JKLF96
| | Joined: 4/21/2009
Msg: 26 | |
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| Cream Of Soups
Posted: 5/11/2009 6:42:28 PM | | oops! i forgot the part where you add about 2 cups of broth (chicken or vegetable), right after the cauliflower caramilizes. that's kind of an important step. | |
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| Cream Of Soups
Posted: 5/14/2009 2:46:03 AM | Apparently an intended compliment was taken as an insult. Go figure.
I started flipping burgers when I was 16. I have over 30 years of experience cooking in restaurants, everything from fast food burgers and fries to 4 star resort hotel prime rib, steaks, and seafood. Most of that time was spent cooking and learning. I have worked with some really talented chefs through the years, who taught me how to do the most incredible things with food. I love to cook. It's what I do. I will soon achieve my life long dream of opening a little downtown breakfast and lunch diner. I won't get rich, but I will make a decent living.
The reason I have shared this information is to make a point.
I make all my soups and just about everything else I eat from scratch. I have plenty of spare time, so generally I use that time cooking. Many of the people who come to these threads do not have the time or experience needed to prepare good home cooked meals. When I offer advice, it is for them. Experienced professionals obviously don't need my help. There is certainly no reason for anyone to try to make me appear to be a retarded fool just because I am offering easy short cuts and basic information to the novice cook. | |
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| Cream Of Soups
Posted: 5/14/2009 4:27:05 AM | if your comment to me (the copy/paste)...was intended as a compliment...then i will accept it and apologize for my seeming abruptness...
i too work as a cook and come from a long background in the area of feeding people...
some of the shortcuts and special tricks that chefs use to give their dishes a "signature" quality are beyond the comprehension of most of the people reading these threads...
there was a restaurant here that was famous for its spaghetti and other pasta dishes...the chefs "secret" ingredient?...the oil he used...no not olive oil...or canola...
he used oil that was driven out from roasting a turkey...go figure...no one questioned...everyone enjoyed his pasta sauce...
my cream soups are always in demand wherever i work...if adding a bit of chicken soup base to it takes it to a level above what the other cooks do...so be it... | |
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| Cream Of Soups
Posted: 5/14/2009 8:05:02 AM | Well then, sorry about the misunderstanding.
Is that a rocket you are holding? I haven't launched one of those in years.
Sometimes when I want a richer, creamier soup I will add some cream cheese. I would rather use heavy cream, but it is so expensive that I only use it on special occasions. | |
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| Cream Of Soups
Posted: 5/14/2009 8:11:53 AM | yes it is a rocket...my son and i used to launch them all the time...i have a 6 footer here that needs to be launched soon...it is a 2 stage...claims on the box to reach a height of 1500'...i know damn well tho if i launch it its gonna get lost...
rockets are a blast...(no pun)...even for those that dont have kids | |
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| Cream Of Soups
Posted: 5/14/2009 4:18:06 PM | Mik, I like adding a sprinkle of chicken soup base to my veggies sometimes. It was a lil trick that one of the chefs used at one of the senior lodges I managed.
my cream soups are always in demand wherever i work...if adding a bit of chicken soup base to it takes it to a level above what the other cooks do...so be it... | |
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JKLF96
| | Joined: 4/21/2009
Msg: 33 | |
| Cream Of Soups
Posted: 5/14/2009 4:28:01 PM | | Another good one for rice as well.. | |
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| Cream Of Soups
Posted: 5/14/2009 7:32:03 PM | | Good idea JK! I have done that too! Gotta love this joint for all these helpful lil tips! | |
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JKLF96
| | Joined: 4/21/2009
Msg: 35 | |
| Cream Of Soups
Posted: 5/14/2009 8:24:53 PM | | Never hurt's to puff one before ..JK... | |
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| Cream Of Soups
Posted: 5/14/2009 9:21:57 PM | Creamy butternut squash soup w/ sausage
I do this in a 3 qt. crock pot and get 4+ big bowls of soup, adjust qty. as needed.
2+ lbs. (depending on how many your feeding) peeled/cubed butternut squash, cooked until very tender, then mashed coarse (nice texture) or pureed (creamier).
add
1/2 sm. red pepper seeded, diced.
1-2 scallions cut in 1/4" rings and cook the above on med./low heat until peppers are slightly tender. These two are for color, not taste and are optional.
Add 1/2 tea. apple pie spice or a few good shakes ea. "ground" nutmeg, ginger and cinnamon to taste.
Stir well then slowly add med. hot (microwaved) 1/2+ pint half and half or cream per 2 lbs squash and mix to your liking/consistency. I prefer something thick like loose cream of wheat rather than a tomato soup.
