Category Archives: Soups

Duck Giblet Soup with Chinese Five Spice; Recipe


Duck Giblet Soup with Chinese Five Spice

So I had to post this today. Sorry but no pictures because I had no idea it would be this good. I was making a roast duck tonight so I decided to cook the giblets to eat as a snack; I totally stumbled upon this delicious soup so here it is.

Ingredients

Duck neck, liver, heart and gizzard

1 small onion quartered

1 large carrot

1 rib celery

2 dashes Chinese five spice powder

Salt & pepper to taste

Water to cover

Combine all ingredients in a small sauce pan and bring to a boil, Turn down heat and let simmer for an hour and a half. I just ate the giblets and broth but the veggies were excellent as well. I can’t believe how delicious this was. Perfect after coming in from the 5 degree temperature.

 

White Bean Soup with Leftover Ham; Recipe


White Bean Soup

White Bean Soup

This is one of the recipes I adapted from my mother’s bean soup recipe. Bean soup is a great way to use up your leftovers from a baked ham. My step dad loves this recipe and so do I!

Ingredients

2-3 Cups chopped ham001

5-6 Cups ham stock

2 1 pound packages Great Northern Beans

1 Cup chopped celery

1 Cup chopped onion

1 Cup chopped carrots

1 Bay leaf

Ground pepper to taste

Soak beans overnight according to directions.

In a Dutch Oven or stock pot heat ham stock to a light boil. Add 3/4 or all of the beans along with all other ingredients. Add more hot water to cover by 1/2 an inch if necessary. Bring back to a simmer over medium heat covered for 1 1/2 hours. Remove bay leaf and check for seasoning and bean texture. Add salt and pepper if necessary. Cook soup uncovered until thickened. Serve with homemade corn bread.

Ham Stock

Ingredients

2-3 Pounds leftover ham bones

1 Carrot

1 Onion quartered

2 Celery Ribs quartered

6-8 cloves garlic smashed whole.

1/2 tsp black peppercorns

2 bay leaves

Water to cover

In a dutch oven or large stock pot combine all ingredients and bring to a simmer. Simmer covered for 3 hours. Add more water to cover as needed throughout cooking time. Uncover and adjust heat to maintain a light simmer for another 3 hours. Remove ham bones and strain liquid through a colander into stock pot or large bowl. Discard all vegetables from the stock including the peppercorns. Remove any meat and add back to the stock.

Homemade Vegetable Beef Soup; Recipe


Feels like home!

Homemade Roasted Vegetable  Beef Soup

My mother made a version of this when I was a kid growing up on the Northwest Side of Chicago. I can remember coming home after playing out in the snowstorms with frozen limbs to a nice hot bowl of this soup. I took my mothers original recipe and made some changes and additions to come up with my own. One of the changes was to make my own beef stock using beef shank and shin marrow bones. The stock really makes the broth very rich and hearty. I substituted frozen mixed vegetables for fresh and added celery. This is an all day event if you make the stock the same day. This is one of my favorite recipes inspired by my mom.

Ingredients for the stock:

5-6 pounds beef bones (shank, shin bones with marrow, soup bones)

Roasted Ingredients

Roasted Ingredients

6 -8 sprigs fresh thyme

1 handful Italian parsley

2 bay leaves

3-4 large carrots halved

4-6 celery ribs halved

2 large parsnips

2-3 large leeks washed very well. Use the green parts also.

1 tsp ground pepper

2 heads whole garlic

Stock

Preheat oven to 400 degrees

Place beef bones in a large roasting pan and cover with celery, parsnips, carrots and leeks. Place whole garlic bulbs on top. Drizzle a little olive oil on top and sprinkle liberally with salt and pepper. Roast uncovered at 400 degrees for 1-1 1/2 hours.

In a large stockpot combine the roasted ingredients with the remaining ingredients with enough water to cover. Bring to a light simmer and let simmer for 4-6 hours replacing water as it cooks off. The longer this simmers the more flavor it will have. I find homemade stock makes the soup richer in flavor. When the stock is done drain it first through a colander into another large stockpot or container. Press down on the mixture to force all the liquid out of the vegetables. For a clearer stock, pour the stock again through a colander lined with cheesecloth. I don’t find this necessary but you are welcome to. Refrigerate the stock overnight to solidify the fat on top. Scrape the fat off the top and discard. Store the stock in mason jars or containers that can be filled and frozen if necessary. The stock will have a jelly like consistency.

Tip: Make sure to pick the bones clean and take out the marrow. This is a delicacy; very rich flavor. I also eat the tendon and bits of meat left over; a nice treat during the process.

The Soup

Ingredients

3-4 pound chuck roast fat and membrane removed cut into thick bite sized chunks.

Homemade beef stock or store bought.

