Winter Soups & Stews Challenge
Even though we live in Arizona, the winter evenings are still chilly. So the January Challenge is "Winter Soups & Stews". Get out your pots or crockpots and try a new recipe or make one of your old favorites.
Here are the hearty meals prepared by our club members:
Even though we live in Arizona, the winter evenings are still chilly. So the January Challenge is "Winter Soups & Stews". Get out your pots or crockpots and try a new recipe or make one of your old favorites.
Here are the hearty meals prepared by our club members:
Pitts & Frieda - Cream of Asparagus and Mushroom Soup
Servings: 6 - 8
Ingredients
Servings: 6 - 8
Ingredients
- 6 tablespoons butter
- 2 tablespoon olive oil
- 1 large sweet onion, diced
- 6 cloves garlic minced
- 1 ½ - 2 pounds fresh mushrooms, your favorite, sliced
- 1 bunch skinny asparagus (cut into 1” pieces)
- 4 teaspoons chopped fresh thyme
- ½ cup Marsala wine and ½ cup Sherry
- ½ cup all-purpose flour
- 4 cups chicken broth or stock
- salt adjust to taste
- pepper adjust to taste
- 1 cup heavy cream
- Chopped fresh parsley and thyme to serve
- Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened.
- Add mushrooms, garlic, and 2 teaspoons thyme, cook until tender. Pour in Marsala and Sherry and allow to cook for 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt and pepper.
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
- Reduce heat to low, stir in cream. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
- Mix in parsley and remaining thyme. Serve warm.
Bill - Wild Rice Soup
The original recipe is from Minnesota’s high end grocery store, Byerly’s, which is equivalent to Tucson’s A.J.’s. They use REAL wild rice, not the paddy rice probably grown in California. I’ve only found the latter at Trader Joe’s. The recipe is VERY forgiving; I frequently adapt to what I have on hand. I’ve noted the changes I made with this batch.
Byerly’s ... Bill’s Adaptions ...
6 TBS butter 4 TBS butter
1 TBS minced onion. 1/4 cup chopped onion
1/2 cup flour 1/2 cup flower
3 cups chicken broth 4 cups chicken broth
2 cups COOKED wild rice 2+ cups COOKED wild rice (3/4 uncooked)
1/3 cup diced ham 1 cup cooked rotisserie chicken (prefer dark)
1/2 cup shredded carrots 1/2 cup shredded carrots
3 TBS chopped slivered almonds 1/4 cup slivered almonds
1/2 tsp. salt 1/2 tsp. salt
1 cup half & half 1/4 cup milk
2 TBS dry sherry (opt.)
Fresh parsley or chives
Melt butter. Sauté onion. Add flour to make roux. Gradually stir in broth. Cook over medium heat, stirring constantly, until mixture come to a boil. Boil and stir 1 minute.
Add rice, meat, carrots, almonds, and salt. Simmer 5 minutes. Blend in liquids, heat to serving temperature. Garnish and salt to taste.
The original recipe is from Minnesota’s high end grocery store, Byerly’s, which is equivalent to Tucson’s A.J.’s. They use REAL wild rice, not the paddy rice probably grown in California. I’ve only found the latter at Trader Joe’s. The recipe is VERY forgiving; I frequently adapt to what I have on hand. I’ve noted the changes I made with this batch.
Byerly’s ... Bill’s Adaptions ...
6 TBS butter 4 TBS butter
1 TBS minced onion. 1/4 cup chopped onion
1/2 cup flour 1/2 cup flower
3 cups chicken broth 4 cups chicken broth
2 cups COOKED wild rice 2+ cups COOKED wild rice (3/4 uncooked)
1/3 cup diced ham 1 cup cooked rotisserie chicken (prefer dark)
1/2 cup shredded carrots 1/2 cup shredded carrots
3 TBS chopped slivered almonds 1/4 cup slivered almonds
1/2 tsp. salt 1/2 tsp. salt
1 cup half & half 1/4 cup milk
2 TBS dry sherry (opt.)
Fresh parsley or chives
Melt butter. Sauté onion. Add flour to make roux. Gradually stir in broth. Cook over medium heat, stirring constantly, until mixture come to a boil. Boil and stir 1 minute.
Add rice, meat, carrots, almonds, and salt. Simmer 5 minutes. Blend in liquids, heat to serving temperature. Garnish and salt to taste.
Bob & Charlotte - New England Fish Chowdah
This is based on a long family recipe in my wife's family from Maine, but modified in several aspects, including use of just 1 Pot. I make the chowdah in an enameled cast iron dutch oven. A 5 or 6 quart oven will work. You make this the day before you want to serve it!!!!!
