Recipes from Cooking with Doyle Moore on Focus 580

January 5, 2005:  Soup

GREEN PEA AND GREEN BEAN SOUP

• 2 tablespoons unsalted butter

• 1 large Spanish onion, peeled and sliced

• 1 qt. Cold water, or 1 qt. Stock

• 12 oz. Package frozen green beans

• 16 oz. Frozen green peas

• 1 cup heavy cream or half-and-half

• Salt and pepper to taste

In a skillet set over medium heat, melt the butter.  Put in the sliced onion and cook, stirring frequently, until limp but not browned.  Add water or stock, and bring to a boil.  Add the green beans, bring to a rapid boil and cook until tender.  Add the green peas and cook just a few minutes until tender. 

Put in a blender in batches, and puree.  Return to pot, add heavy cream and heat through, but do not boil.  Season with salt and pepper, to taste.  Serve immediately, or cover, chill and serve cold.

Yield: 6 servings

HUNGARIAN CHICKEN SOUP- BÖGÖRT

• Chicken thighs

• Sliced onions

• Potatoes cut into small pieces

• Hot paprika

• Pepper and salt

Put onions and potatoes into pot together and add chicken spiced with pepper and hot paprika and a bit of salt.  Add water and let cook for one hour.  Add chicken bouillon and vegetable bouillon.

QUICK SOUP I

• Chicken broth

• Raw or cooked vegetable chunks

• Sliced onion or broccoli

• Potatoes

Combine in pot and cook.  Add cheddar. 

MANHATTAN CHOWDER

• 14.5 oz. Chicken stock

• 14.5 oz can of tomatoes with oregano and basil

• Single can of clam juice

• Single can of chopped clams

• ½ to whole piece of celery

• Small piece of carrot

• Small piece of potato

Chop vegetables in food processor and put in 2 qt pot.  Simmer for 15 minutes.

BORSCHT

• Water

• Beets

• Cabbage

• One stick of celery

• Turnip

• Parsnips

• Vegetable stock or meat stock

• White vinegar

• Lemon

• Sugar

Combine and cook.  Add sour first and then add sweet.  Add white vinegar, lemon, and sugar to obtain sour/sweet taste. 

LEBANESE PEA SOUP

• 1 medium potato, peeled and cubed

• 2 medium onions, chopped

• 2 Tbs. Minced garlic

• 1 Can tomato paste

• 1 can diced tomatoes

• 2 tsp fresh or dried thyme leaves

• 1 tsp ground cinnamon

• ½ tsp ground allspice black pepper to taste

• 1 can chicken broth

• 1 pound fresh or frozen green peas

In a cast iron Dutch oven or adequate stock kettle brown the onions in the oil.  Add all the other ingredients except the peas and simmer for 15 minutes.  After the potatoes seemed cooked, add the peas and simmer 15 minutes longer.

QUICK SOUP II

• Can of diced tomatoes

• Garbanzo beans

FRENCH ONION

• Dry onion soup mix

• Small Onion

• Tsp Thyme

• 4 cups water

• 4 Tbs shredded mozzarella cheese

• 1 tsp butter

• Four slices of toasted French bread

Combine ingredients in medium size sauce pan.  Sauté onion in butter and water, thyme, soup mix.  Bring to boil and stir occasionally.  Reduce heat and simmer uncovered for ten minutes.  Place bread in bowl and sprinkle on cheese and then pour soup into bowl.

CREAM OF ANYTHING

• Cream of potato soup

• Vegetables

• Skim milk

Blend and heat.

STEWED CHICKEN

• Few pieces of chicken

• Chicken broth

• Sliced Celery

• Can of green beans

• Can of carrots

Microwave for 16 minutes and serve.

TOMATO

• Can of tomato soup

• Can of stewed tomatoes

• Pinch of sugar

Serve over cheese curls.

TONY’S CREOLE SEASONED CLAM CHOWDER

• Tony’s Creole Seasoning

• can of Clam Chowder

Serve over cheese curls.

PORTUGUESE SOUP

• 5 cups Stock

• 6 small Potatoes

• 2-4 Tbsps. Vinegar

• salt and pepper to taste

• 1 can kidney beans

• ½ head of cabbage

• 1 cup onion

• 3 cloves of garlic

• 3 Tbsp. Oil

• ½ pound of sausage

• 8 oz. ketchup

Sautee onions, garlic, and sausage.  Add everything else and cook for 45 minutes. 

PORTUGUESE KALE AND POTATO SOUP

• Red potatoes

• Kale

• Garlic

• Russet potatoes

• Onions

• Carrot

• Chicken broth

• Chorizos

Sautee garlic, onions, and carrot.  Put in Russets and cook until tender.  Cook sausage separately.  Process vegetables and then combine with meat and kale and red potatoes.

TACO SOUP

• Packet of taco seasoning

• Pork tenderloin

• Sliced onion

• 1 red pepper

• 1 yellow pepper

• Mild salsa

• 3 Tbsps. Apricot jam

Brown pork in oil with taco seasoning.  Sauté onions, and peppers.  Combine everything and add medium-sized jar of mild salsa.  Add jam and stir.  Cook rice separately.  Serve soup over rice.