No Soup For You! Lesson 5

No Soup For You!

  Soups are a great way to explore your creativity and use imagination, with a variety of ingredients, seasonings and garnishes.  The possibilities are endless.  And if you have been following my posts you have learned all about stocks which are the foundation of all soups.


  There are 2 kinds of soups, Clear Soups, which are Broths, made from meat, fish, game poultry and veggie stocks, and Thick Soups, which are either cream based or soups made with starchy vegetables simmered then puréed to thicken.

 Most soups are based on stocks you can build upon by adding your favorite veggies and meat if you choose or creams and cheeses and you are set.  

  I have included a few recipes for you to try.  One is a Clear Soup and the other in a Cream Soup.  I hope you will try them both and let know how you did.

Chicken Vegetable Soup

4 boneless skinless Chicken Breasts
4 carrots (peeled and chopped)
4 celery stocks (chopped)
1 onion (chopped)
4 medium potatoes (peeled and chopped)
2 qt. Chicken Stock
TT salt,pepper and garlic

In a skillet sauté the onion, celery, carrots in butter with salt and pepper to taste.
In large 5 qt pot add stock and chicken and boil until chicken is cooked through.  Take chicken out and chop or shred into bite size peices.
Add chicken back in pot and add sautéed veggies and potatoes.  Simmer until potatoes are cooked through. You can add noodles or rice if you choose.

You can also roast your chicken well seasoned with salt and pepper and garlic in an oven at 400 degrees F. And this will give you soup a deeper chicken flavor. If you choose to roast use chicken with skin on.

Clam Chowder

1 lb fresh clams (steamed until open then shucked.)
8oz clam juice
3 cups cream or half and half
4 medium potatoes (diced)
3 celery stocks (diced)
1 small carrot(diced)
2 cups chicken or fish stock
1 onion (diced)

In a 4 Qt pot place clam juice, stock, cream and potatoes. And turn on low.
Sautéed vegetables until onion is transparent
Add vegg to pot and simmer until thickened.  You can also add a Blonde Roux if you like it really thick.

Enjoy!
See you next time with a continuation of meat basics.
Darcy
http://chefdarcysilverspooncatering.com/