Thread: Soups,Soups Glorious Soups !
#1 Soups,Soups Glorious Soups !
11-21-2008, 01:35 PM
- Join Date
- Aug 2005
SOUPS,SOUPS GLORIOUS SOUPS !
Dutch Split Pea Soup (Erwtensoep)
9 cups water
1 pound dried green split peas (about 2 1/4 cups)
2 pounds smoked pork hocks
4 stalks celery (with leaves), sliced
2 cloves garlic, chopped
1 1/2 teaspoons crushed dried savory leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound cooked smoked sliced sausage
(kielbasa, knockwurst or frankfurters)
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining ingredients, except sausage, to peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.
Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes. Remove sausage and slice. Serve sausage with pumpernickel bread and prepared mustard if desired or return to soup.
Yields 8 servings.
PORTUGUESE KALE SOUP - 2
1 qt. chicken broth
1 qt. water
1/2 lb. red kidney beans
1 lb. linguica
1/2 lb. chourico
1 lb. stew beef
1 1/2 lb. kale
1 small green leaf cabbage
4 medium potatoes
In a 10-quart pan, add chicken broth, water and kidney
beans. Bring to a rapid boil. Boil until beans shrivel.
Lower temperature to simmer for 30 minutes. Slice or chop
(as you prefer) linguica and chourico and add to pan. When
brothbegins to color from linguica and chourico, add stew beef.
Add more water if needed to cover all ingredients. Raise
temperature to continuous low boil. Chop kale (stems and all) and
to pan. Likewise with the cabbage. Peel and dice potatoes;
add to pan. When potatoes are done, soup is ready.
Portuguese Caldo Verde Ingredients
1 lb Kale or collard greens 1/2 lb Linguica; sliced
1/3 lb Dry navy beans 1/2 lb Potatoes; peeled and grated
1/2 c Olive oil Freshly-ground black pepper;
3 md Onions; sliced thin Salt; to taste
3 qt Chicken stock; fresh or
Instructions for Portuguese Caldo Verde
Place navy beans (or other small white beans) and water in
a bowl and soak overnight. Pour beans into a colander and
drain well. Remove the large ribs of the kale and slice the
vege table into very thin strips, as thin as possible. Place in
a bowl of cold water for 1 hour. Drain well. In a 8-quart
soup pot saute the onions in the olive oil. Add the kale,
chicken stock and remaining ingredients, including the
drained beans. Simmer for 1-1/2 hours, covered. Salt and
pepper to taste before serving.
GRÜNE ERBSENSUPPE MIT GRUMBEERENWORSCHTE
(Green Pea Soup with Potato Sausage)
2.2 lbs green peas (frozen or fresh)
1/2 lb potatoes
1/2 bunch parsley
1/2 bunch chervil
1-2 stalks leek
1-2 stalks celery
1 parsley root (if available)
2 tablespoons butter
1 glass white wine
1 1/2 quart broth (your choice of beef, chicken or vegetable
salt, pepper, marjoram
4 potato sausages
Wash the peas and drain them. Peel and dice the potatoes.
Chop the parsley and chervil (including the stalks of the
herbs). Clean, wash and dice the carrots, leek (cut into rings),
celery and parsley root.
In a soup pot, heat the butter. Add the carrots, leek, celery,
parsley root and potatoes, and cook for several minutes.
Add the peas, the wine and broth. Let simmer for 30
Season with herbs and salt, pepper and marjoram to taste.
Using a blender, puree the soup. (Return to the pot, if you
haven't used a hand blender). Bring to a short boil and heat
the potato sausages in the soup.
Serve with dark German bread and white wine.
Title: Erbsensuppe No.4 (Pea Soup with Pigs Ears)
Categories: German, Soups, Pork, Vegetable
500 g Dried yellow peas
2 l Water
500 g Pigs ears
- or other meat
- from the pig
1 lg Onion
- or parsley
Soak the peas over night in 2 l cold water.
Next morning: Boil the pigs ears together with the peas
in the soaking
Cut the leeks into rings, rinse well. Peel and chop the
onion and cook
together with the leeks. Add to the soup, season with salt,
finely chopped chervil (or parsley).
From: "Koch- und Backrezepte aus Groámutters Zeit"
Frankfurter Bohnensuppe (bean Soup With Frankfurters)
1 lb Navy Beans; Dried
8 c Water
3 c Beef Broth
1 Carrot; Chopped
1 Celery Stalk; Chopped
4 Bacon; Strips, Cubed
2 Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 Frankfurters, Sliced *
2 T Parsley; Chopped
* Note: Use the real Frankfurters in this recipe and not the hot dogs!
