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SOUPS


VEGETABLE-BEEF SOUP

IMPORTANT NOTE: The amount of vegetables are only guidelines. Whatever you use for vegetables (and the options are unlimited), plan to use 1/3 to 1/4 more overall (except for onions). These will be pureed and incorporated back into the broth. Also, children don't always appreciate the lovely kick from the wine vinegar, so use a couple of tablespoons of the broth if you must. On the subject of onions, I prefer the more delicate taste of chopped green onions in a soup. Try both and see which one you like. Also you might like to experiment with the type of cheese according to your family's preferences. In other words, get the general procedure down and play around with the recipe.

1 lb chuck steak or soup meat
2 stalks celery, diced
½ can crushed tomatoes
salt/pepper to taste
1 onion, sliced (or 1/2 cup chopped green onions)
1 tsp olive oil
2 tbsp wine vinegar
3 carrots, diced
Water
¼ lb small pasta (partially cooked) or rice (cooked very firm)
grated Parmesan cheese


Place meat, carrots, celery, onion, salt, pepper, olive oil, and tomatoes in stock pot. Cover with water and bring to a boil. Lower heat and simmer, partially covered, for 1½ hours, until meat is very tender.

Remove 1/4 to 1/3 of the vegetables. Place in food processor with 2 tbsp of wine vinegar and process until pureed. Return to soup. Bring broth to a boil and add pasta or rice. Allow to cook 2 to 3 minutes more. Serve with grated cheese, crackers, or hearty bread.



CHICKEN SOUP

SEE IMPORTANT NOTE ABOVE UNDER VEGETABLE-BEEF SOUP

1/2 chicken cut in pieces (or 2 large split breasts)
3 stalks celery, diced
½ can crushed tomatoes
2 carrots, diced
1 to 2 cloves garlic minced and/or 1/4 cup chopped green onions
2 tbsp wine vinegar (optional)
¼ lb pasta (partially cooked) or rice (partially cooked)
grated Parmesan cheese


Place chicken, celery, tomatoes, carrots, and garlic (or green onions) in stock pot. Cover with water and bring to a boil. Lower heat and simmer for about 1½ hours, partially covered. When chicken is fork tender, remove from broth. Remove skin and bones from chicken, cut into small pieces and return to broth. Place 1/4 to 1/3 of the vegetables in a food processor with 2 tbsp of wine vingar or broth, then puree and return to broth. Bring soup back to a boil, add pasta or rice and simmer 5 minutes to finish cooking. Serve with grated cheese, crackers, or hearty bread.



VEGETABLE STOCK

NOTE: Use chopped vegetables of choice, including potato skins. Stock can replace water in soups and sauces and can be used to cook grains, beans and vegetables. Or can be served warm by itself.

Saute vegetables in oil, a bit of water, or butter. This will conentrate their flavor. Once the vegetables are tender, add seasonings of choice, such as garlic cloves, peppercorns, etc, and twice as much water as vegetables.

Bring stock to a boil and immediately reduce to a simmer.

After about 45 minutes, strain stock and discard vegetables. Stock can be frozen in small containers for future use.

NOTE: To make in a PRESSURE-COOKER, saute vegetables in a small amount of olive oil. Add water, lock lid in place, and bring to high pressure. Cook for 10 minutes, run pan under cold water to release the pressure.





©2008 by Ernestina Parziale, CH

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