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Fish stock. 
———–

Ingredients:- two lbs.  Of beef or veal ( these can be omitted ), any kind of white fish trappings, of fish which are to be dressed for table, 2 onions, the rind of 0.5 a lemon, some sweet herbs, two carrots, 2 quarts of water. 

Mode:- Cut up the fish, and put it, with the other ingredients, into the water.  Broil for two hours ; skim the spirits thoroughly, and strain it.  When a richer stock is wanted, fry the veggies and fish before adding the water. 

Time.  Two hours. 

Note.  Don’t make fish stock long before it is wanted, as it shortly turns sour. 

Crayfish soup. 
————–

Ingredients:- 50 crayfish, 0.25 lb.  Of butter, 6 anchovies, the crumb of one French roll, a little lobster-spawn, seasoning to taste, two quarts of medium stock or fish stock. 

Mode:- Shell the crayfish, and put the fish between two plates until they are wanted ; pound the shells in a mortar, with the butter and anchovies ; when well beaten, add a pint of stock, and boil for three / four of an hour.  Strain it through a hair separate, put the rest of the stock to it, with the crumb of the rolls ; give it one boil, and rub it through a tammy, with the lobster-spawn.  Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy.  If required, add seasoning. 

Time.  1- 0.5 hour. 

Eel soup. 
———

Ingredients:- 3 lbs.  Of eels, one onion, 2 oz.  Of butter, 3 blades of mace, one bunch of sweet herbs, [*FR3] oz.  Of peppercorns, salt to sample, 2 tablespoonfuls of flour, 0.25 pint of cream, two quarts of water. 

Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter ; let them boil for a couple of minutes, then decant the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning.  Broil until the eels are tender, but don’t break the fish.  Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to the boil, drip over the eels, and serve. 

Time.  1 hour, or rather more . 

Note.  This soup could be tempered differently by omitting the cream, and adding a little ketchup.

Lobster soup. 
————-

Ingredients.  3 enormous lobsters, or 6 tiny ones ; the crumb of a French roll, two anchovies, one onion, 1 little bunch of sweet herbs, 1 strip of lemon-peel, 2 oz.  Of butter, a little nutmeg, one teaspoonful of flour, 1 pint of cream, one pint of milk ; forcemeat balls, mace, pepper and salt to sample, bread crumbs, one egg, two quarts of water. 

Mode:- Pick the meat from the lobsters, and beat the fins, chine, and little claws in a mortar, previously taking away the brown fin and the bag in the head.  Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water ; simmer delicately until all of the goodness is extracted, and strain it off.  Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk.  Give one boil up, at the same time adding the tails cut in pieces.  Make the forcemeat balls with the rest of the lobster, flavored with mace, pepper, and salt, adding a little flour, and some bread crumbs ; dampen them with the egg, heat them in the soup, and serve. 

Time.  Two hours, or rather more. 

Oyster soup -1. 
————-

Ingredients:- 6 dozen of oysters, two quarts of white stock, [*FR1] pint of cream, 2 oz.  Of butter, 1- [*FR1] oz.  Of flour ; salt, cayenne, and mace to sample. 

Mode:- Scald the oysters in their own liquor ; take them out, beard them, and put them in a tureen.  Take a pint of the stock, put in the beards and the liquor, which has to be conscientiously strained, and boil for 0.5 an hour.  Take it off the fire, strain it again, and add what’s left of the stock with the seasoning and mace.  Bring it to boiling point, add the thickening of butter and flour, simmer for five minutes, stir in the boiling cream, pour it over the oysters, and serve. 

Time.  One hour. 

Note.  This soup can be made less rich by trying milk instead of cream, and thickening with arrowroot rather than butter and flour. 

Oyster soup -2
————–

Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, 2 oz.  Butter, one oz.  Of flour. 

Mode:- Beard the oysters, and scald them in their own spirits ; then add it, well strained, to the broth ; thicken with the butter and flour, and broil for 0.25 of an hour.  Put in the oysters, stir well, but do not let it boil, and serve awfully hot. 

Time.  3 / four hour. 

Prawn soup. 
———–

Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to sample, 1 blade of mace, one pint of vinegar, a little lemon-juice. 

Mode:- Pick out the tails of the prawns, put the bodies in a stewpan with one blade of mace, [*FR1] pint of vinegar, and the same quantity of water ; stew them for quarter hour, and strain off the spirits.  Put the fish stock or water into a stewpan ; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup ; add ketchup or anchovy sauce to sample, with a little lemon-juice.  When it is well cooked, put in some picked prawns ; let them get thoroughly hot, and serve.  If not thick enough, put in a little butter and flour. 

