And Chilis

Soups, Stews, And Chilis

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Published by nezbe
Soups, Stews, and Chilis
Soups, Stews, and Chilis

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Categories:Types, Recipes/Menus
Published by: nezbe on Jun 25, 2013
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06/25/2013

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Soups, stews, and chilis are the very essence of one-potcooking, and, as you would expect, have a lot in com-mon. They are all made in one pot, they taste even bet-ter a day or so later, and they are as easy to cook up insmall amounts as in large potfuls. Even better, they make almost a complete meal. Begin with a crisp greensalad, add some fresh bread alongside, and dinner isserved. How easy is that?In this chapter, you will find recipes from all cor-ners of the globe, including Vietnamese Noodle Soup(page 58), Gazpacho with Cilantro Cream (page 51),Moroccan Vegetable Stew (page 68), Hungarian Pork Goulash (page 76), Provençal Beef Stew (page 69), andPasta e Fagiole with Sausage (page 60).
SOUP
Soups are infinite in variety and for that very reasonexceptionally versatile. A soup can be a light and ele-gant first course, a substantial rib-sticking meal-in-a-pot, or a refreshing cooler on a summer’s day. It can bea crystal-clear golden liquid, a silky smooth andcreamy puree, or thick with vegetables, noodles, and a protein, such as chicken or beef. Some soups are al- ways served cold, like gazpacho, and some are alwaysserved hot, such as spit pea soup. And others are soversatile that they are just as delicious hot, cold, or atroom temperature. Whatever your preference, there isa soup to suit your taste.
STEW 
 Warming, hearty, and always satisfying, stews are per-fect cold-weather food. Stews can be made withchicken, pork, beef, veal, or fish that has been cut intosmall pieces or hearty chunks. And while some stewsare laden with a variety of vegetables, others containonly one or two. The liquid can be as varied as the in-gredients themselves: water, broth, tomato juice, and wine, or a combination can all work in a stew. Servedup in large shallow bowls with hunks of bread for sop-ping up all the flavorful juices, a stew is comfort foodof the first order.
CHILI
 Just who cooked up the first chili is in dispute, butmany chili aficionados believe credit must go to theTexas trail cooks who fed the cowboys while “winning the West.” In fact, by 1880 eating a “bowl of red” wascommonplace in cities like San Antonio. In thischapter we offer a tasty variety of all-American chilis.Some are made with chunks of beef, others withground beef, and one is made with tasty pieces of pork.Our Cincinnati Chili (page 77) gets served up on a bedof spaghetti, while the New Mexican Green Chili (page76) is a bold pot of pork shoulder chunks, onions, jalapeños, cumin, cayenne, fresh tomatillos, andpoblanos that speaks of the best of the Southwest.
SOUPS
,
STEWS
CHILIS
45
3
South-of-the-Border Chicken Soup 
SOUPS, STEWS & CHILIS
 
