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Best Soup Recipes
Uploaded on July 12, 2010Let's collect our best soup recipes! It doesn't matter if it walks, waddles, swims or soars. If you kill it, clean it, cook it in a pot and savor it, share your recipe here.
I'll start with one of my favorites:
German Goulash Soup
http://cookedanimals.blogspot.com/2010/07/german-goulash-soup-gulash-sup...
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1lb of ground venision.
2 quarts of stewed tomato/ or one stewed, one tomato juice
1 frozen bag of mixed veggies
2 cans of black beans, drained and washed
brwon meat, season to taste, I like fresh garlic.
I like using sodiumfree builon cubes.
add ingreadiants...simmer serve with bisquits.
Pheasant Tortilla Soup :)
1/2 cup fresh lime juice (Must be fresh!! :)
1-1/2 cups cilantro, leaves only
1-1/2 cups grilled or smoked pheasant or chicken meat, pulled off the bone and cut into bite-size pieces
1 quart pheasant or chicken stock
5 ribs of celery, diced in ¼" dice
1 cup red onion, minced
1-1/2 cups fresh sweet kernel corn (frozen corn is OK)
1/2 cup carrots, julienned (use a mandoline to make this easy) 1/2 cup garlic, minced in food processor
1 poblano pepper, roasted, peeled, seeded and diced in ¼" dice
1 jalapeño, minced (for spicy, leave in the seeds)
1-1/2 tablespoons salt
Set the lime juice, cilantro and cooked pheasant to the side to be added in the final 5 minutes before serving..Add all the other ingredients to a large heavy-bottomed stock pot and bring to a rolling boil..Reduce to a simmer for about 30 minutes..Add the lime, cilantro, and pheasant and return to a simmer and serve..Concentrating on your stock and the freshest ingredients available will insure the best soup around!!! :)
Wild Duck Soup :)
INGREDIENTS :)
1 Cup cooked wild rice
Bone and meat scraps from a wild duck...
1 Large onion, cut into eighths (cut into quarters and cut each quarter crosswise)
3 Carrots, pared and chopped
1 Large rib of celery and leaves, sliced thin.
1/2 tsp thyme
1 TBSP lemon juice
Salt and pepper to taste
Chopped parsley for garnish...
INSTRUCTIONS :)
Place all ingredients expect wild rice into a soup pot and cover with water..Place burner temperature at medium and bring slowly to a boil...
Once the boil is reached, reduce heat, cover the pot, and simmer 60 minutes..Ccheck occasionally and add more water if needed...
Remove bones from the pot with a slotted spoon, add cooked rice, taste, and re-season if necessary...
Cover and simmer for 30 minutes, pour into bowls and garnish with chopped parsley!!! :)
yummy :)
Post a Reply
1lb of ground venision.
2 quarts of stewed tomato/ or one stewed, one tomato juice
1 frozen bag of mixed veggies
2 cans of black beans, drained and washed
brwon meat, season to taste, I like fresh garlic.
I like using sodiumfree builon cubes.
add ingreadiants...simmer serve with bisquits.
Pheasant Tortilla Soup :)
1/2 cup fresh lime juice (Must be fresh!! :)
1-1/2 cups cilantro, leaves only
1-1/2 cups grilled or smoked pheasant or chicken meat, pulled off the bone and cut into bite-size pieces
1 quart pheasant or chicken stock
5 ribs of celery, diced in ¼" dice
1 cup red onion, minced
1-1/2 cups fresh sweet kernel corn (frozen corn is OK)
1/2 cup carrots, julienned (use a mandoline to make this easy) 1/2 cup garlic, minced in food processor
1 poblano pepper, roasted, peeled, seeded and diced in ¼" dice
1 jalapeño, minced (for spicy, leave in the seeds)
1-1/2 tablespoons salt
Set the lime juice, cilantro and cooked pheasant to the side to be added in the final 5 minutes before serving..Add all the other ingredients to a large heavy-bottomed stock pot and bring to a rolling boil..Reduce to a simmer for about 30 minutes..Add the lime, cilantro, and pheasant and return to a simmer and serve..Concentrating on your stock and the freshest ingredients available will insure the best soup around!!! :)
Wild Duck Soup :)
INGREDIENTS :)
1 Cup cooked wild rice
Bone and meat scraps from a wild duck...
1 Large onion, cut into eighths (cut into quarters and cut each quarter crosswise)
3 Carrots, pared and chopped
1 Large rib of celery and leaves, sliced thin.
1/2 tsp thyme
1 TBSP lemon juice
Salt and pepper to taste
Chopped parsley for garnish...
INSTRUCTIONS :)
Place all ingredients expect wild rice into a soup pot and cover with water..Place burner temperature at medium and bring slowly to a boil...
Once the boil is reached, reduce heat, cover the pot, and simmer 60 minutes..Ccheck occasionally and add more water if needed...
Remove bones from the pot with a slotted spoon, add cooked rice, taste, and re-season if necessary...
Cover and simmer for 30 minutes, pour into bowls and garnish with chopped parsley!!! :)
yummy :)
Post a Reply