Time.  1 hour.

How much time do you spend cooking each day? For some easy recipes you can use daily to create some of the best meals, visit cooking101.org and have a look at broccoli soup.

Technorati Tags: Broccoli, Cucumber, Ingrediants, soup

Less than enchanting commercial times prompt you to have a look for paths to save on the grocery bill, while busy days inspire you to have a little stockpile of meals that may be brought quickly to the table. 

One of the easiest methods to satisfy both objectives is to spend a Saturday making two quarts each of two or 3 easy soup recipes.  Portion the soups in individual or family size servings to freeze for future inexpensive, quick-to-fix and tasty meals. 

Here are 2 such simple soup recipes to get you started.  These recipes can be followed exactly as given, but they are also generic recipes.  Substitutions give an identical texture and body, but with different flavours.  Recommendation for alternate ingredients follows each of these easy soup recipes. 

One uses a cream base while the other uses a broth.  You will be stunned to find how some minor changes to each recipe can supply many clearly different easy soup recipes. 

Straightforward CLAM CHOWDER SOUP

three Tb.  Butter
three Tb.  Flour
six cups milk
2 large potatoes, cooked until just about done, diced in 2-inch cubes
2 3.5-ounce cans clams, with juice
one 15-ounce can corn
3 enormous mushrooms, sliced
1 large onion, diced
3 green onions, sliced
one tsp.  Thyme

Melt the butter in a giant shallow pan.  Use a whisk to mix in the flour.  Cook over low heat until the roux thickens.  Continuously add the milk, stirring constantly.  Add the leftover ingredients and cook over gentle heat, stirring sometimes, for 30-45 minutes, or until soup takes the thickness you prefer.  Garnish with fresh parsley if you like. 

rather than, or in addition to clams, try shrimp, crab, Krab (, crawfish or catfish nuggets.  Substitute celery, water chestnuts or spinach for any of the plants.  Chives are good in place of green onions.  Use a teaspoon of tarragon or [*FR3] cup fresh cilantro in place of the thyme. 

easy CHICKEN VEGETABLE SOUP

8 cups chicken broth
two chicken fillets, cooked and diced in 1-inch cubes
one 15-ounce can green beans
one 15-ounce can corn
1 large red bell pepper, cubed
1 huge onion, sliced
2-3 stalks celery, cut thinly
one tsp.  Sage
2 tsp.  Minced garlic
A pinch of cayenne

Drain the canned veggies.  Mix all ingredients in a big frying pan over middle heat.  Stir occasionally.  Cook for 45 mins. 

Turkey, sausage or diced ham works just as well as chicken.  In the place of the green beans, try fresh, chopped zucchini added to the soup just 5 mins before serving.  Substitute one orange and one yellow bell pepper for the beans and corn for a colourful and juicy soup.  Rosemary, thyme or marjoram can replace the sage. 

once you try these simple soup recipes, you’ll see how adaptable they are.  Use your imagination.  Don’t forget to use any leftovers from the frig.  In some hours, you may have many lunch or dinner servings ready to go in minutes!

How much time do you spend cooking each day? For some easy recipes you can use daily to create some of the best meals, visit cooking101.org and have a look at recipe for scotch broth.

Technorati Tags: chicken, Clam Chowder, soup, Vegetable

Summer is coming and so is the hot weather.  Nobody likes to cook in the heat of summer.  A really hot meal on a hot day is nearly as detested.  It could be that a cool, straightforward to prepare summer soup is just what you want. 

Below are three recipes for soups that can be made in your mixer or blender.  If you have the ingredients on hand, not one of them take more than ten mins to make.  They are all delightful, tasty, and actually refreshing on a warm day.  While the recipes all suggest you use a blender, you can get very good results by employing a blender or hand blender too. 

These are all very simple recipes, so do not be shy to modify them and get a taste that your entire family can enjoy. 

Here are the recipes. 