2 pounds peeled baby carrots

2 pounds red potatoes cut to bite size pieces

6-7 ribs cellery

50 ounces chopped tomatoes (Pomi Brand)

1 pound green beans snapped in half

3 large leeks with greens roughly chopped

1 small to medium package corn thawed to room temperature

1 small to medium package peas thawed to room temperature

2-3 tbsps beef base or 5-6 beef bouillon cubes. Optional

3-4 packs Sazon Goya

5 cloves fresh garlic through a press or minced

 

Soup

Heat a large dutch oven to medium high. Drizzle enough olive oil to coat. Brown the beef cubes in batches and remove to a bowl to avoid overcrowding the pan. When all the meat has been browned and removed de-glaze with a bit of red wine or water (1/2 cup). Pour the liquid into a large stock pot and add the beef, celery, leeks, garlic, thyme, beef base, sazon goya and 25 ounces chopped tomatoes. Add all of your beef stock and turn the heat to high. Stir constantly until the heat of the soup comes up. Cook uncovered for 45 minutes at just under medium heat ( vigorous simmer). Add the carrots, peas and corn, water to cover and turn the heat back up to medium high until you reach a vigorous simmer. Turn down the heat to maintain this simmer until  the carrots are about 75% done. Add potatoes and turn up the heat to medium high until you reach a vigorous simmer. Turn down heat to maintain your simmer. The soup is done when the potatoes are done but not mushy. Be sure to regulate your seasoning adding more beef base, salt, black pepper as needed.

Serve with hunks of crusty bread to soak up the valuable broth. This recipe produces a lot of soup. Give some away to friends and eat it over a few days. Freezes well.

Enjoy

Homemade Chicken Noodle Soup “Sopa de Pollo”


Homemade Chicken Noodle Soup

Homemade Chicken  Noodle Soup “Sopa de Pollo”

3 liters chicken stock or store bought Recipe to follow
1 whole fryer Chicken plus 2 extra breasts or whole fryer cut up
3 large leeks with greens rough chop and cleaned very well
2 pounds packaged baby carrots
6-7 ribs of celery rough chop
5-6 cloves of pressed garlic or powder to taste
1 large bunch chopped cilantro
4 sprigs fresh thyme or dried leaves to taste
1 half package egg noodles
Jalapeno pepper chopped for sprinkling on individual bowls
Chopped cilantro for sprinkling on individual bowls
Salt and cracked pepper to taste

I use 1 pound each of gizzards and livers also when I can get some good ones from a farm. This is optional but the livers and gizzards add a lot flavor. The gizzards will be ultra tender.

For the stock

4-5 pounds chicken wing parts, necks, backs ETC
2 celery ribs
3 large carrots
4 large sprigs fresh thyme
3 cloves garlic
2 large white or yellow onions quartered or 3 large leeks rough chop

In a large stockpot combine all the stock ingredients with enough water to cover. Bring to a light simmer and let simmer for 2-6 hours replaces water as it cooks off. The longer this simmers the more flavor it will have. I find homemade stock makes the soup richer in flavor. When the stock is done drain it first through a colander into another large stockpot or container. Press down on the mixture to force all the liquid out of the vegetables. For a clearer stock, pour the stock again through a colander lined with cheesecloth. I don’t find this necessary but you are welcome to. Refrigerate the stock overnight to solidify the fat on top. Scrape the fat off the top and discard. Store the stock in mason jars or containers that can be filled and frozen if necessary. The stock will have a jelly like consistency.
For the soup:

Chicken Stock

Chicken Stock

Soup

Cut up your whole fryer and add all parts including the two extra breasts to a large stock pot. Cover with cold water. Add thyme, garlic and salt & pepper. Bring to a medium boil until chicken is cooked (about an hour). Remove chicken and backbone to let cool. Allow the liquid to continue to simmer lightly while the chicken cools. When cool enough to handle, pick all the meat of the bones with your fingers discarding any fat. Put all the bones back in the pot with the liquid and let cook for another hour or two before you add the chicken back. You may skip this but I think there is still a lot of flavor left in the bones.
Remove the bones and add all of your picked chicken meat along with your chopped leeks, celery and chicken stock. Bring back up to a light boil. When you have achieved a light boil add carrots and chopped cilantro with the heat remaining high. When you have achieved a light boil let cook until the carrots are cooked but not mushy, you may need to add water as well as more salt and pepper during this process. When the carrots are almost cooked add your egg noodles. When the noodles are cooked your soup is done. Ladle into bowls with fresh jalapeno and chopped cilantro on top. This is definitely soup for the soul.
This is a very time consuming version of chicken soup but the finished soup is rich, gratifying and leaves you wanting more. Experienced cooks will take this and make variations to simplify this and make it their own. This makes a shit load of soup, so share it with your friends as I do.

Enjoy!

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