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Post by Forever Sunshine on Nov 15, 2011 9:01:23 GMT -5
On a cold, damp winter's night . . . SOUP . . . it's what's for dinner.
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Post by Miss Who on Nov 15, 2011 10:45:20 GMT -5
This was a favourite of my Dads.
Oxtail Soup 2 Oxtails 3.4lt (6 pints) Water 2 Slices Ham 2 Carrots 2 Turnips 3 Onions 1 Leek 1 Head Celery 1 Bunch Savoury Herbs 25g (1oz) Butter 1 Bay Leaf 12 Whole Peppercorns 4 Cloves 2 tbsp Ketchup ½ glass Port Wine 1 tbsp Salt
Cut up the tails, separating them at the joints. Wash and put in a saucepan, with the butter. Cut the vegetables into slices and add them, with the peppercorns and herbs. Add 285ml (½ pint) of water and stir it over a sharp heat until the juices are drawn. Fill the saucepan with the water and when boiling, add the salt. Skim well and simmer very gently for 4 hours or until the tails are tender. Take them out, skim and strain the soup. Thicken with flour and flavour with the ketchup and port wine. Return the tails, simmer for 5 minutes and serve. Nice with warm crusty bread.
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Post by steff on Feb 13, 2012 15:57:32 GMT -5
Yesterday I made a double batch of broccoli cheese soup & froze 14 individual servings of soup.... It's sooooooooooooooooooooo yummy!
1 whole Onion, Diced 1 stick 1/2 Cup Butter 1/3 cup Flour 4 cups Whole Milk 2 cups Half-and-half 4 heads Broccoli Cut Into Florets 1 pinch Nutmeg 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.) Small Dash Of Salt (more If Needed) Freshly Ground Black Pepper Chicken Broth If Needed For Thinning
Preparation Instructions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) I used a stick blender to blend it.
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Post by Forever Sunshine on Feb 13, 2012 16:24:15 GMT -5
Oooooooooooooooooooh that does sound good.
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Post by steff on Feb 13, 2012 16:30:09 GMT -5
Oooooooooooooooooooh that does sound good.
It's super easy & freezes amazingly well. I found individual sized freezer containers by Glad/Ziploc (one of those) & no soup ever goes to waste now. I set one out for about an hour & then add a couple of shots of milk to it & heat up on the stove.
I've also used the recipe for making broccoli cheese rice casserole. just add rice & more cheese LoL
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Post by Forever Sunshine on Feb 13, 2012 16:41:43 GMT -5
Sounds excellent. I do a lot of freezing individual containers as well. Since I live alone, it's hard to cook for one.
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