Summer Vegetarian soup
This is great tasting soup with a touch of Italy included.  It is super straightforward to make and really healthy.  It is particularly good on a hot summer day

An avocado - skin and pit removed of course
4 Roma tomatoes - they would possibly not be quite luscious enough ( see below )
Basil to taste ( Thai basil is actually good in this )
Four tablespoons of additional virgin olive oil

Process
How straightforward is this soup?  Simply throw everything into your Kenwood and mix till it is smooth.  If you find that it is more like a smoothie than soup, simply add more liquid ( or swap one of the Roma tomatoes for another more delicious variety ).  Pour into bowls, garnish as you wish ( minced chives are nice ) and enjoy. 

wonderful Salsa & Black Bean

This soup is a particularly simple soup that takes only a few minutes to prepare.  It can be served hot or cold, but always benefits from being heated. 
approximately 4 servings

INGREDIENTS :
2 ordinary sized cans of black beans ( any brand is OK, but try for low salt )
1 [*FR1] cups soup stock ( Just use chicken, meat, or plant bullion )
one cup of your favourite salsa ( corpulent makes a heartier soup )
1 little spoon cumin ( best to use fresh ground in the soup and you can sprinkle seeds on top too )
0.25 cup of sour cream
1-2 green onions sliced fine

Process :
Put the beans, salsa, cumin, and soup stock into a mixer ( a blender is OK too ).  Puree the mix till it is creamy in texture.  Decant the mixture into a mid-sized pot and heat on low-medium until it is completely hot.  This permits the flavours to combine.  If you are going to serve it cold, move it to the fridge to cool off till it is time to eat.  To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream. 

MANGO SOUP

Mangos are simply divine.  They are great as a fruit, stirred into drinks, added to salads.  They also make a good cool summer soup which is explained below. 

Ingredients :

1 large RIPE mango ( it’s going to be soft, no squishy, to touch )
2 cups chicken soup stock ( make your own or use bullion if you must )
1 TBSP lemon grass ( available in most Asian markets, it looks like long greenish reeds when you buy it )
one TBSP ginger - Freshly cut is best
Ground chili peppers to sample
one cup yogurt ( two percent plain is best )
2 TBSP cilantro ( chinese parsley ) chopped fine

Process :
Chop mango and put in food processor.  Mix momentarily and then put in the ginger, lemon grass, chili and half cup of soup stock.  Mix again till everything becomes really smooth.  Move the soup into another bowl ( be certain it is large enough ) and mix in first the remainder of the stock, and then the yogurt.  This is best served cold, so put in refrigerator until you are ready for eating.  Then put into bowls and serve with the cilantro as the garnish. 

As the temperature starts to go up give these soups a try.  They are all very simple and will add a new savoury and healthy dimension to your summer diet.

What kind of food do you like making? Visit cooking101.org to get some of the simplest recipes you can use for your next meal. Also check out how to make beef stew.

Technorati Tags: Mango, recipe, soup, Summer

Lean, juicy beef, mutton, and veal, form the basis of all good soups ; so it is a good idea to get those pieces which afford the richest succulence, and such as are fresh-killed.  Stale beef renders them bad, and fat isn’t so well changed for making them.  The principal art in composing good rich soup, is so to proportion the many ingredients the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole.  To accomplish this, care must be taken the roots and herbs are perfectly well cleaned, and the water is proportioned to the number of beef and other ingredients.  Sometimes a quart of water might be allowed to a pound of meat for soups, and 1/2 the quantity for gravies.  In making soups or gravies, gentle stewing or simmering is incomparably the best.  It may be remarked {, however ,} a really good soup can not ever be made but in a well-closed vessel, though, maybe, bigger wholesomeness is got by an occasional exposure to the air.  Soups will, in general, take from three to six hours doing, and are far better prepared the day before they are wanted.  When the soup is cold, the fat may be much easier and utterly removed ; and when it is poured off, care must be taken not to annoy the settlings at the base of the vessel, which are so fine that they’ll escape thru a separate.  A tamis is the best strainer, and if the soup is strained even though it is hot, let the tamis or cloth be previously drenched in cold water.  Clear soups must be perfectly clear, and thickened soups about the consistence of cream.  To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used.  A piece of boiled beef battered to a pulp, with a little bit of butter and flour, and rubbed thru a sieve, and continuously incorporated with the soup, will be found a good addition.  When the soup seems to be too thin or too feeble, the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated ; or some of the thickening materials, above discussed, should be added.  When soups and gravies are kept from day to day in hot weather, they should be warmed up each day, and put into fresh scalded pans or tureens, and placed in a cool cellar.  In temperate weather, every other day could be sufficient. 

