Soups

[Threestep2]

Originally Posted by Almrausch

Yes I froze this soup as well for lazy days.......

I never added zucchini,going to try it next time.Do you use only the green zucchini or the yellow one as well?

Sorry, I just stumbled over this. I normally use green zucchini, fine dice and a grated potatoe as thickener.

A ham bone slowly simmered down in a crock pot turns into a jelly of pure ham flavor with a layer of ham fat on top of it when you ladle it into jars. Of course you can scoop the fat but onions sauteed in it develop this winter comfort food flavor:>) While it is still warm flecks of ham come off easily and go into soups or breakfast burritos. It is my emergency go to to add "ham" to soups, beans, vegetables. A spoon full goes a long ways.

I try to go 1 part of each vegetable/potatoe and 1/2 part of onion.

[johngolf]

I like thick stews and chowders with good size potatoes and veggies. More like a goulash versus a soup. The exceptions are a good French Onion with plenty of bread and cheese in it and tomato soup with a sandwich.

[sayulita]

Originally Posted by Almrausch

Yes I froze this soup as well for lazy days.......

I never added zucchini,going to try it next time.Do you use only the green zucchini or the yellow one as well?

I always use both. They taste virtually the same and make a prettier soup!

[Praline]

I make a mean Creole soup with okra and sausage, but you can omit the okra if you don't care for it:

• 3 1/2 pounds frying chicken
• 1 onion (cut in chunks)
• Celery leaves
• 1 teaspoon salt
• 5 cups reserved broth from cooking the chicken (add some prepared broth if needed)
• 6 strips bacon, diced)
• 1 pound smoked andouille or smoked sausage, sliced into 1/4-inch rounds
• 1 1/2 cups onion (chopped)
• 2 green bell peppers (chopped)
• 2 celery ribs (chopped)
• 3 cloves garlic (finely minced)
• 3 tomatoes (peeled and chopped) or 1 (14.5 ounces) can diced tomatoes
• 1 can (approx. 15 ounces) tomato puree
• 1 1/2 cups frozen corn kernels (thawed)
• 1 1/2 cups frozen sliced okra (thawed)
• 1 teaspoon dried leaf thyme

1. Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce the heat to low and simmer about 45 minutes or until chicken is tender.
2. Remove chicken from the pot, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite-sized pieces. Set aside.

3. Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.

4. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.

5. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.

CREAMY SHRIMP CREOLE SOUP (WITH BACON CORNMEAL DUMPLINGS)
• 3/4 pound raw large shrimp, deveined and tails removed
• 4 slices thick cut bacon, diced
• 1-1/2 cups celery, diced
• 1 cup yellow onion, diced
• 1 Tablespoon garlic, minced
• 1/3 cup all-purpose flour
• 3-1/4 cups chicken stock
• 3/4 cup V-8 juice, original flavor
• 1 can (14.5 ounces) diced tomatoes
• 2 Tablespoons lemon juice
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons Tabasco
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• 1/2 teaspoon cayenne
• 1 bay leaf
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1/4 cup scallions, minced
• FOR THE DUMPLINGS:
(about 3/4 cup) all-purpose flour
• 1/3 cup finely chopped green onions
• 1/4 cup yellow cornmeal
• 1/4 teaspoon baking soda
• 2 Tablespoons chilled butter, cut into pieces
• 1/2 cup buttermilk

• Cook chopped bacon in a Dutch oven over medium heat until crisp. Remove half the cooked bacon from the pan and 1 Tablespoon drippings (keep separate), reserve this for the dumplings.

• Add celery and onion to the remaining bacon and drippings and cook until softened, about 5 minutes. Add garlic and saute for 30 seconds more. Whisk in flour and cook until incorporated, about 1 minute.
• Stir in stock, V-8, tomatoes, lemon juice, Worcestershire, Tabasco, thyme, sugar, cayenne and a bay leaf. Bring to a boil, cover and turn down to a simmer for 15 minutes while it thickens. Add heavy cream after the soup has simmered its 15 minutes.

• Meanwhile, for the dumplings, combine flour, green onions, cornmeal and baking soda; whisk together. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add bacon, reserved 1 Tablespoon of drippings and buttermilk; stir until a moist dough forms. Gently divide mixture into 12 equal portions.

• After soup has simmered for 15 minutes, drop dumplings, 1 at a time into pot. Cover and cook 8 minutes, carefully turning them halfway through the 8 minutes. Add shrimp and cook for three more minutes or until shrimp are opaque in color.

• Garnish each bowl with parsley and scallions.

• If you think this might be too spicy for you, only add 1/2 of the Tabasco and cayenne at first. Taste to determine if you want to add more.