+++ Soak beans overnight. In a 3-quart saucepan bring
and beef froth to a boil. Cook for about 1 hour. Add carrot
celery and continue cooking for 30 minutes. In a separate
cook the bacon until transparent. Add the onions; cook
Set aside. Mash soup through a sieve or food mill. Return
to pan and
add the bacon onion mixture, salt and pepper. Add
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.
11-21-2008, 01:47 PM
Seems like good gas making soups!!
That Linguisa sausage is pretty good but I can never find it here in Fl. I ordered it last time I used it. Its big time in the Yarmouth, New Bedford area.
Buy linguica here
:Do not take life too seriously. You will never get out of it alive.
” I wondered why the rock was getting larger. Then it hit me.
11-21-2008, 02:27 PM
- Join Date
- Aug 2005
"Lots of Portuguese sausage are home made and smoked by the yard .Three of four basic types
along with spicy rolled hams ."The old timer Portuguese fishermen are all dead but when they were too old to fish and were retired they had somke houses in their yards and made sausage and hung up dried fish and smoked hams and lamb for the winter .
People who enjoy the hot spicey flavor and old country foods are making them again.Fall River In Massachusetts is like little Lisboa with smoked and deep fried sardines and cod fish and every kind of sausage there is.
http://www.acoresdistributingco.com/...s.html/Florida Portuguese sausage distrubutors .
How to Link Homemade Sausage
While linking up my Chaurice sausage (pictured) recently, I realized that there are some little tips that I could share, most of which I learned by screwing up. I’m not claiming to be any kind of expert on the subject of sausage making, far from it, but I have learned a few things. These tips apply to just about any sausage, not just the ones associated with NOLA Cuisine. Any sausage: Andouille, Italian, Kielbasa, Chaurice, Boudin, Chorizo, you get the idea.
I use a Kitchen Aid stand mixer, with a grinding attachment and sausage tubes. The kitchen aid works great, the only downside is that the sausage feeds about 10 inches off of the counter, instead of at counter level. No big deal. It’s just something I’ve gotten used to. I use hog casings, packed in salt, from the Italian market down the street from my house. I don’t like synthetic casings because they look and taste, well..synthetic. I use natural casings. When you’re ready to use them, turn your kitchen sink on cold, very low, then hook the casing over the faucet, it will slowly fill up like a hose. Let it run for a few minutes, then squeeze all of the water out. You do this for two reasons: To clean off all of that nasty salt, and to check for holes in the casing; holes are bad. Anyway, here are some tips:
* Keep all of your grinding equipment and meat very cold. I throw everything in the fridge a few hours before I start, the grinder, the plunger, the bowl that I’m grinding into, everything. Two reasons for this: Food safety, and to keep the fat from starting to render out of your sausage. The motor heats up quite a bit. If your making a large batch, keep half of the meat in the fridge until you need it.
* Put a little oil on your sausage tube to make the casing slide on and off easier. If your sausage casing is filling up and your casing is clinging to the tube, you may have a blow out.
* Once your casing is on the tube, pull out about 2-3 inches, make a fist around the tube and casing to keep air out, then start feeding some ground sausage into the chamber. Once some starts coming out, turn the motor off and tie the casing.
* When linking sausage on a kitchen aid, I find it more aggravating than helpful with 2 people. The one feeding is either going too fast or too slow for the one shaping the links. After a little practice you can do it faster alone.
* Now that your casing is tied, turn your motor on low and start plunging some ground meat through. I’m right handed so I feed with my left and form the link with my right. As the meat feeds in, gently squeeze it to the tied end with the back of your hand while holding the tube to prevent air pockets. Not too much or the casing will break, and not too little. I fill the casings pretty tight, although it takes some practice to know when to say when. Keep doing this until you have the correct length of sausage for the recipe you’re using, turn off the motor, pull out the casing about 2-3 inches and cut it. Now form the end of the sausage and tie it. You can adjust your motor speed to your pace.
* If you want a rope of smaller links, you can make one long casing, then pinch & twist between each link, then tie each division with butcher’s twine. Just make sure you don’t pack as much into the casings or they will burst. When first starting out it’s easier to make individual links.
* Don’t sweat air pockets while you’re linking, finish your link, then worry about it. Simply take a toothpick or skewer and poke the air pocket, just a tiny hole, then gently rub it until the air is gone.
* You now have fresh sausage.
* If I am are planning on smoking sausage, I tie butcher’s twine around one end each of two links, then hang them from hooks in the basement to cure. It is important to let the casings dry out before smoking. More on the smoking process in the future.
Later today I will post my recipe for homemade Chaurice (pictured) which is a Creole fresh sausage. Coming soon homemade Andouille Sausage.
11-21-2008, 02:49 PM
I'm enjoying a bowl of homemade beef and barley soup right this minute. :)
- Join Date
- Aug 2005
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