Numerous herbs and vegetables are required for the purpose of making soups and gravies.  Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions.  Sliced onions, fried with butter and flour until they are browned, and then rubbed thru a separate, are excellent to increase the color and flavour of brown soups and sauces, and form the foundation of many of the fine relishes furnished by the cook.  The older and drier the onion, the stronger will be its flavor.  Leeks, cucumber, or burnet vinegar ; celery or celery-seed battered.  The second, though equally powerful, doesn’t communicate the delicate sweetness of the fresh plant ; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar.  Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter tasty, and basil.  As fresh green basil is infrequently to be procured, and its fine flavor is shortly lost, the best way of preserving the extract is by pouring wine on the fresh leaves. 

For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken.  The second provides a finer flavour than the lemon, and the acid is much milder.  These materials, with wine, mushroom ketchup, Harvey’s sauce, tomato sauce, mixed in assorted proportions, are, with other ingredients, manipulated into a virtually limitless variety of excellent soups and gravies.  Soups, which are meant to constitute the principal part of a meal, definitely ought not to be flavoured like sauces, which are only built to give a relish to some particular dish.

How much time do you spend cooking each day? For some easy recipes you can use daily to create some of the best meals, visit cooking101.org and have a look at hearty leek soup recipe.

Technorati Tags: cooking, Easy Cooking, Simple Soup, soup

Summer is coming and so is the hot weather.  Nobody likes to cook in the heat of summer.  A really hot meal on a hot day is pretty much as detested.  It could be that a cool, straightforward to prepare summer soup is just what you want. 

Below are three recipes for soups that may be made in your mixer or blender.  If you have the ingredients on hand, none of them take more than ten minutes to make.  They are all delightful, tasty, and really refreshing on a sunny day.  While the recipes all suggest you use a Kenwood, you can get superb results by using a blender or hand blender too. 

These are all very simple recipes, so do not be shy to modify them and get a taste that your entire family can enjoy. 

Here are the recipes. 

Summer Vegetarian soup
This is great tasting soup with a touch of Italy included.  It is super straightforward to make and very healthy.  It is particularly good on a hot summer day

An avocado - skin and pit removed of course
4 Roma tomatoes - they may not be quite juicy enough ( see later )
Basil to taste ( Thai basil is actually good in this )
4 tablespoons of extra virgin olive oil

Process
How simple is this soup?  Simply throw everything into your food processor and mix until it is smooth.  If you find that it is more of a smoothie than soup, simply add more liquid ( or swap one of the Roma tomatoes for another more delicious variety ).  Tip into bowls, garnish as you wish ( minced chives are nice ) and enjoy. 

Sensational Salsa & Black Bean

This soup is a very easy soup that takes some minutes to prepare.  It can be served cold, but always benefits from being heated. 
approximately four servings

INGREDIENTS :
two ordinary sized cans of black beans ( any brand is OK, but try for low salt )
1 [*FR1] cups soup stock ( Just use chicken, beef, or plant bullion )
1 cup of your favourite salsa ( corpulent makes a heartier soup )
one teaspoon cumin ( best to use fresh ground in the soup and you can spatter seeds on top too )
quarter cup of sour cream
1-2 green onions cut fine

Process :
Put the beans, salsa, cumin, and soup stock into a mixer ( a blender is OK too ).  Puree the mixture until it is creamy in texture.  Decant the mix into a medium sized pot and heat on low-medium until it is totally hot.  This allows the flavours to merge.  If you are going to serve it cold, move it to the fridge to cool off till it is time to eat.  To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream. 

MANGO SOUP

Technorati Tags: Mango, recipe, soup, Summer

- 6 huge green onions
- two green peppers
- one or two cans of tomatoes
- 3 Carrots
- one Container ( ten oz.  Or so ) Mushrooms
- one bunch of celery
- Half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon ( optional )
- 1 48oz can V8 juice ( optional )
- season well with salt, pepper, parsley, curry, garlic powder, for example. 

Cut green onions, put in a pot and start cooking.  Cut green pepper stem end off and cut in half, take the seeds and membrane out.  Cut the green-pepper into bite size pieces and add to pot.  Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.  Clean carrots, cut into bite size pieces, and add to pot.  Cut mushrooms into thick slices, add to pot .If you would like a spicy soup, and add a small amount of curry or cayenne pepper now.  You may use meat or chicken bouillon cubes for seasonings.  These have all the salt and flavors you will need.  Use about 12 cups of water, cover and put heat on low.  Let soup cook for a long time - two hours works well.  Season to taste with salt and pepper. 

This is the recipe I found, and from chatting to many folk this is my conclusion : if you stick to the plan, it can work for you, yet this complete cabbage soup business is for those that can actually appreciate it.  As for me, I actually believe that one should consume not only what would make his loose weight, but also something that would taste good!  What would be the point of suffering if your final goal is to feel good?  I believe that one should enjoy not only the result but also the process! 

