Soups

Basic White Stock

WHAT YOU NEED:

1 Stock Pot (2 or 3 gallon capacity)
6 Lbs. Bones (chicken, veal, beef, pork, whatever - just make sure it's all the same!)
6 qt. cold water
4 oz. rough chopped celery
4 oz. rough chopped carrots
8 oz. rough chopped onion
bag of spices (bay leaf, black peppercorns, parsley stems, thyme, wrapped in cheesecloth)

WHAT YOU DO:

1. Cut bones into 3-4 inch pieces (or have butcher do it for you - chicken bones need not be cut)
2. Rinse bones in cold water (rinses off impurities that cloud stock and removes strong odors from old bones)
3. Put bones in pot and cover with cold water (make sure water covers the bones completely. I like to fill the pot an extra couple inches over the bones)
4. Bring water to a boil then turn down to a simmer. Skim the scum that rises to the top.
5. Add chopped vegetables (mirepoix) and continue to simmer and skim for:
********beef/veal bones -- 6 to 8 hours
********chicken bones -- 3 to 4 hours
********fish bones -- 35 to 45 minutes
Add water to simmering stock if water line drops below the top of the bones.
6. Strain stock through a fine mesh strainer lined with several layers of cheesecloth.
7. Chill stock quickly in an ice water bath.

Carrot and Sweet English Pea Soup

WHAT YOU NEED:

1 Large Stock Pot (2 gal. capacity)
4 Tb. Olive Oil
2 C. White Onion, minced
8 C. Carrots, minced
2 C. Leek Whites, julienned
1 Gal. Vegetable Stock
1 Tb. Sugar
4 Ea. Medium Potaotes, peeled and cubed 1/2"
4 C. Fresh English Peas (if none, regular frozen will do)
1 C. Heavy Cream
T.T. Salt & Pepper

WHAT YOU DO:

1. Heat oil in pot over medium heat. Add onions, carrots, leeks and Saute for 3 to 5 minutes.
2. Pour in vegetable stock and bring to a boil.
3. Add sugar and potatoes and simmer 30 minutes or until potatoes are soft.
4. Add peas and simmer 5 more minutes. Remove from heat.
5. Puree soup with immersion blender or carefully blend in standing blender using no more than 2 cups at a time and at LOW speed. I don't want to hear about anyone getting burned!
6. Strain the puree through a fine mesh strainer or cheese cloth, pressing as much pulp through as you can. Add cream and season to taste.
7. Serve with cinnamon croutons and a little minced parsley

Cauliflower Soup with Saffron and Dried Mushrooms

WHAT YOU NEED:

1 Large Pot (2 gallon)
2 Heads Cauliflower cut into equal sized pieces
2Tb Canola Oil
3 Cloves Garlic, minced
1/2 Medium Onion, small diced
1 1/2 Rib Celery, small diced
1 Small Carrot, small diced
1tsp. Dry Thyme
1 Bay Leaf
2qt. Water
Salt to taste
2 cans Vegetable Stock or 24 oz. good, home made Veg. Stock
1 bag Minute Rice
1 small pinch Saffron
Heavy Cream (optional)
Ground Dried Mixed Mushrooms

WHAT YOU DO:

1. Heat oil in stock pot over medium-high heat. Add garlic and onions and cook 2 minutes. Add carrots and celerey and cook 3 minutes.
2. Add the water, thyme, bay leaf and cut up cauliflower and bring to a boil. Continue cooking until cauliflower is tender.
3. Add the veg. stock, saffron and minute rice. Return to a boil and cook 10 minutes or until rice is tender.
4. Find bay leaf and remove it. Blend all ingredients with an immersion blender until smooth. If using a standard kitchen blender, blend in small batches, using caution with hot liquids (Add heavy cream if desired to create a lighter texture).
5. Serve with a sprinkle of the ground dried mushrooms.