Brown salt pork in the dutch oven (about 10 to 12 minutes) and remove with slotted spoon to drain on a paper towel. Remove fat leaving 1 Tbsp. Sauté the onions, leeks, and celery in the salt pork fat for 90 seconds and then add potatoes then stir for about 3 minutes to coat everything. Add the Clam Juice and 4 cups of water or the 4 ½ cups of fish stock and salt and pepper.
Bring to a boil and cook until potatoes are just tender (about 12 minutes) Add the Fish and Evaporated milk and heat about 4 minutes, and fish is opaque. (Do not boil or milk will curdle).
Do not stir, leave fish whole, add heavy cream and gently push fish down into chowdah with a wooden spoon. Cover and let sit overnight. Do not worry if you get a little skin on the soup. Skim off and serve with salt pork pieces sprinkled on top. (I also use some oyster crackers in my bowl.)
This is based on a long family recipe in my wife's family from Maine, but modified in several aspects, including use of just 1 Pot. I make the chowdah in an enameled cast iron dutch oven. A 5 or 6 quart oven will work. You make this the day before you want to serve it!!!!!
- 8 oz of Salt Pork cut into small bite size pieces (or use a good smoked bacon rasher)
- 2 medium leeks cleaned and cut into 1/8 inch circles
- 1 diced medium yellow or white onion
- ½ cup of diced celery
- 2 Russet potatoes peeled and diced into 1 inch cubes (you can substitute one russet with 2 new red potatoes with skin left on)
- 2 lbs of fresh Haddock (In AZ I use Pacific Cod loins)
- 12 oz of evaporated milk (NOT CONDENSED)
- 8 oz of heavy cream or half and half
- 1 tsp salt
- 1 tsp black or white pepper
- 12 oz of Clam juice or 4 ½ cups of fish stock
Brown salt pork in the dutch oven (about 10 to 12 minutes) and remove with slotted spoon to drain on a paper towel. Remove fat leaving 1 Tbsp. Sauté the onions, leeks, and celery in the salt pork fat for 90 seconds and then add potatoes then stir for about 3 minutes to coat everything. Add the Clam Juice and 4 cups of water or the 4 ½ cups of fish stock and salt and pepper.
Bring to a boil and cook until potatoes are just tender (about 12 minutes) Add the Fish and Evaporated milk and heat about 4 minutes, and fish is opaque. (Do not boil or milk will curdle).
Do not stir, leave fish whole, add heavy cream and gently push fish down into chowdah with a wooden spoon. Cover and let sit overnight. Do not worry if you get a little skin on the soup. Skim off and serve with salt pork pieces sprinkled on top. (I also use some oyster crackers in my bowl.)
Lynn & Jim - Green Chile Stew
2 TBSP olive oil
2 pounds pork stew meat (or lean pork cut in 1” cubes)
4 cloves garlic, chopped
1 large onion chopped
2 tsp ground cumin
1 tsp dried oregano
2 cups chicken or vegetable broth
1 tsp salt
4-5 poblano chiles, roasted, peeled, seeded and chopped
1-2 serrano chiles, diced (optional)
1 7 oz can diced green chiles
1 15.5 oz can Great Northern beans
1 7 oz can salsa verde
Heat the oil in a dutch over or heavy pot over medium high heat. Add the pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
Cook and stir a few more minutes and add the broth. Reduce heat to low and simmer about 30 minutes.
Add the salt, chiles, beans, and salsa verde and simmer at least 45 minutes. If the stew becomes too dry, add water. The longer it simmers, the better it tastes.
2 TBSP olive oil
2 pounds pork stew meat (or lean pork cut in 1” cubes)
4 cloves garlic, chopped
1 large onion chopped
2 tsp ground cumin
1 tsp dried oregano
2 cups chicken or vegetable broth
1 tsp salt
4-5 poblano chiles, roasted, peeled, seeded and chopped
1-2 serrano chiles, diced (optional)
1 7 oz can diced green chiles
1 15.5 oz can Great Northern beans
1 7 oz can salsa verde
Heat the oil in a dutch over or heavy pot over medium high heat. Add the pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
Cook and stir a few more minutes and add the broth. Reduce heat to low and simmer about 30 minutes.
Add the salt, chiles, beans, and salsa verde and simmer at least 45 minutes. If the stew becomes too dry, add water. The longer it simmers, the better it tastes.
Gloria & Rick - Lidia's Pasta e Fagioli
|
Cold–soak the beans in advance: Dump the beans into a 2- to 3-quart container and pour in enough cold water to cover them by at least 4 inches. Let soak in a cool place at least 8 hours or up to 24 hours. Drain well.
Pour 6 quarts water into a tall, large (at least 10-quart) pot. Add the drained beans, potatoes, rosemary and bay leaves. Bring to a rolling boil over high heat, then adjust the heat to a gentle boil. Let cook while preparing the sautéed vegetables.
