Soups

split pea soup






One of my favorite soup. You can make this soup in a million
way. Here is one or two.

What you need:
2 cups dry green split pea
10 cups water
1/2 TSP salt and cracked black pepper
1 large onion chopped fine
1 (any brand) canned ham treet shredded

In a pot, add green pea and water. Bring to boil until tender
and and milk shake consistency. You may have to add more water
a cup or two. While the pea is boiling, in a frying pan, add
shredded ham and fry until light crispy edges appear (about 10
minutes). Add onion, salt, pepper and fry for 10 minutes more.
Combine both, pea puree and ham mixture and let simmer for 30
minutes. Serve hot with crusty bread and a salad.



Now for ham-bone recipe. Know that Christmas ham you made ?
After eating the ham slices, take the ham-bone and freeze it for
new years day pea soup. Here's what you do. Double the recipes
and include the ham-bone in the pot (no need for the canned ham.)
let simmer for 2 hours, and you'll notice the ham-bone becoming
bare, that means the bits and pieces of ham are now part of the
soup. turn off heat and let cool. Its ready to serve. For a
different textured soup, place soup in a blender and blended to a
smooth texture. You will notice a silky feel to it. Serve with
a dab of sour cream and extra cracked black pepper. YUMMMMM

Onion Soup




I remember seeing this soup done on a TV cooking show long time ago.
I made a bit of a twist on that recipe. Onions are really good for you.
Try it

What you need:
1 med red onion
1 med yellow onion
1 med white onion
4 stalks green onion
4 cans chicken stock
1/2 cup real butter (salted)

Slice all onions thinly. In a pot melt butter, add sliced onions
and saute for 30 minutes on low heat, till they are caramelized.
Add stock and let simmer for 30 minutes more on low heat without
cover. That's it, its ready. For a french style onion soup. In a
soup bowl (oven proof) fill with soup, top it with a toasted french
bread, (or croutons) and a thick slice of provolone cheese. Place
under the broiler until cheese bubbles up toasty. It's real good.




Creamed potato soup

2 medium potato peeled and cubed
1 cup water
1 celery rib diced
1/2 onion finely chopped
2 tbs margarine
1 cup evaporated milk
1 tsp dried parsley
salt and pepper to taste

In a pot, add water and potato, bring to boil for 10 minutes, cover
and let simmer. Add margarine, onion, celery, parsley and milk. Let
simmer on low for 30 minutes stirring every 10 minutes. Its ready.



Chili (no meat)

I came up with this recipe when talking to a friend about
how to manipulate food to mimic texture of meat protein.

Here is a fast and easy no meat chili, hope you like it.

In a bowl, shred (use the big holes) 16 ounce tofu, add
1 TSP paprika, 1 TSP salt and 4 TBS of oil. Mix and let rest
for 15 minutes. In a pot, add 4 TBS oil heat on medium, to
it add 1 large chopped onions and Saute for 5 minutes, to it
add 1/2 chopped jalapenos, 1/2 TSP black pepper and the tofu
mixture and saute for 5 more minutes. Now comes the rest of
the ingredients. Add 2 cans of red kidney beans, juice in all,
also 1 large can of crushed tomato's, mix well, add 1/2 TSP of
red cyan pepper, let simmer for 20 minutes. Serve with shredded
Cheddar cheese and crusty buttered bread.

ENJOY. SGM-B

butternut soup



This soup is great anytime, but especially in winter time.
Very simple and great tasting as well as full of vitamins.

what you need:
1 2lb butternut squash Peeled, cubed, steam cooked for
30 minutes mashed and set aside.
1 medium onion, chopped fine.
1 5oz can mushrooms, drain, chopped fine. save liquid.
2 cans chicken broth.
1/2 tsp cracked black pepper.
2 TBS olive oil.

In a pot, add oil, onion, mushroom and black pepper. saute
for 5 minutes. Add mushroom liquid, 2 cans of chicken broth
and the mashed butternut squash. let simmer for 10 minutes
and serve. The soup should be lumpy. For a smoother texture,
Blend the soup in a blender till silky smooth serve with a
table spoon of sour cream

ENJOY. SGM-B

pork meatball soup



Very delicate and bold in flavor and very tasty. Over the years
of going to Oriental restaurants, i felt there was something
missing in there food. Maybe its my pallet, so i decided to
experiment on my own. One recipe is pork meatball. I will post
other recipes that i have created. But first up, "Pork Meatballs"
soup.

What you need: The meatball
1 LB ground pork
2 garlic cloves smashed
1/2 TSP powder of ginger, turmeric, white pepper, coriander
4 stalks green onions thinly sliced (divided into 2 portions)
1/4 cup chopped fine cilantro (divided into 2 portions)

In a bowl add all ingredients, mix well, and form 1 inch balls and
set aside. (note set aside half portion of green onion and cilantro)

What you need: The soup
4 can of Swanson chiken broth (low sodium)
1 TBS soy sauce
1/2 TSP wishtershier sauce

In a pot, add all ingredients (for the soup) and let simmer on medium
heat for 30 minutes. Add the meatballs and let simmer for another
30 minutes. Serve in a bowl, and sprinkle a pinch of green onions
and cilantro. For a strong ginger flavor, slice fresh ginger root
and add to soup 5 minutes before serving.

ENJOY. SGM-B