French Onion Soup
Onions, slowly cooked until deep brown and cara-melized, give this classic its distinctive flavor. Great for a party, this recipe is easily doubled; simply cook theonions in two skillets.
Prep: 10 minutesCook/Bake: 2 hours
4tablespoons butter or margarine6medium onions, thinly sliced
1
 ⁄ 
4
teaspoon salt 4cups water1can (14
1
 ⁄ 
2
ounces) beef broth or1
3
 ⁄ 
4
cups Brown Beef Stock (page 61)
1
 ⁄ 
4
teaspoon dried thyme4diagonal slices (
1
 ⁄ 
2
inch thick) French bread4ounces Gruyère or Swiss cheese, shredded(1cup)
1.
In nonstick 12-inch skillet, melt butter overmedium-low heat. Add onions and salt and cook, stir-ring occasionally, until onions are very tender andbegin to caramelize, about45 minutes. Reduce heat tolow and cook, stirring fre-quently, until onions aredeep golden brown, about15 minutes longer.
2.
Transfer onions to 5-quart Dutch oven. Add
1
 ⁄ 
2
cup water to same skillet and heat to boiling, stirring until browned bits are loosened from bottom of skillet. Add to onions in Dutch oven. Add remaining 3
1
 ⁄ 
2
cups water, broth, and thyme to onions and heat to boiling over high heat. Reduce heat and simmer 30 minutes.
3.
Preheat oven to 450°F. Arrange bread slices oncookie sheet and bake until lightly toasted, about 5minutes. Place four ovenproof bowls in jelly-roll panfor easier handling. Spoon soup evenly into bowls andtop with toasted bread, slightly pressing bread intosoup. Sprinkle Gruyère evenly on top. Bake untilcheese has melted and begins to brown, 12 to 15 min-utes. Makes about 5 cups or 4 first-course servings.
Each serving: About 402 calories, 15g protein, 37g carbohydrate,22g total fat (13g saturated), 64mg cholesterol, 887mg sodium.
Butternut-Apple Soup
Nothing can match a pureed vegetable and cream soupfor texture and this subtly sweet combination of squashand apples just proves the point.
Prep: 15 minutesCook: 40 to 45 minutes
2tablespoons vegetable oil1small onion, chopped2medium butternut squash (1
3
 ⁄ 
4
pounds each),peeled, seeded, and cut into
3
 ⁄ 
4
-inch pieces
3
 ⁄ 
4
pound Golden Delicious apples (2 medium),peeled, cored, and coarsely chopped1can (14
1
 ⁄ 
2
ounces) vegetable broth or1
3
 ⁄ 
4
cups Vegetable Broth (page 61)1
1
 ⁄ 
2
cups water1teaspoon freshly chopped fresh thyme or
1
 ⁄ 
4
teaspoon dried thyme1teaspoon salt 
1
 ⁄ 
8
teaspoon coarsely ground black pepper1cup half-and-half or light cream
1.
In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and golden, about 10minutes. Stir in squash, apples, broth, water, thyme,salt, and pepper; heat to boiling over high heat. Reduceheat to low; cover and simmer, stirring often, untilsquash is very tender, 20 to 25 minutes.
2.
Spoon one-third of squash mixture into blender;cover, with center part of cover removed to let steamescape, and puree until smooth. Pour puree into bowl.Repeat with remaining mixture.
3.
Return puree to saucepan; stir in half-and-half.Heat through over medium heat, stirring occasionally (do not boil). Makes about 9 cups or 8 first-courseservings.
Each serving: About 175 calories, 3g protein, 28g carbohydrate,7mg total fat (3mg saturated), 11mg cholesterol, 525mg sodium.
Spicy Curried Carrot Soup 
Prepare as directed but substitute
2 pounds carrots,
peeled and cut into 2-inch pieces, for squash. Increasebroth to 2 cans.In Step 1, omit thyme and
add 2 tea-spoons curry powder,
and
2 teaspoons grated freshginger.
Omit half-and-half. Makes about 8 cups or8 first-course servings.
SOUPS
,
STEWS
CHILIS
46
 
Cream of Asparagus Soup
For the most flavor, choose the thickest asparagus you can find for this creamy soup. If you wish, garnish eachserving with a sprinkling of snipped fresh chives or chopped tarragon or parsley.
Prep: 10 minutesCook: 25 to 30 minutes
2tablespoons butter or margarine1medium onion, chopped12ounces asparagus, trimmed and cut into1-inch pieces (3 cups)3tablespoons all-purpose flour
1
 ⁄ 
4
teaspoon salt 
1
 ⁄ 
8
teaspoon ground black pepper1can (14
1
 ⁄ 
2
ounces) chicken or vegetable broth or1
3
 ⁄ 
4
cups Chicken Broth (page 62) or Vegetable Broth (page 61)1cup half-and-half or light cream
1.
In 3-quart saucepan, melt butter over mediumheat; add onion and cook, stirring frequently, untiltender and golden, about 10 minutes. Add asparagus;cook 1 minute.
2.
Stir in flour, salt, and pepper until blended.Gradually stir in broth; heat to boiling, stirring con-stantly. Reduce heat; cover and simmer until asparagusis tender, 5 to 10 minutes.
3.
Spoon half of mixture into blender; cover, withcenter part of cover removed to let steam escape, andpuree until smooth. Pour into bowl. Repeat with re-maining mixture.
4.
Return puree to saucepan; stir in half-and-half.Heat through (do not boil). Serve soup hot, or coverand refrigerate to serve chilled later. If chilled soup istoo thick, stir in some milk. Makes about 5 cups or 4first-course servings.
Each serving: About 194 calories, 6g protein, 14g carbohydrate,14g total fat (8g saturated), 38mg cholesterol, 657mg sodium.
Cream of Cauliflower or Broccoli Soup 
Prepare as directed above but substitute
3 cups smallcauliflower or broccoli flowerets
for asparagus. Use
1
1
 ⁄ 
4
cups half-and-half or light cream
and add
dashof ground red pepper.
If desired, stir in
4 ouncessharp Cheddar cheese,
shredded (1 cup) and
1
 ⁄ 
2
tea-spoon Dijon mustard 
 when heating through. Makesabout 5 cups or 4 first-course servings.
Cream of Mushroom Soup 
Prepare as directed above but substitute
1 pound mushrooms,
trimmed and sliced for asparagus. Makesabout 4
1
 ⁄ 
2
cups or 4 first-course servings.
SOUPS
,
STEWS
CHILIS
47
Butternut-Apple Soup 

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