Add 1/4-1/2 lb. "cooked" maple flavored breakfast sausages cut into 3/8-1/2" long pieces. You could also use 1/4 lb. good quality smoked ham (I like Black Forrest or Smithfield hams) slivered or cubed. If it's a 1 dish meal, add more meats.
Stir it up and serve.
Warm Sourdough rolls/bread and butter goes great with it!
Want a great Thanksgiving dinner soup? add diced Golden delicious or Macintosh apples cook until they're semi tender and leave out the meat! Or not...
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| Cream Of Soups
Posted: 5/19/2009 10:14:35 AM | I've been using this recipe a lot lately.
1 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tsp ground ginger
1 tsp toasted ground cumin
1 tsp garam masala
4 large parsnips (about 800g), peeled and chopped
Few knobs of butter
600-800ml hot vegetable stock or boiling water
Sea salt and freshly ground black pepper
200ml double cream (optional)
Method
1 Heat the oil in a large pan and gently sauté the onions for a few minutes. Add the garlic and spices and stir through.
2 Add the parsnips and a few knobs of butter. Give the mixture a stir, cover the pan with a lid and cook over low heat for 10-15 minutes until the parsnips are soft.?
3 When the parsnips turn slightly translucent, pour in enough hot stock to cover the vegetables. Bring to the boil and season well. Add the double cream, if using.
4 Liquidise the soup in a blender until well puréed. For a very smooth result, pass the soup through a fine sieve, back into the pan. Reheat and adjust the consistency and seasoning, adding a little more hot stock or boiling water if it is too thick. 5 Serve warm with a drizzle of olive oil and a grating of black pepper.
I've only been using about 100ml of the double cream though, and also adding a sachet of coconut cream. Adds a lovely little twist. | |
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| Cream Of Soups
Posted: 5/20/2009 7:53:15 AM | the menu at work yesterday called for cream of potato soup...i made almost 2 1/2 gallons of it...it vanished...
i added a little zip to it this time...as i was melting the butter to start...i minced about 8 cloves of garlic and browned it a bit before adding the flour...it added a very nice touch to the finished product...(yes i added chix soup base)...and i also added about a pound of chopped fried bacon bits...
also gave the clients toasted denvers with cheese...
of all the clients that have come thru the treatment ctr...this group is by far the biggest eating crowd...i have never seen 44 denver sandwiches disappear so fast...i didnt mind makin denvers when i worked short order cuz you only hafta make a few at a time...but times that by 44 and thats a helluva pile of sammiches...
used 3 doz eggs...a good 2 pounds of chopped ham and as many green onions as i could fit in my hand...i was gonna pour it into a jelly roll pan, bake them and slice them with a pizza cutter like i did before but this time i ladled them out individually on the griddle...12 at a time
(info tidbit...one loaf of store bought bread has 24 slices...including the two heels...leaving you with 22 pieces of bread for sammiches...so one loaf will yield 11 sangwiches...i used two loaves of white and two loaves of brown)...hardest part was toastin them
warmly mik | |
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| Cream Of Soups
Posted: 5/20/2009 8:10:53 AM | Gordon Ramsay showed the most simple soup and he said it was the best way to do it.
ie
Brocolli
Water
Salt..
Boil brocolli in salted water, add to blender with some of the water.. Whizz up.
That's it. | |
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| Cream Of Soups
Posted: 5/20/2009 11:10:47 AM | I enjoy Cream of Potato Soup! My gramma used to make it with bacon too Mik. Yummers! Potato soup is one of the easiest soups and it a good base for you to add others things too! Tossing around if it should be Denvers tonight for supper .... but Ruebens got my tasty buds flowing! Will decide when I hit the grocery store here this afternoon  | |
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| Cream Of Soups
Posted: 5/21/2009 12:32:26 AM | I make Cream of Broccoli and Potato Soup fairly often, but I've always been afraid to try Cream of Mushroom- don't know why, it just always seemed like it would be complicated. This thread has put it in perspective for me. It shouldn't be anymore complicated than the broccoli. I'm going to buy mushrooms today and slay that soup!
I'm adding the base recipe from both Mik & Saguy to my recipe file.
Thanks for the courage! | |
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| Cream Of Soups
Posted: 5/21/2009 4:19:29 AM | I have a recipe for Cream of Portabello (mushroom) Soup, RetrdDiva ... it's so rich, but ever so tasty. I'll send it along, so go buy ports.