Try this cabbage soup recipe.  You will not regret it.  There are not lots of tatsy and healthy foods as the cabbage soup.

For more easy to make recipes, visit cooking101.org and also read about bouillabaisse soup.

Technorati Tags: Cabbage, Healthy, recipe, soup

It’s a classic series of jokes - “waiter, waiter - there’s a fly in my soup…”. But it was no joke for Andrea Svensson when she tried to tuck into her French onion soup at a prestigious restaurant in Gothenburg, Sweden. Svensson was on a date with her long term boyfriend and fiancé who had splashed out on a romantic evening - but the night took a wrong turn when her starter was served with the floating insect. “I feel sick just talking about it,” said Miss Svensson, 27 years old. “I would have swallowed the filthy insect if my boyfriend hadn’t seen it.” Angry, the pair straight away called over the waiter with their complaint. The waiter made the situation worse by thinking it was all a joke and simply laughed and walked away! “It may seem funny, but we weren’t impressed.” said boyfriend David. “It was a real breach of good hygiene and put both of us off our meal. To be honest I just got more annoyed when he laughed it off as a joke.” In the end they had to get hold of the manager of the restaurant, who, upon seeing the insect apologised and offered the couple dinner at no charge. This offer was hurriedly refused by the pair, who were by this stage not feeling so hungry any more and decided to leave.

Joking aside, any restaurant knows how big a health and safety nightmare this situation could be. The hot summer weather naturally attracts insects, especially in a food preparation area, and installing a low cost fly killer is an absolute must in any commercial kitchen. But this place, and many others no doubt, didn’t have one, since Swedish weather barely gets very hot. “This has never happened to us before - we are aware of the importance of making sure it never happens again,” said the head chef. “We do take hygiene very seriously in our kitchens, and actually have an air filter already to trap airborne viruses, as well as air conditioning throughout the restaurant.” In a way it’s a blessing for other restaurants, who should really take this opportunity to learn the lessons here. It only takes one such event for word to spread amongst loyal restaurant-goers and reputations to be destroyed. Not to mention attracting larger bugs like health inspectors, who can quite easily close an establishment down for something so simple and cheap to prevent.

Technorati Tags: flies, fly killers, health and safety, humor, humour, hygiene, pest control, resturants, soup

Chicken is justifiably one of the most popular meats in the world.

It is very lean, is an excellent source of protein, highly versatile and plays a starring role in a lot of diet recipes.

For many people, the standard childhood memory food is chicken soup. It is a versatile dish and is often cooked for family members who are ill, but it is equally useful for those trying to lose weight.

Here is a truly flavorsome recipe for chicken soup with a twist for you to prepare at home.

Before we start, a couple of words on buying your chicken.

If you can get hold of an organic chicken, do so, as it will be a purer meat, with less chance of it containing added hormones. It Is also a great policy from an humanitarian point of view, as many of the chickens sold in supermarkets are housed in conditions that are absolutely shocking.

OK, lets get on to the recipe then.

It requires:

2 oranges (juice only)
1 Ground Peppercorns (black)
2 onions (chopped and peeled)
3 tablespoons of olive oil
750 ml of chicken stock
10 cloves of garlic (halved)
8 parsnips (either fresh or pre-roasted)
1 teaspoon of salt

Instructions:

Heat oil in a pan. Place onions and cook until soft. Let 10 minutes pass and then place garlic cloves and the roasted parsnips. Leave some of the parsnips to be added later.

Fry vegetables until they are soft for 10 to 15 minutes. Stir occasionally while adding the parsnips (should be pre-roasted).

Pour the chicken stock into the vegetable mix. Put in some black pepper and salt. Allow to simmer up to 20 minutes. Liquidize this after.

To enhance taste, add seasoning and orange juice.

This recipe serves 6 people as a starter, but you may choose to serve it as a main dish with freshly baked bread, in which case it serves four family members comfortably.

If you enjoy this dish, you can easily discover a wide variety of for Chicken Recipes and soup recipes by taking a look at one of the free recipes sites on the World Wide Web.

Eating together can help you family in so many ways. In these hectic days, dining together is often the only chance that we get to have a chat with our close family Eating meals at the family table has lots of benefits. It is often much cheaper, frequently much faster, and, as it results in less car journeys, is far greener.

Technorati Tags: chicken, cooking, Cuisine, food, parsnips, recipes, soup