Process the bacon and garlic to a paste in a food processor, stopping once or twice to scrape down the sides of the bowl. Heat the oil in a large skillet over medium heat, then scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes. Stir in the onions and cook, stirring, until translucent, about 4 minutes. Stir in the carrots and cook until the onions begin to brown, about 5 minutes. Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes.
Pour two ladlefuls of the bean-cooking water into the skillet and bring to a boil, then pour the contents of the skillet back into the soup pot. Season lightly with salt and pepper and bring to a slow boil. Cook until the beans are tender, 45 minutes to 1 hour.
Ladle about one third of the beans, along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly. Let the beans until no longer steaming. (Wait until the beans cool completely before blending or processing; hot beans can cause splatters. If you must, you can stir the beans a bit to speed up the cooling process.) Process the beans and liquid in a food processor or blender until creamy. Return the pureed beans to the pot.
Fish out the potatoes to a plate, mash them coarsely with a fork, and return them to the pot. Cook the soup another 10 minutes to give the flavors a chance to blend. Let the soup rest off the heat, covered, 10 to 15 minutes.
While the soup is resting, cook the ditalini or elbow pasta in salted water until very al dente. Drain thoroughly and stir into the soup. Let all rest for 5 minutes, then serve in warm soup bowls, with a drizzle of extra virgin olive oil and a sprinkle of Grana Padano.
Pour 6 quarts water into a tall, large (at least 10-quart) pot. Add the drained beans, potatoes, rosemary and bay leaves. Bring to a rolling boil over high heat, then adjust the heat to a gentle boil. Let cook while preparing the sautéed vegetables.
Process the bacon and garlic to a paste in a food processor, stopping once or twice to scrape down the sides of the bowl. Heat the oil in a large skillet over medium heat, then scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes. Stir in the onions and cook, stirring, until translucent, about 4 minutes. Stir in the carrots and cook until the onions begin to brown, about 5 minutes. Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes.
Pour two ladlefuls of the bean-cooking water into the skillet and bring to a boil, then pour the contents of the skillet back into the soup pot. Season lightly with salt and pepper and bring to a slow boil. Cook until the beans are tender, 45 minutes to 1 hour.
Ladle about one third of the beans, along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly. Let the beans until no longer steaming. (Wait until the beans cool completely before blending or processing; hot beans can cause splatters. If you must, you can stir the beans a bit to speed up the cooling process.) Process the beans and liquid in a food processor or blender until creamy. Return the pureed beans to the pot.
Fish out the potatoes to a plate, mash them coarsely with a fork, and return them to the pot. Cook the soup another 10 minutes to give the flavors a chance to blend. Let the soup rest off the heat, covered, 10 to 15 minutes.
While the soup is resting, cook the ditalini or elbow pasta in salted water until very al dente. Drain thoroughly and stir into the soup. Let all rest for 5 minutes, then serve in warm soup bowls, with a drizzle of extra virgin olive oil and a sprinkle of Grana Padano.
Debbie & Jon- African Peanut Soup
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with Liquid
Diced or shredded chicken (optional)
1 Diced sweet potato (optional)
Black beans or chick peas (optional)
8 cups chicken or vegetable broth
1 teaspoon pepper
1 TBLSP chili powder
1 teaspoon cumin
¼ tsp cayenne
2/3 cup (or more) extra crunchy peanut butter
1 cup uncooked brown rice or quinoa
Cilantro
Lime
Sriracha hot sauce
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer until rice is tender (time will depend on type of grain – 15 minutes for white rice or quinoa, 45 minutes for brown rice). Stir in peanut butter until well blended, and serve.
Garnish w/cilantro, lime juice, chopped peanuts & hot sauce
Better if you make a day ahead of time.
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with Liquid
Diced or shredded chicken (optional)
1 Diced sweet potato (optional)
Black beans or chick peas (optional)
8 cups chicken or vegetable broth
1 teaspoon pepper
1 TBLSP chili powder
1 teaspoon cumin
¼ tsp cayenne
2/3 cup (or more) extra crunchy peanut butter
1 cup uncooked brown rice or quinoa
Cilantro
Lime
Sriracha hot sauce
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer until rice is tender (time will depend on type of grain – 15 minutes for white rice or quinoa, 45 minutes for brown rice). Stir in peanut butter until well blended, and serve.
Garnish w/cilantro, lime juice, chopped peanuts & hot sauce
Better if you make a day ahead of time.
Gloria & Rick - Cheddar Broccoli Potato Soup
Servings: 6 people
Prep 10 minutes
Cook 35 minutes
Ready in 45 minutes
Servings: 6 people
Prep 10 minutes
Cook 35 minutes
Ready in 45 minutes
- 5 1/2 Tbsp butter , divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves garlic , minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
- 3 cups chopped broccoli florets (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
- In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and sauté 3-4 minutes. Add garlic and sauté 30 seconds longer.
- Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
- Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
- Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.