The easiest, and yet very tasty, cream soup I make is:
Creamy Corn Chowder
2 slices bacon
1 small onion
2 medium potatoes
¾ cup water
1 lb. can cream-style corn
1½ cups cream ... you decide how rich you want it
2 tbs. butter
1¼ tsp. salt
½ tsp. sugar (optional)
Dice bacon; set aside. Peel onion and cut into thin slices; peel potatoes and cut into ½” cubes (about 2 cups). In medium saucepan, cook bacon over moderate heat until fat starts to render out; add onion and cook, stirring frequently, until onion is golden brown and bacon is crisp. Add potatoes and water and bring to a boil. Reduce heat, cover and simmer for about 10 minutes or until potatoes are tender but not mushy. Add corn, undrained, to stock; stir in cream, butter, salt, sugar and pepper to taste. Cover pan and simmer 5 minutes or until chowder is very hot | |
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| Cream Of Soups
Posted: 5/21/2009 7:42:26 PM | | Okay lapilot! That made my mouth water! Think I will make that this weekend, it has been awhile since I put a big pot of Corn Chowder on! ~YUMMERS~ | |
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| Cream Of Soups
Posted: 5/21/2009 10:07:01 PM | I've only made corn chowder once and decided it tasted so much like canned creamed corn, I may as well eat that. Maybe this recipe is better. Pilot.
You know I have a love affair with ports. That's what I was gonna use, so send me that recipe by paper air plane, please!  | |
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| Cream Of Soups
Posted: 5/29/2009 12:29:56 AM | | Made my first ever cream of Mushroom using SaGuy's base but adding the chicken soup base as Mik suggested. It came out great and was so simple to make! Thanks guys! | |
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Dobes
| | Joined: 10/30/2008
Msg: 47 | |
| Cream Of Soups
Posted: 6/4/2009 5:04:47 PM | Cream of asparagus and red potato soup
Saute onion and garlic in olive oil in soup pot
Add:
1 bunch of asparagus washed and shopped into 1" pieces
Approximately 5 red potatoes, washed and cut into large cubes (skin on)
Add to pot and saute with onion and garlic for a couple of minutes.
Add 1 carton of chicken stock or about 3 cups of homemade stock. Cook until vegetables are tender.
Using hand blender or blender, puree in batches. Return to pot.
Add salt & pepper to taste.
Stir in about 1/2 cup cream and heat through. | |
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Dobes
| | Joined: 10/30/2008
Msg: 48 | |
| Cream Of Soups
Posted: 6/4/2009 5:06:38 PM | | Oh... and to finish... you could add crisp cooked bacon cut into small pieces. Adds a nice flavour. | |
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| Cream Of Soups
Posted: 6/4/2009 8:22:07 PM | i made cream of asparagus soup tonight...asparagus was on sale this week for a buck 99 a pound,,,i used the tips for a side with steak on tues night and rather than toss the ends out i thought...why not make soup?...
i used 3 tbsp butter and 3 tbsp flour...blended the two over a medium heat to cook the flour a bit...then slowly added milk to it...whisking all the while...i guess i added about a quart or so of milk...S&P to taste...a tbsp of chicken soup base...a pinch of celery seed...and a pinch of dill...
i made the soup a little more on the soupy side to compensate for the potato that i added after...i diced a med size spud and boiled it in salted water till it was done...
i also cut the asparagus ends into small pieces and boiled them in salted water until they were done...about 20 minutes cooking...you dont want them woody...they get mashed up a bit anyway...
once the stock was done i added the taters and hit them with a potato masher...then i drained the asparagus...added a bit of butter to it and smashed them up with the tater masher and added to the pot...cooked everything about 10 minutes more to blend the flavors and adjust the seasoning etc and there it was...done | |
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| Cream Of Soups
Posted: 6/30/2009 7:47:39 AM | i made it through my daughters wedding this weekend and as usual i made to much food lol. so i had a bunch of leftover veggies and chicken, i decided to try a cream soup to use the veggies so here is what i did.
2 cups broccolli , 2 cups colliflour , 1 + cups carrots , 1 cup celery , 3/4 cups onions, all chopped.
12 tblsp butter
12 tblsp flour
appx 3 tsp salt
appx 3 tsp pepper
tsp cayenne
4 cups milk
2 cups cream
6 cups chicken stock
swiss cheese
i was lucky as i just got a gallon of gersey(sp?) milk from the farm up the road and set it over night so i had fresh cream.
melted butter and added chopped onions and cooked down till soft then added flour, added salt pepper , and cayenne , then milk.
added cream and heated, then added chicken stock and everything else. didnt seem creamy enough so i added swiss cheese.
all i have to say is thanks to everyone for the recipies that got me started because this stuff is awsome , even my kids like it.
ok so now i have about 10 cups of chicken meat to figure out what to do with .
atticus | |
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